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Yunanistan'dan Çeşitler

14 adet ürün var.

Toplam 14 üründen 1-14 arası gösteriliyor

Giant Beefsteak Greek Tomato Seeds PREVEZA

Giant Beefsteak Greek...

Fiyat €2,25 (SKU: P 291)
,
5/ 5
<h2><strong>Giant Beefsteak Greek Tomato Seeds PREVEZA</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The huge fruits that reach a weight of over 1 kg, and with it more and excellent taste, either in salads or cooked meals. Greece variety of tomatoes from the district Elpida that there called giant Pervez. Indeed, from a few dozen fruits none of them were less than 500 grams. The plants are robust and highly prolific and fruit red and slightly wrinkled.</p>
P 291
Giant Beefsteak Greek Tomato Seeds PREVEZA

ARGITIKO Greek Melon Seeds

ARGITIKO Greek Melon Seeds

Fiyat €2,30 (SKU: V 166)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>ARGITIKO GREEK MELON SEEDS</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Fruit: weight 3-4 kg, oval with a very sweet taste and strong scent. The color of the fruit is yellow. This strange looking melon is an Argitiko Peponi. It is obvious to everyone but us that this fruit comes from Argos, people seem surprised that we aren't familiar with this melon. They say to us very slowly "Argitiko, from Argos". Argos is a city in the Northern Peloponnese, and has a reputation for being extremely fertile. I have been told that they have a great market day in the city that is not to be missed if you like fresh produce. Argos has been continuously inhabited for more than 7000 years, since the days of Ancient Greece.</p> <p>Enough with your Greek history lesson for the day.</p> <p>What you need to know is that if you encounter an Argitiko Peponi you should buy one, because they taste fantastic. They look like a cantaloupe when you cut them open, but they are as sweet as candy with some floral overtones. They have a wonderful scent, even if they are sitting uncut in your kitchen.</p> </body> </html>
V166
ARGITIKO Greek Melon Seeds

Golden Head or Thrace Melon Seeds – Best Greek Melon 1.55 - 1

Golden Head or Thrace Melon...

Fiyat €1,55 (SKU: P 311)
,
5/ 5
<h2><strong>GOLDEN HEAD OR THRACE MELON SEEDS – BEST GREEK MELON</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p>Variety that is grown in the border region of Evros for centuries, only ecologically without fertilizers, pesticides etc. variety "Golden Head" or Thrace melon is unique in appearance and taste.</p> <p>This plant produces beautiful late relatively large fruits, weighing up to 3 kg, globular fruit, have the characteristic "nose". The wrinkled yellow rind with green-black stripes - points, the flesh is white and very sweet and aromatic.</p> <h2><strong>This is the best Greek melon!</strong></h2>
P 311
Golden Head or Thrace Melon Seeds – Best Greek Melon 1.55 - 1


Fenugreek Seeds (Trigonella foenum-graecum) 1.55 - 2

Çemen otu ya da buyotu...

Fiyat €1,75 (SKU: P 362)
,
5/ 5
<h2><strong>Çemen otu ya da buyotu tohumlar (Trigonella foenum-graecum)</strong></h2> <h2><span style="color:#ff0000;"><strong>140 (2 g) tohum paketi için fiyat.</strong></span></h2> <p><b>Çemen otu</b><span> </span>ya da<span> </span><b>buyotu</b><span> </span>bir ottur. En sık kullanıldığı bölge olan Yozgat ve Kayseri'deki yerel ismi<span> </span><i>çaman otu</i>dur. (<i>Trigonella foenum-graecum</i>/tıbbi tanım:<span> </span><i>Semen Foenugraeci</i>),<span> </span>baklagiller<span> </span>familyasına ait bir ot türü. Anavatanı Yakın Doğu, özellikle Lübnan ve Suriye, Güneybatı Avrupa, Hindistan ve Çin'dir.</p> <p>Çin'den<span> </span>Akdeniz'e kadar geniş bir alana yaygındır. Tohumları ve bazı ülkelerde yeşil yaprakları da<span> </span>ıspanak<span> </span>gibi tüketilmektedir. Tadı acımsı ve aromatiktir. Esansında 40 çeşit madde bulunur. Kullanımı çok eskilere dayanmakta olup günümüzde Orta Doğu ve<span> </span>Hint mutfağında<span> </span>kullanılmaktadır.<span> </span>Türk mutfağında<span> </span>özellikle çemen tozu şeklinde bilinir. Bu toz bol salçaya ve birkaç diğer içeriklere katılarak kahvaltılarda yenilen macun yapılı çemen üretilir.</p> <h2><span class="mw-headline">Çemen</span></h2> <div class="thumb tleft"> <div class="thumbinner"><a href="https://tr.wikipedia.org/wiki/Dosya:Fenugreek_seeds(%E0%A6%AE%E0%A7%87%E0%A6%A5%E0%A6%BF).JPG" class="image"><img alt="Çemen otu ya da buyotu tohumlar (Trigonella foenum-graecum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Fenugreek_seeds%28%E0%A6%AE%E0%A7%87%E0%A6%A5%E0%A6%BF%29.JPG/220px-Fenugreek_seeds%28%E0%A6%AE%E0%A7%87%E0%A6%A5%E0%A6%BF%29.JPG" width="220" height="201" class="thumbimage" title="Çemen otu ya da buyotu tohumlar (Trigonella foenum-graecum)" /></a> <div class="thumbcaption"> <div class="magnify"><a href="https://tr.wikipedia.org/wiki/Dosya:Fenugreek_seeds(%E0%A6%AE%E0%A7%87%E0%A6%A5%E0%A6%BF).JPG" class="internal" title="Büyüt"></a></div> </div> </div> </div> <p>Çemen, çemen otu bitkisinin<span> </span><a href="https://tr.wikipedia.org/wiki/Tohum" title="Tohum">tohumlarının</a><span> </span>kurutulmasıyla elde edilir. Acımsı ve bol aromatik tattadır. Günümüzde en çok<span> </span><a href="https://tr.wikipedia.org/wiki/Kayseri" title="Kayseri">Kayseri</a>'de<span> </span><a href="https://tr.wikipedia.org/wiki/Past%C4%B1rma" title="Pastırma">pastırma</a><span> </span>imalatında, Tokat ve Yozgat ev mutfaklarında kahvaltılık ara öğün olarak, ayrıca Orta Doğu ve Hint mutfağında kullanılır. Diğer ülkelerde öğütülmüş olarak<span> </span><a href="https://tr.wikipedia.org/wiki/Tur%C5%9Fu" title="Turşu">turşulara</a>, çorbalara, soslara ve et yemeklerine katılır. Ayrıca<span> </span><a href="https://tr.wikipedia.org/wiki/Sar%C4%B1msak" title="Sarımsak">sarımsak</a><span> </span>ve<span> </span><a href="https://tr.wikipedia.org/wiki/K%C4%B1rm%C4%B1z%C4%B1_biber" class="mw-redirect" title="Kırmızı biber">kırmızı biberle</a>karıştırılarak<span> </span><a href="https://tr.wikipedia.org/wiki/Past%C4%B1rma" title="Pastırma">pastırmanın</a><span> </span>üzerine kaplanır.<sup class="noprint Inline-Template">[<i><a href="https://tr.wikipedia.org/wiki/Vikipedi:Kaynak_g%C3%B6sterme" title="Vikipedi:Kaynak gösterme"><span title="">kaynak belirtilmeli</span></a></i>]</sup></p> <p>Çemen eski devirlerde, Asya'da, şehvet artırıcı ve savaşlarda cesaret verici olarak kullanılmaktaydı.</p>
P 362
Fenugreek Seeds (Trigonella foenum-graecum) 1.55 - 2

Caper bush, Flinders Rose Seeds (Capparis spinosa) 1.95 - 11

Caper bush, Flinders Rose...

Fiyat €1,95 (SKU: P 376)
,
5/ 5
<h2><strong>Caper bush, Flinders Rose Seeds (Capparis spinosa)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Capparis spinosa, the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.</p> <p><strong>The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berries), both of which are usually consumed pickled.</strong> Other species of Capparis are also picked along with C. spinosa for their buds or fruits. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics.</p> <p>Capparis spinosa is found in the wild in the Mediterranean, East Africa, Madagascar, South-Western and Central Asia, the Himalayas, the Pacific Islands, Indomalaya, and Australia.[6] It is present in almost all the circum-Mediterranean countries, and is included in the flora of most of them, but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin.</p> <p>The taxonomic status of the species is controversial and unsettled. Species within the genus Capparis are highly variable, and interspecific hybrids have been common throughout the evolutionary history of the genus. As a result, some authors have considered C. spinosa to be composed of multiple distinct species, others that the taxon is a single species with multiple varieties or subspecies, or that the taxon C. spinosa is a hybrid between C. orientalis and C. sicula.</p> <p><strong>Plant</strong></p> <p>The shrubby plant is many-branched, with alternate leaves, thick and shiny, round to ovate. The flowers are complete, sweetly fragrant, and showy, with four sepals and four white to pinkish-white petals, and many long violet-colored stamens, and a single stigma usually rising well above the stamens.</p> <p><strong>Culinary uses</strong></p> <p>The salted and pickled caper bud (called simply a caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian, Aeolian and Maltese. The mature fruit of the caper shrub are prepared similarly and marketed as caper berries.</p> <p>The buds, when ready to pick, are a dark olive green and about the size of a fresh kernel of corn (Zea mays). They are picked, then pickled in salt, or a salt and vinegar solution, and drained. Intense flavor is developed as mustard oil (glucocapparin) is released from each caper bud. This enzymatic reaction leads to the formation of rutin, often seen as crystallized white spots on the surfaces of individual caper buds.</p> <p>Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and spaghetti alla puttanesca.</p> <p>Capers are known for being one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini.</p> <p>Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). If the caper bud is not picked, it flowers and produces a caper berry. The fruit can be pickled and then served as a Greek mezze.</p> <p>Caper leaves, which are hard to find outside of Greece or Cyprus, are used particularly in salads and fish dishes. They are pickled or boiled and preserved in jars with brine—like caper buds.</p> <p>Dried caper leaves are also used as a substitute for rennet in the manufacturing of high-quality cheese.</p> <p><strong>Nutrition</strong></p> <p>Canned, pickled capers are 84% water, 5% carbohydrates, 2% protein, and 1% fat (table).</p> <p>Preserved capers are often particularly high in sodium content. In a typical serving of 28 grams (one ounce), capers supply 6 calories and 35% of the Daily Value (DV) for sodium, with no other nutrients in significant content. In a 100 gram amount, the sodium content is 2960 mg or 197% DV, with vitamin K (23% DV), iron (13% DV), and riboflavin (12% DV) also having appreciable levels (table).</p> <p><strong>Environmental requirements</strong></p> <p>The caper bush requires a semiarid or arid climate.</p> <p>The caper bush has developed a series of mechanisms that reduce the impact of high radiation levels, high daily temperature, and insufficient soil water during its growing period.</p> <p>The caper bush has a curious reaction to sudden increases in humidity; it forms wart-like pock marks across the leaf surface. This is apparently harmless, as the plant quickly adjusts to the new conditions and produces unaffected leaves.</p> <p>It also shows characteristics of a plant adapted to poor soils. This shrub has a high root/shoot ratio and the presence of mycorrhizae serves to maximize the uptake of minerals in poor soils. Different nitrogen-fixing bacterial strains have been isolated from the caper bush rhizosphere, playing a role in maintaining high reserves of that growth-limiting element.</p> <p><strong>Cultivation</strong></p> <p>The caper bush has been introduced as a specialized culture in some European countries in the last four decades. The economic importance of the caper plant led to a significant increase in both the area under cultivation and production levels during the late 1980s. The main production areas are in harsh environments found in Morocco, the southeastern Iberian Peninsula, Turkey, and the Italian islands of Pantelleria and Aeolian Islands, especially Salina. This species has developed special mechanisms to survive in the Mediterranean conditions, and introduction in semiarid lands may help to prevent the disruption of the equilibrium of those fragile ecosystems.</p> <p>A harvest duration of at least three months is necessary for profitability.</p> <p>Intense daylight and a long growing period are necessary to secure high yields. The caper bush can withstand temperatures over 40 °C in summer, but it is sensitive to frost during its vegetative period. A caper bush is able to survive low temperatures in the form of stump, as happens in the foothills of the Alps. Caper plants are found even 3,500 m above sea level in Ladakh, though they are usually grown at lower altitudes. Some Italian and Argentine plantings can withstand strong winds without problems, due to caper bush decumbent architecture and the coriaceous consistency of the leaves in some populations.</p> <p>Scientists can use the known distributions of each species to identify the origin of commercially prepared capers.</p> <p>The caper bush is a rupicolous species.[20] It is widespread on rocky areas and is grown on different soil associations, including alfisols, regosols, and lithosols. In different Himalayan locations, C. spinosa tolerates both silty clay and sandy, rocky, or gravelly surface soils, with less than 1% organic matter. It grows on bare rocks, crevices, cracks, and sand dunes in Pakistan, in dry calcareous escarpments of the Adriatic region, in dry coastal ecosystems of Egypt, Libya, and Tunisia, in transitional zones between the littoral salt marsh and the coastal deserts of the Asian Red Sea coast, in the rocky arid bottoms of the Jordan valley, in calcareous sandstone cliffs at Ramat Aviv, Israel, and in central west and northwest coastal dunes of Australia. It grows spontaneously in wall joints of antique Roman fortresses, on the Western Wall of Jerusalem's Temple Mount, and on the ramparts of the castle of Santa Bárbara (Alicante, Spain). Clinging caper plants are dominant on the medieval limestone-made ramparts of Alcudia and the bastions of Palma (Majorca, Spain). This aggressive pioneering has brought about serious problems for the protection of monuments.</p> <p><strong>Propagation</strong></p> <p>Capers can be grown easily from fresh seeds gathered from ripe fruit and planted into well-drained seed-raising mix. Seedlings appear in two to four weeks. Old, stored seeds enter a state of dormancy and require cold stratification to germinate. The viable embryos germinate within three to four days after partial removal of the lignified seed coats.[21] The seed coats and the mucilage surrounding the seeds may be ecological adaptations to avoid water loss and conserve seed viability during the dry season.</p> <p>Use of stem cuttings avoids high variability in terms of production and quality. Nevertheless, plants grown from cuttings are more susceptible to drought during the first years after planting. The caper bush is a difficult-to-root woody species, and successful propagation requires careful consideration of biotypes and seasonal and environmental parameters. Rootings up to 55% are possible when using one-year-old wood, depending on cutting harvest time and substrate used. Propagation from stem cuttings is the standard method for growing ‘Mallorquina’ and ‘Italiana’ in Spain, and ‘Nocella’ in the Aolian Islands, esp. Salina. Hardwood cuttings vary in length from 15 to 50 cm and diameter of the cuttings may range from 1.0 to 2.5 cm. Another possibility is to collect stems during February through the beginning of March, treat them with captan or captafol and stratify them outdoors or in a chamber at 3–4 °C, covered with sand or plastic. Moisture content and drainage should be carefully monitored and maintained until planting. Using semihardwood cuttings, collected and planted during August and September, low survival rates (under 30%) have been achieved. Softwood cuttings are prepared in April from 25- to 30-day shoots. Each cutting should contain at least two nodes and be six to 10 cm long. Basal or subterminal cuttings are more successful than terminal ones. Then, cuttings are planted in a greenhouse under a mist system with bottom heat; 150 to 200 cuttings/m2 may be planted.</p> <p><strong>Orchard establishment</strong></p> <p>Mean annual temperatures in areas under cultivation are over 14 °C and rainfall varies from 200 mm/year in Spain to 460 mm/year in Pantelleria and 680 mm/year in Salina. In Pantelleria, it rains only 35 mm from May through August, and 84 mm in Salina, the Aeolian Islands. A rainy spring and a hot dry summer are considered advantageous.[22] This drought-tolerant perennial plant is used for landscaping and reducing erosion along highways, steep rocky slopes, sand dunes or fragile semiarid ecosystems.</p> <p>Caper plantings over 25 to 30 years old are still productive.[23] Thus, physical properties of the soil (texture and depth) are particularly important. Caper bushes can develop extensive root systems and grow best on deep, nonstratified, medium-textured, loamy soils. Mouldboard plowing and harrowing are usual practices prior to caper plant establishment. Soil-profile modification practices, such as deep plowing operating 0.6 to 1 m, can ameliorate some restrictions. In Pantelleria, digging backhoe pits for each shrub was found to be the most effective means of cultivating caper in rocky soils. Two planting designs are used, the square/rectangle and the hedgerow system. Spacing is determined by the vigour of the biotype, fertility of the soil, equipment used and the irrigation method, if any. Bush spacing of 2.5 × 2.5 m or 2.5 × 2 m is common in Pantelleria. In Salina, the Aeolian Islands, 3 × 3 m is satisfactory for ‘Nocella’. In Spain, 4 × 4 m or 5 × 5 m is satisfactory for ‘Mallorquina’. Spacing of 2.0 to 2.5 m is appropriate if C. spinosa is used to control soil erosion on slopes.</p> <p><strong>Polyphenols</strong></p> <p>Canned capers contain polyphenols, including the flavonoids quercetin (173 mg per 100 g) and kaempferol (131 mg per 100 g), as well as anthocyanins.</p> <p><strong>History</strong></p> <p>The caper was used in ancient Greece as a carminative. It is represented in archaeological levels in the form of carbonised seeds and rarely as flower buds and fruits from archaic and Classical antiquity contexts. Athenaeus in Deipnosophistae pays a lot of attention to the caper, as do Pliny (NH XIX, XLVIII.163) and Theophrastus.</p> <p>Etymologically, the caper and its relatives in several European tongues can be traced back to Classical Latin capparis, “caper”, in turn borrowed from the Greek κάππαρις, kápparis, whose origin (as that of the plant) is unknown but is probably Asian. Another theory links kápparis to the name of the island of Cyprus (Κύπρος, Kýpros), where capers grow abundantly.</p> <p>In Biblical times, the caper berry was apparently supposed to have aphrodisiac properties;[29] the Hebrew word aviyyonah (אֲבִיּוֹנָה) for caperberry is closely linked to the Hebrew root אבה (avah), meaning "desire".[30] The word occurs once in the Bible, in the book of Ecclesiastes, at verse 12:5.</p> <p>The King James Version translates on the basis of the Hebrew root (and perhaps the metaphorical meaning):[31]</p> <p>...the grasshopper shall be a burden,</p> <p>and desire shall fail. (12:5 KJV)</p> <p>The medieval Jewish commentator Rashi also gives a similar gloss (12:5 JPR). However, ancient translations, including the Septuagint, Vulgate, Peshitta and Aquila, render the word more concretely as κάππαρις, "caper berry".[29] Thus in the words of one modern idiomatic translation (2004),</p> <p>...the grasshopper loses its spring,</p> <p>and the caper berry has no effect; (12:5 HCSB)</p> <p>Of other modern versions, the NIV goes for "desire" (12:5 NIV), while the NASB has "caper-berry" (12:5 NASB), as did the 1917 Jewish Publication Society version (12:5 JPS).</p> <p>The berries (abiyyonot) were eaten, as appears from their liability to tithes and to the restrictions of the 'Orlah. They are carefully distinguished in the Mishnah and the Talmud from the caper leaves, alin, shoots, temarot,[32] and the caper buds, capperisin (note the similarity "caper"isin to "caper");[33] all of which were eaten as seen from the blessing requirement, and declared to be the fruit of the ẓalef or caper plant.</p> <p>Talmud Bavli, Gemara Berachot, page 36 A&amp;B, discusses the eating of caper sepals versus caper berries, both inside the land of Israel, outside the land of Israel, and in Syria.</p>
P 376
Caper bush, Flinders Rose Seeds (Capparis spinosa) 1.95 - 11

"Florinis" Greece Sweet pepper Seeds 2.049999 - 1

Florinis Yunanistan tatlı...

Fiyat €1,75 (SKU: P 379)
,
5/ 5
<h2><strong>Florinis Yunanistan tatlı biber tohumları</strong></h2><h2><span style="color:#ff0000;"><strong>10 veya 50 tohum paketi için fiyat.</strong></span></h2><p>Yunanistan Geleneksel tatlı kırmızı biber (Yunanistan'da "Florinis" olarak bilinir), mükemmel bir tatlı tadı! Çeşit florin, uzunluk 23-28 cm ve meyve başına ağırlık 200 g. Yunanistan'da, bu biber dolumdan salataya ve korunmaya kadar çeşitli şekillerde hazırlanır. Yunancada bu favori biberi olmayan masanın düşünülemez olduğunu söylemek ücretsizdir. Bitkiler verimlidir ve hastalıklara karşı oldukça dirençlidir.</p><p>Florina tatlı biber (Yunanca: πιπεριά Φλωρίνης) Batı Makedonya'nın kuzey Yunan bölgesinde ve özellikle Florina'nın daha geniş bölgesinde yetiştirilen bir karabiber; hangi için adlandırılır. Koyu kırmızı bir renge sahiptir ve bir ineğin boynuzu gibi şekillenir. Başlangıçta, tatlı biber 15 Ağustos'tan sonra kırmızı renge dönüşen yeşil bir renge sahiptir. Kırmızı biber Florina, Yunanistan'da çeşitli Yunan yemeklerinde kullanılan zengin tatlı lezzeti ile bilinir ve genellikle elle soyulmuş, tatlı biberin doğal kokularını koruyan ve sızma zeytinyağı, tuz, ve sirke.</p><p><strong>Tarih</strong></p><p>Tohum, 17. yüzyılda Brezilya'dan Yunanistan'daki Batı Makedonya'ya getirildi ve Florina, Prespes, Veroia, Aridaia ve Kozani'deki yerel Makedon Yunanlılar tarafından yetiştirildi, ancak sadece Florina'da ekimi başarılı oldu. iklim ve toprak, ve sonunda, diğer bölgeler biber yetiştirmeyi bıraktı ve Florina'yı tek üreticisi olarak bıraktı. Biber, nighthade ailesi Solanaceae'nin capsicum cinsine aittir. Florina'nın kırmızı biberleri 1994 yılında Dünya Ticaret Örgütü (DTÖ) tarafından Korumalı Menşei Tanıma ödülüne layık görüldü. [4] Her yıl Ağustos ayının son günlerinde, Aetos'ta küçük bir yerel köyde Florina, tüm konuklara sunulan biberlere dayanan müzik grupları ve pişmiş tariflerle kutlamalar da dahil olmak üzere bir biber ziyafeti düzenlenir.</p><p><strong>yetiştirme</strong></p><p>Tesisin verimli drenaj topraklarında, tam güneşli yerlerde ve dalının ve kök hassasiyetinin korunması için düşük rüzgarlarda yüksek verimlilik ve adaptasyon elde edilebilir. Büyümesi için en uygun sıcaklıklar öğleden sonra 20 ° ila 26 ° C, gece boyunca 14 ° ila 16 ° C arasındadır. Hasatları 18 haftaya kadar sürer ve Ağustos ortasından sonra olgunlaşır. İyi kalitede, Florina'nın kırmızı biberi parlak renkli, kalın, sağlam ve tatlı aromalı olmalıdır. Tüketiminden, sebze kalitesinde düşüşün faktörleri olan donukluk, çatlaklar veya bozulma görünümünden kaçınılmalıdır.</p><p><strong>Yemek ve tarifler</strong></p><p>Florina'nın kırmızı biberleri genellikle kavrulur ve pirinç, et, karides ve beyaz peynir gibi farklı gıda kombinasyonlarıyla doldurulur. Bu tatlı biberler, soslarda, salatalarda, makarnalarda, et tariflerinde kullanılır veya geleneksel tariflerle bir pate yaratarak ezilir. Ayrıca kurutulmuş, konserve, dondurulmuş ve turşu, genellikle Yunan salataları süslenebilir. Zeytinyağı, sarımsak ve deniz tuzu ekleyerek kavrulmuş, dilimlenmiş ve meze olarak servis edilebilirler. Biber dolması ile Yunanistan'da tanınmış bir geleneksel tarif Gemista'dır.</p>
P 379
"Florinis" Greece Sweet pepper Seeds 2.049999 - 1

PETROUSA DRAMA Hydroponic Beef Tomato Seed 1.65 - 3

PETROUSA DRAMA Hydroponic...

Fiyat €1,95 (SKU: P 295)
,
5/ 5
<h2><strong>PETROUSA DRAMA Hydroponic Beef Tomato Seed</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p><strong>THE BEST HYDROPONIC TOMATO VARIETY FROM GREECE!</strong></p> <h2><em><span>HOW TO GROW HYDROPONIC TOMATOES</span></em></h2> <p>Hydroponic tomatoes are grown in a nutrient solution rather than soil, although they are typically placed in a non-soil material that can support their roots and hold the nutrients. Growing tomatoes hydroponically allows the grower to raise them in a controlled environment with less chance of disease, faster growth, and greater fruit yield. However, hydroponic gardening is much more labor-intensive, and sometimes more expensive, than ordinary tomato planting, especially if you have not set up or run a hydroponics system before.</p> <p>1</p> <p>Decide which type of system to use. There are several varieties of hydroponic systems, and tomatoes can grow well in any of them. The instructions in this section will teach you how to construct an ebb and flow system, which is relatively cheap and easy to build.</p> <p> </p> <p>Alternatives:</p> <p>Deep water culture: simple system for cherry tomatoes and other small plants.[1]</p> <p>Multi flow: a larger version of the ebb and flow that relies on gravity. Difficult to build, but supports more plants.</p> <p>Nutrient film technique (NFT): Suspends the plants with roots brushing against slope of trickling nutrients. Slightly more finicky and expensive, but preferred by some commercial growers.</p> <p> </p> <p>Note: Hydroponics stores and home improvement stores may sell a hydroponics kit which includes everything you need to set up your system. Alternatively, you can purchase each component separately, or even find some of them around your house. Clean secondhand or previously used components thoroughly before building the hydroponics system.</p> <p> </p> <p>2</p> <p>Find a suitable location. Hydroponics systems are only suitable for indoor or greenhouse environments. They require precise control to function properly, so they should be set up somewhere closed off from other rooms and from the outside. This allows you to set the temperature and humidity to accurate levels needed for best growth.</p> <p>It is possible to grow hydroponics using natural light, but keep the system under a glass or polyethylene covering such as a greenhouse roof, not open to the air.</p> <p> </p> <p>3</p> <p>Fill a large, plastic container with water to use as a reservoir. Use a plastic container that does not let in any light to prevent the growth of algae. The larger this reservoir, the more stable and successful your hydroponics system will be. At minimum, each small tomato plant (such as cherry tomato plants) will require 1/2 gallons (1.9 liters) of water, while most, somewhat larger tomato plants will require 1 gallon (3.8L) each. However, many factors can cause the tomato plants to use water faster, so it is recommended that you use a container that can hold double the minimum amount of water.</p> <p> </p> <p>[2]</p> <p>You may use a plastic bucket or trash can for this purpose. Use a brand-new one to prevent any contamination of the system, or at least a lightly-used one thoroughly scrubbed with soapy water and rinsed.</p> <p>Collected rainwater may be better suited for hydroponics than tap water, especially if your tap water is especially "hard" with high mineral content.[3]</p> <p> </p> <p>4</p> <p>Fix a tray in place above the reservoir. This "ebb and flow tray" will support your tomato plants, and will be periodically flooded with nutrients and water that the tomato roots will absorb. It must be sturdy enough to hold up your plants (or be placed atop additional support), and placed higher than your reservoir to allow excess water to drain down into it. These are typically built of plastics, not metal, to avoid corrosion that could affect the plants and wear out the tray.</p> <p> </p> <p>5</p> <p>Install a water pump inside the reservoir. You can purchase a water pump at a hydroponics store, or use a fountain pump found at home improvement stores. Many pumps will have a chart listing the water flow at different heights. You may use this to find a pump strong enough to send water from the reservoir to the tray containing the plants. The best course of action, however, may be to pick a powerful, adjustable pump and experiment with the settings once you have your system set up.</p> <p> </p> <p>6</p> <p>Install fill tubing between the reservoir and the tray. Using 1/2 inch (1.25 cm) PVC tubing, or the type of tubing that came in your hydroponics kit, attach one length of tubing between the water pump and the tray, so the tray can be flooded to the height of the tomato plant roots.</p> <p> </p> <p>7</p> <p>Install an overflow fitting leading back to the reservoir. Attach a second length of PVC tubing to the tray with an overflow fitting, located at a height near the top of the roots, below where the tomato plant stems will be. When the water reaches this level, it will drain back through this tube and into the reservoir.</p> <p> </p> <p>8</p> <p>Attach a timer to the water pump. A simple timer intended for light fixtures can be used to power the water pump at regular intervals. This needs to be adjustable so you can increase or decrease the amount of nutrients delivered depending on the plants' stage of life.</p> <p>A heavy duty 15-amp timer with waterproof cover is recommended.[4]</p> <p>Any water pump should have a way to attach a timer, if it doesn't come with one already, but the exact instructions vary by model. Ask the manufacturer if you are having trouble with this step.</p> <p> </p> <p>9</p> <p>Test the system. Turn on the water pump and see where the water goes. If a stream of water fails to reach the tray, or if excess water spills over the edges of the tray, you may need to adjust the settings of your water pump. Once you have the water set to the correct strength, check the timer to see if it sets the pump going at the specified times.</p> <p> </p> <p><strong>READ MORE WIT PICTURES HERE:</strong></p> <p><span><a href="http://www.wikihow.com/Grow-Hydroponic-Tomatoes" target="_blank" rel="noreferrer noopener"><span><strong>http://www.wikihow.com/Grow-Hydroponic-Tomatoes</strong></span></a></span></p>
P 295
PETROUSA DRAMA Hydroponic Beef Tomato Seed 1.65 - 3

Greek Traditional Giant Melon Kalambaka Seeds

Greek Traditional Giant...

Fiyat €1,95 (SKU: V 169)
,
5/ 5
<h2><strong>Greek Traditional Giant Melon Kalambaka Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>This is an old traditional variety of the Greek melon, which gets the name from the town of Kalambaka from which originates. The fruits of this variety have a weight of 8 to 10 kilograms and have a length of 60 cm and more. The bark of the fruit is orange in color, and the flesh is also orange. It has an excellent and sweet aroma and a unique and intense smell.</p> <p>Truly one of the most beautiful varieties of melon which we In latest years tried!</p>
V 169
Greek Traditional Giant Melon Kalambaka Seeds

Greek Eggplant Seeds TSAKONIKI  - 4

Greek Eggplant Seeds TSAKONIKI

Fiyat €1,75 (SKU: P 290)
,
5/ 5
<h2><strong>Greek Eggplant Seeds TSAKONIKI</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 or 50 seeds.</strong></span></h2> <p>Many people complain that eggplants are bitter, well guess what? The Greek variety Tsakoniki is not, it is actually mild, almost sweet. This eggplant is from the town of Leonidio in Peloponissos, it is long with white stripes and it has PDO status, which means that it must come from Leonidio to be called Tsakoniki.</p> <p>When eggplant season comes around there are all sorts of traditional Greek recipes to choose from.</p> <p>The eggplant is a decadent vegetable; when cooked it literally melts in your mouth and caramelizes giving it a sweet taste. Although Greeks have plenty of eggplant recipes, the Mediterranean in general is known for its love of eggplants and there is an abundance of  traditional recipes to choose from.</p> <p>Nutritionally, eggplants are a fantastic vegetable to include in your diet, here’s why: Eggplants are a source of soluble fiber, this type of fiber slows down the emptying of your stomach making you feel full longer and that can help you eat less if your are trying to lose weight. But one of the most important functions is that this fiber may lower the levels of LDL (bad) cholesterol in your blood.</p> <p>Eggplants also contain several substances that can protect from chronic disease. One of them is chlorogenic acid, don’t worry about pronouncing it correctly, all you need to know is that this substance is an antioxidant and it appears to control blood sugar levels. Anthocyanin is another a substance present in these vegetables, it is responsible for the purple color and it also has antioxidant properties, studies show that it may offer protection from cancer.</p>
P 290
Greek Eggplant Seeds TSAKONIKI  - 4

Greece Melon - Green Banana Seeds

Greece Melon - Green Banana...

Fiyat €1,95 (SKU: V 168)
,
5/ 5
<h2><strong>GREECE MELON - GREEN BANANA SEEDS</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Very interesting ancient Greek variety of melon in appearance and taste. The fruits are heavy 4-5 kilos. The bark is green and the orange flesh. It has a strong and intense smell, and the taste is specific and very sweet. In Greece, this melon called banana melons. The older man (about 80 years), from which we purchased this variety, talked that remembers that his grandfather grew this variety when he had some 9-10 years.</p> <p>We thank <strong>Sava’s</strong> who was very helpful to us in the translation and in the search for ancient Greek varieties .</p>
V 168
Greece Melon - Green Banana Seeds

Tohum tedarikçimiz olun Seeds Gallery - 1

Tohum tedarikçimiz olun

Fiyat €0,00 (SKU: )
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Tohum tedarikçimiz olun</strong></h2> <h2><strong>Tohum tedarikçimiz olmak için ne gerekiyor?</strong></h2> <p>Tedarikçimiz olmak için, kişisel detaylarınız ve açıkça görülebilecek bir kağıt tarihi (PayPal için kullandığınız adınız ve e-posta adresinizle) ile bize sunduğunuz bitkilerin meyvelerinin bir videosuna ve resimlerine sahip olmanız gerekir. ).</p> <p>Bir sebze ise (domates, biber, salatalık ...) çeşitliliğin tam adını bilmeniz gerekir, çünkü başka bir ad kullanırsanız ve internette bilgi bulamazsak, o zaman bunlarla ilgilenmiyoruz tohumları.</p> <p>Tohum çimlenme testi yapabilmemiz için bize daha az miktarda tohum (20) göndermeniz gerekecektir. Bundan sonra, tohumun sizden daha fazla satın alınmasını ayarlayabiliriz.</p> <p>Biz Çin, Endonezya tedarikçileri İLGİLİ DEĞİLDİR ...</p> <p>Ödemeleri yalnızca PayPal üzerinden yapıyoruz (başka bir ödeme seçeneği yoktur).</p> </body> </html>
Tohum tedarikçimiz olun Seeds Gallery - 1

15.000 Seeds Wild - Greek Oregano (Origanum Vulgare) 15 - 3

15.000 Tohum Vahşi Yunan...

Fiyat €10,90 (SKU: MHS 4 XXL)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>15.000 Tohum Vahşi Yunan Keklikotu (Origanum Vulgare)</strong></h2> <h2><span style="color: #ff0000;"><strong>15.000 (4g) tohumluk Paket Fiyatı.</strong></span></h2> <p>Keklikotu domates soslarına, kızartılmış sebzelere ve ızgara etlerde kullanıldığı İtalyan mutfağının olmazsa olmazıdır. Fesleğenle birlikte İtalyan yemeklerinin karakterini oluşturur.</p> <p>En fazla kullanıldığı yemek pizzadır. Pizza ekmeği muhtemelen Güney İtalya'da yüzyıllardır yeniyordu; anlatılan bir efsaneye göre pizza 1889'da Kral Umberto ve karısı Margherita Napoli'de kaldıkları sırada ortaya çıktı. O zamanki pizzalar domates salçalısıyla çeşnilendirilmiş ekmekten ibaret olup fakir kitleler için popüler bir yiyecekti. Kraliçeyi onurlandırmak için yerli bir fırıncı daha zengin bir pizza tasarladı; kırmızı domates salçasına ek olarak beyaz mozzarella peyniri ve yeşil fesleğen yaprakları koydu, böylece İtalyan bayrağının renklerini yansıttı. Günümüz pizzası fesleğenden çok keklikotuna dayanır ve başka çeşit malzemeler de içerir.</p> <p>Keklikotu salamura zeytin ve kapari veya yabani kereviz yapraklarıyla iyi uyum sağlar; diğer çoğu İtalyan otundan farklı olarak Güney İtalya'da popüler olduğu gibi, sıcak ve baharatlı yiyeceklerle bile uyum sağlar. Diğer Akdeniz mutfaklarında daha az kullanılır fakat, İspanyol, Fransız ve Yunan mutfaklar için de oldukça önemlidir.</p> <p>Keklikotu, Akdeniz bölgesi dışında İtalyan göçmenlerin haricinde çok az kullanılır. Meksika keklikotunun çok benzer ama daha kuvvetli tadı sadece anavatanı olan Meksika'da değil; sık sık chili con carne (yakan biber ve bazen fasulyeyle pişirilmiş et) veya diğer Meksika ilhamlı yemeklerde çeşni olarak kullanıldığı ABD'nin güneyinde de popülerdir. Bu maksat için genellikle birkaç çeşit yakan biber ve biber, kurutulmuş sarımsak veya soğan ve kimyonla karıştırılır</p> <p></p> <p>Dağ Keklikotu Otu Tohumunu çimlendirmeden önce bir müddet suda bekletiniz.Suda beklmeye aldığınız tohumları çıkarıp topraga bırakınız(saksıda yapıyorsanız saksıyı normal toprak seviyesinin yüzde 90 kadar elenmiş tercihen kırmızı toprakla doldurunuz ve toprağın üzerine bırakınız) .Daha sonra üzerine ince bir torf atınız ve nemlendiriniz.(Tohumları hareket ettirmeden bir miktar su veriniz).Nemlendirme işleminde sisleme yönteminide kullanabilirsiniz.Sislendirme için evde bulunan herhangi boş bir camsil temizleyicisini iyi bir şekilde temizleyerek veya hazır fısfıs kullanabilirsiniz.Daha sonra şeffaf bir strech film ile çekiniz böylece sera etkisi yaratarak çimlendirmeyi hızlandırın.Hergün nemini kontrol edin ve fısfısla nemlendirmeye devam edin.Bekleme süreniz tohuma çeşidine göre değişecektir.Bekleme boyunca nemlendirmeye devam ediniz</p> <p>Kekik cinsinin birçok türü Akdeniz kökenlidir, hepsi baharat olarak satılır. İklim, mevsim ve toprağın esansiyel yağ kompozisyonu üzerindeki etkisi muhtelif türler arasındaki farktan daha büyüktür.</p> <p>En önemli türler O. vulgare - karakekik - (tüm Avrupa), O. onites - İzmir kekiği - (Yunanistan, Anadolu) ve O. heracleoticum - İstanbul kekiği - (İtalya, Balkan yarımadası, Batı Asya)</p> <p>Kullanılan kısmı</p> <p>Yaprakları kullanılır. Kurutulmuş bitki genelde tazesinden daha çeşnilidir.</p> <p>Duyusal Özelliği</p> <p>Hoş kokulu, hafif ve biraz acıdır. Keskinliği çeşitlilik gösterir: İyi kalitede olanı çok kuvvetli olup neredeyse dili uyuşturur, ama soğuk iklime uyum sağlamış türevleri genellikle tatsızdır.</p> <p>Temel bileşenleri</p> <p>İçeriğindeki esansiyel yağ (max. %4) değişen miktarlarda karvakrol ve timol adlı iki fenol içerebilir; ayrıca bir grup monoterpen hidrokarbonları (limonen, terpinen, osimen, caryofilen, β-bisabolen and p-simen) ve monoterpen alkolleri (linalool, 4-terpinol) ihtiva eder.</p> </body> </html>
MHS 4 XXL
15.000 Seeds Wild - Greek Oregano (Origanum Vulgare) 15 - 3

Serbian Plum Seeds (Prunus domestica)

Sırp Erik Tohumları (Prunus...

Fiyat €1,95 (SKU: V 197)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Sırp Erik Tohumları (Prunus domestica)</strong></h2> <h2><span style="color: #ff0000;"><strong>10 tohum paketi için fiyat.</strong></span></h2> <p>A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).</p> <p>Mature plum fruit may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called dried plums or prunes, although, in American English, prunes are a distinct type of plum, and may have pre-dated the fruits now commonly known as plums.</p> <p>Typically it forms a large shrub or a small tree. It may be somewhat thorny, with white blossom, borne in early spring. The oval or spherical fruit varies in size, but can be up to 8 cm across, and is usually sweet (dessert plum), though some varieties are sour and require cooking with sugar to make them palatable. Like all Prunus fruits, it contains a single large seed, usually called a stone, which is discarded when eating.</p> <p>Plums are grown commercially in orchards, but modern rootstocks, together with self-fertile strains, training and pruning methods, allow single plums to be grown in relatively small spaces. Their early flowering and fruiting means that they require a sheltered spot away from frosts and cold winds.</p> <p><strong>Cultivation and uses</strong></p> <p>The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums.</p> <p>Dried plums (or prunes) are also sweet and juicy and contain several antioxidants. Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol,[7] and isatin.[8] Prunes and prune juice are often used to help regulate the functioning of the digestive system. Dried prune marketers in the US have, in recent years, begun marketing their product as "dried plums". This is due to "prune" having negative connotations connected with elderly people suffering from constipation.</p> <p>Dried, salted plums are used as a snack, sometimes known as saladito or salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, ginseng, spicy, and salty are among the common varieties. Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for shaved ice or baobing.</p> <p>Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related, however, to the apricot than to the plum.</p> <p>As with many other members of the rose family, plum seeds contain cyanogenic glycosides, including amygdalin.[10] These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While plum seeds are not the most toxic within the rose family (the bitter almond is the most toxic[citation needed]), large doses of these chemicals from any source are hazardous to human health. On the other hand, plums are considered a source of phytochemical compounds with beneficial effects on health.</p> <p>Prune kernel oil is made from the fleshy inner part of the pit of the plum.</p> <p>Plums come in a wide variety of colours and sizes. Some are much firmer-fleshed than others, and some have yellow, white, green or red flesh, with equally varying skin colour.</p> <p>Though not available commercially, the wood of plum trees is used by hobbyists and other private woodworkers for musical instruments, knife handles, inlays, and similar small projects.</p> <p>When it flowers in the early spring, a plum tree will be covered in blossoms, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80 growing degree days.</p> <p>If the weather is too dry, the plums will not develop past a certain stage, but will fall from the tree while still tiny, green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately, the fruit will no longer be edible. Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth.</p> <p><strong>The Serbian plum (Serbian: шљива / šljiva) is the third most produced in the world. In the Balkans, plum is converted into an alcoholic drink named slivovitz (plum brandy) (Serbian: шљивовица / šljivovica).</strong></p> <p>A large number of plums, of the Damson variety, are also grown in Hungary, where they are called szilva and are used to make lekvar (a plum paste jam), palinka (traditional fruit brandy), plum dumplings, and other foods. The region of Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums.</p> <p>The plum blossom or meihua (Chinese: 梅花; pinyin: méihuā), along with the peony, are considered traditional floral emblems of China.</p> <p>The plum is commonly used in China, Yunnan area, to produce a local plum wine with a smooth, sweet, fruity taste and approximately 12% alcohol by volume.</p> <p> </p> </body> </html>
V 197
Serbian Plum Seeds (Prunus domestica)

Kraliyet Siyah Yunan İncir...

Kraliyet Siyah Yunan İncir...

Fiyat €1,85 (SKU: V 105 RBG)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kraliyet Siyah Yunan İncir Tohumları - Vasilika Mavra (Βασιλικά Μαύρα)</strong></h2> <h2><span style="color: #ff0000;"><strong>20 tohumların Paketi için fiyat.</strong></span></h2> <p>Vasilika Mavra veya "Kraliyet Siyah Yunan İnciri" nin en iyi Yunan inciri olduğu söylenir. Yunanistan'da yaygın olarak yetiştirilmektedir. Dışı çok koyu mordan siyaha ve içi kırmızıdır.</p> <p>Deneyimimiz (onu yetiştiren Yunanistan'daki insanlardan edindiğimiz), birkaç yıl bu çeşidi yetiştirdikten sonra, Vasilika Mavra'nın içinde olgunlaşmadan önce dökülen çok güzel koyu mor incirler üretmesidir.</p> <p>Boy, renk derinliği ve meyve sayısı yıldan yıla büyür. Bu inciri tatma şansına sahip olanlar, onu çilek ve bal aroması olarak tarif ediyor, reçel kadar yoğun.</p> <p>Vasilika Mavra, sezon sonuna kadar meyve vermeye devam eden süper tatlı incirler üretir. Diğer isimler: Kraliyet Siyah Yunan İnciri, Vasilika Mavra, Βασιλικά Μαύρα,</p> </body> </html>
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Kraliyet Siyah Yunan İncir Tohumları