için en iyi fiyatlar Fasulye ailesi Seeds Gallery (4)

Indian Pea, Blue Sweet Pea Seeds (Lathyrus sativus) 1.85 - 1

Tohumu çim bezelye, mavi...

€1,55 SKU: VE 46 (5,5g)

Seeds Gallery Com,

5/ 5

<h2 class="">Tohumu çim bezelye, mavi tatlı bezelye (Lathyrus sativus)</h2> <h2>20 (5,5g) tohum paketi için fiyat.</h2> Lathyrus sativus olarak da bilinen, çim bezelye , mavi tatlı bezelye , chickling bezelye , chickling fiğ , Hint bezelye , beyaz bezelye ve beyaz fiğ , bir olan baklagil (aile Fabaceae yaygın insan tüketimi ve için yetiştirilen) hayvancılık konusu yayının Asya ve Doğu Afrika'da . Bu yatkındır alanlarda özellikle önemli mahsul olan kuraklık ve kıtlık ve diğer tüm ekinler başarısız olduğunda güvenilir ürün verdiği gibi bir sigorta mahsulün 'olarak düşünülür. Tohumlar , bir nörodejeneratif hastalığın neden olan bir nörotoksini içeren tohumlar uzun bir süre için bir birinci protein kaynağı olarak tüketilir. <h2>yetiştirme</h2> Lathyrus sativus ortalama sıcaklığı 10-25 ° C, ortalama yağış yılda 400-650 mm (16-26 inç) burada en büyür. Diğer baklagiller gibi, toprağın nitrojen içeriğini artırır. Ekin yaşayabilir kuraklık veya sel , ama nemli topraklarda iyi yetişir. Işık ağır kil tınlı yoluyla kumlu, ve asit, nötr ya da alkalin topraklar toprak tiplerine tolere eder. Bu gölge tahammül etmez. Tohum içinde pazarlarda insan tüketimi için satılan Florence . Bu tüketimi darbesi İtalya'da ülkenin orta kesiminde bazı alanlarda sınırlıdır ve giderek azalmaktadır. Çim bezelye (yapılmış Un İspanyolca : almorta ) için ana madde gachas manchegas veya gachas de almorta . Çanak için Accompaniments boyunca değişiklik La Mancha . Bu eski bir Manchego mutfağı genelde soğuk kış aylarında tüketilen zımba. Çanak genellikle bir kaşık ya da ekmek basit dilim kullanılarak, pişmiş edildiği tava doğrudan dışarı yenir. Bu yemek genellikle kişinin dudakları veya dilini yakmamaya dikkat ederek, ateşten çıkarmadan hemen sonra tüketilmektedir. Toksisitesi nedeniyle, insan tüketimi için 1967 yılından bu yana İspanya'da yasaktır. Hayvan yemi olarak satılabilir ama insan tüketimi için diğer unların geçerli yakınında görüntülenemiyor (BOE-2484/1967. 21 Eylül. Paragraflar 3.18.09 a ve b ve 5.36.16 b) Çim bezelye unu özellikle saf bir şekilde, Castilla-La Mancha dışında elde etmek son derece zordur. Ticari olarak temin edilebilen almorta çim bezelye zaman uzun süreler için önemli ölçüde büyük miktarlarda tüketilen halinde zehirli oldukları için unu buğday unu ile karıştırılır. Kasaba Alvaiázere Portekiz nabız içeren yemekler için birkaç gün süren bir festival ayırır. Alvaiázere kendisini başkenti çağırır Chícharo , Portekizce bu darbenin adının. Olgunlaşmamış tohumlar yeşil bezelye gibi yenebilir. L. sativus toksinleri azaltmak için ıslatma ve kapsamlı pişirme ihtiyacı var. Yaprakları ve sapı pişmiş gibi yenir chana destan ( Odia : bölgelerinde ଚଣା ଶାଗ) Odisha , Hindistan. <h3>Tohum ODAP karakteristikleri</h3> Diğer tahıl baklagiller gibi, L. sativus bir yüksek üreten bir protein tohum. Tohumlar aynı zamanda, değişken miktarlarda içeren nörotoksik bir amino asit β-N-oksalil-L-α, β-diaminopropionik asit (ODAP). ODAP hastalığın nedeni olarak kabul edilir nörolatirizm , bir nörodejeneratif neden hastalık felç alt gövdenin: bir lokal anestezinin (kalçalar) zayıflaması. Hastalık sonra oluşmaya görülmüştür kıtlık Avrupa'da (Fransa, İspanya, Almanya), Kuzey Afrika ve içinde Güney Asya ve hala yaygın olduğu Eritre , Etiyopya , ve Afganistan (dilenen) ne zaman Lathyrus tohum münhasır veya ana kaynağıdır uzun süre besin. Bitkilerde ODAP konsantrasyonu artar sorunu bileşik, stresli koşullar altında yetiştirilir. <blockquote class="templatequote"> Ekin küçük miktarlarda insanlara zararsızdır, ancak üç aylık bir süre içinde diyetinin önemli bir parçası olarak yeme çocuklarda kalıcı yetişkinlerde dizlerinin altına felç ve beyin hasarı, latirizm olarak bilinen bir hastalığa neden olabilir. ( Kew Gardens ) </blockquote> Bazı yazarlar bu toksisite abartılmış olduğunu iddia ettiler ve L. sativus normal diyetin bir parçası olarak zararsızdır. Bu baklagil, L-homoarginin bilinen tek beslenme kaynağı ve daha fazla tercih edilir arginin için nitrik oksit (NO) üretimi. L-ODAP kalsiyuma bağımlı bir aktivatörü olarak etki gösterdiği, protein kinaz C . Islah programları satırlarını üretmek için çalışmalar devam etmektedir L. sativus az ODAP üretirler. <blockquote class="templatequote"> Batı Asya'dan bazı çeşitleri nörotoksin ve yetiştiricilerin ve çiftçilerin düşük seviyede artık aynı zamanda toksik bileşiğin güvenli seviyesini elde ederken, zorlu koşullarda toleransı korumak çeşitleri geliştirmek için bu genetik çeşitliliğin keşfediyoruz var. </blockquote> Mahsul yabani akrabaları kültivarları iyileştirmek için aday olabilir genetik materyalin, belirgin kaynağıdır. ICARDA halen değerlendirmekte olan mahsul yabani akrabaları biyotik / abiyotik streslere düşük veya hiç ODAP ve dayanıklı / toleranslı olan genleri keşfetmek ve ekili çim bezelye aktarmak için. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 46 (5,5g)

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Butterfly Pea, Blue Pea...

€2,65 SKU: VE 121

Seeds Gallery Com,

5/ 5

<h2 class="">Butterfly Pea, Blue Pea Vine Seeds (Clitoria ternatea)</h2> <h2>Price for Package of 5 seeds.</h2> Clitoria ternatea, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is a plant species belonging to the Fabaceae family. The flowers of this vine have the shape of human female genitals, hence the Latin name of the genus "Clitoria", from "clitoris". (Synonyms: Clitoris principissae.) This plant is native to tropical equatorial Asia (Indonesia and Malaysia), but has been introduced to Africa, Australia and America. It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers. The fruits are 5–7 cm (2.0–2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender. It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form, therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material. <h2>Uses</h2> <h2>Food</h2> In Southeast Asia the flower is used as a natural food colouring. In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai or pulut tekan in Peranakan/Nyonya cooking) and in nyonya chang. In Kelantan, east part of Malaysia, by adding a few buds of this flower in a pot while cooking white rice will add bluish tint on the rice which is served with other side dishes and such meal is called nasi kerabu. In Thailand, a syrupy blue drink is made called nam dok anchan (น้ำดอกอัญชัน), it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple. <h2>Traditional medicine</h2> In traditional Ayurvedic medicine, it is ascribed various qualities including memory enhancing, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing, and sedative properties. In traditional Chinese medicine, due to its appearance similar to the female reproductive organ, and consistent with the Western concept of the doctrine of signatures, the plant has been ascribed properties affecting this organ.   Chemical constituents Chemical compounds isolated from C. ternatea include various triterpenoids, flavonol glycosides, anthocyanins and steroids. Peptides known as cliotides have been isolated from the heat-stable fraction of C. ternatea extract. <h2>Growing Requirements for Butterfly Peas</h2> Unfortunately, Butterfly Pea plants are only hardy in USDA zones 10-11, but because they are such fast growers they are often grown as an annual plant in colder regions. Butterfly Peas prefer to be grown in full sun but they will tolerate light shade. These are very drought tolerant plants, but they should be watered regularly for the best results. Never over water Butterfly Peas! Pinch regularly to induce bushiness. Butterfly Pea seed pods are edible and tasty. <h2>Growing Butterfly Pea Vines from Seed</h2> The seeds of the Butterfly Pea should be nicked or filed, then soaked overnight in room temperature water before planting. They can be sown directly in the garden with 3-4 inch spacing when the soil warms in the spring. Start seeds indoors 12 weeks before the warm weather arrives, maintaining a temperature within the growing medium of 70°-75° F. Germination takes 15-20 days. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h2 align="center">Sowing Instructions</h2> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> Carefully scarify seeds with a knife, or roughen with sandpaper. Then soak in warm water for 12 h. </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round  </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0,5 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 25-28°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist, but not wet! </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 3-6 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> in the growing season moderate water + let dry between watering </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.  All Rights Reserved. </td> </tr> </tbody> </table>   <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 121 (5 S)

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KAPUZINER VIOLET PEA Seeds

€2,95 SKU: VE 14

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Kleine Rheinländerin Pea...

€1,95 SKU: VE 40 (7,5g)

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SWEET PEA Seeds (Lathyrus odoratus) 1.55 - 1

Itırşahi tohumlar (Lathyrus...

€1,55 SKU: F 68

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Itırşahi tohumlar (Lathyrus odoratus L.)</h2> <h2>5 tohum paketi için fiyat.</h2> Itırşahi (Lathyrus odoratus L.), baklagiller (Fabaceae) familyasından Sicilya, güney İtalya ve Ege Adaları'na özgü bir mürdümük türüdür. "Bezelye çiçeği" veya "kokulu bezelye" ve "nazende çiçeği" veya "İstanbul nazendesi" olarak da bilinir. <h2>Habitat</h2> Ortalama bir bitki iyi havalandırılmış ve güneşli, serin bir iklim ile nemli toprak ve humus bakımından zengin toprak tercih etmektedir[2]. <h2>Morfoloji</h2> <div> <div><img alt="Itırşahi tohumlar (Lathyrus odoratus L.)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Sweet_pea_%28Lathyrus_odoratus%29_seeds.jpg/150px-Sweet_pea_%28Lathyrus_odoratus%29_seeds.jpg" width="150" height="134" style="border-width: 1px;" title="Itırşahi tohumlar (Lathyrus odoratus L.)" /> <div> <div></div> Itırşahi tohumları</div> </div> </div> Itırşahi yıllık bir bitki olup çiftler halinde ayrılan ince yeşil kökçükleri uygun dikey desteklerle 2,5 metreye kadar tırmanabilir. Temmuz ayları arasında açan güzel kokulu çiçeklerinin rengi beyazla mavimsi-mor arasında değişir. Meyve tohumları içeren yeşil baklaları Ağustos ve Ekim ayları arasında olgunlaşır[4]. <h2>Toksik etkisi</h2> Itırşahi tohumları A vitamini açısından zengin olan, ancak insanlarda bunları toksik yapan bir bitki toksini içerdiği için yenilebilir değildir[2] ve özellikle de dejeneratif eklem iltihaplarına ve kısırlığa yol açabilir. Bitkinin bazı türlerinin tüketiminden sonra Latirizm nörotoksik sendromuna neden olduğu görülmektedir[4]. <h2>Kullanımları</h2> Çiçeklerinden elde edilen uçucu yağ parfümeride kullanılmaktadır. </body> </html>

F 68

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Cowpea Seeds (Vigna unguiculata) 2.5 - 1

Börülce tohumu (Vigna...

€1,25 SKU: P 277

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Garden Pea Seed AMERICAN...

€1,15 SKU: VE 39 (7,5g)

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Variety from Great Britain

Tatlı Bezelye tohumları...

€1,45 SKU: VE 200 (6g)

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Chickpea Seeds (Cicer...

€1,85 SKU: VE 85 (6g)

Seeds Gallery Com,

5/ 5

<h2 class="">Chickpea Seeds (Cicer arietinum)</h2> <h2>Price for Package of 6g (20) seeds.</h2> The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Description The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. Etymology The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388. The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry. History Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4] By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice. Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful. In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee. Sequencing the chickpea genome Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer. Uses Human consumption Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle. In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari. Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households. Some varieties of chickpeas can be popped and eaten like popcorn. Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads. Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent. In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys. Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot. Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism. Nutrition Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety. Preliminary research has shown that chickpea consumption may lower blood cholesterol.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 85 (6g)

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Topcrop (Top Crop) Bush...

€1,35 SKU: VE 49 (7g)

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Amethyst Dwarf Bean Seeds

€1,75 SKU: VE 60 (3g)

Seeds Gallery Com,

5/ 5

<h2>Amethyst Dwarf Bean Seeds</h2> <h2>Price for Package of 10 seeds.</h2> These compact plants produce a tasty, stringless, quick maturing beans over a long picking season. An exceptionally flavorsome stringless Bean with 15 cm long and 9 mm width pods and quite the BEST purple bean today. Huge crop until the first frost. How to Grow Beans from Seed Climbing French beans tend to be smaller than runner beans and have more tender pods. The immature pods are eaten whole, semi-mature pods are shelled and the beans inside eaten, mature pods can also be shelled and the beans are eaten fresh or dried and stored like kidney beans. Climbing varieties can reach up to 2.5m in height and are best grown-up canes. Dwarf French beans produce the same type of beans and pods as climbing beans and are used in the same way, but the plants are more compact generally about 45cm tall. Dwarf beans are good for growing in containers. Runner beans have a more pronounced flavor than French beans. The plants are more prolific, some can grow up to 2.5m tall, and the beans produced are very long and flat. Dwarf runner beans produce beans like standard runner beans on very compact plants. Some varieties of dwarf runner beans are can be quite ornamental in containers. Quintessentially British, runner beans are one of the easiest of all vegetables to grow. To many people, both summer and the vegetable plot would be incomplete without them. Bean seeds are large and easy to sow. They can be started indoors or planted directly into the vegetable garden but need warm conditions to germinate. Sowing bean seeds indoors gives a faster and more reliable germination rate, particularly for runner beans. At the end of April through to early May sow a single bean seed, 4cm or 1 and a half inches deep, in a 3 inch pot filled with multi-purpose compost. Seedlings will be ready to plant out after about three weeks. Before planting out, put them in a cold frame or a cool porch for a few days so that they can acclimatise to the conditions outside. Alternatively, climbing, runner and dwarf beans can be grown from seed sown directly in the soil between the second half of May and the middle of June. Before sowing outdoors you will need to construct a support for your beans, wigwams or a double row of inward sloping 8ft canes are popular support options for runners and climbing beans. Sow beans outdoors from mid-May until July, 5cm deep, two seeds per support cane, spaced 15cm (6in) apart. After germination remove the smaller and less robust of the two young plants thinning to one plant per cane. As they grow, ensure the plants continue to twine around their canes and water well. Runner beans are particularly thirsty. Picking beans regularly and often will encourage a longer cropping period.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 60 (3g)

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Buenos Aires Red Bean Seeds

€1,95 SKU: VE 155

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