5/ 5

<h2><span style="text-decoration:underline;"><strong><em>Shallot Long French Bulbs</em></strong></span></h2> <h2><span style="color:#d0121a;"><strong>Price for package with 5 Bulbs</strong></span></h2> <p>An excellent, slightly elongated shallot, with copper-coloured skins and great tasting pink-tinged flesh. Each bulb yields 8-20 bulbs at harvest. Plant from mid January onwards. RHS Award of Garden Merit winner.</p> <p>Grown in Brittany, in the heart of France’s main shallot growing region, these superb certified varieties are of superior quality and will produce an outstanding crop for you.</p> <p><span><span>Hardiness:</span></span><span><span>-5 degrees</span></span></p> <p><span><span><span>Bulbs:</span></span><span><span>True</span></span></span></p> <p><span><span><span>Height:</span></span><span><span>31-40cm</span></span></span></p> <p><span><span><span>Spread:</span></span><span><span>11-20cm</span></span></span></p> <p><span><span><span>RHS Award of Garden Merit:</span></span><span><span>True</span></span></span></p> <p><span><span><span>Beds &amp; Borders:</span></span><span><span>True</span></span></span></p> <p><span><span><span>Prefers Full Sun:</span></span><span><span>True</span></span></span></p> <h1 class="title style-scope ytd-video-primary-info-renderer"><a href="https://youtu.be/GGEb4C2bb9s" target="_blank" rel="noreferrer noopener">Harvesting Shallots &amp; Potatoes &amp; Leeks</a></h1> <h2><strong>WIKIPEDIA:</strong></h2> <p>The <b>shallot</b> is a type of onion, specifically a botanical variety of the species <i>Allium cepa</i>.</p> <p>The shallot was formerly classified as a separate species, <i>A. ascalonicum</i>, a name now considered a synonym of the currently accepted name.</p> <p>Its close relatives include the garlic, leek, chive, and Chinese onion.</p> <h2><span class="mw-headline" id="Names">Names</span></h2> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption">Shallots are called "small onions" in South India and are used extensively in cooking there.</div> </div> </div> <p>Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city,<sup id="cite_ref-5" class="reference">[5]</sup> where people in classical Greek times believed shallots originated.<sup id="cite_ref-Field_Guide_6-0" class="reference">[6]</sup></p> <p>The name <i>shallot</i> is also used for the Persian shallot <i>(A. stipitatum)</i>, from the Zagros Mountains in Iran and Iraq. The term <i>shallot</i> is further used for the French red shallot (<i>Allium cepa</i> var. <i>aggregatum</i>, or the <i>A. cepa</i> Aggregatum Group) and the French gray shallot or griselle (<i>Allium oschaninii</i>), a species referred to as "true shallot";<sup id="cite_ref-Field_Guide_6-1" class="reference">[6]</sup> it grows wild from Central to Southwest Asia. The name <i>shallot</i> is also used for a scallion in New Orleans and among English-speaking people in Quebec while the term <i>French shallot</i> refers to the plant referred to on this page.<sup id="cite_ref-7" class="reference">[7]</sup> Anglophone Quebecers and British English speakers stress the second syllable of <i>shallot</i>.</p> <p>The term <i>eschalot</i>, derived from the French word <i>échalote</i>, can also be used to refer to the shallot.<sup id="cite_ref-8" class="reference">[8]</sup></p> <h2><span class="mw-headline" id="Description_and_cultivation">Description and cultivation</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/A._cepa_var._aggregatum_conreu.JPG/150px-A._cepa_var._aggregatum_conreu.JPG" width="150" height="113" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Shallot plant (<i>A. cepa var. aggregatum</i>) growing in Castelltallat, Spain</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/2005onion_and_shallot.PNG/150px-2005onion_and_shallot.PNG" width="150" height="66" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Onion and shallot output in 2005</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Shallot_whole_plant.jpg/220px-Shallot_whole_plant.jpg" width="220" height="60" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Whole shallot plants, consist of roots, bulbs, leaves, stalks, and flowers</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Shallot_seeds.png/150px-Shallot_seeds.png" width="150" height="113" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Shallot seeds</div> </div> </div> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Shallot_%28Sambar_Onion%29_%281%29.JPG/150px-Shallot_%28Sambar_Onion%29_%281%29.JPG" width="150" height="113" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Shallots on sale in India</div> </div> </div> <p>Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.</p> <p>Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions ("long-season areas"), the offsets are usually planted in autumn (September or October in the Northern Hemisphere).<sup id="cite_ref-9" class="reference">[9]</sup> In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).</p> <p>In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured.</p> <p>In Africa, shallots are grown in the area around Anloga in southeastern Ghana.</p> <p>Shallots suffer damage from leek moth larvae, which mine into the leaves or bulbs of the plant.</p> <p></p>

P 404

5/ 5

<h2><strong>Corn Salad Seeds D'OLANDA A SEME GROSSO</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 350 (1g) seeds.</strong></span></h2> <p>Lamb’s lettuce in the UK, valeriana in Italy, corn salad in the USA and mache in France. Larger leaves than Cambrai, soft and tender texture with same great taste and cold resistance A favourite of those from cold climates where it was the first green salad vegetable to emerge from the melting snow. A delightful salad green that will only do well if grown when cold, but has great cold resistance. Direct seed in rows early spring and autumn and thin to 10cm.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PL 9 (1g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong><em><span style="text-decoration: underline;">Aji Pipi de Mono Chili Seeds</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 5 seeds. </strong></span></h3> <p>From the jungles of Peru comes the Pinguita de Mono Pepper – an Annuum type. Also known as “Little monkey dick”. This rare variety is among the hottest of the little Aji’s known in Peru measuring 70,000 – 80,000 Scoville units. The Aji Pinguita de Mono Pepper is found in all regions of the Peruvian jungle, mainly in the central valley of Chanchamayo.</p> <p> </p> <p>The plant is amazing and gets quite big. In a pot it grows to nearly 6 feet tall and as wide and it’s chock full of pods about 2.5cm long and around 1cm wide. An awesome producer that just continues to produce all season round.</p> <p> </p> <p>Flavour wise: Sweet with a touch of sour and a slight appleish as well. It is a quite unusual but amazing flavour, that you’ll have to try  to believe it. We love the flavour as it is different.</p> <p>Heat wise: Has a decent solid burn all over, that goes for ages as well.</p> <p>The Pinguita de Mono Pepper is an easy grower, a big and bushy chilli plant, a great producer as it goes all season long, great flavour and an upper mid heat burn that you will love, we totally recommend this chilli variety.</p> </body> </html>

C 101

5/ 5

<h2><span style="text-decoration:underline;"><em><strong>Trinidad Scorpion Red and Yellow Seeds 1,5 mill. Scoville Units</strong></em></span></h2> <h3><span style="color:#ff0000;">Price for Package of 5 seeds.</span></h3> <div>Trinidad Scorpion chilli pepper is one serious chilli with more than a just sting in its tail – it’s an explosion! It is a bumpy shaped red chilli and a number of the pods develope the ‘tail’ hence the name of ‘scorpion’. Red Trindad Scorpion pods have a thin skin &amp; measure 5-7.5cm long by 3cm wide. It is a tall variety that can reach 1m but it needs a long season to fruit so needs to be sown indoors very early in the season.</div> <div> </div> <div>Tricky to grow &amp; germinate – needs very specific temps but when successful it is worth the effort &amp; wait.</div> <div>The Trinidad Scorpion is one of the Hottest Peppers in the World. Trinidad is a large Island northeast of Venezuela. The people of Trinidad love cooking with hot chiles. The Trinidad Scorpion though is not usually found in markets. In fact it is so hot many locals never use it for cooking. It's primary use is for military grade mace. It is also used in marine paint to keep barnacles from growing on the bottoms of boats. But the Trinidad Scorpion is still a favorite of chile heads around the world. Not just because it has the heat of a Bhut Jolokia. But it also has a great flavor as well. Just keep in mind you only need a small amount in whatever you cook. In my opinion it is hotter than the Bhut Jolokia. At least when I tasted it I had more pain than I felt with the Bhut Jolokia pepper.</div>

C 2