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Onion Seeds Kupusinski Jabucar

€1.70 SKU: MHS 150

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Red sage, Chinese sage Seeds (Salvia miltiorrhiza)</h2> <h2>Price for Package of 25 seeds.</h2> Salvia miltiorrhiza (simplified Chinese: 丹参; traditional Chinese: 丹參; pinyin: dānshēn), also known as red sage, Chinese sage, tan shen, or danshen, is a perennial plant in the genus Salvia, highly valued for its roots in traditional Chinese medicine.[2] Native to China and Japan, it grows at 90 to 1,200 m (300 to 3,940 ft) elevation, preferring grassy places in forests, hillsides, and along stream banks. The specific epithet miltiorrhiza means "red ochre root". Since the outbreak of SARS in 2003, this herb has been tested for treatment of COPD with promising results. Chemical constituents Chemical compounds isolated from Salvia miltiorrhiza include salvianolic acid (or salvianolic acid B),[3][4] dihydrotanshinone, tanshinone I, and tanshinone IIA.[5][6] Tanshinone IIA is one of the most abundant constituents of the root of Salvia miltiorrhiza.[5] Description S. miltiorrhiza is a deciduous perennial with branching stems that are 30 to 60 cm (0.98 to 1.97 ft) tall, with widely spaced leaves that are both simple and divided. The 30 cm (0.98 ft) inflorescences are covered with hairs and sticky glands. Flowers grow in whorls, with light purple to lavender blue corollas that are approximately 2.5 cm (0.082 ft) long, with a dark purple calyx. Salvia miltiorrhiza prefers well draining soil, with about half a day of sunlight. It is hardy to approximately −10 °C (14 °F).[7] Most Salvia seeds have a higher germination rate when exposed to light, though it is not required.[8] Drug interactions Danshen may potentiate the effects of the anticoagulation drug warfarin, possibly causing bleeding complications.[5][9][10] Other adverse effects may include allergic reactions, dizziness, headache, or gastrointestinal upset.[5] Traditional Chinese medicine Alone or combined with other Chinese herbal medicines, Salvia miltiorrhiza has been used in China and, to a lesser extent, in other countries as a treatment for various cardiovascular and cerebrovascular diseases.[5][9] A 2007 Cochrane review of the use of danshen for acute ischaemic stroke found that the quality of evidence was poor, and there was no evidence of benefit.[11] Similarly, a 2008 Cochrane meta-analysis found the clinical trials on danshen were low in quality, and were insufficient to make any judgment about its efficacy for people with heart attack.[12] Meta-analyses of oral and injectable forms of danshen in people with angina concluded that the effects of the treatment were inconclusive because the studies were low in quality and the conclusions were not based on strong evidence. </body> </html>

MHS 23

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Tea Tree Seeds, tea plant,...

€6.95 SKU: MHS 3

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)</h2> <h2>Price for Package of 3 seeds.</h2> Camellia sinensis is a species of evergreen shrubs or small trees in the flowering plant family Theaceae whose leaves and leaf buds are used to produce tea. Common names include "tea plant", "tea shrub", and "tea tree" (not to be confused with Melaleuca alternifolia, the source of tea tree oil, or Leptospermum scoparium, the New Zealand tea tree). C. sinensis var. sinensis and C. s. var. assamica are two major varieties grown today.[2] White tea, yellow tea, green tea, oolong, dark tea (which includes pu-erh tea) and black tea are all harvested from one or the other, but are processed differently to attain varying levels of oxidation. Kukicha (twig tea) is also harvested from C. sinensis, but uses twigs and stems rather than leaves. <h2>Nomenclature and taxonomy</h2> The generic name Camellia is taken from the Latinized name of Rev. Georg Kamel,[3] SJ (1661–1706), a Moravian-born Jesuit lay brother, pharmacist, and missionary to the Philippines. Carl Linnaeus chose his name in 1753 for the genus to honor Kamel's contributions to botany[4] (although Kamel did not discover or name this plant, or any Camellia,[5] and Linnaeus did not consider this plant a Camellia but a Thea).[6] Robert Sweet shifted all formerly Thea species to the genus Camellia in 1818.[7] The name sinensis means "from China" in Latin. Four varieties of C. sinensis are recognized.[1] Of these, C. sinensis var. sinensis and C. s. var. assamica (JW Masters) Kitamura are most commonly used for tea, and C. s. var. pubilimba Hung T. Chang and C. s. var. dehungensis (Hung T. Chang & BH Chen) TL Ming are sometimes used locally.[1] The Cambod type tea (C. assamica subsp. lasiocaly) was originally considered a type of assam tea. However, later genetic work showed that it is a hybrid between Chinese small leaf tea and assam type tea.[8] Tea plants are native to East Asia, and probably originated in the borderlands of north Burma and southwestern China.[9] <ul> <li>Chinese (small leaf) tea [C. sinensis var. sinensis]</li> <li>Chinese Western Yunnan Assam (large leaf) tea [C. sinensis var. assamica] <ul> <li>Indian Assam (large leaf) tea [C. sinensis var. assamica]</li> </ul> </li> <li>Chinese Southern Yunnan Assam (large leaf) tea [C. sinensis var. assamica]</li> </ul> Chinese (small leaf) type tea may have originated in southern China possibly with hybridization of unknown wild tea relatives. However, since no wild populations of this tea are known, the precise location of its origin is speculative.[10][11] Given their genetic differences forming distinct clades, Chinese Assam type tea (C. s. var. assamica) may have two different parentages – one being found in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western Yunnan (Lincang, Baoshan). Many types of Southern Yunnan Assam tea have been hybridized with the closely related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam type tea (also C. s. var. assamica). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet. However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an independent domestication. Some Indian Assam tea appears to have hybridized with the species Camellia pubicosta.[10][11] Assuming a generation of 12 years, Chinese small leaf tea is estimated to have diverged from Assam tea around 22,000 years ago, while Chinese Assam tea and Indian Assam tea diverged 2,800 years ago. This divergence tea would correspond to the last glacial maximum.[10][11] Chinese small leaf type tea was introduced into India in 1836 by the British and some Indian Assam type tea (e.g. Darjeeling tea) appear to be genetic hybrids of Chinese small leaf type tea, native Indian Assam, and possibly also closely related wild tea species.[12] <h2>Cultivars</h2> Hundreds,[13] if not thousands of cultivars of C. sinensis are known. Some Japanese cultivars include: <ul> <li>Benifuuki[14]</li> <li>Fushun[15]</li> <li>Kanayamidori[14]</li> <li>Meiryoku[15]</li> <li>Saemidori[15]</li> <li>Okumidori[15]</li> <li>Yabukita[15]</li> </ul> <h2>Description</h2> C. sinensis is native to East Asia, the Indian Subcontinent, and Southeast Asia, but it is today cultivated across the world in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below 2 m (6.6 ft) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm (0.98–1.57 in) in diameter, with seven or eight petals. <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Flower_of_Tea_plant.jpg/220px-Flower_of_Tea_plant.jpg" width="220" height="147" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> Flower of tea plant</div> </div> </div> The seeds of C. sinensis and C. oleifera can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetic purposes, and originates from the leaves of a different plant. <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Camellia_sinensis_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-025.jpg/220px-Camellia_sinensis_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-025.jpg" width="220" height="267" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> C. sinensis plant, with cross-section of the flower (lower left) and seeds (lower right)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Camellia_sinensis_MHNT.BOT.2016.12.24.jpg/220px-Camellia_sinensis_MHNT.BOT.2016.12.24.jpg" width="220" height="166" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> C. sinensis - MHNT</div> </div> </div> The leaves are 4–15 cm (1.6–5.9 in) long and 2–5 cm (0.79–1.97 in) broad. Fresh leaves contain about 4% caffeine, as well as related compounds including theobromine.[16] The young, light-green leaves are preferably harvested for tea production; they have short, white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks. In 2017, Chinese scientists sequenced the genome of C. s. var. assamica . It contains about three billion base pairs, which was larger than most plants previously sequenced. <h2>Cultivation</h2> C. sinensis is mainly cultivated in tropical and subtropical climates, in areas with at least 127 cm (50 in) of rainfall a year. Tea plants prefer a rich and moist growing location in full to part sun and can be grown in hardiness zones 7 – 9. However, the clonal one is commercially cultivated from the equator to as far north as Cornwall and Scotland on the UK mainland.[19][20] Many high-quality teas are grown at high elevations, up to 1,500 m (4,900 ft), as the plants grow more slowly and acquire more flavor. Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking. Two principal varieties are used, the small-leaved Chinese variety plant (C. s. sinensis) and the large-leaved Assamese plant (C. s. assamica), used mainly for black tea. <h3>Chinese teas</h3> The Chinese plant is a small-leafed bush with multiple stems that reaches a height of some 3 m. It is native to southeast China. The first tea plant variety to be discovered, recorded, and used to produce tea dates back 3,000 years ago, it yields some of the most popular teas. C. s. var. waldenae was considered a different species, C. waldenae by SY Hu,[21] but it was later identified as a variety of C. sinensis.[22] This variety is commonly called Waldenae Camellia. It is seen on Sunset Peak and Tai Mo Shan in Hong Kong. It is also distributed in Guangxi province, China.[21] <h3>Indian and Nepali teas</h3> Three main kinds of tea are produced in India: <ul> <li>Assam comes from the heavily forested northeastern section of the country, Assam. Tea from here is rich and full-bodied. In Assam, the first tea estate of India was established, in 1837.</li> <li>Darjeeling is from the cool and wet Darjeeling region, tucked in the foothills of the Himalayas. Tea plantations reach 2,200 meters. The tea is delicately flavored and considered to be one of the finest teas in the world. The Darjeeling plantations have three distinct harvests, termed 'flushes', and the tea produced from each flush has a unique flavor. First (spring) flush teas are light and aromatic, while the second (summer) flush produces tea with a bit more bite. The third, or autumn flush gives a tea that is lesser in quality.</li> </ul> Nepali tea is also considered to be similar to the tea produced in Darjeeling, mostly because the eastern part of Nepal, where a large amount of tea is produced, has similar topography to that of Darjeeling. <ul> <li>Nilgiri is from a southern region of India almost as high as Darjeeling. Grown at elevations between 1,000 and 2,500 m, Nilgiri teas are subtle and rather gentle and are frequently blended with other, more robust teas.[citation needed]</li> </ul> <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Camellia_sinensis-fruto.jpg/200px-Camellia_sinensis-fruto.jpg" width="200" height="150" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> Seed-bearing fruit of C. sinensis</div> </div> </div> <h3>Pests and diseases</h3> <div class="hatnote navigation-not-searchable">Main article: List of tea diseases</div> <div class="hatnote navigation-not-searchable">See also: List of Lepidoptera that feed on Camellia</div> Tea leaves are eaten by some herbivores, such as the caterpillars of the willow beauty (Peribatodes rhomboidaria), a geometer moth. <h2>Health effects</h2> Although health benefits have been assumed throughout the history of using tea as a common beverage, no high-quality evidence shows that tea confers significant benefits.[23][24] In clinical research over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but none of this research is conclusive as of 2017. <h2>Biosynthesis of caffeine</h2> Caffeine, a molecule produced in C. sinensis, functions as a secondary metabolite. Caffeine is a purine alkaloid and its biosynthesis occurs in young tea leaves and is regulated by several enzymes.[25][26] The biosynthetic pathway in C. sinensis differs from other caffeine-producing plants such as coffee or guayusa. Analysis of the pathway was carried out by harvesting young leaves and using reverse transcription PCR to analyze the genes encoding the major enzymes involved in synthesizing caffeine. The gene TCS1 encodes caffeine synthase. Younger leaves feature high concentrations of TCS1 transcripts, allowing more caffeine to be synthesized during this time. Dephosphorylation of xanthosine-5'-monophosphate into xanthosine is the committed step for the xanthosines entering the beginning of the most common pathway. A sequence of reactions turns xanthosine into 7-methylxanthosine, then 7-methylxanthine, then theobromine, and finally into caffeine. <h2 class="title style-scope ytd-video-primary-info-renderer"><yt-formatted-string force-default-style="" class="style-scope ytd-video-primary-info-renderer">Tea Germination from Seed</yt-formatted-string></h2> <iframe width="640" height="385" src="https://www.youtube.com/embed/Dh9dhkOBynw?rel=0&hd=1" frameborder="0" allowfullscreen="allowfullscreen" class="embed-responsive-item"> </iframe> </body> </html>

MHS 3

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Variety from Spain

Spanish Roja Garlic

€2.35 SKU: P 416 SRG

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Spanish Roja Garlic Cloves</h2> <h2>Price for 10 Garlic cloves</h2> Spanish Roja garlic is medium in size, averaging 5-7 centimeters in diameter with 8 to 9 cloves bound in a single layer around the scape. The outer wrappers are white, flaky, thin and peel easily. The inner clove wrappers range from tan to violet-blushed and encapsulate large ivory cloves that have a subtly sweet, hot, and robust flavor that lingers for a long time. When cooked, Spanish Roja garlic develops a deep, rich, and complex flavor. Spanish Roja garlic, botanically classified as Allium sativum var. ophioscorodon, is a rocambole, which is the most common hard neck variety. Also known as Greek or Greek Blue garlic, Spanish Roja garlic is sometimes difficult to find, but is sought after for its superior flavor and is consistently ranked high in tastings among garlic connoisseurs and growers. Spanish Roja garlic is an excellent source of vitamin B6, vitamin C, and manganese. It is also known for its allicin content which has anti-bacterial and anti-fungal properties. Spanish Roja garlic can be used in both raw and cooked dishes. It is assertive and hot when raw so use sparingly. Chopping coarsely, mincing, and pureeing will release more of its oils providing a sharper flavor than slicing or leaving it whole. A popular raw method is to crush or mix the garlic with olive oil and lemon or with vinegar to create a vegetable and salad dressing. It can also be mixed with butter and brushed on to freshly cooked corn as a rich summer dish. For cooked applications, roast or sauté Spanish Roja garlic for a multidimensional and richer flavor experience. Complimentary pairings for Spanish Roja garlic include acidic fruits and vegetables, fresh herbs, cream, robust cheeses, olive oil, soy sauce, starchy pasta, grilled steak, roasted meats, and seafood. Spanish Roja garlic will keep up to five months when stored unpeeled in a cool and dry place. Spanish Roja is listed on Slow Food USA's Ark of Taste, a catalog of important heirloom foods that works to raise awareness of their existence and encourage others to produce them. Spanish Roja is not endangered nor at risk, a common characteristic of items listed on the Ark of Taste, but it is listed because it is only produced on a small scale and is often overlooked. Spanish Roja is difficult to produce on a large scale due to its demand by hand-harvesting procedures and short shelf life. This prevents it from being distributed to large commercial retailers and centralizes it to remaining specialty garlic. Spanish Roja garlic is an heirloom variety that is believed to have originated in Spain. Spanish Roja would eventually travel to the New World and become a true heirloom variety of North America. It was first cultivated in northwest Oregon in the late 1800s and then spread to Washington and other areas of the Pacific Northwest. Today, Spanish Roja is available in small quantities in home gardens and farmers' markets in the United States. </body> </html>

P 416 SRG

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Purple Onion Seeds Tetenyi...

€1.75 SKU: MHS 151

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Dense Blazing Star, Prairie...

€1.65 SKU: F 83

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Dense Blazing Star, Prairie Gay Feather Seeds (Liatris spicata)</h2> <h2>Price for Package of 10 seeds.</h2> We have Liatris spicata with white and purple flowers, under color option choose which one you want. Also, we have seeds and bulbs, you can choose seeds or bulbs. Liatris spicata, the dense blazing star or prairie gay feather, is an herbaceous perennial flowering plant in the sunflower and daisy family Asteraceae. It is native to eastern North America where it grows in moist prairies and sedge meadows. The plants have tall spikes of purple flowers resembling bottle brushes or feathers that grow one to five feet tall. The species grows in hardiness zones 3 - 8,[2] stretching from the Midwest to the East Coast, eastern and western Canada.[1] Common varieties include 'Alba' and 'Floristan White' which are white-flowering cultivars[3] on 1 1⁄2-foot (45 cm) tall spikes, 'Callilepsis' with long stems good for cut flowers, 'Floristan Violett' with a strong stem and thick, violet flower spikes preferred by florists, and 'Kobold' which stays small in size with deep purple flowers.[4] Liatris spicata var. resinosa is found in the southern part of the species's natural range.[5] The variable plants have only 5 or 6 flowers per head and the heads are more widely spaced on the stems; these differences are more pronounced when the plants are found in drier and coastal habitats. <h2>Cultivation</h2> Liatris spicata is a garden flower in many countries around the world, grown for its showy purple flowers (pink or white in some cultivars). They bloom in July through August or September, depending on where in their range they are located.[4][7] Under cultivation it is found under many names including button snakewort, Kansas gay feather, blazing star, Liatris callilepis.[8] Full sun is best and well-drained soil is preferred to prevent rot, though the plants do prefer moist soil. However, the plants do not tolerate wet soil in winter.[9] The plants can tolerant some shade as well as drought but need regular watering during the first growing season to build strong roots. Plants can be grown from corms (similar to bulbs and tubers) or from seed, or the plants can be bought at garden centers or nurseries. To grow from seed, start in early spring either indoors or outside. Germination takes 20–45 days. When leaves appear, divide in large clumps. Plants should be spaced 12-15 inches apart. Spacing allows sun and air to help with potential diseases such as stem rot (Sclerotinia sclerotiorum), leaf spots (Phyllosticta liatridis, Septoria liatridis), rusts (Coleosporium laciniariae, Puccinia liatridis), powdery mildew (Erysiphe cichoracearum), and wilt (Verticillium albo-atrum). When growing from seed, blooms do not usually appear until the second year.[10] If amending the soil, the plants prefer soil with high levels of calcium and magnesium and low levels of potassium and phosphorus.[9] In gardens, Liatris spicata works well planted individually, as a border, and because of its vertical form, it contrasts well with mounded and broad-leaf plants. In informal gardens, large sweeps of plantings work well. The flowers either fresh or dried work well as cut flowers and have a vanilla scent when dried. <h2>Role in ecosystems</h2> Liatris spicata is excellent for attracting pollinators and beneficial insects. These include butterflies such as the monarch, tiger swallowtail, clouded sulphur, orange sulphur, gray hairstreak, Aphrodite fritillary, painted lady, red admiral, and wood nymphs. The flowers attract bumblebees, digger bees (Anthophorini), long-horned bees (Melissodes spp.), leaf-cutting bees (Megachile spp.), skippers, and birds including hummingbirds.[4][7][12] Caterpillars of the rare glorious flower moth (Schinia gloriosa) and liatris flower moth (Schinia sanguinea) feed on the flowers and seeds.[13] Caterpillars of the liatris borer moth (Carmenta anthracipennis) bore through the plant's stems. Groundhogs, rabbits, and voles also eat the plants.[14] Deer are less likely to eat Liatris spicata than other plants and therefore considered deer-resistant, although deer will eat almost anything when food is scarce. <h2>Medicinal uses</h2> Liatris spicata was historically used medicinally by Native Americans for its carminative, diuretic, stimulant, sudorific, and expectorant properties.[16][17][18] In addition to these uses, the Cherokee used the plant as an analgesic for pain in the back and limbs and the Menominee used it for a "weak heart." The root of the plant is the part most often used.[17][18] Native Americans also used the plant to treat swelling, abdominal pain and spasms/colic, and snake bites.[4][6] Currently, the plant is used for a sore throat by gargling an infusion, as an herbal insect repellent, and in potpourri. </body> </html>

F 83 W

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Society Garlic Seeds...

€1.95 SKU: MHS 85

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MHS 85 (10 S)

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Shallot Long French Onion...

€1.95 SKU: MHS 152

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Shallot Long French Onion Seeds</h2> <h2>Price for package with 100 (0,35 g) seeds.</h2> An excellent, slightly elongated shallot, with copper-colored skins and great tasting pink-tinged flesh. Each bulb yields 8-20 bulbs at harvest. Plant from mid-January onwards. RHS Award of Garden Merit winner. Grown in Brittany, in the heart of France’s main shallot growing region, these superb certified varieties are of superior quality and will produce an outstanding crop for you. Hardiness:-5 degrees Height:31-40cm Spread:11-20cm RHS Award of Garden Merit: True Beds & Borders: True Prefers Full Sun: True <h1 class="title style-scope ytd-video-primary-info-renderer"><a href="https://youtu.be/GGEb4C2bb9s" target="_blank" rel="noreferrer noopener">Harvesting Shallots & Potatoes & Leeks</a></h1> <h2>WIKIPEDIA:</h2> The shallot is a type of onion, specifically a botanical variety of the species Allium cepa. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. Its close relatives include the garlic, leek, chive, and Chinese onion. <h2>Names</h2> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption">Shallots are called "small onions" in South India and are used extensively in cooking there.</div> </div> </div> Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city,[5] where people in classical Greek times believed shallots originated.[6] The name shallot is also used for the Persian shallot (A. stipitatum), from the Zagros Mountains in Iran and Iraq. The term shallot is further used for the French red shallot (Allium cepa var. aggregatum, or the A. cepa Aggregatum Group) and the French gray shallot or griselle (Allium oschaninii), a species referred to as "true shallot";[6] it grows wild from Central to Southwest Asia. The name shallot is also used for a scallion in New Orleans and among English-speaking people in Quebec while the term French shallot refers to the plant referred to on this page.[7] Anglophone Quebecers and British English speakers stress the second syllable of shallot. The term eschalot, derived from the French word échalote, can also be used to refer to the shallot.[8] <h2>Description and cultivation</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/A._cepa_var._aggregatum_conreu.JPG/150px-A._cepa_var._aggregatum_conreu.JPG" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallot plant (A. cepa var. aggregatum) growing in Castelltallat, Spain</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/2005onion_and_shallot.PNG/150px-2005onion_and_shallot.PNG" width="150" height="66" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Onion and shallot output in 2005</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Shallot_whole_plant.jpg/220px-Shallot_whole_plant.jpg" width="220" height="60" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Whole shallot plants, consist of roots, bulbs, leaves, stalks, and flowers</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Shallot_seeds.png/150px-Shallot_seeds.png" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallot seeds</div> </div> </div> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Shallot_%28Sambar_Onion%29_%281%29.JPG/150px-Shallot_%28Sambar_Onion%29_%281%29.JPG" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallots on sale in India</div> </div> </div> Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions ("long-season areas"), the offsets are usually planted in autumn (September or October in the Northern Hemisphere).[9] In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere). In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured. In Africa, shallots are grown in the area around Anloga in southeastern Ghana. Shallots suffer damage from leek moth larvae, which mine into the leaves or bulbs of the plant. </body> </html>

MHS 152 (100 S)

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Shallot Rossa lunga di...

€1.95 SKU: MHS 153

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MHS 153 (100 S)

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White mustard Seeds...

€1.35 SKU: MHS 130

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<h2 class="">White mustard Seeds (Sinapis alba)</h2> <h2>Price for Package of 180 (1g) seeds.</h2> <div>White mustard (Sinapis alba) is an annual plant of the family Brassicaceae. It is sometimes also referred to as Brassica alba or B. hirta. Grown for its seeds, used to make the condiment mustard, as fodder crop, or as a green manure, it is now widespread worldwide, although it probably originated in the Mediterranean region.</div> <h2>Description</h2> White mustard is an annual, growing to 70 cm high with stalkless pinnate leaves, similar to Sinapis arvensis. <h2>Distribution</h2> Most common in Europe, North Africa, the Middle East and Central Asia, it can be found worldwide. It has been found as far north as Greenland,[2] and naturalized throughout Great Britain and Ireland. <h2>Culinary uses</h2> The yellow flowers of the plant produce hairy seed pods, with each pod containing roughly a half dozen seeds. These seeds are harvested just prior to the pods becoming ripe and bursting. White mustard seeds are hard round seeds, usually around 1.0 to 1.5 mm (0.039 to 0.059 in) in diameter,[4] with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard condiment can be produced. Sinapis alba is used to make the commonplace yellow table mustard, with additional yellow coloring provided by turmeric in some formulations. The seeds contain sinalbin, which is a thioglycoside responsible for their pungent taste. White mustard has fewer volatile oils and the flavor is considered to be milder than that produced by black mustard seeds. In Greece, the plant's leaves can be eaten during the winter, before it blooms. Greeks call it vrouves (βρούβα) or lapsana (λαψάνα). The blooming season of this plant (February–March) is celebrated with the Mustard Festival, a series of festivities in the wine country of California (Napa and Sonoma Counties). <h2>Other uses</h2> White mustard is commonly used as a cover and green manure crop in Europe (between UK and Ukraine). A large number of varieties exist, e.g. in Germany, Netherlands, mainly differing in lateness of flowering and resistance against white beet-cyst nematode (Heterodera schachtii). Farmers prefer late-flowering varieties, which do not produce seeds, as they may become weeds in the subsequent year. Early vigour is important to cover the soil quickly to suppress weeds and protect the soil against erosion. In rotations with sugar beets, suppression of the white beet-cyst nematode is an important trait. Resistant white mustard varieties reduce nematode populations by 70-90%.

MHS 130 (180 S)

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