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Büyük tohum paketleri

70 adet ürün var.

Toplam 70 üründen 1-15 arası gösteriliyor

Kumato Tomato 1000 Seeds 85 - 4

1000 Tohum Kumato Domates

Fiyat €85,00 (SKU: P 144 O (4g))
,
5/ 5
<h2><strong>1000 Tohum Kumato Domates</strong></h2> <h2><span style="color:#ff0000;"><strong>1000 tohumluk Paket Fiyatı.</strong></span></h2> <p>Kumato® gerçekten olağanüstü. Deneyin ve otantik domates aroması yaşayacaksınız. Yoğun ve tatlı. Tüm yıl boyunca duyumlar dünyasına hoş geldiniz. Kumato®'ya hoş geldiniz.</p> <p>Kumato® domateslerinin geleneksel domateslerden farkı nedir?</p> <p>Kumato® domateslerinin rengi koyu kahverengiden altın yeşile değişir. Bu onun doğal görünümü. Her ne kadar olgunlaşmamış gibi görünseler ve tada acı olacaklarsa da, bu domates ailesinin otantik ve yoğun bir tadı vardır.</p> <p>Benzersiz ve açıkça tanımlanmış bir tat hissi yaratan kontrast hafif ekşi nota ile normal domateslerden daha tatlıdırlar. Ayrıca, Kumato® domatesleri çok sulu ve sert bir yapıya sahiptir, bu da lezzetli salatalar ve birçok domates bazlı tarif hazırlarken mükemmel bir seçim oldukları anlamına gelir.</p> <p>Kumato® domatesleri ne büyüklüktedir ve ne kadar ağırlığındadır?</p> <p>Kumato® 5 ila 6 cm çapında oldukça standart boyuttadır. Genellikle 80 ila 120 g ağırlığındadır.</p> <p>Kumato® domateslerinin kökeni nedir?</p> <p>1970'lerde Luis Ortega, babasıyla birlikte, Almeria sahilindeki Agra köyünde ailesi tarafından yetiştirilen tarlalara giderdi. Merakları, daha az su alan çizgilerin sonundaki domateslerin farklı bir renk olduğunu, ancak çok daha yoğun ve tatlı bir tat olduğunu keşfetmesini sağladı. Bunu gözlemledikten sonra, genç çiftçi kendine kişisel bir meydan okuma getirdi: farklı bir renk olan otantik ve yoğun bir lezzetle domates yetiştirmek. Akdeniz kıyılarında Kumato® domates böyle doğdu.</p> <p>Kumato® domatesleri renklerine rağmen neden çoğu domatesden daha tatlıdır?</p> <p>Kalite birçok faktöre, en önemlisi çeşitliliğe ve yetişme koşullarına bağlıdır, ama asla renge bağlı değildir.</p> <p>Kumato® domatesleri, doğal olarak koyu, olağanüstü tatlı meyveler üreten özel domates bitkilerinden gelir. Bu, doğal olarak geleneksel kırmızı domateslerden daha yüksek olan "brix seviyesi" (fruktoz içeriği) nedeniyle.</p> <p>Ayrıca, Kumato® markası altında pazarlanan tüm domatesler optimum iklim koşullarında büyüdüğü ve olgunlaştığı ve ticarileştirilmeden önce dikkatle seçildiği için, tüketiciler tüm meyvelerin aynı tat ve lezzet yoğunluğuna sahip olacağından emin olabilirler.</p> <p>Kumato® domatesleri genetik olarak değiştirilmiş ürünler midir?</p> <p>Bir şey değil! Kumato®, geleneksel bitki yetiştirme tekniklerini ve doğal yetiştirme yöntemlerini uygulamak için yorulmak bilmeyen çabaların olağanüstü sonucudur. Kökeni, kendiliğinden yetişen ve Akdeniz bölgesinin kuru ve tuzlu koşullarına dayanacak şekilde adapte edilmiş yabani domateslerde bulunabilir.</p> <p>Milyonlarca yıldır doğal olarak birçok mükemmel çeşit vardır ve klasik çaprazlama teknikleri ile yeni çeşitler elde edilebilir. Bu çeşitlerin çoğu, çoğunlukla maliyet ve teknik zorluklar ile ilgili çeşitli nedenlerle büyük ölçekte yetiştirilmemiştir (çok hassastırlar, yüksek verime sahip değildirler, farklı iklimlere kolayca uyum sağlamazlar, vb. ). Kumato® domatesleri, tablonuza makul bir maliyetle başarılı bir şekilde getirdiğimiz ve - bugünün tarımsal teknik ve süreçlerindeki uzmanlığımızdan - doğal yetiştirme yöntemleri ile - üstün doğa yaratımını yansıtır!</p> <p>Kumato® domateslerinin besin içeriği nedir?</p> <p>Kumato® çok sağlıklı bir besindir. Sağlıklı bir diyetin bir parçası olarak sık tüketim önerilir. Özellikle potasyum, magnezyum ve A ve C vitaminleri bakımından zengindir. Ayrıca, kalorisi düşüktür (150 g başına 31 kcal) ve elbette kolesterol veya doymuş yağ içermez.</p>
P 144 O (4g)
Kumato Tomato 1000 Seeds 85 - 4

Tomato Seeds Saint Pierre 1.5 - 1

Tomato Seeds Saint Pierre

Fiyat €1,50 (SKU: P 73)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="text-decoration: underline;"><em><strong>Tomato Seeds Saint Pierre An old traditional French tomato variety</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20 600+ seeds. </strong></span></h3> <div>An old traditional French tomato variety. Our TomatoFest organic tomato seeds produce hardy, indeterminate, regular-leaf tomato plants that bear moderate to high yields of medium-sized, 3-inch, red, round, tomatoes with soft, thick, meaty flesh with good to excellent flavors. A good choice for a sauce or canning tomato. Produces well in cooler growing regions and until frost.</div> </body> </html>
P 73
Tomato Seeds Saint Pierre 1.5 - 1
Lettuce Seeds Lollo Rossa Concorde 1.1 - 1

Lettuce Seeds Lollo Rossa...

Fiyat €1,10 (SKU: P 77)
,
5/ 5
<h2><strong>Lettuce Seeds Lollo Rossa</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 100 (0.09g) or 3000 (2.7g) seeds.</strong></span><span style="color:#ff0000;font-size:10pt;"><strong><br /></strong></span></h2> <p>Non-hearting type, red-tinged leaves with waved and serrated edges. This variety also looks great in bedding schemes!<br />Cultivation<br />Sow seeds thinly from spring to mid-summer ¼in deep in drills 15in apart. <br />They can also be sown indoors from mid-spring in cooler areas for setting outdoors once the soil has warmed up. A moist well-drained soil which has had plenty of compost during the previous autumn is best. In very hot weather it is best to water the soil before sowing and to make sowings during the early afternoon. To lengthen the cropping period sow only a few seeds at a time at 2 - 3-week intervals </p>
P 77
Lettuce Seeds Lollo Rossa Concorde 1.1 - 1
Celeriac Seeds Giant Prague

Kök kereviz Tohumları Giant...

Fiyat €2,25 (SKU: P 83)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kök kereviz Tohumları Giant Prague</strong></h2> <h2><span style="color: #ff0000;"><strong>2000 yılının Paketi (1 gr), 20000 (10g) tohumlar için fiyat.</strong></span></h2> <p>Geleneksel dev prag kereviz tohumudur. 100 yılı aşkın süredir geleneksel yöntemlerle üretimi yapılmakta olup, tohumu alınabilir. Bembeyaz kökleri dolgun ve baharatlıdır. Çorbalara ve yemeklere yakıştığı kadar Avrupa'da sıkça kızartılarakta tüketilir. 110 günde hasat edebilirsiniz.</p> <div> <p>Tohum ekimi<br />Şubat başı Nisan sonu arası dönemde tohumları ekebilirsiniz</p> <p>çimlendirme<br />Ekim kasasını nemli torf ile doldurun. Tohumları torf yüzeyine ekim, üzerlerini 2-3 mm kalınlığında elenmiş torf ile örtüp elinizle hafifçe bastırın. Çimlenme gerçekleşene dek ekim toprağının nemli kalmasını sağlayın.</p> <p>Çimlenme 20-25 derecede ortalama 21 günde gerçekleşir. Çimlenme gerçekleşince genç filizleri aydınlık ışık alan ama daha serince bir yere taşıyıp, serinde fideleyin. Elle alınabilir boya gelen filizlerin her biri arasında 4 cm kalacak şekilde diğer filizleri sökerek seyreltin. Haziran ayı gibi kalıcı sebze tarhlarına dikimini gerçekleştirme için fideleri bahçeye taşıyın.</p> <p>Her fide arasında 35 cm mesafe bırakmak, bitkinin rahat gelişmesi ve güzel ürün vermesi için gereklidir.</p> <p>Bakımı ve diğer bilgiler<br />Geçirgenliği yüksek, süzek toprakta gelişir. Düzenli sulama ister özellikle kurak yaz aylarında. Yanlardan sürgün verebilir bunları düzenli temizleyiniz. Kök kerevizler Ekim - Kasım gibi hasat yapacak boya erişirler.</p> <p>Nerede yetiştirilir ?<br />Küçük bahçe ve tarla üretimine uygun. Geleneksel tarım teknikleri ile yetiştiriciliğe uygun.</p> <p>Geleneksel tohum<br />Bu ürün geleneksel tür olduğundan tohumu alınarak nesli devam ettirilebilir. Alınan tohumdan her yıl aynı kalitede bitki yetiştirebilirsiniz. Meyvesinden aldığınız tohumları oda sıcaklığında, nem, rutubet, ışık almayan serince bir çekmece içinde saklayınız.</p> </div> </body> </html>
P 83 1g
Celeriac Seeds Giant Prague

Paris Comissom Cucumber Seeds

Paris turşuluk salatalık...

Fiyat €6,25 (SKU: P 91)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Paris turşuluk salatalık 400 tohumu</strong></h2> <h2><span style="color: #ff0000;"><strong>400 tohum (10g) arasında Paketi için fiyat.</strong></span></h2> <div> <p>Mini Paris turşuluk salatalık yetiştirmek isteyenler için ideal, ev bahçeciliğine uygun, en çok tercih edilen salatalıklardan biridir. Geleneksel varyetenin tohumları alınabilir. Hibrit değildir. Yüksek verime sahip, oldukça kolay yetişen Paris, yaz boyu hasat almanızı da garanti eder. Fideden hasada tam 58 gün. İç mekanda bahar aylarında başlatacağınız tohumları, son don tehlikesinden ve toprak ısınmaya başladıktan sonra kalıcı yerlerine dikeceğiniz Paris, Haziran-Temmuz aylarından Kasım ayına dek salatalık alabileceğiniz bir varyetedir.</p> <p>Unutmayın, bu bol ürün veren salatalığı her gün düzenli toplayın ki hem verimi daha da artsın hem de daha sağlıklı gelişsin. İster turşuluk olarak ister taze olarak tüketin. Paris, ev bahçeciliğine yönelik, geleneksel tohumlar olup; toplu üretim yapan sera ve kapalı mekan üretimine uygun değildir. Tohumu da alınabilen ve ev turşusu yapımında, insanların kendi arka bahçelerinde ürettiği, bereketli, geleneksel varyetedir.</p> <p>Artık standartlaşmış olarak genelde salatalık tohumlarının tamamı dişi çiçeklenir. Ancak zaman zaman tohumlardan yetişen bitki erkek çiçek de verebilir. İlk kez yetiştirenlerin bilmesi gereken püf noktası dişi ve erkek çiçeği ayırt etmektir. Dişi çiçeğin alt kısmında yetişecek olan salatalık şeklinde bir yumru ile açarlarken, erkek çiçekler bu yumrudan yoksundur. Erkek çiçekler göründüğü anda toplanmalıdır. Bu hem tozlaşmalarını önler hem de toplayacağınız salatalıkların acı olmasını engeller. Arada bir satın aldığımız ve acı olan salatalıklar işte bu erkek çiçeklerce polenlenmiş salatalıklardır. İkinci püf noktası ise, tohumdan yetiştireceğiniz salatalıkları, gözünüzün önünde ilaçsız ve hormonsuz yetiştireceğinizden yola çıkarak, kesinlikle salatalıkları tüketirken kabuğunu soymamanız ile ilgili.</p> <p>Ne yazık ki marketlerden alınan ve ticari olarak üretilen salatalıklar ilaçlanırlar. Bu ilaçları kabuklarından yıkayarak gidermenin hiçbir yolu yoktur. Oysa ki salatalığın da diğer tüm meyve ve sebzeler gibi tüm yararlı vitaminleri kabuğundadır. Zira salatalık kabukları yüksek oranda antioksidan Carotenoid maddesi içermektedirler. %96 sı su olan bu küçük mucize çok yüksek potasyum kaynağıdır.</p> </div> </body> </html>
P 91
Paris Comissom Cucumber Seeds
Berlin Parsley Seeds Dual use

Berlin Parsley Root Seeds...

Fiyat €2,25 (SKU: P 95 (1,4g))
,
5/ 5
<h2 class=""><strong>Berlin Parsley Root Seeds (dual use)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1000+ seeds.</strong><strong><br></strong></span></h2> <p>Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip.</p> <p>These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter.</p> <h2><strong>Wikipedia:</strong></h2> <p><b>Parsley</b><span>&nbsp;</span>or<span>&nbsp;</span><b>garden parsley</b><span>&nbsp;</span>(<i>Petroselinum<span>&nbsp;</span>crispum</i>) is a species of<span>&nbsp;</span>flowering plant<span>&nbsp;</span>in the family<span>&nbsp;</span>Apiaceae<span>&nbsp;</span>that is native to the central<span>&nbsp;</span>Mediterranean region<span>&nbsp;</span>(Cyprus, southern<span>&nbsp;</span>Italy,<span>&nbsp;</span>Greece,<span>&nbsp;</span>Portugal,<span>&nbsp;</span>Spain,<span>&nbsp;</span>Malta,<span>&nbsp;</span>Morocco,<span>&nbsp;</span>Algeria, and<span>&nbsp;</span>Tunisia), but has<span>&nbsp;</span>naturalized<span>&nbsp;</span>elsewhere in Europe, and is widely cultivated as an<span>&nbsp;</span>herb, a<span>&nbsp;</span>spice, and a<span>&nbsp;</span>vegetable.</p> <p>Where it grows as a<span>&nbsp;</span>biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves, 10–25&nbsp;cm (3.9–9.8&nbsp;in) long, with numerous 1–3&nbsp;cm (0.4–1.2&nbsp;in)<span>&nbsp;</span>leaflets<span>&nbsp;</span>and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and<span>&nbsp;</span>umbels<span>&nbsp;</span>with yellow to yellowish-green flowers.</p> <p>Parsley is widely used in<span>&nbsp;</span>European,<span>&nbsp;</span>Middle Eastern, and<span>&nbsp;</span>American cuisine.<span>&nbsp;</span><b>Curly leaf parsley</b><span>&nbsp;</span>is often used as a<span>&nbsp;</span>garnish. In<span>&nbsp;</span>central Europe,<span>&nbsp;</span>eastern Europe, and southern Europe, as well as in<span>&nbsp;</span>western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.<span>&nbsp;</span><b>Flat-leaf parsley</b><span>&nbsp;</span>is similar, but it is easier to cultivate, and some say it has a stronger flavor.<span>&nbsp;</span><b>Root parsley</b><span>&nbsp;</span>is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span>&nbsp;</span>casseroles.</p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Petersilie_ies.jpg/220px-Petersilie_ies.jpg" width="220" height="193" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Freeze-dried<span>&nbsp;</span>parsley showing name in German, Spanish and Greek on the label</div> </div> </div> <p>The word "parsley" is a merger of<span>&nbsp;</span>Old English<i><span>&nbsp;</span>petersilie</i><span>&nbsp;</span>(which is identical to the contemporary German word for<span>&nbsp;</span><i>parsley</i>:<span>&nbsp;</span><i>Petersilie</i>) and the<span>&nbsp;</span>Old French<span>&nbsp;</span><i>peresil</i>, both derived from<span>&nbsp;</span>Medieval Latin<span>&nbsp;</span><i>petrosilium</i>, from<span>&nbsp;</span>Latin<span>&nbsp;</span><i>petroselinum</i>,<sup id="cite_ref-1" class="reference">[1]</sup><span>&nbsp;</span>which is the<span>&nbsp;</span>latinization<span>&nbsp;</span>of the<span>&nbsp;</span>Greek<span>&nbsp;</span>πετροσέλινον (<i>petroselinon</i>), "rock-celery",<sup id="cite_ref-2" class="reference">[2]</sup><span>&nbsp;</span>from πέτρα (<i>petra</i>), "rock, stone",<sup id="cite_ref-3" class="reference">[3]</sup><span>&nbsp;</span>+ σέλινον (<i>selinon</i>), "celery".<sup id="cite_ref-4" class="reference">[4]</sup><sup id="cite_ref-Med_5-0" class="reference">[5]</sup><sup id="cite_ref-Flora_6-0" class="reference">[6]</sup><span>&nbsp;</span>Mycenaean Greek se-ri-no, in<span>&nbsp;</span>Linear B, is the earliest attested form of the word<span>&nbsp;</span><i>selinon</i>.<sup id="cite_ref-7" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Parsley100.jpg/220px-Parsley100.jpg" width="220" height="123" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley leaves</div> </div> </div> <p>Garden parsley is a bright green,<span>&nbsp;</span>biennial<span>&nbsp;</span>plant<span>&nbsp;</span>in temperate climates, or an<span>&nbsp;</span>annual<span>&nbsp;</span>herb in<span>&nbsp;</span>subtropical<span>&nbsp;</span>and<span>&nbsp;</span>tropical<span>&nbsp;</span>areas.</p> <p>Where it grows as a biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves 10–25&nbsp;cm long with numerous 1–3&nbsp;cm leaflets, and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem to 75&nbsp;cm (30&nbsp;in) tall with sparser leaves and flat-topped 3–10&nbsp;cm diameter<span>&nbsp;</span>umbels<span>&nbsp;</span>with numerous 2&nbsp;mm diameter yellow to yellowish-green flowers. The<span>&nbsp;</span>seeds<span>&nbsp;</span>are<span>&nbsp;</span>ovoid, 2–3&nbsp;mm long, with prominent<span>&nbsp;</span>style<span>&nbsp;</span>remnants at the<span>&nbsp;</span>apex. One of the compounds of the essential oil is<span>&nbsp;</span>apiol. The plant normally dies after seed maturation.<sup id="cite_ref-Flora_6-1" class="reference">[6]</sup><sup id="cite_ref-Blamey_8-0" class="reference">[8]</sup><sup id="cite_ref-Huxley_9-0" class="reference">[9]</sup></p> <h2><span class="mw-headline" id="Nutritional_content">Nutritional content</span></h2> <table class="infobox nowrap"><caption>Parsley, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>151&nbsp;kJ (36&nbsp;kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>6.33 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.85 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>3.3 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.79 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>2.97 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein<span>&nbsp;</span>zeaxanthin</div> </th> <td> <div>53%</div> 421 μg <div> <div>47%</div> 5054 μg</div> <div>5561 μg</div> </td> </tr> <tr> <th scope="row">Thiamine<span>&nbsp;</span><span>(B1)</span></th> <td> <div>7%</div> 0.086 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>8%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Niacin<span>&nbsp;</span><span>(B3)</span></th> <td> <div>9%</div> 1.313 mg</td> </tr> <tr> <th scope="row">Pantothenic acid<span>&nbsp;</span><span>(B5)</span></th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>7%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Folate<span>&nbsp;</span><span>(B9)</span></th> <td> <div>38%</div> 152 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>160%</div> 133 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>5%</div> 0.75 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>1562%</div> 1640 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>14%</div> 138 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>48%</div> 6.2 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>14%</div> 50 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>8%</div> 0.16 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>8%</div> 58 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>12%</div> 554 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 56 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>11%</div> 1.07 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.<span>&nbsp;</span><br><span class="nowrap"><span>Source:&nbsp;USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Parsley is a source of<span>&nbsp;</span>flavonoids<span>&nbsp;</span>and<span>&nbsp;</span>antioxidants, especially<span>&nbsp;</span>luteolin,<span>&nbsp;</span>apigenin,<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>folic acid,<span>&nbsp;</span>vitamin K,<span>&nbsp;</span>vitamin C, and<span>&nbsp;</span>vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0&nbsp;µg<span>&nbsp;</span>of<span>&nbsp;</span>lycopene<span>&nbsp;</span>and 10.7&nbsp;µg of<span>&nbsp;</span>alpha carotene<span>&nbsp;</span>as well as 82.9&nbsp;µg of<span>&nbsp;</span>lutein+zeaxanthin<span>&nbsp;</span>and 80.7&nbsp;µg of<span>&nbsp;</span>beta carotene.<sup id="cite_ref-11" class="reference"></sup></p> <h3><span class="mw-headline" id="Precautions">Precautions</span></h3> <p>Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have<span>&nbsp;</span>uterotonic<span>&nbsp;</span>effects.<sup id="cite_ref-12" class="reference"></sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30&nbsp;°C (72–86&nbsp;°F), and usually is grown from seed.<sup id="cite_ref-Huxley_9-1" class="reference">[9]</sup><span>&nbsp;</span>Germination is slow, taking four to six weeks,<sup id="cite_ref-Huxley_9-2" class="reference">[9]</sup><span>&nbsp;</span>and it often is difficult because of<span>&nbsp;</span>furanocoumarins<span>&nbsp;</span>in its<span>&nbsp;</span>seed coat.<sup id="cite_ref-Jett_13-0" class="reference">[13]</sup><span>&nbsp;</span>Typically, plants grown for the leaf crop are spaced 10&nbsp;cm apart, while those grown as a root crop are spaced 20&nbsp;cm apart to allow for the root development.<sup id="cite_ref-Huxley_9-3" class="reference">[9]</sup></p> <p>Parsley attracts several species of wildlife. Some<span>&nbsp;</span>swallowtail butterflies<span>&nbsp;</span>use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the<span>&nbsp;</span>goldfinch<span>&nbsp;</span>feed on the seeds.</p> <h3><span class="mw-headline" id="Cultivars">Cultivars</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Parsley_Curled.jpg/220px-Parsley_Curled.jpg" width="220" height="216" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley plant, crispum group</div> </div> </div> <p>In cultivation, parsley is subdivided into several<span>&nbsp;</span>cultivar groups,<sup id="cite_ref-14" class="reference">[14]</sup><span>&nbsp;</span>depending on the form of the plant, which is related to its end use. Often these are treated as botanical<span>&nbsp;</span>varieties,<sup id="cite_ref-Petroselinum_crispum_15-0" class="reference">[15]</sup><span>&nbsp;</span>but they are cultivated selections, not of natural botanical origin.<sup id="cite_ref-Blamey_8-1" class="reference">[8]</sup></p> <h4><span class="mw-headline" id="Leaf_parsley">Leaf parsley</span></h4> <p>The two main groups of parsley used as herbs are<span>&nbsp;</span><b>French</b>, or<span>&nbsp;</span><b>curly leaf</b><span>&nbsp;</span>(<i>P. crispum crispum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>crispum</i>); and,<span>&nbsp;</span><b>Italian</b>, or<span>&nbsp;</span><b>flat leaf</b><span>&nbsp;</span>(<i>P. crispum neapolitanum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>neapolitanum</i>). Of these, the<span>&nbsp;</span><i>neapolitanum</i><span>&nbsp;</span>group more closely resembles the natural wild species.<span>&nbsp;</span>Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,<sup id="cite_ref-Stobart_16-0" class="reference">[16]</sup><span>&nbsp;</span>and is said to have a stronger flavor<sup id="cite_ref-Huxley_9-4" class="reference">[9]</sup><span>&nbsp;</span>— although this is disputed<sup id="cite_ref-Stobart_16-1" class="reference">[16]</sup><span>&nbsp;</span>— while curly leaf parsley is preferred by others because of its more decorative appearance in<span>&nbsp;</span>garnishing.<sup id="cite_ref-Stobart_16-2" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span>&nbsp;</span>A third type, sometimes grown in southern Italy, has thick leaf stems resembling<span>&nbsp;</span>celery.<sup id="cite_ref-Stobart_16-3" class="reference">[16]</sup></p> <h4><span class="mw-headline" id="Root_parsley">Root parsley</span></h4> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Wurzelpetersilie_Wurzel.jpg/220px-Wurzelpetersilie_Wurzel.jpg" width="220" height="137" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Root parsley</div> </div> </div> <p>Another type of parsley is grown as a<span>&nbsp;</span>root vegetable, the<span>&nbsp;</span><b>Hamburg root parsley</b><span>&nbsp;</span>(<i>P. crispum radicosum</i><span>&nbsp;</span>group, syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>tuberosum</i>). This type of parsley produces much thicker<span>&nbsp;</span>roots<span>&nbsp;</span>than types cultivated for their leaves. Although seldom used in<span>&nbsp;</span>Britainand the United States, root parsley is common in<span>&nbsp;</span>central<span>&nbsp;</span>and<span>&nbsp;</span>eastern European cuisine, where it is used in<span>&nbsp;</span>soups<span>&nbsp;</span>and<span>&nbsp;</span>stews, or simply eaten raw, as a snack (similar to<span>&nbsp;</span>carrots).<sup id="cite_ref-Stobart_16-4" class="reference">[16]</sup></p> <p>Although root parsley looks similar to the<span>&nbsp;</span>parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.</p> <h2><span class="mw-headline" id="Culinary_use">Culinary use</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG/220px-%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tabbouleh<span>&nbsp;</span>salad</div> </div> </div> <p>Parsley is widely used in<span>&nbsp;</span>Middle Eastern,<span>&nbsp;</span>European,<span>&nbsp;</span>Brazilian, and<span>&nbsp;</span>American<span>&nbsp;</span>cooking. Curly leaf parsley is used often as a<span>&nbsp;</span>garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto<span>&nbsp;</span>or<span>&nbsp;</span>pilaf), on fish, fried chicken, lamb, goose, and<span>&nbsp;</span>steaks, as well in meat or vegetable stews (including shrimp creole,<span>&nbsp;</span>beef bourguignon,<span>&nbsp;</span>goulash, or<span>&nbsp;</span>chicken paprikash).<sup id="cite_ref-18" class="reference">[18]</sup></p> <p>In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of<span>&nbsp;</span><i>bouquet garni</i>, a bundle of fresh herbs used as an ingredient in<span>&nbsp;</span>stocks,<span>&nbsp;</span>soups, and<span>&nbsp;</span>sauces. Freshly chopped green parsley is used as a topping for soups such as<span>&nbsp;</span>chicken soup, green salads, or salads such as<span>&nbsp;</span><i>salade Olivier</i>, and on<span>&nbsp;</span>open sandwiches<span>&nbsp;</span>with cold cuts or<span>&nbsp;</span><i>pâtés</i>.</p> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG/220px-Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG" width="220" height="104" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley seeds</div> </div> </div> <p><i>Persillade</i><span>&nbsp;</span>is a mixture of chopped<span>&nbsp;</span>garlic<span>&nbsp;</span>and chopped parsley in<span>&nbsp;</span>French cuisine.</p> <p>Parsley is the main ingredient in Italian<span>&nbsp;</span>salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with<span>&nbsp;</span>bollito misto<span>&nbsp;</span>or fish.<span>&nbsp;</span><i>Gremolata</i>, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew,<span>&nbsp;</span><i>ossobuco alla milanese</i>.</p> <p>In England, parsley sauce is a<span>&nbsp;</span>roux-based sauce, commonly served over fish or<span>&nbsp;</span>gammon.</p> <p>Root parsley is very common in<span>&nbsp;</span>Central,<span>&nbsp;</span>Eastern, and<span>&nbsp;</span>Southern European<span>&nbsp;</span>cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span>&nbsp;</span>casseroles, and as ingredient for<span>&nbsp;</span>broth.</p> <p>In<span>&nbsp;</span>Brazil, freshly chopped parsley (<i lang="pt" title="Portuguese language text" xml:lang="pt">salsa</i>) and freshly chopped<span>&nbsp;</span>scallion<span>&nbsp;</span>(<i lang="pt" title="Portuguese language text" xml:lang="pt">cebolinha</i>) are the main ingredients in the herb seasoning called<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">cheiro-verde</i><span>&nbsp;</span>(literally "green aroma"), which is used as key seasoning for major<span>&nbsp;</span>Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and<span>&nbsp;</span>stocks.<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">Cheiro-verde</i><span>&nbsp;</span>is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped<span>&nbsp;</span>coriander<span>&nbsp;</span>(also called cilantro,<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">coentro</i><span>&nbsp;</span>in Portuguese) in the mixture.</p> <p>Parsley is a key ingredient in several Middle Eastern salads such as Lebanese<span>&nbsp;</span><i>tabbouleh</i>; it is also often mixed in with the<span>&nbsp;</span>chickpeas<span>&nbsp;</span>and/or<span>&nbsp;</span>fava beans<span>&nbsp;</span>while making<span>&nbsp;</span>falafel<span>&nbsp;</span>(that gives the inside of the falafel its green color).</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 95 (1,4g)
Berlin Parsley Seeds Dual use
1100+ Seeds Giant Sweet Pepper Elephant's Ear 13 - 1

1100+ tohum dev tatlı biber...

Fiyat €13,00 (SKU: P 53 (9g))
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>1100+ tohum dev tatlı biber Fil Kulağı</strong></h2> <h2><span style="color: #ff0000;"><strong>Fiyat (9g) 1100+ tohumluk paket içindir.</strong></span></h2> <p>Büyük meyvemsi, aromatik. Fil kulağı, Sırbistan'da en sevilen Sırp çeşitlerinden biridir ve daha çok "ajvar", "pinđur", doldurma ve derin dondurmada kullanılır. Salamura, ızgarada, sebze yemeklerinde, et yemeklerinde ve salata olarak kullanılabilir.</p> <p>Tadı mükemmel.</p> <p>Fil Kulağı, çok iri ve etli meyveleri olan tatlı bir biberdir. Meyvenin rengi olgunlaştığında koyu yeşilden parlak kırmızıya değişir. 150-350gr ağırlığa ulaşır. Hastalıklara çok dayanıklıdır ve dönüm başına 50/60 ton sabit verim sağlar. Bu çeşit, sera, soğuk çerçeveler ve ayrıca dış mekanlar için uygundur.</p> </body> </html>
P 53 (9g)
1100+ Seeds Giant Sweet Pepper Elephant's Ear 13 - 1
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1000 to 5000 Seeds Op. Poppy (Papaver Somniferum) 2.5 - 1

1000 ila 10000 tohum Haşhaş...

Fiyat €3,50 (SKU: MHS 38 B)
,
5/ 5
<h2><strong>1000 ila 5000 tohum Haşhaş (Papaver somniferum)</strong></h2> <h2><span style="color: #ff0000;"><strong>2000 (1g), 4000 (2g), 10000 (5g) tohumlar için Paket Fiyatı.</strong></span></h2> <p><strong>Haşhaş</strong>&nbsp;(<em>Papaver somniferum</em>),&nbsp;gelincikgiller&nbsp;familyasından&nbsp;<em>Papaver</em>&nbsp;cinsinden bir bitki türü. Haşhaş, yazların sıcak geçtiği orta derecede yağış alan yerleri sever. Anavatanının Doğu&nbsp;Akdeniz&nbsp;olduğu düşünülmektedir.&nbsp;Hindistan&nbsp;ve Anadolu'da çok eskiden beri tarımı yapılmaktadır.</p> <p>Latince'de "Papaver" gelincik bitkisi, "somniferum" da uyku verici, rüya gördüren anlamına gelmektedir. Haşhaşın kapsülünden&nbsp;afyon&nbsp;adlı uyuşturucu, tohumlarından da haşhaş yağı adı verilen yenilebilir&nbsp;yağ&nbsp;çıkarılır.</p> <p>Bitkinin meyvesi olan kapsülde, çok sayıda&nbsp;tohum&nbsp;bulunur. Haşhaş yağı, tohumların %40-45'ini meydana getirir. Haşhaş yağı, kaliteli, yemeklik, bitkisel bir yağdır. Tohumların yağı çıkartıldıktan sonra kalan küspe hayvan yemi olarak kullanılır ve hayvanın sütündeki yağ oranını arttırır. Meyve kabuğundan 20 kadar&nbsp;alkaloid&nbsp;elde edilir. Bunlar afyon türevleri olan;&nbsp;morfin,&nbsp;kodein,&nbsp;narkotin,&nbsp;papaverin&nbsp;gibi uyuşturucu olarak ve tıpta da ağrı kesici ve uyku verici kullanım alanı olan maddelerdir.</p> <p>Birleşmiş Milletler denetiminde yasal ana üretici olarak Türkiye, Hindistan, Avustralya, Fransa, İspanya, Macaristan’da haşhaş ekimi yapılmaktadır. Ayrıca Türkiye ve Hindistan Birleşmiş Milletler tarafından geleneksel haşhaş üreticisi ülkeler olarak kabul edilmektedir. Ancak dünyada yasadışı olarak haşhaş üretiminde artış görülmektedir.&nbsp;Birleşmiş Milletler Uyuşturucu ve Suç Ofisi tarafından yapılan açıklamalarda Afganistan'da yapılan önleme çalışmalarına rağmen 200.000 hektarın üzerinde alanda haşhaş tarımı yapılmaya başlanmıştır.</p> <h2>Özellikleri</h2> <p>Haşhaş, hem yazlık hem de kışlık ekilebilen, otsu yapıda tek yıllık bir bitkidir. Yazlık ve kışlık ekiliş tarihine göre vejetasyon süresi 110-280 gün arasında değişmektedir. 30–100&nbsp;cm kadar derinine inen kazık kök sistemine sahiptir. Yetişme yeri özelliklerine göre 30–170&nbsp;cm kadar boylanabilirler. Bitkinin sapı ve dalları tüysüz, düz ve üzeri gri-yeşil bir mumsu tabakayla örtülüdür. Olgunlaştığında kahverengimsi sarı bir renk almaktadır. Yapraklarının üzeri tüysüz ve grimsi-yeşil bir mum tabakasıyla kaplıdır. Tohumun rengine göre; beyaz, viyole ve nadir olarak da kırmızı çiçek açmaktadırlar.</p> <h2>Türkiye'de üretimi</h2> <p>Türkiye'de 1933 yılında kurulan "Uyuşturucu Maddeler İnhisar İdaresi" tarafından kontrollü haşhaş ekimi ve üretimine geçilmiş olup daha sonra 1938 yılında kurulan&nbsp;Toprak Mahsulleri Ofisi’nin denetiminde üretimi devam etmiştir. 1971 yılına kadar afyon ve haşhaş tohumu amaçlı üretimi yapılırken, haşhaş kapsüllerinin çizilmesi suretiyle elde edilen afyon sakızı da üreticilerden&nbsp;Toprak Mahsulleri Ofisi&nbsp;tarafından satın alınmakta, işlenmekte ve daha sonra tıbbi amaçlı olarak ihraç edilmekteydi. 1971-1974 yılları arasında yasaklanan haşhaş üretimi, haşhaş kapsülünün çizilmesi ile elde edilen afyon üretiminin yasak olması kaydı ile çizilmemiş haşhaş kapsülü üretimi şeklinde devam etmiştir<sup>[2]</sup>.</p> <p>Türkiye'nin&nbsp;Ege&nbsp;ve&nbsp;Orta Anadolu&nbsp;Bölgelerinde, başta en çok&nbsp;Afyonkarahisar&nbsp;olmak üzere&nbsp;Denizli,&nbsp;Konya,&nbsp;Uşak&nbsp;ve&nbsp;Burdur&nbsp;illerinde yetiştirilir<sup>[3]</sup>. Artvin Şavşat Balıklı köyü Yaylasında hiçbir uğraş vermeden kendi kendine yetiştiği bilinmektedir.&nbsp;Birleşmiş Milletler&nbsp;tarafından Türkiye'ye 700.000 dekar limit verilmiş olup günümüzde haşhaş ekimi yapılacak yerler; tarımsal ve ekonomik durum, yurtiçi uyuşturucu madde ihtiyacı, mevcut stok, kapsül ihtiyacı ve ihraç olanakları dikkate alınarak her yıl Bakanlar Kurulu kararıyla belirlenmektedir<sup>[4]</sup>. 2015 yılında&nbsp;Resmi Gazete'de yayımlanan "Haşhaş Kapsülü ve Tohumu Alımı ve Satımı Hakkında Karar" ile Afyonkarahisar, Uşak, Denizli, Amasya, Burdur, Çorum, Isparta, Kütahya, Tokat illerinin tamamında ve Balıkesir ilinin Balya, Bigadiç, Dursunbey, İvrindi, Kepsut, Savaştepe ve Sındırgı ilçeleri, Eskişehir ilinin Alpu, Beylikova, Çifteler, Günyüzü, Han, Mahmudiye, Mihalıççık, Seyitgazi ve Sivrihisar ilçeleri, Konya ilinin Ahırlı, Akören, Akşehir, Beyşehir, Derbent, Doğanhisar, Hüyük, Ilgın, Kadınhanı, Seydişehir, Tuzlukçu, Yalıhüyük ve Yunak ilçeleri, Manisa ilinin Şehzadeler, Yunusemre, Demirci, Gördes, Köprübaşı, Kula, Sarıgöl ve Selendi ilçelerinde yapılmaktadır<sup>[5]</sup>. Ürünlerin işlenmesi 1986 yılında kurulan "Afyon Alkaloidleri Fabrikası"nda yapılmaktadır.</p> <h2><a href="https://www.seeds-gallery.shop/tr/ana-sayfa/1800000-fresh-seeds-1kg-organic-poppy-papaver-somniferum.html" target="_blank" title="Büyük paket Haşhaş Tohumu (1kg) BURADAN satın alınabilir" rel="noreferrer noopener">Büyük paket Haşhaş Tohumu (1kg) BURADAN satın alınabilir</a></h2>
MHS 38 B 1g
1000 to 5000 Seeds Op. Poppy (Papaver Somniferum) 2.5 - 1
100 Seeds Yellow Watermelon JANOSIK  - 1

100 Tohumlar Sarı Karpuz...

Fiyat €10,00 (SKU: P 248)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>100 Tohumlar Sarı Karpuz JANOSIK</strong></h2> <h2><span style="color: #ff0000;"><strong>100 tohumların Paketi için fiyat.</strong></span></h2> <p>Çok sıradışı ve çok değerli bir Polonya sarı etli kavun çeşidi lezzetli ve farklıdır. Janosik karpuz bize Polonya'dan geliyor, adını bir folklor kahramanı, Robin Hood tipi bir karakterin onuruna verilmiş.</p> <p>Ekstra tatlı, sarı etli, asla etli olmayan, şeker oranı çok yüksek ve çok verimli olan en iyi sarı karpuzlardan biridir. Kavunlar genellikle yuvarlaktır, ancak bazıları daha oval olabilir.</p> <p>Her bitki iki ila üç kavun üretirken ağırlık ortalama 4 - 6 kg'dır.</p> </body> </html>
P 248 100 S
100 Seeds Yellow Watermelon JANOSIK  - 1
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100 Seeds Yellow Fleshed Watermelon Moon and Stars 10 - 6

100 Seeds Yellow Fleshed...

Fiyat €10,00 (SKU: V 40 (10g))
,
5/ 5
<h2 class=""><strong>100 Seeds Yellow Fleshed Watermelon Moon and Stars</strong></h2> <h2><strong style="color: #ff0000;">Price for Package of<strong> 100&nbsp;(10g)&nbsp;seeds.</strong></strong></h2> <p>USDA Certified Organic. 90 days. Early 1900s GA family heirloom. Introduced 1987 by SESE. Years ago, a melon of this description was routinely shipped from Bermuda to some Southern states around Christmas time. Good flavor, the sweetest Moon and Stars variety. 15-35 lb fruits. Has some tolerance to disease and drought. Rinds has many small yellow stars and some moons. To serve, try halving melons and scooping out the insides using a melon ball scoop. Scallop the edges and fill with melon balls of red and yellow watermelon, muskmelon, and assorted fruit.&nbsp;</p> <table width="0" class="responsive-table" style="height: 732px; border-style: solid; width: 0px; border-color: #066b0f; float: left;"> <tbody> <tr style="height: 58px;"> <td colspan="2" style="width: 755px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Pretreat:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">Damage the membranes of the seed.&nbsp;But not the&nbsp;sprouts!&nbsp;See Picture</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Stratification:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">0</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Time:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">all year round</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Depth:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">0,5-1 cm</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Sowing Mix:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr style="height: 76px;"> <td style="width: 207px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Germination temperature:</strong></span></p> </td> <td style="width: 542px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">20 ° C</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Location:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr style="height: 76px;"> <td style="width: 207px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Germination Time:</strong></span></p> </td> <td style="width: 542px; height: 76px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">1-6 weeks</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>Watering:</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;">Water regularly during the growing season</span></p> </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong>&nbsp;</strong></span></p> </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> <p><span style="font-family: georgia, palatino, serif; font-size: 11pt; color: #000000;"><strong><em>Copyright © 2012</em></strong> <strong><em>Seeds Gallery - All Rights Reserved.</em></strong></span></p> </td> </tr> </tbody> </table>
V 40 (10g)
100 Seeds Yellow Fleshed Watermelon Moon and Stars 10 - 6
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Vapur Dumanı Çiçeği Tohumu...

Vapur Dumanı Çiçeği Tohumu...

Fiyat €2,35 (SKU: F 11)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Vapur Dumanı Çiçeği Tohumu (Ageratum houstonianum)</strong></h2> <h2><span style="color: #ff0000;"><strong>2000+ tohumlar (0,3g) ait Paketi için fiyat.</strong></span></h2> <p>Bakımı kolay Vapur Dumanı Çiçeği uzun süre çiçekli kalabilmesi ile ünlü park ve bahçeler için uygun, balkon ve teraslarda rahatlı yetiştirilebilen, güneşi fazlasıyla seven, 25-35 cm arasında bitki yüksekliğne sahip tek yıllık bir çiçektir. Vapur dumanı çiçeği Ph seviyesi 6-7,5 olan topraklarda daha rahat gelişim göstermektedir.</p> <p>Vapur dumanı çiçeklerini keserek vazolarınıza koyabilir , dilersenizda balkonlarınızda rahatlıkla saksı içerisinde yetiştirebilirsiniz. Çimlenmesi 7-21 gün arasında gerçekleşmektedir.</p> </body> </html>
F 11
Vapur Dumanı Çiçeği Tohumu (Ageratum houstonianum)
Medium Long Eggplant Seeds  - 2

Medium Long Eggplant Seeds

Fiyat €1,95 (SKU: P 101 (1g))
,
5/ 5
<h2><strong>Medium Long Eggplant Seeds Domestic (Aubergine)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 200 seeds (1g).</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>
P 101 (1g)
Medium Long Eggplant Seeds  - 2

Parsley 6.000 Seeds Italian Giant Flat Multiannual

Parsley 6.000 Seeds Italian...

Fiyat €8,00 (SKU: MHS 2)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="text-decoration: underline;"><em><strong>Parsley Seeds Italian Giant Flat Multiannual</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 6000 seeds.</strong></span></h3> <div>Especially popular with chefs, this Italian favourite produces an abundance of bright dark flat green leaves of excellent strong flavour held well above the ground on 12 inch plants.  Can be grown on the windowsill or equally  in the garden for a continuous all year round crop.</div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 12-24  hours</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </body> </html>
MHS 2 20g
Parsley 6.000 Seeds Italian Giant Flat Multiannual
Beetroot 1000 Seeds - Egyptian

1400 Seeds Egyptian Beetroot

Fiyat €8,00 (SKU: P 111 (20g))
,
5/ 5
<h2><span style="font-size:14pt;"><em><strong>Beetroot Seeds - Egyptian (Beta vulgaris)</strong></em></span></h2> <h2><span style="color:#ff0000;"><strong><span style="font-size:14pt;">Price for Package of 1400 seeds (20g).</span></strong></span></h2> <div>Heirloom variety dating back to 1800’s that produces a flattish beetroot with dark red flesh that has lighter zones. Excellent old fashioned flavour, eaten raw or cooked. Delicious edible tops</div> <div>stay green and can be used as spinach or in salads. Early variety. 55 days.</div>
P 111 (20g)
Beetroot 1000 Seeds - Egyptian
Long White Smooth Parsnip 10.000 Seeds

10.000 Seeds Long White...

Fiyat €10,00 (SKU: P 123 (20g))
,
5/ 5
<h2><strong>10.000 Seeds Long White Smooth Parsnip</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package about 10,000 (20 g) seeds.</strong></span></h2> <div>One of the most popular and reliable varieties, producing Long rooted and broad shouldered roots making it suitable for almost all soil types.  A high yielder, it has good canker resistance and will deliver lots of fine, medium length, smooth skinned, high quality, fine flavoured parsnips.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">3 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">15-25 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">up to 3 weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr></tbody></table>
P 123 (20g)
Long White Smooth Parsnip 10.000 Seeds
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