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There are 378 products.

Showing 265-276 of 378 item(s)
Darjeeling Banana Seeds (Musa sikkimensis)

Darjeeling Banana Seeds...

Price €2.75 SKU: V 110 MS
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5/ 5
<div id="idTab1" class="rte"> <h2><strong><em><span style="text-decoration: underline;" class="">Darjeeling Banana Seeds (Musa sikkimensis)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h3> <p>Bananas are enjoying a resurgence in popularity, justifiably so as they are easy to grow and few plants can rival their impact on any garden! Very few species are fully hardy, but once mature they can be planted out and wrapped up in sacking for winter. Some species are smaller in habit and make ideal houseplants. Musa sikkimensis is a fairly recent introduction to the UK. This striking Banana originates from Eastern India and is proving a pretty hardy species. A vigorous grower, it produces huge, tough green leaves with an attractive maroon midrib and strong, random streaks of maroon across the leaves. Mature plants (5 years +) bear long lasting yellow flowers. Although frost will not damage the roots, the leaves should be wrapped in fleece or sacking for the winter. Alternatively can be grown in a large container and moved to a frost free place over winter. All in all, an excellent addition to the subtropical border or achitectural planting scheme. Half Hardy Perennial (to 0C - wrap up in winter) Height: 3-4m Position: Sun or semi-shade preferably out of strong winds.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 110 MS (3 S)
Darjeeling Banana Seeds (Musa sikkimensis)

BLOOD BANANA Seeds  - 5

BLOOD BANANA Seeds

Price €2.25 SKU: V 150 MAZ
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5/ 5
<div id="idTab1" class="rte"> <h2><strong>BLOOD BANANA Seeds (Musa acuminata ssp. zebrina)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>The blood banana (Musa acuminata ssp. zebrina), is a subspecies of the wild banana Musa acuminata native to Sumatra, Indonesia. The blood banana is an ornamental plant, named for the dark red patches on its leaves, though its small seeded fruits are also edible.</p> <p><strong>Description</strong></p> <p>Blood bananas are characterized by dark red patches of variable sizes on their dark green leaves. Their pseudostems are characteristically very slender. They bear small slender fruits filled with grape-like seeds.</p> <p><strong>Taxonomy and nomenclature</strong></p> <p>The blood banana is a subspecies of the wild banana species Musa acuminata, one of the two ancestors of modern edible bananas. They were once classified as separate species under the now invalid names (synonyms) Musa zebrina and Musa sumatrana. They were also sometimes incorrectly classified as cultivars.</p> <p>Blood bananas are also known as the red banana tree though it should not be confused with the red banana cultivar. Other common names in English include seeded red banana, Sumatra ornamental banana, and maroon-variegated banana plant. They are also known as banano rojo in Spanish, ゼブリナバナナ (zeburina banana) in Japanese, กล้วยมะนี (kluai ma ni) in Thai, and chuối kiểng in Vietnamese.</p> <p><strong>Distribution</strong></p> <p>Blood bananas are native to Java, Indonesia. They are notable for being one of the earliest banana subspecies to be spread by humans out of Southeast Asia. Introduced eastward to Africa, it became the ancestors for the genetically distinct and commercially important East African Highland bananas (Mutika/Lujugira subgroup of the AAA group).</p> <p>It is probably the only seeded banana to ever be introduced into Hawaii before European contact. It is known as the Mai'a 'Oa in Hawaiian, though the name is also applied to the species Musa balbisiana which was introduced later on.</p> </div>
V 150 MAZ
BLOOD BANANA Seeds  - 5
Pink Banana, Velvet Banana Seeds 1.95 - 4

Pink Banana, Velvet Banana...

Price €1.95 SKU: V 88 MV
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5/ 5
<h2 class=""><strong>Pink Banana, Velvet Banana Seeds (Musa velutina)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></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.&nbsp;<span>Once established they will bloom reliably. The exotic flowers (inflorescence) are pink to orange and are followed by bright, velvety, pink bananas.</span></div> <div>&nbsp;</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>&nbsp;</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>&nbsp;</div> <div><span><strong>Sowing:</strong>&nbsp;Sow indoors at any time of year.</span></div> <div><span>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)</span></div> <div><span>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)</span></div> <div><span>Fill either large cells or trays with perlite, vermiculite or sterilized compost. Stand the trays in water until the medium is completely moist</span></div> <div><span>Sow the seeds 2.5cm (1”) deep. Spray the seeds with a little copper based fungicide</span></div> <div><span>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).</span></div> <div><span>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.</span></div> <div><span>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!</span></div> <div>&nbsp;</div> <div><span><strong>Growing:&nbsp;</strong></span></div> <div><span>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.</span></div> <div><span>&nbsp;</span></div> <div><span><strong>Position:&nbsp;</strong></span></div> <div><span>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.</span></div> <div><span>&nbsp;</span></div> <div><span><strong>Cultivation:&nbsp;</strong></span></div> <div><span>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.</span></div> <div><span>&nbsp;</span></div> <div><span><strong>Overwintering:&nbsp;</strong></span></div> <div><span>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.</span></div> <div><span>Leaves are damaged at 0°C (32°F) but the plant will grow back from the root (corm)</span></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 88 MV
Pink Banana, Velvet Banana Seeds 1.95 - 4
Voacanga africana Seeds

Voacanga africana Seeds

Price €1.95 SKU: MHS 69
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5/ 5
<h2><strong>Voacanga africana Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><em>Voacanga Africana</em> is a tropical tree native to West Africa and is related to plants of the genus Tabernanthe or Iboga.</p> <p>Grows erect and robust usually reach a height of 3-4 meters and the bark is pale brown. Its leaves about 30 cm are bright, opposite and ovoid, with short petioles or absent. Its flowers are white or yellow, usually begin to bloom between February and April, fired a strong aroma and the fruit contains many brown seeds ellipsoids. The root is erect and branching. The fruit of Voacanga tends to occur during the summer months between June and September, depending on the country.</p> <p><strong>Effects and applications of Voaganca</strong></p> <p>At present the <em>Voacanga Africana</em> has industrial (production of latex) and medicinal applications. West African shamans used the bark of this tree as a brain stimulant, the roots were used as a stimulant during long hunts, while the seeds were used with visionary purposes.</p> <p>The seeds of the <em>Voacanga Africana</em> contain indole alkaloids, including voacangine (carbomethoxy-ibogaine), voacamina and related substances.</p> <p>Voacangine, C<sub>22</sub>H<sub>29</sub>N<sub>2</sub>O<sub>3</sub> (12-methoxyibogamine-18-carboxylic acid methyl ester) CAS: 510-22-5</p> <h2><strong>Cultivation of Voacanga africana</strong></h2> <p>In the tropical forest is preferably grown in rich soil and somewhat protected from the sun and frost places.</p> <p>The seeds must be sterilized water leaving 10 minutes with a 6% hydrogen peroxide. The use of a specific enraizador are advised to ensure germination.</p> <p>For planting it is best to use a mixture of sandy soil, and seeds bury about 8-10 mm deep (about twice the diameter of the seed). The soil should be kept moist but not waterlogged and the environment should be warm to promote germination.</p> <p>There must be good air circulation after germination to avoid fungal attacks.</p> <p>It likes partial sun until well established, then when they are more mature may be at more sunny places. After three or four months after germination, the plant will be established enough for transplant to their final location.</p> <p>The plant needs adequate space to develop its roots, so the planting distance is 3 meters between plants.</p> <p>Harvesting <em>Voacanga africana</em></p> <p>When the fruit is ripe, with a characteristic brown color, you can be cut directly from the ground without waiting for fall. After collecting the fruit bush, you need to be transported to where it can be left to mature. The fruit needs to mature in dry conditions.</p> <p>When the fruit is fully ripe it opens and you can see the seeds inside.</p> <p>When the fruit opens naturally, the seeds inside are extracted and begin to dry until they are loose, at which carried an open space until just dry. A separate dry powder and time when to be marketed is provided in an amount suitable for transportation profitable.</p> <p> Medicinal uses</p> <p>A number of these compounds have pharmaceutical uses.<sup>[3]</sup> Of particular pharmaceutical interest is voacangine, which is a common precursor in the semi-synthesis of the anti-addiction medication ibogaine. Small amounts of ibogaine are found in <em>Voacanga Africana</em> root bark but not in sufficient quantity to have much medicinal effect.</p>
MHS 69 (10 S)
Voacanga africana Seeds
Bilimbi, Cucumber Tree Seeds (Averrhoa bilimbi) 3.5 - 7

Bilimbi, Cucumber Tree...

Price €3.50 SKU: V 20
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5/ 5
<h2 class=""><strong>Bilimbi, Cucumber Tree Seeds (Averrhoa bilimbi)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p><strong>Other Names:</strong> Bilimbi, Cucumber tree, Tree Sorrel, Kamias, Belimbing Asam, Belimbing Buloh, Bimbiri <br />This rare exotic fruit is very popular in Thailand, Malaya and Singapore. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country. Outside native habitat, Bilimbi is hard to find plant, very few growers produce them, although it is not so hard in cultivation.<br /><br />The bilimbi is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses. The only strictly English names are "cucumber tree" and "tree sorrel". "Bilimbi" is the common name in India and has become widely used. Many people are more familiar with the close ralative - Averrhoa carambola (Star Fruit), which foliage looks very similar to bilimbi. The bilimbi leaves and taste of fruit are quite similar to those of the Phyllanthus acidus (Otaheite gooseberry), although these plants are not related.<br /><br />The tree is very attractive, reaches 35 ft in in tropical regions, but in subtropical areas usually doesn't grow taller than 15-20 ft, with a short trunk dividing into upright branches. Small, fragrant, yellowish-green or purplish flowers marked with dark-purple, are borne in small, hairy panicles emerging directly from the trunk and oldest, thickest branches and some twigs, as do the clusters of curious fruits resembling small cucumbers that grow on strunk and stems. They average two to three inches in length and the acid pulp is imbedded with small seeds. The fruit's skin is glossy and very thin. If unripe, the fruit is bright green and crispy. It turns yellowish as it ripens. The flesh is green, jelly-like, juicy and extremely acidic.<br /><br /><strong>Climate</strong><br />The bilimbi is a tropical species, more sensitive to cold than the carambola, especially when very young. The tree makes slow growth in shady or semi-shady situations. It should be in full sun.<br /><br /><strong>Soil</strong><br />While the bilimbi does best in rich, moist, but well-drained soil, it grows and fruits quite well on sand or limestone.<br /><br /><strong>Hardiness</strong><br />Hardy to 32F. Generally not as cold hardy as the star fruit. Sunset Zones: 22-25 USDA: 10a+<br /><br /><strong>Sowing Advice</strong><br />These seeds should be sown into a well-drained, sandy compost at any time of the year, and covered thinly with sand or grit and kept moist. Keep at between 20-25 degrees C. Seeds sometimes germinate within 4 to 6 weeks although some varieties may take very much longer so please be patient. Plant out in the open ground in warmer countries or in a large container elsewhere.</p> <p> </p> <p><strong>Seeds is a live product, which depends on many important grower skills such as proper planting time, seed depth, type of soil, watering, and light intensity, proper use of fertilizers, weed controls, fungicides, insecticides, soil conditions, and reasonable weather during the growing period. These factors are totally out of the sellers control, and germination and growing results are the buyer's responsibility and risk. Seller cannot be responsible for buyers growing methods or mistakes. </strong></p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 20 (3 S)
Bilimbi, Cucumber Tree Seeds (Averrhoa bilimbi) 3.5 - 7
Garcinia Gummi-Gutta - Garcinia Cambogia Seeds

Garcinia Gummi-Gutta -...

Price €9.00 SKU: V 221
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5/ 5
<h2 class=""><strong>Garcinia Gummi-Gutta - Garcinia Cambogia Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 2 seeds.</strong></span></h2> <p>Garcinia gummi-gutta is a tropical species of Garcinia native to Indonesia. Common names include Garcinia cambogia (a former scientific name), as well as brindleberry, Malabar tamarind, and kudam puli (pot tamarind). This fruit looks like a small pumpkin and is green to pale yellow in color.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p> <p>Although it has received considerable media attention purporting its effects on weight loss, there is liver toxicity associated with commercial preparations of the fruit extract with clinical evidence indicating it has no significant effect on weight loss.</p> <p><strong>Cultivation</strong></p> <p>Garcinia gummi-gutta is grown for its fruit in Southeast Asia, coastal Karnataka/Kerala, India, and west and central Africa. It thrives in most moist forests.</p> <p>G. gummi-gutta is one of several closely related Garcinia species from the plant family Clusiaceae. With thin skin and deep vertical lobes, the fruit of G. gummi-gutta and related species range from about the size of an orange to that of a grapefruit; G. gummi-gutta looks more like a small yellowish, greenish, or sometimes reddish pumpkin. The color can vary considerably. When the rinds are dried and cured in preparation for storage and extraction, they are dark brown or black in color.</p> <p>Along the west coast of South India, G. gummi-gutta is popularly termed "Malabar tamarind", and shares culinary uses with the tamarind (Tamarindus indica). The latter is a small and the former a quite large evergreen tree. G. gummi-gutta is also called goraka or, in some areas, simply kattcha puli (souring fruit). It is called uppage in Kannada language and fruits are collected and dried for selling to dealers in Sirsi, Karnataka.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Cooking</strong></p> <p>G. gummi-gutta is used in cooking, including in the preparation of curries. The fruit rind and extracts of Garcinia species are called for in many traditional recipes, and various species of Garcinia are used similarly in food preparation in Assam (India), Thailand, Malaysia, Burma, and other Southeast Asian countries. In the Indian Ayurvedic medicine, "sour" flavors are said to activate digestion. The extract and rind of G. gummi-gutta is a curry condiment in India. It is an essential souring ingredient in the southern Thai variant of kaeng som, a sour curry.</p> <p>G. gummi-gutta is used commercially in fish curing, especially in Sri Lanka and South India. The trees can be found in forested areas and also are protected in plantations otherwise given over to pepper, spice, and coffee production.</p> <p><strong>Weight loss claims</strong></p> <p>In late 2012, a United States celebrity doctor, Dr. Oz, promoted Garcinia cambogia extract as "an exciting breakthrough in natural weight loss". Dr. Oz's endorsements of dietary supplements having no or little scientific evicence of efficacy have often led to a substantial increase in consumer purchases of the promoted products.</p> <p>While it has received considerable media attention purporting impact on weight loss, the evidence for Garcinia cambogia supports no clear effect, while gastrointestinal adverse events were two-fold more common over the placebo in a 2011 meta-analysis indicating the extract may be unsafe for human consumption. Adverse events associated with use of such supplements ("side effects") — especially, hepatotoxicity, as well as gastrointestinal issues — led to one preparation being withdrawn from the market.</p> <p><strong>Adverse effects</strong></p> <p>Orally, 500 mg of hydroxycitric acid four times daily can cause nausea, gastrointestinal discomfort, and headache</p> <p><strong>Drug Interactions</strong></p> <p>There have been several case reports of patients developing "Serotonin Syndrome" after combining their serotonergic medicines with Garcinia cambogia. Caution should be exercised in patients treated with the following class of medications who are looking to manage their weight issue using Garcinia cambogia:</p> <p>SSRIs: such as Fluoxetine, Paroxetine, Escitalopram and Sertraline</p> <p>Tricyclic Antidepressant (TCAs): Doxepine, Amitriptyline, etc.</p> <p>Dextromethorphan: a common cough suppressant found in many cough syrups and cold&amp;flu remedies.</p> <p>Pethidine</p> <p>Pentazocine</p> <p>Tramadol</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 221
Garcinia Gummi-Gutta - Garcinia Cambogia Seeds
Inca Nut, Sacha Inchi, Sacha Peanut Seeds (Plukenetia volubilis)

Inca Nut, Sacha Inchi,...

Price €4.95 SKU: V 236
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5/ 5
<h2><strong>Inca Nut, Sacha Inchi, Sacha Peanut Seeds (Plukenetia volubilis)</strong></h2> <h2><span style="color: #f90202;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><span style="color: #000000;">Plukenetia volubilis, commonly known as sacha inchi, sacha peanut, mountain peanut, Inca nut or Inca-peanut, is a perennial plant with somewhat hairy leaves, in the Euphorbiaceae. It is native to much of tropical South America (Suriname, Venezuela, Bolivia, Colombia, Ecuador, Peru, and northwestern Brazil), as well as some of the Windward Islands in the Caribbean. It is now also being cultivated commercially in South East Asia, most notably in Thailand.</span></p> <p><span style="color: #000000;">In the Amazon Rainforest in Peru, it has been cultivated by indigenous people for centuries, and will grow in warm climates up to altitudes of 1,700 meters (5,500 feet) as long as there is continued availability of water and good drainage. It grows better in acidic soils and alluvial flats near rivers.</span></p> <p><span style="color: #000000;">The plant reaches a height of 2 m (6' 6"), with alternate, heart shaped, serrated leaves, 10 to 12 cm long (4"-4.7") and 8 to 10 cm (3.1-3.9") wide, that have petioles 2–6 cm (0.8-2.3") long. It flowers five months after being planted, and bears seeds around the eighth month. The male flowers are small, white, and arranged in clusters. Two female flowers are located at the base of the inflorescence. In tropical locations it is often a vine requiring support and producing seeds nearly year-round.</span></p> <p><span style="color: #000000;">The fruits are capsules of 3 to 5 cm in diameter with 4 to 7 points, are green and ripen blackish brown. On ripening, the fruits contain a soft black wet pulp that is messy and inedible, so are normally left to dry on the plant before harvest. By two years of age, often up to a hundred dried fruits can be harvested at a time, giving 400 to 500 seeds a few times a year. Fruit capsules usually consist of four to five lobes, but some may have up to seven. Inside are the seeds, oval, dark-brown, 1.5 to 2 cm in diameter and 45 to 100 grams of weight.[clarification needed] The cotyledons are open, similar to those of almonds, and covered with a whitish film. Raw seeds are inedible, but roasting after shelling makes them palatable.</span></p> <p><span style="color: #000000;">The seeds of inchi have high protein (27%) and oil (35 - 60%) content, and the oil is rich in the essential fatty acids omega-3 linolenic acid (≈45-53% of total fat content) and omega-6 linoleic acid (≈34-39% of fat content), as well as non-essential omega-9 (≈6-10% of fat content).</span></p> <p><span style="color: #000000;"><strong>Modern uses</strong></span></p> <p><span style="color: #000000;">Sacha inchi oil has a mild flavour with a nutty finish and may be appropriate for a variety of cuisines,[citation needed] although when consumed daily after 1 week, some subjects indicated low acceptance for the oil.[4] Rich in alpha-linolenic acid, the oil was evaluated in a 4 month ingestion study (10-15 ml per day) by adults, showing it was safe and tended to increase blood levels of HDL cholesterol.[4]</span></p> <p><span style="color: #000000;">In Peru during 2009, the humanitarian group Oxfam supported techniques for growing sacha inchi as a cash crop by indigenous groups like the Ashaninka.</span></p> <p><span style="color: #000000;"><strong>ECOLOGY AND POSSIBLE CULTIVATION AND HARVESTING AREAS</strong></span><br /><span style="color: #000000;">Habitat</span><br /><span style="color: #000000;">P. volubilis natural habitat encompasses areas of altered vegetation or the margins oftropical wet forests or low lands to an elevation of 900 m (7, 16). Species is a rapidly growing liana.Harvesting natural populations should be highly restricted due to limited populations and their widelydispersed distribution.</span></p> <p><span style="color: #000000;">Growth</span><br /><span style="color: #000000;">Sacha inchi plants grow and mature at a temperature range that characterizes thePeruvian Amazon (minimum = 10º C and maximum = 36º C). Some experiences show highertemperatures increasing nematode reproduction, thereby causing greater infestation (14). Plants inAlto Mayo (in the department of San Martin), where temperatures are rather low, grow without anyproblems whatsoever. When plants grow in relative humidity of 78% and an average temperature of25º C, they are practically disease free (6).Temperature above the maximum causes flowers and small fruits to fall off, especially the recentlyformed. In low light intensity, plants need a greater number of days to complete the growth cycle.Where plants grow underneath a great deal of shade, flowering diminishes and, hence, production isless.Plants require water on a constant basis for sustained growth, with uniform rainfall over 12 monthsbeing the best (850 mm – 1000 mm). Irrigation is, therefore, indispensible during dry months giventhat relatively prolonged dry periods and low temperatures cause slow and troublesome growth. Onthe other hand, excess water will harm plants and increase disease damage.</span></p> <p><span style="color: #000000;"><strong>CULTIVATION AND USE</strong></span><br /><span style="color: #000000;">Cultivation</span><br /><span style="color: #000000;">Sowing sacha inchi in the Peruvian Amazon is conditioned by the rainfall regime.Generally speaking, seeds are directly planted in dry conditions at the beginning of the rainy season(between November and December) in order to guarantee good germination; it can be prolongeduntil March. When land is irrigated, it can be planted any time during the year. Indirect planting ortransplanting should, if possible, be carried out sometime between days 45 and 60 before rainsbegin, between September and November; it can be extended until February (6).Field preparation should be done according to physical conditions of the soil, gradient, and waterneeds of the crop. Sacha inchi can be sown on flat, undulating land, and on slopes with gooddrainage. In the department of San Martin and other areas in the Peruvian Amazon, it is sown thetraditional way, i.e. slashing and burning. However, these practices, especially burning, are notrecommended since they destroy soil nutrients, interrupt organic material decomposition, and causetexture loss. Soil becomes packed and cannot absorb rain water, whereby most of it runs off thesurface and erodes the land. Plowing on level ground to a furrow depth of 0.30 m – 0.40 m is thebest system to use. As well, cow or sheep manure should be used to fertilize plants so that soilstructure is improved.</span></p> <p><span style="color: #000000;">Leveling is also an important process to keep water from pooling and, subsequently, causingproblems related to excess moisture (6, 12). Once seedlings have taken root, plants should betended as follows: weed control, pest control, trellis installation, and pruning (for formation andproduction).Sacha inchi can be associated with annual, biennial, and/ or permanent crops in their natural habitat.Farmers have associated it with almost all regional crops: cotton, banana, beans, corn, cassava,fruits, forest species, etc. Yet, some experiences have shown cultivating it with medium anddetermined growth legumes or species with short growing season (like cow peas or pigeon peas) ispreferable (14). When employing a trellis system, it can be associated with short cycle crops, suchas peanuts, beans, upland cotton, and other low growing crops, planting them between rows.</span></p> <p><span style="color: #000000;">Soil</span><br /><span style="color: #000000;">Sacha inchi can adapt to a wide range of different soil types. Best are medium textured soils(sandy clay loam, clay loam, and sandy loam). Less appropriate are heavy clay or very sandy ones.Yet, it is a hardy plant that does not demand high levels of nutrients; it grows in acidic soils (pH 5.5 –7.8) and with high concentrations of aluminum.The plant flourishes in dry and wet regions in the department of San Martin known as “shapumbales”(“shapumba” is the local word for brackens –</span><br /><span style="color: #000000;">Pteridium aquilinum </span><br /><span style="color: #000000;">– and the area is covered withthem) and others known as “cashucshales” (name for the areas of the widely growing grass</span><br /><span style="color: #000000;">Imperata brasiliensis </span><br /><span style="color: #000000;">) which have good drainage and aeration that eliminate excess surface andground water (6, 12).</span></p> <p><span style="color: #000000;">Propagation.</span><br /><span style="color: #000000;">Seeds are the main way sacha inchi propagates, although grafting is one possiblesolution to chief phytosanitary problems (12). Using good quality seeds that have high germinationrates is of utmost importance to achieving satisfactory results. Before sowing, it is necessary todisinfect seeds so as to prevent or to control fungal diseases that attack the roots. Disinfectionconsists of impregnating seeds with a watery paste of dissolved fungicide and insecticide; it is mixedwith the seeds until they are uniformly saturated.Direct sowing entails a precise quantity of seeds: 1.0 kg – 1.5 kg/ ha, where distance between rowsis 2.5 m – 3.0 m, distance between plants 3 m, and seed depth 2 cm – 3 cm. Indirect sowingdemands nurseries be prepared with washed river sand and seeds sown in rows 10 cm apart and 2cm deep.</span></p> <p><span style="color: #000000;">When the third pair of green leaves sprout, seedlings should then be transplanted into blackpolypropylene bags filled with a substrate of previously prepared rich forest dirt. Then, finaltransplant is done roughly sixty days after planting and before the guides appear. Better cropmanagement is achieved by using dead stakes or trellises in level, clear fields since they reducepruning work.Seedling transplants should be done after installing trellises so plants are not mistreated (6, 12).There is no greater information available on vegetative propagation of</span><br /><span style="color: #000000;">P. volubilis; </span><br /><span style="color: #000000;">some reportsstate it can be reproduced using cuttings, but nothing more is discussed on that matter.</span></p> <p><span style="color: #000000;">Harvest and yield.</span><br /><span style="color: #000000;">Harvesting dry and mature fruits takes place 6.5 – 8 months after finaltransplant. Post first harvest, plants continue to fruit, so plants are harvested every twenty to twenty-five days with best yield occurring from November to May and reduced yield being from June toOctober; reduction is related to decreased rainfall during that period (6).Only brown capsules still attached to the plant are harvested since those that have fallen arecontaminated and may damage the lot (4). Manco states that first year average yield ranges from0.7 tons – 2.0 tons/ ha (12). It is grown in association with cover crops and can live to ten years.Nevertheless, Chacon reports crops producing 1000 kg in the first year with steady increases untilthe third year (5).</span></p> <p><span style="color: #000000;">POST HARVEST</span><br /><span style="color: #000000;">Post harvest, capsules are transported in 25 kg – 30 kg polypropylene, jute, or net sacks for dryingand threshing. The former can be accomplished naturally or artificially, according to heat source.Natural drying is under direct sunlight, scattering capsules over a cement surface.Drying time depends on ecotype or variety since some capsules are thicker and less dehiscent thanothers, making the threshing process more difficult. Artificial methods employ dryers of differentenergy sources: solar, wood burning, oil, etc. Not many farmers use that method and only when verylarge fields are cultivated.Farmers prefer to wait until summer to dry their crops, or they harvest more capsules while waiting,postponing the drying and threshing until summer. Artificial and solar dryers used to dry annatto,cacao, coffee, corn, turmeric, and other products can be used for sacha inchi. One companyrecommends just natural drying since dryers can heat capsules too much and alter oil quality in theseeds (14).Once dry, most of the capsules, or, in some cases, all of them, crack open because of theirdehiscent nature. At the moment, some threshers have been adapted to separate capsules from theseeds and even to separate shells from nut. This process results in roughly 55% dry seed and 45%capsule remains.</span></p> <p><span style="color: #000000;">Seeds can be stored in 50 kg – 70 kg jute sacks in dry places (4, 6). It is advisable not to mix oldand new harvests because some seeds can be dry and other fresh, causing the lot to rot (2).</span></p>
V 236 (5 S)
Inca Nut, Sacha Inchi, Sacha Peanut Seeds (Plukenetia volubilis)

Durian seeds (Durio zibethinus)  - 5

Durian seeds (Durio...

Price €12.50 SKU: V 399
,
5/ 5
<h2><strong>Durian seeds "King of fruits" (Durio zibethinus)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 1 seed.</strong></span></h2> <h2><strong>Please note, Durian seeds are available only for a short time so we can send you fresh seeds. Usually, the waiting time to get fresh Durian seeds is about 7 to 11 month.</strong></h2> <p>The durian is the fruit of several tree species belonging to the genus Durio. The name "durian" is arrived from the Malay language word for duri or "spike", a reference to the numerous spike protuberances of the fruit, together with the noun-building suffix -an. There are 30 recognized Durio species, at least nine of which produce edible fruit, and over 300 named varieties in Thailand and 100 in Malaysia. Durio zibethinus is the only species available in the international market: all other species are sold only in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.</p> <p>Regarded by many people in southeast Asia as the notorious "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimeters (12 in) long and 15 centimeters (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the color of its husk green to brown, and its flesh pale yellow to red, depending on the species.</p> <p>Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering with an unpleasant odor. The smell evokes reactions from deep appreciation to intense disgust and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odor, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.</p> <p>The durian, native to Southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as "a rich custard highly flavored with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavor a wide variety of savory and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.</p> <p><strong>Temperature</strong>:</p> <p>Durian is surprisingly tolerant of relatively low mean temperatures. There are places on the island of Java between 400-600 m [1300-2000 feet] altitude where durian is successfully grown that have a mean yearly normal temperature of just 23º C. (73º F.) Some research has indicated that growth is limited below a mean monthly temperature of 22º C. [71º F.]. The trees may survive occasional dips in temperature as low as 10º C. [50º F.], but may drop their leaves. On the other end of the spectrum, durian trees in India sometimes successfully tolerate high temperatures up to 46º C. [114º F.].</p> <p><strong>Water</strong>:</p> <p>Durian trees need abundant rainfall or equivalent irrigation. In most areas of Asia where durians are grown, mean annual rainfall is greater than 2000 mm [75 inches]. Historically, though, the better production sites have developed in areas with annual mean rainfall totals of 3000 mm [125 inches] or more, well distributed throughout the year. There is no doubt, though, that drier zones can produce good crops with appropriate irrigation. In India, durian trees are often planted along the banks of streams, where the roots can reach the water. They do not do well very close to the ocean, having almost no tolerance for salinity in the soil.</p> <p><strong>Soil</strong>:</p> <p>Durian trees grow best in a rich, deep, well-drained sandy clay or a clay loam (deep alluvial or loamy soil), high in organic matter, pH range of 6 - 7. Heavy clay soils are not supportive of good durian tree growth and health, as they do not drain well. Seedlings make more vigorous growth when potted into media that is light and sandy rather than high in clay content.</p>
V 399
Durian seeds (Durio zibethinus)  - 5

Red Durian Seeds, Durian Marangang (Durio dulcis)

Red Durian Seeds, Durian...

Price €12.50 SKU: V 399
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Durian seeds - "King of fruits" (Durio zibethinus)</strong></span></h2> <h2><span style="color:#ff0000;font-size:14pt;"><strong>Price for Package of 1 seeds.</strong></span></h2> <h2><strong>Please note, Durian seeds are available only for a short time so we can send you a fresh seeds. Most of the time waiting time to get fresh Durian seeds is about 7 to 11 month.</strong></h2> <p>Everything about Durio dulcis is just a little bit magical. The tree is one of the more rare durians, residing deep in the jungles of Borneo.<span>  </span>When in season, the red orbs dot the leafy forest floor like fallen Christmas ornaments, that sensational red leaping out of the green foliage like a natural stop light. It’s the strongest smelling durian, and its odor is said to waft as much as a kilometer through the jungle.</p> <p>Durio dulcis has a bright red exterior with long, extremely sharp thorns that are sometimes yellow or black on the tips. It is extremely difficult to open because it lacks the weakened seams running stem to tip that every other durian opens along. Getting into a Durio dulcis requires a machete. Generally, the fruit is simply whacked in half and the gooey flesh is scraped out with the fingers.</p> <p>In the case of Durio dulcis, the old adage, “Smells like hell but tastes like heaven” is exaggerated. The smell of Durio dulcis is absolutely overpowering. Although Durio graveolens literally means the “smelly durian,” the odor of Durio dulcis has by far the strongest aroma, an intoxicating vapor of industrial glue, menthol, and sugar.</p> <p>Various botanists seemed to have had a love-hate relationship with the fruit. Writes durian explorer Wertit Soegeng-Reksodihardjo, “A</p> <p>fruiting tree may be smelled for miles around, and a ripe fruit kept in a room is unbearably nauseating, even for the durian lover. Yet the pulp is most tasty and sweet.”</p> <p>Regardless of opinions of smell, everyone agrees that in flavor Durio dulcis is unparalleled. The flesh is soft, almost soupy yellow draped loosely on large, nearly black seeds. It is the sweetest of the durians, like powdered sugar whipped into yogurt with a minty aftertaste. Anyone who likes mint chocolate will love this durian.</p> <p><strong>Distribution</strong></p> <p>It grows wild throughout Borneo, but is not generally cultivated. Rob and I found it twice; at the Agricultural Park in Tenom, Sabah, and near a longhouse in the Upper Kapuas region of West Kalimantan.</p> <p><strong>Local Names</strong></p> <p>Durio dulcis is known by a variety of names.</p> <p>Here are some that we found: Durian Lai, Durian Tahi (Poop durian, may be a joke),<span>  </span>Lahong, and Durian Merah (Red Durian. This can be also refer to the red-fleshed durio graveolens). Durian Api, Fire Durian.</p> <p>Others have mentioned: durian bala (Kenya), Pesasang (tidung), durian isang (fish gill) and Durian Hutan (jungle durian).</p> <p><strong>Scientific Name</strong></p> <p>Durio dulcis literally means the “sweet durian”<span>  </span>in Latin. It was named by the great botanist Odoardo Beccari during his three year exploration of Borneo between 1865-1868. He first found this durian during a stay on Mattang Mountain, near Kuching Sarawak. It was that odor that drew him to the right spot. He says, “attracted by the sweet and delicious scent exhaled by some fallen fruits, I discovered one of the most exquisite wild durians of Borneo, Durio dulcis.”</p> <h2><strong>Growing Durian Dulcis</strong></h2> <p>Despite its excellent flavor and the unabashed enjoyment by durian lovers, Durio dulcis is only occasionally cultivated. It is not considered of economical interest and hasn’t been the subject of much research. The tree is large, at least 40 meters tall, and the flowers are a lovely shade of pink. Like most other durians, it is naturally found in mixed lowland dipterocarp forests in both swampy areas and ridges up to 800 meters altitude. It is a robust tree and it has been suggested to use it as rootstock in commercial durian farming.</p> <p><strong>Temperature:</strong></p> <p>Durian is surprisingly tolerant of relatively low mean temperatures. There are places on the island of Java between 400-600 m [1300-2000 feet] altitude where durian is successfully grown that have a mean yearly normal temperature of just 23º C. (73º F.) Some research has indicated that growth is limited below a mean monthly temperature of 22º C. [71º F.]. The trees may survive occasional dips in temperature as low as 10º C. [50º F.], but may drop their leaves. On the other end of the spectrum, durian trees in India sometimes successfully tolerate high temperatures up to 46º C. [114º F.].</p> <p><strong>Water:</strong></p> <p>Durian trees need abundant rainfall, or equivalent irrigation. In most areas of Asia where durians are grown, mean annual rainfall is greater than 2000 mm [75 inches]. Historically, though, the better production sites have developed in areas with annual mean rainfall totals of 3000 mm [125 inches] or more, well distributed throughout the year. There is no doubt, though, that drier zones can produce good crops with appropriate irrigation. In India, durian trees are often planted along the banks of streams, where the roots can reach water. They do not do well very close to the ocean, having almost no tolerance for salinity in the soil.</p> <p><strong>Soil:</strong></p> <p>Durian trees grow best in a rich, deep, well-drained sandy clay or clay loam (deep alluvial or loamy soil), high in organic matter, pH range of 6 - 7. Heavy clay soils are not supportive of good durian tree growth and health, as they do not drain well. Seedlings make more vigorous growth when potted into media that is light and sandy rather than high in clay content.</p> <h2><strong>WIKIPEDIA:</strong></h2> <p>Durio dulcis, known as durian marangang (or merangang), red durian, tutong, or lahong, is a fairly large tree in the genus Durio. It can grow up to 40 m tall. The husk of its fruit is dark red to brown-red, and covered with slender 15–20 mm long spines. The fruit flesh is dark yellow, thin, and deep caramel-flavored, with a turpentine odor. The fruit of this species is considered by many to be the sweetest of all durians.</p>
V 399
Red Durian Seeds, Durian Marangang (Durio dulcis)

Buddha's hand Seeds (Citrus medica var. sarcodactylis) 0 - 7

Buddha's hand Seeds (Citrus...

Price €2.50 SKU:
,
5/ 5
<h2><strong>Buddha's hand Seeds (Citrus medica var. sarcodactylis)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h2> <p><b><i>Citrus medica</i><span> </span>var.<span> </span><i>sarcodactylis</i></b>, or the<span> </span><b>fingered citron</b>, is an unusually shaped<span> </span>citron<span> </span>variety<span> </span>whose fruit is segmented into finger-like sections, resembling those seen on representations of<span> </span>Buddha. It is called<span> </span><b>Buddha's hand</b><span> </span>in<span> </span>Chinese<span> </span>(佛手柑),<span> </span>Japanese<span> </span>(仏手柑),<span> </span>Korean<span> </span>(불수감) and<span> </span>Vietnamese<span> </span>(Phật thủ).</p> <p>The different cultivars and variations of this citron variety form a gradient from "open-hand" types with outward-splayed segments to "closed-hand" types, in which the fingers are kept together. There are also half-fingered fruits, in which the basal side is united and the apical side fingered. The origin of this kind of citron is commonly traced back to the<span> </span>Far East, probably northeastern<span> </span>India<span> </span>or<span> </span>China, where most domesticated<span> </span>citrus<span> </span>fruits originate.</p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <p></p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Citrus_medica_var._sarcodactylis_01.JPG/170px-Citrus_medica_var._sarcodactylis_01.JPG" width="170" height="227" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Huge fruit breaking bearing twig</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Menton_-_Val_Rahmeh_05.jpg/220px-Menton_-_Val_Rahmeh_05.jpg" width="220" height="293" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Buddha's hand citron in<span> </span>Val Rahmeh botanical garden</div> </div> </div> <h3><span class="mw-headline" id="Perfume">Perfume</span></h3> <p>Buddha's hand fruit is very fragrant and is used predominantly in<span> </span>China,<span> </span>Malaysia<span> </span>and<span> </span>Japan<span> </span>for perfuming rooms and personal items such as clothing.</p> <h3><span class="mw-headline" id="Religious">Religious</span></h3> <p>The fruit may be given as a<span> </span>religious offering<span> </span>in<span> </span>Buddhist<span> </span>temples. According to tradition, Buddha prefers the "fingers" of the fruit to be in a position where they resemble a closed rather than open hand, as closed hands symbolize to Buddha the act of prayer. In China, the Buddha’s hand fruit is a symbol of happiness, longevity and good fortune. It is also a traditional temple offering and a New Year’s gift.<sup id="cite_ref-2" class="reference">[2]</sup></p> <h3><span class="mw-headline" id="Ornamental">Ornamental</span></h3> <p>The fingered citron is cultivated as an<span> </span>ornamental tree<span> </span>in gardens and<span> </span>containers<span> </span>on<span> </span>patios<span> </span>and<span> </span>terraces.</p> <h3><span class="mw-headline" id="Food_and_medicine">Food and medicine</span></h3> <p>Unlike other citrus fruits, most varieties of the Buddha's Hand fruit contain no pulp or juice. Though esteemed chiefly for its "exquisite form and aroma", the Buddha’s Hand fruit can also be eaten (often as a<span> </span>zest<span> </span>or flavouring) in desserts, savory dishes and alcoholic beverages (such as vodka) or<span> </span>candied<span> </span>as a sweet. The sliced, dried peel of immature fruits is also prescribed as a tonic in traditional medicine.</p> <h2><span class="mw-headline" id="Description">Description</span></h2> <div class="thumb tmulti tleft"> <div class="thumbinner"> <div class="trow"> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Cedro_%C3%A0_Ditela_%C3%B2_multiforme_Volkamer_1708_116b.png/103px-Cedro_%C3%A0_Ditela_%C3%B2_multiforme_Volkamer_1708_116b.png" width="103" height="167" /></div> <div class="thumbcaption">A fingered citron by<span> </span>Volckamer</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/A_species_of_citrus_fruit_%28Citrus_sarcodactylis_Hort._Bog.%29%3B_Wellcome_V0042687.jpg/120px-A_species_of_citrus_fruit_%28Citrus_sarcodactylis_Hort._Bog.%29%3B_Wellcome_V0042687.jpg" width="120" height="167" /></div> <div class="thumbcaption">Fingered citron by<span> </span>Wellcome</div> </div> </div> </div> </div> <p><i>Citrus medica</i><span> </span>var.<span> </span><i>sarcodactylis</i><sup id="cite_ref-4" class="reference">[4]</sup><span> </span>is, like any other citron variety, a<span> </span>shrub<span> </span>or small tree with long, irregular branches covered in<span> </span>thorns. Its large, oblong leaves are pale green and grow about four to six inches. Its white<span> </span>flowers<span> </span>are tinted purplish from the outside and grow in fragrant clusters. The fruit's fingers contain only the white part of the fruit and sometimes a small amount of acidic<span> </span>pulp, but many of them are completely juiceless and some are seedless.</p> <p><br />The plant is sensitive to frost, as well as intense heat and drought. It grows best in a temperate climate. Trees can be grown from cuttings taken from branches two to four years old. It is very commonly<span> </span>grafted<span> </span>onto sufficient rootstock.</p> <p>Diseases that can affect the fruit include that of Citritic arthritis and Systematic loss (<i>sarco-leiossis)</i></p> <h2><a href="https://en.wikipedia.org/wiki/Buddha%27s_hand" target="_blank" title="Source: Wikipedia Buddha's hand" rel="noreferrer noopener"><strong><i>Source: Wikipedia Buddha's hand</i></strong></a></h2>
Buddha's hand Seeds (Citrus medica var. sarcodactylis) 0 - 7
Star Anise Seeds (Illicium verum) 3.5 - 5

Star Anise Seeds (Illicium...

Price €3.50 SKU: MHS 116
,
5/ 5
<h2 class=""><strong>Star Anise Seeds (Illicium verum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p><i><b>Illicium verum</b></i><span> </span>is a medium-sized<span> </span>evergreen<span> </span>tree native to northeast<span> </span>Vietnam<span> </span>and southwest China. A spice commonly called<span> </span><b>star anise</b>,<span> </span><b>staranise</b>,<span> </span><b>star anise seed</b>,<span> </span><b>Chinese star anise</b>, or<span> </span><b>badiane</b><span> </span>that closely resembles<span> </span>anise<span> </span>in flavor is obtained from the star-shaped<span> </span>pericarps<span> </span>of the fruit of<span> </span><i>I. verum</i><span> </span>which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of<span> </span>shikimic acid, a chemical intermediate used in the synthesis of<span> </span>oseltamivir<span> </span>(Tamiflu).</p> <h2><span class="mw-headline" id="Nomenclature">Nomenclature</span></h2> <table class="infobox"> <tbody> <tr> <td colspan="2">Star anise</td> </tr> <tr> <th scope="row">Chinese</th> <td><span lang="zh-hani" title="Chinese language text" xml:lang="zh-hani">八角</span></td> </tr> <tr> <th scope="row">Literal meaning</th> <td>"eight-horns"</td> </tr> <tr> <td colspan="2"> <table class="collapsible collapsed mw-collapsible mw-collapsed mw-made-collapsible"> <tbody> <tr> <th colspan="2"><span class="mw-collapsible-toggle mw-collapsible-toggle-default mw-collapsible-toggle-collapsed">show</span>Transcriptions</th> </tr> </tbody> </table> </td> </tr> </tbody> </table> <p><i>Illicium</i><span> </span>comes from the Latin<span> </span><i>illicio</i><span> </span>meaning "entice". In<span> </span>Persian, star anise is called<span> </span><span lang="fa" title="Persian language text" xml:lang="fa">بادیان</span><span> </span><i>bādiyān</i>, hence its French name<span> </span><i><i>badiane</i></i>.</p> <h2><span class="mw-headline" id="Use">Use</span></h2> <h3><span class="mw-headline" id="Culinary_use">Culinary use</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Star_Aniseed_back.jpg/220px-Star_Aniseed_back.jpg" width="220" height="190" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Reverse side of fruit</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Illicium_verum00.jpg/220px-Illicium_verum00.jpg" width="220" height="396" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Plate from<span> </span>François-Pierre Chaumeton's 1833<span> </span><i>Flore Medicale</i></div> </div> </div> <p>Star anise contains<span> </span>anethole, the same compound that gives the unrelated<span> </span>anise<span> </span>its flavor. Recently, star anise has come into use in the<span> </span>West<span> </span>as a less expensive substitute for anise in baking, as well as in<span> </span>liquor<span> </span>production, most distinctively in the production of the<span> </span>liqueur<span> </span>Galliano.<sup id="cite_ref-2" class="reference">[2]</sup><span> </span>Star anise enhances the flavour of meat.</p> <p>It is used as a spice in preparation of<span> </span><i>biryani</i><span> </span>and<span> </span><i>masala chai</i><span> </span>all over the<span> </span>Indian subcontinent. It is widely used in<span> </span>Chinese cuisine, and in<span> </span>Malay<span> </span>and<span> </span>Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional<span> </span>five-spice powder<span> </span>of Chinese cooking. It is also a major ingredient in the making of<span> </span><i>phở</i>, a<span> </span>Vietnamese<span> </span>noodle soup.</p> <p>It is also used in the French recipe of mulled wine, called<span> </span><i>vin chaud</i><span> </span>(hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the pot-full or cup, as the ease of extraction of the taste components increases with the permeation of hot water.</p> <h3><span class="mw-headline" id="Drug_precursor">Drug precursor</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Oseltamivir total synthesis</div> <p>Star anise is the major source of the chemical compound<span> </span>shikimic acid, a primary<span> </span>precursor<span> </span>in the<span> </span>pharmaceutical<span> </span>synthesis of the antiinfluenza<span> </span>drug,<span> </span>oseltamivir<span> </span>(Tamiflu).<sup id="cite_ref-Bilal_4-0" class="reference">[4]</sup><sup id="cite_ref-Drugs_5-0" class="reference">[5]</sup><sup id="cite_ref-Wang_6-0" class="reference">[6]</sup>An industrial method for the production of shikimic acid using<span> </span>fermentation<span> </span>of<span> </span><i>E. coli</i><span> </span>bacteria was discovered in 2005,<sup id="cite_ref-7" class="reference">[7]</sup><sup id="cite_ref-8" class="reference">[8]</sup><span> </span>and applied in the<span> </span>2009 swine flu outbreak<span> </span>to address Tamiflu shortages, also causing price increases for star anise as a<span> </span>raw material<span> </span>of shikimic acid.<sup id="cite_ref-lim_9-0" class="reference">[9]</sup><span> </span>As of 2018, fermentation of<span> </span><i>E. coli</i><span> </span>was the manufacturing process of choice to produce shikimic acid for synthesis of Tamiflu.<sup id="cite_ref-Drugs_5-1" class="reference"></sup></p> <h2><span class="mw-headline" id="Toxicity">Toxicity</span></h2> <p>Japanese star anise<span> </span>(<i>Illicium anisatum</i>), a similar tree, is highly toxic and inedible; in Japan, it has instead been burned as<span> </span>incense. Cases of illness, including "serious<span> </span>neurologicaleffects, such as seizures", reported after using star anise tea, may be a result of deliberate<span> </span>economically motivated adulteration<span> </span>with this species. Japanese star anise contains the<span> </span>neurotoxin<span> </span>anisatin,<sup id="cite_ref-PubChem_10-0" class="reference">[10]</sup><span> </span>which also causes severe<span> </span>inflammation<span> </span>of the<span> </span>kidneys<span> </span>(nephritis),<span> </span>urinary tract, and<span> </span>digestive organs<span> </span>when ingested.</p> <p>Swamp star anise<span> </span><i>Illicium parviflorum</i><span> </span>is a similar tree found in the Southern United States, and due to its toxicity, it should not to be used for folk remedies or as a cooking ingredient.</p> <h2><span class="mw-headline" id="Standardization_of_its_products_and_services">Standardization of its products and services</span></h2> <ul> <li>ISO 676:1995 - contains the information about the nomenclature of the variety and cultivars</li> </ul> <h3><span class="mw-headline" id="Identification">Identification</span></h3> <ul> <li>Refer to the 4th edition of the<span> </span><i>European Pharmacopoeia</i><span> </span>(1153)</li> </ul> <h3><span class="mw-headline" id="Differentiation_from_other_species">Differentiation from other species</span></h3> <p>Joshi<span> </span><i>et al.</i><span> </span>have used<span> </span>fluorescent microscopy<span> </span>and<span> </span>gas chromatography<sup id="cite_ref-reiivh_14-0" class="reference">[14]</sup><span> </span>to distinguish the species, while Lederer<span> </span><i>et al.</i><span> </span>employed<span> </span>thin layer chromatography<span> </span>with<span> </span>HPLC-MS/MS</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">How to Grow Star Anise From Seeds</span></p> <p>Star anise trees (<em>Illicium verum</em>) grow easily from seed. Star anise trees grow in U.S. Department of Agriculture plant hardiness zones 7 through 10 and do best with a soil pH between 4 and 6 that's rich in organic matter. They grow in either full sun or part shade.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Preparing and Planting Star Anise Seeds</span></p> <p>Carefully preparing and planting the seeds will give the best chance of success. Or, store the seeds in moist sand in a sealed plastic bag or container in the refrigerator for up to a month.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 1</span></p> <p>Pour seed-starting potting mix into 4- to 6-inch-diameter plastic pots. Fill them to 1 to 1 1/2 inches from the top. Moisten the mix with room-temperature water. Use pots that have drainage holes in them.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 2</span></p> <p>Place the seeds into a bowl filled with water. Throw away any seeds that <strong>float</strong> to the surface. They are not viable. Plant only the seeds that sink to the bottom.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 3</span></p> <p>Place two or three seeds per pot on top of the moistened potting mix, spaced evenly apart. Cover the seeds with a 1/4 to 1/2 inch of a moistened seed-starting mix. Firm it gently with your fingers to remove air pockets. Set plastic water or soda bottle with the bottom cut out over the seeds. Leave the screw caps on.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 4</span></p> <p>Put the containers in bright, indirect light where temperatures stay around 70 degrees Fahrenheit. Moisten the potting mix using a spray bottle with room-temperature water if it begins to dry or set the containers in 1 to 2 inches of room-temperature water for an hour or two. The water will soak up into the germination mix through the holes in the bottoms of the containers.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 5</span></p> <p>Remove the screw caps from the tops of the bottles after the seeds germinate. Remove the bottles a week later. The seeds should germinate in <strong>one to two months</strong>.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 6</span></p> <p>Pot the star anise tree seedlings up in individual 6- to 8-inch pots when they are 3 to 4 inches tall. Use pots with drainage holes. Pot them up using <strong>peat-based</strong> potting soil. Set them in bright, indirect light and water them with room-temperature water when the top of the potting soil begins to dry.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 7</span></p> <p>Grow the star anise plants in their containers for one year. Repot them into containers 1 inch larger when they become pot-bound or when you can see the roots through the drain holes in the bottom of the container. <strong>Set them outdoors</strong> during the day in the summer when there is no danger of frost and the weather is calm and pleasant. Put them in bright shade in an area that is protected from strong winds. Continue to water them when the top of the soil begins to dry.</p> <p><span style="color: inherit; font-family: inherit; font-size: 30px;">Step 8</span></p> <p>Plant them outdoors in their permanent positions the following spring after any danger of frost has passed. Begin to get them used to direct sunlight two weeks before planting. Start with an hour of direct morning sunlight and increase the duration by 30 minutes or so every two days. Water them when the top 2 inches of soil feel dry. Plant multiple trees 15 to 20 feet apart. Water them generously right after planting and continue to water them as often as necessary to keep the soil lightly moist.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 116 (3 S)
Star Anise Seeds (Illicium verum) 3.5 - 5
500 Seeds Paulownia Tomentosa 9 - 5

500 Seeds Paulownia Tomentosa

Price €9.00 SKU: T 14 T
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>500 Seeds Paulownia Tomentosa (Empress, Foxglove Tree)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 500 seeds.</strong></span></h2> <div> <div>Paulownia tormentosa is known by many names; regardless of what you want to call it, there is no doubt about its impressive ornamental features. This beautiful tree puts on an awe inspiring show in spring. Its soft chamois velvet buds open into large violet to blue, trumpet-like blossoms which fill the air with a sweet fragrance. The flowers carried on long up curved shoots, look like large foxgloves.</div> <div>The huge leaves are an architectural delight: the soft, downy, large leaves appear after the flowers have opened.</div> <div>Native to eastern Asia, this exotic looking, deciduous tree is surprisingly hardy and can tolerate harsh winters, to - 8*C (-14*F). Hardy throughout the British Isles, the buds of the Foxglove-like flowers are formed in the autumn and can be damaged by late frosts. They must be sheltered from hard frosts to ensure the violet blooms appear in spring.</div> <div>It is a fast growing tree, usually grown as a specimen or shade tree. Growing rapidly (to 6f)t in it first year. In 3-5 years, this tree achieves what many other tree species take generations to achieve. An excellent use of this plant is the production of "stooled" specimens giving perhaps the most magnificent of all foliage dot plants. All growth is cut down to ground level each March and the resultant suckers reduced to a single shoot. The result is a strong, erect growth rising to 10 ft. and bearing huge and handsome leaves, producing a most striking effect. In very cold zones they are often grown and cut to near ground level in autumn and grown as a large-leafed shrub the following season.</div> <div>Very easy to germinate, seedlings grow rapidly, flowering in as little as 2-3 years under good growing conditions.</div> <div>It has been awarded the prestigious RHS Award of Garden Merit.</div> <div>Named after the Princess of the Dutch region, Anna Paulowna, who died in 1865. It has never been found in the wild although it undoubtedly originated in China where an old custom is to plant an Empress Tree when a baby girl is born. The fast-growing tree matures as she does. When she is eligible for marriage the tree is cut down and carved into wooden articles for her dowry. Carving the wood of Paulownia is an art form in Japan and China.</div> <div>Sowing: </div> <div>Sow September to May</div> <div>The seeds are very small so sow as thinly as possible to avoid crowding which leave seedlings more susceptible to damping off. Place the seeds on the surface of a tray containing well drained compost. Do not cover the seeds as light is required for germination.</div> <div>Stand the tray in water to soak and either cover with a plastic dome or place the tray into a plastic bag. Temperatures should ideally not exceed 30*C (85*F) during the daytime and not below 18*C (60*F) at night. Always keep the soil mixture moist (not soaked) during the germination process. The seeds will germinate in 30 – 60 days and grow rapidly when conditions are favourable.</div> <div>Growing: </div> <div>After germination, remove the cover or bag. When seedlings are big enough to handle (about 2-3 weeks), carefully transfer to pots. Grow on until they are strong enough to plant into their permanent positions. Harden off before planting out (after the last expected frosts).</div> <div>Aftercare: </div> <div>Pruning should be done in autumn after leaf drop. prune down to where an axillary bud can take over as the single leader. Coppicing a tree annually sacrifices the flowers but produces 3m (10ft) stems with enormous leaves up to 60cm (2ft) across.</div> <div>Plant Uses: </div> <div>A specimen tree, shade tree, or focal point.</div> <span style="font-size: 11px; line-height: 1.5em;">Fully hardy to -25°C.</span></div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Light germinator! Only sprinkle on the surface of the substrate + slightly press on</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">22-25°C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">4-6 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> </body> </html>
T 14 T
500 Seeds Paulownia Tomentosa 9 - 5