Havuç Nantes 500 tohum

5/ 5

<h2><strong>Portakal Piramidi Biber Tohumları</strong></h2> <h2><span style="color: #ff0a0a;"><strong>20 tohumların Paketi için fiyat.</strong></span></h2> Bu hafif acı biber, C. Anum ailesine aittir. Bitkiler oldukça üretkendir ve meyve başına yaklaşık 21 gram ağırlığında ve yaklaşık 3 ila 6 santimetre uzunluğunda bir meyve kütlesi sağlar.<br><br>Hem taze kullanım hem de kurutma veya kışlık yemek yapmak için mükemmel çeşitlilik (turşu, biber turşusu...)<br><br>Peynirli biber dolması yapmak için Sırbistan'da en sevilen çeşitlerden biri.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 108

5/ 5

<h2 class=""><strong>Sırp Erik Tohumları (Prunus domestica)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>10 (15g) tohum paketi için fiyat.</strong></span></h2> <p>A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).</p> <p>Mature plum fruit may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called dried plums or prunes, although, in American English, prunes are a distinct type of plum, and may have pre-dated the fruits now commonly known as plums.</p> <p>Typically it forms a large shrub or a small tree. It may be somewhat thorny, with white blossom, borne in early spring. The oval or spherical fruit varies in size, but can be up to 8 cm across, and is usually sweet (dessert plum), though some varieties are sour and require cooking with sugar to make them palatable. Like all Prunus fruits, it contains a single large seed, usually called a stone, which is discarded when eating.</p> <p>Plums are grown commercially in orchards, but modern rootstocks, together with self-fertile strains, training and pruning methods, allow single plums to be grown in relatively small spaces. Their early flowering and fruiting means that they require a sheltered spot away from frosts and cold winds.</p> <p><strong>Cultivation and uses</strong></p> <p>The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums.</p> <p>Dried plums (or prunes) are also sweet and juicy and contain several antioxidants. Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol,[7] and isatin.[8] Prunes and prune juice are often used to help regulate the functioning of the digestive system. Dried prune marketers in the US have, in recent years, begun marketing their product as "dried plums". This is due to "prune" having negative connotations connected with elderly people suffering from constipation.</p> <p>Dried, salted plums are used as a snack, sometimes known as saladito or salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, ginseng, spicy, and salty are among the common varieties. Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for shaved ice or baobing.</p> <p>Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related, however, to the apricot than to the plum.</p> <p>As with many other members of the rose family, plum seeds contain cyanogenic glycosides, including amygdalin.[10] These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While plum seeds are not the most toxic within the rose family (the bitter almond is the most toxic[citation needed]), large doses of these chemicals from any source are hazardous to human health. On the other hand, plums are considered a source of phytochemical compounds with beneficial effects on health.</p> <p>Prune kernel oil is made from the fleshy inner part of the pit of the plum.</p> <p>Plums come in a wide variety of colours and sizes. Some are much firmer-fleshed than others, and some have yellow, white, green or red flesh, with equally varying skin colour.</p> <p>Though not available commercially, the wood of plum trees is used by hobbyists and other private woodworkers for musical instruments, knife handles, inlays, and similar small projects.</p> <p>When it flowers in the early spring, a plum tree will be covered in blossoms, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80 growing degree days.</p> <p>If the weather is too dry, the plums will not develop past a certain stage, but will fall from the tree while still tiny, green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately, the fruit will no longer be edible. Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth.</p> <p><strong>The Serbian plum (Serbian: шљива / šljiva) is the third most produced in the world. In the Balkans, plum is converted into an alcoholic drink named slivovitz (plum brandy) (Serbian: шљивовица / šljivovica).</strong></p> <p>A large number of plums, of the Damson variety, are also grown in Hungary, where they are called szilva and are used to make lekvar (a plum paste jam), palinka (traditional fruit brandy), plum dumplings, and other foods. The region of Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums.</p> <p>The plum blossom or meihua (Chinese: 梅花; pinyin: méihuā), along with the peony, are considered traditional floral emblems of China.</p> <p>The plum is commonly used in China, Yunnan area, to produce a local plum wine with a smooth, sweet, fruity taste and approximately 12% alcohol by volume.</p> <p>&nbsp;</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 197 (15g)

5/ 5

<h2><strong>"Vezanka" Chili Seeds Old Serbian variety</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.</strong></span></h2> <div><span><strong><em>Vezanka, Vezena</em>&nbsp;</strong>peppers are medium to large in size and are long, slender, and taper to a point at the non-stem end, averaging one centimeter in diameter near the stem cap and 15-30 centimeters in length. The pods have prominent, horizontal tan lines, also known as corking, and these lines create a leathery texture. The skin matures from green to red and is very thin, moist, and slightly chewy. Inside the pod, there is a hollow seed cavity housing many round, pale white to cream-colored seeds that are slippery, firm, and crunchy. Vezena peppers have a mild to medium heat, are very aromatic, and are initially sweet with a nutty finish. </span> <h2>Current Facts</h2> <span>Vezena peppers, botanically classified as Capsicum annuum, are a rare heirloom variety native to Eastern Europe that grows on small plants reaching just under one meter in height. Also known as the Rezha Macedonian pepper, Vezeni Piperki, Vezenka, Vezanka, and Vezhenka, the name Vezena Piperka often translates to “engraved” or “embroidered,” a descriptor used to identify the pepper’s unique corked skin. Vezena peppers vary considerably in heat and average between 1,200-5,000 units on the Scoville Heat Scale, with some peppers carrying less capsaicin having a milder taste and some peppers carrying stronger heat similar to jalapeno. Vezena peppers are commonly used as decoration and are also dried and ground for use in spices such as paprika.&nbsp;</span><br> <h2>Nutritional Value</h2> <span>Vezena peppers contain vitamins C, A, K, and B6, potassium, manganese, iron, magnesium, copper, and fiber.&nbsp;</span><br> <h2>Applications</h2> <span>Vezena peppers are best suited for both raw and cooked applications such as grilling and roasting. They can be chopped, diced, and incorporated into salsas or they can be roasted or boiled and used in marmalades and spreads. Vezena peppers are also commonly dried and hung for extended use or ground into paprika and chile salt. They can also be pickled or smoked for an added flavor. Vezena peppers pair well with savory foods, omelets, onion, garlic, sour cream, yogurt, meats such as poultry, pork, beef, and fish, creamy sauces, rice, potatoes, goulash, and boiled or steamed vegetables. They will keep up to one week when stored in a paper bag in the crisper drawer of the refrigerator. Vezena peppers have extremely thin skin and will dry out quickly if left in a dry, warm environment.&nbsp;</span><br> <h2>Ethnic/Cultural Info</h2> <span>In Serbia, Vezena peppers are often hung in large clusters around homes and are dried naturally in the autumn sun. The peppers are then left as decoration or are used for grinding into spices and powders. Vezena peppers have been grown in Serbia for hundreds of years, and the Serbian farmers search for the fruits with the most corking striations and collect the seeds as these peppers are considered the most valuable to grow.&nbsp;</span><br> <h2>Geography/History</h2> <span>Vezena peppers are native to Eastern Europe, specifically to Serbia. The exact origins are unknown, but these peppers are believed to have been cultivated for hundreds of years and are also found in Albania, Yugoslavia, and other select areas in the Balkan region.</span></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 57

5/ 5

<h2><strong>Tohumlar Keten (Linum usitatissimum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>120 (1g) tohum paketi için fiyat.</strong></span></h2> <p><b>Keten</b><span>&nbsp;</span>(Latince<span>&nbsp;</span><i>Linum usitatissimum</i>),<span>&nbsp;</span>Ketengiller<span>&nbsp;</span>familyasından<span>&nbsp;</span>keten<span>&nbsp;</span>cinsinin en yaygın türüdür. Haziran-Ağustos ayları arasında ipek gibi, mavimsi veya sarı renkli<span>&nbsp;</span>çiçekler<span>&nbsp;</span>açan bir<span>&nbsp;</span>bitkidir.</p> <p>15–60&nbsp;cm boylanabilir.<span>&nbsp;</span>Tohumu<span>&nbsp;</span>ve<span>&nbsp;</span>lifi<span>&nbsp;</span>için yetiştirilen bitkinin doğal ve kültür formları bulunur. Yaprakları sapsız, grimsi-yeşil renkli, dik veya yatık gövde üzerinde sıralanmışlardır. Ketenin kimyasal yapısında; %80<span>&nbsp;</span>selüloz, %3<span>&nbsp;</span>pektin, %10 su bulunur.</p> <p>Tohumları<span>&nbsp;</span>%40-45 yağ içerir ve yağ eldesinde kullanılır. Keten yağı<span>&nbsp;</span>omega 3<span>&nbsp;</span>yağ asitleri bakımından zengindir, "bezir yağı" olarak bilinen bu yağ boyacılıkta da kullanılır. Yağı alınan tohumlar hayvan yemi olarak kullanılır.</p> <p>Keten her çeşit toprakta yetişebilir.<span>&nbsp;</span>Lif ketenleri<span>&nbsp;</span>nemli havayı,<span>&nbsp;</span>yağ ketenleri<span>&nbsp;</span>ise güneşli havayı sever. Anadolu'da keten yazlık ve güzlük olarak ekilmektedir. Kışlık ketenler Ağustos-Eylül, yazlık ketenler ise Mart ve Nisan aylarında ekilir. Lif ketenlerinin uzun boylu olanları makbuldür ve gübreli toprakta yetişir. Yağ ketenleri, iyice olgunlaştıktan sonra toplandığı halde, lif ketenleri olgunlaşmadan toplanır. Keten tohumları kapsülden dövülerek çıkarılır ve elenerek temizlenir. Gövdeler iyice ezilerek içinden lifleri çıkarılır. Demet haline getirilerek havuzlara daldırılır. Bir müddet bekletildikten sonra çıkarılıp kurutulur. Taraklardan geçirilerek düzeltilir ve yumaklar halinde hazırlanır.</p> <div class="thumb tleft"> <div class="thumbinner"><img alt="Tohumlar Keten (Linum usitatissimum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Grand-Reng_JPG01.jpg/200px-Grand-Reng_JPG01.jpg" decoding="async" width="200" height="150" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/92/Grand-Reng_JPG01.jpg/300px-Grand-Reng_JPG01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/92/Grand-Reng_JPG01.jpg/400px-Grand-Reng_JPG01.jpg 2x" data-file-width="2272" data-file-height="1704" title="Tohumlar Keten (Linum usitatissimum)"> <div class="thumbcaption"> <div class="magnify"></div> Keten tarlası (Belçika)</div> </div> </div> <p>Keten en eski kültür bitkilerindendir. Keten, 4000-5000 yıldan beri<span>&nbsp;</span>Yakın Doğu<span>&nbsp;</span>ve Akdeniz bölgelerinde<span>&nbsp;</span>lifi<span>&nbsp;</span>ve tohumları için yetiştirilmekte; dünyanın çok yerinde üretilmektedir.<span>&nbsp;</span>Mısır'da<span>&nbsp;</span>MÖ 4. yüzyılda<span>&nbsp;</span>keten yetiştirildiği, mabetler ve mezarlar üzerine yapılan resimlerden anlaşılmıştır. Dünya'da keten üretiminde ilk sırayı<span>&nbsp;</span>Rusya<span>&nbsp;</span>ve ikinci sırayı<span>&nbsp;</span>Polonya<span>&nbsp;</span>alır<span>&nbsp;</span><sup class="noprint Inline-Template">[<i><span title="">kaynak belirtilmeli</span></i>]</sup>. Memleketimizde bazı keten türleri tabii olarak yetişir. Türkiye'de Batı, İç Anadolu ve Karadeniz'de daha fazla olmak üzere Anadolu'nun çoğu yeridir.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 215 (1g)