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Giant White fig seeds from...

€1.95 SKU: V 19 GWF

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

V 19 GWF (20 S)

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Variety from Greece

This plant has giant fruits

Royal Black Greek Fig Seeds...

€2.15 SKU: V 19 RBG

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Spanish broom Seeds...

€1.75 SKU: T 85

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T 85 (10 S)

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Chokeberry Seeds (Aronia...

€1.95 SKU: V 29

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5/ 5

<h2>Chokeberry Seeds (Aronia melanocarpa)</h2> <h2>Price for Package of 150 seeds.</h2> Aronia is a genus of deciduous shrubs, the chokeberries, in the family Rosaceae native to eastern North America and most commonly found in wet woods and swamps. The genus is usually considered to contain two or three species, one of which is naturalized in Europe. A fourth form that has long been cultivated under the name Aronia is now considered to be an intergeneric hybrid, × Sorbaronia mitschurinii. Chokeberries are cultivated as ornamental plants and as food products. The sour berries, or aronia berries, can be eaten raw off the bush, but are more frequently processed. They can be found in wine, jam, syrup, juice, soft spreads, tea, salsa, extracts, beer, ice cream, gummies, and tinctures. The name "chokeberry" comes from the astringency of the fruits, which create the sensation of making one's mouth pucker. Chokeberries are often mistakenly called chokecherries, the common name for Prunus virginiana. Further adding to the ambiguity, a variety of Prunus virginiana is melanocarpa, and readily confused with black chokeberry because it is commonly referred to as "black chokeberry" or "aronia". Aronia berries and chokecherries both contain polyphenolic compounds, such as anthocyanins, yet the two plants are only distantly related within the Rosaceae. <h2 style="color: #000000; font-size: 1.5em;">Identification and taxonomy</h2> The leaves are alternate, simple, and oblanceolate with crenate margins and pinnate venation; in autumn, the leaves turn a bold red color. Dark trichomes are present on the upper midrib surface. The flowers are small, with five petals and five sepals, and produced in corymbs of 10–25 together. The hypanthium is urn-shaped. The fruit is a small pome, with an astringent flavor. Aronia has been thought to be closely related to Photinia, and has been included in that genus in some classifications, but botanist Cornelis Kalkman observed that a combined genus should be under the older name Aronia. The combined genus contains about 65 species. In 2004, Kalkman expressed doubt about the monophyly of the combined group, and new molecular studies confirm this. They do not place these two genera together or even near one another. In eastern North America, two well-known species are named after their fruit color, red chokeberry and black chokeberry, plus a purple chokeberry whose origin is a natural hybrid of the two. A fourth species, Aronia mitschurinii, that apparently originated in cultivation, is also known as Sorbaronia mitschurinii. Tends to be smaller, rarely exceeding 1 m (3ft) tall and 3 m (9.8ft) wide, and spreads readily by root sprouts. The leaves are smaller, not more than 6-cm wide, with terminal glands on leaf teeth and a glabrous underside. The flowers are white, 1.5 cm wide, with glabrous sepals. The fruit is black, 6–9 mm wide, not persisting into winter. <h2 style="color: #000000; font-size: 1.5em;">Cultivation</h2> Aronia is considered cold-hardy and heat tolerant in USDA zones 3 to 8. Aronia plants grow well both in orchard-type rows or set as landscape elements, including several varieties in 3 to 12-foot heights. <h2 style="color: #000000; font-size: 1.5em;">Products and uses</h2> The chokeberries are attractive ornamental plants for gardens. They are naturally understory and woodland edge plants, and grow well when planted under trees. Chokeberries are resistant to drought, insects, pollution, and disease. A number of cultivars, including A. arbutifolia 'Brilliant' and A. melanocarpa 'Autumn magic', have been selected for their striking fall leaf color. An aronia wine is made in Lithuania and Minnesota. In Poland, aronia berries are added to jams and juices or dried to make a herbal tea sometimes blended with other ingredients, such as blackcurrant.[19] In Bosnia and Herzegovina, the berries are sold fresh and frozen or made into juices, jams and teas. Aronia is also used as a flavoring or colorant for beverages or yogurts.[19] Juice from the ripe berries is astringent, semi-sweet (moderate sugar content), sour (low pH), and contains a low level of vitamin C. The berries have a tart flavor and, in addition to juice, can be baked into breads.[19] In the United States and Canada, aronia juice concentrate is used in manufactured juice blends. <h3 style="color: #000000; font-size: 1.2em;">Polyphenol content</h3> A. melanocarpa (black chokeberry) has attracted scientific interest due to its deep purple, almost black pigmentation that arises from dense contents of polyphenols, especially anthocyanins. Total polyphenol content is 1752 mg per 100 g dry weight,[22] anthocyanin content is 1480 mg per 100 g dry weight, and proanthocyanidin concentration is 664 mg per 100 g fresh weight.[23][24] These values are among the highest measured in plants to date. The black aronia species contains higher levels of anthocyanins than purple (Aronia prunifolia) or red aronia (Aronia arbutifolia), whereas red and purple aronia are richer in phenolic acid and proanthocyanins. The plant produces these pigments mainly in the leaves and skin of the berries to protect the pulp and seeds from constant exposure to ultraviolet radiation and production of free radicals.[26][27][28] By absorbing UV rays in the blue-purple spectrum, leaf and skin pigments filter intense sunlight, serve antioxidant functions and thereby have a role assuring regeneration of the species. Brightly colorful pigmentation also attracts birds and other animals to consume the fruit and disperse the seeds in their droppings. Analysis of polyphenols in chokeberries has identified the following individual chemicals (among hundreds known to exist in the plant kingdom): cyanidin-3-galactoside, cyanidin-3-arabinoside, quercetin-3-glycoside, epicatechin, caffeic acid, delphinidin, petunidin, pelargonidin, peonidin, and malvidin. All these except caffeic acid are members of the flavonoid category of phenolics. For reference to phenolics, flavonoids, anthocyanins, and similar plant-derived phytochemicals, Wikipedia has a list of phytochemicals and foods in which they are prominent. <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> soak in water for 8- 12 hours </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 1 months in moist sowing mix at 2-5 ° C refrigerator </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-8 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> <div> <div style="text-align: center;">Genus: Aronia</div> <div style="text-align: center;">Species: melanocarpa</div> <div style="text-align: center;">Common Name: Black Chokeberry</div> <div style="text-align: center;">Other Name: Chokeberry, Gueles Noires</div> <div style="text-align: center;">Pre-treatment: required</div> <div style="text-align: center;">Zone Hardiness Cold: 3</div> <div style="text-align: center;">Zone Hardiness warm: 8</div> <div style="text-align: center;">Plant Type: Small Shrub</div> <div style="text-align: center;">Growth rate: medium</div> <div style="text-align: center;">Vegetation type: deciduous</div> <div style="text-align: center;">Leaf /Flower color: Green/White</div> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

29 (150 S)

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Bosnia and Herzegovina variety

This plant has giant fruits

Giant Bosnian Plum Seeds...

€2.55 SKU: V 197 BS

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5/ 5

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

V 197 BS (6,5g)

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Jerusalem thorn, Christ's...

€1.55 SKU: T 86

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Jerusalem thorn, Christ's thorn Seeds (Paliurus spina-christi)</h2> <h2>Price for Package of 10 seeds.</h2> Paliurus spina-christi, commonly known as Jerusalem thorn, garland thorn, Christ's thorn, or crown of thorns, is a species of Paliurus native to the Mediterranean region and southwest and central Asia, from Morocco and Spain east to Iran and Tajikistan. <h2>Description</h2> It is a deciduous shrub or small tree growing to 3–4 m tall. The shoots are zig-zagged, with a leaf and two stipular spines (one straight, one curved) on the outside of each kink. The leaves are oval, 2–5 cm long and 1–4 cm broad, glossy green, with an entire margin. The fruit is a dry woody nutlet centered in a circular wing 2–3.5 cm diameter. <h2>Etymology</h2> As suggested by the Latin name and by an ancient oral tradition[clarification needed], the spiny branches of this shrub were supposedly used to make the crown of thorns placed on Christ's head before his crucifixion. Ziziphus spina-christi, the Christ's thorn jujube, is also identified as being used for the crown of thorns. <h2>Use</h2> It is viewed as an ornamental curiosity and is cultivated in some areas, spreading its range, including Fiji. As a medicinal herb (medicinal plant), the fruit of the bush is used, which contains alkaloids and tannins and is mostly appreciated for its anti-inflammatory and antiseptic, antispasmodic, expectorant, astringent and diuretic abilities. Galen recommended it for bladder stones. The decoction of dried fruit (1 tablespoon / 500ml water, boil for 10 minutes and strain) is consumed for cough, asthma, diarrhea, hypertension, cleansing the blood of inflammation. Combines perfectly with common flaxseed (Linum), linden (Tília cordáta), prímula véris, Plantágo major, Salvia officinalis, Malva sylvestris and asthma acute) bronchitis. It is thought to have a laxative effect on the large intestine while fighting deforming arthritis - which is why it is often consumed by the elderly. Externally it seems to help especially in the treatment of eczema foci thanks to its anti-inflammatory action. Note: The above presentation of the plant is by no means a recipe. Expert advice is considered necessary before using the plant. </body> </html>

T 86

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Bosnia and Herzegovina variety

Wild Fig Seeds (from...

€1.85 SKU: V 19 WF

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Mediterranean cypress Seeds...

€1.75 SKU: T 16 CS

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

T 16 CS (0,5g)

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This plant is resistant to winter and frost.

Silverberry wolf-willow...

€2.25 SKU: T 39 EC

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Silverberry wolf-willow seeds (Elaeagnus commutata)</h2> <h2>Price for Package of 5 seeds.</h2> Elaeagnus commutata, the silverberry or wolf-willow, is a species of Elaeagnus native to western and boreal North America, from southern Alaska through British Columbia east to Quebec, south to Utah, and across the upper Midwestern United States to South Dakota and western Minnesota. It typically grows on dry to moist sandy and gravel soils in steppes, meadows or woodland edges. These plants are shrubs or small trees growing to 1–4 m tall. The leaves are broad lanceolate, 2–7 cm long, silvery on both sides with dense small white scales. The fragrant flowers are yellow, with a four-lobed corolla 6–14 mm long. The fruits are ovoid drupes 9–12 mm long, also covered in silvery scales. The fruit pulp is floury in texture and surrounds the single seed. The species is cultivated as an ornamental plant for its silvery foliage. Both the fruit and seeds of this plant are edible either cooked or raw. The fruit is very astringent unless it is fully ripe. The fruit is a very rich source of vitamins and minerals especially A, C, and E. As well it is a fairly good source of essential fatty acids. These fats are rarely found in fruits. This plant, like legumes, is able to fix nitrogen. When grown in orchards as a companion plant, it has been documented to increase fruit production by ten percent. Traditionally the fibrous bark of this tree has been twisted to make strong ropes and woven into clothing and blankets Sharp-tailed grouse and songbirds eat the fruits. This plant is a food source for sharp-tailed grouse in the winter. Silverberry is an important food for wildlife and it provides over one-quarter of the diet for moose during winter in Montana. It also provides food for deer and elk. It provides cover and nesting sites for mallards and many passerine birds in North Dakota "In rough fescue grasslands, silverberry at 1,000 stems per acre increases forage production." </body> </html>

T 39 EC

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Chokeberry Seeds (Aronia melanocarpa) 2.25 - 1

1000 Seeds Chokeberry...

€11.00 SKU: V 29 (4g)

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5/ 5

<h2>1000 Seeds Chokeberry (Aronia melanocarpa)</h2> <h2>Price for Package of 1000 seeds.</h2> Aronia melanocarpa is an extraordinary medicine plant that has been developed in Poland. It has an incredible array of health qualities. Known as Chokeberry, the native Americans used it to prepare pemmican (dried meat). It has a higher concentration of vitamin C than blackcurrants, but it also contains a host of other valuable substances, especially antioxidants, polyphenols, bioflavonoids, and tannins. It is a very hardy and vigorous plant and can survive most conditions. <h3>Wikipedia:</h3> Aronia is a genus of deciduous shrubs, the chokeberries, in the family Rosaceae native to eastern North America and most commonly found in wet woods and swamps. The genus is usually considered to contain two or three species, one of which is naturalized in Europe. Chokeberries are cultivated as ornamental plants and as food products. The sour berries, or Aronia berries, can be eaten raw off the bush, but are more frequently processed. They can be found in wine, jam, syrup, juice, soft spreads, tea, salsa, chili starters, extracts, beer, ice cream, gummies, and tinctures. The name "chokeberry" comes from the astringency of the fruits, which creates the sensation of making one's mouth pucker. Chokeberries are often mistakenly called chokecherries, the common name for Prunus virginiana. Further adding to the ambiguity, a variety of Prunus virginiana is melanocarpa,[9] and readily confused with black chokeberry because it is commonly referred to as "black chokeberry" or "aronia". Aronia berries and chokecherries both contain polyphenolic compounds, such as anthocyanins, yet the two plants are distantly related within the family Rosaceae. The leaves are alternate, simple, and oblanceolate with crenate margins and pinnate venation; in autumn the leaves turn a bold red color. Dark trichomes are present on the upper midrib surface. The flowers are small, with 5 petals and 5 sepals, and produced in corymbs of 10–25 together. Hypanthium is urn-shaped. The fruit is a small pome, with an astringent flavor. Aronia has been thought to be closely related to Photinia, and has been included in that genus in some classifications,[10] but botanist Cornelis Kalkman observed that a combined genus should be under the older name Aronia.[11] The combined genus contains about 65 species.[12] In 2004, Kalkman expressed doubt about the monophyly of the combined group, and new molecular studies confirm this.[13][14] They do not place these two genera together or even near one another. In eastern North America are two well-known species, named after their fruit color, red chokeberry and black chokeberry, plus a purple chokeberry whose origin is a natural hybrid of the two.[12] A fourth species, Aronia mitschurinii, that apparently originated in cultivation, is also known as Sorbaronia mitschurinii. <h2>Cultivation</h2> Aronia is considered cold hardy and heat tolerant in USDA Zones 3 to 8.[17][18] Aronia plants grow well both in orchard-type rows or set as landscape elements, including several varieties in 3 to 12 foot heights.[17] <h3>Products and uses</h3> The chokeberries are attractive ornamental plants for gardens. They are naturally understory and woodland edge plants, and grow well when planted under trees. Chokeberries are resistant to drought, insects, pollution, and disease. A number of cultivars, including A. arbutifolia 'Brilliant' and A. melanocarpa 'Autumn magic', have been selected for their striking fall leaf color. An aronia wine is made in Lithuania. In Poland, aronia berries are added to jams and juices or dried to make a herbal tea sometimes blended with other ingredients, such as blackcurrant.[19] In Bosnia and Herzegovina, the berries are sold fresh and frozen or made into juices, jams and teas.[20] Aronia is also used as a flavoring or colorant for beverages or yogurts.[19] Juice from the ripe berries is astringent, semi-sweet (moderate sugar content), sour (low pH), and contains a low level of vitamin C.[21] The berries have a tart flavor and, in addition to juice, can be baked into breads.[19] In the United States and Canada, aronia juice concentrate is used in manufactured juice blends. <h3>Polyphenol content</h3> Aronia melanocarpa (black chokeberry) has attracted scientific interest due to its deep purple, almost black pigmentation that arises from dense contents of polyphenols, especially anthocyanins. Total polyphenol content is 1752 mg per 100 g dry weight,[22] anthocyanin content is 1480 mg per 100 g dry weight, and proanthocyanidin concentration is 664 mg per 100 g fresh weight.[23][24] These values are among the highest measured in plants to date. The black aronia species contains higher levels of anthocyanins than purple (Aronia prunifolia) or red aronia (Aronia arbutifolia), whereas red and purple aronia are richer in phenolic acid and proanthocyanins.[25] The plant produces these pigments mainly in the leaves and skin of the berries to protect the pulp and seeds from constant exposure to ultraviolet radiation and production of free radicals.[26][27][28] By absorbing UV rays in the blue-purple spectrum, leaf and skin pigments filter intense sunlight, serve antioxidant functions and thereby have a role assuring regeneration of the species. Brightly colorful pigmentation also attracts birds and other animals to consume the fruit and disperse the seeds in their droppings.[26][29] Analysis of polyphenols in chokeberries has identified the following individual chemicals (among hundreds known to exist in the plant kingdom): cyanidin-3-galactoside, cyanidin-3-arabinoside, quercetin-3-glycoside, epicatechin, caffeic acid, delphinidin, petunidin, pelargonidin, peonidin, and malvidin.[23][25][30] All these except caffeic acid are members of the flavonoid category of phenolics. For reference to phenolics, flavonoids, anthocyanins, and similar plant-derived phytochemicals,[22] Wikipedia has a list of phytochemicals and foods in which they are prominent. <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> soak in water for 8- 12 hours  </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 1 months in moist sowing mix at 2-5 ° C refrigerator </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-8 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> <div> <div style="text-align: center;">Genus: Aronia</div> <div style="text-align: center;">Species: melanocarpa</div> <div style="text-align: center;">Common Name: Black Chokeberry</div> <div style="text-align: center;">Other Name: Chokeberry, Gueles Noires</div> <div style="text-align: center;">Pre-treatment: required</div> <div style="text-align: center;">Zone Hardiness Cold: 3</div> <div style="text-align: center;">Zone Hardiness warm: 8</div> <div style="text-align: center;">Plant Type: Small Shrub</div> <div style="text-align: center;">Growth rate: medium</div> <div style="text-align: center;">Vegetation type: deciduous</div> <div style="text-align: center;">Leaf /Flower color: Green/White</div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 29 (4g)

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100 Seeds Bay Laurel, bay tree, true laurel (Laurus nobilis) 15 - 8

1000 Seeds Bay Laurel, bay...

€95.00 SKU: MHS 83

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MHS 83 (500g)

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This plant is resistant to winter and frost.

Bosnia and Herzegovina variety

Pomegranate Seeds (Punica...

€2.45 SKU: V 117 O

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<h2>Pomegranate Seeds (Punica granatum)</h2> <h2>Price for Package of 50 seeds.</h2> The pomegranate /ˈpɒmɨɡrænɨt/, botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between 5–8 meters (16–26 ft) tall. The pomegranate is widely considered to have originated in the vicinity of Iran and has been cultivated since ancient times.[1][2][3] Today, it is widely cultivated throughout the Mediterranean region of southern Europe, the Middle East and Caucasus region, northern Africa and tropical Africa, the Indian subcontinent, Central Asia and the drier parts of southeast Asia.[4] Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is also cultivated in parts of California and Arizona. In the Northern Hemisphere, the fruit is typically in season from September to February.[6] In the Southern Hemisphere, the pomegranate is in season from March to May. The pomegranate has been mentioned in many ancient texts, notably in Babylonian texts, the Book of Exodus, the Homeric Hymns and the Quran.[7] In recent years, it has become more common in the commercial markets of North America and the Western Hemisphere. Pomegranates are used in cooking, baking, juices, smoothies and alcoholic beverages, such as martinis and wine. <h3>Description</h3> The Punica granatum leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with four to five petals (often more on cultivated plants). Some fruitless varieties are grown for the flowers alone. The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin. The exact number of seeds in a pomegranate can vary from 200 to about 1400 seeds, contrary to some beliefs that all pomegranates have exactly the same number of seeds.[9] Each seed has a surrounding water-laden pulp—the edible sarcotesta that forms from the seed coat—ranging in color from white to deep red or purple. The seeds are embedded in a white, spongy, astringent membrane. <h3>Cultivation</h3> Punica granatum is grown as a fruit crop plant, and as ornamental trees and shrubs in parks and gardens. Mature specimens can develop sculptural twisted bark multi-trunks and a distinctive overall form. Pomegranates are drought-tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they can be prone to root decay from fungal diseases. They can be tolerant of moderate frost, down to about −12 °C (10 °F). Insect pests of the pomegranate can include the pomegranate butterfly Virachola isocrates and the leaf-footed bug Leptoglossus zonatus. Pomegranate grows easily from seed, but is commonly propagated from 25–50 cm hardwood cuttings to avoid the genetic variation of seedlings. Air layering is also an option for propagation, but grafting fails. <h3>Varieties</h3> Punica granatum var. nana is a dwarf variety of P. granatum popularly planted as an ornamental plant in gardens and larger containers, and used as a bonsai specimen tree. It could well be a wild form with a distinct origin. It has gained the Royal Horticultural Society's Award of Garden Merit.[12] The only other species in the genus Punica is the Socotran pomegranate (Punica protopunica), which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit.[13] Scientists at Indian Institute of Horticultural Research, Bangalore, India, are in the process of developing disease resistant superior cultivars. <h3>Cultivars</h3> Punica granatum has more than 500 named cultivars, but the pomegranate evidently has considerable synonymy in which the same genotype is named differently across regions of the world. Several characteristics between pomegranate genotypes vary for identification, consumer preference, preferred use, and marketing, the most important of which are fruit size, exocarp color (ranging from yellow to purple, with pink and red most common), seed-coat color (ranging from white to red), hardness of seed, maturity, juice content and its acidity, sweetness, and astringency. <h3>Etymology</h3> The name pomegranate derives from medieval Latin pōmum "apple" and grānātum "seeded". This has influenced the common name for pomegranate in many languages (e.g. granada in Spanish, Granatapfel or Grenadine in German, grenade in French, granatäpple in Swedish, pomogranà in Venetian). Mālum grānātus, using the classical Latin word for apple, gives rise to the Italian name melograno, or less commonly melagrana. Perhaps stemming from the old French word for the fruit, pomme-grenade, the pomegranate was known in early English as "apple of Grenada"—a term which today survives only in heraldic blazons. This is a folk etymology, confusing Latin granatus with the name of the Spanish city of Granada, which derives from Arabic. The genus name Punica refers to the Phoenicians, who were active in broadening its cultivation, partly for religious reasons. Garnet comes from Old French grenat by metathesis, from Medieval Latin granatum, here used in a different meaning: "of a dark red color". This meaning perhaps originated from pomum granatum because of the color of pomegranate pulp, or from granum in the sense of "red dye, cochineal". The French term grenade for pomegranate has given its name to the military grenade.[19] Soldiers commented on the similar shape of early grenades and the name entered common usage. While most European languages have cognate names for the fruit, stemming from Latin granatum, exceptions are the Armenian term nur, Albanian term "shega" and the Portuguese term romã which is derived from Arabic ruman, and has cognates in other Semitic languages (e.g. Hebrew rimmon) and Ancient Egyptian rmn. <h3>Cultural history</h3> The pomegranate is native to Persia (modern day Iran).[20] Pomegranates also thrive in the drier climates of California and Arizona, and have been cultivated in Iran, Iraq, Azerbaijan, Armenia, Afghanistan, Pakistan, India, Russia, Bangladesh and the Mediterranean region for several millennia. Carbonized exocarp of the fruit has been identified in Early Bronze Age levels of Jericho in the West Bank, as well as Late Bronze Age levels of Hala Sultan Tekke on Cyprus and Tiryns.[citation needed] A large, dry pomegranate was found in the tomb of Djehuty, the butler of Queen Hatshepsut in Egypt; Mesopotamian cuneiform records mention pomegranates from the mid-Third millennium BC onwards. It is also extensively grown in South China and in Southeast Asia, whether originally spread along the route of the Silk Road or brought by sea traders. Kandahar is famous in Afghanistan for its high quality pomegranates. Although not native to Korea or Japan, the pomegranate is widely grown there and many cultivars have been developed. It is widely used for bonsai because of its flowers and for the unusual twisted bark that older specimens can attain.[24] The term "balaustine" (Latin: balaustinus) is also used for a pomegranate-red color. Pomegranate cultivation in Italy is diffused throughout the southern region, especially in Olevano sul Tusciano and the rest of Campania's area. The ancient city of Granada in Spain was renamed after the fruit during the Moorish period. Spanish colonists later introduced the fruit to the Caribbean and Latin America, but in the English colonies it was less at home: "Don't use the pomegranate inhospitably, a stranger that has come so far to pay his respects to thee," the English Quaker Peter Collinson wrote to the botanizing John Bartram in Philadelphia, 1762. "Plant it against the side of thy house, nail it close to the wall. In this manner it thrives wonderfully with us, and flowers beautifully, and bears fruit this hot year. I have twenty-four on one tree... Doctor Fothergill says, of all trees this is most salutiferous to mankind."[26] The pomegranate had been introduced as an exotic to England the previous century, by John Tradescant the elder, but the disappointment that it did not set fruit there led to its repeated introduction to the American colonies, even New England. It succeeded in the South: Bartram received a barrel of pomegranates and oranges from a correspondent in Charleston, South Carolina, 1764. John Bartram partook of "delitious" pomegranates with Noble Jones at Wormsloe Plantation, near Savannah, Georgia, in September 1765. Thomas Jefferson planted pomegranates at Monticello in 1771: he had them from George Wythe of Williamsburg. <h3>Culinary use</h3> After the pomegranate is opened by scoring it with a knife and breaking it open, the seeds are separated from the peel and internal white pulp membranes. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another very effective way of quickly harvesting the seeds is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The seeds should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded seeds to remove.[28] The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the juice. Pomegranate juice has long been a popular drink in Armenian, Persian and Indian cuisine, and began to be widely distributed in the United States and Canada in 2002. Grenadine syrup consisted long ago in a thickened and sweetened pomegranate juice but nowadays it is only a salesname for an industrial syrup based on various shrub berries, citric acid and food coloring, mainly used in cocktail mixing. Before tomatoes (a New World fruit) arrived in the Middle East, pomegranate juice, molasses and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup). Wild pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana, pomegranate + seed), most notably in Indian and Pakistani cuisine, but also as a substitute for pomegranate syrup in Persian cuisine. Dried whole seeds can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as quality sources for this spice. Dried pomegranate seed, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Chocolate covered seeds may be added to desserts and baked items. In the Caucasus, pomegranate is used mainly as juice.[32] In Azerbaijan, a sauce from pomegranate juice (narsharab) is usually served with fish[33] or tika kabab. In Turkey, pomegranate sauce (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç.[34] Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey. In Greece, pomegranate (Greek: ρόδι, rodi) is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip. Pomegranate is also made into a liqueur, and as a popular fruit confectionery used as ice cream topping, mixed with yogurt, or spread as jam on toast. In Cyprus and Greece, and among the Greek Orthodox Diaspora, ρόδι (Greek for pomegranate) is used to make koliva, a mixture of wheat, pomegranate seeds, sugar, almonds and other seeds served at memorial services. In Mexico, they are commonly used to adorn the traditional dish chiles en nogada, representing the red of the Mexican flag in the dish which evokes the green (poblano pepper), white (nogada sauce) and red (pomegranate seeds) tricolor. <h3>In Ayurvedic medicine</h3> In the Indian subcontinent's ancient Ayurveda system of medicine, the pomegranate has extensively been used as a source of traditional remedies for thousands of years. The rind of the fruit and the bark of the pomegranate tree is used as a traditional remedy against diarrhea, dysentery and intestinal parasites.[36] The seeds and juice are considered a tonic for the heart and throat, and classified as having bitter-astringent taste plus a range of taste from sweet to sour, depending on ripeneness. Thus Pomegranate is considered a healthful counterbalance to a diet high in sweet-fatty (kapha or earth) components. Especially when sweet, pomegranate fruit is nourishing for (pitta or fire) systems, particularly the hemopoietic system, and is known as a blood builder. The astringent qualities of the flower juice, rind and tree bark are considered valuable for a variety of purposes, such as stopping nose bleeds and gum bleeds, toning skin, (after blending with mustard oil) firming-up sagging breasts and treating hemorrhoids.[38] Pomegranate juice (of specific fruit strains) is also used as eyedrops as it is believed to slow the development of cataracts. Ayurveda differentiates between pomegranate varieties and employs them for different remedies. Pomegranate has been used as a contraceptive and abortifacient by means of consuming the seeds, or rind, as well as by using the rind as a vaginal suppository. This practice is recorded in ancient Indian literature, in Medieval sources, and in modern folk medicine. <h3>Nutrients and phytochemicals</h3> Pomegranate seeds provide 12% of the Daily Value (DV) for vitamin C and 16% DV for vitamin K per 100 g serving, and contain polyphenols, such as ellagitannins and flavonoids (section below). Pomegranate seeds are excellent sources of dietary fiber which is entirely contained in the edible seeds. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients. <h3>Phenolic content</h3> The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called ellagitannins formed when ellagic acid binds with a carbohydrate. Pomegranate ellagitannins, also called punicalagins, are tannins with free-radical scavenging properties in laboratory experiments and with potential human effects. Punicalagins are absorbed into the human body and may have dietary value as antioxidants, but conclusive proof of efficacy in humans has not been shown. During intestinal metabolism by bacteria, ellagitannins and punicalagins are converted to urolithins, which have unknown biological activity in vivo. The different punicalagins present in P. granatum are granatin A and B, punicacortein A, B, C and D, 5-O-galloylpunicacortein D, punicafolin, punigluconin, punicalagin, 1-alpha-O-galloylpunicalagin, punicalin and 2-O-galloyl-punicalin.[citation needed] Other phenolics include catechins, gallocatechins, and anthocyanins, such as prodelphinidins, delphinidin, cyanidin, and pelargonidin. Many food and dietary supplement makers use pomegranate phenolic extracts as ingredients in their products instead of the juice. One of these extracts is ellagic acid, which may become bioavailable only after parent molecule punicalagins are metabolized. However, ingested ellagic acid from pomegranate juice does not accumulate in the blood in significant quantities and is rapidly excreted. Accordingly, ellagic acid from pomegranate juice does not appear to be biologically important in vivo. <h3>Potential health benefits</h3> In preliminary laboratory research and clinical trials, juice of the pomegranate may be effective in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation.[52][53][54] In mice, "oxidation of LDL by peritoneal macrophages was reduced by up to 90% after pomegranate juice consumption...". In a limited study of hypertensive patients, consumption of pomegranate juice for two weeks was shown to reduce systolic blood pressure by inhibiting serum angiotensin-converting enzyme. Juice consumption may also inhibit viral infections while pomegranate extracts have antibacterial effects against dental plaque. Despite limited research data, manufacturers and marketers of pomegranate juice have liberally used evolving research results for product promotion, especially for putative antioxidant health benefits. In February 2010, the FDA issued a Warning Letter to one such manufacturer, POM Wonderful, for using published literature to make illegal claims of unproven antioxidant and anti-disease benefits. Ancient Egypt Ancient Egyptians regarded the pomegranate as a symbol of prosperity and ambition. According to the Ebers Papyrus, one of the oldest medical writings from around 1500 BC, Egyptians used the pomegranate for treatment of tapeworm and other infections. <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> soak in water for 12-24 hours </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 10-15°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 10 - 45 days </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 117 O (50 S)

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