Last customers

  •  
    Costas, LARNACA , Cyprus
  •  
    Ümit, Hannover , Germany
  •  
    Adrian, Ingolstadt, Germany
  •  
    Arno, Ehrenkirchen, Germany
  •  
    Arkaitz, Igorre, Spain
  •  
    Jennifer, Méru, France
  •  
    Léo, Athée, France
  •  
    asmina, les ulis , France
  •  
    CORINNE, NOTRE DAME DE LONDRES, France
  •  
    william, Dun, France
  •  
    Alex, GORDONA, Italy
  •  
    Sonia, Minervino di Lecce, Italy
  •  
    Fulvio francesco, Santa Domenica Talao, Italy
  • Kenji, Nishitokyo-shi, Japan
  •  
    Nick, Waalwijk, Netherlands
  •  
    Stef, Waalwijk, Netherlands
  •  
    Lasse, 2900, Norway
  •  
    Grzegorz, Tuchom, Poland
  •  
    ionescu, valu lui traian, Romania
  •  
    Tanja, Beograd, Serbia
  •  
    Alaa, Alwajh, Saudi Arabia
  •  
    Tommy, Anderslöv, Sweden
  •  
    Tommy , Sundsvall , Sweden
  •  
    Lillemor, Glanshammar, Sweden
  •  
    Lucianne, Gävle, Sweden
  •  
    Henrik, Åkarp, Sweden
  •  
    Rok, Svinjsko 20, Slovenia
  •  
    Dušan, KRAVANY NAD DUNAJOM, Slovakia
  •  
    Gabrielle , Scottsdale, United States
  •  
    Pete, Cleves, United States

Jest 46 produktów.

Pokazano 25-36 z 46 pozycji
Black Salsify Or Spanish Salsify Seeds 1.95 - 3

Black Salsify Seeds...

Cena 1,95 € SKU: VE 129
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong>Black Salsify Or Spanish Salsify Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p>Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster plant, serpent root, viper's herb, viper's grass or simply scorzonera, is a perennial member of the genus Scorzonera in the sunflower family (Asteraceae), cultivated as a root vegetable in the same way as salsify (Tragopogon porrifolius), also in the sunflower family.</p> <p>The scorzonera sweet is a crystallized dessert made from scorzonera in Évora, Alentejo, Portugal. It is listed on the Ark of Taste.</p> <p><strong>Description</strong></p> <p>The black salsify plant has heads of yellow ray flowers. The thin black taproot grows up to one meter long and up to 2 centimetres (0.8 in) in diameter. It has a black skin with white internal flesh.</p> <p><strong>History</strong></p> <p>Black salsify is native to Southern Europe and the Near East. As is indicated by its binomial name, it is generally thought to have spread to the rest of Europe from Spain, but the first mention of the vegetable by a Western writer came from Leonhard Rudolf, who reported seeing scorzonera at the market of Aleppo in Syria, in 1575. Although it is often claimed that the name of the genus Scorzonera probably derives from the Old French word scorzon, meaning snake (or "adder" to be exact), it is more likely that the name is derived from the Italian "scorza negra" meaning "black bark"/"black peel" and obviously indicating the dark brown to black skin of the root. The Celtic and Germanic peoples are believed to have eaten the black salsify, which was considered efficacious against the bubonic plague and snake bites until the 16th century. The plant was being cultivated as a vegetable in Italy and France by 1660 and, soon after, the Belgians were growing vast fields of it.</p> <p><strong>Food value</strong></p> <p>The black salsify is considered nutritious: it contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. It also contains the glycoside inulin, conferring a mild sweetness that is suitable for diabetics.</p> <p><strong>Preparation</strong></p> <p>The thick black skin of the salsify root is usually considered inedible and can be removed either prior to or after boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar or lemon juice, in order to prevent discolouring. Since the root contains an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes (or less).</p> <p>Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also popular served like asparagus in a white sauce, such as bechamel sauce or mustard sauce. Boiled salsify roots may also be coated with batter and deep fried.</p> <p><strong>Cultivation</strong></p> <p>Black salsify is hitherto mainly a European crop. Belgium, France and the Netherlands are the world's largest producers of black salsify; significant amounts are also produced in Germany. In the latter country, 'Hoffmanns Schwarzer Pfahl' is a cultivar widely used by commercial growers, while 'Duplex' is popular among small-scale gardeners. Some other cultivars are widely available, but because it was rather a localized crop before being produced for a wider market there are comparatively few landraces.</p> <p>Harvesting is somewhat complicated, as the roots are quite fragile, and broken material loses freshness. Entire roots will keep fresh all winter if stored in a cool dark place, due to their robust black corky skin. In root cellars they may keep fresh well into springtime. It is, however, very hardy and will grow well in most cool-temperate climates and usually yield 15–20 metric tons of roots per hectare. In British gardens it is common to profit from its perennial character by leaving it in the ground until its roots have grown to sufficient size for harvesting; this can take two years. Commercially, it can be grown best as the year's second crop of a field.</p> <p>Sun 09 June, 2019</p> </div>
VE 129 (15 S)
Black Salsify Or Spanish Salsify Seeds 1.95 - 3
Nasiona Rumianek pospolity...

Nasiona Rumianek pospolity...

Cena 2,45 € SKU: MHS 8
,
5/ 5
<h2><strong>Nasiona Rumianek pospolity (Matricaria chamomilla)</strong></h2> <h2><span style="color: #ff0000;"><strong>Cena za Pakiet 8.000 nasion (0,5g).</strong></span></h2> <div> <b style="color: #202122; font-size: 14px;">Rumianek pospolity</b><span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">(</span><i style="color: #202122; font-size: 14px;">Matricaria chamomilla</i><span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">L.) –</span><span style="color: #202122; font-size: 14px;"> </span>gatunek<span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">rośliny z rodziny</span><span style="color: #202122; font-size: 14px;"> </span>astrowatych<span style="color: #202122; font-size: 14px;">. W stanie dzikim występuje w</span><span style="color: #202122; font-size: 14px;"> </span>Europie<span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">po 63° 45'N oraz na terenie</span><span style="color: #202122; font-size: 14px;"> </span>Uralu<span style="color: #202122; font-size: 14px;">,</span><span style="color: #202122; font-size: 14px;"> </span>Kaukazu<span style="color: #202122; font-size: 14px;">,</span><span style="color: #202122; font-size: 14px;"> </span>Azji Mniejszej<span style="color: #202122; font-size: 14px;">,</span><span style="color: #202122; font-size: 14px;"> </span>Iranu<span style="color: #202122; font-size: 14px;">,</span><span style="color: #202122; font-size: 14px;"> </span>Afganistanu<span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">i</span><span style="color: #202122; font-size: 14px;"> </span>Indii<span style="color: #202122; font-size: 14px;">. Zawleczony do</span><span style="color: #202122; font-size: 14px;"> </span>Ameryki Północnej<span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">i</span><span style="color: #202122; font-size: 14px;"> </span>Australii<span style="color: #202122; font-size: 14px;">. W polskiej florze</span><span style="color: #202122; font-size: 14px;"> </span>archeofit<span style="color: #202122; font-size: 14px;">. W</span><span style="color: #202122; font-size: 14px;"> </span>Polsce<span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">pospolity, uprawiany także jako</span><span style="color: #202122; font-size: 14px;"> </span>roślina lecznicza<span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">(obecnie w uprawie głównie</span><span style="color: #202122; font-size: 14px;"> </span>poliploidy<span style="color: #202122; font-size: 14px;"> </span><span style="color: #202122; font-size: 14px;">dające o ok. 50% wyższy plon od gatunku).</span> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Nazewnictwo">Nazewnictwo</span></h2> <p>Dotychczas w piśmiennictwie naukowym zazwyczaj podawano dla tego gatunku nazwę<span> </span><i>Chamomilla recutita</i><span> </span>(L.) Rauschert, takiej też nazwy używa<span> </span>Krytyczna lista roślin naczyniowych Polski<sup id="cite_ref-checklist_4-0" class="reference">[4]</sup>. Jednak według nowszych<span> </span>ujęć taksonomicznych<span> </span>nazwa ta jest błędna, a gatunek ten należy do rodzaju<span> </span><i>Matricaria</i><sup id="cite_ref-grin_3-1" class="reference">[3]</sup>.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Morfologia">Morfologia</span></h2> <dl> <dt>Łodyga</dt> <dd>Naga, silnie rozgałęziona, na końcach poszczególnych rozgałęzień zawiązują się koszyczki, wewnątrz pusta, dorastająca do 50 cm wysokości (poliploidy do 80 cm). Cała roślina wydziela silny, aromatyczny<span> </span>zapach.</dd> <dt>Liście</dt> <dd>Skrętoległe, siedzące, 2- lub 3-krotnie pierzastodzielne. Łatki w kształcie nitkowatym, równowąskie, ostro zakończone.</dd> <dt>Korzeń</dt> <dd>Palowy, cienki, mocno rozgałęziony.</dd> <dt>Kwiaty</dt> <dd>Zebrane w<span> </span>koszyczek, brzeżne<span> </span>nibyjęzyczkowe, żeńskie, o białej barwie, w miarę przekwitania odginające się w dół, (w pełni kwitnienia od rana prostopadłe do szypułki pod wieczór też przybierające ustawienie zgodne z szypułką (tropizm) równolegle do szypułki. Środkowe obupłciowe, o 5 pręcikach zrośniętych w rurkę otaczających słupek, żółte,<span> </span>rurkowate, 5-ząbkowe, bardzo małe, usadowione na wypukłym dnie kwiatostanowym, wewnątrz pustym (cecha charakterystyczna dla gatunku, w przeciwieństwie do innych rumianków i<span> </span>marun<span> </span>podobnych morfologicznie, np.<span> </span><i>Matricaria maritima</i><span> </span>ssp.<span> </span><i>inodora</i><span> </span>gdzie dno jest wewnątrz pełne). Koszyczki osiągają średnicę do 22 mm (poliploidy do 30).</dd> <dt>Owoc</dt> <dd>Podłużna<span> </span>niełupka<span> </span>długości 0,1 mm (u<span> </span>poliploidów<span> </span>do 0,2 mm), na szczycie lekko wygięta, z pięcioma żeberkami, bez puchu kielichowego.</dd> </dl> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Biologia_i_ekologia">Biologia i ekologia</span></h2> <p>Roślina jednoroczna. Dziko występuje na polach, przydrożach i siedliskach ruderalnych. Roślina długiego dnia,<span> </span>światłolubna. W uprawach rolnych jest<span> </span>chwastem. Wymagania glebowe minimalne. Dobrze plonuje zarówno na glebach piaszczystych jak i<span> </span>gliniastych. W klasyfikacji zbiorowisk roślinnych<span> </span>gatunek charakterystyczny<span> </span>dla<span> </span>Ass.<span> </span><i>Aphano-Matricarietum</i><sup id="cite_ref-5" class="reference">[5]</sup>. Rumianek rośnie do 60 cm wysokości (uprawne odmiany do 80 cm) o wzniesionych, nagich, mocno rozgałęzionych pędach. Pędy są porośnięte liśćmi skrętolegle ułożonymi. Roślina posiada mocny, charakterystyczny aromat<sup id="cite_ref-6" class="reference">[6]</sup>.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Zastosowanie">Zastosowanie</span></h2> <h3 style="color: #000000; font-size: 1.2em;"><span id="Ro.C5.9Blina_lecznicza"></span><span class="mw-headline" id="Roślina_lecznicza">Roślina lecznicza</span></h3> <dl> <dt>Surowiec zielarski</dt> <dd>Kwiat rumianku (<i>Matricariae flos</i>) – wysuszone koszyczki o zawartości minimum 4 ml/kg<span> </span>olejku eterycznego<span> </span>oraz nie mniej niż 0,25% 7–glukozydu<span> </span>apigeniny<sup id="cite_ref-FPX_7-0" class="reference">[7]</sup>. W skład olejku wchodzi<span> </span>chamazulen, α-bisabolol,<span> </span>spiroeter. Surowiec zawiera także<span> </span>flawonoidy,<span> </span>związki kumarynowe,<span> </span>śluz,<span> </span>cholinę,<span> </span>sole mineralne.</dd> <dt>Działanie</dt> <dd>W medycynie i<span> </span>kosmetyce<span> </span>używa się olejku. Najczęściej jest stosowany doustnie jako środek przeciwzapalny i przeciwskurczowy<span> </span>układu pokarmowego, ma też działanie<span> </span>przeciwalergiczne. Użyty zewnętrznie przeciwdziała<span> </span>stanom zapalnym<span> </span>skóry. Stosowany wewnętrznie w<span> </span>nieżycie jelit<span> </span>i<span> </span>żołądka, zewnętrznie na<span> </span>owrzodzenia<span> </span>skóry,<span> </span>hemoroidy,<span> </span>rumień,<span> </span>oparzenia słoneczne<span> </span>i termiczne I i II stopnia.</dd> </dl> <p style="color: #202122; font-size: 14px;"><br /><br /><br /></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;">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 </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 week</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 8
Nasiona Rumianek pospolity (Matricaria chamomilla)
Common Dandelion Seeds...

Common Dandelion Seeds...

Cena 1,85 € SKU: VE 196
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Common Dandelion Seeds Medical Herb (Taraxacum officinale)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Taraxacum officinale, the common dandelion (often simply called "dandelion"), is a flowering herbaceous perennial plant of the family Asteraceae (Compositae).</p> <p>It can be found growing in temperate regions of the world, in lawns, on roadsides, on disturbed banks and shores of water ways, and other areas with moist soils. T. officinale is considered a weed, especially in lawns and along roadsides, but it is sometimes used as a medical herb and in food preparation. Common dandelion is well known for its yellow flower heads that turn into round balls of silver tufted fruits that disperse in the wind called "blowballs" or "clocks" (in both British and American English).</p> <p> </p> <p><strong>Description</strong></p> <p>Taraxacum officinale grows from generally unbranched taproots and produces one to more than ten stems that are typically 5–40 cm (2.0–15.7 in) tall, but sometimes up to 70 cm (28 in) tall. The stems can be tinted purplish, they are upright or lax, and produce flower heads that are held as tall or taller than the foliage. The foliage may be upright-growing or horizontally spreading; the leaves have petioles that are either unwinged or narrowly winged. The stems can be glabrous or sparsely covered with short hairs. Plants have milky latex and the leaves are all basal; each flowering stem lacks bracts and has one single flower head. The yellow flower heads lack receptacle bracts and all the flowers, which are called florets, are ligulate and bisexual. In many lineages, fruits are mostly produced by apomixis, notwithstanding the flowers are visited by many types of insects.</p> <p> </p> <p>The leaves are 5–45 cm (2.0–17.7 in) long and 1–10 cm (0.39–3.94 in) wide, and are oblanceolate, oblong, or obovate in shape, with the bases gradually narrowing to the petiole. The leaf margins are typically shallowly lobed to deeply lobed and often lacerate or toothed with sharp or dull teeth.</p> <p> </p> <p>The calyculi (the cuplike bracts that hold the florets) are composed of 12 to 18 segments: each segment is reflexed and sometimes glaucous. The lanceolate shaped bractlets are in two series, with the apices acuminate in shape. The 14–25 mm (0.55–0.98 in) wide involucres are green to dark green or brownish-green, with the tips dark gray or purplish. The florets number 40 to over 100 per head, having corollas that are yellow or orange-yellow in color.</p> <p> </p> <p>The fruits, called cypselae, range in color from olive-green or olive-brown to straw-colored to grayish, they are oblanceoloid in shape and 2–3 mm (0.079–0.118 in) long with slender beaks. The fruits have 4 to 12 ribs that have sharp edges. The silky pappi, which form the parachutes, are white to silver-white in color and around 6 mm wide. Plants typically have 24 or 40 pairs of chromosomes, while some have 16 or 32 pairs.</p> <p> </p> <p><strong>Uses</strong></p> <p>While the dandelion is considered a weed by many gardeners and lawn owners, the plant has several culinary uses. The specific name officinalis refers to its value as a medicinal herb, and is derived from the word opificina, later officina, meaning a workshop or pharmacy.[37] The flowers are used to make dandelion wine,[38] the greens are used in salads, the roots have been used to make a coffee substitute (when baked and ground into powder) and the plant was used by Native Americans as a food and medicine.</p> <p> </p> <p><strong>Culinary</strong></p> <p>Dandelions are harvested from the wild or grown on a small scale as a leaf vegetable. The leaves (called dandelion greens) can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste. Dandelion salad is often accompanied with hard boiled eggs. The leaves are high in beta-carotene, vitamin C and iron, carrying more iron and calcium than spinach.[40][unreliable medical source?]</p> <p> </p> <p>Dandelion flowers can be used to make dandelion wine, for which there are many recipes.[41] Most of these are more accurately described as "dandelion-flavored wine," as some other sort of fermented juice or extract serves as the main ingredient.[42] It has also been used in a saison ale called Pissenlit (the French word for dandelion, literally meaning "wet the bed") made by Brasserie Fantôme in Belgium. Dandelion and burdock is a soft drink that has long been popular in the United Kingdom.</p> <p> </p> <p>Another recipe using the plant is dandelion flower jam. In Silesia and also other parts of Poland and world, dandelion flowers are used to make a honey substitute syrup with added lemon (so-called May-honey). Ground roasted dandelion root can be used as a non-caffeinated coffee substitute.</p> <p> </p> <p><strong>Herbal medicine</strong></p> <p>Historically dandelion was prized for a variety of medicinal properties. It contains a wide number of pharmacologically active compounds.[44] Dandelion contains flavonoids including luteolin, apigenin, isoquercitrin (a quercetin-like compound), caffeic acid, and chlorogenic acid. Dandelion also contains terpenoids, triterpenes, and sesquiterpenes. Dandelion has been used as an herbal remedy in Europe, North America, and China.[44] "Empiric traditional application in humans of dandelion, in particular to treat digestive disorders, is supported by pharmacological investigations. ... Some results, e.g. concerning possible diuretic activity, are even contradictory and require a thorough reinvestigation."</p> <p> </p> <p>Dandelion has been used in herbal medicine in an attempt to treat infections, bile and liver problems, and as a diuretic.[44] Dandelion is used in herbal medicine as a mild laxative, for increasing appetite, and as a plant bitter for improving digestion.[45] The milky latex has been used as a mosquito repellent[46] and as a folk remedy to treat warts.</p> <p> </p> <p><strong>European dandelions</strong></p> <p>Taraxacum officinale L. (dandelion) is a vigorous weed in Europe with diploid sexual populations in the southern regions and partially overlapping populations of diploid sexuals and triploid or tetraploid apomicts in the central and northern regions. These European dandelions can be divided into two groups. The first group reproduces sexually as do most seed plants. This group consists of dandelions that have a diploid set of chromosomes, and are sexually self-incompatible. Sexual reproduction involves a reduction of the somatic chromosome number by meiosis followed by a restoration of the somatic chromosome number by fertilization. Diploid dandelions have eight pairs of chromosomes, and meiosis is regular with normal pairing of homologous chromosomes at the metaphase I stage of meiosis.</p> <p> </p> <p>The second group consists of polyploid (mostly triploid) apomicts, meaning that both a viable embryo as well as a functional endosperm is formed without prior fertilization. In contrast to the sexual diploids, the pairing of chromosomes at metaphase I in triploid apomicts is strongly reduced. However pairing is still sufficient to allow some recombination between homologous chromosomes.</p> <p> </p> <p>Taraxacum officinale has many English common names (of which some are no longer in use), including blowball, lion's-tooth, cankerwort, milk-witch, yellow-gowan, Irish daisy, monks-head, priest's-crown and puff-ball;[25] other common names include, faceclock, pee-a-bed, wet-a-bed,[26] swine's snout,[27] white endive, and wild endive.</p> <p> </p> <p>Carl Linnaeus named the species Leontodon taraxacum in 1753. The current genus name Taraxacum derives possibly from the Arabic Tharakhchakon,[10] or from the Greek Tarraxos.[29] The common name dandelion comes from the French dent de lion, or "lion's tooth", in reference to the plant's jagged-edged leaves.</p> <p> </p> <p><strong>Ecology</strong></p> <p>Taraxacum officinale is native to Europe and Asia,[30] and was originally imported to America as a food crop.[31] It is now naturalized throughout North America, southern Africa, South America, New Zealand, Australia, and India. It occurs in all 50 states of the USA and most Canadian provinces.[23] It is considered a noxious weed in some jurisdictions,[32] and is considered to be a nuisance in residential and recreational lawns in North America.[33] It is also an important weed in agriculture and causes significant economic damage because of its infestation in many crops worldwide.</p> <p> </p> <p>The dandelion is a common colonizer of disturbed habitats, both from wind blown seeds and seed germination from the seed bank.[34] The seeds remain viable in the seed bank for many years, with one study showing germination after nine years. This species is a somewhat prolific seed producer, with 54 to 172 seeds produced per head, and a single plant can produce more than 5,000 seeds a year. It is estimated that more than 97,000,000 seeds/hectare could be produced yearly by a dense stand of dandelions.[citation needed] When released, the seeds can be spread by the wind up to several hundred meters from their source. The seeds are also a common contaminant in crop and forage seeds. The plants are adaptable to most soils and the seeds are not dependent on cold temperatures before they will germinate but they need to be within the top 2.5 cm (1 in) of soil.</p> <p> </p> <p>While not in bloom, this species is sometimes confused with others, such as Chondrilla juncea, that have similar basal rosettes of foliage.[35] Another plant, sometimes referred to as fall dandelion, is very similar to dandelion, but produces "yellow fields" later.</p> <p> </p> <p><strong>Fossil record</strong></p> <p>T. officinale has a fossil record that goes back to glacial and interglacial times in Europe.</p> <p> </p>
VE 196 (50 S)
Common Dandelion Seeds Medical Herb (Taraxacum officinale)

Bu bitki yenilebilir
Common Daisy, Lawn Daisy or...

Common Daisy, Lawn Daisy or...

Cena 2,00 € SKU: F 51
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Common Daisy, Lawn Daisy or English Daisy Seeds (Bellis perennis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Bellis perennis is a common European species of daisy, of the Asteraceae family, often considered the archetypal species of that name. Many related plants also share the name "daisy", so to distinguish this species from other daisies it is sometimes qualified as common daisy, lawn daisy or English daisy. Historically, it has also been commonly known as bruisewort and occasionally woundwort (although the common name woundwort is now more closely associated with Stachys (woundworts)). Bellis perennis is native to western, central and northern Europe, but widely naturalized in most temperate regions including the Americas and Australasia.</p> <p><strong>Description</strong></p> <p>It is an herbaceous perennial plant with short creeping rhizomes and rosettes of small rounded or spoon-shaped leaves that are from 3/4 to 2 inches (approx. 2–5 cm) long and grows flat to the ground. The species habitually colonizes lawns, and is difficult to eradicate by mowing - hence the term 'lawn daisy'. Wherever it appears it is often considered an invasive weed.[4]</p> <p>The flowerheads are composite, in the form of a pseudanthium, consisting of many sessile flowers about 3/4 to 1-1/4 in (approx. 2–3 cm) in diameter, with white ray florets (often tipped red) and yellow disc florets. Each inflorescence is borne on single leafless stems 3/4 - 4 in (approx. 2–10 cm), rarely 6 in (approx. 15 cm) tall. The capitulum, or disc of florets, is surrounded by two rows of green bracts known as "phyllaries".</p> <p><strong>Cultivation</strong></p> <p>B. perennis generally blooms from early to midsummer, although when grown under ideal conditions, they have a very long flowering season and will even produce a few flowers in the middle of mild winters.</p> <p>It can generally be grown in USDA Zones 4 - 8 (i.e. where minimum temperatures are above −30 °F (−34 °C)) in full sun to partial shade conditions, and requires low or no maintenance. It has no known serious insect or disease problems and can generally be grown in most well-drained soils. The plant may be propagated either by seed after the last frost, or by division after flowering.</p> <p>Though invasive, the species is still considered a valuable ground cover in certain garden settings (e.g., as part of English or cottage-inspired gardens, as well as spring meadows where low growth and some color is desired in parallel with minimal care and maintenance while helping to crowd out noxious weeds once established and naturalized).</p> <p>Numerous single- and double-flowered varieties are in cultivation, producing flat or spherical blooms in a range of sizes (1 cm to 6 cm) and colors (red, pink &amp; white). They are generally grown from seed as biennial bedding plants. They can also be purchased as plugs in Spring. The cultivar 'Tasso series' has gained the Royal Horticultural Society's Award of Garden Merit.</p> <p><strong>Etymology</strong></p> <p>Bellis is Latin for "pretty" and perennis is Latin for "everlasting".</p> <p>The name "daisy" is considered a corruption of "day's eye", because the whole head closes at night and opens in the morning. Chaucer called it "eye of the day". In Medieval times, bellis perennis or the English Daisy was commonly known as "Mary's Rose".[10]</p> <p>The English Daisy is also considered to be a flower of children and innocence.</p> <p>Daisy is used as a girl's name and as a nickname for girls named Margaret, after the French name for the oxeye daisy, marguerite.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Culinary</strong></p> <p>This daisy may be used as a potherb. Young leaves can be eaten raw in salads or cooked, noting that the leaves become increasingly astringent with age. Flower buds and petals can be eaten raw in sandwiches, soups, and salads. It is also used as a tea and as a vitamin supplement.</p> <p><strong>Herbal medicine</strong></p> <p>Bellis perennis has astringent properties and has been used in herbal medicine.[13] In ancient Rome, the surgeons who accompanied Roman legions into battle would order their slaves to pick sacks full of daisies in order to extract their juice, hence the origin of this plant's scientific name in Latin. Bandages were soaked in this juice and would then be used to bind sword and spear cuts.</p> <p>Bellis perennis is still used in homeopathy for wounds and after certain surgical procedures, as well as for blunt trauma in animals. Typically, the plant is harvested while in flower when intended for use in homeopathy.</p> <p>Bellis perennis flowers have been used in the traditional Austrian medicine internally as tea (or the leaves as a salad) for treatment of disorders of the gastrointestinal and respiratory tract.</p> <p><strong>Other uses</strong></p> <p>Daisies have traditionally been used for making daisy chains in children's games.</p> </body> </html>
F 51
Common Daisy, Lawn Daisy or English Daisy Seeds
Stevia Seeds - Herb 1.9 - 2

Stevia Seeds (Stevia...

Cena 1,90 € SKU: MHS 12
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Stevia Seeds - Herb</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of +-100 (0,06 g) seeds.<br /></strong></span></h2> <div>Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.</div> <div>With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.</div> <div>The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a dietary supplement,[1][2] but in 2008 approved rebaudioside A extract as a food additive. Over the years, the number of countries in which stevia is available as a sweetener has been increasing. In 2011, stevia was approved for use in the EU starting in early December, 2011.</div> <h2><strong>History and use</strong></h2> <div>The genus Stevia consists of 240[5] species of plants native to South America, Central America, and Mexico, with several species found as far north as Arizona, New Mexico, and Texas.[6] They were first researched by Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve),[7] from whose surname originates the Latinized word stevia.[8] Human use of the sweet species S. rebaudiana originated in South America. The leaves of the stevia plant have 30–45 times the sweetness of sucrose (ordinary table sugar).[9] The leaves can be eaten fresh, or put in teas and foods.</div> <div>The plant was used extensively by the Guaraní people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil.[10] The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas, medicines and as a "sweet treat".[10]</div> <div>Steviol is the basic building block of stevia's sweet glycosides.</div> <div> <p>In 1899, the Swiss botanist Moisés Santiago Bertoni, during his research in eastern Paraguay first described the plant and the sweet taste in detail.[11] Only limited research was conducted on the topic until, in 1931, two French chemists isolated the glycosides that give stevia its sweet taste.[12] These compounds were named stevioside and rebaudioside, and are 250–300 times as sweet as sucrose, heat stable, pH stable, and non-fermentable.</p> </div> <div>The exact structure of the aglycone and the glycoside were published in 1955.</div> <div>In the early 1970s, Japan began cultivating stevia as an alternative to artificial sweeteners such as cyclamate and saccharin, which were suspected carcinogens. The plant's leaves, the aqueous extract of the leaves, and purified steviosides are used as sweeteners. Since the Japanese firm Morita Kagaku Kogyo Co., Ltd. produced the first commercial stevia sweetener in Japan in 1971,[14] the Japanese have been using stevia in food products, soft drinks (including Coca Cola),[15] and for table use. Japan currently consumes more stevia than any other country, with stevia accounting for 40% of the sweetener market.[16]</div> <div> <p>Today, stevia is cultivated and used in food elsewhere in east Asia, including in China (since 1984), Korea, Taiwan, Thailand, and Malaysia. It can also be found in Saint Kitts and Nevis, in parts of South America (Brazil, Colombia, Peru, Paraguay, and Uruguay), and in Israel. China is the world's largest exporter of stevioside.</p> </div> <div>Stevia species are found in the wild in semiarid habitats ranging from grassland to mountain terrain. They do produce seeds, but only a small percentage of them germinate. Planting cloned stevia is a more effective method of reproduction.</div> <div> <h3><strong>Folk medicine and research</strong></h3> </div> <div>For centuries, the Guaraní peoples of Paraguay used stevia, which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and cardiotonic medicinal teas.[17] Current research has evaluated its effects on obesity[18] and hypertension.[19][20] Stevia has a negligible effect on blood glucose, and may even enhance glucose tolerance;[21] it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.</div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3><span style="color: #008000;"><strong>Sowing Instructions</strong></span></h3> </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 </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;">min. 21 ° 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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </div> </div> </body> </html>
MHS 12
Stevia Seeds - Herb 1.9 - 2
Mexican Tarragon Seeds (Tagetes lucida) 1.65 - 1

Mexican Tarragon Seeds...

Cena 1,95 € SKU: MHS 84
,
5/ 5
<h2><strong><em><span style="text-decoration: underline;">Mexican Tarragon Seeds (Tagetes lucida)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h3> <p>Tagetes lucida Cav. is a perennial plant native to Mexico and Central America. It is used as a medicinal plant and as a culinary herb. The leaves have a tarragon-like flavor, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute. Common names include sweetscented marigold',[3] Mexican marigold, Mexican mint marigold, Mexican tarragon, Spanish tarragon, sweet mace, Texas tarragon, pericón, yerbaniz, and hierbanís.</p> <p> </p> <p>Tagetes lucida grows 18-30 inches (46–76 cm) tall. Depending on land race, the plant may be fairly upright, while other forms appear bushy with many unbranching stems. The leaves are linear to oblong, about 3 inches (7.6 cm) long, and shiny medium green, not blue-green as in French tarragon (Artemisia dracunculus var. sativa). In late summer it bears clusters of small golden yellow flower heads on the ends of the stems. The flower heads are about 0.5 inches (1.3 cm) across and have 3-5 golden-yellow ray florets.[4] The flowers are hermaphroditic (have both male and female organs) and are pollinated by insects.</p> <p> </p> <p><strong>Uses</strong></p> <p>Fresh or dried leaves are used as a tarragon substitute for flavoring soups, sauces etc.</p> <p>A pleasant anise-flavored tea is brewed using the dried leaves and flower heads. This is primarily used medicinally in Mexico and Central America.</p> <p>A yellow dye can be obtained from the flowers.</p> <p>The dried plant is burnt as an incense and to repel insects.</p> <p>Tagetes lucida was used by the Aztecs in a ritual incense known as Yauhtli.[7] The Aztecs allegedly used Tagetes lucida as one of the ingredients in a medicinal powder which was blown into the faces of those about to become the victims of human sacrifice and which may have possessed stupefying or anxiolytic properties.The plant was linked to the rain god Tlaloc.[8] The plant is also used by the Huichol, mixed with Nicotiana rustica (a potent wild tobacco), for its claimed psychotropic and entheogenic effects.</p> <p> </p> <p>In one study, methanolic extract from the flower inhibited growth of Staphylococcus aureus, E. coli, and Candida albicans cultures. This effect was enhanced with exposure to ultraviolet light. The roots, stems, and leaves also had the same effect when irradiated with UV light.</p> <p> </p>
MHS 84 (50)
Mexican Tarragon Seeds (Tagetes lucida) 1.65 - 1
Tarragon Seeds Herb  - 2

Tarragon Seeds Herb...

Cena 2,25 € SKU: MHS 42
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Tarragon Seeds Herb (Artemisia dracunculus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.</p> <p>One subspecies, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. The species is polymorphic.[7] Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon", and "wild tarragon" (covers various states).</p> <p>Tarragon grows to 120–150 cm (4–5 ft) tall, with slender branches. The leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (0.1–0.4 in) broad, glossy green, with an entire margin. The flowers are produced in small capitula 2–4 mm (0.1–0.2 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds).[8] Some tarragon plants produce seeds that are generally only sterile. Others produce viable seeds. Tarragon has rhizomatous roots that it uses to spread and readily reproduce.</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Dried_Taragon.JPG/150px-Dried_Taragon.JPG" width="150" height="200" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Dried tarragon leaves</div> </div> </div> <p>French tarragon is the variety used for cooking in the kitchen<sup id="cite_ref-9" class="reference">[9]</sup><span> </span>and is not grown from seed, as the flowers are sterile; instead it is propagated by root division.</p> <p>Russian tarragon (<i>A. dracunculoides</i><span> </span>L.) can be grown from seed but is much weaker in flavor when compared to the French variety.<sup id="cite_ref-TBC_8-1" class="reference">[8]</sup><span> </span>However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor<span> </span>soils<span> </span>and happily tolerates drought and neglect. It is not as strongly aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as an<span> </span>asparagus<span> </span>substitute.<span> </span>Horticulturists<span> </span>recommend that Russian tarragon be grown indoors from seed and planted out in the summer. The spreading plants can be divided easily.</p> <p>A better substitute for French tarragon is Spanish tarragon (<i>Tagetes lucida</i>), also known as Mexican mint marigold, Mexican tarragon, Texas tarragon, or winter tarragon.<sup id="cite_ref-10" class="reference">[10]</sup><span> </span>It is much more reminiscent of French tarragon, with a hint of anise. Although not in the same genus as the other tarragons, Spanish tarragon has a stronger flavor than Russian tarragon that does not diminish significantly with age.</p> <h2><span class="mw-headline" id="Health">Health</span></h2> <p>Tarragon has an aromatic property reminiscent of<span> </span>anise, due to the presence of<span> </span>estragole, a known<span> </span>carcinogen<span> </span>and<span> </span>teratogen<span> </span>in mice. The<span> </span>European Union<span> </span>investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans.<sup id="cite_ref-ema1_11-0" class="reference">[11]</sup><span> </span>Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Culinary_use">Culinary use</span></h3> <p>Tarragon is one of the four<span> </span><i>fines herbes</i><span> </span>of<span> </span>French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of<span> </span>Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in<span> </span>vinegar<span> </span>to produce tarragon vinegar.</p> <p>Tarragon is used to flavor a popular carbonated<span> </span>soft drink<span> </span>in the countries of<span> </span>Armenia,<span> </span>Azerbaijan,<span> </span>Georgia<span> </span>(where it originally comes from) and, by extension,<span> </span>Russia,<span> </span>Ukraine<span> </span>and<span> </span>Kazakhstan. The drink, named<span> </span>Tarkhuna, is made out of sugary tarragon concentrate and colored bright green.</p> <p>In<span> </span>Iran, tarragon is used as a side dish in<span> </span>sabzi khordan<span> </span>(fresh herbs), or in stews and in Persian style pickles, particularly khiar shoor (pickled cucumbers).</p> <p>In<span> </span>Slovenia, tarragon is used in a variation of the traditional<span> </span>nut roll<span> </span>sweet cake, called<span> </span><i>potica</i>. In<span> </span>Hungary<span> </span>a popular kind of chicken soup is flavored with tarragon.</p> <p><i>cis</i>-Pellitorin, an<span> </span>isobutyramide<span> </span>eliciting a<span> </span>pungent<span> </span>taste, has been isolated from the tarragon plant.<sup id="cite_ref-13" class="reference">[13]</sup></p> <h2><span class="mw-headline" id="Chemistry">Chemistry</span></h2> <p><i>A. dracunculus</i><span> </span>oil contained predominantly<span> </span>phenylpropanoids<span> </span>such as<span> </span>methyl chavicol<span> </span>(16.2%) and<span> </span>methyl eugenol<span> </span>(35.8%).<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>Gas chromatography/mass spectrometry<span> </span>analysis of the essential oil revealed the presence of<span> </span><i>trans</i>-anethole<span> </span>(21.1%),<span> </span>α-<i>trans</i>-ocimene<span> </span>(20.6%),<span> </span>limonene<span> </span>(12.4%),<span> </span>α-pinene<span> </span>(5.1%),<span> </span><i>allo</i>-ocimene<span> </span>(4.8%), methyl eugenol (2.2%),<span> </span>β-pinene<span> </span>(0.8%),<span> </span>α-terpinolene<span> </span>(0.5%),<span> </span>bornyl acetate<span> </span>(0.5%) and<span> </span>bicyclogermacrene(0.5%) as the main components.<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>The organic compound<span> </span>capillin<span> </span>was initially isolated from<span> </span><i>Artemisia capillaris</i><span> </span>in 1956.</p>
MHS 42 (100 S)
Tarragon Seeds Herb  - 2
SWEET WORMWOOD, SWEET ANNIE, SWEET SAGEWORT Seeds (Artemisia annua)

Sweet Wormwood Seeds...

Cena 1,95 € SKU: MHS 98
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Sweet Wormwood, Sweet Annie, Sweet Sagewort Seeds (Artemisia annua)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Artemisia annua, commonly called Sweet Annie is a graceful and sweetly fragrant annual with tall stems with fine bright green ferny foliage. With sweetly fragrant foliage it has a wide variety of uses both medicinal and for handcrafting but is most often grown for fresh and dried cut flower arrangements and for wreath making.</p> <p>This is a tall, large ferny green plant that branches out like a shrub. It can grow to around 120 to 150cm (4 to 5ft) tall and 60 to 120cm (2 to 4 ft) wide in one year. It makes a graceful accent in the back of a flowerbed or a pretty quick screen, especially behind other plantings in the garden.</p> <p>The scent is so different that it is difficult to describe accurately many say sweet and fruity, while others say camphor-like. In the garden, place it where you can occasionally brush the plants, as the scent is the biggest reason for growing.</p> <p>Sweet Annie is a sun lover and adaptable to many soil types. It needs only average moisture and will grow even under quite dry conditions. It is a member of the Asteraceae family and usually flowers between August and September. The flowers are tiny and olive green and can't really be seen unless you look hard. However Sweet Annie is mostly grown for the lovely aromatic scent of the foliage which can fill the whole garden when the breeze rustles it branches.</p> <p>Sweet Annie has been used for centuries in its dried form in wreaths and other aroma projects. It is one of the best natural air fresheners around. Just wave a sprig of Sweet Annie in the air and it freshens the whole area. The plant, once dried holds both the colour and fragrance very well and will last for years. The stems have scent but moving them around releases a quick burst of scent, all you have to do is gently wave a piece in the air and the aroma bursts forth.</p> <p>Sweet Annie is one of those things that once you’ve grown it in the garden, you just don’t ever want to be without it.</p> <h3><strong>Sowing: </strong></h3> <p>January to May or July to September.</p> <p>Sow indoors in spring 6 to 8 weeks before last frost. Seeds can also be sown directly where they are to grow after all risk of frost has passed. Sow thinly and thin out seedlings as required. Remember that this is a large plant so broadcasting the seed is not recommended.</p> <p>For indoor sowing, fill trays or pots with a good free draining seed compost. Stand them in water to moisten, then drain. Sow the seeds thinly onto the surface and firm into the soil. Do not exclude light or cover the seed as light aids germination.</p> <p>Place the trays or pots in a propagator or seal container inside a polythene bag until after germination which usually takes 10 to 21 days at temperatures 24°C (75°F). Keep the seedlings moist at all times, remembering to water the soil only and keep water off the leaves.</p> <p>Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Grow on in cooler conditions for 10 to 15 days before planting out after all risk of frost.</p> <h3><strong>Cultivation: </strong></h3> <p>It self-seeds easily when happy, so harvest the whole plant if you don't want seedlings. Otherwise, leave one or two branches at the base of a plant to set seed, this will ensure a good supply of seedlings for next year’s harvest.</p> <h3><strong>Harvesting: </strong></h3> <p>In late summer, watch for the development of ‘beads’, the tiny yellow flowers in loose panicles along the branches. That’s when you’ll have that distinctive aroma. If the branches are cut too soon, they will be of poor quality, so wait until the blossoms open, giving the plants a yellowish cast. Harvested at this time, the plant will dry to a nice medium green and will gradually turn golden brown over time.</p> <p>The main stem will have become thick and woody by harvest time, and you’ll need a heavy pair of lopping shears to cut it. Cut the top 60 to 90cm (2 to 3ft) off the plant and then cut the remaining branches off the main stem.</p> <p>Group the stems into handful-size bunches and wrap a heavy rubber band around the stem ends several times to secure them. Hang the bunches in a warm, dry, dark location with good air circulation, garage or attic rafters are ideal. Leave it hanging for as long as it takes to dry. This might be anywhere from 2 to 4 weeks, depending on the weather conditions, When the centres of the bunches feel completely dry, hang them in a dry place to store them or place them in a cardboard box.</p> <h3><strong>Craft Uses: </strong></h3> <p>Sweet Annie’s most common home use is in crafts. It works well as a base material in wreaths and swags, and it’s an excellent filler in bouquets and arrangements. Long branches can be used whole or broken into smaller pieces, depending on the size of the arrangement. Its fragrance makes it a good addition to potpourri and sachets.</p> <p>Handling dried sweet Annie can generate quite a bit of dust, but this will be minimised if you mist the branches with water before you start to work.</p> <p>The fragrance of sweet Annie is more pronounced during humid weather. Some people like to hang a bunch in a bathroom, where the damp air will release the fragrance.</p> <p>In the Middle Ages, Europeans would strew the dried foliage around their chambers as an air freshener and moth repellent. It was also thought to counteract many poisons as well as plague. Crumbling the dried herb over a carpet before vacuuming is another way to enjoy its sweet scent.</p> <h3><strong>Medicinal Uses: </strong></h3> <p>Artemisia annua has been used in traditional Chinese medicine for decades in the treatment of many diseases. The earliest record dates back to 200 BC, in the ‘Fifty-two Prescriptions’ unearthed from the Mawangdui Han Dynasty tombs. It is called qinghoa and used for the management of fevers and bleeding, for conditions of the digestive tract like flatulence and diarrhoea and for skin conditions such as dermatitis and eczema.</p> <p>Its antimalarial application was first described, in Zhouhou Beiji Fang ‘The Handbook of Prescriptions for Emergencies’, edited in the middle of the fourth century by Ge Hong. In this book, 43 malaria treatment methods were recorded. In modern allopathic medicine, a chemical component of this plant has shown astounding activity in the treatment of malaria. This constituent is a sesquiterpene lactone called artemisinin and it appears to kill and inhibit the growth of malaria-causing protozoa like Plasmodium falciparum.</p> <h3><strong>Other Uses: </strong></h3> <p>Both Sweet Annie and Absinthe Wormwood were sometimes used to flavour beer before the Bavarian Purity law dictated that only hops, barley and water could be used in beer.</p> <p>Sweet Annie is used in tea from leaves and flowers dried or not. But is anything but sweet, it's fairly bitter and medicinal tasting, and most people would dislike it.</p> <h3><strong>Natural Dyes: </strong></h3> <p>Artemisia species provide a wonderful range of greens from baby's breath to nettle green.</p> <h3><strong>Origin: </strong></h3> <p>Artemisia annua is native to southeastern Europe, northern Africa, and Iran. It has found throughout the world, especially in temperate zones at altitudes between 1000 and 1500 meters.</p> <h3><strong>Nomenclature: </strong></h3> <p>The genus name artemisia ultimately derives from the Greek goddess Artemis (Roman Diana), the namesake of Greek Queens Artemisia I and II. A more specific reference may be to Artemisia II of Caria, a botanist and medical researcher who died in 350 BC. The genus includes over 400 plants, including the delectable herb tarragon.</p> <p>Artemisia II of Caria, a botanist and medical researcher who died in 350 BC. She was the sister, the wife, (yes, that is correct) and the successor of Greek/Persian King Mausolus.Because of her grief for her brother-husband, and the extravagant and downright bizarre forms it took, she became to later ages "a lasting example of chaste widowhood and of the purest and rarest kind of love", in the words of Giovanni Boccaccio. In art she was usually shown in the process of consuming his ashes, mixed with drink. To perpetuate his memory she built at Halicarnassus the celebrated Mausoleum at Halicarnassus, listed by Antipater of Sidon as one of the Seven Wonders of the Ancient World and whose name subsequently became the generic term for any splendid sepulchral monument, the word mausoleum.</p> <p>The specific name annua is Latin and means year or annual and refers to the annual biological cycle of this plant.</p> <p>Common names include Sweet Annie, Sweet sagewort, Sweet woodworm, and Chinese woodworm and is called Qing Hao in China.</p> <p>The name Annie is used as a pet form of Anne and Anna and means gracious, full of grace, gentle towards others.</p> <p> <img src="http://www.si-seeds.com/img/cms/Lichtkeimer%20EN1_2.png" alt="" width="492" height="208" /></p> </body> </html>
MHS 98
SWEET WORMWOOD, SWEET ANNIE, SWEET SAGEWORT Seeds (Artemisia annua)

Bu bitki yenilebilir
Toothache Plant - Paracress...

Toothache Plant - Paracress...

Cena 1,95 € SKU: MHS 70
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Toothache Plant - Paracress Seeds (Acmella oleracea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Acmella oleracea is a species of the flowering herb in the family Asteraceae. Common names include toothache plant, paracress, and electric daisy. In Brazil, it is called jambu. Its native distribution is unclear, but it is likely derived from a Brazilian Acmella species. It is grown as an ornamental and it is used as a medicinal remedy in various parts of the world. A small, erect plant, it grows quickly and bears gold and red inflorescences. It is frost-sensitive but perennial in warmer climates.</p> <p><strong>Culinary uses</strong></p> <p>For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads. Cooked leaves lose their strong flavour and may be used as leafy greens. Both fresh and cooked leaves are used in dishes such as stews in northern Brazil, especially in the state of Pará. They are combined with chilis and garlic to add flavor and vitamins to other foods.</p> <p>The flower bud has a grassy taste followed by a strong tingling or numbing sensation and often excessive salivation, with a cooling sensation in the throat. The buds are known as "buzz buttons", "Szechuan buttons", "sansho buttons", and "electric buttons". In India, they are used as flavoring in chewing tobacco.</p> <p>A concentrated extract of the Spilanthes plant identified as Jambu is used as a flavoring agent in many countries worldwide. EFSA and JECFA reviewed a feeding study in rats conducted by Moore et al and both authorities recognized that the no adverse effect level for spilanthol was 572 mg/kg b.w./day, yielding a safe dose of spilanthol of 1.9 mg/kg b.w./day, or 133.5 mg/70-kg male/day, 111 mg/58-kg female/day, or 38 mg/20-kg child/day.</p> <p>The use of jambu extract as a food flavor is described as having an odor of citrus, herbal, tropical or musty odor, and its taste can be pungent, cooling, tingling, numbing, or effervescent. Thus, as described,[9] the flavor use of jambu extract includes the ability induce a mouth-watering sensation in the oral cavity and the ability to promote the production of saliva. Spilanthol, the major constituent of jambu extract, is responsible for the perception of a mouth-watering flavor sensation, as well as the ability to promote salivation as a sialogogue, perhaps through its astringent action or its pungent taste in the oral cavity.</p> <p><strong>Cultivation</strong></p> <p>This plant prefers well-drained, black (high organic content) soil. If starting outdoors, the seeds should not be exposed to cold weather, so start after last frost. Seeds need direct sunlight to germinate, so should not be buried.</p> <p><strong>Medicinal uses</strong></p> <p>A decoction or infusion of the leaves and flowers is a traditional remedy for stammering, toothache, and stomatitis.</p> <p>An extract of the plant has been tested against various yeasts and bacteria and was essentially inactive. It has been shown to have a strong diuretic action in rats.</p> <p>As a bush plant used for treating toothache, the analgesic effect of the Spilanthes plant has been attributed to the presence of constituents containing an N-isobutylamide moiety, such as spilanthol, a substance that has been found to be an effective sialogogue, an agent that promotes salivation. Spilanthol is absorbed trans-dermally and through the buccal mucosa. Spilanthol may activate TRPA1, a specific transient receptor potential (TRP) ion channel in the oral cavity. In addition to capsaicin, allyl isothiocyanate, and cinnamaldehyde, spilanthol is also reported to affect the catecholamine nerve pathways present in the oral cavity that promote the production of saliva,[10] which is responsible for its ability to induce a mouth-watering sensation when used as a flavor (and associated with the tingling or pungent flavoring sensation in some individuals).</p> <p>Since 2000, there are several medicinal activities reported on Acmella oleracea that are highlighted in several journals are mentioned in the table below.</p> <p><strong>Active chemicals</strong></p> <p>The most important taste-active molecules present are fatty acid amides such as spilanthol, which is responsible for the trigeminal and saliva-inducing effects of products such as jambú oleoresin, a concentrated extract of the plant.[23] It also contains stigmasteryl-3-O-b-D-glucopyranoside and a number of triterpenes. The isolation and total synthesis of the active ingredients have been reported.</p> <p><strong>Biological pest control</strong></p> <p>Extracts were bioassayed against yellow fever mosquito (Aedes aegypti) and corn earworm moth (Helicoverpa zea) larvae. The spilanthol proved effective at killing mosquitoes, with a 24-hour LD100 of 12.5 µg/mL, and 50% mortality at 6.25 µg/mL. The mixture of spilanthol isomers produced a 66% weight reduction of corn earworm larvae at 250 µg/mL after 6 days.</p> <p><strong>Jambú oil</strong></p> <p>Spilanthol is extracted from the flowers, leaves and stem from jambu.</p> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3 align="center"><span style="color: #008000;">Sowing Instructions</span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p align="center"><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 align="center"><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">20-25°C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">1 - 8 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> <p align="center"><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <p> </p> </div> <p><span style="font-size: 10pt;"> </span></p> </body> </html>
MHS 70 (20 S)
Toothache Plant - Paracress Seeds (Acmella oleracea)

Ta roślina ma gigantyczne owoce
1000 Seeds Giant Sunflower - Mongolian Giant 9.95 - 2

1000 Seeds Giant Sunflower...

Cena 9,95 € SKU: P 389
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>1000 Seeds Giant Sunflower - Mongolian Giant</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package with 1000+- (100g) seeds.</strong></span></h2> <p>A true giant reaching up to 420cm (14ft) tall with one of the largest flowering sunflower seed heads available which can achieve up to 45cm (18in) across.   The seeds are one of the largest available for Helianthus (Sunflower) and ideal for birds over-winter.  Not suitable for exposed sites and will need support.</p> <p>Days To Germination:  14-21 days</p> <p>Optimum Soil Temp. for Germination: 68F-86F</p> <p>Planting Depth: 1/4  inch</p> <p>Spacing, Seed: 4-6 inch</p> <p>Spacing, Plant: 24-36 inches</p> <p>Plant Height: 10-14 ft</p> <p>Light:  Full Sun</p> </body> </html>
P 389
1000 Seeds Giant Sunflower - Mongolian Giant 9.95 - 2

Ta roślina ma gigantyczne owoce
Giant Sunflower - Mongolian Giant Seeds 3.85 - 1

Giant Sunflower - Mongolian...

Cena 1,85 € SKU: VE 69
,
5/ 5
<h2><strong>Giant Sunflower - Mongolian Giant Seeds</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 10 (1g), 100 (9g) seeds.</strong></span></h2> <p>A true giant reaching up to 420cm (14ft) tall with one of the largest flowering sunflower seed heads available which can achieve up to 45cm (18in) across.&nbsp;&nbsp; The seeds are one of the largest available for Helianthus (Sunflower) and ideal for birds over-winter.&nbsp; Not suitable for exposed sites and will need support.</p> <p>Days To Germination:&nbsp; 14-21 days</p> <p>Optimum Soil Temp. for Germination: 68F-86F</p> <p>Planting Depth: 1/4&nbsp; inch</p> <p>Spacing, Seed: 4-6 inch</p> <p>Spacing, Plant: 24-36 inches</p> <p>Plant Height: 10-14 ft</p> <p>Light:&nbsp; Full Sun</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 69 (1g)
Giant Sunflower - Mongolian Giant Seeds 3.85 - 1

Ta roślina ma gigantyczne owoce
Giant Sunflower Seeds - Giant Russian Mammoth 1.85 - 1

Gigantyczny słonecznik...

Cena 1,85 € SKU: VE 68
,
5/ 5
<h2><strong>Gigantyczny słonecznik Nasiona Gigantyczny Mamut Rosyjski</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Cena za opakowanie 1g (10), 9g (100) nasion.</strong></span></h2> <p>Ta popularna i łatwa w uprawie organiczna odmiana słonecznika olbrzymiego mamuta rosyjskiego (Helianthus annuus).</p> <p>Te rośliny tworzą piękne kwiaty, które dają smaczne, jadalne nasiona. Łodygi mogą rosnąć do 2,1-3,7 metra z gigantycznymi kwiatami. Toleruje gleby gorszej jakości.</p> <p>Wysiewaj nasiona po niebezpieczeństwie mrozu w miejscu, które jest w pełni nasłonecznione. Siać nasiona w odstępach 20 cm i głębokości około 2,5 cm. Cienkie sadzonki, gdy osiągną 7,5 cm wysokości, tak aby ostateczny rozstaw był co 13 cm. Kwitną latem.</p>
VE 68 (1g)
Giant Sunflower Seeds - Giant Russian Mammoth 1.85 - 1