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Item 25-36 van 169 in totaal item(s)
MAGNOLIA BERRY – FIVE FLAVOR BERRY Seeds (Schisandra chinensis) 1.85 - 1

MAGNOLIA BERRY – FIVE...

Prijs € 1,85 SKU: V 203
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5/ 5
<h2><strong><em><span style="text-decoration:underline;">MAGNOLIA BERRY – FIVE FLAVOR BERRY Seeds (Schisandra chinensis)</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>Schisandra chinensis (五味子 in Chinese, pinyin: wǔ wèi zi, literally "five-flavor berry" which is its common name is a deciduous woody vine native to forests of Northern China and the Russian Far East. It is hardy in USDA Zone 4. The plant likes some shade with moist, well-drained soil. The species itself is dioecious, thus flowers on a female plant will only produce fruit when fertilized with pollen from a male plant. However, a hybrid selection titled 'Eastern Prince' has perfect flowers and is self-fertile. Seedlings of 'Eastern Prince' are sometimes sold under the same name, but are typically single-sex plants.</p> <p> </p> <p>Schisandra is native to northern and northeastern China (Manchuria). Cultivation requirements are thought to be similar to those of grapes. Plants require conditions of moderate humidity and light, together with a wet, humus-rich soil. Tens of tons of berries are used annually in Russia in Primorsky Krai and Khabarovsk Krai for the commercial manufacture of juices, wines, extracts, and sweets.</p> <p> </p> <p>Its Chinese name comes from the fact that its berries possess all five basic flavors: salty, sweet, sour, pungent (spicy), and bitter. Sometimes, it is more specifically called běi wǔ wèi zi (Chinese: 北五味子); literally "northern five-flavor berry") to distinguish it from another traditionally medicinal schisandraceous plant Kadsura japonica that grows only in subtropical areas. Another species of schisandra berry, Schisandra sphenanthera, has a similar but different biochemical profile; the Chinese pharmacopia distinguishes between S. chinensis (běi wǔ wèi zi) and S. sphenanthera (nan wǔ wèi zi).</p> <p> </p> <p>Its berries are used in traditional Chinese medicine, where it is considered one of the 50 fundamental herbs. Chemical constituents include the lignans schisandrin, deoxyschisandrin, gomisins, and pregomisin, which are found in the seeds of the fruit. It should not be used by pregnant women.</p> <p> </p> <p>In China, a wine is made from the berries.</p> <p>In Korean, the berries are known as omija (hangul: 오미자 – five flavours). The cordial drink made from the berries is called omija cha (hangul: 오미자 차), meaning "omija tea"; see Korean tea.</p> <p>In Japanese, they are called gomishi (Japanese: ゴミシ). The Ainu people used this plant, called repnihat, as a remedy for colds and sea-sickness.</p> <p>In traditional Chinese medicine, S. chinensis (known as wu wei zi (Chinese: 五味子)) is believed to act as an astringent for the Qi of the lungs and kidneys, restrain the essence to treat diarrhea, arrest excessive sweating from deficiency of yin or yang, calm the spirit by refreshing the heart and kidneys, and generate body fluid and reduce thirst.</p> <p> </p> <p>The great interest in limonnik (S. chinensis) in Russia arises from results of ethnopharmacological investigations of Russian scientists in the Far East regions where the berries and seeds were used by Nanai (Goldes or Samagir) hunters to improve night vision, as a tonic and to reduce hunger, thirst and exhaustion since “it gives forces to follow a sable all the day without food”."Pharmacological studies on animals have shown that Schisandra increases physical working capacity and affords a stress-protective effect against a broad spectrum of harmful factors including heat shock, skin burn, cooling, frostbite, immobilisation, swimming under load in an atmosphere with decreased air pressure, aseptic inflammation, irradiation, and heavy metal intoxication. The phytoadaptogen exerts an effect on the central nervous, sympathetic, endocrine, immune, respiratory, cardiovascular, gastrointestinal systems, on the development of experimental atherosclerosis, on blood sugar and acid-base balance, and on uterus myotonic activity."</p> <p> </p> <h2><strong>Propagation</strong></h2> <p>Seed - best sown in the autumn in a cold frame. Pre-soak stored seed for 12 hours in warm water and sow in a greenhouse in the spring. Germination can be slow and erratic. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in light shade in the greenhouse for their first 2 years. Plant them out into their permanent positions in early summer.</p> <p> </p>
V 203
MAGNOLIA BERRY – FIVE FLAVOR BERRY Seeds (Schisandra chinensis) 1.85 - 1

Variety from Serbia

Variety from Serbia
Serbian Plum Seeds (Prunus domestica)

Serbian Plum Seeds (Prunus...

Prijs € 1,95 SKU: V 197 (15g)
,
5/ 5
<h2 class=""><strong>Serbian Plum Seeds (Prunus domestica)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 10 (15g) seeds.</strong></span></h2> <p>A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).</p> <p>Mature plum fruit may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called dried plums or prunes, although, in American English, prunes are a distinct type of plum, and may have pre-dated the fruits now commonly known as plums.</p> <p>Typically it forms a large shrub or a small tree. It may be somewhat thorny, with white blossom, borne in early spring. The oval or spherical fruit varies in size, but can be up to 8 cm across, and is usually sweet (dessert plum), though some varieties are sour and require cooking with sugar to make them palatable. Like all Prunus fruits, it contains a single large seed, usually called a stone, which is discarded when eating.</p> <p>Plums are grown commercially in orchards, but modern rootstocks, together with self-fertile strains, training and pruning methods, allow single plums to be grown in relatively small spaces. Their early flowering and fruiting means that they require a sheltered spot away from frosts and cold winds.</p> <p><strong>Cultivation and uses</strong></p> <p>The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums.</p> <p>Dried plums (or prunes) are also sweet and juicy and contain several antioxidants. Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol,[7] and isatin.[8] Prunes and prune juice are often used to help regulate the functioning of the digestive system. Dried prune marketers in the US have, in recent years, begun marketing their product as "dried plums". This is due to "prune" having negative connotations connected with elderly people suffering from constipation.</p> <p>Dried, salted plums are used as a snack, sometimes known as saladito or salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, ginseng, spicy, and salty are among the common varieties. Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for shaved ice or baobing.</p> <p>Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related, however, to the apricot than to the plum.</p> <p>As with many other members of the rose family, plum seeds contain cyanogenic glycosides, including amygdalin.[10] These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While plum seeds are not the most toxic within the rose family (the bitter almond is the most toxic[citation needed]), large doses of these chemicals from any source are hazardous to human health. On the other hand, plums are considered a source of phytochemical compounds with beneficial effects on health.</p> <p>Prune kernel oil is made from the fleshy inner part of the pit of the plum.</p> <p>Plums come in a wide variety of colours and sizes. Some are much firmer-fleshed than others, and some have yellow, white, green or red flesh, with equally varying skin colour.</p> <p>Though not available commercially, the wood of plum trees is used by hobbyists and other private woodworkers for musical instruments, knife handles, inlays, and similar small projects.</p> <p>When it flowers in the early spring, a plum tree will be covered in blossoms, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80 growing degree days.</p> <p>If the weather is too dry, the plums will not develop past a certain stage, but will fall from the tree while still tiny, green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately, the fruit will no longer be edible. Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth.</p> <p><strong>The Serbian plum (Serbian: шљива / šljiva) is the third most produced in the world. In the Balkans, plum is converted into an alcoholic drink named slivovitz (plum brandy) (Serbian: шљивовица / šljivovica).</strong></p> <p>A large number of plums, of the Damson variety, are also grown in Hungary, where they are called szilva and are used to make lekvar (a plum paste jam), palinka (traditional fruit brandy), plum dumplings, and other foods. The region of Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums.</p> <p>The plum blossom or meihua (Chinese: 梅花; pinyin: méihuā), along with the peony, are considered traditional floral emblems of China.</p> <p>The plum is commonly used in China, Yunnan area, to produce a local plum wine with a smooth, sweet, fruity taste and approximately 12% alcohol by volume.</p> <p>&nbsp;</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 197 (15g)
Serbian Plum Seeds (Prunus domestica)
Common Smilax, Rough Bindweed Seeds (Smilax aspera) 2.049999 - 3

Common Smilax, Rough...

Prijs € 2,05 SKU: MHS 93
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5/ 5
<h2><strong>Common Smilax, Rough Bindweed Seeds (Smilax aspera)</strong></h2><h2><span style="color: #ff0000;" data-mce-style="color: #ff0000;"><strong>Price for Package of 10 seeds.&nbsp;</strong></span></h2><p>Smilax aspera, with common names common smilax, rough bindweed, sarsaparille, and Mediterranean smilax, is a species of flowering vine in the greenbriar family.</p><p>Smilax aspera is a perennial, evergreen climber with a flexible and delicate stem, with sharp thorns. The climbing stem is 1–4 metres (3 ft 3 in–13 ft 1 in) long.[5] The leaves are 8–10 centimetres (3.1–3.9 in) long, petiolated, alternate, tough and leathery, heart-shaped, with toothed and spiny margins. Also the midrib of the underside of the leaves are provided with spines. The flowers, very fragrant, are small, yellowish or greenish, gathered in axillary racemes. The flowering period in Mediterranean regions extends from September to November. The fruits are globose berries, gathered in clusters, which ripen in Autumn. They are initially red, later turn black. They have a diameter of 8–10 millimetres (0.31–0.39 in)[5] and contain one to three tiny and round seeds. Insipid are unpalatable to humans and are a source of nourishment for many species of birds.</p><h3><strong>Distribution</strong></h3><p>It is widespread in Central Africa (Democratic Republic of Congo, Kenya, Ethiopia), Mediterranean Europe (Albania, Croatia, Greece, Italy,Malta, France, Portugal, Spain), temperate Asia (Cyprus, Israel, Jordan, Lebanon, Syria, Turkey) and tropical Asia (India, Bhutan, Nepal). It is also naturalized in other regions.</p><h3><strong>Habitat</strong></h3><p>It grows in the woods and scrubs, at an altitude of 0–1,200 metres (0–3,937 ft) above sea level.</p><h3><strong>Edible Uses</strong></h3><p>Edible Parts: Leaves;&nbsp; Root.</p><p>Edible Uses: Drink.</p><p>Young shoots - raw or cooked as a vegetable. They can be cooked and used as an asparagus substitute. The tendrils are also eaten. The plant is an ingredient of soft drinks. (this probably refers to the root)</p><h3><strong>Medicinal Uses</strong></h3><p>Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.</p><p>Alterative;&nbsp; Antipsoriatic,&nbsp; Demulcent,&nbsp; Depurative,&nbsp; Diaphoretic,&nbsp; Diuretic,&nbsp; Parasiticide,&nbsp; Stimulant,&nbsp;</p><p>Tonic.</p><p>The root is alterative, demulcent, depurative, diaphoretic, diuretic, stimulant and tonic.</p><p>This is one of the best depurative medicines and is used as a springtime tonic and general body cleanser, usually with woody nightshade (Solanum dulcamara). The root has all the medicinal virtues of the widely used tropical herb sarsaparilla, though to a lesser degree. It is often used as an adulterant to that plant. The ripe fruits are squeezed and applied to the skin in the treatment of scabies.</p><h3><strong>Other Uses</strong></h3><p>Dye,&nbsp; Hedge, Hedge,&nbsp; Parasiticide.</p><p>A red dye is obtained from the ripe tendrils[148]. The plant is often grown as an impenetrable hedge in warmer countries than Britain.</p><h3><strong>Cultivation details</strong></h3><p>Succeeds in most soils in sun or semi-shade[200]. A very ornamental plant, it is only hardy in the mildest areas of Britain, tolerating temperatures down to about -10°c. The flowers have a heavy sweet perfume. Dioecious. Male and female plants must be grown if seed is required.</p><h3><strong>Propagation</strong></h3><p>Seed - sow March in a warm greenhouse. This note probably refers to the tropical members of the genus, seeds of plants from cooler areas seem to require a period of cold stratification, some species taking 2 or more years to germinate. We sow the seed of temperate species in a cold frame as soon as we receive it, and would sow the seed as soon as it is ripe if we could obtain it then. When the seedlings eventually germinate, prick them out into individual pots when they are large enough to handle and grow them on in the greenhouse for at least their first year, though we normally grow them on in pots for 2 years. Plant them out into their permanent positions in early summer. Division in early spring as new growth begins. Larger divisions can be planted out direct into their permanent positions. We have found it best to pot up the smaller divisions and grow them on in a lightly shaded position in a cold frame, planting them out once they are well established in the summer. Cuttings of half-ripe shoots, July in a frame.</p><h3><strong>Weed Potential</strong></h3><p>Right plant wrong place. We are currently updating this section. Please note that a plant may be invasive in one area but may not in your area so it’s worth checking.</p>
MHS 93
Common Smilax, Rough Bindweed Seeds (Smilax aspera) 2.049999 - 3

Variety from Greece

Deze plant heeft gigantische vruchten
Royal Black Greek Fig Seeds...

Royal Black Greek Fig Seeds...

Prijs € 2,15 SKU: V 19 RBG
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5/ 5
<h2><strong>Royal Black Greek Fig Seeds - Vasilika Mavra (Βασιλικά Μαύρα)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 50 (0,02g) seeds.</strong></span></h2> <p>Vasilika Mavra or the "Royal Black Greek Fig" is said to be the best tasting of the Greek figs. It is widely grown in Greece. The outside is very dark purple to black and the inside is red.</p> <p>Our experience has been after a couple of years of growing this variety is that Vasilika Mavra produces many very nice dark purple figs that have dropped before they were mature inside. The size, depth of color, and number have grown year over year for us. We hope as the mother trees mature the figs will hold as other varieties have.</p> <p>Those fortunate enough to have tried this fig describe it as berry and honey flavored, thick and jammy.</p> <p>Vasilika Mavra produces super sweet “figs” that continues to the end of the season.</p> <p>Other names: Royal Black Greek Fig, Βασιλικά Μαύρα,</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 19 RBG (0,02g)
Royal Black Greek Fig Seeds - Vasilika Mavra

Deze plant heeft gigantische vruchten
Giant White fig seeds from...

Giant White fig seeds from...

Prijs € 1,95 SKU: V 19 GWF
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5/ 5
<h2><strong>Giant White fig seeds from Dalmatia</strong></h2><h2><span style="color: #ff0000;" data-mce-style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2><p>We personally picked and brought this fig from Herzegovina for the first time on August 10.08.2020. As you can see from our pictures, fruits are huge and have an average weight of 100 - 130 grams.</p><p>The white fig is an old Italian variety known as Fico ottato (dottato). It has lush growth and a high pyramidal crown. The white fig is a variety of very high yields.</p><p>The white fig is two-leaved, it is a very old variety of fig. The fruit is very large. The flesh is sweet and the color of the fruit is yellow-green. It is a lush tree, bears abundant fruit, and blooms twice.</p><p>The white fig ripens in late July and early September, and the ripening period is short (one month).</p><p>Spring bloom from degenerated female flowers, fleshy and grows to normal size, but never edible. The summer inflorescence develops an edible fruit, elongated by a short neck, and can reach a weight of over 150 g.</p><p>The fruits are of good quality, suitable for transport and consumption in fresh condition and drying. The flesh is light white under the skin and pale honey on the inside, very juicy, pleasantly sweet.</p><p>White fig very widespread in the Neretva valley in southern and central Dalmatia.</p><p>The fruits have great dietary and nutritional value, and medicinal for stomach diseases, anemia, etc.</p><p>White fig is consumed fresh, dry, like jam, sweet, compote, jelly, and juice.</p><p>Due to its nutritional composition and medicinal properties, the fig tree rises above many types of fruit. We all already know that it is proven to erase wrinkles and rejuvenate, and we also know that the fig or fig leaf used to be the first clothing a long time ago.</p><p>Fig fruits are very nutritious and of high dietary therapeutic value. They are especially in demand in the fresh state during the tourist season, but also processed differently during the year, mostly as dried fruits (dried figs).</p>
V 19 GWF (20 S)
Giant White fig seeds from Dalmatia
Spanish broom Seeds...

Spanish broom Seeds...

Prijs € 1,75 SKU: T 85
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Spanish broom Seeds (Spartium junceum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Spartium junceum, the Spanish broom, rush broom, or weaver's broom, is a species of flowering plant in the family Fabaceae.</p> <p>It is the sole species in the genus Spartium, but is closely related to the other brooms in the genera Cytisus and Genista. There are many binomials in Spartium that are of dubious validity (see below).</p> <p>The Latin specific epithet junceum means "rush-like", referring to the shoots, which show a passing resemblance to those of the rush genus Juncus.</p> <p>Distribution and habitat<br />This species is native to the Mediterranean in southern Europe, southwest Asia, and northwest Africa, where it is found in sunny sites, usually on dry, sandy soils.</p> <p>Description<br />S. junceum is a vigorous, deciduous shrub growing to 2–4 m (7–13 ft) tall, rarely 5 m (16 ft), with main stems up to 5 cm (2 in) thick, rarely 10 cm (4 in). It has thick, somewhat succulent grey-green rush-like shoots with very sparse small deciduous leaves 1 to 3 cm long and up to 4 mm broad. The leaves are of little importance to the plant, with much of the photosynthesis occurring in the green shoots (a water-conserving strategy in its dry climate). The leaves fall away early.[9] In late spring and summer shoots are covered in profuse fragrant yellow pea-like flowers 1 to 2 cm across. In late summer, the legumes (seed pods) mature black and reach 8–10 cm (3–4 in) long. They burst open, often with an audible crack, spreading seed from the parent plant.</p> <p>Invasive species<br />Spartium junceum has been widely introduced into other areas and is regarded as a noxious invasive species in places with a Mediterranean climate such as California and Oregon, Hawaii, central Chile, southeastern Australia, the Western Cape in South Africa and the Canary Islands and Azores. It was first introduced to California as an ornamental plant.</p> <p><strong>Uses</strong><br />The plant is used as an ornamental plant in gardens and in landscape plantings. It has gained the Royal Horticultural Society's Award of Garden Merit.</p> <p>In Bolivia and Peru, the plant is known as retama, (not to be confused with the genus Retama), and has become very well established in some areas. It is one of the most common ornamental plants, often seen growing along sidewalks in La Paz.</p> <p>Retama has made its way into the ethnobotany of the indigenous Aymara and Quechua cultures.</p> <p>The plant is also used as a flavoring, and for its essential oil, known as genetic absolute. Its fibers have been used for cloth and it produces a yellow dye.</p>
T 85 (10 S)
Spanish broom Seeds (Spartium junceum)
Chokeberry Seeds (Aronia...

Chokeberry Seeds (Aronia...

Prijs € 1,95 SKU: V 29
,
5/ 5
<h2><strong>Chokeberry Seeds (Aronia melanocarpa)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 150 seeds.</strong></span></h2> <p>Aronia melanocarpa is an extraordinary medicine plant that has been developed in Poland. It has an incredible array of health qualities. Known as Chokeberry, the native Americans used it to prepare pemmican (dried meat). It has a higher concentration of vitamin C than blackcurrants, but it also contains a host of other valuable substances, especially antioxidants, polyphenols, bioflavonoids, and tannins. It is a very hardy and vigorous plant and can survive most conditions.</p> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 8- 12 hours </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 months in moist sowing mix at 2-5 ° C refrigerator</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2-8 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <div> <div style="text-align: center;">Genus: Aronia</div> <div style="text-align: center;">Species: melanocarpa</div> <div style="text-align: center;">Common Name: Black Chokeberry</div> <div style="text-align: center;">Other Name: Chokeberry, Gueles Noires</div> <div style="text-align: center;">Pre-treatment: required</div> <div style="text-align: center;">Zone Hardiness Cold: 3</div> <div style="text-align: center;">Zone Hardiness warm: 8</div> <div style="text-align: center;">Plant Type: Small Shrub</div> <div style="text-align: center;">Growth rate: medium</div> <div style="text-align: center;">Vegetation type: deciduous</div> <div style="text-align: center;">Leaf /Flower color: Green/White</div> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
29 (150 S)
Chokeberry Seeds (Aronia melanocarpa)

Bosnia and Herzegovina variety

Deze plant heeft gigantische vruchten
Giant Bosnian Plum Seeds...

Giant Bosnian Plum Seeds...

Prijs € 2,55 SKU: V 197 BS
,
5/ 5
<h2><strong>Giant Bosnian Plum Seeds (Prunus domestica)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 5 (6,5g) seeds.</strong></span></h2> <p>This variety is from Bosnia, and very resistant to diseases. We came across this plum by chance at a farmer's yard and were immediately amazed by both the size and taste of this variety.</p> <p>Unfortunately, the owner did not know what the name of the variety was, he only knew how to tell us that this plum variety was planted by his great-grandfather and that since then this plum has been kept and planted regularly so that this variety spreads and preserves as much as possible.</p> <p>We asked him how this plum tolerates winter and low temperatures, and he answered that the temperature in their village drops to minus 24 degrees Celsius, and this was no problem for this plum.</p> <p>The fruits are really huge and weigh an average of 70 to 85 grams per fruit.</p> <p>A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).</p> <p>Mature plum fruit may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called dried plums or prunes, although, in American English, prunes are a distinct type of plum, and may have pre-dated the fruits now commonly known as plums.</p> <p>Typically it forms a large shrub or a small tree. It may be somewhat thorny, with white blossom, borne in early spring. The oval or spherical fruit varies in size, but can be up to 8 cm across, and is usually sweet (dessert plum), though some varieties are sour and require cooking with sugar to make them palatable. Like all Prunus fruits, it contains a single large seed, usually called a stone, which is discarded when eating.</p> <p>Plums are grown commercially in orchards, but modern rootstocks, together with self-fertile strains, training and pruning methods, allow single plums to be grown in relatively small spaces. Their early flowering and fruiting means that they require a sheltered spot away from frosts and cold winds.</p> <p><strong>Cultivation and uses</strong></p> <p>The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums.</p> <p>Dried plums (or prunes) are also sweet and juicy and contain several antioxidants. Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol,[7] and isatin.[8] Prunes and prune juice are often used to help regulate the functioning of the digestive system. Dried prune marketers in the US have, in recent years, begun marketing their product as "dried plums". This is due to "prune" having negative connotations connected with elderly people suffering from constipation.</p> <p>Dried, salted plums are used as a snack, sometimes known as saladito or salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, ginseng, spicy, and salty are among the common varieties. Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for shaved ice or baobing.</p> <p>Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related, however, to the apricot than to the plum.</p> <p>As with many other members of the rose family, plum seeds contain cyanogenic glycosides, including amygdalin.[10] These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While plum seeds are not the most toxic within the rose family (the bitter almond is the most toxic[citation needed]), large doses of these chemicals from any source are hazardous to human health. On the other hand, plums are considered a source of phytochemical compounds with beneficial effects on health.</p> <p>Prune kernel oil is made from the fleshy inner part of the pit of the plum.</p> <p>Plums come in a wide variety of colours and sizes. Some are much firmer-fleshed than others, and some have yellow, white, green or red flesh, with equally varying skin colour.</p> <p>Though not available commercially, the wood of plum trees is used by hobbyists and other private woodworkers for musical instruments, knife handles, inlays, and similar small projects.</p> <p>When it flowers in the early spring, a plum tree will be covered in blossoms, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80 growing degree days.</p> <p>If the weather is too dry, the plums will not develop past a certain stage, but will fall from the tree while still tiny, green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately, the fruit will no longer be edible. Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth.</p> <p><strong>The Serbian plum (Serbian: шљива / šljiva) is the third most produced in the world. In the Balkans, plum is converted into an alcoholic drink named slivovitz (plum brandy) (Serbian: шљивовица / šljivovica).</strong></p> <p>A large number of plums, of the Damson variety, are also grown in Hungary, where they are called szilva and are used to make lekvar (a plum paste jam), palinka (traditional fruit brandy), plum dumplings, and other foods. The region of Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums.</p> <p>The plum blossom or meihua (Chinese: 梅花; pinyin: méihuā), along with the peony, are considered traditional floral emblems of China.</p> <p>The plum is commonly used in China, Yunnan area, to produce a local plum wine with a smooth, sweet, fruity taste and approximately 12% alcohol by volume.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 197 BS (6,5g)
Giant Bosnian Plum Seeds (Prunus domestica)

Jerusalem thorn, Christ's...

Jerusalem thorn, Christ's...

Prijs € 1,55 SKU: T 86
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Jerusalem thorn, Christ's thorn Seeds (Paliurus spina-christi)</strong></h2> <h2><span style="color: #f60303; font-size: 14pt;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><i><b>Paliurus spina-christi</b></i><span>, commonly known as </span><b>Jerusalem thorn</b><span>, </span><b>garland thorn</b><span>, </span><b>Christ's thorn</b><span>, or </span><b>crown of thorns</b><span>, is a species of </span><i>Paliurus</i><span> native to the </span>Mediterranean region<span> and southwest and central </span>Asia<span>, from </span>Morocco<span> and </span>Spain<span> east to </span>Iran<span> and </span>Tajikistan<span>.</span></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>It is a<span> </span>deciduous<span> </span>shrub<span> </span>or small<span> </span>tree<span> </span>growing to 3–4 m tall. The shoots are zig-zagged, with a<span> </span>leaf<span> </span>and two<span> </span>stipular<span> </span>spines<span> </span>(one straight, one curved) on the outside of each kink. The<span> </span>leaves<span> </span>are oval, 2–5 cm long and 1–4 cm broad, glossy green, with an entire margin. The<span> </span>fruit<span> </span>is a dry woody nutlet centered in a circular wing 2–3.5 cm diameter.</p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>As suggested by the Latin name and by an ancient oral tradition<sup class="noprint Inline-Template">[<i><span title="By whom? (May 2019)">clarification needed</span></i>]</sup>, the spiny branches of this shrub were supposedly used to make the<span> </span>crown of thorns<span> </span>placed on<span> </span>Christ's head before his crucifixion.<span> </span><i>Ziziphus spina-christi</i>, the Christ's thorn jujube, is also identified as being used for the crown of thorns.</p> <h2><span class="mw-headline" id="Use">Use</span></h2> <p>It is viewed as an ornamental curiosity and is cultivated in some areas, spreading its range, including Fiji.</p> <p>As a medicinal herb (medicinal plant), the fruit of the bush is used, which contains alkaloids and tannins and is mostly appreciated for its anti-inflammatory and antiseptic, antispasmodic, expectorant, astringent and diuretic abilities.</p> <p>Galen recommended it for bladder stones. The decoction of dried fruit (1 tablespoon / 500ml water, boil for 10 minutes and strain) is consumed for cough, asthma, diarrhea, hypertension, cleansing the blood of inflammation. Combines perfectly with common flaxseed (Linum), linden (Tília cordáta), prímula véris, Plantágo major, Salvia officinalis, Malva sylvestris and asthma acute) bronchitis. It is thought to have a laxative effect on the large intestine while fighting deforming arthritis - which is why it is often consumed by the elderly. Externally it seems to help especially in the treatment of eczema foci thanks to its anti-inflammatory action.</p> <p>Note: The above presentation of the plant is by no means a recipe. Expert advice is considered necessary before using the plant.</p> </body> </html>
T 86
Jerusalem thorn, Christ's thorn Seeds (Paliurus spina-christi)

Bosnia and Herzegovina variety
Wild Fig Seeds (from...

Wild Fig Seeds (from...

Prijs € 1,85 SKU: V 19 WF
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Wild Fig Seeds (from Herzegovina)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>We brought this fig from Herzegovina and we found it in the mountains in complete wilderness. Its habitat was rocky and dry, which means that it is resistant to poor soil conditions. There are also constant droughts in that part and despite the fact that the plant did not get much water, it did not bother it to grow at all. The fruits are smaller than other varieties of figs and dark purple when ripe. Although the fruits are small they are very tasty and sweet. From reliable sources, we learned that where we took it, the temperature dropped to -15C in winter.</p> <p>Fig flowers are difficult to spot because they grow inside figs and such flowers are pollinated by the so-called. fig wasps, which develop in the fruits of the wild fig. The difference between a tame and a wild fig is that the tame fig blooms only with female flowers while the wild fig has female and male flowers.</p> <p>Wild figs grow at an abnormal rate compared to tame ones.</p> </body> </html>
V 19 WF (20 S)
Wild Fig Seeds (from Herzegovina)
Mediterranean cypress Seeds...

Mediterranean cypress Seeds...

Prijs € 1,75 SKU: T 16 CS
,
5/ 5
<h2><strong>Mediterranean cypress Seeds (Cupressus sempervirens)</strong></h2> <h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 0.5 g (about 50 seeds).</strong></span></h2> <p><i><b>Cupressus sempervirens</b></i>, the<span>&nbsp;</span><b>Mediterranean cypress</b><span>&nbsp;</span>(also known as<span>&nbsp;</span><b>Italian cypress</b>,<sup id="cite_ref-BSBI07_1-0" class="reference"></sup><span>&nbsp;</span><b>Tuscan cypress</b>,<span>&nbsp;</span><b>Persian cypress</b>, or<span>&nbsp;</span><b>pencil pine</b>), is a<span>&nbsp;</span>species<span>&nbsp;</span>of<span>&nbsp;</span>cypress<span>&nbsp;</span>native<span>&nbsp;</span>to the eastern<span>&nbsp;</span>Mediterranean region, in northeast<span>&nbsp;</span>Libya, southern<span>&nbsp;</span>Albania, southern and coastal<span>&nbsp;</span>Bulgaria, southern coastal<span>&nbsp;</span>Croatia, southern<span>&nbsp;</span>Montenegro, southern<span>&nbsp;</span>Bosnia and Herzegovina, southern<span>&nbsp;</span>Greece, southern<span>&nbsp;</span>Turkey,<span>&nbsp;</span>Cyprus,<span>&nbsp;</span>northern Egypt, western<span>&nbsp;</span>Syria,<span>&nbsp;</span>Lebanon,<span>&nbsp;</span>Malta,<span>&nbsp;</span>Italy,<span>&nbsp;</span>Palestine,<span>&nbsp;</span>Israel, western<span>&nbsp;</span>Jordan, South<span>&nbsp;</span>Caucasus, and also a<span>&nbsp;</span>disjunct population<span>&nbsp;</span>in<span>&nbsp;</span>Iran.</p> <p><i>Cupressus sempervirens</i><span>&nbsp;</span>is a medium-sized<span>&nbsp;</span>coniferous<span>&nbsp;</span>evergreen<span>&nbsp;</span>tree<span>&nbsp;</span>to 35&nbsp;m (115&nbsp;ft) tall, with a conic crown with level branches and variably loosely hanging branchlets.<sup id="cite_ref-2" class="reference">[2]</sup><span>&nbsp;</span>It is very long-lived, with some trees reported to be over 1,000 years old.</p> <p>The foliage grows in dense sprays, dark green in colour. The leaves are scale-like, 2–5&nbsp;mm long, and produced on rounded (not flattened) shoots. The seed<span>&nbsp;</span>cones<span>&nbsp;</span>are ovoid or oblong, 25–40&nbsp;mm long, with 10-14 scales, green at first, maturing brown about 20–24 months after pollination. The male cones are 3–5&nbsp;mm long, and release pollen in late winter. It is moderately susceptible to<span>&nbsp;</span>cypress canker, caused by the fungus<span>&nbsp;</span><i>Seiridium<span>&nbsp;</span>cardinale</i>, and can suffer extensive<span>&nbsp;</span>dieback<span>&nbsp;</span>where this disease is common. The species name<span>&nbsp;</span><i>sempervirens</i><span>&nbsp;</span>comes from the Latin for 'evergreen'.</p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <p>Mediterranean cypress has been widely cultivated as an ornamental tree for millennia away from its native range, mainly throughout the whole Mediterranean region, and in other areas with similar hot, dry summers and mild, rainy winters, including California, southwest South Africa and southern Australia. It can also be grown successfully in areas with cooler, moister summers, such as the British Isles, New Zealand and the Pacific Northwest (coastal Oregon, Washington and British Columbia). It is also planted in Florida and parts of the coastal southern United States as an<span>&nbsp;</span>ornamental tree. In some areas, particularly the United States, it is known as "Italian" or "Tuscan cypress".</p> <p>The vast majority of the trees in cultivation are selected<span>&nbsp;</span>cultivars<span>&nbsp;</span>with a<span>&nbsp;</span>fastigiate<span>&nbsp;</span>crown, with erect branches forming a narrow to very narrow crown often less than a tenth as wide as the tree is tall. The dark green "exclamation mark" shape of these trees is a highly characteristic signature of Mediterranean town and village landscapes. Formerly, the species was sometimes separated into two<span>&nbsp;</span>varieties, the wild<span>&nbsp;</span><i>C. sempervirens</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>sempervirens</i><span>&nbsp;</span>(syn. var.<span>&nbsp;</span><i>horizontalis</i>), and the fastigiate<span>&nbsp;</span><i>C. s.</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>pyramidalis</i><span>&nbsp;</span>(syn. var.<span>&nbsp;</span><i>fastigiata</i>, var.<span>&nbsp;</span><i>stricta</i>), but the latter is now only distinguished as a<span>&nbsp;</span>Cultivar Group, with no botanical significance.</p> <p>It is also known for its very durable, scented<span>&nbsp;</span>wood, used most famously for the doors of<span>&nbsp;</span>St. Peter's Basilica<span>&nbsp;</span>in the<span>&nbsp;</span>Vatican City, Rome. Cypress used to be used in distilleries as<span>&nbsp;</span>staves<span>&nbsp;</span>to hold<span>&nbsp;</span>mash<span>&nbsp;</span>ferments to make alcohol before the invention of stainless steel. Commonly seen throughout<span>&nbsp;</span>New Mexico, the Mediterranean cypress is also known as the "drama tree" because of its tendency to bend with even the slightest of breezes.</p> <p>In cosmetics it is used as<span>&nbsp;</span>astringent, firming,<span>&nbsp;</span>anti-seborrheic, anti-dandruff, anti-aging and as fragrance.<sup id="cite_ref-Carrasco_3-0" class="reference"></sup><span>&nbsp;</span>It is also the traditional wood used for Italian harpsichords.</p> <h2><span class="mw-headline" id="Iran's_ancient_cypresses">Iran's ancient cypresses</span></h2> <p>Cypress,<span>&nbsp;</span><i>Cupressus sempervirens</i>, was the first choice for Iranian Gardens. In all of the famous<span>&nbsp;</span>Persian Gardens, such as<span>&nbsp;</span>Fin Garden,<span>&nbsp;</span>Shazdeh Garden, Dowlat-Abad, and others, this tree plays a central role in their design.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (November 2011)">citation needed</span></i>]</sup><span>&nbsp;</span>The oldest living Cypress is the<span>&nbsp;</span>Sarv-e-Abarkooh<span>&nbsp;</span>in Iran's<span>&nbsp;</span>Yazd Province. Its age is estimated to be approximately 4,000 years.<sup id="cite_ref-5" class="reference"></sup></p> <h2><span class="mw-headline" id="Symbolism">Symbolism</span></h2> <p>In<span>&nbsp;</span>classical antiquity, the cypress was a symbol of mourning and in the modern era it remains the principal<span>&nbsp;</span>cemetery<span>&nbsp;</span>tree in both the Muslim world and Europe. In the classical tradition, the cypress was associated with death and<span>&nbsp;</span>the underworld<span>&nbsp;</span>because it failed to regenerate when cut back too severely.<span>&nbsp;</span>Athenian<span>&nbsp;</span>households in mourning were garlanded with boughs of cypress.<sup id="cite_ref-6" class="reference">[6]</sup><span>&nbsp;</span>Cypress was used to fumigate the air during<span>&nbsp;</span>cremations.<sup id="cite_ref-7" class="reference">[7]</sup><span>&nbsp;</span>It was among the plants that were suitable for making wreaths to adorn statues of<span>&nbsp;</span>Pluto, the<span>&nbsp;</span>classical<span>&nbsp;</span>ruler of the underworld.<sup id="cite_ref-8" class="reference"></sup></p> <p>The poet<span>&nbsp;</span>Ovid, who wrote during the reign of<span>&nbsp;</span>Augustus, records the best-known myth that explains the association of the cypress with grief. The handsome boy<span>&nbsp;</span>Cyparissus, a favorite of<span>&nbsp;</span>Apollo, accidentally killed a beloved tame stag. His grief and remorse were so inconsolable that he asked to weep forever. He was transformed into<span>&nbsp;</span><i>cupressus sempervirens</i>, with the tree's sap as his tears.<sup id="cite_ref-9" class="reference">[9]</sup><span>&nbsp;</span>In another version of the story, it was the woodland god<span>&nbsp;</span>Silvanus<span>&nbsp;</span>who was the divine companion of Cyparissus and who accidentally killed the stag. When the boy was consumed by grief, Silvanus turned him into a tree, and thereafter carried a branch of cypress as a symbol of mourning.<sup id="cite_ref-10" class="reference"></sup></p> <p>In Greek mythology, besides Cyparissus, the cypress is also associated with<span>&nbsp;</span>Artemis<span>&nbsp;</span>and<span>&nbsp;</span>Hecate, a goddess of magic, crossroads and the underworld. Ancient Roman funerary rites used it extensively.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (July 2019)">citation needed</span></i>]</sup></p> <p>The most famous Muslim cemetery in Turkey where<span>&nbsp;</span><i>C. sempervirens</i><span>&nbsp;</span>is used widely is Istanbul<span>&nbsp;</span>Karacaahmet Cemetery. In<span>&nbsp;</span>Istanbul Turkish<span>&nbsp;</span>the tree is referred to as "Mezarlık Selvisi" (Cemetery Tree); its common name in Turkish and the name used in Turkish forestry is "Kara Selvi" (Black Cypress). Cypresses are mentioned extensively in the<span>&nbsp;</span><i>Shahnameh</i>, the great Iranian<span>&nbsp;</span>epic poem<span>&nbsp;</span>by<span>&nbsp;</span>Ferdowsi.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (July 2019)">citation needed</span></i>]</sup></p> <p>In Jewish tradition, the cypress was held to be the wood used to build Noah's Ark and The Temple, and is mentioned as an idiom or metaphor in biblical passages, either referencing the tree's shape as an example of uprightness or its evergreen nature as an example of eternal beauty or health. It is popular in modern Israeli cemeteries, with contemporary explanation being that its shape resembles a candle and its being an evergreen symbolized the immortality of the soul.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (July 2019)">citation needed</span></i>]</sup></p> <p>In popular culture the Italian cypress is often stereotypically associated with vacation destinations to the Mediterranean region; Italy in particular. The tree has been seen on travel posters for decades.</p> <h2><span class="mw-headline" id="Other_characteristics">Other characteristics</span></h2> <p>In July 2012, a forest fire, lasting five days, devastated 20,000 hectares of forest in the Valencian village of<span>&nbsp;</span>Andilla. However, amid the charred landscape, a group of 946 cypress trees about 22 years old was virtually unharmed, and only 12 cypresses were burned. Andilla cypresses were planted by the CypFire European project studying various aspects of the cypresses, including fire resistance.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
T 16 CS (0,5g)
Mediterranean cypress Seeds (Cupressus sempervirens)

Variety from Greece

Saffron Seeds (Saffron crocus)

Saffron Bulbs (Saffron crocus)

Prijs € 3,75 SKU: MHS 105 B
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Saffron Bulbs (Saffron crocus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1 bulb.</strong></span></h2> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Crocus sativus, commonly known as saffron crocus, or autumn crocus,[2] is a species of flowering plant of the Crocus genus in the Iridaceae family. It is best known for producing the spice saffron from the filaments that grow inside the flower. The term "autumn crocus" is also mistakenly used for flowers in the Colchicum species. However, crocuses have 3 stamens and 1 style, while colchicum have 6 stamens and 3 styles and are toxic.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">This cormous autumn-flowering perennial plant species is unknown in the wild.[2] Human cultivation of saffron crocus and use of saffron have taken place for more than 3,500 years and spans different cultures, continents, and civilizations, see history of saffron. Crocus sativus is currently known to grow in the Mediterranean, East Asia, and Irano-Turanian Region.[4] Saffron may be the triploid form of a species found in Eastern Greece, Crocus cartwrightianus; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, is not supported by botanical research.[5] Other sources suggest some genetic input from Crocus pallasii.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Morphology</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Crocus sativus has a corm, which holds leaves, bracts, bracteole, and the flowering stalk.[4] These are protected by the corm underground. C. sativus generally blooms with purple flowers in the autumn. The plant grows about 10 to 30 cm high.[7] C. sativus is a triploid with 24 chromosomes, which means it has three times the haploid number of chromosomes. This makes the plant sterile due to its inability to pair chromosomes during meiosis.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Cultivation</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Crocus sativus is unknown in the wild, and its ancestor is unknown. The species Crocus cartwrightianus is the most probable ancestor,[9][6] but C. thomassi and C. pallasii are still being considered as potential predecessors.[10] Manual vegetative multiplication is necessary to produce offspring for this species as the plant itself is a triploid that is self-incompatible and male sterile, therefore rendering it incapable of sexual reproduction. This inability to reproduce on its own supports the hypothesis that C. sativus is a mutant descending from C. carthwrightianus as a result of selective breeding.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Corms of Crocus sativus should be planted 4 inches apart and in a trough 4 inches deep. The flower grows best in areas of full sun in well-drained soil with moderate levels of organic content.[11] The corms will multiply after each year, and will last 3–5 years.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Use</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Saffron is considered to be the most valuable spice by weight.  <strong>See spice</strong>. Depending on the size of harvested stigmas, 50,000–75,000 Crocus sativus plants are needed to produce about 1 pound of saffron;[13] each flower only produces three stigmas. Stigmas should be harvested mid-morning when the flowers are fully opened.[12] The saffron crocus (Crocus sativus) should not be confused with "meadow" saffron or autumn crocus (Colchicum autumnale) which is poisonous.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Spice</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/)[1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight,[2][3][4] was probably first cultivated in or near Greece.[5] C. sativus is probably a form of C. cartwrightianus, that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze Age Crete.[6] It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.[7][8] It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal,[9] and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus,[12][13] which is also known as "wild saffron"[14] and originated in Crete[15] or mainland Greece.[8] An origin in Southwest Asia,[3][16] although often suspected, has been disapproved by botanical research.[17] The saffron crocus probably resulted when C. cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. C. thomasii and C. pallasii are other possible sources.[13][18] As a genetically monomorphic clone,[15] it slowly propagated throughout much of Eurasia.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">It is a sterile triploid form, which means that three homologous sets of chromosomes compose each specimen's genetic complement; C. sativus bears eight chromosomal bodies per set, making for 24 in total.[19] Being sterile, the purple flowers of C. sativus fail to produce viable seeds; reproduction hinges on human assistance: clusters of corms, underground, bulb-like, starch-storing organs, must be dug up, divided, and replanted. A corm survives for one season, producing via this vegetative division up to ten "cormlets" that can grow into new plants in the next season.[12] The compact corms are small, brown globules that can measure as large as 5 cm (2 in) in diameter, have a flat base, and are shrouded in a dense mat of parallel fibres; this coat is referred to as the "corm tunic". Corms also bear vertical fibres, thin and net-like, that grow up to 5 cm (2 in) above the plant's neck.[19]</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">The plant sprouts 5–11 white and non-photosynthetic leaves known as cataphylls. These membrane-like structures cover and protect the crocus's 5 to 11 true leaves as they bud and develop. The latter are thin, straight, and blade-like green foliage leaves, which are 1–3 mm (0.04–0.12 in), in diameter, which either expand after the flowers have opened ("hysteranthous") or do so simultaneously with their blooming ("synanthous"). C. sativus cataphylls are suspected by some to manifest prior to blooming when the plant is irrigated relatively early in the growing season. Its floral axes, or flower-bearing structures, bear bracteoles, or specialised leaves, that sprout from the flower stems; the latter are known as pedicels.[19] After aestivating in spring, the plant sends up its true leaves, each up to 40 cm (16 in) in length. Only in October, after most other flowering plants have released their seeds, do its brilliantly hued flowers develop; they range from a light pastel shade of lilac to a darker and more striated mauve.[20] The flowers possess a sweet, honey-like fragrance. Upon flowering, the plants are 20–30 cm (8–12 in) in height and bear up to four flowers. A three-pronged style 25–30 mm (1.0–1.2 in) in length, emerges from each flower. Each prong terminates with a vivid crimson stigma, which are the distal end of a carpel.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Cultivation</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">The saffron crocus, unknown in the wild, probably descends from Crocus cartwrightianus. It is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Crocus sativus thrives in the Mediterranean maquis, an ecotype superficially resembling the North American chaparral, and similar climates where hot and dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as −10 °C (14 °F) and short periods of snow cover.[12][22] Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages 1,000–1,500 mm (39–59 in); saffron-growing regions in Greece (500 mm or 20 in annually) and Spain (400 mm or 16 in) are far drier than the main cultivating Iranian regions. What makes this possible is the timing of the local wet seasons; generous spring rains and drier summers are optimal. Rain immediately preceding flowering boosts saffron yields; rainy or cold weather during flowering promotes disease and reduces yields. Persistently damp and hot conditions harm the crops,[23] and rabbits, rats, and birds cause damage by digging up corms. Nematodes, leaf rusts, and corm rot pose other threats. Yet Bacillus subtilis inoculation may provide some benefit to growers by speeding corm growth and increasing stigma biomass yield.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">The plants fare poorly in shady conditions; they grow best in full sunlight. Fields that slope towards the sunlight are optimal (i.e., south-sloping in the Northern Hemisphere). Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7–15 cm (3–6 in) deep; its roots, stems, and leaves can develop between October and February.[19] Planting depth and corm spacing, in concert with climate, are critical factors in determining yields. Mother corms planted deeper yield higher-quality saffron, though form fewer flower buds and daughter corms. Italian growers optimise thread yield by planting 15 cm (6 in) deep and in rows 2–3 cm (0.8–1.2 in) apart; depths of 8–10 cm (3–4 in) optimise flower and corm production. Greek, Moroccan, and Spanish growers employ distinct depths and spacings that suit their locales.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">C. sativus prefers friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Traditional raised beds promote good drainage. Soil organic content was historically boosted via application of some 20–30 tonnes (20–30 long tons; 22–33 short tons) of manure per hectare. Afterwards, and with no further manure application, corms were planted.[25] After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in early autumn. Only in mid-autumn do they flower. Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes.[26] All plants bloom within a window of one or two weeks.[27] Stigmas are dried quickly upon extraction and (preferably) sealed in airtight containers.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">One freshly picked flower yields an average 30 mg (0.0011 oz) of fresh saffron or 7 mg (0.00025 oz) dried; roughly 150 flowers yield 1 g (0.035 oz) of dry saffron threads; to produce 12 g (0.42 oz) of dried saffron, 1 kg (2.2 lb) of flowers are needed; 1 lb (0.45 kg) yields 0.2 oz (5.7 g) of dried saffron.[25] To glean 1 lb (450 g) of dry saffron requires the harvest of 50,000–75,000 flowers; a kilogram requires 110,000–170,000 flowers.[29][30] Forty hours of labour are needed to pick 150,000 flowers.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Trade</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Almost all saffron grows in a belt from Spain in the west to India in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, 250 t (250,000 kg) were produced worldwide.[47] Iran is responsible for around 90–93% of global production, and much of their produce is exported.[10] A few of Iran's drier eastern and southeastern provinces, including Fars, Kerman, and those in the Khorasan region, glean the bulk of modern global production. In 2005, second-ranked Greece produced 5.7 t (5,700 kg), while Morocco (the Berber region of Taliouine), and India (Kashmir), tied for third rank, each producing 2.3 t (2,300 kg).</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">In recent years, Afghan cultivation has risen. Azerbaijan, Morocco, and Italy are, in decreasing order, lesser producers. Prohibitively high labour costs and abundant Iranian imports mean that only select locales continue the tedious harvest in Austria, Germany, and Switzerland—among them the Swiss village of Mund, whose annual output is a few kilograms.[8] Microscale production of saffron can be found in Australia (mainly the state of Tasmania),[48] China, Egypt, parts of England[49] France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania), and Central Africa.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Saffron prices at wholesale and retail rates range from US$500 to US$5,000 per pound, or US$1,100–11,000/kg. In Western countries, the average retail price in 1974 was $1,000 per pound or US$2,200 per kilogram.[3] In February 2013, a retail bottle containing 0.06 ounces could be purchased for $16.26 or the equivalent of $4,336 per pound or as little as about $2,000/pound in larger quantities. A pound contains between 70,000 and 200,000 threads. Vivid crimson coloring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Uses</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian,[50] Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, [51][52] the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa).</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Saffron has a long history of use in traditional medicine.[53][54] Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.[55] It is used for religious purposes in India.</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;"><strong>Nutrition</strong></span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">Dried saffron is composed of 12% water, 65% carbohydrates, 6% fat and 11% protein (table).</span></p> <p><span style="color: #000000; font-family: helvetica, arial, sans-serif;">In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness of nutritional value across B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese is present as 28% of the Daily Value while other nutrients are negligible (table).</span></p> </body> </html>
MHS 105 B
Saffron Seeds (Saffron crocus)