Habanero Naga Morich Seeds

Yellow Passion Fruit Seeds (Passiflora Flavicarpa) 1.95 - 1

Giant Yellow Passion Fruit...

1,95 € -11% 1,74 € (SKU: V 18 PF)

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<h2 class="">Giant Yellow Passion Fruit Seeds (Passiflora Flavicarpa)</h2> <h2>Price for Package of 5 or 10 seeds.</h2> Passiflora flavicarpa, the Yellow Passion Fruit, or Golden Passion Fruit, is native from southern Brazil through Paraguay to northern Argentina and now cultivated in all tropical areas. This is a vigorous perennial vine, with stems reaching lengths of 20 to 50, or even 80 meters high. It climbs by means of clinging tendrils. It grows on fences or trellises, or allow it to scramble over shrubs and trees. It can be kept as a container plant. It may be grown as a houseplant in a sunny South-facing window. It's a fast grower with beautiful flowers and edible fruits. The flowers are fragrant, 6 to 9 cm wide. The corona is composed of white filaments, or white and purple. The first leaves are unilobate, becoming trilobate very soon. The leaves are glossy dark green and vary from 5 to 18 cm in length for the central lobe and from 4 to 17 cm for the lateral lobes. The fruit is produced on a woody vine from bisexual flowers. The fruit is somewhat tart and contains many black seeds. It is less fragrant and slightly more acid than the Passiflora Edulis. Passion Fruit is commonly used in beverages. The yellow fruit is a round to oval, 6-12 cm by 4-7 cm. The pulp constitutes up to 55% of the fruit in the best selections. Pruning is a must to keep the vine healthy. Prune off less vigorous growth and occasionally prune back vigorous growth to promote flowering. When established, and without care, the passion fruit can easily overtake other garden plants, shading them from the sun. Hardiness zone 11, (4°C/40°F) in Winter. It has only mild hardiness, surviving temperatures to 40°F, so protect from any frosts. Passiflora Flavicarpa is best in the Subtropics and prefers full sun, it will scramble over trees and shrubs to get it. It is also more demanding in terms of heat and humidity than Passiflora Edulis, and will grow better at low elevations. Provide ideally a temperature of 25°- 30°C. It will do best in a loam-based mix with a little peat moss. Passiflora Flavicarpa likes light and evenly moist soil, mulch well. You may need to water your plants on a daily basis during the hottest summer months. During the Winter the roots should be kept moist, but as growth will be much slower you will probably only need to water once a week, depending on growing temperature. Fertilize at least once every two weeks in the growing season. If their pot is too large or if they have an unrestricted root run then the whole plant will simply get bigger and bigger but it will refuse to flower and therefore produce the fruits. By limiting the pot size you are limiting the ability to grow and this is seen as a threat, so the natural mechanism is to produce seed for the next generation. A suitably sized pot for an adult plant would generally be of 12 inches in diameter. <h2>Propagation - Sowing Passiflora Seeds</h2> <div><a href="https://www.seeds-gallery.shop/en/home/propagation-sowing-passiflora-seeds.html" target="_blank" rel="noreferrer noopener">https://www.seeds-gallery.shop/en/home/propagation-sowing-passiflora-seeds.html</a> </div>

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"DUKE" Highbush Blueberry Seeds (Vaccinium Corymbosum)

DUKE Blueberry Seeds...

1,95 € -18% 1,60 € (SKU: V 194 D)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>DUKE Northern highbush Blueberry Seeds (Vaccinium Corymbosum)</h2> <h2>Price for Package of 50 (0,015g) seeds. </h2> Duke blueberries are the leading early-ripening (berries begin ripening in early June) blueberry variety. It is known for its high yields (one Duke plant can produce over 9 kg (20 lbs) of uniform-sized, quality fruits. Duke’s mild flavor seems to improve with cold storage. Maintaining the plant vigor of Duke blueberries can be a challenge over a long period of time. Growers must choose a quality growing site and continually employ good cultural practices. The Duke blueberry is one of the leading candidates for mechanical harvest, fresh, and process sales. History Many wild species of Vaccinium are thought to have been cultivated by Native Americans for thousands of years, with intentional crop burnings in northeastern areas being apparent from archeological evidence.[9] V. corymbosum, being one of the species likely used by these peoples, was later studied and domesticated in 1908 by Frederick Vernon Coville. Uses In natural habitats it is a food source for native and migrating birds, bears, and small mammals. The berries were collected and used in Native American cuisine in areas where Vaccinium corymbosum grew as a native plant. Cultivation Vaccinium corymbosum is the most common commercially grown blueberry in present-day North America. It is also cultivated as an ornamental plant for home and wildlife gardens and natural landscaping projects. <h2>Germination instructions</h2> Northern Highbush Blueberry (Vaccinium Corymbosum) – Soak the seeds in a small container of hand hot water and leave to cool for 24 hours. Then sow the seeds on the surface of free-draining, damp, lime-free seed compost and only just cover with compost. 90 days cold stratification at approx 3C° is now required, which can be achieved by either, covering and placing outside in a cold shaded area, or by sealing the pot in a plastic bag and place in a refrigerator. Then move indoors or to a propagator at a minimum temperature of 21C°, until after germination. When large enough to handle, transplant individual seedlings into 9cm pots of ericaceous compost and grow on. Protect from frost. Plant outdoors from June onwards, after hardening off. </body> </html>

V 194 D

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Quinoa Seeds Red or White...

2,00 € -31% 1,38 € (SKU: P 219)

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<div class=""rte""><h2>Quinoa Seeds (Chenopodium quinoa)</h2><h2>Price for Package of 700+- (2g) seeds.</h2>Quinoa (/ˈkiːnwɑː/, from Quechua kinwa or kinuwa ) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal.It is high in protein, and is tolerant of dry soil.Quinoa (the name is derived from the Spanish spelling of the Quechua name kinwa) originated in the Andean region of Peru, Bolivia, Ecuador, Chile and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular. Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in smaller quantities.The nutrient composition is favourable compared with common cereals. Quinoa seeds contain essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron.After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.Chenopodium quinoa is a dicotyledonous annual plant usually about 1–2 metres (3.3–6.6 ft) high. It has broad, generally pubescent, powdery, smooth (rarely) to lobed leaves normally arranged alternately. The woody central stem is branched or unbranched depending on the variety and may be green, red or purple. The flowering panicles arise from the top of the plant or from leaf axils along the stem. Each panicle has a central axis from which a secondary axis emerges either with flowers (amaranthiform) or bearing a tertiary axis carrying the flowers (glomeruliform). The green hypogynous flowers have a simple perianth and are generally bisexual and self-fertilizing. The fruits are about 2 millimetres (0.079 in) in diameter and of various colours—from white to red or black, depending on the cultivar.Natural distributionChenopodium quinoa is believed to have been domesticated in the Peruvian Andes from wild or weed populations of the same species. There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum) that grow in the area it is cultivated; these may either be related to wild predecessors, or they could be descendants of cultivated plants.Saponin contentIn their natural state, the seeds have a coating of bitter-tasting saponins, making them unpalatable. Most of the grain sold commercially has been processed to remove this coating. This bitterness has beneficial effects during cultivation, as it is unpopular with birds and therefore requires minimal protection. The genetic control of bitterness involves quantitative inheritance; lowering the saponin content through selective breeding to produce sweeter, more palatable varieties is complicated by about 10% cross-pollination.The toxicity category rating of quinoa saponins treats them as mild eye and respiratory irritants and as a low gastrointestinal irritant. The saponin is a toxic glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, quinoa saponin has many uses, including as a detergent for clothing and washing and as an antiseptic for skin injuries. High levels of oxalic acid are in the leaves and stems of all species of the Chenopodium genus, and are also in the related genera of the Amaranthaceae family. The risks associated with quinoa are minimal, provided it is properly prepared and the leaves are not eaten to excess.Nutritional valueQuinoa was important to the diet of pre-Columbian Andean civilizations. Quinoa grain has been called a superfood, a term which is not in common use by dietitians and nutrition scientists. Protein content is very high for a cereal/pseudo-cereal (14% by mass), but not as high as most beans and legumes. This includes a "low gluten content" that appears to be well tolerated when consumed at normal levels by people with celiac disease. The protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats. Nutritional evaluations indicate that quinoa is a source of complete protein. Other sources claim its protein is not complete but relatively high in essential amino acids. Other pseudo grains derived from seeds are similar in complete protein levels; buckwheat is 18% protein compared to 14% for Quinoa; Amaranth, a related species to Quinoa, ranges from 12% to 17.5%.Quinoa is a rich source (>20% of the Daily value, DV) of the B vitamins thiamine, riboflavin, vitamin B6, and folate and is a rich source of the dietary minerals iron, magnesium, phosphorus, and zinc. Quinoa is also a good source (10-19% of DV) of the B vitamins niacin and pantothenic acid, vitamin E, and the dietary mineral potassium. The pseudo cereal contains a modest amount of calcium, and thus is useful for vegans and those who are lactose intolerant. It is gluten-free and considered easy to digest. Because of these characteristics, it is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied space flights.The grain may be germinated in its raw form to boost its nutritional value, provided that the grains are rinsed thoroughly to remove any saponin.[26] It has a notably short germination period: only 2–4 hours in a glass of clean water is enough to make it sprout and release gases, as opposed to 12 hours with wheat. This process, besides its nutritional enhancements, softens the seeds, making them suitable to be added to salads and other cold foods.<h3>Cultivation</h3>The plant's growth is highly variable due to a high complexity of different subspecies, varieties and landraces (domesticated plants or animals adapted to the environment in which they originated). However, in general it is undemanding and altitude-hardy. It is grown from coastal regions to over 4,000 m (13,000 ft) in the Andes near the equator, with most of the cultivars being grown between 2,500 metres (8,200 ft) and 4,000 metres (13,000 ft). Depending on the variety, optimal growing conditions are in cool climates with temperatures that vary between −4 °C (25 °F) during the night to near 35 °C (95 °F) during the day. Some cultivars can withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during flowering. Mid-summer frosts during flowering, often occurring in the Andes, lead to sterilization of the pollen. Rainfall conditions are highly variable between the different cultivars, ranging from 300 to 1,000 millimetres (12 to 39 in) during growing season. Growth is optimal with well-distributed rainfall during early growth and development and dry conditions during seed maturation and harvesting.Quinoa has been cultivated in the United States, primarily in the high elevation San Luis Valley (SLV) of Colorado where it was introduced in 1982. In this high-altitude desert valley, maximum summer temperatures rarely exceed 30 °C (86 °F) and night temperatures are about 7 °C (45 °F). Due to the short growing season, North American cultivation requires short-maturity varieties, typically of Bolivian origin.<h2>Sowing</h2>Quinoa plants do best in sandy, well-drained soils with a low nutrient content, moderate salinity, and a soil pH of 6 to 8.5.The seedbed must be well prepared and drained to avoid waterlogging. In the Andes, the seeds are normally broadcast over the land and raked into the soil. Sometimes it is sown in containers of soil and transplanted later.Cultivation managementYields are maximised when 170 to 200 kg (370 to 440 lb) N/hectare is available.[citation needed] The addition of phosphorus does not improve yield. In eastern North America, it is susceptible to a leaf miner that may reduce crop success and which also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.History and cultureEarly historyQuinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago. It has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to it as chisaya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements". During the Spanish conquest of South America, the colonists scorned it as "food for Indians", and suppressed its cultivation, due to its status within indigenous religious ceremonies. The conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead.The grain has become increasingly popular in the United States, Canada, Europe, Australia, China and Japan where it is not typically grown, increasing crop value. Between 2006 and early 2013 quinoa crop prices tripled. In 2011, the average price was US$3,115 per ton with some varieties selling as high as $8,000 per ton. This compares with wheat prices of $9 per bushel (about $340 per ton). Since the 1970s, producers’ associations and cooperatives have worked toward greater producer control of the market. The higher prices make it harder for people to purchase, but also brings a livable income for farmers and enables many urban refugees to return to working the land.The popularity of quinoa grain in non-indigenous regions has raised concerns over food security. Due to continued widespread poverty in regions where it is produced and because few other crops are compatible with the soil and climate in these regions, it has been suggested that the inflated price disrupts local access to food supplies. In 2013, The Guardian compared it to asparagus cultivated in Peru, a cash crop criticized for excessive water use, as "feeding our apparently insatiable 365-day-a-year hunger for this luxury vegetable" It has been suggested that, as people rise above subsistence-level income, they choose higher-status Western processed foods. However, anthropologist Pablo Laguna states that farmers are still saving a portion of the quinoa crop for their own use, and that the high prices affect nearby city dwellers more, but consumption in cities has traditionally been lower. According to Laguna, the net benefit of increased revenue for farmers outweighs the costs, saying that it is "very good news for small, indigenous farmers". The transformation from a healthy staple food for farming families and communities into a product that is held to be worth too much to keep for oneself and one's family is an ongoing process. It is seen as a valuable resource that can bring in far greater amounts[clarification needed] of cheap, low nutrient foods such as pasta and rice. It used to be seen as a peasant food that provided farming families with a very important source of nutrition, but now occupies a spectrum from an everyday food of urban Bolivia's middle class to a luxury food in the Peruvian capital of Lima where "it sells at a higher per pound price than chicken, and four times as much as rice". Efforts are being made in some areas to distribute it more widely and ensure that farming and poorer populations have access to it and have an understanding of its nutritional importance. These include incorporating it into free school breakfasts and in government provisions distributed to pregnant and nursing women in need.Kosher controversyQuinoa has become popular in the Jewish community as a substitute for the leavened grains that are forbidden during the Passover holiday. Several kosher certification organizations refuse to certify it as being kosher for Passover, citing reasons including its resemblance to prohibited grains or fear of cross-contamination of the product from nearby fields of prohibited grain or during packaging.In December 2013, the Orthodox Union, the world's largest kosher certification agency, announced it would begin certifying quinoa as kosher for Passover.International Year of QuinoaThe United Nations General Assembly declared 2013 as the "International Year of Quinoa" in recognition of ancestral practices of the Andean people, who have preserved it as food for present and future generations, through knowledge and practices of living in harmony with nature. The objective is to draw the world’s attention to the role that quinoa could play in providing food security, nutrition and poverty eradication, in support of achieving Millennium Development Goals.The Food and Agriculture Organization of the United Nations is as the Secretariat of the international year. Bolivia has the presidency of the Coordination Committee and Ecuador, Peru and Chile share the vice presidency, with the rapporteurship in the hands of Argentina and France.</div>

P 219 C

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Chickpea Seeds (Cicer...

1,85 € -27% 1,35 € (SKU: P 166)

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<h2 class="">Chickpea Seeds (Cicer arietinum)</h2> <h2>Price for Package of 6g (20) seeds.</h2> 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. Description 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. Etymology 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. 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. History 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] 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. 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. 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. Sequencing the chickpea genome 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. Uses Human consumption 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. 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. 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. Some varieties of chickpeas can be popped and eaten like popcorn. 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. 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. 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. Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt. 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. 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. Nutrition 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. Preliminary research has shown that chickpea consumption may lower blood cholesterol.

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