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Er zijn 22 producten.

Item 13-22 van 22 in totaal item(s)
Quinoa Seeds Red or White (Chenopodium quinoa)

Quinoa Seeds Red or White...

Prijs € 2,00 SKU: VE 232
,
5/ 5
<div class="&quot;rte&quot;"><h2><strong>Quinoa Seeds (Chenopodium quinoa)</strong></h2><h2><span style="color:#ff0000;"><strong>Price for Package of 700+- (2g) seeds.</strong></span></h2><p>Quinoa (/ˈkiːnwɑː/, from Quechua kinwa or kinuwa ) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal.</p><p>It is high in protein, and is tolerant of dry soil.</p><p>Quinoa (the name is derived from the Spanish spelling of the Quechua name kinwa) originated in the Andean region of Peru, Bolivia, Ecuador, Chile and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.</p><p>Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular. Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in smaller quantities.</p><p>The nutrient composition is favourable compared with common cereals. Quinoa seeds contain essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron.</p><p>After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.</p><p>Chenopodium quinoa is a dicotyledonous annual plant usually about 1–2 metres (3.3–6.6 ft) high. It has broad, generally pubescent, powdery, smooth (rarely) to lobed leaves normally arranged alternately. The woody central stem is branched or unbranched depending on the variety and may be green, red or purple. The flowering panicles arise from the top of the plant or from leaf axils along the stem. Each panicle has a central axis from which a secondary axis emerges either with flowers (amaranthiform) or bearing a tertiary axis carrying the flowers (glomeruliform). The green hypogynous flowers have a simple perianth and are generally bisexual and self-fertilizing. The fruits are about 2 millimetres (0.079 in) in diameter and of various colours—from white to red or black, depending on the cultivar.</p><p><strong>Natural distribution</strong></p><p>Chenopodium quinoa is believed to have been domesticated in the Peruvian Andes from wild or weed populations of the same species. There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum) that grow in the area it is cultivated; these may either be related to wild predecessors, or they could be descendants of cultivated plants.</p><p><strong>Saponin content</strong></p><p>In their natural state, the seeds have a coating of bitter-tasting saponins, making them unpalatable. Most of the grain sold commercially has been processed to remove this coating. This bitterness has beneficial effects during cultivation, as it is unpopular with birds and therefore requires minimal protection. The genetic control of bitterness involves quantitative inheritance; lowering the saponin content through selective breeding to produce sweeter, more palatable varieties is complicated by about 10% cross-pollination.</p><p>The toxicity category rating of quinoa saponins treats them as mild eye and respiratory irritants and as a low gastrointestinal irritant. The saponin is a toxic glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, quinoa saponin has many uses, including as a detergent for clothing and washing and as an antiseptic for skin injuries. High levels of oxalic acid are in the leaves and stems of all species of the Chenopodium genus, and are also in the related genera of the Amaranthaceae family. The risks associated with quinoa are minimal, provided it is properly prepared and the leaves are not eaten to excess.</p><p><strong>Nutritional value</strong></p><p>Quinoa was important to the diet of pre-Columbian Andean civilizations. Quinoa grain has been called a superfood, a term which is not in common use by dietitians and nutrition scientists. Protein content is very high for a cereal/pseudo-cereal (14% by mass), but not as high as most beans and legumes. This includes a "low gluten content" that appears to be well tolerated when consumed at normal levels by people with celiac disease. The protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats. Nutritional evaluations indicate that quinoa is a source of complete protein. Other sources claim its protein is not complete but relatively high in essential amino acids. Other pseudo grains derived from seeds are similar in complete protein levels; buckwheat is 18% protein compared to 14% for Quinoa; Amaranth, a related species to Quinoa, ranges from 12% to 17.5%.</p><p>Quinoa is a rich source (&gt;20% of the Daily value, DV) of the B vitamins thiamine, riboflavin, vitamin B6, and folate and is a rich source of the dietary minerals iron, magnesium, phosphorus, and zinc. Quinoa is also a good source (10-19% of DV) of the B vitamins niacin and pantothenic acid, vitamin E, and the dietary mineral potassium. The pseudo cereal contains a modest amount of calcium, and thus is useful for vegans and those who are lactose intolerant. It is gluten-free and considered easy to digest. Because of these characteristics, it is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied space flights.</p><p>The grain may be germinated in its raw form to boost its nutritional value, provided that the grains are rinsed thoroughly to remove any saponin.[26] It has a notably short germination period: only 2–4 hours in a glass of clean water is enough to make it sprout and release gases, as opposed to 12 hours with wheat. This process, besides its nutritional enhancements, softens the seeds, making them suitable to be added to salads and other cold foods.</p><h3><strong>Cultivation</strong></h3><p>The plant's growth is highly variable due to a high complexity of different subspecies, varieties and landraces (domesticated plants or animals adapted to the environment in which they originated). However, in general it is undemanding and altitude-hardy. It is grown from coastal regions to over 4,000 m (13,000 ft) in the Andes near the equator, with most of the cultivars being grown between 2,500 metres (8,200 ft) and 4,000 metres (13,000 ft). Depending on the variety, optimal growing conditions are in cool climates with temperatures that vary between −4 °C (25 °F) during the night to near 35 °C (95 °F) during the day. Some cultivars can withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during flowering. Mid-summer frosts during flowering, often occurring in the Andes, lead to sterilization of the pollen. Rainfall conditions are highly variable between the different cultivars, ranging from 300 to 1,000 millimetres (12 to 39 in) during growing season. Growth is optimal with well-distributed rainfall during early growth and development and dry conditions during seed maturation and harvesting.</p><p>Quinoa has been cultivated in the United States, primarily in the high elevation San Luis Valley (SLV) of Colorado where it was introduced in 1982. In this high-altitude desert valley, maximum summer temperatures rarely exceed 30 °C (86 °F) and night temperatures are about 7 °C (45 °F). Due to the short growing season, North American cultivation requires short-maturity varieties, typically of Bolivian origin.</p><h2><strong>Sowing</strong></h2><p>Quinoa plants do best in sandy, well-drained soils with a low nutrient content, moderate salinity, and a soil pH of 6 to 8.5.</p><p>The seedbed must be well prepared and drained to avoid waterlogging. In the Andes, the seeds are normally broadcast over the land and raked into the soil. Sometimes it is sown in containers of soil and transplanted later.</p><p><strong>Cultivation management</strong></p><p>Yields are maximised when 170 to 200 kg (370 to 440 lb) N/hectare is available.[citation needed] The addition of phosphorus does not improve yield. In eastern North America, it is susceptible to a leaf miner that may reduce crop success and which also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.</p><p><strong><em>History and culture</em></strong></p><p><strong>Early history</strong></p><p>Quinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago. It has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to it as chisaya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements". During the Spanish conquest of South America, the colonists scorned it as "food for Indians", and suppressed its cultivation, due to its status within indigenous religious ceremonies. The conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead.</p><p>The grain has become increasingly popular in the United States, Canada, Europe, Australia, China and Japan where it is not typically grown, increasing crop value. Between 2006 and early 2013 quinoa crop prices tripled. In 2011, the average price was US$3,115 per ton with some varieties selling as high as $8,000 per ton. This compares with wheat prices of $9 per bushel (about $340 per ton). Since the 1970s, producers’ associations and cooperatives have worked toward greater producer control of the market. The higher prices make it harder for people to purchase, but also brings a livable income for farmers and enables many urban refugees to return to working the land.</p><p>The popularity of quinoa grain in non-indigenous regions has raised concerns over food security. Due to continued widespread poverty in regions where it is produced and because few other crops are compatible with the soil and climate in these regions, it has been suggested that the inflated price disrupts local access to food supplies. In 2013, The Guardian compared it to asparagus cultivated in Peru, a cash crop criticized for excessive water use, as "feeding our apparently insatiable 365-day-a-year hunger for this luxury vegetable" It has been suggested that, as people rise above subsistence-level income, they choose higher-status Western processed foods. However, anthropologist Pablo Laguna states that farmers are still saving a portion of the quinoa crop for their own use, and that the high prices affect nearby city dwellers more, but consumption in cities has traditionally been lower. According to Laguna, the net benefit of increased revenue for farmers outweighs the costs, saying that it is "very good news for small, indigenous farmers". The transformation from a healthy staple food for farming families and communities into a product that is held to be worth too much to keep for oneself and one's family is an ongoing process. It is seen as a valuable resource that can bring in far greater amounts[clarification needed] of cheap, low nutrient foods such as pasta and rice. It used to be seen as a peasant food that provided farming families with a very important source of nutrition, but now occupies a spectrum from an everyday food of urban Bolivia's middle class to a luxury food in the Peruvian capital of Lima where "it sells at a higher per pound price than chicken, and four times as much as rice". Efforts are being made in some areas to distribute it more widely and ensure that farming and poorer populations have access to it and have an understanding of its nutritional importance. These include incorporating it into free school breakfasts and in government provisions distributed to pregnant and nursing women in need.</p><p><strong>Kosher controversy</strong></p><p>Quinoa has become popular in the Jewish community as a substitute for the leavened grains that are forbidden during the Passover holiday. Several kosher certification organizations refuse to certify it as being kosher for Passover, citing reasons including its resemblance to prohibited grains or fear of cross-contamination of the product from nearby fields of prohibited grain or during packaging.</p><p>In December 2013, the Orthodox Union, the world's largest kosher certification agency, announced it would begin certifying quinoa as kosher for Passover.</p><p><strong>International Year of Quinoa</strong></p><p>The United Nations General Assembly declared 2013 as the "International Year of Quinoa"  in recognition of ancestral practices of the Andean people, who have preserved it as food for present and future generations, through knowledge and practices of living in harmony with nature. The objective is to draw the world’s attention to the role that quinoa could play in providing food security, nutrition and poverty eradication, in support of achieving Millennium Development Goals.</p><p>The Food and Agriculture Organization of the United Nations is as the Secretariat of the international year. Bolivia has the presidency of the Coordination Committee and Ecuador, Peru and Chile share the vice presidency, with the rapporteurship in the hands of Argentina and France.</p></div>
VE 232 C
Quinoa Seeds Red or White (Chenopodium quinoa)
Malabar Spinach, Ceylon Spinach Seeds (Basella alba)  - 5

Malabar Spinach, Ceylon...

Prijs € 3,55 SKU: VE 226
,
5/ 5
<h2><b>Malabar Spinach, Vine Spinach, Ceylon Spinach Seeds (Basella alba)</b></h2> <h2><span style="color: #ff0000;"><b>Price for Package of 10 seeds.</b></span></h2> <p>Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is reportedly naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji, and French Polynesia.</p> <p>Basella alba is known under various common names, including Malabar spinach, vine spinach, and Ceylon spinach.</p> <p>Basella alba is a fast-growing, soft-stemmed vine, reaching 10 meters (33 ft) in length.[citation needed] Its thick, semi-succulent, heart-shaped leaves have a mild flavor and mucilaginous texture. It is rich in vitamins A and C, iron and calcium. It has been shown to contain certain phenolic phytochemicals, and it has antioxidant properties</p> <p>It is also called Malabar Spinach. There are two varieties - green and red. The stem of the Basella alba is green with green leaves and the stem of the cultivar Basella alba 'Rubra' is reddish-purple; the leaves form green and as the plant reaches maturity as a anual, older leaves will develop purple pigment starting at the base of the leave and working towards the end. The stem when crushed usually emits a strong scent. Malabar spinach can be found at many Asian supermarkets, as well as farmers' markets.</p> <p>Basella alba grows well under full sunlight in hot, humid climates and in areas lower than 500 meters (1,600 ft) above sea level. The plant is native to tropical Asia.[5] Growth is slow in low temperatures resulting in low yields.[citation needed] Flowering is induced during the short-day months of the year. It grows best in sandy loam soils rich in organic matter with pH ranging from 5.5 to 8.0.</p> <p><b>Uses</b></p> <p>In the Philippines, the leaves of this vegetable are one of the main ingredients in an all vegetable dish called utan that is served over rice. It is usually cooked with sardines, onions, garlic, and parsley. In Mangalorean Tuluva cuisine, a coconut-based gravy called gassi is paired with the Basella plant, making a delicacy called Basale gassi to be eaten with rice dumplings called pundi soaked overnight in the gravy, or with red rice. Some variations have tiny prawns, clams, horsegram or dried fish in the gravy as well. Beary Muslims of coastal Karnataka prepare Basalede kunhi pindi (small rice dumplings smeared in gravy prepared from Malabar spinach and dried tuna ). In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumpkin, and in non-vegetarian dishes, cooked with the bones of the Ilish fish and may also be cooked with shrimps. In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora [yam and Basella curry]. Also it used to make the snack item bachali koora bajji. In Odisha, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji. It is also known as daento or valchi bhaji in Konkani. A common Mangalorean dish is "Valchi bhaji and shrimp - curry". In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas, popularly called "poi na bhajia".</p> <p>The vegetable is used in Chinese cuisine. It has many names including flowing water vegetables. It is often used in stir-frys and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 226 (10 S)
Malabar Spinach, Ceylon Spinach Seeds (Basella alba)  - 5
Mammoth Mangelwurzel or Fodder Beet Seeds  - 3

Voederbiet MAMMOET zaden

Prijs € 2,25 SKU: VE 62 (3g)
,
5/ 5
<h2><strong>Voederbiet MAMMOET zaden</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Prijs voor een verpakking van 3 g (100) zaden.</strong></span></h2> <p style="color: #202122; font-size: 14px;">De<span>&nbsp;</span><b>voederbiet</b><span>&nbsp;</span>(<i>Beta vulgaris</i><span>&nbsp;</span>subsp.<span>&nbsp;</span><i>vulgaris</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>crassa</i>) is een<span>&nbsp;</span>biet<span>&nbsp;</span>die behoort tot dezelfde soort als de<span>&nbsp;</span>suikerbiet, maar met een laag suikergehalte.</p> <p style="color: #202122; font-size: 14px;">Voederbieten stammen uit de 18e eeuw. In 1790 wordt in het boek "Het gebruik van de Schaarsheid- of Mangelwortel" de voederbiet al uitvoerig beschreven. Vroeger werden er in Nederland en België veel voederbieten geteeld. Tussen 1861 en 1870 werd er 5700 ha voederbieten in Nederland geteeld en in 1920 was dit opgelopen tot 34000 ha. In 1948 werd er zelfs 66000 ha verbouwd en werd er onderscheid gemaakt in Rijkmakers, Groenkragen, Rosekragen, Barres, Stompvoeten en overige typen. In 2005 werd er rond 500 ha voederbieten in Nederland verbouwd en in 2014 zelfs nog maar 279 hectare.<sup id="cite_ref-1" class="reference">[1]</sup></p> <p style="color: #202122; font-size: 14px;">Het blad werd in de herfst vervoederd en de bieten werden voor de winter<span>&nbsp;</span>ingekuild, om 's winters aan de<span>&nbsp;</span>koeien<span>&nbsp;</span>te voeren. De bieten werden niet in hun geheel gevoerd, maar met een<span>&nbsp;</span>bietensnijder<span>&nbsp;</span>eerst in stukken gesneden. De opbrengst per ha aan bieten is ruim 16000&nbsp;kg<span>&nbsp;</span>drogestof<span>&nbsp;</span>en aan bladeren met kop 4000&nbsp;kg en is daarmee een gewas met de hoogste opbrengst. De bietenteelt is grotendeels verdrongen door de<span>&nbsp;</span>maïsteelt, die bij de oogst en vervoedering minder arbeid vraagt. Soms worden de gesneden bieten met maïs gemengd en ingekuild.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Heropleving">Heropleving</span></h2> <p>Voederbieten zijn, al dan niet samen ingekuild met snijmais, erg smakelijk voor melkkoeien. Voederbieten verhogen de (drogestof)voeropname en hebben een positief effect op het eiwitgehalte van de melk<sup id="cite_ref-2" class="reference">[2]</sup>. Hierdoor heeft de teelt van voederbieten een kleine heropleving. Ook is in 2007 voorgesteld de voederbiet te introduceren in gebieden die te maken hebben met<span>&nbsp;</span>verzilting<span>&nbsp;</span>van de landbouwgrond, onder andere als gevolg van<span>&nbsp;</span>irrigatie, zoals het geval is in bijvoorbeeld<span>&nbsp;</span>Afghanistan<span>&nbsp;</span>en<span>&nbsp;</span>Iran. Doordat de voederbiet afstamt van de<span>&nbsp;</span>zeebiet, een soort die op<span>&nbsp;</span>zilte<span>&nbsp;</span>grond groeide, is ze goed bestand tegen verzilte grond en zou een geschikt gewas zijn om te verbouwen.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 62 (3g)
Mammoth Mangelwurzel or Fodder Beet Seeds  - 3

Become our seed supplier Seeds Gallery - 1

Become our seed supplier

Prijs € 0,00 SKU:
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Become our seed supplier</strong></h2> <h2><strong>What does it take to become our seed supplier?</strong></h2> <p>In order to become our supplier, you need to have a video and pictures of the fruits of the plants you offer us, with your personal details and a date on paper that will be clearly visible (with your name and email address you use for PayPal).</p> <p>If it is a vegetable (tomato, pepper, cucumber ...) you need to know the exact name of the variety, because if you use any other name and we cannot find the information on the internet, then we are not interested in those seeds.</p> <p>You will need to send us a smaller amount of seed (20) so that we can perform seed germination testing. After that, we can arrange a further purchase of the seed from you.</p> <p>We make payments exclusively through PayPal (there is no other payment option).</p> </body> </html>
Become our seed supplier Seeds Gallery - 1

Deze plant heeft gigantische vruchten
Giant Yellow Eckendorf Beet...

Giant Yellow Eckendorf Beet...

Prijs € 1,85 SKU: VE 63 E (3g)
,
5/ 5
<h2><strong>Giant Yellow Eckendorf Beet Seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 100 (3g) seeds.</strong></span></h2> <p>The 1927 Henry Fields catalog said, “Giant, smooth, long roots of cylindrical shape, weighing up to 9 kg (20 pounds) each and growing two-thirds above ground. Solid white flesh with high food value.” These big yellow-skinned roots are perfect for growing as animal food, a tradition that is finally being brought back on many small farms.</p> <p>High nutrition and vitamin content, tops are rich sources of vitamin C, eat-in salads or soups. A native of northern Africa and the western Mediterranean, ancient Greeks have used leaves only. Beetroot can be steamed with other vegies or grated raw as well as boiled and pickled for salads. Best results in soil with PH over 6 and if always kept moist. Can sow indoors and transplant. Thin to 30-50mm, young thinnings may be transplanted older thinnings as a leaf vegetable, sow after frost. Roots store well after harvest. Sow spring to autumn, anytime in mild climates. 50-90 seeds per gram</p> <p><strong>Uses</strong></p> <p>Contemporary use is primarily for cattle, pig and other stock feed, although it can be eaten – especially when young – by humans. Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to sub-tropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like English spinach. Grown in well-dug, well-composted soil and watered regularly, the roots become tender, juicy and flavourful. The roots are prepared boiled like potato for serving mashed, diced or in sweet curries. Animals are known to thrive upon this plant; both its leaves and roots provide a nutritious food. George Henderson, a 20th-century English farmer and author on agriculture, stated that mangel beets were one of the best fodders for dairying, as milk production is maximized.</p> <p>The mangelwurzel has a history in England of being used for sport,[5] for celebration, for animal fodder and for the brewing of a potent alcoholic beverage. The 1830 Scottish cookbook The Practice of Cookery includes a recipe for a beer made with mangelwurzel.[6] In 19th-century American usage, mangel beets were sometimes referred to as 'mango.'</p> <p>During the Irish Famine (1845–1852), Poor Law Guardians in Galway City leased (on a 999-year-lease) a twenty-acre former nunnery to house one thousand orphaned or deserted boys ages from five to approximately fifteen. Here the boys were taught tailoring, shoe making, and agricultural skills. On a five-acre plot, they grew potatoes, cabbage, parsnips, carrots, onions, Swedish turnips, and "mangold wurtzel"--both for workhouse consumption as well as for a cash crop. See Lord Sydney Godolphin Osbourne's "Gleanings in the West of Ireland" published in London 1850, T &amp; W Boone, page 58.</p> <p>As with most foods, subsisting on solely one crop can produce dietary deficiency. The food shortages in Europe after World War I caused great hardships, including cases of mangel-wurzel disease, as relief workers called it. It was a consequence of eating only beets.</p> <p><strong>Growing requirements</strong></p> <p>In general, mangelwurzel are easy to grow. They may require supplementary potassium for optimum yields, flavour and texture, and foliage readily displays potassium deficiency as interveinal chlorosis. This can be corrected with either organic or nonorganic sources of potash.</p> <p><strong>In tradition</strong></p> <p>In South Somerset, on the last Thursday of October every year, Punkie Night is celebrated. Children carry around lanterns called "Punkies", which are hollowed-out mangelwurzels. Mangelwurzels are also carved out for Halloween in Norfolk and Wales. Also N.W. Cumberland (Workington), in the 1940s and 50s -- for "Jack o'Lantern" night.</p> <p>John Le Marchant recommends cutting the "mangel-wurzel" to learn the proper mechanics for a draw cut with the broadsword in his historic manual on swordsmanship.</p> <p><strong>In popular culture</strong></p> <p>It is the source of the name for the English folk/pop/comedy/scrumpy-and-western musical group The Wurzels.</p> <p>English comedian Tony Hancock made a short song about mangelwurzels in the Hancock's Half Hour episode "The Bowmans".</p> <p>The mangelwurzel is featured in the 1984 novel Jitterbug Perfume written by Tom Robbins. The main character Alobar originally hails from a Slavic nation where beets are quite prevalent, and eventually the mangelwurzel is used as the base note in the mysterious perfume from which the book derives its name.</p> <p>The mangelwurzel also had a role in the cult TV kids show as Worzel Gummidge's head, where it could often be heard to say things like "go boil your head."</p> <p>Mangels are a frequently mentioned animal fodder in George Orwell's novel, Animal Farm.</p> <p>Mangel wurzel is the only vegetable that was available for Sarah Bruckman to purchase in Two Fronts by Harry Turtledove. Turtledove also uses it as a staple of the post-eruption Maine diet in his Supervolcano series.</p>
VE 63 E (3g)
Giant Yellow Eckendorf Beet Seeds
  • Aanbieding!

Variety from Hungary
Hungarian Sugar beet seeds...

Hungarian Sugar beet seeds...

Prijs € 2,25 SKU: VE 163 (1g)
,
5/ 5
<h2><strong>Hungarian Sugar beet seeds Horpácsi</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 500 (1g) seeds.</strong></span></h2> <p>Due to the sufficiently sweet radish taste in the rainy landscapes of Hungary, it is grown not only for fodder but also for food. It is pickled like sauerkraut. It is frost tolerant and can be harvested in late autumn. Its root is flat, round, the apical part is purple in color, protruding slightly from the ground. Sugar beet seeds Horpácsi is not sensitive to frost, it still grows during the autumn, you can pick it up in late autumn.</p> <p>Sowing depth: 2-3 cm.<br>Optimal germination temperature: 10-15 ° C.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 163 (1g)
Hungarian Sugar beet seeds Horpácsi

Verscheidenheid uit Amerika

Sugar beet seeds Authority...

Sugar beet seeds Authority...

Prijs € 1,75 SKU: P 8
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Sugar beet seeds Authority - Heirloom</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Sugar beet - a cold-resistant, light-loving culture, medium-demanding to the fertility of the soil. Sugar beet gives high stable yields, easy to transport. Sugar beet loves heat, light, and moisture.</p> <p>The amount of sugar in the fruit depends on the number of sunny days in August — October. Sugar beet is used not only for making sugar but also for feeding animals.</p> <p>The optimum temperature for seed germination is 10–12 ° C, growth, and development is 20–22 ° C. Shoots are sensitive to frost.</p> <p>Name: Sugar beet Authority<br />Harvest: 75-100 days<br />Root weight: 500-850 g<br />The sugar content: 18-21%<br />Sowing depth: 2-3 cm.</p> <p>tion temperature: 10-15 ° C.</p>
P 8 (20 S)
Sugar beet seeds Authority - Heirloom
Bietenzaden Kranjska rond

Bietenzaden Kranjska rond

Prijs € 1,45 SKU: VE 105
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Bietenzaden Kranjska rond</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs voor een verpakking van 100 zaden.</strong></span></h2> <p>Kranjska Beet is een vroege variëteit die zonder vertraging gebruikt kan worden, en het is goed voor beitsen en verse consumptie. Het heeft een platte ronde vorm met een roodpaarse kop. Als er voldoende vocht is, gedijt het in elke grond. Het groeit goed in de buurt van sla, spinazie en bonen.</p> <p>Een verdikte ronde of cilindrische wortel wordt als voedsel gebruikt. Aan de top is een rozet met ovale langwerpige bladeren die lichtgroen van kleur en behaard zijn. Er zijn geclusterde bloeiwijzen op de stengel. In 1 g kunnen 300 - 400 zaden zitten.</p> <p>Rode biet wordt geteeld na granen, industriële erwten of vroege voedergewassen. Het wordt gebruikt in combinatie met menselijke consumptie en een deel als voer. Het gedijt op elke voldoende vochtige grond.</p> <p>Het tolereert geen stagnatie (waterretentie). Het is het meest winstgevend om het te laten groeien met irrigatie.</p> <p>Rode biet mag gedurende minimaal 3-4 jaar niet op dezelfde plaats worden gezaaid, en op dat moment mogen er geen andere kool op die plaats zijn.</p> <p>Zaaien / planten van rapen</p> <p>Kiembietzaden ontkiemen ongeveer 15 dagen. De minimale kiemtemperatuur is 5 ºC en de optimale 20 ºC. Het is bestand tegen milde vorst tot -4 ºC als het niet lang duurt.</p> <p>Het wordt meestal gekweekt door direct te zaaien, maar het is ook mogelijk om uit zaailingen te groeien. Het wordt gezaaid met een precisiezaaimachine. In Europese landen worden vroege cultivars gekweekt door van maart tot mei te zaaien met een rijafstand van 20-30 cm en een rijafstand van ongeveer 10 cm, waarvoor 1,5-2,5 kg / ha zaden nodig zijn. In 80-60 dagen bereikt de verdikte wortel een diameter van 6-10 cm als hij klaar is voor de oogst.</p> <p>Als het de bedoeling is om 15 - 20 planten / m2 te zaaien, wordt gezaaid op een rijafstand van 40 cm en een rijafstand van 5 - 10 cm. Afhankelijk van de voorcultuur kan van eind juni tot half juli worden gezaaid.</p> <p>Oogsten en opslag van rapen<br />Zijbieten worden geoogst in de tweede helft van oktober of begin november voor strenge vorst. Met geschikte graafmachines wordt hij eruit gehaald, de bladeren worden afgesneden en op maat gesorteerd. Opbrengsten zijn meestal afhankelijk van de bereikte samenstelling en de hoeveelheid en verdeling van neerslag en kunnen 20 - 60 t / ha bedragen.</p> <p>C.</p>
VE 105 (100 S)
Bietenzaden Kranjska rond
Detroit Rode Bieten Zaden

Detroit Rode Bieten Zaden

Prijs € 1,35 SKU: VE 204 (2g)
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5/ 5
<h2><strong>Detroit Rode Bieten Zaden</strong></h2> <h2><span style="color: #f80000;" class=""><strong>Prijs voor Pakket van 120 (2g) zaden.</strong></span></h2> Rode biet - Detroit is een zeer oude bietsoort die zich nog steeds buitengewoon goed gedraagt. Zeer populaire variëteit voor de teelt. De donkerrode bolvormige wortels worden tot 7 cm groot en smaken erg goed. Groene toppen met tinten van donkerrood.<br><br>Deze medicinale plant staat al zo'n 2000 jaar bekend als medicijn. Rode biet is een natuurlijke anti-anemische, antibacteriële, kankerbestrijdende, koortswerende, antioxidant, antisclerotische, ontgiftende, diureticum, remineraliserende.<br><br>Bietensap regenereert de lever en gaat veroudering tegen. Zelfs in de vroege geneeskunde zijn bieten een remedie tegen bloed, meer bepaald de behandeling van bloedarmoede, hoewel het een genezend effect heeft op een aantal andere ziekten.<br><br>Bieten reguleren met succes de bloeddruk. Bietensap is een nuttig antipyreticum, omdat het een hoge lichaamstemperatuur verlaagt. Rode bietenzaden worden gebruikt voor de therapeutische behandeling van genitale en darmtumoren.<br><br>Zaaien:<br>Direct zaaien vanaf 1,5 cm diep van half april tot juni.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 204 (2g)
Detroit Rode Bieten Zaden

Deze plant heeft gigantische vruchten
Zwarte bergbietenzaden

Zwarte bergbietenzaden

Prijs € 1,25 SKU: P 4
,
5/ 5
<h2 class=""><strong>Zwarte bergbietenzaden</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Prijs voor Pakket van 20 zaden.</strong></span></h2> <p>Variëteit met donkerbruine of zwarte schil en wit vlees, lang en dun, ongeveer 20cm. zeer aangepast aan koude en droge klimaten.<br /><br />De zwarte bergraap is een wortel, een knol met zwarte schil en witachtig vruchtvlees met een aangename en licht kruidige smaak. Het wordt in de winter geoogst en tot maart geconsumeerd. Het is fijner en lekkerder dan de rest van de raapsoorten.<br /><br />Het wordt gebruikt voor crèmes of soepen, maar ook voor garnering en rauw in salades, of gebakken als aardappelen.<br /><br />Herkomst: Les Refardes - Spanje</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 4 (20 S)
Zwarte bergbietenzaden