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Spinach Seeds GIANT AMERICAN 2.15 - 1

Spinach Seeds GIANT AMERICAN

Ár 2,15 € SKU: VE 43 (2g)
,
5/ 5
<h2><strong>Spinach Seeds GIANT AMERICAN</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 160 (2g) seeds.</strong></span></h2> <p><span style="color: #000000;">A really dark green spinach with heavily blistered, rounded leaves on semi-erect plants.</span></p> <p><span style="color: #000000;">The dark green heavily blistered leaves of Giant American can be harvested all through the summer and autumn months. A very productive variety.</span></p> <p><span style="color: #000000;">&nbsp;</span></p> <p><span style="color: #000000;">Produces masses of heavily blistered dark green leaves.</span></p> <p><span style="color: #000000;">Thin, juicy and sweetly flavoured.</span></p> <p><span style="color: #000000;">Harvest during the summer and autumn.</span></p> <p><span style="color: #000000;">Suitable For - Vegetable plot, raised beds, container garden, limited space, window boxes</span></p> <p><span style="color: #000000;">&nbsp;</span></p> <p><span style="color: #000000;">Sowing Months - March - August</span></p> <p><span style="color: #000000;">Harvest - May - November</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 43 (2g)
Spinach Seeds GIANT AMERICAN 2.15 - 1

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GIANT WALNUT Seeds (Juglans regia)

GIANT WALNUT Seeds (Juglans...

Ár 15,00 € SKU: V 206
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>GIANT WALNUT Seeds (Juglans regia)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h2> <p><strong>This walnut is 3 - 4 times bigger than any other!!!</strong> </p> <p>A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia. Technically a walnut is the seed of a drupe or drupaceous nut, and thus not a true botanical nut. It is used for food after being processed while green for pickled walnuts or after full ripening for its nutmeat. Nutmeat of the eastern black walnut from the Juglans nigra is less commercially available, as are butternut nutmeats from Juglans cinerea. The walnut is nutrient-dense with protein and essential fatty acids.</p> <p>Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for the meat after fully ripening. Following full ripening, the removal of the husk reveals the wrinkly walnut shell, which is usually commercially found in two segments (three-segment shells can also form). During the ripening process, the husk will become brittle and the shell hard. The shell encloses the kernel or meat, which is usually made up of two halves separated by a partition. The seed kernels – commonly available as shelled walnuts – are enclosed in a brown seed coat which contains antioxidants. The antioxidants protect the oil-rich seed from atmospheric oxygen, thereby preventing rancidity.</p> <p>Walnuts are late to grow leaves, typically not until more than halfway through the spring. They secrete chemicals into the soil to prevent competing vegetation from growing. Because of this, flowers or vegetable gardens should not be planted close to them.</p> <p><strong>Food use</strong></p> <p>Walnut meats are available in two forms; in their shells or shelled. The meats can be as large as halves or any smaller portions that may happen during processing, candied or as an ingredient in other foodstuffs. Pickled walnuts that are the whole fruit can be savory or sweet depending on the preserving solution. Walnut butters can be homemade or purchased in both raw and roasted forms. All walnuts can be eaten on their own (raw, toasted or pickled) or as part of a mix such as muesli, or as an ingredient of a dish. For example, walnut pie is prepared using walnuts as a main ingredient. Walnut Whip, coffee and walnut cake, and pickled walnuts are more examples. Walnuts are also popular in brownie recipes and as ice cream toppings.</p> <p>Walnut oil is available commercially and is chiefly used as a food ingredient particularly in salad dressings. It has a low smoke point, which limits its use for frying.</p> <p>Walnut is the main ingredient of Fesenjan, a khoresh (stew) in Iranian cuisine.</p> <p><strong>Nutritional value</strong></p> <p>Walnuts without shells are 4% water, 15% protein, 65% fat, and 14% carbohydrates, including 7% dietary fiber (table).</p> <p>In a 100 gram serving, walnuts provide 2,740 kilojoules (654 kcal) and rich content (more than 19% of the Daily Value or DV) of several dietary minerals, particularly manganese at 163% DV, and B vitamins (table).</p> <p>While English walnuts are the most commonly consumed, their nutrient density and profile are generally similar to those of black walnuts.</p> <p>Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acid as 13% of total fats.</p> <p><strong>Health claims</strong></p> <p>Having evaluated the scientific literature on the potential health value of consuming walnuts, the US Food and Drug Administration (FDA) provided guidance described as a Qualified Health Claim to manufacturers for labeling of food and dietary supplement products, stating: "Supportive but not conclusive research shows that eating 1.5 ounces per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease."</p> <p>One manufacturer of walnut products received an FDA Warning Letter for making unsubstantiated claims in the prevention, mitigation, and treatment of disease, causing the products to be misbranded as "drugs", and so violating regulations of the Federal Food, Drug, and Cosmetic Act in Title 21 of the US Code of Federal Regulations.</p> <p><strong>Folk medicine</strong></p> <p>Walnuts have been listed as one of the 38 substances used to prepare Bach flower remedies,[13] a kind of traditional medicine promoted for its possible effect on health. However, according to Cancer Research UK, "there is no scientific evidence to prove that flower remedies can control, cure or prevent any type of disease, including cancer".</p> <p><strong>Inks and dyes</strong></p> <p>The husks of the black walnut Juglans nigra were once used to make an ink for writing and drawing, having been used by artists including Leonardo da Vinci and Rembrandt.</p> <p>Walnut husk pigments are used as a brown dye for fabric[16] as once applied in classical Rome and medieval Europe for dyeing hair.</p> <p><strong>Cleaning</strong></p> <p>The United States Army once used ground walnut shells for the cleaning of aviation parts because of low cost and non-abrasive qualities. However, an investigation of a fatal Boeing CH-47 Chinook helicopter crash (September 11, 1982, in Mannheim, Germany) revealed that walnut grit clogged an oil port, leading to the accident and the discontinuation of walnut shells as a cleaning agent.</p> <p><strong>Chemical analysis</strong></p> <p>Walnut hulls contain polyphenols that stain hands and can cause skin irritation. Seven phenolic compounds, including ferulic acid, vanillic acid, coumaric acid, syringic acid, myricetin, juglone, were identified in walnut husks. Juglone, the predominant phenolic, was found in concentrations of 2-4% fresh weight.</p> <p>Walnuts also contain the ellagitannin pedunculagin.[20] Regiolone has been isolated with juglone, betulinic acid and sitosterol from the stem bark of J. regia.</p> <p><strong>Uses in Chinese culture</strong></p> <p>In China, pairs of walnuts have traditionally been rotated and played with in the palm of the hand, both as a means to stimulate blood circulation and as a status symbol. Individual and pairs of large, old, symmetrically shaped, and sometimes intricately carved walnuts are valued highly and have recently been used as an investment, with some of them fetching tens of thousands of dollars.</p> <p>Pairs of walnuts are sometimes sold in their green husks for a form of gambling known as du he tao.</p> <p><strong>Types</strong></p> <p>The two most common major species of walnuts are grown for their seeds – the Persian or English walnut and the black walnut. The English walnut (J. regia) originated in Persia, and the black walnut (J. nigra) is native to eastern North America. The black walnut is of high flavor, but due to its hard shell and poor hulling characteristics it is not grown commercially for nut production. Numerous walnut cultivars have been developed commercially, which are nearly all hybrids of the English walnut.</p> <p>Other species include J. californica, the California black walnut (often used as a root stock for commercial breeding of J. regia), J. cinerea (butternuts), and J. major, the Arizona walnut. Other sources list J. californica californica as native to southern California, and Juglans californica hindsii, or just J. hindsii, as native to northern California; in at least one case these are given as "geographic variants" instead of subspecies (Botanica).</p> <p><strong>Production</strong></p> <p>In 2013, worldwide production of walnuts was 3.458 million tonnes, with China contributing 49% of the world total (table).[3] Other major producers were (in the order of decreasing harvest): Iran, United States, Turkey and Ukraine.</p> <p>The average worldwide walnut yield was about 3.5 tonnes per hectare in 2013.[3] Eastern European countries had the highest yield, with Slovenia and Romania each harvesting about 22 tonnes per hectare.</p> <p>The United States is the world's largest exporter of walnuts, followed by Turkey.[4] The Central Valley of California produces 99 percent of United States commercial English walnuts.</p> <p><strong>Storage</strong></p> <p>Walnuts, like other tree nuts, must be processed and stored properly. Poor storage makes walnuts susceptible to insect and fungal mold infestations; the latter produces aflatoxin – a potent carcinogen. A mold-infested walnut batch should be entirely discarded.</p> <p>The ideal temperature for longest possible storage of walnuts is in the −3 to 0 °C (27 to 32 °F) and low humidity – for industrial and home storage. However, such refrigeration technologies are unavailable in developing countries where walnuts are produced in large quantities; there, walnuts are best stored below 25 °C (77 °F) and low humidity. Temperatures above 30 °C (86 °F), and humidities above 70 percent can lead to rapid and high spoilage losses. Above 75 percent humidity threshold, fungal molds that release dangerous aflatoxin can form.</p> </body> </html>
V 206
GIANT WALNUT Seeds (Juglans regia)
Parsley Giant of Naples Seeds (Petroselinum crispum)

Parsley Giant of Naples...

Ár 1,50 € SKU: MHS 124
,
5/ 5
<h2><strong>Parsley Giant of Naples Seeds (Petroselinum crispum)</strong></h2> <h2><span style="color: #e03e2d;" class=""><strong>Price for Package of 600 (1g) seeds.</strong></span></h2> <p>Parsley Giant of Naples. Very large flat-leaf variety from Naples with incredible flavor. Plants are large with strong, long stalks and large leaves.</p> <p>Start from seed or transplants. Leaves grow back stronger after cutting. 75-80 days. Very cold hardy. Will overwinter in most areas.</p> <p>&nbsp;</p> <h2><strong>PARSLEY PLANTING, GROWING, AND HARVESTING PARSLEY</strong></h2> <p>Parsley is a biennial plant with bright green, featherlike leaves and is in the same family as dill. This herb is used in soups, sauces, and salads, and it lessens the need for salt in soups. Not only is it the perfect garnish, but also it is healthy; it’s rich in iron and vitamins A and C.</p> <p>&nbsp;</p> <p><strong>PLANTING</strong></p> <p>For a head start, plant seeds in individual pots indoors 10 to 12 weeks before the last spring frost. For better germination, you can soak the seeds overnight.</p> <p>Plant the seeds 3 to 4 weeks before the last spring frost because parsley is a slow starter. (The plants can handle the cold weather.) It can take up to 3 weeks for the plants to sprout.</p> <p>Plant the seeds in moist, rich soil about 6 to 8 inches apart. For thinner plants, plant about 6 to 10 inches apart. Try to pick an area that is weed-free; that way, you’ll be able to see the parsley sprouting after about 3 weeks.</p> <p>You can use a fluorescent light to help the seedlings grow. Make sure it remains two inches above the leaves at all times.</p> <p>To ensure the best growth, the soil should be around 70ºF.</p> <p>Plant parsley near asparagus, corn, and tomatoes in your garden.</p> <p>&nbsp;</p> <p><strong>CARE</strong></p> <p>Be sure to water the seeds often while they germinate so that they don’t dry out.</p> <p>Throughout the summer, be sure to water the plants evenly.</p> <p>&nbsp;</p> <p><strong>PESTS/DISEASES</strong></p> <p>Stem rot</p> <p>Leaf spots</p> <p>Black swallowtail larvae</p> <p>Carrot fly and celery fly larvae</p> <p>&nbsp;</p> <p><strong>HARVEST/STORAGE</strong></p> <p>When the leaf stems have three segments, parsley is ready to be harvested.</p> <p>Cut leaves from the outer portions of the plant whenever you need them. Leave the inner portions of the plant to mature.</p> <p>One method of storing the parsley fresh is to put the leaf stalks in water and keep them in the refrigerator.</p> <p>Another method of storage is drying the parsley. Cut the parsley at the base and hang it in a well-ventilated, shady, and warm place. Once it’s completely dry, crumble it up and store it in an airtight container.</p> <p>If you want fresh parsley throughout the winter, replant a parsley plant in a pot and keep it in a sunny window.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 124 (1g)
Parsley Giant of Naples Seeds (Petroselinum crispum)

This plant is resistant to winter and frost.

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Giant Kumquats or cumquats Seeds (Fortunella margarita) exotic tropical fruit

Giant Kumquats or cumquats...

Ár 3,25 € SKU: V 50 G
,
5/ 5
<h2><span style="text-decoration:underline;color:#000000;"><em><strong>Giant Kumquats or cumquats Seeds - exotic tropical fruit</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h3> <p><strong><span style="font-size:10pt;">This is a gigantic kumquat, which is more than three times bigger than ordinary kumquat.</span></strong></p> <p><span style="font-size:10pt;">Kumquats or cumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae, either forming the genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles that of the orange (Citrus sinensis), but it is much smaller and ovular, being approximately the size and shape of an olive. The English name "kumquat" derives from the Cantonese pronunciation gam1 gwat1 (given in Jyutping romanization).</span></p> <p><span style="font-size:10pt;">They are slow-growing evergreen shrubs or short trees, from 2.5 to 4.5 meters (8 to 15 ft) tall, with dense branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers white, similar to other citrus flowers, borne singly or clustered in the leaf-axils. Depending on size, the kumquat tree can produce hundreds or even thousands of fruits each year.[1] The tree can be hydrophytic, with the fruit often found floating on water near shore during the ripe season.[citation needed]</span></p> <div><span style="font-size:10pt;">The plant is native to south Asia and the Asia-Pacific region. The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in Japan, Taiwan, the Philippines, and southeast Asia. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America.</span></div> <div><span style="font-size:10pt;">Classification</span></div> <div><span style="font-size:10pt;">Carl Peter Thunberg originally classified the kumquats as Citrus japonica in his 1784 book Flora Japonica. In 1915, Walter T. Swingle reclassified them in a segregate genus, Fortunella, named in honor of Robert Fortune. Seven species of Fortunella have generally been recognized—F. japonica, F. margarita, F. crassifolia, F. hindsii, F. obovata and F. polyandra, as well as the recently described F. bawangica . The Flora of China returns the kumquat to Citrus and combines the species into the single species as Citrus japonica.[2]</span></div> <div><span style="font-size:10pt;">Varieties :</span></div> <div><span style="font-size:10pt;">Round kumquat</span></div> <div><span style="font-size:10pt;">The round kumquat (also Marumi kumquat or Morgani kumquat) is an evergreen tree, producing edible golden-yellow colored fruit. The fruit is small and usually round but can be oval shaped. The peel has a sweet flavor but the fruit has a sour center. The fruit can be eaten cooked but is mainly used to make marmalade and jelly. It is grown as an ornamental plant and can be used in bonsai. This plant symbolizes good luck in China and other Asian countries, where it is sometimes given as a gift during the Lunar New Year. It's more commonly cultivated than most other kumquats as it is cold tolerant. It can be kept as a houseplant.</span></div> <div><span style="font-size:10pt;">When the kumquats are divided into multiple species the name Fortunella japonica (Citrus japonica) is retained by this group.</span></div> <div><span style="font-size:10pt;">Oval kumquat</span></div> <div><span style="font-size:10pt;">Fortunella margarita, also known as the oval kumquat or the Nagami kumquat, is a close relative to Citrus species. It is a small evergreen tree, that can reach more than 12 ft (4 m) high and 9 ft (3 m) large. It is native to southeastern Asia, and more precisely to China. The oval kumquat has very fragrant citrus-like white flowers, and small edible oval orange fruits. The oval kumquat is an ornamental little tree, with showy foliage, flowers and fruits. It is also fairly frost-hardy, and will withstand negative temperatures such as 14 °F (-10 °C), and even a little lower for very brief periods. It can be grown in USDA hardiness zones 9 and warmer, but can also be tried in sheltered places, in USDA hardiness zone 8. Unlike most citrus species, the oval kumquat has a shorter growth period, and goes into dormancy fairly earlier in autumn. This partly explains its better frost hardiness.</span></div> <div><span style="font-size:10pt;">Characteristics</span></div> <div><span style="font-size:10pt;">The evergreen leaves of oval kumquats are deep-green and relatively small. They can reach up to 3 in (7 cm) long and 1.5 in (3.5 cm) wide. The white flowers of the oval kumquat are similar to the citrus flowers. They are strongly perfumed, and they appear relatively late in the growing season, generally late spring.</span></div> <div><span style="font-size:10pt;">The oval kumquat is a fruit that looks like any citrus fruit, with an orange rind. The fruits are oblong, up to 2 in (5 cm) long. Unlike the common citrus, which have a rind which is inedible raw, oval kumquats have an edible sweet rind. The flesh, however, is not as sweet as the rind, and the juice is quite acidic and sour, with a lemon-like flavor. This fruit is generally eaten fresh, with its rind. It can also be processed into preserves, jams, and other products.</span></div> <div><span style="font-size:10pt;">Cultivation</span></div> <div><span style="font-size:10pt;">The oval kumquat needs a well-drained and fertile ground. It dislikes alkaline soils. The oval kumquat is susceptible to common citrus pests and diseases.</span></div> <div><span style="font-size:10pt;">Jiangsu kumquat</span></div> <div><span style="font-size:10pt;">The Jiangsu kumquat or Fukushu kumquat bears edible fruit that can be eaten raw. The fruit can be made into jelly and marmalade. The fruit can be round or bell shaped; it is bright orange when fully ripe. It may also be distinguished from other kumquats by its round leaves that make this species unique within the genus. It is grown for its edible fruit and as an ornamental plant. It cannot withstand frost.</span></div> <div><span style="font-size:10pt;">When the kumquats are divided into multiple species the name Fortunella obovata (Citrus obovata) is used for this group.</span></div> <div><span style="font-size:10pt;">Cultivation and uses</span></div> <div><span style="font-size:10pt;">Kumquats are cultivated in China, South Korea, North Korea, Taiwan, Southeast Asia, Japan, the Middle East, Europe (notably Corfu, Greece), southern Pakistan, and the southern United States (notably Florida, Louisiana, Alabama) and California.</span></div> <div><span style="font-size:10pt;">They are much hardier than other citrus plants such as oranges. The 'Nagami' kumquat requires a hot summer, ranging from 25 °C to 38 °C (77 °F to 100 °F), but can withstand frost down to about −10 °C (14 °F) without injury. They grow in the tea hills of Hunan, China, where the climate is too cold for other citrus fruits, even the Mikan (also known as the Satsuma) orange. The trees differ also from other citrus species in that they enter into a period of winter dormancy so profound that they will remain in it through several weeks of subsequent warm weather without putting out new shoots or blossoms. Despite their ability to survive low temperatures, kumquat trees grow better and produce larger and sweeter fruits in warmer regions.</span></div> <div><span style="font-size:10pt;">Uses</span></div> <div><span style="font-size:10pt;">Kumquats are often eaten raw. As the rind is sweet and the juicy center is sour, the raw fruit is usually consumed either whole—to savor the contrast—or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage and has just shed the last tint of green.</span></div> <div><span style="font-size:10pt;">Culinary uses include candying and kumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more familiar olive. A kumquat liqueur mixes the fruit with vodka or other clear spirit. Kumquats are also being used by chefs to create a niche for their desserts and are common in European countries.</span></div> <div><span style="font-size:10pt;">The Cantonese often preserve kumquats in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in color, and the salt combines with the juice to become a dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats.[citation needed] A jar of such preserved kumquats can last several years and still keep its flavor.[citation needed]</span></div> <div><span style="font-size:10pt;">In the Philippines and Taiwan, kumquats are a popular addition to green tea and black tea, either hot or iced.</span></div> <div><span style="font-size:10pt;">In Vietnam, kumquat bonsai trees (round kumquat plant) are used as a decoration for the Tết (Lunar New Year) holiday. Kumquat fruits are also boiled or dried to make a candied snack called mứt quất.</span></div> <div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">                                      all year round                                    </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">0.5-1 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">min. 20° C.</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Until it Germinates 7days - 2 Months</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;font-size:10pt;">Seeds Gallery 05.11.2012.</span></p> </td> </tr></tbody></table></div> </div> </div>
V 50 G
Giant Kumquats or cumquats Seeds (Fortunella margarita) exotic tropical fruit
Madake, Giant Timber Bamboo Seeds  - 3

Madake, Giant Timber Bamboo...

Ár 1,95 € SKU: B 6
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Madake, Giant Timber Bamboo Seeds (Phyllostachys bambusoides)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Phyllostachys bambusoides, commonly called madake, giant timber bamboo or Japanese timber bamboo, is a bamboo species in the genus Phyllostachys.</p> <p>Madake is typically known for being the most common type of bamboo used in the making of shakuhachi flutes and is utilized in numerous Japanese, as well as Chinese, arts, and crafts.</p> <p>Phyllostachys bambusoides can reach a height of 15–22 m and a diameter of 10–15 cm. The culms are dark green, quite thick and very straight. The leaves are dark green. New stalks emerge in late spring and grow quite rapidly, up to 1 meter each day. The flowering interval of this species is very long, about 120 years. This strong plant is in Asia one of the preferred bamboos for building and in the manufacture of furniture.</p> <p>This species is native to China, but it is commonly grown worldwide, especially in Japan.</p> </body> </html>
B 6 (5 S)
Madake, Giant Timber Bamboo Seeds  - 3
GOLIATH Giant Pumpkin Seeds

GOLIATH Giant Pumpkin Seeds

Ár 3,00 € SKU: VG 50
,
5/ 5
<h2><strong>GOLIATH Giant Pumpkin Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 4 seeds.</strong></span></h2> <p>This is a monster of a pumpkin with fruits often in the weight of 400-500 kg and with a measurement of 3 m around, so ideal for competitions may be bright orange. Skin covers thick bright yellow-orange flesh, this is delicious in pies and don’t forget Halloween.</p> <h2>How to Grow World Record Giant Pumpkins</h2> <p>The world record for giant pumpkins is 2323.7 pounds, set by Beni Meier of Germany 2014. That's well over one ton!! People, who see these giant pumpkins, want to know "how do they grow them so big?" Growing pumpkins isn't difficult. Growing a big pumpkin takes a bit of work and effort. Growing a giant pumpkin, weighing a ton or more... now that takes a lot of effort and requires a lot of knowledge.</p> <p>If you already grow pumpkins, you are off to a good start towards producing a monster this fall. As you enter the world of giant pumpkin growing, plan to spend much more time, to pamper and nurture your plants, to grow gigantic pumpkins at a phenomenal speed.</p> <p>Did you Know?  At peak growth, record-breaking giant pumpkins can grow 40-50 pounds a day, or more!</p> <h2><strong><em>Top Ten Secrets to Growing Record-Breaking Giant Pumpkins:</em></strong></h2> <ol> <li>Super Soil - First, get out your soil tester, to assure that the soil pH is ideal for growing pumpkins. Average soil just will not do. Add ample amounts of compost and manure to your soil. It is best to till it into your soil in the fall, especially if the manure is raw (not decomposed). Check the pH again, after adding soil amendments.</li> </ol> <p></p> <ol> <li>Great Genetics -To grow a giant pumpkin, find seeds that have the genetics to grow huge fruit. Goliath Giant pumpkin seeds and Atlantic Giant pumpkin seeds are readily available. This will get you started. After a year or two of learning and attending the giant pumpkin weighoffs, you will come in contact with growers, who can give you some of the best genetic seeds available. The very best genetics are not available in stores. The top growers have them. Armed with good genetic seeds, you  have the potential to grow your first, and hopefully record breaking, giant pumpkin. The rest is up to you.</li> </ol> <p></p> <ol> <li>An early, indoor start -  Giant pumpkin plants require 140 days or more from the time you plant a seed, to the time you harvest the fruit. Growers seeking to break the world record, start seeds in mid to late April, and harvest fruit in early October. That means as many as 160 days, from when the seed was planted! Chances are, you will have to start them indoors. When you do, the young seedlings will need your attention, and as much sunlight as you can provide. It also means, you may need to provide cold and frost protection when you transfer them outdoors. As October nears, you may again have to protect them from cold and frost.</li> </ol> <p></p> <ol> <li>Lots of Fertilizer, the  right stuff, at the right time -  Throw away what you've learned about fertilizing, and re-learn the art of fertilizing giant pumpkins. It is truely an art form, as giant pumpkins require huge amounts of fertilizer. Start with a high nitrogen formula in the spring. Apply a high phosphorous fertilizer in advance of the blooming/fruit set stage. Finally, switch to a high potassium formula, for fruit growth and plant health.</li> </ol> <p></p> <ol> <li>Pour on the Water - The top growers have elaborate drip systems, to deliver the right amount of water (moist, not wet soil), 24/7.  They add liquid fertilizers, fish emulsions, and seaweed fertilizer in their water tanks.</li> </ol> <p></p> <ol> <li>Liquid Calcium - All the fertilizer and nutrients in the world, can not be used efficiently, if soluble calcium is not present in your soil. Liquid calcium significantly increases the ability of plants to take up those nutrients and use them, to grow big fruit.</li> </ol> <p></p> <ol> <li>Nurturing Plant Growth and Pruning Vines - Prior to flowering and fruit set, the trick is to get your plant growing fast and furious. But, that's not enough. Here is how the  top growers train and develop their vines: Grow the vines in a "Christmas tree" shape. Let secondary vines grow out and away from the main vine, to a length of 10' to 12'. At this point pinch off the growing tip, and bury it in the ground. Also, prune off any tertiary vines (those that grow off the secondary vine), as they appear. Pruning is vital, to maximize growth of the fruit. It encourages, or "trains" the vine, to focus upon sending nutrients to the fruit.</li> </ol> <p></p> <ol> <li>Promoting Secondary Root Growth - Secondary root growth can have a HUGE impact upon the final weight of the fruit. Secondary roots will form at the point where a a leaf stem meets the vine. Cover the vine at this point, with a couple inches of rich garden soil. Keep it well watered, and the roots will grow deeply. When fertilizing, feed secondary roots, too. More on Secondary Roots</li> </ol> <p></p> <ol> <li>Insect and Pumpkin Disease Protection - Many growers have had a great big pumpkin growing strongly on the vine, only to have it slowed, or even felled, by insect problems or plant disease. Pumpkins are susceptible to a number of insect and disease problems. Fortunately, there are insecticides and fungicides that will treat many of the most common pumpkin plant problems. It is vital to begin a treatment plant early, BEFORE insect or disease problems can take hold.  Begin applying insecticides early in the season. Begin using fungicides before heat and humidity arrives in your area.</li> </ol> <p></p> <ol> <li>Shading the Fruit - Giant pumpkin fruit begins its life, as a soft shelled, yellow fruit. The skin is very pliable, allowing it to quickly grow and expand. Hot, sun and dry wind, can harden the skin, signaling the fruit to ripen. The trick, is to keep the skin soft, and pliable. Giant pumpkin growers quickly learn, that a shade cover over the fruit is essential to growing 'em big. Shade covers can be simple, or elaborate.</li> </ol> <p>Did You Know? Like regular field pumpkins, giant pumpkins are edible. There are plenty of recipes for cooking with giant pumpkins. But, the bigger they get, the coarser the texture of the pulp.</p> <p>You are now armed with the top grower secrets to growing giant pumpkins. Now, go and plant some seeds, and produce a new, world record giant pumpkin!</p>
VG 50 (4 S)
GOLIATH Giant Pumpkin Seeds
Ramiro sweet Giant pepper Seeds  - 5

Ramiro sweet Giant pepper...

Ár 2,05 € SKU: PP 31
,
5/ 5
<h2><strong>Ramiro sweet Giant pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Ramiro sweet pointed peppers are a sweet variety of the common pepper. Higher sugar content their taste is sweeter than that of normal peppers. They have a longish pointed shape and exist in three different colours, red, yellow, green. Ideal for salads, grilled or as finger food. Also very decorative as antipasti stuffed with feta cheese for example.</p> <p><strong>History</strong></p> <p>Ramiro came into existence through crossings of old varieties. Probably based on the Eastern-European-Turkish-Indian type of pepper. Dutch growers rediscovered this variety three years ago and made it a success product.</p> <p><strong>Fruit length: </strong>24 – 30 cm</p> <p><strong>Fruit weight:</strong> 100g</p> <p><strong>Fruit width:</strong> 4,5 - 5 cm</p> <p> </p> <p><strong>Nutrition Information</strong></p> <p>Serving size: 100 grams</p> <p>Calories: 31</p> <p>Protein: 0.99 grams</p> <p>Fat: 0.30 grams</p> <p>Carbohydrate: 6.03 grams</p> <p><strong><em>Use Tips</em></strong></p> <p><strong>Stuffed Ramiro Peppers</strong></p> <p><em>Ingredients</em></p> <p>½ pepper</p> <p>drizzle of olive oil</p> <p>55g/2oz sausage meat</p> <p>30g/1oz Caerphilly cheese</p> <p>For the sauce</p> <p>pinch of chilli flakes</p> <p>dash of soy sauce</p> <p>1 tbsp tomato ketchup</p> <p>1 tsp sesame oil</p> <p>drizzle of olive oil</p> <p><strong>Method</strong></p> <p>Preheat the oven to 220C/425F/Gas 7.</p> <p>Drizzle the pepper half with olive oil, place on a baking sheet and bake in the oven for 5-6 minutes.</p> <p>Remove from the oven and spoon in the sausage meat and cheese. Return to the oven and cook for 10-12 minutes or until cooked through.</p> <p>To make the sauce, mix the chilli flakes, soy sauce, ketchup, sesame oil and olive oil together in a bowl.</p> <p>Transfer the stuffed pepper to a serving plate and spoon the sauce over to serve.</p>
PP 31 Mix (10 S)
Ramiro sweet Giant pepper Seeds  - 5

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Giant Sweet Cherry Seeds...

Giant Sweet Cherry Seeds...

Ár 1,95 € SKU: V 98 G
,
5/ 5
<h2><strong>Giant Sweet Cherry Seeds (Prunus avium)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><b>The fruits are 3 times bigger than any other Sweet Cherry!</b></p> <p>Prunus avium, commonly called wild cherry,[1] sweet cherry,[1] bird cherry,[1] or gean,[1] is a species of cherry native to Europe, western Turkey, northwestern Africa, and western Asia, from the British Isles[2] south to Morocco and Tunisia, north to the Trondheimsfjord region in Norway and east to the Caucasus and northern Iran, with a small disjunct population in the western Himalaya.[3][4] This species, in the rose family (Rosaceae), has a diploid set of sixteen chromosomes (2n=16).[5] All parts of the plant except for the ripe fruit are slightly toxic, containing cyanogenic glycosides.</p> <p><strong>Nomenclature</strong></p> <p>The early history of its classification is somewhat confused. In the first edition of Species Plantarum (1753), Linnaeus treated it as only a variety, Prunus cerasus var. avium, citing Gaspard Bauhin's Pinax theatri botanici (1596) as a synonym;[clarification needed] his description, Cerasus racemosa hortensis ("Cherry with racemes, of gardens")[clarification needed] shows it was described from a cultivated plant.[6] Linnaeus then changed from a variety to a species Prunus avium in the second edition of his Flora Suecica in 1755.[7]</p> <p>Sweet cherry was known historically as Gean or Mazzard (also 'massard'), until recently, both were largely obsolete names in modern English.</p> <p>The name "wild cherry" is also commonly applied to other species of Prunus growing in their native habitats, particularly to the North American species Prunus serotina.</p> <p>Prunus avium means "bird cherry" in the Latin language.[4] In English "bird cherry" often refers to Prunus padus.</p> <p><strong>Mazzard</strong></p> <p>More recently[when?] 'Mazzard' has been used to refer to a selected self-fertile cultivar that comes true from seed, and which is used as a seedling rootstock for fruiting cultivars.[9][10] This term is still used particularly for the varieties of P. avium grown in North Devon and cultivated there, particularly in the orchards at Landkey.</p> <p><strong>Description and ecology</strong></p> <p>Prunus avium is a deciduous tree growing to 15–32 m (50-100 ft) tall, with a trunk up to 1.5 m (5 ft) in diameter. Young trees show strong apical dominance with a straight trunk and symmetrical conical crown, becoming rounded to irregular on old trees. The bark is smooth purplish-brown with prominent horizontal grey-brown lenticels on young trees, becoming thick dark blackish-brown and fissured on old trees. The leaves are alternate, simple ovoid-acute, 7–14 cm (3–6 in) long and 4–7 cm (2–3 in) broad, glabrous matt or sub-shiny green above, variably finely downy beneath, with a serrated margin and an acuminate tip, with a green or reddish petiole 2–3.5 cm (0.8-1.4 in) long bearing two to five small red glands. The tip of each serrated edge of the leaves also bear small red glands.[11] In autumn, the leaves turn orange, pink or red before falling. The flowers are produced in early spring at the same time as the new leaves, borne in corymbs of two to six together, each flower pendent on a 2–5 cm (0.8-2 in) peduncle, 2.5–3.5 cm (1-1.4 in) in diameter, with five pure white petals, yellowish stamens, and a superior ovary; they are hermaphroditic, and pollinated by bees. The fruit is a drupe 1–2 cm (0.4-0.8 in) in diameter (larger in some cultivated selections), bright red to dark purple when mature in midsummer, edible, variably sweet to somewhat astringent and bitter to eat fresh. Each fruit contains a single hard-shelled stone 8–12 mm long, 7–10 mm wide and 6–8 mm thick, grooved along the flattest edge; the seed (kernel) inside the stone is 6–8 mm long.</p> <p>The fruit are readily eaten by numerous kinds of birds and mammals, which digest the fruit flesh and disperse the seeds in their droppings. Some rodents, and a few birds (notably the Hawfinch), also crack open the stones to eat the kernel inside. All parts of the plant except for the ripe fruit are slightly toxic, containing cyanogenic glycosides.</p> <p>See also List of Lepidoptera that feed on Prunus</p> <p>The leaves provide food for some animals, including Lepidoptera such as the case-bearer moth Coleophora anatipennella.</p> <p>The tree exudes a gum from wounds in the bark, by which it seals the wounds to exclude insects and fungal infections.</p> <p><strong>Fruit</strong></p> <p>Some eighteenth and nineteenth century botanical authors[who?] assumed a western Asia origin for the species based on the writings of Pliny; however, archaeological finds of seeds from prehistoric Europe contradict this view. Wild cherries have been an item of human food for several thousands of years. The stones have been found in deposits at Bronze Age settlements throughout Europe, including in Britain.[9] In one dated example, wild cherry macrofossils were found in a core sample from the detritus beneath a dwelling at an Early and Middle Bronze Age pile-dwelling site on and in the shore of a former lake at Desenzano del Garda or Lonato, near the southern shore of Lake Garda, Italy. The date is estimated at Early Bronze Age IA, carbon dated there to 2077 BC plus or minus 10 years. The natural forest was largely cleared at that time.[16]</p> <p>By 800 BC, cherries were being actively cultivated in Asia Minor, and soon after in Greece.[9]</p> <p>As the main ancestor of the cultivated cherry, the sweet cherry is one of the two cherry species which supply most of the world's commercial cultivars of edible cherry (the other is the sour cherry Prunus cerasus, mainly used for cooking; a few other species have had a very small input).[9] Various cherry cultivars are now grown worldwide wherever the climate is suitable; the number of cultivars is now very large.[9] The species has also escaped from cultivation and become naturalised in some temperate regions, including southwestern Canada, Japan, New Zealand, and the northeast and northwest of the United States.</p> <p><strong>Ornamental</strong></p> <p>It is often cultivated as a flowering tree. Because of the size of the tree, it is often used in parkland, and less often as a street or garden tree. The double-flowered form, 'Plena', is commonly found, rather than the wild single-flowered forms.</p> <p>Two interspecific hybrids, P. x schmittii (P. avium x P. canescens) and P. x fontenesiana (P. avium x P. mahaleb) are also grown as ornamental trees.</p> <p><strong>Timber</strong></p> <p>The hard, reddish-brown wood (cherry wood) is valued as a hardwood for woodturning, and making cabinets and musical instruments.[15] Cherry wood is also used for smoking foods, particularly meats, in North America, as it lends a distinct and pleasant flavor to the product.[citation needed]</p> <p><strong>Other uses</strong></p> <p>The gum from bark wounds is aromatic and can be chewed as a substitute for chewing gum.</p> <p>Medicine can be prepared from the stalks of the drupes that is astringent, antitussive, and diuretic.</p> <p>A green dye can also be prepared from the plant.</p> <p><strong>Contribution to other species</strong></p> <p>Prunus avium is thought to be one of the parent species of Prunus cerasus (sour cherry) by way of ancient crosses between it and Prunus fruticosa (dwarf cherry) in the areas where the two species overlap. All three species can breed with each other. Prunus cerasus is now a species in its own right having developed beyond a hybrid and stabilised.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 98 G (3,5g)
Giant Sweet Cherry Seeds (Prunus avium)

Variety from Greece

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Greek Traditional Giant Melon Kalambaka Seeds

Greek Traditional Giant...

Ár 1,95 € SKU: V 169
,
5/ 5
<h2><strong>Greek Traditional Giant Melon Kalambaka Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>This is an old traditional variety of the Greek melon, which gets the name from the town of Kalambaka from which originates. The fruits of this variety have a weight of 8 to 10 kilograms and have a length of 60 cm and more. The bark of the fruit is orange in color, and the flesh is also orange. It has an excellent and sweet aroma and a unique and intense smell.</p> <p>Truly one of the most beautiful varieties of melon which we In latest years tried!</p>
V 169
Greek Traditional Giant Melon Kalambaka Seeds

This plant is resistant to winter and frost.

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Giant Kiwifruit Seeds

Giant Kiwifruit Seeds...

Ár 1,95 € SKU: V 28 G
,
5/ 5
<h2><strong>GIANT KIWIFRUIT SEEDS</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;"><strong>Gigant fruits which have a weight of 170 grams.</strong></span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">Once known as Chinese gooseberry in Europe, the kiwi first came to the United States in the early 1900s. Fuzzy, brown and oblong, the kiwi does not require peeling before eating. The kiwi plant has a life expectancy of 50 years. If you live within USDA hardiness zone seven through nine, you can grow a kiwi plant from the seeds of a kiwi fruit. But keep in mind, you must plant more than one kiwi plant, spaced 10 feet apart, in order for the plants to produce kiwi fruits in three to four years</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">Health Benefits of Kiwi Fruit</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">1. Prevents asthma and other respiratory diseases</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">2. Fights cardiovascular diseases</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">3. Anti cancer</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">4. Digestive health</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">5. Protects your eyes</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">6. Manage blood pressure</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">7. Good for skin</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">8. Boosts immunity</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">9. Fights male impotency</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">10. Supports healthy birth</span></p> <h2><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;"><strong>How to Grow:</strong></span></h2> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">1. Lay the seeds on a paper towel to dry out. Place the seeds in an area where they will remain undisturbed for two days.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">2. Fill a plastic baggie with perlite. Add the dried kiwi seeds to the perlite, seal the baggie and place it in the refrigerator for a minimum of four months.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">3. Fill a 6-inch pot with sterilized potting soil. Remove the kiwi seeds from the refrigerator and plant them in the potting soil at a depth of 1/8 of an inch.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">4. Moisten the soil with a spray bottle of water and cover the pot with a piece of saran wrap, secured with a rubber band. Place the pot in a warm area while the kiwi seeds germinate.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">5. Remove the plastic wrap once the kiwi seeds begin to sprout, and continue spraying the kiwi seeds with water to keep the soil moist. Place the pot in an area that receives direct sunlight for at least six hours per day.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">6. Transplant the kiwi seedlings outdoors, in the spring, in well-drained soil that has a pH between 5.5 to 7.0. Test the soil to determine the acidity before planting, using a soil pH testing kit. If necessary, amend the soil with lime raise the pH and peat moss to lower it.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">7. Water the kiwi plants at a rate of 1-inch of water per week for the first year, using a soaker hose. Fertilize the kiwi with a 10-10-10 fertilizer according to label instructions.</span></p> <div> <table border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> <p><span><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span>Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span>about 2-3 months in a moist substrate at 2-5 ° C refrigerator</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span>all year round&gt; Autumn / Winter preferred</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span>Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Mix:</strong></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><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span>10-15 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Location:</strong></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><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span>3-12 weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"></td> <td valign="top"> <p><span><em>Copyright © 2012 Seeds Gallery </em></span><em>All Rights Reserved.</em></p> </td> </tr></tbody></table></div>
V 28 G
Giant Kiwifruit Seeds

Variety from Greece

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Giant Beefsteak Greek Tomato Seeds PREVEZA

Giant Beefsteak Greek...

Ár 2,25 € SKU: VT 156
,
5/ 5
<h2><strong>Giant Beefsteak Greek Tomato Seeds PREVEZA</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The huge fruits that reach a weight of over 1 kg, and with it more and excellent taste, either in salads or cooked meals. Greece variety of tomatoes from the district Elpida that there called giant Pervez. Indeed, from a few dozen fruits none of them were less than 500 grams. The plants are robust and highly prolific and fruit red and slightly wrinkled.</p>
VT 156 (10 S)
Giant Beefsteak Greek Tomato Seeds PREVEZA

Variety from Serbia

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1100+ Seeds Giant Sweet Pepper Elephant's Ear 13 - 1

1100+ magok óriás paprika...

Ár 17,00 € SKU: VE 92 (9g)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>1100+ magok óriás paprika Elefánt fül</strong></h2> <h2><span style="color: #ff0000;"><strong>Az ár (9g) 1100+ mag csomagolására vonatkozik.</strong></span></h2> <p>Nagy gyümölcsös, aromás. Az elefántfül Szerbia egyik legkedveltebb szerb fajtája, leginkább "ajvar", "pinđur", töltelék készítéséhez, valamint mélyfagyasztáshoz használják. Jól használható pácoláshoz, grillezéshez, zöldséges ételekhez, húsos ételekhez és salátaként.</p> <p>Ízében kiváló.</p> <p>Az Elephant's Ear édes paprika, nagyon nagy és húsos gyümölcsökkel. A gyümölcs színe éréskor sötétzöldről élénkpirosra változik. Eléri a súlyát 150-350gr. Nagyon betegség-ellenálló, és hektáronként 50/60 tonna stabil hozamot biztosít. Ez a fajta alkalmas az üvegházhoz, a hideg keretekhez és a szabadban is.</p> </body> </html>
VE 92 (9g)
1100+ Seeds Giant Sweet Pepper Elephant's Ear 13 - 1