5/ 5

<h2><strong>Piquillo pepper seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with no heat, fruits about 7-10 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish for "little beak".</p> <p><strong>Preparation</strong></p> <p>Typically, the peppers are hand-picked during two harvests between September and December. They are roasted over embers, which gives them a distinctly sweet, spicy flavor, more akin to bell peppers than chili peppers, despite their small size. They are then peeled and again grilled in grill bar for extra flavor and texture then marinated with salt, pepper and olive oil and then de-seeded by hand, before being packed into jars or tins for sale.</p> <p>Piquillo peppers are often stuffed with meat, seafood, or cheese, and served as tapas.</p>

P 24 (10 S)

5/ 5

<h2><strong>Jinguenga, Heaven Fruit Seeds (Aframomum alboviolaceum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 3 seeds.</strong></span></h2> <p>Species in the ginger family, with delicious fruits and seeds used as a spice. Aframomum alboviolaceum or ginguenga as is commonly known at its place of origin, it is a perennial herbaceous plant with crawling rhizomes deep in the soil. The fruits are red with the white and sweet juicy pulp (taste is unique, impossible to describe) and very tasty.</p> <p>Habitat of origin is tropical Africa, with reach from sierra leone to Sudan, south Zambia to Angola, Malawi, and Mozambique.</p> <p>The plant has its traditional use as food, in medicine and in spices.</p> <p>Seeds are used as a spice, in food and in production of various alcoholic beverages. Leaves are also used in food and as a spice.</p> <p>"Ginger" with edible, juicy and very tasty red fruits.</p> <p>Seeds should be placed in water for 24 hours before planting.</p>

V 66 (3 S)

5/ 5

<h2><strong>Burmese Blue Banana Seeds (Musa itinerans)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>This rare and moderately sized banana is found in Burma, northern Thailand, Laos and Vietnam. It was formerly associated with both the musa acuminata and the balbisian musa, but it is now believed to be more closely related musa and similar to the recently described variety m. guangdongensis, but it is not the same one that grows considerably larger and develops new buds (stolons). 2 to 3 meters away from the main plant (parent plant).</p> <p>The ripe fruits are bluish to purple, small and are much appreciated locally in Thai cuisine.</p> <p>It is currently not known in cultivation, but is unlikely to pose any particular challenges to cultivation in tropical and / or temperate climates.</p> <p>It is a more cold-resistant variety, occurring in its original habitat at altitudes that can range from 200 - 1800 meters along steep roads, ravines and slopes. It can withstand seasonal frost, quickly emerging new leaves in early spring.</p> <p>Note: This species has been treated by some as the newly discovered musa guangdongensis, but it is not the same species.</p> <p>Tip:</p> <p>In cultivation, it requires conditions that suit ferns rather than ordinary and regular banana trees; due to its native habitat.</p>

V 125 (3 S)

5/ 5

<h2><strong>Japanese Giant White Sword Bean seeds "Shironata Mame" (Canavalia gladiata)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p><strong>Japanese variety "Shironata Mame"! </strong>This tropical Japanese cultivated bean is only harvested when the pods are young and tender. The dense, glossy green pods are flat, have a ridged edge, and taste like snap beans. Large vines grow quickly and should be trellised.</p> <p><strong>WIKIPEDIA:</strong></p> <p>Canavalia gladiata, usually called sword bean, is a domesticated plant species in the legume (Fabaceae). The legume is a used as a vegetable in interiors of central and south central India, though not commercially farmed. In Telugu it is called chamma kaya also called Tammi kaya. In Tamil it is called valavaraik-kay or valavaran-gai which means, the vegetable that looks like a sword. In Khmer, it is called sânndaèk triës (សណ្តែកទ្រៀស). The fruits are eaten as a vegetable in Africa and Asia.</p> <p>We will send you seeds with the beautiful message of our choice as a gift.</p>

VE 228 (3 S)

5/ 5

<h2 class=""><strong>Star Anise Seeds (Illicium verum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p><i><b>Illicium verum</b></i><span> </span>is a medium-sized<span> </span>evergreen<span> </span>tree native to northeast<span> </span>Vietnam<span> </span>and southwest China. A spice commonly called<span> </span><b>star anise</b>,<span> </span><b>staranise</b>,<span> </span><b>star anise seed</b>,<span> </span><b>Chinese star anise</b>, or<span> </span><b>badiane</b><span> </span>that closely resembles<span> </span>anise<span> </span>in flavor is obtained from the star-shaped<span> </span>pericarps<span> </span>of the fruit of<span> </span><i>I. verum</i><span> </span>which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of<span> </span>shikimic acid, a chemical intermediate used in the synthesis of<span> </span>oseltamivir<span> </span>(Tamiflu).</p> <h2><span class="mw-headline" id="Nomenclature">Nomenclature</span></h2> <table class="infobox"> <tbody> <tr> <td colspan="2">Star anise</td> </tr> <tr> <th scope="row">Chinese</th> <td><span lang="zh-hani" title="Chinese language text" xml:lang="zh-hani">八角</span></td> </tr> <tr> <th scope="row">Literal meaning</th> <td>"eight-horns"</td> </tr> <tr> <td colspan="2"> <table class="collapsible collapsed mw-collapsible mw-collapsed mw-made-collapsible"> <tbody> <tr> <th colspan="2"><span class="mw-collapsible-toggle mw-collapsible-toggle-default mw-collapsible-toggle-collapsed">show</span>Transcriptions</th> </tr> </tbody> </table> </td> </tr> </tbody> </table> <p><i>Illicium</i><span> </span>comes from the Latin<span> </span><i>illicio</i><span> </span>meaning "entice". In<span> </span>Persian, star anise is called<span> </span><span lang="fa" title="Persian language text" xml:lang="fa">بادیان</span><span> </span><i>bādiyān</i>, hence its French name<span> </span><i><i>badiane</i></i>.</p> <h2><span class="mw-headline" id="Use">Use</span></h2> <h3><span class="mw-headline" id="Culinary_use">Culinary use</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Star_Aniseed_back.jpg/220px-Star_Aniseed_back.jpg" width="220" height="190" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Reverse side of fruit</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Illicium_verum00.jpg/220px-Illicium_verum00.jpg" width="220" height="396" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Plate from<span> </span>François-Pierre Chaumeton's 1833<span> </span><i>Flore Medicale</i></div> </div> </div> <p>Star anise contains<span> </span>anethole, the same compound that gives the unrelated<span> </span>anise<span> </span>its flavor. Recently, star anise has come into use in the<span> </span>West<span> </span>as a less expensive substitute for anise in baking, as well as in<span> </span>liquor<span> </span>production, most distinctively in the production of the<span> </span>liqueur<span> </span>Galliano.<sup id="cite_ref-2" class="reference">[2]</sup><span> </span>Star anise enhances the flavour of meat.</p> <p>It is used as a spice in preparation of<span> </span><i>biryani</i><span> </span>and<span> </span><i>masala chai</i><span> </span>all over the<span> </span>Indian subcontinent. It is widely used in<span> </span>Chinese cuisine, and in<span> </span>Malay<span> </span>and<span> </span>Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional<span> </span>five-spice powder<span> </span>of Chinese cooking. It is also a major ingredient in the making of<span> </span><i>phở</i>, a<span> </span>Vietnamese<span> </span>noodle soup.</p> <p>It is also used in the French recipe of mulled wine, called<span> </span><i>vin chaud</i><span> </span>(hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the pot-full or cup, as the ease of extraction of the taste components increases with the permeation of hot water.</p> <h3><span class="mw-headline" id="Drug_precursor">Drug precursor</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Oseltamivir total synthesis</div> <p>Star anise is the major source of the chemical compound<span> </span>shikimic acid, a primary<span> </span>precursor<span> </span>in the<span> </span>pharmaceutical<span> </span>synthesis of the antiinfluenza<span> </span>drug,<span> </span>oseltamivir<span> </span>(Tamiflu).<sup id="cite_ref-Bilal_4-0" class="reference">[4]</sup><sup id="cite_ref-Drugs_5-0" class="reference">[5]</sup><sup id="cite_ref-Wang_6-0" class="reference">[6]</sup>An industrial method for the production of shikimic acid using<span> </span>fermentation<span> </span>of<span> </span><i>E. coli</i><span> </span>bacteria was discovered in 2005,<sup id="cite_ref-7" class="reference">[7]</sup><sup id="cite_ref-8" class="reference">[8]</sup><span> </span>and applied in the<span> </span>2009 swine flu outbreak<span> </span>to address Tamiflu shortages, also causing price increases for star anise as a<span> </span>raw material<span> </span>of shikimic acid.<sup id="cite_ref-lim_9-0" class="reference">[9]</sup><span> </span>As of 2018, fermentation of<span> </span><i>E. coli</i><span> </span>was the manufacturing process of choice to produce shikimic acid for synthesis of Tamiflu.<sup id="cite_ref-Drugs_5-1" class="reference"></sup></p> <h2><span class="mw-headline" id="Toxicity">Toxicity</span></h2> <p>Japanese star anise<span> </span>(<i>Illicium anisatum</i>), a similar tree, is highly toxic and inedible; in Japan, it has instead been burned as<span> </span>incense. Cases of illness, including "serious<span> </span>neurologicaleffects, such as seizures", reported after using star anise tea, may be a result of deliberate<span> </span>economically motivated adulteration<span> </span>with this species. Japanese star anise contains the<span> </span>neurotoxin<span> </span>anisatin,<sup id="cite_ref-PubChem_10-0" class="reference">[10]</sup><span> </span>which also causes severe<span> </span>inflammation<span> </span>of the<span> </span>kidneys<span> </span>(nephritis),<span> </span>urinary tract, and<span> </span>digestive organs<span> </span>when ingested.</p> <p>Swamp star anise<span> </span><i>Illicium parviflorum</i><span> </span>is a similar tree found in the Southern United States, and due to its toxicity, it should not to be used for folk remedies or as a cooking ingredient.</p> <h2><span class="mw-headline" id="Standardization_of_its_products_and_services">Standardization of its products and services</span></h2> <ul> <li>ISO 676:1995 - contains the information about the nomenclature of the variety and cultivars</li> </ul> <h3><span class="mw-headline" id="Identification">Identification</span></h3> <ul> <li>Refer to the 4th edition of the<span> </span><i>European Pharmacopoeia</i><span> </span>(1153)</li> </ul> <h3><span class="mw-headline" id="Differentiation_from_other_species">Differentiation from other species</span></h3> <p>Joshi<span> </span><i>et al.</i><span> </span>have used<span> </span>fluorescent microscopy<span> </span>and<span> </span>gas chromatography<sup id="cite_ref-reiivh_14-0" class="reference">[14]</sup><span> </span>to distinguish the species, while Lederer<span> </span><i>et al.</i><span> </span>employed<span> </span>thin layer chromatography<span> </span>with<span> </span>HPLC-MS/MS</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">How to Grow Star Anise From Seeds</span></p> <p>Star anise trees (<em>Illicium verum</em>) grow easily from seed. Star anise trees grow in U.S. Department of Agriculture plant hardiness zones 7 through 10 and do best with a soil pH between 4 and 6 that's rich in organic matter. They grow in either full sun or part shade.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Preparing and Planting Star Anise Seeds</span></p> <p>Carefully preparing and planting the seeds will give the best chance of success. Or, store the seeds in moist sand in a sealed plastic bag or container in the refrigerator for up to a month.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 1</span></p> <p>Pour seed-starting potting mix into 4- to 6-inch-diameter plastic pots. Fill them to 1 to 1 1/2 inches from the top. Moisten the mix with room-temperature water. Use pots that have drainage holes in them.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 2</span></p> <p>Place the seeds into a bowl filled with water. Throw away any seeds that <strong>float</strong> to the surface. They are not viable. Plant only the seeds that sink to the bottom.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 3</span></p> <p>Place two or three seeds per pot on top of the moistened potting mix, spaced evenly apart. Cover the seeds with a 1/4 to 1/2 inch of a moistened seed-starting mix. Firm it gently with your fingers to remove air pockets. Set plastic water or soda bottle with the bottom cut out over the seeds. Leave the screw caps on.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 4</span></p> <p>Put the containers in bright, indirect light where temperatures stay around 70 degrees Fahrenheit. Moisten the potting mix using a spray bottle with room-temperature water if it begins to dry or set the containers in 1 to 2 inches of room-temperature water for an hour or two. The water will soak up into the germination mix through the holes in the bottoms of the containers.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 5</span></p> <p>Remove the screw caps from the tops of the bottles after the seeds germinate. Remove the bottles a week later. The seeds should germinate in <strong>one to two months</strong>.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 6</span></p> <p>Pot the star anise tree seedlings up in individual 6- to 8-inch pots when they are 3 to 4 inches tall. Use pots with drainage holes. Pot them up using <strong>peat-based</strong> potting soil. Set them in bright, indirect light and water them with room-temperature water when the top of the potting soil begins to dry.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 7</span></p> <p>Grow the star anise plants in their containers for one year. Repot them into containers 1 inch larger when they become pot-bound or when you can see the roots through the drain holes in the bottom of the container. <strong>Set them outdoors</strong> during the day in the summer when there is no danger of frost and the weather is calm and pleasant. Put them in bright shade in an area that is protected from strong winds. Continue to water them when the top of the soil begins to dry.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 8</span></p> <p>Plant them outdoors in their permanent positions the following spring after any danger of frost has passed. Begin to get them used to direct sunlight two weeks before planting. Start with an hour of direct morning sunlight and increase the duration by 30 minutes or so every two days. Water them when the top 2 inches of soil feel dry. Plant multiple trees 15 to 20 feet apart. Water them generously right after planting and continue to water them as often as necessary to keep the soil lightly moist.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 116 (3 S)

5/ 5

<h2><strong>Mitsuba Japanese Parsley Seeds (Cryptotaenia Japonica)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 (0,13 g) seeds.</strong></span></h2> <p>Cryptotaenia japonica, commonly called Japanese parsley, Japanese honeywort or mitsuba, is an herbaceous perennial with foliage that somewhat resembles a flat-leaved parsley. It is native to moist woodland areas and ditches in eastern Asia. Branching stems of ternate compound leaves (mitsuba means three leaves in Japanese) with serrated ovate segments (each to 2-4" long) typically grow in an upright clump to 12-18" tall and as wide. Small white flowers in umbels bloom in summer on stems rising about 6" above the foliage. Seeds ripen in August-September. Plants are frequently used as culinary herbs in Asian cuisine. Leaves and stems are considered to have a parsley/celery-like flavor and may be added to soups, salads or other hot/cold dishes as a flavoring and/or garnish. Roots can be blanched and sauteed.</p> <p>Forma atropurpurea plants have ruffled purple-black foliage and stems which contribute significant ornamental interest to garden areas. Umbels of light pink to purple flowers bloom above the foliage in midsummer bringing plant height to 24" tall. Leaves typically lose sharp color intensity as the summer progresses. Culinary uses are the same as for species plants. Very closely related to Cryptotaenia japonica is the North American species Cryptotaenia canadensis, which is native from Quebec to Manitoba south to Georgia and Texas. In Missouri, it is found in rocky woods, ravines, valleys and along streams and bluff ledges throughout the State (Steyermark).</p> <p>Genus name comes from the Greek word cryptos meaning hidden and tainia meaning band, ribbon or fillet in probable reference to oil tubes hidden or concealed in the fruits.</p> <p>Specific epithet means of Japan.</p> <p><strong>Problems</strong></p> <p>No serious insect or disease problems. Watch for slugs and snails.</p> <p><strong>Garden Uses</strong></p> <p>Culinary herb for herb gardens. Purple foliage has good ornamental value for rock gardens, borders or shady areas of the landscape. Containers.</p> <p><strong>Cultivation details</strong></p> <p>Succeeds in most soils, preferring a moist shady position under trees where it often self-sows. The leaves tend to turn yellow when plants are grown in full sun. This species is not winter-hardy in all areas of Britain, though plants can tolerate short periods at temperatures down to -10°c. Mitsuba is commonly cultivated as a vegetable in Japan, there are some named varieties. It is usually grown as an annual. It is closely allied to C. canadensis, and is considered to be no more than a synonym of that species by some botanists[200]. This plant is adored by slugs and snails and must be protected when small or when new growth is emerging in the spring.</p>

MHS 115 (50)

5/ 5

<h2 class=""><strong>Wagner Blue Yellow Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10, 20, 50 seeds.</strong></span></h2> <p>This rare and beautiful tomato comes from the breeder Tom Wagner. Wagner Blue Yellow is a rare eye-catching tomato that is bright yellow, with dark blue marbled shoulders. They develop the blue-purple color as they grow, and the more sun that each tomato receives, the deeper that color becomes. Wagner Blue Yellow is a small salad-type tomato, though still larger than a cherry tomato at about <strong>5-6 cm in size and 50-90 grams of weight</strong>, and it has a mild, almost citrusy flavor with an appealing juicy texture. The fruits ripen after 60 to 70 days. Wagner Blue Yellow tomato plants can grow to an <strong>average of 180 cm</strong>, and they produce abundant yields of the round fruit throughout the season right up until frost.</p> <p>Wagner Blue Yellow is not to be confused with the <a href="https://www.seeds-gallery.shop/en/home/blue-tomato-seeds-bosque-blue.html" title="Blue Tomato Seeds &quot;Bosque Blue&quot;" target="_blank" rel="noreferrer noopener"><strong>bosque blue tomato</strong></a>, which is a totally different variety that was released by the same farm in 2011. Wagner Blue Yellow has also been offered under the name Purple Yellow Light Bulb.</p> <p>Wagner Blue Yellow tomatoes are great for fresh snacking, and their unique look makes them a great addition to salads. They can be used in fresh salsas...</p> <p>Blue tomatoes like Wagner Blue Yellow are purposefully bred in the United States for the health benefits of their anthocyanin content. Until the 21st century, tomatoes grown in home gardens have had the beneficial pigment only in their leaves and stems, which are inedible, while only a few wild tomato species had anthocyanins in their fruit.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 13 (10 S)

5/ 5

<h2><strong>Sapphire-Berry Seeds (Symplocos paniculata)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Symplocos paniculata, called Asiatic sweetleaf or sapphire-berry, is a species of tree in the Symplocaceae family. It is native to all of eastern Asia and was introduced to the United States in around 1871. It is a tree reaching 12 m (39 ft) in favorable conditions, though it is often more shrub-like, and is used as an ornamental due to its visually striking blue fruit from which it derives its common name. It escapes from cultivation and may already be an invasive species in the United States.</p> <p>The intensely blue fruit of the tree are relatively short-lived, as the fleshy berries are quickly eaten by birds. The foliage of the tree is neat and the flowers are often fragrant. The leaves have short petioles and vary in their ovoid shape, measuring up to 3.5 in (9 cm) in length and half as wide. The leaves bear some trichomes above and are far more pubescent on their veins beneath. The species blooms in early summer after leaves have developed. These whitish blooms are formed in lateral clusters up to 2 in (5 cm) long, with each hermaphroditic flower bearing five petals and thirty stamens, the latter of which give the flower clusters a fluffy appearance. The ovoid fruits of the tree most often bear a single seed.</p> <p>Symplocos coreana is a very similar species, possibly conspecific, only differing in its broader and coarsely serrated leaves that bear many hairs on both sides.</p> <p><strong>Uses</strong></p> <p>The fruit can be made into jam. Traditional Bangladeshi healers use the bark as an antidiarrhoeal as it contains an antispasmodic similar to cromakalim. The bark is nontoxic below a dose of 8 milligrams per kilogram.</p>

V 97

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Peruvian Giant Red Sacsa Kuski Corn Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Large-kernel variety of field corn from the Andes, kernel is white-red color. Excellent for cooking and baking, very sweet and large grain so it is best used for cooking.</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">One of the most widely-consumed foodstuffs in Peruvian cuisine. This corn has been planted in Peru since at least 1200 BC. The ancient Peruvian farmers achieved a degree of sophistication in the selection and creation of new varieties which adapted to varying terrains and climates.</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Sixteenth-century Spanish chronicler Bernabé Cobo wrote how in ancient Peru one could find corn (known locally as choclo) in every color under the sun: white, yellow, purple, black, red and mixed. Today, farmers along the Peruvian coast, highlands and jungle grow more than 55 varieties of corn, more than anywhere else on Earth.</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Native historian Inca Garcilaso de la Vega, in his Royal Commentaries of the Incas, wrote in detail on eating habits in colonial times. In those days, corn was a key part of nutritional needs, and the locals called it Sara, eating it roasted or boiled in water. On major occasions, they milled the kernels to bake a type of bread called tanta or huminta. For solemn events such as the Festival of the Sun (Inti Raymi), they would bake breadrolls called zancu. The Peruvian corn was also roasted and called the same today as it was then: cancha (the predecessor of popcorn).</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Today, Peru features regional varieties on ways to prepare delicious dishes based on corn. In northern Peru, the locals are particularly fond of pepián, a stew based on grated corn kernels mixed with onion, garlic and the chilli pepper and which takes on a particularly heightened flavor when cooked with turkey. Arequipa inhabitants prepare a dish called soltero (beans, corn, onion and dressing made from fresh cheese). In the jungle, one of the most typical dishes, inchi cache, is made from chicken cooked in a stew made of roasted corn and peanuts. Desserts include the sanguito (made from yellow cornflour, cooking fat, raisins and a sugarcane molasses called chancaca).</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Peruvian Corn is also used to make cornmash pastries called tamales and humitas, which can come in a wide range of colors and flavors (green, brown and yellow; sweet and savory); peruvian corn is also the main ingredient of the chicha morada (drink made from purple corn) or chicha de jora (fermented corn beer) and the sweet purple corn jelly called mazamorra, for special occasions.</span></p>

P 280 5-S NS

5/ 5

<h2><span style="font-size: 14pt;"><strong>Mexico Barrel Cactus - Ferocactus Schwarzii Seeds</strong></span></h2> <h2><span style="font-size: 14pt; color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Ferocactus Schwarzii  is a slow growing barrel cactus, when young it has golden spines, but looses most of its spines when older. Growing up to 80 cm or more in height, with a diameter of approximately 50 cm. Bright yellow flowers are produced in summer, to around 10 cm across.</p> <p> </p> <p>Minimum recommended winter temperature around 10°C</p>

CT 20 (10 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Toothbrush Tree, Mustard Tree Seeds (Salvadora persica)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Salvadora persica (arak, jhak, pīlu, Salvadora indica, toothbrush tree, mustard tree), is a species of Salvadora. Used for centuries as a natural toothbrush, its fibrous branches have been mentioned by the World Health Organization for oral hygiene use</p> <p>Salvadora persica is a small tree or shrub with a crooked trunk, typically 6–7 metres (20–23 ft) in height. Its bark is scabrous and cracked, whitish with pendulous extremities. The root bark of the tree is similar in colour to sand, and the inner surfaces are an even lighter shade of brown. It has a pleasant fragrance, of cress or mustard, as well as a warm and pungent taste. The leaves break with a fine crisp crackle when trodden on. <strong>The tree produces small red edible fruits, juicy but pungent, in clusters.</strong></p> <p><strong>History and use</strong></p> <p>Salvadora persica is a popular teeth cleaning stick throughout the Arabian Peninsula, as well as the wider Muslim world. The fresh leaves can be eaten as part of a salad and are used in traditional medicine. The flowers are small and fragrant and are used as a stimulant and are mildly purgative.      The berries are small and barely noticeable; they are eaten both fresh and dried. The wood of the Salvadora persica can be used for charcoal and firewood. In Namibia, the mustard bush is used as drought-resistant fodder for cattle. The seeds can be used to extract a detergent oil.</p> <p>As of 2009, Botanic Gardens Conservation International has a total of eight Salvadora persica plants in conservation.</p> <h3 class="h1" itemprop="name">Remove pulp before sowing.</h3> </body> </html>

T 76

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<h2 class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;"><span style="font-size: 14pt;" class=""><b>Caracore Cactus Seeds (Cereus dayamii)</b></span></h2> <h2 class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;"><span style="font-size: 14pt;"><b><span style="color: #ff0000;">Price for Package of 5 seeds.</span></b></span></h2> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;">Cereus stenogonus is a species in the genus Cereus (sweet potato cactus) which contains 20 species and belongs to the family of the Cactaceae (Cactus Family).</p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;">The trees grow to a height of approximately 8 meters.</p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;">Cereus stenogonus is an evergreen plant. The flowers are funnel-shaped and pink. The flowers are arranged solitary.</p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;">The fruits are edible berries.</p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;"><b>Uses</b></p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;">Fruits and stems of Cereus repandus are edible. Its wood has been used in making furniture and for firewood, and sliced stems have been used as a soap substitute. It is cultivated as a living fence also.</p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;">Cereus stenogonus is native to east Bolivia, Paraguay and north Argentina.</p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal;">Cereus stenogonus prefers a sunny site and can withstand temperatures down to -6,6º C. It grows best in soils that are dry.</p>

CT 18 (5 S)