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43 adet ürün var.

Toplam 43 üründen 13-24 arası gösteriliyor
Carrot Seeds Autumn King

Dev havuç tohumları...

Fiyat €2,25 SKU: VE 27 AK
,
5/ 5
<h2><strong>Dev havuç tohumları Sonbahar Kral (Autumn King)</strong></h2> <h2><span style="color:#ff0000;"><strong>130 (0,2 g) tohum paketi için fiyat.</strong></span></h2> <p>Eşsiz bir iç renge sahip büyük, uzun konik kökler üreten, görkemli ve güvenilir bir orta-geç gevrek havuç. Mükemmel lezzet ve depolama özellikleri, bunu tamamen olgunlaşmaya bırakılırsa büyük boyutlara ulaşan en popüler ve yaygın olarak yetiştirilen maincrop çeşitlerinden biri haline getirir. Son zamanlarda gübrelenmemiş hafif, zengin topraklarda açık bir konumda özellikle iyi yetişir. Çimlenmeden 68 gün sonra hasat.</p> <p>Toprağın toplanmasını önlemek için toprak kuru tarafta olduğunda havuç yatağını derinlemesine kazın veya kazın.</p> <p>Sert don tehlikesi geçer geçmez sıralar arasında 1 cm (1/2 inç) derinliğinde, 30-40 cm (12-16 inç) sıralarda ince bir şekilde ekin. 2 cm başına yaklaşık 4 tohum almaya çalışın (1 inç).</p>
VE 27 AK (130 S)
Carrot Seeds Autumn King
Carrot Seeds Atomic Red

Carrot Seeds Atomic Red

Fiyat €1,50 SKU: VE 20 R
,
5/ 5
<h2><strong>Carrot Seeds Atomic Red</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 25 seeds.</strong></span></h2> <p>The Atomic Red carrot lives up to its name — its 11” long tapered roots are a beautiful scarlet color that gets brighter when cooked. This variety gets its hue from healthful Lypocene, a precursor to beta carotene credited for helping prevent several types of cancer. Grow carrots in cool weather. Draw out the Atomic Red’s remarkable color and flavor by steaming, roasting or baking these crispy roots. They’re very tasty in soups or stews.</p> <h3><strong>Sowing Instructions</strong></h3> <h3><strong>Site &amp; Soil</strong></h3> <p>Get the soil conditions correct and carrots are one of the easiest vegetables to grow in the cooler climates. Incorrect soil conditions lead to mis-shapen carrots - these may well cause a chuckle when dug up, but they are not so well appreciated at cooking time! Carrots prefer a light soil which has been improved with lots of well-rotted organic material fully dug into the soil. Carrots grown on heavy soil, or where organic material is not well-rotted, will become misshapen and grow 'forked. Stones in the soil will have the same bad effect. Prepare the bed two weeks or so before planting, forking in a handful of bonemeal for each square meter (yard). Ensure that the soil is dug to a spade's depth and is of a crumbly texture.</p> <h3><strong>When to Sow</strong></h3> <p>Sow seeds from early spring to autumn</p> <h3><strong>How to Sow</strong></h3> <div>Using a trowel, dig out narrow drills 2cm (3/4inch) deep and 12cm (8inches) apart. Carrot seed is fine - the easiest way to sow is to empty some seed from the packet into the palm of your left hand and and take small pinches of seed with your right hand fingers, dropping a couple of seeds every 2.5cm (1 inch) along the narrow drills. Sow the seed thinly to avoid too much thinning out later. Cover the seeds with fine soil very gently firming it down. Water with a fine spray if the conditions are dry. The seedlings should start to appear 15 to 20 days later.</div>
VE 20 R (25 S)
Carrot Seeds Atomic Red
Carrot seeds, long blunt, xylem free (heart) 2.35 - 1

Carrot seeds, long blunt,...

Fiyat €1,85 SKU: MHS 159
,
5/ 5
<h2 class=""><strong>Carrot seeds, long blunt, xylem free (heart)</strong></h2> <h2><span style="color: #ff0000;"><strong>The price is for a pack of 800-1200 Seeds (1g).</strong></span></h2> <p>Late variety. Orange-red root, 22-24 cm long. Without Xylem ("woody heart") which is actually, and makes it great for preparing all kinds of dishes because it is not <span>woody</span>. Great taste, very sweet variety that is suitable for sowing both outdoors and greenhouses ...</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 159 (1g)
Carrot seeds, long blunt, xylem free (heart) 2.35 - 1
Herb Dill Bouquet Seeds 1.6 - 4

Dere otu tohumları (Anethum...

Fiyat €1,60 SKU: MHS 121
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Dere otu tohumları (Anethum Graveolens)</strong></h2> <h2><span style="color: #ff0000;"><strong>900+ tohum paketi için fiyat (2g).</strong></span></h2> <p><b>Dere otu</b><span> (</span><i>Anethum graveolens</i><span>), </span>maydanozgiller<span> (Apiaceae) familyasından anavatanı </span>Asya<span> olan tek yıllık bir </span>bitki<span> </span>türüdür<span>. Anavatanı Avrupa'nın güneyi ve Asya'nın batısıdır. Türkiye'de de yabani olarak bulunduğu gibi, kültür bitkisi olarak bahçelerde de yetiştirilir.</span></p> <h2><span class="mw-headline">Morfolojik özellikleri</span></h2> <p>Kökleri<span> </span>iğ şeklinde ve beyazımsıdır. 120 cm'ye kadar yükselebilen sap, yuvarlak beyaz ve yeşil uzunlamasına çizgilidir. Esas<span> </span>yapraklar<span> </span>genellikle 3-4 parçalıdır. Alt yapraklar saplı, üst yapraklar sapsızdır. Yaprak kısmı beyaz kenarlı, kısa ve ucunda iki kulakçık oluşturur.<span> </span>Kültürü<span> </span>yapılan dereotunun çiçek salkımı oldukça büyüktür. Ortalama çapı 20 cm'dir. Görünüşü her yana dağılmış ışınımsıdır.<span> </span>Çiçekler<span> </span>küçük hermafrodittir.<span> </span>Çanak yapraklar<span> </span>dumura uğramıştır. Taç yapraklar kirli sarı renktedir.</p> <p>Meyve<span> </span>yumurta şeklinden dar veya geniş<span> </span>eliptik<span> </span>şekle kadar değişir. Üst taraftan hafif basık, 3–5 mm uzunlukta, 1,5-3,5 mm genişlikte sarı kahverenginden kırmızı kahverengine kadar farklılık gösterir. Kenarları geniş ince düz ve sarımsı kanatla çevrilmiştir. Ticarette genellikle meyveler ayrılmış olarak bulunurlar. Ayrılmış olan meye sırt taraftan kuvvetlice basıktır. Beş esas damardan üçü sırt tarafındadır. Meyve büyüklükleri çok değişiktir. Küçük formlarda uzunluk 2,90-3,28 mm, genişlik 1,68-1,96 mm; büyük formlarda ise uzunluk 3,64-4,08 mm, genişlik 2,52-2,56 mm kadardır.</p> <h2><span id="Kullan.C4.B1m.C4.B1"></span><span class="mw-headline">Kullanımı</span></h2> <p>Dere otu bitkisinin<span> </span>yapraklarının<span> </span>ya da<span> </span>tohumlarının<span> </span>kurutulmasıyla<span> </span>baharatı<span> </span>elde edilir. Genellikle<span> </span>balık<span> </span>ve deniz ürünlerinden yapılan yemeklerde kullanılır. Ayrıca zeytinyağlı yemeklere de hoş bir tat ve koku verir.</p> </body> </html>
MHS 121 (2g)
Herb Dill Bouquet Seeds 1.6 - 4
15.000 Seeds Celery ''Utah'' 9.95 - 2

15.000 Seeds Celery ''Utah''

Fiyat €9,95 SKU: VE 180 (10g)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>15.000 Seeds Celery ''Utah'' (apium graveolens)</strong></span></h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 15.000 seeds (10g)</span></strong></span></h2> <div>Crunchy, tender and string-less, this vigorous and popular green variety has thick, well-rounded 11” stalks and tightly folded hearts.  A late maturing variety, ideal for autumn use.</div> <div>Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum), depending on whether the petioles (stalks) or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.</div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></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;"><strong>Pretreat:</strong></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;"><strong>Stratification:</strong></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;"><strong>Sowing Time:</strong></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;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></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;"><strong>Germination temperature:</strong></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;"><strong>Location:</strong></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;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">12°C: 32 Days</span><br /><span style="color: #008000;">20°C: 15 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></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;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> </body> </html>
VE 180 (10g)
15.000 Seeds Celery ''Utah'' 9.95 - 2
Utah Kereviz Tohumları...

Utah Kereviz Tohumları...

Fiyat €1,55 SKU: MHS 135
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Utah Kereviz Tohumları (apium graveolens)</strong></h2> <h2><span style="color: #ff0000;"><strong>1500 (1g) veya 3000 (2g) tohum paketinin fiyatı.</strong></span></h2> <p>Gevrek, yumuşak ve ipsiz, bu güçlü ve popüler yeşil çeşitlilik kalın, yuvarlak 11 ”saplara ve sıkıca katlanmış kalplere sahiptir. Geç olgunlaşan bir çeşittir, sonbahar kullanımı için idealdir.</p> <p>Apium graveolens, Apiaceae familyasındaki yaygın olarak kereviz (var. Dulce) veya kereviz (var. Rapaceum) olarak bilinen bir bitki türüdür, yaprak saplarının (sapların) veya köklerin yenip yenmediğine bağlı olarak: kereviz öncekine ve kereviz ikincisine karşılık gelir . Apium graveolens 1 m boyunda büyür. Yapraklar 3-6 cm uzunluğunda ve 2-4 cm genişliğinde eşkenar dörtgen broşürler ile bipinnate yapraklarına pinnate edilir. Çiçekler yoğun bileşik umbellerde üretilen kremsi beyaz, 2-3 mm çapındadır. Tohumlar, 1.5-2 mm uzunluğunda ve geniş, küreselden geniş ovaldir.</p> </body> </html>
MHS 135 (1g)
Utah Kereviz Tohumları (apium graveolens)

Bu bitkinin dev meyveleri var
Celeriac Seeds Giant Prague

Kök kereviz Tohumları Giant...

Fiyat €1,25 SKU: VE 16
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kök kereviz Tohumları Giant Prague</strong></h2> <h2><span style="color: #ff0000;"><strong>2000 yılının Paketi (1 gr), 20000 (10g) tohumlar için fiyat.</strong></span></h2> <p>Geleneksel dev prag kereviz tohumudur. 100 yılı aşkın süredir geleneksel yöntemlerle üretimi yapılmakta olup, tohumu alınabilir. Bembeyaz kökleri dolgun ve baharatlıdır. Çorbalara ve yemeklere yakıştığı kadar Avrupa'da sıkça kızartılarakta tüketilir. 110 günde hasat edebilirsiniz.</p> <div> <p>Tohum ekimi<br />Şubat başı Nisan sonu arası dönemde tohumları ekebilirsiniz</p> <p>çimlendirme<br />Ekim kasasını nemli torf ile doldurun. Tohumları torf yüzeyine ekim, üzerlerini 2-3 mm kalınlığında elenmiş torf ile örtüp elinizle hafifçe bastırın. Çimlenme gerçekleşene dek ekim toprağının nemli kalmasını sağlayın.</p> <p>Çimlenme 20-25 derecede ortalama 21 günde gerçekleşir. Çimlenme gerçekleşince genç filizleri aydınlık ışık alan ama daha serince bir yere taşıyıp, serinde fideleyin. Elle alınabilir boya gelen filizlerin her biri arasında 4 cm kalacak şekilde diğer filizleri sökerek seyreltin. Haziran ayı gibi kalıcı sebze tarhlarına dikimini gerçekleştirme için fideleri bahçeye taşıyın.</p> <p>Her fide arasında 35 cm mesafe bırakmak, bitkinin rahat gelişmesi ve güzel ürün vermesi için gereklidir.</p> <p>Bakımı ve diğer bilgiler<br />Geçirgenliği yüksek, süzek toprakta gelişir. Düzenli sulama ister özellikle kurak yaz aylarında. Yanlardan sürgün verebilir bunları düzenli temizleyiniz. Kök kerevizler Ekim - Kasım gibi hasat yapacak boya erişirler.</p> <p>Nerede yetiştirilir ?<br />Küçük bahçe ve tarla üretimine uygun. Geleneksel tarım teknikleri ile yetiştiriciliğe uygun.</p> <p>Geleneksel tohum<br />Bu ürün geleneksel tür olduğundan tohumu alınarak nesli devam ettirilebilir. Alınan tohumdan her yıl aynı kalitede bitki yetiştirebilirsiniz. Meyvesinden aldığınız tohumları oda sıcaklığında, nem, rutubet, ışık almayan serince bir çekmece içinde saklayınız.</p> </div> </body> </html>
VE 16 (1g)
Celeriac Seeds Giant Prague
Black Caraway, Black Cumin Seeds (Nigella sativa) 2.45 - 1

Çörek otu tohumlar (Nigella...

Fiyat €2,15 SKU: MHS 128
,
5/ 5
<h2><strong>Çörek otu tohumlar (Nigella sativa)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>500 (1.5g) tohum Paketi için fiyat.</strong></span></h2> <p><b>Çörek otu</b><span>&nbsp;</span>(<i>Nigella</i>),<span>&nbsp;</span>düğün çiçeğigiller<span>&nbsp;</span>(Ranunculaceae) familyasından yaklaşık 14 türü kapsayan bir yıllık bitki<span>&nbsp;</span>cinsi.</p> <p>Çörek otu yıllık otsu bir bitkidir, tohumlarından çoğalır. Kumlu gevşek toprakları sever, çiçeklenme dönemine kadar su ister daha sonra sulanmaz. Tohumları haşhaş bitkisinde olduğu gibi kozalak (Kapsül) içerisinde olgunlaşır. Tohumları 2–3&nbsp;mm boyunda 3 yüzeyli mat olmayan siyah renklidir. Çok yağlı bir tohum değildir. Yağ oranı %18'dir.</p> <h2><span class="mw-headline" id="Kimyası">Kimyası</span></h2> <p><i>Çörek otu</i><span>&nbsp;</span>bol miktarda<span>&nbsp;</span>conjuge linoleik (18:2) asit,<span>&nbsp;</span>thymoquinone, nigellone (dithymoquinone),<sup id="cite_ref-1" class="reference">[1]</sup><span>&nbsp;</span>melanthin,<span>&nbsp;</span>nigilline,<span>&nbsp;</span>damascenine, ve<span>&nbsp;</span>tannin<span>&nbsp;</span>barındıran yağ içerir. Melanthin büyük dozlarda alındığında zehirlidir ve nigelline ise felç yapıcıdır. Bundan dolayı bu baharat ılımlı miktarlarda kullanılmalıdır.<span>&nbsp;</span><sup class="noprint Inline-Template">[<i><span title="">kaynak belirtilmeli</span></i>]</sup></p> <p>Çörek otu sitokormlar üzerinden birlikte kullanıldığı birçok ilacın yıkım hızını etkiler ve bu ilaçların vücutta istenmeyen birikimler yapmasına veya erken yıkım ile tedavi dozlarının altında kalmalarına yol açabilir.<sup id="cite_ref-2" class="reference">[2]</sup></p> <h2><span id="Faydalar.C4.B1"></span><span class="mw-headline" id="Faydaları">Faydaları</span></h2> <p><i>Astım,</i><span>&nbsp;</span>10 yılında yapılan bir dizi laboratuvar çalışması sonucunda çörek otunun astım hastalığına yönelik olumlu etkilerinin olduğu kanıtlandı ve bu araştırma sonucu Phytomedicine dergisinde yayınlandı.</p> <p><i>Yüksek Tansiyon,</i><span>&nbsp;</span>Fundamentals of Clinical Pharmacology (Klinik Farmakolojisi’nin Temelleri) adlı dergide yayınlanan laboratuvar araştırmaları sonucu göstermektedir ki, çörek otu yüksek tansiyonu düşürme noktasında önemli bir fonksiyon üstlenmektedir.</p> <p><i>Parkinson Hastalığı,</i><span>&nbsp;</span>Neuroscience Letters’da yayınlanan araştırma sonuçlarına göre, thymoquinon özünün parkinsona bağlı toksisite nöronlarını koruduğu gözlemlenmiştir.</p> <p><i>Meme Kanseri,</i><span>&nbsp;</span>Birleşik Devletler Mississipi Üniversitesi’nde yapılan deneyler sonucunda meme kanserine neden olan kanser hücreleri yavaşlatmada başarılı olduğu ortaya konmuştur.</p> <p><i>Şeker Hastalığı,</i><span>&nbsp;</span>Tohoku J Exp Med Dergisinde yayınlanan laboratuvar çalışmaları sonucuna göre, Türkiye 100. Yıl Üniversitesi’nde, araştırmacılar tarafından fareler üzerinde yapılan deneyler sonucu çörek otu yağının kan şekerini düşürme noktasında önemli rol aldığı ortaya konulmuştur.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 128 (1,5g)
Black Caraway, Black Cumin Seeds (Nigella sativa) 2.45 - 1
Herb Caraway Seeds

Herb Caraway Seeds (Carum...

Fiyat €1,85 SKU: MHS 9
,
5/ 5
<h2><strong>Herb Caraway Seeds (Carum carvi) Meridian Fennel, Persian cumin</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 900 seeds (2g).</strong></span></h2> <div>One of the most popular herbs today, caraway has long been prized for the excellence of its aromatic dried seeds as a condiment, added to bread &amp; cheeses and an aid to digestion.  A hardy, biennial herb native to Europe and Western Asia growing 1 ½ ft  with attractive feathery leaves and white flowers from mid summer on the end of branches resembling carrot flowers. In the first year plants resemble carrots, growing to about 8 inches tall with finely divided leaves and long taproots, maturing and flowering in the second season.  The entire caraway plant is edible. The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The licorice flavored seeds give ryebread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings. Several liqueurs are made with caraway, including Kummel and some Schnapps.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></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;"><strong>Pretreat:</strong></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;"><strong>Stratification:</strong></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;"><strong>Sowing Time:</strong></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;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></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;"><strong>Germination temperature:</strong></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;"><strong>Location:</strong></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;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">until it germinates </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></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;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr></tbody></table>
MHS 9
Herb Caraway Seeds
Bolivian Coriander - Papalo Seeds (Porophyllum ruderale)

Bolivian Coriander - Papalo...

Fiyat €2,25 SKU: MHS 80
,
5/ 5
<h2><strong><em><span style="text-decoration:underline;">Bolivian Coriander - Papalo Seeds (Porophyllum ruderale)</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue."[1] The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, this plant grows to about 5 feet in height and 3 feet in diameter.</p> <p>The plant is easy to grow from seed in a well drained soil, which should be allowed to dry between watering.</p> <p> </p> <p><strong>Culture</strong></p> <p>Having been used by many cultures, Porophyllum ruderale is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua, "mampuritu" and pápaloquelite. Despite the name "Bolivian coriander", this plant is not botanically related to Coriandrum sativum.</p> <p> </p> <p>This plant is known in Mexico as pápaloquelite, commonly accompanying the famous Mexican tacos. Not all Mexicans enjoy its taste, but some find that it improves the flavor of tacos and typical Mexican salsas and soups.</p> <p> </p> <p>In Puebla cuisine, pápalo is used as a condiment on traditional cemita sandwiches, a regional type of Mexican torta.</p> <p>Papalo was used in the Azteca era, but never as medicine, only as food.[citation needed]</p> <p>One study claims that Papalo exhibits some health benefits such as: lowering cholesterol, lowering blood pressure, and aiding digestion.</p> <p> </p> <table style="width:551px;" border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> <p align="center"><strong><span style="color:#008000;">Sowing Instructions</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Propagation:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Seeds</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Pretreat:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">0</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Stratification:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">0</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Sowing Time:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">all year round</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Sowing Depth:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Sowing Mix:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Germination temperature:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">20-25°C</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Location:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">bright + keep constantly moist not wet</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Germination Time:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">1 - 8 weeks</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Watering:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Water regularly during the growing season</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p><strong><span style="color:#008000;"> </span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><br /><strong><span style="color:#008000;"> <em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></strong></p> </td> </tr></tbody></table>
MHS 80
Bolivian Coriander - Papalo Seeds (Porophyllum ruderale)
Coriander Seeds (Coriandrum...

Coriander Seeds (Coriandrum...

Fiyat €2,05 SKU: MHS 117
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Coriander Seeds Herb (Coriandrum Sativum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 200 seeds (2g).</strong></span></h2> <p><b>Coriander</b><span> </span>(<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˌ/: secondary stress follows">ˌ</span><span title="'k' in 'kind'">k</span><span title="/ɒr/: 'or' in 'moral'">ɒr</span><span title="/i/: 'y' in 'happy'">i</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'n' in 'nigh'">n</span><span title="'d' in 'dye'">d</span><span title="/ər/: 'er' in 'letter'">ər</span></span>,<span class="wrap"><span> </span></span><span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'k' in 'kind'">k</span><span title="/ɒr/: 'or' in 'moral'">ɒr</span><span title="/i/: 'y' in 'happy'">i</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'n' in 'nigh'">n</span><span title="'d' in 'dye'">d</span><span title="/ər/: 'er' in 'letter'">ər</span></span>/</span></span>;<sup id="cite_ref-epd_coriander_1-0" class="reference"></sup><span> </span><i>Coriandrum sativum</i>) is an<span> </span>annual<span> </span>herb<span> </span>in the family<span> </span>Apiaceae. It is also known as<span> </span><b>Chinese parsley</b>, and in North America, the stems and leaves are usually called<span> </span><b>cilantro</b><span> </span>(<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="'s' in 'sigh'">s</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'l' in 'lie'">l</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'n' in 'nigh'">n</span><span title="'t' in 'tie'">t</span><span title="'r' in 'rye'">r</span><span title="/oʊ/: 'o' in 'code'">oʊ</span></span>,<span class="wrap"><span> </span></span>-<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'l' in 'lie'">l</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'n' in 'nigh'">n</span></span>-/</span></span>).<sup id="cite_ref-epd_cilantro_2-0" class="reference"></sup><span> </span>All parts of the plant are edible, but the fresh leaves and the dried seeds (as a<span> </span>spice) are the parts most traditionally used in cooking.</p> <p>Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of about 3–21% of people tested (depending on ethnicity) think the leaves taste like<span> </span>dish soap, linked to a<span> </span>gene<span> </span>which detects some specific<span> </span>aldehydes<span> </span>that are also used as odorant substances in many soaps and detergents</p> <h2><span class="mw-headline" id="Botanical_description">Botanical description</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Coriandrum_sativum_003.JPG/225px-Coriandrum_sativum_003.JPG" width="225" height="225" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Flowers of<i><span> </span>Coriandrum sativum</i></div> </div> </div> <p>Coriander is native to regions spanning from<span> </span>Southern Europe<span> </span>and<span> </span>Northern Africa<span> </span>to<span> </span>Southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The<span> </span>flowers<span> </span>are borne in small<span> </span>umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The<span> </span>fruit<span> </span>is a globular, dry<span> </span>schizocarp<span> </span>3–5 mm (0.12–0.20 in) in diameter. Pollen size is approximately 33 microns.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Coriander-2019-5-11_20-17-8-01.jpg/220px-Coriander-2019-5-11_20-17-8-01.jpg" width="220" height="292" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Coriander pollen</div> </div> </div> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>First attested in English in the late 14th century, the word "coriander" derives from the<span> </span>Old French:<span> </span><i>coriandre</i>, which comes from<span> </span>Latin:<span> </span><i>coriandrum</i>,<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>in turn from<span> </span>Ancient Greek:<span> </span><span lang="grc" xml:lang="grc">κορίαννον</span>,<span> </span><i>koriannon</i>,<sup id="cite_ref-5" class="reference">[5]</sup><sup id="cite_ref-6" class="reference">[6]</sup><span> </span>derived from<span> </span>Ancient Greek:<span> </span><span lang="grc" xml:lang="grc">κόρις</span>,<span> </span><i>kóris</i><span> </span>(a bed bug), and was given on account of its foetid, bed bug-like smell.<sup id="cite_ref-7" class="reference">[7]</sup><span> </span>The earliest attested form of the word is the<span> </span>Mycenaean Greek<span> </span><i><i>ko-ri-ja-da-na</i></i><sup id="cite_ref-8" class="reference">[8]</sup><span> </span>written in<span> </span>Linear B<span> </span>syllabic script (reconstructed as<span> </span><i><i>koriadnon</i></i>, similar to the name of<span> </span>Minos's daughter<span> </span>Ariadne) which later evolved to<span> </span><i>koriannon</i><span> </span>or<span> </span><i>koriandron</i>,<sup id="cite_ref-Chadwick_9-0" class="reference">[9]</sup><span> </span>and<span> </span><i>koriander</i><span> </span>(German).<sup id="cite_ref-spice_10-0" class="reference">[10]</sup></p> <p><i><i>Cilantro</i></i><span> </span>is the Spanish word for coriander, also deriving from<span> </span><i>coriandrum</i>. It is the common term in<span> </span>North American<span> </span>English<span> </span>for coriander leaves, due to their extensive use in<span> </span>Mexican cuisine.<sup id="cite_ref-spice_10-1" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Origin">Origin</span></h2> <p>Although native to<span> </span>Iran,<sup id="cite_ref-11" class="reference">[11]</sup><span> </span>coriander grows wild over a wide area of Western Asia and Southern Europe, prompting the comment: "It is hard to define exactly where this plant is wild and where it only recently established itself."<sup id="cite_ref-ZoharyHopf_12-0" class="reference">[12]</sup><span> </span>Fifteen desiccated<span> </span>mericarps<span> </span>were found in the<span> </span>Pre-Pottery Neolithic B<span> </span>level of the<span> </span>Nahal Hemar<span> </span>Cave in<span> </span>Israel, which may be the oldest archaeological find of coriander. About half a litre of coriander mericarps was recovered from the tomb of<span> </span>Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the<span> </span>ancient Egyptians.<sup id="cite_ref-ZoharyHopf_12-1" class="reference">[12]</sup></p> <p>Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the<span> </span>Linear B<span> </span>tablets recovered from<span> </span>Pylos<span> </span>refers to the species as being cultivated for the manufacture of perfumes; it apparently was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves.<sup id="cite_ref-Chadwick_9-1" class="reference">[9]</sup><span> </span>This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an<span> </span>Early Bronze Age<span> </span>layer at<span> </span>Sitagroi<span> </span>in<span> </span>Macedonia<span> </span>could point to cultivation of the species at that time.<sup id="cite_ref-13" class="reference">[13]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <p>All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking, Coriander is used in cuisines throughout the world.<sup id="cite_ref-Samuelsson_14-0" class="reference">[14]</sup></p> <ul class="gallery mw-gallery-packed"> <li> <ul class="gallery mw-gallery-packed"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Corriander_leaves-Cocunut_chutney.jpg/280px-Corriander_leaves-Cocunut_chutney.jpg" width="187" height="140" /></div> </div> <div class="gallerytext"> <p>Coriander leaves in coconut<span> </span>chutney</p> </div> </div> </li> </ul> </li> </ul> <p><span> </span></p> <ul class="gallery mw-gallery-packed"> <li> <ul class="gallery mw-gallery-packed"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Minty_pani_puri.jpg/280px-Minty_pani_puri.jpg" width="187" height="140" /></div> </div> <div class="gallerytext"> <p>Minty pani puri</p> </div> </div> </li> </ul> </li> </ul> <p><span> </span></p> <ul class="gallery mw-gallery-packed"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Onion_Corriander_Paratha.JPG/280px-Onion_Corriander_Paratha.JPG" width="187" height="140" /></div> </div> <div class="gallerytext"> <p>Onion coriander<span> </span>paratha</p> </div> </div> </li> </ul> <div></div> <h3><span class="mw-headline" id="Leaves">Leaves</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/A_scene_of_Coriander_leaves.JPG/220px-A_scene_of_Coriander_leaves.JPG" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Coriander leaves</div> </div> </div> <p>The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro.</p> <p>Coriander potentially may be confused with<span> </span>culantro<span> </span>(<i>Eryngium foetidum</i><span> </span>L.), an<span> </span>Apiaceae<span> </span>like coriander (<i>Coriandrum sativum</i><span> </span>L.), but from a different<span> </span>genus. Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>and a stronger aroma.</p> <p>The leaves have a different taste from the seeds, with<span> </span>citrus<span> </span>overtones.<sup id="cite_ref-McGee_16-0" class="reference">[16]</sup></p> <p>The fresh leaves are an ingredient in many South Asian foods (such as<span> </span>chutneys<span> </span>and salads); in Chinese, Thai, and Burmese dishes; in Mexican cooking, particularly in<span> </span>salsa<span> </span>and<span> </span>guacamole<span> </span>and as a garnish; and in salads in Russia and other<span> </span>CIS<span> </span>countries. In Portugal, chopped coriander is used in the bread soup<span> </span>Açorda, and in India, chopped coriander is a garnish on Indian dishes such as<span> </span><i>dal</i>.<sup id="cite_ref-Moulin_17-0" class="reference">[17]</sup><span> </span>As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.<sup id="cite_ref-spice_10-2" class="reference">[10]</sup><span> </span>The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.</p> <h3><span class="mw-headline" id="Seeds">Seeds</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Coriander_Seeds.jpg/220px-Coriander_Seeds.jpg" width="220" height="147" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Dried coriander fruits, often called "coriander seeds" when used as a spice</div> </div> </div> <p>The dry fruits are known as coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to<span> </span>terpenes<span> </span>linalool<span> </span>and<span> </span>pinene. It is described as warm, nutty, spicy, and orange-flavoured.</p> <p>The variety<span> </span><i>C. s. vulgare</i><span> </span>has a fruit diameter of 3–5 mm (0.12–0.20 in), while var.<span> </span><i>C. s. microcarpum</i><span> </span>fruits have a diameter of 1.5–3 mm (0.06–0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.<sup id="cite_ref-18" class="reference">[18]</sup></p> <p>Coriander is commonly found both as whole dried seeds and in<span> </span>ground<span> </span>form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in<span> </span><i>garam masala</i><span> </span>and<span> </span>Indian<span> </span>curries which often employ the ground fruits in generous amounts together with<span> </span>cumin, acting as a thickener in a mixture called<span> </span><i>dhana jeera</i>.<sup id="cite_ref-19" class="reference">[19]</sup><span> </span>Roasted coriander seeds, called<span> </span><i>dhana dal</i>, are eaten as a snack. They are the main ingredient of the two south Indian dishes<span> </span><i>sambhar</i><span> </span>and<span> </span><i>rasam</i>.</p> <p>Outside of Asia, coriander seed is used widely in the process for<span> </span>pickling<span> </span>vegetables. In Germany and South Africa (see<span> </span><i>boerewors</i>), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in<span> </span>rye<span> </span>bread (e.g.<span> </span>Borodinsky bread), as an alternative to<span> </span>caraway. The<span> </span>Zuni people<span> </span>of North America have adapted it into their cuisine, mixing the powdered seeds ground with chili and using it as a condiment with meat, and eating leaves as a salad.<sup id="cite_ref-20" class="reference">[20]</sup></p> <p>Coriander seeds are used in brewing certain styles of beer, particularly some Belgian<span> </span>wheat beers. The coriander seeds are used with orange peel to add a citrus character. Coriander seed is one of the main traditional ingredients in the South African<span> </span>Boerewors, a spiced mixed-meat sausage.</p> <p>One preliminary study showed coriander<span> </span>essential oil<span> </span>to inhibit<span> </span>Gram-positive<span> </span>and<span> </span>Gram-negative bacteria, including<span> </span><i>Staphylococcus aureus</i>,<span> </span><i>Enterococcus faecalis, Pseudomonas aeruginosa,</i><span> </span>and<span> </span><i>Escherichia coli</i>.<sup id="cite_ref-21" class="reference">[21]</sup></p> <p>Coriander is listed as one of the original ingredients in the<span> </span>secret formula<span> </span>for<span> </span>Coca-Cola.<sup id="cite_ref-22" class="reference">[22]</sup></p> <h3><span class="mw-headline" id="Roots">Roots</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Coriander_roots.JPG/220px-Coriander_roots.JPG" width="220" height="148" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Coriander roots</div> </div> </div> <p>Coriander<span> </span>roots<span> </span>have a deeper, more intense flavor than the leaves, and are used in a variety of Asian cuisines, especially in<span> </span>Thai dishes<span> </span>such as soups or<span> </span>curry pastes.</p> <h2><span class="mw-headline" id="Nutrition">Nutrition</span></h2> <table class="infobox nowrap"><caption>Coriander (cilantro) leaves, raw</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>95 kJ (23 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>3.67 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.87</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.8 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.52 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>2.13 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein<span> </span>zeaxanthin</div> </th> <td> <div>42%</div> 337 μg <div> <div>36%</div> 3930 μg</div> <div>865 μg</div> </td> </tr> <tr> <th scope="row">Thiamine<span> </span><span>(B1)</span></th> <td> <div>6%</div> 0.067 mg</td> </tr> <tr> <th scope="row">Riboflavin<span> </span><span>(B2)</span></th> <td> <div>14%</div> 0.162 mg</td> </tr> <tr> <th scope="row">Niacin<span> </span><span>(B3)</span></th> <td> <div>7%</div> 1.114 mg</td> </tr> <tr> <th scope="row">Pantothenic acid<span> </span><span>(B5)</span></th> <td> <div>11%</div> 0.57 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>11%</div> 0.149 mg</td> </tr> <tr> <th scope="row">Folate<span> </span><span>(B9)</span></th> <td> <div>16%</div> 62 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>33%</div> 27 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>17%</div> 2.5 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>295%</div> 310 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>7%</div> 67 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>14%</div> 1.77 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>7%</div> 26 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>20%</div> 0.426 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>7%</div> 48 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>11%</div> 521 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>3%</div> 46 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>5%</div> 0.5 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Water</th> <td>92.21 g</td> </tr> <tr> <td colspan="2"><hr /> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span> </span>micrograms • mg =<span> </span>milligrams</li> <li>IU =<span> </span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span> </span>US recommendations<span> </span>for adults.<span> </span><br /><span class="nowrap"><span>Source: USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Raw coriander leaves are 92% water, 4%<span> </span>carbohydrates, 2%<span> </span>protein, and less than 1%<span> </span>fat<span> </span>(table). The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100 gram reference amount, leaves are particularly rich in<span> </span>vitamin A,<span> </span>vitamin Cand<span> </span>vitamin K, with moderate content of<span> </span>dietary minerals<span> </span>(table). Although seeds generally have lower content of vitamins, they do provide significant amounts of<span> </span>dietary fiber,<span> </span>calcium,<span> </span>selenium,<span> </span>iron,<span> </span>magnesium<span> </span>and<span> </span>manganese.<sup id="cite_ref-23" class="reference">[23]</sup></p> <h2><span class="mw-headline" id="Taste_and_smell">Taste and smell</span></h2> <p>The<span> </span>essential oil<span> </span>from coriander leaves and seeds contains mixed<span> </span>polyphenols<span> </span>and<span> </span>terpenes, including<span> </span>linalool<span> </span>as the major constituent accounting for the aroma and flavor of coriander.<sup id="cite_ref-24" class="reference">[24]</sup></p> <p>Different people may perceive the taste of coriander leaves differently. Those who enjoy it say it has a refreshing, lemony or lime-like flavor, while those who dislike it have a strong aversion to its taste and smell, characterizing it as soapy or rotten.<sup id="cite_ref-McGee_16-1" class="reference">[16]</sup><sup id="cite_ref-25" class="reference">[25]</sup><span> </span>Studies also show variations in preference among different ethnic groups: 21% of East Asians, 17% of Caucasians, and 14% of people of African descent expressed a dislike for coriander, but among the groups where coriander is popular in their cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects expressed a dislike.<sup id="cite_ref-26" class="reference">[26]</sup></p> <p>Studies have shown that 80% of identical twins shared the same preference for the herb, but fraternal twins agreed only about half the time, strongly suggesting a genetic component to the preference. In a genetic survey of nearly 30,000 people, two genetic variants linked to perception of coriander have been found, the most common of which is a gene involved in sensing smells.<sup id="cite_ref-27" class="reference">[27]</sup><span> </span>The gene,<span> </span><i>OR6A2</i>, lies within a cluster of olfactory-receptor genes, and encodes a receptor that is highly sensitive to<span> </span>aldehydechemicals. Flavor chemists have found that the coriander aroma is created by a half-dozen or so substances, and most of these are aldehydes. Those who dislike the taste are sensitive to the offending<span> </span>unsaturated<span> </span>aldehydes and at the same time may be unable to detect the aromatic chemicals that others find pleasant.<sup id="cite_ref-28" class="reference">[28]</sup><span> </span>Association between its taste and several other genes, including a bitter-taste receptor, have also been found.<sup id="cite_ref-nature-soapy-taste_3-1" class="reference"></sup><sup id="cite_ref-29" class="reference"></sup></p> <h2><span class="mw-headline" id="Allergy">Allergy</span></h2> <p>Some people are allergic to coriander leaves or seeds, having symptoms similar to those of other<span> </span>food allergies.<sup id="cite_ref-aip_30-0" class="reference">[30]</sup><span> </span>In one study, 32% of<span> </span>pin-prick<span> </span>tests in children and 23% in adults were positive for coriander and other members of the family Apiaceae, including<span> </span>caraway,<span> </span>fennel, and<span> </span>celery.<sup id="cite_ref-aip_30-1" class="reference">[30]</sup><span> </span>The allergic symptoms may be minor or life-threatening.</p>
MHS 117 (2g)
Coriander Seeds (Coriandrum Sativum)
Cumin Seed (Cuminum cyminum)  - 2

Cumin Seed (Cuminum cyminum)

Fiyat €1,65 SKU: MHS 129
,
5/ 5
<h2><strong>Cumin Seed (Cuminum cyminum)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 240 (1g) seeds.</strong></span></h2> <p>Cumin (/ˈkjuːmᵻn/ or UK /ˈkʌmᵻn/, US /ˈkuːmᵻn/), sometimes spelled cummin, (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to India.</p> <p>Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form. It also has many uses as a traditional medicinal plant.</p> <p>Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm (1 1⁄4–2 in).[9] Each branch has two to three sub-branches. All the branches attain the same height, therefore the plant has a uniform canopy.[9] The stem is coloured grey or dark green. The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellts.[9] The fruit is a lateral fusiform or ovoid achene 4–5 mm (1⁄6–1⁄5 in) long, containing two mericarps with a single seed.[9] Cumin seeds have eight ridges with oil canals.[9] They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the Umbelliferae family such as caraway, parsley, and dill.</p> <p><strong>Etymology</strong></p> <p>The English "cumin" is derived from the Old English, from Latin cuminum,[3] which is the Latinisation of the Greek κύμινον (kyminon),[4] cognate with Hebrew כמון (kammon) and Arabic كمون (kammūn).[5] The earliest attested form of the word in Greek is the Mycenaean.</p> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3 align="center"><span style="color: #008000;">Sowing Instructions</span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;"><span style="color: #ff0000;"><strong>Needs Light to germinate!</strong></span> Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">20-25°C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">1 - 8 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap">&nbsp;</td> <td valign="top"> <p align="center"><span style="color: #008000;"><strong><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em></strong></span></p> <p align="center"><span style="color: #008000;"><strong><em></em><em>All Rights Reserved.</em></strong></span></p> </td> </tr> </tbody> </table> <p>&nbsp;</p> </div> <p><span style="font-size: 10pt;">&nbsp;</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 129 (1g)
Cumin Seed (Cuminum cyminum)  - 2