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Black Goji Berry - Russian Box Thorn Seeds 1.85 - 3

Black Goji Berry Seeds...

€ 1,85 SKU: V 36 B

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Best seller product

Indian Dwarf Papaya Seeds -...

€ 3,00 SKU: V 22 M

Seeds Gallery Com,

5/ 5

<h2>Indian Dwarf Papaya Seeds - Paw Paw Miniature</h2> <h2>Price for Package of 10 or 100 seeds.</h2> <a href="https://www.seeds-gallery.shop/en/home/indian-dwarf-papaya-seeds-paw-paw-miniature.html" target="_blank" rel="noreferrer noopener">Tropical Dwarf Papaya is fast-growing papaya it only reaches 170 cm to 200 cm but bears fruits as large as 1 kg in 6-8 months from seed.</a> Papaya (Carica papaya L.) - Deliciously sweet with musky undertones and a soft, butter-like consistency, it is no wonder the papaya was reputably called the "fruit of the angels" by Christopher Columbus. Once considered quite exotic, they can now be found in markets throughout the year. Although there is a slight seasonal peak in early summer and fall, papaya trees produce fruit year-round. Papayas are fruits that remind us of the tropics, the regions of the world in which they are grown. Once considered an exotic fruit, papayas' rise in popularity has made them much more available. Papaya fruits are good sources of Vitamin A, B, and C. Papayas are spherical or pear-shaped fruits that can be as long as 20 inches. The ones commonly found in the market usually average about 7 inches and weigh about one pound. Their flesh is a rich orange color with either yellow or pink hues. Papaya has a wonderfully soft, butter-like consistency and a deliciously sweet, musky taste. Inside the inner cavity of the fruit are black, round seeds encased in a gelatinous-like substance. Papaya's seeds are edible, although their peppery flavor is somewhat bitter. The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. This enzyme is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements and is also used as an ingredient in some chewing gums. <h2><a href="https://www.seeds-gallery.shop/en/home/indian-dwarf-papaya-seeds-paw-paw-miniature.html" target="_blank" title="How To Grow Papaya From Seed" rel="noreferrer noopener">How To Grow Papaya From Seed</a></h2> Select a sunny and sheltered place in your garden. That's right, in your garden. Don't start them in pots! Papayas don't transplant well. Anything that disturbs the roots of papayas really sets them back. They just hate it. The most foolproof way to grow papayas is to simply plant them where they are to live. Papaya trees are very, very hungry. That means they need very good soil, rich in organic matter and nutrients. If you don't have fabulous soil, make some. Dig a hole half a meter across and fill it with a mix of good compost and soil. Actually, make at least two or three such planting beds in different locations. Now sprinkle on some of your seeds. A couple of dozen per bed is a good amount. Cover the seeds lightly with more compost, and then mulch the patch well. The seeds usually take about a couple of weeks to germinate and may take longer. Soon you will notice that your seedlings are very different in size and vigor. That's why we planted so many. Start culling the weaker ones. Pull them out while still small, or cut bigger ones down to the ground. Only keep the very best. At this stage, you should keep about half a dozen plants. Papaya plants can be male, female, or bisexual, and you want to make sure that you have some females or bisexual plants amongst your seedlings. The male papayas don't bear fruit. Papayas start flowering when they are about one meter tall. The male's flower first. Male flowers have long, thin stalks with several small blooms. Female flowers are usually single blooms, bigger, and very close to the trunk. Cull most of the male plants. You only need one male for every ten to fifteen female plants to ensure good pollination. And that's it. You should end up with one very strong and healthy female plant per bed. (And a male plant somewhere...) If the weather is warm enough, and if you are growing your papayas in full sun and in good soil, then you could be picking the first ripe fruit within 10 months. <h3>How much water?</h3> Papayas have large soft leaves. They evaporate a lot of water in warm weather, so they need a lot of water. But unfortunately, papayas are very susceptible to root rot, especially in cool weather. Overwatering is the most common reason for problems when growing papayas. It depends on the temperature and on the overall health and vigor of the plant. A healthier plant will cope better, but in general, you should be careful not to overwater during periods of cool weather. <h3>Growing Papaya In Cooler Climates</h3> If you get at least long hot summers you could grow papaya just as an ornamental plant. In this case, you would start them in a pot indoors to gain extra time. Plant them out against a sun-facing wall and enjoy the tropical look. However, you won't be able to keep your papaya alive long enough to get fruit. The only other option is growing papaya in a huge pot, and to keep the pot in a heated greenhouse in winter. You may also grow papaya as an annual decorative plant. <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds / Cuttings </td> </tr><tr><td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0.5 cm </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> about 25-28 ° C </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-4 Weeks </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> regular watering during the growth period + dry between waterings </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr></tbody></table></div>

V 22 M

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Sugarcane or Sugar Cane...

€ 3,50 SKU: MHS 11

Seeds Gallery Com,

5/ 5

<h2>Sugarcane or Sugar Cane Seeds (Saccharum officinarum)</h2> <h2>Price for Package of 10 seeds.</h2> Sugarcane, or sugar cane, is one (Saccharum officinarum) of the several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South Asia and Melanesia, and used for sugar production. It has stout, jointed, fibrous stalks that are rich in the sugar sucrose, which accumulates in the stalk internodes. The plant is 2 to 6 m (6 ft 7 in to 19 ft 8 in) tall. All sugar cane species interbreed and the major commercial cultivars are complex hybrids. Sugarcane belongs to the grass family Poaceae, an economically important seed plant family that includes maize, wheat, rice, and sorghum, and many forage crops. Sucrose, extracted and purified in specialized mill factories, is used as raw material in human food industries or is fermented to produce ethanol. Ethanol is produced on a large scale by the Brazilian sugarcane industry. Sugarcane is the world's largest crop by production quantity.[1] In 2012, The Food and Agriculture Organization estimates it was cultivated on about 26×106 hectares (6.4×107 acres), in more than 90 countries, with a worldwide harvest of 1.83×109 tonnes (1.80×109 long tons; 2.02×109 short tons). Brazil was the largest producer of sugar cane in the world. The next five major producers, in decreasing amounts of production, were India, China, Thailand, Pakistan, and Mexico. The world demand for sugar is the primary driver of sugarcane agriculture. Cane accounts for 80% of sugar produced; most of the rest is made from sugar beets. Sugarcane predominantly grows in the tropical and subtropical regions (sugar beets grow in colder temperate regions). Other than sugar, products derived from sugarcane include falernum, molasses, rum, cachaça (a traditional spirit from Brazil), bagasse, and ethanol. In some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. The young, unexpanded inflorescence of tebu telor is eaten raw, steamed, or toasted, and prepared in various ways in certain island communities of Indonesia. The Persians, followed by the Greeks, discovered the famous "reeds that produce honey without bees" in India between the 6th and 4th centuries BC. They adopted and then spread sugarcane agriculture.[3] Merchants began to trade in sugar from India, which was considered a luxury and an expensive spice. In the 18th century AD, sugarcane plantations began in Caribbean, South American, Indian Ocean and Pacific island nations and the need for laborers became a major driver of large human migrations, including slave labor[4] and indentured servants. Description Sugarcane is a tropical, perennial grass that forms lateral shoots at the base to produce multiple stems, typically three to four m (10 to 13 ft) high and about 5 cm (2 in) in diameter. The stems grow into cane stalk, which when mature constitutes around 75% of the entire plant. A mature stalk is typically composed of 11–16% fiber, 12–16% soluble sugars, 2–3% nonsugars, and 63–73% water. A sugarcane crop is sensitive to the climate, soil type, irrigation, fertilizers, insects, disease control, varieties, and the harvest period. The average yield of cane stalk is 60–70 tonnes per hectare (24–28 long ton/acre; 27–31 short ton/acre) per year. However, this figure can vary between 30 and 180 tonnes per hectare depending on knowledge and crop management approach used in sugarcane cultivation. Sugarcane is a cash crop, but it is also used as livestock fodder. History Sugarcane is indigenous to tropical South and Southeast Asia.[8] Different species likely originated in different locations, with Saccharum barberi originating in India and S. edule and S. officinarum in New Guinea.[8] It is theorized that sugarcane was first domesticated as a crop in New Guinea around 6000 BC.[9] New Guinean farmers and other early cultivators of sugarcane chewed the plant for its sweet juice. Early farmers in Southeast Asia, and elsewhere, may have also boiled the cane juice down to a viscous mass to facilitate transportation, but the earliest known production of crystalline sugar began in northern India. The exact date of the first cane sugar production is unclear. The earliest evidence of sugar production comes from ancient Sanskrit and Pali texts.[10] Around the 8th century, Arab traders introduced sugar from South Asia to the other parts of the Abbasid Caliphate in the Mediterranean, Mesopotamia, Egypt, North Africa, and Andalusia. By the 10th century, sources state that no village in Mesopotamia did not grow sugarcane.[7] It was among the early crops brought to the Americas by the Spanish, mainly Andalusians, from their fields in the Canary Islands, and the Portuguese from their fields in the Madeira Islands. Christopher Columbus first brought sugarcane to the Caribbean during his second voyage to the Americas; initially to the island of Hispaniola (modern day Haiti and the Dominican Republic). In colonial times, sugar formed one side of the triangle trade of New World raw materials, along with European manufactured goods, and African slaves. Sugar (often in the form of molasses) was shipped from the Caribbean to Europe or New England, where it was used to make rum. The profits from the sale of sugar were then used to purchase manufactured goods, which were then shipped to West Africa, where they were bartered for slaves. The slaves were then brought back to the Caribbean to be sold to sugar planters. The profits from the sale of the slaves were then used to buy more sugar, which was shipped to Europe. France found its sugarcane islands so valuable that it effectively traded its portion of Canada, famously dubbed "a few acres of snow", to Britain for their return of Guadeloupe, Martinique and St. Lucia at the end of the Seven Years' War. The Dutch similarly kept Suriname, a sugar colony in South America, instead of seeking the return of the New Netherlands (New York). Boiling houses in the 17th through 19th centuries converted sugarcane juice into raw sugar. These houses were attached to sugar plantations in the Western colonies. Slaves often ran the boiling process under very poor conditions. Rectangular boxes of brick or stone served as furnaces, with an opening at the bottom to stoke the fire and remove ashes. At the top of each furnace were up to seven copper kettles or boilers, each one smaller and hotter than the previous one. The cane juice began in the largest kettle. The juice was then heated and lime added to remove impurities. The juice was skimmed and then channeled to successively smaller kettles. The last kettle, the "teache", was where the cane juice became syrup. The next step was a cooling trough, where the sugar crystals hardened around a sticky core of molasses. This raw sugar was then shoveled from the cooling trough into hogsheads (wooden barrels), and from there into the curing house. In the British Empire, slaves were liberated after 1833 and many would no longer work on sugarcane plantations when they had a choice. British owners of sugarcane plantations therefore needed new workers, and they found cheap labour in China, Portugal and India.[11][12] The people were subject to indenture, a long-established form of contract which bound them to forced labour for a fixed term; apart from the fixed term of servitude, this resembled slavery.[13] The first ships carrying indentured labourers from India left in 1836.[14] The migrations to serve sugarcane plantations led to a significant number of ethnic Indians, southeast Asians and Chinese settling in various parts of the world.[15] In some islands and countries, the South Asian migrants now constitute between 10 to 50 percent of the population. Sugarcane plantations and Asian ethnic groups continue to thrive in countries such as Fiji, Natal, Burma, Sri Lanka, Malaysia, British Guiana, Jamaica, Trinidad, Martinique, French Guiana, Guadeloupe, Grenada, St. Lucia, St. Vincent, St. Kitts, St. Croix, Suriname, Nevis, and Mauritius. The then British colony of Queensland, now a state of Australia, imported between 55,000 and 62,500 (estimates vary) people from the South Pacific Islands to work on sugarcane plantations between 1863 and 1900. Cuban sugar derived from sugarcane was exported to the USSR, where it received price supports and was ensured a guaranteed market. The 1991 dissolution of the Soviet state forced the closure of most of Cuba's sugar industry. Sugarcane remains an important part of the economy of Guyana, Belize, Barbados, and Haiti, along with the Dominican Republic, Guadeloupe, Jamaica, and other islands. About 70% of the sugar produced globally comes from S. officinarum and hybrids using this species. <h2>Cultivation</h2> Sugarcane cultivation requires a tropical or temperate climate, with a minimum of 60 cm (24 in) of annual moisture. It is one of the most efficient photosynthesizers in the plant kingdom. It is a C4 plant, able to convert up to 1% of incident solar energy into biomass.[19] In prime growing regions, such as Mauritius, Dominican Republic, Puerto Rico, India, Guyana, Indonesia, Pakistan, Peru, Brazil, Bolivia, Colombia, Australia, Ecuador, Cuba, the Philippines, El Salvador, Jamaica, and Hawaii, sugarcane crops can produce over 15 kg/m2 of cane. Once a major crop of the southeastern region of the United States, sugarcane cultivation has declined there in recent decades, and is now primarily confined to Florida and Louisiana. Sugarcane is cultivated in the tropics and subtropics in areas with a plentiful supply of water, for a continuous period of more than 6-7 months each year, either from natural rainfall or through irrigation. The crop does not tolerate severe frosts. Therefore, most of the world's sugarcane is grown between 22°N and 22°S, and some up to 33°N and 33°S.[20] When sugarcane crop is found outside this range, such as the Natal region of South Africa, it is normally due to anomalous climatic conditions in the region, such as warm ocean currents that sweep down the coast. In terms of altitude, sugarcane crop is found up to 1,600 m close to the equator in countries such as Colombia, Ecuador, and Peru. Sugarcane can be grown on many soils ranging from highly fertile well-drained mollisols, through heavy cracking vertisols, infertile acid oxisols, peaty histosols, to rocky andisols. Both plentiful sunshine and water supplies increase cane production. This has made desert countries with good irrigation facilities such as Egypt some of the highest-yielding sugarcane-cultivating regions. Although sugarcanes produce seeds, modern stem cutting has become the most common reproduction method. Each cutting must contain at least one bud, and the cuttings are sometimes hand-planted. In more technologically advanced countries like the United States and Australia, billet planting is common. Billets harvested from a mechanical harvester are planted by a machine that opens and recloses the ground. Once planted, a stand can be harvested several times; after each harvest, the cane sends up new stalks, called ratoons. Successive harvests give decreasing yields, eventually justifying replanting. Two to 10 harvests are usually made depending on the type of culture. In a country with a mechanical agriculture looking for a high production of large fields, like in North America, sugar canes are replanted after two or three harvests to avoid a lowering in yields. In countries with a more traditional type of agriculture with smaller fields and hand harvesting, like in the French island la Réunion, sugar canes are often harvested up to 10 years before replanting. Sugarcane is harvested by hand and mechanically. Hand harvesting accounts for more than half of production, and is dominant in the developing world. In hand harvesting, the field is first set on fire. The fire burns dry leaves, and chases away or kills any lurking venomous snakes, without harming the stalks and roots. Harvesters then cut the cane just above ground-level using cane knives or machetes. A skilled harvester can cut 500 kg (1,100 lb) of sugarcane per hour. Mechanical harvesting uses a combine, or sugarcane harvester.[22] The Austoft 7000 series, the original modern harvester design, has now been copied by other companies, including Cameco / John Deere. The machine cuts the cane at the base of the stalk, strips the leaves, chops the cane into consistent lengths and deposits it into a transporter following alongside. The harvester then blows the trash back onto the field. Such machines can harvest 100 long tons (100 t) each hour; however, harvested cane must be rapidly processed. Once cut, sugarcane begins to lose its sugar content, and damage to the cane during mechanical harvesting accelerates this decline. This decline is offset because a modern chopper harvester can complete the harvest faster and more efficiently than hand cutting and loading. Austoft also developed a series of hydraulic high-lift infield transporters to work alongside their harvesters to allow even more rapid transfer of cane to, for example, the nearest railway siding. This mechanical harvesting doesn't require the field to be set on fire; the remains left in the field by the machine consist of the top of the sugar cane and the dead leaves, which act as mulch for the next round of planting. Pests The cane beetle (also known as cane grub) can substantially reduce crop yield by eating roots; it can be controlled with imidacloprid (Confidor) or chlorpyrifos (Lorsban). Other important pests are the larvae of some butterfly/moth species, including the turnip moth, the sugarcane borer (Diatraea saccharalis), the Mexican rice borer (Eoreuma loftini); leaf-cutting ants, termites, spittlebugs (especially Mahanarva fimbriolata and Deois flavopicta), and the beetle Migdolus fryanus. The planthopper insect Eumetopina flavipes acts as a virus vector, which causes the sugarcane disease ramu stunt. Pathogens Numerous pathogens infect sugarcane, such as sugarcane grassy shoot disease caused by Phytoplasma, whiptail disease or sugarcane smut, pokkah boeng caused by Fusarium moniliforme, Xanthomonas axonopodis bacteria causes Gumming Disease, and red rot disease caused by Colletotrichum falcatum. Viral diseases affecting sugarcane include sugarcane mosaic virus, maize streak virus, and sugarcane yellow leaf virus. Nitrogen fixation Some sugarcane varieties are capable of fixing atmospheric nitrogen in association with the bacterium Glucoacetobacter diazotrophicus.[24] Unlike legumes and other nitrogen-fixing plants that form root nodules in the soil in association with bacteria, G. diazotrophicus lives within the intercellular spaces of the sugarcane's stem.[25][26] Coating seeds with the bacteria is a newly developed technology that can enable every crop species to fix nitrogen for its own use. Conditions for sugarcane workers At least 20,000 people are estimated to have died of chronic kidney disease (CKD) in Central America in the past two decades – most of them sugar cane workers along the Pacific coast. This may be due to working long hours in the heat without adequate fluid intake. Processing Traditionally, sugarcane processing requires two stages. Mills extract raw sugar from freshly harvested cane and "mill-white” sugar is sometimes produced immediately after the first stage at sugar-extraction mills, intended for local consumption. Sugar crystals appear naturally in white color during the crystallization process. Sulfur dioxide is added to inhibit the formation of color-inducing molecules as well as to stabilize the sugar juices during evaporation.[29][30] Refineries, often located nearer to consumers in North America, Europe, and Japan, then produce refined white sugar, which is 99 percent sucrose. These two stages are slowly merging. Increasing affluence in the sugar-producing tropics increased demand for refined sugar products, driving a trend toward combined milling and refining. Sugarcane as food In most countries where sugarcane is cultivated, there are several foods and popular dishes derived directly from it, such as: Raw sugarcane: chewed to extract the juice Sayur nganten: an Indonesian soup made with the stem of trubuk (Saccharum edule), a type of sugarcane. Sugarcane juice: a combination of fresh juice, extracted by hand or small mills, with a touch of lemon and ice to make a popular drink, known variously as air tebu, usacha rass, guarab, guarapa, guarapo, papelón, aseer asab, ganna sharbat, mosto, caldo de cana, nước miá. Syrup: a traditional sweetener in soft drinks, now largely supplanted in the US by high fructose corn syrup, which is less expensive because of corn subsidies and sugar tariffs.[47] Molasses: used as a sweetener and a syrup accompanying other foods, such as cheese or cookies Jaggery: a solidified molasses, known as gur or gud or gul in India, is traditionally produced by evaporating juice to make a thick sludge, and then cooling and molding it in buckets. Modern production partially freeze dries the juice to reduce caramelization and lighten its color. It is used as sweetener in cooking traditional entrees, sweets and desserts. Falernum: a sweet, and lightly alcoholic drink made from sugarcane juice Cachaça: the most popular distilled alcoholic beverage in Brazil; a liquor made of the distillation of sugarcane juice. Rum: is a liquor made from sugarcane products, typically molasses but sometimes also cane juice. It is most commonly produced in the Caribbean and environs. Basi: is a fermented alcoholic beverage made from sugarcane juice produced in the Philippines and Guyana. Panela: solid pieces of sucrose and fructose obtained from the boiling and evaporation of sugarcane juice; a food staple in Colombia and other countries in South and Central America Rapadura: a sweet flour that is one of the simplest refinings of sugarcane juice, common in Latin American countries such as Brazil, Argentina and Venezuela (where it is known as papelón) and the Caribbean. Rock candy: crystallized cane juice Gâteau de Sirop

MHS 11 (10 S)

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Hawaiian Baby Woodrose...

€ 2,35 SKU: T 25 (1g)

Seeds Gallery Com,

5/ 5

<h2>Hawaiian Baby Woodrose Seeds (Argyreia nervosa)</h2> <h2>Price for Package of 1g (+-10) seeds.</h2> Argyreia nervosa is a perennial climbing vine that is native to the Indian subcontinent and introduced to numerous areas worldwide, including Hawaii, Africa, and the Caribbean. Though it can be invasive, it is often prized for its aesthetic value. Common names include Hawaiian Baby Woodrose, Adhoguda अधोगुडा or Vidhara विधारा (Sanskrit), Elephant Creeper and Woolly Morning Glory. There are two botanical varieties: Argyreia nervosavar. nervosa described here, and Argyrea nervosa var. speciosa, a species used in ayurvedic medicine, but with little to no psychoactive value. Hawaiian Baby Woodrose seeds may be consumed for their various ergoline alkaloids, such as Lysergic acid amide, which can produce psychedelic effects. History The plant is a rare example of a plant whose hallucinogenic properties were not recognized until recent times. While its cousins in the Convolvulaceae family, such as the Rivea corymbosa (Ololiuhqui) and Ipomoea tricolor (Tlitliltzin), were used in shamanic rituals of Latin America for centuries, the Hawaiian Baby Woodrose was not traditionally recognized as a hallucinogen. Its properties were first brought to attention in the 1960s, despite the fact that the chemical composition of its seeds is nearly identical to those of the two species mentioned above, and the seeds contain the highest concentration of psychoactive compounds in the entire family. Seeds In most countries, it is legal to purchase, sell or germinate Argyreia nervosa seeds, but they are generally unapproved for human consumption. Depending on the country, it may be illegal to buy seeds with the intention to consume them, and several countries have outlawed ergine-containing seeds altogether. In Australia, retailers are required to treat their seeds with chemicals to discourage consumption, and it is illegal to buy or possess untreated seeds. Extracted chemicals Extracting ergine from Argyreia speciosa seeds is illegal in the USA since it is a scheduled substance. It is classified as a schedule III depressant by the DEA, although the substance has hallucinogenic/psychedelic properties. Extracts In an animal model of ulcers in rats, large doses of the extract of Argyreia speciosa leaves (50, 100 and 200 mg/kg body weight) showed dose-dependent antiulcer activity and cured the Ulcers.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

T 25 (1g)

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Madake, Giant Timber Bamboo...

€ 1,95 SKU: B 6

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Deze plant heeft gigantische vruchten

Giant Water Lily Lotus...

€ 2,25 SKU: F 78

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Water Lily Lotus Seeds (Victoria amazonica)</h2> <h2>Price for Package of 1 seeds.</h2> Queen of the water lilies, this Amazonian giant has a remarkable life cycle. Victoria Amazonica is well known for its huge circular leaves, which are often pictured with a small child sitting supported in the centre as a demonstration of their size and strength. The species is highly prized as an ornamental, despite having somewhat particular requirements for successful cultivation. Victoria Amazonica seeds from Thailand that have a perfectly can grow every weather that have a very big size most 3.5 metre. The seeds very fresh easy for grow the most quality 85%. Every seeds had quality cue in with thoroughly. <h2>How To Grow Victoria amazonica Seeds</h2> Put the seeds in to washtub and wait 5 weeks. When the roots thrown out and flowers thrive then after that put the underground and wait for until the lotus grow up. <h2>WIKIPEDIA:</h2> Victoria amazonica is a species of flowering plant, the largest of the Nymphaeaceae family of water lilies. It is the National flower of Guyana. The species has very large leaves, up to 3 m in diameter, that float on the water's surface on a submerged stalk, 7–8 m in length. The species was once called Victoria regia after Queen Victoria, but the name was superseded. V. amazonica is native to the shallow waters of the Amazon River basin, such as oxbow lakes and bayous. It is depicted in the Guyanese coat of arms. The flowers are white the first night they are open and become pink the second night. They are up to 40 cm in diameter, and are pollinated by beetles. This process was described in detail by Sir Ghillean Prance and Jorge Arius.[4][5]It is the largest waterlily in the world. Classification A member of the genus Victoria placed in the Nymphaeaceae family or, sometimes, in the Euryalaceae.[6] The first published description of the genus was by John Lindley in October 1837, based on specimens of this plant returned from British Guiana by Robert Schomburgk. Lindley named the genus after the newly ascended Queen Victoria, and the species Victoria regia.[1] The spelling in Schomburgk's description in Athenaeum, published the month before, was given as Victoria Regina.[2] Despite this spelling being adopted by the Botanical Society of London for their new emblem, Lindley's was the version used throughout the nineteenth century. An earlier account of the species, Euryale amazonica by Eduard Friedrich Poeppig, in 1832 described an affinity with Euryale ferox. A collection and description was also made by the French botanist Aimé Bonpland in 1825.[1][1][8] In 1850 James De Carle Sowerby[9] recognised Poeppig's earlier description and transferred its epithet amazonica. The new name was rejected by Lindley. The current name, Victoria amazonica, did not come into widespread use until the twentieth century. History Victoria regia, as it was named, was discovered by Tadeáš Haenke in 1801.[10] It was once the subject of rivalry between Victorian gardeners in England. Always on the look out for a spectacular new species with which to impress their peers, Victorian "Gardeners"[11] such as the Duke of Devonshire, and the Duke of Northumberland started a well-mannered competition to become the first to cultivate and bring to flower this enormous lily. In the end, the two aforementioned Dukes became the first to achieve this, Joseph Paxton (for the Duke of Devonshire) being the first in November 1849 by replicating the lily's warm swampy habitat (not easy in winter in England with only coal-fired boilers for heating), and a "Mr Ivison" the second and more constantly successful (for Northumberland) at Syon House. The species captured the imagination of the public, and was the subject of several dedicated monographs. The botanical illustrations of cultivated specimens in Fitch and W.J. Hooker's 1851 work Victoria Regia[12] received critical acclaim in the Athenaeum, "they are accurate, and they are beautiful".[13] The Duke of Devonshire presented Queen Victoria with one of the first of these flowers, and named it in her honour. The lily, with ribbed undersurface and leaves veining "like transverse girders and supports", was Paxton's inspiration for The Crystal Palace, a building four times the size of St. Peter's in Rome. <h2>Video:</h2> <h2><a href="https://www.youtube.com/watch?v=CkI9-rhumbs" target="_blank" class="btn btn-default" rel="noreferrer noopener">How To Grow Lotus From Seeds </a> </h2> </body> </html>

F 78

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Spanish broom Seeds...

€ 1,75 SKU: T 85

Seeds Gallery Com,

5/ 5

T 85 (10 S)

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Black Strawberry Seeds -...

€ 2,25 SKU: V 1

Seeds Gallery Com,

5/ 5

<h2>Black Strawberry Seeds - Exotic Rare</h2> <h2>Price for Package of 10 seeds.</h2> A lovely Black Strawberry that is fully hardy. Perfect for small spaces or containers, it will produce an abundance of small sweet fruit, with a hint of pineapple. Heavy cropping and easy to grow. Perennial herb densely clustered with straighter branches.15-25cm in height. Cymose anthotaxy with juicy flesh. Require loosing and weeding at intervals on the loose fertile soil with ample organic fertilizers. Favor to warm and need moisture to live through the winter. <div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <h3 align="center">Sowing Instructions</h3> </td> </tr><tr><td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr><tr><td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20-25°C </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1 - 8 weeks </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr></tbody></table> </div> </div>

V 1

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Fluweelboon zaden (Mucuna...

€ 2,85 SKU: P 88 MP

Seeds Gallery Com,

5/ 5

<h2 class="">Fluweelboon zaden (Mucuna pruriens)</h2> <h2>Prijs voor een pakket van 5 zaden.</h2> We hebben Mucuna pruriens met witte en zwarte zaden in de aanbieding. Kies onder de kleuroptie kleur zaden. De fluweelboon (Mucuna pruriens) is een snelgroeiende peuldragende tropische klimplant, waarvan de zaden gebruikt worden in de ayurvedische geneeskunst. De plant wordt zo'n 3 meter hoog, met bladeren van ongeveer 45 cm lang, verdeeld in 3 eironde, toegespitste blaadjes. Uit de trossen wit of paarse vlinderbloemen (van ongeveer 5 cm lang) groeien tot 9 cm lange en 2 cm brede grote platte boonachtige peulen. De peulen bevatten 3-6 zwarte, witte of (geel)bruine zaden van ongeveer 1 cm lang. Sommige peulen zijn bedekt met lange rood oranjeachtig irriterende (borstel)haren. Naast de haren van de peulen zijn de wortel en met name de zaden bruikbaar. Andere peulen zijn bedekt met fluwelen donshaartjes, vandaar de naam fluweelboon. <h2>Gebruik in de ayurvedische geneeskunde</h2> <table id="spoiler" align="center"> <tbody> <tr> <td><img alt="Esculaap" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Esculaap4.svg/24px-Esculaap4.svg.png" decoding="async" width="24" height="36" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Esculaap4.svg/36px-Esculaap4.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/66/Esculaap4.svg/48px-Esculaap4.svg.png 2x" data-file-width="200" data-file-height="300" /></td> <td></td> <td>Neem het voorbehoud bij medische informatie in acht. Raadpleeg bij gezondheidsklachten een arts.</td> </tr> </tbody> </table> De Ayurveda adviseert de zaden van de fluweelboon onder meer bij kampavata een aandoening waar onder andere verschillende soorten tremor, rigiditeit en depressie onder worden gerangschikt,[1] <h2>Gebruik in de moderne alternatieve geneeskunde</h2> In mucuna pruriens is levodopa aangetroffen in wisselende hoeveelheden.[2] Omdat dit middel in onze tijd de hoeksteen is van de behandeling van de ziekte van Parkinson, wordt mucuna pruriens in kringen met belangstelling voor alternatieve behandelwijzen gepropageerd voor gebruik bij deze ziekte. Verder wordt het middel gepropageerd als afrodisiacum. Levodopa wordt, wanneer het door de neuroloog wordt voorgeschreven bij de ziekte van Parkinson standaard gecombineerd met een perifere decarboxylaseremmer om de bijwerkingen te verminderen en het mogelijk te maken dat er voldoende levodopa de hersenen bereikt. Aanhangers van het gebruik van mucuna pruriens vermoeden dat de plant ook zo’n stof bevat, maar die moet nog worden aangetroffen. Er is nog geen goed opgezet dubbel blind onderzoek gedaan waarin mucuna pruriens vergeleken wordt met placebo of andere therapie. Het onderzoek dat dikwijls genoemd wordt, betrof slechts acht personen met de ziekte van Parkinson die naast hun medicatie met telkens een week tussenpoos tweemaal een dosis mucuna pruriens kregen toegediend en eenmaal levodopa/carbidopa. Hierbij bleek de levodopa-bloedspiegel sneller te stijgen en langzamer te dalen bij toediening van mucuna pruriens dan van levodopa/carbidopa. De parkinsonverschijnselen en de bijwerkingen verschilden niet wezenlijk van elkaar in intensiteit.[3] Dit onderzoek kan dus geen basis zijn voor uitspraken over effectiviteit en veiligheid van het gebruik van mucuna pruriens Er zijn te weinig gegevens om een uitspraak te kunnen doen over de klinische bruikbaarheid van ‘’mucuna pruriens’’; niet over het succes en ook niet over de bijwerkingen of de gevaren. Neurologen waarschuwen dat het onverstandig is om de plant zonder medisch toezicht te gebruiken. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 178 B (5 S)

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Horseradish Seeds...

€ 3,95 SKU: VE 117 AR

Seeds Gallery Com,

5/ 5

<h2>Horseradish Seeds (Armoracia rusticana)</h2> <h2>Price for Package of 10 seeds.</h2> Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice. The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time. <h3>History</h3> Horseradish is probably indigenous to temperate Eastern Europe, where its Slavic name chren seemed to Augustin Pyramus de Candolle more primitive than any Western synonym. Horseradish has been cultivated since antiquity.[6] According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Dioscorides listed horseradish equally as Persicon sinapi (Diosc. 2.186) or Sinapi persicum (Diosc. 2.168),[8] which Pliny's Natural History reported as Persicon napy;[9] Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii shows the plant. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the wild radish, or raphanos agrios of the Greeks. The early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus.[10] Its modern Linnaean genus Armoracia was first applied to it by Heinrich Bernhard Ruppius, in his Flora Jenensis, 1745, but Linnaeus himself called it Coclearia armoracia. Both root and leaves were used as a medicine during the Middle Ages. The root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonialization;[11] both George Washington and Thomas Jefferson mention horseradish in garden accounts. William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In The Herball, or Generall Historie of Plantes (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: The Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meats as we do mustard. The word horseradish is attested in English from the 1590s. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish. <h2>Cultivation</h2> Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants.[11][15] The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed. <h2>Culinary uses</h2> The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate. The allyl isothiocyanate serves the plant as a natural defense against herbivores. Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Allyl isothiocyanate is an unstable compound, degrading over the course of days at 37 °C (99 °F). Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots. Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration, but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots. <h2>Horseradish sauce</h2> Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland.[19] In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast; but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II[20]). A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany.[citation needed] In France, sauce au raifort is popular in Alsatian cuisine.[citation needed] In Russia horseradish root is usually mixed with grated garlic and small amount of tomatoes for color. In the US the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner. <h3>Vegetable</h3> In Central and Eastern Europe horseradish is called khren (in various spellings like kren) in many Slavic languages, in Austria, in parts of Germany (where the other German name Meerrettich isn't used), in North-East Italy, and in Yiddish (כריין transliterated as khreyn). There are two varieties of khreyn. "Red" khreyn is mixed with red beetroot and "white" khreyn contains no beetroot. It is popular in Ukraine (under the name of хрін, khrin), in Belarus (under the name of хрэн, chren), in Poland (under the name of chrzan), in the Czech Republic (křen), in Russia (хрен, khren), in Hungary (torma), in Romania (hrean), in Lithuania (krienai), in Bulgaria (хрян, khryan), and in Slovakia (under the name of chren). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe. In parts of Southern Germany like Franconia, "Kren" is an essential component of the traditional wedding dinner. It is served with cooked beef and a dip made from lingonberry to balance the slight hotness of the Kren. In Poland, a variety with red beetroot is called ćwikła z chrzanem or simply ćwikła. In Ashkenazi European Jewish cooking beetroot horseradish is commonly served with gefilte fish. In Transylvania and other Romanian regions, Red beetroot with horseradish is also used as a salad served with lamb dishes at Easter called sfecla cu hrean. In Serbia, ren is an essential condiment with cooked meat and freshly roasted suckling pig. In Croatia, freshly grated horseradish (Croatian: Hren) is often eaten with boiled ham or beef. In Slovenia, and in the adjacent Italian regions of Friuli Venezia Giulia and nearby Italian region of Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs, or apples) is also a traditional Easter dish. Further west in the Italian regions of Lombardy, Emilia-Romagna, and Piedmont, it is called "barbaforte (strong beard)" and is a traditional accompaniment to bollito misto; while in north-eastern regions like Trentino-Alto Adige/Südtirol, Veneto and Friuli-Venezia Giulia, it is still called "kren" or "cren". In the southern region of Basilicata it is known as "rafano" and used for the preparation of the so-called "rafanata", a main course made of horseradish, eggs, cheese and sausage. Horseradish is also used as a main ingredient for soups. In the Polish region of Silesia, horseradish soup is a common Easter Day dish. <h3>Relation to wasabi</h3> The Japanese condiment wasabi, although traditionally prepared from the wasabi plant, is now usually made with horseradish due to the scarcity of the wasabi plant.[27] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵), or "Western wasabi". Both plants are members of the family Brassicaceae. <h3>Nutritional content</h3> In a 100 gram amount, prepared horseradish provides 48 calories and has high content of vitamin C with moderate content of sodium, folate and dietary fiber, while other essential nutrients are negligible in content. In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content. Horseradish contains volatile oils, notably mustard oil, and allyl isothiocyanate. <h3>Biomedical uses</h3> The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry primarily for its ability to amplify a weak signal and increase detectability of a target molecule. HRP has been used in decades of research to visualize under microscopy and assess non-quantitatively the permeability of capillaries, particularly those of the brain. <h2>How to Grow Horseradish from Seed</h2> <h3>Timing</h3> For first season harvests, start the seeds indoors in January to February and transplant out in April. The goal is to achieve large, fully established roots that can be divided and/or replanted. If time is not pressing, direct sow any time from March into summer. Optimal soil temperature: 7-23°C (45-75°F). <h3>Starting</h3> Sow seeds 5mm-1cm (¼-½”) deep in well cultivated, deep soiil. Seeds will sprout in 7-25 days, depending on conditions. Thin or transplant to 20cm (8″) apart in rows 40-50cm (16-20″) apart. <h3>Growing</h3> Ideal pH: 6.0-6.8. Well drained, warm soil in full sun is best. Raised beds help with both drainage and warmth. Use 1 cup of complete organic fertilizer for every 3m (10′) of row. Newly emerged leaves are edible, or should be left to mature if growing for the roots. The flower petals are also edible — flowers should be removed before they set seeds, as they will self-sow with enthusiasm. <h3>Harvest</h3> For the leaves, harvest as needed, shortly after they emerge, before they become woody. For the roots, harvest November through March. The roots can also be lifted and stored for spring planting to keep the crop going from season to season. <h3>Diseases & Pests</h3> In our experience, insects do not cause problems for horseradish. <h3>Companion Planting</h3> Horseradish is thought to repel aphids and whiteflies, blister beetles, potato beetles, and some varieties of caterpillar. Its flowers attract beneficial predatory hoverflies. <h2><a href="https://www.seeds-gallery.shop/en/home/wasabi-seeds-wasabia-japonica-eutrema-japonicum.html" target="_blank" title="Wasabi Seeds you can buy here" rel="noreferrer noopener">Wasabi Seeds you can buy here</a></h2>

VE 117 AR (10 S)

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Butterfly Pea, Blue Pea...

€ 2,65 SKU: VE 121

Seeds Gallery Com,

5/ 5

<h2 class="">Butterfly Pea, Blue Pea Vine Seeds (Clitoria ternatea)</h2> <h2>Price for Package of 5 seeds.</h2> Clitoria ternatea, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is a plant species belonging to the Fabaceae family. The flowers of this vine have the shape of human female genitals, hence the Latin name of the genus "Clitoria", from "clitoris". (Synonyms: Clitoris principissae.) This plant is native to tropical equatorial Asia (Indonesia and Malaysia), but has been introduced to Africa, Australia and America. It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers. The fruits are 5–7 cm (2.0–2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender. It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form, therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material. <h2>Uses</h2> <h2>Food</h2> In Southeast Asia the flower is used as a natural food colouring. In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai or pulut tekan in Peranakan/Nyonya cooking) and in nyonya chang. In Kelantan, east part of Malaysia, by adding a few buds of this flower in a pot while cooking white rice will add bluish tint on the rice which is served with other side dishes and such meal is called nasi kerabu. In Thailand, a syrupy blue drink is made called nam dok anchan (น้ำดอกอัญชัน), it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple. <h2>Traditional medicine</h2> In traditional Ayurvedic medicine, it is ascribed various qualities including memory enhancing, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing, and sedative properties. In traditional Chinese medicine, due to its appearance similar to the female reproductive organ, and consistent with the Western concept of the doctrine of signatures, the plant has been ascribed properties affecting this organ.   Chemical constituents Chemical compounds isolated from C. ternatea include various triterpenoids, flavonol glycosides, anthocyanins and steroids. Peptides known as cliotides have been isolated from the heat-stable fraction of C. ternatea extract. <h2>Growing Requirements for Butterfly Peas</h2> Unfortunately, Butterfly Pea plants are only hardy in USDA zones 10-11, but because they are such fast growers they are often grown as an annual plant in colder regions. Butterfly Peas prefer to be grown in full sun but they will tolerate light shade. These are very drought tolerant plants, but they should be watered regularly for the best results. Never over water Butterfly Peas! Pinch regularly to induce bushiness. Butterfly Pea seed pods are edible and tasty. <h2>Growing Butterfly Pea Vines from Seed</h2> The seeds of the Butterfly Pea should be nicked or filed, then soaked overnight in room temperature water before planting. They can be sown directly in the garden with 3-4 inch spacing when the soil warms in the spring. Start seeds indoors 12 weeks before the warm weather arrives, maintaining a temperature within the growing medium of 70°-75° F. Germination takes 15-20 days. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h2 align="center">Sowing Instructions</h2> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> Carefully scarify seeds with a knife, or roughen with sandpaper. Then soak in warm water for 12 h. </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round  </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0,5 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 25-28°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist, but not wet! </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 3-6 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> in the growing season moderate water + let dry between watering </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.  All Rights Reserved. </td> </tr> </tbody> </table>   <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 121 (5 S)

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This plant is resistant to winter and frost.

Rose Bay - Rose Laurel...

€ 1,95 SKU: T 62

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Rose Bay - Rose Laurel Seeds (Nerium oleander)</h2> <h2>Price for Package of 10 seeds.</h2> Undoubtedly a candidate for most poisonous plant in the garden but also a contender for most beautiful. This species is considered to be native to Spain, the Balearic Islands and Morocco east through Mediterranean coastal countries to the Arabian Peninsula, Ethiopia, Niger, Afghanistan, Iran and Iraq to India and central China. It occurs as a non-native in parts of Africa, the Azores, Japan, Indonesia, Australia, New Zealand, the United States, central and eastern Mexico, Central and South America. This species is very widely cultivated as an ornamental. All parts of the plant are poisonous and so it is not grazed or eaten. Steam from boiled leaves is inhaled to relieve sinusitis, pounded leaves are applied to the skin to relieve itching, ulcers and tumours (Jongbloed 2003); the leaves are used as an insecticide. Nerium Believed to come from the Greek ‘nerion’ which is, itself, believed to be based on ‘neros’, ‘wet’ or ‘fresh’. oleander Possibly a combination of the Latin ‘olea’, ‘olive’ and ‘rodandrum’, ‘rhododendron’ meaning the plant looks somewhat similar to a cross between these two. Common Names and Synonyms oleander, rose bay, common oleander, rose laurel <h2>WIKIPEDIA:</h2> Nerium oleander /ˈnɪəriəm ˈoʊliː.ændər/[3] is an evergreen shrub or small tree in the dogbane family Apocynaceae, toxic in all its parts. It is the only species currently classified in the genus Nerium. It is most commonly known as oleander, from its superficial resemblance to the unrelated olive Olea.[Note 1] It is so widely cultivated that no precise region of origin has been identified, though southwest Asia has been suggested. The ancient city of Volubilis in Morocco may have taken its name from the Berber name oualilt for the flower.[4] Oleander is one of the most poisonous commonly grown garden plants. Description Oleander grows to 2–6 m (6.6–19.7 ft) tall, with erect stems that splay outward as they mature; first-year stems have a glaucous bloom, while mature stems have a grayish bark. The leaves are in pairs or whorls of three, thick and leathery, dark-green, narrow lanceolate, 5–21 cm (2.0–8.3 in) long and 1–3.5 cm (0.39–1.38 in) broad, and with an entire margin. The flowers grow in clusters at the end of each branch; they are white, pink to red,[Note 2] 2.5–5 cm (0.98–1.97 in) diameter, with a deeply 5-lobed fringed corolla round the central corolla tube. They are often, but not always, sweet-scented.[Note 3] The fruit is a long narrow capsule 5–23 cm (2.0–9.1 in) long, which splits open at maturity to release numerous downy seeds. Habitat and range N. oleander is either native or naturalized to a broad area from Mauritania, Morocco, and Portugal eastward through the Mediterranean region and the Sahara (where it is only found sporadically), to the Arabian peninsula, southern Asia, and as far East as Yunnan in southern parts of China.[5][6][7][8] It typically occurs around dry stream beds. Nerium oleander is planted in many subtropical and tropical areas of the world. On the East Coast of the US, it grows as far north as Virginia Beach, Virginia, while in California and Texas it is naturalized as a median strip planting.[citation needed] Because of its durability, Oleander was planted prolifically on Galveston Island in Texas after the disastrous Hurricane of 1900. They are so prolific that Galveston is known as the 'Oleander City'; an annual Oleander festival is hosted every spring.[9] Oleander can be grown successfully outdoors in southern England, particularly in London and mild coastal regions of Dorset and Cornwall. Ecology Some invertebrates are known to be unaffected by oleander toxins, and feed on the plants. Caterpillars of the polka-dot wasp moth (Syntomeida epilais) feed specifically on oleanders and survive by eating only the pulp surrounding the leaf-veins, avoiding the fibers. Larvae of the common crow butterfly (Euploea core) also feed on oleanders, and they retain or modify toxins, making them unpalatable to would-be predators such as birds, but not to other invertebrates such as spiders and wasps. The flowers require insect visits to set seed, and seem to be pollinated through a deception mechanism. The showy corolla acts as a potent advertisement to attract pollinators from a distance, but the flowers are nectarless and offer no reward to their visitors. They therefore receive very few visits, as typical of many rewardless flower species.[11][12] Fears of honey contamination with toxic oleander nectar are therefore unsubstantiated. Ornamental gardening Oleander is a vigorous grower in warm subtropical regions, where it is extensively used as an ornamental plant in parks, along roadsides, and as a windbreak. It will tolerate occasional light frost down to −10 °C (14 °F).,[8] though the leaves may be damaged. The toxicity of Oleander renders it deer-resistant. The plant is tolerant of poor soils, salt spray, and sustained drought, although it will flower and grow more vigorously with regular water. Nerium Oleander also responds well to heavy pruning, which should be done in the autumn or early spring to keep plants from becoming unruly. In cold-winter climates Oleander can be grown in greenhouses and conservatories, or as potted indoor plants that can be kept outside in the summer. Oleander flowers are showy, profuse, and often fragrant, which makes them very attractive in many contexts. Over 400 cultivars have been named, with several additional flower colors not found in wild plants having been selected, including red, pink, yellow, and salmon; white and a variety of pinks are the most common. Double flowered cultivars like 'Mrs Isadore Dyer' or 'Mont Blanc' are enjoyed for their large, rose-like blooms and strong fragrance. Many dwarf cultivars have also been developed, which grow only to about 10' at maturity. In most Mediterranean climates they can be expected to bloom from April through October, with their heaviest bloom usually in May or June. Toxicity Oleander has historically been considered a poisonous plant because some of its compounds may exhibit toxicity, especially to animals, when consumed in large amounts. Among these compounds are oleandrin and oleandrigenin, known as cardiac glycosides, which are known to have a narrow therapeutic index and can be toxic when ingested. Toxicity studies of animals administered oleander extract concluded that rodents and birds were observed to be relatively insensitive to oleander cardiac glycosides.[16] Other mammals, however, such as dogs and humans, are relatively sensitive to the effects of cardiac glycosides and the clinical manifestations of "glycoside intoxication". However, despite the common "poisonous" designation of this plant, very few toxic events in humans have been reported. According to the Toxic Exposure Surveillance System, in 2002, 847 human exposures to oleander were reported to poison centers in the United States.[19] Despite this exposure level, from 1985 through 2005, only three deaths were reported. One cited death was apparently due to the ingestion of oleander leaves by a diabetic man.[20] His blood indicated a total blood concentration of cardiac glycosides of about 20 μg/l, which is well above the reported fatal level. Another study reported on the death of a woman who self-administered "an undefined oleander extract" both orally and rectally and her oleandrin tissue levels were 10 to 39 μg/g, which were in the high range of reported levels at autopsy.[21] And finally, one study reported the death of a woman who ingested oleander 'tea'.[22] Few other details were provided. In contrast to consumption of these undefined oleander-derived materials, no toxicity or deaths were reported from topical administration or contact with N. oleander or specific products derived from them. In reviewing oleander toxicity, Lanford and Boor[23] concluded that, except for children who might be at greater risk, "the human mortality associated with oleander ingestion is generally very low, even in cases of moderate intentional consumption (suicide attempts)". Toxicity studies conducted in dogs and rodents administered oleander extracts by intramuscular injection indicated that, on an equivalent weight basis, doses of an oleander extract with glycosides 10 times those likely to be administered therapeutically to humans are still safe and without any "severe toxicity observed". In South Indian states such as Tamil Nadu and in Sri Lanka the seeds of related plant with similar local name (Kaneru(S) කණේරු) Cascabela thevetia produce a poisonous plum with big seeds. As these seeds contain cardenolides, swallowing them is one of the preferred methods for suicides in villages. Effects of poisoning Ingestion of this plant can affect the gastrointestinal system, the heart, and the central nervous system. The gastrointestinal effects can consist of nausea and vomiting, excess salivation, abdominal pain, diarrhea that may contain blood, and especially in horses, colic.[7] Cardiac reactions consist of irregular heart rate, sometimes characterized by a racing heart at first that then slows to below normal further along in the reaction. Extremities may become pale and cold due to poor or irregular circulation. The effect on the central nervous system may show itself in symptoms such as drowsiness, tremors or shaking of the muscles, seizures, collapse, and even coma that can lead to death. Oleander sap can cause skin irritations, severe eye inflammation and irritation, and allergic reactions characterized by dermatitis. Treatment Poisoning and reactions to oleander plants are evident quickly, requiring immediate medical care in suspected or known poisonings of both humans and animals.[25] Induced vomiting and gastric lavage are protective measures to reduce absorption of the toxic compounds. Charcoal may also be administered to help absorb any remaining toxins.[7] Further medical attention may be required depending on the severity of the poisoning and symptoms. Temporary cardiac pacing will be required in many cases (usually for a few days) until the toxin is excreted. Digoxin immune fab is the best way to cure an oleander poisoning if inducing vomiting has no or minimal success, although it is usually used only for life-threatening conditions due to side effects. Drying of plant materials does not eliminate the toxins. It is also hazardous for animals such as sheep, horses, cattle, and other grazing animals, with as little as 100 g being enough to kill an adult horse.[26] Plant clippings are especially dangerous to horses, as they are sweet. In July 2009, several horses were poisoned in this manner from the leaves of the plant.[27] Symptoms of a poisoned horse include severe diarrhea and abnormal heartbeat. There is a wide range of toxins and secondary compounds within oleander, and care should be taken around this plant due to its toxic nature. Different names for oleander are used around the world in different locations, so, when encountering a plant with this appearance, regardless of the name used for it, one should exercise great care and caution to avoid ingestion of any part of the plant, including its sap and dried leaves or twigs. The dried or fresh branches should not be used for spearing food, for preparing a cooking fire, or as a food skewer. Many of the oleander relatives, such as the desert rose (Adenium obesum) found in East Africa, have similar leaves and flowers and are equally toxic. Folklore The alleged toxicity of the plant makes it the center of an urban legend documented on several continents and over more than a century. Often told as a true and local event, typically an entire family, or in other tellings a group of scouts, succumbs after consuming hot dogs or other food roasted over a campfire using oleander sticks. Garden history In his book Enquiries into Plants of circa 300 BC, Theophrastus described (among plants that affect the mind) a shrub he called onotheras, which modern editors render oleander; "the root of onotheras [oleander] administered in wine", he alleges, "makes the temper gentler and more cheerful". The plant has a leaf like that of the almond, but smaller, and the flower is red like a rose. The plant itself (which loves hilly country) forms a large bush; the root is red and large, and, if this is dried, it gives off a fragrance like wine. In another mention, of "wild bay" (Daphne agria), Theophrastus appears to intend the same shrub. Oleander was a very popular ornamental shrub in Roman peristyle gardens; it is one of the flora most frequently depicted on murals in Pompeii and elsewhere in Italy. These murals include the famous garden scene from the House of Livia at Prima Porta outside Rome, and those from the House of the Wedding of Alexander and the Marine Venus in Pompeii. Willa Cather, in her book The Song of the Lark, mentions oleander in this passage: This morning Thea saw to her delight that the two oleander trees, one white and one red, had been brought up from their winter quarters in the cellar. There is hardly a German family in the most arid parts of Utah, New Mexico, Arizona, but has its oleander trees. However loutish the American-born sons of the family may be, there was never one who refused to give his muscle to the back-breaking task of getting those tubbed trees down into the cellar in the fall and up into the sunlight in the spring. They may strive to avert the day, but they grapple with the tub at last. Oleander is the official flower of the city of Hiroshima, having been the first to bloom following the atomic bombing of the city in 1945. It is the provincial flower of Sindh province. </body> </html>

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