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Jest 35 produktów.

Pokazano 13-24 z 35 pozycji
German Extra Hardy Garlic cloves 2.95 - 3

German Extra Hardy Garlic...

Cena 2,95 € SKU: P 416 GEH
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>German Extra Hardy Garlic cloves</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for 10 Garlic cloves</strong></span></h2> <p>German Extra Hardy, is also known as German White, Northern White and German Stiffneck is a large, beautiful and well-formed porcelain garlic. These are all the same garlic but grown in different places under different names. Its flavor is very strong and robust and sticks around for a long time.</p> <p>The average weight of garlic cloves 5-6 g.</p> <p>From a grower's perspective, it is a tall dark green plant and is a very good survivor, usually grows healthy and appears to be somewhat resistant to many of the diseases that can affect garlic. It originally came from Germany but grows well in all but the most southerly states, where it is marginal.</p> <p>Being a Porcelain, German Extra Hardy stores a long time at cool room temp for around 9-10 months or longer.</p> </body> </html>
P 416 GEH
German Extra Hardy Garlic cloves 2.95 - 3
Black Garlic Cloves - Black Gold (Allium roseum)

Black Garlic Cloves (Allium...

Cena 2,25 € SKU: P 416
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Black Garlic Cloves - Black Gold (Allium roseum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 Cloves.</strong></span></h2> <p><span>Just like each tomato is not suitable for making sauces, so each of the garlic is not suitable for fermenting and making a Black Garlic. We offer you a variety that came directly from Japan and the only variety (Pink Garlic Allium roseum) from which a real Black Garlic is made.</span></p> <p><span>Black garlic is a type of "caramelized" garlic (in reality, browned by the Maillard reaction rather than truly caramelized) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar[1] or tamarind.[2] Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.</span></p> <p><span>The process of producing black garlic is sometimes incorrectly referred to as fermentation, but it does not in fact involve microbial action.[3] Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 - 77ºC (140 to 170 degrees Fahrenheit) for 60 to 90 days. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions also facilitate the Maillard reaction, the chemical process that produces new flavour compounds responsible for the deep taste of seared meat and fried onions, the cloves turn black and develop a sticky date-like texture.</span></p> <p><strong><span>History</span></strong></p> <p><span>In Taoist mythology, black garlic was rumored to grant immortality.[citation needed] In Korea, black garlic was developed as a health product and it is still perceived as health supplementary food. </span></p> <p><span>Black garlic is prized as a food rich in antioxidants and added to energy drinks, and in Thailand is claimed to increase the consumer's longevity. It is also used to make black garlic chocolate.</span></p> <p><strong><span>Culinary uses</span></strong></p> <p><span>In black garlic, the garlic flavour is softened such that it almost or entirely disappears depending on the length of time it was heated. Additionally, its flavour is dependent on that of the fresh garlic that was used to make it. Garlic with a higher sugar content produces a milder, more caramel-like flavour, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavour, similar in character to tomato paste. Burnt flavours may also be present if the garlic was heated for too long at too high a temperature or not long enough: during heating, the garlic turns black in colour well before the full extent of its sweetness is able to develop.</span></p> <p><span>Black garlic can be eaten alone, on bread, or used in soups, sauces, crushed into a mayonnaise or simply tossed into a vegetable dish. A vinaigrette can be made with black garlic, sherry vinegar, soy, a neutral oil, and Dijon mustard. Its softness increases with water content.</span></p> <p><span>Unlike the vegetable from which it is made, white garlic, black garlic has a very subtle and muted flavour that is easily overpowered.</span></p> <p><span>Because of its delicate and muted flavours, a considerably larger amount of black garlic must be used in comparison to white garlic in order to achieve a similar level of intensity. Additionally, black garlic cannot be used in place of white garlic. If a garlic flavour is desired in addition to the flavour of black garlic, then fresh garlic must be added.</span></p> <p><span>One method to release the subtle flavours of black garlic is to knead a peeled clove between the fingers until its structure is thoroughly broken down and then to dissolve the resulting paste in a small amount of hot water. This produces a dark brown, coffee-coloured suspension of the fibrous black garlic particles in a solution that carries most of its flavour, acidity, and sugar content. This liquid may then be added to foods that are otherwise neutral in flavour (like, for example, mashed potatoes) to better showcase the flavour of the black garlic.</span></p> <p><span>Likely owing to its harsh and concentrated colour, the potent reputation of fresh garlic, and the association of Maillard reactions with the browning of meat, it is a common misconception that black garlic has a "meaty" flavour. It does not. It is commonly eaten out of hand by enthusiasts, who sometimes liken the flavour to a savoury, slightly acidic caramel candy or to sweet tamarind fruit. The most prominent flavour it imparts is sweetness when used in high concentrations and when used in low concentrations, provided that there are no other flavours to compete with that of the black garlic, the flavour and aroma are somewhat similar to those of instant coffee, though without any bitterness.</span></p> <p><strong><span>In popular culture</span></strong></p> <p><span>It garnered television attention when it was used in battle redfish on Iron Chef America, episode 11 of season 7 (on Food Network), and in an episode of Top Chef New York (on Bravo),[8] where it was added to a sauce accompanying monkfish.</span></p> <p><span>In the United Kingdom,[6] where it made its TV debut on the BBC's Something for the Weekend cooking and lifestyle program in February 2009,[10] farmer Mark Botwright, owner of the South West Garlic Farm, explained that he developed a process for preserving garlic after finding a 4000-year-old Korean recipe for "black garlic."</span></p> <p><span>In 2011, it was used on an episode of Food Network's Chopped Champions. In September 2011, it was a mandatory ingredient in the final round of the second episode of Ron Ben-Israel's Sweet Genius.</span></p> <p><span>It also was mentioned in the animated series Bob's Burgers in episode "Best Burger", in which Bob enters a best burger contest, but quickly realizes his main ingredient - black garlic - is missing and sends his kids back to the restaurant to retrieve it in time for its preparation and inclusion in the burger.</span></p> <p><strong><span>AFTER YOU BUY THIS PRODUCT WE WILL SEND YOU LINK WITH VIDEO HOW YOU CAN MAKE BLACK GARLIC EASY AT HOME FOR ONLY 10 DAYS!</span></strong></p> </body> </html>
P 416
Black Garlic Cloves - Black Gold (Allium roseum)
Nasiona czosnku...

Nasiona czosnku...

Cena 2,85 € SKU: P 387
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span><strong>Nasiona czosnku kaszmirskiego (Allium schoenoprasum)</strong> </span></h2> <h2><span style="color: #ff0000;"><strong>Cena dotyczy opakowania 3 czosnków.</strong> </span></h2> <p>Czosnek kaszmirski ma twardą, złocistobrązową łuskę i wygląda jak pojedynczy ząbek czosnku. Ma zaokrąglony, bulwiasty kształt ze sztywną, spłaszczoną częścią po jednej stronie dochodzącą do końca ogonowego goździka. Małe, pojedyncze ząbki mają średnicę od 1,5 do 4 centymetrów. Utwardzone warstwy zewnętrzne tworzą ochronną łuskę dla bańki, która rozwija się w temperaturach poniżej zera. Ząbek znajdujący się pod spodem ma kolor od jasnobiałego do kremowo-białego i oferuje silny, ostry smak czosnku bez kwasowości występującej w innych odmianach.</p> <p>Czosnek kaszmirski, znany również w Indiach jako czosnek himalajski lub dżammu, to rzadka, jednozębna odmiana Allium sativum. W języku hindi, znany jako czosnek ze Śnieżnej Góry i Ek Pothi Lahsun, zbiera się go tylko raz w roku z dużych wysokości Himalajów i jest dobrze znany w całych Indiach ze swoich właściwości zdrowotnych. Badania wykazały, że czosnek kaszmirski jest siedem razy silniejszy niż dostępny w handlu czosnek pod względem korzystnych składników i właściwości.</p> <p>Czosnek kaszmirski pochodzi z Himalajów, na terenie dzisiejszego Dżammu i Kaszmiru. Region ten znajduje się pomiędzy Pakistanem na zachodzie a Tybetem i Chinami na wschodzie i jest najbardziej wysuniętym na północ stanem Indii. Czosnek kaszmirski uprawiany jest na wysokości 1800 metrów nad poziomem morza w klimacie o wyjątkowo niskim poziomie tlenu i surowych, śnieżnych warunkach. Jest to jedna z niewielu roślin, które przetrwają w zimnym środowisku na dużych wysokościach. Czosnek pochodził z okolic dzisiejszego Kirgistanu, Tadżykistanu, Turkmenistanu i Uzbekistanu. Uważa się, że czosnek kaszmirski jest jedną z najczystszych odmian ze względu na region, w którym jest uprawiany, i brak zanieczyszczeń przemysłowych w glebie.</p> </body> </html>
P 387
Nasiona czosnku kaszmirskiego (Allium schoenoprasum)
Wild Garlic, Bear's Garlic Seeds (Allium ursinum) 3 - 1

Wild Garlic, Bear's Garlic...

Cena 2,35 € SKU: MHS 15
,
5/ 5
<h2 class=""><strong>Wild Garlic, Bear's Garlic Seeds (Allium ursinum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 (0.288g) seeds.</strong></span></h2> <p>Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic – is a wild relative of chives native to Europe and Asia. The Latin name is due to the brown bear's taste for the bulbs and its habit of digging up the ground to get at them, they are also a favourite of wild boar. In Europe, where ramsons are popularly harvested from the wild, similarity to poisonous plants such as lily of the valley or Colchicum autumnale regularly leads to cases of poisoning.</p> <p>Allium ursinum is a bulbous, perennial herbaceous monocot, that reproduces primarily by seed. The narrow bulbs are formed from a single leaf base and produce bright green entire, elliptical leaves up to 25 cm long x 7 cm wide with a petiole up to 20 cm long. The inflorescence is an umbel of six to 20 white flowers only, lacking the bulbils produced by some other Allium species such as Allium vineale (crow garlic) and Allium oleraceum (field garlic). :394 :902 The flowers are star-like with six white tepals, about 16–20 mm in diameter, with stamens shorter than the perianth.</p> <p>It flowers in the British Isles from April to June, :394 starting before deciduous trees leaf in the spring. The flower stem is triangular in cross-section and the leaves are broadly lanceolate similar to those of the lily of the valley (Convallaria majalis).</p> <p><strong>Distribution</strong></p> <p>It is native to temperate regions of Europe, from Britain east to the Caucasus. It is common in much of the lowland British Isles with the exception of the far north of Scotland, Orkney, Shetland, and the Channel Islands.</p> <p><strong>Habitat</strong></p> <p>A. ursinum is widespread across most of Europe. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. In the British Isles, colonies are frequently associated with bluebells (Hyacinthoides non-scripta), especially in ancient woodland. It is considered to be an ancient woodland indicator species</p> <p><strong>Edibility</strong></p> <p>The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce that may be a substitute for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. The bulbs and flowers are also edible. It is used for preparing herbed cheese, a Van speciality in Turkey.</p> <p>The leaves are also used as fodder. Cows that have fed on ramsons give milk that tastes slightly of garlic, and butter made from this milk used to be very popular in 19th-century Switzerland.</p> <p>The first evidence of the human use of A. ursinum comes from the Mesolithic settlement of Barkær (Denmark), where an impression of a leaf has been found. In the Swiss Neolithic settlement of Thayngen-Weier (Cortaillod culture), a high concentration of pollen from A. ursinum was found in the settlement layer, interpreted by some as evidence for the use of A. ursinum as fodder.</p> <p><strong>Similarity to poisonous plants</strong></p> <p>The leaves of A. ursinum are easily mistaken for lily of the valley, sometimes also those of Colchicum autumnale and Arum maculatum. All three are poisonous. Grinding the leaves between the fingers and checking for a garlic-like smell can be helpful, but if the smell remains on the hands, one can easily mistake a subsequent poisonous plant for bear garlic. When the leaves of A. ursinum and Arum maculatum first sprout, they look similar but unfolded Arum maculatum leaves have irregular edges and many deep veins, while ramsons leaves are convex with a single main vein. The leaves of lily of the valley are paired, dull green and come from a single reddish-purple stem, while the leaves of A. ursinum emerge individually and are bright green.</p> <h3><strong>Sowing:</strong></h3> <p>Sow in late winter/late spring and late summer/autumn. The seeds need moist loamy soil with a damp shady environment. Sow either in situ or in a cold frame. It takes 200 seeds per square meter.</p> <h3><strong>Sowing Indoors:</strong></h3> <p>Wild Garlic sets seed profusely and germinates well. Plants should be large enough for planting out by the third year.</p> <h3><strong>Sowing Direct:</strong></h3> <p>Scatter the seed on bare soil under trees. Lightly roll the soil but do not rake over. Seeds can be sown at a rate of up to 200 seeds per square meter.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 15 (10 S)
Wild Garlic, Bear's Garlic Seeds (Allium ursinum) 3 - 1
Kamus Leek Seeds – Allium Porrum

4000 Seeds Kamus Leek...

Cena 9,95 € SKU: MHS 148 (10g)
,
5/ 5
<h2 class="">4000 Seeds Kamus Leek (Allium Porrum)</h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 4000 (10g) seeds.</span></strong></span></h2> <div id="idTab1" class="rte"> <div>Leek, which is in the same family as onions and garlic, has a similar taste to the other familiar vegetables in this family. Usually used as a fundamental ingredient in soups and broths; this tasty vegetable adds a wonderful oniony, earthy taste to any hearty meal.</div> <div>This is a very resilient plant, and can withstand winter weather easily, until they are ready to be harvested. From sowing these seeds, until full maturity, normally takes approximately 4 months, with germination taking 2-3 weeks.</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;">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;">+16 / +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;">2-3 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> <div></div> </td> </tr> </tbody> </table> </div> <div id="idTab5" class="block_hidden_only_for_screen"> <p class="align_center">No customer comments for the moment.</p> <p class="align_center">Only registered users can post a new comment.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 148 (10g)
Kamus Leek Seeds – Allium Porrum

Ta roślina ma gigantyczne owoce

Giant leek Allium Sensation Mix - bulbs 4.5 - 8

Giant leek Allium Sensation...

Cena 5,95 € SKU: F 83 GAB
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Giant leek Allium Sensation Mix - bulbs</strong></span><br /><span style="color:#ff0000;font-size:14pt;"><strong>The price is for package of 3 bulbs.</strong></span></h2> <div><span style="font-size:11pt;">These flowers are absolutely huge! They measure a whopping 6 - 8" wide! This variety of Allium makes an excellent dried flower. They are also a favorite of bees.</span></div> <p><span style="font-size:11pt;"><strong>Wikipedia:</strong></span></p> <p><span style="font-size:11pt;">Allium giganteum, also known as Giant Onion, is a perennial bulbous plant of the onion genus, used as a flowering garden plant, and growing to 2 metres. It is the tallest ornamental Allium in common cultivation. In early to midsummer, small globes of intense purple flower heads (umbels) appear, followed by attractive seed heads. A popular cultivar, 'Globemaster', is shorter (80 centimetres (31 in)) but produces much bigger, deep violet, flower heads (15–20 centimetres (5.9–7.9 in)). Both varieties have been granted the Royal Horticultural Society's Award of Garden Merit.</span></p> <p><span style="font-size:11pt;">NAME: Giant Allium ‘Globemaster’</span></p> <p><span style="font-size:11pt;">SCIENTIFIC NAME: Allium Giganteum</span></p> <p><span style="font-size:11pt;">COLOR: Purple 6 - 8” round flower heads</span></p> <p><span style="font-size:11pt;">PLANT SEEDS: Outdoors after frost / Indoors weeks before last frost</span></p> <p><span style="font-size:11pt;">BLOOM TIME: Late Spring - Mid Summer</span></p> <p><span style="font-size:11pt;">HARDINESS ZONE: 4 - 9</span></p> <p><span style="font-size:11pt;">PLANT HEIGHT: 36 - 48”</span></p> <p><span style="font-size:11pt;">PLANT SPACING: 12 - 15”</span></p> <p><span style="font-size:11pt;">LIGHT REQUIREMENTS: Sun</span></p> <p><span style="font-size:11pt;">SOIL &amp; WATER PREFERENCES: Average</span></p> <p><span style="font-size:11pt;"><strong>Propagation:</strong></span></p> <p><span style="font-size:11pt;">Always use sterilized planting soil.</span></p> <p><span style="font-size:11pt;">Moisten planting media, place the fine seeds on the soil and cover them lightly.</span></p> <p><span style="font-size:11pt;">Stratify the seeds by placing the pot in a plastic bag at approx. 5°C.</span></p> <p><span style="font-size:11pt;">After 3-4 weeks place the pot to germination temperature, approx. 15°C.</span></p> <p><span style="font-size:11pt;">Within 1-? months the seeds will germinate, germination can be very slow.</span></p>
F 83 GAB
Giant leek Allium Sensation Mix - bulbs 4.5 - 8
Leek Seeds “Elefant” (Allium Porrum)

Leek Seeds “Elefant”...

Cena 1,95 € SKU: MHS 149
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5/ 5
<h2><strong>Leek Seeds “Elefant” (Allium Porrum)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 300 (1g) seeds.</strong></span></h2> <p>Hardy and reliable, long thick tasty shanks. A good over-winter variety with excellent flavour. The more soil that is drawn up around the plant, the longer the white shank will be. Good source of vitamin C, iron and folate.</p> <p><strong>S<span>ow &amp; Grow</span></strong></p> <p><span>Outdoors: sow thinly March-April, in a seed bed, 1.5cm (½") deep, directly into finely-prepared, well-cultivated, fertile soil, which has already been watered. Seedlings usually appear in 14-28 days. Water well until plants are established. Transplant, 15cm (6") apart, into 15cm (6") deep holes made with a dibber. Allow 30cm (1') between rows. Water seedlings, but do not fill holes with soil. Or sow indoors, January-February, 0.5cm (¼") deep, in a tray of compost. Water well and place in a cold frame or unheated greenhouse. Keep moist. Transplant 5cm (2") apart to other trays, when large enough to handle. Gradually accustom young plants to outside conditions (avoid frosts) before planting out, May-July, into well-cultivated, fertile soil. Harvest: October-March.</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 149 (300 S)
Leek Seeds “Elefant” (Allium Porrum)
Kamus Leek Seeds – Allium Porrum

Kamus Leek Seeds – Allium...

Cena 1,75 € SKU: MHS 148
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5/ 5
<h2><strong>Kamus Leek Seeds – Allium Porrum</strong></h2> <div id="idTab1" class="rte"> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 320 (1g) seeds.</strong></span></h2> </div> <div id="idTab1" class="rte"> <div>Leek, which is in the same family as onions and garlic, has a similar taste to the other familiar vegetables in this family. Usually used as a fundamental ingredient in soups and broths; this tasty vegetable adds a wonderful oniony, earthy taste to any hearty meal.</div> <div>This is a very resilient plant, and can withstand winter weather easily, until they are ready to be harvested. From sowing these seeds, until full maturity, normally takes approximately 4 months, with germination taking 2-3 weeks.</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;">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;">+16 / +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;">2-3 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> <div></div> </td> </tr> </tbody> </table> </div> <div id="idTab5" class="block_hidden_only_for_screen"> <p class="align_center">No customer comments for the moment.</p> <p class="align_center">Only registered users can post a new comment.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 148 (1g)
Kamus Leek Seeds – Allium Porrum
Onion Seeds Kupusinski Jabucar

Onion Seeds Kupusinski Jabucar

Cena 1,70 € SKU: MHS 150
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Onion Seeds Kupusinski Jabucar</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>Kupusinski jabučar is old Serbian variety, and one of the favorite old varieties The fruit bulb is apple-shaped (hence the name Kupusinski jabučar), with a solid, well-closed neck. Sheath leaves are dark yellow in color. This variety can be stored for a long time, without to lose taste.</p> <p>"Kupusinski jabučar" translated to English "Apple Onion aus Kupusina" (Kupusina is Village in Serbia).</p> <p>The medium-hot variety is grown successfully from seeds. The average mass of the fruit bulb is 80-120 g. </p> <p>The dry matter content is 12-14%. It yields about 300 mc/ha.</p> <p> <script type="text/javascript"></script> </p>
MHS 150 (100 S)
Onion Seeds Kupusinski Jabucar

Become our seed supplier Seeds Gallery - 1

Become our seed supplier

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

Odmiana z Hiszpanii
Spanish Roja Garlic

Spanish Roja Garlic

Cena 2,35 € SKU: P 416 SRG
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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>Spanish Roja Garlic Cloves</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for 10 Garlic cloves</strong></span></h2> <p>Spanish Roja garlic is medium in size, averaging 5-7 centimeters in diameter with 8 to 9 cloves bound in a single layer around the scape. The outer wrappers are white, flaky, thin and peel easily. The inner clove wrappers range from tan to violet-blushed and encapsulate large ivory cloves that have a subtly sweet, hot, and robust flavor that lingers for a long time. When cooked, Spanish Roja garlic develops a deep, rich, and complex flavor.</p> <p>Spanish Roja garlic, botanically classified as Allium sativum var. ophioscorodon, is a rocambole, which is the most common hard neck variety. Also known as Greek or Greek Blue garlic, Spanish Roja garlic is sometimes difficult to find, but is sought after for its superior flavor and is consistently ranked high in tastings among garlic connoisseurs and growers.</p> <p>Spanish Roja garlic is an excellent source of vitamin B6, vitamin C, and manganese. It is also known for its allicin content which has anti-bacterial and anti-fungal properties.</p> <p>Spanish Roja garlic can be used in both raw and cooked dishes. It is assertive and hot when raw so use sparingly. Chopping coarsely, mincing, and pureeing will release more of its oils providing a sharper flavor than slicing or leaving it whole. A popular raw method is to crush or mix the garlic with olive oil and lemon or with vinegar to create a vegetable and salad dressing. It can also be mixed with butter and brushed on to freshly cooked corn as a rich summer dish. For cooked applications, roast or sauté Spanish Roja garlic for a multidimensional and richer flavor experience. Complimentary pairings for Spanish Roja garlic include acidic fruits and vegetables, fresh herbs, cream, robust cheeses, olive oil, soy sauce, starchy pasta, grilled steak, roasted meats, and seafood. Spanish Roja garlic will keep up to five months when stored unpeeled in a cool and dry place.</p> <p>Spanish Roja is listed on Slow Food USA's Ark of Taste, a catalog of important heirloom foods that works to raise awareness of their existence and encourage others to produce them. Spanish Roja is not endangered nor at risk, a common characteristic of items listed on the Ark of Taste, but it is listed because it is only produced on a small scale and is often overlooked. Spanish Roja is difficult to produce on a large scale due to its demand by hand-harvesting procedures and short shelf life. This prevents it from being distributed to large commercial retailers and centralizes it to remaining specialty garlic.</p> <p>Spanish Roja garlic is an heirloom variety that is believed to have originated in Spain. Spanish Roja would eventually travel to the New World and become a true heirloom variety of North America. It was first cultivated in northwest Oregon in the late 1800s and then spread to Washington and other areas of the Pacific Northwest. Today, Spanish Roja is available in small quantities in home gardens and farmers' markets in the United States.</p> </body> </html>
P 416 SRG
Spanish Roja Garlic
Purple Onion Seeds Tetenyi...

Purple Onion Seeds Tetenyi...

Cena 1,75 € SKU: MHS 151
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Purple Onion Seeds Tetenyi Rubin</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 50 seeds.</span></strong></h2> <p>High-yielding, medium-fruited (130-140 days) red onions with very good yield. The spherical neck is well closed. The skin is dark purple, the flesh is moderately loose, the taste is pleasant and slightly spicy. Use for fresh onions, salads.</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. </p>
MHS 151 (50 S)
Purple Onion Seeds Tetenyi Rubin