5/ 5

<h2><strong>Royal Black Greek Fig Seeds - Vasilika Mavra (Βασιλικά Μαύρα)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 50 (0,02g) seeds.</strong></span></h2> <p>Vasilika Mavra or the "Royal Black Greek Fig" is said to be the best tasting of the Greek figs. It is widely grown in Greece. The outside is very dark purple to black and the inside is red.</p> <p>Our experience has been after a couple of years of growing this variety is that Vasilika Mavra produces many very nice dark purple figs that have dropped before they were mature inside. The size, depth of color, and number have grown year over year for us. We hope as the mother trees mature the figs will hold as other varieties have.</p> <p>Those fortunate enough to have tried this fig describe it as berry and honey flavored, thick and jammy.</p> <p>Vasilika Mavra produces super sweet “figs” that continues to the end of the season.</p> <p>Other names: Royal Black Greek Fig, Βασιλικά Μαύρα,</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 19 RBG (0,02g)

5/ 5

<h2><strong>Kalamata Olive tree seeds Greece variety (Olea europaea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p><strong>Why do we say that this olive is resistant to winter?</strong><br><strong>This olive, which we ourselves have and grow in a large flower pot, has been surviving outdoors (in the yard) for four years now without any problems with winter and at temperatures of -15 degrees Celsius.</strong><br><br><strong>We believe that it would even survive temperatures down to - 25 degrees Celsius, and maybe more ...</strong><br><br><span style="color: #202122; font-size: 14px;">The<span>&nbsp;</span></span><b style="color: #202122; font-size: 14px;">Kalamata olive</b><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>is a large, dark brown<span>&nbsp;</span></span>olive<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>with a smooth, meaty texture, named after the city of<span>&nbsp;</span></span>Kalamata<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>in the southern<span>&nbsp;</span></span>Peloponnese<span style="color: #202122; font-size: 14px;">,<span>&nbsp;</span></span>Greece<span style="color: #202122; font-size: 14px;">.</span><sup id="cite_ref-lonely_2-0" class="reference" style="color: #202122; font-size: 11.2px;">[2]</sup><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, however a few countries (those mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws) the name is protected with<span>&nbsp;</span></span>PDO<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata.</span><sup id="cite_ref-3" class="reference" style="color: #202122; font-size: 11.2px;">[3]</sup><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>Olives of the same variety grown elsewhere are marketed as<span>&nbsp;</span></span><b style="color: #202122; font-size: 14px;">Kalamon olives</b><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>in the EU and, sometimes, elsewhere.</span></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Description">Description</span></h2> <p style="color: #202122; font-size: 14px;">Kalamata olives are so-named because they were originally grown in the region around Kalamata, which includes<span>&nbsp;</span>Messenia<span>&nbsp;</span>and nearby<span>&nbsp;</span>Laconia, both located on the Peloponnese peninsula. They are now grown in many places around the world, including in the<span>&nbsp;</span>United States<span>&nbsp;</span>and<span>&nbsp;</span>Australia. They are almond-shaped, plump, dark purple olives<sup id="cite_ref-sophisticated_9-0" class="reference" style="font-size: 11.2px;">[9]</sup><span>&nbsp;</span>from a tree distinguished from the common<span>&nbsp;</span>olive<span>&nbsp;</span>by the size of its leaves, which grow to twice the size of other olive varieties.<sup id="cite_ref-lonely_2-1" class="reference" style="font-size: 11.2px;">[2]</sup><span>&nbsp;</span>The trees are intolerant of cold and are susceptible to<span>&nbsp;</span><i>Verticillium</i><span>&nbsp;</span>wilt<span>&nbsp;</span>but are resistant to<span>&nbsp;</span>olive knot<span>&nbsp;</span>and to the<span>&nbsp;</span>olive fruit fly.<sup id="cite_ref-10" class="reference" style="font-size: 11.2px;">[10]</sup></p> <p style="color: #202122; font-size: 14px;">Kalamata olives, which cannot be harvested green, must be hand-picked in order to avoid bruising. They are classed as black olives.<br><br></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Synonyms">Synonyms</span></h2> <p><i>Aetonychalea</i>:<span>&nbsp;</span>Kalamata (old: Kalámai);<br><i>Aetonychi</i>: Greece;<br><i>Aetonycholia</i>: Kalamata,<span>&nbsp;</span>Patras;<br><i>Calamata</i>:<span>&nbsp;</span>Agrínio,<span>&nbsp;</span>Aitoliko,<span>&nbsp;</span>Cyprus,<span>&nbsp;</span>Iznik, Kalamata,<span>&nbsp;</span>Lakonia,<span>&nbsp;</span>Messini,<span>&nbsp;</span>Peloponnese,<span>&nbsp;</span>Sparta,<span>&nbsp;</span>Western Cape (South Africa),<span>&nbsp;</span>California (USA);<br><i>Calamatiani</i>: Greece;<br><i>Calamon</i>: California, Kalamata,<span>&nbsp;</span>Crete, Lakonia,<span>&nbsp;</span>Lamia, Messini, Patras, Peloponnese,<span>&nbsp;</span>Tunisia,<span>&nbsp;</span>Western Australia;<br><i>Chondrolia</i>: Kalamata, Lakonia, Messini, Patras;<br><i>Kalamata Jumbo</i><span>&nbsp;</span>and<span>&nbsp;</span><i>Kalamata Tiny</i>: Western Australia;<br><i>Kalamatiani</i>: Peloponnese;<br><i>Kalamon</i>: Greece,<span>&nbsp;</span>China,<span>&nbsp;</span>Cyprus, Crete, Peloponnese,<span>&nbsp;</span>Perugia (Italy),<span>&nbsp;</span>South Africa;<br><i>Karakolia</i>: Greece;<br><i>Nychati</i>: Kalamata, Peloponnese;<br><i>Nychati di Kalamata</i>: Aitoliko, Kalamata, Lakonia;<br><i>Tsigeli</i>: Greece;<br><i>Karamursel Su Kalamata</i>:<span>&nbsp;</span>Bursa,<span>&nbsp;</span>Gebze, Gölcük,<span>&nbsp;</span>Karamürsel,<span>&nbsp;</span>Kocaeli, the Marmara region;<br><i>Su Zeytini</i><span>&nbsp;</span>(Turkey).<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="Preparation">Preparation</span></h2> <p>There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olives by packing them in water or weak<span>&nbsp;</span>brine, which is changed daily, for around a week. Once debittered, they are then packed in brine and wine<span>&nbsp;</span>vinegar<span>&nbsp;</span>with a layer of<span>&nbsp;</span>olive oil<span>&nbsp;</span>and slices of<span>&nbsp;</span>lemon<span>&nbsp;</span>on top. The olives are often slit to further decrease the processing time. The long method involves slitting the olives, placing them in strong brine for up to three months in order to debitter them. Some<span>&nbsp;</span>polyphenol<span>&nbsp;</span>remains in the olives after processing, giving them their slightly bitter taste.</p> <h2 class=""></h2> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span>Sowing Instructions</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Propagation:</span></p> </td> <td valign="top"> <p><span>Seeds / Cuttings</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Pretreat:</span></p> </td> <td valign="top"> <p><span>Break seed coat gently, without hurting the seed inside.</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Stratification:</span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Time:</span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Depth:</span></p> </td> <td valign="top"> <p><span>Light germinator! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Mix:</span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Germination temperature:</span></p> </td> <td valign="top"> <p><span>&nbsp;about 20-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Location:</span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Germination Time:</span></p> </td> <td valign="top"> <p><span>&nbsp;2-4-8 Weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Watering:</span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">&nbsp;</span></p> </td> <td valign="top"> <p><br><span>Copyright © 2012 Seeds Gallery All Rights Reserved.</span></p> </td> </tr> </tbody> </table> <br> <div> <h2></h2> <p></p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 116 (5 S)

5/ 5

<h2><strong>Fasolia Gigantes - Elefantes Kastorias Beans Seeds</strong></h2> <h2 class=""><span style="color: #f80000;"><strong>Price for Package of 10 (20g) seeds.</strong></span></h2> <div>Greek "Gigandes" beans for culinary use. The Greek giant beans are a traditional Greek food, used in several Greek gourmet recipes, such as bean soup, baked beans in the oven (butter beans), Greek salad, etc. Undoubtedly they are healthy, natural food and favorably place themselves in a Mediterranean diet.</div> <div> <p>Traditionally, gigandes plaki are served as a meze alongside other side dishes. However, this dish is filling enough to be eaten for lunch. This hearty meze is popular during the cold fall and winter months. As with many Greek dishes, bread is used to dip into the tomato sauce drippings.</p> </div> <div>Overall, gigandes plaki is healthy and nutritious food. It is a rich source of antioxidants from the tomatoes, and fiber from the other vegetables, and is suitable for vegetarians and vegans if the sausages and cheese are excluded.</div> <h3><strong>These beans are 100% natural, this is not a hybrid or mutant product.&nbsp;</strong></h3> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 220 (20g)

5/ 5

<div id="idTab1" class="rte"> <h2 class=""><strong>Fasolia Gigantes White Beans Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>The Greek giant beans, are a traditional Greek food, used in several Greek gourmet recipes, such as bean soup, baked beans in the oven (butter beans), Greek salad, etc. Undoubtedly they are a healthy, natural food and favorably place themselves in a Mediterranean diet.</p> <p>Traditionally, gigandes plaki are served as a meze alongside other side dishes. However, this dish is filling enough to be eaten for lunch. This hearty meze is popular during the cold fall and winter months. As with many Greek dishes, bread is used to dip in to the tomato sauce drippings.</p> <div>Overall, gigandes plaki is a healthy and nutritious food. It is a rich source for anti-oxidants from the tomatoes, and fiber from the other vegetables, and is suitable for vegetarians and vegans if the sausages and cheese are excluded.</div> <div>These beans are 100% natural, this is not a hybrid or mutant product.</div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 221

5/ 5

<h2><strong>Wild Pear, Almond-leaved Pear Seeds (Pyrus amygdaliformis)</strong></h2> <h2><span style="color: #fe0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> Wild Pear, Almond-leaved Pear (Pyrus amygdaliformis) Is a deciduous shrub or lower tree of the rose family (Rosaceae). It grows up to 6 m in height, the canopy is irregular, round, dense. The root system is strong, deep, and well-branched. The branches are covered with thorns, the bark is reddish, longitudinally, and transversely cracked, about 1 cm thick. Young shoots are brown, initially densely hairy, later bare.<br><br>The buds are small, only about 2 mm long, covered with dark gray to dark brown scales that are finely hairy and pointed. The leaves are alternate, elongated elliptical, 3-8 cm long, 1-3 cm wide, acuminate, entire-edged or finely serrated, dark green on the face, the back is grayish, finely hairy, located on thin petioles about 1-3 cm long.<br><br>The flowers are bisexual, unisexual, about 2 cm in size, clustered 5-12 in clustered inflorescences, the corolla is built of 5 white petals. It blooms in April and May.<br><br>The fruits are round, hard, initially green, later yellow-brown, 2-3 cm in size, located on short stalks. They ripen in October, their seeds are black, flat, about 5-6 mm long.<br><br>It is widespread in southern and southeastern Europe and Asia Minor. We have it along the Adriatic, in Istria, the coast, and Dalmatia. It grows in warm, sunny, and semi-shady places, in thickets, in deciduous forest clearings, in meadows, in the maquis.<br><br>Drought-resistant, weaker to low temperatures, binds the soil well and protects it from erosion. It is slow-growing, it has good shoots from stumps. It is sometimes used as a substrate for grafting fruit trees.<br><br>The fruits are edible, they have a sweet-sour taste. They can be dried and used as a tea or processed as desired.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 114 (5 S)

5/ 5

<h2><strong>Basil Greek Bascuro seeds (Ocimum minimum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of  50 Seeds.</strong></span></h2> <p>A great basil that has a tiny hummock of a plant, resembling a Lilliputian Oak tree, but redolent with the finest of Basil aroma. Does well in pots, and fits well in pots, even small ones. This type has a bushy habit. The leaves are quite small but the aroma and the flavor are quite large.  Very slow to bolt, which is an advantage for home growers but makes it challenging for us to produce seedcrops–we start mighty early! We vote this the best-tasting Basil of all. Traditionally in Greece, a sprig is placed behind the ear to mask unpleasant smells (like tobacco smoke) and attract women (or men).</p> <p>Easy to grow. Annual.</p> <p>Family: Mint (Lamiaceae)</p> <p>Annual, with first harvest at 70 days.</p>

MHS 97 (50 S)