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Tıbbi bitki tohumları

334 adet ürün var.

Toplam 334 üründen 1-15 arası gösteriliyor

Bu bitkinin dev meyveleri var
Giant Onion Seeds Robinsons Mammoth 2 - 2

Giant Onion Seeds Robinsons...

Fiyat €2,00 (SKU: P 65 RM)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Robinsons Mammoth Giant Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 8 or 15 seeds.</strong></span></h2> <div>We are delighted to offer this seed packed by Robinsons. These seeds are of the highest quality and are ideal for shows and exhibitions. This onion has high standards of vigour and uniformity and can be grown to over 2kg in weight and 22 inches in circumference. Robinsons grow for flavour and this onion has a very sweet flavour.</div> </body> </html>
P 65 RM
Giant Onion Seeds Robinsons Mammoth 2 - 2

Bu bitkinin dev meyveleri var
The Kelsae Giant Onion Seeds 2 - 6

The Kelsae Giant Onion Seeds

Fiyat €2,00 (SKU: P 65 K)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>The Kelsae Giant Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong><span style="color: #ff0000;">Price for Package of 8 or 15 seeds.</span><br /></strong></span></h2> <div>110 days. Allium cepa. Plant produces giant 4kg sweet white onion. The Kelsae Sweet Giant Onion holds the Guinness World Record for the Largest Onion in the World at at nearly 15 lb 5.5 oz and 33 inches diameter! It has a unique mild sweet flavor. Impress your neighbors and try growing a World Record size onion. Long day variety suitable for Northern regions.</div> </body> </html>
P 65 K
The Kelsae Giant Onion Seeds 2 - 6
Rhubarb Seeds “Victoria” (Rheum rhabarbarum) 1.85 - 4

Rhubarb Seeds “Victoria”...

Fiyat €1,85 (SKU: P 81)
,
5/ 5
<h2><strong>Rhubarb Seeds “Victoria” (Rheum rhabarbarum)</strong></h2> <h2><span style="color:#ff0000;"><strong> Price for Package of 7 seeds.</strong></span></h2> <p>Hardy, Adaptable, Easy to Grow, Fast Growth, Edible Stalks, Long-Lived, Cold and Wind Tolerant.</p> <p>Classified as a vegetable, Rhubarb makes the sweetest pies! Rhubarb is a perennial plant with edible stalks that have a strong, tart flavor. Native to Asia, which was used medicinally by the ancient Mongolians and Chinese, Rhubarb's use as a food is fairly recent. It began to be eaten in the seventeenth century England after the introduction of sugar. Sweetened with sugar, it is used for pies, jams, and sauces that go well with meat dishes.</p> <p>Although Rhubarb loves consistent moisture and well-drained fertile soil, it is extremely hardy and vigorous, requiring minimal care once established. Rhubarb is well known for the pies but it is also a beautiful plant. The huge-leafed plants can be 3 to 5 feet wide with 5 to 6 feet flower stalks. Rhubarb can live for 10 to 15 years or more when treated well.</p> <p>Note: Only stalks are edible. </p> <p>Zone: 4 to 9</p> <p>Growth Rate: Fast</p> <p>Plant Type: Long-Lived Perennial</p> <p>Height: 5 to 6 feet</p> <p>Spread: 3 to 5 feet</p> <p>Bloom Color: White</p> <p>Sun: Full Sun. Light afternoon shade in hot climates.</p> <p>Water: Moderate</p> <p>Maintenance: Low</p> <p>Site Requirements/ Soil Tolerances: Moist, well-drained, fertile soil (pH 6.0-6.8) in full sun or partial shade.</p> <p>Culture:</p> <p>Rhubarb is a cool-season crop that requires temperatures below 40°F to break dormancy and to stimulate good spring growth.  For growth to remain vigorous, summer temperatures should average less than 75°F. This means that the Northern U.S. and Canada are best suited for rhubarb production.</p> <p>Uses Pies, jams, and sauces. Victoria rhubarb has slender, red to green stalks with a sweeter flavor than other varieties. Only eat the stalks. The leaves are poisonous. Chopped rhubarb can be frozen in Ziploc bags for use in the winter.</p> <p>Harvest/Storage It is best to wait until the second year before harvesting stalks and even then, be conservative. Pull the stalks instead of cutting. Remove flower stalks as soon as you see them.  You will not get full harvests until the third year. Rhubarb plants will be productive for fifteen years or longer.</p> <p>Harvest for 6-8 weeks from mid-spring to early summer. Harvest only the biggest stalks and don’t remove more than half in one year. Stop harvesting completely by mid-summer. As the leaves are poisonous, remove them before cooking the stalks. Every 4 to 5 years dig up and divide your plants to avoid over-crowded and stunted plants.</p> <h2><strong>Sowing Rheum rhabarbarum Seeds:</strong></h2> <p>Sow indoors 6 weeks before the last frost date, 1/4 to 1/2" deep. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added. Space plants 18-24" apart. Begin harvesting in the second year.</p>
P 81
Rhubarb Seeds “Victoria” (Rheum rhabarbarum) 1.85 - 4

Bu bitkinin dev meyveleri var
Celeriac Seeds Giant Prague

Kök kereviz Tohumları Giant...

Fiyat €1,25 (SKU: VE 16)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kök kereviz Tohumları Giant Prague</strong></h2> <h2><span style="color: #ff0000;"><strong>2000 yılının Paketi (1 gr), 20000 (10g) tohumlar için fiyat.</strong></span></h2> <p>Geleneksel dev prag kereviz tohumudur. 100 yılı aşkın süredir geleneksel yöntemlerle üretimi yapılmakta olup, tohumu alınabilir. Bembeyaz kökleri dolgun ve baharatlıdır. Çorbalara ve yemeklere yakıştığı kadar Avrupa'da sıkça kızartılarakta tüketilir. 110 günde hasat edebilirsiniz.</p> <div> <p>Tohum ekimi<br />Şubat başı Nisan sonu arası dönemde tohumları ekebilirsiniz</p> <p>çimlendirme<br />Ekim kasasını nemli torf ile doldurun. Tohumları torf yüzeyine ekim, üzerlerini 2-3 mm kalınlığında elenmiş torf ile örtüp elinizle hafifçe bastırın. Çimlenme gerçekleşene dek ekim toprağının nemli kalmasını sağlayın.</p> <p>Çimlenme 20-25 derecede ortalama 21 günde gerçekleşir. Çimlenme gerçekleşince genç filizleri aydınlık ışık alan ama daha serince bir yere taşıyıp, serinde fideleyin. Elle alınabilir boya gelen filizlerin her biri arasında 4 cm kalacak şekilde diğer filizleri sökerek seyreltin. Haziran ayı gibi kalıcı sebze tarhlarına dikimini gerçekleştirme için fideleri bahçeye taşıyın.</p> <p>Her fide arasında 35 cm mesafe bırakmak, bitkinin rahat gelişmesi ve güzel ürün vermesi için gereklidir.</p> <p>Bakımı ve diğer bilgiler<br />Geçirgenliği yüksek, süzek toprakta gelişir. Düzenli sulama ister özellikle kurak yaz aylarında. Yanlardan sürgün verebilir bunları düzenli temizleyiniz. Kök kerevizler Ekim - Kasım gibi hasat yapacak boya erişirler.</p> <p>Nerede yetiştirilir ?<br />Küçük bahçe ve tarla üretimine uygun. Geleneksel tarım teknikleri ile yetiştiriciliğe uygun.</p> <p>Geleneksel tohum<br />Bu ürün geleneksel tür olduğundan tohumu alınarak nesli devam ettirilebilir. Alınan tohumdan her yıl aynı kalitede bitki yetiştirebilirsiniz. Meyvesinden aldığınız tohumları oda sıcaklığında, nem, rutubet, ışık almayan serince bir çekmece içinde saklayınız.</p> </div> </body> </html>
VE 16 (1g)
Celeriac Seeds Giant Prague

Variety from France

Variety from France
Carrot Seeds "Parisian -...

Carrot Seeds "Parisian -...

Fiyat €1,95 (SKU: VE 17 (1g))
,
5/ 5
<h2><strong>Carrot Seeds "Parisian - Paris Market"</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 650 (1g) seeds.</strong></span></h2> <div>A popular Heirloom French market variety producing good harvests of small round golf-ball sized, well-flavored carrots (2.5-4 cm in diameter) that matures extra early. &nbsp;Ideal for shallow or heavy soils and container planting. &nbsp;Cover shoulders to prevent greening and to reduce exposure to carrot fly.</div> <div>Companion planting with salad onions or dwarf marigolds helps to reduce carrot fly problems.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 17 (1g)
Carrot Seeds "Parisian - Paris Market"
Hollanda Sarı Soğan Tohumları  - 1

Hollanda Sarı Soğan Tohumları

Fiyat €1,75 (SKU: VE 22 (1g))
,
5/ 5
<h2 class=""><strong>Hollanda Sarı Soğan Tohumları</strong></h2> <h2><span style="color: #ff0000;"><strong>250 (1 g) tohum paketi için fiyat.</strong></span></h2> <p>Özellikle lezzetli olarak kabul edilen ve en eski Hollanda soğan türlerinden biri olan tanınmış Hollanda soğan çeşididir. Yemek pişirmek için yüksek aromalı soğan. Meyveler sert et alır ve iyi baharatlarla hafif bir tada sahiptir. Sarı soğan iyi saklama özelliklerine sahiptir. Yemek ister oryantal, ister afrika veya hollanda olsun: Hollanda mutfağı sarı soğan her mutfakta vazgeçilmezdir. Hardy ampullerin büyümesi kolay.</p> <p>Soğan iyi nem toleransına sahiptir ve bu nedenle, serin ve ıslak yazlarda sorunsuz bir şekilde hayatta kalabilir.</p> <p>Bitki 15 cm arayla, yüzeyin 2 cm altında Üstleri öldüğünde hasat edin. Mahsul serin ve kuru bir yerde saklanabilir veya doğranmış ve dondurulabilir. Çok yıllık bölgeler 3-9.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 22 (1g)
Hollanda Sarı Soğan Tohumları  - 1
Berlin Parsley Seeds Dual use

Berlin Parsley Root Seeds...

Fiyat €1,55 (SKU: VE 24 (1,4g))
,
5/ 5
<h2 class=""><strong>Berlin Parsley Root Seeds (dual use)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1000+ seeds.</strong><strong><br></strong></span></h2> <p>Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip.</p> <p>These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter.</p> <h2><strong>Wikipedia:</strong></h2> <p><b>Parsley</b><span>&nbsp;</span>or<span>&nbsp;</span><b>garden parsley</b><span>&nbsp;</span>(<i>Petroselinum<span>&nbsp;</span>crispum</i>) is a species of<span>&nbsp;</span>flowering plant<span>&nbsp;</span>in the family<span>&nbsp;</span>Apiaceae<span>&nbsp;</span>that is native to the central<span>&nbsp;</span>Mediterranean region<span>&nbsp;</span>(Cyprus, southern<span>&nbsp;</span>Italy,<span>&nbsp;</span>Greece,<span>&nbsp;</span>Portugal,<span>&nbsp;</span>Spain,<span>&nbsp;</span>Malta,<span>&nbsp;</span>Morocco,<span>&nbsp;</span>Algeria, and<span>&nbsp;</span>Tunisia), but has<span>&nbsp;</span>naturalized<span>&nbsp;</span>elsewhere in Europe, and is widely cultivated as an<span>&nbsp;</span>herb, a<span>&nbsp;</span>spice, and a<span>&nbsp;</span>vegetable.</p> <p>Where it grows as a<span>&nbsp;</span>biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves, 10–25&nbsp;cm (3.9–9.8&nbsp;in) long, with numerous 1–3&nbsp;cm (0.4–1.2&nbsp;in)<span>&nbsp;</span>leaflets<span>&nbsp;</span>and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and<span>&nbsp;</span>umbels<span>&nbsp;</span>with yellow to yellowish-green flowers.</p> <p>Parsley is widely used in<span>&nbsp;</span>European,<span>&nbsp;</span>Middle Eastern, and<span>&nbsp;</span>American cuisine.<span>&nbsp;</span><b>Curly leaf parsley</b><span>&nbsp;</span>is often used as a<span>&nbsp;</span>garnish. In<span>&nbsp;</span>central Europe,<span>&nbsp;</span>eastern Europe, and southern Europe, as well as in<span>&nbsp;</span>western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.<span>&nbsp;</span><b>Flat-leaf parsley</b><span>&nbsp;</span>is similar, but it is easier to cultivate, and some say it has a stronger flavor.<span>&nbsp;</span><b>Root parsley</b><span>&nbsp;</span>is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span>&nbsp;</span>casseroles.</p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Petersilie_ies.jpg/220px-Petersilie_ies.jpg" width="220" height="193" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Freeze-dried<span>&nbsp;</span>parsley showing name in German, Spanish and Greek on the label</div> </div> </div> <p>The word "parsley" is a merger of<span>&nbsp;</span>Old English<i><span>&nbsp;</span>petersilie</i><span>&nbsp;</span>(which is identical to the contemporary German word for<span>&nbsp;</span><i>parsley</i>:<span>&nbsp;</span><i>Petersilie</i>) and the<span>&nbsp;</span>Old French<span>&nbsp;</span><i>peresil</i>, both derived from<span>&nbsp;</span>Medieval Latin<span>&nbsp;</span><i>petrosilium</i>, from<span>&nbsp;</span>Latin<span>&nbsp;</span><i>petroselinum</i>,<sup id="cite_ref-1" class="reference">[1]</sup><span>&nbsp;</span>which is the<span>&nbsp;</span>latinization<span>&nbsp;</span>of the<span>&nbsp;</span>Greek<span>&nbsp;</span>πετροσέλινον (<i>petroselinon</i>), "rock-celery",<sup id="cite_ref-2" class="reference">[2]</sup><span>&nbsp;</span>from πέτρα (<i>petra</i>), "rock, stone",<sup id="cite_ref-3" class="reference">[3]</sup><span>&nbsp;</span>+ σέλινον (<i>selinon</i>), "celery".<sup id="cite_ref-4" class="reference">[4]</sup><sup id="cite_ref-Med_5-0" class="reference">[5]</sup><sup id="cite_ref-Flora_6-0" class="reference">[6]</sup><span>&nbsp;</span>Mycenaean Greek se-ri-no, in<span>&nbsp;</span>Linear B, is the earliest attested form of the word<span>&nbsp;</span><i>selinon</i>.<sup id="cite_ref-7" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Parsley100.jpg/220px-Parsley100.jpg" width="220" height="123" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley leaves</div> </div> </div> <p>Garden parsley is a bright green,<span>&nbsp;</span>biennial<span>&nbsp;</span>plant<span>&nbsp;</span>in temperate climates, or an<span>&nbsp;</span>annual<span>&nbsp;</span>herb in<span>&nbsp;</span>subtropical<span>&nbsp;</span>and<span>&nbsp;</span>tropical<span>&nbsp;</span>areas.</p> <p>Where it grows as a biennial, in the first year, it forms a<span>&nbsp;</span>rosette<span>&nbsp;</span>of<span>&nbsp;</span>tripinnate<span>&nbsp;</span>leaves 10–25&nbsp;cm long with numerous 1–3&nbsp;cm leaflets, and a<span>&nbsp;</span>taproot<span>&nbsp;</span>used as a food store over the winter. In the second year, it grows a flowering stem to 75&nbsp;cm (30&nbsp;in) tall with sparser leaves and flat-topped 3–10&nbsp;cm diameter<span>&nbsp;</span>umbels<span>&nbsp;</span>with numerous 2&nbsp;mm diameter yellow to yellowish-green flowers. The<span>&nbsp;</span>seeds<span>&nbsp;</span>are<span>&nbsp;</span>ovoid, 2–3&nbsp;mm long, with prominent<span>&nbsp;</span>style<span>&nbsp;</span>remnants at the<span>&nbsp;</span>apex. One of the compounds of the essential oil is<span>&nbsp;</span>apiol. The plant normally dies after seed maturation.<sup id="cite_ref-Flora_6-1" class="reference">[6]</sup><sup id="cite_ref-Blamey_8-0" class="reference">[8]</sup><sup id="cite_ref-Huxley_9-0" class="reference">[9]</sup></p> <h2><span class="mw-headline" id="Nutritional_content">Nutritional content</span></h2> <table class="infobox nowrap"><caption>Parsley, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>151&nbsp;kJ (36&nbsp;kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>6.33 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.85 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>3.3 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.79 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>2.97 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein<span>&nbsp;</span>zeaxanthin</div> </th> <td> <div>53%</div> 421 μg <div> <div>47%</div> 5054 μg</div> <div>5561 μg</div> </td> </tr> <tr> <th scope="row">Thiamine<span>&nbsp;</span><span>(B1)</span></th> <td> <div>7%</div> 0.086 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>8%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Niacin<span>&nbsp;</span><span>(B3)</span></th> <td> <div>9%</div> 1.313 mg</td> </tr> <tr> <th scope="row">Pantothenic acid<span>&nbsp;</span><span>(B5)</span></th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>7%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Folate<span>&nbsp;</span><span>(B9)</span></th> <td> <div>38%</div> 152 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>160%</div> 133 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>5%</div> 0.75 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>1562%</div> 1640 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>14%</div> 138 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>48%</div> 6.2 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>14%</div> 50 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>8%</div> 0.16 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>8%</div> 58 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>12%</div> 554 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 56 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>11%</div> 1.07 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.<span>&nbsp;</span><br><span class="nowrap"><span>Source:&nbsp;USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Parsley is a source of<span>&nbsp;</span>flavonoids<span>&nbsp;</span>and<span>&nbsp;</span>antioxidants, especially<span>&nbsp;</span>luteolin,<span>&nbsp;</span>apigenin,<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>folic acid,<span>&nbsp;</span>vitamin K,<span>&nbsp;</span>vitamin C, and<span>&nbsp;</span>vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0&nbsp;µg<span>&nbsp;</span>of<span>&nbsp;</span>lycopene<span>&nbsp;</span>and 10.7&nbsp;µg of<span>&nbsp;</span>alpha carotene<span>&nbsp;</span>as well as 82.9&nbsp;µg of<span>&nbsp;</span>lutein+zeaxanthin<span>&nbsp;</span>and 80.7&nbsp;µg of<span>&nbsp;</span>beta carotene.<sup id="cite_ref-11" class="reference"></sup></p> <h3><span class="mw-headline" id="Precautions">Precautions</span></h3> <p>Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have<span>&nbsp;</span>uterotonic<span>&nbsp;</span>effects.<sup id="cite_ref-12" class="reference"></sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30&nbsp;°C (72–86&nbsp;°F), and usually is grown from seed.<sup id="cite_ref-Huxley_9-1" class="reference">[9]</sup><span>&nbsp;</span>Germination is slow, taking four to six weeks,<sup id="cite_ref-Huxley_9-2" class="reference">[9]</sup><span>&nbsp;</span>and it often is difficult because of<span>&nbsp;</span>furanocoumarins<span>&nbsp;</span>in its<span>&nbsp;</span>seed coat.<sup id="cite_ref-Jett_13-0" class="reference">[13]</sup><span>&nbsp;</span>Typically, plants grown for the leaf crop are spaced 10&nbsp;cm apart, while those grown as a root crop are spaced 20&nbsp;cm apart to allow for the root development.<sup id="cite_ref-Huxley_9-3" class="reference">[9]</sup></p> <p>Parsley attracts several species of wildlife. Some<span>&nbsp;</span>swallowtail butterflies<span>&nbsp;</span>use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the<span>&nbsp;</span>goldfinch<span>&nbsp;</span>feed on the seeds.</p> <h3><span class="mw-headline" id="Cultivars">Cultivars</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Parsley_Curled.jpg/220px-Parsley_Curled.jpg" width="220" height="216" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley plant, crispum group</div> </div> </div> <p>In cultivation, parsley is subdivided into several<span>&nbsp;</span>cultivar groups,<sup id="cite_ref-14" class="reference">[14]</sup><span>&nbsp;</span>depending on the form of the plant, which is related to its end use. Often these are treated as botanical<span>&nbsp;</span>varieties,<sup id="cite_ref-Petroselinum_crispum_15-0" class="reference">[15]</sup><span>&nbsp;</span>but they are cultivated selections, not of natural botanical origin.<sup id="cite_ref-Blamey_8-1" class="reference">[8]</sup></p> <h4><span class="mw-headline" id="Leaf_parsley">Leaf parsley</span></h4> <p>The two main groups of parsley used as herbs are<span>&nbsp;</span><b>French</b>, or<span>&nbsp;</span><b>curly leaf</b><span>&nbsp;</span>(<i>P. crispum crispum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>crispum</i>); and,<span>&nbsp;</span><b>Italian</b>, or<span>&nbsp;</span><b>flat leaf</b><span>&nbsp;</span>(<i>P. crispum neapolitanum</i><span>&nbsp;</span>group; syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>neapolitanum</i>). Of these, the<span>&nbsp;</span><i>neapolitanum</i><span>&nbsp;</span>group more closely resembles the natural wild species.<span>&nbsp;</span>Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,<sup id="cite_ref-Stobart_16-0" class="reference">[16]</sup><span>&nbsp;</span>and is said to have a stronger flavor<sup id="cite_ref-Huxley_9-4" class="reference">[9]</sup><span>&nbsp;</span>— although this is disputed<sup id="cite_ref-Stobart_16-1" class="reference">[16]</sup><span>&nbsp;</span>— while curly leaf parsley is preferred by others because of its more decorative appearance in<span>&nbsp;</span>garnishing.<sup id="cite_ref-Stobart_16-2" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span>&nbsp;</span>A third type, sometimes grown in southern Italy, has thick leaf stems resembling<span>&nbsp;</span>celery.<sup id="cite_ref-Stobart_16-3" class="reference">[16]</sup></p> <h4><span class="mw-headline" id="Root_parsley">Root parsley</span></h4> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Wurzelpetersilie_Wurzel.jpg/220px-Wurzelpetersilie_Wurzel.jpg" width="220" height="137" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Root parsley</div> </div> </div> <p>Another type of parsley is grown as a<span>&nbsp;</span>root vegetable, the<span>&nbsp;</span><b>Hamburg root parsley</b><span>&nbsp;</span>(<i>P. crispum radicosum</i><span>&nbsp;</span>group, syn.<span>&nbsp;</span><i>P. crispum</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>tuberosum</i>). This type of parsley produces much thicker<span>&nbsp;</span>roots<span>&nbsp;</span>than types cultivated for their leaves. Although seldom used in<span>&nbsp;</span>Britainand the United States, root parsley is common in<span>&nbsp;</span>central<span>&nbsp;</span>and<span>&nbsp;</span>eastern European cuisine, where it is used in<span>&nbsp;</span>soups<span>&nbsp;</span>and<span>&nbsp;</span>stews, or simply eaten raw, as a snack (similar to<span>&nbsp;</span>carrots).<sup id="cite_ref-Stobart_16-4" class="reference">[16]</sup></p> <p>Although root parsley looks similar to the<span>&nbsp;</span>parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.</p> <h2><span class="mw-headline" id="Culinary_use">Culinary use</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG/220px-%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tabbouleh<span>&nbsp;</span>salad</div> </div> </div> <p>Parsley is widely used in<span>&nbsp;</span>Middle Eastern,<span>&nbsp;</span>European,<span>&nbsp;</span>Brazilian, and<span>&nbsp;</span>American<span>&nbsp;</span>cooking. Curly leaf parsley is used often as a<span>&nbsp;</span>garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto<span>&nbsp;</span>or<span>&nbsp;</span>pilaf), on fish, fried chicken, lamb, goose, and<span>&nbsp;</span>steaks, as well in meat or vegetable stews (including shrimp creole,<span>&nbsp;</span>beef bourguignon,<span>&nbsp;</span>goulash, or<span>&nbsp;</span>chicken paprikash).<sup id="cite_ref-18" class="reference">[18]</sup></p> <p>In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of<span>&nbsp;</span><i>bouquet garni</i>, a bundle of fresh herbs used as an ingredient in<span>&nbsp;</span>stocks,<span>&nbsp;</span>soups, and<span>&nbsp;</span>sauces. Freshly chopped green parsley is used as a topping for soups such as<span>&nbsp;</span>chicken soup, green salads, or salads such as<span>&nbsp;</span><i>salade Olivier</i>, and on<span>&nbsp;</span>open sandwiches<span>&nbsp;</span>with cold cuts or<span>&nbsp;</span><i>pâtés</i>.</p> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG/220px-Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG" width="220" height="104" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley seeds</div> </div> </div> <p><i>Persillade</i><span>&nbsp;</span>is a mixture of chopped<span>&nbsp;</span>garlic<span>&nbsp;</span>and chopped parsley in<span>&nbsp;</span>French cuisine.</p> <p>Parsley is the main ingredient in Italian<span>&nbsp;</span>salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with<span>&nbsp;</span>bollito misto<span>&nbsp;</span>or fish.<span>&nbsp;</span><i>Gremolata</i>, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew,<span>&nbsp;</span><i>ossobuco alla milanese</i>.</p> <p>In England, parsley sauce is a<span>&nbsp;</span>roux-based sauce, commonly served over fish or<span>&nbsp;</span>gammon.</p> <p>Root parsley is very common in<span>&nbsp;</span>Central,<span>&nbsp;</span>Eastern, and<span>&nbsp;</span>Southern European<span>&nbsp;</span>cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span>&nbsp;</span>casseroles, and as ingredient for<span>&nbsp;</span>broth.</p> <p>In<span>&nbsp;</span>Brazil, freshly chopped parsley (<i lang="pt" title="Portuguese language text" xml:lang="pt">salsa</i>) and freshly chopped<span>&nbsp;</span>scallion<span>&nbsp;</span>(<i lang="pt" title="Portuguese language text" xml:lang="pt">cebolinha</i>) are the main ingredients in the herb seasoning called<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">cheiro-verde</i><span>&nbsp;</span>(literally "green aroma"), which is used as key seasoning for major<span>&nbsp;</span>Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and<span>&nbsp;</span>stocks.<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">Cheiro-verde</i><span>&nbsp;</span>is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped<span>&nbsp;</span>coriander<span>&nbsp;</span>(also called cilantro,<span>&nbsp;</span><i lang="pt" title="Portuguese language text" xml:lang="pt">coentro</i><span>&nbsp;</span>in Portuguese) in the mixture.</p> <p>Parsley is a key ingredient in several Middle Eastern salads such as Lebanese<span>&nbsp;</span><i>tabbouleh</i>; it is also often mixed in with the<span>&nbsp;</span>chickpeas<span>&nbsp;</span>and/or<span>&nbsp;</span>fava beans<span>&nbsp;</span>while making<span>&nbsp;</span>falafel<span>&nbsp;</span>(that gives the inside of the falafel its green color).</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 24 (1,4g)
Berlin Parsley Seeds Dual use
Arabica Coffee Plant Seeds 2.55 - 1

Kahve tohumu (Coffea catura...

Fiyat €2,55 (SKU: MHS 29)
,
5/ 5
<h2><strong>Kahve tohumu (Coffea catura arabica)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>5 (1,3g) Tohum Paketi için fiyat.</strong></span></h2> <p>Değişik Kahve türleri arasında ev ve arka bahçede yetiştirmeye uygun olan bir tür, yarı tropik, fazla boylanmayan cüce. Sadece 120 cm büyür. Ev içinde de rahatlıkla salon bitkisi olarak büyütülebilen bitki, bulunduğu ortama yasemin kokusu salar.</p> <p>4. yılından itibaren meyve vermeye başlayan Kahve bitkisi, oldukça kolay ve zahmetsiz büyümesinden dolayı, kesinlikle denenmesi gereken bir bitki.</p> <p>Geniş, koyu yeşil parlak yaprakları ve yasemin kokulu beyaz çiçekleri ile göz dolduran, salonunuzda yetiştirmekten keyif duyacağınız bitki, Akdeniz sahil şeridimizde ve kıyı Ege'de rahatlıkla bahçede de yetiştirilebilir.</p> <p>yaklaşık 24-48 saat ılık suda bekletin, sonra tohum kat + cildi çıkarın. Müşterilerimizin bildirdiği ve bizim edindiğimiz tecrübelere göre tohumları nemli vermikülit içinde çimlendirmek en sağlıklı yol. Ağzı kapalı ve içi nemli vermikülit dolu bir plastik poşet içinde çimlenmeye bırakılan tohumların çimlenme yüzdesi saksı ekimlerine göre yüksek olmakta.</p> <p>Bakımı ve diğer bilgiler</p> <p>Geçirgen humuslu toprakta toprağı nemli kalmasına özen göstererek, bol ışık alan bir yerde yetiştirin. Doğrudan güneş ışığı sevmez, filtrelenmiş ışık sever. Her bahar başında, toprağına organik yanmış gübre katın ve havalandırın.</p> <p>Nerede yetiştirilir ?</p> <p>İç mekan ve dış mekanda yetiştirilebilir. Saksıya uygundur.</p> <p>Diğer</p> <p>Satışta olan tüm tohumların çimlenme testi yapılmış ve taze olarak paketlenmiştir.</p> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">about 24-48 hours in warm water soak, then remove seed coat + skin</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm + with the flat side down</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">about 22-25 ° C.</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">4-8 weeks&gt; irregularly</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 29 5S
Arabica Coffee Plant Seeds 2.55 - 1
Comfrey Seeds - Symphytum officinale

Şifalı karakafes otu tohumu...

Fiyat €2,45 (SKU: MHS 1)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Şifalı karakafes otu tohumu (Symphytum officinale)</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p>18.yy'da İngiltere'de Kraliçe emrinde çalışan Rus bir bahçıvanın iki doğan kafes otunu çaprazlaması ile elde edilen ve o günden sonra geliştirilerek üretilen şifalı, donlara dayanıklı çok yıllık ömürlü bir bitkidir. Yunanca'da perçinlemek kelimesinden, bugünkü latince adını alır. Kırılan kemikleri birbirine kaynatmak için eskiden kullanılan şifalı ot bu nedenle kemik otu olarak da bilinir.</p> <p>Tüm Türkiye genelinde tohumundan üretimi yapılabilen bitkinin, Marmara, Karadeniz ve Doğu Anadolu'nun nemli çimenliklerinde doğal olarak yetişen farklı varyeteleri de vardır.</p> <p>Ekimi genelde Mart ayı gibi yapılan tohumlardan elde edilen fideler, Nisan ayı gibi 30 cm. mesafeli olarak şifalı ot tarhlarına taşınır.</p> <p>Genel Faydaları:</p> <p>Diz ve eklemlerdeki zayıflık, burkulma, ezilme gibi akut ve kronik rahatsızlıkların tedavisinde; omuz ağrıları ve açık yara tedavisinde sıkça kullanılır. Yaraların iyileştirilmesinde ve yeni doku oluşmasında çok faydalıdır. Bitkiden elde edilen merhem birkaç günde büyük hasar görmüş ve açık yara almış deriyi hızla tedavi edebilmektedir. Bitkinin kök kısmı uygun şekilde kurutulduktan sonra demlenerek yapılan çayı içilir.</p> <p>Diğer İsimleri:</p> <p>Karakafes, kafes otu, eşekkulağı, mayasılotu, kara kök, bacak kökü, kemik kökü, yara kökü.</p> <p>***Tüm şifalı bitkileri kullanırken doktorunuza danışınız.<span></span></p> <ul> <li>Sow from March to June in a seed-bed or in pots indoors.  The seed benefit from being placed in a chilled environment (fridge) for 14-28 days to activate the seed prior to sowing, hence improving germination rates.</li> <li>Sow seeds thinly, 12mm (½in) deep in drills 30cm (12in) apart. Can also be sown in pots or trays under glass and transplanted.</li> <li>Transplant when large enough to handle to 60cm (2ft) apart between plants.</li> <li>Keep well-watered until established.  Leaves can be cut regularly throughout the summer and autumn.</li> </ul> </body> </html>
MHS 1
Comfrey Seeds - Symphytum officinale

Variety from Italy
Parsley Seeds Italian Giant Flat Multiannual  - 1

Parsley Seeds Italian Giant...

Fiyat €1,35 (SKU: VE 196 (1g))
,
5/ 5
<h2><strong>Parsley Seeds&nbsp;Italian Giant Flat Multiannual</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 300 (1g) seeds.</strong></span></h2> <p class="description">Also known as Italian parsley, flat-leaf parsley has dark green leaves and a pungent, sweet flavor. This parsley is best for cooking since it can withstand heat and retains its flavour better than curly parsley.</p> <p class="description">Italian Giant is a selective plant with deeply cut, bright green leaves. Known to have better flavor than other varieties, it is increasingly popular in the kitchen and is indispensable for a huge range of cooked and salad dishes. It is the choice parsley for drying.</p> <p class="description">Parsley can also be grown a pot to keep indoors year-round or over the winter for a supply of fresh leaves. Though technically a biennial, it is often grown as an annual herb where it cannot winter over.<br>Don’t grow in those “Parsley Pots” – the one with six holes around the side…parsley likes moisture and these containers dry out too fast, the holes in the side are small and make it difficult to water and the parsley has too big a tap root to be happy!</p> <p><strong><span class="headings">Soil Preparation:</span> </strong></p> <p>Parsley is a hungry plant it likes good deep soil, not too light and not acidic. Feed the chosen site well in the autumn with well-rotted manure. If you wish to harvest parsley all year round, prepare two different sites. For summer supplies, a western or eastern border is ideal because the plant needs moisture and prefers a little shade. For winter supplies a more sheltered spot will be needed in a sunny position.</p> <div></div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 12-24&nbsp; hours</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 196 (1g)
Parsley Seeds Italian Giant Flat Multiannual  - 1
Basil Seeds - Sweet Basil

Basil Seeds - Sweet Basil

Fiyat €1,95 (SKU: VE 188 (1g))
,
5/ 5
<h2><strong>Basil Seeds - Sweet Basil - Ocimum Basilicum Culinary Herb</strong></h2> <h2 class=""><span style="color: #f80000;"><strong>Price for Package of &nbsp;Approx 600 (1g) Seeds.</strong></span></h2> <div>A classic large-leaved Italian sweet basil prized for its spicy flavour and wonderful aroma. &nbsp;Fragrant plants grow 18-24". This is the variety of choice for pesto. &nbsp;Make successive sowings for continuous summer supplies. Annual.</div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span>Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span>Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span>18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span>1-2 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 188 (1g)
Basil Seeds - Sweet Basil

Variety from Italy

Greek Oregano Seeds...

Greek Oregano Seeds...

Fiyat €2,50 (SKU: MHS 2)
,
5/ 5
<h2 class=""><strong>Greek Oregano Seeds (Origanum vulgare)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of &nbsp;</strong></span><span style="color: #ff0000;"><strong>3000+-&nbsp;</strong></span><span style="color: #ff0000;"><strong>(</strong></span><span style="color: #ff0000;"><strong>0,3g</strong></span><span style="color: #ff0000;"><strong>) seeds.</strong></span></h2> <div>Culinary oregano is a signature flavor of many Italian, Mexican and Spanish dishes. Most cooks are familiar with it in its dried form, but oregano is a hardy perennial plant that is easy to grow in the home garden. A handful of plants will provide you with enough oregano to use fresh in season and to dry for use throughout the winter.</div> <div>There are many varieties, but the most common variety for cooking is 'Greek' oregano.</div> <div>Exposure:</div> <div>Full sun</div> <div>Golden oregano does best in partial shade; its leaves tend to scorch in full sun.</div> <div>Mature Size:</div> <div>Oregano can reach a height of 30", but usually grows between 8-12", especially if you are harvesting regularly. Plants will spread about 18" and will send out runners.</div> <div>Bloom Period/Days to Harvest:</div> <div>As with most herbs, oregano leaves taste best before the plant flowers. You can begin harvesting when plants have reached 4-5 inches in height. Cutting stems all the way back to the ground will encourage more stems and a fuller plant.</div> <div>The stems tend to get woody and the easiest way to strip the leaves is to hold the stem by the top, uncut end and run your finger down the stem.</div> <div>Foliage: Oregano leaves are oval, dark green and in opposite pairs. Some varieties have fuzzy leaves, others not.</div> <div>Flowers: The flowers stalks are spiky and may be white, pink or purple.</div> <div>Oregano starts out as a ground hugging rosette of leaves, but it can easily grow to about 2' tall.</div> <div>Design Suggestions:</div> <div>Although it is grown predominately as a culinary herb, oregano makes a nice edging plant and ground cover, requiring little maintenance. The smaller varieties also do well in rock and alpine gardens.</div> <div>Varieties:</div> <div>There are many named oreganos, but the common names tend to vary by region:</div> <div>'Greek Oregano', the variety usually used in Mediterranean cooking, is O. heracleoticumThis is the type we associate with oregano flavor. You may also see Oregano onites listed as Greek oregano.</div> <div>O. vulgare is known as 'Common Oregano', 'Wild Marjoram' and 'Pot Marjoram'. Marjoram is a type of oregano with a less pungent, sweeter taste, often used in French and English cooking.</div> <div>Growing Tips:</div> <div>Starting Plants: Plants can be started from seeds, divisions or cuttings. Since different species of oregano will cross pollinate, you may not get what you expect from seed.</div> <div>Oregano seeds require some light to germinate, so cover only slightly with soil. Start seedsindoors and transplant when temperatures remain above 45 degrees F.</div> <div>Oregano plants are widely available in nurseries and through specialty catalogs.</div> <div>Planting: Oregano is one of those 'Mediterranean' herbs that like well-drained soil, on the lean side, and full sun. Rich soil tends to dilute the pungency of the flavor. Climate, soil and moisture can cause variation in oregano’s flavor. The genus is native to the Mediterranean area, but O. vulgare has naturalized in many areas, including the eastern United States.</div> <div>Maintenance: The flowers should be pinched to keep the plants bushy and prevent them bolting to seed.</div> <div>Divide plants when the centers begin to die out or the stems become too woody. You can also divide plants simply to make more plants.</div> <div>Oregano may need some winter protection in Zones 5 and lower. Covering the plants with an evergreen bough, after the ground has frozen, will protect them from wind damage.</div> <div>Problems: Few pests bother oregano. Keep an eye out for spider mites and aphids.</div> <div>Harvesting: Once the plant has reached 4-5", sprigs can be taken. Harvesting before the plant blooms will yield the most flavorful leaves. Levels of essential oils diminish as the flowers begin to develop.</div> <div>Uses: It’s the leaves that are used for flavoring foods. They retain their flavor better in hot dishes if added toward the end of cooking. Heating too long results in bitterness. Dried oregano has a stronger taste than fresh.</div> <div>There are plants outside of the Origanum genus that are sometimes referred to as oregano.</div> <div>'Mexican Oregano' can mean either Lippia graveolens or Poliomintha longiflora. They are considered similar in flavor, but stronger than oregano.</div> <div>In Puerto Rico and Cuba, Plectranthus anboinicus can be found labeled as oregano.</div> <div>Thymus nummularius is often used in place of oregano, in Spain.</div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round&nbsp;</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-2 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 2 (0,3g)
Greek Oregano Seeds (Origanum vulgare)
Lemon Balm Seeds Herb 1.95 - 1

Tohumlar Limon otu veya...

Fiyat €1,95 (SKU: MHS 5)
,
5/ 5
<h2><strong>Tohumlar Limon otu veya limon melisa otu (Melissa officinalis)</strong></h2> <h2><span style="color:#ff0000;"><strong>700 tohumluk Paket Fiyatı (0,5g).</strong></span></h2> <p><strong>Limon otu</strong> veya <strong>limon melisa otu</strong> (<em>Melissa officinalis</em>), Merkezî Avrupa ve Akdeniz bölgelerinde yetişen nane türü bir bitkidir. Beyaz çiçekleri bal arısını çektiği için genusismi Yunancadan gelme "bal arısı" <em>melissa</em>dır, yani oğulotu.</p> <p>70–150 cm'ye kadar uzayabilir. Yaprakları hafif bir limon aroması verir. Yazın açan küçük beyaz çiçekler nektar doludur. Bu durum türün isminin kaynağıdır.</p> <p>Kullanımı</p> <p>Limon otu sıklıkla çay ve dondurmalarda diğer bitkilerle birlikte aroma verici olarak kullanılır. Sıkça meyve, tatlı ve balık tabaklarına konulabilir</p> <p>Bitki sosislerde beta hidroksi asitten daha iyi ve sağlıklı bir koruyucu olarak ileri sürülür.</p> <p>Diğer kullanımlar</p> <p>Avusturya geleneksel tıpında çay olarak ve esansiyel yağları hâricen kullanılır.</p>
MHS 5
Lemon Balm Seeds Herb 1.95 - 1
Parsley Seeds "Mooskrause" 1.55 - 1

Maydanoz Tohumları...

Fiyat €1,55 (SKU: VE 189 (1g))
,
5/ 5
<h2><strong>Maydanoz Tohumları Mooskrause 2</strong></h2> <h2><span style="color:#ff0000;"><strong>600+ (1g) tohum paketi için fiyat.</strong></span></h2> <p>Yaprak maydanoz "Mooskrause 2" (Petroselinum crispum), tıbbi esansiyel yağların yüksek içeriği için değerli, kıvrımlı, canlı yeşil yapraklar üreten üretken, kanıtlanmış bir çeşittir. Kalın yaprak saplarından oluşan ve büyük, yoğun ayarlanmış bıçak ağızlarından oluşan yaprakları koyu yeşil renk alır, taze, yoğun bir aroma ve farklı bir tada sahiptir. Kıyılmış maydanoz yeşillikleri, salatalar, soslar, çorbalar, makarnalar ve patatesler için sağlıklı ve lezzetli bir tamamlayıcıdır. Taze yaprakları sevenler, "Mooskrause 2" çeşitliliğinin tarlada kışlayabileceğini duymaktan mutluluk duyacaktır. Örtü altında kalana kadar yoğun renk ve tadını korur.</p>
VE 189 (1g)
Parsley Seeds "Mooskrause" 1.55 - 1
Anise Seeds - aniseed Herb 2.25 - 2

Anason Tohumlar (Pimpinella...

Fiyat €2,25 (SKU: MHS 7)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Anason Tohumlar (Pimpinella anisum)</strong></h2> <h2><span style="color: #ff0000;"><strong>150+ tohum paketi için fiyat (0,5g).</strong></span></h2> <p><b>Anason</b><span> </span>(<i>Pimpinella anisum</i>),<span> </span>maydanozgiller<span> </span>familyasından 50–60 cm uzunluğunda bir yıllık otsu<span> </span>bitki<span> </span>türü. Anavatanı Doğu Akdeniz'dir.<sup id="cite_ref-1" class="reference"></sup></p> <h2><span id="Morfolojik_.C3.B6zellikleri"></span><span class="mw-headline" id="Morfolojik_özellikleri">Morfolojik özellikleri</span></h2> <p>Gövde dik, silindir biçiminde, içi boş, çok dallı, tüylü ve üstü çizgilidir. Alt yaprakları uzun saplı, oval veya kalp biçimindedir.<span> </span>Çiçekler<span> </span>bileşik şemsiyelerde toplanmışlardır.<span> </span>Meyveleri<span> </span>armut<span> </span>şeklinde küçük, üzeri tüylü, yeşilimsi sarı renklidir.</p> <h2><span id="Kullan.C4.B1m.C4.B1"></span><span class="mw-headline" id="Kullanımı">Kullanımı</span></h2> <p>Anason, anason bitkisinin<span> </span>tohumlarından<span> </span>elde edilir.<span> </span>Rakı<span> </span>gibi<span> </span>alkollü<span> </span>içkilere çeşni katmak için kullanılır. Anasonun tatlımsı tadı ve özgün kokusu içinde bulunan "anethol" denilen yağdan gelir.<span> </span>Anethol<span> </span>alkolde çözünür, ama su oranı arttıkça çökelir. Bu nedenle anasonlu içkiler suyla karıştırıldığında beyaz olur. Anason, tatlılarda da kullanılan bir<span> </span>baharattır. Ayrıca kedi köpek mamalarına tat vermek için de kullanılır.</p> </body> </html>
MHS 7
Anise Seeds - aniseed Herb 2.25 - 2
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