5/ 5

<h2><strong>Semințe de muștar chinezesc (Brassica juncea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru pachetul de 180 (1g), 900 (5g) semințe.</strong></span></h2> <p style="color: #222222; font-size: 14px;" class=""><i><b>Brassica juncea</b></i>, de obicei<span>&nbsp;</span><b>muștar brun</b>,<span>&nbsp;</span><b>Muștar chinezesc</b>,<span>&nbsp;</span><b>Muștar indian</b>,<span>&nbsp;</span><b>muștar de frunze</b>,<span>&nbsp;</span><b>Muștar oriental</b><span>&nbsp;</span>și<span>&nbsp;</span><b>muștar vegetal</b>, este o specie de<span>&nbsp;</span>planta de muștar.<br><br>Mustarul brun este o planta mai mare decat mustarul alb, atingand 1 m inaltime. Frunzele acestuia sunt late si rotunjite la baza, subtiindu-se spre varf. Florile sunt mai mici, si de asemenea si pastaile fructelor (3-5 cm lungime). Pastaile sunt netede si bombate, continand pana la o duzina de seminte. Pastaile de mustar trebuiesc recoltate inainte de a exploda, adica atunci cand sunt aproape complet dezvoltate, dar nu coapte.<br><br>Utilizari culinare<br><br>Partea comestibilă : Semintele (1 - 2 mm diametru), de culoare bruna, intunecata, frunzele si tulpinile.<br><br>Mustarul brun, sub forma de seminte, poate fi folosit drept condiment ca atare. Iuteala semintelor este complet distrusa la gatit, si de aceea trebuiesc adaugate cat de tarziu posibil, in cazul in care se doreste un gust iute<br>Mustarul brun apare in unele retete africane, indiene, chinezesti si japoneze.<br><br>Frunzele se folosesc la gatit, iar indienii folosesc nu numai frunzele, ci si semintele si tulpinile, mai ales in Punjab si Gujarat. Pakistanezii folosesc condimentul similar. In India si Pakistan se gateste “Saarson da saag” (“frunze de mustar”) flosind tulpinile si frunzele plantei. Tulpinile groase sunt folosite pentru a prepara un gem de muraturi indiene (“achar”) si chinezesti (“zha cai”).<br>Frunzele si tulpinile de mustar brun sunt folosite in bucatariile chinezeasca si japoneza, in preparate stir-fry, sau murate. In sudul Chinei frunzele sunt fierte cu tamarind, ardei iuti uscati si carne gatita, ramasa de obicei de la una dintre mesele din ziua anterioara.<br><br>In India, in statele Gujarat, Orissa, Bengal, Bihar, Jharkhand, Chhatisgarh, Assam dar si in Bangladesh, localnicii folosesc la gatit uleiul de mustar, care se poate prepara atat din seminte de mustar alb si negru, cat si brun. Acest ulei are o aroma puternica si iritanta, care aduce cu cea a hreanului, un gust putin iute si cu accente de nuca. Indienii incing acest ulei inainte de a gati, uneori pana la punctul in care incepe sa fumege, ca sa-i reduca partial mirosul si gustul, ambele puternice. Aceste temperaturi ridicate pot insa distruge continutul sau de acizi grasi omega 3, facandu-l nesanatos. Din cauza folosirii sale si ca unguent pentru masaj, in Occident este adesea etichetat “pentru uz extern”.<br><br>Descrierea condimentului : Semintele uscate nu au nici un fel de parfum, dar dupa ce sunt mestecate o vreme elibereaza un gust iute-patrunzator.<br><br>Mustarul brun este mult mai iute decat cel alb, dar mai putin decat cel negru.<br>Semintele de mustar nu au nici o aroma; gustul lor este iute.<br><br>Pregatire si depozitare : Semintele intregi pot rezista extrem de mult, daca sunt depozitate corect. Pudra de mustar se pastreaza in locu racoros, la adapost de umezeala si lumina. Origine : Mustarul este originar, probabil, din zona Mediteranei.<br><sup id="cite_ref-GRIN_1-0" class="reference" style="font-size: 11.2px;"></sup></p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;">Sowing Instructions</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;">Propagation:</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;">Pretreat:</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;">Stratification:</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;">Sowing Time:</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;">Sowing Depth:</span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 - 1,5 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;">Sowing Mix:</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;">Germination temperature:</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;">Location:</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;">Germination Time:</span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-4 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;">Watering:</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;">&nbsp;</span></p> </td> <td valign="top"> <p><br><span style="color: #008000;">Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;All Rights Reserved.</span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 131 (1g)

5/ 5

<h2 class=""><strong>Semințe de Muștar negru (Brassica Nigra)</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru pachetul de 180 (1g) semințe.</strong></span></h2> <p style="color: #212121;"><strong>Mustarul negru</strong><span>&nbsp;</span>-<span>&nbsp;</span><em>Brassica nigra</em><span>&nbsp;</span>-, cunoscut popular sub denumirea de -<span>&nbsp;</span><strong>mustar de camp, mustar salbatic, hardal<span>&nbsp;</span></strong>-, este o planta medicinala de cultura din familia<span>&nbsp;</span><strong>Cruciferelor</strong>.</p> <p style="color: #212121;"><strong>Tulpina<span>&nbsp;</span></strong>este dreapta, cilindrica, bogat ramificata si paroasa la partea inferioara, atinge inaltimea de 1-1,5 metri.</p> <p style="color: #212121;"><strong>Frunzele<span>&nbsp;</span></strong>verzi sunt penat-lobate, spre baza tulpinii sunt lungi si mici spre varful plantei.</p> <p style="color: #212121;"><strong>Florile</strong><span>&nbsp;</span>sunt mici si galbene grupate in inflorescente.</p> <p style="color: #212121;"><strong>Pastaile</strong><span>&nbsp;</span>sunt netede, bombate si pline de seminte.</p> <p style="color: #212121;"><strong>Semintele</strong><span>&nbsp;</span>sunt dure, sferice, mici brun-inchis pana la negru la maturitate.</p> <p style="color: #212121;">Este o planta ierboasa, anuala, raspindita si in flora spontana mai ales in sudul tarii, pe marginea drumurilor, pe terenuri cultivate etc.</p> <h3>FACTORI CURATIVI</h3> <p style="font-size: 14px;">In scopuri medicinale se utilizeaza numai<span>&nbsp;</span><strong>fructele,- semintele</strong><span>&nbsp;</span>-, sub forma de faina, sunt de dimensiuni reduse, rotunde cu gust puternic picant, intepator si culoare de la brun-inchis pana la negru.</p> <p style="font-size: 14px;">Semintele se folosesc si in alimentatie ca si condiment, se recolteaza in iulie-august, atunci cand pastaile ajung la maturitate si sunt colorate in galben-brun inchis, iar semintele au nuanta cafenie-neagra.</p> <p style="font-size: 14px;">Semintele au in componenta substante<span>&nbsp;</span><strong>antibiotice, bactericide, aminoacizi, sinigrina</strong>,- un compus cu sulf continut si de radacina de<span>&nbsp;</span>hrean<span>&nbsp;</span>-,<span>&nbsp;</span><strong>mirozina</strong><span>&nbsp;</span>- o enzima -,<span>&nbsp;</span><strong>minerale</strong><span>&nbsp;</span>- potasiu, magneziu, calciu,<span>&nbsp;</span><strong>vitamine, acizi organici, ulei volatil</strong>.</p> <h3 style="color: #212121;">PROPRIETATI</h3> <p style="color: #212121;">Mustarul<span>&nbsp;</span>negru<span>&nbsp;</span><strong>sub</strong><span>&nbsp;</span><strong>forma de pudra</strong><span>&nbsp;</span>se foloseste<span>&nbsp;</span><strong>numai extern</strong>, este un bun decongestiv pulmonar, trateaza reumatismul si nevralgiile sub forma de comprese, cataplasme si bai, are efecte emetice, diuretice, carminative, diaforetice, stomahice.</p> <p style="color: #212121;"><strong>Faina din boabele de mustar negru</strong><span>&nbsp;</span>se obtine prin macinarea in<span>&nbsp;</span>rasnita<span>&nbsp;</span>de cafea sau boabele se pot zdrobi foarte fin in piua, se recomanda pastrarea in locuri uscate si racoroase, in recipiente de sticla bine etansate.</p> <h3 style="color: #212121;">INDICATII TERAPEUTICE</h3> <p style="color: #212121;">Mustarul&nbsp;sub forma de faina este un remediu natural, recomandat in tratarea in principal a inflamatiilor articulare, nevralgiilor, a alergiilor reumatice si a reumatismului, cefalee, guta, artrita, degeraturi -, sub forma de bai locale, bai generale sau cataplasme, este benefic si in raceli, gripa, bronsita, pneumonie, angina pectorala, tuse convulsiva.</p> <p style="color: #212121;"><strong>Cataplasme</strong><span>&nbsp;</span>cu faina de mustar negru</p> <ul style="color: #212121;"> <li>100-150 gr de faina de mustar negru se omogenizeaza cu apa calduta, se formeaza o pasta groasa, care se pune intre doua bucati de tifon, si se aplica pe zona dureroasa, este bine ca pielea sa fie unsa inainte cu ulei sau crema, compresa se aplica 15 minute, in cazul in care efectul revulsiv este prea puternic, se indeparteaza compresa.</li> </ul> <p style="color: #212121;"><strong>Baia</strong><span>&nbsp;</span>cu faina de mustar negru</p> <ul style="color: #212121;"> <li>250 gr de faina de mustar negru, la o cada de apa pentru o baie generala,- faina se pune intr-un saculet de panza, si intr-un vas cu 2-3 litri de apa calduta, care apoi se toarna in cada de apa, baia nu trebuie sa depaseasca 15 minute.</li> <li>peste o cantitate de 30-35 gr de faina de mustar negru, asezata intr-un saculet de panza, se toarna 3-4 litri de apa calduta, este bine ca si baia locala sa nu depaseasca 10-15 minute.</li> </ul> <p style="color: #212121;">Din amestecul dintre faina de mustar si apa calduta se elibereaza uleiul volatil care genereaza o cantitate mare de caldura datorita celor doua substante din componenta semintelor de mustar -<span>&nbsp;</span><strong>sinigrina si myrosina</strong><span>&nbsp;</span>-, care sunt un remediu natural benefic si in cazul mainilor si picioarelor reci, poate fi o solutie buna si pentru diferite probleme ale pielii.</p> <h3 style="color: #212121;">RECOMANDARI</h3> <p style="color: #212121;">Faina de mustar<span>&nbsp;</span><strong>nu trebuie aplicata direct pe piele</strong>, se folosesc bucati de tifon sau de panza, compresa nu trebuie lasata pana cand pielea incepe sa se inroseasca si sa se basice.</p> <p style="font-size: 14px;">Faina de<span>&nbsp;</span>mustar<span>&nbsp;</span>negru se poate folosi combinata cu<span>&nbsp;</span>faina integrala de grau<span>&nbsp;</span>sau cu<span>&nbsp;</span>faina de in, si apa calduta, sub forma de cataplasme aplicate pe maini si picioare, sau pentru combaterea tusei convulsive pentru cei care suporta mai greu efectul revulsin.</p> <p style="font-size: 14px;"><strong>Utilizarea excesiva</strong><span>&nbsp;</span>a compreselor cu faina de mustar negru,<span>&nbsp;</span><strong>poate provoca leziuni ale pielii</strong>.</p> <ul style="font-size: 14px;"></ul><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 132 (1g)

5/ 5

<h2><strong>2000 Seeds Cauliflower Romanesco</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 2000 (10g) seeds.</strong></span></h2> <div>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavour visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one that comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</div> <div>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively sow directly outside from early April.</div> <div>Transplant seedlings by at least Mid summer. They grow best at 55º to 65º F.  Do not let seedling become more that 5 weeks old because older seedlings do not mature well transplanted.</div> <div>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June  for Oct - Nov head harvest.</div> <div>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important.</div> <div> </div>

P 58

5/ 5

<h2><strong>Green Cauliflower Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Smaller and easier to handle than large cauliflower, this miniature version of the cauliflower vegetable only measures about 16 - 18 cm in diameter. Nestled in firm-textured edible green leaves, the cauliflower's curd, or head, is made up of thick tightly packed clusters of light lime green flower buds. The heads of green cauliflower are also referred to as "buttons". The flavor of this tender vegetable has notes of both cauliflower and broccoli and lacks the bitterness that can sometimes be found in large cauliflower.</p> <p><strong>Nutritional Value</strong></p> <p>Green cauliflower is high in both fiber and vitamin C. It also contains selenium, which works with Vitamin C to boost the immune system as well as a fair amount of vitamin A, folate, calcium and potassium. It also contains high levels of phytochemicals known as glucosinolates which scientists believe will help prevent the onset of certain types of cancer.</p> <p><strong>Applications</strong></p> <p>Green cauliflower is excellent in both raw and cooked preparations. It can be sauteed, roasted, fried or steamed. Roasting will enhance its flavor. Segmented raw florets can be added to pasta and grain-based salads. Its miniature size is perfect for making pickled cauliflower. Pair with cream-based dips and serve whole heads of baby Green cauliflower on crudite platters or roast and serve whole as a main vegetarian entree. The flavor of baby Green cauliflower pairs well with cumin, curry, garlic, onion, Parmigiano cheese, and pine nuts. Use within a few days of purchase for optimal freshness, texture, and flavor. To store, wrap head in a perforated plastic bag and refrigerate in the crisper drawer. Do not wash until ready to use.</p>

P 92 Z

5/ 5

<h2><span style="text-decoration:underline;"><em><strong>Orange Cauliflower Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <div>Discovered in Canada in 1970, the mutant vegetable was shipped to Cornell University, where agricultural scientists crossbred it with white varieties to create the showstopper of a vegetable that's now available at farmers' markets and some grocery stores. Like other vegetables in the Brassica family (including Brussels sprouts, broccoli, and cabbage), orange cauliflower comes into peak season during the fall months, when the cool air lends it a deep sweetness. It tastes slightly more sugary and creamier than its cousin, but it can be successfully used in any recipe that calls for cauliflower: it's great when mashed, sauteed with potatoes, used as the base for soups, or roasted and served with pearl onions. Until it becomes too common to retain its "alien" status, orange cauliflower will remain an easy way to surprise and delight your dinner guests.</div> <div> </div> <div>For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",[3] but they did not commonly appear on grand tables until the time of Louis XIV.</div> <div>Classification and identification</div> <div>Cauliflower on display in a supermarket in Melbourne, Australia</div> <div>Major groups</div> <div>There are four major groups of cauliflower.</div> <div>Italian </div> <div>Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.</div> <div>Northwest European biennial </div> <div>Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers.</div> <div>Northern European annuals </div> <div>Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes old cultivars Erfurt and Snowball.</div> <div>Asian </div> <div>A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type,[6] and includes old varieties Early Patna and Early Benaras.</div> <div>Varieties</div> <div>Orange cauliflower</div> <div>There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.</div> <div>Colours</div> <div>Purple cauliflower</div> <div>White </div> <div>White cauliflower is the most common colour of cauliflower.</div> <div>Orange </div> <div>Orange cauliflower (B. oleracea L. var. botrytis) contains 25 times the level of vitamin A of white varieties. This trait came from a natural mutantfound in a cauliflower field in Canada.[8] Cultivars include 'Cheddar' and 'Orange Bouquet'.</div> <div>Green </div> <div>Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower. It is available both with the normal curd shape and a variant spiky curd called Romanesco broccoli. Both types have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.</div> <div>Purple </div> <div>Purple color in cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine.[9] Varieties include 'Graffiti' and 'Purple Cape'. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name "purple cauliflower". It is not the same as standard cauliflower with a purple curd.</div> <div>Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.</div> <div>Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.</div> <div>Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.</div> <div>Other glucosinolates</div> <div>Carotenoids</div> <div>Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells.</div> <div>Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.</div> <div>A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.</div> <div>Cooking</div> <div>Aloo gobi, an Indian dish prepared with cauliflower and potato</div> <div>Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling.[14]When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.[16] The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.</div> <div>Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes; while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.</div> <div>Fractal dimension</div> <div>Fractal pattern of Romanesco broccoli, a variant form of cauliflower</div> <div>Cauliflower has been noticed by mathematicians for its distinct fractal dimension,[17][18] predicted to be about 2.8.</div> <div>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively sow directly outside from early April.</div> <div>Transplant seedlings outside 2-3 weeks before your last frost date. They grow best at 55º to 65º F.  Do not let seedling become more that 5 weeks old because older seedlings do not mature well transplanted.</div> <div>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June through July for September through November head harvest.</div> <div>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important.</div>

P 92 O

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Cauliflower Seeds SNOWBALL</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of about 200 seeds.</strong></span></h2> <p>Snowball Cauliflowers have a pure white smooth crisp heads weighing 2-3 lbs and are well adapted to shorter growing seasons. Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.</p> <p>Its name is from Latin caulis (cabbage) and flower,. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups.</p> <p>For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",[3] but they did not commonly appear on grand tables until the time of Louis XIV.</p> <p>Classification and identification</p> <p>Cauliflower on display in a supermarket in Melbourne, Australia</p> <p>Major groups</p> <p>There are four major groups of cauliflower.</p> <p>Italian </p> <p>Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.</p> <p>Northwest European biennial </p> <p>Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers.</p> <p>Northern European annuals </p> <p>Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes old cultivars Erfurt and Snowball.</p> <p>Asian </p> <p>A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type,[6] and includes old varieties Early Patna and Early Benaras.</p> <p>Varieties</p> <p>Orange cauliflower</p> <p>There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.</p> <p>Colours</p> <p>Purple cauliflower</p> <p>White </p> <p>White cauliflower is the most common colour of cauliflower.</p> <p>Orange </p> <p>Orange cauliflower (B. oleracea L. var. botrytis) contains 25 times the level of vitamin A of white varieties. This trait came from a natural mutantfound in a cauliflower field in Canada.[8] Cultivars include 'Cheddar' and 'Orange Bouquet'.</p> <p>Green </p> <p>Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower. It is available both with the normal curd shape and a variant spiky curd called Romanesco broccoli. Both types have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.</p> <p>Purple </p> <p>Purple color in cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine.[9] Varieties include 'Graffiti' and 'Purple Cape'. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name "purple cauliflower". It is not the same as standard cauliflower with a purple curd.</p> <p>Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.</p> <p>Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.</p> <p>Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.</p> <p>Other glucosinolates</p> <p>Carotenoids</p> <p>Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells.</p> <p>Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.</p> <p>A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.</p> <p>Cooking</p> <p>Aloo gobi, an Indian dish prepared with cauliflower and potato</p> <p>Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling.[14]When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.[16] The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.</p> <p>Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes; while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.</p> <p>Fractal dimension</p> <p>Fractal pattern of Romanesco broccoli, a variant form of cauliflower</p> <p>Cauliflower has been noticed by mathematicians for its distinct fractal dimension,[17][18] predicted to be about 2.8.</p> <p>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively sow directly outside from early April.</p> <p>Transplant seedlings outside 2-3 weeks before your last frost date. They grow best at 55º to 65º F.  Do not let seedling become more that 5 weeks old because older seedlings do not mature well transplanted.</p> <p>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June through July for September through November head harvest.</p> <p>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important.</p> </body> </html>

VE 21 (1g)

5/ 5

<h2><strong>Romanesco Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavor visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one that comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</p> <p>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively, sow directly outside from early April.</p> <p>Transplant seedlings by at least Midsummer. They grow best at 55º to 65º F.  Do not let seedling become more than 5 weeks old because older seedlings do not mature well transplanted.</p> <p>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June for Oct - Nov head harvest.</p> <p>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 13 (50 S)

5/ 5

<h2><strong>Purple Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Purple cauliflower displays vibrant violet hues on the outside florets, however, the stem and core of the vegetable retain a cream color. The entire plant (floret, stalk and leaves) is edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. It's flavor is milder, sweeter, nuttier and free of the bitterness sometimes found in White cauliflower.</p> <p><strong>Seasons/Availability</strong></p> <p>Purple cauliflower is available year-round with a peak season during the winter months. </p> <p><strong>Current Facts</strong></p> <p>Purple cauliflower is a cool-season biennial cruciferous vegetable, botanical name Brassica oleracea var. botrytis, belonging to the plant order Capparales. Purple cauliflower's color is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine. Purple cauliflower also goes by the variety names Sicilian Violet, Violet Queen and Grafitti cauliflower. </p> <p><strong>Nutritional Value</strong></p> <p>Cauliflower is rich in vitamin C with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also provides a fair amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. Cruciferous vegetables such as cauliflower are known for their high levels of cancer-fighting phytochemicals know as glucosinolates. </p> <p><strong>Applications</strong></p> <p>Purple cauliflower can be chopped in to individual florets and eaten raw, or roasted and paired with additional flavors such as garlic or balsamic vinegar. The vibrant color is a nice visual counterpoint for green hued vegetables like green beans, peas or broccoli. Blend steamed cauliflower with beans for a unique spread for toast or crackers. Use within a few days of purchase for best color and texture. </p> <p><strong>Ethnic/Cultural Info</strong></p> <p>Cauliflower was brought to England by Flemish weavers in the mid-1600s and later became the rage of the French court, where Louis XV's mistress, Comtesse du Barry had a consomme of veal, oxtails and cauliflower named for her. In the modern era, cauliflower fell into a period of obscurity, languishing upon crudite trays and within obvious soups and gratins. Its renaissance can be attributed to the discovery of colorful varieties, such as the purple Graffiti and purple Cape. </p> <p><strong>Geography/History</strong></p> <p>Purple cauliflower is a heritage variety that comes from either Italy or South Africa. Its true wild origin is not quite known, though its color is naturally occurring and is not due to scientific manipulation. </p>

VE 68 LK (20 S)

5/ 5

<h2><strong>Kohlrabi Seeds Purple Vienna</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 250 (1 g) seeds.</strong></span></h2> <p>There are only two kohlrabies that I would recommend for the small garden, the Purple Vienna and the White Vienna. Both of these were considered “breakthrough” varieties since they were so superior to the sorts that had been grown up to the time of their introduction. They were illustrated in color. Album Vilmorin, the purple variety in 1863 and the white one in 1869, which only added to their acclaim. In 1773 Benjamin Franklin sent John Bartram seeds for a coarse variety of “Cabbage Turnip,” recommending it as a fodder crop for cattle. There are several old large-rooted varieties that would serve this purpose, but the two Vienna sorts, dating from the 1840s, are small and delicate. When young, they can even be eaten raw.</p> <p>There is no difference between the two except in color. The purple one is shown here, at its peak of perfection for harvesting. The culture is the same as that for cabbage, except that kohlrabies can be planted much closer together, about 8 inches apart. I interplant them with leeks so that as the kohlrabies finish in June, the leeks grow and fill the space. Kohlrabies are best planted early, as soon as the threat of frost has passed. They mature quickly and will turn woody in hot weather. They can be planted again in mid-August for a fall harvest but should be gathered before a hard freeze. Freezing will split them.</p> <p>Kohlrabies are normally peeled before they are cooked. They can be used like turnips, except that the flavor is much more delicate. But why waste the peelings? The Pennsylvania Dutch spread them on paper and dry them. Once dry, they can be stored in airtight jars and used during the winter to make soup. Certainly! Pour boiling water over the dried peelings and let them reconstitute. Simmer until the stock is completely flavored by the kohlrabi peels (about 25 minutes), then strain and discard the peels. This makes an excellent base stock for vegetarian soups.</p>

VE 120 (1g)

5/ 5

<h2><strong>Kohlrabi Seeds 'Early White Vienna' (Brassica oleracea gongylodes)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 250 (1g) seeds.</strong></span></h2> <p>Flavor is mild, sweet, turnip-like. Round, above-ground 'bulbs' with light green, smooth skin have creamy white, tender flesh. Flavor is mild, sweet, turnip-like. Superb raw or steamed. Ready for harvest 55 days from seed sowing. GARDEN HINTS: Use bulbs when the size of an apple, before they become hard and woody. Store from fall crop in cool, frost-free place for winter use.</p> <p>Days to Maturity: 55  days</p>

VE 111 (1g)

5/ 5

<div> <div id="more_info_block" class="clear"> <div id="more_info_sheets" class="sheets align_justify"> <div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Kohlrabi Seeds "Best of All"</strong></em></span></h2> <h3><span><strong><span style="color:#ff0000;">Price for Package of 70 seeds.</span><br /></strong></span></h3> <div>This an easy to grow swede which produces medium sized swedes with yellow flesh and with an excellent, mild, sweet flavour. The fine textured roots store well and they are absolutely delicious cooked and added to mashed potatoes, casseroles etc.</div> <div>Sowing Instructions</div> <div>Site &amp; Soil</div> <div>Swedes prefer a medium soil which contains lots of nutrients although they will be happy growing in most soil types. They are unfortunately prone to club root so make sure the soil is not too acidic. Acid soils encourage club root. The ideal pH for swedes is somewhere between 7.0 and 7.4. If the soil is short of nutrients then add some well-rotted manure a month or so prior to sowing seed. If manure is not available then add a long lasting fertiliser such as bonemeal or similar. Swedes don't like being waterlogged. If your soil is not free draining then either dig in some well-rotted compost or grow them on a ridge so that the water drains away.</div> <div>When to Sow</div> <div>Sow seeds mid May to late June.</div> <div>How to Sow</div> <div>Sow seeds thinly, 1cm (½ inch) deep in drills 38cm (15 inches) apart in soil that has been raked to a fine tilth.</div> </div> </div> </div> <div id="crossselling"> </div> </div>

VE 111

5/ 5

<h2><strong>YEOLMU Korean Young Summer Radish Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 25 seeds.</strong></span></h2> <p>Yeolmu (열무) or young summer radish is a type of leafy radish cultivated in Korea. Its taproots and greens are harvested when they are still soft and tender.</p> <p>It can be harvested between 40 and 50 days after sowing and is easy to maintain. It is strong against viruses, nosocomial disease.</p> <p>These spicy and beautiful vegetables grow incredibly quickly from seed. They don’t grow very deep, so you can grow them in a relatively shallow container (4 inches deep is the minimum for most radishes). Yeolmu mul kimchi (which the main ingredient is young radish) is usually eaten in summer in Korea. Making Bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and sesame oil is one of the most popular and delicious dinners in hot summer where the stem of the young radish is used.</p>

VE 164 (25 S)