5/ 5

<h2><strong>Çin Hardal Tohumu (Brassica juncea)</strong></h2> <h2><span style="color: #ff0000;"><strong>180 (1g), 900 (5g) tohumluk Paket Fiyatı.</strong></span></h2> <div class=""><span class="VIiyi" jsaction="mouseup:BR6jm" jsname="jqKxS" lang="tr" style="color: #000000; font-size: 18px;"><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="tr" data-language-to-translate-into="en" data-phrase-index="4" jscontroller="Zl5N8" jsdata="uqLsIf;_;$202" jsmodel="SsMkhd"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Brassica juncea, hardal yeşillikleri, Hint hardalı, Çin hardalı veya yaprak hardalı, hardal bitkisinin bir türüdür.</span></span> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="tr" data-language-to-translate-into="en" data-phrase-index="5" jscontroller="Zl5N8" jsdata="uqLsIf;_;$203" jsmodel="SsMkhd"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Alt çeşitler arasında, lahana gibi başsız bir lahanayı andıran, ancak belirgin bir yaban turpu-hardal aroması olan güney dev kıvrılmış hardal bulunur.</span></span> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="tr" data-language-to-translate-into="en" data-phrase-index="6" jscontroller="Zl5N8" jsdata="uqLsIf;_;$204" jsmodel="SsMkhd"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Yeşil hardal lahanası olarak da bilinir.</span></span></span><span style="color: #000000; font-size: 18px;"> </span></div> <p><strong>Uses </strong></p> <p><strong>Food </strong></p> <p>The leaves, the seeds, and the stem of this mustard variety are edible. The plant appears in some form in African, Italian, Indian, Chinese, Japanese, Korean, and soul food cuisine. Cultivars of B. juncea are grown as greens, and for the production of oilseed. In Russia, this is the main variety grown for production of mustard oil, which after refining is considered[according to whom?] one of the best vegetable oils around and is widely used in canning, baking, and margarine production; and the majority of table mustard there is also made from this species of the mustard plant.</p> <p>The leaves are used in African cooking, and leaves, seeds, and stems are used in Indian cuisine, particularly in mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a famous dish called Sarson da saag (mustard greens) is prepared. B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Indian pickle called achar, and the Chinese pickle zha cai. The mustard made from the seeds of the B. juncea is called brown mustard. The leaves (raai in Gujarati) are used in many Indian dishes.</p> <p>The Gorkhas of Darjeeling and Sikkim prepare pork with mustard greens (also called rayo in Nepali). It is usually eaten with relish with steamed rice, but could also be eaten with chapati (griddle breads).</p> <p>Brassica juncea is more pungent than the closely related Brassica oleracea greens (kale, cabbage, collard greens, et cetera), and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in vitamin A and vitamin K.</p> <p>Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine it is known as Takana and is often pickled and used as filling in onigiri or as a condiment. A large variety of B. juncea cultivars are used, including zha cai, mizuna, takana (var. integlofolia), juk gai choy, and xuelihong (雪里红 or 雪里蕻; var. crispifolia）. Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone.</p> <p><strong>Food supplement </strong></p> <p>B. juncea can hyperaccumulate cadmium and many other soil trace elements. Specially cultured, it can be used as a selenium, chromium, iron and zinc food supplement.</p> <p><strong>Green manure</strong></p> <p>Vegetable growers sometimes grow mustard as a green manure. Its main purpose is to act as a mulch, covering the soil to suppress weeds between crops. If grown as a green manure, the mustard plants are cut down at the base when sufficiently grown, and left to wither on the surface, continuing to act as a mulch until the next crop is due for sowing, when the mustard is dug in. In the UK, summer and autumn-sown mustard is cut down from October. April sowings can be cut down in June, keeping the ground clear for summer-sown crops.[citation needed] One of the disadvantages of mustard as a green manure is its propensity to harbor club root.</p> <p><strong>Phytoremediation </strong></p> <p>This plant is used in phytoremediation to remove heavy metals, such as lead, from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells. The plant is then harvested and disposed of properly. This method is easier and less expensive than traditional methods for the removal of heavy metals. It also prevents erosion of soil from these sites preventing further contamination.</p> <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;">1 - 1,5 cm</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;">1-4 weeks</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>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 131 (1g)

5/ 5

<h2 class=""><strong>Siyah Hardal Tohumu (Brassica Nigra)</strong></h2> <h2><span style="color: #ff0000;"><strong>180 (1g) tohum paketi için fiyat.</strong></span></h2> Ülkemizde son yıllarda popüler hale gelen besinlerden birisi de hardal tohumlarıdır. Tüketimi çok olmasa da hardal tohumu çok merak edilmektedir. Tohumu baharat olarak kullanılan hardal özellikle et ve et türü yemeklerde çok sık tercih edilmektedir. Hardal tohumunun ise bilinen pek çok faydası olduğunu söyleyebiliriz.&nbsp;<br><br>Hardal tohumunun tüketimi ülkemizde pek yapılmamaktadır. Fakat hardal tohumunun tüketimi pek çok açıdan büyük öneme sahiptir. İçerdiği vitaminler sayesinde birçok hastalığa da iyi geldiği bilinmektedir.<br><br>Hardal Tohumunun Faydaları Nelerdir?<br><br>&nbsp;Hardal tohumunun içerisinde bulunan C, K, E ve B vitaminleri insan sağlığı açısından büyük yarar sağlamaktadır. Potasyum ve demir mineralleri bulunan hardal tohumunun faydaları şunlardır:<br><br>&nbsp;- Hardal tohumunun içerisinde magnezyum ve potasyum mineralleri bulunmaktadır. Bu nedenle kas ağrılarına iyi gelmektedir.&nbsp;<br><br>&nbsp;- Hardal tohumu kan basıncını düşürerek kan basıncının dengede kalmasına yardımcı olmaktadır.<br><br>&nbsp;- Ani felç ve kalp krizi risklerine karşı önlem sağlamaktadır.<br><br>&nbsp;- Hardal tohumları vücudu toksinlerden arındırır. Böylece daha sağlıklı olmanıza yardımcı olur.<br><br>&nbsp;- Özellikle kadınların menopoz dönemlerinde uykusuzluk problemlerine iyi gelmektedir.&nbsp;<br><br>&nbsp;Siyah Hardal Tohumu Neye İyi Gelir?<br><br>&nbsp;Hardal tohumu çeşitlerinden olan siyah hardal tohumu pek çok kişi tarafından duyulmasa da tüketilmesi oldukça önemlidir. Siyah hardal tohumunun sağlık açısından pek çok yararı bulunur. Özellikle iştahsız ve zayıf kişilerin iştahını açmada büyük yarar sağlamaktadır.&nbsp;<br><br>&nbsp;Bunun dışında zehirlenen kişilerde siyah hardal tohumunun tüketilmesi önerilmektedir. Çünkü siyah hardal otu kusma etkisi göstermektedir. Kış aylarında ise soğuk havalarda soğuk algınlığı veya gribe şifa kaynağı olan siyah hardal tohumunun bazı hastalıklara da iyi geldiği bilinmektedir. Siyah hardal tohumunun faydalarını şu şekilde sıralayabiliriz:<br><br>&nbsp;- İçerdiği potasyum kan akışını dengelemektedir. Felç ve inme riskini azaltır.<br><br>&nbsp;- Vücudun en önemli organlarından olan akciğer zarı hem hava yolu ile hem de beslenmeye ciddi deformeler yaşayabilir. Akciğer zarının tedavisi için siyah hardal tohumu önerilmektedir.<br><br>&nbsp;- Huzursuz bacak sendromunu önler.<br><br>&nbsp;- El ve ayak üşümesinin önüne geçer.<br><br>&nbsp;- Damar tıkanıklığı ve kireçlenmesini önler.<br><br>&nbsp;- Sindirim sistemindeki hücrelerin fonksiyonlarını arttırır.<br><br>&nbsp;Hardal Tohumunun Cilde Faydaları<br><br>&nbsp;Cilt sağlığı şüphesiz herkes için çok önemlidir. Özellikle ciltlerde oluşan sıkıntılar pek çok kişi için sorun teşkil etmektedir. Cilt bakımları için önerilen ürünlerden birisi de hardal tohumlarıdır. Özellikle antioksidan özelliği ile cildin daha parlak ve canlı görünmesini desteklemektedir. Cilt hücrelerini yenileyerek daha temiz ve sağlıklı bir cilde kavuşulmasını sağlamaktadır.&nbsp;<br><br>Gönderilecek Hardal tohumu standart tohumdur. Yani elde ettiğiniz bitkiden aldığınız tohumlarla yine aynı bitkiyi elde edebilirsiniz. Taze tüketime uygun olup Yaprakları salata olarak kullanılmaktadır. Hardal açık alanlarda ve saksılarda rahatlıkla yetiştirebilirsiniz. Yetiştirme dönemi ilkbahar, sonbahar sera ve açık tarla şeklindedir.<br><br>&nbsp;Hardal Tohumu Hakkında Bilmedikleriniz?<br>*Hardal Tohumu Ekim Zamanı :İlkbahar, Yaz(İç mekanda her zaman)<br>*Hardal Tohumu Ekim Bölgeleri:Her Rakım<br>*Hardal Tohumu Ekim Yerleri:Bahçe, Açık Tarla, Saksıda<br>*Hardal Tohumu Ekimi Mesafesi:Sıra üzeri 5-15 cm, Sıra ara sı 20-30 cm ara sı.<br>*Hardal Tohumu Ekim Derinliği:Maksimum 2 cm<br>*Hardal Tohumu Tahmini Çimlenme Zamanı:7-14 gün<br>*Hasat Olgunlaşma Zamanı:70-90 gün<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 132 (1g)

5/ 5

<h2><strong>2000 Seeds Cauliflower Romanesco</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 2000 (10g) seeds.</strong></span></h2> <div>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavour visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one that comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</div> <div>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively sow directly outside from early April.</div> <div>Transplant seedlings by at least Mid summer. They grow best at 55º to 65º F.  Do not let seedling become more that 5 weeks old because older seedlings do not mature well transplanted.</div> <div>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June  for Oct - Nov head harvest.</div> <div>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important.</div> <div> </div>

P 58

5/ 5

<h2><strong>Green Cauliflower Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Smaller and easier to handle than large cauliflower, this miniature version of the cauliflower vegetable only measures about 16 - 18 cm in diameter. Nestled in firm-textured edible green leaves, the cauliflower's curd, or head, is made up of thick tightly packed clusters of light lime green flower buds. The heads of green cauliflower are also referred to as "buttons". The flavor of this tender vegetable has notes of both cauliflower and broccoli and lacks the bitterness that can sometimes be found in large cauliflower.</p> <p><strong>Nutritional Value</strong></p> <p>Green cauliflower is high in both fiber and vitamin C. It also contains selenium, which works with Vitamin C to boost the immune system as well as a fair amount of vitamin A, folate, calcium and potassium. It also contains high levels of phytochemicals known as glucosinolates which scientists believe will help prevent the onset of certain types of cancer.</p> <p><strong>Applications</strong></p> <p>Green cauliflower is excellent in both raw and cooked preparations. It can be sauteed, roasted, fried or steamed. Roasting will enhance its flavor. Segmented raw florets can be added to pasta and grain-based salads. Its miniature size is perfect for making pickled cauliflower. Pair with cream-based dips and serve whole heads of baby Green cauliflower on crudite platters or roast and serve whole as a main vegetarian entree. The flavor of baby Green cauliflower pairs well with cumin, curry, garlic, onion, Parmigiano cheese, and pine nuts. Use within a few days of purchase for optimal freshness, texture, and flavor. To store, wrap head in a perforated plastic bag and refrigerate in the crisper drawer. Do not wash until ready to use.</p>

P 92 Z

5/ 5

<h2><span style="text-decoration:underline;"><em><strong>Orange Cauliflower Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <div>Discovered in Canada in 1970, the mutant vegetable was shipped to Cornell University, where agricultural scientists crossbred it with white varieties to create the showstopper of a vegetable that's now available at farmers' markets and some grocery stores. Like other vegetables in the Brassica family (including Brussels sprouts, broccoli, and cabbage), orange cauliflower comes into peak season during the fall months, when the cool air lends it a deep sweetness. It tastes slightly more sugary and creamier than its cousin, but it can be successfully used in any recipe that calls for cauliflower: it's great when mashed, sauteed with potatoes, used as the base for soups, or roasted and served with pearl onions. Until it becomes too common to retain its "alien" status, orange cauliflower will remain an easy way to surprise and delight your dinner guests.</div> <div> </div> <div>For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",[3] but they did not commonly appear on grand tables until the time of Louis XIV.</div> <div>Classification and identification</div> <div>Cauliflower on display in a supermarket in Melbourne, Australia</div> <div>Major groups</div> <div>There are four major groups of cauliflower.</div> <div>Italian </div> <div>Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.</div> <div>Northwest European biennial </div> <div>Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers.</div> <div>Northern European annuals </div> <div>Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes old cultivars Erfurt and Snowball.</div> <div>Asian </div> <div>A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type,[6] and includes old varieties Early Patna and Early Benaras.</div> <div>Varieties</div> <div>Orange cauliflower</div> <div>There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.</div> <div>Colours</div> <div>Purple cauliflower</div> <div>White </div> <div>White cauliflower is the most common colour of cauliflower.</div> <div>Orange </div> <div>Orange cauliflower (B. oleracea L. var. botrytis) contains 25 times the level of vitamin A of white varieties. This trait came from a natural mutantfound in a cauliflower field in Canada.[8] Cultivars include 'Cheddar' and 'Orange Bouquet'.</div> <div>Green </div> <div>Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower. It is available both with the normal curd shape and a variant spiky curd called Romanesco broccoli. Both types have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.</div> <div>Purple </div> <div>Purple color in cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine.[9] Varieties include 'Graffiti' and 'Purple Cape'. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name "purple cauliflower". It is not the same as standard cauliflower with a purple curd.</div> <div>Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.</div> <div>Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.</div> <div>Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.</div> <div>Other glucosinolates</div> <div>Carotenoids</div> <div>Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells.</div> <div>Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.</div> <div>A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.</div> <div>Cooking</div> <div>Aloo gobi, an Indian dish prepared with cauliflower and potato</div> <div>Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling.[14]When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.[16] The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.</div> <div>Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes; while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.</div> <div>Fractal dimension</div> <div>Fractal pattern of Romanesco broccoli, a variant form of cauliflower</div> <div>Cauliflower has been noticed by mathematicians for its distinct fractal dimension,[17][18] predicted to be about 2.8.</div> <div>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively sow directly outside from early April.</div> <div>Transplant seedlings outside 2-3 weeks before your last frost date. They grow best at 55º to 65º F.  Do not let seedling become more that 5 weeks old because older seedlings do not mature well transplanted.</div> <div>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June through July for September through November head harvest.</div> <div>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important.</div>

P 92 O

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kartopu Karnabahar Tohumu - Erkenci Tür</strong></h2> <h2><span style="color: #ff0000;"><strong>Yaklaşık 200 tohumluk Paket Fiyatı.</strong></span></h2> <p>Çok erken mahsul veren geleneksel karnabahar türlerindendir. Kartopu karnabaharın en önemli özelliği : uzun yapraklarının sarmasından dolayı sıcak havada ve direkt güneş ışığı altındaki ortamlarda karnabaharların sararmaması ve beyaz kalmasıdır. Karnabahar sıcak iklimlerde daha yavaş, serin iklimlerde daha hızlı büyür.<br /><br />Tohumlar birinci kalite, taze ve ilaçsızdır. Yetiştireceğiniz doğal ürünlerin lezzetinden de memnun kalacağınıza inanıyoruz.</p> </body> </html>

VE 21 (1g)

5/ 5

<h2><strong>Romanesco Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavor visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</p> <p>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively, sow directly outside from early April.</p> <p>Transplant seedlings by at least Midsummer. They grow best at 55º to 65º F.  Do not let seedling become more than 5 weeks old because older seedlings do not mature well transplanted.</p> <p>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June for Oct - Nov head harvest.</p> <p>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 13 (50 S)

5/ 5

<h2><strong>Purple Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Purple cauliflower displays vibrant violet hues on the outside florets, however, the stem and core of the vegetable retain a cream color. The entire plant (floret, stalk and leaves) is edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. It's flavor is milder, sweeter, nuttier and free of the bitterness sometimes found in White cauliflower.</p> <p><strong>Seasons/Availability</strong></p> <p>Purple cauliflower is available year-round with a peak season during the winter months. </p> <p><strong>Current Facts</strong></p> <p>Purple cauliflower is a cool-season biennial cruciferous vegetable, botanical name Brassica oleracea var. botrytis, belonging to the plant order Capparales. Purple cauliflower's color is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine. Purple cauliflower also goes by the variety names Sicilian Violet, Violet Queen and Grafitti cauliflower. </p> <p><strong>Nutritional Value</strong></p> <p>Cauliflower is rich in vitamin C with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also provides a fair amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. Cruciferous vegetables such as cauliflower are known for their high levels of cancer-fighting phytochemicals know as glucosinolates. </p> <p><strong>Applications</strong></p> <p>Purple cauliflower can be chopped in to individual florets and eaten raw, or roasted and paired with additional flavors such as garlic or balsamic vinegar. The vibrant color is a nice visual counterpoint for green hued vegetables like green beans, peas or broccoli. Blend steamed cauliflower with beans for a unique spread for toast or crackers. Use within a few days of purchase for best color and texture. </p> <p><strong>Ethnic/Cultural Info</strong></p> <p>Cauliflower was brought to England by Flemish weavers in the mid-1600s and later became the rage of the French court, where Louis XV's mistress, Comtesse du Barry had a consomme of veal, oxtails and cauliflower named for her. In the modern era, cauliflower fell into a period of obscurity, languishing upon crudite trays and within obvious soups and gratins. Its renaissance can be attributed to the discovery of colorful varieties, such as the purple Graffiti and purple Cape. </p> <p><strong>Geography/History</strong></p> <p>Purple cauliflower is a heritage variety that comes from either Italy or South Africa. Its true wild origin is not quite known, though its color is naturally occurring and is not due to scientific manipulation. </p>

VE 68 LK (20 S)

5/ 5

<h2><strong>Alabaş tohumları Mor Viyana</strong></h2> <h2><span style="color:#ff0000;"><strong>250 (1 g) tohum paketi için fiyat.</strong></span></h2> <p>Koyu mor kabuklu standart kolhrabi -alabaş- tohumudur. Geleneksel Kohlrabi tohumu olduklarından, yetiştireceğiniz bitkiden tohum alabilir ve aynı kalitede bitki takip eden sezon yetiştirebilirsiniz. En ideal hasat zamanı başların 6 cm çapa ulaştıkları zamandır. Genelde marketlerde göz doldurması için lezzetinden feragat edilerek daha büyük ve iri hale geldiklerinde hasat edilirler. Kohlrabi taze olarak pişirilmeden ya da pişirerek yemeklerde kullanabilirsiniz. Tohum ekiminden sadece 55 gün sonra ilk hasadı yapabilirsiniz. Hasat için doğru zaman başların orta boy bir elma büyüklüğüne geldiği, sulu ve körpe olduğu dönemdir. Depolanmaya da geldiğinden kış kullanımı için serin, don görmeyen havadar bir yerde saklayabilirsiniz.</p> <p>Satışta olan tohumlar işlenmemiş, ilaçsız, geleneksel tohumlardır. Yetiştirdiğiniz meyvesinden tohum alabilirsiniz. Meyveden aldığınız tohumları oda sıcaklığında, nem, rutubet, ışık almayan serince bir çekmece içinde saklayınız.</p> <p>Tohum ekimi</p> <p>Kohlrabi - alabaş dikiminden önce toprağınızı hazırlayın. Kohlrabi, nem tutumu yüksek, geçirgen, tınlı kaliteli bahçe toprağı sever.</p> <p>Tohumlar iç mekânda Nisan ayından itibaren, dış mekânda ise son donlardan sonra toprak ısınmaya başlayınca ekilir. İç mekânda erken fidelenen tohumlar, erken hasat almanızı sağlar.</p> <p>Nasıl çimlendirilir ?</p> <p>Kaliteli, nemli, havalandırılmış ekim toprağına tohumları 0,5 cm derine ekin. Sulayın. 17-22°C de tohumlar 6-10 günde hızla filizlenir. Tohumlar filizlenene dek toprak nemli tutulmalı ancak aşırı sulanmamalıdır. İç mekânda elle alınabilir duruma gelen filizler daha geniş saksılara alınarak dış mekâna dikilene kadar fidelenmelidir. Dış mekânda filizler, her yöne 30 cm aralık kalacak şeklide dikilmelidir. Sıralı dikimlerde her fide arası 30 her sıra arası 50 cm olmalıdır. Bundan sonra 14 günde bir sıvı gübre verilebilir. Tohumdan hasada ortalama 55 gün olup bu yapılacak bakım ve yetiştirme ortamına göre değişim gösterebilir.</p> <p>Bakımı ve diğer bilgiler</p> <p>Meyve boyu istediğiniz boya geldikçe toplamanız önerilir. Hasat için uygun boy başların orta boy bir elma büyüklüğüne eriştiği dönemdir. Meyvenin aşırı büyümesine izin vermeniz, bu meyveyi odunsu ve sert yaparak lezzetini kaybetmesine ve tohuma kaçmasına sebep olur. Sulamayı sabah erkenden yapmanız, daha sağlıklı gelişimine imkan sağlar.</p> <p>Nerede yetiştirilir ?</p> <p>Bahçe yetiştiriciliğine uygun.</p> <p>Diğer</p> <p>Bitki geleneksel tür olduğundan tohumu alınarak nesli devam ettirilebilir. Alınan tohumdan her yıl aynı kalitede bitki yetiştirebilirsiniz. Meyveden aldığınız tohumları oda sıcaklığında, nem, rutubet, ışık almayan serince bir çekmece içinde saklayınız. </p>

VE 120 (1g)

5/ 5

<h2><strong>Alabaş tohumları Erken Beyaz Viyana</strong></h2> <h2><span style="color:#ff0000;"><strong>250 (1g) tohum paketi için fiyat.</strong></span></h2> <p>Lezzet hafif, tatlı, şalgam benzeri. Açık yeşil, pürüzsüz bir cilde sahip yuvarlak, yer üstü 'ampuller' kremsi beyaz, yumuşak ete sahiptir. Lezzet hafif, tatlı, şalgam benzeri. Mükemmel çiğ veya buğulanmış. Tohum ekiminden 55 gün sonra hasat için hazır.</p> <p>BAHÇE İPUÇLARI: Bir elma büyüklüğünde, sert ve odunsu hale gelmeden önce ampuller kullanın. Kış mahsulü için serin ve donmayan bir yerde sonbahar mahsulünden saklayın.</p>

VE 111 (1g)

5/ 5

<div> <div id="more_info_block" class="clear"> <div id="more_info_sheets" class="sheets align_justify"> <div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Kohlrabi Seeds "Best of All"</strong></em></span></h2> <h3><span><strong><span style="color:#ff0000;">Price for Package of 70 seeds.</span><br /></strong></span></h3> <div>This an easy to grow swede which produces medium sized swedes with yellow flesh and with an excellent, mild, sweet flavour. The fine textured roots store well and they are absolutely delicious cooked and added to mashed potatoes, casseroles etc.</div> <div>Sowing Instructions</div> <div>Site &amp; Soil</div> <div>Swedes prefer a medium soil which contains lots of nutrients although they will be happy growing in most soil types. They are unfortunately prone to club root so make sure the soil is not too acidic. Acid soils encourage club root. The ideal pH for swedes is somewhere between 7.0 and 7.4. If the soil is short of nutrients then add some well-rotted manure a month or so prior to sowing seed. If manure is not available then add a long lasting fertiliser such as bonemeal or similar. Swedes don't like being waterlogged. If your soil is not free draining then either dig in some well-rotted compost or grow them on a ridge so that the water drains away.</div> <div>When to Sow</div> <div>Sow seeds mid May to late June.</div> <div>How to Sow</div> <div>Sow seeds thinly, 1cm (½ inch) deep in drills 38cm (15 inches) apart in soil that has been raked to a fine tilth.</div> </div> </div> </div> <div id="crossselling"> </div> </div>

VE 111

5/ 5

<h2><strong>YEOLMU Korean Young Summer Radish Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 25 seeds.</strong></span></h2> <p>Yeolmu (열무) or young summer radish is a type of leafy radish cultivated in Korea. Its taproots and greens are harvested when they are still soft and tender.</p> <p>It can be harvested between 40 and 50 days after sowing and is easy to maintain. It is strong against viruses, nosocomial disease.</p> <p>These spicy and beautiful vegetables grow incredibly quickly from seed. They don’t grow very deep, so you can grow them in a relatively shallow container (4 inches deep is the minimum for most radishes). Yeolmu mul kimchi (which the main ingredient is young radish) is usually eaten in summer in Korea. Making Bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and sesame oil is one of the most popular and delicious dinners in hot summer where the stem of the young radish is used.</p>

VE 164 (25 S)