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Amerikanskt Highbush Blåbär...

1,85 € SKU: V 194

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Amerikanskt Highbush Blåbär Frö (Vaccinum Corymbosum)</h2> <h2>Pris för Paket med 50 (0,015g) frön.</h2> Amerikanskt blåbär (Vaccinium corymbosum) är en växtart inom familjen ljungväxter från Nordamerika. På engelska kallas arten Northern highbush blueberry, eller bara blueberry. Till skillnad från den lågkrypande europeiska arten av blåbär är de amerikanska blåbäret en lövfällande buske som kan bli upp till 4 meter höga och ofta växer i täta snår. De mörka glansiga bladen är ellipsformade och upp till 5 centimeter långa. Blommorna är vita och klockformade och cirka 10 millimeter långa. Bären växer i klasar och deras färg är mörkblå till svart. Bärets fruktkött är ljusgrönt till skillnad från det europeiska bärets rödvioletta fruktkött och färgar därför inte av sig. Växten föredrar fuktig, sur jord. Medan europeiska blåbär i princip inte kan odlas kommersiellt, så är praktiskt taget alla amerikanska blåbär i handeln odlade, och stora odlingar med amerikanska blåbärsbuskar finns numera även i Australien och Sydamerika. Andra arter Andra arter som odlas är Vaccinium darrowii (Southern highbush blueberry), samt de något lägre Vaccinium angustifolium (Lowbush blueberry) och Vaccinium myrtilloides (Canadian blueberry). Other common names include blue huckleberry, tall huckleberry, swamp huckleberry, high blueberry, and swamp blueberry. Vaccinium corymbosum, the northern highbush blueberry, is a North American species of blueberry which has become a food crop of significant economic importance. It is native to eastern Canada and the eastern and southern United States, from Ontario east to Nova Scotia and south as far as Florida and eastern Texas. It is also naturalized in other places: Europe, Japan, New Zealand, the Pacific Northwest of North America, etc. Vaccinium corymbosum is a deciduous shrub growing to 6–12 feet (1.8–3.7 m) tall and wide. It is often found in dense thickets. The dark glossy green leaves are elliptical and up to 5 centimetres (2.0 in) long. In autumn, the leaves turn to a brilliant red, orange, yellow, and/or purple. The flowers are long bell- or urn-shaped white to very light pink, 0.33 inches (8.4 mm) long. The fruit is a 0.25–0.5 inches (6.4–12.7 mm) diameter blue-black berry. This plant is found in wooded or open areas with moist acidic soils. The species is tetraploid and does not self-pollinate.[9] Most cultivars have a chilling requirement greater than 800 hours. History Many wild species of Vaccinium are thought to have been cultivated by Native Americans for thousands of years, with intentional crop burnings in northeastern areas being apparent from archeological evidence.[9] V. corymbosum, being one of the species likely used by these peoples, was later studied and domesticated in 1908 by Frederick Vernon Coville. Uses In natural habitats it is a food source for native and migrating birds, bears, and small mammals. The berries were collected and used in Native American cuisine in areas where Vaccinium corymbosum grew as a native plant. Cultivation Vaccinium corymbosum is the most common commercially grown blueberry in present-day North America. It is also cultivated as an ornamental plant for home and wildlife gardens and natural landscaping projects. </body> </html>

V 194

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Svarta Hallon Fröer (Rubus...

2,25 € SKU: V 144 B

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5/ 5

<h2>Svarta Hallon Fröer (Rubus occidentalis)</h2> <h2>Pris för Paket med 40 (0,1g) frön.</h2> Svarthallon är ett okänt bär i Sverige men är betydligt vanligare i USA där den odlas kommersiellt. Bären är mycket populära som smaktillsats i bärindustrin. Det är den unika smaken på bären som gör dem intressanta. Bären påminner om björnbär men har gråblå dagg och en annorlunda kryddig smak. Svarthallon är utmärkta till sylt och likörer. Ett trevligt bär för småskalig livsmedelsproduktion. Växtsättet är kraftigt och årsskotten kan bli 3-4 m långa och är rejält taggiga. Uppbindning och skötsel är som för sommarhallon. Mognar samtidigt som sommarhallon under juli månad. Garanterat härdig till ca -40 grader. Blötlägg fröna minst ett dygn. Normalsådd/Stratifieras - Normalså fröerna, om fröerna ej grott efter 2 veckor ställs sådden kallt, bäst är 3 C men kylskåpstemperatur kan duga, i 8 veckor eller tills fröerna grott, sedan ställs sådden i rumstemp och ljust. Ca 1 meter mellan plantorna rekomenderas Låt ALDRIG en sådd torka ut!!! Rubus occidentalis is a species of Rubus native to eastern North America. Its common name black raspberry is shared with the closely related western American species Rubus leucodermis. Other names occasionally used include wild black raspberry, black caps, black cap raspberry, thimbleberry, and scotch cap. Rubus occidentalis is a deciduous shrub growing to 2–3 m (7–10 feet) tall, with prickly shoots. The leaves are pinnate, with five leaflets on leaves, strong-growing stems in their first year, and three leaflets on leaves on flowering branchlets. The flowers are distinct in having long, slender sepals 6–8 mm long, more than twice as long as the petals. The round-shaped fruit is a 12–15 mm diameter aggregation of drupelets; it is edible, and has a high content of anthocyanins and ellagic acid. Black raspberries are high in anthocyanins. This has led to their being very useful as natural dyes. Preliminary studies to evaluate their benefit for cancer treatment in mammalian test systems are ongoing[7] and a small-scale clinical trial has begun on patients with Barrett's esophagus. The black raspberry is also closely related to the red raspberries Rubus idaeus and Rubus strigosus, sharing the distinctively white underside of the leaves and fruit that readily detaches from the carpel, but differing in the ripe fruit being black, and in the stems being more prickly. The black fruit makes them look like blackberries, though this is only superficial, with the taste being unique and not like either the red raspberry or the blackberry. As suggested by the common name, black raspberries usually have very dark purple-black fruits, rich in anthocyanin pigments. However, due to occasional mutations in the genes controlling anthocyanin production, yellow-fruited variants ("yellow raspberries") sometimes occur, and have been occasionally propagated, especially in home/farm gardens in the midwestern United States (e.g., Ohio). The yellow-fruited variants of the black raspberry retain that species' distinctive flavor, different from the similar-appearing pale-fruited variants of cultivated red raspberries (generally the Eurasian Rubus idaeus, but with some being the North American Rubus strigosus, and other cultivars representing hybrids between these two widespread species). Commercial growing and processing The center for black raspberry production is in the Willamette Valley in Oregon. The main cultivar, 'Munger', is grown on about 600 ha (1500 acres). Other cultivars include 'John Robertson', 'Allen', 'Jewel', 'Blackhawk', 'Macblack', 'Plum Farmer', 'Dundee', 'Hanover', and 'Huron'. The plants are summer tipped by hand, mechanically pruned in winter and then machine harvested. The yields are generally low per acre and this is why the fruits are often expensive. The species has been used in the breeding of many Rubus hybrids; those between red and black raspberries are common under the name purple raspberries; 'Brandywine', 'Royalty', and 'Estate' are examples of purple raspberry cultivars. Wild purple raspberries have also been found in various places in northeastern North America where the two parental species co-occur and occasionally hybridize naturally. The berries are typically dried or frozen, made into purées and juices, or processed as colorants. Fresh berries are also marketed in season. Two well-known liqueurs based predominantly on black raspberry fruit include France's Chambord Liqueur Royale de France and South Korea's various kinds of Bokbunja (see Korean alcoholic beverages).<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 144 B (0.1g)

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Esta planta es comestible

Mexikansk Tagetes Fröer...

2,05 € SKU: MHS 79

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5/ 5

<h2>Mexikansk Tagetes Fröer (Tagetes minuta)</h2> <h2>Pris för Paket med 10 frön.</h2> Mycket uppmärksammad biologisk bekämpningsväxt. Motverkar angrepp av nematoder (trådmask) i jorden samt de flesta skadeinsekter. Nedgrävd bladmassa motverkar svåra ogrässorter. Modern forskning visar att växtens egenskaper kan användas mot virussjukdomar. Bladen används traditionellt som krydda i soppor, kötträtter m.m. Lättodlad. Tätt, yvigt växtsätt. <h3>Odling:</h3> Förkultiveras inomhus i såjord. Håll sådden vid 20-25 grader, ljust och svalt efter groning. Utplanteras efter avhärdning när frostrisken är över. Nematocidal Marigold, Mexican Marigold, Huacatay. Annual.  105 to 120 days to maturity.  This is the tallest of marigolds I have grown, reaching as high as 10 feet, and also has the smallest flowers. The herb is an important medicinal, used in Mexico as a tea of the dried leaves and flowers for treating the common cold. It contains thiophenes which have proven antiviral effect. Probably also an important herb for treating influenza. The dried leaves are alse used as an aromatic and harmless tea, and as a culinary spice. The herb also attracts myriads of beneficial insects, although it does take 105 to 120 days to reach maturity. The roots of this plant secrete thiophenes into the soil, compounds that repel pathogenic nematodes--it is very effective and very famous for doing this. A great companion plant for most vegetables, Marigold is not a good companion plant for legumes.  Main source of essential oil of tagates, used extensively in the perfume industry.  Mexican marigold prefers regular garden soil and a full sun exposure, little water. <h2>WIKIPEDIA:</h2> Tagetes minuta has numerous local names that vary by region, most commonly found in the literature as, chinchilla, chiquilla, chilca, zuico, suico, or the Spanish term anisillo.  Other names include muster John Henry, southern marigold, stinking roger wild marigold, or black mint, is a tall upright marigold plant from the genus Tagetes, with small flowers, native to the southern half of South America. Since Spanish colonization, it has been introduced around the world, and has become naturalized in Europe, Asia, Australasia, North America, and Africa. It is used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia. It is called by the Quechua terms wakatay in Peru[7] or wakataya in Bolivia.[8] It is commonly sold in Latin grocery stores in a bottled, paste format as black mint paste. <h3>Uses</h3> The New World peoples have been using Tagetes minuta as a flavorful beverage, a medicinal tea, and a condiment since pre-contact times. The leaves when dried may be used as a seasoning. Wakatay paste is used to make the popular Peruvian potato dish called ocopa''. For some time people have used it as a flavorful herbal tea for medical benefits such as a remedy for the colds, respiratory inflammations, or stomach problems. It can be used to produce an organic dye (known as Tamidye or TAMI dye) which was developed at Moi University in Kenya under the direction of R. K. Mibey. Plants are harvested and "marigold oil" extracted for use in the perfume, tobacco, and soft drink industry. Toxicity The oils contained in the oil glands that are found throughout the above ground portions of the plant may cause irritation to the skin and in some cases are said to cause photodermatitis.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 79

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Wasabi Frön - Japansk...

7,50 € SKU: MHS 4

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5/ 5

<h2 class="">Wasabi Frön - Japansk pepparrot (Wasabia japonica)</h2> <h2>Pris för Paket med 5 frön.</h2> Visst är det en spännande utmaning att pröva på att odla sin egen wasabi. Wasabin växer naturligt utmed vattendrag i Japan. Roten används i japanska maträtter, bl a till sushi. Vad som kanske inte är lika känt är att den även används till att smaksätta glass och godis. Även wasabins blad kan ätas, alla delar av växten går faktiskt att använda! Plantering Plantan trivs bäst i fuktig jord, allra helst odlas den i eller vid rinnande vatten. Den bästa placeringen är där det är svalt och skuggigt. Med tiden blir höjden ca 50 cm. Plantan växer inte så fort, och bör växa sig kraftig under några år innan man börja skörda från den. Skötselråd För att plantorna ska trivas optimalt skuggas de ofta mot starkt solljus. Det är också viktigt att de inte torkar ut. Wasabin är en perenn växt som åtminstone klarar -10°C. I vårt klimat brukar den övervintras på en sval plats. Övrigt Den "wasabi" man äter här i Sverige är ofta färgad, vanlig pepparrot blandad med senap. Den wasabi som odlats på fält kallas i Japan 'oka'. Den finaste wasabin odlas i rinnande vatten och kallas 'sawa'. För riktiga finsmakare duger det inte att riva roten med rivjärn, enligt traditionen ska den rivas mot hajskinn! Wasabi earlier Eutrema japonicum or Wasabia japonica is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.  The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture. Uses Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem[6][7] of the plant, with the characteristic leaf scar where old leaves fell off or were collected. In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavor in 15 minutes if left uncovered. In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor. Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems. Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack. Surrogates Wasabi favours growing conditions which restricts its wide cultivation. The resulting inability to be cultivated like other crops in order to fully satisfy commercial demand, thus makes it quite expensive.  Therefore, outside Japan, it is rare to find real wasabi plants. Due to its high cost, a common substitute is a mixture of horseradish, mustard, starch and green food coloring or spinach powder. Often packages are labeled as wasabi while the ingredients do not actually include wasabi plant. Wasabi and horseradish are similar in taste and pungency due to similar isothiocyanate levels.  The primary difference between the two is color with Wasabi being naturally green. In Japan, horseradish is referred to as seiyō wasabi (西洋わさび?, "western wasabi").  In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants. Chemistry The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced by hydrolysis of natural thioglucosides (conjugates of the sugar glucose, and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.[16][17][18] The same compound is responsible for the pungency of horseradish and mustard. Allyl isothiocyanate can also be released when the wasabi plants have been damaged, because it is being used as a defense mechanism. The unique flavor of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides into glucose and methylthioalkyl isothiocyanates: 6-methylthiohexyl isothiocyanate 7-methylthioheptyl isothiocyanate 8-methylthiooctyl isothiocyanate Research has shown that such isothiocyanates inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth. Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed. Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor sprayed into his sleeping chamber.[21] The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency. Preparation Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred. Etymology The two kanji characters "山" and "葵" do not correspond to their pronunciation: as such it is an example of gikun (meaning, not sound). The two characters actually refer to the mountain Asarum, as the plant's leaves resemble those of a member of Asarum species, in addition to its ability to grow on shady hillsides. The word, in the form 和佐比, appeared in 918 in The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō). Spelled in this way, the particular kanji are used for their phonetic values only, known as ateji (sound, not meaning – opposite of gikun). <h3>Kära kunder, var god notera att du inte kan köpa Wasabi frön från Kina. Alla Kina, säljare skickar dig vanliga senapsfrön eller någon form av andra frön. Du kan nu se i våra bilder hur riktiga Wasabi frön ser ut.</h3> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 4

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Stjärnäpple Frö...

4,95 € SKU: V 184

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5/ 5

<h2>Stjärnäpple Frö (Chrysophyllum Cainito)</h2> <h3>Pris för Paket med 1 frön.</h3> Stjärnäpple, Chrysophyllum cainito. Namnet kommer från det stjärnformade fröhyllet i fruktens mitt. Det städsegröna trädet, som kan bli 15 m högt, växer i Västindien och Mellanamerika. Det läckra, lilarosa fruktköttet äts alltid färskt och det är viktigt att frukten är helt mogen, för annars smakar den illa av de sträva garvämnena, som försvinner när frukten mognar. Släktingen sapotill(plommonet) eller tuggummiträdet som det också kallas, Manilkara sapota, har samma egenskap, som mogen är den dock mycket söt, nästan fadd. Den blir bättre om man droppar lite lime på. Saften som utvinns ur barken innehåller gummi, som förr användes till att göra tuggummi av. Redan aztekerna kände till detta. Round, baseball sized fruit that when cut has a core that takes on a star shape. Pulp is soft and sweet. The star apple usually comes in two forms, either the dark purple skinned variety with red-purple pulp, or the green skinned variety with clear-white pulp. The star apple is a very popular fruit in many tropical parts of the world.   Description A medium to large sized tree from 25-80ft high. Leaves are very pretty, with a glossy green surface, and a shimmering gold velvety underside. Hardiness Star apples are tropical, and will not survive more than a couple of degrees of frost. Growing Environment Young trees are highly susceptible to any kind of frost or cold wind. Trees need balanced watering throughout the year. Propagation Either by seeds, which take 5-6 years to bear, or by grafting and budding, with trees coming to bear in 2-4 years. Uses Star apples are eaten fresh. The pulp is usually spooned out as to avoid the bitter tasting rind. The fresh fruit is also often added to salads, drinks, and other dishes. Native Range Native to tropical America, from the Caribbean through Central America. Is now grown commercially in Central and South America as well as tropical Asia and Africa. Occasionally grown commercially in parts of south Florida.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 184 (1 S)

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Flaskkurbits Fröer...

2,10 € SKU: VG 41

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5/ 5

<h2>Flaskkurbits Fröer (Lagenaria siceraria)</h2> <h2 class="">Pris för Paket med 5 frön.</h2> Slingerväxt, vars flasklika mogna frukter torkas till olika praktiska ändamål och dekorationer. Kan målas. Är ätlig. Odling: Förkultiveras inomhus. Utplanteras på varmt växtläge när frostrisken är över. Uppbindes. Blommorna konstpollineras med pensel. Låt frukterna sitta kvar så länge som möjligt på hösten innan frosten kommer. An annual climbing vine to 10m. STEM hairy and sticky. TENDRILS one-branched. LEAVES heart-shaped, to 20cmØ; stalk 12cm, 2 glands at top. FLOWERS long-stalked male and short-stalked female flowers on each plant (=monoecious), both solitary with PETALS 5, white, free, oval, to 4cm, self-compatible (=can pollinate itself). FRUIT smooth, ripens yellow-green and hard-shelled, near-round to flask-shaped, 20-80cm long. SEEDS flat teardroplike, pale. COMMON NAMES: Bottle Gourd, Calabash Groud, Calabash Vine, White-flowered Gourd; German Flaschenkürbis   TRADITIONAL NAMES: ‘Ue (RR MG AT MK MT AK); Other Polynesian - Fagu (SAM)   GLOBAL DISTRIBUTION: NATIVE Africa; EXOTIC EXOTIC Asia, America, Oceania (incl. Eastern Polynesia) COOK ISLANDS STATUS: Introduced - Polynesian, Not naturalised; S.Group - lost; N.Group - never present; Land, lowlands, gardens; on volcanic soil SIGNIFICANCE LIST: ; Nationally extirpatedMedicine, Material (Container) Scientific Taxonomy Lagenaria siceraria (Molina) SYNONYMS: Cucurbita siceraria Molina 1782; Lagenaria vulgaris; Cucurbita lagenaria Linnaeus 1753; [Lagenaria vulgaris of TC was Benincasa] TAXONOMY: PLANTAE; ANTHOPHYTA (=Angiospermae); MAGNOLIOPSIDA (=Dicotyledones); DILLENIIDAE; Violales; CUCURBITACEAE More Information SIGNIFICANCE NOTES - BIODIVERSITY: Nationally extirpated. Comment: Original varieties extirpated. Varities re-introduced in early 1990s frm Hawaii also now rare or extirpated. POSITIVE SIGNIFICANCE: Medicine, Material (Container). Comments: Fomerly used to make utensils, including water containers. GENERAL NOTE: Gourd containers were very common in Hawaii and on Easter Island, especially as water bottles, less so in New Zealand, and distinctly secondary in Cooks and French Polynesia to large coconut and bamboo containers. In Hawaii they were used to make containers for many uses, along with rattles, drums and head-masks. In most of Polynesia gourd containers were often elaborately decorated.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VG 41 (5 S)

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Sällsynta KAJARI Melon Frön

2,95 € SKU: V 136

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Ramiro Jätte söt paprika Fröer

2,05 € SKU: PP 31

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5/ 5

<h2>Ramiro Jätte söt paprika Fröer</h2> <h3>Pris för Paket med 10 frön.</h3> Ramiro sweet pointed peppers are a sweet variety of the common pepper. Higher sugar content their taste is sweeter than that of normal peppers. They have a longish pointed shape and exist in three different colours, red, yellow, green. Ideal for salads, grilled or as finger food. Also very decorative as antipasti stuffed with feta cheese for example. History Ramiro came into existence through crossings of old varieties. Probably based on the Eastern-European-Turkish-Indian type of pepper. Dutch growers rediscovered this variety three years ago and made it a success product. Fruit length: 24 – 30 cm Fruit weight: 100g Fruit width: 4,5 - 5 cm Nutrition Information Serving size: 100 grams Calories: 31 Protein: 0.99 grams Fat: 0.30 grams Carbohydrate: 6.03 grams Use Tips Stuffed Ramiro Peppers Ingredients ½ pepper drizzle of olive oil 55g/2oz sausage meat 30g/1oz Caerphilly cheese For the sauce pinch of chilli flakes dash of soy sauce 1 tbsp tomato ketchup 1 tsp sesame oil drizzle of olive oil Method Preheat the oven to 220C/425F/Gas 7. Drizzle the pepper half with olive oil, place on a baking sheet and bake in the oven for 5-6 minutes. Remove from the oven and spoon in the sausage meat and cheese. Return to the oven and cook for 10-12 minutes or until cooked through. To make the sauce, mix the chilli flakes, soy sauce, ketchup, sesame oil and olive oil together in a bowl. Transfer the stuffed pepper to a serving plate and spoon the sauce over to serve.

PP 31 Mix (10 S)

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