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Goliath Giant Onion Seeds

€1.95 SKU: MHS 155

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MHS 155 (20 S)

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Dumbo 34 Sweet Pepper Seeds

€1.65 SKU: P 20

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Sweet Pepper Seeds Feher Kos

€2.15 SKU: PP 16

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Long Bottle Gourd Seeds

€4.50 SKU: VG 34

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Giant White fig seeds from...

€1.95 SKU: V 19 GWF

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<h2>Giant White fig seeds from Dalmatia</h2><h2>Price for Package of 20 seeds.</h2>We personally picked and brought this fig from Herzegovina for the first time on August 10.08.2020. As you can see from our pictures, fruits are huge and have an average weight of 100 - 130 grams.The white fig is an old Italian variety known as Fico ottato (dottato). It has lush growth and a high pyramidal crown. The white fig is a variety of very high yields.The white fig is two-leaved, it is a very old variety of fig. The fruit is very large. The flesh is sweet and the color of the fruit is yellow-green. It is a lush tree, bears abundant fruit, and blooms twice.The white fig ripens in late July and early September, and the ripening period is short (one month).Spring bloom from degenerated female flowers, fleshy and grows to normal size, but never edible. The summer inflorescence develops an edible fruit, elongated by a short neck, and can reach a weight of over 150 g.The fruits are of good quality, suitable for transport and consumption in fresh condition and drying. The flesh is light white under the skin and pale honey on the inside, very juicy, pleasantly sweet.White fig very widespread in the Neretva valley in southern and central Dalmatia.The fruits have great dietary and nutritional value, and medicinal for stomach diseases, anemia, etc.White fig is consumed fresh, dry, like jam, sweet, compote, jelly, and juice.Due to its nutritional composition and medicinal properties, the fig tree rises above many types of fruit. We all already know that it is proven to erase wrinkles and rejuvenate, and we also know that the fig or fig leaf used to be the first clothing a long time ago.Fig fruits are very nutritious and of high dietary therapeutic value. They are especially in demand in the fresh state during the tourist season, but also processed differently during the year, mostly as dried fruits (dried figs).

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Variety from Greece

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Royal Black Greek Fig Seeds...

€2.15 SKU: V 19 RBG

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Bosnia and Herzegovina variety

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Giant Bosnian Plum Seeds...

€2.55 SKU: V 197 BS

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5/ 5

<h2>Giant Bosnian Plum Seeds (Prunus domestica)</h2> <h2>Price for Package of 5 (6,5g) seeds.</h2> This variety is from Bosnia, and very resistant to diseases. We came across this plum by chance at a farmer's yard and were immediately amazed by both the size and taste of this variety. Unfortunately, the owner did not know what the name of the variety was, he only knew how to tell us that this plum variety was planted by his great-grandfather and that since then this plum has been kept and planted regularly so that this variety spreads and preserves as much as possible. We asked him how this plum tolerates winter and low temperatures, and he answered that the temperature in their village drops to minus 24 degrees Celsius, and this was no problem for this plum. The fruits are really huge and weigh an average of 70 to 85 grams per fruit. A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit). Mature plum fruit may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called dried plums or prunes, although, in American English, prunes are a distinct type of plum, and may have pre-dated the fruits now commonly known as plums. Typically it forms a large shrub or a small tree. It may be somewhat thorny, with white blossom, borne in early spring. The oval or spherical fruit varies in size, but can be up to 8 cm across, and is usually sweet (dessert plum), though some varieties are sour and require cooking with sugar to make them palatable. Like all Prunus fruits, it contains a single large seed, usually called a stone, which is discarded when eating. Plums are grown commercially in orchards, but modern rootstocks, together with self-fertile strains, training and pruning methods, allow single plums to be grown in relatively small spaces. Their early flowering and fruiting means that they require a sheltered spot away from frosts and cold winds. Cultivation and uses The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums. Dried plums (or prunes) are also sweet and juicy and contain several antioxidants. Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol,[7] and isatin.[8] Prunes and prune juice are often used to help regulate the functioning of the digestive system. Dried prune marketers in the US have, in recent years, begun marketing their product as "dried plums". This is due to "prune" having negative connotations connected with elderly people suffering from constipation. Dried, salted plums are used as a snack, sometimes known as saladito or salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, ginseng, spicy, and salty are among the common varieties. Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for shaved ice or baobing. Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related, however, to the apricot than to the plum. As with many other members of the rose family, plum seeds contain cyanogenic glycosides, including amygdalin.[10] These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While plum seeds are not the most toxic within the rose family (the bitter almond is the most toxic[citation needed]), large doses of these chemicals from any source are hazardous to human health. On the other hand, plums are considered a source of phytochemical compounds with beneficial effects on health. Prune kernel oil is made from the fleshy inner part of the pit of the plum. Plums come in a wide variety of colours and sizes. Some are much firmer-fleshed than others, and some have yellow, white, green or red flesh, with equally varying skin colour. Though not available commercially, the wood of plum trees is used by hobbyists and other private woodworkers for musical instruments, knife handles, inlays, and similar small projects. When it flowers in the early spring, a plum tree will be covered in blossoms, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80 growing degree days. If the weather is too dry, the plums will not develop past a certain stage, but will fall from the tree while still tiny, green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately, the fruit will no longer be edible. Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth. The Serbian plum (Serbian: шљива / šljiva) is the third most produced in the world. In the Balkans, plum is converted into an alcoholic drink named slivovitz (plum brandy) (Serbian: шљивовица / šljivovica). A large number of plums, of the Damson variety, are also grown in Hungary, where they are called szilva and are used to make lekvar (a plum paste jam), palinka (traditional fruit brandy), plum dumplings, and other foods. The region of Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums. The plum blossom or meihua (Chinese: 梅花; pinyin: méihuā), along with the peony, are considered traditional floral emblems of China. The plum is commonly used in China, Yunnan area, to produce a local plum wine with a smooth, sweet, fruity taste and approximately 12% alcohol by volume.  <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 197 BS (6,5g)

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Mediterranean cypress Seeds...

€1.75 SKU: T 16 CS

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5/ 5

<h2 class="">Mediterranean cypress Seeds (Cupressus sempervirens)</h2> <h2>Price for Package of 0.5 g (about 50 seeds).</h2> Cupressus sempervirens, the Mediterranean cypress (also known as Italian cypress, Tuscan cypress, Persian cypress, or pencil pine), is a species of cypress native to the eastern Mediterranean region, in northeast Libya, southern Albania, southern and coastal Bulgaria, southern coastal Croatia, southern Montenegro, southern Bosnia and Herzegovina, southern Greece, southern Turkey, Cyprus, northern Egypt, western Syria, Lebanon, Malta, Italy, Palestine, Israel, western Jordan, South Caucasus, and also a disjunct population in Iran. Cupressus sempervirens is a medium-sized coniferous evergreen tree to 35 m (115 ft) tall, with a conic crown with level branches and variably loosely hanging branchlets.[2] It is very long-lived, with some trees reported to be over 1,000 years old. The foliage grows in dense sprays, dark green in colour. The leaves are scale-like, 2–5 mm long, and produced on rounded (not flattened) shoots. The seed cones are ovoid or oblong, 25–40 mm long, with 10-14 scales, green at first, maturing brown about 20–24 months after pollination. The male cones are 3–5 mm long, and release pollen in late winter. It is moderately susceptible to cypress canker, caused by the fungus Seiridium cardinale, and can suffer extensive dieback where this disease is common. The species name sempervirens comes from the Latin for 'evergreen'. <h2>Uses</h2> Mediterranean cypress has been widely cultivated as an ornamental tree for millennia away from its native range, mainly throughout the whole Mediterranean region, and in other areas with similar hot, dry summers and mild, rainy winters, including California, southwest South Africa and southern Australia. It can also be grown successfully in areas with cooler, moister summers, such as the British Isles, New Zealand and the Pacific Northwest (coastal Oregon, Washington and British Columbia). It is also planted in Florida and parts of the coastal southern United States as an ornamental tree. In some areas, particularly the United States, it is known as "Italian" or "Tuscan cypress". The vast majority of the trees in cultivation are selected cultivars with a fastigiate crown, with erect branches forming a narrow to very narrow crown often less than a tenth as wide as the tree is tall. The dark green "exclamation mark" shape of these trees is a highly characteristic signature of Mediterranean town and village landscapes. Formerly, the species was sometimes separated into two varieties, the wild C. sempervirens var. sempervirens (syn. var. horizontalis), and the fastigiate C. s. var. pyramidalis (syn. var. fastigiata, var. stricta), but the latter is now only distinguished as a Cultivar Group, with no botanical significance. It is also known for its very durable, scented wood, used most famously for the doors of St. Peter's Basilica in the Vatican City, Rome. Cypress used to be used in distilleries as staves to hold mash ferments to make alcohol before the invention of stainless steel. Commonly seen throughout New Mexico, the Mediterranean cypress is also known as the "drama tree" because of its tendency to bend with even the slightest of breezes. In cosmetics it is used as astringent, firming, anti-seborrheic, anti-dandruff, anti-aging and as fragrance. It is also the traditional wood used for Italian harpsichords. <h2>Iran's ancient cypresses</h2> Cypress, Cupressus sempervirens, was the first choice for Iranian Gardens. In all of the famous Persian Gardens, such as Fin Garden, Shazdeh Garden, Dowlat-Abad, and others, this tree plays a central role in their design.[citation needed] The oldest living Cypress is the Sarv-e-Abarkooh in Iran's Yazd Province. Its age is estimated to be approximately 4,000 years. <h2>Symbolism</h2> In classical antiquity, the cypress was a symbol of mourning and in the modern era it remains the principal cemetery tree in both the Muslim world and Europe. In the classical tradition, the cypress was associated with death and the underworld because it failed to regenerate when cut back too severely. Athenian households in mourning were garlanded with boughs of cypress.[6] Cypress was used to fumigate the air during cremations.[7] It was among the plants that were suitable for making wreaths to adorn statues of Pluto, the classical ruler of the underworld. The poet Ovid, who wrote during the reign of Augustus, records the best-known myth that explains the association of the cypress with grief. The handsome boy Cyparissus, a favorite of Apollo, accidentally killed a beloved tame stag. His grief and remorse were so inconsolable that he asked to weep forever. He was transformed into cupressus sempervirens, with the tree's sap as his tears.[9] In another version of the story, it was the woodland god Silvanus who was the divine companion of Cyparissus and who accidentally killed the stag. When the boy was consumed by grief, Silvanus turned him into a tree, and thereafter carried a branch of cypress as a symbol of mourning. In Greek mythology, besides Cyparissus, the cypress is also associated with Artemis and Hecate, a goddess of magic, crossroads and the underworld. Ancient Roman funerary rites used it extensively.[citation needed] The most famous Muslim cemetery in Turkey where C. sempervirens is used widely is Istanbul Karacaahmet Cemetery. In Istanbul Turkish the tree is referred to as "Mezarlık Selvisi" (Cemetery Tree); its common name in Turkish and the name used in Turkish forestry is "Kara Selvi" (Black Cypress). Cypresses are mentioned extensively in the Shahnameh, the great Iranian epic poem by Ferdowsi.[citation needed] In Jewish tradition, the cypress was held to be the wood used to build Noah's Ark and The Temple, and is mentioned as an idiom or metaphor in biblical passages, either referencing the tree's shape as an example of uprightness or its evergreen nature as an example of eternal beauty or health. It is popular in modern Israeli cemeteries, with contemporary explanation being that its shape resembles a candle and its being an evergreen symbolized the immortality of the soul.[citation needed] In popular culture the Italian cypress is often stereotypically associated with vacation destinations to the Mediterranean region; Italy in particular. The tree has been seen on travel posters for decades. <h2>Other characteristics</h2> In July 2012, a forest fire, lasting five days, devastated 20,000 hectares of forest in the Valencian village of Andilla. However, amid the charred landscape, a group of 946 cypress trees about 22 years old was virtually unharmed, and only 12 cypresses were burned. Andilla cypresses were planted by the CypFire European project studying various aspects of the cypresses, including fire resistance. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

T 16 CS (0,5g)

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Giant Bitter Melon Seeds...

€5.75 SKU: V 7 G

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Bitter Melon Seeds (Momordica Charantia)</h2> <h2>Price per pack of 5 seeds.</h2> This is the biggest Bitter Melon that exists, it reaches a length of over 45 centimeters and a width of 6 centimeters! After several years, we managed to extract the largest fruits and store and sow those seeds, finally for the third year in a row we get the same fruits that are really huge! If the Balsam Pear did not exist a pharmaceutical company would invent it. In fact, there have been some ten studies published this past year about it, the latest as of this writing in February 2008 in the Journal of Food Biochemistry about its potential in diabetes treatment. A very common, bitter vegetable in Asian cuisine, the Balsam Pear, Momordica charantia, is a natural drug store for diabetics and others. It’s not a pear at all but a fruiting gourd and vine that smells like an old, well-used gym shoe. Don’t say you weren’t warned. <div>The warty gourd is edible when green (and cooked) but turns toxic when orange ripe. It then splits characteristically into three parts, revealing red arils (fleshy seed covers). The ripe seeds inside the arils and orange flesh of the gourd are toxic and can make one violently lose fluids from both ends, and induce abortions. The red arils around the seeds, however, are edible. And notice this: The arils are 96% lycopene, which gives them their color. Just remember to spit out the seed from each aril.</div> <div>M. charantia is found Connecticut south to Florida, west to Texas, also Puerto Rico and the Hawaiian Islands. Incidentally, the bitter melon has twice the potassium of bananas and is also rich in vitamin A and C.</div> <div> </div> <div>The Latin genus name, Momordica, (mo-MOR-dee-ka) means “to bite,” and refers to the jagged edges of the leaves, which appear as if they have been bitten. Charantia (char-AN-tee-ah) the species’ name, comes from Greek meaning beautiful flower. It’s native to tropical regions of the world though no one knows where it came from originally. Gray’s four-inch thick Manual of Botany, started in 1850 and revised in 1950, makes no mention of M. charantia in the United States but it is currently a serious crop weed in Florida and to 21 other crops around the world, bananas to soybeans. It’s a late comer to Florida or Gray was in the dark about it. In the Amazon, and as far away as India, it is used very much by local populations for food and medicine. Apparently a dynamic chemical factory, the M. charantia is being tested for treatment against cancer — leukemia in particular — AIDS, as an analgesic, and to moderate insulin resistance. It is often called the vegetable insulin. It does not increase insulin secretion but “speeds up carbohydrate use of the cells by affecting membrane lipids.” Seems like the smelly gym shoe hanging on the fence has a great future. But, it is not for everyone: Don’t eat the vegetable if you’re hypoglycemic or pregnant. In diabetics it can lower blood sugar too effectively. It also reduces fertility in men and women. And, it contains vicine. That can cause favism in people who have a variant glucose-6-phosphate dehydrogenase. (I presume if you don’t know what that is you don’t have it. Favism is a severe reaction to fava beans and or their pollen. Occurs most often in Mediterranean men.)</div> <div>Cultivated versions of the M. charantia, also called Bitter Gourd or Wild Balsam Apple, are found in most Asian markets, and they, too, smell like an old gym shoe. The odor, thankfully, almost all goes away when cooked and the bitterness moderates, but does not go away. If you are not yet brave enough to pick your own, you can buy some or grow it yourself. There are many varieties and numerous recipes are on the Internet. The M. charantia is indeed bitter. Some cut up the vegetable and soak it in water, or salted water and or blanch it to reduce the bitterness.</div> <div>While I have never seen an Oriental family picking M. charantia off local fences here in Florida, I have seen many Hispanic families doing so. Dr. Julia Morton, a plant professor in south Florida, says besides the green fruit, the young leaves when cooked and drained are also edible and nutritious, with iron, phosphorous, calcium and vitamin C. I have never managed to get past the locker room bouquet to toss ‘em in a pot, and the fruit is just too bitter for me to enjoy. The ripe fruit pulp has been used as a soap substitute, which should give you some idea of the flavor. In India and Africa the cooked leaves are canned like spinach. The fragrant flowers can be used as seasoning when cooking.</div> <div> </div> <div>Incidentally, if you have a glut of green Bitter Gourds, you can slice them, partially boil them with salted water, then dry them, sun or otherwise. They will last for several months. You can then fry them and use as you like. Also, drinking the fresh bitter juice is recommended by some naturopaths. That ain’t going to be easy, it’s really bitter…. much easier to tell someone to do it than do it yourself.</div> <div> </div> <div>REMEMBER: No part of the Momordica charantia is ever to be eaten raw, except for the red arils (and remember to spit the seeds out.) No part, other than the arils, is ever to be eaten when ripe, which is when it is turning from green to yellow to orange. Do not eat the yellow or orange fruit raw or cooked. It is toxic. Also, the green fruit is suspected in the poisoning of dogs and pigs.</div> <div> </div> <div>Relatives: Momordica balsamina, which has longer spines on the fruit and can ripen to red, grows only in St. Lucie County in Florida and only a smattering of places in the southern U.S. M. balsamina fruit can be pickled or after soaking used as a cooked vegetable. Young shoots and tendrils are boiled as a green. The seeds are eaten. Momordica cochinchinensis produces a huge round fruit that is red when ripe. Young fruit boiled, not as bitter as M. charantia. Momordica dioica, small and roundish, is more esteemed than the rest. It is not bitter but sweet. Fruits, shoots, leaves and roots are boiled for food. There are also at least seven commercial cultivars of the Momordica gourds</div> <div>IDENTIFICATION: Momordica charantia: A slender, climbing annual vine to 18 feet with long-stalked leaves and yellow flowers where the leaf meets the stem. Young fruit emerald green turning to orange when ripe. At maturity, fruit splits into three irregular parts that curl backwards showing many reddish-brown or white seeds encased in scarlet arils.</div> <div> </div> <div>TIME OF YEAR: Fruit, summer and fall in warm climates, fall in northern climes.</div> <div> </div> <div>ENVIRONMENT: Love to climb, found in hammocks, disturbed sites, turf and ornamental landscapes, and citrus groves . It seems to be the most common vine on chain link fences in Florida.</div> <div> </div> <div>METHOD OF PREPARATION: None of it ripe except the arils. Boiled green fruit (including seeds) leaves and shoots, boiled twice. Or, cut open and remove seeds and fiber and parboil. Ripe parts toxic are too bitter to eat. (An adult can swallow hole two ripe seed and not have much distress.) Young leaves and shoots are boiled and eaten as a potherb. Flowers used as seasoning.</div> <div> </div> <div>HERB BLURB</div> <div>Herbalists say the charantia has long been used to treat diabetes and a host of other ailments from arthritis to jaundice. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h3>Sowing Instructions</h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> preswollen 2 days in water </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"> 0,5-1 cm </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"> 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"> 1-4 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"> Seeds Gallery 05.11.2012. <div> </div> </td> </tr> </tbody> </table> </div> </body> </html>

V 7 G

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Variety from Russia

Red Horn Pepper Seeds...

€1.65 SKU: P 11

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