SIGARETTA Sweet Chili Seed (C. annuum) 1.45 - 3

SIGARETTA Sweet Chili Seeds (C. annuum)

1,85 €

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SIGARETTA Sweet Chili Seed (C. annuum)

Price for Package of 20 seeds.

Due to the variety of slim types, they are generally referred to by the Italians as „cigarettes“ These are from the Lombardo-type, with the occasional slight spiral form growing fruits, ripening from dark green

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SIGARETTA Sweet Chili Seed (C. annuum)

Price for Package of 20 seeds.

Profitable harvest, in their country they harvest this type red ripe, then grind them into an aromatic red sweet paprika powder; they get pickled when they're fresh as well.

Definitely an “eye-catcher” in the garden.

Артикул C 102

По наявності 14 од.

Характеристики

Зібране насіння?: Зібране насіння
HEIRLOOM ?: Yes
Organic Seeds ?: Organic Seeds
Organic/natural ?: Organic/Natural: Yes
Edible ?: Edible
Chili pepper species ?: Capsicum annuum
Germination ?: Germination rate 85%
Sowing depth ?: Sowing depth 5 mm
Perennial ?: Perennial plant : Yes
Suitable for growing in flower pot ?: Suitable for pot: Yes
Plant height ?: Plant height 0.5 - 1.0 m
Origin of seeds ?: Origin of Seeds: Italy
Origin Country of Variety ?: Variety from: Italy
SHU ?: 0 SHU

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Armenian Yard Long Cucumber...

2,00 € -15% 1,70 € (SKU: P 32 AC)

Seeds Gallery Shop,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Armenian Yard Long Cucumber Seeds</h2> <h2>Price for Package of 10 or 20 seeds.</h2> 65 days. Cucumis sativus. Plant produces good yields of 3 foot long slim light green cucumbers. Best when harvested when 12" long. This is the longest cucumber on the market. It is an excellent slicer and perfect for salads and gourmet dishes. It has a crisp mild flavor and is easy to digest. Impress your neighbors and grow a 3 foot long cucumber in your home garden! United States Department of Agriculture, NSL 65913. Disease Resistant: Mosaic Virus. WIKIPEDIA: The Armenian cucumber, Cucumis melo var. flexuosus, is a type of long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon (C. melo), a species closely related to the cucumber (C. sativus). It is also known as the yard-long cucumber, snake cucumber, snake melon, and uri in Japan. It should not be confused with the snake gourds (Trichosanthes spp.). The skin is very thin, light green, and bumpless. It has no bitterness and the fruit is almost always used without peeling. It is also sometimes called a "gutah". <div> <ul class="gallery mw-gallery-traditional"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="Several Armenian cucumbers in a fabric-covered box." src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Armenian_cucumbers.jpeg/90px-Armenian_cucumbers.jpeg" width="90" height="120" /></div> </div> <div class="gallerytext"> Armenian cucumbers for sale </div> </div> </li> </ul> <div id="toc" class="toc"></div> <h2>Description</h2> The Armenian cucumber grows approximately 30 to 36 inches (76 to 91 cm) long. It grows equally well on the ground or on a trellis. Armenian cucumber plants prefer to grow in full sun for most of the day. The fruit is most flavorful when it is 12 to 15 inches (30 to 38 cm) long. Pickled Armenian cucumber is sold in Middle Eastern markets as "Pickled Wild Cucumber". <h2>History</h2> Fredric Hasselquist, in his travels in Asia Minor, Egypt, Cyprus and Palestine in the 18th century, came across the "Egyptian or hairy cucumber, Cucumis chate", which is today included in the Armenian variety. It is said by Hasselquist to be the “queen of cucumbers, refreshing, sweet, solid, and wholesome.” He also states “they still form a great part of the food of the lower-class people in Egypt serving them for meat, drink and physic.” George E. Post, in Hastings' Dictionary of the Bible, states, “It is longer and more slender than the common cucumber, being often more than a foot long, and sometimes less than an inch thick, and pointed at both ends.” </div> </body> </html>

P 32 AC 10 S

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Navy beans Seeds

1,95 € -28% 1,40 € (SKU: P 164)

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Navy beans Seeds</h2> <h2>Price for Package of 40 seeds.</h2> Navy beans are not navy in color. In fact, they are small white beans. Why call them navy beans? Navy beans were named as such because they were a staple food in the United States Navy during the early 20th century. Navy beans and other dried beans are known as Phaseolus vulgaris and are referred to as “common beans” because they all come from a common bean ancestor that originated in Peru. Navy beans are about the size of a pea, mild in flavor and one of 13,000 species in the family of legumes. They can be found canned and dried in bulk or prepackaged. The United States Navy was no doubt looking for a low cost. Navy beans can sometimes be found under the name French navy bean or, more commonly, Michigan pea bean. The Navy bean is one of the best cooking beans around. Great flavor and taste. A small, delicious, white bean that can be used in soup or for baking. Will not “mush up” when cooked. Great bean for cooking and offers great flavor. The plant is about 60 centimeters high and resistant to beans' diseases. Pods are about 12 cm long with 5-6 beans inside. Navy beans typically require between 85-90 days of growth before harvesting <h3>Growing Guide</h3> <h3>GROWING NOTES</h3> Beans generally do not respond well to transplanting, and are usually direct sown around or just after the last spring frost. The most important point about growing beans is not to plant them too early. They will rot in cool, damp soil. Even so, many beans require a long growing season of 80 days or more. To get an earlier start, you can put down black plastic, to warm the soil. Most beans should be sown with the eye of the been facing downward, 1-2" deep, approximately 4-6" apart, with 24" or more between rows. The ideal site will be sunny, well-drained, moderately fertile, and slightly acidic (pH 6.0-7.0). Additionally, bean plants should be well-ventilated to promote proper development and deter mildew or mold that can trouble plants. Beans should not be grown in the same spot more than once every four years, and can be mutually beneficial with corn, strawberries and cucumber. Avoid planting beans near onion or fennel. Plant bush beans in either rows or blocks, with 4-6 inches between each seed. Plant the seeds 1-2 inches deep and be sure to water the soil immediately and regularly, until it sprouts. Pole beans will need some type of support to grow on. Be sure the trellis, teepee, fence or whatever is in place before you seed. Plant seeds at a rate of about 3-6 seeds per teepee or every 6 inches apart. <h3>MAINTAINING</h3> When watering, try to avoid getting the leaves wet as this can promote fungus or other damaging conditions that beans can be susceptible to. Most types of beans are somewhat drought resistant, but check the surface of the soil frequently and water when the top layer has become dried out. Once established, beans generally will not require fertilizing and will generate their own nitrogen. However, if the leaves of young plants are pale this is an indication of nitrogen deficiency and starts can be fertilized with with fish emulsion or other natural nitrogen rich fertilizer. Bush beans begin producing before pole beans and often come in all at once. Staggered planting, every 2 weeks, will keep your bush beans going longer. Pole beans need time to grow their vines, before they start setting beans. The pole bean crop will continue to produce for a month or two. Pole beans may need some initial help in climbing. Keep the bean plants well watered. Mulch helps keep their shallow roots moist. Long producing pole beans will benefit from a feeding or a side dressing of compost or manure about half way through their growing season. <h3>Harvesting Guide</h3> <h3>HARVESTING</h3> Harvesting beans is an ongoing process. You can start to harvest anytime, but gardeners usually wait until the beans begin to firm up and can be snapped. They are generally about as think as a pencil then. Don't wait too long, because beans can become overgrown and tough almost overnight. Harvest by gently pulling each bean from the vine or by snapping off the vine end, if you are going to be using the beans right away. Depending on whether the bean is a snap, shell, or dry variety will impact when and how the bean should be harvested. Snap beans are harvested while the pod and enclosed seeds are still relatively immature. Compared to the other two types of beans, snap beans have the smallest window for an ideal crop. Beans that are harvested too early will not develop the proper flavor and texture. On the other hand, beans that are allowed to develop on the plant too long will be tough and somewhat unpalatable. Perhaps the best simple indicator for snap beans is the diameter of the pods. Generally, most varieties will yield the best snap beans with a diameter between ⅛-1/4". Maybe the best way to determine suitability for harvest is to sample a pod or two before making a complete harvest. It is worth noting that many varieties of snap beans that are allowed to develop completely also make good dry beans. Shell beans are harvested at a later time than snap beans, once the pods have started to fill out and the enclosed seeds developing inside are apparent. Beans of such varieties are removed from pods and are often eaten fresh, but are sometimes dried. Dry beans are not harvested until the pods and enclosed seeds have reached complete maturity, and will often require threshing to remove extraneous pod material. When growing dry beans, it is especially important that growing plants have plenty of space and ventilation so that pods will dry out. If experiencing a spell of rain late in the season once pods have matured, plants can be removed from ground and hung upside down indoors to allow dessication to continue. <h3>SAVING SEEDS</h3> It is a suggested that you earmark a couple of plants at the beginning of the season for seed saving. Don't pick ANY pods from them to eat - just pick the crisp brown pods at the end of the season. Don't feed them, or water them unless it is very dry - as this can encourage leafy growth rather than pod development. There is no point in picking green pods as the seeds are not mature enough at this stage. Did you know you can save the roots, overwinter in a frost-free place, and replant next year? Runner beans are perennial, but are frost sensitive, so die back in our climate. However, if the roots are dug up and kept in suitable conditions, the plants often get away early and crop faster. If you grow a lot of beans, this may not be a practical option, but you could try it with one or two plants perhaps. Store the roots in a frost-free place, buried in slightly moist sand or leafmould, or something similar. </body> </html>

P 164

-28%

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Lentil Seeds (Lens culinaris)

1,85 € -19% 1,50 € (SKU: P 165 B)

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Lentil Seeds (Lens culinaris)</h2> <h3>Price for Package of 20 seeds.</h3> The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentils have been part of the human diet since the aceramic (before pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago. Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split. The seeds require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor. Lentil recipes[2] are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in western Asia as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. Dried lentils can also be sprouted by soaking in water for one day and keeping moist for several days, which changes their nutrition profile. Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée, which leads to quite different dishes. Nutritional value and health benefits With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.[4] Proteins include the essential amino acids isoleucine and lysine, and lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils are deficient in two essential amino acids, methionine and cysteine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cysteine. Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[8] Health magazine has selected lentils as one of the five healthiest foods. The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30%, make lentils of great interest to people with diabetes. The remaining 65% of the starch is a resistant starch that is classified RS1, being a high quality resistant starch, which is 32% amylose. Lentils also have some anti-nutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bio-availability of dietary minerals. The phytates can be reduced by soaking the lentils in warm water overnight. Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving. Production Lentils are relatively tolerant to drought, and are grown throughout the world. The FAO reported that the world production of lentils for calendar year 2009 was 3.917 million metric tons, primarily coming from Canada, India, Turkey and Australia. About a quarter of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Statistics Canada estimates that Canadian lentil production for the 2009/10 year is a record 1.5 million metric tons. The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitute the most important lentil-producing region in the United States. Montana and North Dakota are also significant lentil growers. The National Agricultural Statistics Service reported United States 2007 production at 154.5 thousand metric tons. In culture The lens (double-convex shaped) is so called because the shape of a lens is basically the same shape as lentils. Lens is the Latin name for lentil. Lentils are mentioned many times in the Hebrew Bible, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage").[16] In Jewish mourning tradition, lentils are traditional as food for mourners, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death. Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice. Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies. In Pakistan, lentils are often consumed with Roti/bread or rice. In India, lentils soaked in water and sprouted lentils are offered to gods in many temples. It is also a practice in South India to give and receive sprouted peas by women who perform Varalakshmi Vratam. It is considered to be one of the best foods because the internal chemical structures are not altered by cooking. In Italy and Hungary, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year, most likely because of their round, coin-like form. In Shia narrations, lentils are said to be blessed by seventy Prophets, including Jesus and Mohammed. </body> </html>

P 165 B

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Насіння чорного кунжуту...

1,65 € -16% 1,39 € (SKU: P 285 B)

Seeds Gallery Shop,

5/ 5

<h2>Насіння чорного кунжуту (Sesamum indicum) Ціна за упаковку 1 г (350) насіння.</h2> Кунжу́т (Sesamum indicum L.), також кунджу́д або сеза́м — рослина роду сезам (Sesamum), що росте в дикому вигляді в тропічній і південній Африці та широко розводиться в тропічних районах Азії і Америки. Олійна культура, насіння широко використовується в кулінарії. <h2 style="color: #000000; font-size: 1.5em;">Морфологічна характеристика</h2> Однорічна рослина. Нижні листки протилежні, решта чергуються. Квіти в пазухах листків, віночок трубчастий, дещо неправильної форми, жовтуватий. Зустрічаються форми з блакитними або пурпуровими квітами. 4 тичинки, з них 2 довші за інші. Плід — коробочка з численним насінням. Насіння містить до 60 % олії. Кунжут людям відомий з давніх-давен — завдяки своєму насінню, яке рослина ніби сама пропонує перехожим. Насіння міститься у коробочках, які у стиглому вигляді розкриваються, як тільки їх торкаються, або ж навіть від різкого звуку, наприклад плескання долоні. Власне, завдяки цій своїй особливості сезам потрапив до казки — в деяких перекладах ще й під арабським іменем «сімсім» — в якій печера відкривалася від однієї згадки про його зернятка. Ще одна корисна властивість кунжуту — він росте навіть на бідних ґрунтах, іноді на самій межі пустелі, там, де інші культурні рослини гинуть. Спочатку кунжут просто їли. Потім навчилися виробляти з нього борошно і пекти хліб. Використовували його також для виготовлення напоїв, зокрема й хмільних, на кшталт пива. І зрештою почали видобувати олію. Спочатку люди збирали зернятка дикого кунжуту — він і зараз росте в Африці. А близько 3500 року до нашої ери навчилася й самі вирощувати його для своїх потреб. Швидше за все це сталося в Індії — хоча деякі дослідники кажуть про ту ж Африку чи, навпаки, Далекий Схід. Принаймні, ми напевно знаємо, що мешканці найдавніших міст долини Інду — Хараппи і Мохенджо-Даро — не лише самі споживали кунжут, а й постачали його до Месопотамії. Достеменно не відомо, як вони називали рослину. Але вчені вважають, що мова, якою розмовляли в долині Інду, була близькою до нинішніх говірок Південної Індії. А там кунжут називають «ел» або «еллі». Можливо, саме від цього імені походить і шумерська назва кунжутової олії, «ілу», яку згодом запозичили інші народи для позначення олії взагалі. Сам кунжут, який швидко навчилися вирощувати і в Месопотамії, шумери називали по-іншому, «геші» — тобто «масна трава». А в мові їхніх сусідів аккадців той самий вислів звучав як «шамашаму» — ось звідки й взявся той самий арабський «сімсім» та грецький і український «сезам». Назва «кунжут» є перською і походить від іще давньоарійського слова «кунг», яким позначали насіння трави. В Китаї кунжут отримав назву «хума» — тобто «чужинські» чи навіть «варварські коноплі». Втім, смак кунжутової олії китайцям зрештою сподобався більше, аніж конопляної — зараз її використання вважають одним із «стовпів китайської кухні».[1]. Сьогодні насіння кунжуту використовується як для виробництва олії, так і в борошняних виробах (булочки, випічка). Особливо інтенсивний смак і аромат мають смажені зернятка кунжуту. Їх також використовують як приправу. В Китаї та на Сході вважається, що зернятка кунжуту подовжують життя. В Аюрведі кунжутова олія використовується зовнішньо при захворюваннях шкіри. В Україні з кунжуту роблять козинаки. Рослина підходить для вирощування в Україні, оскільки її вегетаційний період складає 120—140 днів. З XVIII сторіччя кунжут — намагалися вирощувати в Криму. Втім справа йшла важко, доводилося навіть обіцяти особливі нагороди тим, хто наважувався відводити землі підцю культуру[2]. У 1960-ті рр. радянська влада заборонила сіяти кунжут в українському Причорномор'ї, бо це начебто ознака розкоші. Запорізька область у 2015 році планувала почати сіяти кунжут для створення нових робочих місць, але підвела погода.

P 285 B (1 g)

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SIGARETTA Sweet Chili Seeds (C. annuum)

SIGARETTA Sweet Chili Seed (C. annuum)

Price for Package of 20 seeds.

SIGARETTA Sweet Chili Seed (C. annuum)

Price for Package of 20 seeds.

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Armenian Yard Long Cucumber...

Navy beans Seeds

Lentil Seeds (Lens culinaris)

Насіння чорного кунжуту...