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

Sunt 129 produse.

Se afiseaza 121-129 din 129 produs(e)

مجموعة متنوعة من صربيا

Această plantă are fructe uriașe

"Vezanka" Chili 500 Seeds Old Serbian variety

"Vezanka" Chili 4000 Seeds...

Pret 120,00 € SKU: C 57
,
5/ 5
<div id="idTab1" class="rte"> <h2><span style="text-decoration: underline;" class=""><em><strong>"Vezanka" Chili 4000&nbsp;Seeds Old Serbian variety</strong></em></span></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 4000&nbsp;seeds.</strong></span></h2> <div><span>Vezena peppers are medium to large in size and are long, slender, and taper to a point at the non-stem end, averaging one centimeter in diameter near the stem cap and 15-30 centimeters in length. The pods have prominent, horizontal tan lines, also known as corking, and these lines create a leathery texture. The skin matures from green to red and is very thin, moist, and slightly chewy. Inside the pod, there is a hollow seed cavity housing many round, pale white to cream-colored seeds that are slippery, firm, and crunchy. Vezena peppers have a mild to medium heat, are very aromatic, and are initially sweet with a nutty finish.&nbsp;</span> <h2>CURRENT FACTS</h2> <span>Vezena peppers, botanically classified as Capsicum annuum, are a rare heirloom variety native to Eastern Europe that grows on small plants reaching just under one meter in height. Also known as the Rezha Macedonian pepper, Vezeni Piperki, Vezenka, Vezanka, and Vezhenka, the name Vezena Piperka often translates to “engraved” or “embroidered,” a descriptor used to identify the pepper’s unique corked skin. Vezena peppers vary considerably in heat and average between 1,200-5,000 units on the Scoville Heat Scale, with some peppers carrying less capsaicin having a milder taste and some peppers carrying stronger heat similar to a jalapeno. Vezena peppers are commonly used as decoration and are also dried and ground for use in spices such as paprika.&nbsp;</span><br> <h2>NUTRITIONAL VALUE</h2> <span>Vezena peppers contain vitamins C, A, K, and B6, potassium, manganese, iron, magnesium, copper, and fiber.&nbsp;</span><br> <h2>APPLICATIONS</h2> <span>Vezena peppers are best suited for both raw and cooked applications such as grilling and roasting. They can be chopped, diced, and incorporated into salsas or they can be roasted or boiled and used in marmalades and spreads. Vezena peppers are also commonly dried and hung for extended use or ground into paprika and chile salt. They can also be pickled or smoked for an added flavor. Vezena peppers pair well with savory foods, omelets, onion, garlic, sour cream, yogurt, meats such as poultry, pork, beef, and fish, creamy sauces, rice, potatoes, goulash, and boiled or steamed vegetables. They will keep up to one week when stored in a paper bag in the crisper drawer of the refrigerator. Vezena peppers have extremely thin skin and will dry out quickly if left in a dry, warm environment.&nbsp;</span><br> <h2>ETHNIC/CULTURAL INFO</h2> <span>In Serbia, Vezena peppers are often hung in large clusters around homes and are dried naturally in the autumn sun. The peppers are then left as decoration or are used for grinding into spices and powders. Vezena peppers have been grown in Serbia for hundreds of years, and the Serbian farmers search for the fruits with the most corking striations and collect the seeds as these peppers are considered the most valuable to grow.&nbsp;</span><br> <h2>GEOGRAPHY/HISTORY</h2> <span>Vezena peppers are native to Eastern Europe, specifically to Serbia. The exact origins are unknown, but these peppers are believed to have been cultivated for hundreds of years and are also found in Albania, Yugoslavia, and other select areas in the Balkan region.</span></div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 57
"Vezanka" Chili 500 Seeds Old Serbian variety

Această plantă are fructe uriașe

Chayote Seeds (Sechium edule)

Chayote Seeds (Sechium edule)

Pret 5,00 € SKU: P
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong><em><span style="text-decoration: underline;">Chayote Seeds (Sechium edule)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h3> <p>Chayote (Sechium edule), also known as christophene or christophine, cho-cho, mirliton or merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), pimpinela (Madeira), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia), Squash, Ishkus or Chowchow (India), బెంగళూరు వంకాయ ( తెలుగు - Telugu), Pataste (Honduras),Tayota (Dominican Republic), Sayote (Philippines)[5] is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.</p> <p>Chayote is originally native to Mexico where it grows abundantly and has little commercial value. It has been introduced as a crop all over Latin America, and worldwide. The main growing regions are Brazil, Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States.</p> <p>The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced /t͡ʃaˈjoʔt͡ɬi/). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.</p> <p>The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor[clarification needed]. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.</p> <p>Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia. Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit, and it should only be planted if there is plenty of room in the garden. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow. However, in Australia and New Zealand, it is an easily grown yard or garden plant, set on a chicken wire support or strung against a fence.</p> <p><strong>Description</strong></p> <p>In the most common variety, the fruit is roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear, and it has a thin, green skin fused with the green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits. The flesh has a fairly bland taste, and a texture is described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavor[citation needed] and may be eaten as part of the fruit.</p> <p>The chayote vine can be grown on the ground, but as a climbing plant, it will grow into anything, and can easily rise as high as 12 meters when support is provided. It has heart-shaped leaves, 10–25 cm wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers. The plant’s fruit is light green and elongated with deep ridges lengthwise.</p> <p><strong>Taxonomy</strong></p> <p>The plant was first recorded by modern botanists in P. Browne's 1756 work, the Civil and Natural History of Jamaica. In 1763, it was classified by Jacquin as Sicyos edulis and by Adanson as Chocho edulis.  Swartz included it in 1800 in its current genus Sechium.</p> <p><strong>Culinary and medicinal uses</strong></p> <p>The fruit does not need to be peeled to be cooked or fried in slices. Most people regard it as having a very mild flavor by itself (though some find it unpalatable). It is commonly served with seasonings (e.g. salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C.[8] Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are more tender.</p> <p>The tuberous part of the root is starchy and eaten like a yam (can be fried). It can be used as pig or cattle fodder, as well.</p> <p> </p> <p>The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.</p> <p> </p> <p>In Louisiana Creole and Cajun cuisine, the fruit, known as mirliton (pronounced IPA: [ˈmɜːlɪtɒn]) also spelled mirletons or merletons (plural—the r is often silent, e.g. Cajun me-lay-taw or urban Creole miʁl-uh-tɔ̃ns) is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.</p> <p> </p> <p>Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes.</p> <p> </p> <p>In the Philippines, the plant is known as "Sayote" and is grown mostly on Mountainous part of the country such as Benguet and parts of Cordillera Administrative Region. Chayote is used in many kinds of dishes such as soup, stir-fried vegetables and chop suey.</p> <p> </p> <p>In Indonesia, chayotes are called labu siam and widely planted for their shoots and fruit. It's generally used in Sundanese food as "lalap" and one of ingredients for Sundanese cuisine called "sayur asem".</p> <p> </p> <p>In Taiwan, chayotes are widely planted for their shoots, known as lóng xü cài (龍鬚菜, literally "dragon-whisker vegetable"). Along with the young leaves, the shoot is a commonly consumed vegetable in the region.</p> <p> </p> <p>In Thai cuisine, the plant is known as sayongte (Thai: ซายองเต้) or fak maeo (Thai: ฟักแม้ว, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups.</p> <p> </p> <p>In Brazil and other Latin American countries, it is breaded and fried, or used cooked in salads, soups and soufflés.</p> <p> </p> <p>In Darjeeling, India and Nepal, the plant and fruit is called ishkus (इस्कुस in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different varieties of curries.</p> <p> </p> <p>Chayote is also popular in South Indian cuisine. It is popularly referred to as "Bangalore brinjal (Bengaluru vankayya)", called in Kannada as "seeme badanekai" - brinjal/eggplant/aubergine of the plateau. It is used in vegetable stews like "sambar" and "palya".</p> <p> </p> <p>In Tamil Nadu in South India, it is known as "chow chow" and widely used in everyday cooking for "sambar" or "kootu". In Andhra Pradesh, it is called Bengaluru vankayya and sold in vegetable markets in the name of "chow chow".</p> <p> </p> <p>In Réunion, the French overseas territory in the Indian Ocean near Mauritius, chou chou, as it is known, is served in many dishes especially in the highlands. A popular starter of Chou chou au Gratin (baked with a cheese sauce), as a side with a meal and even as a desert.</p> <p> </p> <p><strong>Folklore</strong></p> <p>"Apple pie"</p> <p>In Australia, where it is called choko, a persistent urban legend is that McDonald's apple pies were made of chokos, not apples.[ This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chokos. A possible explanation for the rumour is that there are a number of recipes in Australia that advise chokos can be used in part replacement of canned apples to make the fruit go farther in making apple pies. This likely arose because of the economies of "mock" food substitutes during the Depression Era, shortages of canned fruit in the years following World War II, and the fact apples do not grow in many tropical and subtropical parts of Australia, making them scarce. Chokos, on the other hand, grow extensively in Australia, with many suburban backyards featuring choko vines growing along their fence lines.</p> <p> </p> <p>Another possible reason for the rumour of McDonald's apple pies containing chokos was that it was thought that apples would degenerate and become soggy and inedible in a McDonald's pie, whereas chokos are well known to retain their firmness and consistency after cooking, freezing, and reheating. It was thought that the "chunks" of apple in the pie were in fact chunks of choko, and the sauce and filling were simply a spiced, apple-flavoured concoction.</p> <p> </p> <p><strong>Mummies</strong></p> <p>Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town of San Bernardo who extensively consumed it. The very well preserved skin and flesh can be seen in the mummies today.</p>
P
Chayote Seeds (Sechium edule)
Semințe de castravete...

Semințe de castravete...

Pret 2,55 € SKU: PK 1
,
5/ 5
<h2 class=""><strong>Semințe de castravete armean șarpe</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru un pachet de 10 semințe.</strong></span></h2> Introdus din Armenia în Italia în anii 1400, acest castravete atrăgător rămâne dulce chiar și atunci când fructul este mare.<br><br>Cu o piele subțire și densă, acești castraveți au puține semințe și o aromă plăcut blândă. De fapt, pepenele galben cu gust de castravete este nebun și ușor de digerat. La fel ca castravetele englezesc, nu trebuie să fie decojit sau însămânțat.<br>Crește la fel de bine pe sol sau pe spalier. Fructul crește aproximativ 72-90 cm (30-36 ")<br><br>Jajik este un fel de mâncare tradițional armean care folosește de obicei castraveți armeni și se transmite din generație în generație. Această garnitură este făcută cu castraveți, iaurt și usturoi sau menta și este adesea consumată vara pentru a combate temperaturile fierbinți de afară. Se servește de obicei cu chipsuri de pita sau pâine plat și, de asemenea, se împerechează bine cu pui și orez.<br><br>Note de creștere:<br><br>Adaptabil la cele mai bune soluri de grădină care sunt bine drenate într-o poziție însorită; asigură hrană și apă adecvate.<br><br>Tropicale: primăvară și toamnă<br>Temperat: primăvară și vară.<br>Climă răcoroasă: sfârșitul primăverii și vara<br><br>Spațiu pentru plante: 30cm<br>Spațiu rând: 100 cm<br>Maturitate: 6-8 săptămâni <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PK 1 (10 S)
Semințe de castravete armean șarpe

Această plantă are fructe uriașe
Semințe de pepene uriaș

Semințe de pepene uriaș

Pret 6,00 € SKU: VE 117 G
,
5/ 5
<h2><strong>Semințe de pepene uriaș</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Preț pentru pachetul de 40+ (2g) semințe.</strong></span></h2> O varietate foarte productivă care produce pepeni mari cu greutatea de până la 150 kg. Fructul are o carne foarte dulce, de culoare roșu strălucitor. Rezistență bună la boli.<br><br>Semințele noastre selectate și testate produc pepeni verzi alungiți cu dungi de culoare verde deschis, cu un gust delicios și foarte dulce și cu o dimensiune scăpătoare, chiar din Cartea Recordurilor Guinness. Greutatea, dacă este crescută cu atenție, poate depăși 130 de kilograme.<br><br>Pepenii uriași au nevoie de sol cald, umed, bine drenat. Trebuie amintit să așezați plantele la cel puțin doi metri una de cealaltă în virtutea dimensiunii pe care o poate atinge pepenele uriaș.<br><br>Alegeți un loc întotdeauna însorit în grădină, pentru cele mai bune rezultate.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 117 G (2g)
Semințe de pepene uriaș
Seminte uriase de ridichi...

Seminte uriase de ridichi...

Pret 2,45 € SKU: VE 28 (1g)
,
5/ 5
<h2><strong>Seminte uriase de ridichi alba Ice Candle</strong></h2> <h2><span style="color: #fe0000;"><strong>Preț pentru pachet de 100 semințe (1 g).</strong></span></h2> Radish ICE CANDLE este un soi timpuriu lung (45 cm), cu rădăcini albe, gustoase și suculente, care ating o greutate de 670 de grame. Acest soi este situat pentru producția în aer liber sau în seră. Utilizați proaspăt cu bere, pâine, brânză sau în salate. O cultură foarte frumoasă între culturile principale sau de semănat între plante de salată sau morcov.<br><br>Ridichile sunt poate cea mai ușoară și mai rapidă legumă care există. Ridichile cresc cel mai bine pe vremea rece de primăvară și începutul verii sau toamna și iarna (zonele subtropicale).<br><br>Când ridichile sunt cultivate la foc mare cu puțină apă, acestea vor deveni picante și dure.<br><br>Ridichile preferă solul rece și umed. Nu lăsați solul să se usuce în timpul sezonului de vegetație.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 28 (1g)
Seminte uriase de ridichi alba Ice Candle

المنتج الأكثر مبيعا

مجموعة متنوعة من اليونان

مجموعة متنوعة من اليونان

هذا النبات مقاوم لفصل الشتاء والصقيع. شاهد المزيد في الوصف.

Această plantă are fructe uriașe
Semințe de Kalamata măslin...

Semințe de Kalamata măslin...

Pret 1,95 € SKU: V 116
,
5/ 5
<h2 class=""><strong>Semințe de Kalamata măslin - soi Grecia (Olea europaea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru pachetul de 5 sau 10 semințe.</strong></span></h2> <p class=""><strong>De ce spunem că această măslină este rezistentă la iarnă?</strong><br><strong>Această măslină, pe care noi înșine o avem și o cultivăm într-un ghiveci mare, supraviețuiește în aer liber (în curte) de patru ani, fără probleme cu iarna și la temperaturi de -15 grade Celsius.</strong><br><br><strong>Credem că ar supraviețui chiar și la temperaturi de până la - 25 grade Celsius și poate mai mult ...</strong><br><br>The olive tree is a member of the Oleaceae family and a plant that is native to coastal areas in the Mediterranean. Olive trees are beautiful additions to any yard or indoor environment and can be grown relatively easily from their seed state.</p> <p>Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru,Australia, and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters .</p> <p>&nbsp;&nbsp;<strong>Plant name - Olea europaea&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;</strong></p> <p><strong>&nbsp; Common name - Olive - Kalamata variety</strong></p> <p><strong>&nbsp; Plant type - Evergreen</strong></p> <p><strong>&nbsp; Vegetation type - Perennial</strong></p> <p><strong>&nbsp; Growth rate - Slow</strong></p> <p><strong>&nbsp; Leaf / Flower color - Green / White</strong></p> <p><strong>&nbsp; Other names - Olive</strong></p> <p>&nbsp;</p> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span>Sowing Instructions</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Propagation:</span></p> </td> <td valign="top"> <p><span>Seeds / Cuttings</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Pretreat:</span></p> </td> <td valign="top"> <p><span>Break seed coat gently, without hurting the seed inside.</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Stratification:</span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Time:</span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Depth:</span></p> </td> <td valign="top"> <p><span>Light germinator! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Mix:</span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Germination temperature:</span></p> </td> <td valign="top"> <p><span>&nbsp;about 20-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Location:</span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Germination Time:</span></p> </td> <td valign="top"> <p><span>&nbsp;2-4-8 Weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Watering:</span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">&nbsp;</span></p> </td> <td valign="top"> <p><br><span>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</span></p> </td> </tr> </tbody> </table> <br><br> <h2 class=""><strong><a href="https://www.youtube.com/watch?v=TKvfA8a3Ag0" title="How to sow Olive Seeds" target="_blank" rel="noopener">How to sow Olive Seeds&nbsp;</a></strong></h2> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 116 (5 S)
Semințe de Kalamata măslin - soi Grecia (Olea europaea)
Semințe de spanac libanez...

Semințe de spanac libanez...

Pret 2,15 € SKU: VE 180
,
5/ 5
<h2><strong>Semințe de spanac libanez Giant of Bertoua (Corchorus olitorius)</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru un pachet de 10 semințe.</strong></span></h2> <p>Mloukhiyeh sau spanacul libanez este un membru al familiei nalbe (Malvaceae). Corchorus olitorius este folosit în bucătăria tradițională din Liban și Egipt și practic nu este cultivat în afara acestor țări.</p> <p>Este o plantă perenă cu creștere rapidă și înaltă, de la bianual la scurtă durată, cu frunze de culoare verde închis, care sunt foarte gustoase, cu o aromă de obicei blândă. Frunzele sunt folosite gătite în supe și alte câteva feluri de mâncare naționale.</p> <p>130 (200) cm, Mloukhiyeh, Mouloukhieh sau Mulukhiye este o legumă necunoscută în lumea occidentală. Frunzele de culoare verde închis de pe tulpini înalte au o textură și un gust asemănător spanacului.</p> <p>De îndată ce plantele sunt suficient de puternice, frunzele pot fi culese până în toamnă. Pentru orice sol bogat, bine drenat, în plin soare. Cel mai bine cultivat anual. Semănați sub sticlă caldă primăvara la cel puțin aproximativ 25°C și transplantați răsaduri în grădina deschisă la sfârșitul primăverii.</p>
VE 180 (10 S)
Semințe de spanac libanez Giant of Bertoua (Corchorus olitorius)
Seminte de cactus...

Seminte de cactus...

Pret 2,15 € SKU: CT 21
,
5/ 5
<h2><strong>Seminte de cactus Pachycereus hollianus 'Blanco'</strong></h2> <h2><span style="color: #fc0000;"><strong>Pret pentru un pachet de 5 seminte.</strong></span></h2> <p>Cactus înalt, mic, columnar, care va atinge aproximativ 6 m înălțime. Este tipic pentru statele mexicane Oaxaca si Puebla, unde creste in paduri uscate de foioase si arbusti uscati, la altitudini cuprinse intre 1500 si 1800 m.</p> <p>Ramurile sale verzi sunt înarmați feroce cu spini care sunt inițial roșii, dar devin gri sau negri odată cu vârsta. Florile sale mari albe se deschid în timpul zilei, urmate de fructe comestibile de culoare violet închis, cu pulpă albă.</p> <p>Pachicereus hollianus va prospera în climatele calde și uscate și poate tolera înghețurile ușoare atunci când se stabilește.</p>
CT 21 (5 S)
Seminte de cactus Pachycereus hollianus 'Blanco'

Native Korean Radish YEOL MOO Seeds

Native Korean Radish YEOL...

Pret 2,45 € SKU: VE 206
,
5/ 5
<h2><strong>Native Korean Radish YEOL MOO Seeds</strong></h2> <h2><span style="color: #fb0101;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p><span>Korean radish are larger than most common radishes. They have a crisp, firm flesh that offers a relatively mild radish flavor and spice. Its thick, smooth skin is creamy white and capped with pale green shoulders. Though commonly sold with the greens removed both the root and the greens of this radish are edible. Its flesh is white with a texture and taste similar to that of the daikon radish. Unlike the carrot shaped daikon however, the Korean radish is rounded and plump with an oblong shape.</span></p> <p><strong><span>Seasons/Availability</span></strong></p> <p><span>Korean radishes are available year-round with fall and winter harvests offering the most flavorful radishes.</span></p> <p><strong><span>Current Facts</span></strong></p> <p><span>The Korean radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Related to the daikon radish, the Korean radish is also known as Lo Bok, Mu and Moo. A hybrid variety known as tae baek was developed for a late summer to early winter growing season as the plants aren't normally productive in warm weather conditions.</span></p> <p><strong><span>Nutritional Value</span></strong></p> <p><span>The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.</span></p> <p><strong><span>Applications</span></strong></p> <p><span>The Korean radish is most commonly used as an ingredient in kimchee. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or bahn mi sandwiches. To store, wrap tightly in plastic and refrigerate. Best used within two weeks.</span></p> <p><strong><span>Ethnic/Cultural Info</span></strong></p> <p><span>In Korea, this radish is favored as a major ingredient in hot Korean kimchee. This variety is also commonly used for pickling in the Far East.</span></p> <p><strong><span>Geography/History</span></strong></p> <p><span>Most popular in Korean and Japanese cuisine, Korean radishes are grown year round throughout Asia. The Korean radish thrives in cool climates and is typically ready to harvest in fifty to seventy days.</span></p> <p><strong><span>Featured Restaurants</span></strong></p> <p><span>Restaurants currently purchasing this product as an ingredient for their menu.</span></p> <p><span>The Bellows       San Marcos CA                 619-395-6325</span></p> <p><span>Happy Pantry    Carlsbad CA       858-449-4666</span></p> <p><span>Izakaya Pacific Beach     San Diego CA     858-274-2742</span></p> <p><span>Saiko Sushi-North Park San Diego CA     619-886-6656</span></p> <p><span>Gold Mine Natural Food Company         Poway CA           858-537-9830</span></p> <p><span>Knotty Barrel     San Diego CA     619-269-7156</span></p> <p><span>Sushi Tadokoro                San Diego CA     619-347-2792</span></p> <p><span>Davanti Enoteca India St.             San Diego CA     619-237-9606</span></p> <p><span>Harney Sushi Old Town                San Diego CA     619-295-3272</span></p> <p><span>Stella Public House         San Diego CA     512-799-6462</span></p> <p><span>Gyu-Kaku San Diego      San Diego CA     858-693-3790</span></p> <p><span>Fish Pit San Diego CA     619-546-9369</span></p> <p><span>Belmont Park Cannonball            San Diego CA     858-228-9283</span></p> <p><span>Fishbone Kitchen            San Diego CA     619-643-2261</span></p> <p><strong><span>Recipe Ideas</span></strong></p> <p><strong><span>Recipes that include Korean Radish. One  is easiest, three is harder.</span></strong></p> <p><span>Korean Bapsang                              Korean Radish Soup (Muguk)</span></p> <p><span>Beyond Kimchee                             Radish Pancake</span></p> <p><span>Maangchi                           Cooked Radish Side Dish</span></p> <p><span>Eating and Living                             Korean Radish Soup (Mu Guk/Moo Guk)</span></p> <p><span>No Recipes                        Radish Kimchi</span></p> <p><span>The Kitchn                          Vegetarian Dduk Gook (Korean Rice Cake Soup)</span></p> <p><span>Umami Holiday                Korean Pickled Radishes and Jalapenos</span></p> <p><span>Korean Bapsang                              Musaengchae (Spicy Korean Radish Salad)</span></p> <p><span> </span></p>
VE 206 (20 S)
Native Korean Radish YEOL MOO Seeds