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Chinese Mustard Seeds

(Brassica juncea) خردل هندي...

السعر الأساسي 1.35 € ‎-11% السعر 1.20 € (SKU: VE 115 (1g))
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<h2 dir="rtl"><strong>(Brassica juncea) خردل هندي بذور</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;"><strong>ثمن العبوة المكونة من 180 (1 جم) ، 900 (5 جم) بذرة.</strong></span></h2> <div dir="rtl"><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="ar" data-language-to-translate-into="en" data-phrase-index="4" jscontroller="Zl5N8" jsdata="uqLsIf;_;$384" jsmodel="SsMkhd" style="color: #000000; font-size: 18px;"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">يعتبر براسيكا جانسيا ، أو الخردل الأخضر ، أو الخردل الهندي ، أو الخردل الصيني ، أو الخردل أحد أنواع نبات الخردل.</span></span><span style="color: #000000; font-size: 18px;"> </span><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="ar" data-language-to-translate-into="en" data-phrase-index="5" jscontroller="Zl5N8" jsdata="uqLsIf;_;$385" jsmodel="SsMkhd" style="color: #000000; font-size: 18px;"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">تشمل الأنواع الفرعية الخردل الجنوبي العملاق اللولبي ، والذي يشبه الملفوف مقطوع الرأس مثل اللفت ، ولكن بنكهة الفجل والخردل المميزة.</span></span><span style="color: #000000; font-size: 18px;"> </span><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="ar" data-language-to-translate-into="en" data-phrase-index="6" jscontroller="Zl5N8" jsdata="uqLsIf;_;$386" jsmodel="SsMkhd" style="color: #000000; font-size: 18px;"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">يُعرف أيضًا باسم ملفوف الخردل الأخضر.</span></span></div> <p><strong>Uses </strong></p> <p><strong>Food </strong></p> <p>The leaves, the seeds, and the stem of this mustard variety are edible. The plant appears in some form in African, Italian, Indian, Chinese, Japanese, Korean, and soul food cuisine. Cultivars of B. juncea are grown as greens, and for the production of oilseed. In Russia, this is the main variety grown for production of mustard oil, which after refining is considered[according to whom?] one of the best vegetable oils around and is widely used in canning, baking and margarine production; and the majority of table mustard there is also made from this species of mustard plant.</p> <p>The leaves are used in African cooking, and leaves, seeds, and stems are used in Indian cuisine, particularly in mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a famous dish called sarson da saag (mustard greens) is prepared. B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Indian pickle called achar, and the Chinese pickle zha cai. The mustard made from the seeds of the B. juncea is called brown mustard. The leaves (raai in Gujarati) are used in many Indian dishes.</p> <p>The Gorkhas of Darjeeling and Sikkim prepare pork with mustard greens (also called rayo in Nepali). It is usually eaten with relish with steamed rice, but could also be eaten with chapati (griddle breads).</p> <p>Brassica juncea is more pungent than the closely related Brassica oleracea greens (kale, cabbage, collard greens, et cetera), and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in vitamin A and vitamin K.</p> <p>Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine it is known as Takana and is often pickled and used as filling in onigiri or as a condiment. A large variety of B. juncea cultivars are used, including zha cai, mizuna, takana (var. integlofolia), juk gai choy, and xuelihong (雪里红 or 雪里蕻; var. crispifolia). Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone.</p> <p><strong>Food supplement </strong></p> <p>B. juncea can hyperaccumulate cadmium and many other soil trace elements. Specially cultured, it can be used as a selenium, chromium, iron and zinc food supplement.</p> <p><strong>Green manure</strong></p> <p>Vegetable growers sometimes grow mustard as a green manure. Its main purpose is to act as a mulch, covering the soil to suppress weeds between crops. If grown as a green manure, the mustard plants are cut down at the base when sufficiently grown, and left to wither on the surface, continuing to act as a mulch until the next crop is due for sowing, when the mustard is dug in. In the UK, summer and autumn-sown mustard is cut down from October. April sowings can be cut down in June, keeping the ground clear for summer-sown crops.[citation needed] One of the disadvantages of mustard as a green manure is its propensity to harbor club root.</p> <p><strong>Phytoremediation </strong></p> <p>This plant is used in phytoremediation to remove heavy metals, such as lead, from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells. The plant is then harvested and disposed of properly. This method is easier and less expensive than traditional methods for the removal of heavy metals. It also prevents erosion of soil from these sites preventing further contamination.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 - 1,5 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-4 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 115 (1g)
Chinese Mustard Seeds
  • ‎-11%

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Black Mustard Seeds (Brassica Nigra) 1.45 - 1

(Brassica Nigra) براسيكا...

السعر الأساسي 1.45 € ‎-15% السعر 1.23 € (SKU: VE 116 (1g))
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<h2 dir="rtl" class=""><strong>(Brassica Nigra) براسيكا سوداء بذور</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;"><strong>ثمن عبوة تحتوي على 180 (1 جرام) بذرة.</strong></span></h2> <div dir="rtl" class="">البراسيكا السوداء أو الكرنب الأسود أو الخردل الأسود (باللاتينية: Brassica nigra) أو (باللاتينية: Sinapis nigra) نوع نباتي يتبع جنس البراسيكا من الفصيلة الصليبية. يدرج أحياناً تحت جنس الخردل (باللاتينية: Sinapis).</div> <div></div> <div dir="rtl">موطنه مناطق حوض البحر الأبيض المتوسط في بلاد الشام وجنوب أوروبا ويوجد في المغرب العربي. ينمو برياً في الكثير من مناطق العالم.</div> <div></div> <div dir="rtl">الوصف النباتي</div> <div dir="rtl">نبات عشبي حولي يصل ارتفاعه إلى 60-80 سم. حبوبه حادة الطعم أوراقه مفصصة. ساقه قائمة كثيرة التفرع ذات لون أخضر مزرق. تتجمع الأزهار في عناقيد وهي صفراء اللون لامعة. الثمرة خردلة طويلة ذات منقار. البذور سوداء أو بنية صغيرة الحجم.</div> <div></div> <div dir="rtl">الزراعة</div> <div dir="rtl">يتكاثر بالبذور، ويزرع كسائر المحاصيل الحولية في تشرين الأول وتشرين الثاني، وبمعدل 7-10 كغم بذور/هكتار.</div> <div></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 116 (1g)
Black Mustard Seeds (Brassica Nigra) 1.45 - 1
  • ‎-15%

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Ashwagandha - Indian Ginseng Seeds (Withania Somnifera) 1.95 - 8

(Withania Somnifera) عبعب...

السعر الأساسي 1.95 € ‎-12% السعر 1.72 € (SKU: MHS 61)
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<h2><strong>(Withania Somnifera) عبعب منوم بذور</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة 10 بذور.</strong></span></h2> <p>العبعب المنوم نوع نباتي ينتمي إلى جنس العبعب من الفصيلة الباذنجانية. على الرغم من أنه يستخدم عادة كعشب طبي في الطب الهندي القديم، لا يوجد دليل طبي عالي الجودة على أنه له أي تأثير بيولوجي.</p> <p>الموئل والانتشار<br>موطن هذا النوع هوالهند مثل منطقة ماندسور في ماديا براديش والبنجاب والسند وغوجارات وكيرالا وراجستان ويوجد أيضا في بلاد الشام ومصر والمغرب العربي وقبرص وتركيا واليونان وصقلية وسردينيا وإسبانيا والبرتغال.</p> <p>Withania somnifera, known commonly as ashwagandha, Indian ginseng, poison gooseberry, or winter cherry, is a plant in the Solanaceae or nightshade family. Several other species in the genus Withania are morphologically similar It is used as a herb in Ayurvedic medicine.</p> <p>This species is a short, tender perennial shrub growing 35–75 cm (14–30 in) tall. Tomentose branches extend radially from a central stem. Leaves are dull green, elliptic, usually up to 10–12 cm (4 to 5 in) long. The flowers are small, green and bell-shaped. The ripe fruit is orange-red.</p> <p><strong>Cultivation</strong></p> <p>Withania somnifera is cultivated in many of the drier regions of India, such as Mandsaur District of Madhya Pradesh, Punjab, Sindh, Gujarat,Kerala and Rajasthan. It is also found in Nepal, China and Yemen.</p> <p><strong>Pathology</strong></p> <p>Withania somnifera is prone to several pests and diseases. Leaf spot disease caused by Alternaria alternata is the most prevalent disease, which is most severe in the plains of Punjab, Haryana, and Himachal Pradesh. Biodeterioration of its pharmaceutically active components during leaf spot disease has been reported.[9] The Choanephora cucurbitarum causes a stem and leaf rot of Withania somnifera.[10] A treehopper feeds on the apical portions of the stem, making them rough and woody in appearance and brown in colour. The apical leaves are shed and the plant gradually dies.[11] The carmine red spider mite (Tetranychus urticae) is the most prevalent pest of the plant in India.</p> <p><strong>Culinary use</strong></p> <p>The berries can be used as a substitute for rennet in cheesemaking.</p> <p><strong>Biochemistry</strong></p> <p>The main chemical constituents are alkaloids and steroidal lactones. These include tropine and cuscohygrine. The leaves contain the steroidal lactones, withanolides, notably withaferin A, which was the first to be isolated from the plant.[citation needed] Tropine is a derivative of tropane containing a hydroxyl group at third carbon. It is also called 3-tropanol. Benzatropine and etybenzatropine are derivatives of tropine. It is also a building block of atropine, an anticholinergic drug prototypical of the muscarinic antagonist class. Cuscohygrine is a pyrrolidine alkaloid found in coca. It can also be extracted from plants of the family Solanaceae as well, including Atropa belladonna (deadly nightshade), Datura inoxia and Datura stramonium (jimson weed). Cuscohygrine usually comes with other, more potent alkaloids like atropine or cocaine. Cuscohygrine (along with the related metabolite hygrine) was first isolated by Carl Liebermann in 1889 as an alkaloid accompanying cocaine in coca leaves (also known as Cusco-leaves). Cuscohygrine is an oil that can be distilled without decomposition only in vacuum. It is soluble in water. It also forms a crystalline trihydrate, which melts at 40–41 °C. There are also the alkaloids ashwagandhine, ashwaganidhine, and somniferine, all of which have been identified exclusively in the ashwagandha plant itself.</p> <p><strong>Traditional medicinal uses</strong></p> <p>Bioactive constituent withaferin A has shown potential in therapy for glioblastomas, although this is not a traditional use of the plant. The plant's long, brown, tuberous roots are used in traditional medicine. In Ayurveda, the berries and leaves are applied externally to tumors, tubercular glands, carbuncles, and ulcers. The roots are used to prepare the herbal remedy ashwagandha. The traditional use is as a powder, mixed with warm milk and honey, and taken before bed. In Yemen, where it is known as ubab, the dried leaves are ground to a powder from which a paste is made and used in the treatment of burns and wounds.</p> <p>Ashwagandha root extract is a popular supplement, with purported benefits including reduction of anxiety and stress (potentially mediated by reducing cortisol levels) The extract is also thought to reduce total cholesterol levels, increase power output and muscle mass and has other, less significant effects. As a supplement, the lowest effective dose for acute use is 300–500 mg, with the optimum dose being 6000 mg per day in three 2000 mg doses, taken with each meal.</p> <p><strong>Common name:</strong>&nbsp;Ashwagandha&nbsp;<br><strong>Botanical name:</strong>&nbsp;Withania somnifera&nbsp;<br><strong>Type:</strong>&nbsp;Depending on your location, is either a woody evergreen shrub or herbaceous perennial.&nbsp;<br><strong>Scarification/Stratification:</strong>&nbsp;None needed.&nbsp;<br><strong>Self fertile:</strong>&nbsp;Yes&nbsp;<br><strong>Hardiness:</strong>&nbsp;Zones 8 to 11. Hardy to 15F but keep out of the snowy areas in winter. It doesn’t like to be cold AND wet.<br><strong>Sow temp/season:</strong>&nbsp;Early spring, indoors. Definitely get an early start.&nbsp;<br><strong>Sow depth:</strong>&nbsp;Sow 3/8 inch deep&nbsp;<br><strong>Germination time:</strong>&nbsp;14 to 21 days<br><strong>Final spacing:</strong>&nbsp;12 to 24 inches&nbsp;<br><strong>Final height/spread:</strong>&nbsp;2 to 3 feet tall and 12 to 24 inches wide&nbsp;<br><strong>pH range:</strong>&nbsp;7.5 – 8<br><strong>Soil type:</strong>&nbsp;Stony is best!<br><strong>Nutrition</strong>&nbsp;Moderate with some limestone for calcium.&nbsp;<br><strong>Drainage:</strong>&nbsp;Fast-draining&nbsp;<br><strong>Water requirement:</strong>&nbsp;Allow to dry between sparse waterings.&nbsp;<br><strong>Root type:</strong>&nbsp;Thick, tuber-like, extremely aromatic roots&nbsp;<br><strong>Companion plants:</strong>&nbsp;Best left by itself.&nbsp;<br><strong>Pest and disease resistance/susceptibility:</strong>&nbsp;Not particularly susceptible to pests or disease.&nbsp;<br><strong>Sun:</strong>&nbsp;Full sun to dappled sun.<br><strong>Time to maturity:</strong>&nbsp;100 days, but 200 days is ideal for harvesting the root.<br><strong>Hilling:</strong>&nbsp;None needed.&nbsp;<br><strong>Suckering:</strong>&nbsp;n/a&nbsp;<br><strong>Propagation:</strong>&nbsp;Seed&nbsp;<br><strong>Hybridization:</strong>&nbsp;Not a concern&nbsp;<br><strong>Uses:</strong>&nbsp;Aphrodisiac, low energy levels, and has a history of use for sedative, anti-diabetic, and a general tonic.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 61 (10 S)
Ashwagandha - Indian Ginseng Seeds (Withania Somnifera) 1.95 - 8
  • ‎-12%

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Blue Puya Seeds (Puya berteroniana) 3.65 - 34

Blue Puya Seeds (Puya...

السعر الأساسي 3.65 € ‎-16% السعر 3.07 € (SKU: T 82)
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<h2 class=""><strong>Blue Puya Seeds (Puya berteroniana)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>The PUYA or CHAGUAL is a beautiful shrub with a width of one meter which produces a spectacular blue green bloom on a stalk that can easily reach the 2.5 meters. Native of chile is a true rarity that grows on slopes with enough drought at altitudes of 500-2000 metres above sea level.</p> <p>CULTURE: it is a very hardy plant drought able to endure half a year without any irrigation, resists smoothly temperatures slightly below - 5 ° C and exposure to full sun.</p> <p>Germination is too uneven as to establish specific dates of germination, it will normally take several months and must be done in a nursery with temperatures from 15 ° c to 30 ° c, in a sheltered and sunny site. The mixture or substrate must be quite draining so there is flooding in addition to being ideal to leave the seeds 24 hours to soak prior to planting. Once born seedlings is recommended when they have several pairs of leaves gradually go exposing it increasingly to full sun and not to abuse risks given that is more than one plant of desert area of wetlands.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
T 82
Blue Puya Seeds (Puya berteroniana) 3.65 - 34
  • ‎-16%

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Chickpea Seeds (Cicer arietinum)  - 7

Chickpea Seeds (Cicer...

السعر الأساسي 1.85 € ‎-22% السعر 1.44 € (SKU: VE 85 (6g))
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<h2 class=""><strong>Chickpea Seeds (Cicer arietinum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 6g (20) seeds.</strong></span></h2> <p>The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.</p> <p><strong>Description</strong></p> <p>The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins.</p> <p><strong>Etymology</strong></p> <p>The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.</p> <p>The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry.</p> <p><strong>History</strong></p> <p>Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4]</p> <p>By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.</p> <p>Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful.</p> <p>In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.</p> <p><strong>Sequencing the chickpea genome</strong></p> <p>Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Human consumption</strong></p> <p>Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.</p> <p>In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari.</p> <p>Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.</p> <p>Some varieties of chickpeas can be popped and eaten like popcorn.</p> <p>Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads.</p> <p>Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.</p> <p>In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.</p> <p>Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt.</p> <p>Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.</p> <p>Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.</p> <p><strong>Nutrition</strong></p> <p>Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety.</p> <p>Preliminary research has shown that chickpea consumption may lower blood cholesterol.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 85 (6g)
Chickpea Seeds (Cicer arietinum)  - 7
  • ‎-22%

Produkt med tidsreducerat pris
Pachypodium Lamerei Seeds 1.95 - 1

Pachypodium Lamerei Seeds

السعر الأساسي 2.45 € ‎-18% السعر 2.01 € (SKU: PS 2)
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5/ 5
<h2><span style="font-size: 14pt;" class=""><strong>Pachypodium Lamerei Seeds - Succulent of Madagascar</strong></span></h2> <h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 3 seeds.</strong></span></h2> <div>This truly original succulent comes from the island of Madagascar off the East coast of Mozambique. Madagascar has evolved on its own for millions of years, even its dinosaur fossils are found nowhere else, and many of its plants are strange and wonderful too! This succulent is no exception, growing to a height of around 6 meters, it forms a stout trunk lined with many groups of 3 spines. The growing tip produces the lance shaped leaves which can grow to around 40 cm in length. Branching when older, Pacypodium Lamerei produces clusters of creamy white, yellow throated flowers around, 10 cm across. A must have plant for the succulent collection!</div> <div>Likes full sun, a well drained soil, and left dry in the winter, when it will shed its leaves. Keep above 10°C.</div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-6 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PS 2
Pachypodium Lamerei Seeds 1.95 - 1
  • ‎-18%

Produkt med tidsreducerat pris
Dragon Fruit Yellow Seeds - Pitaya, Pitahaya Fruit

Pitaya الأصفر ، بذور فاكهة...

السعر الأساسي 2.50 € ‎-16% السعر 2.10 € (SKU: V 12 Y)
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5/ 5
<h2><strong>Pitaya الأصفر ، بذور فاكهة التنين الأصفر</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 5 أو 10 بذور.</strong></span></h2> <p>الموطن الأصلي للبتايا هو المكسيك، أمريكا الوسطى، أمريكا الجنوبية. وحاليا تزرع أيضا في شرق آسيا ودول جنوب شرق آسيا مثل أندونيسيا (وخاصة في شرق جاوة)، وتايوان وفيتنام وتايلاند والفلبين وسري لانكا وماليزيا ونيوزيلاندا، ومؤخرا بنغلاديش.</p> <p>الأوروبيون هم من جلبوا هذه الفاكهة من العالم الجديد إلى أجزاء أخرى من العالم. على سبيل المثال، الهولنديون هم من أحضروا فاكهة التنين إلى تايوان.</p> <p>الأنواع</p> <p>البتايا الحلوة لها ثلاثة أنواع:</p> <p>البتايا الحمراء (Hylocereus undatus): ذات قشرة حمراء ولب أبيض وهي النوع الأشهر من فاكهة التنين.</p> <p>البتايا الصفراء (Hylocereus megalanthus): ذات قشرة صفراء ولب أبيض</p> <p>بتايا كوستاريكا (Hylocereus costaricensis): ذات قشرة حمراء ولب أحمر</p> <p>بتايا طويلة: ذات قشرة بنية ولب ملون وهي نادرة جدا ولا توجد إلا في نيوزلندا وتايلند والصين وبلدان أخرى ..</p> <p>الاستهلاك</p> <p>لإعداد البتايا للاستهلاك يتم قطع الفاكهة لإظهار اللب. يشبه نسيج الثمرة نسيج الكيوي لما له من البذور السوداء المقددة. تؤكل هذه الثمرة نيئة، وهي ذات مذاق حلو ومنخفضة في السعرات الحرارية. تؤكل البذور مع اللب، وهي غنية في الدهون، ولكنها لا تهضم الا اذا مضغت. يمكن تحويلها أيضا إلى عصير أو مثلجات. الزهور يمكن أن تؤكل أو تنقع كالشاي.</p> <p>تناول كميات كبيرة من فاكهة التنين ذات اللحم الأحمر (مثل بتايا كوستاريكا) يؤدي إلى بيلة دموية كاذبة، ولون أحمر غير مضر للبول والبراز.</p> <p>المعلومات الغذائية</p> <p>الأجزاء الصالحة للأكل من البتايا تتكون في معظمها من الماء والكربوهيدرات، مع بعض البروتين والدهون. تحتوي البتايا على كميات ضئيلة من الكالسيوم، الحديد، الفوسفور، والمواد الغذائية الأخرى.</p> <p>تم تحديد تركيبة الأحماض الدهنية لزيوت بذور اثنين من أنواع البتايا كما يلي</p> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds / Cuttings</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Light germinator! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">&nbsp;about 25-28 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">&nbsp;2-4 Weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;">Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</span></p> </td> </tr> </tbody> </table> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 12 Y (5 S)
Dragon Fruit Yellow Seeds - Pitaya, Pitahaya Fruit
  • ‎-16%

Produkt med tidsreducerat pris
Yellow Round Squash - Zucchini Seeds 1.95 - 4

Yellow Round Squash -...

السعر الأساسي 1.95 € ‎-6% السعر 1.83 € (SKU: P 326)
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5/ 5
<h2><strong>Yellow Round Squash - Zucchini Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Brings many yellow round fruits with a diameter of 12 cm. Particularly delicate and pleasantly aromatic, for gourmets. The apple-sized round fruits of this cultivation are an insider tip among gourmets.</p> <p>Similar to the yellow zucchini or the green fruits of the "Satelite" variety, they are particularly tender and have a wonderfully mild aromatic taste in their youth.</p> <p>With their golden yellow color, they look appealingly delicious in raw food or salads. They also taste sliced and steamed as an accompaniment to meat and Mediterranean grills and fish dishes.</p> <p>The bushy plants are vigorous and carry an astonishingly large amount of fruit when continuously picked.</p> <p><strong>CULTURE:</strong></p> <p>Fertile, well-drained soil with a pH of 5.8–6.8 is best. Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination. For the highest quality fruit, succession plantings every 2-3 weeks may be needed.</p> <p><strong>PLANT SPACING:</strong></p> <p>Space plants 18-24" apart in rows 6' apart. Wider spacing may allow for easier harvesting.</p>
P 326
Yellow Round Squash - Zucchini Seeds 1.95 - 4
  • ‎-6%

Variation från Serbien

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Popcorn 100 seeds - Grow your own 3 - 3

الفشار 50 بذور - ازرع بنفسك

السعر الأساسي 1.95 € ‎-31% السعر 1.35 € (SKU: VE 104)
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5/ 5
<h2 dir="rtl" class=""><strong>الفشار 50 بذور - ازرع بنفسك</strong><br><span style="color: #ff0000;"><strong>ثمن عبوة تحتوي على 50 (10 جرام) بذور.</strong></span></h2> <p>100% NATURAL POPCORN</p> <p>NON-GMO, NOT GENETICALLY MODIFIED. SIMPLY PURE AND NATURAL!</p> <p><b>Popcorn</b><span>&nbsp;</span>(<b>popped corn</b>,<span>&nbsp;</span><b>popcorns</b><span>&nbsp;</span>or<span>&nbsp;</span><b>pop-corn</b>) is a variety of<span>&nbsp;</span>corn<span>&nbsp;</span>kernel, which expands and puffs up when heated.</p> <p>A popcorn kernel's strong hull contains the seed's hard, starchy<span>&nbsp;</span>endosperm<span>&nbsp;</span>with 14–20% moisture, which turns to steam as the kernel is heated.<span>&nbsp;</span>Pressure<span>&nbsp;</span>from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool.<sup id="cite_ref-ref5_1-0" class="reference">[1]</sup></p> <p>Some<span>&nbsp;</span>strains<span>&nbsp;</span>of corn (taxonomized as<span>&nbsp;</span><i>Zea mays</i>) are cultivated specifically as popping corns. The<span>&nbsp;</span><i>Zea mays</i><span>&nbsp;</span>variety<span>&nbsp;</span><i>everta,</i><span>&nbsp;</span>a special kind of<span>&nbsp;</span>flint corn, is the most common of these.</p> <p>The six major types of corn are<span>&nbsp;</span>dent corn,<span>&nbsp;</span>flint corn,<span>&nbsp;</span>pod corn, popcorn,<span>&nbsp;</span>flour corn, and<span>&nbsp;</span>sweet corn.<sup id="cite_ref-2" class="reference"></sup></p> <h2><span class="mw-headline" id="History">History</span></h2> <p>Corn was first domesticated about 10,000 years ago in what is now<span>&nbsp;</span>Mexico.<sup id="cite_ref-3" class="reference">[3]</sup><span>&nbsp;</span>Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date to around 3600 BC.<sup id="cite_ref-4" class="reference">[4]</sup></p> <p>Popping of the kernels was achieved by hand on the stove-top through the 19th century. Kernels were sold on the<span>&nbsp;</span>East Coast of the United States<span>&nbsp;</span>under names such as<span>&nbsp;</span><i>Pearls</i><span>&nbsp;</span>or<span>&nbsp;</span><i>Nonpareil</i>. The term<span>&nbsp;</span><i>popped corn</i><span>&nbsp;</span>first appeared in<span>&nbsp;</span>John Russell Bartlett's 1848<span>&nbsp;</span><i>Dictionary of Americanisms</i>.<sup id="cite_ref-:1_5-0" class="reference">[5]</sup><sup id="cite_ref-6" class="reference">[6]</sup><span>&nbsp;</span>Popcorn is an ingredient in<span>&nbsp;</span>Cracker Jack, and in the early years of the product, it was popped by hand.<sup id="cite_ref-:1_5-1" class="reference">[5]</sup></p> <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/en/thumb/e/ec/Improved_no2_Wagon.jpg/170px-Improved_no2_Wagon.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="170" height="204"> <div class="thumbcaption"> <div class="magnify"></div> An early popcorn machine in a street cart, invented in the 1880s by Charles Cretors in Chicago.</div> </div> </div> <p>Popcorn's accessibility increased rapidly in the 1890s with Charles<span>&nbsp;</span>Cretors' invention of the popcorn maker. Cretors, a Chicago candy store owner, created a number of steam-powered machines for roasting nuts and applied the technology to the corn kernels. By the turn of the century, Cretors had created and deployed street carts equipped with steam-powered popcorn makers.<sup id="cite_ref-:0_7-0" class="reference">[7]</sup></p> <p>During the<span>&nbsp;</span>Great Depression, popcorn was fairly inexpensive at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers, including the Redenbacher family, namesake of the<span>&nbsp;</span>famous popcorn brand. During<span>&nbsp;</span>World War II, sugar<span>&nbsp;</span>rations<span>&nbsp;</span>diminished<span>&nbsp;</span>candy<span>&nbsp;</span>production, and Americans compensated by eating three times as much popcorn as they had before.<sup id="cite_ref-popcorn.org_8-0" class="reference">[8]</sup><span>&nbsp;</span>The snack was popular at theaters, much to the initial displeasure of many of the theater owners, who thought it distracted from the films. Their minds eventually changed, however, and in 1938 a Midwestern theater owner named Glen W. Dickson installed popcorn machines in the lobbies of his theaters. The venture was a financial success, and the trend soon spread.<sup id="cite_ref-:1_5-2" class="reference">[5]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Gangnaengi_%28Korean_popcorn%29.jpg/220px-Gangnaengi_%28Korean_popcorn%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="159"> <div class="thumbcaption"> <div class="magnify"></div> <i>gangnaengi</i>, Korean popcorn</div> </div> </div> <p>In 1970,<span>&nbsp;</span>Orville Redenbacher's namesake brand of popcorn was launched. In 1981, General Mills received the first patent for a microwave popcorn bag, with popcorn consumption seeing a sharp increase by tens of thousands of pounds in the years following.<sup id="cite_ref-:0_7-1" class="reference">[7]</sup></p> <p>At least six localities (all in the<span>&nbsp;</span>Midwestern United States) claim to be the "Popcorn Capital of the World;":<span>&nbsp;</span>Ridgway, Illinois;<span>&nbsp;</span>Valparaiso, Indiana;<span>&nbsp;</span>Van Buren, Indiana;<span>&nbsp;</span>Schaller, Iowa;<span>&nbsp;</span>Marion, Ohio; and<span>&nbsp;</span>North Loup, Nebraska. According to the<span>&nbsp;</span>USDA,<span>&nbsp;</span>corn<span>&nbsp;</span>used for popcorn production is specifically planted for this purpose; most is grown in<span>&nbsp;</span>Nebraska<span>&nbsp;</span>and<span>&nbsp;</span>Indiana, with increasing area in<span>&nbsp;</span>Texas.<sup id="cite_ref-9" class="reference">[9]</sup><sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>As the result of an<span>&nbsp;</span>elementary school<span>&nbsp;</span>project, popcorn became the official state snack food of<span>&nbsp;</span>Illinois.<sup id="cite_ref-11" class="reference">[11]</sup></p> <h2><span class="mw-headline" id="Popping_mechanism">Popping mechanism</span></h2> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Slowmotion_popcorn.gif/300px-Slowmotion_popcorn.gif" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="300" height="97"> <div class="thumbcaption"> <div class="magnify"></div> The sequence of a kernel popping</div> </div> </div> </div> <p>Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture and the starch inside consists almost entirely of a hard type.<sup id="cite_ref-Lusas_388_12-0" class="reference">[12]</sup></p> <p>As the oil and the water within the kernel are heated, they turn the moisture in the kernel into pressurized steam. Under these conditions, the starch inside the kernel<span>&nbsp;</span>gelatinizes, softens, and becomes pliable. The internal pressure of the entrapped steam continues to increase until the breaking point of the hull is reached: a pressure of approximately 135&nbsp;psi (930&nbsp;kPa)<sup id="cite_ref-Lusas_388_12-1" class="reference">[12]</sup><span>&nbsp;</span>and a temperature of 180&nbsp;°C (356&nbsp;°F). The hull thereupon ruptures rapidly and explodes, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and<span>&nbsp;</span>proteins<span>&nbsp;</span>of the endosperm into airy<span>&nbsp;</span>foam. As the foam rapidly cools, the starch and protein<span>&nbsp;</span>polymers<span>&nbsp;</span>set into the familiar crispy puff.<sup id="cite_ref-Lusas_388_12-2" class="reference">[12]</sup><span>&nbsp;</span>Special varieties are grown to give improved popping yield. Though the kernels of some wild types will pop, the cultivated strain is<span>&nbsp;</span><i>Zea mays everta,</i><span>&nbsp;</span>which is a special kind of<span>&nbsp;</span>flint corn.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/PopcornCobs2007.jpg/220px-PopcornCobs2007.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="165"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn on the cob before shelling</div> </div> </div> <h2><span class="mw-headline" id="Cooking_methods">Cooking methods</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Popcornmaker.jpg/170px-Popcornmaker.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="170" height="227"> <div class="thumbcaption"> <div class="magnify"></div> An in-home hot-air popcorn maker</div> </div> </div> <p>Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top<span>&nbsp;</span>kettle<span>&nbsp;</span>or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in<span>&nbsp;</span>Chicago, Illinois, by<span>&nbsp;</span>Charles Cretors<span>&nbsp;</span>in 1885. Cretors successfully introduced his invention at the<span>&nbsp;</span>Columbian Exposition<span>&nbsp;</span>in 1893. At this same world's fair, F.W. Rueckheim introduced a<span>&nbsp;</span>molasses-flavored "Candied Popcorn," the first<span>&nbsp;</span>caramel corn; his brother, Louis Ruekheim, slightly altered the recipe and introduced it as<span>&nbsp;</span>Cracker Jack<span>&nbsp;</span>popcorn in 1896.<sup id="cite_ref-13" class="reference">[13]</sup></p> <p>Cretors's invention introduced the first<span>&nbsp;</span>patented<span>&nbsp;</span>steam-driven<span>&nbsp;</span>popcorn machine that popped corn in oil. Previously, vendors popped corn by holding a wire basket over an open flame. At best, the result was a hot, dry, unevenly cooked snack. Cretors's machine popped corn in a mixture of one-third<span>&nbsp;</span>clarified butter, two-thirds<span>&nbsp;</span>lard, and<span>&nbsp;</span>salt. This mixture can withstand the 450&nbsp;°F (232&nbsp;°C) temperature needed to pop corn and it produces little smoke. A fire under a<span>&nbsp;</span>boiler<span>&nbsp;</span>created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered a small automated clown puppet-like figure, "the Toasty Roasty Man," an attention attracting amusement intended to drum up business. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism, lift the cover, and dump popped corn into the storage bin beneath. Exhaust from the steam engine was piped to a hollow pan below the corn storage bin and kept freshly popped corn uniformly warm for the first time. Excess steam was also used to operate a small, shrill whistle to further attract attention.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>A very different method of popcorn-making can still be seen on the streets of some<span>&nbsp;</span>Chinese<span>&nbsp;</span>cities and Korea today. The un-popped corn kernels are poured into a large<span>&nbsp;</span>cast-iron<span>&nbsp;</span>canister—sometimes called a 'popcorn hammer'—that is then sealed with a heavy lid and slowly turned over a curbside fire in<span>&nbsp;</span>rotisserie<span>&nbsp;</span>fashion. When a<span>&nbsp;</span>pressure gauge<span>&nbsp;</span>on the canister reaches a certain level, the canister is removed from the fire, a large<span>&nbsp;</span>canvas<span>&nbsp;</span>sack is put over the lid and the seal is released. With a huge boom, all of the popcorn explodes at once and is poured into the sack.<sup id="cite_ref-15" class="reference">[15]</sup><sup id="cite_ref-16" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span>&nbsp;</span>This method is believed to have originally been developed during the<span>&nbsp;</span>Song dynasty<span>&nbsp;</span>as a method of<span>&nbsp;</span>puffing rice.</p> <p>Individual consumers can also buy and use specialized popping appliances that typically generate no more than a gallon or about four liters of popped corn per batch. Some of these appliances also accept a small volume of oil or melted butter to assist thermal transfer from a stationary heating element, but others are "air poppers" which rapidly circulate heated air up through the interior, keeping the un-popped kernels in motion to avoid burning and then blowing the popped kernels out through the chute. The majority of popcorn sold for home consumption is now packaged in a<span>&nbsp;</span>microwave popcorn<span>&nbsp;</span>bag for use in a microwave oven.<sup id="cite_ref-AmericanOriginal_18-0" class="reference">[18]</sup></p> <h3><span class="mw-headline" id="Expansion_and_yield">Expansion and yield</span></h3> <p>Popping results are sensitive to the rate at which the kernels are heated. If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers. Heating too slowly leads to entirely unpopped kernels: the tip of the kernel, where it attached to the cob, is not entirely moisture-proof, and when heated slowly, the steam can leak out of the tip fast enough to keep the pressure from rising sufficiently to break the hull and cause the pop.<sup id="cite_ref-Lusas_388_389_19-0" class="reference">[19]</sup></p> <p>Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: what percentage of the kernels will pop, and how much each popped kernel expands. Expansion is an important factor to both the consumer and vendor. For the consumer, larger pieces of popcorn tend to be more tender and are associated with higher quality. For the grower, distributor, and vendor, expansion is closely correlated with profit: vendors such as theaters buy popcorn by weight and sell it by volume. For both these reasons, higher-expansion popcorn fetches a higher profit per unit weight.</p> <p>Popcorn will pop when freshly harvested, but not well: its high moisture content leads to poor expansion and chewy pieces of popcorn. Kernels with a high moisture content are also susceptible to mold when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand the most. This differs by variety and conditions, but is generally in the range of 14–15% moisture by weight. If the kernels are over-dried, the expansion rate will suffer and the percentage of kernels that pop at all will decline.</p> <p>When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids,"<sup id="cite_ref-OldMaids_20-0" class="reference">[20]</sup><span>&nbsp;</span>these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usually results in eliminating the unpopped kernels.</p> <p>Popcorn varieties are broadly categorized by the shape of the kernels, the color of the kernels, or the shape of the popped corn. While the kernels may come in a variety of colors, the popped corn is always off-yellow or white as it is only the hull (or pericarp) that is colored. "Rice" type popcorn have a long kernel pointed at both ends; "pearl" type kernels are rounded at the top. Commercial popcorn production has moved mostly to pearl types.<sup id="cite_ref-Hallauer_213_21-0" class="reference">[21]</sup><span>&nbsp;</span>Historically, pearl popcorn were usually yellow and rice popcorn usually white. Today both shapes are available in both colors, as well as others including black, red,<span>&nbsp;</span>mauve, purple, and<span>&nbsp;</span>variegated. Mauve and purple popcorn usually has smaller and nutty kernels. Commercial production is dominated by white and yellow.<sup id="cite_ref-Hallauer_214_22-0" class="reference">[22]</sup></p> <h2><span class="mw-headline" id="Terminology">Terminology</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Mushroom_and_butterfly_popcorn.jpg/220px-Mushroom_and_butterfly_popcorn.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="134"> <div class="thumbcaption"> <div class="magnify"></div> "Mushroom"-shaped popcorn, left, is less fragile and less tender than "butterfly"-shaped, right.</div> </div> </div> <p>In the popcorn industry, a popped kernel of corn is known as a "flake." Two shapes of flakes are commercially important. "Butterfly" (or "snowflake")<sup id="cite_ref-23" class="reference">[23]</sup><span>&nbsp;</span>flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having better<span>&nbsp;</span>mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or<span>&nbsp;</span>confectionery, such as<span>&nbsp;</span>caramel corn.<sup id="cite_ref-Hallauer_214_22-1" class="reference">[22]</sup><span>&nbsp;</span>The kernels from a single cob of popcorn may form both butterfly and mushroom flakes; hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.<sup id="cite_ref-Hallauer_214_22-2" class="reference">[22]</sup><span>&nbsp;</span>Growing conditions and popping environment can also affect the butterfly-to-mushroom ratio.</p> <p>When referring to multiple pieces of popcorn, it is acceptable to use the term "popcorn". When referring to a singular piece of popcorn, the accepted terminology is kernel.</p> <h2><span class="mw-headline" id="Consumption">Consumption</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Popcorn_%28pipoca%29.jpg/220px-Popcorn_%28pipoca%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="146"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn grown in Mozambique and sold in the marketplace</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/en/thumb/f/fe/Movie_Theater_Popcorn_in_Bucket.jpg/150px-Movie_Theater_Popcorn_in_Bucket.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="150" height="200"> <div class="thumbcaption"> <div class="magnify"></div> Movie theater popcorn in a bucket in the United States</div> </div> </div> <p>Popcorn is a popular<span>&nbsp;</span>snack food<span>&nbsp;</span>at sporting events and in<span>&nbsp;</span>cinemas, where it has been served since the 1930s.<sup id="cite_ref-24" class="reference">[24]</sup><span>&nbsp;</span>Cinemas have come under fire due to their high markup on popcorn; Stuart Hanson, a film historian at De Montfort University in Leicester once said<span>&nbsp;</span><i>"One of the great jokes in the industry is that popcorn is second only to cocaine or heroin in terms of profit."</i><sup id="cite_ref-25" class="reference">[25]</sup></p> <p>Popcorn smell has an unusually attractive quality for human beings. This is largely because it contains high levels of the chemicals<span>&nbsp;</span>6-acetyl-2,3,4,5-tetrahydropyridine<span>&nbsp;</span>and<span>&nbsp;</span>2-acetyl-1-pyrroline, very powerful<span>&nbsp;</span>aroma compounds<span>&nbsp;</span>that are used by food and other industries to make products that either smell like popcorn, bread, or other foods containing the compound in nature, or for other purposes.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (July 2018)">citation needed</span></i>]</sup></p> <p>Popcorn as a<span>&nbsp;</span>breakfast cereal<span>&nbsp;</span>was consumed by Americans in the 1800s and generally consisted of popcorn with milk and a sweetener.<sup id="cite_ref-26" class="reference">[26]</sup></p> <p>Popcorn balls (popped kernels stuck together with a sugary "glue") were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional<span>&nbsp;</span>Halloween<span>&nbsp;</span>treat.<span>&nbsp;</span>Cracker Jack<span>&nbsp;</span>is a popular, commercially produced candy that consists of<span>&nbsp;</span>peanuts<span>&nbsp;</span>mixed in with<span>&nbsp;</span>caramel-covered popcorn.<span>&nbsp;</span>Kettle corn<span>&nbsp;</span>is a variation of normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialty shops and county fairs,<span>&nbsp;</span>kettle corn<span>&nbsp;</span>has recently become popular, especially in the<span>&nbsp;</span>microwave<span>&nbsp;</span>popcorn market. The<span>&nbsp;</span>popcorn maker<span>&nbsp;</span>is a relatively new<span>&nbsp;</span>home appliance, and its popularity is increasing because it offers the opportunity to add flavors of the consumer's own choice and to choose healthy-eating popcorn styles.</p> <h3><span class="mw-headline" id="Nutritional_value">Nutritional value</span></h3> <table class="infobox nowrap"><caption>Popcorn, air-popped, no additives</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>1,598&nbsp;kJ (382&nbsp;kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>78 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>15 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>4 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>12 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Thiamine<span>&nbsp;</span><span>(B1)</span></th> <td> <div>17%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Iron</th> <td> <div>21%</div> 2.7 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">One cup is 8 grams.</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.<span>&nbsp;</span><br><span class="nowrap"><span>Source:&nbsp;USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Air-popped popcorn is naturally high in<span>&nbsp;</span>dietary fiber<span>&nbsp;</span>and<span>&nbsp;</span>antioxidants,<sup id="cite_ref-27" class="reference">[27]</sup><span>&nbsp;</span>low in calories and fat, and free of sugar and sodium.<sup id="cite_ref-28" class="reference">[28]</sup><span>&nbsp;</span>This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat or sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets.</p> <p>One particularly notorious example of this first came to public attention in the mid-1990s, when the<span>&nbsp;</span>Center for Science in the Public Interest<span>&nbsp;</span>produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign. The movie theaters surveyed used<span>&nbsp;</span>coconut oil<span>&nbsp;</span>to pop the corn, and then topped it with<span>&nbsp;</span>butter<span>&nbsp;</span>or<span>&nbsp;</span>margarine. "A medium-size buttered popcorn", the report said, "contains more fat than a breakfast of<span>&nbsp;</span>bacon<span>&nbsp;</span>and<span>&nbsp;</span>eggs, a<span>&nbsp;</span>Big Mac<span>&nbsp;</span>and<span>&nbsp;</span>fries, and a<span>&nbsp;</span>steak<span>&nbsp;</span>dinner combined."<sup id="cite_ref-29" class="reference">[29]</sup>The practice continues today. For example, according to DietFacts.com, a small popcorn from<span>&nbsp;</span>Regal Cinema Group<span>&nbsp;</span>(the largest theater chain in the United States)<sup id="cite_ref-30" class="reference">[30]</sup><span>&nbsp;</span>still contains 29&nbsp;g of saturated fat.<sup id="cite_ref-31" class="reference">[31]</sup><span>&nbsp;</span>the equivalent of a full day-and-a-half's<span>&nbsp;</span>reference daily intake.<sup id="cite_ref-32" class="reference">[32]</sup></p> <p>However, in studies conducted by the<span>&nbsp;</span>Motion Picture Association of America<span>&nbsp;</span>it was found that the average American only attends six movies a year and that movie theater popcorn and other movie theater snacks are viewed as a treat that is not intended to be part of a regular diet.<sup id="cite_ref-33" class="reference">[33]</sup></p> <h3><span class="mw-headline" id="Health_risks">Health risks</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Eatingpopcorn.JPG/220px-Eatingpopcorn.JPG" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="147"> <div class="thumbcaption"> <div class="magnify"></div> A person eating popcorn out of a bowl</div> </div> </div> <p>Popcorn is included on the list of foods that the<span>&nbsp;</span>American Academy of Pediatrics<span>&nbsp;</span>recommends not serving to children under four, because of the risk of<span>&nbsp;</span>choking.<sup id="cite_ref-34" class="reference">[34]</sup></p> <p>Microwaveable popcorn represents a special case, since it is designed to be cooked along with its various flavoring agents. One of these formerly common artificial-butter flavorants,<span>&nbsp;</span>diacetyl, has been implicated in causing respiratory illnesses in microwave popcorn factory workers, also known as "popcorn lung." Major manufacturers in the United States have stopped using this chemical, including:<span>&nbsp;</span>Orville Redenbacher's,<span>&nbsp;</span>Act II,<span>&nbsp;</span>Pop Secret<span>&nbsp;</span>and<span>&nbsp;</span>Jolly Time.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (April 2015)">citation needed</span></i>]</sup><sup id="cite_ref-35" class="reference">[35]</sup><sup id="cite_ref-36" class="reference">[36]</sup></p> <h2><span class="mw-headline" id="Other_uses">Other uses</span></h2> <p>Popcorn, threaded onto a string, is used as a wall or<span>&nbsp;</span>Christmas tree decoration<span>&nbsp;</span>in some parts of<span>&nbsp;</span>North America,<sup id="cite_ref-37" class="reference">[37]</sup><sup id="cite_ref-38" class="reference">[38]</sup><span>&nbsp;</span>as well as on the<span>&nbsp;</span>Balkan peninsula.<sup id="cite_ref-39" class="reference">[39]</sup></p> <p>Some shipping companies have experimented with using popcorn as a<span>&nbsp;</span>biodegradable<span>&nbsp;</span>replacement for<span>&nbsp;</span>expanded polystyrene<span>&nbsp;</span>packing material. However, popcorn has numerous undesirable properties as a packing material, including attractiveness to<span>&nbsp;</span>pests,<span>&nbsp;</span>flammability, and a higher cost and greater density than expanded polystyrene. A more processed form of expanded corn foam has been developed to overcome some of these limitations.<sup id="cite_ref-40" class="reference">[40]</sup></p> <p>Currently the world's largest popcorn ball (by weight) is located in<span>&nbsp;</span>Sac City,<span>&nbsp;</span>Iowa, and weighs 9,370 pounds (4,250&nbsp;kg). Former title holders were located in<span>&nbsp;</span>Indianapolis,<span>&nbsp;</span>Indiana, and three more times previously in Sac City.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
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<h2><strong>بذور Jiaogulan - Gynostemma pentaphyllum</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة 5 بذور.</strong></span></h2> <p>Gynostemma pentaphyllum, also called Jiaogulan is indigenous to the southern reaches of China, northern Vietnam, southern Korea, and Japan.</p> <p>Jiaogulan is best known as an herbal medicine reputed to have powerful antioxidant and adaptogenic effects purported to increase longevity.</p> <p>Pharmacological research has indicated a number of therapeutic qualities of Jiaogulan, such as lowering cholesterol and high blood pressure, strengthening immunity, and inhibiting cancer growth.</p> <p>Additionally, Jiaogulan contains THREE TIMES MORE effective compounds similar to those found in Panax ginseng which is known as one of the healthiest and most expensive plants on earth. So don't waste your money for expensive, and often even chemically treated herbs. Better buy some seeds and grow your own medicinal herbs, 100% organically!</p> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span>Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span>preswollen 1 day in water</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span>0,5-1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span>20 - 25° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span>1-4 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.</em></span></p> <p><span><em>&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 40 (5 S)
Jiaogulan Seeds Herb - Plant of immortality
  • ‎-12%

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بذور البطيخ أصفر الموز

بذور البطيخ أصفر الموز

السعر الأساسي 2.35 € ‎-12% السعر 2.07 € (SKU: V 44 ZB)
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<h2 dir="rtl"><strong>بذور البطيخ أصفر الموز</strong></h2> <h2><span style="color: #ff0a0a;"><strong>ثمن حزمة من 10 بذور.</strong></span></h2> مجموعة متنوعة غير عادية للغاية وذات قيمة عالية من البطيخ مع لحم أصفر نقي في الداخل ، حلو جدًا ، يصل وزنه إلى 3 كيلوغرامات. إنه واحد من أفضل أنواع البطيخ الأصفر ، وله حلو ولحم أصفر ، وليس دقيقيًا أبدًا ، ويحتوي على نسبة عالية جدًا من السكر ، ومنتج للغاية. تكون الثمار ممدودة بشكل عام.<br><br>متوسط الوزن من 1 - 3 كجم ، وتنتج كل نبتة شمامين إلى ثلاث شمام.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 44 ZB (10 S)
بذور البطيخ أصفر الموز
  • ‎-12%

Variation från Japan

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بذور القرع الأسود هوكايدو

بذور القرع الأسود هوكايدو

السعر الأساسي 2.45 € ‎-13% السعر 2.13 € (SKU: VE 129 (2g))
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<h2 dir="rtl"><strong>بذور القرع الأسود هوكايدو</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;" class=""><strong>ثمن عبوة من 10 (2g) بذور.</strong></span></h2> <p>هوكايدو الأسود هو قرع جميل ونادر (قرع) ذو لون أسود برتقالي له مظهر قرع صغير بدون نتوءات.</p> <p>يزن قرع هوكايدو الأسود الناشئ من جزيرة هوكايدو من 1 إلى 2 كجم وله لب منخفض الألياف وثابت مع نوتة الجوز قليلاً. يمكن أن تؤكل القشرة الناعمة. يحتوي اليقطين في هوكايدو على لحم صلب ، على الرغم من فقره في الماء ، إلا أنه يحتوي على جميع العناصر الغذائية الأكثر قيمة مثل الفيتامينات A و C والبوتاسيوم والمغنيسيوم.</p> <p>القرع الأسود هوكايدو هو مجموعة متنوعة مزروعة من أنواع القرعيات القصوى.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 129 (2g)
بذور القرع الأسود هوكايدو
  • ‎-13%

Sort från Italien

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Zucchini seeds - Lungo Bianco di Sicilia Seeds Gallery - 1

بذور الكوسة - Lungo Bianco...

السعر الأساسي 1.85 € ‎-17% السعر 1.54 € (SKU: P 197)
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<h2 dir="rtl"><strong>بذور الكوسة - Lungo Bianco di Sicilia</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;"><strong>ثمن عبوة من 5 بذور.</strong></span></h2> كوسة بيضاء طويلة من صقلية. فاكهة خضراء فاتحة (بيضاء تقريبًا). سوف ينمو طويلاً (8-10 بوصات) ويبقى نحيفًا. بعض التضليعات عندما تكون كبيرة ولكن لا شيء عندما تكون صغيرة. منتج جيد مبكر جدا وذوق جيد جدا. إنه نوع من العداء ، لذا ضعهما على بعد أربعة أقدام أو نحو ذلك.<br><br>الاستخدامات:<br><br>يستخدم Dudhi في الطهي حسب أنواع القرع الأخرى - فهو يمثل بديلاً مثالياً للكوسا (الكوسة).<br><br>الصحة:<br><br>الفاكهة مصدر جيد للحديد والكالسيوم والفوسفور وفيتامين ب الفاكهة 6٪ سكر. تحتوي البذور على زيت ثابت وسابونين. تستخدم البراعم والأوراق الصغيرة للحقنة الشرجية. يستخدم اللب كمساعد مسهل. يستخدم أيضا للسعال ، ومضاد السموم. كمادة من اللب توضع على الرأس في حالة هذيان ؛ على باطن لحرق القدمين. زيت من البذور يوضع خارجيا للصداع. تستخدم البذور أيضًا كمضاد للديدان.<br><br>التكاثر:<br><br>من السهل نسبيًا إنبات البذور ، حيث تزرع بعمق 2 سم في الخارج في مكان مشمس دافئ. وفر الكثير من أشعة الشمس والماء والمساحة وفقًا للمعايير القياسية. قد يكون من الأسهل أن تزرع في الداخل أولاً وتتنقل في الهواء الطلق عندما ترتفع درجات الحرارة في النهار والليل.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 197
Zucchini seeds - Lungo Bianco di Sicilia Seeds Gallery - 1
  • ‎-17%

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بذور الليمون الحلوة...

بذور الليمون الحلوة...

السعر الأساسي 2.25 € ‎-14% السعر 1.94 € (SKU: V 119 CL)
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<h2><strong>بذور الليمون الحلوة الفلسطينية (Citrus limettioides)</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة من 2 بذور.</strong></span></h2> <p>ليمون حامض ، الجير الفلسطيني الحلو أو الجير الهندي الحلو أو الجير الحلو الشائع ، يعتبر بدلاً من ذلك صنفًا من الحمضيات × الليمون ، C. × ليمون "الجير الهندي" ، عبارة عن كلس منخفض الحموضة تم استخدامه في فلسطين للطعام والعصير و الجذر.</p> <p>الجير الهندي الحلو عبارة عن شجرة صغيرة دائمة الخضرة مع القليل من الأشواك ، يبلغ طولها 4-6 أمتار.<br>تُزرع الشجرة أحيانًا من أجل ثمارها الصالحة للأكل ، خاصة في الهند ومنطقة البحر الأبيض المتوسط ​​وفيتنام وأمريكا الاستوائية</p> <p>إنه عضو في الجير الحلو. مثل ليمون ماير ، فهو نتيجة تهجين بين الكباد (الحمضيات الطبية) وهجين اليوسفي / بوميلو المتميز عن البرتقال الحلو والحامض.</p> <p>الاستخدامات الصالحة للأكل</p> <p>الفاكهة - نيئة أو مطبوخة أو محفوظة. لب عصاري حامضي الحلو. مشروب غازي مصنوع من العصير.</p> <p>طبي</p> <p>الفاكهة لها خصائص طبية.<br>تحتوي أنواع الحمضيات على مجموعة واسعة من المكونات النشطة ولا تزال الأبحاث جارية لإيجاد استخدامات لها. فهي غنية بفيتامين C والفلافونويد والأحماض والزيوت الطيارة. كما أنها تحتوي على الكومارين مثل البرغابتين الذي يحسس الجلد لأشعة الشمس. يضاف بيرجابتين أحيانًا إلى مستحضرات التسمير لأنه يعزز تصبغ الجلد ، على الرغم من أنه يمكن أن يسبب التهاب الجلد أو استجابات الحساسية لدى بعض الأشخاص. تعد بعض التطبيقات الحديثة للنباتات بمثابة مصادر لمضادات الأكسدة ومقشرات كيميائية في مستحضرات التجميل المتخصصة.<br>استخدامات اخرى<br>يتم الحصول على الزيت العطري من قشر الفاكهة.</p> <p>يستخدم النبات كأصل جذر لأنواع الحمضيات الأخرى.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 119 CL
بذور الليمون الحلوة الفلسطينية (Citrus limettioides)
  • ‎-14%

Produkt med tidsreducerat pris
بذور بقدونس برلين (استخدام...

بذور بقدونس برلين (استخدام...

السعر الأساسي 1.95 € ‎-17% السعر 1.62 € (SKU: VE 24 (1,4g))
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<h2 dir="rtl"><strong>بذور بقدونس برلين (استخدام مزدوج)</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;" class=""><strong>ثمن عبوة تحتوي على (1,4g) 1000+ بذرة.</strong></span></h2> المَقْدُونِس وفي اللهجات العامية يُسمَّى : البقدونس أو المعدَنوس جنس :نباتي ينتمي إلى الفصيلة الخيمية. يضم هذا الجنس نوعا واحدا مقبولا هو المقدونس الهش (الشائع) وأنواع أخرى لم يحسم أمرها بعد<br><br>من أنواعه<br>المقدونس الهش (باللاتينية: Petroselinum crispum) في بلاد الشام والمغرب العربي<br>الوصف النباتي<br>نبات عشبي ثنائي الحول يتبع الفصيلة الخيمية. يتراوح ارتفاعه ما بين 6 إلى 20 سم، له سوق عديدة تنمو جميعها من جذر واحد والسوق قائمة ومدورة ومتفرعة. الأوراق مركبة. الأزهار في مجاميع مركبة ذات لون أبيض والنورات مركبة خيمية ويتميز المقدونس برائحته العطرية النفاذة وأوراقه الخضراء الزاهية. ومن أنواعه البلدي الأملس والأفرنجي المجعد. ويمكن الحصول على زيت المقدونس من البذور.<br><br>اسم البقدونس<br>هذا ما تقوله المعاجم المختلفة:<br><br>المعجم العربي الأساسي (المنظمة العربية للتربية والثقافة والعلوم - طبعة لاروس 1989)، وهو إجماع مجامع اللغة العربية المختلفة، يقول في ص. 1145:<br>مقدونس: نبات عشبي زراعي من فصيلة الخيميات يزرع لرائحة أوراقه ولأفاويه الطعام، ويقال له: مَعدَنُوس في تونس والجزائر والمغرب والعراق، وفي بعض الدول العربية يسمى (كرَفِس)<br><br>المعجم الوسيط (إصدار مجمع اللغة العربية في القاهرة) (ص. 915): مقدونس.<br>المصباح المنير ومختار الصحاح لا يحتويان على أي من النطقين.<br>ولكن أورده الفيروزأبادي في القاموس المحيط، فقال وهو يصف أحد النباتات :<br>(كالشَّبَث في ساقه وجُمَّته وأصله، غيرَ أن زهره أبيض، ويعقد حَبًّا كحَبّ المَقدُونِس ).<br><br>وكذلك أورده الصفدي في الوافي بالوفيات، وابن أبي أصيبعة في عيون الأنباء في طبقات الأطباء، وابن سينا في القانون في الطب، وابن البيطار في الجامع لمفردات الأدوية والأغذية، والزبيدي في تاج العروس : كلهم باسم مقدونس .<br>البقدونس في الطب القديم<br>يسمى المقدونس في اللغة الفرعونية "ماتت" وقد عثر عالم المصريات "جرابو" على بقايا بذور وأوراق هذا النبات في بعض المقابر الفرعونية وتأكد أنهم استعملوا المقدونس في كثير من الوصفات العلاجية لكثير من الأمراض.<br><br>استخدم المقدونس من مئات السنين فقد كان الفراعنة يستخدمون المقدونس الطازج طعامًا خافض للحرارة وفي حالات عسر الدورة الشهرية أو انقطاعها وعلى شكل لبخات لإزالة الالتهابات والأورام، بينما استعملوا بذور المقدونس لإزالة غازات الأمعاء وعسر البول.<br><br>وقد استخدمه الأقدمون في علاج التهابات المعدة وكمذيب لحصى الكلى وملين جيد للبطن ومضاد للمغص ومضاد للربو وضيق التنفس وأورام الثدي، يطيب رائحة الفم ومدر للطمث، مفيد لمشاكل الطحال والكبد، كما يدر الحليب. وتستخدم الأوراق الطازجة كلبخة ضد تورم الثدي ولدغ الحشرات والقمل والتهابات الجلد.<br><br>علاج الجهاز التنفسي<br>المقدونس نافع في أزمات الربو، واضطرابات الجهاز التنفسى وعصير البقدونس يعالج التهابات الشعب الهوائية وذلك بأن يغلى المقدونس في الماء لمدة 10 دقائق، ثم يشرب منه عدة مرات خلال اليوم الواحد، لتنقية وتطهير الجهاز التنفسى.<br><br>القيمة الغذائية<br>زيوت طيارة وأهمها<br>مركب الأبيول (Apiole)<br>مركب الميرستسين (Myristicin)<br>فيوروكومارين<br>فلافونيدات<br>فيتامين (C) والذي يوجد بنسبة كبيرة تعادل 4مرات نسبته في الليمون حيث وجد أن كل 100جرام من البقدونس تحتوي على 165ملليجراما من الفيتامين.ويساعد في زيادة مقاومة الجسم لأمراض البرد والنزلات الشعبية وهو يفوق الليمون في ذلك.<br>فيتامين (A) المفيد للبصر والطاقة الجنسية<br>الحديد المفيد للمصابين بفقر الدم والأنيميا الحادة<br>فيتامين (و(B) و(B2) و(B3) و(B6)<br>كذلك فهو غني جدا بالكلوروفيل<br>فوائد المقدونس<br>مدر للبن<br>مدر للبول<br>مدر للطمث<br>مدر للعرق<br>مجدد للخلايا<br>فاتح للشهية<br>منظف للجسم من السموم<br>تسهيل الطلق: حيث تسهل خروج الجنين<br>مطهر ضد البكتريا والفيروسات<br>منشط للذاكرة وللجهاز التناسلي والعصبي والهضمي<br>يساعد الجسم على امتصاص مادة الحديد الموجودة بالأغذية الأخرى<br>يقوي الشعيرات الدموية<br>يزيد من حيوية الجسم بشكل عام<br>يكسب البشرة الملمس الناعم ويفيد في مقاومة التجاعيد<br>يعطيك رائحة فم رائعة<br>البقدونس في الرجيم: يحتوي البقدونس على ألياف وفيتامينات هامة تساعد في الرجيم.<br>فوائد البقدونس للقلب: يعمل حمض الفوليك في البقدونس على تحويل حمض هوموسيستين الذي يهدد الأوعية الدموية إلى جزيات غير ضارة.<br>البقدونس للشعر: يمكن استخدام البقدونس على الشعر لمنع تساقطه.<br>حصوات الكلى: يعمل البقدونس على التخلص من الالتهابات البولية وتفتيت الحصوات بالكلى.<br>البقدونس للبشرة: يحمي فيتامين ج الموجود بوفرة في البقدونس من شيخوخة الجلد حيث يعمل كمضاد أكسدة ويساعد في إنتاج الكولاجين.<br>مقاومة السرطان: أكدت بعض الدراسات أن مركب المايرسيتيسين الموجود في البقدونس يساعد في حماية الجسم من السرطان عن طريق تحييد الشقوق الحرة.<br>البقدونس والقولون: يعمل على زيادة الهضم للدهون والبروتينات.<br>تنظيم اضطرابات الطمث<br>البقدونس للسكري: وجدت دراسة نشرت عام 2003 أن البقدونس لديه قدرة في تحسين مستوى السكر في الدم.<br>يحتوي كل كوب من المقدونس المفروم (60غ) بحسب وزارة الزراعة الأميركية على المعلومات الغذائية التالية :<br><br>السعرات الحرارية: 22<br>الدهون: 0.47<br>الدهون المشبعة: 0<br>الكاربوهيدرات: 3.80<br>الألياف: 2<br>البروتينات: 1.78<br>الكولسترول: 0<br>معلومات الغذائية عن المقدونس<br><br>أوراق المقدونس<br>تنحصر فائدة المقدونس في أوراقه فقط حيث يؤكل مع السلطات المنوعة واللحوم المشوية لمساعدته في التقليل من أضرار الكولسترول ولكونه فاتح شديد للشهية مقاومة للإسهال، ويشتهر المقدونس باحتوائه على نسبة عالية من فيتامين (A) المقوي للطاقة الجنسية وللبصر، كما أن به نسبة عالية أيضا من فيتامين (C) المساعد في زيادة مقاومة الجسم لأمراض البرد والنزلات الشعبية<br><br>المقدونس في أرقام<br>يتوفر الكالسيوم في المقدونس لدرجة قد يفوق ما يحتويه الحليب الذي اشتهر به، إذ أننا نجد في سائل الحليب، ما يقدرونه بمئة وخمسين(150) مليجراما في كل مئة سنتيمتر مكعب منه، فيما مئة جرام من المقدونس يصل فيها إلى 195 مليجراما<br>إضا <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 24 (1,4g)
بذور بقدونس برلين (استخدام مزدوج)
  • ‎-17%

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