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Giant Onion Seeds Robinsons Mammoth 2 - 2

Giant Onion Seeds Robinsons...

Cena 2,00 € (SKU: P 65 RM)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Robinsons Mammoth Giant Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 8 or 15 seeds.</strong></span></h2> <div>We are delighted to offer this seed packed by Robinsons. These seeds are of the highest quality and are ideal for shows and exhibitions. This onion has high standards of vigour and uniformity and can be grown to over 2kg in weight and 22 inches in circumference. Robinsons grow for flavour and this onion has a very sweet flavour.</div> </body> </html>
P 65 RM
Giant Onion Seeds Robinsons Mammoth 2 - 2

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The Kelsae Giant Onion Seeds 2 - 6

The Kelsae Giant Onion Seeds

Cena 2,00 € (SKU: P 65 K)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>The Kelsae Giant Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong><span style="color: #ff0000;">Price for Package of 8 or 15 seeds.</span><br /></strong></span></h2> <div>110 days. Allium cepa. Plant produces giant 4kg sweet white onion. The Kelsae Sweet Giant Onion holds the Guinness World Record for the Largest Onion in the World at at nearly 15 lb 5.5 oz and 33 inches diameter! It has a unique mild sweet flavor. Impress your neighbors and try growing a World Record size onion. Long day variety suitable for Northern regions.</div> </body> </html>
P 65 K
The Kelsae Giant Onion Seeds 2 - 6
Rhubarb Seeds “Victoria” (Rheum rhabarbarum) 1.85 - 4

Rhubarb Seeds “Victoria”...

Cena 1,85 € (SKU: P 81)
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5/ 5
<h2><strong>Rhubarb Seeds “Victoria” (Rheum rhabarbarum)</strong></h2> <h2><span style="color:#ff0000;"><strong> Price for Package of 7 seeds.</strong></span></h2> <p>Hardy, Adaptable, Easy to Grow, Fast Growth, Edible Stalks, Long-Lived, Cold and Wind Tolerant.</p> <p>Classified as a vegetable, Rhubarb makes the sweetest pies! Rhubarb is a perennial plant with edible stalks that have a strong, tart flavor. Native to Asia, which was used medicinally by the ancient Mongolians and Chinese, Rhubarb's use as a food is fairly recent. It began to be eaten in the seventeenth century England after the introduction of sugar. Sweetened with sugar, it is used for pies, jams, and sauces that go well with meat dishes.</p> <p>Although Rhubarb loves consistent moisture and well-drained fertile soil, it is extremely hardy and vigorous, requiring minimal care once established. Rhubarb is well known for the pies but it is also a beautiful plant. The huge-leafed plants can be 3 to 5 feet wide with 5 to 6 feet flower stalks. Rhubarb can live for 10 to 15 years or more when treated well.</p> <p>Note: Only stalks are edible. </p> <p>Zone: 4 to 9</p> <p>Growth Rate: Fast</p> <p>Plant Type: Long-Lived Perennial</p> <p>Height: 5 to 6 feet</p> <p>Spread: 3 to 5 feet</p> <p>Bloom Color: White</p> <p>Sun: Full Sun. Light afternoon shade in hot climates.</p> <p>Water: Moderate</p> <p>Maintenance: Low</p> <p>Site Requirements/ Soil Tolerances: Moist, well-drained, fertile soil (pH 6.0-6.8) in full sun or partial shade.</p> <p>Culture:</p> <p>Rhubarb is a cool-season crop that requires temperatures below 40°F to break dormancy and to stimulate good spring growth.  For growth to remain vigorous, summer temperatures should average less than 75°F. This means that the Northern U.S. and Canada are best suited for rhubarb production.</p> <p>Uses Pies, jams, and sauces. Victoria rhubarb has slender, red to green stalks with a sweeter flavor than other varieties. Only eat the stalks. The leaves are poisonous. Chopped rhubarb can be frozen in Ziploc bags for use in the winter.</p> <p>Harvest/Storage It is best to wait until the second year before harvesting stalks and even then, be conservative. Pull the stalks instead of cutting. Remove flower stalks as soon as you see them.  You will not get full harvests until the third year. Rhubarb plants will be productive for fifteen years or longer.</p> <p>Harvest for 6-8 weeks from mid-spring to early summer. Harvest only the biggest stalks and don’t remove more than half in one year. Stop harvesting completely by mid-summer. As the leaves are poisonous, remove them before cooking the stalks. Every 4 to 5 years dig up and divide your plants to avoid over-crowded and stunted plants.</p> <h2><strong>Sowing Rheum rhabarbarum Seeds:</strong></h2> <p>Sow indoors 6 weeks before the last frost date, 1/4 to 1/2" deep. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added. Space plants 18-24" apart. Begin harvesting in the second year.</p>
P 81
Rhubarb Seeds “Victoria” (Rheum rhabarbarum) 1.85 - 4

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Celeriac Seeds Giant Prague

Nasiona selera olbrzymia Praga

Cena 1,25 € (SKU: VE 16)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Nasiona selera olbrzymia Praga</strong></h2> <h2><span style="color: #ff0000;"><strong>Cena za opakowanie 2000 (1g), 20000 (10g) nasion.</strong></span></h2> <p>Odmiana średnio wczesna, plenna, posiadająca małą rozetę liściową. Zgrubienie korzeniowe prawie kuliste, nieco spłaszczone. Miąższ ścisły, biały, jędrny, aromatyczny. Odmiana przeznaczona do bezpośredniego spożycia i do przechowywania.</p> <p>Seler można uprawiać w każdym klimacie jednak ważne, aby w odpowiednim czasie go zasadzić. Wzrost niektórych jego odmian może potrwać nawet do 4 miesięcy zatem należy wcześniej przeczytać informacje na etykiecie. Wszystkie odmiany selera nie lubią upalnego lata dlatego najlepiej jest je sadzić wczesną wiosną.<br />Seler najlepiej rośnie na glebie żyznej zasobnej w składniki odżywcze. Nie udaje się na terenach podmokłych i glebach zakwaszonych. Dobrze jest jesienią użyźnić ziemię obornikiem lub innym nawozem organicznym. Najlepsze pH dla selera to 6.0-7.5. Gleba powinna być również zasobna w wapń. Seler najlepiej rośnie na stanowisku słonecznym jednak bardzo odpowiada mu również półcień.</p> <p>Łatwiej jest kupić sadzonki niż uprawiać seler z nasion. Nasiona wysiewamy płytko od drugiej połowy lutego do początku marca do skrzynek na parapecie na mocno wilgotną ziemię i dociskamy je do podłoża deseczką (nie przysypywać ziemią). Należy utrzymywać ziemię stale wilgotną oraz temperaturę 21-24 stopnie C. Dobrze jest owinąć skrzynki folią, aby utrzymać odpowiednią wilgoć i często zraszać. Temperatura w nocy również powinna być dość wysoka zatem można na noc przestawiać skrzynki na taboret obok kaloryfera (na parapecie może być za zimno).</p> <p>Po około 2-3 tygodniach pikujemy do małych pojemniczków po jogurtach na taką samą głębokość a następnie wysadzamy również na taką samą głębokość od maja do początku czerwca w rozstawie 20 x 15 cm.</p> <p>Seler naciowy wysiewa się również w połowie lutego i przepikowuje po utworzeniu pierwszego liścia właściwego. Pod koniec kwietnia wysadza się go do gruntu po wcześniejszym zahartowaniu.<br />Często podlewaj seler (najlepiej rano), tak, aby ziemia była stale wilgotna i regularnie pozbywaj się chwastów gdyż nie lubi on konkurencji. Podczas pielęgnacji, uważaj, aby nie przysypywać selera.</p> <p>Norma wysiewu: 0,1-0,2 kg/1ha<br />Termin wysiewu: 2 dekada II-2 dekada III<br />Termin sadzenia: 2 dekada V<br />Rozstawa: 30x45 cm</p> <p>Odmiana średnio wczesna, plenna, posiadająca małą rozetę liściową. Zgrubienie korzeniowe prawie kuliste, nieco spłaszczone. Miąższ ścisły, biały, jędrny, aromatyczny. Odmiana przeznaczona do bezpośredniego spożycia i do przechowywania.</p> <p>Seler można uprawiać w każdym klimacie jednak ważne, aby w odpowiednim czasie go zasadzić. Wzrost niektórych jego odmian może potrwać nawet do 4 miesięcy zatem należy wcześniej przeczytać informacje na etykiecie. Wszystkie odmiany selera nie lubią upalnego lata dlatego najlepiej jest je sadzić wczesną wiosną.<br />Seler najlepiej rośnie na glebie żyznej zasobnej w składniki odżywcze. Nie udaje się na terenach podmokłych i glebach zakwaszonych. Dobrze jest jesienią użyźnić ziemię obornikiem lub innym nawozem organicznym. Najlepsze pH dla selera to 6.0-7.5. Gleba powinna być również zasobna w wapń. Seler najlepiej rośnie na stanowisku słonecznym jednak bardzo odpowiada mu również półcień.</p> <p>Łatwiej jest kupić sadzonki niż uprawiać seler z nasion. Nasiona wysiewamy płytko od drugiej połowy lutego do początku marca do skrzynek na parapecie na mocno wilgotną ziemię i dociskamy je do podłoża deseczką (nie przysypywać ziemią). Należy utrzymywać ziemię stale wilgotną oraz temperaturę 21-24 stopnie C. Dobrze jest owinąć skrzynki folią, aby utrzymać odpowiednią wilgoć i często zraszać. Temperatura w nocy również powinna być dość wysoka zatem można na noc przestawiać skrzynki na taboret obok kaloryfera (na parapecie może być za zimno).</p> <p>Po około 2-3 tygodniach pikujemy do małych pojemniczków po jogurtach na taką samą głębokość a następnie wysadzamy również na taką samą głębokość od maja do początku czerwca w rozstawie 20 x 15 cm.</p> <p>Seler naciowy wysiewa się również w połowie lutego i przepikowuje po utworzeniu pierwszego liścia właściwego. Pod koniec kwietnia wysadza się go do gruntu po wcześniejszym zahartowaniu.<br />Często podlewaj seler (najlepiej rano), tak, aby ziemia była stale wilgotna i regularnie pozbywaj się chwastów gdyż nie lubi on konkurencji. Podczas pielęgnacji, uważaj, aby nie przysypywać selera.</p> <p>Norma wysiewu: 0,1-0,2 kg/1ha<br />Termin wysiewu: 2 dekada II-2 dekada III<br />Termin sadzenia: 2 dekada V<br />Rozstawa: 30x45 cm</p> </body> </html>
VE 16 (1g)
Celeriac Seeds Giant Prague

Fransa'dan Çeşitli

Fransa'dan Çeşitli
Carrot Seeds "Parisian -...

Carrot Seeds "Parisian -...

Cena 1,95 € (SKU: VE 17 (1g))
,
5/ 5
<h2><strong>Carrot Seeds "Parisian - Paris Market"</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 650 (1g) seeds.</strong></span></h2> <div>A popular Heirloom French market variety producing good harvests of small round golf-ball sized, well flavoured carrots (2.5-4 cm in diameter) that matures extra early. &nbsp;Ideal for shallow or heavy soils and container planting. &nbsp;Cover shoulders to prevent greening and to reduce exposure to carrot fly.</div> <div><span style="font-size: 11px; line-height: 1.5em;">Companion planting with salad onions or dwarf marigolds help to reduce carrot fly problems.</span></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 17 (1g)
Carrot Seeds "Parisian - Paris Market"
Dutch Yellow Onion Seeds  - 1

Dutch Yellow Onion Seeds

Cena 1,75 € (SKU: VE 22 (1g))
,
5/ 5
<h2 class=""><strong>Dutch Yellow Onion Seeds</strong></h2> <h2><span style="color: #ff0000;">Price for Package of 250 (1 g) seeds.</span></h2> <p>Well-known Dutch onion variety that is considered particularly tasty and is one of the oldest Dutch onion types. High flavored onion for cooking. The fruits get firm flesh and have a mild taste with good spiciness. The yellow onion has good storage qualities. Whether the cooking is Oriental, African or Dutch: the Dutch yellow onion is indispensable in every cuisine. Hardy bulbs easy to grow.</p> <p>The onion has good moisture tolerance and can, therefore, survive cool and wet summers without any problems.</p> <p>Plant 15 cm apart, 2 cm below surface Harvest when tops die off. The crop can be stored in a cool dry place, or diced and frozen. Perennial zones 3-9.&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 22 (1g)
Dutch Yellow Onion Seeds  - 1
Berlin Parsley Seeds Dual use

Berlin Parsley Root Seeds...

Cena 1,55 € (SKU: VE 24 (1,4g))
,
5/ 5
<h2 class=""><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>&nbsp;</span>or<span>&nbsp;</span><b>garden parsley</b><span>&nbsp;</span>(<i>Petroselinum<span>&nbsp;</span>crispum</i>) is a species of<span>&nbsp;</span>flowering plant<span>&nbsp;</span>in the family<span>&nbsp;</span>Apiaceae<span>&nbsp;</span>that is native to the central<span>&nbsp;</span>Mediterranean region<span>&nbsp;</span>(Cyprus, southern<span>&nbsp;</span>Italy,<span>&nbsp;</span>Greece,<span>&nbsp;</span>Portugal,<span>&nbsp;</span>Spain,<span>&nbsp;</span>Malta,<span>&nbsp;</span>Morocco,<span>&nbsp;</span>Algeria, and<span>&nbsp;</span>Tunisia), but has<span>&nbsp;</span>naturalized<span>&nbsp;</span>elsewhere in Europe, and is widely cultivated as an<span>&nbsp;</span>herb, a<span>&nbsp;</span>spice, and a<span>&nbsp;</span>vegetable.</p> <p>Where it grows as a<span>&nbsp;</span>biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves, 10–25&nbsp;cm (3.9–9.8&nbsp;in) long, with numerous 1–3&nbsp;cm (0.4–1.2&nbsp;in)<span>&nbsp;</span>leaflets<span>&nbsp;</span>and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and<span>&nbsp;</span>umbels<span>&nbsp;</span>with yellow to yellowish-green flowers.</p> <p>Parsley is widely used in<span>&nbsp;</span>European,<span>&nbsp;</span>Middle Eastern, and<span>&nbsp;</span>American cuisine.<span>&nbsp;</span><b>Curly leaf parsley</b><span>&nbsp;</span>is often used as a<span>&nbsp;</span>garnish. In<span>&nbsp;</span>central Europe,<span>&nbsp;</span>eastern Europe, and southern Europe, as well as in<span>&nbsp;</span>western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.<span>&nbsp;</span><b>Flat-leaf parsley</b><span>&nbsp;</span>is similar, but it is easier to cultivate, and some say it has a stronger flavor.<span>&nbsp;</span><b>Root parsley</b><span>&nbsp;</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>&nbsp;</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>&nbsp;</span>parsley showing name in German, Spanish and Greek on the label</div> </div> </div> <p>The word "parsley" is a merger of<span>&nbsp;</span>Old English<i><span>&nbsp;</span>petersilie</i><span>&nbsp;</span>(which is identical to the contemporary German word for<span>&nbsp;</span><i>parsley</i>:<span>&nbsp;</span><i>Petersilie</i>) and the<span>&nbsp;</span>Old French<span>&nbsp;</span><i>peresil</i>, both derived from<span>&nbsp;</span>Medieval Latin<span>&nbsp;</span><i>petrosilium</i>, from<span>&nbsp;</span>Latin<span>&nbsp;</span><i>petroselinum</i>,<sup id="cite_ref-1" class="reference">[1]</sup><span>&nbsp;</span>which is the<span>&nbsp;</span>latinization<span>&nbsp;</span>of the<span>&nbsp;</span>Greek<span>&nbsp;</span>πετροσέλινον (<i>petroselinon</i>), "rock-celery",<sup id="cite_ref-2" class="reference">[2]</sup><span>&nbsp;</span>from πέτρα (<i>petra</i>), "rock, stone",<sup id="cite_ref-3" class="reference">[3]</sup><span>&nbsp;</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>&nbsp;</span>Mycenaean Greek se-ri-no, in<span>&nbsp;</span>Linear B, is the earliest attested form of the word<span>&nbsp;</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>&nbsp;</span>biennial<span>&nbsp;</span>plant<span>&nbsp;</span>in temperate climates, or an<span>&nbsp;</span>annual<span>&nbsp;</span>herb in<span>&nbsp;</span>subtropical<span>&nbsp;</span>and<span>&nbsp;</span>tropical<span>&nbsp;</span>areas.</p> <p>Where it grows as a biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves 10–25&nbsp;cm long with numerous 1–3&nbsp;cm leaflets, and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem to 75&nbsp;cm (30&nbsp;in) tall with sparser leaves and flat-topped 3–10&nbsp;cm diameter<span>&nbsp;</span>umbels<span>&nbsp;</span>with numerous 2&nbsp;mm diameter yellow to yellowish-green flowers. The<span>&nbsp;</span>seeds<span>&nbsp;</span>are<span>&nbsp;</span>ovoid, 2–3&nbsp;mm long, with prominent<span>&nbsp;</span>style<span>&nbsp;</span>remnants at the<span>&nbsp;</span>apex. One of the compounds of the essential oil is<span>&nbsp;</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&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>151&nbsp;kJ (36&nbsp;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>&nbsp;</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>&nbsp;</span><span>(B1)</span></th> <td> <div>7%</div> 0.086 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>8%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Niacin<span>&nbsp;</span><span>(B3)</span></th> <td> <div>9%</div> 1.313 mg</td> </tr> <tr> <th scope="row">Pantothenic acid<span>&nbsp;</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>&nbsp;</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>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.<span>&nbsp;</span><br><span class="nowrap"><span>Source:&nbsp;USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Parsley is a source of<span>&nbsp;</span>flavonoids<span>&nbsp;</span>and<span>&nbsp;</span>antioxidants, especially<span>&nbsp;</span>luteolin,<span>&nbsp;</span>apigenin,<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>folic acid,<span>&nbsp;</span>vitamin K,<span>&nbsp;</span>vitamin C, and<span>&nbsp;</span>vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0&nbsp;µg<span>&nbsp;</span>of<span>&nbsp;</span>lycopene<span>&nbsp;</span>and 10.7&nbsp;µg of<span>&nbsp;</span>alpha carotene<span>&nbsp;</span>as well as 82.9&nbsp;µg of<span>&nbsp;</span>lutein+zeaxanthin<span>&nbsp;</span>and 80.7&nbsp;µg of<span>&nbsp;</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>&nbsp;</span>uterotonic<span>&nbsp;</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&nbsp;°C (72–86&nbsp;°F), and usually is grown from seed.<sup id="cite_ref-Huxley_9-1" class="reference">[9]</sup><span>&nbsp;</span>Germination is slow, taking four to six weeks,<sup id="cite_ref-Huxley_9-2" class="reference">[9]</sup><span>&nbsp;</span>and it often is difficult because of<span>&nbsp;</span>furanocoumarins<span>&nbsp;</span>in its<span>&nbsp;</span>seed coat.<sup id="cite_ref-Jett_13-0" class="reference">[13]</sup><span>&nbsp;</span>Typically, plants grown for the leaf crop are spaced 10&nbsp;cm apart, while those grown as a root crop are spaced 20&nbsp;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>&nbsp;</span>swallowtail butterflies<span>&nbsp;</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>&nbsp;</span>goldfinch<span>&nbsp;</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>&nbsp;</span>cultivar groups,<sup id="cite_ref-14" class="reference">[14]</sup><span>&nbsp;</span>depending on the form of the plant, which is related to its end use. Often these are treated as botanical<span>&nbsp;</span>varieties,<sup id="cite_ref-Petroselinum_crispum_15-0" class="reference">[15]</sup><span>&nbsp;</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>&nbsp;</span><b>French</b>, or<span>&nbsp;</span><b>curly leaf</b><span>&nbsp;</span>(<i>P. crispum crispum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>crispum</i>); and,<span>&nbsp;</span><b>Italian</b>, or<span>&nbsp;</span><b>flat leaf</b><span>&nbsp;</span>(<i>P. crispum neapolitanum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>neapolitanum</i>). Of these, the<span>&nbsp;</span><i>neapolitanum</i><span>&nbsp;</span>group more closely resembles the natural wild species.<span>&nbsp;</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>&nbsp;</span>and is said to have a stronger flavor<sup id="cite_ref-Huxley_9-4" class="reference">[9]</sup><span>&nbsp;</span>— although this is disputed<sup id="cite_ref-Stobart_16-1" class="reference">[16]</sup><span>&nbsp;</span>— while curly leaf parsley is preferred by others because of its more decorative appearance in<span>&nbsp;</span>garnishing.<sup id="cite_ref-Stobart_16-2" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span>&nbsp;</span>A third type, sometimes grown in southern Italy, has thick leaf stems resembling<span>&nbsp;</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>&nbsp;</span>root vegetable, the<span>&nbsp;</span><b>Hamburg root parsley</b><span>&nbsp;</span>(<i>P. crispum radicosum</i><span>&nbsp;</span>group, syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>tuberosum</i>). This type of parsley produces much thicker<span>&nbsp;</span>roots<span>&nbsp;</span>than types cultivated for their leaves. Although seldom used in<span>&nbsp;</span>Britainand the United States, root parsley is common in<span>&nbsp;</span>central<span>&nbsp;</span>and<span>&nbsp;</span>eastern European cuisine, where it is used in<span>&nbsp;</span>soups<span>&nbsp;</span>and<span>&nbsp;</span>stews, or simply eaten raw, as a snack (similar to<span>&nbsp;</span>carrots).<sup id="cite_ref-Stobart_16-4" class="reference">[16]</sup></p> <p>Although root parsley looks similar to the<span>&nbsp;</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>&nbsp;</span>salad</div> </div> </div> <p>Parsley is widely used in<span>&nbsp;</span>Middle Eastern,<span>&nbsp;</span>European,<span>&nbsp;</span>Brazilian, and<span>&nbsp;</span>American<span>&nbsp;</span>cooking. Curly leaf parsley is used often as a<span>&nbsp;</span>garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto<span>&nbsp;</span>or<span>&nbsp;</span>pilaf), on fish, fried chicken, lamb, goose, and<span>&nbsp;</span>steaks, as well in meat or vegetable stews (including shrimp creole,<span>&nbsp;</span>beef bourguignon,<span>&nbsp;</span>goulash, or<span>&nbsp;</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>&nbsp;</span><i>bouquet garni</i>, a bundle of fresh herbs used as an ingredient in<span>&nbsp;</span>stocks,<span>&nbsp;</span>soups, and<span>&nbsp;</span>sauces. Freshly chopped green parsley is used as a topping for soups such as<span>&nbsp;</span>chicken soup, green salads, or salads such as<span>&nbsp;</span><i>salade Olivier</i>, and on<span>&nbsp;</span>open sandwiches<span>&nbsp;</span>with cold cuts or<span>&nbsp;</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>&nbsp;</span>is a mixture of chopped<span>&nbsp;</span>garlic<span>&nbsp;</span>and chopped parsley in<span>&nbsp;</span>French cuisine.</p> <p>Parsley is the main ingredient in Italian<span>&nbsp;</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>&nbsp;</span>bollito misto<span>&nbsp;</span>or fish.<span>&nbsp;</span><i>Gremolata</i>, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew,<span>&nbsp;</span><i>ossobuco alla milanese</i>.</p> <p>In England, parsley sauce is a<span>&nbsp;</span>roux-based sauce, commonly served over fish or<span>&nbsp;</span>gammon.</p> <p>Root parsley is very common in<span>&nbsp;</span>Central,<span>&nbsp;</span>Eastern, and<span>&nbsp;</span>Southern European<span>&nbsp;</span>cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span>&nbsp;</span>casseroles, and as ingredient for<span>&nbsp;</span>broth.</p> <p>In<span>&nbsp;</span>Brazil, freshly chopped parsley (<i lang="pt" title="Portuguese language text" xml:lang="pt">salsa</i>) and freshly chopped<span>&nbsp;</span>scallion<span>&nbsp;</span>(<i lang="pt" title="Portuguese language text" xml:lang="pt">cebolinha</i>) are the main ingredients in the herb seasoning called<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">cheiro-verde</i><span>&nbsp;</span>(literally "green aroma"), which is used as key seasoning for major<span>&nbsp;</span>Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and<span>&nbsp;</span>stocks.<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">Cheiro-verde</i><span>&nbsp;</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>&nbsp;</span>coriander<span>&nbsp;</span>(also called cilantro,<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">coentro</i><span>&nbsp;</span>in Portuguese) in the mixture.</p> <p>Parsley is a key ingredient in several Middle Eastern salads such as Lebanese<span>&nbsp;</span><i>tabbouleh</i>; it is also often mixed in with the<span>&nbsp;</span>chickpeas<span>&nbsp;</span>and/or<span>&nbsp;</span>fava beans<span>&nbsp;</span>while making<span>&nbsp;</span>falafel<span>&nbsp;</span>(that gives the inside of the falafel its green color).</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 24 (1,4g)
Berlin Parsley Seeds Dual use
Arabica Coffee Plant Seeds 2.55 - 1

Arabica Coffee Plant Seeds

Cena 2,55 € (SKU: MHS 29)
,
5/ 5
<h2><strong>Seeds Arabica Coffee Plant (Coffea Catura Arabica)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 5 (1,3g) Seeds.</strong></span></h2> <p>The world's most important beverage plant, with its handsome shiny foliage and fragrant white flowers, make fine indoor plants. In its natural habitat, these become small trees up to 20 feet high but rarely exceed 6 feet inside. It is easy to care for the plant and adapts well to full sun to part shade. To produce flowers and eventually coffee beans, the temperature must be kept above 65 degrees F (18 degrees C). Plants will survive lower temperatures but flowering will be suppressed. Plants may bloom year-round depending on the temperature but generally, they are short-day plants, blooming most profusely when sunlight lasts for 8-10 hours a day. Flowers are generally self-fertile and will produce fruit without pollination. Coffee beans appear after flowering and turn red when they are ripe. These are worth raising as houseplants even if you don't like coffee! &nbsp;</p> <p>Coffee production has been a major source of income for Vietnam since the early 20th century. First introduced by the French in 1857, the Vietnamese coffee industry developed through the plantation system, becoming a major economic force in the country.</p> <p>Vietnam is the second-largest producer after Brazil, accounting for 14.3 percent of the world market share. The quality of the beans, however, has typically limited their marketability. Robusta coffee accounts for 97 percent of Vietnam's total output, with 1.17 million tonnes exported in 2009, a value of USD 1.7 billion. Arabica production is expected to rise owing to the expansion of growing areas. &nbsp;-- Wikipedia</p> <p>Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora); robusta tends to be bitter and has less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica. Robusta strains also contain about 40–50% more caffeine than arabica. For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in some espresso blends to provide a full-bodied taste, a better foam head (known as crema), and to lower the ingredient cost. -- Wikipedia</p> <div> <p>Coffee Arabica is one of the most in-demand and delicious coffee variants.&nbsp;</p> <p>If you can't survive without coffee, then plant and harvest your own coffee OUTDOORS or INDOORS! We sell fresh coffee seeds ready for planting. We get our seeds fresh from Vietnamese plantation farmers directly.</p> </div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">about 24-48 hours in warm water soak, then remove seed coat + skin</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm + with the flat side down</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 22-25 ° 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;">4-8 weeks&gt; irregularly</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 29 5S
Arabica Coffee Plant Seeds 2.55 - 1
Comfrey Seeds - Symphytum officinale

Nasiona Żywokost lekarski...

Cena 2,45 € (SKU: MHS 1)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Nasiona Żywokost lekarski (Symphytum officinale)</strong></h2> <h2><span style="color: #ff0000;"><strong>Cena za opakowanie 5 nasion.</strong></span></h2> <p><b>Żywokost lekarski</b><span> (</span><i>Symphytum officinale</i><span> </span>L.<span>), zwyczajowo nazywany także kosztywałem – </span>gatunek<span> </span>rośliny wieloletniej<span> należący do rodziny </span>ogórecznikowatych<span>. Występuje w </span>Europie<span>, z wyjątkiem południowych krańców, w środkowej </span>Azji<span>, na </span>Syberii<span>, w Azji Mniejszej. Zawleczony do </span>Ameryki Północnej<span>. W </span>Polsce<span> jest rośliną pospolitą na terenie całego kraju.</span></p> <h2><span class="mw-headline" id="Morfologia">Morfologia</span></h2> <dl> <dt>Łodyga</dt> <dd>Wzniesiona, kanciasta, o wysokości do 100 cm, w górnej części rozgałęziająca się, cała szorstko owłosiona, pusta.</dd> <dt>Liście</dt> <dd>Ulistnienie<span> </span>skrętoległe, liście duże, o podługowato-lancetowatym kształcie, zaostrzone, długości do 25 cm, całobrzegie. Niemal wszystkie liście siedzące, zbiegają po łodydze wzdłuż całego międzywęźla. Mają wyraźną nerwację na dolnej stronie i całe są szorstko owłosione.</dd> <dt>Kwiaty</dt> <dd>Fioletowopurpurowe, rzadziej białe lub kremowe, na krótkich szypułkach, zebrane w zwisły<span> </span>kwiatostan<span> </span>typu<span> </span>sierpik. 5-krotne kwiaty mają długość 1–2 cm.<span> </span>Kielich<span> </span>trwały, zrosłodziałkowy. Korona o dzwonkowatym kształcie i brzegu odwiniętym na zewnątrz. Gardziel<span> </span>korony<span> </span>początkowo jest całkowicie zamknięta przez<span> </span>osklepki<span> </span>o długości równej długości<span> </span>pręcików, po przekwitnięciu rozchyla się. Pręciki w liczbie 5 są przyrośnięte nitkami do korony,<span> </span>słupek<span> </span>jeden, górny z czterodzielną zalążnią i prostą szyjką wystającą poza koronę.</dd> </dl> <dl> <dt>Owoc</dt> <dd>Rozłupnia<span> </span>rozpadająca się na 4<span> </span>rozłupki, drobno pomarszczone i przyrośnięte do dna kielicha.</dd> <dt>Korzeń</dt> <dd>Gruby, pionowy, silnie rozgałęziający się, czarnofioletowego koloru, osiąga długość 30 cm.</dd> </dl> <h2><span class="mw-headline" id="Biologia">Biologia</span></h2> <dl> <dt>Rozwój</dt> <dd>Bylina. Kwitnie od maja do czerwca. Pręciki i słupek dojrzewają równocześnie, kwiaty są<span> </span>samopylne, lub zapylane przez<span> </span>owady.<span> </span>Roślina miododajna. Do nektaru, znajdującego się na<span> </span>dnie kwiatowym<span> </span>dostać się mogą wyłącznie owady o długim aparacie gębowym, przepychając go przez szparę utworzoną z pylników i osklepek.<span> </span>Trzmiel ziemny<span> </span>nie mogący dostać się tą „legalną” drogą do nektaru, wygryza często szparki w dolnej części korony, nie biorąc udziału w zapylaniu, z wykonanych przez niego otworów korzystają również pszczoły<sup id="cite_ref-2" class="reference">[2]</sup>.</dd> <dt>Siedlisko</dt> <dd>Obrzeża jezior i strumieni wolno płynących, mokre<span> </span>łąki,<span> </span>zarośla, rowy, podmokłe<span> </span>lasy. Rośnie na żyznych i wilgotnych glebach (torfowe, glejowe).<span> </span>Hemikryptofit.</dd> <dt>Roślina trująca</dt> <dd>Korzeń zawiera mieszaninę szkodliwych<span> </span>alkaloidów, m.in.<span> </span>cynoglossynę,<span> </span>echidyninę,<span> </span>konsolicynę,<span> </span>symfytinę.</dd> </dl> <h2><span class="mw-headline" id="Mieszaniec">Mieszaniec</span></h2> <p>Gatunek tworzy mieszańca z<span> </span>żywokostem szorstkim<span> </span>–<span> </span><i>Symphytum × upplandicum</i>, uprawianego jako roślina ozdobna<sup id="cite_ref-slownik_3-0" class="reference">[3]</sup>.</p> <h2><span class="mw-headline" id="Zastosowanie">Zastosowanie</span></h2> <dl> <dt>Roślina lecznicza<sup id="cite_ref-Gnozja_4-0" class="reference"></sup><sup id="cite_ref-Ożarowski_5-0" class="reference"></sup></dt> <dd></dd> </dl> <ul> <li>Surowiec zielarski: Korzeń żywokostu (<i>Radix Symphyti</i><span> </span>syn.<span> </span><i>Radix Consolidae</i>) o ciemnobrunatnej, niemal czarnej, podłużnie głęboko bruzdowanej powierzchni i wrzecionowatym kształcie. Przełam<span> </span>korzenia<span> </span>jest rogowaty, białawy, niekiedy lekko brunatnawy. Wymagana zawartość<span> </span>alantoiny<span> </span>powyżej 0,7%<sup id="cite_ref-FP4_6-0" class="reference">[6]</sup>. Korzeń żywokostu jest surowcem częściowo<span> </span>śluzowym. Zawiera 10–15% śluzu oraz inne<span> </span>polisacharydy, do 1,5% alantoiny, do 6,5%<span> </span>garbników,<span> </span>skrobię,<span> </span>fruktany,<span> </span>asparaginę,<span> </span>β–sitosterol,<span> </span>aminokwasy, ślady<span> </span>olejku eterycznego<span> </span>i<span> </span>sole mineralne<span> </span>z dużą ilością<span> </span>krzemu. Zawiera ponadto<span> </span>alkaloidy<span> </span>pirolizydynowe w ilości do 0,32%, wśród nich:<span> </span>symfytynę,<span> </span>echimidynę,<span> </span>likopsaminę,<span> </span>lasiokarpinę<span> </span>(0,0058%) i<span> </span><i>N</i>-tlenek<span> </span>heliosupiny.</li> <li>Działanie: Ze względu na zawartość hepatotoksycznych alkaloidów pirolizydynowych, nie stosuje się wewnętrznie, z uwagi na możliwość śmiertlenego zatrucia<sup id="cite_ref-7" class="reference">[7]</sup>. Surowiec lub jego<span> </span>wyciągi<span> </span>wywierają po podaniu doustnym korzystny wpływ na<span> </span>błony śluzowe<span> </span>żołądka i jelit. Działają ściągająco, powlekająco i regenerująco. Pod ich wpływem następuje zmniejszenie lub zahamowanie mikrokrwawień z uszkodzonych<span> </span>naczyń włosowatych<span> </span>w<span> </span>przewodzie pokarmowym<span> </span>oraz<span> </span>stanu zapalnego, ułatwienie bliznowacenia ubytków spowodowanych<span> </span>wrzodem trawiennym. Hamują również proces zanikowy błon śluzowych żołądka i jelit u osób w wieku podeszłym. Wykazano doświadczalnie, że pod wpływem wyciągów z żywokostu następuje zwiększenie liczby<span> </span>leukocytów obojętnochłonnych<span> </span>oraz pobudzenie mechanizmów obronnych, wyrażające się m.in. przyspieszonym wypełnianiem ubytków kostnych po złamaniach. Obecnie zaniechano stosowania wewnętrznego ze względu na niepożądane działania uboczne, które mogą wystąpić w związku z zawartością niewielkiej ilości alkaloidów. Możliwe jest stosowanie zewnętrznie do okładów i<span> </span>kataplazmów. Stosowanie żywokostu na skórę uszkodzoną ułatwia tworzenie się<span> </span>ziarniny<span> </span>w ubytkach skórnych (rany, owrzodzenia troficzne) oraz naskórka. Wieloletnie obserwacje wykazały, że proces ten zależy w dużym stopniu, lecz nie całkowicie, od obecności alantoiny, gdyż<span> </span>maści<span> </span>lub zasypki zawierające jako główny związek alantoinę, są z reguły mniej skuteczne niż wyciągi z korzeni żywokostu. Podobnie korzystne działanie na błony śluzowe stwierdzono stosując wyciągi z żywokostu do płukania jamy ustnej i gardła.</li> <li><span class="need_ref" title="Te informacje wymagają podania przypisów bibliograficznych od 2014-04">Działania niepożądane: Wykrycie obecności alkaloidów pirolizydynowych w omawianym surowcu zmieniło poglądy na wartość leczniczą żywokostu i nakazało dużą ostrożność w jego stosowaniu. Stwierdzono bowiem, że alkaloidy pirolizydynowe odznaczają się wysoką<span> </span>toksycznością. Długotrwałe ich podawanie powoduje stopniowe i początkowo nieuchwytne uszkodzenie miąższu<span> </span>wątroby, objawiające się powiększeniem jego komórek, ogniskowymi zwłóknieniami, przerostem tkanki w<span> </span>przewodach żółciowych<span> </span>i wreszcie<span> </span>marskością wątroby. Uszkodzona wątroba staje się podatna na różne inne czynniki mutagenne i dość często dochodzi do powstania<span> </span>raka wątrobowokomórkowego. Również w płucach tworzą się analogiczne uszkodzenia, których konsekwencją może być pojawienie się w obrębie zrazików płatów płucnych zmian nowotworowych, zwykle<span> </span>gruczolaka. Ostatnio usiłuje się wyhodować<span> </span>odmiany<span> </span>żywokostu pozbawione tych alkaloidów.</span><sup class="noprint" title="Te informacje wymagają podania przypisów bibliograficznych od 2014-04">[potrzebny przypis]</sup></li> <li>Dawkowanie: Obecnie, po odkryciu toksycznych właściwości alkaloidów pirolizydynowych, wydano w Polsce całkowity zakaz stosowania w celach leczniczych żywokostu, zaniechano produkowania odpowiednich preparatów i dokonano zmian receptury niektórych mieszanek ziołowych, w skład których wchodził korzeń żywokostu. W krajach zachodnich, jak<span> </span>Niemcy,<span> </span>Francja<span> </span>oraz<span> </span>Włochy, nie stosuje się i nie produkuje preparatów doustnych z żywokostu, natomiast nadal wyrabia się przetwory do użytku zewnętrznego do chwili rozstrzygnięcia, czy ta droga podawania jest dostatecznie bezpieczna. Należy dodać, że zostały wycofane z użycia również inne rośliny zawierające alkaloidy pirolizydynowe, a dotąd traktowane w Polsce i w Europie Zachodniej jako lecznicze, jak<span> </span>ostrzeń pospolity<span> </span>(<i>Cynoglossum officinale</i>),<span> </span>starzec zwyczajny<span> </span>(<i>Senecio vulgaris</i>) oraz gatunki pokrewne.</li> <li>Zbiór i suszenie: Zbiór z upraw lub ze stanu naturalnego następuje jesienią drugiego lub wczesną wiosną trzeciego roku<span> </span>wegetacji<span> </span>rośliny. Oddziela się całe organy podziemne, oczyszcza z resztek części nadziemnych, myje, odcina pojedyncze zdrowe korzenie i suszy w temperaturze nie wyższej niż 50 °C.</li> </ul> <dl> <dt>Roślina ozdobna</dt> <dd></dd> </dl> <p>Bywa uprawiany jako roślina ozdobna (strefy mrozoodporności<span> </span>5-10)<sup id="cite_ref-E_8-0" class="reference">[8]</sup>.</p> <ul> <li>Sow from March to June in a seed-bed or in pots indoors.  The seed benefit from being placed in a chilled environment (fridge) for 14-28 days to activate the seed prior to sowing, hence improving germination rates.</li> <li>Sow seeds thinly, 12mm (½in) deep in drills 30cm (12in) apart. Can also be sown in pots or trays under glass and transplanted.</li> <li>Transplant when large enough to handle to 60cm (2ft) apart between plants.</li> <li>Keep well-watered until established.  Leaves can be cut regularly throughout the summer and autumn.</li> </ul> </body> </html>
MHS 1
Comfrey Seeds - Symphytum officinale

İtalya'dan Çeşitli
Parsley Seeds Italian Giant Flat Multiannual  - 1

Parsley Seeds Italian Giant...

Cena 1,35 € (SKU: VE 196 (1g))
,
5/ 5
<h2><strong>Parsley Seeds&nbsp;Italian Giant Flat Multiannual</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 300 (1g) seeds.</strong></span></h2> <p class="description">Also known as Italian parsley, flat-leaf parsley has dark green leaves and a pungent, sweet flavor. This parsley is best for cooking since it can withstand heat and retains its flavour better than curly parsley.</p> <p class="description">Italian Giant is a selective plant with deeply cut, bright green leaves. Known to have better flavor than other varieties, it is increasingly popular in the kitchen and is indispensable for a huge range of cooked and salad dishes. It is the choice parsley for drying.</p> <p class="description">Parsley can also be grown a pot to keep indoors year-round or over the winter for a supply of fresh leaves. Though technically a biennial, it is often grown as an annual herb where it cannot winter over.<br>Don’t grow in those “Parsley Pots” – the one with six holes around the side…parsley likes moisture and these containers dry out too fast, the holes in the side are small and make it difficult to water and the parsley has too big a tap root to be happy!</p> <p><strong><span class="headings">Soil Preparation:</span> </strong></p> <p>Parsley is a hungry plant it likes good deep soil, not too light and not acidic. Feed the chosen site well in the autumn with well-rotted manure. If you wish to harvest parsley all year round, prepare two different sites. For summer supplies, a western or eastern border is ideal because the plant needs moisture and prefers a little shade. For winter supplies a more sheltered spot will be needed in a sunny position.</p> <div></div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <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&nbsp; 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>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 196 (1g)
Parsley Seeds Italian Giant Flat Multiannual  - 1
Basil Seeds - Sweet Basil

Basil Seeds - Sweet Basil

Cena 1,95 € (SKU: VE 188 (1g))
,
5/ 5
<h2><strong>Basil Seeds - Sweet Basil - Ocimum Basilicum Culinary Herb</strong></h2> <h2 class=""><span style="color: #f80000;"><strong>Price for Package of &nbsp;Approx 600 (1g) Seeds.</strong></span></h2> <div>A classic large-leaved Italian sweet basil prized for its spicy flavour and wonderful aroma. &nbsp;Fragrant plants grow 18-24". This is the variety of choice for pesto. &nbsp;Make successive sowings for continuous summer supplies. Annual.</div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span>Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span>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><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span>18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span>1-2 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 188 (1g)
Basil Seeds - Sweet Basil
Oregano Seeds Greek Herb

Greek Oregano Seeds...

Cena 2,50 € (SKU: MHS 4)
,
5/ 5
<h2 class=""><strong>Greek Oregano Seeds (Origanum vulgare)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of &nbsp;</strong></span><span style="color: #ff0000;"><strong>3000+-&nbsp;</strong></span><span style="color: #ff0000;"><strong>(</strong></span><span style="color: #ff0000;"><strong>0,3g</strong></span><span style="color: #ff0000;"><strong>) seeds.</strong></span></h2> <div>Culinary oregano is a signature flavor of many Italian, Mexican and Spanish dishes. Most cooks are familiar with it in its dried form, but oregano is a hardy perennial plant that is easy to grow in the home garden. A handful of plants will provide you with enough oregano to use fresh in season and to dry for use throughout the winter.</div> <div>There are many varieties, but the most common variety for cooking is 'Greek' oregano.</div> <div>Exposure:</div> <div>Full sun</div> <div>Golden oregano does best in partial shade; its leaves tend to scorch in full sun.</div> <div>Mature Size:</div> <div>Oregano can reach a height of 30", but usually grows between 8-12", especially if you are harvesting regularly. Plants will spread about 18" and will send out runners.</div> <div>Bloom Period/Days to Harvest:</div> <div>As with most herbs, oregano leaves taste best before the plant flowers. You can begin harvesting when plants have reached 4-5 inches in height. Cutting stems all the way back to the ground will encourage more stems and a fuller plant.</div> <div>The stems tend to get woody and the easiest way to strip the leaves is to hold the stem by the top, uncut end and run your finger down the stem.</div> <div>Foliage: Oregano leaves are oval, dark green and in opposite pairs. Some varieties have fuzzy leaves, others not.</div> <div>Flowers: The flowers stalks are spiky and may be white, pink or purple.</div> <div>Oregano starts out as a ground hugging rosette of leaves, but it can easily grow to about 2' tall.</div> <div>Design Suggestions:</div> <div>Although it is grown predominately as a culinary herb, oregano makes a nice edging plant and ground cover, requiring little maintenance. The smaller varieties also do well in rock and alpine gardens.</div> <div>Varieties:</div> <div>There are many named oreganos, but the common names tend to vary by region:</div> <div>'Greek Oregano', the variety usually used in Mediterranean cooking, is O. heracleoticumThis is the type we associate with oregano flavor. You may also see Oregano onites listed as Greek oregano.</div> <div>O. vulgare is known as 'Common Oregano', 'Wild Marjoram' and 'Pot Marjoram'. Marjoram is a type of oregano with a less pungent, sweeter taste, often used in French and English cooking.</div> <div>Growing Tips:</div> <div>Starting Plants: Plants can be started from seeds, divisions or cuttings. Since different species of oregano will cross pollinate, you may not get what you expect from seed.</div> <div>Oregano seeds require some light to germinate, so cover only slightly with soil. Start seedsindoors and transplant when temperatures remain above 45 degrees F.</div> <div>Oregano plants are widely available in nurseries and through specialty catalogs.</div> <div>Planting: Oregano is one of those 'Mediterranean' herbs that like well-drained soil, on the lean side, and full sun. Rich soil tends to dilute the pungency of the flavor. Climate, soil and moisture can cause variation in oregano’s flavor. The genus is native to the Mediterranean area, but O. vulgare has naturalized in many areas, including the eastern United States.</div> <div>Maintenance: The flowers should be pinched to keep the plants bushy and prevent them bolting to seed.</div> <div>Divide plants when the centers begin to die out or the stems become too woody. You can also divide plants simply to make more plants.</div> <div>Oregano may need some winter protection in Zones 5 and lower. Covering the plants with an evergreen bough, after the ground has frozen, will protect them from wind damage.</div> <div>Problems: Few pests bother oregano. Keep an eye out for spider mites and aphids.</div> <div>Harvesting: Once the plant has reached 4-5", sprigs can be taken. Harvesting before the plant blooms will yield the most flavorful leaves. Levels of essential oils diminish as the flowers begin to develop.</div> <div>Uses: It’s the leaves that are used for flavoring foods. They retain their flavor better in hot dishes if added toward the end of cooking. Heating too long results in bitterness. Dried oregano has a stronger taste than fresh.</div> <div>There are plants outside of the Origanum genus that are sometimes referred to as oregano.</div> <div>'Mexican Oregano' can mean either Lippia graveolens or Poliomintha longiflora. They are considered similar in flavor, but stronger than oregano.</div> <div>In Puerto Rico and Cuba, Plectranthus anboinicus can be found labeled as oregano.</div> <div>Thymus nummularius is often used in place of oregano, in Spain.</div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round&nbsp;</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;">1-2 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 4 (0,3g)
Oregano Seeds Greek Herb
Lemon Balm Seeds Herb 1.95 - 1

Lemon Balm Seeds (Melissa...

Cena 1,95 € (SKU: MHS 5)
,
5/ 5
<h2><strong>Lemon Balm Seeds Herb (Melissa Officinalis)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 700 seeds (0,5g).</strong></span></h2> <p><strong style="font-size:14px;">Lemon balm</strong><span style="font-size:14px;"> (</span><em style="font-size:14px;">Melissa officinalis</em><span style="font-size:14px;">),</span><sup></sup><span style="font-size:14px;"> </span><strong style="font-size:14px;">balm</strong><span style="font-size:14px;">,</span><sup></sup><span style="font-size:14px;"> </span><strong style="font-size:14px;">common balm</strong><span style="font-size:14px;">,</span><sup></sup><span style="font-size:14px;"> or </span><strong style="font-size:14px;">balm mint</strong><span style="font-size:14px;">, is a </span>perennial<span style="font-size:14px;"> </span>herbaceous plant<span style="font-size:14px;"> in the mint family </span>Lamiaceae<span style="font-size:14px;"> and </span>native<span style="font-size:14px;"> to </span>south-central Europe<span style="font-size:14px;">, the </span>Mediterranean Basin<span style="font-size:14px;">, </span>Iran<span style="font-size:14px;">, and </span>Central Asia<span style="font-size:14px;">, but now naturalized in the Americas and elsewhere.</span></p> <p>It grows to a maximum height of 70–150 cm (28–59 in). The leaves have a mild lemon scent similar to mint. During summer, small white flowers full of nectar appear. It is not to be confused with bee balm (genus <em>Monarda</em>), although the white flowers attract bees, hence the genus <em>Melissa</em> (Greek for "honey bee").</p> <div> <div> <div><img alt="Lemon Balm Seeds Herb (Melissa Officinalis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Bumblebee_on_Melissa_flower.jpg/220px-Bumblebee_on_Melissa_flower.jpg" width="220" height="293" style="border-width:1px;" title="Lemon Balm Seeds Herb (Melissa Officinalis)" /><div> <div></div> a bumblebee feeding on a lemon balm flower</div> </div> </div> The leaves are used as a herb, in teas, and also as a flavouring. The plant is used to attract bees for honey production. It is grown as an ornamental plant and for its oil (to use in perfumery). The tea of lemon balm, the essential oil, and the extract are used in traditional and alternative medicine, including aromatherapy. The plant has been cultivated at least since the 16th century, but research is still being conducted to establish the safety and effects of lemon balm.</div> <div> <h2>History and domestication</h2> <p>Sources date the medicinal use of lemon balm to over 2000 years ago through the Greeks and Romans. It is mentioned by Theophrastus in the <em>Historia Plantarum</em>, dated to around 300 BC,<sup>[5]</sup> as "honey-leaf" (μελισσόφυλλον).<sup>[6]</sup> Lemon balm was formally introduced into Spain in the 7th century, from which its use and domestication spread throughout Europe.<sup>[5]</sup> Its use in the Middle Ages is noted by herbalists, writers, philosophers, and scientists, with Swiss physician and alchemist, Paracelsus, deeming it the “elixir of life”.<sup>[7]</sup><sup>[8]</sup>It was in the herbal garden of John Gerard, 1596.<sup>[9]</sup> Lemon balm was introduced to North America with the arrival of early colonists, and is recorded to have been among the herbs cultivated in Thomas Jefferson's garden.<sup>[10]</sup></p> <h2>Uses</h2> <p>The plant is used to attract bees to make honey. It is also grown and sold as an ornamental plant. The essential oil is used as a perfume ingredient,<sup>[11]</sup> but the plant has other culinary and medicinal uses. Lemon balm is used in some toothpastes.<sup>[12]</sup></p> <h3>Culinary</h3> <p>Lemon balm is used as a flavouring<sup>[11]</sup> in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is a common addition to peppermint tea, mostly because of its complementing flavor.<sup>[<em><span title="This claim needs references to reliable sources. (October 2016)">citation needed</span></em>]</sup></p> <p>Lemon balm is also paired with fruit dishes or candies. Additionally, it can be used in fish dishes and is the main ingredient in <em>lemon balm pesto</em>.<sup>[13]</sup><sup>:15–16</sup> Its flavour comes from citronellal (24%), geranial (16%), linalyl acetate (12%) and caryophyllene (12%).<sup>[<em><span title="This claim needs references to reliable sources. (August 2013)">citation needed</span></em>]</sup></p> <p>It is also one of the ingredients in Spreewald gherkins.</p> <h3>Traditional medicine</h3> <div> <div><img alt="Lemon Balm Seeds Herb (Melissa Officinalis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/MelissaEssentialOil.png/220px-MelissaEssentialOil.png" width="220" height="329" style="border-width:1px;" title="Lemon Balm Seeds Herb (Melissa Officinalis)" /><div> <div></div> "Melissa" (<em>M. officinalis</em>) essential oil</div> </div> </div> <p>In traditional Austrian medicine, <em>M. officinalis</em> leaves have been prescribed for internal use—as a tea—or external application—as an essential oil—for the treatment of disorders of the gastrointestinal tract, nervous system, liver, and bile.<sup>[14]</sup> Lemon balm is the main ingredient of Carmelite water, which is still for sale in German pharmacies.<sup>[15]</sup></p> <p>In alternative medicine it is used as a sleep aid and digestive aid.<sup>[16]</sup></p> <p>Lemon balm essential oil is popular in aromatherapy.<sup>[17]</sup> The essential oil is commonly co-distilled with lemon oil, citronella oil or other oils.</p> <h3>Folklore and traditional uses</h3> <p>Nicholas Culpeper considered lemon balm to be ruled by Jupiter in Cancer, and suggested it to be used for weak stomachs, to cause the heart to become merry, to help digestion, to open obstructions of the brain, and to expel melancholy vapors from the heart and arteries.<sup>[18]</sup></p> <p>The herbalist John Gerard considered it especially good for feeding and attracting honeybees. The alchemist Paracelsus believed that lemon balm had the power to restore health and vitality.<sup>[19]</sup> Traditionally, an alchemical tincture of lemon balm was the first tincture an aspiring alchemist made.<sup>[20]</sup></p> <h2>Cultivation</h2> <p><em>Melissa officinalis</em> is native to Europe, central Asia and Iran, but is now naturalized around the world.<sup></sup><sup></sup></p> <p>Lemon balm seeds require light and at least 20 °C (70 °F) to germinate. Lemon balm grows in clumps and spreads vegetatively, as well as by seed. In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. Lemon balm grows vigorously; it should not be planted where it will spread into other plantings.</p> <p>As of 1992, the major producing countries were Hungary, Egypt, and Italy for herb, and Ireland for essential oil.</p> <h2>Medical research</h2> <h3>Sleep</h3> <p>Lemon balm, including lemon balm extract, has been shown to improve sleep quality.<sup>[23]</sup><sup>[24]</sup><sup>[5]</sup> Pediatric patients have displayed improvement in restlessness and dyssomnia with the ingestion of lemon balm extract.<sup>[23]</sup>Further evidence has demonstrated a significant reduction in levels of insomnia.<sup>[24]</sup></p> <h3>Anxiety and depression</h3> <p>Lemon balm is commonly associated with anti-stress and anti-anxiety.<sup>[25]</sup><sup>[26]</sup><sup>[27]</sup> Studies have shown a significant increase in calmness in healthy patients exposed to lemon balm when compared to placebo.<sup>[25]</sup> In addition, lemon balm ingestion is linked to improvement in mood and cognitive performance.<sup>[26]</sup><sup>[25]</sup> Gender and administration length appear to have an impact on the effectiveness of lemon balm as a treatment for depression in rats.<sup>[27]</sup></p> <h3>Antioxidant</h3> <p>Several studies have demonstrated the lemon balm's antioxidant activity, obtained through high amounts of flavonoids, rosmaric acid, gallic acid and phenolic contents.<sup>[28]</sup><sup>[29]</sup><sup>[7]</sup></p> <h3>Additional properties</h3> <p>Lemon balm has also been shown to possess antimicrobial, antiviral, antispasmodic and antitumoral properties.<sup></sup></p> <p>The composition and pharmacology and potential uses of lemon balm have been extensively studied, especially with regard to its traditional uses.<sup>[32]</sup> Randomized, double-blinded clinical studies in people, however, have been limited and have had few subjects. Those studies cannot be used for generalized conclusions about the safety or efficacy of lemon balm and its components; what doses are safe and effective is especially not clear.<sup>[32]</sup></p> <h2>Chemistry</h2> <p>Lemon balm contains eugenol, tannins, and terpenes.<sup>[33]</sup> It also contains (+)-citronellal, 1-octen-3-ol, 10-α-cadinol, 3-octanol, 3-octanone, α-cubebene, α-humulene, β-bourbonene, caffeic acid, caryophyllene, caryophyllene oxide, catechin, chlorogenic acid, <em>cis</em>-3-hexenol, <em>cis</em>-ocimene, citral A, citral B, copaene, δ-cadinene, eugenyl acetate, γ-cadinene, geranial, geraniol, geranyl acetate, germacrene D, isogeranial, linalool, luteolin-7-glucoside, methylheptenone, neral, nerol, octyl benzoate, oleanolic acid, pomolic acid ((1<em>R</em>)-hydroxyursolic acid), protocatechuic acid, rhamnazin, rosmarinic acid, stachyose, succinic acid, thymol, <em>trans</em>-ocimene and ursolic acid.<sup>[34]</sup><sup>[35]</sup> Lemon balm may contain traces of harmine.<sup>[36]</sup></p> <p>Rosmarinic acid appears to be the most important active component, but the interaction of chemicals within lemon balm, and with chemicals in other herbs with which it has been commonly used in traditional medicines, is poorly understood.<sup>[32]</sup> Lemon balm leaf contains roughly 36.5 ± 0.8 mg rosmarinic acid per gram.</p> </div>
MHS 5
Lemon Balm Seeds Herb 1.95 - 1
Parsley Seeds "Mooskrause" 1.55 - 1

Parsley Seeds Mooskrause 2

Cena 1,55 € (SKU: VE 189 (1g))
,
5/ 5
<h2><strong>Parsley Seeds 'Mooskrause' (Petroselinum crispum)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 600+ (1g) seeds.</strong></span></h2> <p>Parsley MOOSKRAUSE Petroselinum crispum Has very nice, green curled leaves that can be used to embellish the dishes. Parsley is a favorite for making lots of herbal blends. The versatile herb can be used in many ways and has lots of natural vitamins and minerals.</p> <p>Parsley, especially amongst herbs, can be appreciated at it's most flavorsome when picked fresh from your garden.</p> <p>The seed needs 20-30 days to germinate. <br />In autumn it can be transplanted into pots to be kept in the kitchen for winter use. Sown as a tomato neighbor makes the tomato flavor better. Good neighbors are also onion, radish or turnip.</p>
VE 189 (1g)
Parsley Seeds "Mooskrause" 1.55 - 1
Anise Seeds - aniseed Herb 2.25 - 2

Anise Seeds - aniseed Herb

Cena 2,25 € (SKU: MHS 7)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>Anise Seeds - aniseed Herb (Pimpinella anisum)</strong></span></h2> <h3><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 150+ seeds (0,5g).</strong></span></h3> <div>Anise has finely cut, feathery leaves topped with long stems of white umbel flowers. The licorice flavoured seeds are added to breads, cakes and desserts, or made into a tea that is used medicinally for asthma and bronchitis. Once the plant is established the young leaves can be used as an addition to soups and salads. </div> <div>Pimpinella anisum is an annual member of the parsley family, and it shouldn't be confused with the Chinese spice, star anise, which grows on a tree.  Pimpinella anisum seeds are small and grey-brown.  In India, ground aniseed is added to curry powder, and the whole seeds are chewed to freshen the breath after meals. </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;">Cover lightly with substrate</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;">until it germinates </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> <div></div> </td> </tr> </tbody> </table> </body> </html>
MHS 7
Anise Seeds - aniseed Herb 2.25 - 2
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