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Картофельная семья

Medium Long Eggplant Seeds

2.200 Seeds Medium Long...

Цена 8,35 € (SKU: P 101 (10g))
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>2200 Seeds Medium Long Eggplant</h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 2200 seeds (10g).</span></strong></span></h2> <div>Early medium maturing variety, tolerant to heat and humidity, vigorous growth, strong diseases resistance, long harvest period, long straight fruit, beautiful shape, glossy purple skin, good quality, extremly high yield, each fruit is about 28-35 cm in length, 4.5-6 cm in diameter, 250-400g in weight.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking  </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> <p><em><strong>Health properties</strong></em></p> </div> <table cellpadding="0" border="1"> <tbody> <tr> <td colspan="2"> <p align="center"><span style="color: #008000;"><strong>Eggplant, raw</strong></span></p> </td> </tr> <tr> <td colspan="2" valign="top"> <p align="center"><span style="color: #008000;"><strong>Nutritional value per 100 g (3.5 oz)</strong></span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Energy</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">102 kJ (24 kcal)</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Carbohydrates</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">5.7 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>- </strong><strong>Sugars</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2.35 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>- </strong><strong>Dietary fiber</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">3.4 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Fat</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.19 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Protein</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1.01 g</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Thiamine (vit. B<sub>1</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.039 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Riboflavin (vit. B<sub>2</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.037 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Niacin (vit. B<sub>3</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.649 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Pantothenic acid (B<sub>5</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.281 mg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Vitamin B<sub>6</sub></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.084 mg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Folate (vit. B<sub>9</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">22 μg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Vitamin C</span></p> </td> <td valign="top"> <p><span style="color: #008000;">2.2 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Calcium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">9 mg (1%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Iron</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.24 mg (2%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Magnesium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">14 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Manganese</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.25 mg (12%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Phosphorus</span></p> </td> <td valign="top"> <p><span style="color: #008000;">25 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Potassium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">230 mg (5%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Zinc</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.16 mg (2%)</span></p> </td> </tr> <tr> <td colspan="2" valign="top"> <p align="center"><span style="color: #008000;">Percentages are relative to</span><br /><span style="color: #008000;">US recommendations for adults.</span><br /><span style="color: #008000;">Source: USDA Nutrient Database</span></p> </td> </tr> </tbody> </table> <p>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.<sup>[13]</sup></p> <p>The results of a 2000 study on humans suggested <em>S. melongena</em> infusion had a modest and transitory effect, no different from diet and exercise.<sup>[14]</sup></p> <p>A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.<sup>[15]</sup></p> <p>The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.<sup>[16]</sup> On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.</p> <div> <p><em><strong>Allergies</strong></em></p> </div> <p>Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.<sup>[17]</sup> Contact dermatitis from eggplant leaves<sup>[18]</sup> and allergy to eggplant flower pollen<sup>[19]</sup> have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.<sup>[20]</sup> Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.</p> </body> </html>
P 101 (10g)
Medium Long Eggplant Seeds

Thai Green Eggplant Seeds (Solanum melongena)

Семена Тайские круглые...

Цена 1,95 € (SKU: P 394)
,
5/ 5
<h2><strong>Семена Тайские круглые зеленые Баклажана (Solanum melongena)</strong></h2> <h2><span style="color:#ff0000;"><strong>Цена за пакет из 10 семян.</strong></span></h2> <p>Тайский баклажан - название нескольких сортов баклажанов, используемых в кухнях Юго-Восточной Азии, чаще всего из видов баклажанов Solanum melongena. Они также выращиваются на Шри-Ланке и используются в шри-ланкийской кухне. Эти баклажаны размером с мяч для гольфа обычно используются в тайской кухне. Некоторые сорта в Таиланде - тайский фиолетовый, тайский зеленый, тайский желтый и тайский белый.</p> <p><strong>Пользы</strong></p> <p>Зелено-белые сорта тайских баклажанов являются необходимыми ингредиентами в блюдах тайского карри, таких как каенг тай пла, [2] зеленый [3] и красный карри. Они часто делятся пополам или на четверти, но также могут быть использованы целиком и приготовлены в соусе карри, где они становятся мягче и впитывают аромат соуса. Их также едят сырыми в тайских салатах или с тайской пастой чили (nam phrik).</p> <p>Иногда в тайских ресторанах за пределами Таиланда тайские баклажаны заменяются местными баклажанами.</p>
P 394
Thai Green Eggplant Seeds (Solanum melongena)
Тарамбуло - Семена волосатых баклажанов (Solanum Ferox) 2 - 1

Тарамбуло - Семена...

Цена 2,25 € (SKU: P 424)
,
5/ 5
<h2><strong>Тарамбуло - Семена волосатых баклажанов (Solanum Ferox)</strong></h2> <h2><span style="color:#ff0000;"><strong>Цена за пакет из 10 семян.</strong></span></h2> <p>Тарамбуло - маленькая, прямостоящая, колючая, волосатая трава высотой от 0,5 до 1,5 метров. Листья широко яйцевидные, длиной от 15 до 20 сантиметров, шириной от 12 до 23 сантиметров, лопастные по краям и густо покрытые жесткими шерстяными волосками сверху и шерстяными волосками и колючими шипами на нервах внизу; лопасти треугольные и глубиной от 2,5 до 4 сантиметров. Цветы несут на боковых кистях.</p> <p>Чашечка коротко воронковидная, с яйцевидно-треугольными долями. Венчик густой шерстяной снаружи, белый, продолговатый, длиной от 2 до 2,5 сантиметров. Плод - Съедобная ягода, желтая, шаровидная, диаметром от 2,5 до 3,5 сантиметров, густо покрыта игольчатыми волосками и многосемянная.</p>
P 424
Тарамбуло - Семена волосатых баклажанов (Solanum Ferox) 2 - 1
Organic Black Beauty Eggplant Seeds 1.8 - 1

Organic Black Beauty...

Цена 1,80 € (SKU: P 380)
,
5/ 5
<h2><strong><em><span style="text-decoration:underline;">Organic Black Beauty Eggplant Seeds</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 seeds. </strong></span></h3> <p>HEIRLOOM. From 1902, it remains a standard worldwide for large-fruited black eggplant. The plump, slightly lobed, rich flavored fruits of this heirloom are a beautiful, shiny purple black and are typically used for making Eggplant Parmesan.</p> <p>Over 100 years old, this 1902 introduction was an immediate hit because the plants ripened perfect fruits dramatically earlier than other varieties. It became the common market eggplant of today. Harvested fresh, however, makes all the difference.</p>
P 380
Organic Black Beauty Eggplant Seeds 1.8 - 1
Turkey Berry - Pea Eggplant Seeds (Solanum torvum)

Семена Ягода индейки,...

Цена 2,55 € (SKU: P 364)
,
5/ 5
<h2><strong>Семена Ягода индейки, баклажана гороха (Solanum torvum)</strong></h2> <h2><span style="color:#ff0000;"><strong>Цена за пакет из 5, 10 семян.</strong></span></h2> <p>Solánum tórvum <span title="на латинском языке">(лат.)</span> — вид двудольных цветковых растений, относящийся к роду Паслён семейства Паслёновые (<em>Solanaceae</em>).</p> <p>Крупный звёздчатоопушённый кустарник с изогнутыми шипами на стеблях и небольшими белыми цветками, распространённый в тропических регионах.</p> <p>Кустарник до 2 м в более высотой, слабоветвистый, покрытый обильным сероватым звёздчатым опушением, по стеблям с жёсткими загнутыми красноватыми до желтоватых шипами 2,5—10 мм длиной.</p> <p>Листья очерёдные или в парах, на черешках до 4 см длиной, в очертании яйцевидно-эллиптические, 6—16 × 4—11 см, с сердцевидным или клиновидным основанием и острой верхушкой, обыкновенно выемчатые или пяти- — семилопастные, покрытые обильными жёлтыми звездчатыми волосками<sup>[2]</sup>.</p> <p>Соцветия — кистевидные метёлки, образующиеся в пазухах листьев. Цветоносы единожды — дважды разветвлённые, звёздчатоопушённые. Цветки обоеполые и тычиночные, на цветоножке 0,5—1 см длиной, покрытой железистыми и звёздчатыми волосками. Чашечка с 5 яйцевидно-ланцетными лопастями 2—3 мм длиной, покрыта звёздчатыми и железистыми волосками. Венчик колесовидный, белый, пятилопастный, лопасти яйцевидно-ланцетные, 8—10 мм длиной, с внешней стороны с железистым опушением. Пыльники 4—7 мм длиной, на очень коротких нитях. Столбик пестика 6—8 мм длиной<sup>[2]</sup>.</p> <p>Плоды — жёлтые в зрелом состоянии, голые ягоды 1—1,5 см в диаметре, на цветоножке до 2 см длиной. Семена уплощённые, 1,5—2 мм в диаметре.</p> <h2>Распространение</h2> <p>Первоначальный ареал вида — острова Карибского моря, Центральная Америка и северная часть Южной Америки. В настоящее время имеет пантропическое распространение. Признан опасным инвазивным видом в нескольких странах Африки и Океании.</p> <p>Изредка культивируется в качестве декоративного растения. Плоды после приготовления могут использоваться в пищу.</p>
P 364
Turkey Berry - Pea Eggplant Seeds (Solanum torvum)

African eggplant Seeds (Solanum aethiopicum)

African eggplant Seeds...

Цена 2,45 € (SKU: P 347)
,
5/ 5
<h2><strong><em><span style="text-decoration:underline;">African eggplant Seeds (Solanum aethiopicum)</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>African eggplants of the Kumba group have a depressed globular shape with deep furrows and range from 5-15 centimeters in diameter. The fruit may be harvested green, white or even red, and the leaves are occasionally eaten as a sautéed vegetable as well. This variety is firm and bitter and best stewed or pickled.</p> <p> </p> <p><strong>Current Facts</strong></p> <p>African eggplants are botanically classified as Solanum aethiopicum and also commonly known as Mock Tomato, Bitter Tomato, Ethiopian nightshade and Scarlet Eggplant. They range widely in color and shape depending upon the cultivar and are divided into four groups: Gilo, Shum, Kumba and Aculeatum. This particular variety of African eggplant is of the Kumba Group.</p> <p> </p> <p><strong>Nutritional Value</strong></p> <p>African eggplant leaves are rich on beta-carotene, ascorbic acid, iron and calcium. The fruits bitter taste is attributed to furostanol glycosides (saponins).</p> <p> </p> <p><strong>Applications</strong></p> <p>The leaves and young shoots of the African eggplant are just as important as the fruits themselves. Containing most of the plant’s nutritional value, they are used in soups, stews, sautés and even pickled. The inherent bitterness of the African eggplant is complimented by slightly sweet flavors, rich proteins and smoked meats. They take well to strong flavors of curry or long braises in a simple blend of oil and garlic. Pair the leaves and fruits in recipes that include nutty cheeses such as parmesan, ham, bacon, sausage, caramelized onions or mushrooms, sweet potatoes, beans and peanuts.</p> <p> </p> <p><strong>Ethnic - Cultural Info</strong></p> <p>A similar eggplant variety found in Brazil is referred to as jiló, and often breaded in cornmeal and fried, like green tomatoes in American Southern cuisine.</p> <p> </p> <p><strong>Geography - History</strong></p> <p>African eggplants are grown predominantly in their native home of Africa, specifically in Central and West Africa. They have since been introduced into the Caribbean and South America and are even grown in some of the warmer climates of southern Italy.</p> <p> </p> <p><strong><em>Propagation</em></strong></p> <p><strong>Basic requirements</strong></p> <p>Growth requirements for African eggplant vary with variety. All types grow best in full sun in well-draining, deep soils with a pH between 5.5 and 6.8. Gilo types grow best at daytime temperatures between 25 and 35°C (77 and 95°F). Kumba types can grow in hotter temperatures of up to 45°C in low humidity, whereas Shum types require warm and humid conditions in order to thrive. No varieties of African eggplant tolerate very cold or water-logged conditions.</p> <p> </p> <p><strong>Growing from seed</strong></p> <p>African eggplant seeds can be collected from fully ripe fruits. Once the seeds have been extracted, they should be laid out on a piece paper to dry in a place where they are not exposed to direct sunlight. Once dry, seeds can be stored for many years and still remain viable. Seeds should be planted in a prepared nursery bed and should be sown 15 cm (6 in) apart with a further 20 cm (8 in) between rows. Seedlings are ready for transplanting when they reach 15 to 20 cm (6–8 in) in height and have 5–7 leaves. Plants should be hardened prior to transplanting by gradually reducing the amount of water they receive. Plants should be spaced 50 cm (20 in) apart allowing 75 cm (30 in) between rows.</p> <p> </p> <p><strong>General care and maintenance</strong></p> <p>African eggplants will benefit from frequent irrigation during the dry season, particularly when fruiting, to ensure high yields. The crop should be weeded as required to prevent competition. Addition of fertilizer in the form of cattle or chicken or cattle manure or compost will improve yields.</p> <p> </p> <p><strong>Harvesting</strong></p> <p>African eggplant is typically ready for harvest 100 to 120 days after planting. The fruit should be harvested before the skin changes color from white to pale yellow when the skin becomes tough. Fruits should be harvested regularly to encourage maximum fruit production. Young leaves may be harvested from 45-60 days of growth.</p>
P 347
African eggplant Seeds (Solanum aethiopicum)
Ronde De Valence Eggplant Seeds  - 4

Ronde De Valence Eggplant...

Цена 2,25 € (SKU: P 294)
,
5/ 5
<h2><span style="text-decoration:underline;"><em><strong>RONDE DE VALENCE EGGPLANT SEEDS (AUBERGINE)</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 30 seeds.</strong></span></h3> <div>Lovely, black fruit are almost perfectly round in shape and the size of a grapefruit, with deep purple color. A wonderful variety for stuffing, with great tasting, tender flesh. A traditional French heirloom named after the city of Valence, a quaint city on the Rhone River.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking  </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> <p><em><strong>Health properties</strong></em></p> </div> <table cellpadding="0" border="1"><tbody><tr><td colspan="2"> <p align="center"><span><strong>Eggplant, raw</strong></span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span><strong>Nutritional value per 100 g (3.5 oz)</strong></span></p> </td> </tr><tr><td valign="top"> <p align="center"><span><strong>Energy</strong><strong></strong></span></p> </td> <td valign="top"> <p><span>102 kJ (24 kcal)</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span><strong>Carbohydrates</strong><strong></strong></span></p> </td> <td valign="top"> <p><span>5.7 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span><strong>- </strong><strong>Sugars</strong><strong></strong></span></p> </td> <td valign="top"> <p><span>2.35 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span><strong>- </strong><strong>Dietary fiber</strong><strong></strong></span></p> </td> <td valign="top"> <p><span>3.4 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span><strong>Fat</strong><strong></strong></span></p> </td> <td valign="top"> <p><span>0.19 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span><strong>Protein</strong><strong></strong></span></p> </td> <td valign="top"> <p><span>1.01 g</span></p> </td> </tr><tr><td valign="top"> <p><span>Thiamine (vit. B<sub>1</sub>)</span></p> </td> <td valign="top"> <p><span>0.039 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Riboflavin (vit. B<sub>2</sub>)</span></p> </td> <td valign="top"> <p><span>0.037 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Niacin (vit. B<sub>3</sub>)</span></p> </td> <td valign="top"> <p><span>0.649 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Pantothenic acid (B<sub>5</sub>)</span></p> </td> <td valign="top"> <p><span>0.281 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Vitamin B<sub>6</sub></span></p> </td> <td valign="top"> <p><span>0.084 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Folate (vit. B<sub>9</sub>)</span></p> </td> <td valign="top"> <p><span>22 μg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Vitamin C</span></p> </td> <td valign="top"> <p><span>2.2 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Calcium</span></p> </td> <td valign="top"> <p><span>9 mg (1%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Iron</span></p> </td> <td valign="top"> <p><span>0.24 mg (2%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Magnesium</span></p> </td> <td valign="top"> <p><span>14 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Manganese</span></p> </td> <td valign="top"> <p><span>0.25 mg (12%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Phosphorus</span></p> </td> <td valign="top"> <p><span>25 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Potassium</span></p> </td> <td valign="top"> <p><span>230 mg (5%)</span></p> </td> </tr><tr><td valign="top"> <p><span>Zinc</span></p> </td> <td valign="top"> <p><span>0.16 mg (2%)</span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span>Percentages are relative to</span><br /><span>US recommendations for adults.</span><br /><span>Source: USDA Nutrient Database</span></p> </td> </tr></tbody></table><p>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.<sup>[13]</sup></p> <p>The results of a 2000 study on humans suggested <em>S. melongena</em> infusion had a modest and transitory effect, no different from diet and exercise.<sup>[14]</sup></p> <p>A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.<sup>[15]</sup></p> <p>The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.<sup>[16]</sup> On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.</p> <div> <p><em><strong>Allergies</strong></em></p> </div> <p>Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.<sup>[17]</sup> Contact dermatitis from eggplant leaves<sup>[18]</sup> and allergy to eggplant flower pollen<sup>[19]</sup> have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.<sup>[20]</sup> Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.</p>
P 294
Ronde De Valence Eggplant Seeds  - 4

Семена греческих баклажанов TSAKONIKI  - 4

Семена греческих баклажанов...

Цена 1,75 € (SKU: P 290)
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5/ 5
<h2>Семена греческих баклажанов TSAKONIKI</h2> <h2><span style="color:#ff0000;"><strong>Цена за пакет из 10 или 50 семян.</strong></span></h2> <p>Многие жалуются, что баклажаны горькие, ну что угадаете? Греческого сорта Цаконики нет, он на самом деле мягкий, почти сладкий. Это баклажан из города Леонидио на Пелопониссосе, он длинный с белыми полосами и имеет статус ЗОП, что означает, что он должен быть от Леонидио, чтобы называться Цаконики.<br />Длинный плод, 7 см в диаметре, 25 см в длину. Высокая урожайность и устойчивость к насекомым. Высота растения 50 см.</p>
P 290
Семена греческих баклажанов TSAKONIKI  - 4
White Eggplant Seeds 1.85 - 1

White Eggplant Seeds

Цена 1,85 € (SKU: P 287)
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5/ 5
<h2><span style="text-decoration:underline;color:#000000;"><strong><em>WHITE EGGPLANT SEEDS</em></strong></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>White skinned eggplant that produces early!  Produces 25 – 30 cm long , pearly-white fruits with flesh that is delicate and sweet, without bitterness, with succulent mushroom-like flavor. With white flesh, this eggplant variety can grow anywhere in the World.</p> <p> </p> <p>Product Details</p> <p>Breed: Heirloom</p> <p>Zones: 3-9</p> <p>Germination: 8-10 days</p> <p>Days to Maturity: 70 days</p> <p>Head Size: 25 – 30 cm</p> <p>Head Color: White</p> <p>Fruit Weight: 350 – 400 g</p>
P 287
White Eggplant Seeds 1.85 - 1
Aubergine – Eggplant Seeds “Rosa Bianca“ Seeds Gallery - 4

Aubergine – Eggplant Seeds...

Цена 1,85 € (SKU: P 143)
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5/ 5
<div id="idTab1" class="rte"> <h2><strong><em><span style="text-decoration:underline;">Aubergine – Eggplant Seeds “Rosa Bianca“ </span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>80 days. Colorful, light pink-lavender fruit with white shading. Rich, mild flesh is very popular with chefs and gardeners alike! no bitterness. A great variety for heirloom market growers. Use the color that sells!</p> </div>
P 143
Aubergine – Eggplant Seeds “Rosa Bianca“ Seeds Gallery - 4

Средние Длинные баклажан Семена  - 2

Средние Длинные баклажан...

Цена 1,95 € (SKU: VE 29 (1g))
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5/ 5
<h2><strong>Средние Длинные баклажан Семена</strong></h2> <h2><span style="color:#ff0000;"><strong>Цена за пакет из 200 семян (1 г).</strong></span></h2> <p>Срок созревания. 70-80 дней (ранний). Плод. Формирует крупные, темно-фиолетовые плоды средней длины. Мякоть плотная, белого цвета, без горечи с высокими вкусовыми качествами. Вес плода может достигать 550 г.Срок созревания. 70-80 дней (ранний). Плод. Формирует крупные, темно-фиолетовые плоды средней длины. Мякоть плотная, белого цвета, без горечи с высокими вкусовыми качествами. Вес плода может достигать 550 г.</p> <p>Вегетационный период: 70-80 дней (ранний).<br />Вес до 550 грамм.<br />Растение сильнорослое.<br />Формирует крупные, темно-фиолетовые плоды средней длины.<br />Мякоть плотная, белого цвета.<br />ПРЕДНАЗНАЧЕНИЕ<br />Для выращивания в открытом грунте и пленочных теплицах.</p> <p>ДОПОЛНИТЕЛЬНАЯ ИНФОРМАЦИЯ<br />Без горечи с высокими вкусовыми качествами.<br />Урожайность 60-70 т./га.<br />Плотность высадки 15-18 тыс. раст./га.<br />Производство: Италия.</p>
VE 29 (1g)
Средние Длинные баклажан Семена  - 2
Семена Баклажана МАНТИЯ (Striped Toga) 2.25 - 4

Семена Баклажана МАНТИЯ...

Цена 2,25 € (SKU: P 66 ST)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Семена Баклажана МАНТИЯ (Striped Toga) (Solanum aethiopicum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Цена</strong> <strong>за</strong> <strong>пакет</strong> <strong>из</strong><strong> 10 </strong><strong>семян</strong><strong>.</strong></span></h2> <p>Не только красиво, но и вкусно! Это высокорослый до 1м, среднеспелый, плоды собраны в кисти по 6-7 и более штук с непрерывным нарастанием новых. Плоды сначала молочного цвета, а затем становятся оранжевыми в вертикальную полоску, небольшого размера – 7.5 см в длину и 2.5 см в диаметре.</p> <p>Этот сорт баклажан можно отнести к декоративным из-за малого размера плодов. Используются для солений или для запекания целиком. А вот за красоту и экзотический вид, конечно же данный сорт баклажана заслуживает высший балл.</p> <p><strong>Выращивание баклажан из семян.</strong></p> <p>Для эффективного выращивания баклажанов необходимо знать, что баклажаны интенсивно растут и развиваются при температуре 25-27°С.</p> <p>Выращивание баклажанов рекомендуется производить высевом семян на рассаду 25-28 февраля в посевные ящики с почвенной смесью, состоящей из двух частей дерновой земли и одной части перегноя с добавлением торфа и песка, по 1,0-1,5 кг на ящик.</p> <p>Сеянцы надо пикировать в фазе первого настоящего листа в горшочки с торфоперегнойной смесью. За время выращивания рассады баклажанов дважды делают подкормку раствором NPK. Первый раз через 10 дней после пикировки: 30-40 грамм суперфосфата; 20-30 грамм калийной соли; 20-30 грамм аммиачной селитры на ведро воды.</p> <p>При второй подкормке, через 20 дней, в этот раствор добавляют разведенный птичий помет 1 к 10, т.е. по 1 л на ведро воды. В это время надо поддерживать температуру не менее 18-27°С. Кратковременное понижение температуры замедляет рост и развитие рассады на протяжении всего вегетационного периода. Несвоевременные поливы баклажанов приводят к быстрому увяданию растений.</p> <p>В открытый грунт баклажаны высаживают в июне, когда хорошо прогреется почва. Площадь питания необходимая для выращивания баклажана составляет 50 на 50 см. Подготовка участка и способ посадки рассады такие же, как у томата и перца. Необходимое условие успешного выращивания баклажанов - выбор защищенного от ветра участка с особым теплым микроклиматом, что не исключает применения пленочных укрытий.</p> <p>Уход за баклажанами состоит в систематическом рыхлении почвы, частичном невысоком окучивании и регулярных, более частых по сравнению с перцем, поливах.</p> <p>Другие названия: Полосатый Тога (Striped Toga) Завод высотой 1-1,20м</p> </body> </html>
P 66 ST
Семена Баклажана МАНТИЯ (Striped Toga) 2.25 - 4

Семена Перуанские Фиолетового Картофеля 3.05 - 6

Семена Перуанские...

Цена 2,95 € (SKU: P 441)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Семена Перуанские Фиолетового Картофеля</strong></h2> <h2><span style="color: #ff0000;">Цена указана за 5 или 10 фиолетовых семян картофеля.</span></h2> <p>Мы отправляем его как молодым, так и маленьким, поэтому его можно доставить на любой почтовый ящик. Он имеет вкус и текстуру обычного сорта, но может похвастаться яркой пурпурной мякотью, которая сохраняет свой цвет во время приготовления. С высоким содержанием антоциановых антиоксидантов, это также полезно для вас. Идеально подходит для приготовления пюре, выпекания, жарки и приготовления в микроволновой печи, а также для приготовления потрясающих чипсов и жареный картофель!</p> </body> </html>
P 441 5K
Семена Перуанские Фиолетового Картофеля 3.05 - 6

Разнообразие из Америки
Red Skin - White Flesh KENNEBEC Potato Seeds 1.95 - 2

Red Skin - White Flesh...

Цена 1,95 € (SKU: P 247 RK)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Red Skin - White Flesh KENNEBEC Potato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>These red skinned and white flesh tubers make excellent table potatoes. Fairly firm texture when boiled. They are highly recommended for fries and chips. Plants are compact and erect with pointed smooth leaves and; numerous big white flowers with slight reddish purple tinge on backs.</p> <p>Potatoes can be grown from true seeds just as easily and reliably as tomatoes, peppers or eggplants. True potato seed is a new development offering the advantages of, lower cost than mini-tubers, completely disease free, and always available at the right planting time for gardeners in any region. This is the new wave in potato culture.</p> <p>Start indoors in seedling trays. Fill each cell to 1cm (1/2") from the top with sterilized seed starting mix. Moisten with water and place one seed on the top of the soil per cell. Cover with vermiculite and water in. Note: Potato seeds require light to germinate, so do not bury.  Optimal soil temperature for germination: 15-27°C (65-80°F). Seeds should germinate in 6-10 days.</p> <p><strong>Starting</strong><br />Keep the soil evenly moist during germination, but allow free drainage so that excess water does not collect. Water before mid-day to allow foliage to dry completely by nightfall. Potato seedlings <span>tend to stay prostrate immediately after emergence if they have 13 or more hours of daylight. As a somewhat longer stem is desired to ease transplanting, keep seedlings in about 12-hour light per day. During the last week expose seedlings to full sunlight to strengthen the stem. At optimal temperature, transplants will be ready 4 to 6 weeks after seeding.</span></p> <p><span>If field conditions are very different from indoor conditions, allow one week of hardening off. Water the plugs heavily the day before and day of transplant, and transplant into moist soil.</span></p> <p><strong>Growing</strong><br />Ideal pH: 5.0-6.0. Plant seedlings so that only the crown of its top, 2-5cm (1-2“) is above soil level, burying the whole plug and a good part of the stem of the seedling. Seedlings cannot be completely buried, the growing point needs to stay above ground. Space seedlings 10-25cm (4-10") apart in rows 75cm (30") apart. Wider spacing produces fewer, but larger tubers. Keep the area well watered for several weeks after transplant.</p> <p><strong>Hilling<br /></strong><span>When seedlings reach 10-15cm  (4-6") in height, they should be hilled, probably three weeks after transplanting. This operation takes soil from the centre of the row, and covers the seedlings up to half of their height, creating a small hill. It is best to work from the centre of the furrow towards the plants. Do not cut too deep into the soil near the plant to avoid root damage. Just before hilling, fertilizer can be applied near the base of the seedlings, and this will be covered when hilling.</span></p> <p>A second hilling and side dressing of balanced organic fertilizer should follow 3-4 weeks after the first, again depositing soil up to half the height of the plants. Again, increase the depth of the furrow in its centre and bring this soil on top of the small hill created in the first hilling operation.</p> <p><strong>Harvest</strong></p> <p><span>In the garden, potatoes can be harvested without destroying the plant if only a few potatoes are needed. Carefully scrape soil near the base of the stem until the skin of a potato is found, and pull it from the stolon. Consume it that day for a tasty and nutritious meal. </span>If potatoes need to be stored for some time, remove the foliage 3 weeks before harvest. This "sets" (hardens) the skin, and it will store better as the thicker skin will reduce water loss from the tubers. Keep them dark up to 2 to 3 months at high humidity before eating.</p> <p><strong>Seed Info</strong><br />In optimal conditions, at least 75% of the seeds will germinate. Usual seed life: 3 years. Per 100′ row: 200 seeds, per acre: 8.8M seeds.</p> <p><strong>Diseases &amp; Pests</strong><br />Protect from cabbage moths and other insect pests with floating row cover. Prevent disease with a strict 4-year crop rotation, avoiding planting Brassicas in the same spot more than once every four years.</p> <p><strong>Companion Planting</strong><br />A worthy companion for beets, Brassicas, cucumbers, and onions. Avoid planting near peppers, pole beans, strawberries, and tomatoes.</p> </body> </html>
P 247 RK
Red Skin - White Flesh KENNEBEC Potato Seeds 1.95 - 2

Салют Разноцветные семена картофеля  - 6

Салют Разноцветные семена...

Цена 6,00 € (SKU: P 408)
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5/ 5
<h2><strong>Салют Разноцветные семена картофеля</strong></h2> <h2><span style="color:#ff0000;"><strong>Цена за пакет + -30 семян.</strong></span></h2> <p>Смесь среднеспелых сортов, оригинального цвета, как кожура, так и мякоть клубней. Растение полупрямое, средней высоты, с настоящими фейерверковыми оттенками во время цветения. Клубни овальные, удлиненно-овальные, с маленькими и средними глазами, с гладкой, белой, желтой, красной, бордовой, темно-фиолетовой кожей и с белой, желтой, коричневой, красноватой, светлой и темно-фиолетовой мякотью, 75- 130 грамм, отличный вкус. Производительность 4,5-5,5 кг / м2. Разноцветный картофель идеально подходит для приготовления винегретов, капустного супа, борща и других блюд. Смесь устойчива к раку картофеля.</p>
P 408
Салют Разноцветные семена картофеля  - 6

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