Last customers

  •  
    Lothar H., Germany
  •  
    Vincent S., Netherlands
  •  
    Sandor S., Sweden
  •  
    Janine P., Netherlands
  •  
    almnsoori A., United Arab Emirates
  •  
    Milica M., Croatia
  •  
    Sylvia L., Switzerland
  •  
    Flynn F., New Zealand
  •  
    Rafael C., United States
  •  
    Stefan P., Romania
  •  
    Aleksandar N., Serbia
  •  
    Helen J., Germany
  •  
    Aline A., France
  •  
    Michel V., Belgium
  •  
    Richard M., Netherlands
  •  
    tomasz P., Denmark
  •  
    Kornthip J., Sweden
  •  
    Annette W., Sweden
  •  
    Aleksandar N., Serbia
  •  
    Laurent P., France
  •  
    Cher D., Netherlands
  •  
    Marnie S., United States
  •  
    ABDULLAH A., Saudi Arabia
  •  
    Fahrettin T., Germany
  •  
    Leo K., Italy
  •  
    oguzhan D., Turkey
  •  
    Donna B., United States
  •  
    Chandramouli M., United States
  •  
    Anton T., Sweden
  •  
    Dirk B., Germany
  •  
    Daniel T., Germany
  •  
    Leonid S., Russian Federation
  •  
    SERGINA V., Romania
  •  
    Zenith H., South Africa
  •  
    Petar K., Serbia
  •  
    Sladjana D., Serbia
  •  
    thomas P., Germany
  •  
    Christine D., Belgium
  •  
    Christine D., Belgium
  •  
    Heikki M., Finland
  •  
    Victor M., Netherlands
  •  
    A S., Saudi Arabia
  •  
    Jon W., United States
  •  
    Martin A., Sweden
  •  
    Adriani T., Reunion Island
  •  
    Piotr B., Poland
  •  
    pintér M., Hungary
  •  
    Kai L., Germany
  •  
    Anthony L., Reunion Island
  •  
    loic M., Italy
  •  
    Abdulla A., United Kingdom
  •  
    Thibaut K., France
  •  
    Neill W., United States
  •  
    Adriana K., Slovakia
  •  
    Jovan V., Germany
  •  
    احمد Ø., Saudi Arabia
  •  
    christian B., France
  •  
    Veronika D., Germany
  •  
    Natasja J., Belgium
  •  
    Pero V., Serbia

Medicinale kruidenzaden

Er zijn 330 producten.

Item 1-12 van 330 in totaal item(s)

Deze plant heeft gigantische vruchten
Giant Onion Seeds Robinsons Mammoth 2 - 2

Giant Onion Seeds Robinsons...

Prijs € 2,00
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Robinsons Mammoth Giant Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 8 or 15 seeds.</strong></span></h2> <div>We are delighted to offer this seed packed by Robinsons. These seeds are of the highest quality and are ideal for shows and exhibitions. This onion has high standards of vigour and uniformity and can be grown to over 2kg in weight and 22 inches in circumference. Robinsons grow for flavour and this onion has a very sweet flavour.</div> </body> </html>
P 65 RM
Giant Onion Seeds Robinsons Mammoth 2 - 2
  • Nieuw

Deze plant heeft gigantische vruchten
The Kelsae Giant Onion Seeds 2 - 6

The Kelsae Giant Onion Seeds

Prijs € 2,00
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>The Kelsae Giant Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong><span style="color: #ff0000;">Price for Package of 8 or 15 seeds.</span><br /></strong></span></h2> <div>110 days. Allium cepa. Plant produces giant 4kg sweet white onion. The Kelsae Sweet Giant Onion holds the Guinness World Record for the Largest Onion in the World at at nearly 15 lb 5.5 oz and 33 inches diameter! It has a unique mild sweet flavor. Impress your neighbors and try growing a World Record size onion. Long day variety suitable for Northern regions.</div> </body> </html>
P 65 K
The Kelsae Giant Onion Seeds 2 - 6
  • Nieuw
Rhubarb Seeds “Victoria” (Rheum rhabarbarum) 1.85 - 4

Rhubarb Seeds “Victoria”...

Prijs € 1,85
,
5/ 5
<h2><strong>Rhubarb Seeds “Victoria” (Rheum rhabarbarum)</strong></h2> <h2><span style="color:#ff0000;"><strong> Price for Package of 7 seeds.</strong></span></h2> <p>Hardy, Adaptable, Easy to Grow, Fast Growth, Edible Stalks, Long-Lived, Cold and Wind Tolerant.</p> <p>Classified as a vegetable, Rhubarb makes the sweetest pies! Rhubarb is a perennial plant with edible stalks that have a strong, tart flavor. Native to Asia, which was used medicinally by the ancient Mongolians and Chinese, Rhubarb's use as a food is fairly recent. It began to be eaten in the seventeenth century England after the introduction of sugar. Sweetened with sugar, it is used for pies, jams, and sauces that go well with meat dishes.</p> <p>Although Rhubarb loves consistent moisture and well-drained fertile soil, it is extremely hardy and vigorous, requiring minimal care once established. Rhubarb is well known for the pies but it is also a beautiful plant. The huge-leafed plants can be 3 to 5 feet wide with 5 to 6 feet flower stalks. Rhubarb can live for 10 to 15 years or more when treated well.</p> <p>Note: Only stalks are edible. </p> <p>Zone: 4 to 9</p> <p>Growth Rate: Fast</p> <p>Plant Type: Long-Lived Perennial</p> <p>Height: 5 to 6 feet</p> <p>Spread: 3 to 5 feet</p> <p>Bloom Color: White</p> <p>Sun: Full Sun. Light afternoon shade in hot climates.</p> <p>Water: Moderate</p> <p>Maintenance: Low</p> <p>Site Requirements/ Soil Tolerances: Moist, well-drained, fertile soil (pH 6.0-6.8) in full sun or partial shade.</p> <p>Culture:</p> <p>Rhubarb is a cool-season crop that requires temperatures below 40°F to break dormancy and to stimulate good spring growth.  For growth to remain vigorous, summer temperatures should average less than 75°F. This means that the Northern U.S. and Canada are best suited for rhubarb production.</p> <p>Uses Pies, jams, and sauces. Victoria rhubarb has slender, red to green stalks with a sweeter flavor than other varieties. Only eat the stalks. The leaves are poisonous. Chopped rhubarb can be frozen in Ziploc bags for use in the winter.</p> <p>Harvest/Storage It is best to wait until the second year before harvesting stalks and even then, be conservative. Pull the stalks instead of cutting. Remove flower stalks as soon as you see them.  You will not get full harvests until the third year. Rhubarb plants will be productive for fifteen years or longer.</p> <p>Harvest for 6-8 weeks from mid-spring to early summer. Harvest only the biggest stalks and don’t remove more than half in one year. Stop harvesting completely by mid-summer. As the leaves are poisonous, remove them before cooking the stalks. Every 4 to 5 years dig up and divide your plants to avoid over-crowded and stunted plants.</p> <h2><strong>Sowing Rheum rhabarbarum Seeds:</strong></h2> <p>Sow indoors 6 weeks before the last frost date, 1/4 to 1/2" deep. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added. Space plants 18-24" apart. Begin harvesting in the second year.</p>
P 81
Rhubarb Seeds “Victoria” (Rheum rhabarbarum) 1.85 - 4
  • Nieuw

Deze plant heeft gigantische vruchten
Celeriac Seeds Giant Prague

Knolselderij Zaden Giant...

Prijs € 1,25
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Knolselderij Zaden Giant Prague</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs voor een verpakking van 2000 (1 g), 20000 (10 g) zaden.</strong></span></h2> <p>Knolselderij is niet zo gemakkelijk te telen als wel eens wordt beweerd. Heel vaak hebben we hier al knolselderij geteeld, met als resultaat een klein onregelmatig gevormd knolletje in de herfst.</p> <p>Toch blijven we het proberen want de smaak van die kleine knollen is wel heel lekker en sterk (bedenk: veel sterker dan de knolselderij uit de winkel!). En de laatste jaren lukt het steeds beter (zie daarvoor het stukje bij teeltwijzen over de standplaats).</p> <p>Je eet dus de knol, erg lekker in de erwtensoep. Het blad is ook eetbaar (zoals dat van snijselderij), maar bedenk wel dat de planten via het blad voeding opneemt voor de groei van de knol. Liever dus niet teveel van oogsten tijdens de groei, al mag zo af en toe een paar takjes natuurlijk wel. Maar teel voor oogst van het blad liever echte snijselderij (geeft ook veel meer opbrengst van blad).</p> <p><strong>Teeltwijzen</strong></p> <p>Knolselderij heeft heel lang nodig om een knol te maken, er zijn dus geen meerdere zaaimomenten per jaar: zaai zo vroeg mogelijk (en oogst zo laat mogelijk).</p> <p>Knolselderij heeft eigenlijk een lastig plekje in de vruchtwisseling: ze is een schermbloemige, maar maakt ook een knol. De bemesting is echter zwaarder dan van de andere wortelgewassen als worteltjes en bietjes en uien. En sinds een paar jaar komt ze hier vaak terecht op het perceel bij de koolgewassen of bij de bladgewassen. Misschien niet helemaal volgens de regels van de vruchtwisseling maar sinds we haar telen op een zwaarder bemeste grond oogsten we hier in het najaar mooie, dikke knolselderijen met prima smaak.</p> <p><strong>Rassen</strong></p> <p>De bekendste rassen zijn Giant Prague (ook wel Prager Reuzen genoemd), Monarch en Brilliant. Zelf hebben we alle drie de rassen wel eens geprobeerd en we merken niet echt heel veel verschil tussen die rassen, we gebruiken nu al een paar jaar Monarch en zijn daar dus prima tevreden over. Er schijnen ook nog wel rassen te bestaan die een kleinere knol geven en meer blad. Let bij de aankoop van zaden dus op wat er in de beschrijving bij staat.</p> <p><strong>Zaaien</strong></p> <p>Selderijzaad in het algemeen (dus ook snijselderij en bleekselderij – haar zusjes) kiemt traag (3 tot 4 weken). Ik zaai ze zelf het liefst thuis voor (zo rond maart), dan kiemen de zaden wat sneller dan bij voorzaaien in de kas (maar dat gaat verder ook best goed hoor). Ter plaatse zaaien heb ik nooit geprobeerd maar lijkt me eerlijk gezegd ook geen optie (het zaad is maar heel klein/fijn, te koud, tussen het onkruid vind je de zaailingen na 4 weken niet meer, etc.). Zaai in potjes zodat je niet hoeft te verspenen maar de zaailingen gelijk mooi egaal maar ook al flink kunnen uitgroeien voor het uitplanten.</p> <p>Pas dan wel op dat bij overbrengen naar de tuin je daar niet de koudste dagen voor kiest, anders is de overgang wel erg groot. Eventueel kun je eerst nog wat afharden door de zaailingen nog een week of 2 in de kas of platte bak te zetten, of overdag buiten zetten en ’s nachts naar binnen halen.</p> <p><strong>Bodem, bemesting en teeltzorgen</strong></p> <p>Knolselderij heeft graag zwaardere grond, ze kunnen goed tegen de vette klei en gebruiken relatief veel voeding.</p> <p>Naast de basisbewerking van het onderspitten van oude stalmest en/of compost geven wij in het voorjaar een flinke hand koemestkorrels. En voor de groei van de knol krijgt ze voor het planten ook nog een een handje patenkali.</p> <p>Geef tijdens de groei verder geen extra en snelwerkende meststoffen meer: knolselderij kan erg slecht tegen wisselende omstandigheden (ze wil langzaam maar gestaag groeien). Plotseling giften van kunstmest of bijvoorbeeld bloedmeel geeft slechte knollen, die sponzig kunnen zijn of kunnen gaan rotten.</p> <p>Water geven in droge periodes is erg belangrijk; onderbrekingen in de langzaam-maar-gestage groei van de knolselderij is niet gewenst.</p> <p><strong>Oogst en bewaren</strong></p> <p>De knol kan nog flink doorgroeien in de nazomer en herfst; oogst dus niet te vroeg, wacht het liefst tot eind oktober – begin november (afhankelijk ook van het weer want knolselderij kan niet zo heel goed tegen vorst). Trek bij de oogst de knol uit de grond en knip gelijk het loof eraf (anders wordt de knol zacht). De knollen kun je dan (mits ze gezond zijn en je ze donker, koel maar vorstvrij kunt bewaren) nog een paar weken bewaren.</p> <p>Hier doen we dat niet meer hoor; wel eens gehad dat de knollen van binnen zwart werden en gingen rotten. Wij oogsten de knollen, maken ze schoon en raspen ze grof of hakselen ze grof in de keukenmachine. Dan gaan ze zo rauw de vriezer in; bij het maken van erwtensoep gooi ik dan een zakje bevroren knolselderij in het kokende water, en dat werkt prima.</p> <p></p> </body> </html>
VE 16 (1g)
Celeriac Seeds Giant Prague
  • Nieuw


Carrot Seeds "Parisian -...

Carrot Seeds "Parisian -...

Prijs € 1,95
,
5/ 5
<h2><strong>Carrot Seeds "Parisian - Paris Market"</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 650 (1g) seeds.</strong></span></h2> <div>A popular Heirloom French market variety producing good harvests of small round golf-ball sized, well flavoured carrots (2.5-4 cm in diameter) that matures extra early. &nbsp;Ideal for shallow or heavy soils and container planting. &nbsp;Cover shoulders to prevent greening and to reduce exposure to carrot fly.</div> <div><span style="font-size: 11px; line-height: 1.5em;">Companion planting with salad onions or dwarf marigolds help to reduce carrot fly problems.</span></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 17 (1g)
Carrot Seeds "Parisian - Paris Market"
  • Nieuw
Dutch Yellow Onion Seeds  - 1

Dutch Yellow Onion Seeds

Prijs € 1,75
,
5/ 5
<h2 class=""><strong>Dutch Yellow Onion Seeds</strong></h2> <h2><span style="color: #ff0000;">Price for Package of 250 (1 g) seeds.</span></h2> <p>Well-known Dutch onion variety that is considered particularly tasty and is one of the oldest Dutch onion types. High flavored onion for cooking. The fruits get firm flesh and have a mild taste with good spiciness. The yellow onion has good storage qualities. Whether the cooking is Oriental, African or Dutch: the Dutch yellow onion is indispensable in every cuisine. Hardy bulbs easy to grow.</p> <p>The onion has good moisture tolerance and can, therefore, survive cool and wet summers without any problems.</p> <p>Plant 15 cm apart, 2 cm below surface Harvest when tops die off. The crop can be stored in a cool dry place, or diced and frozen. Perennial zones 3-9.&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 22 (1g)
Dutch Yellow Onion Seeds  - 1
  • Nieuw
Berlin Parsley Seeds Dual use

Berlin Parsley Root Seeds...

Prijs € 1,55
,
5/ 5
<h2 class=""><strong>Berlin Parsley Root Seeds (dual use)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1000+ seeds.</strong><strong><br></strong></span></h2> <p>Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip.</p> <p>These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter.</p> <h2><strong>Wikipedia:</strong></h2> <p><b>Parsley</b><span>&nbsp;</span>or<span>&nbsp;</span><b>garden parsley</b><span>&nbsp;</span>(<i>Petroselinum<span>&nbsp;</span>crispum</i>) is a species of<span>&nbsp;</span>flowering plant<span>&nbsp;</span>in the family<span>&nbsp;</span>Apiaceae<span>&nbsp;</span>that is native to the central<span>&nbsp;</span>Mediterranean region<span>&nbsp;</span>(Cyprus, southern<span>&nbsp;</span>Italy,<span>&nbsp;</span>Greece,<span>&nbsp;</span>Portugal,<span>&nbsp;</span>Spain,<span>&nbsp;</span>Malta,<span>&nbsp;</span>Morocco,<span>&nbsp;</span>Algeria, and<span>&nbsp;</span>Tunisia), but has<span>&nbsp;</span>naturalized<span>&nbsp;</span>elsewhere in Europe, and is widely cultivated as an<span>&nbsp;</span>herb, a<span>&nbsp;</span>spice, and a<span>&nbsp;</span>vegetable.</p> <p>Where it grows as a<span>&nbsp;</span>biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves, 10–25&nbsp;cm (3.9–9.8&nbsp;in) long, with numerous 1–3&nbsp;cm (0.4–1.2&nbsp;in)<span>&nbsp;</span>leaflets<span>&nbsp;</span>and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and<span>&nbsp;</span>umbels<span>&nbsp;</span>with yellow to yellowish-green flowers.</p> <p>Parsley is widely used in<span>&nbsp;</span>European,<span>&nbsp;</span>Middle Eastern, and<span>&nbsp;</span>American cuisine.<span>&nbsp;</span><b>Curly leaf parsley</b><span>&nbsp;</span>is often used as a<span>&nbsp;</span>garnish. In<span>&nbsp;</span>central Europe,<span>&nbsp;</span>eastern Europe, and southern Europe, as well as in<span>&nbsp;</span>western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.<span>&nbsp;</span><b>Flat-leaf parsley</b><span>&nbsp;</span>is similar, but it is easier to cultivate, and some say it has a stronger flavor.<span>&nbsp;</span><b>Root parsley</b><span>&nbsp;</span>is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span>&nbsp;</span>casseroles.</p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Petersilie_ies.jpg/220px-Petersilie_ies.jpg" width="220" height="193" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Freeze-dried<span>&nbsp;</span>parsley showing name in German, Spanish and Greek on the label</div> </div> </div> <p>The word "parsley" is a merger of<span>&nbsp;</span>Old English<i><span>&nbsp;</span>petersilie</i><span>&nbsp;</span>(which is identical to the contemporary German word for<span>&nbsp;</span><i>parsley</i>:<span>&nbsp;</span><i>Petersilie</i>) and the<span>&nbsp;</span>Old French<span>&nbsp;</span><i>peresil</i>, both derived from<span>&nbsp;</span>Medieval Latin<span>&nbsp;</span><i>petrosilium</i>, from<span>&nbsp;</span>Latin<span>&nbsp;</span><i>petroselinum</i>,<sup id="cite_ref-1" class="reference">[1]</sup><span>&nbsp;</span>which is the<span>&nbsp;</span>latinization<span>&nbsp;</span>of the<span>&nbsp;</span>Greek<span>&nbsp;</span>πετροσέλινον (<i>petroselinon</i>), "rock-celery",<sup id="cite_ref-2" class="reference">[2]</sup><span>&nbsp;</span>from πέτρα (<i>petra</i>), "rock, stone",<sup id="cite_ref-3" class="reference">[3]</sup><span>&nbsp;</span>+ σέλινον (<i>selinon</i>), "celery".<sup id="cite_ref-4" class="reference">[4]</sup><sup id="cite_ref-Med_5-0" class="reference">[5]</sup><sup id="cite_ref-Flora_6-0" class="reference">[6]</sup><span>&nbsp;</span>Mycenaean Greek se-ri-no, in<span>&nbsp;</span>Linear B, is the earliest attested form of the word<span>&nbsp;</span><i>selinon</i>.<sup id="cite_ref-7" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Parsley100.jpg/220px-Parsley100.jpg" width="220" height="123" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley leaves</div> </div> </div> <p>Garden parsley is a bright green,<span>&nbsp;</span>biennial<span>&nbsp;</span>plant<span>&nbsp;</span>in temperate climates, or an<span>&nbsp;</span>annual<span>&nbsp;</span>herb in<span>&nbsp;</span>subtropical<span>&nbsp;</span>and<span>&nbsp;</span>tropical<span>&nbsp;</span>areas.</p> <p>Where it grows as a biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves 10–25&nbsp;cm long with numerous 1–3&nbsp;cm leaflets, and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem to 75&nbsp;cm (30&nbsp;in) tall with sparser leaves and flat-topped 3–10&nbsp;cm diameter<span>&nbsp;</span>umbels<span>&nbsp;</span>with numerous 2&nbsp;mm diameter yellow to yellowish-green flowers. The<span>&nbsp;</span>seeds<span>&nbsp;</span>are<span>&nbsp;</span>ovoid, 2–3&nbsp;mm long, with prominent<span>&nbsp;</span>style<span>&nbsp;</span>remnants at the<span>&nbsp;</span>apex. One of the compounds of the essential oil is<span>&nbsp;</span>apiol. The plant normally dies after seed maturation.<sup id="cite_ref-Flora_6-1" class="reference">[6]</sup><sup id="cite_ref-Blamey_8-0" class="reference">[8]</sup><sup id="cite_ref-Huxley_9-0" class="reference">[9]</sup></p> <h2><span class="mw-headline" id="Nutritional_content">Nutritional content</span></h2> <table class="infobox nowrap"><caption>Parsley, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>151&nbsp;kJ (36&nbsp;kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>6.33 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.85 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>3.3 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.79 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>2.97 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein<span>&nbsp;</span>zeaxanthin</div> </th> <td> <div>53%</div> 421 μg <div> <div>47%</div> 5054 μg</div> <div>5561 μg</div> </td> </tr> <tr> <th scope="row">Thiamine<span>&nbsp;</span><span>(B1)</span></th> <td> <div>7%</div> 0.086 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>8%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Niacin<span>&nbsp;</span><span>(B3)</span></th> <td> <div>9%</div> 1.313 mg</td> </tr> <tr> <th scope="row">Pantothenic acid<span>&nbsp;</span><span>(B5)</span></th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>7%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Folate<span>&nbsp;</span><span>(B9)</span></th> <td> <div>38%</div> 152 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>160%</div> 133 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>5%</div> 0.75 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>1562%</div> 1640 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>14%</div> 138 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>48%</div> 6.2 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>14%</div> 50 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>8%</div> 0.16 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>8%</div> 58 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>12%</div> 554 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 56 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>11%</div> 1.07 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.<span>&nbsp;</span><br><span class="nowrap"><span>Source:&nbsp;USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Parsley is a source of<span>&nbsp;</span>flavonoids<span>&nbsp;</span>and<span>&nbsp;</span>antioxidants, especially<span>&nbsp;</span>luteolin,<span>&nbsp;</span>apigenin,<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>folic acid,<span>&nbsp;</span>vitamin K,<span>&nbsp;</span>vitamin C, and<span>&nbsp;</span>vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0&nbsp;µg<span>&nbsp;</span>of<span>&nbsp;</span>lycopene<span>&nbsp;</span>and 10.7&nbsp;µg of<span>&nbsp;</span>alpha carotene<span>&nbsp;</span>as well as 82.9&nbsp;µg of<span>&nbsp;</span>lutein+zeaxanthin<span>&nbsp;</span>and 80.7&nbsp;µg of<span>&nbsp;</span>beta carotene.<sup id="cite_ref-11" class="reference"></sup></p> <h3><span class="mw-headline" id="Precautions">Precautions</span></h3> <p>Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have<span>&nbsp;</span>uterotonic<span>&nbsp;</span>effects.<sup id="cite_ref-12" class="reference"></sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30&nbsp;°C (72–86&nbsp;°F), and usually is grown from seed.<sup id="cite_ref-Huxley_9-1" class="reference">[9]</sup><span>&nbsp;</span>Germination is slow, taking four to six weeks,<sup id="cite_ref-Huxley_9-2" class="reference">[9]</sup><span>&nbsp;</span>and it often is difficult because of<span>&nbsp;</span>furanocoumarins<span>&nbsp;</span>in its<span>&nbsp;</span>seed coat.<sup id="cite_ref-Jett_13-0" class="reference">[13]</sup><span>&nbsp;</span>Typically, plants grown for the leaf crop are spaced 10&nbsp;cm apart, while those grown as a root crop are spaced 20&nbsp;cm apart to allow for the root development.<sup id="cite_ref-Huxley_9-3" class="reference">[9]</sup></p> <p>Parsley attracts several species of wildlife. Some<span>&nbsp;</span>swallowtail butterflies<span>&nbsp;</span>use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the<span>&nbsp;</span>goldfinch<span>&nbsp;</span>feed on the seeds.</p> <h3><span class="mw-headline" id="Cultivars">Cultivars</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Parsley_Curled.jpg/220px-Parsley_Curled.jpg" width="220" height="216" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley plant, crispum group</div> </div> </div> <p>In cultivation, parsley is subdivided into several<span>&nbsp;</span>cultivar groups,<sup id="cite_ref-14" class="reference">[14]</sup><span>&nbsp;</span>depending on the form of the plant, which is related to its end use. Often these are treated as botanical<span>&nbsp;</span>varieties,<sup id="cite_ref-Petroselinum_crispum_15-0" class="reference">[15]</sup><span>&nbsp;</span>but they are cultivated selections, not of natural botanical origin.<sup id="cite_ref-Blamey_8-1" class="reference">[8]</sup></p> <h4><span class="mw-headline" id="Leaf_parsley">Leaf parsley</span></h4> <p>The two main groups of parsley used as herbs are<span>&nbsp;</span><b>French</b>, or<span>&nbsp;</span><b>curly leaf</b><span>&nbsp;</span>(<i>P. crispum crispum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>crispum</i>); and,<span>&nbsp;</span><b>Italian</b>, or<span>&nbsp;</span><b>flat leaf</b><span>&nbsp;</span>(<i>P. crispum neapolitanum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>neapolitanum</i>). Of these, the<span>&nbsp;</span><i>neapolitanum</i><span>&nbsp;</span>group more closely resembles the natural wild species.<span>&nbsp;</span>Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,<sup id="cite_ref-Stobart_16-0" class="reference">[16]</sup><span>&nbsp;</span>and is said to have a stronger flavor<sup id="cite_ref-Huxley_9-4" class="reference">[9]</sup><span>&nbsp;</span>— although this is disputed<sup id="cite_ref-Stobart_16-1" class="reference">[16]</sup><span>&nbsp;</span>— while curly leaf parsley is preferred by others because of its more decorative appearance in<span>&nbsp;</span>garnishing.<sup id="cite_ref-Stobart_16-2" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span>&nbsp;</span>A third type, sometimes grown in southern Italy, has thick leaf stems resembling<span>&nbsp;</span>celery.<sup id="cite_ref-Stobart_16-3" class="reference">[16]</sup></p> <h4><span class="mw-headline" id="Root_parsley">Root parsley</span></h4> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Wurzelpetersilie_Wurzel.jpg/220px-Wurzelpetersilie_Wurzel.jpg" width="220" height="137" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Root parsley</div> </div> </div> <p>Another type of parsley is grown as a<span>&nbsp;</span>root vegetable, the<span>&nbsp;</span><b>Hamburg root parsley</b><span>&nbsp;</span>(<i>P. crispum radicosum</i><span>&nbsp;</span>group, syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>tuberosum</i>). This type of parsley produces much thicker<span>&nbsp;</span>roots<span>&nbsp;</span>than types cultivated for their leaves. Although seldom used in<span>&nbsp;</span>Britainand the United States, root parsley is common in<span>&nbsp;</span>central<span>&nbsp;</span>and<span>&nbsp;</span>eastern European cuisine, where it is used in<span>&nbsp;</span>soups<span>&nbsp;</span>and<span>&nbsp;</span>stews, or simply eaten raw, as a snack (similar to<span>&nbsp;</span>carrots).<sup id="cite_ref-Stobart_16-4" class="reference">[16]</sup></p> <p>Although root parsley looks similar to the<span>&nbsp;</span>parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.</p> <h2><span class="mw-headline" id="Culinary_use">Culinary use</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG/220px-%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tabbouleh<span>&nbsp;</span>salad</div> </div> </div> <p>Parsley is widely used in<span>&nbsp;</span>Middle Eastern,<span>&nbsp;</span>European,<span>&nbsp;</span>Brazilian, and<span>&nbsp;</span>American<span>&nbsp;</span>cooking. Curly leaf parsley is used often as a<span>&nbsp;</span>garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto<span>&nbsp;</span>or<span>&nbsp;</span>pilaf), on fish, fried chicken, lamb, goose, and<span>&nbsp;</span>steaks, as well in meat or vegetable stews (including shrimp creole,<span>&nbsp;</span>beef bourguignon,<span>&nbsp;</span>goulash, or<span>&nbsp;</span>chicken paprikash).<sup id="cite_ref-18" class="reference">[18]</sup></p> <p>In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of<span>&nbsp;</span><i>bouquet garni</i>, a bundle of fresh herbs used as an ingredient in<span>&nbsp;</span>stocks,<span>&nbsp;</span>soups, and<span>&nbsp;</span>sauces. Freshly chopped green parsley is used as a topping for soups such as<span>&nbsp;</span>chicken soup, green salads, or salads such as<span>&nbsp;</span><i>salade Olivier</i>, and on<span>&nbsp;</span>open sandwiches<span>&nbsp;</span>with cold cuts or<span>&nbsp;</span><i>pâtés</i>.</p> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG/220px-Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG" width="220" height="104" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley seeds</div> </div> </div> <p><i>Persillade</i><span>&nbsp;</span>is a mixture of chopped<span>&nbsp;</span>garlic<span>&nbsp;</span>and chopped parsley in<span>&nbsp;</span>French cuisine.</p> <p>Parsley is the main ingredient in Italian<span>&nbsp;</span>salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with<span>&nbsp;</span>bollito misto<span>&nbsp;</span>or fish.<span>&nbsp;</span><i>Gremolata</i>, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew,<span>&nbsp;</span><i>ossobuco alla milanese</i>.</p> <p>In England, parsley sauce is a<span>&nbsp;</span>roux-based sauce, commonly served over fish or<span>&nbsp;</span>gammon.</p> <p>Root parsley is very common in<span>&nbsp;</span>Central,<span>&nbsp;</span>Eastern, and<span>&nbsp;</span>Southern European<span>&nbsp;</span>cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span>&nbsp;</span>casseroles, and as ingredient for<span>&nbsp;</span>broth.</p> <p>In<span>&nbsp;</span>Brazil, freshly chopped parsley (<i lang="pt" title="Portuguese language text" xml:lang="pt">salsa</i>) and freshly chopped<span>&nbsp;</span>scallion<span>&nbsp;</span>(<i lang="pt" title="Portuguese language text" xml:lang="pt">cebolinha</i>) are the main ingredients in the herb seasoning called<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">cheiro-verde</i><span>&nbsp;</span>(literally "green aroma"), which is used as key seasoning for major<span>&nbsp;</span>Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and<span>&nbsp;</span>stocks.<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">Cheiro-verde</i><span>&nbsp;</span>is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped<span>&nbsp;</span>coriander<span>&nbsp;</span>(also called cilantro,<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">coentro</i><span>&nbsp;</span>in Portuguese) in the mixture.</p> <p>Parsley is a key ingredient in several Middle Eastern salads such as Lebanese<span>&nbsp;</span><i>tabbouleh</i>; it is also often mixed in with the<span>&nbsp;</span>chickpeas<span>&nbsp;</span>and/or<span>&nbsp;</span>fava beans<span>&nbsp;</span>while making<span>&nbsp;</span>falafel<span>&nbsp;</span>(that gives the inside of the falafel its green color).</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 24 (1,4g)
Berlin Parsley Seeds Dual use
  • Nieuw
Arabica Coffee Plant Seeds 2.55 - 1

Arabica Coffee Plant Seeds

Prijs € 2,55
,
5/ 5
<h2><strong>Seeds Arabica Coffee Plant (Coffea Catura Arabica)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 5 (1,3g) Seeds.</strong></span></h2> <p>The world's most important beverage plant, with its handsome shiny foliage and fragrant white flowers, make fine indoor plants. In its natural habitat, these become small trees up to 20 feet high but rarely exceed 6 feet inside. It is easy to care for the plant and adapts well to full sun to part shade. To produce flowers and eventually coffee beans, the temperature must be kept above 65 degrees F (18 degrees C). Plants will survive lower temperatures but flowering will be suppressed. Plants may bloom year-round depending on the temperature but generally, they are short-day plants, blooming most profusely when sunlight lasts for 8-10 hours a day. Flowers are generally self-fertile and will produce fruit without pollination. Coffee beans appear after flowering and turn red when they are ripe. These are worth raising as houseplants even if you don't like coffee! &nbsp;</p> <p>Coffee production has been a major source of income for Vietnam since the early 20th century. First introduced by the French in 1857, the Vietnamese coffee industry developed through the plantation system, becoming a major economic force in the country.</p> <p>Vietnam is the second-largest producer after Brazil, accounting for 14.3 percent of the world market share. The quality of the beans, however, has typically limited their marketability. Robusta coffee accounts for 97 percent of Vietnam's total output, with 1.17 million tonnes exported in 2009, a value of USD 1.7 billion. Arabica production is expected to rise owing to the expansion of growing areas. &nbsp;-- Wikipedia</p> <p>Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora); robusta tends to be bitter and has less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica. Robusta strains also contain about 40–50% more caffeine than arabica. For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in some espresso blends to provide a full-bodied taste, a better foam head (known as crema), and to lower the ingredient cost. -- Wikipedia</p> <div> <p>Coffee Arabica is one of the most in-demand and delicious coffee variants.&nbsp;</p> <p>If you can't survive without coffee, then plant and harvest your own coffee OUTDOORS or INDOORS! We sell fresh coffee seeds ready for planting. We get our seeds fresh from Vietnamese plantation farmers directly.</p> </div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <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;">about 24-48 hours in warm water soak, then remove seed coat + skin</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;">0</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 + with the flat side down</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;">about 22-25 ° 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;">4-8 weeks&gt; irregularly</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>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 29 5S
Arabica Coffee Plant Seeds 2.55 - 1
  • Nieuw
Comfrey Seeds - Symphytum officinale

Gewone smeerwortel zaden...

Prijs € 2,45
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Gewone smeerwortel zaden (Symphytum officinale)</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs voor een pakket van 5 zaden.</strong></span></h2> <p>De<span> </span><b>gewone smeerwortel</b><span> </span>(<i>Symphytum officinale</i>) is een<span> </span>vaste plant<span> </span>uit de<span> </span>ruwbladigenfamilie<span> </span>(<i>Boraginaceae</i>). Deze soort is in België en Nederland een algemeen voorkomende plant in<span> </span>ruigtes, bermen, op dijken en bij slootkanten. Dit geldt voor geheel<span> </span>Europa<span> </span>met uitzondering van het<span> </span>hooggebergte. De plant is in<span> </span>Noord-Amerika<span> </span>ingevoerd en verwilderd.</p> <p>De plant wordt 40–100 cm hoog met van mei tot augustus witte, roze of paarse, dicht opeen in een hangende tros gegroepeerde<span> </span>bloemen. De bloemen zijn klokvormig, 2–4 cm groot. De kelkbladen zijn spits, en 1/3 van de buisvormige, vergroeide kroonbladen.</p> <p>Zowel de stengel als de lancetvormige<span> </span>bladeren<span> </span>zijn ruwbehaard. Het wortelblad is het grootst, dit kan 25 cm lang zijn. De hogere bladeren zijn gevleugeld langs de stengel, dat wil zeggen: het blad loopt door langs de stengel tot het vorige blad. De bladeren zijn aan de onderzijde geaderd.</p> <p>De ronde, holle stengels zijn vertakt. De wortel is van buiten zwart, van binnen wit.</p> <h2><span class="mw-headline" id="Gebruik">Gebruik</span></h2> <p>De<span> </span>soortaanduiding<span> </span><i>officinale</i><span> </span>(uit de apotheek) duidt aan dat de plant vanouds medische toepassingen heeft gekend. Vooral de wortel werd verzameld. De plant bevat onder meer<span> </span>symphytocynoglossine,<span> </span>consolidine,<span> </span>choline, en 0,8−1 %<span> </span>allantoïne.</p> <p>De plant werd en wordt met name uitwendig toegepast, in de vorm van omslagen bij botbreuken, wonden, en gewrichtsontstekingen. Onderzoek heeft uitgewezen dat allantoïne de heling van wonden inderdaad kan bevorderen door de stimulering van de vorming van nieuwe cellen. Voor inwendig gebruik wordt smeerwortel afgeraden in verband met de hoge dosering<span> </span>pyrrolizidine-alkaloïden. Dit tast de lever aan.<sup id="cite_ref-1" class="reference">[1]</sup></p> <h2><span class="mw-headline" id="Geschiedenis">Geschiedenis</span></h2> <p>Waarschijnlijk wordt de plant reeds genoemd in oude Griekse bronnen. Er wordt melding gemaakt van een gunstig effect op de genezing van wonden.</p> <p>Bij de<span> </span>Romeinen<span> </span>schreef<span> </span>Plinius de Oudere<span> </span>in zijn<span> </span><i>Naturalis Historia</i><span> </span>over de smeerwortel.<span> </span>Apuleius<span> </span>noemt gedroogde plantendelen in<span> </span>wijn<span> </span>als middel bij hevige<span> </span>menstruatie.</p> <p>Jan Yperman<span> </span>noemde in de 14e eeuw de smeerwortel 'confilie'. Ook hij vermeldt de genezing van wonden.</p> <h2><span class="mw-headline" id="Ecologische_aspecten">Ecologische<span> </span>aspecten</span></h2> <p>Gewone smeerwortel wordt vaak bezocht door<span> </span>hommels. Vaak bijt de hommel aan de achterkant van de bloem een gaatje om bij de nectar te komen.<span> </span>Jac.P. Thijsse<span> </span>noemde dit "diefstal na inbraak".</p> <h2><span class="mw-headline" id="Plantengemeenschap">Plantengemeenschap</span></h2> <p>De gewone smeerwortel is een<span> </span>kensoort<span> </span>voor de<span> </span>klasse van de natte strooiselruigten<span> </span><i>(Convolvulo-Filipenduletea)</i>.</p> <ul> <li>Sow from March to June in a seed-bed or in pots indoors.  The seed benefit from being placed in a chilled environment (fridge) for 14-28 days to activate the seed prior to sowing, hence improving germination rates.</li> <li>Sow seeds thinly, 12mm (½in) deep in drills 30cm (12in) apart. Can also be sown in pots or trays under glass and transplanted.</li> <li>Transplant when large enough to handle to 60cm (2ft) apart between plants.</li> <li>Keep well-watered until established.  Leaves can be cut regularly throughout the summer and autumn.</li> </ul> </body> </html>
MHS 1
Comfrey Seeds - Symphytum officinale
  • Nieuw

Parsley Seeds Italian Giant Flat Multiannual  - 1

Parsley Seeds Italian Giant...

Prijs € 1,35
,
5/ 5
<h2><strong>Parsley Seeds&nbsp;Italian Giant Flat Multiannual</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 300 (1g) seeds.</strong></span></h2> <p class="description">Also known as Italian parsley, flat-leaf parsley has dark green leaves and a pungent, sweet flavor. This parsley is best for cooking since it can withstand heat and retains its flavour better than curly parsley.</p> <p class="description">Italian Giant is a selective plant with deeply cut, bright green leaves. Known to have better flavor than other varieties, it is increasingly popular in the kitchen and is indispensable for a huge range of cooked and salad dishes. It is the choice parsley for drying.</p> <p class="description">Parsley can also be grown a pot to keep indoors year-round or over the winter for a supply of fresh leaves. Though technically a biennial, it is often grown as an annual herb where it cannot winter over.<br>Don’t grow in those “Parsley Pots” – the one with six holes around the side…parsley likes moisture and these containers dry out too fast, the holes in the side are small and make it difficult to water and the parsley has too big a tap root to be happy!</p> <p><strong><span class="headings">Soil Preparation:</span> </strong></p> <p>Parsley is a hungry plant it likes good deep soil, not too light and not acidic. Feed the chosen site well in the autumn with well-rotted manure. If you wish to harvest parsley all year round, prepare two different sites. For summer supplies, a western or eastern border is ideal because the plant needs moisture and prefers a little shade. For winter supplies a more sheltered spot will be needed in a sunny position.</p> <div></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 12-24&nbsp; 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;">0</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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</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;">18-20 ° 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;">20 days</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>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 196 (1g)
Parsley Seeds Italian Giant Flat Multiannual  - 1
  • Nieuw
Basil Seeds - Sweet Basil

Basil Seeds - Sweet Basil

Prijs € 1,95
,
5/ 5
<h2><strong>Basil Seeds - Sweet Basil - Ocimum Basilicum Culinary Herb</strong></h2> <h2 class=""><span style="color: #f80000;"><strong>Price for Package of &nbsp;Approx 600 (1g) Seeds.</strong></span></h2> <div>A classic large-leaved Italian sweet basil prized for its spicy flavour and wonderful aroma. &nbsp;Fragrant plants grow 18-24". This is the variety of choice for pesto. &nbsp;Make successive sowings for continuous summer supplies. Annual.</div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span>Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span>Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span>18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span>1-2 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 188 (1g)
Basil Seeds - Sweet Basil
  • Nieuw
Oregano Seeds Greek Herb

Greek Oregano Seeds...

Prijs € 2,50
,
5/ 5
<h2 class=""><strong>Greek Oregano Seeds (Origanum vulgare)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of &nbsp;</strong></span><span style="color: #ff0000;"><strong>3000+-&nbsp;</strong></span><span style="color: #ff0000;"><strong>(</strong></span><span style="color: #ff0000;"><strong>0,3g</strong></span><span style="color: #ff0000;"><strong>) seeds.</strong></span></h2> <div>Culinary oregano is a signature flavor of many Italian, Mexican and Spanish dishes. Most cooks are familiar with it in its dried form, but oregano is a hardy perennial plant that is easy to grow in the home garden. A handful of plants will provide you with enough oregano to use fresh in season and to dry for use throughout the winter.</div> <div>There are many varieties, but the most common variety for cooking is 'Greek' oregano.</div> <div>Exposure:</div> <div>Full sun</div> <div>Golden oregano does best in partial shade; its leaves tend to scorch in full sun.</div> <div>Mature Size:</div> <div>Oregano can reach a height of 30", but usually grows between 8-12", especially if you are harvesting regularly. Plants will spread about 18" and will send out runners.</div> <div>Bloom Period/Days to Harvest:</div> <div>As with most herbs, oregano leaves taste best before the plant flowers. You can begin harvesting when plants have reached 4-5 inches in height. Cutting stems all the way back to the ground will encourage more stems and a fuller plant.</div> <div>The stems tend to get woody and the easiest way to strip the leaves is to hold the stem by the top, uncut end and run your finger down the stem.</div> <div>Foliage: Oregano leaves are oval, dark green and in opposite pairs. Some varieties have fuzzy leaves, others not.</div> <div>Flowers: The flowers stalks are spiky and may be white, pink or purple.</div> <div>Oregano starts out as a ground hugging rosette of leaves, but it can easily grow to about 2' tall.</div> <div>Design Suggestions:</div> <div>Although it is grown predominately as a culinary herb, oregano makes a nice edging plant and ground cover, requiring little maintenance. The smaller varieties also do well in rock and alpine gardens.</div> <div>Varieties:</div> <div>There are many named oreganos, but the common names tend to vary by region:</div> <div>'Greek Oregano', the variety usually used in Mediterranean cooking, is O. heracleoticumThis is the type we associate with oregano flavor. You may also see Oregano onites listed as Greek oregano.</div> <div>O. vulgare is known as 'Common Oregano', 'Wild Marjoram' and 'Pot Marjoram'. Marjoram is a type of oregano with a less pungent, sweeter taste, often used in French and English cooking.</div> <div>Growing Tips:</div> <div>Starting Plants: Plants can be started from seeds, divisions or cuttings. Since different species of oregano will cross pollinate, you may not get what you expect from seed.</div> <div>Oregano seeds require some light to germinate, so cover only slightly with soil. Start seedsindoors and transplant when temperatures remain above 45 degrees F.</div> <div>Oregano plants are widely available in nurseries and through specialty catalogs.</div> <div>Planting: Oregano is one of those 'Mediterranean' herbs that like well-drained soil, on the lean side, and full sun. Rich soil tends to dilute the pungency of the flavor. Climate, soil and moisture can cause variation in oregano’s flavor. The genus is native to the Mediterranean area, but O. vulgare has naturalized in many areas, including the eastern United States.</div> <div>Maintenance: The flowers should be pinched to keep the plants bushy and prevent them bolting to seed.</div> <div>Divide plants when the centers begin to die out or the stems become too woody. You can also divide plants simply to make more plants.</div> <div>Oregano may need some winter protection in Zones 5 and lower. Covering the plants with an evergreen bough, after the ground has frozen, will protect them from wind damage.</div> <div>Problems: Few pests bother oregano. Keep an eye out for spider mites and aphids.</div> <div>Harvesting: Once the plant has reached 4-5", sprigs can be taken. Harvesting before the plant blooms will yield the most flavorful leaves. Levels of essential oils diminish as the flowers begin to develop.</div> <div>Uses: It’s the leaves that are used for flavoring foods. They retain their flavor better in hot dishes if added toward the end of cooking. Heating too long results in bitterness. Dried oregano has a stronger taste than fresh.</div> <div>There are plants outside of the Origanum genus that are sometimes referred to as oregano.</div> <div>'Mexican Oregano' can mean either Lippia graveolens or Poliomintha longiflora. They are considered similar in flavor, but stronger than oregano.</div> <div>In Puerto Rico and Cuba, Plectranthus anboinicus can be found labeled as oregano.</div> <div>Thymus nummularius is often used in place of oregano, in Spain.</div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <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;">0</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;">0</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&nbsp;</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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</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;">18-20 ° 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;">1-2 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>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 4 (0,3g)
Oregano Seeds Greek Herb
  • Nieuw