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This plant is resistant to winter and frost.

Threeleaf Akebia seeds...

€ 2,45 SKU: V 24 AT

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Threeleaf Akebia seeds (akebia trifoliata)</h2> <h2>Price for Package of 5 seeds.</h2> Akebia fruit has a purple color not often seen in nature. It is the size of a russet potato and is soft to the touch. A slice can be removed from the thick rind of a domesticated Akebi fruit, whereas the wild grown fruits must be allowed to split on their own indicating ripeness. Inside of the Akebi fruit is a sweet translucent white flesh (similar in look and texture to a lychee) with a taste somewhat like pear. The flesh is filled with shiny black seeds. Seasons - Availability Akebi fruit is only available for two weeks out of the year; its season is at the very beginning of fall. Current Facts Akebi fruit is both wild and cultivated. The exotic looking fruit is found in Japan during a very brief period at the end of the summer or early fall. Because of the short availability, distribution is somewhat limited to just a few stores and in limited quantity. Applications The inner flesh of the Akebi fruit is usually eaten fresh, slurped from the purple pod. Seeds can be spat out or eaten; it can be difficult to remove them from the gelatinous flesh. The pod itself can be cooked and is used very much like a vegetable in traditional Tohoku cuisine. It is stuffed, sautéed and deep-fried. The taste of the rind is bitter; to mellow the flavor, soak the unopened pod in water for thirty minutes to an hour. Geography - History Akebi fruit is native to the northern Tohoku region of Japan and has only been cultivated and available commercially in the last few decades. Research into the Akebi fruit has found that it has antiseptic and diuretic properties. Recipe Ideas Recipes that include Purple Akebi Fruit. One is easiest, three is harder. Kyoto Foodie Japanese Fruit Akebi as Sauteed Vegetable (Miso Itame) Seed propagation Before sowing seeds, Akebia trifoliata scarify, then soak in warm water for 24 hours. Sowing to a depth of 0.7 cm. Cold stratification is required for 60-90 days, at + 4-5 ° C in a humid environment. The seed usually grows after 1 to 3 months at 15 ° C. The grown seedlings dive in separate pots and are grown in the greenhouse for the first year of life. Planted in late spring or early summer, after the last expected frost. </body> </html>

V 24 AT

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1500 zaden Heinz 1350 Tomaat

€ 12,95 SKU: VT 101 (5g)

Seeds Gallery Com,

5/ 5

<h2>1500 zaden Heinz 1350 Tomaat</h2> <h2>Prijs voor een verpakking van 1500 (5 g) zaden.</h2> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="en" data-phrase-index="4" jsdata="uqLsIf;_;$51">Geniet van de klassieke tomatensmaak door dit erfstuk toe te voegen aan uw tuinrooster. <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="en" data-phrase-index="5" jsdata="uqLsIf;_;$52">Een van de eerste door Heinz gekweekte tomatenzaadvariëteiten die werd gebruikt om Heinz-ketchup te maken, de Heinz Classic Heirloom-tomaat (ook bekend als Heinz 1370) biedt een rijke tomatensmaak in groot (ongeveer 170 g), sappig fruit, ideaal om op sandwiches te snijden of te koken <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="en" data-phrase-index="6" jsdata="uqLsIf;_;$53">in sauzen of stoofschotels.<span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b" data-language-for-alternatives="nl" data-language-to-translate-into="en" data-phrase-index="7" jsdata="uqLsIf;_;$54"> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="en" data-phrase-index="8" jsdata="uqLsIf;_;$55">Planten (120-150 centimeter hoog) gedijen in veel regio's en passen zich goed aan het kweken in grote containers aan. <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="en" data-phrase-index="9" jsdata="uqLsIf;_;$56">Heinz Classic Heirloom-planten dragen het hele seizoen vruchten, maar rijpen het zwaarste deel van het gewas in de zomer. <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="en" data-phrase-index="10" jsdata="uqLsIf;_;$57">Zet deze krachtige planten vast voor de beste resultaten en de gemakkelijkste oogst. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 101 (5g)

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Best seller product

Variëteit uit Spanje

Mar Azul tomatenzaden

€ 2,45 SKU: VT 1 MA

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CANADIAN SERVICEBERRY Seeds...

€ 1,95 SKU: V 208

Seeds Gallery Com,

5/ 5

<h2>CANADIAN SERVICEBERRY Seeds (Amelanchier Canadensis)</h2> <h2>Price for Package of 10 seeds.</h2> The graceful multi-stemmed habit of shadblow serviceberry, white spring flowers, edible summer fruits and bright fall foliage brings much to the landscape. A native of the eastern North America, it is a large deciduous shrub or small tree that spreads by suckers and naturally resides in wetlands, such as bogs or swamps, though it is also commonly found in moist woods and stream sides. It is very hardy and many cultivated varieties exist for garden culture. Its berry-like summer fruits are edible and used to make preserves and pies. The simple green leaves of shadblow are oval with finely serrated edges. When they first emerge they are woolly and whitish and turn deep green by late spring, losing most of their wooly hairs. Small showy white or palest pink flowers are held in clusters and appear in spring before the leaves emerge. The bee-pollinated blooms are followed by edible berries that turn from red to deep purplish black. They are flavorful and much sought after by wildlife as well as people. Cool autumn days turn the leaves shades of yellow and red, giving the overall plant canopy a look of a well-colored peach. Information source: http://learn2grow.com/plants/amelanchier-canadensis/ Genus - Amelanchier Species - Canadensis Common name - Canadian Serviceberry Other names - Shadblow Serviceberry Pre-Treatment - Required Germination info - Stratify for 90-120 days Hardiness zones - 3 - 7 Height - 6-30' / 1.80 - 9.10 m Plant type - Shrub, tree Vegetation type - Deciduous Exposure - Full Sun, Partial Sun, Partial Shade Soil PH - Acidic, Neutral Soil type - Clay, Loam Water requirements - Average Water Landscape uses - Bog Garden, Edible, Feature Plant, Foundation, Fruit / Fruit Tree, Mixed Border, Screening / Wind Break, Street Trees Leaf / Flower color - Green / White, Light Pink Plant growth rate - Medium Growing Conditions <ul><li>Soil pH</li> </ul>Acidic, Neutral <ul><li>Soil Drainage</li> </ul>Well Drained <ul><li>Soil type</li> </ul>Clay, Loam <ul><li>Tolerances</li> </ul>Wet Site <ul><li>Growth Rate</li> </ul>Medium <ul><li>Water Requirements</li> </ul>Average Water, Ample Water <ul><li>Habit</li> </ul>Oval/Rounded <ul><li>Seasonal Interest</li> </ul>Spring, Summer, Fall Ornamental Features <ul><li>Flower Interest</li> </ul>Showy <ul><li>Flower Color</li> </ul>White, Light Pink <ul><li>Fruit Color</li> </ul>Dark Red, Dark Blue <ul><li>Foliage Color (Spring)</li> </ul>Green, Light Green <ul><li>Foliage Color (Summer)</li> </ul>Green, Dark Green <ul><li>Foliage Color (Fall)</li> </ul>Yellow, Red, Green, Orange <ul><li>Bark Color</li> </ul>Gray <ul><li>Fragrant Flowers</li> </ul>Yes <ul><li>Fragrant Fruit</li> </ul>Yes <ul><li>Fragrant Foliage</li> </ul>No <ul><li>Bark or Stem Fragrant</li> </ul>No <ul><li>Flower Petal Number</li> </ul>Single <ul><li>Repeat Bloomer</li> </ul>No <ul><li>Showy Fruit</li> </ul>Yes <ul><li>Edible Fruit</li> </ul>Yes <ul><li>Showy Foliage</li> </ul>Yes <ul><li>Foliage Texture</li> </ul>Medium <ul><li>Foliage Sheen</li> </ul>Matte <ul><li>Evergreen</li> </ul>No <ul><li>Showy Bark</li> </ul>No Special Characteristics <ul><li>Bark Texture</li> </ul>Smooth <ul><li>Usage</li> </ul>Bog Garden, Edible, Feature Plant, Foundation, Fruit / Fruit Tree, Mixed Border, Screening / Wind Break, Street Trees <ul><li>Sharp or Has Thorns</li> </ul>No <ul><li>Invasive</li> </ul>No <ul><li>Attracts</li> </ul>Birds <ul><li>Self-Sowing</li> </ul>Yes <h2>Sowing Amelanchier alnifolia Seeds:</h2> For best results, please follow the instructions in the order provided. Scarify: Soak in water 24 Hours Stratify: Cold 90 days, 40 Degrees F in a Moist Medium. Germination: Sow 1/8” Deep <ul><li>Watering</li> </ul><ol><li>Woody plants need watering less frequently than tender annuals or herbaceous plants</li> <li>Most established trees, shrubs, and vines can go weeks without supplemental watering except in extremely hot or windy weather</li> <li>Watering from a hose or sprinkler should be done slowly and deeply, not frequently, to avoid shallow root development or root diseases. Allow soil to dry several inches deep before irrigating</li> <li>When practical, especially in arid climates, use and maintain water-efficient soaker hoses or drip irrigation. Water briefly two or three times a week to keep soil moist, not wet</li> <li>Most winter injury is from drying out, not cold temperatures. Be prepared to water during prolonged sunny, windy, dry spells even in the winter.</li> <li>Mulches help prevent water loss during hot, windy, or sunny weather</li> </ol><ul><li>Pruning</li> </ul><ol><li>Prune trees to remove wayward, broken, dead, or diseased branches and limbs, or for safety around utility lines</li> <li>Use pruning saws and loppers for moderate work, and a chainsaw for heavy work. As always take all safety precautions when using power equipment, or when you have to get off the ground for pruning</li> <li>Remove branches flush with limbs, limbs flush with trunks, leaving only short swollen areas instead of stubs which can rot into the interior ("heart") of the tree</li> <li>For large limbs, make three cuts: one partway through the bottom of the limb to prevent splitting or tearing bark, the second farther out to remove the limb, and the third to remove the stub</li> <li>Pruning paints are for cosmetics only; a proper cut will heal quickly, and is better insurance against rot or insect infestation</li> </ol><ul><li>Propagation</li> </ul><ol><li>Most trees are grown from seed sown when ripe (usually in the fall) and exposed to natural temperatures and humidity</li> <li>Some trees are grafted or budded, especially fruit trees and hybrids, by taking pieces of the desired tree and inserting them into the stems of "rootstock" trees; this is done in winter or early spring</li> <li>A few trees can be grown from cuttings taken in the late fall or early winter</li> </ol><ul><li>Fertilization</li> </ul>Most plants need a regular "diet" of all-purpose plant food, either specialty (labeled for your specific plant type) or a generic N-P-K (nitrogen - phosphorus - potassium) Fertilize early in the plant's growing cycle - spring for summer plants, fall for winter plants <ul><li>For leafy plants, use a fertilizer with a higher nitrogen content (first number)</li> <li>For flowering or fruiting plants, use a fertilizer higher in phosphorous content (middle number)</li> </ul>If using a water soluble fertilizer: <ol><li>Mix as directed on container according to directions</li> <li>Wet the leaves and drench soil</li> <li>Repeat</li> </ol>If using a granulated fertilizer: <ol><li>Scatter a small amount of all-purpose fertilizer lightly under plants from the stem to beyond the outer spread of branches or foliage</li> <li>Water slowly and deeply</li> </ol>NOTE: Never over fertilize! You will see lots of weak, leafy growth and few flowers

V 208 (10 S)

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Jersey Devil Tomato Seeds

€ 1,95 SKU: VT 121

Seeds Gallery Com,

5/ 5

<h2>JERSEY DEVIL Tomato Seeds</h2> <h2>Price for Package of 10 seeds.</h2> This American heirloom variety was made popular many years ago by a seed company that is no longer in business. Fortunately, there are people who have kept this excellent variety and have not let it just disappear. The fruits are 15cm long and average weight about 170 grams, red in color, fleshy and excellent in taste, sweet with very little seed. The plants are robust and usually reach about 180 centimeters in height. This is a highly native tomato variety that will bear fruit until the frost has destroyed the plants. Our recommendation for this variety of exceptional tomatoes both for taste and fertility ... Sow in spring 1/16 inch deep.  Germination takes around 6-14 days at 65-75F. Transplant the seedlings when large enough to handle into 3-inch pots.  Grow on under cooler conditions and when about 8 inches tall, either plant in their growing position in the greenhouse or gradually acclimatize them to outdoor conditions and plant out 18 inches apart in a warm and sunny spot in moist, fertile well-drained soil and keep watered. What's the difference between "indeterminate" and "determinate" tomatoes? Determinate tomatoes, or "bush" tomatoes, are varieties that grow to a compact height (generally 3 - 4'). Determinates stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over a period of 1- 2 weeks). They require a limited amount of staking for support and are perfectly suited for container planting. Indeterminate tomatoes will grow and produce fruit until killed by frost. They can reach heights of up to 12 feet although 6 feet is normal.  Indeterminates will bloom, set new fruit and ripen fruit all at the same time throughout the season. They require substantial staking for support and benefit from being constrained to a central growing stem. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 121 (10 S)

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Yellow Sweet cherry...

€ 2,05 SKU: V 148

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Variety from Hungary

Zomok Tomato seeds

€ 1,60 SKU: VT 118

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Feijoa, Pineapple Guava...

€ 1,90 SKU: V 78 AC

Seeds Gallery Com,

5/ 5

V 78 AC (5 S)

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Bitter Melon Seeds...

€ 1,75 SKU: V 7

Seeds Gallery Com,

5/ 5

<h2>Seeds Bitter Melon, Bitter Gourd, Balsam Pear (Momordica Charantia)</h2> <h2>Price per pack of 5, 10, 50, 100 seeds.</h2> If the Balsam Pear did not exist a pharmaceutical company would invent it.  In fact, there have been some ten studies published this past year about it, the latest as of this writing in February 2008 in the Journal of Food Biochemistry about its potential in diabetes treatment. A very common, bitter vegetable in Asian cuisine,  the Balsam Pear, Momordica charantia,  is a natural drug store for diabetics and others. It’s not a pear at all but a fruiting gourd and vine that smells like an old, well-used gym shoe. Don’t say you weren’t warned. <div>The warty gourd is edible when green (and cooked) but turns toxic when orange ripe. It then splits characteristically into three parts, revealing red arils (fleshy seed covers).  The ripe seeds inside the arils and orange flesh of the gourd are toxic and can make one violently lose fluids from both ends, and induce abortions. The red arils around the seeds, however, are edible. And notice this: The arils are 96% lycopene, which gives them their color. Just remember to spit out the seed from each aril.</div> <div>M. charantia is found Connecticut south to Florida, west to Texas, also Puerto Rico and the Hawaiian Islands. Incidentally, the bitter melon has twice the potassium of bananas and is also rich in vitamin A and C.</div> <div> </div> <div>The Latin genus name, Momordica, (mo-MOR-dee-ka)  means “to bite,” and refers to the jagged edges of the leaves, which appear as if they have been bitten. Charantia (char-AN-tee-ah) the species’ name, comes from Greek meaning beautiful flower.  It’s native to tropical regions of the world though no one knows where it came from originally. Gray’s four-inch thick Manual of Botany, started in 1850 and revised in 1950, makes no mention of M. charantia in the United States but it is currently a serious crop weed in Florida and to 21 other crops around the world, bananas to soybeans. It’s a late comer to Florida or Gray was in the dark about it. In the Amazon, and as far away as India, it is used very much by local populations for food and medicine.  Apparently a  dynamic chemical factory, the M. charantia is being tested for treatment against cancer — leukemia in particular —  AIDS, as an analgesic, and to moderate insulin resistance. It is often called the vegetable insulin. It does not increase insulin secretion but “speeds up carbohydrate use of the cells by affecting membrane lipids.” Seems like the smelly gym shoe hanging on the fence has a great future. But, it is not for everyone: Don’t eat the vegetable if you’re hypoglycemic or pregnant. In diabetics it can lower blood sugar too effectively. It also reduces fertility in men and women.  And, it contains vicine. That can cause favism in people who have a variant glucose-6-phosphate dehydrogenase. (I presume if you don’t know what that is you don’t have it. Favism is a severe reaction to fava beans and or their pollen. Occurs most often in Mediterranean men.)</div> <div>Cultivated versions of the M. charantia, also called Bitter Gourd or Wild Balsam Apple, are found in most Asian markets, and they, too, smell like an old gym shoe. The odor, thankfully, almost all goes away when cooked and the bitterness moderates, but does not go away. If you are not yet brave enough to pick your own, you can buy some or grow it yourself. There are many varieties and numerous recipes are on the Internet. The M. charantia is indeed bitter. Some cut up the vegetable and soak it in water, or salted water and or blanch it  to reduce the bitterness.</div> <div>While I have never seen an Oriental family picking M. charantia off local fences here in Florida, I have seen many Hispanic families doing so.  Dr. Julia Morton, a plant professor in south Florida,  says besides the green fruit, the young leaves when cooked and drained are also edible and nutritious, with iron, phosphorous, calcium and vitamin C. I have never managed to get past the locker room bouquet to toss ‘em in a pot, and the fruit is just too bitter for me to enjoy. The ripe fruit pulp has been used as a soap substitute, which should give you some idea of the flavor. In India and Africa the cooked leaves are canned like spinach. The fragrant flowers can be used as seasoning when cooking.</div> <div> </div> <div>Incidentally, if you have a glut of green Bitter Gourds, you can slice them, partially boil them with salted water, then dry them, sun or otherwise. They will last for several months. You can then fry them and use as you like. Also, drinking the fresh bitter juice is recommended by some naturopaths. That ain’t going to be easy, it’s really bitter…. much easier to tell someone to do it than do it yourself.</div> <div> </div> <div>REMEMBER: No part of the Momordica charantia is ever to be eaten raw, except for the red arils (and remember to spit the seeds out.)  No part, other than the arils, is ever to be eaten when ripe, which is when it is turning from green to yellow to orange. Do not eat the yellow or orange fruit raw or cooked. It is toxic. Also, the green fruit is suspected in the poisoning of dogs and pigs.</div> <div> </div> <div>Relatives: Momordica balsamina, which has longer spines on the fruit and can ripen to red, grows only in St. Lucie County in Florida and only a smattering of places in the southern U.S.  M. balsamina fruit can be pickled or after soaking used as a cooked vegetable. Young shoots and tendrils are boiled as a green. The seeds are eaten.  Momordica cochinchinensis produces a huge round fruit that is red when ripe. Young fruit boiled, not as bitter as M. charantia. Momordica dioica, small and roundish,  is more esteemed than the rest. It is not bitter but sweet. Fruits, shoots, leaves and roots are boiled for food. There are also at least seven commercial cultivars of the Momordica gourds</div> <div>IDENTIFICATION: Momordica charantia: A slender, climbing annual vine to 18 feet with long-stalked leaves and yellow flowers where the leaf meets the stem. Young fruit emerald green turning to orange when ripe. At maturity, fruit splits into three irregular parts that curl backwards showing many reddish-brown or white seeds encased in scarlet arils.</div> <div> </div> <div>TIME OF YEAR: Fruit, summer and fall in warm climates, fall in northern climes.</div> <div> </div> <div>ENVIRONMENT: Love to climb, found in hammocks, disturbed sites, turf and ornamental landscapes, and citrus groves . It seems to be the most common vine on chain link fences in Florida.</div> <div> </div> <div>METHOD OF PREPARATION: None of it ripe except the arils. Boiled green fruit (including seeds) leaves and shoots, boiled twice. Or, cut open and remove seeds and fiber and parboil.  Ripe parts toxic are too bitter to eat.  (An adult can swallow hole two ripe seed and not have much distress.) Young leaves and shoots are boiled and eaten as a potherb. Flowers used as seasoning.</div> <div> </div> <div>HERB BLURB</div> <div>Herbalists say the charantia has long been used to treat diabetes and a host of other ailments from arthritis to jaundice.   <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h3>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"> preswollen 2 days in water </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"> 0,5-1 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"> 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"> 1-4 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"> Seeds Gallery 05.11.2012. <div> </div> </td> </tr> </tbody> </table> </div>

V 7 (5 S)

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Serbian sweet dwarf Morello...

€ 1,95 SKU: V 216

Seeds Gallery Com,

5/ 5

<h2>Serbian morello cherry seeds (Prunus cerasus)</h2> <h2 class="">Price for Package of 10 (2,5g) seeds.</h2> This cherry variety originally comes from Serbia and is over 120 years old. The fruits are extremely large (almost as big as cherries), dark-red in color, and very sweet. The tree reaches a height of approx. 4 meters and a diameter of approx. 2 to 3 meters. The variety is extremely fertile and can deliver over 50 kilograms of cherries in season. This variety withstood temperatures of - 30 degrees Celsius. However, it is believed that it can easily withstand -40 an more degrees Celsius. It is resistant to diseases and there is no need to use chemical preparations. <h3>You can read more about cherries on Wikipedia:</h3> Prunus cerasus (sour cherry,[3] tart cherry, or dwarf cherry[4]) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia. It is closely related to the sweet cherry (Prunus avium), but has a fruit that is more acidic. Its sour pulp is edible.[5] The tree is smaller than the sweet cherry (growing to a height of 4–10 m), has twiggy branches, and its crimson-to-near-black cherries are borne upon shorter stalks.[citation needed] There are two main varieties (groups of cultivars) of the sour cherry: the dark-red morello cherry and the lighter-red amarelle cherry. <h2>Origins and cultivation</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Illustration_Prunus_cerasus0.jpg/220px-Illustration_Prunus_cerasus0.jpg" decoding="async" width="220" height="359" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Illustration_Prunus_cerasus0.jpg/330px-Illustration_Prunus_cerasus0.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Illustration_Prunus_cerasus0.jpg/440px-Illustration_Prunus_cerasus0.jpg 2x" data-file-width="1462" data-file-height="2388" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Illustration of Morello Cherry</div> </div> </div> Prunus cerasus, a tetraploid with 2n=32 chromosomes, is thought to have originated as a natural hybrid between Prunus avium and Prunus fruticosa in the Iranian Plateau or Eastern Europe where the two species come into contact. Prunus fruticosa is believed to have provided its smaller size and sour tasting fruit. The hybrids then stabilised and interbred to form a new, distinct species.[7] Cultivated sour cherries were selected from wild specimens of Prunus cerasus and the doubtfully distinct P. acida from around the Caspian and Black Seas, and were known to the Greeks in 300 BC. They were also extremely popular with Persians and the Romans who introduced them into Britain long before the 1st century AD. The fruit remains popular in modern-day Iran. In England, their cultivation was popularised in the 16th century in the time of Henry VIII. They became a popular crop amongst Kentish growers, and by 1640 over two dozen named cultivars were recorded. In the Americas, by 1704 the Vestry of New Kent County, Virginia recorded "The DePriest of Kent" planted 354 acres of Prunus cerasus along the Pamunkey River as the 'Kent' variety, that spawned other Virginia colonists throughout Richmond to plant sour cherry trees, 'Early Richmond' variety or 'Kentish Red', when they arrived.[8] <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg/220px-Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg" decoding="async" width="220" height="166" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/57/Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg/330px-Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/57/Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg/440px-Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg 2x" data-file-width="2272" data-file-height="1712" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> A blooming sour cherry tree</div> </div> </div> Before the Second World War there were more than fifty cultivars of sour cherry in cultivation in England; today, however, few are grown commercially, and despite the continuation of named cultivars such as 'Kentish Red', 'Amarelles', 'Griottes' and 'Flemish', only the generic Morello is offered by most nurseries. This is a late-flowering variety, and thus misses more frosts than its sweet counterpart and is therefore a more reliable cropper. The Morello cherry ripens in mid to late summer, toward the end of August in southern England. It is self-fertile, and would be a good pollenizer for other varieties if it did not flower so late in the season. <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/SourcherryYield.png/220px-SourcherryYield.png" decoding="async" width="220" height="132" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bc/SourcherryYield.png/330px-SourcherryYield.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bc/SourcherryYield.png/440px-SourcherryYield.png 2x" data-file-width="1600" data-file-height="960" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Worldwide sour cherry production</div> </div> </div> Sour cherries require similar cultivation conditions to pears, that is, they prefer a rich, well-drained, moist soil, although they demand more nitrogen and water than sweet cherries. Trees will do badly if waterlogged, but have greater tolerance of poor drainage than sweet varieties. As with sweet cherries, Morellos are traditionally cultivated by budding onto strong growing rootstocks, which produce trees too large for most gardens, although newer dwarfing rootstocks such as Colt and Gisella are now available. During spring, flowers should be protected, and trees weeded, mulched and sprayed with natural seaweed solution. This is also the time when any required pruning should be carried out (note that cherries should not be pruned during the dormant winter months). Morello cherry trees fruit on younger wood than sweet varieties, and thus can be pruned harder. They are usually grown as standards, but can be fan trained, cropping well even on cold walls, or grown as low bushes.[9] <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Ripe_sour_cherries_on_a_branch.jpg/220px-Ripe_sour_cherries_on_a_branch.jpg" decoding="async" width="220" height="161" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Ripe_sour_cherries_on_a_branch.jpg/330px-Ripe_sour_cherries_on_a_branch.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/9/9f/Ripe_sour_cherries_on_a_branch.jpg 2x" data-file-width="430" data-file-height="314" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Ripe sour cherries (Somogy, Hungary)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Black_Che.jpg/220px-Black_Che.jpg" decoding="async" width="220" height="163" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/94/Black_Che.jpg/330px-Black_Che.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/94/Black_Che.jpg/440px-Black_Che.jpg 2x" data-file-width="2944" data-file-height="2184" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Ripe sour cherries and their leaves (Karaj, Iran)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Owoce_Wi%C5%9Bnia.jpg/220px-Owoce_Wi%C5%9Bnia.jpg" decoding="async" width="220" height="220" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Owoce_Wi%C5%9Bnia.jpg/330px-Owoce_Wi%C5%9Bnia.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Owoce_Wi%C5%9Bnia.jpg/440px-Owoce_Wi%C5%9Bnia.jpg 2x" data-file-width="1024" data-file-height="1024" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> A sour cherry Beauty Sheet</div> </div> </div> Sour cherries suffer fewer pests and diseases than sweet cherries, although they are prone to heavy fruit losses from birds. In summer, fruit should be protected with netting. When harvesting fruit, they should be cut from the tree rather than risking damage by pulling the stalks. Unlike most sweet cherry varieties, sour cherries are self fertile or self pollenizing (sometimes inaccurately referred to as self-pollinating). Two implications of this are that seeds generally run true to the cultivar, and that much smaller pollinator populations are needed because pollen only has to be moved within individual flowers. In areas where pollinators are scarce, growers find that stocking beehives in orchards improves yields.[10] Some cultivars of sour cherry trees, such as Montmorency and North Star, have been documented to perform better than other cherry trees in Colorado's Front Range region.[11][12] <table class="wikitable"> <tbody> <tr> <th colspan="5">Top 10 sour cherry producers in 2012</th> </tr> <tr> <th>Country</th> <th>Production (tonnes)</th> <th>Footnote</th> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/23px-Flag_of_Turkey.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/35px-Flag_of_Turkey.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/45px-Flag_of_Turkey.svg.png 2x" data-file-width="1200" data-file-height="800" /> Turkey</td> <td>187,941</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/23px-Flag_of_Russia.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/35px-Flag_of_Russia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/45px-Flag_of_Russia.svg.png 2x" data-file-width="900" data-file-height="600" /> Russia</td> <td>183,300</td> <td>*</td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/23px-Flag_of_Poland.svg.png" decoding="async" width="23" height="14" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/35px-Flag_of_Poland.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/46px-Flag_of_Poland.svg.png 2x" data-file-width="1280" data-file-height="800" /> Poland</td> <td>175,391</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Flag_of_Ukraine.svg/23px-Flag_of_Ukraine.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Flag_of_Ukraine.svg/35px-Flag_of_Ukraine.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/49/Flag_of_Ukraine.svg/45px-Flag_of_Ukraine.svg.png 2x" data-file-width="1200" data-file-height="800" /> Ukraine</td> <td>172,800</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flag_of_Iran.svg/23px-Flag_of_Iran.svg.png" decoding="async" width="23" height="13" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flag_of_Iran.svg/35px-Flag_of_Iran.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flag_of_Iran.svg/46px-Flag_of_Iran.svg.png 2x" data-file-width="630" data-file-height="360" /> Iran</td> <td>105,000</td> <td>F</td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flag_of_Serbia.svg/23px-Flag_of_Serbia.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flag_of_Serbia.svg/35px-Flag_of_Serbia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flag_of_Serbia.svg/45px-Flag_of_Serbia.svg.png 2x" data-file-width="945" data-file-height="630" /> Serbia</td> <td>74,656</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Flag_of_Hungary.svg/23px-Flag_of_Hungary.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Flag_of_Hungary.svg/35px-Flag_of_Hungary.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Flag_of_Hungary.svg/46px-Flag_of_Hungary.svg.png 2x" data-file-width="1200" data-file-height="600" /> Hungary</td> <td>53,425</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/23px-Flag_of_the_United_States.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/35px-Flag_of_the_United_States.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/46px-Flag_of_the_United_States.svg.png 2x" data-file-width="1235" data-file-height="650" /> United States</td> <td>38,601</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Uzbekistan.svg/23px-Flag_of_Uzbekistan.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Uzbekistan.svg/35px-Flag_of_Uzbekistan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Uzbekistan.svg/46px-Flag_of_Uzbekistan.svg.png 2x" data-file-width="1000" data-file-height="500" /> Uzbekistan</td> <td>34,000</td> <td>F</td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Azerbaijan.svg/23px-Flag_of_Azerbaijan.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Azerbaijan.svg/35px-Flag_of_Azerbaijan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Azerbaijan.svg/46px-Flag_of_Azerbaijan.svg.png 2x" data-file-width="1200" data-file-height="600" /> Azerbaijan</td> <td>23,085</td> <td></td> </tr> <tr> <th>World</th> <th>1,149,531</th> <th>A</th> </tr> <tr> <td colspan="5">* = Unofficial figure | [ ] = Official data | A = May include official, semi-official or estimated data F = FAO estimate | Im = FAO data based on imputation methodology | M = Data not available Source: UN Food and Agriculture Organization (FAO)[13] </td> </tr> </tbody> </table> <h2>Uses</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kriek_Beer_1.jpg/220px-Kriek_Beer_1.jpg" decoding="async" width="220" height="302" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kriek_Beer_1.jpg/330px-Kriek_Beer_1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kriek_Beer_1.jpg/440px-Kriek_Beer_1.jpg 2x" data-file-width="1104" data-file-height="1517" /> <div class="thumbcaption"> <div class="magnify"></div> Kriek lambic is infused with sour cherries</div> </div> </div> <h3>Culinary</h3> Dried sour cherries are used in cooking including soups, pork dishes, cakes, tarts, and pies. Sour cherries or sour cherry syrup are used in liqueurs and drinks, such as the portuguese ginjinha. In Iran, Turkey, Greece and Cyprus, sour cherries are especially prized for making spoon sweets by slowly boiling pitted sour cherries and sugar; the syrup thereof is used for sharbat-e Albalou, vişne şurubu or vyssináda, a beverage made by diluting the syrup with ice-cold water. A particular use of sour cherries is in the production of kriek lambic, a cherry-flavored variety of a naturally fermented beer made in Belgium. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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Guindilla De Ibarra green...

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<h2>Guindilla De Ibarra green chili pepper seeds</h2> <h2>Price for Package of 10 seeds.</h2> Variety of hot pepper widely grown in the north of the peninsula, mildly spicy. Plant about 65-70 cm. tall, with small, narrow leaves. Long fruits of about 15-20 cms. Finished in the tip and smooth surface. The chilies of Ibarra, are an ecotype of chili developed in the Basque Country and mostly in the area of Ibarra (Guipúzcoa), is a product of recognized fame among consumers for its taste and tenderness. They are known as Ibarra prawns. Production Because it is a scarce product in terms of its production, the fame that accompanies it has caused that in many chilies of the market the name of “Basque” is used although they do not meet the peculiarities that have given quality recognition to the product. The chili pepper belongs to a native variety of pepper that has developed a series of characteristics that differentiate them from others due to the transformation that the plant has undergone (the pepper is native to America) as it adapts to the climatic characteristics of the area. Over time, the farmers, in collaboration with the administration and agricultural research services of the Basque Country dependent on it, have been improving the traditional characteristics of this chili pepper, developing a “specific ecotype” of the plant that is today production base. Food quality In recent times, with this renewed push and know-how of the packers in the selection and packaging of the product, fame and recognition of it have grown, as well as a Denomination, based on the name of the population where the plant is mostly produced and in which traditional producers and packers have been traditionally located, it is the reference that defines this chili today and the specific form of its preparation. In October 1997, the Kalitatea Foundation awarded the Basque Food Quality Label “Kalitatea” to the chilies packed in vinegar as long as they meet quality parameters defined in the regulations drafted by the Foundation. The Basque Quality Label “Guindilla de Ibarra”, was born with the objective of making the chili pepper produced and packaged in the Basque Country reach the consumer in a reliable and well-identified way that reaches the demanding level of quality defined in a specific Regulation. In this regulation the characteristics that have given him fame and recognition are determined. The denomination "Basque Label of Guindilla de Ibarra Quality" extends in terms of cultivation to that chili pepper produced in hamlets of the Basque Country located in areas that meet the most appropriate geographical and climatic conditions. These are, basically, low altitude (less than 450 meters), mild temperatures, high humidity and rainfall (between 1000 and 1500 m / m per year). Planting takes place between April and May. The collection goes from the end of July until the end of October or mid-November. The collection of the chili pepper varies every two days in the sunny months and it becomes every 15 days in times of bad weather. Collection and packaging The chili is harvested by hand when it is at its optimum point of development. They are then classified by size and placed in the boats and covered with vinegar of wine origin. The packaging is carried out in centers approved by the Regulatory Council of the Label that meet the necessary requirements to ensure a correct manipulation of the chili pepper, the maintenance of the identification from the origin, as well as the ability to develop a correct selection and adequate packaging for preserve to the maximum the peculiarities of the product. Through inspections and controls established from the origin to the commercialization, the Regulatory Council of the Basque Label of Food Quality certifies and guarantees the characteristics of the chili that enters the market with the identification label of the Basque Label of Food Quality. In it, they are incorporated into the Kalitatea seal and the corresponding control numbering. Being a sweet pepper, practically free of itching, it is very suitable for its preparation as an appetizer for meals or as a companion. Typical forms of preparation As an entree, served on a plate with a little salt and a dash of olive oil. Like "Gilda" as an appetizer. Although the methods of preparation of Gildas are multiple, the most typical and popular is that of chili pepper, accompanied by one or two stuffed olives and an anchovy fillet in oil, all inserted in a stick. One of the new modalities of preparation that is having a lot of success and great roots is the fresh chili pepper fried in olive oil, served on a plate with a little salt.

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PVC Plastic Plant Label...

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