5/ 5

<h2><strong>Dragon Fruit Yellow Rare Exotic 100 Seeds Health Fragrant</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>DRAGON FRUIT. Truly one of God's wonders!</p> <p>Pitaya Fruit, Pitahaya Fruit or commonly known as the Dragon fruit is among the most nutritious and wonderful exotic fruits. It is a favorite to many, particularly people of Asian origin. It features a mouth-watering light sweet taste, an intense shape, and color, not forgetting its outstanding flowers. In addition to being tasty and refreshing, this beautiful fruit boasts of a lot of water and other vital minerals with varied nutritional ingredients.</p> <p>Round, often red colored fruit with prominent scales. The thin rind encloses the large mass of sweetly flavored white or red pulp and small black seeds. Dragon fruits have fleshy stems reaching from a few inches up to 20ft long (in mature plants).  Flowers are ornate and beautiful, and many related species are propagated as ornamentals. Pitahaya plants can have up to 4-6 fruiting cycles per year.</p> <p>Family: Cactaceae family</p> <p>Origin: Mexico and South America</p> <p>Dragon fruit plant is a night flowering vine-like cactus, the beautiful yellowish flower is about 1 foot long and 9 inches wide, bell-shaped and very fragrant, they open during the early evening and wilt by daybreak. The fruit is oblong and has a unique appearance because of its bright pink to red, green tipped overlapping scales rind. The edible portion is white or red, with hundreds of tiny black seeds. Its taste is sweet and juicy similar to that of pear, kiwi and watermelon. Dragon fruit is now grown commercially in Asia in places like the Philippines, Thailand, and Vietnam.</p> <p>Health Benefits:</p> <p>Dragon fruit help to lower blood glucose levels in type 2 diabetes.</p> <p>Dragon fruit prevents the formation of cancer-causing free radicals.</p> <p>Dragon fruit helps moisturize and smoothen skin and decrease bad cholesterol levels.</p> <p>Dragon fruit helps improve appetite.</p> <p>Dragon fruit can enhance body metabolism because of its protein content.</p> <p>Dragon fruit helps improve digestion and reduce fat.</p> <p>Dragon fruit helps maintain the health of the eyes.</p> <p>Dragon fruit helps strengthen the bones and teeth.</p> <p>Dragon fruit helps in tissue development.</p> <p>Dragon fruit promotes the healing of cuts and bruises.</p> <p>Dragon fruit helps improve memory.</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;"> 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;"> 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> </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>

V 12 Y (100 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Celery ''Utah'' Finest Seeds (apium graveolens)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1500 (1g) or 3000 (2g) seeds.</strong></span></h2> <p>Crunchy, tender, and string-less, this vigorous and popular green variety has thick, well-rounded 11” stalks and tightly folded hearts.  A late maturing variety, ideal for autumn use.</p> <p>Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum), depending on whether the petioles (stalks) or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall.</p> <p>The leaves are pinnate to bipinnate leaves with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.</p> </body> </html>

VE 180 (1g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>100 Seeds Bay Laurel, bay tree, true laurel (Laurus nobilis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (75g) seeds.</strong></span></h2> <p><strong>We personally collect seeds every year in Bosnia and Herzegovina. The mother plants also withstood temperatures of -17 degrees Celsius.</strong></p> <p>The bay laurel, with the botanical name Laurus nobilis, of the plant family Lauraceae, is also known as sweet bay, bay tree (esp. the United Kingdom), true laurel, Grecian laurel, laurel tree, or simply laurel.</p> <p>It is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking. Under the simpler name "laurel," Laurus nobilis figures prominently in classical Greek, Roman, and Biblical culture.</p> <p>Worldwide, many other kinds of plants in diverse families are also called "bay" or "laurel," generally due to similarity of foliage or aroma to Laurus nobilis, and the full name is used for the California bay laurel (Umbellularia), also in the family Lauraceae.</p> <h2><strong>Characteristics</strong></h2> <p>The laurel can vary greatly in size and height, sometimes reaching 10–18 metres (33–59 ft) tall. Laurus is a genus of evergreen trees belonging to the Laurel family, Lauraceae. The genus includes three species, whose diagnostic key characters often overlap (Mabberley 1997).</p> <p>The laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about 1 cm diameter, and they are borne in pairs beside a leaf. The leaves are 6–12 cm long and 2–4 cm broad, with an entire (untoothed) margin. On some leaves the margin undulates. The fruit is a small, shiny black berry (a drupe, actually) about 1 cm long.</p> <p>A recent study found considerable genetic diversity within L. nobilis, and that L. azorica is not genetically or morphologically distinct.</p> <h2><strong>Ecology</strong></h2> <p>Laurus nobilis is a widespread relic of the laurel forests that originally covered much of the Mediterranean Basin when the climate of the region was more humid. With the drying of the Mediterranean during the Pliocene era, the laurel forests gradually retreated, and were replaced by the more drought-tolerant sclerophyll plant communities familiar today. Most of the last remaining laurel forests around the Mediterranean are believed to have disappeared approximately ten thousand years ago, although some remnants still persist in the mountains of southern Turkey, northern Syria, southern Spain, north-central Portugal, northern Morocco, Canary Islands and in Madeira.</p> <h3><strong>Chemical constituents</strong></h3> <p>The most abundant essential oil found in laurel is cineole, also called eucalyptol.[2] The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, and terpineol.</p> <p>Both essential and fatty oils are present in the fruit. The fruit is pressed and water-extracted to obtain these products. The fruit contains up to 30% fatty oils and about 1% essential oils (terpenes, sesquiterpenes, alcohols, and ketones).</p> <h2><strong>Food</strong></h2> <p>The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean cuisines.[2] Most commonly, the aromatic leaves are added whole to Italian pasta sauces. However, even when cooked, whole bay leaves can be sharp and abrasive enough to damage internal organs, so they are typically removed from dishes before serving, unless used as a simple garnish.[4] Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity.[4] Bay leaves are used almost exclusively as flavor agents during the food preparation stage;</p> <p>Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary.[4] Dried laurel berries and pressed leaf oil can both be used as robust spices, and even the wood can be burnt for strong smoke flavoring.</p> <h2><strong>Traditional medicine</strong></h2> <p>Aqueous extracts of bay laurel can also be used as astringents and even as a reasonable salve for open wounds.</p> <p>In massage therapy, the essential oil of bay laurel is reputed to alleviate arthritis and rheumatism, while in aromatherapy, it is used to treat earaches and high blood pressure.[6][unreliable source?] A traditional folk remedy for rashes caused by poison ivy, poison oak, and stinging nettle is a poultice soaked in boiled bay leaves.</p> <p>The chemical compound lauroside B isolated from Laurus nobilis is an inhibitor of human melanoma (skin cancer) cell proliferation at high concentrations.</p> <h2><strong>Other uses</strong></h2> <p>Bay is widely cultivated as an ornamental plant in regions with Mediterranean or oceanic climates, and as a house plant or greenhouse plant in colder regions. It is used in topiary to create single erect stems with ball-shaped, box-shaped or twisted crowns; also for low hedges. Together with a gold form, L. nobilis 'Aurea',[9] it has gained the Royal Horticultural Society's Award of Garden Merit.[10]</p> <p>Laurel oil is a main ingredient, and the distinguishing characteristic of Aleppo soap.</p> <h3><strong>Symbolism</strong></h3> <p>Bay laurel was used to fashion the laurel wreath of ancient Greece, a symbol of highest status. A wreath of bay laurels was given as the prize at the Pythian Games because the games were in honor of Apollo, and the laurel was one of his symbols.</p> <p>Ovid tells the story in the Metamorphoses that laurel tree was first formed when the nymph Daphne was changed into a laurel tree because of Apollo's pursuit of her. Daphne is the Greek name for the tree.</p> <p>The symbolism carried over to Roman culture, which held the laurel as a symbol of victory.[12] It is also the source of the words baccalaureate and poet laureate, as well as the expressions "assume the laurel" and "resting on one's laurels".</p> <p>In the Bible, the laurel is often an emblem of prosperity and fame. In Christian tradition, it symbolizes the resurrection of Christ.</p> <p style="text-align: left;">In Chinese folklore, there is a great laurel tree on the moon, and the Chinese name for the laurel, (Chinese: 月桂), literally translates to "moon-laurel". This is the subject of a story of Wu Gang, a man who aspired to immortality and neglected his work. When the deities discovered this, they sentenced Wu Gang to fell the laurel tree, whereupon he could join the ranks of the deities; however, since the laurel regenerated immediately when cut, it could never be felled. The phrase (Chinese: 吴刚伐木) ("Wu Gang chops the tree") is sometimes used to refer to endless toil, analogous to the legend of Sisyphus in Greek mythology</p> <h2>How to Germinate Bay Leaf Seeds</h2> <p><span>Commonly used in cooking and herbal treatments, bay leaves come from the bay laurel (Laurus nobilis) tree, which grows in U.S. Department of Agriculture hardiness zones 8 through 10. Attempting to grow bay laurel trees from seed can sometimes be frustrating as the seeds typically have a long germination period and may begin rotting before germination begins. It is possible to germinate bay laurel seeds, though it is recommended that you attempt to germinate multiple seeds at once to allow for germination failure and rotting in some of the seeds.</span></p> <p><strong>Soak the bay laurel seeds in warm water for 24 hours.</strong></p> <p><strong>2</strong></p> <p>Prepare a seed tray with a layer of starting soil. The soil should be moist but not saturated and there should be no standing water present in the tray.</p> <p><strong>3</strong></p> <p>Spread the seeds out over the tray, pressing them lightly into the moistened soil. The seeds should be approximately two inches apart to allow them room to spread out once they begin developing roots and shoots.</p> <p><strong>4</strong></p> <p>Cover the seeds with a thin layer of compost, mulch or horticultural sand. Spray the contents of the tray lightly with warm water to dampen the seed covering. As with the initial moistening of the soil, you only want to dampen the covering and not saturate it.</p> <p><strong>5</strong></p> <p>Place the seed tray in an area where it will receive up to eight hours of sunlight per day and will maintain a temperature of about 70 degrees Fahrenheit.</p> <p><strong>6</strong></p> <p>Moisten the seed tray as needed. You want the soil and the seed covering to remain moist, though being slightly on the dry side will not harm the seeds. It is better for the seeds to germinate in an environment that is only slightly moist than one that is saturated since the latter condition encourages rotting.</p> <p><strong>7</strong></p> <p>Check the progress of the seeds weekly. It may take as few as 10 days or as long as six months for the bay laurel seeds to begin germinating. If you notice any seeds that have begun to rot, remove them from the tray.</p> <p><strong>8</strong></p> <p>Transplant germinated seeds to pots or to a prepared location outdoors once leaves begin to appear.</p> <p><strong>Tip</strong></p> <p>Bay laurel trees can grow as tall as 40 feet outdoors but can also be trained to grow in a pot through regular pruning. Many growers prune even outdoor trees to keep them around 10 feet tall for easy harvesting of leaves.</p> <p><strong>Warning</strong></p> <p>Bay leaves can have sharp edges and may cause mouth or throat injuries if chopped and put into food. Leaves used in cooking should be whole or contained in packets made of cheesecloth or other materials so that they can be removed before serving.</p> <p> <script type="text/javascript"></script> </p> </body> </html>

T 35 (75g)

5/ 5

<h2><strong>"Vezanka" Chili 500 Seeds Old Serbian variety</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 500 seeds.</strong></span></h2> <p><span><strong>Vezanka, Vezena </strong>peppers are medium to large in size and are long, slender, and taper to a point at the non-stem end, averaging one centimeter in diameter near the stem cap and 15-30 centimeters in length. The pods have prominent, horizontal tan lines, also known as corking, and these lines create a leathery texture. The skin matures from green to red and is very thin, moist, and slightly chewy. Inside the pod, there is a hollow seed cavity housing many round, pale white to cream-colored seeds that are slippery, firm, and crunchy. Vezena peppers have a mild to medium heat, are very aromatic, and are initially sweet with a nutty finish. </span></p> <h2>Current Facts</h2> <p><span>Vezena peppers, botanically classified as Capsicum annuum, are a rare heirloom variety native to Eastern Europe that grows on small plants reaching just under one meter in height. Also known as the Rezha Macedonian pepper, Vezeni Piperki, Vezenka, Vezanka, and Vezhenka, the name Vezena Piperka often translates to “engraved” or “embroidered,” a descriptor used to identify the pepper’s unique corked skin. Vezena peppers vary considerably in heat and average between 1,200-5,000 units on the Scoville Heat Scale, with some peppers carrying less capsaicin having a milder taste and some peppers carrying stronger heat similar to a jalapeno. Vezena peppers are commonly used as decoration and are also dried and ground for use in spices such as paprika. </span></p> <h2>Nutritional Value</h2> <p><span>Vezena peppers contain vitamins C, A, K, and B6, potassium, manganese, iron, magnesium, copper, and fiber. </span></p> <h2>Applications</h2> <p><span>Vezena peppers are best suited for both raw and cooked applications such as grilling and roasting. They can be chopped, diced, and incorporated into salsas or they can be roasted or boiled and used in marmalades and spreads. Vezena peppers are also commonly dried and hung for extended use or ground into paprika and chile salt. They can also be pickled or smoked for an added flavor. Vezena peppers pair well with savory foods, omelets, onion, garlic, sour cream, yogurt, meats such as poultry, pork, beef, and fish, creamy sauces, rice, potatoes, goulash, and boiled or steamed vegetables. They will keep up to one week when stored in a paper bag in the crisper drawer of the refrigerator. Vezena peppers have extremely thin skin and will dry out quickly if left in a dry, warm environment. </span></p> <h2>Ethnic/Cultural Info</h2> <p><span>In Serbia, Vezena peppers are often hung in large clusters around homes and are dried naturally in the autumn sun. The peppers are then left as decoration or are used for grinding into spices and powders. Vezena peppers have been grown in Serbia for hundreds of years, and the Serbian farmers search for the fruits with the most corking striations and collect the seeds as these peppers are considered the most valuable to grow. </span></p> <h2>Geography/History</h2> <p><span>Vezena peppers are native to Eastern Europe, specifically to Serbia. The exact origins are unknown, but these peppers are believed to have been cultivated for hundreds of years and are also found in Albania, Yugoslavia, and other select areas in the Balkan region.</span></p>

C 57

5/ 5

<div id="idTab1" class="rte"> <h2><strong>"Vezanka" Chili 4000&nbsp;Seeds Old Serbian variety</strong></h2> <h2><span style="color: #ff0a0a;" class=""><strong>Price for Package of 4000&nbsp;seeds.</strong></span></h2> <div><span>Vezena peppers are medium to large in size and are long, slender, and taper to a point at the non-stem end, averaging one centimeter in diameter near the stem cap and 15-30 centimeters in length. The pods have prominent, horizontal tan lines, also known as corking, and these lines create a leathery texture. The skin matures from green to red and is very thin, moist, and slightly chewy. Inside the pod, there is a hollow seed cavity housing many round, pale white to cream-colored seeds that are slippery, firm, and crunchy. Vezena peppers have a mild to medium heat, are very aromatic, and are initially sweet with a nutty finish.&nbsp;</span> <h2>CURRENT FACTS</h2> <span>Vezena peppers, botanically classified as Capsicum annuum, are a rare heirloom variety native to Eastern Europe that grows on small plants reaching just under one meter in height. Also known as the Rezha Macedonian pepper, Vezeni Piperki, Vezenka, Vezanka, and Vezhenka, the name Vezena Piperka often translates to “engraved” or “embroidered,” a descriptor used to identify the pepper’s unique corked skin. Vezena peppers vary considerably in heat and average between 1,200-5,000 units on the Scoville Heat Scale, with some peppers carrying less capsaicin having a milder taste and some peppers carrying stronger heat similar to a jalapeno. Vezena peppers are commonly used as decoration and are also dried and ground for use in spices such as paprika.&nbsp;</span><br> <h2>NUTRITIONAL VALUE</h2> <span>Vezena peppers contain vitamins C, A, K, and B6, potassium, manganese, iron, magnesium, copper, and fiber.&nbsp;</span><br> <h2>APPLICATIONS</h2> <span>Vezena peppers are best suited for both raw and cooked applications such as grilling and roasting. They can be chopped, diced, and incorporated into salsas or they can be roasted or boiled and used in marmalades and spreads. Vezena peppers are also commonly dried and hung for extended use or ground into paprika and chile salt. They can also be pickled or smoked for an added flavor. Vezena peppers pair well with savory foods, omelets, onion, garlic, sour cream, yogurt, meats such as poultry, pork, beef, and fish, creamy sauces, rice, potatoes, goulash, and boiled or steamed vegetables. They will keep up to one week when stored in a paper bag in the crisper drawer of the refrigerator. Vezena peppers have extremely thin skin and will dry out quickly if left in a dry, warm environment.&nbsp;</span><br> <h2>ETHNIC/CULTURAL INFO</h2> <span>In Serbia, Vezena peppers are often hung in large clusters around homes and are dried naturally in the autumn sun. The peppers are then left as decoration or are used for grinding into spices and powders. Vezena peppers have been grown in Serbia for hundreds of years, and the Serbian farmers search for the fruits with the most corking striations and collect the seeds as these peppers are considered the most valuable to grow.&nbsp;</span><br> <h2>GEOGRAPHY/HISTORY</h2> <span>Vezena peppers are native to Eastern Europe, specifically to Serbia. The exact origins are unknown, but these peppers are believed to have been cultivated for hundreds of years and are also found in Albania, Yugoslavia, and other select areas in the Balkan region.</span></div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 57

5/ 5

<h2><strong>Novosadski Jabucar Tomato 450 Seeds&nbsp;</strong></h2> <h2><span style="color: #f80000;" class=""><strong>Price for Package of 300 seeds (1g).</strong></span></h2> <div>70-80 days, Medium early variety, Indeterminate.&nbsp;The fruits are round, smooth, bright red, average weight is 130-150 g.&nbsp;He has a good ratio of total sugar and acid, with a dry matter content of 6 to 6.5% and a very good taste. It can be grown from seeds, and without support.</div> <div>History:</div> <div>Old tested variety&nbsp;from Serbia. 'Jabucar' means 'Apple' in Serbian.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 197 (1g)

5/ 5

<div class="container"> <div class="row"> <div class="col-12"> <h2><strong>DUKAT Sweet Pepper Seeds</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price is for pack of 150 (1g) seeds.</strong></span></h2> <p>The paprika variety "Dukat" is excellent for baking and eating in fresh form and it is one of the favorite varieties in Serbia. Similar to the variety "<a href="https://www.seeds-gallery.shop/en/home/elephant-s-ear-sweet-pepper-seeds.html" target="_blank" title="Slonovo Uvo" rel="noreferrer noopener">Slonovo uvo</a>", with a little longer vegetation. The fruits reach a length of 25 cm, flesh very thick&nbsp; 6-7 mm. The variety is very fertile, gives up to 2 kg per plant, especially if it is grown in the greenhouse. It grows very well in the open.</p> </div> </div> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 124 (1g)

5/ 5

<h2><strong>Futog Cabbage Seeds Heirloom</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of </strong></span><span style="color: #ff0000;"><strong>200 (1g) </strong></span><span style="color: #ff0000;"><strong>seeds.</strong></span></h2> <p>Cabbage is cultivated in Futog from the times of 18 century, from the ages of the crowning of the empress Maria Theresia. From the year of 1760, there exist written documents describing the export of cabbage to Vienna. During the decades of cultivation of cabbage in Futog, a population was created that was different according to their quality properties from the others. Producers have begun in each harvest year to keep only the specified plants for seeds.</p> <p>The long-duration selection was responsible for the creation of the population called “Futoški kupus” (the Futog cabbage), which was important for the fresh consumption, and for souring, as well.</p> <p>The creation of this population, of course, contributed to the convenient agroecological conditions and geographic location of the district of Futog. The geographic region where the fresh Futog cabbage, as well as the sour Futog cabbage, are produced is the cadastral community of Futog.&nbsp;&nbsp;</p> <p><strong>The geographic region</strong></p> <p>Futog is the settlement located of the most fertile part of Pannonian lowland, on the left coast of&nbsp;</p> <p>The Danube, in Serbia. It is located in the middle of the course of the river of Danube, at its 1270 km. It is located about 10 km upstream, on the west side of Novi Sad, the capital city of the autonomous province of Vojvodina.</p> <p><strong>Geographic region</strong></p> <p>Owing to the influence of the specific geographic climate and to the traditional approaches which are applied during growing and souring, specific sensorial properties are obtained, which make the Futog cabbage, either fresh of sour, different with respect to the other related samples.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 25 (1g)

5/ 5

<h2 class=""><strong>Swiss Chard Seeds 'White Silver'</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (1.9g) or 1600 (20g) seeds.</strong></span></h2> <div> <div>Chard 'White Silver' has the best flavour of any chard and looks wonderful with its chunky white-stems. A hugely long producing and worthwhile plant.&nbsp;Chard is one of my desert island veg because you can pick it for months on end and there are so many fantastic ways to cook it . Make sure to strip the white from the green, as they have different cooking times.</div> <div>For a delicious, nutritious and quick recipe for chard, try out a simple Chard and Coconut Soup for a family dinner.</div> </div> <div>Companion Plants: Celery, cucumbers, dill, garlic, hyssop, lettuce, mint, nasturtium, onions, potatoes, rosemary, sage, spinach,&nbsp;</div> <div>&nbsp;</div> <table border="0"> <tbody> <tr> <td><span style="color: #008000;"><strong>Name &amp; Variety</strong></span></td> <td><span style="color: #008000;"><em>Chard 'White Silver'&nbsp;</em>(Beet Leaf, Beta vulgaris subsp. cicla)</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Soil Type:</strong></span></td> <td><span style="color: #008000;">Richly manured ground. They like a rich soil, so dig in lots of organic material to planting position.</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Site:</strong></span></td> <td><span style="color: #008000;">Full sun or partial shade</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Sowing Seed:</strong></span></td> <td><span style="color: #008000;">For a constant supply throughout the year, sow undercover from February - March then direct sow in April - early September. Easy germination.</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Spacing:</strong></span></td> <td><span style="color: #008000;">Plant seedlings 60cm apart if in rows. Sow 3-4 seeds in stations 23cm apart - leaving 35cm between the rows.</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Hardiness:</strong></span></td> <td><span style="color: #008000;">Hardy</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Care tips:</strong></span></td> <td><span style="color: #008000;">Protect with cloches in winter for good quality growth.</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Harvesting:</strong></span></td> <td><span style="color: #008000;">The leaves will produce all year in the South or from April to December in the North. Harvest small leaves for salad from 8 weeks after sowing - a brilliant cut-and-come again crop.</span></td> </tr> <tr> <td><span style="color: #008000;"><strong>Cooking Notes:</strong></span></td> <td><span style="color: #008000;">Separate the white and the green for cooking, the white stems take 2-3 minutes longer (about 8mins) than the green leaves (5mins).</span></td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 99 (1,9g)

5/ 5

<h2><strong>5000 Seeds Novosadski Jabucar Tomato</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 5000 seeds (25g).</strong></span></h2> <div>70-80 days, Medium early variety, Indeterminate.&nbsp;The fruits are round, smooth, bright red, average weight is 130-150 g.&nbsp;He has a good ratio of total sugar and acid, with a dry matter content of 6 to 6.5% and a very good taste. It can be grown from seeds, and without support.</div> <div>History:</div> <div>Old tested variety&nbsp;from Serbia. 'Jabucar' means 'Apple' in Serbian.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 197 (25g)

5/ 5

<h2><strong>Futog Cabbage Seeds Heirloom 4000 seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of  4000 seeds (20g).</strong></span></h2> <p><span style="font-family:verdana, geneva, sans-serif;">Cabbage is cultivated in Futog from the times of 18 century, from the ages of the crowning of the empress Maria Theresia. From the year of 1760, there exist written documents describing the export of cabbage to Vienna. During the decades of cultivation of cabbage in Futog, a population was created that was different according to their quality properties from the others. Producers have beginned in each harvest year to keep only the specified plants for seeds.</span></p> <p><span style="font-family:verdana, geneva, sans-serif;">The long-duration selection was responsible for the creation of the population called “Futoški kupus” (the Futog cabbage), which was important for the fresh consumption, and for souring,</span></p> <p><span style="font-family:verdana, geneva, sans-serif;">as well.</span></p> <p><span style="font-family:verdana, geneva, sans-serif;">The creation of this population, of course, contributed to the convenient agroecological conditions and geographic location of the district of Futog. The geographic region where the fresh Futog cabbage, as well as the sour Futog cabbage,  are produced is the cadastral community of Futog.  </span></p> <p><span style="font-family:verdana, geneva, sans-serif;"><strong>The geographic region</strong></span></p> <p><span style="font-family:verdana, geneva, sans-serif;">Futog is the settlement located of the most fertile part of Pannonian lowland, on the left coast of </span></p> <p><span style="font-family:verdana, geneva, sans-serif;">The Danube, in Serbia. It is located in the middle of the course of the river of Danube, at its 1270 km. It is located about 10 km upstream, on the west side of Novi Sad, the capital city of the autonomous province of Vojvodina.</span></p> <p><span style="font-family:verdana, geneva, sans-serif;"><strong>Geographic region</strong></span></p> <p><span style="font-family:verdana, geneva, sans-serif;">Owing to the influence of the specific geographic climate and to the traditional approaches which are applied during growing and souring, specific sensorial properties are obtained, which make the Futog cabbage, either fresh of sour, different with respect to the other related samples.</span></p>

VE 25 (20g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <div> <h2><span style="font-size: 14pt;"><strong>Carrot Nantes 11000 seeds</strong></span></h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 11000 seeds (20g).</span></strong></span></h2> <div>Developed in the area of the town of Nantes, France, this classic carrot is famous for flavor and a big crunch. Bright orange flesh is fine grained with almost no core. Roots average 6-7” long with blunt ends and small to medium tops. Shorter roots make the Scarlet Nantes carrot successful in some soils where longer-rooted varieties have trouble developing fully.</div> </div> <div>Sowing Instructions</div> <div>Site &amp; Soil</div> <div>Get the soil conditions correct and carrots are one of the easiest vegetables to grow in the cooler climates. Incorrect soil conditions lead to mis-shapen carrots - these may well cause a chuckle when dug up, but they are not so well appreciated at cooking time! Carrots prefer a light soil which has been improved with lots of well-rotted organic material fully dug into the soil. Carrots grown on heavy soil, or where organic material is not well-rotted, will become misshapen and grow 'forked. Stones in the soil will have the same bad effect. Prepare the bed two weeks or so before planting, forking in a handful of bonemeal for each square metre (yard). Ensure that the soil is dug to a spade's depth and is of a crumbly texture.</div> <div>When to Sow</div> <div>Sow seeds from early spring to autumn</div> <div>How to Sow</div> <p>Using a trowel, dig out narrow drills 2cm (3/4inch) deep and 12cm (8inches) apart. Carrot seed is fine - the easiest way to sow is to empty some seed from the packet into the palm of your left hand and and take small pinches of seed with your right hand fingers, dropping a couple of seeds every 2.5cm (1 inch) along the narrow drills. Sow the seed thinly to avoid too much thinning out later. Cover the seeds with fine soil very gently firming it down. Water with a fine spray if the conditions are dry. The seedlings should start to appear 15 to 20 days later.</p> <table class="data-table"><colgroup><col width="25%" /><col /></colgroup> <tbody> <tr class="first odd"> <th class="label"> </th> <td class="data last"><span style="color: #008000;">Details</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Common Name</span></th> <td class="data last"><span style="color: #008000;">Carrot</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">Botanical Name</span></th> <td class="data last"><span style="color: #008000;">Daucus</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Light Requirements</span></th> <td class="data last"><span style="color: #008000;">Full Sun</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">How to Grow</span></th> <td class="data last"><span style="color: #008000;">Direct Sow</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Planting Depth</span></th> <td class="data last"><span style="color: #008000;">1/4 inch</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">Planting Time</span></th> <td class="data last"><span style="color: #008000;">Cool Season</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Seed Spacing</span></th> <td class="data last"><span style="color: #008000;">1/2 inch</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">Row Spacing</span></th> <td class="data last"><span style="color: #008000;">12-15 inches</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Space After Thinning</span></th> <td class="data last"><span style="color: #008000;">1-2 inches</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">Days to Germination</span></th> <td class="data last"><span style="color: #008000;">6-53</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Days to Harvest</span></th> <td class="data last"><span style="color: #008000;">65</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">Ways to Grow</span></th> <td class="data last"><span style="color: #008000;">Small Gardens</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">In the Kitchen</span></th> <td class="data last"><span style="color: #008000;">Freezing, Roasting, Salads, Steaming</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">Estimated Mature Height</span></th> <td class="data last"><span style="color: #008000;">8-12 inches tall</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Is It Heirloom?</span></th> <td class="data last"><span style="color: #008000;">Yes</span></td> </tr> <tr class="odd"> <th class="label"><span style="color: #008000;">Is It Organic?</span></th> <td class="data last"><span style="color: #008000;">Yes</span></td> </tr> <tr class="even"> <th class="label"><span style="color: #008000;">Ships As</span></th> <td class="data last"><span style="color: #008000;">Seed</span></td> </tr> <tr class="last odd"> <th class="label"><span style="color: #008000;">Ships to Worldwide</span></th> <td class="data last"><span style="color: #008000;">Yes</span></td> </tr> </tbody> </table> </body> </html>

P 124 (20g)

5/ 5

<h2><span style="font-size: 14pt;" class=""><strong>Corn Salad (Mache) Lettuce 2000 Seeds Heirloom&nbsp;(Valerianella locusta)</strong></span></h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Package of 2000 seeds (8g).</span></strong></span><span style="color: #ff0000;"><strong><span style="font-size: 14pt;"></span> </strong></span></h2> <div> <div>These miniature salad greens have been popular in central and northern Europe for centuries, and was first popularized by Henry XIV during the 1590's. The dark green leaves are delightfully minty-sweet and productive. Best if grown during cool weather. Very cold hardy.&nbsp;<span style="font-size: 11px; line-height: 1.5em;">45 Days</span></div> </div> <div>Corn Salad is a wonderfully tasty salad crop for early spring and late fall.Harvest the small heads of oval, dark green leaves when 4" across.</div> <div><strong>Wikipedia:</strong></div> <div>Valerianella locusta is a small dicot annual plant of the family Valerianaceae. It is an edible salad green with a characteristic nutty flavor, dark green color, and soft texture. Common names include corn salad (or cornsalad), lamb's lettuce, mâche, fetticus, feldsalat, nut lettuce, field salad and rapunzel. In restaurants that feature French cooking, this salad green may be called doucette or raiponce, as an alternative to mâche, by which it is best known.</div> <div>Description</div> <div>Corn salad, also known as mâche or lamb's lettuce, grows in a low rosette with spatulate leaves up to 15.2 cm long. It is a hardy plant that grows to zone 5, and in mild climates it is grown as a winter green. In warm conditions it tends to bolt to seed.</div> <div>Corn salad grows wild in parts of Europe, northern Africa and western Asia. In Europe and Asia it is a common weed in cultivated land and waste spaces. In North America it has escaped cultivation and become naturalized on both the eastern and western seaboards.</div> <div>As a cultivated crop, it is a specialty of the region around Nantes, France, which is the primary source for mâche in Europe.</div> <div>History</div> <div>Corn salad was originally foraged by European peasants until Jean-Baptiste de La Quintinie, royal gardener of King Louis XIV, introduced it to the world. It has been eaten in Britain for centuries and appears in John Gerard's Herbal of 1597. It was grown commercially in London from the late 18th or early 19th century and appeared on markets as a winter vegetable, however, it only became commercially available there in the 1980s. American president Thomas Jefferson cultivated mâche at his home, Monticello, in Virginia in the early 1800's.</div> <div>The common name corn salad refers to the fact that it often grows as a weed in wheat fields. (The European term for staple grain is "corn".) The Brothers Grimm's tale Rapunzel may have taken its name from this plant.</div> <div>Nutrition</div> <div>Like other formerly foraged greens, corn salad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B6, B9, vitamin E, and omega-3 fatty acids. It is best if gathered before flowers appear.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 37 (8g)

5/ 5

<h2><strong>1200 seeds hot bell pepper Ljuta Monika (Hot Monika)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 1200 seeds. (10g).</strong></span></h2> <p>Variety of pepper with a slightly spicy pericarp. Fruits are upright, of conical or pyramidal shape with a rounded top, smooth, <strong>10-12cm long</strong>, with juicy and crispy flesh. The color of fruit in technological ripeness is milky white, while in botanical ripeness it is light red. It belongs to the group of early varieties, it takes 115 to 118 days to complete the cycle from germination to full technological ripeness.</p> <p>The fruits of this variety can be used and are particularly suitable for culinary purposes and for industrial processing.</p> <p><strong>Harvesting 5-6 times per season.</strong></p> <p><strong>Possible yield is 36-43 t / ha.</strong></p>

P 429 (10g)

5/ 5

<div id="idTab1" class="rte"><h2><span style="font-size:14pt;"><strong>Zucchini - Lungo Bianco di Sicilia 140 seeds</strong></span></h2><h3><span style="color:#ff0000;font-size:14pt;"><strong>Price for Package of 140 seeds (20g).</strong></span></h3><p>Long white zucchini from Sicily. Light green (almost white) fruit. Will grow quite long (8-10 inches) and stay thin. Some ribbing when large but none when small. Very early good producer with very good taste.  It is a bit of a runner, so space them at four feet or so.</p><h3><strong>Uses:</strong></h3><p>Dudhi is used in cooking as per other squashes – it makes a perfect alternative to courgette (zucchini).</p><h3><strong>Health:</strong></h3><p>Fruit is a good source of iron, calcium, and phosphorus, vitamin B. Fruit is 6% sugar; the seeds contain a fixed oil and saponin. Young shoots and leaves used for enema. Pulp used as purgative adjunct; also used for coughs, and poison antidote. Poultice of pulp applied to the head in delirium; to the soles for burning feet. Oil from seed applied externally for headaches. Seeds also used as antihelminthic.</p><h3><strong>Propagation:</strong></h3><p>The seeds are relatively easy to germinate, sow 2 cm deep outside in a warm sunny place. Provide plenty of sunshine, water and space as per standard squashes. It may be easier to sow indoors first and moved outdoors when both daytime and night time temperatures have risen.</p></div><script type="text/javascript"></script>

P 197 (20g)