Best sales

Horseradish Seeds...

€3.95 SKU: VE 117 AR

Seeds Gallery Com,

5/ 5

<h2>Horseradish Seeds (Armoracia rusticana)</h2> <h2>Price for Package of 10 seeds.</h2> Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice. The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When a cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for the best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time. <h3>History</h3> Horseradish is probably indigenous to temperate Eastern Europe, where its Slavic name chren seemed to Augustin Pyramus de Candolle more primitive than any Western synonym. Horseradish has been cultivated since antiquity.[6] According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Dioscorides listed horseradish equally as Persicon sinapi (Diosc. 2.186) or Sinapi persicum (Diosc. 2.168),[8] which Pliny's Natural History reported as Persicon napy;[9] Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii shows the plant. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the wild radish, or raphanos agrios of the Greeks. The early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus.[10] Its modern Linnaean genus Armoracia was first applied to it by Heinrich Bernhard Ruppius, in his Flora Jenensis, 1745, but Linnaeus himself called it Coclearia armoracia. Both roots and leaves were used as medicine during the Middle Ages. The root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonialization;[11] both George Washington and Thomas Jefferson mention horseradish in garden accounts. William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In The Herball or Generall Historie of Plantes (1597), John Gerard describes it under the name of Raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: The Horse Radish stamped with a little vinegar put thereto is commonly used among the Germans for the sauce to eat fish with and such like meats as we do mustard. The word horseradish is attested in English from the 1590s. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish. <h2>Cultivation</h2> Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants.[11][15] The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed. <h2>Culinary uses</h2> The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate. The allyl isothiocyanate serves the plant as a natural defense against herbivores. Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Allyl isothiocyanate is an unstable compound, degrading over the course of days at 37 °C (99 °F). Because of this instability, horseradish sauces lack the pungency of freshly crushed roots. Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration but eventually will darken, indicating it is losing flavor and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots. <h2>Horseradish sauce</h2> Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland.[19] In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast; but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II[20]). Very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany.[citation needed] In France, sauce au raifort is popular in Alsatian cuisine.[citation needed] In Russia horseradish root is usually mixed with grated garlic and a small amount of tomatoes for color. In the US the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner. <h3>Vegetable</h3> In Central and Eastern Europe horseradish is called khren (in various spellings like kren) in many Slavic languages, in Austria, in parts of Germany (where the other German name Meerrettich isn't used), in North-East Italy, and in Yiddish (כריין transliterated as khreyn). There are two varieties of khreyn. "Red" khreyn is mixed with red beetroot and "white" khreyn contains no beetroot. It is popular in Ukraine (under the name of хрін, khrin), in Belarus (under the name of хрэн, chren), in Poland (under the name of chrzan), in the Czech Republic (křen), in Russia (хрен, khren), in Hungary (torma), in Romania (hrean), in Lithuania (krienai), in Bulgaria (хрян, khryan), and in Slovakia (under the name of chren). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe. In parts of Southern Germany like Franconia, "Kren" is an essential component of the traditional wedding dinner. It is served with cooked beef and a dip made from lingonberry to balance the slight hotness of the Kren. In Poland, a variety with red beetroot is called ćwikła z chrzanem or simply ćwikła. In Ashkenazi European Jewish cooking beetroot horseradish is commonly served with gefilte fish. In Transylvania and other Romanian regions, Red beetroot with horseradish is also used as a salad served with lamb dishes at Easter called sfecla cu hrean. In Serbia, ren is an essential condiment with cooked meat and freshly roasted suckling pig. In Croatia, freshly grated horseradish (Croatian: Hren) is often eaten with boiled ham or beef. In Slovenia, and in the adjacent Italian regions of Friuli Venezia Giulia and the nearby Italian region of Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs, or apples) is also a traditional Easter dish. Further west in the Italian regions of Lombardy, Emilia-Romagna, and Piedmont, it is called "barbaforte (strong beard)" and is a traditional accompaniment to bollito misto; while in north-eastern regions like Trentino-Alto Adige/Südtirol, Veneto, and Friuli-Venezia Giulia, it is still called "kren" or "cren". In the southern region of Basilicata, it is known as "rafano" and used for the preparation of the so-called "rafanata", the main course made of horseradish, eggs, cheese, and sausage. Horseradish is also used as the main ingredient for soups. In the Polish region of Silesia, horseradish soup is a common Easter Day dish. <h3>Relation to wasabi</h3> The Japanese condiment wasabi, although traditionally prepared from the wasabi plant, is now usually made with horseradish due to the scarcity of the wasabi plant.[27] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵), or "Western wasabi". Both plants are members of the family Brassicaceae. <h3>Nutritional content</h3> In a 100 gram amount, prepared horseradish provides 48 calories and has a high content of vitamin C with moderate content of sodium, folate, and dietary fiber, while other essential nutrients are negligible in content. In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content. Horseradish contains volatile oils, notably mustard oil, and allyl isothiocyanate. <h3>Biomedical uses</h3> The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry primarily for its ability to amplify a weak signal and increase the detectability of a target molecule. HRP has been used in decades of research to visualize under microscopy and assess non-quantitatively the permeability of capillaries, particularly those of the brain. <h2>How to Grow Horseradish from Seed</h2> <h3>Timing</h3> For first season harvests, start the seeds indoors in January to February and transplant out in April. The goal is to achieve large, fully established roots that can be divided and/or replanted. If time is not pressing, direct sow any time from March into summer. Optimal soil temperature: 7-23°C (45-75°F). <h3>Starting</h3> Sow seeds 5mm-1cm (¼-½”) deep in well cultivated, deep soiil. Seeds will sprout in 7-25 days, depending on conditions. Thin or transplant to 20cm (8″) apart in rows 40-50cm (16-20″) apart. <h3>Growing</h3> Ideal pH: 6.0-6.8. Well-drained, warm soil in full sun is best. Raised beds help with both drainage and warmth. Use 1 cup of complete organic fertilizer for every 3m (10′) of row. Newly emerged leaves are edible or should be left to mature if growing for the roots. The flower petals are also edible — flowers should be removed before they set seeds, as they will self-sow with enthusiasm. <h3>Harvest</h3> For the leaves, harvest as needed, shortly after they emerge, before they become woody. For the roots, harvest November through March. The roots can also be lifted and stored for spring planting to keep the crop going from season to season. <h3>Diseases & Pests</h3> In our experience, insects do not cause problems for horseradish. <h3>Companion Planting</h3> Horseradish is thought to repel aphids and whiteflies, blister beetles, potato beetles, and some varieties of caterpillars. Its flowers attract beneficial predatory hoverflies. <h2><a href="https://www.seeds-gallery.shop/en/home/wasabi-seeds-wasabia-japonica-eutrema-japonicum.html" target="_blank" title="Wasabi Seeds you can buy here" rel="noreferrer noopener">Wasabi Seeds you can buy here</a></h2>

VE 117 AR (10 S)

Quick view

This plant has giant fruits

Giant Sunflower Seeds -...

€1.85 SKU: VE 68

Quick view

Persian lime Seeds – limoo, Tahiti lime - 3

Tahiti Lime Seeds (Citrus...

€1.95 SKU: V 119

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Persian lime Seeds – limoo, Tahiti lime, Bearss lime (Citrus latifolia)</h2> <h2>Price for Package of 2 seeds.</h2> Persian lime (Citrus × latifolia) or limoo is also known as Tahiti lime or Bearss lime (named after John T. Bearss, who developed this seedless variety about 1895 in his nursery at Porterville, California), is a citrus fruit related to the standard lime. It has a uniquely fragrant, spicy aroma. The fruit is about 6 cm in diameter, often with slightly nippled ends, and is usually sold while green, although it yellows as it reaches full ripeness. It is also widely available dried, as it is often used this way in Persian cooking. It is larger, thicker-skinned, with less intense citrus aromatics than the key lime (Citrus aurantifolia). The advantages of the Persian lime in commercial agriculture compared to the Key lime are the larger size, absence of seeds, hardiness, absence of thorns on the bushes, and longer fruit shelf life. They are less acidic than key limes and don't have the bitterness that lends to the key lime's unique flavor. Persian limes are commercialized primarily in six sizes, known as 110s, 150's, 175's, 200's, 230's and 250's. Once grown primarily in Florida in the U.S, it rose to prominence after Key lime orchards were wiped out there by a hurricane in 1926, according to the American Pomological Society, subsequently, Persian lime orchards themselves were devastated by Hurricane Andrew in 1992. Large numbers of Persian limes are grown, processed, and exported every year primarily from Mexico[1] to the American, European and Asian markets. U.S. Persian lime imports from Mexico are handled mostly through McAllen, Texas. Persian limes originate from the Far East and were first grown on a large scale in Persia (now Iran) and southern Iraq. </body> </html>

V 119

Quick view

Climbing Strawberry seeds...

€2.50 SKU: V 1 CS

Quick view

Red Monster Giant Sweet Pepper Seeds 1.85 - 1

Red Giant Monster Sweet...

€2.70 SKU: PP 58

Quick view

Creeping Thyme - Purple Creeping Seeds (Thymus Serpyllum) 1.95 - 6

Purple Creeping Thyme Seeds...

€1.95 SKU: MHS 111

Quick view

This plant is resistant to winter and frost.

Rose Bay - Rose Laurel...

€1.95 SKU: T 62

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Rose Bay - Rose Laurel Seeds (Nerium oleander)</h2> <h2>Price for Package of 10 seeds.</h2> Undoubtedly a candidate for the most poisonous plant in the garden but also a contender for most beautiful. This species is considered to be native to Spain, the Balearic Islands, and Morocco east through Mediterranean coastal countries to the Arabian Peninsula, Ethiopia, Niger, Afghanistan, Iran, and Iraq to India and central China. It occurs as a non-native in parts of Africa, the Azores, Japan, Indonesia, Australia, New Zealand, the United States, central and eastern Mexico, Central, and South America. This species is very widely cultivated as an ornamental. All parts of the plant are poisonous and so it is not grazed or eaten. Steam from boiled leaves is inhaled to relieve sinusitis, pounded leaves are applied to the skin to relieve itching, ulcers, and tumors (Jongbloed 2003); the leaves are used as an insecticide. Nerium Believed to come from the Greek ‘nerion’ which is, itself, believed to be based on ‘neros’, ‘wet’ or ‘fresh’. oleander Possibly a combination of the Latin ‘olea’, ‘olive’ and ‘rodandrum’, ‘rhododendron’ meaning the plant looks somewhat similar to a cross between these two. Common Names and Synonyms oleander, rosebay, common oleander, rose laurel <h2>WIKIPEDIA:</h2> Nerium oleander /ˈnɪəriəm ˈoʊliː.ændər/[3] is an evergreen shrub or small tree in the dogbane family Apocynaceae, toxic in all its parts. It is the only species currently classified in the genus Nerium. It is most commonly known as oleander, from its superficial resemblance to the unrelated olive Olea.[Note 1] It is so widely cultivated that no precise region of origin has been identified, though southwest Asia has been suggested. The ancient city of Volubilis in Morocco may have taken its name from the Berber name built for the flower.[4] Oleander is one of the most poisonous commonly grown garden plants. Description Oleander grows to 2–6 m (6.6–19.7 ft) tall, with erect stems that splay outward as they mature; first-year stems have a glaucous bloom, while mature stems have a grayish bark. The leaves are in pairs or whorls of three, thick and leathery, dark-green, narrowly lanceolate, 5–21 cm (2.0–8.3 in) long and 1–3.5 cm (0.39–1.38 in) broad, and with an entire margin. The flowers grow in clusters at the end of each branch; they are white, pink to red,[Note 2] 2.5–5 cm (0.98–1.97 in) diameter, with a deeply 5-lobed fringed corolla round the central corolla tube. They are often, but not always, sweet-scented.[Note 3] The fruit is a long narrow capsule 5–23 cm (2.0–9.1 in) long, which splits open at maturity to release numerous downy seeds. Habitat and range N. oleander is either native or naturalized to a broad area from Mauritania, Morocco, and Portugal eastward through the Mediterranean region and the Sahara (where it is only found sporadically), to the Arabian peninsula, southern Asia, and as far East as Yunnan in southern parts of China.[5][6][7][8] It typically occurs around dry stream beds. Nerium oleander is planted in many subtropical and tropical areas of the world. On the East Coast of the US, it grows as far north as Virginia Beach, Virginia, while in California and Texas it is naturalized as a median strip planting.[citation needed] Because of its durability, Oleander was planted prolifically on Galveston Island in Texas after the disastrous Hurricane of 1900. They are so prolific that Galveston is known as the 'Oleander City'; an annual Oleander festival is hosted every spring.[9] Oleander can be grown successfully outdoors in southern England, particularly in London and mild coastal regions of Dorset and Cornwall. Ecology Some invertebrates are known to be unaffected by oleander toxins, and feed on the plants. Caterpillars of the polka-dot wasp moth (Syntomeida epilais) feed specifically on oleanders and survive by eating only the pulp surrounding the leaf-veins, avoiding the fibers. Larvae of the common crow butterfly (Euploea core) also feed on oleanders, and they retain or modify toxins, making them unpalatable to would-be predators such as birds, but not to other invertebrates such as spiders and wasps. The flowers require insect visits to set seed and seem to be pollinated through a deception mechanism. The showy corolla acts as a potent advertisement to attract pollinators from a distance, but the flowers are nectarless and offer no reward to their visitors. They therefore receive very few visits, as typical of many rewardless flower species.[11][12] Fears of honey contamination with toxic oleander nectar are therefore unsubstantiated. Ornamental gardening Oleander is a vigorous grower in warm subtropical regions, where it is extensively used as an ornamental plant in parks, along roadsides, and as a windbreak. It will tolerate occasional light frost down to −10 °C (14 °F).,[8] though the leaves may be damaged. The toxicity of Oleander renders it deer-resistant. The plant is tolerant of poor soils, salt spray, and sustained drought, although it will flower and grow more vigorously with regular water. Nerium Oleander also responds well to heavy pruning, which should be done in the autumn or early spring to keep plants from becoming unruly. In cold-winter climates Oleander can be grown in greenhouses and conservatories, or as potted indoor plants that can be kept outside in the summer. Oleander flowers are showy, profuse, and often fragrant, which makes them very attractive in many contexts. Over 400 cultivars have been named, with several additional flower colors not found in wild plants having been selected, including red, pink, yellow, and salmon; white and a variety of pinks are the most common. Double flowered cultivars like 'Mrs Isadore Dyer' or 'Mont Blanc' are enjoyed for their large, rose-like blooms and strong fragrance. Many dwarf cultivars have also been developed, which grow only to about 10' at maturity. In most Mediterranean climates they can be expected to bloom from April through October, with their heaviest bloom usually in May or June. Toxicity Oleander has historically been considered a poisonous plant because some of its compounds may exhibit toxicity, especially to animals, when consumed in large amounts. Among these compounds are oleandrin and oleandrigenin, known as cardiac glycosides, which are known to have a narrow therapeutic index and can be toxic when ingested. Toxicity studies of animals administered oleander extract concluded that rodents and birds were observed to be relatively insensitive to oleander cardiac glycosides.[16] Other mammals, however, such as dogs and humans, are relatively sensitive to the effects of cardiac glycosides and the clinical manifestations of "glycoside intoxication". However, despite the common "poisonous" designation of this plant, very few toxic events in humans have been reported. According to the Toxic Exposure Surveillance System, in 2002, 847 human exposures to oleander were reported to poison centers in the United States.[19] Despite this exposure level, from 1985 through 2005, only three deaths were reported. One cited death was apparently due to the ingestion of oleander leaves by a diabetic man.[20] His blood indicated a total blood concentration of cardiac glycosides of about 20 μg/l, which is well above the reported fatal level. Another study reported on the death of a woman who self-administered "an undefined oleander extract" both orally and rectally and her oleandrin tissue levels were 10 to 39 μg/g, which were in the high range of reported levels at autopsy.[21] And finally, one study reported the death of a woman who ingested oleander 'tea'.[22] Few other details were provided. In contrast to consumption of these undefined oleander-derived materials, no toxicity or deaths were reported from topical administration or contact with N. oleander or specific products derived from them. In reviewing oleander toxicity, Lanford and Boor[23] concluded that, except for children who might be at greater risk, "the human mortality associated with oleander ingestion is generally very low, even in cases of moderate intentional consumption (suicide attempts)". Toxicity studies conducted in dogs and rodents administered oleander extracts by intramuscular injection indicated that, on an equivalent weight basis, doses of an oleander extract with glycosides 10 times those likely to be administered therapeutically to humans are still safe and without any "severe toxicity observed". In South Indian states such as Tamil Nadu and in Sri Lanka the seeds of related plant with similar local name (Kaneru(S) කණේරු) Cascabela thevetia produce a poisonous plum with big seeds. As these seeds contain cardenolides, swallowing them is one of the preferred methods for suicides in villages. Effects of poisoning Ingestion of this plant can affect the gastrointestinal system, the heart, and the central nervous system. The gastrointestinal effects can consist of nausea and vomiting, excess salivation, abdominal pain, diarrhea that may contain blood, and especially in horses, colic.[7] Cardiac reactions consist of irregular heart rate, sometimes characterized by a racing heart at first that then slows to below normal further along in the reaction. Extremities may become pale and cold due to poor or irregular circulation. The effect on the central nervous system may show itself in symptoms such as drowsiness, tremors or shaking of the muscles, seizures, collapse, and even coma that can lead to death. Oleander sap can cause skin irritations, severe eye inflammation and irritation, and allergic reactions characterized by dermatitis. Treatment Poisoning and reactions to oleander plants are evident quickly, requiring immediate medical care in suspected or known poisonings of both humans and animals.[25] Induced vomiting and gastric lavage are protective measures to reduce absorption of the toxic compounds. Charcoal may also be administered to help absorb any remaining toxins.[7] Further medical attention may be required depending on the severity of the poisoning and symptoms. Temporary cardiac pacing will be required in many cases (usually for a few days) until the toxin is excreted. Digoxin immune fab is the best way to cure an oleander poisoning if inducing vomiting has no or minimal success, although it is usually used only for life-threatening conditions due to side effects. Drying of plant materials does not eliminate the toxins. It is also hazardous for animals such as sheep, horses, cattle, and other grazing animals, with as little as 100 g being enough to kill an adult horse.[26] Plant clippings are especially dangerous to horses, as they are sweet. In July 2009, several horses were poisoned in this manner from the leaves of the plant.[27] Symptoms of a poisoned horse include severe diarrhea and abnormal heartbeat. There is a wide range of toxins and secondary compounds within oleander, and care should be taken around this plant due to its toxic nature. Different names for oleander are used around the world in different locations, so, when encountering a plant with this appearance, regardless of the name used for it, one should exercise great care and caution to avoid ingestion of any part of the plant, including its sap and dried leaves or twigs. The dried or fresh branches should not be used for spearing food, for preparing a cooking fire, or as a food skewer. Many of the oleander relatives, such as the desert rose (Adenium obesum) found in East Africa, have similar leaves and flowers and are equally toxic. Folklore The alleged toxicity of the plant makes it the center of an urban legend documented on several continents and over more than a century. Often told as a true and local event, typically an entire family, or in other tellings a group of scouts, succumbs after consuming hot dogs or other food roasted over a campfire using oleander sticks. Garden history In his book Enquiries into Plants of circa 300 BC, Theophrastus described (among plants that affect the mind) a shrub he called onotheras, which modern editors render oleander; "the root of onotheras [oleander] administered in wine", he alleges, "makes the temper gentler and more cheerful". The plant has a leaf like that of the almond, but smaller, and the flower is red like a rose. The plant itself (which loves hilly country) forms a large bush; the root is red and large, and, if this is dried, it gives off a fragrance like wine. In another mention, of "wild bay" (Daphne agria), Theophrastus appears to intend the same shrub. Oleander was a very popular ornamental shrub in Roman peristyle gardens; it is one of the flora most frequently depicted on murals in Pompeii and elsewhere in Italy. These murals include the famous garden scene from the House of Livia at Prima Porta outside Rome, and those from the House of the Wedding of Alexander and the Marine Venus in Pompeii. Willa Cather, in her book The Song of the Lark, mentions oleander in this passage: This morning Thea saw to her delight that the two oleander trees, one white and one red, had been brought up from their winter quarters in the cellar. There is hardly a German family in the most arid parts of Utah, New Mexico, Arizona, but has its oleander trees. However loutish the American-born sons of the family may be, there was never one who refused to give his muscle to the back-breaking task of getting those tubbed trees down into the cellar in the fall and up into the sunlight in the spring. They may strive to avert the day, but they grapple with the tub at last. Oleander is the official flower of the city of Hiroshima, having been the first to bloom following the atomic bombing of the city in 1945. It is the provincial flower of Sindh province. </body> </html>

T 62 P

Quick view

Best seller product

Variety from Spain

Cherry Kumato Black Tomato...

€2.35 SKU: VT 8 CK

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Cherry Kumato Black Tomato Seeds</h2> <h2>Price for Package of 10, 20 seeds.</h2> The Kumato cherry tomato is a non-genetically modified hybrid variety tomato created from the cross of wild and domestic tomato (varieties SX387 and/or OLMECA) by the Swiss agricultural company, Syngenta. It was created to have a superior flavor and texture compared to other tomatoes on the market and is uniquely marketed for use at all stages of ripeness. Its name comes from a George and Ira Gershwin song titled, 'Let's Call the Whole Thing Off'. The line of the song, 'You say tomato, I say tomato' playfully emphasizes the way that the Kumato is similar to the tomato yet at the same time quite unique as well. Description/Taste The Kumato cherry tomato is distinguishable from other cherry tomatoes by its skin which varies in color from dark green-brown when young to dark red mahogany when fully mature. The darker-hued skin of the Kumato cherry tomato is a result of their high fructose content. The shape of the Kumato cherry tomato is very round and has an extremely juicy inner flesh. Kumato cherry tomatoes offer a rich tomato flavor that has a slightly sour taste when young and when ripe will develop an exceptionally sweet flavor. Nutritional Value Kumato cherry tomatoes are cholesterol-free and rich in vitamins A and C as well as in potassium and magnesium. Applications Kumato cherry tomatoes are a delicious substitute for classic cherry tomatoes. They can be utilized at all stages of ripeness. When dark green to brown their mild flavor and firm texture make them ideal for use raw and sliced in salads, sandwiches, pasta, and flatbread. When they take on a rich red hue their texture is juicy and flavor much sweeter, at this stage they are exceptional in cooked preparations. They can be roasted, grilled, sautéed or boiled down to make sauces. Geography/History A variety of Kumato tomato was first grown in the Mediterranean on the Almerian coast. It was discovered growing on the outskirts of the family farm of Luis Ortega in the 1970s. Ortega noted the tomato was darker than a normal tomato and had a sweeter flavor. A characteristic that inspired him to create a tomato like that of what he had found, one that possessed an authentic yet superior tomato flavor and unique coloring. Specialists at the Swiss agricultural company Syngenta spent ten years experimenting with cross-breeding to perfect the Kumato tomato and create what is on the market today. Tomatoes sold under the Kumato brand are grown under strict regulations in order to ensure a consistently high-quality tomato. They are grown today in Spain, France, Greece, Belgium, Holland, Switzerland, Turkey, and Canada. </body> </html>

VT 8 CK (10 S)

Quick view

Somborka hot bell pepper seeds

€1.85 SKU: PP 78

Quick view

Pink Banana, Velvet Banana...

€1.95 SKU: V 88 MV

Seeds Gallery Com,

5/ 5

<h2 class="">Pink Banana, Velvet Banana Seeds (Musa velutina)</h2> <h2>Price for Package of 3 seeds.</h2> <div>These lovely dwarf banana plants are typically used in the landscape for their ornamental appeal. The rootstock will survive outdoors to -5°C (23°F) with some winter protection. Musa velutina also makes a good houseplant. Once established they will bloom reliably. The exotic flowers (inflorescence) are pink to orange and are followed by bright, velvety, pink bananas.</div> <div> </div> <div>However, more than an ornamental, the fruits are actually edible if you don't mind working around the seeds. They will peel themselves back when ripe. If you catch them at the right time, but you have only maybe a day or so to catch it when ripe, opened, and unspoiled, you'll notice the best flavour.</div> <div> </div> <div>Bananas are herbaceous plants that have a “pseudostem” a cylinder of leaf-petiole sheaths, because of this they are sometimes mistaken for trees.</div> <div> </div> <div>Sowing: Sow indoors at any time of year.</div> <div>Sow seeds as soon as you are able. If you are not going to sow them, store them in their packaging in a cool, dark, dry place. (Do not refrigerate)</div> <div>Soak seed for 3-4 days in warm water, which has been previously boiled. Change the water each day. (This process is important, as gets rid of germination inhibitors)</div> <div>Fill either large cells or trays with perlite, vermiculite or sterilized compost. Stand the trays in water until the medium is completely moist</div> <div>Sow the seeds 2.5cm (1”) deep. Spray the seeds with a little copper based fungicide</div> <div>Bottom heat is helpful, place in a propagator if you have one or in a warm location out of direct sunlight. Do not exclude light as this helps germination. Keep at a constant temperature of 20-25°C (68-77°F).</div> <div>Check the seeds daily for germination. If mold or fungus appears, remove the seeds and wash them in warm water. Spray them with fungicide and re-sow in a fresh medium in a sterilized pot.</div> <div>Keep the surface of the compost moist but not waterlogged. Patience is needed as germination is erratic and take from one to twelve months. Do not give up too soon!</div> <div> </div> <div>Growing: </div> <div>When large enough to handle, transplant seedlings into 7.5cm (3 inch) pots, taking care not to damage the root system. Grow on in well-lit conditions, and pot on, into rich, well drained soil, as required. Water the plant thoroughly and every 1 to 3 days thereafter depending on the season. Do not soak! Remember moist soil, not wet, not dry.</div> <div> </div> <div>Position: </div> <div>The planting site should be chosen for protection from wind and cold weather, if possible, the south or southeast side of the house. Banana plants will grow in most soils, but to thrive, they should be planted in a rich, well-drained soil. Before planting, test your soil’s ability to drain properly. Dig a post-hole about 2 feet deep. Fill it with water. If it empties within two hours, the drainage should be ideal.</div> <div> </div> <div>Cultivation: </div> <div>Their rapid growth rate makes bananas plants heavy feeders. During warm weather, apply a balanced fertilizer once a month. Spread the fertilizer evenly around the plant in a circle extending 4 feet from the trunk. Feed container banana plants on the same monthly schedule using about half the rate for outside plants.</div> <div> </div> <div>Overwintering: </div> <div>Bring container grow plants indoors. Outdoor plants need protection, either wrap the trunk or cover with blanket if the banana plants are small and low temperatures are predicted. You can also dig up the roots, and store in a dark dry place inside until spring. (Foliage can be cut back to 6-8”) This is the best way for most.</div> <div>Leaves are damaged at 0°C (32°F) but the plant will grow back from the root (corm)</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 88 MV

Quick view

Best seller product

Variety from Greece

This plant is resistant to winter and frost.

This plant has giant fruits

Kalamata Olive tree seeds...

€1.95 SKU: V 116

Seeds Gallery Com,

5/ 5

<h2>Kalamata Olive tree seeds Greece variety (Olea europaea)</h2> <h2>Price for Package of 5 or 10 seeds.</h2> Why do we say that this olive is resistant to winter? This olive, which we ourselves have and grow in a large flower pot, has been surviving outdoors (in the yard) for four years now without any problems with winter and at temperatures of -15 degrees Celsius. We believe that it would even survive temperatures down to - 25 degrees Celsius, and maybe more ... The Kalamata olive is a large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece.[2] Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, however a few countries (those mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws) the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata.[3] Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere. <h2 style="color: #000000; font-size: 1.5em;">Description</h2> Kalamata olives are so-named because they were originally grown in the region around Kalamata, which includes Messenia and nearby Laconia, both located on the Peloponnese peninsula. They are now grown in many places around the world, including in the United States and Australia. They are almond-shaped, plump, dark purple olives[9] from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.[2] The trees are intolerant of cold and are susceptible to Verticillium wilt but are resistant to olive knot and to the olive fruit fly.[10] Kalamata olives, which cannot be harvested green, must be hand-picked in order to avoid bruising. They are classed as black olives. <h2 style="color: #000000; font-size: 1.5em;">Synonyms</h2> Aetonychalea: Kalamata (old: Kalámai); Aetonychi: Greece; Aetonycholia: Kalamata, Patras; Calamata: Agrínio, Aitoliko, Cyprus, Iznik, Kalamata, Lakonia, Messini, Peloponnese, Sparta, Western Cape (South Africa), California (USA); Calamatiani: Greece; Calamon: California, Kalamata, Crete, Lakonia, Lamia, Messini, Patras, Peloponnese, Tunisia, Western Australia; Chondrolia: Kalamata, Lakonia, Messini, Patras; Kalamata Jumbo and Kalamata Tiny: Western Australia; Kalamatiani: Peloponnese; Kalamon: Greece, China, Cyprus, Crete, Peloponnese, Perugia (Italy), South Africa; Karakolia: Greece; Nychati: Kalamata, Peloponnese; Nychati di Kalamata: Aitoliko, Kalamata, Lakonia; Tsigeli: Greece; Karamursel Su Kalamata: Bursa, Gebze, Gölcük, Karamürsel, Kocaeli, the Marmara region; Su Zeytini (Turkey). <h2 style="color: #000000; font-size: 1.5em;">Preparation</h2> There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olives by packing them in water or weak brine, which is changed daily, for around a week. Once debittered, they are then packed in brine and wine vinegar with a layer of olive oil and slices of lemon on top. The olives are often slit to further decrease the processing time. The long method involves slitting the olives, placing them in strong brine for up to three months in order to debitter them. Some polyphenol remains in the olives after processing, giving them their slightly bitter taste. <h2 class=""></h2> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds / Cuttings </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> Break seed coat gently, without hurting the seed inside. </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Light germinator! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top">  about 20-25 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top">  2-4-8 Weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery All Rights Reserved. </td> </tr> </tbody> </table> <div> <h2></h2> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 116 (5 S)

Quick view

Giant Bamboo seeds...

€2.15 SKU: B 1

Quick view

Categories

Categories

Categories

Last Product Reviews

FAQs

Last customers

Best sellers

Horseradish Seeds...

Giant Sunflower Seeds -...

Tahiti Lime Seeds (Citrus...

Climbing Strawberry seeds...

Red Giant Monster Sweet...

Purple Creeping Thyme Seeds...

Rose Bay - Rose Laurel...

Cherry Kumato Black Tomato...

Somborka hot bell pepper seeds

Pink Banana, Velvet Banana...

Kalamata Olive tree seeds...

Giant Bamboo seeds...