Variety from France Paris Comissom Cucumber Seeds
  • Paris Comissom Cucumber 650 Seeds 6.25 - 2
  • Paris Comissom Cucumber Seeds

Paris Comissom Cucumber 400 Seeds

€6.25
Tax included

Paris Comissom Cucumber 400 Seeds (Cucumis sativus)

Price for Package of 400 seeds (10g).

'Cornichon vert petit de Paris' is an heirloom pickling cucumber from Paris. This is a cornichon cucumber with black spines, and a vigorous growth habit. When mature, the fruit is large and

Net weight:
Seeds in pack :
Quantity

Total Rating Total Rating:

0 1 2 3 4
0/5 - 0 reviews

View ratings
0 1 2 3 4 0
0 1 2 3 0 0
0 1 2 0 1 0
0 1 0 1 2 0
0 0 1 2 3 0

  Add Review View Reviews View Reviews

This item has been sold
33
times

Paris Comissom Cucumber 650 Seeds (Cucumis sativus)

Price for Package of 300 seeds (10g).

'Cornichon vert petit de Paris' is an heirloom pickling cucumber from Paris. This is a cornichon cucumber with black spines, and a vigorous growth habit. When mature, the fruit is large and orange. Cucumbers are known space hogs in the garden, but can be managed quite easily if grown on a trellis. There are bush varieties that take up less space too. Plant in full sun and maintain an even moisture level for even-sized fruit. Warm temperatures are needed for germination and pollination. With a growing season of only 55 to 65 days, it can be grown just about anywhere. Cucumbers seem to do best when night temperatures are around 60 degrees and day temperatures around 90 degrees. Plant no sooner than 3 or 4 weeks after your last average frost date.Cucumbers can tolerate partial shade and love rich soil that is high in organic matter and well drained. Work in 1 lb of well balanced fertilizer / 100 SF when preparing soil. Mid-season fertilization will benefit plants. Keep plants well watered. If watered well, do not worry if leaves wilt on the hottest days. This is the plants way of conserving as much water as possible. Be sure to plant varieties of cucumbers that are scab and mosaic resistant.
Important Info : Time from planting to harvest is about 60 days. Keep cucumbers picked, as the vine will stop producing if seeds are allowed to mature. Cucumbers do not do well where air is polluted.
P 91
1281 Items

Data sheet

Handpicked seeds ?
Handpicked seeds
HEIRLOOM ?
Yes
Organic Seeds ?
Organic Seeds
Edible ?
Edible
Suitable for growing in flower pot ?
Suitable for pot: Yes
Origin Country of Variety ?
Variety from: France

USDA Hardiness zone

Reviews Reviews (0)

Write a Review
Based on 0 reviews - 0 1 2 3 4 0/5

Reduced prices


Product with time reduced price Cayenne Chili Seeds (Mixed...

Cayenne Chili Seeds (Mixed...

Regular price €1.95 -18% Price €1.60 (SKU: C 19 MIX)
Offer ends in:
,
5/ 5
<h2 class=""><strong>Cayenne Chili Seeds (Mixed Colors)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.&nbsp;</strong></span></h2> <div>Strong upright plants produce large-shouldered, wrinkled, tapered, and curved fruit ranging from 15 to 20 cm long by 3 cm in diameter with medium-thick flesh.&nbsp;<br><br>The fruit color is dark green turning to yellow, orange, red when ripe. 30,000 - 40,000 SHU's.&nbsp;<br><br>Matures in 70-80 days.</div> <div><br>Tips on Growing Cayenne Long Slim Chili Pepper Seeds:</div> <div>GROWING SEEDLINGS:</div> <div>Sow Chili Pepper seeds in shallow flats, 4 seeds/in., 1/4" deep, in late February or March or about 8-12 weeks prior to transplanting outdoors.</div> <div>If possible, maintain soil temperatures 80-85°F (27-29°C). Pepper seed germinates very slowly in cooler soil, and may very well rot before they germinate.</div> <div>Well-drained, fertile soil with abundant amounts of phosphorus, magnesium and calcium is best. Peppers do well without much added nitrogen. They are also more tolerant of acid soil than many other Garden Vegetables. Chili Peppers are less likely than bell or sweet peppers to object to the low level of aeration in heavy clay soils. Just remember to water them well in hot and dry weather.</div> <div>When the first true leaves just show, transplant 2-3" apart in flats or 2" cell-type containers.</div> <div>The use of 2" or larger cells will produce larger plants with better-developed root systems.</div> <div>Harden off the pepper plants one to two weeks before your last frost by setting them outdoors, if the plants have blossoms cover the tomato plants at night until the night temperature is warmer.</div> <div>Grow plants at approx. 70°F (21°C) day and 60°F (16°C) nights.</div> <div>Do not let people that smoke handle your peppers or pick your peppers before they wash their hands. The virus that causes tobacco mosaic which will affect peppers, survives the cigarette manufacturing processes.</div> <div>COLD TREATMENT:</div> <div>Exposing the seedlings to controlled cold treatments can increase the number of flowers and fruits.</div> <div>When the third true leaf appears, grow the plants at a minimum night temp. of 53-55°F (12-13°C) for 4 weeks.</div> <div>The plants should receive full sunlight.</div> <div>After 4 weeks adjust temperature to 70°F (21°C) day and night. If this technique is used, peppers should be seeded 1-2 weeks earlier than usual.</div> <div>TRANSPLANTING:</div> <div>Transplant out after frost when the soil is warm and weather is settled.</div> <div>Ideal seedlings have buds, but no open flowers.</div> <div>When setting out peppers plants I bury them 2 inches deeper than what they were in the pots or trays. Set plants 12-18" apart in rows 24-36" apart, or 2 rows on poly/paper mulch, 18" between plants.</div> <div>Water-in transplants using a high phosphorus solution.</div> <div>Use Row Covers: Cold weather is buffered and earliness increased by using plastic mulch, especially in combination with a slotted row cover or lightweight fabric row cover supported by wire hoops.</div> <div> <p>Remove row covers when in sunny weather above 85°F (29°C) to prevent heat damage.</p> </div>
C 19 MIX
Cayenne Chili Seeds (Mixed Colors)
  • -18%
  • New
Quick view

Product with time reduced price Lentil Seeds (Lens culinaris) 1.85 - 1

Lentil Seeds (Lens culinaris)

Regular price €1.85 -19% Price €1.50 (SKU: P 165 B)
Offer ends in:
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong><em><span style="text-decoration: underline;">Lentil Seeds (Lens culinaris)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p>The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.</p> <p>Lentils have been part of the human diet since the aceramic (before pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.</p> <p>Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.</p> <p> </p> <p>The seeds require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor. Lentil recipes[2] are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in western Asia as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.</p> <p> </p> <p>Dried lentils can also be sprouted by soaking in water for one day and keeping moist for several days, which changes their nutrition profile.</p> <p>Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée, which leads to quite different dishes.</p> <p> </p> <p><strong>Nutritional value and health benefits</strong></p> <p>With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.[4] Proteins include the essential amino acids isoleucine and lysine, and lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils are deficient in two essential amino acids, methionine and cysteine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cysteine.</p> <p>Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[8] Health magazine has selected lentils as one of the five healthiest foods.</p> <p> </p> <p>The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30%, make lentils of great interest to people with diabetes. The remaining 65% of the starch is a resistant starch that is classified RS1, being a high quality resistant starch, which is 32% amylose.</p> <p> </p> <p>Lentils also have some anti-nutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bio-availability of dietary minerals.  The phytates can be reduced by soaking the lentils in warm water overnight.</p> <p> </p> <p>Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving.</p> <p> </p> <p><strong>Production</strong></p> <p>Lentils are relatively tolerant to drought, and are grown throughout the world. The FAO reported that the world production of lentils for calendar year 2009 was 3.917 million metric tons, primarily coming from Canada, India, Turkey and Australia.</p> <p> </p> <p>About a quarter of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Statistics Canada estimates that Canadian lentil production for the 2009/10 year is a record 1.5 million metric tons.</p> <p> </p> <p>The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitute the most important lentil-producing region in the United States. Montana and North Dakota are also significant lentil growers. The National Agricultural Statistics Service reported United States 2007 production at 154.5 thousand metric tons.</p> <p> </p> <p><strong>In culture</strong></p> <p>The lens (double-convex shaped) is so called because the shape of a lens is basically the same shape as lentils. Lens is the Latin name for lentil.</p> <p>Lentils are mentioned many times in the Hebrew Bible, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage").[16] In Jewish mourning tradition, lentils are traditional as food for mourners, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death.</p> <p> </p> <p>Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.</p> <p>Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies. In Pakistan, lentils are often consumed with Roti/bread or rice.</p> <p> </p> <p>In India, lentils soaked in water and sprouted lentils are offered to gods in many temples. It is also a practice in South India to give and receive sprouted peas by women who perform Varalakshmi Vratam. It is considered to be one of the best foods because the internal chemical structures are not altered by cooking.</p> <p> </p> <p>In Italy and Hungary, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year, most likely because of their round, coin-like form.</p> <p>In Shia narrations, lentils are said to be blessed by seventy Prophets, including Jesus and Mohammed.</p> <p> </p> </body> </html>
P 165 B
Lentil Seeds (Lens culinaris) 1.85 - 1
  • -19%
Quick view

Product with time reduced price Radish Saxa Treib Seeds

Radish Saxa Treib Seeds

Regular price €1.95 -21% Price €1.54 (SKU: P 57)
Offer ends in:
,
5/ 5
<h2><strong>Radish Saxa Treib Seeds (Raphanus sativus)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 1g (100) seeds.</strong></span></h2> <div>An early, sweet variety of radish producing brilliant red, round roots which will stay crisp over a long period. The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. Radish can sprout from seed to small plant in as little as 3 days.</div> <div>&nbsp;</div> <div><strong>History</strong></div> <div>The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum, from the same Greek root, is an old name once used for this genus. The common name "radish" is derived from Latin radix (root). The radish has been used over many centuries.</div> <div>Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives, the mustards and turnip, can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."</div> <div></div> <div><strong>Cultivation</strong></div> <div><strong>Growing radish plants</strong></div> <div>Radishes grow best in full sun and light, sandy loams with pH 6.5–7.0. They are in season from April to June and from October to January in most parts of North America; in Europe and Japan they are available year-round due to the plurality of varieties grown.</div> <div>Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks. Harvesting periods can be extended through repeated plantings, spaced a week or two apart.</div> <div>As with other root crops, tilling the soil to loosen it up and remove rocks helps the roots grow. However, radishes are used in no-till farming to help reverse compaction.</div> <div>Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth. The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes.</div> <div>Radishes are a common garden crop in the U.S., and the fast harvest cycle makes them a popular choice for children's gardens.</div> <div>In temperate climates, it's customary to plant radishes every two weeks from early spring until a few weeks before the first frost, except during periods of hot weather. In warm-weather climates, they are normally planted in the fall.</div> <div>Companion plant</div> <div>Radishes serve as companion plants for many other species, because of their ability to function as a trap crop against pests like flea beetles. These pests will attack the leaves, but the root remains healthy and can be harvested later.</div> <div></div> <div><strong>Varieties</strong></div> <div>Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes lengths, colors, and sizes, such as red, pink, white, gray-black or yellow radishes, with round or elongated roots that can grow longer than a parsnip.</div> <div></div> <div>Spring or summer radishes</div> <div>European radishes (Raphanus Sativus)</div> <div>Sometimes referred to as European radishes or spring radishes if they're planted in cooler weather, summer radishes are generally small and have a relatively short 3–4 week cultivation time.</div> <div></div> <div>The April Cross is a giant white radish hybrid that bolts very slowly.</div> <div></div> <div>Bunny Tail is an heirloom variety from Italy, where it is known as 'Rosso Tondo A Piccola Punta Bianca'. It is slightly oblong, mostly red, with a white tip.</div> <div></div> <div>Cherry Belle is a bright red-skinned round variety with a white interior. It is familiar in North American supermarkets.</div> <div></div> <div>Champion is round and red-skinned like the Cherry Belle, but with slightly larger roots, up to about 5 cm (2 in), and a milder flavor.</div> <div>Red King has a mild flavor, with good resistance to club root, a problem that can arise from poor drainage.</div> <div></div> <div>Sicily Giant is a large heirloom variety from Sicily. It can reach up to two inches in diameter.</div> <div>Snow Belle is an all-white variety of radish, similar in shape to the Cherry Belle.</div> <div>White Icicle or just Icicle is a white carrot-shaped variety, around 10–12 cm (4–5 in) long, dating back to the 16th century. It slices easily, and has better than average resistance to pithiness.</div> <div>French Breakfast is an elongated red-skinned radish with a white splash at the root end. It is typically slightly milder than other summer varieties, but is among the quickest to turn pithy.</div> <div>Plum Purple a purple-fuchsia radish that tends to stay crisp longer than average.</div> <div>Gala and Roodbol are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.</div> <div></div> <div>Easter Egg is not an actual variety, but a mix of varieties with different skin colors,[6] typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.</div> <div></div> <div>Winter varieties</div> <div>Daikon</div> <div>Black Spanish or Black Spanish Round occur in both round and elongated forms, and are sometimes simply called the black radish or known by the French name Gros Noir d'Hiver. It dates in Europe to 1548, and was a common garden variety in England and France during the early 19th century. It has a rough black skin with hot-flavored white flesh, is round or irregularly pear shaped, and grows to around 10 cm (4 in) in diameter.</div> <div>Daikon refers to a wide variety of winter radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). Daikon commonly have elongated white roots, although many varieties of daikon exist. One well known variety is April Cross, with smooth white roots. The New York Times describes Masato Red and Masato Green varieties as extremely long, well suited for fall planting and winter storage. The Sakurajima daikon is a hot-flavored variety which is typically grown to around 10 kg (22 lb), but which can grow to 30 kg (66 lb) when left in the ground.</div> <div></div> <div>Seed pod varieties</div> <div>Radish fruits, also called pods</div> <div></div> <div>Radish seeds</div> <div>The seeds of radishes grow in siliques (widely referred to as "pods"), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads. Some varieties are grown specifically for their seeds or seed pods, rather than their roots. The Rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods which can exceed 20 cm (8 in) in length. In the 17th century, the pods were often pickled and served with meat. The München Bier variety supplies spicy seed pods that are sometimes served raw as an accompaniment to beer in Germany.</div> <div></div> <div>Nutritional value</div> <div>Radish, raw, root only</div> <div>Nutritional value per 100 g (3.5 oz)</div> <div>Energy 66 kJ (16 kcal)</div> <div>Carbohydrates 3.40 g</div> <div>- Sugars 1.86 g</div> <div>- Dietary fiber 1.6 g</div> <div>Fat 0.10 g</div> <div>Protein 0.68 g</div> <div>Thiamine (vit. B1) 0.012 mg (1%)</div> <div>Riboflavin (vit. B2) 0.039 mg (3%)</div> <div>Niacin (vit. B3) 0.254 mg (2%)</div> <div>Pantothenic acid (B5) 0.165 mg (3%)</div> <div>Vitamin B6 0.071 mg (5%)</div> <div>Folate (vit. B9) 25 μg (6%)</div> <div>Vitamin C 14.8 mg (18%)</div> <div>Calcium 25 mg (3%)</div> <div>Iron 0.34 mg (3%)</div> <div>Magnesium 10 mg (3%)</div> <div>Phosphorus 20 mg (3%)</div> <div>Potassium 233 mg (5%)</div> <div>Zinc 0.28 mg (3%)</div> <div>Percentages are relative to</div> <div>US recommendations for adults.</div> <div>Source: USDA Nutrient Database</div> <div>Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 cal, largely from carbohydrates.</div> <div></div> <div>Uses</div> <div>Cooking</div> <div>The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. It can also be eaten as a sprout.</div> <div>The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.</div> <div></div> <div>Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes even calling for them in fruit based mixutres.</div> <div>Radishes may be used in salads, as well as in many European dishes.</div> <div></div> <div>Industry</div> <div>The seeds of the Raphanus sativus species can be pressed to extract seed oil. Wild radish seeds contain up to 48% oil content, and while not suitable for human consumption the oil is a potential source of biofuel. The oilseed radish grows well in cool climates.</div> <div></div> <div>Culture</div> <div>Citizens of Oaxaca, Mexico, celebrate the radish in a festival called Noche de los Rábanos (Night of the Radishes) on December 23 as a part of Christmas celebrations. Locals carve religious and popular figures out of radishes and display them in the town square.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 57 (1 g)
Radish Saxa Treib Seeds
  • -21%
Quick view

Variety from Italy
Product with time reduced price Romanesco Cauliflower Seeds 2.75 - 1

Romanesco Cauliflower Seeds

Regular price €2.15 -22% Price €1.68 (SKU: P 58)
Offer ends in:
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Romanesco Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 180-200 (1g) seeds.</strong></span></h2> <p>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavor visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one that comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</p> <p>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively, sow directly outside from early April.</p> <p>Transplant seedlings by at least Midsummer. They grow best at 55º to 65º F.  Do not let seedling become more than 5 weeks old because older seedlings do not mature well transplanted.</p> <p>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June for Oct - Nov head harvest.</p> <p>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important</p> </body> </html>
P 58
Romanesco Cauliflower Seeds 2.75 - 1
  • -22%
Quick view