Last customers

  •  
    Johann, Austria
  •  
    Gerhard, Austria
  •  
    Alexander, Austria
  •  
    Lorenzo, Belgium
  •  
    Niklas, Switzerland
  •  
    Bernard, Switzerland
  •  
    Hans-Peter, Germany
  •  
    Viktoria , Germany
  •  
    Inis, Germany
  •  
    Emilia , Spain
  •  
    Jose, Spain
  •  
    Alima, France
  •  
    regis, France
  •  
    JANE, United Kingdom
  •  
    Nagia, Greece
  •  
    armina, Croatia
  •  
    Luca, Italy
  •  
    Filippo , Italy
  •  
    Patrick, Netherlands
  •  
    Rudy, Netherlands
  •  
    Pawel, Netherlands
  •  
    Joakim, Norway
  •  
    sofia, New Zealand
  •  
    Bertrand, Portugal
  •  
    Joana, Portugal
  •  
    Ricardo, Portugal
  •  
    Rui, Portugal
  •  
    Monica, Portugal
  •  
    Bojana, Serbia
  •  
    JOSIP, Slovenia

الأكثر مبيعاً

يوجد 1433 منتجا.

عرض 1-15 من 1433 منتجات
Bourbon Vanilla Seeds (Vanilla planifolia)

Bourbon Vanilla Seeds...

السعر 3.50 € (SKU: MHS 104)
,
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>Bourbon Vanilla Seeds (Vanilla planifolia)</strong></span></h2> <h2><span style="color: #f80202; font-size: 14pt;"><strong>Price for Package of 50 or 100 seeds.</strong></span></h2> <p><span>Vanilla planifolia is a species of vanilla orchid. It is native to Mexico and Central America, and is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names are flat-leaved vanilla, Tahitian vanilla,[citation needed] and West Indian vanilla (also used for the Pompona vanilla, V. pompona). Often, it is simply referred to as "the vanilla". It was first scientifically named in 1808.</span></p> <p><span>Vanilla planifolia is found in Mexico, Central America, the Caribbean, and northeastern South America. It prefers hot, wet, tropical climates. </span></p> <p><span>It is cultivated and harvested primarily in Veracruz, Mexico and in Madagascar.</span></p> <p><span>Like all members of the genus Vanilla, V. planifolia is a vine. It uses its fleshy roots to support itself as it grows.</span></p> <p><strong><span>Flowers</span></strong></p> <p><span>Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be pollinated manually, during the morning, if fruit is desired. The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to the stigma. If pollination does not occur, the flower is dropped the next day. In the wild, there is less than 1% chance that the flowers will be pollinated, so in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms.</span></p> <p><strong><span>Fruit</span></strong></p> <p><span>Fruit is produced only on mature plants, which are generally over 3 m (10 ft) long. The fruits are 15-23 cm (6-9 in) long pods (often incorrectly called beans). Outwardly they resemble small bananas. They mature after about five months, at which point they are harvested and cured. Curing ferments and dries the pods while minimizing the loss of essential oils. Vanilla extract is obtained from this portion of the plant.</span></p> <p><span>Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s.</span></p> <p><span>Pollination is required to set the vanilla fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant.[3] The method proved financially unworkable and was not deployed commercially.[4] In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant.</span></p> <p><span>Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico.[6] They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, and Central and South America.[7] The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia.</span></p> <p><span>Vanilla is the second-most expensive spice after saffron.  Despite the expense, vanilla is highly valued for its flavor.  As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy.</span></p> <p><strong><span>History</span></strong></p> <p><span>According to popular belief, the Totonac people, who inhabit the east coast of Mexico in the present-day state of Veracruz, were the first to cultivate vanilla. According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.[4] In the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or "black flower", after the matured fruit, which shrivels and turns black shortly after it is picked. Subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital, Tenochtitlan.</span></p> <p><span>Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion and Mauritius in hopes of producing vanilla there. After Edmond Albius discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon, the tropical orchids were sent from Réunion to the Comoros Islands, Seychelles, and Madagascar, along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. According to the United Nations Food and Agriculture Organisation, Indonesia is currently responsible for the vast majority of the world's Bourbon vanilla production and 58% of the world total vanilla fruit production.</span></p> <p><span>The market price of vanilla rose dramatically in the late 1970s after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the next few years, to nearly US$20 per kilogram; prices rose sharply again after tropical cyclone Hudah struck Madagascar in April 2000. The cyclone, political instability, and poor weather in the third year drove vanilla prices to an astonishing US$500/kg in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, pushed the market price down to the $40/kg range in the middle of 2005. By 2010, prices were down to $20/kg. Cyclone Enawo caused in similar spike to $500/kg in 2017.</span></p> <p><span>Madagascar (especially the fertile Sava region) accounts for much of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual yield of 500 tons of cured beans, produced only 10 tons in 2006. An estimated 95% of "vanilla" products are artificially flavored with vanillin derived from lignin instead of vanilla fruits.</span></p> <p><strong><span>Etymology</span></strong></p> <p><span>Vanilla was completely unknown in the Old World before Cortés. Spanish explorers arriving on the Gulf Coast of Mexico in the early 16th century gave vanilla its current name. Spanish and Portuguese sailors and explorers brought vanilla into Africa and Asia later that century. They called it vainilla, or "little pod". The word vanilla entered the English language in 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary. Vainilla is from the diminutive of vaina, from the Latin vagina (sheath) to describe the shape of the pods.</span></p> <p><strong><span>Vanilla orchid</span></strong></p> <p><span>The main species harvested for vanilla is V. planifolia. Although it is native to Mexico, it is now widely grown throughout the tropics. Indonesia and Madagascar are the world's largest producers. Additional sources include V. pompona and V. tahitiensis (grown in Niue and Tahiti), although the vanillin content of these species is much less than V. planifolia.</span></p> <p><span>Vanilla grows as a vine, climbing up an existing tree (also called a tutor), pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles), or in a "shader", in increasing orders of productivity. Its growth environment is referred to as its terroir, and includes not only the adjacent plants, but also the climate, geography, and local geology. Left alone, it will grow as high as possible on the support, with few flowers. Every year, growers fold the higher parts of the plant downward so the plant stays at heights accessible by a standing human. This also greatly stimulates flowering.</span></p> <p><span>The distinctively flavored compounds are found in the fruit, which results from the pollination of the flower. These seed pods are roughly a third of an inch by six inches, and brownish red to black when ripe. Inside of these pods is an oily liquid full of tiny seeds.[22] One flower produces one fruit. V. planifolia flowers are hermaphroditic: they carry both male (anther) and female (stigma) organs. However, self-pollination is blocked by a membrane which separates those organs. The flowers can be naturally pollinated by bees of genus Melipona (abeja de monte or mountain bee), by bee genus Eulaema, or by hummingbirds. The Melipona bee provided Mexico with a 300-year-long advantage on vanilla production from the time it was first discovered by Europeans. The first vanilla orchid to flower in Europe was in the London collection of the Honourable Charles Greville in 1806. Cuttings from that plant went to Netherlands and Paris, from which the French first transplanted the vines to their overseas colonies. The vines grew, but would not fruit outside Mexico. Growers tried to bring this bee into other growing locales, to no avail. The only way to produce fruits without the bees is artificial pollination. Today, even in Mexico, hand pollination is used extensively.</span></p> <p><span>In 1836, botanist Charles François Antoine Morren was drinking coffee on a patio in Papantla (in Veracruz, Mexico) and noticed black bees flying around the vanilla flowers next to his table. He watched their actions closely as they would land and work their way under a flap inside the flower, transferring pollen in the process. Within hours, the flowers closed and several days later, Morren noticed vanilla pods beginning to form. Morren immediately began experimenting with hand pollination. A few years later in 1841, a simple and efficient artificial hand-pollination method was developed by a 12-year-old slave named Edmond Albius on Réunion, a method still used today. Using a beveled sliver of bamboo, an agricultural worker lifts the membrane separating the anther and the stigma, then, using the thumb, transfers the pollinia from the anther to the stigma. The flower, self-pollinated, will then produce a fruit. The vanilla flower lasts about one day, sometimes less, so growers have to inspect their plantations every day for open flowers, a labor-intensive task.</span></p> <p><span>The fruit, a seed capsule, if left on the plant, ripens and opens at the end; as it dries, the phenolic compounds crystallize, giving the fruits a diamond-dusted appearance, which the French call givre (hoarfrost). It then releases the distinctive vanilla smell. The fruit contains tiny, black seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks. Both the pod and the seeds are used in cooking.</span></p> <p><span>Like other orchids' seeds, vanilla seeds will not germinate without the presence of certain mycorrhizal fungi. Instead, growers reproduce the plant by cutting: they remove sections of the vine with six or more leaf nodes, a root opposite each leaf. The two lower leaves are removed, and this area is buried in loose soil at the base of a support. The remaining upper roots cling to the support, and often grow down into the soil. Growth is rapid under good conditions.</span></p> <p><strong><span>Cultivars</span></strong></p> <p><strong><span>Bourbon vanilla</span></strong><span> or Bourbon-Madagascar vanilla, produced from V. planifolia plants introduced from the Americas, is from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly the Île Bourbon. It is also used to describe the distinctive vanilla flavor derived from V. planifolia grown successfully in tropical countries such as India.</span></p> <p><strong><span>Mexican vanilla</span></strong><span>, made from the native V. planifolia,[26] is produced in much less quantity and marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual vanilla extract, but is mixed with an extract of the tonka bean, which contains the toxin coumarin. Tonka bean extract smells and tastes like vanilla, but coumarin has been shown to cause liver damage in lab animals and has been banned in food in the US by the Food and Drug Administration since 1954.</span></p> <p><strong><span>Tahitian vanilla</span></strong><span> is from French Polynesia, made with V. tahitiensis. Genetic analysis shows this species is possibly a cultivar from a hybrid of V. planifolia and V. odorata. The species was introduced by French Admiral François Alphonse Hamelin to French Polynesia from the Philippines, where it was introduced from Guatemala by the Manila Galleon trade.</span></p> <p><strong><span>West Indian vanilla</span></strong><span> is made from V. pompona grown in the Caribbean and Central and South America.</span></p> <p><span>The term French vanilla is often used to designate particular preparations with a strong vanilla aroma, containing vanilla grains and sometimes also containing eggs (especially egg yolks). The appellation originates from the French style of making vanilla ice cream with a custard base, using vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former French dependencies or overseas France may be a part of the flavoring. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor.</span></p> <p><strong><span>Chemistry</span></strong></p> <p><span>Vanilla essence occurs in two forms. Real seedpod extract is a complex mixture of several hundred different compounds, including vanillin, acetaldehyde, acetic acid, furfural, hexanoic acid, 4-hydroxybenzaldehyde, eugenol, methyl cinnamate, and isobutyric acid.[citation needed] Synthetic essence consists of a solution of synthetic vanillin in ethanol. The chemical compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla and is the main flavor component of cured vanilla beans.[30] Vanillin was first isolated from vanilla pods by Gobley in 1858. By 1874, it had been obtained from glycosides of pine tree sap, temporarily causing a depression in the natural vanilla industry. Vanillin can be easily synthesized from various raw materials, but the majority of food-grade (&gt; 99% pure) vanillin is made from guaiacol.</span></p> <p><strong><span>Pollination</span></strong></p> <p><span>Flowering normally occurs every spring, and without pollination, the blossom wilts and falls, and no vanilla bean can grow. Each flower must be hand-pollinated within 12 hours of opening. In the wild, very few natural pollinators exist, with most pollination thought to be carried out by the shiny green Euglossa viridissima, some Eulaema spp. and other species of the euglossine or orchid bees, Euglossini, though direct evidence is lacking. Closely related Vanilla species are known to be pollinated by the euglossine bees.[40] The previously suggested pollination by stingless bees of the genus Melipona is thought to be improbable, as they are too small to be effective and have never been observed carrying Vanilla pollen or pollinating other orchids, though they do visit the flowers.[41] These pollinators do not exist outside the orchid's home range, and even within that range, vanilla orchids have only a 1% chance of successful pollination. As a result, all vanilla grown today is pollinated by hand. A small splinter of wood or a grass stem is used to lift the rostellum or move the flap upward, so the overhanging anther can be pressed against the stigma and self-pollinate the vine. Generally, one flower per raceme opens per day, so the raceme may be in flower for over 20 days. A healthy vine should produce about 50 to 100 beans per year, but growers are careful to pollinate only five or six flowers from the 20 on each raceme. The first flowers that open per vine should be pollinated, so the beans are similar in age. These agronomic practices facilitate harvest and increases bean quality. The fruits require five to six weeks to develop, but around six months to mature. Over-pollination results in diseases and inferior bean quality.[35] A vine remains productive between 12 and 14 years.</span></p> <p><strong><span>Harvest</span></strong></p> <p><span>Harvesting vanilla fruits is as labor-intensive as pollinating the blossoms. Immature, dark green pods are not harvested. Pale yellow discoloration that commences at the distal end of the fruits is not a good indication of the maturity of pods. Each fruit ripens at its own time, requiring a daily harvest. "Current methods for determining the maturity of vanilla (Vanilla planifolia Andrews) beans are unreliable. Yellowing at the blossom end, the current index, occurs before beans accumulate maximum glucovanillin concentrations. Beans left on the vine until they turn brown have higher glucovanillin concentrations but may split and have low quality. Judging bean maturity is difficult as they reach full size soon after pollination. Glucovanillin accumulates from 20 weeks, maximum about 40 weeks after pollination. Mature green beans have 20% dry matter but less than 2% glucovanillin."[46] The accumulation of dry matter and glucovanillin are highly correlated.To ensure the finest flavor from every fruit, each individual pod must be picked by hand just as it begins to split on the end. Overmatured fruits are likely to split, causing a reduction in market value. Its commercial value is fixed based on the length and appearance of the pod.</span></p> <p><span>If the fruit is more than 15 cm (5.9 in) in length, it is categorized as first-quality. The largest fruits greater than 16 cm and up to as much as 21 cm are usually reserved for the gourmet vanilla market, for sale to top chefs and restaurants. If the fruits are between 10 and 15 cm long, pods are under the second-quality category, and fruits less than 10 cm in length are under the third-quality category. Each fruit contains thousands of tiny black vanilla seeds. Vanilla fruit yield depends on the care and management given to the hanging and fruiting vines. Any practice directed to stimulate aerial root production has a direct effect on vine productivity. A five-year-old vine can produce between 1.5 and 3 kg (3.3 and 6.6 lb) pods, and this production can increase up to 6 kg (13 lb) after a few years. The harvested green fruit can be commercialized as such or cured to get a better market price.</span></p> <p><strong><span>Culinary uses</span></strong></p> <p><span>The four main commercial preparations of natural vanilla are:</span></p> <p><span>Whole pod</span></p> <p><span>Powder (ground pods, kept pure or blended with sugar, starch, or other ingredients)</span></p> <p><span>Extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol)</span></p> <p><span>Vanilla sugar, a packaged mix of sugar and vanilla extract</span></p> <p><span>Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive.</span></p> <p><span>Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor.[64] Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, and others. Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes.</span></p> <p><span>The food industry uses methyl and ethyl vanillin as less-expensive substitutes for real vanilla. Ethyl vanillin is more expensive, but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla; however, for the case of vanilla ice cream, natural vanilla won out.[66] A more recent and thorough test by the same group produced a more interesting variety of results; namely, high-quality artificial vanilla flavoring is best for cookies, while high-quality real vanilla is slightly better for cakes and significantly better for unheated or lightly heated foods. The liquid extracted from vanilla pods was once believed to have medical properties, helping with various stomach ailments.</span></p> </body> </html>
MHS 104
Bourbon Vanilla Seeds (Vanilla planifolia)

Variation från Peru

هذا النبات له ثمار عملاقة
Worlds Largest Giant Corn Seeds Cuzco

أكبر بذور الذرة العملاقة في...

السعر 2.25 € (SKU: P 40)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>أكبر بذور الذرة العملاقة في العالم - كوزكو</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 5 أو 10 بذور.</strong></span></h2> <p>موطن بيرو وإكوادور الذرة العملاقة البيروفية - والمعروفة أيضًا باسم Choclo هي مجموعة كبيرة متنوعة من الذرة.</p> <p>يصل السيقان إلى ارتفاع يصل إلى 5 - 5،50 مترًا ، وسيقوم برج من الصنف في هذا الصنف برجًا بأصناف قياسية عند 4 أمتار ضخمة.</p> <p>في الأصناف القياسية من الذرة ، يتراوح متوسط ​​الوزن بين 25 و 35 غراما لكل 100 نواة في الذرة العملاقة في بيرو ، يتراوح الوزن لكل 100 نواة من 90 - 95 غراما لكل 100 نواة - أي ما يقرب من 3 أضعاف الحجم والإنتاج.</p> <p>هي ذرة متأخرة ونضج ويقدر أنها تحتاج إلى 120 - 150 يومًا لتنضج. فهي ليست محصولاً سهلاً لإنتاجه ، فهي تتطلب التصميم واليقظة للنمو.</p> <p>قد يظن المرء أن السكان الأصليين لجبال الأنديز سوف يتكيفون مع ظروف الرياح ، لكن هذا ليس هو الحال. لقد تطورت في وادي Urrabamba في بيرو والمنطقة المجاورة لها والتي كانت محمية ولديها طقس معتدل نسبيًا.</p> <p>بيرو الذرة العملاقة الملقب Choclo</p> <p>إنهم لا يتحملون رياح قوية ويحتاجون إلى عمل دائم ، على ارتفاع يتراوح بين 4 و 5،50 متر وهذا عمل روتيني ونصف.</p> <p>النباتات تنتج العديد من الكيزان قصيرة نسبيا مع حبات ضخمة.</p> <p>الذوق مشابه للذرة الحلوة القياسية. ليست حلوة بشكل مفرط - خفيفة إلى حلوة لطيف مع نسيج دسم سيكون أفضل وصف. البيرويون عادة يغليهم. في إكوادور وبوليفيا يجففونها أولاً ثم ينفجرون أو "يذوبون" في الزيت - مثل الفشار إلى حد ما. يمكن أن نستمتع بها مثل gringos مثل أي الذرة الأخرى.</p> <p>يجب أن تزرع الذرة في كتل بدلاً من الصفوف ويجب عدم زرعها بالقرب من أصناف أخرى من الذرة [انظر - عزل الذرة الحلوة.] يميل التلقيح المتقاطع إلى إنتاج ذرة نشوية ذات ذوق فقير. السكر اللؤلؤي ، وفقًا لبعض الموردين ، لا يحتاج إلى عزل كما تفعل الأنواع الأخرى - وهذا أمر جيد بالنسبة لؤلؤة السكر ، ولكن ليس بالضرورة التنوع الآخر.</p> <p>يمكن أن تزرع الذرة العملاقة في بيرو مباشرة في التربة ، أو يمكن أيضا أن تبدأ في الداخل وزرعها في وقت لاحق. إذا كنت تبدأ في الداخل ، فتأكد من أن لديك حاوية أكبر من المعتاد ، حيث يمكن أن تتفوق على الحاوية بسهولة قبل وقت الزرع. أيا كان اختيارك ، قم بزرعه في كتل ، على الأقل أربعة صفوف ، للتلقيح السليم وآذان ممتلئة جيدًا</p> <p>عمق البذر Aprox: 5 سم</p> <p>إنبات: 6 إلى 8 أيام</p> <p>النضج: في 120 - 150 يوما.</p> <p>اللون: أبيض - أصفر باهت</p> <p>تباعد البذور: 30-35 سم على حدة.</p> <p>تباعد الصف: 100 سم</p> <p>مناطق الصلابة في وزارة الزراعة الأمريكية: 3- 9</p> <p>حجم النبات: 400 - 550 سم</p> <p>قطعة خبز ذرة حجم: 17-20 سم</p> <p>شمس ساطعة</p> <p>أعلى من متوسط ​​العائد لكل قدم مربع. لقطات - توقع 3 آذان أو أكثر لكل ساق.</p> <p>الذرة لها جذور ضحلة ، وتستخدم الكثير من النيتروجين وكذلك العناصر النزرة. لمساعدة محصولك على الانطلاق إلى أفضل بداية ممكنة ، قم بإعداد التربة أولاً بأسمدة غنية بالنتروجين. السماد الفاسد أو السماد مفيد أيضا.</p> <p>زرع النباتات في الجانب الشمالي من الحديقة حيث أن سيقان الذرة سوف تحرم أشعة الشمس من بقية محاصيل الحديقة الخاصة بك ، قد ترغب أيضًا في زراعة بعض النباتات حيث توفر الظل للنباتات التي لا تتحمل أشعة الشمس الكاملة.</p> <div> <h2><a href="https://www.seeds-gallery.shop/en/home/peruvian-giant-red-sacsa-kuski-corn-seeds.html" target="_blank" title="بذور الذرة الحمراء العملاقة كيسكا كوسكي في بيرو ، يمكنك شراء هنا" rel="noreferrer noopener">بذور الذرة الحمراء العملاقة كيسكا كوسكي في بيرو ، يمكنك شراء هنا</a></h2> </div> </body> </html>
P 40 5S NS
Worlds Largest Giant Corn Seeds Cuzco

Persian lime Seeds – limoo, Tahiti lime  - 3

بذور الليمون الفارسي

السعر 1.95 € (SKU: V 119)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>بذور الليمون الفارسي</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة من 2 بذور.</strong></span></h2> <p>يُعرف الجير الفارسي (الحمضيات × اللاتيفوليا) أو الليموزين أيضًا باسم تاهيتي الجير أو بيرز الجير (سمي على اسم جون تي بيرز ، الذي طور هذا الصنف الخالي من البذور حوالي عام 1895 في مشتلته في بورترفيل ، كاليفورنيا) ، وهو فاكهة حمضيات مرتبطة بالمعيار. جير.</p> <p>لها رائحة عطرة وحارة بشكل فريد. يبلغ قطر الثمرة حوالي 6 سم ، وغالبًا ما يكون لها نهايات حلمة قليلاً ، وعادة ما تباع وهي خضراء ، على الرغم من أنها صفراء عندما تصل إلى النضج الكامل. كما أنه متاح على نطاق واسع وهو جاف ، حيث يستخدم غالبًا بهذه الطريقة في الطبخ الفارسي. إنه أكبر حجما ، وذو بشرة أكثر سمكا ، مع عطريات حمضيات أقل كثافة من الجير الرئيسي (Citrus aurantifolia).</p> <p>تتمثل مزايا الجير الفارسي في الزراعة التجارية مقارنةً بالجير الرئيسي في الحجم الأكبر ، وعدم وجود البذور ، والصلابة ، وعدم وجود الأشواك على الشجيرات ، وإطالة مدة صلاحية الفاكهة. فهي أقل حمضية من الليمون الحامض الرئيسي ولا تحتوي على المرارة التي تضفي على نكهة الليمون الرئيسية الفريدة.</p> <p>يتم تسويق الليمون الفارسي بشكل أساسي في ستة أحجام ، تُعرف بـ 110 و 150 و 175 و 200 و 230 و 250. ما إن نمت في المقام الأول في فلوريدا في الولايات المتحدة ، فقد برزت بعد أن تم القضاء على بساتين الجير الرئيسية هناك بسبب إعصار في عام 1926 ، وفقًا لجمعية بومولوجيكال الأمريكية ، بعد ذلك ، دمر إعصار أندرو بساتين الجير الفارسية في عام 1992.</p> <p>تتم زراعة أعداد كبيرة من الليمون الحامض الفارسي ومعالجته وتصديره كل عام بشكل أساسي من المكسيك إلى الأسواق الأمريكية والأوروبية والآسيوية. يتم التعامل مع واردات الولايات المتحدة من الجير الفارسي من المكسيك في الغالب من خلال ماكالين ، تكساس.</p> <p>ينشأ الليمون الفارسي من الشرق الأقصى ونمت لأول مرة على نطاق واسع في بلاد فارس (إيران الآن) وجنوب العراق.</p> <p>w Iran) and southern Iraq.</p> </body> </html>
V 119
Persian lime Seeds – limoo, Tahiti lime  - 3
Golden Bamboo Seeds - fish pole bamboo (Phyllostachys aurea) 1.95 - 10

Golden Bamboo Seeds - fish...

السعر 1.95 € (SKU: B 7)
,
5/ 5
<h2><span style="font-size: 14pt;" class=""><strong>Golden Bamboo Seeds - fish pole bamboo (Phyllostachys aurea)</strong></span></h2> <h2><span style="color: #d0121a; font-size: 14pt;"><strong>Price for Package of&nbsp;5 seeds.</strong></span></h2> <p>One of the most common bamboos in the United States, and for a good reason: although usually not very tall, it is one of the strongest and most useful. Growing rigidly upright, this bamboo is one of the best for hedges and for planting next to driveways and walkways.</p> <p><span>&nbsp;</span>It often has a series of distorted internodes at the base of the cane, sometimes called "Tortoise Shell" internodes, that are quite ornamental and make this plant useful for craft work. Culm color of the species type is green. Like other Phyllostachys, when exposed to strong direct sunlight, the canes will fade to yellow with age. Phyllostachys aurea can be an aggressive spreader in hot climates, where care must be used in its placement.</p> <p>zones 7-10</p> <p><strong><em>WIKIPEDIA:</em></strong></p> <p>Phyllostachys aurea is a bamboo species of the 'running bamboo' type, belonging to the diverse Bambuseae tribe. It is native to Fujian and Zhejiang in China. It is commonly known by the names fishpole bamboo, golden bamboo, monk's belly bamboo, and fairyland bamboo (Australia).</p> <p><strong>Cultivation</strong></p> <p>P. aurea is cultivated as an ornamental plant for gardens. In the United States, it is considered an invasive species that crowds out native species and is difficult to remove. It is also the most commonly cultivated bamboo in the United States. It is a cold-hardy bamboo, performing well in USDA zones 6 to 10, (Connecticut to Florida).[2] It has gained the Royal Horticultural Society's Award of Garden Merit.</p> <p><strong>Uses</strong></p> <p>P. aurea's lush foliage makes it desirable for ornamental purposes and privacy hedges, and its characteristic 'knotty' compressed lower internodes render it desirable among collectors.[2] It is well-suited to the making of bamboo pipes.</p> <p><strong>Identification and growth habit</strong></p> <p>The common forms of P. aurea are easily identified by their characteristic compressed internodes in the lower part of the canes which have a tortoise shell-like appearance. This internodal compression result in shorter heights (25 ft) and thicker cane diameters (relative to height) than many other Phyllostachys species.</p> <p>The canes turn yellow in full or partial sun, and deepen into a gold-orange color as the plant matures. Branching and foliage tend to start lower to the ground than many other Phyllostachys species, but some prefer to cut off lower branches to show off the interesting 'tortoise shell' lower part of the canes (see photo).</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
B 7
Golden Bamboo Seeds - fish pole bamboo (Phyllostachys aurea) 1.95 - 10
Madake, Giant Timber Bamboo Seeds  - 3

Madake, Giant Timber Bamboo...

السعر 1.95 € (SKU: B 6)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Madake, Giant Timber Bamboo Seeds (Phyllostachys bambusoides)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Phyllostachys bambusoides, commonly called madake, giant timber bamboo or Japanese timber bamboo, is a bamboo species in the genus Phyllostachys.</p> <p>Madake is typically known for being the most common type of bamboo used in the making of shakuhachi flutes and is utilized in numerous Japanese, as well as Chinese, arts, and crafts.</p> <p>Phyllostachys bambusoides can reach a height of 15–22 m and a diameter of 10–15 cm. The culms are dark green, quite thick and very straight. The leaves are dark green. New stalks emerge in late spring and grow quite rapidly, up to 1 meter each day. The flowering interval of this species is very long, about 120 years. This strong plant is in Asia one of the preferred bamboos for building and in the manufacture of furniture.</p> <p>This species is native to China, but it is commonly grown worldwide, especially in Japan.</p> </body> </html>
B 6
Madake, Giant Timber Bamboo Seeds  - 3
Cacao Tree Seeds (Theobroma cacao)

كاكاو - شجرة بذور

السعر 4.00 € (SKU: V 86)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>كاكاو - شجرة بذور</strong></h2> <h2><strong><span style="color: #ff0000;">ثمن حزمة من 2 البذور.</span></strong></h2> <p><strong>كما ترون من الصور لدينا ، لدينا مجموعة الكاكاو أكبر من جميع الآخرين.</strong></p> <p>شجرة الكاكاو (الاسم العلمي: Theobroma caca) متار موطنها الأصلي أمريكا الجنوبية. بذورها تستخدم في صناعة الكاكاو والشيكولاتة.</p> <p>تنمو الشيكولاتة على الشجرة القارية دائمة الخضرة والمعروفة بشجرة "الكاكاو" التي يحصد منها بذور تمثل المصادر المختلفة لجميع منتجات الكاكاو ومنها الشيكولاتة. وكانت تلك الشجرة تنمو في المناطق البرية من المناطق الاستوائية في أمريكا الجنوبية منذ 4000 سنة قبل الميلاد. وتتميز شجرة الكاكاو بأوراقها العريضة وتنمو حتى تصل إلى ارتفاع 7.5 م وتشبه بذور الكاكاو أو حبوبها إلى حدكبير اللوز.</p> <p>تاريخ اكتشاف الكاكاو</p> <p>تم اكتشاف شجرة الكاكاو من قبل شعوب المايا والآزتيك في أمريكا الشمالية والوسطى قبل 2000 عام من الآن. وقد كانت هذه الشعوب تقوم بعصر بذور الكاكاو وطحنها لإنتاج شراب الكاكاو. والملاحظ ان شراب الكاكاو حينها لم يكن محلي ولكن اعتادت هذه الشعوب على إضافة بهارات قد تكون حارة بعض الشيء لإضافة نكهة إلى شراب الكاكاو. من الجدير بالذكر أن الرسومات التاريخية في حضارة المايا توضح تعلق أهلها بشجرة الكاكاو وهي إحدى الدلائل على أنهم أول من اكتشف هذه الشجرة، وقد لعبت الشيكولاتة أو ما عرفت سابقاً بالكاكاو دوراً بارزاً في حياة المايا، إذ كان علية القوم يدفنون موتاهم ويضعون في قبورهم أنية أحشاء الكاكاو لاعتقادهم بأن هذا المشروب يشيع في نفوسهم البهجة في العالم الآخر.</p> <p>مع الغزو الأسباني لمكسيكو (شعوب ال (Aztects في عام 1520 طمعا في الثروات التي تملكها الأراضي المكسيكية, وجد الأسبان ما لم يكن في الحسبان (الشوكليت) وكانت البداية لقصة انتشار الشوكليت في باقي دول العالم. قام الإسبان بنقل بذور الكاكاو إلى أوروبا واستعبدوا المكسيكان ليقوموا بإنتاج حبوب الكاكاو لهم لتصديرها إلى أوروبا مع تغيير بسيط في الطعم النهائي لشراب الكاكاو.</p> <p>لم يعجب الأسبان طعم شراب الكاكاو على الطريقة الأمريكية فقاموا بتغيير البهارات المضافة للشراب وكانوا أول من خلط شراب الكاكاو بالسكر والحليب وفضلوا تقديمه حارا بعكس الأمريكان الذين كانوا يفضلونه باردا.</p> <p>لم يكف الإنتاج الأمريكي للكاكاو الاستهلاك الأسباني في الجهة المقابلة فكان الحل الوحيد لزيادة عدد العمال هو الاستعباد. بدأت حركة استعباد كبيرة في شعوب ال Maya &amp; Aztects من قبل المستعمرين الأسبان وقد كان استهلاك الأسبان للكاكاو في الفترة ما بين عام 1759 وعام 1788 حوالي 12 مليون باوند في كل عام.</p> <p>ظلت فكرة صنع الكاكاو سرا لا يملكه في أوروبا إلا الأسبان لمدة 100 عام منذ قدوم الكاكاو من أمريكا. وأصبح تقديم شراب الكاكاو في الطبقات الراقية والنبيلة من الأمور الأساسية وأيضا انتشر شراب الكاكاو في الكنائس الأسبانية وساعد هذا على انتشارها في باقي دول أوروبا بسرعة كبيرة ولم تفلح محاولات الأسبان للاحتفاظ بخلطة الكاكاو لأنفسهم مدة أطول.</p> <p>المكونات</p> <p>بذور الكاكاو النيئة تحتوي على مغنسيوم، نحاس، حديد، فوسفور، كالسيوم، بوتاسيوم، فيتامين ألف، فيتامين ج، فيتامين دي وغيرها..</p> <p>زراعة ثمرة الشيكولاتة ومراحل تصنيعها</p> <p>الزراعة</p> <p>الموطن الأصلي لشجرة الكاكاو هو الغابات الاستوائية الممطرة بأمريكا الجنوبية، ويمكن زراعتها في أي بلد استوائي، تتوفر فيه تربة غنية جيدة الصرف واغزارة في الرطوبة طيلة السنة، وهي لن تنمو حتى في المنطقة الاستوائية لو زاد الارتفاع عن حوالي 836 مترا. وموسم الحصاد يبدأ من أكتوبر حتى مارس وفي غانا تنتج الأشجار بمعدل رطلين من الكاكاو المجفف لكل شجرة في السنة، إذا زرعت بمعدل 360 شجرة للفدان الواحد. وتستمر في الإنتاج حوالي 40 سنة.</p> <p>الحصاد والتصنيع</p> <p>تقتطع الثمرة من النبات بسكين خاص، وتسحق لفصل البذور من اللبن، وتخمر البذور وتجفف كما سبق وصفه، وبذلك تصبح البذور الجافة، جاهزة للنقل إلى المصنع، حيث تنظف وتحمص في إسطوانات دوارة. وبعد ذلك تكسر البذور المحمصة إلى قطع صغيرة، وتفصل القشور عن لب البذور بعملية تذرية ثم تطحن قطع اللب، التي تعرف باسم Nibs بين إسطوانات دوارة، فتتحول إلى كتلة شبه سائلة، بسبب ما بها من زيت، وتسمى حنيئذ كتلة الكاكاو. وابتداء من هذه المرحلة تختلف المعاملة تبعا للمطلوب من المنتج، شيكولاتة أو كاكاو، يزال حوالي نصف الزيت أو زبدة الكاكو بواسطة الضغط، ثم تطحن العجينة اليابسة التي تنتج الخليط جيدا، يبين إسطوانات دوارة مصنوعة من الحجر، ولصنع الشوكولاتة اللبن، يضاف اللبن المجفف أو المكثف، ويحتفظ بالخليط حارا نوعا ما أثناء العملية. وفي هذه المرحلة الأخيرة يصبح تركيز الخليط، بحيث يتجمد عندما يبرد، واليوم يشهد العالم افراطاً في احتساء الكاكاو والقهوة كشراب حلو المذاق، أو ممزوج بالحليب.</p> <p>مراحل تصنيع الشوكولاته</p> <p>1- يتم اعداد الشوكولاته من بذور الكاكاو التي يتم استخراجها من الثمار الكبيرة التي تنتجها شجرة الكاكاو، في كل ثمرة كبيرة يوجد على الأقل 30-50 بذرة صغيرة من بذور الكاكاو</p> <p>2- يتم تسخين البذور إلى درجة حرارة معينة وتترك بضعة أيام حتى تتخمر ويتحول لونها إلى اللون البني المعتاد للكاكاو ومن ثم تجفف الحبوب بالشمس ويتم ارسالها لمصانع اعداد الشوكولاته.</p> <p>3- يتم طحن الحبوب للحصول على بودرة الكاكاو ومن ثم يتم عصر الحبوب للحصول على زبدة الكوكاو</p> <p>4- تصنع الشكولاته بشكلها النهائي عن طريق خلط بودرة الكوكاو وزبدة الكوكاو مع الحليب والسكر</p> <p>فوائد الكاكاو</p> <p>الكاكاو شجرة معمرة وبذورها تشفي الحمى والسعال والكاكاو مدرة للبول ومقوية للقلب والكلى, ان الثيوبرومين الموجود في بذور الكاكاو يريح العضلة الملساء للانبوب الهضمي وهذا ربما هو السبب الذي يجعل الكثير من الناس يتناولون الشوكولاته حتى بعد امتلاء البطن بالأطعمة إذا اراد ان يريح معدته بعد وجبة دسمة, والغلاف الخارجي لبذور الكاكاو والذي يعرف بالقصرة (Teast) يستخدم في الوقت الحاضر لعلاج مشاكل الكبد والمثانة والكلى والسكري وكمقوٍ عام وكمادة مقبضة ضد الإسهال، أكدت دراسة طبية أسترالية حديثة أن نصف الذين يعانون من الاكتئاب يلجأون إلى تناول قطع من الشوكولاتة حيث يحسون بعدها بانتعاش حالتهم النفسية وتحسن في مزاجهم.</p> <p>ووجدت الدراسة التي نشرت نتائجها في دورية British Journal of Psychiatry الطبية أن 54 بالمائة من الذين لجأوا إلى الشوكولاتة كانوا يعانون من اضطراب في مزاجهم وخوف من رفض المجتمع لهم.</p> <p>وشملت الدراسة، التي أعدها باحثون في أستراليا، ألفين و600 شخصاً من الذين يعانون من درجات متفاوتة من الاكتئاب. وقال معد الدراسة في جامعة ساوث ويلز الدكتور غوردون باركر إن إيجاد علاقة بين اشتهاء الشوكولاتة وأمزجة الناس كان أمرا مثيرا بالنسبة لنا.</p> <p>الجدير بالذكر أن العديد من الأبحاث أثبتت في السابق أن تناول مكعبات قليلة من الشوكولاتة يوميا قد يقي من ضيق الشرايين ويساعد في إقلال مخاطر الإصابة بأمراض القلب.</p> <p>ولم تقتصر فوائد الشوكولاته فقط على القلب والأوعية الدموية، لكنها امتدت أيضا إلى الأسنان حيث أعلن عدد من العلماء اليابانيين أنها من أكثر المواد مقدرة على التغلب على طبقة «البليك» المسببة للتسوس.</p> <p>فوائد الكاكاو للوقاية من السكري </p> <p>ذكرت دراسة حديثة أجريت في يونيو عام 2013 من قبل باحثين في جامعة بنسلفانيا الأمريكية على الفئران انخفاض خطر الإصابة بمرض السكري بنسبة 30%. ويشير الباحثون إلى دور الفلافونويدات في الوقاية من السكري عن طريق خفض مستوى الدهون الثلاثية والدهون في الكبد التي تزيد من مخاطر الإصابة بالسكري. وقال الدكتور "جوش لامبرت" أستاذ علوم الغذاء في جامعة ولاية بنسلفانيا بالولايات المتحدة أنهم قد لاحظوا انخفاض وزن الجسم أيضاً بصورة بسيطة ولكنه انخفاض مهم على أية حال على الرغم من ضآلته. كان العلماء قد أضافوا إلى النظام الغذائي للفئران ما يعادل 10 ملاعق كبيرة أو 5 أكواب من الكاكاو طوال فترة الدراسة والتي بلغت 12 أسبوعاً.</p> <p>فوائد الكاكاو لضغط الدم</p> <p>أكدت دراسة أجريت عام 2012 أن تناول مشروب الكاكاو (الهوت شوكلت) والشوكولاتة السوداء يعمل على خفض ارتفاع ضغط الدم عند الأشخاص الذين لا تزيد معدلات ضغطهم عن 85/140. وأرجع الباحثون في هذه الدراسة الأمر إلى الفلافونويدات التي توجد في الكاكاو.</p> <table style="width: 712px;" border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" style="width: 708px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">growing instructions</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Vermehrung:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Seeds</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Pretreatment:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">soak seeds for 2-3 hours in warm water.</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Stratification:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">0</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Sowing Time:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">all year</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Sowing depth:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">See picture 6</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Sowing substrate:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Use high-quality, sterile potting soil</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Sowing temperature:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">+25 - +28°C</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Sowing Location:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">bright + keep constantly moist, not wet</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Germination time:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">2-4 weeks.</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Note:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">direct Sow onto bed in May.</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Watering:</span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">Water regularly during the growing period</span></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap" style="width: 172px;"> <p align="center"><span style="color: #008000;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"> </span></span></p> </td> <td valign="top" style="width: 534px;"> <p align="center"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><br /><span style="color: #008000;"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</span></span></p> </td> </tr> </tbody> </table> <div class="ephox-sloth-bin_30515846211581153291833 ephox-cement-smartpaste-eph-bin" style="width: 0px; height: 0px;"> <h2 style="color: #000000; background-image: none; margin: 1em 0px .25em; padding: 0px; border-bottom-style: solid; border-color: #C0C0C0; font-size: 1.5em; line-height: 1.3; font-family: Arial;"><span class="mw-headline">المكونات</span><span class="mw-editsection" style="font-size: small; margin-right: 1em; vertical-align: baseline; line-height: 1em; white-space: nowrap;"><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px 0px 0px .25em;">[</span><a href="https://ar.wikipedia.org/w/index.php?title=%D9%83%D8%A7%D9%83%D8%A7%D9%88_(%D8%B4%D8%AC%D8%B1%D8%A9)&amp;action=edit&amp;section=3" title="عدل القسم: المكونات" style="color: #0b0080; background-image: none;">عدل</a><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px .25em 0px 0px;">]</span></span></h2> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">بذور الكاكاو النيئة تحتوي على <a href="https://ar.wikipedia.org/wiki/%D9%85%D8%BA%D9%86%D8%B3%D9%8A%D9%88%D9%85" title="مغنسيوم" style="color: #0b0080; background-image: none;">مغنسيوم</a>، <a href="https://ar.wikipedia.org/wiki/%D9%86%D8%AD%D8%A7%D8%B3" title="نحاس" style="color: #0b0080; background-image: none;">نحاس</a>، <a href="https://ar.wikipedia.org/wiki/%D8%AD%D8%AF%D9%8A%D8%AF" title="حديد" style="color: #0b0080; background-image: none;">حديد</a>، <a href="https://ar.wikipedia.org/wiki/%D9%81%D9%88%D8%B3%D9%81%D9%88%D8%B1" class="mw-redirect" title="فوسفور" style="color: #0b0080; background-image: none;">فوسفور</a>، <a href="https://ar.wikipedia.org/wiki/%D9%83%D8%A7%D9%84%D8%B3%D9%8A%D9%88%D9%85" title="كالسيوم" style="color: #0b0080; background-image: none;">كالسيوم</a>، <a href="https://ar.wikipedia.org/wiki/%D8%A8%D9%88%D8%AA%D8%A7%D8%B3%D9%8A%D9%88%D9%85" title="بوتاسيوم" style="color: #0b0080; background-image: none;">بوتاسيوم</a>، <a href="https://ar.wikipedia.org/wiki/%D9%81%D9%8A%D8%AA%D8%A7%D9%85%D9%8A%D9%86_%D8%A3%D9%84%D9%81" title="فيتامين ألف" style="color: #0b0080; background-image: none;">فيتامين ألف</a>، <a href="https://ar.wikipedia.org/wiki/%D9%81%D9%8A%D8%AA%D8%A7%D9%85%D9%8A%D9%86_%D8%AC" class="mw-redirect" title="فيتامين ج" style="color: #0b0080; background-image: none;">فيتامين ج</a>، <a href="https://ar.wikipedia.org/wiki/%D9%81%D9%8A%D8%AA%D8%A7%D9%85%D9%8A%D9%86_%D8%AF%D9%8A" title="فيتامين دي" style="color: #0b0080; background-image: none;">فيتامين دي</a> وغيرها.<sup class="reference" style="line-height: 1.3em; white-space: nowrap; font-size: 11px;"><span title="هذا الادعاء بحاجة للتوثيق بمصدر موثوق. منذ أغسطس 2008">[<a href="https://ar.wikipedia.org/wiki/%D9%88%D9%8A%D9%83%D9%8A%D8%A8%D9%8A%D8%AF%D9%8A%D8%A7:%D8%A8%D8%AD%D8%A7%D8%AC%D8%A9_%D9%84%D9%85%D8%B5%D8%AF%D8%B1" title="ويكيبيديا:بحاجة لمصدر" style="color: #0b0080; background-image: none;">بحاجة لمصدر</a>]</span></sup>.</p> <h2 style="color: #000000; background-image: none; margin: 1em 0px .25em; padding: 0px; border-bottom-style: solid; border-color: #C0C0C0; font-size: 1.5em; line-height: 1.3; font-family: Arial;"><span></span><span class="mw-headline">زراعة ثمرة الشيكولاتة ومراحل تصنيعها</span><span class="mw-editsection" style="font-size: small; margin-right: 1em; vertical-align: baseline; line-height: 1em; white-space: nowrap;"><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px 0px 0px .25em;">[</span><a href="https://ar.wikipedia.org/w/index.php?title=%D9%83%D8%A7%D9%83%D8%A7%D9%88_(%D8%B4%D8%AC%D8%B1%D8%A9)&amp;action=edit&amp;section=4" title="عدل القسم: زراعة ثمرة الشيكولاتة ومراحل تصنيعها" style="color: #0b0080; background-image: none;">عدل</a><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px .25em 0px 0px;">]</span></span></h2> <h3 style="color: #000000; background-image: none; font-weight: bold; margin: .3em 0px 0px; padding-top: .5em; padding-bottom: 0px; border-bottom: 0px #C0C0C0; font-size: 1.2em; border-top-color: #C0C0C0; border-right-color: #C0C0C0; border-left-color: #C0C0C0; line-height: 1.6; font-family: Arial;"><span></span><span class="mw-headline">الزراعة</span><span class="mw-editsection" style="font-size: small; font-weight: normal; margin-right: 1em; vertical-align: baseline; line-height: 1em; white-space: nowrap;"><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px 0px 0px .25em;">[</span><a href="https://ar.wikipedia.org/w/index.php?title=%D9%83%D8%A7%D9%83%D8%A7%D9%88_(%D8%B4%D8%AC%D8%B1%D8%A9)&amp;action=edit&amp;section=5" title="عدل القسم: الزراعة" style="color: #0b0080; background-image: none;">عدل</a><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px .25em 0px 0px;">]</span></span></h3> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">الموطن الأصلي لشجرة الكاكاو هو الغابات الاستوائية الممطرة بأمريكا الجنوبية، ويمكن زراعتها في أي بلد استوائي، تتوفر فيه تربة غنية جيدة الصرف واغزارة في الرطوبة طيلة السنة، وهي لن تنمو حتى في المنطقة الاستوائية لو زاد الارتفاع عن حوالي 836 مترا. وموسم الحصاد يبدأ من أكتوبر حتى مارس وفي غانا تنتج الأشجار بمعدل رطلين من الكاكاو المجفف لكل شجرة في السنة، إذا زرعت بمعدل 360 شجرة للفدان الواحد. وتستمر في الإنتاج حوالي 40 سنة.</p> <h3 style="color: #000000; background-image: none; font-weight: bold; margin: .3em 0px 0px; padding-top: .5em; padding-bottom: 0px; border-bottom: 0px #C0C0C0; font-size: 1.2em; border-top-color: #C0C0C0; border-right-color: #C0C0C0; border-left-color: #C0C0C0; line-height: 1.6; font-family: Arial;"><span></span><span class="mw-headline">الحصاد والتصنيع</span><span class="mw-editsection" style="font-size: small; font-weight: normal; margin-right: 1em; vertical-align: baseline; line-height: 1em; white-space: nowrap;"><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px 0px 0px .25em;">[</span><a href="https://ar.wikipedia.org/w/index.php?title=%D9%83%D8%A7%D9%83%D8%A7%D9%88_(%D8%B4%D8%AC%D8%B1%D8%A9)&amp;action=edit&amp;section=6" title="عدل القسم: الحصاد والتصنيع" style="color: #0b0080; background-image: none;">عدل</a><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px .25em 0px 0px;">]</span></span></h3> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">تقتطع الثمرة من النبات بسكين خاص، وتسحق لفصل البذور من اللبن، وتخمر البذور وتجفف كما سبق وصفه، وبذلك تصبح البذور الجافة، جاهزة للنقل إلى المصنع، حيث تنظف وتحمص في إسطوانات دوارة. وبعد ذلك تكسر البذور المحمصة إلى قطع صغيرة، وتفصل القشور عن لب البذور بعملية تذرية ثم تطحن قطع اللب، التي تعرف باسم Nibs بين إسطوانات دوارة، فتتحول إلى كتلة شبه سائلة، بسبب ما بها من زيت، وتسمى حنيئذ كتلة الكاكاو. وابتداء من هذه المرحلة تختلف المعاملة تبعا للمطلوب من المنتج، شيكولاتة أو كاكاو، يزال حوالي نصف الزيت أو زبدة الكاكو بواسطة الضغط، ثم تطحن العجينة اليابسة التي تنتج الخليط جيدا، يبين إسطوانات دوارة مصنوعة من الحجر، ولصنع الشوكولاتة اللبن، يضاف اللبن المجفف أو المكثف، ويحتفظ بالخليط حارا نوعا ما أثناء العملية. وفي هذه المرحلة الأخيرة يصبح تركيز الخليط، بحيث يتجمد عندما يبرد، واليوم يشهد العالم افراطاً في احتساء الكاكاو <a href="https://ar.wikipedia.org/wiki/%D9%82%D9%87%D9%88%D8%A9" title="قهوة" style="color: #0b0080; background-image: none;">والقهوة</a> كشراب حلو المذاق، أو ممزوج <a href="https://ar.wikipedia.org/wiki/%D8%AD%D9%84%D9%8A%D8%A8" title="حليب" style="color: #0b0080; background-image: none;">بالحليب</a>.</p> <h3 style="color: #000000; background-image: none; font-weight: bold; margin: .3em 0px 0px; padding-top: .5em; padding-bottom: 0px; border-bottom: 0px #C0C0C0; font-size: 1.2em; border-top-color: #C0C0C0; border-right-color: #C0C0C0; border-left-color: #C0C0C0; line-height: 1.6; font-family: Arial;"><span></span><span class="mw-headline">مراحل تصنيع الشوكولاته</span><span class="mw-editsection" style="font-size: small; font-weight: normal; margin-right: 1em; vertical-align: baseline; line-height: 1em; white-space: nowrap;"><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px 0px 0px .25em;">[</span><a href="https://ar.wikipedia.org/w/index.php?title=%D9%83%D8%A7%D9%83%D8%A7%D9%88_(%D8%B4%D8%AC%D8%B1%D8%A9)&amp;action=edit&amp;section=7" title="عدل القسم: مراحل تصنيع الشوكولاته" style="color: #0b0080; background-image: none;">عدل</a><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px .25em 0px 0px;">]</span></span></h3> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">1- يتم اعداد الشوكولاته من بذور الكاكاو التي يتم استخراجها من الثمار الكبيرة التي تنتجها شجرة الكاكاو، في كل ثمرة كبيرة يوجد على الأقل 30-50 بذرة صغيرة من بذور الكاكاو</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">2- يتم تسخين البذور إلى درجة حرارة معينة وتترك بضعة أيام حتى تتخمر ويتحول لونها إلى اللون البني المعتاد للكاكاو ومن ثم تجفف الحبوب بالشمس ويتم ارسالها لمصانع اعداد الشوكولاته.</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">3- يتم طحن الحبوب للحصول على بودرة الكاكاو ومن ثم يتم عصر الحبوب للحصول على زبدة الكوكاو</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">4- تصنع الشكولاته بشكلها النهائي عن طريق خلط بودرة الكوكاو وزبدة الكوكاو مع الحليب والسكر</p> <h2 style="color: #000000; background-image: none; margin: 1em 0px .25em; padding: 0px; border-bottom-style: solid; border-color: #C0C0C0; font-size: 1.5em; line-height: 1.3; font-family: Arial;"><span></span><span class="mw-headline">فوائد الكاكاو</span><span class="mw-editsection" style="font-size: small; margin-right: 1em; vertical-align: baseline; line-height: 1em; white-space: nowrap;"><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px 0px 0px .25em;">[</span><a href="https://ar.wikipedia.org/w/index.php?title=%D9%83%D8%A7%D9%83%D8%A7%D9%88_(%D8%B4%D8%AC%D8%B1%D8%A9)&amp;action=edit&amp;section=8" title="عدل القسم: فوائد الكاكاو" style="color: #0b0080; background-image: none;">عدل</a><span class="mw-editsection-bracket" style="color: #54595d; margin: 0px .25em 0px 0px;">]</span></span></h2> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">الكاكاو شجرة معمرة وبذورها تشفي الحمى والسعال والكاكاو مدرة للبول ومقوية للقلب والكلى, ان الثيوبرومين الموجود في بذور الكاكاو يريح العضلة الملساء للانبوب الهضمي وهذا ربما هو السبب الذي يجعل الكثير من الناس يتناولون الشوكولاته حتى بعد امتلاء البطن بالأطعمة إذا اراد ان يريح معدته بعد وجبة دسمة, والغلاف الخارجي لبذور الكاكاو والذي يعرف بالقصرة (Teast) يستخدم في الوقت الحاضر لعلاج مشاكل الكبد والمثانة والكلى والسكري وكمقوٍ عام وكمادة مقبضة ضد الإسهال، أكدت دراسة طبية أسترالية حديثة أن نصف الذين يعانون من الاكتئاب يلجأون إلى تناول قطع من الشوكولاتة حيث يحسون بعدها بانتعاش حالتهم النفسية وتحسن في مزاجهم.</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">ووجدت الدراسة التي نشرت نتائجها في دورية British Journal of Psychiatry الطبية أن 54 بالمائة من الذين لجأوا إلى الشوكولاتة كانوا يعانون من اضطراب في مزاجهم وخوف من رفض المجتمع لهم.</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">وشملت الدراسة، التي أعدها باحثون في أستراليا، ألفين و600 شخصاً من الذين يعانون من درجات متفاوتة من الاكتئاب. وقال معد الدراسة في جامعة ساوث ويلز الدكتور غوردون باركر إن إيجاد علاقة بين اشتهاء الشوكولاتة وأمزجة الناس كان أمرا مثيرا بالنسبة لنا.</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">الجدير بالذكر أن العديد من الأبحاث أثبتت في السابق أن تناول مكعبات قليلة من الشوكولاتة يوميا قد يقي من ضيق الشرايين ويساعد في إقلال مخاطر الإصابة بأمراض القلب.</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">ولم تقتصر فوائد الشوكولاته فقط على القلب والأوعية الدموية، لكنها امتدت أيضا إلى الأسنان حيث أعلن عدد من العلماء اليابانيين أنها من أكثر المواد مقدرة على التغلب على طبقة «البليك» المسببة للتسوس.</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;"><b>فوائد الكاكاو للوقاية من السكري</b> <b></b><br />ذكرت دراسة حديثة أجريت في يونيو عام 2013 من قبل باحثين في جامعة بنسلفانيا الأمريكية على الفئران انخفاض خطر الإصابة بمرض السكري بنسبة 30%. ويشير الباحثون إلى دور الفلافونويدات في الوقاية من السكري عن طريق خفض مستوى الدهون الثلاثية والدهون في الكبد التي تزيد من مخاطر الإصابة بالسكري. وقال الدكتور "جوش لامبرت" أستاذ علوم الغذاء في جامعة ولاية بنسلفانيا بالولايات المتحدة أنهم قد لاحظوا انخفاض وزن الجسم أيضاً بصورة بسيطة ولكنه انخفاض مهم على أية حال على الرغم من ضآلته. كان العلماء قد أضافوا إلى النظام الغذائي للفئران ما يعادل 10 ملاعق كبيرة أو 5 أكواب من الكاكاو طوال فترة الدراسة والتي بلغت 12 أسبوعاً.</p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;"><b>فوائد الكاكاو لضغط الدم</b><b></b></p> <p style="margin-top: .5em; margin-bottom: .5em; margin-left: 0px; line-height: 1.6em; color: #222222; font-family: Arial; font-size: 15.2px;">أكدت دراسة أجريت عام 2012 أن تناول مشروب الكاكاو (الهوت شوكلت) والشوكولاتة السوداء يعمل على خفض ارتفاع ضغط الدم عند الأشخاص الذين لا تزيد معدلات ضغطهم عن 85/140. وأرجع الباحثون في هذه الدراسة الأمر إلى الفلافونويدات التي توجد في الكاكاو.</p> </div> </body> </html>
V 86
Cacao Tree Seeds (Theobroma cacao)
"DUKE" Highbush Blueberry Seeds (Vaccinium Corymbosum)

DUKE العنب البري

السعر 1.95 € (SKU: V 194 D)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>(Vaccinium Corymbosum) DUKE العنب البري </strong></h2> <h2><span style="color: #ff0000;"><strong>سعر العبوة 10 أو 50 بذرة.</strong></span></h2> <p>العنب البري الدوق هو الرائد المبكر في النضج (يبدأ التوت في النضج في أوائل يونيو). وهي معروفة بإنتاجيتها العالية (يمكن أن ينتج نبات دوق أكثر من 9 كجم من الفاكهة ذات الحجم الموحد ذات الجودة الموحدة. يبدو أن نكهة ديوك المعتدلة تتحسن مع التخزين البارد.</p> <p>يمكن أن يمثل الحفاظ على قوة نبات العنب البري الدوق تحديًا على مدى فترة طويلة من الزمن. يجب على المزارعين اختيار موقع ينمو بجودة عالية واستخدام الممارسات الثقافية الجيدة باستمرار.</p> <p>يعتبر Duke blueberry أحد المرشحين الرئيسيين لمبيعات الحصاد الميكانيكي والطازجة والمعالجة.</p> </body> </html>
V 194 D
"DUKE" Highbush Blueberry Seeds (Vaccinium Corymbosum)

هذا النبات له ثمار عملاقة
Giant strawberry seeds

بذور الفراولة العملاقة

السعر 2.85 € (SKU: V 1 GS)
,
5/ 5
<h2 dir="rtl"><strong>بذور الفراولة العملاقة</strong></h2> <h2 dir="rtl"><span style="color: #f80000;"><strong><span>ثمن عبوة 100 (0.06 جم) بذور.</span></strong></span></h2> <p dir="rtl">من السهل جدًا زراعة الفراولة ، Fragaria ananassa L. Maximus! إنها معمرة ، شتوية شديدة التحمل ، وسوف تزدهر في ضوء الشمس الكامل ، طالما أن التربة خصبة وجيدة التصريف. ستنتج النباتات الصحية وفرة من التوت لسنوات! الفراولة كبيرة مثل التفاح! هذا النوع القياسي "العملاق" سيوفر لك أكبر محصول! سينتج هؤلاء العمالقة الدائمون طوال فصل الصيف للحصول على أفضل الحلويات والوجبات الخفيفة!<br><br>تحتاج الفراولة إلى الضوء لتنبت ولا ينبغي تغطية بذورها. لكن هذه الممارسة أظهرت أن بذور الفراولة المكشوفة تجف بسرعة كبيرة أثناء الإنبات. لذلك ، أوصي بتغطية البذرة بخفة شديدة بتربة بذر منخل. بعد البذر والترطيب ، يمكنك أيضًا وضع لوح زجاجي على صينية البذر.<br><br>تحتاج البذور إلى 60 يومًا على الأقل من التقسيم الطبقي</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 1 GS (0,06G)
Giant strawberry seeds

Denna anläggning är resistent mot vinter och frost. Se mer i beskrivningen.

Variation från Japan
Yuzu Seeds Japanese citrus fruit -20°C (Citrus junos) 4.15 - 1

بذور Yuzu ، فواكه الحمضيات...

السعر 4.15 € (SKU: V 118 Y)
,
5/ 5
<h2><strong>بذور Yuzu ، فواكه الحمضيات اليابانية -20 درجة مئوية - الحمضيات junos</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 2 أو 4 البذور.</strong></span></h2> <p>The fruit looks somewhat like a small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness. It is hardy to <strong>-20C.</strong></p> <p>Yuzu limes are small to medium in size, averaging 5-10 centimeters in diameter, and are round, oblate, to slightly lopsided in shape. The peel is thick, pebbly, rough, pocked with many prominent oil glands and pores, and matures from dark green to golden yellow. Underneath the peel, the yellow flesh is minimal, divided into 9-10 segments by white membranes, contains some juice, and is filled with many large, inedible cream-colored seeds. Yuzu limes are highly aromatic, and the rind is rich in essential oils that are released when the fruit’s surface is scratched or cut. The juice and zest also have a unique, acidic blend of sour, tart, and spicy flavors with notes of lime, grapefruit, mandarin. <br><br></p> <h2>Seasons/Availability</h2> <p><br>Yuzu limes are available in the winter through the early spring. <br><br></p> <h2>Current Facts</h2> <p><br>Yuzu limes, botanically classified as Citrus junos, are slow-growing citrus that are found on an evergreen tree or shrub that can reach over five meters in height and belongs to the Rutaceae family. Believed to be a hybrid between the satsuma mandarin and the ichang papeda, Yuzu limes are not botanically a lime but have earned the title since they are often prepared and used similarly. Yuzu limes are mainly cultivated in China, Japan, and Korea and are favored for their tart and spicy juice and zest. They are also valued for their strong fragrance and in Japan, it is one of the most popular scents to be used for cosmetics, candles, cleaning supplies, and bath products. While popular in Asia, Yuzu limes are still relatively unknown in the Western world, but they have been gaining awareness through famous chefs praising and using its unique flavor. <br><br></p> <h2>Nutritional Value</h2> <p><br>Yuzu limes are an excellent source of potassium and vitamin C. They also contain flavonoids, vitamin P which can help absorb other nutrients and increase circulation, and nomilin, which can help aid the body in relaxation. <br><br></p> <h2>Applications</h2> <p><br>Yuzu limes are best suited for both raw and cooked applications and are used for their juice and zest. When juiced, Yuzu limes can be mixed into sauces, vinegar, dressings, and marinades, or they can be shaken into cocktails, flavored water, and tea. Yuzu lime peels can also be used to flavor salted butter for seafood dishes, zested over salad or sashimi, used to flavor ponzu sauce, or ground into powdered form and sprinkled over dishes as a concentrated flavor. In addition to savory dishes, Yuzu lime juice and zest can be baked into tarts or pies, mixed into sorbets, or used in custard. Yuzu limes pair well with coriander, mint, eggs, sashimi, scallops, grilled fish, snow crab, poultry, steak, pork, pepper, black sesame seeds, cumin, lime, raspberry, pomegranate, and cherries. The fruits will keep two weeks when stored in the refrigerator. <br><br></p> <h2>Ethnic/Cultural Info</h2> <p><br>In Japan, the Yuzu lime is one of the most popular fragrances and is most well-known for its use in the winter solstice bath. Each year during the winter solstice, public bathhouses will slice the fruit in half and float them in hot water, creating an aromatic experience. This bathing practice dates back to the 18th century and soaking in Yuzu water is believed to help prevent sicknesses such as flu and colds, and the essential oils and vitamin C are believed to help soften the skin and relieve pain. In addition to bathing, the Yuzu fragrance is also utilized in Yuzu tama or Yuzu egg production. On the island of Shikoku, Japan, farmers feed their hens a mixture of Yuzu peel, sesame seeds, corn, and kale to naturally create an egg that has the flavor and scent of the Yuzu lime. These eggs are sold at a premium price and are traditionally used for tamago kake gohan, which is cooked rice with a raw egg mixed in. <br><br></p> <h2>Geography/History</h2> <p><br>The origins of Yuzu limes are somewhat disputed among scientists, but the majority of scientists conclude that the fruit’s origins are within the upper regions of the Yangtze River in China and have been growing since ancient times. Yuzu limes were then introduced to Japan in 710 CE where they became increasingly popular for their light scent. In 1914, Frank Meyer, the man who discovered the Meyer lemon, visited China and brought seeds from the Yuzu fruit back to the United States. Included in his description of the fruit, he noted that he sourced the seeds from the Hubei Provence along the upper slopes of the Yangtze River at an astonishing elevation of 4,000 feet. The temperatures dip below freezing in that area, and there are no other citrus varieties that grow near the region. Today Yuzu limes are predominately available at local markets in Asia, but there are also a few farms in the United States that commercially cultivate the fruit and sell at farmers markets and specialty grocers</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
Climbing Strawberry seeds "Mount Everest" (Fragaria x ananassa)

Climbing Strawberry seeds...

السعر 2.50 € (SKU: V 1 CS)
,
5/ 5
<div id="idTab1" class="rte"> <h2><span style="text-decoration: underline;" class=""><em><strong>Climbing Strawberry seeds "Mount Everest"</strong></em></span></h2> <h3><strong><span style="color: #ff0000;"><strong>Price for Package of<strong>&nbsp;10&nbsp;</strong>seeds.</strong></span><em><br></em></strong></h3> <p>A unique climbing strawberry! This fast, strong growing variety will produce runners up to 1,5m in length that make a real talking point when trained up a trellis or obelisk climbing frame, or cascading from window boxes and hanging baskets. Better still, Strawberry 'Mount Everest' is an ever-bearering variety that produces a delicious crop of medium sized, sweet, juicy fruits from June right through to September! Height: 1,5m. Spread: 30cm.</p> <p>Estimated time to cropping once planted: 4-8 months.<br>Estimated time to best yields: 4-8 months.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 1 CS
Climbing Strawberry seeds "Mount Everest" (Fragaria x ananassa)
Exotic Rare Black Strawberry Seeds

Black Strawberry Seeds -...

السعر 2.25 € (SKU: V 1)
,
5/ 5
<h2>Black Strawberry Seeds - Exotic Rare</h2> <h2><span style="color:#ff0000;">Price for Package of 10 seeds.</span></h2> <p><strong style="color:#ff0000;font-size:18px;"></strong>A lovely Black Strawberry that is fully hardy. Perfect for small spaces or containers, it will produce an abundance of small sweet fruit, with a hint of pineapple.</p> <p>Heavy cropping and easy to grow.</p> <p>Perennial herb densely clustered with straighter branches.15-25cm in height. Cymose anthotaxy with juicy flesh. Require loosing and weeding at intervals on the loose fertile soil with ample organic fertilizers. Favor to warm and need moisture to live through the winter.</p> <div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <h3 align="center"><span style="color:#008000;"><strong>Sowing Instructions</strong></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;">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 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"> </td> <td valign="top"> <p align="center"><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr></tbody></table><p> </p> </div> </div>
V 1
Exotic Rare Black Strawberry Seeds
German Extra Hardy Garlic cloves 2.95 - 3

German Extra Hardy Garlic...

السعر 2.95 € (SKU: P 416 GEH)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>German Extra Hardy Garlic cloves</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for 10 Garlic cloves</strong></span></h2> <p>German Extra Hardy, is also known as German White, Northern White and German Stiffneck is a large, beautiful and well-formed porcelain garlic. These are all the same garlic but grown in different places under different names. Its flavor is very strong and robust and sticks around for a long time.</p> <p>The average weight of garlic cloves 5-6 g.</p> <p>From a grower's perspective, it is a tall dark green plant and is a very good survivor, usually grows healthy and appears to be somewhat resistant to many of the diseases that can affect garlic. It originally came from Germany but grows well in all but the most southerly states, where it is marginal.</p> <p>Being a Porcelain, German Extra Hardy stores a long time at cool room temp for around 9-10 months or longer.</p> </body> </html>
P 416 GEH
German Extra Hardy Garlic cloves 2.95 - 3

هذا النبات له ثمار عملاقة
Giant Blackberry Seeds (Rubus fruticosus) 1.85 - 3

بذور العليق العملاقة (Rubus...

السعر 1.85 € (SKU: V 126)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>بذور العليق العملاقة (Rubus fruticosus)</strong></h2> <h2><span style="color: #ff0000;"><strong>سعر العبوة 10 أو 20 بذرة.</strong></span></h2> <p><strong>ينتج هذا التنوع ثمارًا كبيرة جدًا تزن 10 جرامًا لكل فاكهة.</strong></p> <p>Triple Crown Blackberry Seeds. The healthful benefits are many, rich in vitamin C, vitamin K, B vitamin, Omega-3, Manganese .  Antioxidant strength at top of more than 1000 antioxidant foods consumed in the U.S.</p> <p><strong>Wikipedia:</strong></p> <p>The blackberry is an edible fruit produced by many species in the Rubus genus in the Rosaceae family, hybrids among these species within the Rubus subgenus, and hybrids between the Rubus and Idaeobatus subgenera. What distinguishes the blackberry from its raspberry relatives is whether or not the torus (receptacle or stem) 'picks-with' (i.e. stays with) the fruit. When picking a blackberry fruit, the torus does stay with the fruit. With a raspberry, the torus remains on the plant, leaving a hollow core in the raspberry fruit. The term 'bramble', a word meaning any impenetrable scrub, has traditionally been applied specifically to the blackberry or its products,[1] though in the United States it applies to all members of the Rubus genus. In the western US, the term caneberry is used to refer to blackberries and raspberries as a group rather than the term bramble.</p> <p>The usually black fruit is not a berry in the botanical sense of the word. Botanically it is termed an aggregate fruit, composed of small drupelets. It is a widespread and well-known group of over 375 species, many of which are closely related apomictic microspecies native throughout Europe, northwestern Africa, temperate western and central Asia and North and South America.</p> <p><strong>Growth and anatomical description</strong></p> <p>Blackberries are perennial plants which typically bear biennial stems ("canes") from the perennial root system.</p> <p>In its first year, a new stem, the primocane, grows vigorously to its full length of 3–6 m (in some cases, up to 9 m), arching or trailing along the ground and bearing large palmately compound leaves with five or seven leaflets; it does not produce any flowers. In its second year, the cane becomes a floricane and the stem does not grow longer, but the lateral buds break to produce flowering laterals (which have smaller leaves with three or five leaflets).[3] First- and second-year shoots usually have numerous short-curved, very sharp prickles that are often erroneously called thorns. These prickles can tear through denim with ease and make the plant very difficult to navigate around. Prickle-free cultivars have been developed. Recently the University of Arkansas has developed primocane fruiting blackberries that grow and flower on first-year growth much as the primocane-fruiting (also called fall bearing or everbearing) red raspberries do.</p> <p>Unmanaged mature plants form a tangle of dense arching stems, the branches rooting from the node tip on many species when they reach the ground. Vigorous and growing rapidly in woods, scrub, hillsides, and hedgerows, blackberry shrubs tolerate poor soils, readily colonizing wasteland, ditches, and vacant lots.</p> <p>The flowers are produced in late spring and early summer on short racemes on the tips of the flowering laterals.[3] Each flower is about 2–3 cm in diameter with five white or pale pink petals.[3]</p> <p>The drupelets only develop around ovules that are fertilized by the male gamete from a pollen grain. The most likely cause of undeveloped ovules is inadequate pollinator visits.[5] Even a small change in conditions, such as a rainy day or a day too hot for bees to work after early morning, can reduce the number of bee visits to the flower, thus reducing the quality of the fruit. Incomplete drupelet development can also be a symptom of exhausted reserves in the plant's roots or infection with a virus such as Raspberry bushy dwarf virus.</p> <p>In botanical terminology, the fruit is not a berry but an aggregate fruit of numerous drupelets.</p> <p><strong>Ecology</strong></p> <p>Blackberry leaves are food for certain caterpillars; some grazing mammals, especially deer, are also very fond of the leaves. Caterpillars of the concealer moth Alabonia geoffrella have been found feeding inside dead blackberry shoots. When mature, the berries are eaten and their seeds dispersed by several mammals, such as the red fox and the Eurasian badger, as well as by small birds.</p> <p>Blackberries grow wild throughout all parts of the United Kingdom and Ireland. They are an important element in the ecology of those countries. Harvesting the berries is a popular pastime in these countries. However, it is also considered an invasive weed, sending down its strong suckering roots amongst garden hedges and shrubs. In some parts of the world, such as in Australia, Chile, New Zealand, and the Pacific Northwest of North America, some blackberry species, particularly Rubus armeniacus (syn. R. procerus, 'Himalaya') and Rubus laciniatus ('Evergreen'), are naturalised and considered an invasive species and a serious weed.</p> <p>The blackberry tends to be red during its unripe ("green") phase, leading to an old expression that "blackberries are red when they're green".</p> <p>In various parts of the United States, wild blackberries are sometimes called "Black-caps", a term more commonly used for black raspberries, Rubus occidentalis.</p> <p>As there is forensic evidence from the Iron Age Haraldskær Woman that she consumed blackberries some 2500 years ago, it is reasonable to conclude that blackberries have been eaten by humans over thousands of years.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Food</strong></p> <p>The soft fruit is popular for use in desserts, jams, seedless jelly, and sometimes wine. It is often mixed with apples for pies and crumbles. Blackberries are also used to produce candy.</p> <p>Good nectar producers, blackberry shrubs bearing flowers yield a medium to dark, fruity honey.</p> <p><strong>Phytochemical research</strong></p> <p>Blackberries contain numerous phytochemicals including polyphenols, flavonoids, anthocyanins, salicylic acid, ellagic acid, and fiber.[7][8] Anthocyanins in blackberries are responsible for their rich dark color.</p> <p>Phytochemical components of blackberries, salicylic acid and ellagic acid have been associated in preliminary research with toxicity to cancer cells,[9][10] including breast cancer cells.</p> <p>Blackberries rank highly among fruits for in vitro antioxidant strength, particularly because of their dense content of polyphenolic compounds, such as ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins, and cyanidins.[12][13] One report placed blackberry at the top of more than 1000 antioxidant foods consumed in the United States.</p> <p><strong>Nutrients</strong></p> <p>Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, and the essential mineral manganese.</p> <p>Blackberries have both soluble and insoluble fiber.[15] One cup of blackberries (144 g) has an average of 7.6 g of fibre and contains half the daily recommended dose of vitamin C.[8] Dietary fiber is important in maintaining a healthy digestive system, as it supports regular bowel movements.</p> <p><strong>Nutrient content of seeds</strong></p> <p>Blackberries contain numerous large seeds that are not always preferred by consumers. The seeds contain oil rich in omega-3 (alpha-linolenic acid) and -6 fats (linoleic acid) as well as protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.</p> <p><strong><em>Cultivation</em></strong></p> <p><strong>Commercial cultivation</strong></p> <p>Worldwide, Mexico is the leading producer of blackberries, with nearly the entire crop being produced for export into the off-season fresh markets in North America and Europe. The Mexican market is almost entirely from the cultivar 'Tupy' (often spelled 'Tupi', but the EMBRAPA program in Brazil from which it was released prefers the 'Tupy' spelling.). In the US, Oregon is the leading commercial blackberry producer, producing 42.6 million pounds on 6,180 acres (25.0 km2), in 1995[17] and 56.1 million pounds on 7,000 acres (28 km2) in 2009.</p> <p>Numerous cultivars have been selected for commercial and amateur cultivation in Europe[2] and the United States.[19] Since the many species form hybrids easily, there are numerous cultivars with more than one species in their ancestry.</p> <p>'Marion' (marketed as "marionberry") is an important cultivar that was selected from seedlings from a cross between 'Chehalem' and 'Olallie' (commonly called "olallieberry") berries.[20] 'Olallie' in turn is a cross between loganberry and youngberry. 'Marion', 'Chehalem' and 'Olallie' are just three of many trailing blackberry cultivars developed by the United States Department of Agriculture Agricultural Research Service (USDA-ARS) blackberry breeding program at Oregon State University in Corvallis, Oregon.</p> <p>The most recent cultivars released from this program are the prickle-free cultivars 'Black Diamond', 'Black Pearl', and 'Nightfall' as well as the very early-ripening 'Obsidian' and 'Metolius'. 'Black Diamond' is now the leading cultivar being planted in the Pacific Northwest. Some of the other cultivars from this program are 'Newberry', 'Waldo', 'Siskiyou', 'Black Butte', 'Kotata', 'Pacific', and 'Cascade'.</p> <p>Trailing blackberries are vigorous and crown forming, require a trellis for support, and are less cold hardy than the erect or semi-erect blackberries. In addition to the United States's Pacific Northwest, these types do well in similar climates such as the United Kingdom, New Zealand, Chile, and the Mediterranean countries.</p> <p>Semi-erect, prickle-free blackberries were first developed at the John Innes Centre in Norwich, UK, and subsequently by the USDA-ARS in Beltsville, Maryland. These are crown forming and very vigorous and need a trellis for support. Cultivars include 'Black Satin' 'Chester Thornless', 'Dirksen Thornless', 'Hull Thornless', 'Loch Ness', 'Loch Tay', 'Merton Thornless', 'Smoothstem', and 'Triple Crown'. Recently, the cultivar 'Cacanska Bestrna' (also called 'Cacak Thornless') has been developed in Serbia and has been planted on many thousands of hectares there.</p> <p>The University of Arkansas has developed cultivars of erect blackberries. These types are less vigorous than the semi-erect types and produce new canes from root initials (therefore they spread underground like raspberries). There are prickly and prickle-free cultivars from this program, including 'Navaho', 'Ouachita', 'Cherokee', 'Apache', 'Arapaho', and 'Kiowa'. They are also responsible for developing the primocane fruiting blackberries such as 'Prime-Jan' and 'Prime-Jim'.</p> <p>In raspberries, these types are called primocane fruiting, fall fruiting, or everbearing. 'Prime-Jim' and 'Prime-Jan' were released in 2004 by the University of Arkansas and are the first cultivars of primocane fruiting blackberry.[22] They grow much like the other erect cultivars described above, however the canes that emerge in the spring, will flower in mid-summer and fruit in late summer or fall. The fall crop has its highest quality when it ripens in cool mild climate such as in California or the Pacific Northwest.</p> <p>'Illini Hardy' a semi-erect prickly cultivar introduced by the University of Illinois is cane hardy in zone 5, where traditionally blackberry production has been problematic, since canes often failed to survive the winter.</p> <p>Blackberry production in Mexico has expanded enormously in the past decade. While once based on the cultivar 'Brazos', an old erect blackberry cultivar developed in Texas in 1959, the Mexican industry is now dominated by the Brazilian 'Tupy' released in the 1990s. 'Tupy' has the erect blackberry 'Comanche', and a "wild Uruguayan blackberry" as parents.[23] Since there are no native blackberries in Uruguay, the suspicion is that the widely grown 'Boysenberry' is the male parent. In order to produce these blackberries in regions of Mexico where there is no winter chilling to stimulate flower bud development, chemical defoliation and application of growth regulators are used to bring the plants into bloom.</p> <p><strong>Diseases and pests</strong></p> <p>As a result of blackberries belonging to the same genus as raspberries,[24] they share the same diseases including anthracnose which can cause the berry to have uneven ripening and sap flow may also be slowed.[25][26] They also share the same remedies including the Bordeaux mixture,[27] a combination of lime, water and Copper(II) sulfate.[28] The rows between blackberry plants must be free of weeds, blackberry suckers and grasses which may lead to pests or diseases.[29] Fruit growers are selective when planting blackberry bushes as wild blackberries may be infected[29] and gardeners are recommended to purchase only certified disease-free plants.</p> <p>The spotted-wing drosophila, Drosophila suzukii is a serious pest of blackberries.[31] Unlike its vinegar fly relatives which are primarily attracted to rotting or fermented fruit, D. suzukii attacks fresh, ripe fruit by laying eggs under the soft skin. The larvae hatch and grow in the fruit, destroying the fruit's commercial value.</p> <p>Another pest is Amphorophora rubi, known as the Blackberry Aphid, which not only eats blackberries but raspberries as well.</p> <p> Byturus tomentosus (Raspberry beetle), Lampronia corticella (Raspberry Moth) and Anthonomus rubi (Strawberry blossom weevil) are also known to infest blackberries.</p> <p><strong>Folklore</strong></p> <p>Folklore in the United Kingdom is told that blackberries should not be picked after Old Michaelmas Day (11 October) as the devil has claimed them. There is some value behind this legend as wetter and cooler weather often allows the fruit to become infected by various molds such as Botryotinia which give the fruit an unpleasant look and may be toxic.</p> </body> </html>
V 126
Giant Blackberry Seeds (Rubus fruticosus) 1.85 - 3

هذا النبات له ثمار عملاقة
Giant Sunflower Seeds - Giant Russian Mammoth 1.85 - 1

بذور عباد الشمس العملاقة -...

السعر 1.85 € (SKU: VE 68)
,
5/ 5
<h2><strong>بذور عباد الشمس العملاقة - الماموث الروسي العملاق</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة 10 أو 100 - 9 جم بذور.</strong></span></h2> <p>This popular and easy to grow Giant Russian Mammoth Sunflower (Helianthus annuus) Organic Heirloom Variety.</p> <p>These plants make beautiful flowers that produce tasty, edible seeds. Stalks can grow to 8-12 feet (2.1-3.7 meters) with Giant flowers. Will tolerate poorer quality soils.</p> <p dir="rtl" class="">Sow seed after danger of frost in an area that receives full sun. Sow seed 8 inches apart and about 1 inch deep. Thin seedlings when they are 3 inches tall so that the final spacing is 15 inches apart. They bloom during summer.</p>
VE 68 (1g)
Giant Sunflower Seeds - Giant Russian Mammoth 1.85 - 1

Sort från Turkiet

Denna anläggning är resistent mot vinter och frost. Se mer i beskrivningen.
Pistachio Seeds (Pistacia vera) (Antep Pistachio)

Pistachio Seeds (Pistacia...

السعر 1.65 € (SKU: V 187 T)
,
5/ 5
<h2><strong>Pistachio Seeds (Pistacia vera) (Antep Pistachio)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 20, 50, 100, 500 seeds.</strong></span></h2> <p>Gaziantep, informally called Antep, is a city in southeast Turkey and is among the oldest continually inhabited cities in the world. The Turkish word for pistachio is Antep Fistigi. The Gaziantep area with its fertile soil and arrid climate is the primary growing region for the Antep Pistachio.&nbsp; Many connoisseurs consider this nut to be one of the finest and best tasting nut in the world.</p> <p><strong>NUTRITIONAL INFORMATION:</strong></p> <p>Compared to other pistachio varieties including California grown</p> <p>GENUINE GAZIANTEP PISTACHIOS CONTAIN:</p> <p>50% less fat</p> <p>40% less carbohydrates</p> <p>200% more vitamin C</p> <p>70% more iron</p> <p>20% more calcium</p> <p>&nbsp;23% more magnesium</p> <h2>Wikipedia:</h2> <p>The pistachio (/pɪˈstɑːʃiˌoʊ, -ˈstæ-/,[1] Pistacia vera), a member of the cashew family, is a small tree originating from Central Asia and the Middle East.[2] The tree produces seeds that are widely consumed as food.</p> <p>Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell.</p> <p><strong>History</strong></p> <p>Archaeology shows that pistachio seeds were a common food as early as 6750 BC.[3] Pliny the Elder writes in his Natural History that pistacia, "well known among us", was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder (in office in 35 AD) and into Hispania at the same time by Flaccus Pompeius.[4] The early sixth-century manuscript De observatione ciborum ("On the observance of foods") by Anthimus implies that pistacia remained well known in Europe in Late Antiquity. Archaeologists have found evidence from excavations at Jarmo in northeastern Iraq for the consumption of Atlantic pistachio.[3] The Hanging Gardens of Babylon were said to have contained pistachio trees during the reign of King Merodach-Baladan about 700 BC.</p> <p>The modern pistachio P. vera was first cultivated in Bronze Age Central Asia, where the earliest example is from Djarkutan, modern Uzbekistan.[5][6] It appears in Dioscurides as pistakia πιστάκια, recognizable as P. vera by its comparison to pine nuts.</p> <p>Additionally, remains of the Atlantic pistachio and pistachio seed along with nut-cracking tools were discovered by archaeologists at the Gesher Benot Ya'aqov site in Israel's Hula Valley, dated to 780,000 years ago.[8] More recently, the pistachio has been cultivated commercially in many parts of the English-speaking world, in Australia, and in New Mexico[9] and California, of the United States, where it was introduced in 1854 as a garden tree.[10] David Fairchild of the United States Department of Agriculture introduced hardier cultivars collected in China to California in 1904 and 1905, but it was not promoted as a commercial crop until 1929.[9][11] Walter T. Swingle’s pistachios from Syria had already fruited well at Niles by 1917.</p> <p>The earliest records of pistachio in English are around roughly year 1400, with the spellings "pistace" and "pistacia". The word pistachio comes from medieval Italian pistacchio, which is from classical Latin pistacium, which is from ancient Greek pistákion and pistákē, which is generally believed to be from Middle Persian, although unattested in Middle Persian. Later in Persian, the word is attested as pesteh. As mentioned, the tree came to the ancient Greeks from Western Asia.</p> <p><strong>Habitat</strong></p> <p>Pistachio is a desert plant, and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts.[9] Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit. They have been known to thrive in warm, moist environments.</p> <p>The Jylgyndy Forest Reserve, a preserve protecting the native habitat of Pistacia vera groves, is located in the Nooken District of Jalal-Abad Province of Kyrgyzstan.</p> <p><strong>Characteristics</strong></p> <p>The bush grows up to 10 m (33 ft) tall. It has deciduous pinnate leaves 10–20 centimeters (4–8 inches) long. The plants are dioecious, with separate male and female trees. The flowers are apetalous and unisexual, and borne in panicles.</p> <p>The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open (see photo). This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans.[14] Commercial cultivars vary in how consistently they split open.</p> <p>Each pistachio tree averages around 50 kilograms (110 lb) of seeds, or around 50,000, every two years.</p> <p>The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in commercial pistachios. Originally, dye was applied by importers to hide stains on the shells caused when the seeds were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations. Roasted pistachio seeds can be artificially turned red if they are marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts.</p> <p>Like other members of the Anacardiaceae family (which includes poison ivy, sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions.</p> <p><strong>Production and cultivation</strong></p> <p>Iran, the United States and Turkey are the major producers of pistachios, together accounting for 83% of the world production in 2013 (table).</p> <p><strong>Cultivation</strong></p> <p>The trees are planted in orchards, and take approximately seven to ten years to reach significant production. Production is alternate-bearing or biennial-bearing, meaning the harvest is heavier in alternate years. Peak production is reached around 20 years. Trees are usually pruned to size to make the harvest easier. One male tree produces enough pollen for eight to 12 drupe-bearing females. Harvesting in the United States and in Greece is often accomplished using equipment to shake the drupes off the tree. After hulling and drying, pistachios are sorted according to open-mouth and closed-mouth shells. Sun-drying has been found to be the best method of drying,[18] then they are roasted or processed by special machines to produce pistachio kernels.</p> <p>Pistachio trees are vulnerable to a wide variety of diseases. Among these is infection by the fungus Botryosphaeria, which causes panicle and shoot blight (symptoms include death of the flowers and young shoots), and can damage entire pistachio orchards.</p> <p>In Greece, the cultivated type of pistachios has an almost-white shell, sweet taste, a red-green kernel and a closed-mouth shell relative to the 'Kerman' variety. Most of the production in Greece comes from the island of Aegina, the region of Thessaly-Almyros and the regional units of West Attica, Corinthia and Phthiotis.</p> <p>In California, almost all female pistachio trees are the cultivar 'Kerman'. A scion from a mature female 'Kerman' is grafted onto a one-year-old rootstock.</p> <p>Bulk container shipments of pistachio kernels are prone to self-heating and spontaneous combustion because of their high fat and low water contents.</p> <p><strong>Consumption</strong></p> <p>The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter,[21][22] pistachio paste[23] and confections such as baklava, pistachio chocolate,[24] pistachio halva,[25] pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit.</p> <p>China is the top pistachio consumer worldwide, with annual consumption of 80,000 tons, while the United States consumes 45,000 tons.</p> <p><strong>Nutritional information</strong></p> <p>Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6 at 131% DV (table).[28] Pistachios are a good source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E , and vitamin K (table).</p> <p>The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats.[28][29] Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2%).[29] Oleic acid is the most common monounsaturated fatty acid (51% of total fat)[29] and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat.[28] Relative to other tree nuts, pistachios have a lower amount of fat and calories but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids and phytosterols.</p> <p><strong>Research and health effects</strong></p> <p>In July 2003, the United States' Food and Drug Administration (FDA) approved the first qualified health claim specific to seeds lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5 g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease".[31] Although pistachios contain many calories, epidemiologic studies have provided strong evidence that their consumption is not associated with weight gain or obesity.</p> <p>A 2015 systematic review and meta-analysis of randomized controlled trials concluded that pistachio consumption in persons without diabetes mellitus appears to modestly lower systolic and diastolic blood pressure.[32] Several mechanisms for pistachios' antihypertensive properties have been proposed. These mechanisms include pistachios' high levels of the amino acid arginine (a precursor of the blood vessel dilating compound nitric oxide); high levels of phytosterols and monounsaturated fatty acids; and improvement of endothelial cell function through multiple mechanisms including reductions in circulating levels of oxidized low density lipoprotein cholesterol and pro-inflammatory chemical signals.</p> <p><strong>Toxin and safety concerns</strong></p> <p>As with other tree seeds, aflatoxin is found in poorly harvested or processed pistachios. Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, poor storage, and spread by pests. High levels of mold growth typically appear as gray to black filament-like growth. It is unsafe to eat mold-infected and aflatoxin-contaminated pistachios.[33] Aflatoxin contamination is a frequent risk, particularly in warmer and humid environments. Food contaminated with aflatoxins has been found as the cause of frequent outbreaks of acute illnesses in parts of the world. In some cases, such as Kenya, this has led to several deaths.</p> <p>Pistachio shells typically split naturally prior to harvest, with a hull covering the intact seeds. The hull protects the kernel from invasion by molds and insects, but this hull protection can be damaged in the orchard by poor orchard management practices, by birds, or after harvest, which makes it much easier for pistachios to be exposed to contamination. Some pistachios undergo so-called "early split", wherein both the hull and the shell split. Damage or early splits can lead to aflatoxin contamination.[35] In some cases, a harvest may be treated to keep contamination below strict food safety thresholds; in other cases, an entire batch of pistachios must be destroyed because of aflatoxin contamination. In September 1997, the European Union placed its first ban on pistachio imports from Iran due to high levels of aflatoxin. The ban was lifted in December 1997 after Iran introduced and improved food safety inspections and product quality.</p> <p>Pistachio shells may be helpful in cleaning up pollution created by mercury emissions.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 187 T 5 S
Pistachio Seeds (Pistacia vera) (Antep Pistachio)

Cookies are Necessary and help make a website usable by enabling basic functions like page navigation and access to secure areas of the website. The website cannot function properly without these cookies.

Necessary cookies
Necessary cookies help make a website usable by enabling basic functions like page navigation and access to secure areas of the website. The website cannot function properly without these cookies.
Cookie name Provider Purpose Expiry
seeds-gallery.shop www.seeds-gallery.shop This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification. 480 hours
Statistic cookies
Statistic cookies help website owners to understand how visitors interact with websites by collecting and reporting information anonymously.
Cookie name Provider Purpose Expiry
collect Google It is used to send data to Google Analytics about the visitor's device and its behavior. Track the visitor across devices and marketing channels. Session
r/collect Google It is used to send data to Google Analytics about the visitor's device and its behavior. Track the visitor across devices and marketing channels. Session
_ga Google Registers a unique ID that is used to generate statistical data on how the visitor uses the website. 2 years
_gat Google Used by Google Analytics to throttle request rate 1 day
_gd# Google This is a Google Analytics Session cookie used to generate statistical data on how you use the website which is removed when you quit your browser. Session
_gid Google Registers a unique ID that is used to generate statistical data on how the visitor uses the website. 1 day
Content not available