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Giant Beefsteak Greek Tomato Seeds PREVEZA

Giant Beefsteak Greek...

السعر 2.25 € SKU: VT 156
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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>
VT 156 (10 S)
Giant Beefsteak Greek Tomato Seeds PREVEZA

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ARGITIKO Greek Melon Seeds

ARGITIKO Greek Melon Seeds

السعر 2.30 € SKU: V 166
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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>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>
V 166 (10 S)
ARGITIKO Greek Melon Seeds
Golden Head or Thrace Melon Seeds – Best Greek Melon 1.55 - 1

Golden Head or Thrace Melon...

السعر 2.55 € SKU: V 137
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5/ 5
<h2 class=""><strong>Golden Head or Thrace Melon Seeds – Best Greek Melon</strong></h2> <h2><span style="color: #fe0000;"><strong>Price for Package of 20 (1g) 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> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 137 (20 S)
Golden Head or Thrace Melon Seeds – Best Greek Melon 1.55 - 1

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Fenugreek Seeds (Trigonella foenum-graecum) 1.55 - 2

حلبة (نبات) بذور

السعر 1.15 € SKU: VE 64 (2g)
,
5/ 5
<h2 class=""><strong>حلبة (نبات) بذور</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 140 (2 غرام) البذور.</strong></span></h2> <p>الحُلْبَة التبنية اليونانية أو اختصارًا الحُلْبَة (باللاتينية: Trigonella foenum-graecum) (بالإنجليزية: Fenugreek) نوع نباتي من جنس الحلبة يتبع الفصيلة البقولية.</p> <p>الموئل والانتشار</p> <p>تنتشر كنبات واطن في المنطقة الواقعة بين العراق وباكستان مرورا بإيران وأفغانستان. أدخل النبات إلى مناطق عديدة في آسيا وإفريقيا وأوروبا.</p> <p>الوصف النباتي</p> <p>الحلبة عشب حولي يتراوح ارتفاعه ما بين 20- 60 سم. لها ساق جوفاء وتتشعب منه فروع صغيرة يحمل كل منها في نهايتها ثلاث أوراق مسننة طويلة، ومن قاعدة ساق الأوراق تظهر الأزهار الصفراء الصغيرة التي تتحول إلى ثمار على شكل قرون معقوفة طول كل قرن حوالي 10 سم وتحتوي على بذور تشبه إلى حد ما في شكلها الكلية وهي ذات لون أصفر مائل إلى الخضار. يوجد نوعان من الحلبة وهي الحلبة البلدية العادية ذات اللون المصفر والحلبة الحمراء والمعروفة بحلبة الخيل وهما يختلفان اختلافاً كثيراً. والحلبة المعنية هنا هي الحلبة العادية الصفراء.</p> <p>واسم الحلبة جاء من اسم "حلبا" وهو من أصل هيروغليفي ولها أسماء أخرى مثل "أعنون غاريفا" و"فريقه" وفريكه وحليب ودرجراج وقزيفه وحمايت وفي صعيد مصر يسمونها "الحياجة".</p> <p>فوائد الحلبة</p> <p>الجزء المستعمل طبيا من نبات الحلبة هو البذور والبذور المنبتة.</p> <p>لقد قيل في الحلبة " لو علم الناس بما فيها من فوائد لاشتروها بوزنها ذهباً". كما قال العالم الإنجليزي كليبر</p> <p>«لو وضعت جميع الأدوية في كفة ميزان ووضعت الحلبة في الكفة الأخرى لرجحت كفة الحلبة»</p> <p>وفي الطب النبوي لابن القيم:</p> <p>حلبة: يذكر عن النبي صلى الله عليه وسلم، " أنه عاد سعد بن أبي وقاص بمكة، فقال: ادعوا له طبيباً، فدعي الحارث بن كلدة، فنظر إليه، فقال: ليس عليه بأس، فاتخذوا له فريقة، وهي الحلبة مع تمر عجوة رطب يطبخان، فيحساهما، ففعل ذلك، فبرئ".</p> <p>وقوة الحلبة من الحرارة في الدرجة الثانية، ومن اليبوسة في الأولى، وإذا طبخت بالماء، لينت الحلق والصدر والبطن، وتسكن السعال والخشونة والربو، وعسر النفس، وتزيد في الباه، وهي جيدة للريح والبلغم والبواسير، وتحلل البلغم اللزج من الصدر، وتنفع من أمراض الرئة. وإذا شربت مع وزن خمسة دراهم فوة، أدرت الحيض، وإذا طبخت، وغسل بها الشعر جعدته، وأذهبت الحزاز. ودقيقها إذا خلط بالنطرون والخل، وضمد به، حلل ورم الطحال، وقد تجلس المرأة في الماء الذي طبخت فيه الحلبة، فتنتفع به من وجع الرحم العارض من ورم فيه. وإذا ضمد به الأورام الصلبة القليلة الحرارة، نفعتها وحللتها، وإذا :شرب ماؤها، نفع من المغص العارض من الرياح، وأزلق الأمعاء.</p> <p>وإذا أكلت مطبوخة بالتمر، أو العسل، أو التين على الريق، حللت البلغم اللزج العارض في الصدر والمعدة، ونفعت من السعال المتطاول منه.</p> <p>وهي نافعة من الحصر، مطلقة للبطن، وإذا وضعت على الظفر المتشنج أصلحته، ودهنها ينفع إذا خلط بالشمع من الشقاق العارض من البرد، ومنافعها أضعاف ما ذكرنا.ويذكر عن القاسم بن عبد الرحمن، أنه قال : قال رسول الله صلى الله عليه وسلم : " استشفوا بالحلبة " وقال بعض الأطباء : لو علم الناس منافعها، لاشتروها بوزنها ذهباً أ.هـ.</p> <p>عرف العرب الحلبة منذ القدم وقد جاء في (قاموس الغذاء والتداوي بالنبات) أن الأطباء العرب كانوا ينصحون بطبخ الحلبة بالماء لتليـيـن الحلق والصدر والبطن ولتسكين السعال وعسر النفس والربو كما تفيد للأمعاء والبواسير...... وكذلك إذا طبخت وغسل بها الشعر جعلته مجعدا وجميلا، ونظرا لفوائدها العديدة فقد قال فيها الأطباء (لو علم الناس منافعها لاشتروها بوزنها ذهبا) !!</p> <p>في الطب الحديث</p> <p>وفي الطب الحديث تبـيـن من تحليل الحلبة(الرجاء)أنها غنية بالمواد البروتينية والفسفور والمواد النشوية وهي تماثل في ذلك زيت كبد الحوت، كما تحوي أيضا مادتي الكولين والتريكو نيلين وهما يقاربان في تركيبهما حمض النيكوتينيك وهو أحد فيتامينات (ب)، كما تحتوي بذورها على مادة صمغية وزيوت ثابتة وزيت طيار يشبه زيت اليانسون.</p> <p>الحلبة عشب حولي يتراوح ارتفاعها ما بين 20- 60 سم، لها ساق أجوف ويتفرع منه سيقان صغيرة يحمل كل منها في نهايتها ثلاث أوراق مسننة طويلة، ومن قاعدة ساق الأوراق تظهر الأزهار الصفراء الصغيرة التي تتحول إلى ثمار على شكل قرون معكوفة طول كل قرن حوالي 10 سم وتحتوي على بذور تشبه إلى حد ما في شكلها الكلية وهي ذات لون أصفر تميل إلى الخضار. ونبات الحبة عبارة عن نبات عشبي حولي صغير يحمل ثماراً على هيئة قرون تحمل كل ثمرة عدداً من البذور ويوجد نوعان من الحلبة وهي الحلبة البلدي العادية ذات اللون المصفر والحلبة الحمراء والمعروفة بحلبة الخيل وهما يختلفان اختلافاً كثيراً. والحلبة المعنية هنا هي الحلبة العادية الصفراء.</p> <p>واسم الحلبة جاء من اسم "حلبا" وهو من أصل هيروغليفي (أين المصدر العلمي؟)ولها أسماء أخرى مثل "أعنون غاريفا" و"فريقه" وفريكه وحليب ودرجراج وقزيفه وحمايت وتعرف الحلبة علميا باسم Trigonella foenum - graecum (إعادة!) من الفصيلة البقولية إعادة!).</p> <p>الجزء المستعمل من نبات الحلبة: البذور والبذور المنبتة نحو هو</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 64 (2g)
Fenugreek Seeds (Trigonella foenum-graecum) 1.55 - 2
Caper bush, Flinders Rose Seeds (Capparis spinosa) 1.95 - 11

Caper bush, Flinders Rose...

السعر 1.95 € SKU: VE 10
,
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>
VE 10 (10 S)
Caper bush, Flinders Rose Seeds (Capparis spinosa) 1.95 - 11
Florinis Greece Sweet...

Florinis Greece Sweet...

السعر 1.75 € SKU: PP 26
,
5/ 5
<h2 class=""><strong>"Florinis" Greece Sweet pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.</strong></span></h2> <p>Greece Traditional sweet red peppers (known in Greece as "Florinis"), an excellent sweet taste! Variety florin, length 23 - 28 cm and weight 200 g per fruit. In Greece, this pepper is prepared in various ways, from filling to salad and preservation. It's free to say that the table without this favorite pepper in Greek is unthinkable. Plants are fertile and highly resistant to disease.</p> <h2 class="elementor-heading-title elementor-size-default"><strong>Chalkidiki Olives stuffed with Florina pepper</strong></h2> <p><span>Strips of red fleshy sweet pepper, cut by hand to be filled in Chalkidiki green olives. It is the perfect dish for lovers of mild but slightly spicy, sweet and savory flavors. All these flavors together are present in olive of Chalkidiki, stuffed with red sweet pepper and can accompany each menu.</span></p> <h3><strong>WIKIPEDIA:</strong></h3> <p>The<span>&nbsp;</span><b>Florina pepper</b><span>&nbsp;</span>(Greek:<span>&nbsp;</span><span lang="el" xml:lang="el">πιπεριά Φλωρίνης</span>) is a<span>&nbsp;</span>pepper<span>&nbsp;</span>cultivated in the northern Greek region of<span>&nbsp;</span>Western Macedonia<span>&nbsp;</span>and specifically in the wider area of<span>&nbsp;</span>Florina; for which it is named. It has a deep red color and is shaped like a cow's horn. Initially, the pepper has a green color,<span>&nbsp;</span>ripening<span>&nbsp;</span>into red, after the<span>&nbsp;</span>15th of August. The red pepper is known in<span>&nbsp;</span>Greece<span>&nbsp;</span>for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt, and vinegar.</p> <h2><span class="mw-headline" id="History">History</span></h2> <p>The seed was brought from<span>&nbsp;</span>Brazil<span>&nbsp;</span>to<span>&nbsp;</span>Western Macedonia<span>&nbsp;</span>in<span>&nbsp;</span>Greece<span>&nbsp;</span>in the 17th century and cultivated by the local<span>&nbsp;</span>Macedonian Greeks<span>&nbsp;</span>in<span>&nbsp;</span>Florina,<span>&nbsp;</span>Prespes,<span>&nbsp;</span>Veroia,<span>&nbsp;</span>Aridaia, and<span>&nbsp;</span>Kozani<span>&nbsp;</span>but only in Florina, its cultivation was successful, where it adapted to the Greek Macedonian climate and soil, and eventually, the other regions stopped cultivating the pepper, leaving Florina as its sole producer.<sup id="cite_ref-kathimerini_1-1" class="reference">[1]</sup><span>&nbsp;</span>The pepper belongs to the<span>&nbsp;</span>capsicum<span>&nbsp;</span>genus of the nightshade family<span>&nbsp;</span>Solanaceae.<sup id="cite_ref-test2_3-0" class="reference">[3]</sup><span>&nbsp;</span>Florina's red peppers were awarded the recognition of<span>&nbsp;</span>Protected Designation of Origin<span>&nbsp;</span>in 1994 by the<span>&nbsp;</span>World Trade Organization<span>&nbsp;</span>(WTO).<sup id="cite_ref-test14_4-0" class="reference">[4]</sup><span>&nbsp;</span>Every year during the last days of August, in a small local village in<span>&nbsp;</span>Aetos, Florina<span>&nbsp;</span>a feast of peppers is held, including celebrations with music bands and cooked recipes, based on peppers which are offered to all the guests.<sup id="cite_ref-test4_5-0" class="reference">[5]</sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>High productivity and adaptation of the plant can be achieved in efficient draining soils, full sunny locations and low winds for the protection of its branch and root sensitivity.<sup id="cite_ref-test12_6-0" class="reference">[6]</sup><span>&nbsp;</span>The most convenient temperatures for its growth are between 20° to 26°<span>&nbsp;</span>Celsius<span>&nbsp;</span>during the midday and 14° to 16° Celsius during the night.<sup id="cite_ref-test2_3-1" class="reference">[3]</sup><span>&nbsp;</span>Their harvest takes up to 18 weeks,<span>&nbsp;</span>ripening<span>&nbsp;</span>to maturity after mid-August.<sup id="cite_ref-kathimerini_1-2" class="reference">[1]</sup><span>&nbsp;</span>A good quality, red pepper of Florina should be bright in color, thick, firm and sweet flavored. Its consumption should be avoided with the appearance of dullness, cracks or deterioration, which are factors of the<span>&nbsp;</span>vegetable<span>&nbsp;</span>reduction in quality.</p> <h2><span class="mw-headline" id="Cooking_and_recipes">Cooking and recipes</span></h2> <p>The red peppers of Florina are usually<span>&nbsp;</span>roasted<span>&nbsp;</span>and<span>&nbsp;</span>stuffed<span>&nbsp;</span>with different combinations of<span>&nbsp;</span>foods, as<span>&nbsp;</span>rice,<span>&nbsp;</span>meat,<span>&nbsp;</span>shrimps<span>&nbsp;</span>and<span>&nbsp;</span>feta cheese.<sup id="cite_ref-macsaveur_8-0" class="reference">[8]</sup><span>&nbsp;</span>These<span>&nbsp;</span>sweet peppers<span>&nbsp;</span>are used in<span>&nbsp;</span>sauces,<span>&nbsp;</span>salads,<span>&nbsp;</span>pasta, meat recipes or mashed, creating a<span>&nbsp;</span>pâté<span>&nbsp;</span>with traditional recipes. They can also be<span>&nbsp;</span>dried,<span>&nbsp;</span>canned,<span>&nbsp;</span>frozen<span>&nbsp;</span>and<span>&nbsp;</span>pickled, usually<span>&nbsp;</span>garnishing<span>&nbsp;</span>Greek salads.<span>&nbsp;</span>They can be roasted, sliced and served as an appetizer, by adding<span>&nbsp;</span>olive oil,<span>&nbsp;</span>garlic<span>&nbsp;</span>and<span>&nbsp;</span>sea salt.<span>&nbsp;</span>A well-known traditional recipe in<span>&nbsp;</span>Greece<span>&nbsp;</span>with stuffed peppers is<span>&nbsp;</span>Gemista.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PP 26 (10 S)
Florinis Greece Sweet pepper Seeds

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بذور الطماطم اليونانية...

بذور الطماطم اليونانية...

السعر 2.45 € SKU: VT 89
,
5/ 5
<h2><strong>بذور الطماطم اليونانية بتروسا دراما</strong></h2> <h2><span style="color: #fe0000;"><strong>ثمن عبوة من 15 بذرة.</strong></span></h2> <p>هذا هو نوع عالي الغلة من الطماطم اليونانية من مدينة الدراما ، والتي تستخدم بشكل متزايد في الزراعة المائية. نخبرك بهذه المجموعة المتنوعة من الطماطم اليونانية ، سواء كنت تريد زراعتها بالطريقة الكلاسيكية القديمة أو الزراعة المائية.</p> <p>لطالما اشتهرت الدراما بزراعة الطماطم عالية الجودة.</p> <p>سميت هذه الطماطم على اسم بيتروسا (الدراما).<br />تزن الثمار من 200 إلى 250 جرام وتتميز باللون الأحمر الفاتح والطعم الجيد للطماطم.</p> <p>النبات مقاوم للأمراض ولا يحتاج إلى عناية خاصة غير الماء والتغذية إذا كنت ترغب في الحصول على ثمار كبيرة.</p>
VT 89 (15 S)
بذور الطماطم اليونانية بتروسا دراما

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هذا النبات له ثمار عملاقة
Greek Traditional Giant Melon Kalambaka Seeds

Greek Traditional Giant...

السعر 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 5 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

السعر 1.75 € SKU: VE 191
,
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>
VE 191 (10 S)
Greek Eggplant Seeds TSAKONIKI  - 4

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Greece Melon - Green Banana Seeds

Greece Melon - Green Banana...

السعر 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 (10 S)
Greece Melon - Green Banana Seeds

تصبح المورد البذور لدينا Seeds Gallery - 1

تصبح المورد البذور لدينا

السعر 0.00 € SKU:
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>تصبح المورد البذور لدينا</strong></h2> <h2><span style="color: #000000;"><strong>ما الذي يتطلبه الأمر لتصبح مورد البذور لدينا؟</strong></span></h2> <p>لكي تصبح موردينا ، يجب أن يكون لديك فيديو وصور عن ثمار النباتات التي تعرضنا عليها ، مع تفاصيلك الشخصية وتاريخك على الورق الذي سيكون مرئيًا بوضوح (مع اسمك وعنوان بريدك الإلكتروني الذي تستخدمه في PayPal ).</p> <p>إذا كانت خضروات (طماطم ، فلفل ، خيار ...) فأنت بحاجة إلى معرفة الاسم الدقيق للصنف ، لأنه إذا كنت تستخدم أي اسم آخر ولا يمكننا العثور على المعلومات على الإنترنت ، فنحن لسنا مهتمين به بذور.</p> <p>سوف تحتاج إلى إرسال كمية أصغر من البذور (20) إلينا حتى نتمكن من إجراء اختبار إنبات البذور. بعد ذلك ، يمكننا ترتيب عملية شراء أخرى للبذور منك.</p> <p>نحن لسنا مهتمين بالموردين من الصين وإندونيسيا ...</p> <p>نحن نقوم بالدفع بشكل حصري من خلال PayPal (لا يوجد خيار دفع آخر).</p> </body> </html>
تصبح المورد البذور لدينا Seeds Gallery - 1

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

(Origanum Vulgare)...

السعر 10.90 € SKU: MHS 2
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>(Origanum Vulgare) اليونانية - البرية الأوريجانو 15.000 بذور</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة 15.000 - 4 جم بذور.</strong></span></h2> <p>المَرْدَقُوش الشَّائِع أو المَرْدَقُوش الإِقْرِيطِيّ (الاسم العلمي: Origanum vulgare) نوع نباتي من جنس المردقوش الذي يتبع الفصيلة الشفوية.</p> <p>الموئل والانتشار<br />ينتشر في المغرب العربي وقبرص وتركيا ومعظم مناطق أوروبا والقوقاز.</p> <p>تركيب الزيت العطري<br />يحوي الزيت العطري لنبات المردقوش الشائع على مركب ثوجون في تركيبته.</p> <p>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.</p> <p>There are many varieties, but the most common variety for cooking is 'Greek' oregano.</p> <p>Exposure:</p> <p>Full sun</p> <p>Golden oregano does best in partial shade; its leaves tend to scorch in full sun.</p> <p>Mature Size:</p> <p>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.</p> <p>Bloom Period/Days to Harvest:</p> <p>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.</p> <p>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.</p> <p>Foliage: Oregano leaves are oval, dark green and in opposite pairs. Some varieties have fuzzy leaves, others not.</p> <p>Flowers: The flowers stalks are spiky and may be white, pink or purple.</p> <p>Oregano starts out as a ground hugging rosette of leaves, but it can easily grow to about 2' tall.</p> <p>Design Suggestions:</p> <p>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.</p> <p>Varieties:</p> <p>There are many named oreganos, but the common names tend to vary by region:</p> <p>'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.</p> <p>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.</p> <p>Growing Tips:</p> <p>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.</p> <p>Oregano seeds require some light to germinate, so cover only slightly with soil. Start seedsindoors and transplant when temperatures remain above 45 degrees F.</p> <p>Oregano plants are widely available in nurseries and through specialty catalogs.</p> <p>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.</p> <p>Maintenance: The flowers should be pinched to keep the plants bushy and prevent them bolting to seed.</p> <p>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.</p> <p>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.</p> <p>Problems: Few pests bother oregano. Keep an eye out for spider mites and aphids.</p> <p>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.</p> <p>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.</p> <p>There are plants outside of the Origanum genus that are sometimes referred to as oregano.</p> <p>'Mexican Oregano' can mean either Lippia graveolens or Poliomintha longiflora. They are considered similar in flavor, but stronger than oregano.</p> <p>In Puerto Rico and Cuba, Plectranthus anboinicus can be found labeled as oregano.</p> <p>Thymus nummularius is often used in place of oregano, in Spain.</p> </body> </html>
MHS 2 (4 g)
15.000 Seeds Wild - Greek Oregano (Origanum Vulgare) 15 - 3