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Насіння дині Shizuoka Crown

Насіння дині Shizuoka Crown

Ціна 7,45 €
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Насіння дині Shizuoka Crown</strong></h2> <h2><span style="color: #ff0000;"><strong>Ціна за упаковку 5, 10, 50 насінин.</strong></span></h2> <p>"Коронна диня Сідзуока" відрізняється красою художньої форми, ароматом із запахом мускусу, великою кількістю соку, м’яким смаком і гладкою текстурою. Це диня високого сорту, культивована в місті Фукурой префектури Сідзуока, що називається "Сідзуока". Коронна диня ”. “Коронна диня Шидзуока” культивується за допомогою витончених технік вирощування та вирощується абсолютно в теплицях. Іншими словами, найвищий смак “дині корони Шидзуока”, яка народилася завдяки видатній віртуозності професіоналів, передається з покоління в покоління.</p> <p>Диня давно подарована японській королівській родині і визнана вишуканим і престижним фруктом в Японії. Багато VIP-персон також люблять Crown Melon. Коли королева Сполученого Королівства приїхала до Японії та з’їла «Корону дині», ми отримали слова похвали.</p> </body> </html>
V 2 SC (10S)
Насіння дині Shizuoka Crown
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Ця рослина має гігантські плоди
Giant Japanese White Radish...

Giant Japanese White Radish...

Ціна 1,95 €
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Giant Japanese White Radish F1</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Giant Japanese White Radish has very long fruit. The fruit is white and crisp! The fruits can be picked within 85 days. Its root is long, white, cylindrical, with a blunt end. Under good conditions, the root can reach up to 75 cm in length.</p> </body> </html>
P 385 JF1
Giant Japanese White Radish Japana F1
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Burdock – Takinogawa Seeds Japanese Variety

Burdock – Takinogawa Seeds...

Ціна 1,65 €
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong><em><span style="text-decoration:underline;">Burdock – Takinogawa Seeds Japanese Variety</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>Burdock is native to temperate Europe and Asia and a most popular variety root vegetable in Japan. “Takinogawa” is a special, late-variety burdock that is rich in flavour. This important Japanese vegetable is essential to many classic Japanese dishes including "kimpira," made with sautéed burdock and carrots. The tap root can be as long as a metre long (36in), they have a texture similar to parsnips and when cooked quickly, retain their crispiness; the outer skin is very thin, similar to carrots.</p> <p>In England, Burdock is best known as an ingredient in the beverage Dandelion and Burdock, the English equivalent of American root beer. The key flavour profile is anise, perhaps a touch of ginger and spice, but generally a feel of summer, hedgerows and fun!</p> <p>Burdock is a biennial, producing a rosette of leaves in the first year, then completing its life cycle by flowering and seeding in the second year. Mature plant can reach 3 feet in height. It is easily grown from seed it prefers a deep and sandy garden soil in partial shade or full sun. It may be sown directly from early spring on into summer, with plenty of time left to get a good harvest of roots.<br /><br />Burdock is the hardiest root vegetable and winters in the garden easily for spring digging. Work the soil deeply for best crop and cook like carrots. Seeds can be sprouted like bean sprouts; nothing goes to waste with this plant.</p> <p><strong>Sowing:</strong> Sow from early spring on into summer <br />Soak seeds for 2 to 4 hours in warm water then sow the burdock seeds about 7mm (¼ in) deep and pat down the row. Burdock seeds germinate in 1 to 2 weeks. Keep weeded and thin to about 10cm (4in) apart. The plant prefers regular watering. The reason for keeping the plants so close together is that it makes the roots grow long and thin, which is desirable, and it lessens the labour involved in digging, as more roots are dug out of a smaller space.</p> <p><strong>Harvesting Burdock: <br /></strong>Moderate harvest of the leaves throughout the season will not deter root development. The burdock roots are ready to harvest after two to four months. You don’t have to wait until the tops are dormant, but of course to obtain the largest possible roots (which can weigh up to two pounds), then harvest after the tops die back in the autumn.</p> <p>Digging the roots can be difficult, unless the soil is a deep sandy loam. The best technique is to trench down the side of the row with a spade, then push the spade in behind the roots and lever them into the trench, being careful not to break them. Also be careful not to break the spade. (This is the part where you are glad you planted them closely together.) Dig and wash the roots and then split them down the length. A large root should be split into at least 4 pieces. Dry the burdock root pieces on screens in a dark, airy location or use a vegetable/fruit dehydrator. When the pieces snap and are internally dry, they may be ground up to make a tincture or stored in plastic bags or glass jars for later use.</p> <p><strong>Culinary Uses: <br /></strong>Very young roots can be eaten raw, but older roots are usually cooked. Cut root into slivers and stir-fry. Young leaves and stalks are eaten raw or cooked. Seeds can be sprouted like bean sprouts; nothing goes to waste with this plant.</p> <p><strong>Medicinal Uses: <br /></strong>Fresh burdock root or the tincture of dried root is taken internally as a treatment for skin complaints. Often combined with dandelion or yellow dock, burdock root is an effective blood purifier used to treat psoriasis, eczema, oily skin, acne, boils, and gout. The leaf may be picked as needed for tea as soon as it reaches sufficient size. For more information on the use of burdock root in home herbal medicine, see the book “Making Plant Medicine.” by Richard A. Cech ISBN: 9780970031204</p> <p> </p> <p><strong>WIKIPEDIA:</strong></p> <p>Arctium is a genus of biennial plants commonly known as burdock, family Asteraceae.[3] Native to the Old World, several species have been widely introduced worldwide.</p> <p><strong>Description</strong></p> <p>Plants of the genus Arctium have dark green leaves that can grow up to 28" (71 cm) long. They are generally large, coarse and ovate, with the lower ones being heart-shaped. They are woolly underneath. The leafstalks are generally hollow. Arctium species generally flower from July through to October.</p> <p>The prickly heads of these plants (burrs) are noted for easily catching on to fur and clothing (being the inspiration for Velcro®[5]), thus providing an excellent mechanism for seed dispersal.[4] Burrs cause local irritation and can possibly cause intestinal hairballs in pets. However, most animals avoid ingesting these plants.</p> <p>Birds are especially prone to becoming entangled with their feathers in the burrs leading to a slow death, as they are unable to free themselves.</p> <p>A large number of species have been placed in genus Arctium at one time or another, but most of them are now classified in the related genus Cousinia. The precise limits between Arctium and Cousinia are hard to define; there is an exact correlation between their molecular phylogeny. The burdocks are sometimes confused with the cockleburs (genus Xanthium) and rhubarb (genus Rheum).</p> <p>The roots of burdock, among other plants, are eaten by the larva of the Ghost Moth (Hepialus humuli). The plant is used as a food plant by other Lepidoptera including Brown-tail, Coleophora paripennella, Coleophora peribenanderi, the Gothic, Lime-speck Pug and Scalloped Hazel.</p> <p>The green, above-ground portions may cause contact dermatitis in humans due to the lactones the plant produces.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Food and drink</strong></p> <p>The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. Arctium lappa is called (牛蒡), pronounced "gobō" (ごぼう) in Japanese or "niúbàng" in Chinese, in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about one metre long and two centimetres across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes.</p> <p>Immature flower stalks may also be harvested in late spring, before flowers appear; their taste resembles that of artichoke, to which the burdock is related. The stalks are thoroughly peeled, and either eaten raw, or boiled in salt water.[7] Leaves are also eaten in spring in Japan when a plant is young and leaves are soft. Some A. lappa cultivars are specialized for this purpose. A popular Japanese dish is kinpira gobō (金平牛蒡), julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi (sushi filled with pickled burdock root; the burdock root is often artificially coloured orange to resemble a carrot).</p> <p>In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. It contains a fair amount of dietary fiber (GDF, 6g per 100g), calcium, potassium, amino acids,[8] and is low in calories. It contains a polyphenol oxidase,[9] which causes its darkened surface and muddy harshness by forming tannin-iron complexes. Burdock root's harshness harmonizes well with pork in miso soup (tonjiru) and with Japanese-style pilaf (takikomi gohan).</p> <p>Dandelion and burdock is today a soft drink that has long been popular in the United Kingdom, which has its origins in hedgerow mead commonly drunk in the mediæval period.[10] Burdock is believed to be a galactagogue, a substance that increases lactation, but it is sometimes recommended to be avoided during pregnancy based on animal studies that show components of burdock to cause uterus stimulation.</p> <p>In Europe, burdock root was used as a bittering agent in beer before the widespread adoption of hops for this purpose.</p> <p>The American composer Christian Wolff composed a work for variable performers entitled "Burdocks" in 1970-71.</p> <p><strong>Traditional medicine</strong></p> <p>Folk herbalists considered dried burdock to be a diuretic, diaphoretic, and a blood purifying agent[citation needed]. The seeds of A. lappa are used in traditional Chinese medicine,[citation needed] under the name niubangzi (Chinese: 牛蒡子; pinyin: niúbángzi; Some dictionaries list the Chinese as just 牛蒡 niúbàng.)</p> <p>Burdock is a traditional medicinal herb that is used for many ailments. Burdock root oil extract, also called Bur oil, is currently used in Europe in the belief that it is a useful scalp treatment.[citation needed] Modern studies indicate that burdock root oil extract is rich in phytosterols and essential fatty acids (including rare long-chain EFAs).</p> <p><strong>Burdock and Velcro</strong></p> <p>After taking his dog for a walk one day in the early 1940s, George de Mestral, a Swiss inventor, became curious about the seeds of the burdock plant that had attached themselves to his clothes and to the dog's fur. Under a microscope, he looked closely at the hook system that the seeds use to hitchhike on passing animals aiding seed dispersal, and he realized that the same approach could be used to join other things together. The result of his studies was Velcro.</p> </div>
MHS 47
Burdock – Takinogawa Seeds Japanese Variety
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Разнообразие из Японии
Japanese Heirloom Melon Seeds “Sakata's Sweet” 2.35 - 1

Japanese Heirloom Melon...

Ціна 2,35 €
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Japanese Heirloom Melon Seeds “Sakata's Sweet”</strong></span></h2> <h3><span style="color:#ff0000;font-size:14pt;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>Sakata’s Sweet Green melon is a smaller, softball-sized melon (weight about 500g) with a grey-green skin that turns a yellow-green color when ripe. The shape is not quite round, with a distinct pucker at the stem base. Whereas most melon stems will detach from the plant when ripe, the stem of the Sakata’s Sweet Green melon must be cut from the plant when leaves begin to discolor. The edible skin of the heirloom melon is thin and the yellow-green flesh is crisp and fragrant. Sakata’s Sweet Green melon looks much like a honeydew melon in coloring and has a similar flavor profile. The flesh is juicy with a texture that can be somewhat grainy.</p> <p>SAKATA'S SWEET</p> <p><strong>Seasons/Availability</strong></p> <p>Sakata’s Sweet Green melons are available year-round in sub-tropical and tropical areas with a peak season during the summer months.</p> <p><strong>Current Facts</strong></p> <p>Sakata’s Sweet Green melons are an heirloom variety of Cucumis melo that have grown in China and Japan for thousands of years. The small melons were bred by the Sakata Seed Co. of Japan, taking its name from the company. In the United States, the melons can be found in Asian markets as “Asian Green melon”.</p> <p><strong>Applications</strong></p> <p>Sakata’s Sweet Green melon is often eaten fresh, whether sliced or cut into cubes. The melon is used for pickling in Asia and its flavor lends a sweetness to chicken curry salads. Cut into wedges for a sweet summer snack or into bite-sized pieces to add to fruit or savory salads. Melon will keep at room temperature for up to a week once ripe. Cut melon should be kept refrigerated and consumed within four days.</p> <p><strong>Geography/History</strong></p> <p>Only recently appearing in American markets, Sakata’s Sweet Green melons were grown in Japan and China for centuries. The seeds for this heirloom melon were released by the Sakata Seed Co. in Yokohama, Japan. The seeds have found a market with home gardeners in both the United States and abroad.</p> <p><iframe width="640" height="385" src="https://www.youtube.com/embed/XTKEyF0x7Kk?rel=0&amp;hd=0" frameborder="0" class="embed-responsive-item"> </iframe></p>
P 366
Japanese Heirloom Melon Seeds “Sakata's Sweet” 2.35 - 1
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Разнообразие из Японии

Ця рослина має гігантські плоди
“Daikon” Giant Long Japanese Radish Seeds

Daikon Giant Long Japanese...

Ціна 2,35 €
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="text-decoration: underline;"><strong><em>“Daikon” Giant Long White Japanese Radish Seeds</em></strong></span></h2> <h3><span style="color: #ed0404;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p><span>Daikon radishes are used for pickles, cooking and grated raw in salads. Very easy to grow this asian radish. They grow very large (50 cm and 4 kg) but taste better picked young. Produces long white tapered roots with a mild mustard flavour. Used in Japanese Taku-An pickles. Becoming very popular due to its mild mustard flavours.</span></p> <p><span>Widespread in ancient times, said to originate from China and Japan. Matures quickly. Likes rich soil. Keep well watered. Grow fresh crisp radish any time, will withstand light frost.</span></p> </body> </html>
P 415
“Daikon” Giant Long Japanese Radish Seeds
  • Новий

Это растение устойчиво к зиме и морозу. Смотрите больше в описании.

Разнообразие из Японии
Yuzu Seeds Japanese citrus fruit -20°C (Citrus junos) 4.15 - 1

Юдзу насіння -20°C (Citrus...

Ціна 4,15 €
,
5/ 5
<h2><strong>Юдзу насіння -20°C (Citrus junos)</strong></h2> <h2><span style="color: #ff0000;"><strong>Ціна за упаковку 2 або 4 насіння.</strong></span></h2> <p><b>Юдзу</b><span>&nbsp;</span>(лат.<span>&nbsp;</span><i lang="la">Citrus junos</i>, ゆず [judzu], японський<span>&nbsp;</span>цитрон)&nbsp;— складний гібрид з роду<span>&nbsp;</span>цитрусових, батьківщиною якого вважають<span>&nbsp;</span>Китай.</p> <div class="thumb tleft"> <div class="thumbinner"><img alt="Юдзу насіння -20°C (Citrus junos)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Yuzu.JPG/220px-Yuzu.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/98/Yuzu.JPG/330px-Yuzu.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/98/Yuzu.JPG/440px-Yuzu.JPG 2x" data-file-width="1600" data-file-height="1200" title="Юдзу насіння -20°C (Citrus junos)"> <div class="thumbcaption"> <div class="magnify"></div> Стиглий плід Юдзу</div> </div> </div> <p>В Китаї цей плід відомий ще з часів<span>&nbsp;</span>Конфуція, тобто вже 2500 років. Плоди юдзу схожі на невеличкі грейпфрути з середнім діаметром 5&nbsp;— 10&nbsp;см, мають ароматну шкірку жовтого або помаранчевого кольору, яка легко відділяється, та м'якоть, яка має дуже кислий смак, схожий на лимон з нотками грейпфрута.</p> <h2><span id=".D0.9E.D1.81.D0.BD.D0.BE.D0.B2.D0.BD.D1.96_.D0.B2.D1.96.D0.B4.D0.BE.D0.BC.D0.BE.D1.81.D1.82.D1.96"></span><span class="mw-headline" id="Основні_відомості">Основні відомості</span></h2> <p>Юдзу росте як невелике дерево, від 2-8&nbsp;м у висоту з великими шипами на стовбурі. Плоди дозрівають зазвичай наприкінці осені, що раніше, ніж у інших цитрусових. Юдзу є одним з найбільш морозостійких цитрусових, критична температура від -14 до -15С. В Японії ця рослина часто переносить до&nbsp;— 12С без пошкоджень. Це дає можливість вирощувати цей гибрид в сьомій<span>&nbsp;</span>USDA<span>&nbsp;</span>зоні морозостійкості без укриття.</p> <p>Юдзу можна зустріти у Китаї, Кореї&nbsp;— росте у дикому вигляді, та Японії&nbsp;— вирощують у промислових обсягах. Також Юдзу можна зустріти в<span>&nbsp;</span>Україні<span>&nbsp;</span>на південному березі<span>&nbsp;</span>Криму.</p> <h2><span id=".D0.92.D0.B8.D0.BA.D0.BE.D1.80.D0.B8.D1.81.D1.82.D0.B0.D0.BD.D0.BD.D1.8F"></span><span class="mw-headline" id="Використання">Використання</span></h2> <p>Юдзу широко використовують в японській кухні як<span>&nbsp;</span>лимон, його додають до перших та других страв та роблять з нього мармелад, у<span>&nbsp;</span>Кореї<span>&nbsp;</span>з плодів Юдзу роблять джем. Ще з соку Юдзу роблять різні напої та<span>&nbsp;</span>оцет. Цедру використовують для виробництва парфумів та ефірної олії. Дерево використовують як підщепу для інших цитрусових, щоб збільшити їх морозостійкість.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 118 Y 2-S
Yuzu Seeds Japanese citrus fruit -20°C (Citrus junos) 4.15 - 1
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Mitsuba Japanese Parsley Seeds (Cryptotaenia Japonica) 1.35 - 1

Mitsuba Japanese Parsley...

Ціна 1,35 €
,
5/ 5
<h2><strong>Mitsuba Japanese Parsley Seeds (Cryptotaenia Japonica)</strong></h2><h2><span style="color:#ff0000;"><strong>Price for Package of 50 (0,13 g) seeds.</strong></span></h2><p>Cryptotaenia japonica, commonly called Japanese parsley, Japanese honeywort or mitsuba, is an herbaceous perennial with foliage that somewhat resembles a flat-leaved parsley. It is native to moist woodland areas and ditches in eastern Asia. Branching stems of ternate compound leaves (mitsuba means three leaves in Japanese) with serrated ovate segments (each to 2-4" long) typically grow in an upright clump to 12-18" tall and as wide. Small white flowers in umbels bloom in summer on stems rising about 6" above the foliage. Seeds ripen in August-September. Plants are frequently used as culinary herbs in Asian cuisine. Leaves and stems are considered to have a parsley/celery-like flavor and may be added to soups, salads or other hot/cold dishes as a flavoring and/or garnish. Roots can be blanched and sauteed.</p><p>Forma atropurpurea plants have ruffled purple-black foliage and stems which contribute significant ornamental interest to garden areas. Umbels of light pink to purple flowers bloom above the foliage in midsummer bringing plant height to 24" tall. Leaves typically lose sharp color intensity as the summer progresses. Culinary uses are the same as for species plants. Very closely related to Cryptotaenia japonica is the North American species Cryptotaenia canadensis, which is native from Quebec to Manitoba south to Georgia and Texas. In Missouri, it is found in rocky woods, ravines, valleys and along streams and bluff ledges throughout the State (Steyermark).</p><p>Genus name comes from the Greek word cryptos meaning hidden and tainia meaning band, ribbon or fillet in probable reference to oil tubes hidden or concealed in the fruits.</p><p>Specific epithet means of Japan.</p><p><strong>Problems</strong></p><p>No serious insect or disease problems. Watch for slugs and snails.</p><p><strong>Garden Uses</strong></p><p>Culinary herb for herb gardens. Purple foliage has good ornamental value for rock gardens, borders or shady areas of the landscape. Containers.</p><p><strong>Cultivation details</strong></p><p>Succeeds in most soils, preferring a moist shady position under trees where it often self-sows. The leaves tend to turn yellow when plants are grown in full sun. This species is not winter-hardy in all areas of Britain, though plants can tolerate short periods at temperatures down to -10°c. Mitsuba is commonly cultivated as a vegetable in Japan, there are some named varieties. It is usually grown as an annual. It is closely allied to C. canadensis, and is considered to be no more than a synonym of that species by some botanists[200]. This plant is adored by slugs and snails and must be protected when small or when new growth is emerging in the spring.</p>
MHS 115
Mitsuba Japanese Parsley Seeds (Cryptotaenia Japonica) 1.35 - 1
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BLACK FUTSU Japanese Pumpkin Seeds 2.35 - 1

BLACK FUTSU Japanese...

Ціна 2,35 €
,
5/ 5
<h2><span style="text-decoration:underline;"><strong><em>BLACK FUTSU Japanese Pumpkin Seeds</em></strong></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>Rare, black Japanese squash, the fruit is flattened, round and has heavy ribbing. Very unique and beautiful. The black fruit will turn a rich chestnut color in storage. Flesh is golden color and has the rich taste of hazelnuts. Fruits are 3-5 pound (1 - 3,5 kg). each, and vines give huge yields. Japanese, dark skinned, flattened, did excellent here. Popular with European market growers. Good insect resistance makes this a winner here!</p> <p>(C. moschata) 105 days</p>
P 323
BLACK FUTSU Japanese Pumpkin Seeds 2.35 - 1
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Ця рослина має гігантські плоди
Japanese Giant Cabbage Seeds

Japanese Giant Cabbage Seeds

Ціна 2,65 €
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5/ 5
<h2><strong>Japanese Giant Cabbage Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p><span>It is a gigantic Japanese cabbage, which grows to an enormous size. Interestingly, he does not need any more time than ordinary cabbage to reach that size.</span></p> <p><span>Surely there will be vegetables in your garden that will attract passersby views.</span></p>
P 400
Japanese Giant Cabbage Seeds
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Yubari King Melon Seeds The most expensive fruit on the World 7.45 - 1

Yubari King Melon Seeds

Ціна 4,95 €
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Yubari King Melon Seeds The most expensive fruit on the World</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 50 seeds.</strong></span></h2> <p>TOKYO A remarkably sweet canteloupe auctioned in Japan fetched a record $12,000, making it one of the most expensive canteloupes ever sold in the country.</p> <p>In a society where melons are a luxury item commonly given as gifts the jaw-dropping auction last month shocked everyone! At that auction, a pair of "Yubari" cantaloupe melons sold for a record $23,500. Wikipedia Yubari</p> <p>A pair of cantaloupes from the bankrupt city of Yubari, Hokkaido, fetched a whopping 2 million yen at the first auction of the season at the Sapporo central wholesale market, the Japan Agricultural Cooperative's Yubari unit said. The price paid by Marui Imai Inc., a Sapporo-based department store, for the upmarket produce surpassed the previous record of 800,000 yen for two cantaloupes, JA Yubari said. "Perhaps the city's designation as a financially rehabilitating entity ironically helped generate an advertising effect," said a spokesperson for the former coal town, which went bankrupt last year. "This will encourage the city a lot."</p> <p>The two melons were put on display at Marui Imai's flagship outlet priced at 1 million yen apiece. Yoshikazu Hoshino, 59, a purchasing officer at the department store, said the cantaloupes were more for publicity than profit. "We were bullish in the bidding because we're celebrating our 135th anniversary this year. We wanted as many customers as possible to see them," he said. One of the million-yen fruits has already been sold, the store said. Other shoppers were stunned by the price.</p> <p>"It's not a price I can afford," said Ryoko Hino, a 79-year-old shopper.</p> <p>So the Yubari King costs generally from 100 to 1000 € / piece.</p> <p>How to Cultivate Yubari King Melon</p> <p>Side Selection</p> <p>Try to plant in a location that enjoys full sun and remember to water often. Keep in mind when planting that Yubari King is thought of as hardy, so this plant will survive close to or on freezing temperatures.</p> <p>Soil</p> <p>The soil the melons are grown in is volcanic ash. It's not what's in the volcanic soil, but how the soil behaves. It lets growers there easily control the temperature of the soil, and the ash lets water quickly drain through, allowing for the top to remain dry, which promotes the size of the melons. Yubari King needs a potting mix soil with a ph of 6.1 to 7.5 (weakly acidic soil to weakly alkaline soil). You just buy a bag of compost and add it to your soil to feed your plants. It is not only better for them, it is also cheaper.</p> <p>Seeding:</p> <p>Try to aim for a seed spacing of at least 1.89 feet (58.0 cm) and sow at a depth of around 0.5 inches (1.27 cm). Soil temperature should be kept higher than 21°C / 70°F to ensure good germination. By our calculations, you should look at sowing Yubari King about 14 days before your last frost date.</p> <p>Ensure that temperatures are mild and all chance of frost has passed before planting out, as Yubari King is a hardy plant.</p> <p>Planting</p> <p>Melon is planted in February. The first ones are ready to harvest 105 days after planting. The growing season ends in early September. Cutaway any diseased or pest damaged leaves first. This will enable the plant to put all of its energy into making a great Melon instead of making more leaves. Melons are an annual, not a perennial. They can grow more than 1 harvest but the first is always the best but if you have an heirloom and need the extra seed then let more fruit set after your first harvest. DO NOT let fruit set until AFTER your first harvest so all of the plant's energy (sugars) go into the Melon(s) on the vine.</p> <p>At long last, to see flowers appearing on the vines, which means melons are on their way! It seems like it takes forever but really it only has been a little over a month or so.</p> <p>Watering and Fertilizer You have covered this in the past but things change when the melons start to grow. You should water them every other day if your soil is well-drained. Keep an eye on the top of the soil and water when the top is dry to a depth of about ½ inch. There should never be a fear of overwatering if your soil drains well and containers have holes for excess water to leave from. Remember, very dry soil sheds water like a Ducks back. It will take time for the water to soak into the soil and you will have a lot of run-offs until it rehydrates. Never water with cold water since it will shock the plant a little and may slow growth or development of fruit. You may need to water every other day with 1 gal of water for every 4 cubic feet of growing medium but you might decide that you want to waterless. Your local weather will also play a role.</p> <p>If you started with a soil mix of compost, you should not need to fertilize your plants. You can do, however, like to add ½ tsp of Super Thrive to every 2 gallons of water. This will help them resist pests and develop much stronger. After the fruit gets to the size of a grapefruit You can use only water until harvest.</p> <p>Pollinate</p> <p>Melons will not appear out of anywhere. There needs to be a male and female flower for the Melon to form. The fruit will grow from the female flower. Male flowers are the first to appear on the plant. If you have other Melons growing in your yard then you might consider covering the Ichiba Kouji with a mosquito net to keep bees from pollinating your other melons, especially if they are an heirloom. When the female flowers appear, take a male flower and place it inside the female flower or use a small dust brush and swab the inside of the male flower and then swab the female flower to pollinate. You can also let bees do this for you if you wish. Only 2 Melons (at most) should be grown on the vine at a time. Each plant should yield 4 or more Melons if you let them but they will be smaller and lower quality. “I must sacrifice the others to make the best one possible.” - Japanese Melon Grower The Japanese master growers hand pollinate three flowers and let them get to about the size of a baseball, then select the best one and let only that one grow. The others can be chopped up and added to the compost pile.</p> <p>When Melons burst!</p> <p>The inside of the melon is growing so fast that the outside can’t keep up so a crack forms. At this point, the plant's sugars flow out to cover the crack and heal the melon. This is supposed to happen, in fact, if it doesn’t your doing something wrong. This is what forms the reticulation or netting. The finer the reticulation is, the juicier the inside is.</p> <p>“If the reticulation is great, the inside is great too.” – Japanese Melon Judge</p> <p>If you don’t make good netting, then you don’t make a good melon. This is where art makes an entrance. It is something that you’re going to have to experiment with to get the melon just the way you like them. If you just set it on the ground, then the melon will not form a perfect circle and the netting may be affected, not to mention bugs getting into them. If you put them on a trellis then the juices may not be evenly distributed or may become misshapen or even caught inside the trellis if you’re not careful. This is why you can use them to hang the melon so that it would not be disturbed.</p> <p>Harvesting</p> <p>After the cracking is over with and the melon is healed it is time for the next technique. Several times until you’re ready to harvest, you need to put on some cotton work gloves and rub firmly all around the melon. You should do this twice a week. For example Monday and Thursday. The reason for doing this is to make the Melon sweeter.</p> <p>“This is called Tama Fuki. It stimulates the melon and adds sweetness.” – Japanese Melon Grower</p> <p>Melons are hard to tell when they are ripe. They stay green and on the vine. So how do you know when they are ready? </p> <p>    1. The stem is “green and strong” (dry)</p> <p>     2. The bottom of the Melon is “flexible” (slightly soft)</p> <p>     3. It should feel heavier than it looks.</p> <p>     4. You should smell the Melon aroma when in close proximity.</p> <p>Pest and Diseases:</p> <p>Quality</p> <p>To most Americans, your melon will taste just like a regular melon. A really good melon but unless they know what they have in their hands then they will most likely overlook the quality. Only when they bite into a regular store-bought melon will they realize what they once held. The quality of your melon can be seen without cutting it open. If you look at a store-bought melon, you will see that the “netting” or reticulation is very fine or small. A great melon will have more pronounced or thicker lines in the reticulation. This quality level depends mostly on the watering schedule that is set. Personally we found that watering every other day to work best in my area but that may change depending on your climate. Remember that melons come from a desert environment. We wish you luck in your melon growing adventures!</p> </body> </html>
V 2 5-S
Yubari King Melon Seeds The most expensive fruit on the World 7.45 - 1
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Japanese Giant White Sword Bean seeds "Shironata Mame" 1.95 - 1

Japanese Giant White Sword...

Ціна 1,95 €
,
5/ 5
<h2><strong>Japanese Giant White Sword Bean seeds "Shironata Mame" (Canavalia gladiata)</strong></h2><h2><span style="color:#ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2><p><strong>Japanese variety "Shironata Mame"! </strong>This tropical Japanese cultivated bean is only harvested when the pods are young and tender. The dense, glossy green pods are flat, have a ridged edge, and taste like snap beans. Large vines grow quickly and should be trellised.</p><p><strong>WIKIPEDIA:</strong></p><p>Canavalia gladiata, usually called sword bean, is a domesticated plant species in the legume (Fabaceae). The legume is a used as a vegetable in interiors of central and south central India, though not commercially farmed. In Telugu it is called chamma kaya also called Tammi kaya. In Tamil it is called valavaraik-kay or valavaran-gai which means, the vegetable that looks like a sword. In Khmer, it is called sânndaèk triës (សណ្តែកទ្រៀស). The fruits are eaten as a vegetable in Africa and Asia.</p><p>We will send you seeds with the beautiful message of our choice as a gift.</p>
P 451 SB
Japanese Giant White Sword Bean seeds "Shironata Mame" 1.95 - 1
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Чорний Хоккайдо гарбузове...

Чорний Хоккайдо гарбузове...

Ціна 2,45 €
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5/ 5
<h2><strong>Чорний Хоккайдо гарбузове насіння</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Ціна за упаковку з 10 (2g) насінин.</strong></span></h2> <p>Чорний Хоккайдо - красивий рідкісний кабачок (гарбуз) чорно-оранжевого кольору, який має вигляд маленького гарбуза без хребтів.</p> <p>Чорний гарбуз хоккайдо, що походить з острова Хоккайдо, важить 1-2 кг і має м’яку м’якоть з низьким вмістом клітковини з трохи горіховою ноткою. Софтшелл можна їсти. У гарбузі Хоккайдо тверде м’ясо, хоча він бідний водою, проте має всі цінніші поживні речовини, такі як вітаміни А і С, калій і магній.</p> <p>Кабачок чорний Хоккайдо - культивований сорт виду Cucurbita maxima.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 129 (2g)
Чорний Хоккайдо гарбузове насіння
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