Last customers

  •  
    Carlos, Spain
  •  
    Felix, Germany
  •  
    birgit, Germany
  •  
    Hatice , Turkey
  •  
    Maria, Portugal
  •  
    Karaus , Hungary
  •  
    Nicole, Germany
  •  
    Omer, Germany
  •  
    Mihal, Serbia
  •  
    Alain, France
  •  
    Thomas, Germany
  •  
    argiris, Greece
  •  
    Petra, Germany
  •  
    Fadil, Germany
  •  
    Ernst, Sweden
  •  
    Maria, Spain
  •  
    Joao, Portugal
  •  
    Birgit, Germany
  •  
    Gundula, Germany
  •  
    Vladimir, Serbia
  •  
    Iulian, Italy
  •  
    Thomas , Germany
  •  
    Marc, Germany
  •  
    jörg, Switzerland
  •  
    Fabian, Germany
  •  
    Ricardo, Germany
  •  
    Ermes, Italy
  •  
    Γιώργος, Greece
  •  
    Cricia, Switzerland
  •  
    Maximilian, Germany

Grote pakjes zaden

Er zijn 68 producten.

Item 1-15 van 68 in totaal item(s)




Kumato Tomato 1000 Seeds 85 - 4

Kumato Tomato 1000 Seeds

Prijs € 85,00 (SKU: P 144 O)
,
5/ 5
<h2><strong>Kumato Tomato 1000 Seeds</strong></h2> <h2><strong><span style="color:#ff0000;">Price for Package of 1000 seeds.</span></strong></h2> <p><span>Kumato®  is truly exceptional. Try it and you will experience authentic tomato flavour. Intense and sweet. Welcome to a world of sensations all the year round. Welcome to Kumato®.</span></p> <p><span><strong>How are Kumato® tomatoes different from traditional tomatoes?</strong></span></p> <p><span>The colour of Kumato® tomatoes varies from dark brown to golden green. This is its natural appearance. Although they may look as if they are unripe and they will be bitter to the taste, this family of tomatoes has an authentic and intense flavour.</span></p> <p><span>They are sweeter than normal tomatoes, with a contrasting slightly sour note, which makes for a unique and clearly defined taste sensation. Furthermore, Kumato® tomatoes are very juicy and firm in texture, which means they are an excellent choice when preparing delicious salads and many tomato-based recipes</span></p> <p><span><strong>What size are Kumato® tomatoes and how much do they weigh?</strong></span></p> <p><span>The Kumato® is fairly standard in size, with a diameter of 5 to 6 cm. It generally weighs between 80 and 120g.</span></p> <p><span><strong>What is the origin of Kumato® tomatoes?</strong></span></p> <p><span>In the 1970s, Luis Ortega would often go with his father to the fields cultivated by his family in the village of Agra, on the Almerian coast. His curiosity led him to discover that the tomatoes at the end of the lines, which received less water, were a different colour, but were much more intense and sweet in flavour. Having observed this, the young farmer set himself a personal challenge: to grow a tomato with an authentic and intense flavour that was a different colour. This was how the Kumato® tomato was born, on the shores of the Mediterranean.</span></p> <p><span><strong>Why are Kumato® tomatoes sweeter than most tomatoes, in spite of their colour?</strong></span></p> <p><span>Quality is dependent on many factors, most importantly the variety and the growing conditions, but never the colour.</span></p> <p><span>Kumato® tomatoes come from special tomato plants that naturally produce dark, extraordinarily sweet fruits. This is due to their "brix level" (fructose content), which is naturally higher than that of traditional red tomatoes.</span></p> <p><span>Moreover, since all the tomatoes marketed under the Kumato® brand grow and ripen under optimum climatic conditions and they are carefully selected before they are commercialised, consumers can rest assured that all the fruits will have the same intensity of taste and concentration of flavour.</span></p> <p><span><strong>Are Kumato® tomatoes genetically modified products?</strong></span></p> <p><span>Not at all! Kumato® is the outstanding result of tireless efforts to apply traditional plant breeding techniques and natural cultivation methods. Its origin can be found in the wild tomatoes which grow spontaneously and which adapted to withstand the dry and salty conditions of the Mediterranean region.</span></p> <p><span>Many excellent varieties have existed naturally for millions of years, and new varieties can be obtained  by means of classic crossing techniques. Many of these varieties have not been cultivated on a large scale to date for several reasons, mainly related with cost and technical difficulties (they are too delicate, they do not have a high yield, they do not adapt easily to different climates, etc.). Kumato® tomatoes reflect the supreme creativity of nature, which we have successfully brought to your table at a reasonable cost and – drawing on our expertise of today’s agronomic techniques and processes – by means of natural cultivation methods!</span></p> <p><span><strong>What is the nutritional content of Kumato® tomatoes?</strong></span></p> <p><span>Kumato® is a very healthy food. Frequent consumption is recommended as part of a healthy diet. It is especially rich in potassium, magnesium and vitamins A and C. Furthermore, it is low in calories (31 kcal per 150 g) and, of course, it has no cholesterol or saturated fats.</span></p>
P 144 O
Kumato Tomato 1000 Seeds 85 - 4

Tomato Seeds Saint Pierre 1.5 - 1

Tomato Seeds Saint Pierre

Prijs € 1,50 (SKU: P 73)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="text-decoration: underline;"><em><strong>Tomato Seeds Saint Pierre An old traditional French tomato variety</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20 600+ seeds. </strong></span></h3> <div>An old traditional French tomato variety. Our TomatoFest organic tomato seeds produce hardy, indeterminate, regular-leaf tomato plants that bear moderate to high yields of medium-sized, 3-inch, red, round, tomatoes with soft, thick, meaty flesh with good to excellent flavors. A good choice for a sauce or canning tomato. Produces well in cooler growing regions and until frost.</div> </body> </html>
P 73
Tomato Seeds Saint Pierre 1.5 - 1
Lettuce Seeds Lollo Rossa Concorde 1.1 - 1

Lettuce Seeds Lollo Rossa...

Prijs € 1,10 (SKU: P 77)
,
5/ 5
<h2><strong>Lettuce Seeds Lollo Rossa</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 100 (0.09g) or 3000 (2.7g) seeds.</strong></span><span style="color:#ff0000;font-size:10pt;"><strong><br /></strong></span></h2> <p>Non-hearting type, red-tinged leaves with waved and serrated edges. This variety also looks great in bedding schemes!<br />Cultivation<br />Sow seeds thinly from spring to mid-summer ¼in deep in drills 15in apart. <br />They can also be sown indoors from mid-spring in cooler areas for setting outdoors once the soil has warmed up. A moist well-drained soil which has had plenty of compost during the previous autumn is best. In very hot weather it is best to water the soil before sowing and to make sowings during the early afternoon. To lengthen the cropping period sow only a few seeds at a time at 2 - 3-week intervals </p>
P 77
Lettuce Seeds Lollo Rossa Concorde 1.1 - 1
Celeriac Seeds Giant Prague

Knolselderij Zaden Giant...

Prijs € 2,25 (SKU: P 83)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Knolselderij Zaden Giant Prague</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs voor een verpakking van 2000 (1 g), 20000 (10 g) zaden.</strong></span></h2> <p>Knolselderij is niet zo gemakkelijk te telen als wel eens wordt beweerd. Heel vaak hebben we hier al knolselderij geteeld, met als resultaat een klein onregelmatig gevormd knolletje in de herfst.</p> <p>Toch blijven we het proberen want de smaak van die kleine knollen is wel heel lekker en sterk (bedenk: veel sterker dan de knolselderij uit de winkel!). En de laatste jaren lukt het steeds beter (zie daarvoor het stukje bij teeltwijzen over de standplaats).</p> <p>Je eet dus de knol, erg lekker in de erwtensoep. Het blad is ook eetbaar (zoals dat van snijselderij), maar bedenk wel dat de planten via het blad voeding opneemt voor de groei van de knol. Liever dus niet teveel van oogsten tijdens de groei, al mag zo af en toe een paar takjes natuurlijk wel. Maar teel voor oogst van het blad liever echte snijselderij (geeft ook veel meer opbrengst van blad).</p> <p><strong>Teeltwijzen</strong></p> <p>Knolselderij heeft heel lang nodig om een knol te maken, er zijn dus geen meerdere zaaimomenten per jaar: zaai zo vroeg mogelijk (en oogst zo laat mogelijk).</p> <p>Knolselderij heeft eigenlijk een lastig plekje in de vruchtwisseling: ze is een schermbloemige, maar maakt ook een knol. De bemesting is echter zwaarder dan van de andere wortelgewassen als worteltjes en bietjes en uien. En sinds een paar jaar komt ze hier vaak terecht op het perceel bij de koolgewassen of bij de bladgewassen. Misschien niet helemaal volgens de regels van de vruchtwisseling maar sinds we haar telen op een zwaarder bemeste grond oogsten we hier in het najaar mooie, dikke knolselderijen met prima smaak.</p> <p><strong>Rassen</strong></p> <p>De bekendste rassen zijn Giant Prague (ook wel Prager Reuzen genoemd), Monarch en Brilliant. Zelf hebben we alle drie de rassen wel eens geprobeerd en we merken niet echt heel veel verschil tussen die rassen, we gebruiken nu al een paar jaar Monarch en zijn daar dus prima tevreden over. Er schijnen ook nog wel rassen te bestaan die een kleinere knol geven en meer blad. Let bij de aankoop van zaden dus op wat er in de beschrijving bij staat.</p> <p><strong>Zaaien</strong></p> <p>Selderijzaad in het algemeen (dus ook snijselderij en bleekselderij – haar zusjes) kiemt traag (3 tot 4 weken). Ik zaai ze zelf het liefst thuis voor (zo rond maart), dan kiemen de zaden wat sneller dan bij voorzaaien in de kas (maar dat gaat verder ook best goed hoor). Ter plaatse zaaien heb ik nooit geprobeerd maar lijkt me eerlijk gezegd ook geen optie (het zaad is maar heel klein/fijn, te koud, tussen het onkruid vind je de zaailingen na 4 weken niet meer, etc.). Zaai in potjes zodat je niet hoeft te verspenen maar de zaailingen gelijk mooi egaal maar ook al flink kunnen uitgroeien voor het uitplanten.</p> <p>Pas dan wel op dat bij overbrengen naar de tuin je daar niet de koudste dagen voor kiest, anders is de overgang wel erg groot. Eventueel kun je eerst nog wat afharden door de zaailingen nog een week of 2 in de kas of platte bak te zetten, of overdag buiten zetten en ’s nachts naar binnen halen.</p> <p><strong>Bodem, bemesting en teeltzorgen</strong></p> <p>Knolselderij heeft graag zwaardere grond, ze kunnen goed tegen de vette klei en gebruiken relatief veel voeding.</p> <p>Naast de basisbewerking van het onderspitten van oude stalmest en/of compost geven wij in het voorjaar een flinke hand koemestkorrels. En voor de groei van de knol krijgt ze voor het planten ook nog een een handje patenkali.</p> <p>Geef tijdens de groei verder geen extra en snelwerkende meststoffen meer: knolselderij kan erg slecht tegen wisselende omstandigheden (ze wil langzaam maar gestaag groeien). Plotseling giften van kunstmest of bijvoorbeeld bloedmeel geeft slechte knollen, die sponzig kunnen zijn of kunnen gaan rotten.</p> <p>Water geven in droge periodes is erg belangrijk; onderbrekingen in de langzaam-maar-gestage groei van de knolselderij is niet gewenst.</p> <p><strong>Oogst en bewaren</strong></p> <p>De knol kan nog flink doorgroeien in de nazomer en herfst; oogst dus niet te vroeg, wacht het liefst tot eind oktober – begin november (afhankelijk ook van het weer want knolselderij kan niet zo heel goed tegen vorst). Trek bij de oogst de knol uit de grond en knip gelijk het loof eraf (anders wordt de knol zacht). De knollen kun je dan (mits ze gezond zijn en je ze donker, koel maar vorstvrij kunt bewaren) nog een paar weken bewaren.</p> <p>Hier doen we dat niet meer hoor; wel eens gehad dat de knollen van binnen zwart werden en gingen rotten. Wij oogsten de knollen, maken ze schoon en raspen ze grof of hakselen ze grof in de keukenmachine. Dan gaan ze zo rauw de vriezer in; bij het maken van erwtensoep gooi ik dan een zakje bevroren knolselderij in het kokende water, en dat werkt prima.</p> <p></p> </body> </html>
P 83 1g
Celeriac Seeds Giant Prague

Paris Comissom Cucumber Seeds

Paris Comissom Cucumber 400...

Prijs € 6,25 (SKU: P 91)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Paris Comissom Cucumber 650 Seeds (Cucumis sativus)</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 300 seeds (10g).</span></strong></h2> <div>'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.</div> <div>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.</div> </body> </html>
P 91
Paris Comissom Cucumber Seeds

Berlin Parsley Seeds Dual use

Berlin Parsley Root Seeds...

Prijs € 2,25 (SKU: P 95)
,
5/ 5
<h2><strong>Berlin Parsley Root Seeds (dual use)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 1000+ seeds.</strong><strong><br /></strong></span></h2> <p>Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip.</p> <p>These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter.</p> <h2><strong>Wikipedia:</strong></h2> <p><b>Parsley</b><span> </span>or<span> </span><b>garden parsley</b><span> </span>(<i>Petroselinum<span> </span>crispum</i>) is a species of<span> </span>flowering plant<span> </span>in the family<span> </span>Apiaceae<span> </span>that is native to the central<span> </span>Mediterranean region<span> </span>(Cyprus, southern<span> </span>Italy,<span> </span>Greece,<span> </span>Portugal,<span> </span>Spain,<span> </span>Malta,<span> </span>Morocco,<span> </span>Algeria, and<span> </span>Tunisia), but has<span> </span>naturalized<span> </span>elsewhere in Europe, and is widely cultivated as an<span> </span>herb, a<span> </span>spice, and a<span> </span>vegetable.</p> <p>Where it grows as a<span> </span>biennial, in the first year, it forms a<span> </span>rosette<span> </span>of<span> </span>tripinnate<span> </span>leaves, 10–25 cm (3.9–9.8 in) long, with numerous 1–3 cm (0.4–1.2 in)<span> </span>leaflets<span> </span>and a<span> </span>taproot<span> </span>used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and<span> </span>umbels<span> </span>with yellow to yellowish-green flowers.</p> <p>Parsley is widely used in<span> </span>European,<span> </span>Middle Eastern, and<span> </span>American cuisine.<span> </span><b>Curly leaf parsley</b><span> </span>is often used as a<span> </span>garnish. In<span> </span>central Europe,<span> </span>eastern Europe, and southern Europe, as well as in<span> </span>western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.<span> </span><b>Flat-leaf parsley</b><span> </span>is similar, but it is easier to cultivate, and some say it has a stronger flavor.<span> </span><b>Root parsley</b><span> </span>is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span> </span>casseroles.</p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Petersilie_ies.jpg/220px-Petersilie_ies.jpg" width="220" height="193" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Freeze-dried<span> </span>parsley showing name in German, Spanish and Greek on the label</div> </div> </div> <p>The word "parsley" is a merger of<span> </span>Old English<i><span> </span>petersilie</i><span> </span>(which is identical to the contemporary German word for<span> </span><i>parsley</i>:<span> </span><i>Petersilie</i>) and the<span> </span>Old French<span> </span><i>peresil</i>, both derived from<span> </span>Medieval Latin<span> </span><i>petrosilium</i>, from<span> </span>Latin<span> </span><i>petroselinum</i>,<sup id="cite_ref-1" class="reference">[1]</sup><span> </span>which is the<span> </span>latinization<span> </span>of the<span> </span>Greek<span> </span>πετροσέλινον (<i>petroselinon</i>), "rock-celery",<sup id="cite_ref-2" class="reference">[2]</sup><span> </span>from πέτρα (<i>petra</i>), "rock, stone",<sup id="cite_ref-3" class="reference">[3]</sup><span> </span>+ σέλινον (<i>selinon</i>), "celery".<sup id="cite_ref-4" class="reference">[4]</sup><sup id="cite_ref-Med_5-0" class="reference">[5]</sup><sup id="cite_ref-Flora_6-0" class="reference">[6]</sup><span> </span>Mycenaean Greek se-ri-no, in<span> </span>Linear B, is the earliest attested form of the word<span> </span><i>selinon</i>.<sup id="cite_ref-7" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Parsley100.jpg/220px-Parsley100.jpg" width="220" height="123" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Parsley leaves</div> </div> </div> <p>Garden parsley is a bright green,<span> </span>biennial<span> </span>plant<span> </span>in temperate climates, or an<span> </span>annual<span> </span>herb in<span> </span>subtropical<span> </span>and<span> </span>tropical<span> </span>areas.</p> <p>Where it grows as a biennial, in the first year, it forms a<span> </span>rosette<span> </span>of<span> </span>tripinnate<span> </span>leaves 10–25 cm long with numerous 1–3 cm leaflets, and a<span> </span>taproot<span> </span>used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter<span> </span>umbels<span> </span>with numerous 2 mm diameter yellow to yellowish-green flowers. The<span> </span>seeds<span> </span>are<span> </span>ovoid, 2–3 mm long, with prominent<span> </span>style<span> </span>remnants at the<span> </span>apex. One of the compounds of the essential oil is<span> </span>apiol. The plant normally dies after seed maturation.<sup id="cite_ref-Flora_6-1" class="reference">[6]</sup><sup id="cite_ref-Blamey_8-0" class="reference">[8]</sup><sup id="cite_ref-Huxley_9-0" class="reference">[9]</sup></p> <h2><span class="mw-headline" id="Nutritional_content">Nutritional content</span></h2> <table class="infobox nowrap"><caption>Parsley, fresh</caption> <tbody><tr><th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr><tr><th scope="row">Energy</th> <td>151 kJ (36 kcal)</td> </tr><tr><td colspan="2"></td> </tr><tr><th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>6.33 g</div> </td> </tr><tr><th scope="row">Sugars</th> <td>0.85 g</td> </tr><tr><th scope="row">Dietary fiber</th> <td>3.3 g</td> </tr><tr><td colspan="2"></td> </tr><tr><th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.79 g</div> </td> </tr><tr><td colspan="2"></td> </tr><tr><th scope="row"> <div><b>Protein</b></div> </th> <td> <div>2.97 g</div> </td> </tr><tr><td colspan="2"></td> </tr><tr><th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr><tr><th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein<span> </span>zeaxanthin</div> </th> <td> <div>53%</div> 421 μg <div> <div>47%</div> 5054 μg</div> <div>5561 μg</div> </td> </tr><tr><th scope="row">Thiamine<span> </span><span>(B1)</span></th> <td> <div>7%</div> 0.086 mg</td> </tr><tr><th scope="row">Riboflavin<span> </span><span>(B2)</span></th> <td> <div>8%</div> 0.09 mg</td> </tr><tr><th scope="row">Niacin<span> </span><span>(B3)</span></th> <td> <div>9%</div> 1.313 mg</td> </tr><tr><th scope="row">Pantothenic acid<span> </span><span>(B5)</span></th> <td> <div>8%</div> 0.4 mg</td> </tr><tr><th scope="row">Vitamin B<span>6</span></th> <td> <div>7%</div> 0.09 mg</td> </tr><tr><th scope="row">Folate<span> </span><span>(B9)</span></th> <td> <div>38%</div> 152 μg</td> </tr><tr><th scope="row">Vitamin C</th> <td> <div>160%</div> 133 mg</td> </tr><tr><th scope="row">Vitamin E</th> <td> <div>5%</div> 0.75 mg</td> </tr><tr><th scope="row">Vitamin K</th> <td> <div>1562%</div> 1640 μg</td> </tr><tr><td colspan="2"></td> </tr><tr><th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr><tr><th scope="row">Calcium</th> <td> <div>14%</div> 138 mg</td> </tr><tr><th scope="row">Iron</th> <td> <div>48%</div> 6.2 mg</td> </tr><tr><th scope="row">Magnesium</th> <td> <div>14%</div> 50 mg</td> </tr><tr><th scope="row">Manganese</th> <td> <div>8%</div> 0.16 mg</td> </tr><tr><th scope="row">Phosphorus</th> <td> <div>8%</div> 58 mg</td> </tr><tr><th scope="row">Potassium</th> <td> <div>12%</div> 554 mg</td> </tr><tr><th scope="row">Sodium</th> <td> <div>4%</div> 56 mg</td> </tr><tr><th scope="row">Zinc</th> <td> <div>11%</div> 1.07 mg</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> </span>micrograms • mg =<span> </span>milligrams</li> <li>IU =<span> </span>International units</li> </ul></div> </td> </tr><tr><td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span> </span>US recommendations<span> </span>for adults.<span> </span><br /><span class="nowrap"><span>Source: USDA Nutrient Database</span></span></td> </tr></tbody></table><p>Parsley is a source of<span> </span>flavonoids<span> </span>and<span> </span>antioxidants, especially<span> </span>luteolin,<span> </span>apigenin,<sup id="cite_ref-10" class="reference">[10]</sup><span> </span>folic acid,<span> </span>vitamin K,<span> </span>vitamin C, and<span> </span>vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 µg<span> </span>of<span> </span>lycopene<span> </span>and 10.7 µg of<span> </span>alpha carotene<span> </span>as well as 82.9 µg of<span> </span>lutein+zeaxanthin<span> </span>and 80.7 µg of<span> </span>beta carotene.<sup id="cite_ref-11" class="reference"></sup></p> <h3><span class="mw-headline" id="Precautions">Precautions</span></h3> <p>Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have<span> </span>uterotonic<span> </span>effects.<sup id="cite_ref-12" class="reference"></sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.<sup id="cite_ref-Huxley_9-1" class="reference">[9]</sup><span> </span>Germination is slow, taking four to six weeks,<sup id="cite_ref-Huxley_9-2" class="reference">[9]</sup><span> </span>and it often is difficult because of<span> </span>furanocoumarins<span> </span>in its<span> </span>seed coat.<sup id="cite_ref-Jett_13-0" class="reference">[13]</sup><span> </span>Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.<sup id="cite_ref-Huxley_9-3" class="reference">[9]</sup></p> <p>Parsley attracts several species of wildlife. Some<span> </span>swallowtail butterflies<span> </span>use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the<span> </span>goldfinch<span> </span>feed on the seeds.</p> <h3><span class="mw-headline" id="Cultivars">Cultivars</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Parsley_Curled.jpg/220px-Parsley_Curled.jpg" width="220" height="216" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Parsley plant, crispum group</div> </div> </div> <p>In cultivation, parsley is subdivided into several<span> </span>cultivar groups,<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>depending on the form of the plant, which is related to its end use. Often these are treated as botanical<span> </span>varieties,<sup id="cite_ref-Petroselinum_crispum_15-0" class="reference">[15]</sup><span> </span>but they are cultivated selections, not of natural botanical origin.<sup id="cite_ref-Blamey_8-1" class="reference">[8]</sup></p> <h4><span class="mw-headline" id="Leaf_parsley">Leaf parsley</span></h4> <p>The two main groups of parsley used as herbs are<span> </span><b>French</b>, or<span> </span><b>curly leaf</b><span> </span>(<i>P. crispum crispum</i><span> </span>group; syn.<span> </span><i>P. crispum</i><span> </span>var.<span> </span><i>crispum</i>); and,<span> </span><b>Italian</b>, or<span> </span><b>flat leaf</b><span> </span>(<i>P. crispum neapolitanum</i><span> </span>group; syn.<span> </span><i>P. crispum</i><span> </span>var.<span> </span><i>neapolitanum</i>). Of these, the<span> </span><i>neapolitanum</i><span> </span>group more closely resembles the natural wild species.<span> </span>Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,<sup id="cite_ref-Stobart_16-0" class="reference">[16]</sup><span> </span>and is said to have a stronger flavor<sup id="cite_ref-Huxley_9-4" class="reference">[9]</sup><span> </span>— although this is disputed<sup id="cite_ref-Stobart_16-1" class="reference">[16]</sup><span> </span>— while curly leaf parsley is preferred by others because of its more decorative appearance in<span> </span>garnishing.<sup id="cite_ref-Stobart_16-2" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span> </span>A third type, sometimes grown in southern Italy, has thick leaf stems resembling<span> </span>celery.<sup id="cite_ref-Stobart_16-3" class="reference">[16]</sup></p> <h4><span class="mw-headline" id="Root_parsley">Root parsley</span></h4> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Wurzelpetersilie_Wurzel.jpg/220px-Wurzelpetersilie_Wurzel.jpg" width="220" height="137" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Root parsley</div> </div> </div> <p>Another type of parsley is grown as a<span> </span>root vegetable, the<span> </span><b>Hamburg root parsley</b><span> </span>(<i>P. crispum radicosum</i><span> </span>group, syn.<span> </span><i>P. crispum</i><span> </span>var.<span> </span><i>tuberosum</i>). This type of parsley produces much thicker<span> </span>roots<span> </span>than types cultivated for their leaves. Although seldom used in<span> </span>Britainand the United States, root parsley is common in<span> </span>central<span> </span>and<span> </span>eastern European cuisine, where it is used in<span> </span>soups<span> </span>and<span> </span>stews, or simply eaten raw, as a snack (similar to<span> </span>carrots).<sup id="cite_ref-Stobart_16-4" class="reference">[16]</sup></p> <p>Although root parsley looks similar to the<span> </span>parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.</p> <h2><span class="mw-headline" id="Culinary_use">Culinary use</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG/220px-%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG" width="220" height="165" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Tabbouleh<span> </span>salad</div> </div> </div> <p>Parsley is widely used in<span> </span>Middle Eastern,<span> </span>European,<span> </span>Brazilian, and<span> </span>American<span> </span>cooking. Curly leaf parsley is used often as a<span> </span>garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto<span> </span>or<span> </span>pilaf), on fish, fried chicken, lamb, goose, and<span> </span>steaks, as well in meat or vegetable stews (including shrimp creole,<span> </span>beef bourguignon,<span> </span>goulash, or<span> </span>chicken paprikash).<sup id="cite_ref-18" class="reference">[18]</sup></p> <p>In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of<span> </span><i>bouquet garni</i>, a bundle of fresh herbs used as an ingredient in<span> </span>stocks,<span> </span>soups, and<span> </span>sauces. Freshly chopped green parsley is used as a topping for soups such as<span> </span>chicken soup, green salads, or salads such as<span> </span><i>salade Olivier</i>, and on<span> </span>open sandwiches<span> </span>with cold cuts or<span> </span><i>pâtés</i>.</p> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG/220px-Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG" width="220" height="104" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Parsley seeds</div> </div> </div> <p><i>Persillade</i><span> </span>is a mixture of chopped<span> </span>garlic<span> </span>and chopped parsley in<span> </span>French cuisine.</p> <p>Parsley is the main ingredient in Italian<span> </span>salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with<span> </span>bollito misto<span> </span>or fish.<span> </span><i>Gremolata</i>, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew,<span> </span><i>ossobuco alla milanese</i>.</p> <p>In England, parsley sauce is a<span> </span>roux-based sauce, commonly served over fish or<span> </span>gammon.</p> <p>Root parsley is very common in<span> </span>Central,<span> </span>Eastern, and<span> </span>Southern European<span> </span>cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span> </span>casseroles, and as ingredient for<span> </span>broth.</p> <p>In<span> </span>Brazil, freshly chopped parsley (<i lang="pt" title="Portuguese language text" xml:lang="pt">salsa</i>) and freshly chopped<span> </span>scallion<span> </span>(<i lang="pt" title="Portuguese language text" xml:lang="pt">cebolinha</i>) are the main ingredients in the herb seasoning called<span> </span><i lang="pt" title="Portuguese language text" xml:lang="pt">cheiro-verde</i><span> </span>(literally "green aroma"), which is used as key seasoning for major<span> </span>Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and<span> </span>stocks.<span> </span><i lang="pt" title="Portuguese language text" xml:lang="pt">Cheiro-verde</i><span> </span>is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped<span> </span>coriander<span> </span>(also called cilantro,<span> </span><i lang="pt" title="Portuguese language text" xml:lang="pt">coentro</i><span> </span>in Portuguese) in the mixture.</p> <p>Parsley is a key ingredient in several Middle Eastern salads such as Lebanese<span> </span><i>tabbouleh</i>; it is also often mixed in with the<span> </span>chickpeas<span> </span>and/or<span> </span>fava beans<span> </span>while making<span> </span>falafel<span> </span>(that gives the inside of the falafel its green color).</p>
P 95
Berlin Parsley Seeds Dual use


1100+ Seeds Giant Sweet Pepper Elephant's Ear 13 - 1

1100+ zaden gigantische...

Prijs € 13,00 (SKU: P 53)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>1100+ zaden gigantische paprika Olifantenoor</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs is voor een verpakking van (9g) 1100+ zaden.</strong></span></h2> <div> <p>Groot fruitig, aromatisch. Olifantsoor is een van de favoriete Servische variëteiten in Servië, het wordt meestal gebruikt voor het maken van "ajvar", "pinđur", vulling en om in te vriezen. Ze kunnen goed worden gebruikt om in te maken, om te grillen, in groentegerechten, in vleesgerechten en als salade.</p> <p>Uitstekend van smaak.</p> <p>Elephant's Ear is paprika, met zeer grote en vlezige vruchten. De kleur van de vrucht verandert van donkergroen naar felrood als hij rijp is. Bereikt een gewicht van 150-350gr. Het is zeer ziekteresistent en levert een stabiele opbrengst van 50/60 ton per hectare. Dit ras is geschikt voor in de kas, voor koude kozijnen en ook voor buiten.</p> </div> </body> </html>
P 53
1100+ Seeds Giant Sweet Pepper Elephant's Ear 13 - 1
  • Aanbieding!
100 Seeds Yellow Watermelon JANOSIK  - 1

100 Seeds Yellow Watermelon...

Prijs € 10,00 (SKU: P 248)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Yellow Watermelon JANOSIK 100 Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>A very unusual and highly prized Polish melon variety is delicious and different. Yellow Watermelon ‘Janosik’ is the first true Polish watermelon variety whose flesh is yellow. This species grows well in temperate climates and produces large fruit, they grow 3.5 to 5.5 kilograms in weight. The rind of each fruit is dark green. Yellow Watermelon ‘Janosik’ has juicy and very sweet flesh with a relatively small amount of seeds</p> </body> </html>
P 248 100 S
100 Seeds Yellow Watermelon JANOSIK  - 1
  • Aanbieding!
100 Seeds Yellow Fleshed Watermelon Moon and Stars 10 - 6

100 Seeds Yellow Fleshed...

Prijs € 10,00 (SKU: V 40)
,
5/ 5
<h2 class=""><strong>100 Seeds Yellow Fleshed Watermelon Moon and Stars</strong></h2> <h2><strong style="color: #ff0000;">Price for Package of<strong> 100&nbsp;(10g)&nbsp;seeds.</strong></strong></h2> <p>USDA Certified Organic. 90 days. Early 1900s GA family heirloom. Introduced 1987 by SESE. Years ago, a melon of this description was routinely shipped from Bermuda to some Southern states around Christmas time. Good flavor, the sweetest Moon and Stars variety. 15-35 lb fruits. Has some tolerance to disease and drought. Rinds has many small yellow stars and some moons. To serve, try halving melons and scooping out the insides using a melon ball scoop. Scallop the edges and fill with melon balls of red and yellow watermelon, muskmelon, and assorted fruit.&nbsp;</p> <table width="0" class="responsive-table" style="height: 732px; border-style: solid; width: 0px; border-color: #066b0f; float: left;"> <tbody> <tr style="height: 58px;"> <td colspan="2" style="width: 755px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Pretreat:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">Damage the membranes of the seed.&nbsp;But not the&nbsp;sprouts!&nbsp;See Picture</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Stratification:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">0</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Time:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">all year round</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Depth:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">0,5-1 cm</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Mix:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr style="height: 76px;"> <td style="width: 207px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Germination temperature:</strong></span></p> </td> <td style="width: 542px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">20 ° C</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Location:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr style="height: 76px;"> <td style="width: 207px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Germination Time:</strong></span></p> </td> <td style="width: 542px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">1-6 weeks</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Watering:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">Water regularly during the growing season</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>&nbsp;</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong><em>Copyright © 2012</em></strong> <strong><em>Seeds Gallery - All Rights Reserved.</em></strong></span></p> </td> </tr> </tbody> </table>
V 40 (10g)
100 Seeds Yellow Fleshed Watermelon Moon and Stars 10 - 6
  • Aanbieding!
Blue Mink zaden (Ageratum...

Blue Mink zaden (Ageratum...

Prijs € 2,35 (SKU: F 11)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Blue Mink zaden (Ageratum houstonianum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs voor verpakking van 2000+ zaden (0,3g).</strong></span></h2> <p>Zaden ageratum houstonianum Blue Mink is een van de lage ageratum-rassen. Deze eenjarige planten worden zo’n 30 cm hoog. De bloemkleur is schitterend helderblauw. Het zijn sterke planten die enorm lang bloeien.</p> <p>Mink:<br />Eenjarige plant<br />Schitterend helderblauw<br />Sterke planten met lange bloei<br />Zaaien<br />Vroege zaai kan al in februari-april in een verwarmde hobbykas of bij 20°C in een zaaikistje onder plastic in huis. In mei buiten uitplanten. Wel even afharden (langzaam aan de buitentemperatuur laten wennen). De jonge planten moeten worden verspeend (wijder uitgeplant, evt. in aparte potjes) als de plantjes 2 à 3 cm hoog zijn. De zaaigrond mag niet te droog zijn, maar ook niet te nat. Vanaf half april tot eind mei kan ook direct buiten gezaaid worden. Zorg bij het uitplanten in bakken voor een goede drainage.</p> <p>Bloeien</p> <p>Bij goede verzorging kunnen de planten vanaf mei tot diep in de herfst bloeien.</p> <p>Inhoud<br />0,3 gram</p> <p>Standplaats <br />Zaaien vollegrond ja<br />Standplaats licht Zon<br />Type Eenjarig<br />Hoogte 30 cm<br />Periodes <br />Zaaitijd binnen van februari<br />Zaaitijd binnen tot april<br />Zaaitijd buiten van april<br />Zaaitijd buiten tot mei<br />Bloeit van mei<br />Bloeit tot oktober<br />Zaadkenmerken <br />Zaden per gram 7000</p> </body> </html>
F 11
Blue Mink zaden (Ageratum houstonianum)
Medium Long Eggplant Seeds  - 2

Medium Long Eggplant Seeds

Prijs € 1,95 (SKU: P 101)
,
5/ 5
<h2><strong>Medium Long Eggplant Seeds Domestic (Aubergine)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 200 seeds (1g).</strong></span></h2> <div>Early medium maturing variety, tolerant to heat and humidity, vigorous growth, strong diseases resistance, long harvest period, long straight fruit, beautiful shape, glossy purple skin, good quality, extremly high yield, each fruit is about 28-35 cm in length, 4.5-6 cm in diameter, 250-400g in weight.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking  </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> <p><em><strong>Health properties</strong></em></p> </div> <table cellpadding="0" border="1"><tbody><tr><td colspan="2"> <p align="center"><span style="color:#008000;"><strong>Eggplant, raw</strong></span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span style="color:#008000;"><strong>Nutritional value per 100 g (3.5 oz)</strong></span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Energy</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">102 kJ (24 kcal)</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Carbohydrates</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">5.7 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>- </strong><strong>Sugars</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">2.35 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>- </strong><strong>Dietary fiber</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">3.4 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Fat</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.19 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Protein</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">1.01 g</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Thiamine (vit. B<sub>1</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.039 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Riboflavin (vit. B<sub>2</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.037 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Niacin (vit. B<sub>3</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.649 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Pantothenic acid (B<sub>5</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.281 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Vitamin B<sub>6</sub></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.084 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Folate (vit. B<sub>9</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">22 μg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Vitamin C</span></p> </td> <td valign="top"> <p><span style="color:#008000;">2.2 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Calcium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">9 mg (1%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Iron</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.24 mg (2%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Magnesium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">14 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Manganese</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.25 mg (12%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Phosphorus</span></p> </td> <td valign="top"> <p><span style="color:#008000;">25 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Potassium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">230 mg (5%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Zinc</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.16 mg (2%)</span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span style="color:#008000;">Percentages are relative to</span><br /><span style="color:#008000;">US recommendations for adults.</span><br /><span style="color:#008000;">Source: USDA Nutrient Database</span></p> </td> </tr></tbody></table><p>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.<sup>[13]</sup></p> <p>The results of a 2000 study on humans suggested <em>S. melongena</em> infusion had a modest and transitory effect, no different from diet and exercise.<sup>[14]</sup></p> <p>A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.<sup>[15]</sup></p> <p>The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.<sup>[16]</sup> On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.</p> <div> <p><em><strong>Allergies</strong></em></p> </div> <p>Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.<sup>[17]</sup> Contact dermatitis from eggplant leaves<sup>[18]</sup> and allergy to eggplant flower pollen<sup>[19]</sup> have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.<sup>[20]</sup> Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.</p>
P 101
Medium Long Eggplant Seeds  - 2

Parsley 6.000 Seeds Italian Giant Flat Multiannual

Parsley 6.000 Seeds Italian...

Prijs € 8,00 (SKU: MHS 2)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="text-decoration: underline;"><em><strong>Parsley Seeds Italian Giant Flat Multiannual</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 6000 seeds.</strong></span></h3> <div>Especially popular with chefs, this Italian favourite produces an abundance of bright dark flat green leaves of excellent strong flavour held well above the ground on 12 inch plants.  Can be grown on the windowsill or equally  in the garden for a continuous all year round crop.</div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 12-24  hours</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </body> </html>
MHS 2 20g
Parsley 6.000 Seeds Italian Giant Flat Multiannual
Beetroot 1000 Seeds - Egyptian

1400 Seeds Egyptian Beetroot

Prijs € 8,00 (SKU: P 111)
,
5/ 5
<h2><span style="font-size:14pt;"><em><strong>Beetroot Seeds - Egyptian (Beta vulgaris)</strong></em></span></h2> <h2><span style="color:#ff0000;"><strong><span style="font-size:14pt;">Price for Package of 1400 seeds (20g).</span></strong></span></h2> <div>Heirloom variety dating back to 1800’s that produces a flattish beetroot with dark red flesh that has lighter zones. Excellent old fashioned flavour, eaten raw or cooked. Delicious edible tops</div> <div>stay green and can be used as spinach or in salads. Early variety. 55 days.</div>
P 111
Beetroot 1000 Seeds - Egyptian
Long White Smooth Parsnip 10.000 Seeds

10.000 Seeds Long White...

Prijs € 10,00 (SKU: P 123)
,
5/ 5
<h2><strong>10.000 Seeds Long White Smooth Parsnip</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package about 10,000 (20 g) seeds.</strong></span></h2> <div>One of the most popular and reliable varieties, producing Long rooted and broad shouldered roots making it suitable for almost all soil types.  A high yielder, it has good canker resistance and will deliver lots of fine, medium length, smooth skinned, high quality, fine flavoured parsnips.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">3 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">15-25 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">up to 3 weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr></tbody></table>
P 123
Long White Smooth Parsnip 10.000 Seeds
  • Aanbieding!
Dragon Fruit Yellow 100 Seeds - Pitaya, Pitahaya Fruit

Dragon Fruit Yellow 100...

Prijs € 30,00 (SKU: V 12 Y)
,
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
Dragon Fruit Yellow 100 Seeds - Pitaya, Pitahaya Fruit

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

Noodzakelijk
Noodzakelijke cookies helpen een website bruikbaarder te maken, door basisfuncties als paginanavigatie en toegang tot beveiligde gedeelten van de website mogelijk te maken. Zonder deze cookies kan de website niet naar behoren werken.
Cookie name Provider Purpose Expiry
seeds-gallery.shop www.seeds-gallery.shop Deze cookie helpt gebruikerssessies open te houden terwijl ze een website bezoeken, en helpt hen bij het plaatsen van bestellingen en veel meer bewerkingen zoals: datum toevoegen van cookies, geselecteerde taal, gebruikte valuta, laatst bezochte productcategorie, laatst geziene producten, klantidentificatie, naam, voornaam, gecodeerd wachtwoord, e-mailadres dat aan het account is gekoppeld, identificatie van het winkelwagentje. 480 uren
Statistieken
Statistische cookies helpen eigenaren van websites begrijpen hoe bezoekers hun website gebruiken, door anoniem gegevens te verzamelen en te rapporteren.
Cookie name Provider Purpose Expiry
collect Google Het wordt gebruikt om gegevens naar Google Analytics te sturen over het apparaat van de bezoeker en zijn gedrag. Volg de bezoeker op verschillende apparaten en marketingkanalen. Sessie
r/collect Google Het wordt gebruikt om gegevens naar Google Analytics te sturen over het apparaat van de bezoeker en zijn gedrag. Volg de bezoeker op verschillende apparaten en marketingkanalen. Sessie
_ga Google Registreert een uniek ID die wordt gebruikt om statistische gegevens te genereren over hoe de bezoeker de website gebruikt. 2 jaar
_gat Google Gebruikt door Google Analytics om verzoeksnelheid te vertragen 1 dag
_gd# Google Dit is een Google Analytics-sessiecookie die wordt gebruikt om statistische gegevens te genereren over hoe u de website gebruikt en die wordt verwijderd wanneer u uw browser afsluit. Sessie
_gid Google Registreert een uniek ID die wordt gebruikt om statistische gegevens te genereren over hoe de bezoeker de website gebruikt. 1 dag
Content not available