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Variety from Serbia

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"Vezanka" Chili 500 Seeds Old Serbian variety

"Vezanka" Chili 4000 Seeds...

Fiyat €120,00 (SKU: C 57)
,
5/ 5
<div id="idTab1" class="rte"> <h2><span style="text-decoration: underline;" class=""><em><strong>"Vezanka" Chili 4000&nbsp;Seeds Old Serbian variety</strong></em></span></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 4000&nbsp;seeds.</strong></span></h2> <div><span>Vezena 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.&nbsp;</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 a 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> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 57
"Vezanka" Chili 500 Seeds Old Serbian variety

Variety from Serbia

Bu bitkinin dev meyveleri var
"Vezanka" Chili 500 Seeds Old Serbian variety

"Vezanka" Chili 500 Seeds...

Fiyat €75,00 (SKU: C 57)
,
5/ 5
<h2><strong>"Vezanka" Chili 500 Seeds Old Serbian variety</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 500 seeds.</strong></span></h2> <p><span><strong>Vezanka, Vezena </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></p> <h2>Current Facts</h2> <p><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 a jalapeno. Vezena peppers are commonly used as decoration and are also dried and ground for use in spices such as paprika. </span></p> <h2>Nutritional Value</h2> <p><span>Vezena peppers contain vitamins C, A, K, and B6, potassium, manganese, iron, magnesium, copper, and fiber. </span></p> <h2>Applications</h2> <p><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. </span></p> <h2>Ethnic/Cultural Info</h2> <p><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. </span></p> <h2>Geography/History</h2> <p><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></p>
C 57
"Vezanka" Chili 500 Seeds Old Serbian variety

Best seller product

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1.800.000 fresh seeds / 1kg Organic Poppy (Papaver somniferum) 22 - 3

1.800.000 Tohum / 1kg...

Fiyat €22,00 (SKU: MHS 38 B)
,
5/ 5
<h2><strong>1.800.000 Tohum / 1kg Haşhaş (Papaver somniferum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Paketin fiyatı 1kg 1.800.000 taze tohum.</strong></span></h2> <p style="margin-bottom: 1rem; color: #000000; font-family: Montserrat, sans-serif; background-color: #f9f9f9;"><span style="font-weight: 600;">Haşhaş</span>&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 style="margin-bottom: 1rem; color: #000000; font-family: Montserrat, sans-serif; background-color: #f9f9f9;">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 style="margin-bottom: 1rem; color: #000000; font-family: Montserrat, sans-serif; background-color: #f9f9f9;">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 style="margin-bottom: 1rem; color: #000000; font-family: Montserrat, sans-serif; background-color: #f9f9f9;">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 style="margin-bottom: .5rem; font-family: Aclonica; font-weight: bold; color: #000000; font-size: 15px; margin-top: 0px; background-color: #f9f9f9;">Özellikleri</h2> <p style="margin-bottom: 1rem; color: #000000; font-family: Montserrat, sans-serif; background-color: #f9f9f9;">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 style="margin-bottom: .5rem; font-family: Aclonica; font-weight: bold; color: #000000; font-size: 15px; margin-top: 0px; background-color: #f9f9f9;">Türkiye'de üretimi</h2> <p style="margin-bottom: 1rem; color: #000000; font-family: Montserrat, sans-serif; background-color: #f9f9f9;">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<span style="font-size: 10.5px; line-height: 0; vertical-align: baseline;">[2]</span>.</p> <p style="margin-bottom: 1rem; color: #000000; font-family: Montserrat, sans-serif; background-color: #f9f9f9;">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<span style="font-size: 10.5px; line-height: 0; vertical-align: baseline;">[3]</span>. 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<span style="font-size: 10.5px; line-height: 0; vertical-align: baseline;">[4]</span>. 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<span style="font-size: 10.5px; line-height: 0; vertical-align: baseline;">[5]</span>. Ürünlerin işlenmesi 1986 yılında kurulan "Afyon Alkaloidleri Fabrikası"nda yapılmaktadır.</p>
MHS 38 B 1kg
1.800.000 fresh seeds / 1kg Organic Poppy (Papaver somniferum) 22 - 3
100 Seeds Habanero Red 5.45 - 3

100 Seeds Habanero Red

Fiyat €5,45 (SKU: C 19 R)
,
5/ 5
<h2>100 Seeds Habanero Red (Capsicum chinense)</h2> <h2><span style="color:#ff0000;">Price for Package of 100 seeds.</span></h2> <div>The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–650,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.<br /><br />The name indicates something or someone from La Habana (Havana). In English, it is sometimes spelled and pronounced habañero, the tilde being added as a hyperforeignism patterned after jalapeño.<br /><br /><strong>Origin and current use</strong><br />The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.[citation needed] An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.<br /><br />The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper").<br /><br />Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.<br /><br />The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress.<br /><br />In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad moruga scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero.<br /><br /><strong>Cultivation</strong><br />Habaneros thrive in hot weather. Like all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). Habaneros which are watered daily produce more vegetative growth but the same number of fruit, with lower concentrations of capsaicin, as compared to plants which are watered only when dry (every seven days). Overly moist soil and roots will produce bitter-tasting peppers. Daily watering during flowering and early setting of fruit helps prevent flower and immature fruit from dropping, but flower dropping rates are reported to often reach 90% even in ideal conditions.<br /><br />The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. In temperate climates, though, it is treated as an annual, dying each winter and being replaced the next spring. In tropical and subtropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.<br /><br /><strong>Cultivars</strong><br />Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. In 2004, researchers in Texas created a mild version of the habanero, but retained the traditional aroma and flavor. The milder version was obtained by crossing the Yucatán habanero pepper with a heatless habanero from Bolivia over several generations.</div> <div></div> <div>Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negro, or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, xocolātl [ʃoˈkolaːt͡ɬ], and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".<br /><br />A 'Caribbean Red,' a cultivar within the habanero family, has a citrusy and slightly smoky flavor, with a Scoville rating ranging from 300,000 to 445,000 Scoville units.</div>
C 19 R (100 S)
100 Seeds Habanero Red 5.45 - 3
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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100 Tohum Habanero Sarı

100 Tohum Habanero Sarı

Fiyat €5,95 (SKU: C 19 Y)
,
5/ 5
<h2><strong>100 Tohum Habanero Sarı</strong></h2> <h2><span style="color: #f80000;" class=""><strong>100 tohumların bir Paket için fiyat.</strong></span></h2> <div>The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–650,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.<br><br>The name indicates something or someone from La Habana (Havana). In English, it is sometimes spelled and pronounced habañero, the tilde being added as a hyperforeignism patterned after jalapeño.<br><br><strong>Origin and current use</strong><br>The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.[citation needed] An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.<br><br>The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper").<br><br>Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.<br><br>The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress.<br><br>In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad moruga scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero.<br><br><strong>Cultivation</strong><br>Habaneros thrive in hot weather. Like all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). Habaneros which are watered daily produce more vegetative growth but the same number of fruit, with lower concentrations of capsaicin, as compared to plants which are watered only when dry (every seven days). Overly moist soil and roots will produce bitter-tasting peppers. Daily watering during flowering and early setting of fruit helps prevent flower and immature fruit from dropping, but flower dropping rates are reported to often reach 90% even in ideal conditions.<br><br>The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. In temperate climates, though, it is treated as an annual, dying each winter and being replaced the next spring. In tropical and subtropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.<br><br><strong>Cultivars</strong><br>Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. In 2004, researchers in Texas created a mild version of the habanero, but retained the traditional aroma and flavor. The milder version was obtained by crossing the Yucatán habanero pepper with a heatless habanero from Bolivia over several generations.</div> <div></div> <div>Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negro, or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, xocolātl [ʃoˈkolaːt͡ɬ], and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".<br><br>A 'Caribbean Red,' a cultivar within the habanero family, has a citrusy and slightly smoky flavor, with a Scoville rating ranging from 300,000 to 445,000 Scoville units.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 19 Y (100 S)
100 Tohum Habanero Sarı
100 Seeds Yellow Watermelon JANOSIK  - 1

100 Tohumlar Sarı Karpuz...

Fiyat €10,00 (SKU: VE 54 (6g))
,
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>
VE 54 (6g)
100 Seeds Yellow Watermelon JANOSIK  - 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: VE 203)
,
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>
VE 203 (1g)
1000 to 5000 Seeds Op. Poppy (Papaver Somniferum) 2.5 - 1

Best seller product

İspanya'dan çeşitli
Kumato Tomato 1000 Seeds 85 - 4

1000 Tohum Kumato Domates

Fiyat €85,00 (SKU: VT 7 O)
,
5/ 5
<h2 class=""><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><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 7 O (2g)
Kumato Tomato 1000 Seeds 85 - 4
Chokeberry Seeds (Aronia melanocarpa) 2.25 - 1

1000 tohumlar Aronia nero...

Fiyat €7,00 (SKU: V 29 (4g))
,
5/ 5
<h2><strong>1000 tohumlar Aronia nero (Aronia melanocarpa)</strong></h2> <h2><span style="color: #ff0000;"><strong>1000 tohum paketi için fiyat.</strong></span></h2> <p>Blueberry ve yaban mersininden 3 kat daha fazla anti oksidan barındıran meyveleri, koyu mor-kırmızı renklidir. Sonbaharda hasatı yapılır. Çiğ ve pişmiş olarak tüketilebilen meyvele.</p> <p>tüketilebilen meyvelerinden reçel, tatlı, kek ve komposto yapılabilir.</p> <p>Budaması Şubat ve Mart aylarında yapılır. Her yıl gelişmiş bitkilerin her 3 yaşlı dalından biri alınarak gençleştirme yapılır.</p> <p>Ortalama 2 metre boy ve en yapan aronia nero -20 dereceye kadar soğuklara dayanıklıdır.</p> <p>Aronia viking ve nero arasında ki fark bitkinin boyundadır. Viking daha boylu ortalama 2.5 metreye kadar, nero ise 2 metreye kadar boylanır. Her iki çeşidin de olgunlaşması ve hasadı aynı dönemdedir. Her iki bitki de mükemmel çit bitkisi olup, peyzaj amaçlıda kullanıma uygundur.</p> <p>Dikim Yeri: güneşli ve yarı gölge<br>Önerilen: bahçe yetiştiriciliğine uygundur<br>Toprak: nemli, geçirgenliği yüksek toprak sever<br>Büyüme Hızı: hızlı<br>Çiçeklenme Dönemi: bahar döneminde beyaz çiçekler açar<br>Bitkinin Maks. Eni: 2.5 metre<br>Bitkinin Maks. Boyu: 2 metre<br>Dona Dayanıklılık: tam dayanıklı<br>İklim Kuşağı: 4-9</p> <p>Bakım: Düzenli sulama ister. İlk sezon yaz aylarında bitki tutunana dek susuz bırakmayınız.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 29 (4g)
Chokeberry Seeds (Aronia melanocarpa) 2.25 - 1

Variety from Serbia
Serbian hot chilli 150+ Seeds "Yellow Feferona" 2.85 - 3

150 Tohumlar Sırp aci biber...

Fiyat €2,85 (SKU: C 12 YF (1g))
,
5/ 5
<h2><strong>150 Tohumlar Sırp aci biber Sarı Feferona</strong></h2> <h2><span style="color: #ff0000;"><strong>150 + - (1g) tohum paketinin fiyatı.</strong></span></h2> <p>Bize göre, Golden Cayenne'e çok benzer, ancak çok daha fazla SHU ile. Aslen Sırbistan'dan gelen "Sarı Feferona" biberimiz, kurutmak için çok uygun olan güzel bir çeşittir. Sırbistan'da biber kültürünün yaygın olması ilginçtir.</p> <p>Bir tencerede yetiştirilebilir, ancak en verimli bitkiler açık havada yetiştirilir.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 12 YF (1g)
Serbian hot chilli 150+ Seeds "Yellow Feferona" 2.85 - 3

Variety from Italy
2000 Seeds Cauliflower  Romanesco 11 - 4

2000 Seeds Cauliflower...

Fiyat €11,00 (SKU: P 58)
,
5/ 5
<h2><strong>2000 Seeds Cauliflower Romanesco</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 2000 (10g) seeds.</strong></span></h2> <div>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavour visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one that comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</div> <div>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively sow directly outside from early April.</div> <div>Transplant seedlings by at least Mid summer. They grow best at 55º to 65º F.  Do not let seedling become more that 5 weeks old because older seedlings do not mature well transplanted.</div> <div>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June  for Oct - Nov head harvest.</div> <div>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important.</div> <div> </div>
P 58
2000 Seeds Cauliflower  Romanesco 11 - 4

Variety from Serbia
Tomato Seeds Novosadski Jabucar

300 Seeds Novosadski...

Fiyat €2,75 (SKU: VE 197 (1g))
,
5/ 5
<h2><strong>Novosadski Jabucar Tomato 300 Seeds&nbsp;</strong></h2> <h2 class=""><span style="color: #f80000;"><strong>Price for Package of 300 seeds (1g).</strong></span></h2> <div>70-80 days, Medium early variety, Indeterminate.&nbsp;The fruits are round, smooth, bright red, average weight is 130-150 g.&nbsp;He has a good ratio of total sugar and acid, with a dry matter content of 6 to 6.5% and a very good taste. It can be grown from seeds, and without support.</div> <div>History:</div> <div>Old tested variety&nbsp;from Serbia. 'Jabucar' means 'Apple' in Serbian.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 197 (1g)
Tomato Seeds Novosadski Jabucar

Variety from Serbia
400+ Seeds Cherry Belle Tomato 5.5 - 2

400+ Seeds Cherry Belle Tomato

Fiyat €5,50 (SKU: VT 131)
,
5/ 5
<div id="idTab1" class="rte"> <h2><span style="font-size: 14pt;" class=""><strong>400+ Seeds Cherry Belle Tomato</strong></span></h2> <h2><span style="font-size: 14pt;"><strong><span style="color: #ff0000;">Price for Package of 400+ seeds.</span></strong></span></h2> <p>A splendid variety producing high yields of extremely tasty, cherry tomatoes. Sow end January-April, harvest June-September. Suitable for greenhouse or outdoors.</p> <p>Culture: GREENHOUSE CULTURE: To grow in heated greenhouses sow January onwards, in a temperature of 16-18°C (60-65°F). Transplant into small pots. Plant out in large pots, growing bags, or into a soil border at 45cm (18") spacing. Pinch out side shoots regularly and when in flower tap or shake plants daily to aid setting. For growing in unheated greenhouses, sow in warmth, from March onwards. Plant late April-early May. Harvest mid August-mid October. OUTDOOR CULTURE: Sow in trays or pots indoors March-April and harden off the plants before planting 45cm (18") apart in early June. Choose a warm, sheltered position. Harvest mid August-mid October. Standard varieties: Support with stakes or canes. Pinch out the main growth when four good trusses have set. Bush varieties: These cease growing when 30-38cm (12-15") high. Dot not remove side shoots. Support is not essential, but short stakes will help control the plants and keep fruit clean.</p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 131 (1g)
400+ Seeds Cherry Belle Tomato 5.5 - 2
  • Satılık!

Variety from Germany
Goldene Königin Tomato Seeds

850 Seeds Goldene Königin...

Fiyat €15,00 (SKU: VT 60)
,
5/ 5
<h2 class=""><strong>Goldene Königin Tomato 850 Seeds</strong></h2> <h2><span style="color: #d0121a;"><strong>Price for Package of 850 (3g) seeds.</strong></span></h2> <p>One of the oldest heirloom from Germany, known since 1886.</p> <p>A yellow tomato, which can be cultivated both in greenhouses and outdoors. medium early, indet., regular leaf plants, yellow-orange fruit round, Fruits weight approx. 100 g and have a unique but somewhat sweet flavor excellent aroma. 5-6 golden fruits per cluster, 100 g, round, 6-8 cm in diameter.</p> <p>The name means 'Golden Queen' in German, but this is not the same tomato as Golden Queen known in North America.</p> <p>&nbsp;</p> <p>Shape of fruit: Smooth Round</p> <p>Fruit color: Yellow</p> <p>Country of origin: Germany</p> <p>Year established: 1886</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 60 (3g)
Goldene Königin Tomato Seeds

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