Dragon eye, Longan Seeds (Dimocarpus longan)

5/ 5

<h2><strong>Jinguenga, Heaven Fruit Seeds (Aframomum alboviolaceum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 3 seeds.</strong></span></h2> <p>Species in the ginger family, with delicious fruits and seeds used as a spice. Aframomum alboviolaceum or ginguenga as is commonly known at its place of origin, it is a perennial herbaceous plant with crawling rhizomes deep in the soil. The fruits are red with the white and sweet juicy pulp (taste is unique, impossible to describe) and very tasty.</p> <p>Habitat of origin is tropical Africa, with reach from sierra leone to Sudan, south Zambia to Angola, Malawi, and Mozambique.</p> <p>The plant has its traditional use as food, in medicine and in spices.</p> <p>Seeds are used as a spice, in food and in production of various alcoholic beverages. Leaves are also used in food and as a spice.</p> <p>"Ginger" with edible, juicy and very tasty red fruits.</p> <p>Seeds should be placed in water for 24 hours before planting.</p>

V 66

5/ 5

<h2 class=""><strong>Pink Banana, Velvet Banana Seeds (Musa velutina)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <div>These lovely dwarf banana plants are typically used in the landscape for their ornamental appeal. The rootstock will survive outdoors to -5°C (23°F) with some winter protection. Musa velutina also makes a good houseplant.&nbsp;<span>Once established they will bloom reliably. The exotic flowers (inflorescence) are pink to orange and are followed by bright, velvety, pink bananas.</span></div> <div>&nbsp;</div> <div>However, more than an ornamental, the fruits are actually edible if you don't mind working around the seeds. They will peel themselves back when ripe. If you catch them at the right time, but you have only maybe a day or so to catch it when ripe, opened, and unspoiled, you'll notice the best flavour.</div> <div>&nbsp;</div> <div>Bananas are herbaceous plants that have a “pseudostem” a cylinder of leaf-petiole sheaths, because of this they are sometimes mistaken for trees.</div> <div>&nbsp;</div> <div><span><strong>Sowing:</strong>&nbsp;Sow indoors at any time of year.</span></div> <div><span>Sow seeds as soon as you are able. If you are not going to sow them, store them in their packaging in a cool, dark, dry place. (Do not refrigerate)</span></div> <div><span>Soak seed for 3-4 days in warm water, which has been previously boiled. Change the water each day. (This process is important, as gets rid of germination inhibitors)</span></div> <div><span>Fill either large cells or trays with perlite, vermiculite or sterilized compost. Stand the trays in water until the medium is completely moist</span></div> <div><span>Sow the seeds 2.5cm (1”) deep. Spray the seeds with a little copper based fungicide</span></div> <div><span>Bottom heat is helpful, place in a propagator if you have one or in a warm location out of direct sunlight. Do not exclude light as this helps germination. Keep at a constant temperature of 20-25°C (68-77°F).</span></div> <div><span>Check the seeds daily for germination. If mold or fungus appears, remove the seeds and wash them in warm water. Spray them with fungicide and re-sow in a fresh medium in a sterilized pot.</span></div> <div><span>Keep the surface of the compost moist but not waterlogged. Patience is needed as germination is erratic and take from one to twelve months. Do not give up too soon!</span></div> <div>&nbsp;</div> <div><span><strong>Growing:&nbsp;</strong></span></div> <div><span>When large enough to handle, transplant seedlings into 7.5cm (3 inch) pots, taking care not to damage the root system. Grow on in well-lit conditions, and pot on, into rich, well drained soil, as required. Water the plant thoroughly and every 1 to 3 days thereafter depending on the season. Do not soak! Remember moist soil, not wet, not dry.</span></div> <div><span>&nbsp;</span></div> <div><span><strong>Position:&nbsp;</strong></span></div> <div><span>The planting site should be chosen for protection from wind and cold weather, if possible, the south or southeast side of the house. Banana plants will grow in most soils, but to thrive, they should be planted in a rich, well-drained soil. Before planting, test your soil’s ability to drain properly. Dig a post-hole about 2 feet deep. Fill it with water. If it empties within two hours, the drainage should be ideal.</span></div> <div><span>&nbsp;</span></div> <div><span><strong>Cultivation:&nbsp;</strong></span></div> <div><span>Their rapid growth rate makes bananas plants heavy feeders. During warm weather, apply a balanced fertilizer once a month. Spread the fertilizer evenly around the plant in a circle extending 4 feet from the trunk. Feed container banana plants on the same monthly schedule using about half the rate for outside plants.</span></div> <div><span>&nbsp;</span></div> <div><span><strong>Overwintering:&nbsp;</strong></span></div> <div><span>Bring container grow plants indoors. Outdoor plants need protection, either wrap the trunk or cover with blanket if the banana plants are small and low temperatures are predicted. You can also dig up the roots, and store in a dark dry place inside until spring. (Foliage can be cut back to 6-8”) This is the best way for most.</span></div> <div><span>Leaves are damaged at 0°C (32°F) but the plant will grow back from the root (corm)</span></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 88 MV

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Elephant Trunks Yellow Chili Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price is for package of 20 seeds.</strong><strong><br /></strong></span></h2> <p>Type of chili pepper that is recommended for the production of cultivated land. The fruits are long and pointed and grow up, Sorta, which bears fruit in very large numbers. The fruit is usually 10-12 grams weight and changes color from dark green in yellow. It is very suitable for sequencing and for pickling. It is wanted for specific mild lemon flavor.</p> <p>Sow as any other hot pepper, and in the room can be kept as a perennial plant.</p> </body> </html>

C 20

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Jicama - Mexican Yam Bean Seeds (Pachyrhizus erosus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><span>Pachyrhizus erosus, commonly known as jicama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/[1]; Spanish jícama About this sound [ˈxikama] (help·info); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.</span></p> <p><span>Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is Pachyrhizus erosus. The two cultivated forms of P. erosus are jicama de agua and jicama de leche: both named for the consistency of their juice. The leche form has an elongated root and milky juice while the agua form has a top-shaped to oblate root, a more watery translucent juice, and is the preferred form for market.</span></p> <p><strong><span>Botany</span></strong></p> <p><span>Other names for jicama include Mexican potato, ahipa, saa got, and Chinese potato. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.</span></p> <p><span>The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[4] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least five months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least five months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.</span></p> <p><strong><span>In cooking</span></strong></p> <p><span>The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[6] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.</span></p> <p><strong><span>Spread to Asia</span></strong></p> <p><span>Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[8] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, fresh lumpia in the Philippines and salads in Indonesia, Singapore and Malaysia such as yusheng and rojak.</span></p> <p><span>In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java[citation needed], and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang a city in West Sumatra is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[9]</span></p> <p><span>It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ(豆薯) or liáng shǔ (涼薯), as sa1 got3 沙葛 (same as "turnip") in Yue Chinese/Cantonese, and as mang-guang 芒光 in Teochew, where the word is borrowed from the Malay, and as dìguā 地瓜 in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).</span></p> <p><span>In Japanese, it is known as 葛芋 (kuzu-imo). In Myanmar, it is called </span><span>စိမ်းစားဥ</span><span> (Sane-saar-u). Its Thai name is </span><span>มันแกว</span><span> (man kaeo).[10] In Cambodia, it is known as </span><span>ដំឡូងរលួស</span><span> /dɑmlɔoŋ rəluəh/ or under its Chinese name as </span><span>ប៉ិកួៈ</span><span> ~ </span><span>ប៉ិគក់</span><span> /peʔkŭəʔ/.[11] In Bengali, it is known as shankhalu (</span><span>শাঁখ</span><span>আলু</span><span>), literally translating to "conch (shankha, </span><span>শাঁখ</span><span>) potato (alu, </span><span>আলু</span><span>)" for its shape, size and colour. In Hindi, it is known as mishrikand (</span><span>मिश्रीकंद</span><span>). It is eaten during fast (</span><span>उपवास</span><span>) in Bihar (India) and is known as kesaur (</span><span>केसौर</span><span>). In Odia, it is known as (</span><span>ଶଙ୍ଖ</span><span>ସାରୁ</span><span>) Shankha Saru. In Laos, it is called man phao (</span><span>ມັນເພົາ</span><span>),[12] smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.</span></p> <p><strong><span>Nutrition</span></strong></p> <p><span>Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide) which is a prebiotic. Jícama is very low in saturated fat, cholesterol, and sodium. It is also a good source of vitamin C.</span></p> <p><strong><span>Storage</span></strong></p> <p><span>Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, jicama should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.</span></p> <p><span> </span></p> </body> </html>

P 396

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>'Dipper' Gourd Seeds Lagenaria siceraria Organically Grown</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 Fresh seeds.</strong></span></h2> <p>This annual vine can easily be grown from seed. Seed may be planted outdoors when soil temperatures have reached 70 degrees F. , which typically occurs shortly after the last spring frost date. Plant several seeds together in mounds to 3' apart if growing on supports, but to 4-6' apart if growing along the ground. Thin later. This vine needs a long growing season for production of quality mature fruit, so seed may be started indoors in peat pots several weeks prior to last spring frost date. Plants generally prefer light, sandy or loamy, well-drained soils in full sun with some light afternoon shade. Best performance occurs with consistent moisture. Flowers bloom at night, and hand pollination often improves fruit set. Plants have good tolerance for hot and humid summers. Let stems scramble along the ground if space is available. Otherwise grow on support structures. If gourds are to be harvested for ornamental purposes, vines should be grown on support structures that are strong enough to keep fruit from touching the ground. Cut some stem section with each mature fruit when harvesting in fall.</p> <div> <div id="MainContentPlaceHolder_NoteworthyRow" class="row"> <h4>Noteworthy Characteristics</h4> <p><em>Lagenaria siceraria</em>, a hardshell gourd, is probably native to Africa, but has been domesticated since ancient times in a number of semi-tropical to tropical areas around the globe. Mature fruits appear in variety of different shapes, including rounded, dumbbell-shaped, bottle-shaped or crookneck-shaped. Vines that produce rounded fruits are often called calabash gourd and vines that produce more cylindrical fruits are often called bottle gourd. Vines may be grown trailing along the ground, along fences or on strong trellises or other upright supports. Each vine will typically grow to 10-16' long clad with large, hairy, broad-ovate, entire to shallowly-lobed, dark green leaves (to 12" by 12") with two-branched tendrils and night-blooming, trumpet-shaped, white summer flowers (pale yellow bases). Fruit (a pepo to 3' long) has a smooth, light green skin when young, but matures to yellow or light brown. Many gourds are edible (like zucchini) when young, but some varieties are bitter and inedible. Inner white pulp dries when fruits mature, leaving a hard shell with very little else inside except the seeds. The hard shells of mature fruits are waterproof, and they can be dried and used for a variety of different non-food purposes including containers (water jugs, planters, cups, bowls), floats (fish nets), smoking pipes, musical instruments or ornamental decoration (native artifacts).<br /><br />Genus name comes from the Greek word <em>lagenos</em> meaning a flask.</p> </div> <div id="MainContentPlaceHolder_ProblemsRow" class="row"> <h4>Problems</h4> <p>Potential insect problems include aphids, cucumber beetles, squash bugs, stink bugs, cutworms, pickleworm and squash vine borers. Potential disease problems include anthracnose, fusarium wilt, bacterial wilt, downy mildew, powdery mildew and blights.</p> </div> <div id="MainContentPlaceHolder_GardenUsesRow" class="row"> <h4>Garden Uses</h4> <p>Young shoots and leaves can be cooked. Seeds make an interesting addition to soups. Hard shells of mature fruits have a number of non-food uses.</p> </div> </div> </body> </html>

P 282

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Giant Runner Bean Seeds Lady Di</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Outstanding quality runner bean producing good length pods (35cm) of uniform shape and size from red flowers. Stringless with excellent texture and taste.</p> <p>The long, slender beans of this productive scarlet-flowered variety are slow to develop seeds, meaning pods can stay on the plant for longer before they become tough giving you more time to pick them. The stringless dark green pods grow to around 35cm long and have an excellent flavour: harvest young to enjoy them at their most tender. The flowers are edible too and make a colourful garnish.</p> <p>Growing Instructions: Choose a spot in full sun with the richest soil you can provide: dig in plenty of well-rotted organic matter before planting. From late spring sow seeds direct 5cm deep and about 20cm apart and support with sturdy hazel bean poles. Protect seedlings from slugs and squash blackfly as soon as they appear on shoot tips. Runner beans make very beautiful and productive annual climbers in the ornamental garden too: grow on fences or up wigwams in the flower borders.</p> </body> </html>

P 250

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<h2><strong>Carambola, Star Fruit Seeds (Averrhoa carambola)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 2 seeds.</strong></span></h2> <p><b>Carambola</b>, also known as<span>&nbsp;</span><b>star fruit</b>, is the fruit of<span>&nbsp;</span><i>Averrhoa carambola</i>, a species of tree native to tropical<span>&nbsp;</span>Southeast Asia.<sup id="cite_ref-jm_1-0" class="reference"></sup><sup id="cite_ref-cabi_2-0" class="reference"></sup><sup id="cite_ref-Gepts_3-0" class="reference"></sup><span>&nbsp;</span>The fruit is commonly consumed throughout<span>&nbsp;</span>Southeast Asia, the<span>&nbsp;</span>South Pacific,<span>&nbsp;</span>Micronesia, parts of<span>&nbsp;</span>East Asia, and<span>&nbsp;</span>the Caribbean.<span>&nbsp;</span>The tree is cultivated throughout tropical areas of the world.<sup id="cite_ref-cabi_2-1" class="reference"></sup></p> <p>The fruit has distinctive ridges running down its sides (usually 5–6).<span>&nbsp;</span>When cut in cross-section, it resembles a star, giving its name as<span>&nbsp;</span><i>star fruit</i>.<sup id="cite_ref-jm_1-2" class="reference"></sup><sup id="cite_ref-cabi_2-2" class="reference"></sup><span>&nbsp;</span>The entire fruit is edible, usually raw, and may be cooked or made into<span>&nbsp;</span>relishes, preserves,<span>&nbsp;</span>garnish, and juices.</p> <h2><span class="mw-headline" id="Origins_and_distribution">Origins and distribution</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Carambola, Star Fruit Seeds (Averrhoa carambola)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Carambolas765pt.jpg/220px-Carambolas765pt.jpg" decoding="async" width="220" height="177" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/06/Carambolas765pt.jpg/330px-Carambolas765pt.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/06/Carambolas765pt.jpg/440px-Carambolas765pt.jpg 2x" data-file-width="2277" data-file-height="1832" title="Carambola, Star Fruit Seeds (Averrhoa carambola)"> <div class="thumbcaption"> <div class="magnify"></div> Sliced carambolas having 7, 6, and the usual 5 points</div> </div> </div> <p>The<span>&nbsp;</span>center of diversity<span>&nbsp;</span>and the original range of<span>&nbsp;</span><i>Averrhoa carambola</i><span>&nbsp;</span>is tropical<span>&nbsp;</span>Southeast Asia, where it has been cultivated over centuries.<sup id="cite_ref-jm_1-4" class="reference">[1]</sup><sup id="cite_ref-Gepts_3-1" class="reference">[3]</sup><sup id="cite_ref-Duke_4-0" class="reference">[4]</sup><sup id="cite_ref-Arora_5-0" class="reference">[5]</sup><span>&nbsp;</span>It was introduced to the<span>&nbsp;</span>Indian Subcontinent<span>&nbsp;</span>and<span>&nbsp;</span>Sri Lanka<span>&nbsp;</span>by<span>&nbsp;</span>Austronesian<span>&nbsp;</span>traders, along with ancient Austronesian<span>&nbsp;</span>cultigens<span>&nbsp;</span>like<span>&nbsp;</span>coconuts,<span>&nbsp;</span>langsat,<span>&nbsp;</span>noni, and<span>&nbsp;</span>santol.<sup id="cite_ref-Blench2009_6-0" class="reference">[6]</sup><span>&nbsp;</span>They remain common in those areas and in<span>&nbsp;</span>East Asia<span>&nbsp;</span>and throughout<span>&nbsp;</span>Oceania<span>&nbsp;</span>and the<span>&nbsp;</span>Pacific Islands.<sup id="cite_ref-jm_1-5" class="reference">[1]</sup><sup id="cite_ref-cabi_2-3" class="reference">[2]</sup><span>&nbsp;</span>They are cultivated commercially in<span>&nbsp;</span>India, Southeast Asia, southern<span>&nbsp;</span>China,<span>&nbsp;</span>Taiwan, and the southern<span>&nbsp;</span>United States. They are also grown in<span>&nbsp;</span>Central America,<span>&nbsp;</span>South America, the<span>&nbsp;</span>Southwestern United States<span>&nbsp;</span>and<span>&nbsp;</span>Florida,<span>&nbsp;</span>the Caribbean, and parts of<span>&nbsp;</span>Africa.<sup id="cite_ref-jm_1-6" class="reference">[1]</sup><sup id="cite_ref-cabi_2-4" class="reference">[2]</sup><span>&nbsp;</span>They are grown as<span>&nbsp;</span>ornamentals.<sup id="cite_ref-jm_1-7" class="reference">[1]</sup><span>&nbsp;</span>Carambola is considered to be at risk of becoming an<span>&nbsp;</span>invasive species<span>&nbsp;</span>in many world regions.<sup id="cite_ref-cabi_2-5" class="reference"></sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>The carambola tree has a short trunk with many branches, reaching up to 30 feet (9.1&nbsp;m) in height.<sup id="cite_ref-jm_1-8" class="reference">[1]</sup><span>&nbsp;</span>Its deciduous leaves are 6–10 inches (15–25&nbsp;cm) long, with 5 to 11<span>&nbsp;</span>ovate<span>&nbsp;</span>leaflets medium-green in color.<sup id="cite_ref-jm_1-9" class="reference">[1]</sup><span>&nbsp;</span>Flowers are<span>&nbsp;</span>lilac<span>&nbsp;</span>in color, with purple streaks, and are about 0.25 inches (6.4&nbsp;mm) wide.</p> <p>The showy fruits have a thin, waxy<span>&nbsp;</span>pericarp, orange-yellow skin, and crisp, yellow flesh with juice when ripe.<sup id="cite_ref-jm_1-10" class="reference">[1]</sup><span>&nbsp;</span>The fruit is about 5 to 15 centimetres (2 to 6 inches) in length and is an oval shape. It usually has five or six prominent longitudinal ridges.<sup id="cite_ref-jm_1-11" class="reference">[1]</sup><span>&nbsp;</span>In cross section, it resembles a star.<sup id="cite_ref-jm_1-12" class="reference">[1]</sup><sup id="cite_ref-cabi_2-6" class="reference">[2]</sup><span>&nbsp;</span>The flesh is translucent and light yellow to yellow in color. Each fruit can have 10 to 12 flat light brown seeds about 6 to 13&nbsp;mm (0.25 to 0.5&nbsp;in) in width and enclosed in gelatinous<span>&nbsp;</span>aril. Once removed from the fruit, they lose viability within a few days.<sup id="cite_ref-crfg_7-0" class="reference">[7]</sup><sup id="cite_ref-crane_8-0" class="reference">[8]</sup><sup id="cite_ref-fi_9-0" class="reference">[9]</sup></p> <p>Like the closely related<span>&nbsp;</span>bilimbi, there are two main types of carambola: the small sour (or tart) type and the larger sweet type. The sour varieties have a higher<span>&nbsp;</span>oxalic acid<span>&nbsp;</span>content than the sweet type. A number of cultivars have been developed in recent years. The most common cultivars grown commercially include the sweet types "Arkin" (Florida), "Yang Tao" (Taiwan), "Ma fueng" (Thailand), "Maha" (Malaysia), and "Demak" (Indonesia) and the sour types "Golden Star", "Newcomb", "Star King", and "Thayer" (all from Florida). Some of the sour varieties like "Golden Star" can become sweet if allowed to ripen.<sup id="cite_ref-crane_8-1" class="reference"></sup></p> <h3><span class="mw-headline" id="Common_names">Common names</span></h3> <p>Carambola is known by many names across its regions of cultivation, including<span>&nbsp;</span><i>balimbing</i><span>&nbsp;</span>in Southeast Asia,<span>&nbsp;</span><i>ma fen</i><span>&nbsp;</span>in China,<span>&nbsp;</span><i>kamaranga</i><span>&nbsp;</span>in India, and<span>&nbsp;</span><i>carambolo</i><span>&nbsp;</span>in Spanish-speaking countries, as examples.<sup id="cite_ref-jm_1-14" class="reference">[1]</sup><sup id="cite_ref-cabi_2-7" class="reference">[2]</sup></p> <h2><span class="mw-headline" id="Culinary">Culinary</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Carambola_Starfruit.jpg/220px-Carambola_Starfruit.jpg" decoding="async" width="220" height="111" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Carambola_Starfruit.jpg/330px-Carambola_Starfruit.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Carambola_Starfruit.jpg/440px-Carambola_Starfruit.jpg 2x" data-file-width="2578" data-file-height="1300"> <div class="thumbcaption"> <div class="magnify"></div> Vertical, end view, and cross section of the ripe carambola</div> </div> </div> <table class="infobox nowrap"><caption>Carambola, (star fruit), raw</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>128&nbsp;kJ (31&nbsp;kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>6.73 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>3.98 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.8 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.33 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>1.04 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>^†</span></td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>lutein<span>&nbsp;</span>zeaxanthin</div> </th> <td> <div>66 μg</div> </td> </tr> <tr> <th scope="row">Thiamine (B<span>1</span>)</th> <td> <div>1%</div> 0.014 mg</td> </tr> <tr> <th scope="row">Riboflavin (B<span>2</span>)</th> <td> <div>1%</div> 0.016 mg</td> </tr> <tr> <th scope="row">Niacin (B<span>3</span>)</th> <td> <div>2%</div> 0.367 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B<span>5</span>)</th> <td> <div>8%</div> 0.391 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>1%</div> 0.017 mg</td> </tr> <tr> <th scope="row">Folate (B<span>9</span>)</th> <td> <div>3%</div> 12 μg</td> </tr> <tr> <th scope="row">Choline</th> <td> <div>2%</div> 7.6 mg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>41%</div> 34.4 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>1%</div> 0.15 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>^†</span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>0%</div> 3 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>1%</div> 0.08 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>3%</div> 10 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>2%</div> 0.037 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>2%</div> 12 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>3%</div> 133 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>0%</div> 2 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>1%</div> 0.12 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Water</th> <td>91.4 g</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&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">^†Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.<br><span class="nowrap">Source:<span>&nbsp;</span>USDA Nutrient Database</span></td> </tr> </tbody> </table> <p>The entire fruit is edible, including the slightly waxy skin. The flesh is crunchy, firm, and extremely juicy.<sup id="cite_ref-cabi_2-8" class="reference">[2]</sup><span>&nbsp;</span>It does not contain fibers and has a texture similar in consistency to that of<span>&nbsp;</span>grapes. Carambolas are best consumed shortly after they ripen, when they are yellow with a light shade of green or just after all traces of green have disappeared. They will also have brown ridges at the edges and feel firm. Fruits picked while still slightly green will turn yellow in storage at room temperature, but will not increase in sugar content. Overripe carambola will be yellow with brown spots and can become blander in taste and soggier in consistency.<sup id="cite_ref-buzzle_10-0" class="reference"></sup></p> <p>Ripe sweet type carambolas are sweet without being overwhelming as they rarely have more than 4% sugar content. They have a tart, sour undertone, and an oxalic acid odor. The taste is difficult to match, but it has been compared to a mix of<span>&nbsp;</span>apple,<span>&nbsp;</span>pear,<span>&nbsp;</span>grape, and<span>&nbsp;</span>citrus family<span>&nbsp;</span>fruits. Unripe star fruits are firmer and sour, and taste like green apples.<sup id="cite_ref-fg_11-0" class="reference"></sup></p> <p>Ripe carambolas may also be used in cooking. In Southeast Asia, they are usually stewed in<span>&nbsp;</span>cloves<span>&nbsp;</span>and sugar, sometimes with<span>&nbsp;</span>apples. In China, they are cooked with fish. In Australia, they may be cooked as a vegetable, pickled, or made into jams. In<span>&nbsp;</span>Jamaica<span>&nbsp;</span>they are sometimes dried.</p> <p>Unripe and sour type carambolas can be mixed with other chopped spices to make relishes in Australia.<sup id="cite_ref-jm_1-16" class="reference">[1]</sup><span>&nbsp;</span>In the Philippines, unripe carambolas are eaten dipped in<span>&nbsp;</span>rock salt.<span>&nbsp;</span>In Thailand, they are cooked together with shrimp.<sup id="cite_ref-jm_1-17" class="reference">[1]</sup></p> <p>The juice from carambolas is also used in iced drinks, particularly the juice of the sour varieties. In the Philippines they can be used as seasoning. In India, the juice is bottled for drinking.</p> <h3><span class="mw-headline" id="Nutrition">Nutrition</span></h3> <p>Raw carambola is 91% water, 7%<span>&nbsp;</span>carbohydrates, 1%<span>&nbsp;</span>protein, and has negligible<span>&nbsp;</span>fat<span>&nbsp;</span>(table). A 100 gram reference amount of raw fruit supplies 31<span>&nbsp;</span>calories<span>&nbsp;</span>and a rich content of<span>&nbsp;</span>vitamin C<span>&nbsp;</span>(41% of the<span>&nbsp;</span>Daily Value), with no other<span>&nbsp;</span>micronutrients<span>&nbsp;</span>in significant content (table).</p> <h2><span class="mw-headline" id="Health_risks">Health risks</span></h2> <p>Carambolas contain<span>&nbsp;</span>caramboxin<sup id="cite_ref-auto_13-0" class="reference">[13]</sup><span>&nbsp;</span>and<span>&nbsp;</span>oxalic acid.<sup id="cite_ref-jm_1-19" class="reference">[1]</sup><sup id="cite_ref-muthu_14-0" class="reference">[14]</sup><span>&nbsp;</span>Both substances are harmful to individuals suffering from<span>&nbsp;</span>kidney failure,<span>&nbsp;</span>kidney stones, or those under<span>&nbsp;</span>kidney dialysis<span>&nbsp;</span>treatment.<sup id="cite_ref-muthu_14-1" class="reference">[14]</sup><span>&nbsp;</span>Consumption by those with kidney failure can produce<span>&nbsp;</span>hiccups, vomiting, nausea, mental confusion, and sometimes death.<sup id="cite_ref-15" class="reference">[15]</sup><sup id="cite_ref-Neto2003_16-0" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span>&nbsp;</span>Caramboxin is a<span>&nbsp;</span>neurotoxin<span>&nbsp;</span>which is structurally similar to<span>&nbsp;</span>phenylalanine, and is a<span>&nbsp;</span>glutamatergic<span>&nbsp;</span>agonist.<sup id="cite_ref-auto_13-1" class="reference">[13]</sup></p> <h3><span class="mw-headline" id="Drug_interactions">Drug interactions</span></h3> <p>Like the<span>&nbsp;</span>grapefruit, carambola is considered to be a potent inhibitor of seven<span>&nbsp;</span>cytochrome P450<span>&nbsp;</span>isoforms.<sup id="cite_ref-18" class="reference">[18]</sup><sup id="cite_ref-19" class="reference">[19]</sup><span>&nbsp;</span>These enzymes are significant in the<span>&nbsp;</span>first-pass elimination<span>&nbsp;</span>of many medications, and, thus, the consumption of carambola or its juice in combination with certain prescription medications can significantly increase their effective dosage within the body.</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Carambola, Star Fruit Seeds (Averrhoa carambola)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Carambola_star_fruit_at_organic_food_mela_Bangalore_Karnataka_India.jpg/220px-Carambola_star_fruit_at_organic_food_mela_Bangalore_Karnataka_India.jpg" decoding="async" width="220" height="146" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Carambola_star_fruit_at_organic_food_mela_Bangalore_Karnataka_India.jpg/330px-Carambola_star_fruit_at_organic_food_mela_Bangalore_Karnataka_India.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/75/Carambola_star_fruit_at_organic_food_mela_Bangalore_Karnataka_India.jpg/440px-Carambola_star_fruit_at_organic_food_mela_Bangalore_Karnataka_India.jpg 2x" data-file-width="2048" data-file-height="1360" title="Carambola, Star Fruit Seeds (Averrhoa carambola)"> <div class="thumbcaption"> <div class="magnify"></div> Unripe Indian carambola</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Carambola, Star Fruit Seeds (Averrhoa carambola)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Sliced_Indian_Carambola_Star_fruit_with_Indian_spices.jpg/220px-Sliced_Indian_Carambola_Star_fruit_with_Indian_spices.jpg" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Sliced_Indian_Carambola_Star_fruit_with_Indian_spices.jpg/330px-Sliced_Indian_Carambola_Star_fruit_with_Indian_spices.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Sliced_Indian_Carambola_Star_fruit_with_Indian_spices.jpg/440px-Sliced_Indian_Carambola_Star_fruit_with_Indian_spices.jpg 2x" data-file-width="1280" data-file-height="960" title="Carambola, Star Fruit Seeds (Averrhoa carambola)"> <div class="thumbcaption"> <div class="magnify"></div> Ripe carambola fruit with Indian spices</div> </div> </div> <p>The carambola is a tropical and subtropical fruit which can be grown at elevations up to 1,200 metres (4,000 feet). It prefers full sun exposure, but requires enough humidity and annual rainfall of at least 1,800&nbsp;mm (70&nbsp;in).<sup id="cite_ref-jm_1-20" class="reference">[1]</sup><sup id="cite_ref-cabi_2-9" class="reference">[2]</sup><span>&nbsp;</span>It does not have a soil type preference, but will thrive in<span>&nbsp;</span>loam<span>&nbsp;</span>and requires good drainage.<sup id="cite_ref-jm_1-21" class="reference">[1]</sup><span>&nbsp;</span>Moderate irrigation supports its growth during dry seasons.<sup id="cite_ref-jm_1-22" class="reference">[1]</sup><span>&nbsp;</span>Heavy rains may inhibit fruit production.<sup id="cite_ref-jm_1-23" class="reference">[1]</sup></p> <p>Carambola trees are planted at least 6&nbsp;m (20&nbsp;ft) from each other and typically are fertilized three times a year. The tree grows rapidly and typically produces fruit at four or five years of age. The large amount of rain during spring actually reduces the amount of fruit, but, in ideal conditions, carambola can produce from 90 to 180 kilograms (200 to 400 pounds) of fruit a year. The carambola tree flowers throughout the year, with main fruiting seasons from April to June and October to December in Malaysia,<sup id="cite_ref-ippc_20-0" class="reference">[20]</sup><span>&nbsp;</span>for example, but fruiting also occurs at other times in some other locales, such as South Florida.<sup id="cite_ref-jm_1-24" class="reference">[1]</sup><sup id="cite_ref-crane_8-3" class="reference">[8]</sup></p> <p>Growth and leaf responses of container-grown `Arkin' carambola (<i>Averrhoa carambola</i><span>&nbsp;</span>L.) trees to long-term exposure of 25%, 50%, or 100% sunlight showed that shading increased<span>&nbsp;</span>rachis<span>&nbsp;</span>length and leaflet area, decreased leaflet thickness, and produced more horizontal branch orientation.<sup id="cite_ref-21" class="reference">[21]</sup></p> <p>Major pests are<span>&nbsp;</span>carambola fruit flies, fruit moths, ants, and birds.<sup id="cite_ref-jm_1-25" class="reference">[1]</sup><sup id="cite_ref-crfg_7-3" class="reference">[7]</sup><sup id="cite_ref-ippc_20-1" class="reference">[20]</sup><span>&nbsp;</span>Crops are also susceptible to frost.<sup id="cite_ref-crfg_7-4" class="reference">[7]</sup></p> <p>Top producers of carambola in the world market include Australia,<span>&nbsp;</span>Guyana, India,<span>&nbsp;</span>Israel,<span>&nbsp;</span>Malaysia, the Philippines, Taiwan, and the United States.<sup id="cite_ref-crane_8-4" class="reference">[8]</sup><span>&nbsp;</span>Malaysia is a global leader in star fruit production by volume and ships the product widely to Asia and Europe.<sup id="cite_ref-ippc_20-2" class="reference">[20]</sup><span>&nbsp;</span>Due to concerns over pests and pathogens, however, whole star fruits cannot yet be imported to the US from Malaysia under current<span>&nbsp;</span>United States Department of Agriculture<span>&nbsp;</span>regulations. In the United States, carambolas are grown in tropical and semitropical areas, including Texas, South Carolina, Louisiana, California, Virginia, Florida and Hawaii.<sup id="cite_ref-jm_1-26" class="reference">[1]</sup><sup id="cite_ref-bilj_22-0" class="reference">[22]</sup></p> <p>In the United States, commercial cultivation and broad consumer acceptance of the fruit only dates to the 1970s, attributable to<span>&nbsp;</span>Morris Arkin, a backyard<span>&nbsp;</span>horticulturalist, in<span>&nbsp;</span>Coral Gables, Florida. The 'Arkin' variety represented 98% of the acreage in South Florida in the early 21st century.<sup id="cite_ref-knight_23-0" class="reference">[23]</sup></p> <h2><span class="mw-headline" id="Other_uses">Other uses</span></h2> <p>The trees are also grown as ornamentals for their abundant brightly colored and unusually shaped fruits, as well as for their attractive dark green leaves and their lavender to pink flowers.<sup id="cite_ref-crane_8-5" class="reference">[8]</sup></p> <p>Like the<span>&nbsp;</span>bilimbi, the juice of the more acidic sour types can be used to clean<span>&nbsp;</span>rusty<span>&nbsp;</span>or<span>&nbsp;</span>tarnished<span>&nbsp;</span>metal (especially<span>&nbsp;</span>brass) as well as bleach rust stains from cloth. They may also be used as a<span>&nbsp;</span>mordant<span>&nbsp;</span>in<span>&nbsp;</span>dyeing.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 9 AC (2 S)

5/ 5

<h2><strong>Artisan Purple Bumblebee Cherry Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>ARTISAN™ Bumblebee is an exciting new series of open-pollinated 2-3cm&nbsp; (20-25 Gram) round cherry tomato varieties, which are best for greenhouse production or outdoor growing in warm, sunny and sheltered spots.&nbsp; Their distinctive stripes and stunning rich colours make them ideal for summer salads with a sweet flavour and resistance to cracking</p> <p>Artisan Purple Bumble Bee is an indeterminate cherry tomato variety sure to create excitement with its extraordinary beauty and superb flavour The fruits are deep maroon, almost purple colouration with green stripes.</p> <p>Sow in spring under glass or on a windowsill with warmth provided 1/16 inch deep.&nbsp; Germination takes around 6-14 days at 65-75F.</p> <p>Transplant the seedlings when large enough to handle into 3-inch pots.</p> <p>Grow on under cooler conditions and when about 8 inches tall, either plant in their growing position in the greenhouse or gradually acclimatise them to outdoor conditions and plant out 18 inches apart in a warm, sheltered and sunny spot in moist, fertile well-drained soil and keep watered.</p> <h3><strong>What's the difference between "indeterminate" and "determinate" tomatoes?</strong></h3> <h3><span><strong>Determinate tomatoes</strong></span></h3> <p>or "bush" tomatoes, are varieties that grow to a compact height (generally 3 - 4'). Determinates stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over period of 1- 2 weeks). They require a limited amount of staking for support and are perfectly suited for container planting.</p> <h3><span><strong>Indeterminate tomatoes</strong></span></h3> <p>will grow and produce fruit until killed by frost. They can reach heights of up to 12 feet although 6 feet is normal.&nbsp; Indeterminates will bloom, set new fruit and ripen fruit all at the same time throughout the season. They require substantial staking for support and benefit from being constrained to a central growing stem.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 83 (10 S)