5/ 5

<h2><strong>Kulikhara, Kokilaksah Seeds (Asteracantha longifolia)</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 450 (1g) Seeds.</strong></span></h2> Asteracantha longifolia is a herbaceous, medicinal plant in the acanthus family that grows in marshy places and is native to tropical Asia and Africa. In India, it is commonly known as kokilaksha or gokulakanta, in Sri Lanka as neeramulli. In Kerala it is called vayalchulli (വയൽച്ചുളളി). In Tamil, it is called Neermulli (நீர்முள்ளி).<br><br>Kulikhara, Kokilaksah, Long Leaves Barleria (Asteracantha longifolia) Nees, Acanthaceae, is a source of the ayurvedic drug, 'Kokilaaksha' and the Unani drug, Talimakhana. The seeds are acrid, bitter, aphrodisiac, tonic, sedative, used for diseases of the blood. The plant is known to possess antitumor, hypoglycemic, aphrodisiac, antibacterial, free radical scavenging and lipid peroxidation, hepatoprotective and hematopoietic activity. It contains lupeol, stigmasterol, bulletin, fatty acids, and alkaloids. The present review article is focused on phytochemical, pharmacological, and other important aspects of Talimakhana<br><br>Uses: Roots are sweet, sour, bitter, refrigerant, diuretic, anti-inflammatory, analgesic, hemopoietic, hepatoprotective, and tonic. It is useful in inflammations, hyperdipsia, strangury, jaundice, and vesical calculi. It is also used in flatulence and dysentery. Leaves are hemopoietic, hepatoprotective, anti-inflammatory, antioxidant, analgesic, antidiabetic, stomachic, ophthalmic, diuretic, and liver tonic. It is used in hepatic obstruction, jaundice, arthritis, rheumatism, and diseases of the urinogenital tract. It is useful in flatulence and other stomach-related diseases. It is useful in anemia and for treating blood diseases. It is used to lower the blood sugar level. Seeds are gelatinous, febrifuge, rejuvenating and nervine tonic. It is used in burning sensations, fever, and headaches. It is also used in diarrhea and dysentery. A paste of the seeds mixed with buttermilk or whey is given for diarrhea. A decoction of the roots is used as a diuretic and to treat rheumatism, gonorrhea, and other diseases of the genito-urinary tract, jaundice, and anasarca.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 207 (1g)

5/ 5

<h2 class=""><strong>Cherry Plum Seeds (Prunus cerasifera)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 Seeds.</strong></span></h2> <p>Prunus cerasifera is a species of plum known by the common names cherry plum and myrobalan plum. It is native to Europe and Asia.</p> <p>Wild types are large shrubs or small trees reaching 6-15 m tall, with deciduous leaves 4-6 cm long. It is one of the first European trees to flower in spring, often starting in mid-February. The flowers are white and about 2 cm across, with five petals. The fruit is a drupe, 2-3 cm in diameter, and yellow or red in colour. It is edible, and reaches maturity from early July to mid-September.</p> <p><strong>Fruits</strong></p> <p>This species can be found growing wild where it has escaped cultivation and become naturalized, such as in North America.</p> <p>Cultivated cherry plums can have fruits, foliage, and flowers in any of several colors. Some varieties have sweet fruits that can be eaten fresh, while others are sour and better for making jam.</p> <p>The cherry plum is a popular ornamental tree for garden and landscaping use, grown for its very early flowering. Numerous cultivars have been developed, many of them selected for purple foliage, such as 'Atropurpurea'. These purple-foliage forms (often called purple-leaf plum), also have dark purple fruit, which make an attractive, intensely coloured jam. They can have white or pink flowers. The cultivar 'Thundercloud' has bright red foliage which darkens purple.Others, such as 'Lindsayae', have green foliage. Some kinds of purple-leaf plums are used for bonsai &nbsp;and other forms of living sculpture.</p> <div>&nbsp;</div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 24&nbsp; hours</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round&nbsp;</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2-3 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">25-28 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">3-6 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 73 (3g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>CLERY Strawberry Seeds</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 100 (0.06g) seeds.</span></strong></h2> <p>Very early variety, suitable for European continental climates, it presents an excellent combination of productive, commercial, and gustatory features. Characterized by good vigor and rusticity, this plant can be easily cultivated as a pot plant or with low environmental impact techniques. It shows a very high tolerance to leaf and root diseases. Thanks to its regular shape and the brightness of its epidermis, this fruit has an excellent appearance, as well as a high-quality taste and intense aroma.</p> <h3><strong>Flowers: </strong></h3> <p>flowers rich in pollen with good resistance to frost.</p> <h3><strong>Harvesting season: </strong></h3> <p>very early and concentrated and takes place a week before Elsanta.</p> <h3><strong>Fruit: </strong></h3> <p>even fruit size, regular conical shape, bright, medium red in color, very firm, sweet with good flavor.</p> <h3><strong>Overall summary: </strong></h3> <p>it is one of the earliest varieties currently available. The fruit is very resistant and of excellent quality.</p> <p><strong><a href="https://www.seeds-gallery.shop/en/home/how-to-grow-strawberries-from-seed.html">How to Grow Strawberries from Seeds</a></strong></p> </body> </html>

V 1 C (0.06g)

5/ 5

<h2><strong>Cucumber Seeds Sunny Creek</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 30 - 40 (1 g) seeds.</strong></span></h2> <p>Medium early tasty, salad old variety from Serbia. The fruit is cylindrically spindle-shaped with white flesh. The fruit is green in color, with a solid skin, rare and large nipples and white spines, about 20 cm long and 5 cm wide, an average weight of ripe fruit about 220 g.</p> <p>Best used for fresh consumption.</p> <p>Cucumbers need a lot of moisture and the most moisture is needed in the flowering season, readily soluble fertilizers having a ratio of nitrogen, phosphorus and potassium are 2: 1: 3.</p>

PK 27 (1g)

5/ 5

<h2><strong>Sprinter cucumber seeds</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 30 - 40 (1 g) seeds.</strong></span></h2> Sprinter cucumber is an excellent variety of cucumber from Serbia for salads. The plant is strong, well-branched, with long shoots and dark green leaves.<br />The fruit is a uniform dark green color, cylindrical in shape, the average length of the fruit is 18-25 cm. Sprinter cucumber is a medium-early variety, the first fruits arrive for harvest 58-60 days after germination.<br /><br />Resistance: characterized by a higher level of tolerance to late blight and powdery mildew <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PK 22 (1g)

5/ 5

<h2><strong>Cucumber seeds Palanka gherkin</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 30 - 40 (1 g) seeds.</strong></span></h2> Cucumber "Palanački kornišon" is an old variety originating from Serbia. The plant is lush with long shoots, the fruit is cylindrical, green with large warts and blackthorns, excellent taste.<br>Palanka gherkin is a medium-sized variety that arrives for harvest 50 days after germination.<br><br>Purpose: suitable for canning and fresh consumption<br><br>Note: recommended for growing in the open field<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PK 31 (1g)

5/ 5

<div id="idTab1" class="rte"> <h2><strong>Butterhead Lettuce Seed Vuka</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 1000 (1g) seeds.</strong></span></h2> <p class="">An early Serbian butterhead spring head lettuce, the rosette is with laid leaves, the leaves are tender, light yellow-green in color, with weakly expressed ribs. The heads are well curled, firm, round, weighing 250-280 g. The flowering tree develops late, which enables the long use of lettuce.</p> <p><strong>Seed sowing:</strong><strong> </strong>March to July<br><strong>Harvest salads:</strong> Beginning be<br><strong>Height:</strong> The lettuce attraction reaches on average 20 to 25cm<br><strong>Exposure:</strong>&nbsp;Halfshade</p> <p><strong>Sowing instructions:</strong> Seed sowing August to September directly in place after any danger of frost is past, sow 1 cm from depth, water ground even in the event of rain. You can also start earlier in a shelter. Transplant after approximately 20 to 30 days. To help the formation of apple water young lettuces on the leaves in full sun. Cut lettuce ten weeks after sowing.</p> <p><strong>Sowing distance:</strong> 25 x 30 cm between plants<br><strong>Minimum seed sowing temperature:</strong>&nbsp;10°C<br><strong>Seed germination:</strong> 6 to 8 days<br><strong>Nutritional value:</strong> 15 Kcal for 100 gr.</p> <p><strong>Net weight of seeds:</strong> 4 gr. = +/- 3200 seeds</p> <p><strong>Companion Plants:</strong> Carrot, Radish, Strawberry, Cucumber.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 213 VS (1g)

5/ 5

<h2><strong>Medlar Or Common Medlar Seeds Hardy -30 ° C (Mespilus germanica)</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Mespilus germanica, known as the medlar or common medlar, is a large shrub or small tree, and the name of the fruit of this tree. The fruit has been cultivated since Roman times, and is unusual in being available in winter, and in being eaten when 'bletted' (browned by rot). It is eaten raw and in a range of dishes.</p> <p><strong>Origins and related species</strong></p> <p>Despite its Latin name, which means German or Germanic medlar, it is indigenous to southwest Asia and also southeastern Europe, especially the Black Sea coasts of modern Turkey. It may have been cultivated for as long as 3000 years.</p> <p>Until recently, Mespilus germanica was the only known species of the medlar. However, in 1990, a new species was discovered in North America, now named Mespilus canescens. The loquat, Eriobotrya japonica, is more distantly related than genera such as Crataegus, Amelanchier, Peraphyllum, and Malacomeles,[2] but was once thought to be closely related, and is still sometimes called the 'Japanese medlar'.</p> <p class="">From an extensive study of literature and plant specimens, Kazimierz Borowicz concluded that the true homeland [of Mespilus germanica] is only in the south-eastern part of the Balkan peninsula, in Asia Minor, on the Caucasus, Crimea, northern Iran and possibly also in Turkmenia.</p> <p><strong>Description and ecology</strong></p> <p>Mespilus germanica requires warm summers and mild winters and prefers sunny, dry locations and slightly acidic soil. Under ideal circumstances, the deciduous plant grows up to 8 metres (26 ft) tall. Generally, it is shorter and more shrub-like than tree-like. With a lifespan of 30–50 years, the medlar tree is rather short-lived. Its bark is greyish brown with deep vertical cracks forming rectangular plates that tend to lift off. The leaves are dark green and elliptic, 8–15 centimetres (3.1–5.9 in) long and 3–5 centimetres (1.2–2.0 in) wide. The leaves are densely hairy (pubescent) below, and turn red in autumn before falling. It is found across Southern Europe where it is generally rare. It is reported to be naturalized in some woods in Southeast England, but is found in few gardens.[3]</p> <p>The flowers have five broadly ovate white petals.[3] The flowers appear in late spring, are hermaphrodite, pollinated by bees, and self-fertile.[4] The flower is 6 centimetres (2.4 in) wide. The reddish-brown fruit is a pome, 2–3 centimetres (0.79–1.2 in) diameter, with wide-spreading persistent sepals around a central pit, giving a 'hollow' appearance to the fruit.</p> <p><strong>Cultivation and uses</strong></p> <p>The medlar was already being cultivated about three thousand years ago in the Caspian Sea region of northern Iran. It was introduced to Greece around 700 BC, and to Rome about 200 BC. It was an important fruit plant during Roman and medieval times. By the 17th and 18th century, however, it had been superseded by other fruits, and is little cultivated today. M. germanica pomes are one of the few fruits that become edible in winter, making it an important tree for gardeners who wish to have fruit available all year round. M. germanica plants can be grafted on to the rootstock of another species, for example the pear, quince, or hawthorn, to improve their performance in different soils.</p> <p>Mespilus germanica fruits are hard, acidic, and high in bitter tannins. They become edible after being softened, 'bletted', by frost, or naturally in storage given sufficient time. Once softening begins the skin rapidly takes a wrinkled texture and turns dark brown, and the inside reduces to the consistency and flavour reminiscent of apple sauce. This process can confuse those new to medlars, as a softened fruit looks as if it has spoiled.</p> <p>Once bletted, the fruit can be eaten raw, and are often eaten as a dessert, for example with cheese or tarts,[8] or used to make medlar jelly[9] and wine. Another dish is "medlar cheese", which is similar to lemon curd, being made with the fruit pulp, eggs, and butter. So-called medlar tea is usually not made from M. germanica but from wolfberry or goji, which is sometimes called "red medlar".</p> <p>Cultivars of Mespilus germanica that are grown for their fruit include 'Hollandia', 'Nottingham', and 'Russian',[11] the large-fruited variety 'Dutch' (also known as 'Giant' or 'Monstrous'), 'Royal', 'Breda giant', and 'Large Russian'.</p> <p>In Iran, the fruits, leaves, bark and wood of the tree have been used as medicines for ailments including diarrhoea, bloating of the stomach, throat abscesses and fever.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat - Scarification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds previously with sandpaper roughen then kept in water for 24 hours.</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p>&nbsp;</p> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;"><strong>1.</strong> Keep Sowed seeds 2 weeks at room temperature (15-20 ˚ C).<br><strong>2.</strong> Then let for 2 months in the refrigerator (at approximately 4 ˚ C).<br><strong>3.</strong> After removing from the refrigerator, let in a very bright (no direct sunlight) and temperatures between 20 and 25 ˚ C.</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-3mm / Requires light for germination.<br></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2-8 weeks - few Months.<br></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 92 (2.5g)

5/ 5

<h2 class=""><strong>Cassava, Yuca, Macaxeira, Mandioca, Aipim Seeds (Manihot esculenta)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 3 seeds.</strong></span></h2> <p><i><b>Manihot esculenta</b></i>,<span>&nbsp;</span>commonly called<span>&nbsp;</span><b>cassava</b><span>&nbsp;</span>(<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="'k' in 'kind'">k</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'s' in 'sigh'">s</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'v' in 'vie'">v</span><span title="/ə/: 'a' in 'about'">ə</span></span>/</span></span>),<span>&nbsp;</span><b>manioc</b>,<span>&nbsp;</span><b>yuca</b>,<span>&nbsp;</span><b>macaxeira</b>,<span>&nbsp;</span><b>mandioca,</b><span>&nbsp;</span>and<span>&nbsp;</span><b>aipim</b>, is a woody<span>&nbsp;</span>shrub<span>&nbsp;</span>native to South America of the<span>&nbsp;</span>spurge<span>&nbsp;</span>family,<span>&nbsp;</span>Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an annual<span>&nbsp;</span>crop<span>&nbsp;</span>in<span>&nbsp;</span>tropical<span>&nbsp;</span>and<span>&nbsp;</span>subtropical<span>&nbsp;</span>regions for its edible<span>&nbsp;</span>starchy<span>&nbsp;</span>tuberous root, a major source of<span>&nbsp;</span>carbohydrates. Though it is often called<span>&nbsp;</span><i><b>yuca</b></i><span>&nbsp;</span>in Latin American Spanish and in the United States, it is not related to<span>&nbsp;</span>yucca, a shrub in the family<span>&nbsp;</span>Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called<span>&nbsp;</span>tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian Farinha, and the related<span>&nbsp;</span><i>garri</i><span>&nbsp;</span>of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of Farinha).</p> <p>Cassava is the third-largest source of food carbohydrates in the tropics, after<span>&nbsp;</span>rice<span>&nbsp;</span>and<span>&nbsp;</span>maize.<sup id="cite_ref-3" class="reference">[3]</sup><sup id="cite_ref-4" class="reference">[4]</sup><span>&nbsp;</span>Cassava is a major<span>&nbsp;</span>staple food<span>&nbsp;</span>in the developing world, providing a basic diet for over half a billion people.<sup id="cite_ref-5" class="reference">[5]</sup><span>&nbsp;</span>It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of cassava starch.</p> <p>Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain<span>&nbsp;</span>antinutritional<span>&nbsp;</span>factors and toxins, with the bitter varieties containing much larger amounts.<sup id="cite_ref-fao.org_6-0" class="reference">[6]</sup><span>&nbsp;</span>It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual<span>&nbsp;</span>cyanide<span>&nbsp;</span>to cause acute<span>&nbsp;</span>cyanide intoxication,<sup id="cite_ref-promedmail-4799579_7-0" class="reference">[7]</sup><sup id="cite_ref-8" class="reference">[8]</sup><span>&nbsp;</span>goiters, and even<span>&nbsp;</span>ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a "food security<span>&nbsp;</span>crop") in times of famine or food insecurity in some places.<sup id="cite_ref-promedmail-4799579_7-1" class="reference">[7]</sup><sup id="cite_ref-fao.org_6-1" class="reference">[6]</sup><span>&nbsp;</span>Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.<sup id="cite_ref-leisa_9-0" class="reference"></sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1&nbsp;mm thick, rough and brown on the outside. Commercial<span>&nbsp;</span>cultivars<span>&nbsp;</span>can be 5 to 10&nbsp;cm (2.0 to 3.9&nbsp;in) in diameter at the top, and around 15 to 30&nbsp;cm (5.9 to 11.8&nbsp;in) long. A woody vascular bundle runs along the root's<span>&nbsp;</span>axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in<span>&nbsp;</span>starch<span>&nbsp;</span>and contain small amounts of calcium (16&nbsp;mg/100 g), phosphorus (27&nbsp;mg/100 g), and vitamin C (20.6&nbsp;mg/100 g).<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>However, they are poor in<span>&nbsp;</span>protein<span>&nbsp;</span>and other<span>&nbsp;</span>nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the<span>&nbsp;</span>amino acid<span>&nbsp;</span>methionine<span>&nbsp;</span>and possibly<span>&nbsp;</span>tryptophan.<sup id="cite_ref-11" class="reference">[11]</sup></p> <div class="thumb tmulti tleft"> <div class="thumbinner"> <div class="trow"> <div class="theader">Details of cassava plants</div> </div> <div class="trow"> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Manihot_esculenta_dsc07325.jpg/135px-Manihot_esculenta_dsc07325.jpg" width="135" height="101"></div> <div class="thumbcaption text-align-center">Unprocessed roots</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Cassava1_%283945716612%29.jpg/152px-Cassava1_%283945716612%29.jpg" width="152" height="101"></div> <div class="thumbcaption text-align-center">Leaf</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Cassava2_%283945624614%29.jpg/152px-Cassava2_%283945624614%29.jpg" width="152" height="101"></div> <div class="thumbcaption text-align-center">Leaf detail</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Cassava_buds_%284733912948%29.jpg/67px-Cassava_buds_%284733912948%29.jpg" width="67" height="101"></div> <div class="thumbcaption text-align-center">Picked buds</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Manihot_esculenta_MHNT.BOT.2004.0.508.jpg/146px-Manihot_esculenta_MHNT.BOT.2004.0.508.jpg" width="146" height="101"></div> <div class="thumbcaption text-align-center">Seeds</div> </div> </div> </div> </div> <div></div> <h2><span class="mw-headline" id="History">History</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Albert_Eckhout_-_Mandioca.jpg/220px-Albert_Eckhout_-_Mandioca.jpg" width="220" height="221" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> 17th c. painting by<span>&nbsp;</span>Albert Eckhout<span>&nbsp;</span>in<span>&nbsp;</span>Dutch Brazil</div> </div> </div> <p>Wild populations of<span>&nbsp;</span><i>M. esculenta</i><span>&nbsp;</span>subspecies<span>&nbsp;</span><i>flabellifolia</i>, shown to be the progenitor of domesticated cassava, are centered in west-central Brazil, where it was likely first domesticated no more than 10,000 years<span>&nbsp;</span>BP.<sup id="cite_ref-12" class="reference">[12]</sup><span>&nbsp;</span>Forms of the modern domesticated species can also be found growing in the wild in the south of Brazil. By 4,600 BC, manioc (cassava) pollen appears in the<span>&nbsp;</span>Gulf of Mexico<span>&nbsp;</span>lowlands, at the<span>&nbsp;</span>San Andrés<span>&nbsp;</span>archaeological site.<sup id="cite_ref-13" class="reference">[13]</sup><span>&nbsp;</span>The oldest direct evidence of cassava cultivation comes from a 1,400-year-old<span>&nbsp;</span>Maya<span>&nbsp;</span>site,<span>&nbsp;</span>Joya de Cerén, in<span>&nbsp;</span>El Salvador.<sup id="cite_ref-14" class="reference">[14]</sup><span>&nbsp;</span>With its high food potential, it had become a<span>&nbsp;</span>staple food<span>&nbsp;</span>of the native populations of northern South America, southern Mesoamerica, and the Caribbean by the time of European contact in 1492. Cassava was a staple food of<span>&nbsp;</span>pre-Columbian<span>&nbsp;</span>peoples in the Americas and is often portrayed in<span>&nbsp;</span>indigenous art. The<span>&nbsp;</span>Moche<span>&nbsp;</span>people often depicted yuca in their ceramics.<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>Spaniards in their early occupation of Caribbean islands did not want to eat cassava or maize, which they considered insubstantial, dangerous, and not nutritious. They much preferred foods from Spain, specifically wheat bread, olive oil, red wine, and meat, and considered maize and cassava damaging to Europeans.<sup id="cite_ref-16" class="reference">[16]</sup><span>&nbsp;</span>The cultivation and consumption of cassava was nonetheless continued in both Portuguese and Spanish America. Mass production of cassava bread became the first Cuban industry established by the Spanish,<sup id="cite_ref-17" class="reference">[17]</sup>Ships departing to Europe from Cuban ports such as<span>&nbsp;</span>Havana,<span>&nbsp;</span>Santiago,<span>&nbsp;</span>Bayamo, and<span>&nbsp;</span>Baracoa<span>&nbsp;</span>carried goods to Spain, but sailors needed to be provisioned for the voyage. The Spanish also needed to replenish their boats with dried meat, water, fruit, and large amounts of cassava bread.<sup id="cite_ref-18" class="reference">[18]</sup><span>&nbsp;</span>Sailors complained that it caused them digestive problems.<sup id="cite_ref-19" class="reference">[19]</sup><span>&nbsp;</span>Tropical Cuban weather was not suitable for wheat planting and cassava would not go stale as quickly as regular bread.</p> <p>Cassava was introduced to Africa by Portuguese traders from Brazil in the 16th century. Around the same period, it was also introduced to Asia through<span>&nbsp;</span>Columbian Exchange<span>&nbsp;</span>by Portuguese and Spanish traders, planted in their colonies in Goa, Malacca, Eastern Indonesia, Timor and the Philippines.<span>&nbsp;</span>Maize<span>&nbsp;</span>and cassava are now important staple foods, replacing native African crops in places such as Tanzania.<sup id="cite_ref-20" class="reference">[20]</sup><span>&nbsp;</span>Cassava has also become an important staple in Asia, extensively cultivated in Indonesia, Thailand and Vietnam.<sup id="cite_ref-21" class="reference">[21]</sup><span>&nbsp;</span>Cassava is sometimes described as the "bread of the tropics"<sup id="cite_ref-22" class="reference">[22]</sup><span>&nbsp;</span>but should not be confused with the tropical and equatorial<span>&nbsp;</span>bread tree<span>&nbsp;</span><i>(Encephalartos)</i>, the<span>&nbsp;</span>breadfruit<span>&nbsp;</span><i>(Artocarpus altilis)</i><span>&nbsp;</span>or the<span>&nbsp;</span>African breadfruit<span>&nbsp;</span><i>(Treculia africana)</i>.</p> <h2><span class="mw-headline" id="Production">Production</span></h2> <p>In 2016, global production of cassava root was 277 million<span>&nbsp;</span>tonnes, with<span>&nbsp;</span>Nigeria<span>&nbsp;</span>as the world's largest producer having 21% of the world total (table). Other major growers were<span>&nbsp;</span>Thailand,<span>&nbsp;</span>Brazil, and<span>&nbsp;</span>Indonesia.<sup id="cite_ref-faostat16_23-0" class="reference">[23]</sup></p> <table class="wikitable"> <tbody> <tr> <th colspan="2">Cassava production – 2016</th> </tr> <tr> <th>Country</th> <th><small>Production (millions of<span>&nbsp;</span>tonnes)</small></th> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Flag_of_Nigeria.svg/23px-Flag_of_Nigeria.svg.png" width="23" height="12" class="thumbborder">&nbsp;</span>Nigeria</center></td> <td><center>57.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Flag_of_Thailand.svg/23px-Flag_of_Thailand.svg.png" width="23" height="15" class="thumbborder">&nbsp;</span>Thailand</center></td> <td><center>31.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder">&nbsp;</span>Brazil</center></td> <td><center>21.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_Indonesia.svg/23px-Flag_of_Indonesia.svg.png" width="23" height="15" class="thumbborder">&nbsp;</span>Indonesia</center></td> <td><center>20.7</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Flag_of_the_Democratic_Republic_of_the_Congo.svg/20px-Flag_of_the_Democratic_Republic_of_the_Congo.svg.png" width="20" height="15" class="thumbborder">&nbsp;</span>Democratic Republic of the Congo</center></td> <td><center>14.7</center></td> </tr> <tr> <td><center><b>World</b></center></td> <td><center><b>277.1</b></center></td> </tr> <tr> <td colspan="2"><center><small>Source:<span>&nbsp;</span>FAOSTAT<span>&nbsp;</span>of the<span>&nbsp;</span>United Nations<sup id="cite_ref-faostat16_23-1" class="reference">[23]</sup></small></center></td> </tr> </tbody> </table> <p>Cassava is one of the most drought-tolerant crops, can be successfully grown on marginal soils, and gives reasonable yields where many other crops do not grow well. Cassava is well adapted within latitudes 30° north and south of the equator, at elevations between sea level and 2,000&nbsp;m (6,600&nbsp;ft) above sea level, in equatorial temperatures, with rainfalls from 50&nbsp;mm (2.0&nbsp;in) to 5&nbsp;m (16&nbsp;ft) annually, and to poor soils with a pH ranging from acidic to alkaline. These conditions are common in certain parts of Africa and South America.</p> <p>Cassava is a highly-productive crop when considering food calories produced per unit land area, per unit of time. Significantly higher than other staple crops, cassava can produce food calories at rates exceeding 250,000 kcal/hectare/day, as compared with 176,000 for rice, 110,000 for wheat and 200,000 for maize (corn).</p> <h2><span class="mw-headline" id="Economic_importance">Economic importance</span></h2> <div class="hatnote navigation-not-searchable">See also:<span>&nbsp;</span>Tapioca §&nbsp;Production</div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Manihot_esculenta_-_cross_section_2.jpg/220px-Manihot_esculenta_-_cross_section_2.jpg" width="220" height="146" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> A cassava tuber in cross-section</div> </div> </div> <p>Cassava,<span>&nbsp;</span>yams<span>&nbsp;</span>(<i>Dioscorea</i><span>&nbsp;</span>spp.), and<span>&nbsp;</span>sweet potatoes<span>&nbsp;</span>(<i>Ipomoea batatas</i>) are important sources of food in the tropics. The cassava plant gives the third-highest yield of<span>&nbsp;</span>carbohydrates<span>&nbsp;</span>per cultivated area among crop plants, after<span>&nbsp;</span>sugarcane<span>&nbsp;</span>and<span>&nbsp;</span>sugar beets.<sup id="cite_ref-24" class="reference">[24]</sup><span>&nbsp;</span>Cassava plays a particularly important role in agriculture in developing countries, especially in<span>&nbsp;</span>sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required. Its wide harvesting window allows it to act as a famine reserve and is invaluable in managing labor schedules. It offers flexibility to resource-poor farmers because it serves as either a subsistence or a cash crop.<sup id="cite_ref-25" class="reference">[25]</sup></p> <p>Worldwide, 800 million people depend on cassava as their primary food staple.<sup id="cite_ref-26" class="reference">[26]</sup><span>&nbsp;</span>No continent depends as much on root and tuber crops in feeding its population as does Africa. In the humid and sub-humid areas of tropical Africa, it is either a primary staple food or a secondary costaple. In<span>&nbsp;</span>Ghana, for example, cassava and yams occupy an important position in the agricultural economy and contribute about 46 percent of the agricultural gross domestic product. Cassava accounts for a daily caloric intake of 30 percent in<span>&nbsp;</span>Ghanaand is grown by nearly every farming family. The importance of cassava to many Africans is epitomised in the<span>&nbsp;</span>Ewe<span>&nbsp;</span>(a language spoken in Ghana,<span>&nbsp;</span>Togo<span>&nbsp;</span>and<span>&nbsp;</span>Benin) name for the plant,<span>&nbsp;</span><i>agbeli</i>, meaning "there is life".</p> <p>In<span>&nbsp;</span>Tamil Nadu, India, there are many cassava processing factories alongside<span>&nbsp;</span>National Highway 68<span>&nbsp;</span>between<span>&nbsp;</span>Thalaivasal<span>&nbsp;</span>and<span>&nbsp;</span>Attur. Cassava is widely cultivated and eaten as a staple food in<span>&nbsp;</span>Andhra Pradesh<span>&nbsp;</span>and in<span>&nbsp;</span>Kerala. In<span>&nbsp;</span>Assam<span>&nbsp;</span>it is an important source of carbohydrates especially for natives of hilly areas.</p> <p>In the subtropical region of southern China, cassava is the fifth-largest crop in term of production, after<span>&nbsp;</span>rice,<span>&nbsp;</span>sweet potato,<span>&nbsp;</span>sugar cane, and<span>&nbsp;</span>maize. China is also the largest export market for cassava produced in Vietnam and Thailand. Over 60 percent of cassava production in China is concentrated in a single province,<span>&nbsp;</span>Guangxi, averaging over seven million tonnes annually.</p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <div class="hatnote navigation-not-searchable">See also:<span>&nbsp;</span>Tapioca §&nbsp;Uses</div> <table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove"> <tbody> <tr> <td class="mbox-image"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" width="50" height="39"></div> </td> <td class="mbox-text"> <div class="mbox-text-span">This section<span>&nbsp;</span><b>needs additional citations for<span>&nbsp;</span>verification</b>.<span class="hide-when-compact"><span>&nbsp;</span>Please help<span>&nbsp;</span>improve this article<span>&nbsp;</span>by<span>&nbsp;</span>adding citations to reliable sources. Unsourced material may be challenged and removed.<br><small><span class="plainlinks"><i>Find sources:</i>&nbsp;"Cassava"&nbsp;–&nbsp;news&nbsp;<b>·</b><span>&nbsp;</span>newspapers&nbsp;<b>·</b><span>&nbsp;</span>books&nbsp;<b>·</b><span>&nbsp;</span>scholar&nbsp;<b>·</b><span>&nbsp;</span>JSTOR</span></small></span><span>&nbsp;</span><small class="date-container"><i>(<span class="date">August 2017</span>)</i></small><small class="hide-when-compact"><i><span>&nbsp;</span>(Learn how and when to remove this template message)</i></small></div> </td> </tr> </tbody> </table> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Cambodia16_lo_%284039995158%29.jpg/220px-Cambodia16_lo_%284039995158%29.jpg" width="220" height="146" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Processing cassava starch into cassava noodles,<span>&nbsp;</span>Kampong Cham</div> </div> </div> <h3><span class="mw-headline" id="Alcoholic_beverages">Alcoholic beverages</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span>&nbsp;</span>Alcoholic beverage §&nbsp;Beverages by type</div> <p>Alcoholic beverages<span>&nbsp;</span>made from cassava include<span>&nbsp;</span>cauim<span>&nbsp;</span>and<span>&nbsp;</span>tiquira<span>&nbsp;</span>(Brazil),<span>&nbsp;</span>kasiri<span>&nbsp;</span>(Guyana, Suriname), impala (Mozambique), masato (Peruvian<span>&nbsp;</span>Amazonia chicha),<span>&nbsp;</span>parakari<span>&nbsp;</span>or kari (Guyana),<span>&nbsp;</span>nihamanchi<span>&nbsp;</span>(South America) also known as nijimanche (Ecuador and Peru), ö döi (chicha de yuca, Ngäbe-Bugle, Panama), sakurá (Brazil, Suriname), and tarul ko jaarh (Darjeeling, Sikkim, India).</p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span>&nbsp;</span>Cassava-based dishes</div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Cassava_heavy_cake.jpg/220px-Cassava_heavy_cake.jpg" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Cassava heavy cake</div> </div> </div> <p>Cassava-based dishes<span>&nbsp;</span>are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.<sup id="cite_ref-27" class="reference">[27]</sup><span>&nbsp;</span>Cassava must be cooked properly to detoxify it before it is eaten.</p> <p>Cassava can be cooked in many ways. The root of the sweet variety has a delicate flavor and can replace potatoes. It is used in<span>&nbsp;</span>cholent<span>&nbsp;</span>in some households.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (December 2018)">citation needed</span></i>]</sup><span>&nbsp;</span>It can be made into a flour that is used in breads, cakes and cookies. In Brazil, detoxified manioc is ground and cooked to a dry, often hard or crunchy meal known as<span>&nbsp;</span><i>farofa</i><span>&nbsp;</span>used as a condiment, toasted in butter, or eaten alone as a side dish.</p> <h3><span class="mw-headline" id="Nutritional_profile">Nutritional profile</span></h3> <table class="infobox nowrap"><caption>Cassava, raw</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>160&nbsp;kcal (670&nbsp;kJ)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>38.1&nbsp;g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>1.7&nbsp;g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>1.8&nbsp;g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.3&nbsp;g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>1.4&nbsp;g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr>^†</span></td> </tr> <tr> <th scope="row">Thiamine<span>&nbsp;</span><span>(B1)</span></th> <td> <div>8%</div> 0.087 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>4%</div> 0.048 mg</td> </tr> <tr> <th scope="row">Niacin<span>&nbsp;</span><span>(B3)</span></th> <td> <div>6%</div> 0.854 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>7%</div> 0.088 mg</td> </tr> <tr> <th scope="row">Folate<span>&nbsp;</span><span>(B9)</span></th> <td> <div>7%</div> 27 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>25%</div> 20.6 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr>^†</span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>2%</div> 16 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>2%</div> 0.27 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>6%</div> 21 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>4%</div> 27 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>6%</div> 271 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>1%</div> 14 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>4%</div> 0.34 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Water</th> <td>60 g</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Full Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">^†Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.</td> </tr> </tbody> </table> <p>Raw cassava is 60% water, 38%<span>&nbsp;</span>carbohydrates, 1%<span>&nbsp;</span>protein, and has negligible<span>&nbsp;</span>fat<span>&nbsp;</span>(table).<sup id="cite_ref-fao_28-0" class="reference">[28]</sup><span>&nbsp;</span>In a 100 gram amount, raw cassava provides 160<span>&nbsp;</span>calories<span>&nbsp;</span>and contains 25% of the<span>&nbsp;</span>Daily Value<span>&nbsp;</span>(DV) for<span>&nbsp;</span>vitamin C, but otherwise has no<span>&nbsp;</span>micronutrients<span>&nbsp;</span>in significant content (no values above 10% DV; table). Cooked cassava starch has a<span>&nbsp;</span>digestibility<span>&nbsp;</span>of over 75%.<sup id="cite_ref-fao_28-1" class="reference">[28]</sup></p> <p>Cassava, like other foods, also has<span>&nbsp;</span>antinutritional<span>&nbsp;</span>and toxic factors. Of particular concern are the<span>&nbsp;</span>cyanogenic glucosides<span>&nbsp;</span>of cassava (linamarin<span>&nbsp;</span>and<span>&nbsp;</span>lotaustralin). On hydrolysis, these release<span>&nbsp;</span>hydrocyanic acid (HCN).<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2017)">citation needed</span></i>]</sup><span>&nbsp;</span>The presence of cyanide in cassava is of concern for human and for animal consumption. The concentration of these antinutritional and unsafe glycosides varies considerably between varieties and also with climatic and cultural conditions. Selection of cassava species to be grown, therefore, is quite important. Once harvested, bitter cassava must be treated and prepared properly prior to human or animal consumption, while sweet cassava can be used after simply boiling.</p> <h3><span class="mw-headline" id="Comparison_with_other_major_staple_foods">Comparison with other major staple foods</span></h3> <p>A<span>&nbsp;</span>comparative table<span>&nbsp;</span>shows that<span>&nbsp;</span>cassava is a good energy source. In its prepared forms in which its toxic or unpleasant components have been reduced to acceptable levels, it contains an extremely high proportion of starch. Compared to most staples however, cassava accordingly is a poorer dietary source of protein and most other essential nutrients. Though an important staple, its main value is as a component of a balanced diet.</p> <p>Comparisons between the nutrient content of cassava and other major<span>&nbsp;</span>staple foods<span>&nbsp;</span>when raw,<span>&nbsp;</span>as shown in the table, must be interpreted with caution because most staples are not edible in such forms and many are indigestible, even dangerously poisonous or otherwise harmful.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2017)">citation needed</span></i>]</sup><span>&nbsp;</span>For consumption, each must be prepared and cooked as appropriate. Suitably cooked or otherwise prepared, the nutritional and antinutritional contents of each of these staples is widely different from that of raw form and depends on the methods of preparation such as soaking, fermentation, sprouting, boiling, or baking.<strong><a href="https://en.wikipedia.org/wiki/Cassava" target="_blank" title="Source WIKIPEDIA Cassava" rel="noreferrer noopener"></a></strong></p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 101 (3 S)

5/ 5

<h2 class=""><strong>Gargamel Tomato Seeds</strong></h2> <h2><span style="color: #f80000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> A new variety of tomatoes originating from the USA, from growers Phil Seneca (Pittsburgh, Pennsylvania, USA). This variety was named after a fictional character from the Smurfs. Gargamel, the evil wizard who is the main antagonist of the Smurfs, wears a black cloak and red shoes, and the black and red colors of the fruit are reminiscent of Gargamel's clothes.<br><br>The plant is strong, grows tall, grows over 180 cm in height.<br><br>It can be grown on two main stems, and pruning is necessary.<br><br>The fruit is oval, and some of them have pointed tips. The weight of the fruit is about 3.5-4.2 oz. (100-120 g). The color of the fruit will not leave you indifferent. They are black near the stem and orange with red and brown stripes at the top. The fruits resemble flame-colored flowers.<br><br>The taste is sweet, fruity, and tomato-like. The walls are solid and sweet.<br><br>This tomato will be the perfect garnish for your dishes. Delicious to eat fresh too.<br><br>It is a good choice for drying in the sun. Also a good choice for canning whole fruits. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 4 G (10 S)

5/ 5

<h2><strong>Ribwort plantain, English plantain Seeds (Plantago lanceolata)</strong></h2> <h2><span style="color: #f80000;" class=""><strong>Price for Package of 560 (1g) seeds.</strong></span></h2> <p style="color: #202122; font-size: 14px;" class=""><i><b>Plantago lanceolata</b></i><span>&nbsp;</span>is a species of<span>&nbsp;</span>flowering plant<span>&nbsp;</span>in the plantain family<span>&nbsp;</span>Plantaginaceae. It is known by the common names<span>&nbsp;</span><b>ribwort plantain</b>,<sup id="cite_ref-BSBI07_1-0" class="reference" style="font-size: 11.2px;"></sup><span>&nbsp;</span><b>narrowleaf plantain</b>,<sup id="cite_ref-2" class="reference" style="font-size: 11.2px;"></sup><span>&nbsp;</span><b>English plantain</b>,<sup id="cite_ref-3" class="reference" style="font-size: 11.2px;"></sup><span>&nbsp;</span><b>ribleaf</b>,<span>&nbsp;</span><b>lamb's tongue</b>, and<span>&nbsp;</span><b>buckhorn</b>.<sup id="cite_ref-4" class="reference" style="font-size: 11.2px;"></sup><span>&nbsp;</span>It is a common<span>&nbsp;</span>weed<span>&nbsp;</span>on cultivated or disturbed land.<br><br><span>The plant is a&nbsp;</span>rosette<span>-forming&nbsp;</span>perennial<span>&nbsp;</span>herb<span>, with leafless, silky, hairy&nbsp;</span>flower<span>&nbsp;stems (10–40&nbsp;cm or 3.9–15.7&nbsp;in). The basal leaves are&nbsp;</span>lanceolate<span>&nbsp;spreading or erect, scarcely toothed with 3-5 strong parallel veins narrowed to a short&nbsp;</span>petiole<span>. The flower stalk is deeply furrowed, ending in an ovoid inflorescence of many small flowers each with a pointed bract.&nbsp;</span><sup id="cite_ref-Blamey_5-0" class="reference" style="font-size: 11.2px;">[5]</sup><sup class="reference" style="font-size: 11.2px;">:<span>248</span></sup><span>&nbsp;Each inflorescence can produce up to two hundred seeds. Flowers are 4 millimetres (0.16&nbsp;in) (</span>calyx<span>&nbsp;green,&nbsp;</span>corolla<span>&nbsp;brownish), 4 bent back lobes with brown midribs and long white stamens. It is native to temperate Eurasia, widespread throughout the&nbsp;</span>British Isles<span>, but scarce on the most acidic soils (</span>pH<span>&nbsp;&lt; 4.5). It is present and widespread in the Americas and Australia as an&nbsp;</span>introduced species<span>.</span></p> <i style="color: #202122; font-size: 14px;">Plantago lanceolata</i><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>is native to Eurasia, but has been introduced to North America and many other parts of the world with suitable habitats.</span><br><br><span style="color: #202122; font-size: 14px;">Considered to be an indicator of agriculture in<span>&nbsp;</span></span>pollen<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>diagrams,<span>&nbsp;</span></span><i style="color: #202122; font-size: 14px;">P. lanceolata</i><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>has been found in western<span>&nbsp;</span></span>Norway<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>from the Early<span>&nbsp;</span></span>Neolithic<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>onwards, which is considered an indicator of grazing in that area at the time.</span><sup id="cite_ref-7" class="reference" style="color: #202122; font-size: 11.2px;">[7]</sup><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>This would make sense, as<span>&nbsp;</span></span><i style="color: #202122; font-size: 14px;">P. lanceolata</i><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>thrives in open fields where livestock are frequently disturbing the ground.</span><br><br> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Uses">Uses</span></h2> <p style="color: #202122; font-size: 14px;"><i>Plantago lanceolata</i><span>&nbsp;</span>is used frequently in<span>&nbsp;</span>herbal teas<span>&nbsp;</span>and other<span>&nbsp;</span>herbal remedies.<sup id="cite_ref-8" class="reference" style="font-size: 11.2px;">[8]</sup><span>&nbsp;</span>A tea from the leaves is used as a cough medicine. In the traditional Austrian medicine<span>&nbsp;</span><i>Plantago lanceolata</i><span>&nbsp;</span>leaves have been used internally (as syrup or tea) or externally (fresh leaves) for treatment of disorders of the respiratory tract, skin, insect bites, and infections.<sup id="cite_ref-9" class="reference" style="font-size: 11.2px;">[9]</sup><span>&nbsp;</span>The leaves can be eaten when very young.<sup id="cite_ref-10" class="reference" style="font-size: 11.2px;"></sup></p> <p style="color: #202122; font-size: 14px;">Songbirds eat the seeds, and the leaves are eaten by rabbits.<sup id="cite_ref-11" class="reference" style="font-size: 11.2px;"></sup></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Chemistry">Chemistry</span></h2> <p style="color: #202122; font-size: 14px;"><i>Plantago lanceolata</i><span>&nbsp;</span>contains<span>&nbsp;</span>phenylethanoids<span>&nbsp;</span>such as<span>&nbsp;</span>acteoside<span>&nbsp;</span>(verbascoside), cistanoside F, lavandulifolioside, plantamajoside and isoacteoside.<sup id="cite_ref-12" class="reference" style="font-size: 11.2px;">[12]</sup><span>&nbsp;</span>It also contains the iridoid glycosides<span>&nbsp;</span>aucubin<span>&nbsp;</span>and<span>&nbsp;</span>catalpol.<sup id="cite_ref-13" class="reference" style="font-size: 11.2px;">[13]</sup><span>&nbsp;</span>These iridoid glycosides make the plant inedible to some herbivores, but others are unperturbed by them--for example, the buckeye butterfly<span>&nbsp;</span><i>Junonia coenia</i>, whose larvae eat the leaves of<span>&nbsp;</span><i>P. lanceolata</i><span>&nbsp;</span>and ingest the iridoid glycosides to make themselves unpalatable to predators.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Habitat">Habitat</span></h2> <p style="color: #202122; font-size: 14px;"><i>Plantago lanceolata</i><span>&nbsp;</span>can live anywhere from very dry meadows to places similar to a rain forest,<sup id="cite_ref-:0_14-0" class="reference" style="font-size: 11.2px;">[14]</sup><span>&nbsp;</span>but it does best in open, disturbed areas. It is therefore common near roadsides where other plants cannot flourish; it grows tall if it can do so, but in frequently-mowed areas it adopts a flat growth habit instead. Historically, the plant has thrived in areas where ungulates graze and turn up the earth with their hooves.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Reproduction">Reproduction</span></h2> <p style="color: #202122; font-size: 14px;">The mode of reproduction can vary among populations of<span>&nbsp;</span><i>P. lanceolata</i>.<sup id="cite_ref-Jousimo,_Jussi_2014_15-0" class="reference" style="font-size: 11.2px;">[15]</sup><span>&nbsp;</span>Reproduction occurs sexually, with the pollen being wind dispersed for the most part, though the plant is occasionally pollinated by bees.<sup id="cite_ref-Jousimo,_Jussi_2014_15-1" class="reference" style="font-size: 11.2px;">[15]</sup><span>&nbsp;</span><i>P. lanceolata</i><span>&nbsp;</span>cannot<span>&nbsp;</span>reproduce asexually<span>&nbsp;</span>in the way that many other species of<span>&nbsp;</span><i>Plantago</i><span>&nbsp;</span>can; instead, it is an obligate<span>&nbsp;</span>outcrosser.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Enemies">Enemies</span></h2> <h3 style="color: #000000; font-size: 1.2em;"><span class="mw-headline" id="Insect_predation">Insect predation</span></h3> <p style="color: #202122; font-size: 14px;"><i>Plantago lanceolata</i><span>&nbsp;</span>is host to many different species of the order<span>&nbsp;</span>Lepidoptera. Species such as<span>&nbsp;</span><i>Junonia coenia,<span>&nbsp;</span>Spilosoma congrua,</i><span>&nbsp;</span>and<span>&nbsp;</span><i>Melitaea cinxia</i><span>&nbsp;</span>lay their eggs on<span>&nbsp;</span><i>P. lanceolata</i><span>&nbsp;</span>plants so they can serve as a food source for the larvae when they hatch.<sup id="cite_ref-16" class="reference" style="font-size: 11.2px;">[16]</sup><sup id="cite_ref-17" class="reference" style="font-size: 11.2px;">[17]</sup><span>&nbsp;</span>The iridoid glycosides in the plant leaves accumulate in the caterpillars and make them unpalatable to predators.</p> <h3 style="color: #000000; font-size: 1.2em;"><span class="mw-headline" id="Infection_by_powdery_mildew">Infection by powdery mildew</span></h3> <p style="color: #202122; font-size: 14px;"><i>Podosphaera plantaginis</i><span>&nbsp;</span>is a powdery mildew fungus that infects<span>&nbsp;</span><i>P. lanceolata</i>. All of the<span>&nbsp;</span><i>P. lanceolata</i><span>&nbsp;</span>populations are infected by several strains of this powdery mildew fungus.<sup id="cite_ref-18" class="reference" style="font-size: 11.2px;">[18]</sup><span>&nbsp;</span>Once the populations are infected, the symptoms are minimal at first. Then, after a few weeks or months lesions start to appear covering the entire surface of the leaves and the stem, making it very noticeable.<sup id="cite_ref-:0_14-1" class="reference" style="font-size: 11.2px;">[14]</sup><span>&nbsp;</span>Another species that infects<span>&nbsp;</span><i>P. lanceolata</i><span>&nbsp;</span>is<span>&nbsp;</span><i>Golovinomyces sordidus</i>. Both of these mildews are obligate<span>&nbsp;</span>biotrophs, meaning that they can only infect living tissue. They cover the surface of the leaves and extend<span>&nbsp;</span>hyphae<span>&nbsp;</span>into the cell matrix in order to extract nutrients.</p> <h4 style="color: #000000; font-size: 14px;"><span class="mw-headline" id="Resistance_to_powdery_mildew">Resistance to powdery mildew</span></h4> <p style="color: #202122; font-size: 14px;">After the populations are infected, they react in different ways. Some populations of<span>&nbsp;</span><i>P. lanceolata</i><span>&nbsp;</span>are more susceptible to different strains of powdery mildew. Also, some populations have multiple resistance phenotypes where on the other hand, others may only have one resistance phenotype.<sup id="cite_ref-:0_14-2" class="reference" style="font-size: 11.2px;">[14]</sup><span>&nbsp;</span>Overall, the populations that have the highest variety of resistance phenotypes will have the highest survival rates particularly when rates of infection are high.<sup id="cite_ref-:0_14-3" class="reference" style="font-size: 11.2px;"></sup></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="In_popular_culture">In popular culture</span></h2> <p style="color: #202122; font-size: 14px;">In the UK and Ireland the plant is used by children to play various simple games. In Edinburgh, Scotland this game is called ‘The 1 o’clock gun’ after the gun that fires everyday from Edinburgh Castle. Writer Sean Michael Wilson notes that: "When I was a kid in Edinburgh we used it for a cute wee game called ‘The 1 o’clock gun’ - we twisted the stalk around into a kind of noose, quickly pulled it (with the left hand pulling back sharply and the right hand moving forward) and then the head of the stalk would go shooting off. Piitttt!! We used to see how far we could get it to go - great fun." In the West Country of England the same game is called 'cannonballs'. Another game played with the plant in Scotland and Ireland and possibly also in England is called 'Bishops'. This game is a bit like<span>&nbsp;</span>conkers; a child tries to knock off the head of their friend's stalk using their own stalk, via a fast downward thrust.</p> <br> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 216 (1g)

5/ 5

<h2 class=""><strong>Artichoke&nbsp;Seeds ''Green Globe'' Hardy</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of +-20 (1g) seeds.</strong></span></h2> <div>A perennial vegetable with large edible flower heads. Its ferny thistle-like foliage is also useful in the landscape. The standard green-headed variety, reaching up to 170cm in height. Attractive large blue thistle-like flower heads if allowed to flower. Steamed artichokes are great for dipping in butter or sauces. Under ideal conditions artichokes can be harvested the second season. Consistent quality globe-shaped heads. Height: 120-180cm (4-6ft).</div> <div>Sowing Instructions</div> <div>Site &amp; Soil</div> <div>Sow seeds outdoors in free draining soil in mid spring when the soil has warmed up. Sow 2-3 seeds in stations 30cm (12in) apart. Seed sown outdoors usually flowers the year after sowing.</div> <div>When to Sow</div> <div>Sowing can start as early as late February under cloche and run through to August. Maincrop varieties that are sown in July and August</div> <div>How to</div> <div>Thin out so that there is one good plant every 6cm (4in). The thinnings can be transplanted. After harvesting the main head, secondary heads will appear and these too can be used. In cold areas, cover the plant with a mulch of straw, compost or bracken to protect it through the winter.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 217 (1g)