Bassia scoparia (synonym Kochia scoparia) is an annual shrub native to Eurasia. It has introduced populations in many parts of North America, where it is found in grassland, prairie, and desert shrub
Bassia scoparia (synonym Kochia scoparia) is an annual shrub native to Eurasia. It has introduced populations in many parts of North America, where it is found in grassland, prairie, and desert shrub ecosystems. Its vernacular names include burningbush, ragweed, summer cypress, fireball, belvedere and Mexican firebrush, Mexican fireweed. It may be planted in almost any climate zone in early spring.
Mexican Firebrush (B. S. trichophylla) is a cultivar of B. scoparia that turns bright red in the fall. They easily self-seed and can become a weed if not controlled.
Biology
The seed of Bassia scoparia is dispersed by wind, water, and especially by the whole plant detaching and tumbling in the wind (see Tumbleweed). The seed does not persist in the soil seed bank, but either germinates or dies within about a year.
Bassia scoparia is a C4 plant, specifically of the NADP-ME type.
Uses
Uses of Bassia scoparia include human food and traditional medicine, forage for livestock, and erosion control.
Tonburi
The seeds of Bassia scoparia are eaten as a food garnish called tonburi (とんぶり?) (Japanese). Its texture is similar to caviar, and it also is called "land caviar", "field caviar" and "mountain caviar". In Japan, tonburi is a delicacy (chinmi) of Akita prefecture. After harvesting the seeds are dried. To prepare them, the seeds are boiled and soaked in cold water for about a day, then rubbed by hand to remove the outer skin. The seeds are 1–2 mm in diameter, glossy with a black-green color.
Tonburi also is used in traditional Chinese medicine. It may prevent metabolic disorders such as hyperlipidemia, hypertension, obesity and atherosclerosis. In a study of mice fed a high-fat diet, an extract of tonburi did limit obesity. Bassia scoparia seeds contain momordin Ic, a triterpene saponin.
Forage
The plant is a moderately useful forage for livestock, and a potential forage crop for dry lands.However, its use is limited by toxicity when fed in large quantities. Livestock grazing principally on lush stands of Bassia scoparia sometimes experience weight loss, hyperbilirubinemia, photosensitization, and polyuria. When used as the only feed for weeks, Bassia scoparia hay may cause toxicity in cattle.
Other
Bassia scoparia is planted for ornament or erosion control. It is a known hyperaccumulator of Chromium, Lead, Mercury, Selenium, Silver, Zinc, and Uranium , and as such can be used for phytoremediation.
Systematics
The species was first published in 1753 by Carl Linnaeus, who named it Chenopodium scoparium. In 1809, it was included into the genus Kochia by Heinrich Schrader, and in 1978, into genus Bassia by A.J.Scott. Recent phylogenetic research confirmed, that Kochia has to be included in Bassia. Quelle: Wikipedia
Sowing Instructions
Propagation:
Seeds
Pretreat:
0
Stratification:
0
Sowing Time:
all year round
Sowing Depth:
1 cm
Sowing Mix:
Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press
<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>
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<h2><strong>White mustard Seeds (Sinapis alba)</strong></h2>
<h2><span style="color: #ff0000;" class=""><strong>Price for Package of 180 (1g) seeds.</strong></span></h2>
<div><b>White mustard</b><span> (</span><i>Sinapis alba</i><span>) is an </span>annual plant<span> of the family </span>Brassicaceae<span>. It is sometimes also referred to as </span><i>Brassica alba</i><span> or </span><i>B. hirta</i><span>. Grown for its seeds, used to make the condiment </span>mustard<span>, as fodder crop, or as a </span>green manure<span>, it is now widespread worldwide, although it probably originated in the Mediterranean region.</span></div>
<h2><span class="mw-headline" id="Description">Description</span></h2>
<p>White mustard is an annual, growing to 70 cm high with stalkless pinnate leaves, similar to<span> </span><i>Sinapis arvensis</i>.<sup id="cite_ref-1" class="reference"></sup></p>
<h2><span class="mw-headline" id="Distribution">Distribution</span></h2>
<p>Most common in Europe, North Africa, the Middle East and Central Asia, it can be found worldwide. It has been found as far north as Greenland,<sup id="cite_ref-2" class="reference">[2]</sup><span> </span>and naturalized throughout<span> </span>Great Britain<span> </span>and<span> </span>Ireland.<sup id="cite_ref-3" class="reference"></sup></p>
<h2><span class="mw-headline" id="Culinary_uses">Culinary uses</span></h2>
<p>The yellow flowers of the plant produce hairy seed pods, with each pod containing roughly a half dozen seeds. These seeds are harvested just prior to the pods becoming ripe and bursting.</p>
<p>White mustard seeds are hard round seeds, usually around 1.0 to 1.5 mm (0.039 to 0.059 in) in diameter,<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard<span> </span>condiment<span> </span>can be produced.<span> </span><i>Sinapis alba</i><span> </span>is used to make the commonplace yellow table mustard, with additional yellow coloring provided by<span> </span>turmeric<span> </span>in some formulations.</p>
<p>The seeds contain<span> </span>sinalbin, which is a<span> </span>thioglycoside<span> </span>responsible for their pungent taste. White mustard has fewer<span> </span>volatile oils<span> </span>and the flavor is considered to be milder than that produced by<span> </span>black mustard<span> </span>seeds.<sup id="cite_ref-5" class="reference"></sup><sup id="cite_ref-6" class="reference"></sup></p>
<p>In Greece, the plant's leaves can be eaten during the winter, before it blooms. Greeks call it<span> </span><i>vrouves (βρούβα)</i><span> </span>or<span> </span><i>lapsana (λαψάνα)</i>. The blooming season of this plant (February–March) is celebrated with the Mustard Festival, a series of festivities in the wine country of California (Napa and Sonoma Counties).</p>
<h2><span class="mw-headline" id="Other_uses">Other uses</span></h2>
<p>White mustard is commonly used as a cover and green manure crop in Europe (between UK and Ukraine). A large number of varieties exist, e.g. in<span> </span>Germany,<span> </span>Netherlands, mainly differing in lateness of flowering and resistance against white beet-cyst nematode (<i>Heterodera schachtii</i>). Farmers prefer late-flowering varieties, which do not produce seeds, as they may become weeds in the subsequent year. Early vigour is important to cover the soil quickly to suppress weeds and protect the soil against erosion. In rotations with<span> </span>sugar beets, suppression of the white beet-cyst nematode is an important trait. Resistant white mustard varieties reduce nematode populations by 70-90%.</p>
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<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> </span>(</span><i style="color: #202122; font-size: 14px;">Sesamum indicum</i><span style="color: #202122; font-size: 14px;"><span> </span></span>L.<span style="color: #202122; font-size: 14px;">), znany także jako sezam wschodni, kunżut, łogowa wschodnia –<span> </span></span>gatunek<span style="color: #202122; font-size: 14px;"><span> </span></span>jednorocznej rośliny<span style="color: #202122; font-size: 14px;"><span> </span></span>oleistej<span style="color: #202122; font-size: 14px;"><span> </span>z rodziny<span> </span></span>połapkowatych<span style="color: #202122; font-size: 14px;"><span> </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> </span>|<span> </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> </span>fascjacji<span> </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> </span>białe<span> </span>lub<span> </span>fioletowe<span> </span>z<span> </span>czerwonymi<span> </span>plamami, osadzone po 1-3 rzadziej po 5 w kątach liści. Mają 4 pręciki i 1<span> </span>prątniczek<span> </span>(<i>staminodium</i>), formy staśmione łącznie mają 10 pręcików i prątniczek. Korona jest silnie omszona,<span> </span>zygomorficzna<span> </span>(grzbiecista), z pięciu zrośniętych płatków. Korona opada wieczorem w dniu rozwinięcia się kwiatu.</dd>
<dt>Owoce</dt>
<dd>Torebki<span> </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> </span>tłuszczu.<span> </span>MTN<span> </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> </span>olej sezamowy, który jest tłoczony na zimno. Ma jasnożółtą barwę i jest bezwonny. Jest on surowcem do produkcji<span> </span>margaryny. W<span> </span>cukiernictwie<span> </span>służy do wyrobu<span> </span>chałwy<span> </span>i ciastek – sezamków. Piekarnie wykorzystują ziarno sezamowe do posypywania pieczywa dla smaku czy aromatu. Pozostałe po tłoczeniu<span> </span>makuchy<span> </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> </span><b>kosmetyce</b><span> </span>wykorzystuje się olej<span> </span>ekstrahowany<span> </span>lub z drugiego tłoczenia służący m.in. do wyrobu wysokogatunkowych mydeł. Z kwiatów sezamu otrzymuje się<span> </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>
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<h2><strong>Hawaiian Baby Woodrose Seeds (Argyreia nervosa)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2>
<p>Argyreia nervosa is a perennial climbing vine that is native to the Indian subcontinent and introduced to numerous areas worldwide, including Hawaii, Africa, and the Caribbean. Though it can be invasive, it is often prized for its aesthetic value. Common names include Hawaiian Baby Woodrose, Adhoguda अधोगुडा or Vidhara विधारा (Sanskrit), Elephant Creeper and Woolly Morning Glory. There are two botanical varieties: Argyreia nervosavar. nervosa described here, and Argyrea nervosa var. speciosa, a species used in ayurvedic medicine, but with little to no psychoactive value.</p>
<p>Hawaiian Baby Woodrose seeds may be consumed for their various ergoline alkaloids, such as Lysergic acid amide, which can produce psychedelic effects.</p>
<p><strong>History</strong></p>
<p>The plant is a rare example of a plant whose hallucinogenic properties were not recognized until recent times. While its cousins in the Convolvulaceae family, such as the Rivea corymbosa (Ololiuhqui) and Ipomoea tricolor (Tlitliltzin), were used in shamanic rituals of Latin America for centuries, the Hawaiian Baby Woodrose was not traditionally recognized as a hallucinogen. Its properties were first brought to attention in the 1960s, despite the fact that the chemical composition of its seeds is nearly identical to those of the two species mentioned above, and the seeds contain the highest concentration of psychoactive compounds in the entire family.</p>
<p><strong>Seeds</strong></p>
<p>In most countries, it is legal to purchase, sell or germinate Argyreia nervosa seeds, but they are generally unapproved for human consumption. Depending on the country, it may be illegal to buy seeds with the intention to consume them, and several countries have outlawed ergine-containing seeds altogether. In Australia, retailers are required to treat their seeds with chemicals to discourage consumption, and it is illegal to buy or possess untreated seeds.</p>
<p><strong>Extracted chemicals</strong></p>
<p>Extracting ergine from Argyreia speciosa seeds is illegal in the USA since it is a scheduled substance. It is classified as a schedule III depressant by the DEA, although the substance has hallucinogenic/psychedelic properties.</p>
<p>Extracts</p>
<p>In an animal model of ulcers in rats, large doses of the extract of Argyreia speciosa leaves (50, 100 and 200 mg/kg body weight) showed dose-dependent antiulcer activity and cured the Ulcers.</p>
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Bassia scoparia (synonym Kochia scoparia) is an annual shrub native to Eurasia. It has introduced populations in many parts of North America, where it is found in grassland, prairie, and desert shrub