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Armenian Yard Long Cucumber Seeds 1.95 - 1

Armenian Yard Long Cucumber...

Cena podstawowa 2,00 € -15% Cena 1,70 € (SKU: P 32 AC)
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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>Armenian Yard Long Cucumber Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 20 seeds.</strong></span></h2> <p>65 days. Cucumis sativus. Plant produces good yields of 3 foot long slim light green cucumbers. Best when harvested when 12" long. This is the longest cucumber on the market. It is an excellent slicer and perfect for salads and gourmet dishes. It has a crisp mild flavor and is easy to digest. Impress your neighbors and grow a 3 foot long cucumber in your home garden! United States Department of Agriculture, NSL 65913.</p> <p><em><strong>Disease Resistant: Mosaic Virus.</strong></em></p> <p><em><strong>WIKIPEDIA:</strong></em></p> <p>The <b>Armenian cucumber</b>, <b><i>Cucumis melo</i> var. <i>flexuosus</i></b>, is a type of long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon (<i>C. melo</i>), a species closely related to the cucumber (<i>C. sativus</i>). It is also known as the <b>yard-long cucumber</b>, <b>snake cucumber</b>, <b>snake melon</b>, and <i>uri</i> in Japan. It should not be confused with the snake gourds (<i>Trichosanthes</i> spp.). The skin is very thin, light green, and bumpless. It has no bitterness and the fruit is almost always used without peeling. It is also sometimes called a "gutah".</p> <div> <ul class="gallery mw-gallery-traditional"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="Several Armenian cucumbers in a fabric-covered box." src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Armenian_cucumbers.jpeg/90px-Armenian_cucumbers.jpeg" width="90" height="120" /></div> </div> <div class="gallerytext"> <p>Armenian cucumbers for sale</p> </div> </div> </li> </ul> <div id="toc" class="toc"><span class="toctext"></span></div> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>The Armenian cucumber grows approximately 30 to 36 inches (76 to 91 cm) long. It grows equally well on the ground or on a<span> </span>trellis. Armenian cucumber plants prefer to grow in full sun for most of the day. The fruit is most flavorful when it is 12 to 15 inches (30 to 38 cm) long. Pickled Armenian cucumber is sold in Middle Eastern markets as "Pickled Wild Cucumber".</p> <h2><span class="mw-headline" id="History">History</span></h2> <p>Fredric Hasselquist, in his travels in<span> </span>Asia Minor,<span> </span>Egypt,<span> </span>Cyprus<span> </span>and<span> </span>Palestine<span> </span>in the 18th century, came across the "Egyptian or hairy cucumber,<span> </span><i>Cucumis chate</i>", which is today included in the Armenian variety. It is said by Hasselquist to be the “queen of cucumbers, refreshing, sweet, solid, and wholesome.” He also states “they still form a great part of the food of the lower-class people in Egypt serving them for meat, drink and physic.” George E. Post, in<span> </span><i>Hastings' Dictionary of the Bible</i>, states, “It is longer and more slender than the<span> </span>common cucumber, being often more than a foot long, and sometimes less than an inch thick, and pointed at both ends.”</p> </div> </body> </html>
P 32 AC 10 S
Armenian Yard Long Cucumber Seeds 1.95 - 1
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Chickpea Seeds (Cicer arietinum)  - 7

Chickpea Seeds (Cicer...

Cena podstawowa 1,85 € -17% Cena 1,54 € (SKU: P 166)
Oferta kończy się:
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<h2 class=""><strong>Chickpea Seeds (Cicer arietinum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 6g (20) seeds.</strong></span></h2> <p>The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.</p> <p><strong>Description</strong></p> <p>The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins.</p> <p><strong>Etymology</strong></p> <p>The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.</p> <p>The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry.</p> <p><strong>History</strong></p> <p>Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4]</p> <p>By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.</p> <p>Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful.</p> <p>In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.</p> <p><strong>Sequencing the chickpea genome</strong></p> <p>Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Human consumption</strong></p> <p>Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.</p> <p>In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari.</p> <p>Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.</p> <p>Some varieties of chickpeas can be popped and eaten like popcorn.</p> <p>Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads.</p> <p>Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.</p> <p>In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.</p> <p>Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt.</p> <p>Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.</p> <p>Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.</p> <p><strong>Nutrition</strong></p> <p>Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety.</p> <p>Preliminary research has shown that chickpea consumption may lower blood cholesterol.</p>
P 166 (6 g)
Chickpea Seeds (Cicer arietinum)  - 7
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Czarny Sezam indyjski...

Czarny Sezam indyjski...

Cena podstawowa 1,65 € -16% Cena 1,39 € (SKU: P 285 B)
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5/ 5
<h2><span style="color: #ff0000;" class=""><strong><span style="color: #000000;">Czarny Sezam indyjski nasion (Sesamum indicum)</span><br>Cena za opakowanie 1 g (350) nasion.</strong></span></h2> <p><b style="color: #202122; font-size: 14px;">Sezam indyjski</b><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>(</span><i style="color: #202122; font-size: 14px;">Sesamum indicum</i><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span></span>L.<span style="color: #202122; font-size: 14px;">), znany także jako sezam wschodni, kunżut, łogowa wschodnia –<span>&nbsp;</span></span>gatunek<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span></span>jednorocznej rośliny<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span></span>oleistej<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>z rodziny<span>&nbsp;</span></span>połapkowatych<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>(</span><i style="color: #202122; font-size: 14px;">Pedaliaceae</i><span style="color: #202122; font-size: 14px;">), (sezamowatych). Występuje tylko w uprawie.<br></span></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Morfologia">Morfologia</span><span class="mw-editsection" style="font-size: x-small;"><span class="mw-editsection-bracket" style="color: #54595d;">[</span>edytuj<span class="mw-editsection-divider" style="color: #54595d;"><span>&nbsp;</span>|<span>&nbsp;</span></span>edytuj kod<span class="mw-editsection-bracket" style="color: #54595d;">]</span></span></h2> <dl> <dt>Łodyga</dt> <dd>Wzniesiona, rozgałęziona dorastająca do 1,5 m, kanciasta, u niektórych form skłonna do<span>&nbsp;</span>fascjacji<span>&nbsp;</span>(staśmienia pędów), pokryta gruczołkowatymi włoskami.</dd> <dt>Liście</dt> <dd>Dolne, ogonkowe +/- okrągłe. Środkowe, duże, ząbkowane, szerokolancetowate, na długich ogonkach. Górne liście krótkoogonkowe, wąskolancetowate, całobrzegie.</dd> <dt>Kwiaty</dt> <dd>Samopylne, duże, do 3 cm długości, osadzone na krótkich szypułkach,<span>&nbsp;</span>białe<span>&nbsp;</span>lub<span>&nbsp;</span>fioletowe<span>&nbsp;</span>z<span>&nbsp;</span>czerwonymi<span>&nbsp;</span>plamami, osadzone po 1-3 rzadziej po 5 w kątach liści. Mają 4 pręciki i 1<span>&nbsp;</span>prątniczek<span>&nbsp;</span>(<i>staminodium</i>), formy staśmione łącznie mają 10 pręcików i prątniczek. Korona jest silnie omszona,<span>&nbsp;</span>zygomorficzna<span>&nbsp;</span>(grzbiecista), z pięciu zrośniętych płatków. Korona opada wieczorem w dniu rozwinięcia się kwiatu.</dd> <dt>Owoce</dt> <dd>Torebki<span>&nbsp;</span>4-, 6- lub 8-kanciaste, zielone, silnie omszone, po dojrzeniu pękające wzdłuż nerwów owocolistków. Torebka zawiera ok. 80 nasion. Nasiona płaskie, matowe o zmiennej barwie od białej (najbardziej cenione) do prawie czarnych, zawierające ok. 50%<span>&nbsp;</span>tłuszczu.<span>&nbsp;</span>MTN<span>&nbsp;</span>średnio wynosi 3,3 g. Plon nasion dochodzi do 1 t z hektara.</dd> <dd> <ul style="color: #202122; font-size: 14px;"> <li>Sztuka kulinarna: z nasion otrzymuje się jadalny<span>&nbsp;</span>olej sezamowy, który jest tłoczony na zimno. Ma jasnożółtą barwę i jest bezwonny. Jest on surowcem do produkcji<span>&nbsp;</span>margaryny. W<span>&nbsp;</span>cukiernictwie<span>&nbsp;</span>służy do wyrobu<span>&nbsp;</span>chałwy<span>&nbsp;</span>i ciastek – sezamków. Piekarnie wykorzystują ziarno sezamowe do posypywania pieczywa dla smaku czy aromatu. Pozostałe po tłoczeniu<span>&nbsp;</span>makuchy<span>&nbsp;</span>zawierają łatwo przyswajalne składniki i są szeroko wykorzystywane w kuchni orientalnej, ponadto stanowią doskonałą paszę treściwą dla wszystkich zwierząt gospodarczych.</li> <li>W<span>&nbsp;</span><b>kosmetyce</b><span>&nbsp;</span>wykorzystuje się olej<span>&nbsp;</span>ekstrahowany<span>&nbsp;</span>lub z drugiego tłoczenia służący m.in. do wyrobu wysokogatunkowych mydeł. Z kwiatów sezamu otrzymuje się<span>&nbsp;</span>olejek eteryczny, wykorzystywany w przemyśle perfumeryjnym. Indyjska medycyna ludowa liście moczone w occie wykorzystuje w leczeniu świerzbu. Olej sezamowy łagodzi dolegliwości skórne, wzmacnia włosy i paznokcie, zmiękcza i nawilża skórę.</li> </ul> </dd> </dl> <p><span style="color: #202122; font-size: 14px;"></span></p>
P 285 B (1 g)
Czarny Sezam indyjski nasion (Sesamum indicum)
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Ferocactus Peninsulae Seeds

Ferocactus Peninsulae Seeds

Cena podstawowa 2,00 € -32% Cena 1,36 € (SKU: CT 5)
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5/ 5
<div id="idTab1" class="rte"> <h2 id="short_description_content" class="rte align_justify"><span style="font-size:14pt;"><strong>Ferocactus Peninsulae Seeds</strong></span></h2> <h2 class="rte align_justify"><span style="color:#ff0000;font-size:14pt;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Ferocactus peninsulae is a barrel cactus in the genus Ferocactus belonging to the family Cacteae.</p> <p><strong>Description</strong></p> <p>Ferocactus peninsulae reaches a height of about 70 centimetres (28 in). This plant is oval to club-shaped and has 12 to 20 showy, deep ribs. The thorns are grayish-red and have a yellowish or whitish tip. The funnel-shaped flowers are red to yellow and reach a length of 5–6 centimetres (2.0–2.4 in). The fruits are spherical, yellow, up to 4.5 centimetres (1.8 in) long.</p> </div>
CT 5
Ferocactus Peninsulae Seeds
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Garden Peach Tomato Seeds 1.95 - 1

Garden Peach Tomato Seeds

Cena podstawowa 1,95 € -26% Cena 1,44 € (SKU: P 7)
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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Garden Peach Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of<strong> 10 or 20 </strong>seeds.</strong></span></h2> <p>Peach tomatoes, like other peach-type tomato varieties, have a soft fuzz that covers their skin. The creamy yellow fruit (approx weight 80-90 grams) is about 5 centimeters (two inches) in size with superb taste and texture and is allegedly the sweetest of all peach tomato varieties. The fruity flavor is complex, with sweet well-balanced components. The fruits ripening approximately 80 days after transplanting. The indeterminate, regular leaf plant is extremely productive, yielding thousands of the round, delicate fruit continuously over the course of the season.</p> <p>Peach tomatoes have such a great natural flavor that they are fit for eating right off the vine. Their depth of sweetness is best eaten fresh, so they are not often used for preserves. They work beautifully in salads, or they can simply be drizzled with a bit of olive oil and sprinkled with chopped basil. They are also a nice complement to the dark, rich, slightly salty black Krim heirloom tomato. Store tomatoes at room temperature until fully ripe, after which refrigeration can slow the process of decay.</p> <p>Garden Peach tomatoes are a cultivar of tomato, native South American fruit mainly from Peru. It was the winner of the heirloom taste test in 2006 and has won numerous other contests thanks to its fruity yet spicy, complex tomato flavor.</p> </body> </html>
P 7 (10S)
Garden Peach Tomato Seeds 1.95 - 1
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Lemon Cucumber Seeds 1.95 - 1

Lemon Cucumber Seeds

Cena podstawowa 2,25 € -19% Cena 1,82 € (SKU: P 33)
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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>Lemon Cucumber Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong><strong><br /></strong></span></h2> <p>An unusual Heirloom variety producing a profusion of apple-shaped fruits, with lemon-colored skin and lime green flesh, which is very mild, sweet, and never bitter. Best harvested at lemon size. Although outstanding for salads or pickling, chances are (just like us) you will end up eating most of these delectable nuggets out-of-hand like an apple. This is a vigorous plant that should yield a tremendous crop.  70 days.</p> <p><strong>Origin:</strong></p> <p>The cucumber species originates from India. The origin of lemon cucumbers isn't certain, it was introduced to America sometime between 1894 and 1905 but there are Middle-Eastern documents that mention this variety from the 16th century, making its likely origin from around this time in either the Middle-East or India. </p> <p><strong>Culinary Us<span>es:</span></strong></p> <p><span>Lemon cucumbers are sweet and crisp with no bitterness making them very versatile.  Burpless and thin-skinned.  Great for pickling, juicing, adding fresh to salads, or eating as a healthy and delicious snack.  Don't be fooled, the variety name 'Lemon' refers to the color of the skin of this cucumber, not its taste, it is not lemony in flavor nor particularly sour.</span></p> <p><strong>Cultivation:</strong></p> <p>Cucumber 'Lemon' should be trellised for ease of picking and to save space.  Easy to grow, very prolific with fruits maturing quickly.  Fruits need less heat to ripen than most varieties making them a good variety for cooler climates.  Also a good variety for growing in pots and containers.  Avoid watering leaves where possible to reduce disease.  <span>Lemon cucumbers are more resistant to drought than most cucumbers and are resistant to rusts.  </span><span>Grows best in soil with a pH of around 6.5.</span></p> </body> </html>
P 33
Lemon Cucumber Seeds 1.95 - 1
  • -19%

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Lentil Seeds (Lens culinaris) 1.85 - 1

Lentil Seeds (Lens culinaris)

Cena podstawowa 1,85 € -19% Cena 1,50 € (SKU: P 165 B)
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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><em><span style="text-decoration: underline;">Lentil Seeds (Lens culinaris)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p>The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.</p> <p>Lentils have been part of the human diet since the aceramic (before pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.</p> <p>Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.</p> <p> </p> <p>The seeds require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor. Lentil recipes[2] are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in western Asia as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.</p> <p> </p> <p>Dried lentils can also be sprouted by soaking in water for one day and keeping moist for several days, which changes their nutrition profile.</p> <p>Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée, which leads to quite different dishes.</p> <p> </p> <p><strong>Nutritional value and health benefits</strong></p> <p>With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.[4] Proteins include the essential amino acids isoleucine and lysine, and lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils are deficient in two essential amino acids, methionine and cysteine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cysteine.</p> <p>Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[8] Health magazine has selected lentils as one of the five healthiest foods.</p> <p> </p> <p>The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30%, make lentils of great interest to people with diabetes. The remaining 65% of the starch is a resistant starch that is classified RS1, being a high quality resistant starch, which is 32% amylose.</p> <p> </p> <p>Lentils also have some anti-nutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bio-availability of dietary minerals.  The phytates can be reduced by soaking the lentils in warm water overnight.</p> <p> </p> <p>Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving.</p> <p> </p> <p><strong>Production</strong></p> <p>Lentils are relatively tolerant to drought, and are grown throughout the world. The FAO reported that the world production of lentils for calendar year 2009 was 3.917 million metric tons, primarily coming from Canada, India, Turkey and Australia.</p> <p> </p> <p>About a quarter of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Statistics Canada estimates that Canadian lentil production for the 2009/10 year is a record 1.5 million metric tons.</p> <p> </p> <p>The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitute the most important lentil-producing region in the United States. Montana and North Dakota are also significant lentil growers. The National Agricultural Statistics Service reported United States 2007 production at 154.5 thousand metric tons.</p> <p> </p> <p><strong>In culture</strong></p> <p>The lens (double-convex shaped) is so called because the shape of a lens is basically the same shape as lentils. Lens is the Latin name for lentil.</p> <p>Lentils are mentioned many times in the Hebrew Bible, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage").[16] In Jewish mourning tradition, lentils are traditional as food for mourners, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death.</p> <p> </p> <p>Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.</p> <p>Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies. In Pakistan, lentils are often consumed with Roti/bread or rice.</p> <p> </p> <p>In India, lentils soaked in water and sprouted lentils are offered to gods in many temples. It is also a practice in South India to give and receive sprouted peas by women who perform Varalakshmi Vratam. It is considered to be one of the best foods because the internal chemical structures are not altered by cooking.</p> <p> </p> <p>In Italy and Hungary, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year, most likely because of their round, coin-like form.</p> <p>In Shia narrations, lentils are said to be blessed by seventy Prophets, including Jesus and Mohammed.</p> <p> </p> </body> </html>
P 165 B
Lentil Seeds (Lens culinaris) 1.85 - 1
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Nasiona Cayenne Chili...

Nasiona Cayenne Chili...

Cena podstawowa 1,95 € -18% Cena 1,60 € (SKU: C 19 MIX)
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<h2><strong>Nasiona Cayenne Chili (mieszane kolory)</strong></h2> <h2><span style="color: #ff0000;"><strong>Cena za opakowanie 10 lub 50 nasion.</strong></span></h2> <div> <p>Mocne, wyprostowane rośliny wytwarzają duże, pomarszczone, zwężające się i zakrzywione owoce o długości od 15 do 20 cm i średnicy 3 cm, o średniej grubości miąższu.<br><br>Barwa owocu jest ciemnozielona, w dojrzałym kolorze przechodząca w żółtą, pomarańczową, czerwoną. 30 000 - 40 000 SHU.<br><br>Dojrzewa w 70-80 dni.&nbsp;</p> </div>
C 19 MIX
Nasiona Cayenne Chili (mieszane kolory)
  • -18%
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Nasiona Musztarda biała...

Nasiona Musztarda biała...

Cena podstawowa 2,15 € -26% Cena 1,59 € (SKU: MHS 27 W)
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5/ 5
<h2><strong>Nasiona Musztarda biała (Sinapis alba)</strong></h2> <h2><span style="color: #ff0000;"><strong>Cena za opakowanie 180 (1g) nasion.</strong></span></h2> <p style="color: #202122; font-size: 14px;"><b>Musztarda</b><span>&nbsp;</span>– zimny sos, którego głównym składnikiem są nasiona<span>&nbsp;</span>gorczycy<span>&nbsp;</span>–<span>&nbsp;</span>białej,<span>&nbsp;</span>czarnej<span>&nbsp;</span>lub<span>&nbsp;</span>sarepskiej; w wielu językach, w tym niemal wszystkich europejskich, nosi tę samą nazwę, co roślina, z której nasion jest zrobiona. Powstała w starożytnym<span>&nbsp;</span>Rzymie<span>&nbsp;</span>na początku naszej ery i od początku uznawano ją za przyprawę o wartościach leczniczych (łagodzi bóle reumatyczne, pobudza trawienie<span>&nbsp;</span>tłuszczu, działa antybakteryjnie oraz obniża ciśnienie krwi<sup id="cite_ref-1" class="reference"></sup>).</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Rodzaje_musztard">Rodzaje musztard</span></h2> <p>Musztarda powstaje w wyniku łączenia nasion<span>&nbsp;</span>gorczycy<span>&nbsp;</span>(zwykle mielonych) z<span>&nbsp;</span>octem. Dodaje się także sól i cukier. Poprzez zastosowanie różnych gatunków gorczycy i sposobu ich mielenia (stopnia rozdrobnienia), a także ze względu na różne proporcje składników i dodatków powstało wiele odmian musztardy, m.in.:</p> <ul> <li>stołowa<span>&nbsp;</span>– na ogół łagodna lub lekko pikantna, jasna, popularna odmiana musztardy;</li> <li>musztarda sarepska<span>&nbsp;</span>– tworzona z<span>&nbsp;</span>gorczycy sarepskiej, uprawianej głównie w<span>&nbsp;</span>Rosji; średnio ostra, widoczne połączenie gorczycy jasnej i ciemnej.</li> <li>kremska<span>&nbsp;</span>– bardzo drobno mielona, delikatnie słodka i łagodna w smaku;</li> <li>dijon<span>&nbsp;</span>– bardzo ostra i zdecydowana w smaku, w niektórych jej odmianach zamiast octu używane jest białe wino<sup id="cite_ref-2" class="reference">[2]</sup><span>&nbsp;</span>(w oryginalnej recepturze z XIX w. był to<span>&nbsp;</span>moszcz<span>&nbsp;</span>winny);</li> <li>francuska<span>&nbsp;</span>– większość nasion gorczycy pozostaje w całości, użyty do produkcji jest<span>&nbsp;</span>ocet winny, często dodatkiem jest także<span>&nbsp;</span>wino, musztarda jest na ogół łagodna w smaku;</li> <li>bawarska<span>&nbsp;</span>– wybitnie słodka, najczęściej z dodatkiem cukru, miodu lub musu jabłkowego;</li> <li>rosyjska<span>&nbsp;</span>– zazwyczaj bardzo ostra, z dodatkiem czarnej ostrej gorczycy.</li> </ul> <p>Dzięki dodatkom powstają musztardy<span>&nbsp;</span>smakowe, m.in.:</p> <ul> <li>miodowa,</li> <li>chrzanowa<span>&nbsp;</span>itp.</li> </ul> <p>Na ogół musztardy o tej samej nazwie, lecz różnych wytwórców, znacznie różnią się od siebie smakiem.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Zastosowanie">Zastosowanie</span></h2> <p>Musztarda używana jest do poprawiania smaku potraw, głównie mięs, wędlin. Jest stosowana także w celu nadania mięsu odpowiedniej konsystencji (mięso staje się bardziej kruche). Musztarda jest podstawowym składnikiem<span>&nbsp;</span>sosów<span>&nbsp;</span>musztardowych.</p> <p>Cechami dyskwalifikującymi przydatność do spożycia są:<span>&nbsp;</span>pleśń, ślady<span>&nbsp;</span>fermentacji<span>&nbsp;</span>oraz wytrącająca się wodnisto-oleista ciecz na powierzchni<sup id="cite_ref-3" class="reference">[3]</sup>.</p> <p style="color: #202122; font-size: 14px;"><br><br></p>
MHS 27 W (1g)
Nasiona Musztarda biała (Sinapis alba)
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Nasiona rzodkiewki Saxa Treib

Nasiona rzodkiewki Saxa Treib

Cena podstawowa 1,95 € -21% Cena 1,54 € (SKU: P 57)
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<h2><strong>Nasiona rzodkiewki Saxa Treib</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Cena za pakiet 1g (100) nasion.</strong></span></h2> Saxa Treib Radish jest uważana za „nową gwiazdę rynku” dzięki wysokiej jednorodności okrągłych rzodkiewek, wyjątkowemu jaskrawoczerwonemu kolorowi, wysokiemu połyskowi, ale przede wszystkim zachowaniu trwałości i świeżości koronki przez 3 do 4 dni.<br><br>Wczesna, słodka odmiana rzodkiewki, produkująca jaskrawoczerwone, okrągłe korzenie, które zachowują chrupkość przez długi czas.<br><br>Liście w pęczku idealnych rozmiarów, ciemnozielone. Wystarczy raz spróbować tej rzodkiewki i zrozumieć, że wysoka cena nasion absolutnie odpowiada jakości. Wyjątkowa wydajność zarówno w szklarniach, jak i na zewnątrz. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 57 (1 g)
Nasiona rzodkiewki Saxa Treib
  • -21%

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Navy beans Seeds 1.95 - 1

Navy beans Seeds

Cena podstawowa 1,95 € -28% Cena 1,40 € (SKU: P 164)
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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Navy beans Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 40 seeds.</strong></span></h2> <p>Navy beans are not navy in color. In fact, they are small white beans. Why call them navy beans? Navy beans were named as such because they were a staple food in the United States Navy during the early 20th century. Navy beans and other dried beans are known as Phaseolus vulgaris and are referred to as “common beans” because they all come from a common bean ancestor that originated in Peru. Navy beans are about the size of a pea, mild in flavor and one of 13,000 species in the family of legumes. They can be found canned and dried in bulk or prepackaged. The United States Navy was no doubt looking for a low cost.</p> <p>Navy beans can sometimes be found under the name French navy bean or, more commonly, Michigan pea bean.</p> <p>The Navy bean is one of the best cooking beans around. Great flavor and taste. A small, delicious, white bean that can be used in soup or for baking. Will not “mush up” when cooked. Great bean for cooking and offers great flavor. The plant is about 60 centimeters high and resistant to beans' diseases.</p> <p>Pods are about 12 cm long with 5-6 beans inside. Navy beans typically require between 85-90 days of growth before harvesting</p> <h3><strong>Growing Guide</strong></h3> <h3><strong>GROWING NOTES</strong></h3> <p>Beans generally do not respond well to transplanting, and are usually direct sown around or just after the last spring frost. The most important point about growing beans is not to plant them too early. They will rot in cool, damp soil. Even so, many beans require a long growing season of 80 days or more. To get an earlier start, you can put down black plastic, to warm the soil.</p> <p>Most beans should be sown with the eye of the been facing downward, 1-2" deep, approximately 4-6" apart, with 24" or more between rows. The ideal site will be sunny, well-drained, moderately fertile, and slightly acidic (pH 6.0-7.0). Additionally, bean plants should be well-ventilated to promote proper development and deter mildew or mold that can trouble plants. Beans should not be grown in the same spot more than once every four years, and can be mutually beneficial with corn, strawberries and cucumber. Avoid planting beans near onion or fennel.</p> <p>Plant bush beans in either rows or blocks, with 4-6 inches between each seed. Plant the seeds 1-2 inches deep and be sure to water the soil immediately and regularly, until it sprouts. Pole beans will need some type of support to grow on. Be sure the trellis, teepee, fence or whatever is in place before you seed. Plant seeds at a rate of about 3-6 seeds per teepee or every 6 inches apart.</p> <h3><strong>MAINTAINING</strong></h3> <p>When watering, try to avoid getting the leaves wet as this can promote fungus or other damaging conditions that beans can be susceptible to. Most types of beans are somewhat drought resistant, but check the surface of the soil frequently and water when the top layer has become dried out.</p> <p>Once established, beans generally will not require fertilizing and will generate their own nitrogen. However, if the leaves of young plants are pale this is an indication of nitrogen deficiency and starts can be fertilized with with fish emulsion or other natural nitrogen rich fertilizer.</p> <p>Bush beans begin producing before pole beans and often come in all at</p> <p>once. Staggered planting, every 2 weeks, will keep your bush beans going longer. Pole beans need time to grow their vines, before they start setting beans. The pole bean crop will continue to produce for a month or two.</p> <p>Pole beans may need some initial help in climbing. Keep the bean plants well watered. Mulch helps keep their shallow roots moist. Long producing pole beans will benefit from a feeding or a side dressing of compost or manure about half way through their growing season.</p> <h3><strong>Harvesting Guide</strong></h3> <h3><strong>HARVESTING</strong></h3> <p>Harvesting beans is an ongoing process. You can start to harvest anytime, but gardeners usually wait until the beans begin to firm up and can be snapped. They are generally about as think as a pencil then. Don't wait too long, because beans can become overgrown and tough almost overnight. Harvest by gently pulling each bean from the vine or by snapping off the vine end, if you are going to be using the beans right away.</p> <p>Depending on whether the bean is a snap, shell, or dry variety will impact when and how the bean should be harvested.</p> <p> </p> <p>Snap beans are harvested while the pod and enclosed seeds are still relatively immature. Compared to the other two types of beans, snap beans have the smallest window for an ideal crop. Beans that are harvested too early will not develop the proper flavor and texture. On the other hand, beans that are allowed to develop on the plant too long will be tough and somewhat unpalatable. Perhaps the best simple indicator for snap beans is the diameter of the pods. Generally, most varieties will yield the best snap beans with a diameter between ⅛-1/4". Maybe the best way to determine suitability for harvest is to sample a pod or two before making a complete harvest. It is worth noting that many varieties of snap beans that are allowed to develop completely also make good dry beans.</p> <p> </p> <p>Shell beans are harvested at a later time than snap beans, once the pods have started to fill out and the enclosed seeds developing inside are apparent. Beans of such varieties are removed from pods and are often eaten fresh, but are sometimes dried.</p> <p> </p> <p>Dry beans are not harvested until the pods and enclosed seeds have reached complete maturity, and will often require threshing to remove extraneous pod material. When growing dry beans, it is especially important that growing plants have plenty of space and ventilation so that pods will dry out. If experiencing a spell of rain late in the season once pods have matured, plants can be removed from ground and hung upside down indoors to allow dessication to continue.</p> <h3><strong>SAVING SEEDS</strong></h3> <p>It is a suggested that you earmark a couple of plants at the beginning of the season for seed saving. Don't pick ANY pods from them to eat - just pick the crisp brown pods at the end of the season. Don't feed them, or water them unless it is very dry - as this can encourage leafy growth rather than pod development. There is no point in picking green pods as the seeds are not mature enough at this stage.</p> <p> </p> <p>Did you know you can save the roots, overwinter in a frost-free place, and replant next year? Runner beans are perennial, but are frost sensitive, so die back in our climate. However, if the roots are dug up and kept in suitable conditions, the plants often get away early and crop faster. If you grow a lot of beans, this may not be a practical option, but you could try it with one or two plants perhaps. Store the roots in a frost-free place, buried in slightly moist sand or leafmould, or something similar.</p> </body> </html>
P 164
Navy beans Seeds 1.95 - 1
  • -28%

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Okra Seeds

Okra Seeds Clemson Spineless

Cena podstawowa 2,25 € -11% Cena 2,00 € (SKU: P 52 G)
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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>Okra Seeds Clemson Spineless</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50+- (3g) seeds.</strong></span></h2> <div>This variety is one of the most popular, prolific and reliable strains available.  Straight, 6-7 inch, green pods are slightly ridged and definitely spineless.   Plants 3 ft. high, produce an abundance of dark green, 6-inch slightly tapered and ribbed, straight, pointed pods without spines.   Best when 2 1/2-3 in. long. Fine quality and prolific.  First harvest  around 60 days after seed is sown. </div> <div>Days to Germination: 10-14</div> <div>Days To Harvest:  55-65</div> <div>Planting Depth: 1/2 - 3/4 in.</div> <div>Spacing, Row: 3 foot</div> <div>Plant Height: 3 ft.</div> <div>Light:  Full Sun</div> <div>Sow under cover 4-6 weeks before last frost or directly outside in warmer areas from late spring.</div> <div>Sow 1/2-3/4 inch deep, 2 to a pot and thin to strongest seedling, or thinly in rows, thinning to 18-24 inches between plants.</div> <div>Plant out after last frost.</div> <div>Sunny location required in order to maximise harvest.</div> <div>Harvest pods when they are young and tender, 2 1/2 - 3 inches long. </div> <div>Keep ripe pods picked to encourage production.</div> <div>showing.</div> <div>Harvest the beans when the pods are well fat and the seed still soft.</div> </body> </html>
P 52 G
Okra Seeds
  • -11%

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Romanesco Cauliflower Seeds 2.75 - 1

Romanesco Cauliflower Seeds

Cena podstawowa 2,15 € -22% Cena 1,68 € (SKU: P 58)
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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>Romanesco Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 180-200 (1g) seeds.</strong></span></h2> <p>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavor visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one that comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</p> <p>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively, sow directly outside from early April.</p> <p>Transplant seedlings by at least Midsummer. They grow best at 55º to 65º F.  Do not let seedling become more than 5 weeks old because older seedlings do not mature well transplanted.</p> <p>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June for Oct - Nov head harvest.</p> <p>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important</p> </body> </html>
P 58
Romanesco Cauliflower Seeds 2.75 - 1
  • -22%

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Seminte Chropawiec wonny...

Seminte Chropawiec wonny...

Cena podstawowa 1,85 € -11% Cena 1,65 € (SKU: MHS 107 TA)
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5/ 5
<h2><strong>Seminte Chropawiec wonny (Trachyspermum ammi)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Preț pentru pachetul de 1g (500) semințe.</strong></span></h2> Ajwain, ajowan (/ ˈædʒəwɒn /) sau Trachyspermum ammi - cunoscut și sub denumirea de chimen ajowan, semințe de timol, buruiană episcopală sau carambol - este o plantă anuală din familia Apiaceae. Atât frunzele, cât și fructele asemănătoare semințelor (adesea numite în mod eronat semințe) ale plantei sunt consumate de oameni. Numele „buruiana episcopului” este, de asemenea, un nume comun pentru alte plante. „Sămânța” (adică, fructul) este adesea confundată cu „sămânța” iubitoare.<br><br>Fructele mici, de formă ovală, în formă de semințe, ale lui Ajwain sunt schizocarpi maronii pal, care seamănă cu semințele altor plante din familia Apiaceae, cum ar fi chimenul, chimenul și feniculul. Au un gust amar și înțepător, cu o aromă asemănătoare cu anasonul și oregano-ul. Miroase aproape exact ca cimbru, deoarece conțin și timol, dar sunt mai aromate și mai puțin subtile la gust, precum și oarecum amare și înțepătoare. Chiar și un număr mic de fructe tinde să domine aroma unui fel de mâncare.<br><br>Utilizări culinare<br><br>Fructele sunt rareori consumate crude; sunt frecvent prăjiți uscat sau prăjiți în ghee (unt clarificat). Acest lucru permite condimentului să dezvolte o aromă mai subtilă și mai complexă. Este utilizat pe scară largă în bucătăria subcontinentului indian, adesea ca parte a unei bucăți (numită și tarka), un amestec de condimente - uneori cu puțin usturoi sau ceapă tocate - prăjite în ulei sau unt clarificat, care este folosit pentru a aromă un fel de mâncare la sfârșitul gătitului. Este, de asemenea, un ingredient important pentru medicina pe bază de plante practicată acolo. În Afganistan, fructele sunt presărate peste pâine și biscuiți.<br><br>Ca medicament<br><br>Există puține dovezi clinice de înaltă calitate că ajwain are proprietăți anti-boli la om. [7] Ajwain este vândut ca supliment alimentar în capsule, lichide sau pulberi. [7] Un extract de buruiană episcopală este fabricat ca un medicament eliberat pe bază de rețetă numit metoxalen (Uvadex, 8-Mop, Oxsoralen) furnizat sub formă de cremă de piele sau capsulă orală pentru tratarea psoriazisului, repigmentarea de la vitiligo sau tulburări ale pielii limfomului cu celule T cutanate. [7 ] [8] Deoarece metoxalenul are numeroase interacțiuni cu medicamente specifice bolii, acesta este prescris oamenilor numai de către medici cu experiență.<br><br>Ajwain este utilizat în practicile de medicină tradițională, cum ar fi Ayurveda, în amestecurile de plante, în credința că poate trata diverse tulburări. Nu există dovezi sau aprobări de reglementare că utilizarea orală a ajwain în amestecurile de plante este eficientă sau sigură.<br><br>Efecte adverse<br><br>Femeile gravide nu trebuie să utilizeze ajwain din cauza efectelor adverse potențiale asupra dezvoltării fetale, iar utilizarea acesteia este descurajată în timpul alăptării. În cantități mari luate pe cale orală, buruiana episcopului este considerată toxică și poate duce la otrăvire fatală.<br><br>Ulei esențial<br><br>Hidrodistilarea fructelor ajwain produce un ulei esențial constând în principal din timol, gamma-terpinen, p-cimen și mai mult de 20 de compuși de urme care sunt predominant terpenoizi.
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Yard Long Bean, Snake Bean, Chinese Long Bean Seeds 2.75 - 3

Yard Long Bean, Snake Bean,...

Cena podstawowa 2,25 € -9% Cena 2,05 € (SKU: P 47)
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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Yard Long Bean, Snake Bean, Chinese Long Bean Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><strong style="font-size: 14px;">Yard Long Bean also known as Snake Bean, Asparagus Bean or Chinese Long Bean produces long, thin round bean pods with a slightly sweet taste. The pods can grow up to 100cm long but are at their best picked when about 30cm long and the thickness of a pencil, then they will be tender and sweet rather than tough.</strong></p> <p>Yard Long Beans are best grown under the protection of a polytunnel/greenhouse in the UK although they can be grown outside in a long hot summer. It is a climbing bean that can reach 2m tall so will need a frame or wigwam of poles to climb up and tied to as with Runner beans or French Beans.</p> <p>Yard Long Bean produces pretty delicate purple flowers and the pods hang down in pairs. To keep them producing beans, regularly pick and use the bean fresh within 1-2 days. They are a very productive plant given the protection of a greenhouse and lots of heat although can be held back if a little cold.</p> <p>Yard Long Beans are a staple of South East Asian/Thailand cuisine but are also used in Hindi (Chori) and Caribbean (bora) cooking. They can be steamed or stir-fried and are great in curries. Cut the pods into 10cm lengths and treat like French Beans. If any of the pods are allowed to mature, the beans in the pods can be shelled, dried and kept in an airtight container for use in soups and stews etc. The beans will require soaking overnight in water and boiling vigorously for 10 minutes before simmering until tender so as to destroy any toxins as with most pulses.</p> <p>Yard Long Bean is an unusual bean that is well worth growing, but to get the best pick young and tender and use fresh but perhaps allow a couple to grow on have a competition to try growing the longest pod. It’s a bean feast!</p> <p></p> <div><span style="font-size: 10pt; color: #0000ff;"><strong><iframe width="640" height="385" src="https://www.youtube.com/embed/CyDsxnUGO90?rel=0&amp;hd=1" frameborder="0" class="embed-responsive-item"> </iframe></strong></span></div> </body> </html>
P 47
Yard Long Bean, Snake Bean, Chinese Long Bean Seeds 2.75 - 3
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