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There are 807 products.

Showing 589-600 of 807 item(s)

Variety from Great Britain
Piquillo pepper seeds 1.65 - 4

Piquillo pepper seeds

Price €1.65 SKU: P 24
,
5/ 5
<h2><strong>Piquillo pepper seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with no heat, fruits about 7-10 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish for "little beak".</p> <p><strong>Preparation</strong></p> <p>Typically, the peppers are hand-picked during two harvests between September and December. They are roasted over embers, which gives them a distinctly sweet, spicy flavor, more akin to bell peppers than chili peppers, despite their small size. They are then peeled and again grilled in grill bar for extra flavor and texture then marinated with salt, pepper and olive oil and then de-seeded by hand, before being packed into jars or tins for sale.</p> <p>Piquillo peppers are often stuffed with meat, seafood, or cheese, and served as tapas.</p>
P 24 (10 S)
Piquillo pepper seeds 1.65 - 4
Maor Sweet Pepper Seeds 1.65 - 1

Maor Sweet Pepper Seeds

Price €1.65 SKU: PP 25
,
5/ 5
<h2><strong>Maor Sweet Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Maor is a popular medium maturing California Wonder type sweet pepper due to its high yield potential and excellent quality fruit. Maor is ideal for open field production and bulk packaging. Maor has a very high percentage of large fruit 9 x 9 cm. Fruit is heavy (app. 160 g) and has thick fruit walls with color being green going to red. Plants are uniform, strong and sturdy. Maor has high resistance to Tobacco mosaic (TMV).</p>
PP 25 (10 S)
Maor Sweet Pepper Seeds 1.65 - 1
Chinese Mustard Seeds

Chinese Mustard Seeds...

Price €1.35 SKU: MHS 131
,
5/ 5
<h2 class=""><strong>Chinese Mustard - Leaf Mustard Seeds (Brassica juncea)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 180 (1g) seeds.</strong></span></h2> <div>Brassica juncea, mustard greens, Indian mustard, Chinese mustard, or leaf mustard is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. It is also known as green mustard cabbage.</div> <p><strong>Uses </strong></p> <p><strong>Food </strong></p> <p>The leaves, the seeds, and the stem of this mustard variety are edible. The plant appears in some form in African, Italian, Indian, Chinese, Japanese, Korean, and soul food cuisine. Cultivars of B. juncea are grown as greens, and for the production of oilseed. In Russia, this is the main variety grown for production of mustard oil, which after refining is considered[according to whom?] one of the best vegetable oils around and is widely used in canning, baking and margarine production; and the majority of table mustard there is also made from this species of mustard plant.</p> <p>The leaves are used in African cooking, and leaves, seeds, and stems are used in Indian cuisine, particularly in mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a famous dish called sarson da saag (mustard greens) is prepared. B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Indian pickle called achar, and the Chinese pickle zha cai. The mustard made from the seeds of the B. juncea is called brown mustard. The leaves (raai in Gujarati) are used in many Indian dishes.</p> <p>The Gorkhas of Darjeeling and Sikkim prepare pork with mustard greens (also called rayo in Nepali). It is usually eaten with relish with steamed rice, but could also be eaten with chapati (griddle breads).</p> <p>Brassica juncea is more pungent than the closely related Brassica oleracea greens (kale, cabbage, collard greens, et cetera), and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in vitamin A and vitamin K.</p> <p>Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine it is known as Takana and is often pickled and used as filling in onigiri or as a condiment. A large variety of B. juncea cultivars are used, including zha cai, mizuna, takana (var. integlofolia), juk gai choy, and xuelihong (雪里红 or 雪里蕻; var. crispifolia). Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone.</p> <p><strong>Food supplement </strong></p> <p>B. juncea can hyperaccumulate cadmium and many other soil trace elements. Specially cultured, it can be used as a selenium, chromium, iron and zinc food supplement.</p> <p><strong>Green manure</strong></p> <p>Vegetable growers sometimes grow mustard as a green manure. Its main purpose is to act as a mulch, covering the soil to suppress weeds between crops. If grown as a green manure, the mustard plants are cut down at the base when sufficiently grown, and left to wither on the surface, continuing to act as a mulch until the next crop is due for sowing, when the mustard is dug in. In the UK, summer and autumn-sown mustard is cut down from October. April sowings can be cut down in June, keeping the ground clear for summer-sown crops.[citation needed] One of the disadvantages of mustard as a green manure is its propensity to harbor club root.</p> <p><strong>Phytoremediation </strong></p> <p>This plant is used in phytoremediation to remove heavy metals, such as lead, from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells. The plant is then harvested and disposed of properly. This method is easier and less expensive than traditional methods for the removal of heavy metals. It also prevents erosion of soil from these sites preventing further contamination.</p> <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;">1 - 1,5 cm</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;">18-20 ° 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;">1-4 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>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 131 (1g)
Chinese Mustard Seeds

Amethyst Dwarf Bean Seeds 1.75 - 1

Amethyst Dwarf Bean Seeds

Price €1.75 SKU: VE 60 (3g)
,
5/ 5
<h2><strong>Amethyst Dwarf Bean Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>These compact plants produce a tasty, stringless, quick maturing beans over a long picking season. An exceptionally flavorsome stringless Bean with 15 cm long and 9 mm width pods and quite the BEST purple bean today. Huge crop until the first frost.</p> <p><strong>How to Grow Beans from Seed</strong></p> <p>Climbing French beans tend to be smaller than runner beans and have more tender pods. The immature pods are eaten whole, semi-mature pods are shelled and the beans inside eaten, mature pods can also be shelled and the beans are eaten fresh or dried and stored like kidney beans. Climbing varieties can reach up to 2.5m in height and are best grown-up canes.</p> <p>Dwarf French beans produce the same type of beans and pods as climbing beans and are used in the same way, but the plants are more compact generally about 45cm tall. Dwarf beans are good for growing in containers.</p> <p>Runner beans have a more pronounced flavor than French beans. The plants are more prolific, some can grow up to 2.5m tall, and the beans produced are very long and flat.</p> <p>Dwarf runner beans produce beans like standard runner beans on very compact plants. Some varieties of dwarf runner beans are can be quite ornamental in containers.</p> <p>Quintessentially British, runner beans are one of the easiest of all vegetables to grow. To many people, both summer and the vegetable plot would be incomplete without them.</p> <p>Bean seeds are large and easy to sow. They can be started indoors or planted directly into the vegetable garden but need warm conditions to germinate.</p> <p>Sowing bean seeds indoors gives a faster and more reliable germination rate, particularly for runner beans. At the end of April through to early May sow a single bean seed, 4cm or 1 and a half inches deep, in a 3 inch pot filled with multi-purpose compost.</p> <p>Seedlings will be ready to plant out after about three weeks. Before planting out, put them in a cold frame or a cool porch for a few days so that they can acclimatise to the conditions outside.</p> <p>Alternatively, climbing, runner and dwarf beans can be grown from seed sown directly in the soil between the second half of May and the middle of June.</p> <p>Before sowing outdoors you will need to construct a support for your beans, wigwams or a double row of inward sloping 8ft canes are popular support options for runners and climbing beans.</p> <p>Sow beans outdoors from mid-May until July, 5cm deep, two seeds per support cane, spaced 15cm (6in) apart. After germination remove the smaller and less robust of the two young plants thinning to one plant per cane.</p> <p>As they grow, ensure the plants continue to twine around their canes and water well. Runner beans are particularly thirsty. Picking beans regularly and often will encourage a longer cropping period.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 60 (3g)
Amethyst Dwarf Bean Seeds 1.75 - 1
Buenos Aires Red Bean Seeds 1.95 - 1

Buenos Aires Red Bean Seeds

Price €1.95 SKU: VE 155
,
5/ 5
<h2><strong>Buenos Aires Red Bean Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Definitely one of the best bean. An exceptionally flavorsome bean, rustic, vigorous and very adaptable. Flat, green pod with reddish spots, practically straight, 18 cm long and 2-2.2 cm wide. Very disease resistant, and does not require much care.</p>
VE 155
Buenos Aires Red Bean Seeds 1.95 - 1

We recommend this plant! We have tested this plant.

This plant has giant fruits

Variety from Armenia
Wax gourd seeds (Benincasa hispida) 2.25 - 1

Wax gourd seeds (Benincasa...

Price €2.25 SKU: VE 225
,
5/ 5
<h2 class=""><strong>Wax gourd seeds (Benincasa hispida)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Benincasa hispida, the wax gourd, also called ash gourd, white gourd, winter gourd, tallow gourd, ash pumpkin, and winter melon and “Chinese preserving melon” is a vine grown for its very large fruit, eaten as a vegetable when mature.</p> <p>It is the only member of the genus Benincasa. The fruit is fuzzy when young. The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. It has yellow flowers and broad leaves. The taste is rather bland.</p> <p>It is native to South Asia and Southeast Asia. The wax gourd is widely grown throughout Asia, including Java and Japan, the places where it is thought to have originated.</p> <p>The name “winter melon” that is sometimes given to this plant is based on the Chinese name dōngguā (冬瓜), however, the character 瓜 (guā) can also mean “gourd” or “squash”. It is likely that the name “melon” is given because this gourd is sometimes candied or made into a sweet tea; see the Uses section below.</p> <p><strong>Cultivation</strong></p> <p>It is grown in well-drained loam and sandy soils, in warm mild climates, but will not tolerate frosts. The crops are grown in riverbeds or furrows, and needs constant irrigation during the growing season.</p> <p><strong>Uses</strong></p> <p>The wax gourd requires very warm weather to grow but can be stored for many months much like winter squash. Ash gourds of the Indian subcontinent have a white coating with rough texture (hence the name ash gourd, literally, in some vernaculars). South East Asian varieties have a smooth waxy texture. It is one of the few vegetables available during winter in areas of deciduous vegetation, hence its Chinese name literally means 'winter gourd'. The Wax Gourd can typically be stored for 12 months. In India, the wax gourd is recognized for its medicinal properties in the Ayurvedic system of medicine.[8] It is also has significance in spiritual traditions of India and Yoga, where it is identified as a great source of Prana.</p> <p>In Vietnamese cuisine, it is called bí đao, which is usually used to make soup or stew.[11] When cooked with pork short ribs, the resulting soup is traditionally thought to help produce more milk for breastfeeding mothers.</p> <p>In Chinese cuisine the gourds are used in stir fry or usually combined with pork or pork/beef bones to make winter gourd soup, often served in the scooped out gourd, carved by scraping off the waxy coating. It is also chopped and candied[12][unreliable source?] as wintermelon candy (táng dōng guā) to be commonly eaten at New Year festivals, or as filling for Sweetheart cake (lǎopó bǐng). It has also been used as the base filling in Chinese and Taiwanese mooncakes for the Moon Festival.</p> <p>In the Philippines it is candied (referred to plainly as kundol) and is used as a pastry filling for bakpia (hopia in the Philippines). It is also an ingredient in some savory soups (sabaw) and stir-fries (guisado).</p> <p>In Indian cuisine this gourd is traditionally used to prepare a wide variety of dishes. In northern India it is used to prepare a candy called petha. In South Indian cuisine, it is traditionally used to make a variety of curries, including a stew made with a yogurt base.[13] The juice of raw ash gourd(Maipawl) is used by the Mizo community of North-East India as a natural remedy to treat mild to severe dysentery. In north India, particularly in middle Himalayas, it is paired with pulses such as moong which when squashed along with winter gourd results in the making of a dish locally called bari. When dried in the cool winter sunlight it becomes somewhat hard and is used as a curry dish and eaten along with rice or chapati. This practice is done in Himalayas for quite a long time as people in mountains depend upon nature to help them survive harsh winters. This bari is a great source of iron and vitamins and eaten diversely in the mountains.</p> <p>In Andhra Pradesh, it is called "boodidi gummidikaya" (Telugu language). It is used to make stews, stir fry and vadialu. Vadialu (plural; vadiam is singular) are made by chopping the gourd in small pieces and mixing with yogurt and spices, then sun-drying. To eat, vadiams are deep fried in oil and eaten as an accompaniment to rice and sambar (dish) or lentil stews.</p> <p>In Kerala, the plant is called Kumbalam (കുമ്പളം) and the fruit is called Kumbalanga (കുമ്പളങ്ങ) or Kooshmandam (കൂശ്മാണ്ടം). It is traditionally used to offer 'Guruthi' (ഗുരുതി) instead of 'Kuruti' (കുരുതി) among Malayali Brahmins. It means, instead of offering someone's life in the pier, an ash gourd is cut into two as a symbolic performance in lieu human sacrifice.</p> <p>In the Gujarat, is called kolu (કોળુ).</p> <p>In Nepal, where it is called Kubhindo, it is cooked as a vegetable when young, but the ripe gourds are usually popular in making preserves or crystallized candied sweet known as "murabba" or "petha".[14][unreliable source?]</p> <p>Occasionally, it is used to produce a fruit drink with a very distinctive taste. It is usually sweetened with caramelized sugar. In Southeast Asia, the drink is widely marketed as wax gourd tea or wax gourd punch.</p> <p>The shoots, tendrils, and leaves of the plant may also be eaten as greens.</p>
VE 225 (10 S)
Wax gourd seeds (Benincasa hispida) 2.25 - 1
Purple Shiso Seeds (Perilla frutescens var. crispa) 1.55 - 1

Purple Shiso Seeds (Perilla...

Price €1.55 SKU: MHS 18
,
5/ 5
<h2 class=""><strong>Purple Shiso Seeds (Perilla frutescens var. crispa)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 50 (0,09g) seeds.</strong></span></h2> <p>Perilla frutescens var. crispa, or shiso (/ˈʃiːsoʊ/,[2] from the Japanese シソ), belongs to the genus Perilla, in the mint family, Lamiaceae. Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The plant occurs in purple-leaved ("red") and green-leaved ("green") forms. There are also frilly ruffled-leaved forms (chirimen-jiso) and forms that are red only on the underside (katamen-jiso). Different parts of the plant have a number of culinary uses in East Asian and Southeast Asian cuisine.</p> <p><strong>Names</strong></p> <p>This herb has also been known in English as the "beefsteak plant", possibly on account of the purple-leaved varieties evoking the bloody-red color of meat.[3] It is sometimes referred to by its genus name, perilla, but this is ambiguous as it could also refer to a different cultigen (Perilla frutescens var. frutescens) which is distinguished as egoma in Japan and tul-kkae or "wild sesame" in Korea.[4][5] The perilla or "beefsteak plant" began to be recognized by the native Japanese name shiso among American diners of Japanese cuisine, especially aficionados of sushi in the later decades of the 20th century.[6]</p> <p>In Japan, the cultigen is called shiso (紫蘇/シソ; [ɕiso̞]).[7][8] In Vietnam, it is called tía tô ([tiɜ˧ˀ˦ to˧]).[9] The Japanese name shiso and the Vietnamese tía tô are cognates, each loan words from zǐsū (紫苏/紫蘇),[10] which means Perilla frutescens in Chinese. (Perilla frutescens var. crispa is called huíhuísū (回回苏/回回蘇) in Chinese.) The first character 紫[11] means "purple",[7] and the second 蘇[12] means "to be resurrected, revived, rehabilitated". In Japan, shiso traditionally denoted the purple-red form.[13] In recent years, green is considered typical, and red considered atypical.[citation needed]</p> <p>The red-leaved form of shiso was introduced into the West around the 1850s,[14] when the ornamental variety was usually referred to as P. nankinensis. This red-leafed border plant eventually earned the English-language name "beefsteak plant".</p> <p>Other common names include "perilla mint",[15] "Chinese basil",[16][17][18] and "wild basil".[16] The alias "wild coleus"[19] or "summer coleus"[16] probably describe ornamental varieties. The red shiso or su tzu types are called purple mint[16] or purple mint plant.[15] It is called rattlesnake weed[16] in the Ozarks, because the sound the dried stalks make when disturbed along a footpath is similar to a rattlesnake's rattling sound.</p> <p><strong>Origins and distribution</strong></p> <p>Suggested native origins are mountainous terrains of India and China,[21] although some books say Southeast Asia.</p> <p>Shiso spread throughout ancient China. One of the early mentions on record occurs in Renown Physician's Extra Records (Chinese: 名醫別錄; pinyin: Míng Yī Bié Lù), around 500 AD,[23] where it is listed as su (蘇), and some of its uses are described.</p> <p>The perilla was introduced into Japan around the eighth to ninth centuries.</p> <p>The species was introduced into the Western horticulture as an ornamental and became widely naturalized and established in the United States and may be considered weedy or invasive.</p> <p><strong>Description</strong></p> <p>Though now lumped into a single species of polytypic character, the two cultigens continue to be regarded as distinct commodities in the Asian countries where they are most exploited. While they are morphologically similar, the modern strains are readily distinguishable. Accordingly, the description is used separately or comparatively for the cultivars.</p> <p>Shiso grows to 40–100 centimetres (16–39 in) tall.[25] It has broad ovate leaves with pointy ends and serrated margins, arranged oppositely with long leafstalks.[citation needed] Shiso's distinctive flavor comes from its perillaldehyde component,[26] which present only in low concentration in other perilla varieties.</p> <p>&nbsp;</p> <p>The red (purple) forms of the shiso (forma purpurea and crispa) come from its pigment, called "perilla anthocyanin" or shisonin[27] The color is present in both sides of the leaves, the entire stalk, and flower buds (calyces).</p> <p>The red crinkly-leafed version (called chirimenjiso in Japan) was the form of shiso first examined by Western botany, and Carl Peter Thunberg named it P. crispa (the name meaning "wavy or curly"). That Latin name was later retained when the shiso was reclassed as a variety.</p> <p>Bicolored cultivars (var. Crispa forma discolor Makino; カタメンジソ (katamenjiso) or katamen shiso) are red on the underside of the leaf.[28][29] Green crinkly-leafed cultivars (called chirimenaojiso, forma viridi-crispa) are seen.</p> <p>Shiso produces harder, smaller seeds compared to other perilla varieties.[30][31] Shiso seeds weigh about 1.5 g per 1000 seeds.[32]</p> <p><strong>Red shiso</strong></p> <p>The purple-red type may be known as akajiso (赤ジソ/紅ジソ "red shiso"). It is often used for coloring umeboshi (English: pickled plum). The shiso leaf turns bright red when it reacts with the umezu, the vinegary brine that wells up from the plums after being pickled in their vats.[7][33] The red pigment is identified as the Perilla anthocyanin, a.k.a. shisonin.[34] The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or me-jiso (芽ジソ), have been long used as garnish to accent a Japanese dish, such as a plate of sashimi.[7][35] The tiny pellets of flower-buds (ho-jiso) and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish.[35][36]</p> <p><strong>Green shiso</strong></p> <p>Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese food markets in the West. Earnest production of the leafy herb did not begin until the 1960s. Shimbo (2001), p. 58</p> <p>One anecdote is that c. 1961, a cooperative or guild of tsuma (ツマ "garnish") commodities based in Shizuoka Prefecture picked large-sized green leaves of shiso and shipped them to the Osaka market. They gained popularity such that ōba (大葉 "big leaf") became the trade name for bunches of picked green leaves.</p> <p>A dissenting account places its origin in the city of Toyohashi, Aichi, the foremost ōba-producer in the country,[38] and claims Toyohashi's Greenhouse Horticultural Agricultural Cooperative[a] experimented with planting c. 1955, and around 1962 started merchandizing the leaf part as Ōba. In 1963 they organized "cooperative sorting and sales" of the crop (kyōsen kyōhan (共選・共販), analogous to cranberry cooperatives in the US) and c. 1970 they achieved year-round production.[39]</p> <p>The word ōba was originally a trade name and was not entered into the Shin Meikai kokugo jiten until its 5th edition (Kindaichi (1997)) and is absent from the 4th edition (1989). This dictionary is more progressive than the Kojien cited previously, as Kindaichi's dictionary, from the 1st ed. (1972), and definitely in the 2nd ed. (1974) defined shiso as a plant with leaves of "purple(green) color".[40]</p> <p><strong>Chemical composition</strong></p> <p>Shiso contain only about 25.2–25.7% lipid,[41] but still contains a comparable 60% ratio of ALA.[42][43]</p> <p>The plant produces the natural product perilloxin, which is built around a 3-benzoxepin moiety. Perilloxin inhibits the enzyme cyclooxygenase with an IC50 of 23.2 μM.[44] Non-steroidal anti-inflammatory drugs like aspirin and ibuprofen also work by inhibiting the cyclooxygenase enzyme family.</p> <p>Of the known chemotypes of perilla, PA (main component: perillaldehyde) is the only one used for culinary purposes. Other chemotypes are PK (perilla ketone), EK (eschscholzia ketone), PL (perillene), PP (phenylpropanoids: myristicin, dillapiole, elemicin), C (citral) and a type rich in rosefuran.</p> <p>Perilla ketone is toxic to some animals. When cattle and horses consume purple mint (of the PK chemotype) while grazing in fields in which it grows, the perilla ketone causes pulmonary edema, leading to a condition sometimes called perilla mint toxicosis.</p> <p>The oxime of perillaldehyde (perillartin) is used as an artificial sweetener in Japan, as it is about 2,000 times sweeter than sucrose.</p> <p>The pronounced flavor and aroma of shiso derives from perillaldehyde,[45] but this substance is lacking in the "wild sesame" and "sesame leaf" variety. Other aromatic essential oils present are limonene,[45] caryophyllene,[45] and farnesene.[citation needed]</p> <p>Many forms are rich in perilla ketone, which is a potent lung toxin to some livestock,[46] though effects on humans remains to be studied.[46]</p> <p>The artificial sweetener perillartine can be synthesized from perillaldehyde, but it is used in Japan only for sweetening tobacco,[47] despite being 2000 times sweeter than sucrose, owing to its bitterness and aftertaste, and insolubility in water.[48]</p> <p><strong>Cultivation</strong></p> <p>In temperate climates, the plant is self-sowing, but the seeds[ambiguous] are not viable after long storage, and germination rates are low after a year.</p> <p>The weedy types have often lost the characteristic shiso fragrance and are not suited for eating (cf. perilla ketone). Also, the red leaves are not ordinarily served raw.</p> <p><strong>Culinary use</strong></p> <p>See under Perilla for a survey of the herbal and spice uses of the species in different countries</p> <p><strong>Japan</strong></p> <p>Called shiso (紫蘇) in Japanese, P. frutescens var. crispa leaves, seeds, and sprouts are used extensively in Japanese cuisine. Green leaves, called aojiso (青紫蘇; "blue shiso"), are used as a herb in cold noodle dishes (hiyamugi and sōmen), cold tofu (hiyayakko), tataki and namerō. Aojiso is also served fresh with sashimi. Purple leaves, called akajiso (赤紫蘇; "red shiso"), are used to dye pickled plums (umeboshi). Shiso seed pods are salted and preserved to be used as a spice, while the germinated sprouts called mejiso (芽紫蘇) are used as garnish. The inflorescence of shiso, called hojiso (穂紫蘇), is used as garnish on a sashimi plate.</p> <p>The Japanese name for the variety of perilla normally used in Japanese cuisine (Perilla frutescens var. crispa) is shiso (紫蘇). This name is already commonplace in US mass media's coverage of Japanese restaurants and cuisine. The Japanese call the green type aojiso (青紫蘇), or ooba ("big leaf"), and often eat the fresh leaves with sashimi (sliced raw fish) or cut them into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a savory herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, Pepsi Shiso.</p> <p>The Japanese shiso leaves grow in green, red, and bicolored forms, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flower and buds from the flower stalks, fruits and seeds, and sprouts.</p> <p>The purple form is called akajiso (赤紫蘇, red shiso), and is used to dye umeboshi (pickled ume) red or combined with ume paste in sushi to make umeshiso maki. It can also be used to make a sweet, red juice to enjoy during summer.</p> <p>Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be e.g. cured in salt.[clarification needed] The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi.</p> <p>An inflorescence of shiso, called hojiso (ear shiso), is typically used as garnish on a sashimi plate; the individual flowers can be stripped off the stem using the chopstick, adding its flavor to the soy sauce dip. The fruits of the shiso (shiso-no-mi), containing fine seeds (mericarp) about 1 mm or less in diameter (about the size of mustard seed), can be preserved in salt and used as a spice or condiment. Young leaves and flower buds are used for pickling in Japan and Taiwan.</p> <p>The other type of edible perilla (Perilla frutescens) called egoma (荏胡麻) is of limited culinary importance in Japan, though this is the variety commonly used in nearby Korea. The cultivar is known regionally as jūnen in the Tohoku (northeast) regions of Japan. The term means "ten years", supposedly because it adds this many years to one's lifespan. A preparation called shingorō, made in Fukushima prefecture, consists of half-pounded unsweet rice patties which are skewered, smeared with miso, blended with roasted and ground jūnen seeds, and roasted over charcoal. The oil pressed from this plant was once used to fuel lamps in the Middle Ages.[clarification needed] The warlord Saitō Dōsan, who started out in various occupations, was a peddler of this type of oil, rather than the more familiar rapeseed oil, according to a story by historical novelist Ryōtarō Shiba.</p> <p>A whole leaf of green shiso is often used as a receptacle to hold wasabi, or various tsuma (garnishes) and ken (daikon radishes, etc., sliced into fine threads). It seems to have superseded baran,[citation needed] the serrated green plastic film, named after the Aspidistra plant, once used in takeout sushi boxes.</p> <p><strong>Green leaves</strong></p> <p>The green leaf can be chopped and used as herb or condiment for an assortment of cold dishes such as:</p> <p>cold noodles (hiyamugi, sōmen)</p> <p>cold tofu (known as Hiyayakko)</p> <p>tataki and namerō</p> <p>Chopped leaves can be used to flavor any number of fillings or batter to be cooked, for use in warm dishes. A whole leaf battered on the obverse side is made into tempura.[50] Whole leaves are often combined with shrimp or other fried items.</p> <p><strong>Red leaves</strong></p> <p>Red leaves are used for making pickled plum (umeboshi) as mentioned, but this is no longer a yearly chore undertaken by the average household. Red shiso is used to color shiba-zuke [ja], a type of pickled eggplant served in Kyoto. (Cucumber, myoga, and shiso seeds may also be used),[51] Kyoto specialty.</p> <p><strong>Seeds</strong></p> <p>The seed pods or berries of the shiso may be salted and preserved like a spice.[52] They can be combined with fine slivers of daikon to make a simple salad.</p> <p>One source from the 1960s says that oil expressed from shiso seeds was once used for deep-frying purposes.</p> <p><strong>Sprouts</strong></p> <p>The germinated sprouts (cotyledons)[53] used as garnish are known as mejiso (芽ジソ). Another reference refers to the me-jiso as the moyashi (sprout) of the shiso.[7]</p> <p>Any time it is mentioned that shiso "buds" are used, there is reason to suspect this is a mistranslation for "sprouts" since the word me (芽) can mean either.[54][b]</p> <p>Though young buds or shoots are not usually used in restaurants, the me-jiso used could be microgreen size.[55] People engaged in growing their own shiso in planters refer to the plucked seedlings they have thinned as mejiso.[56][better source needed]</p> <p><strong>Yukari</strong></p> <p>The name yukari refers to dried and pulverized red-shiso flakes,[57] and has become as a generic term,[58] although Mishima Foods Co. [ja] insists it is the proprietary name for its products.[59] The term yukari-no-iro has signified the color purple since the Heian period, based on a poem in the Kokin Wakashū (c. 910) about a murasaki or gromwell blooming in Musashino (an old name for the Tokyo area).[60] Moreover, the term Murasaki-no-yukari [ja] has been used as an alias for Lady Murasaki's romance of the shining prince.</p> <p>&nbsp;</p> <p><strong>Furikake</strong></p> <p>Other than the yukari variety, there are many commercial brand furikake-type sprinkle-seasoning products that contain shiso. They can be sprinkled on rice or mixed into musubi. They are often sprinkled on pasta.</p> <p>Shiso pasta can be made from fresh-chopped leaves, sometimes combined with the crumbled roe of tarako.[61] Rather than cooking the cod roe, the hot pasta is tossed into it.</p> <p><strong>Korea</strong></p> <ol> <li>frutescens var. crispa, called soyeop (소엽) or chajogi (차조기), is a less-popular culinary plant than P. frutescens in Korea. It is, however, a commonly seen wild plant, and the leaves are occasionally used as a ssam vegetable.[62] The purplish leaves are sometimes pickled in soy sauce or soybean paste as a jangajji, or deep-fried with a thin coat of rice-flour batter.[62]</li> </ol> <p><strong>Laos</strong></p> <p>The purple leaves, called pak maengda (ຜັກແມງດາ), are strong in fragrance, but not ruffled. They are used for Lao rice vermicelli, khao poon (ເຂົ້າປຸ້ນ), which is very similar to the Vietnamese bún. They are used as part of the dish for their fragrance.</p> <p><strong>Vietnam</strong></p> <p>Tía tô is a cultivated P. frutescens var. crispa in Vietnam,[63] which compared to the Japanese shiso has slightly smaller leaves but much-stronger aromatic flavor. It is native to Southeast Asia.[64][65] Unlike the Perilla frutescens counterpart, the leaves on the Vietnamese perilla have green color on the top side and purplish-red on the bottom side.</p> <p>In North and South Vietnam, the Vietnamese perilla are eaten raw or used in Vietnamese salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. Aromatic leaves are also widely used in pickling. Plants can be grown in open fields, gardens, or containers.</p> <p>Vietnamese cuisine uses a P. frutescens var. crispa variety similar to the Japanese perilla, but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance. In Vietnamese, it is called tía tô, derived from the characters (紫蘇) whose standard pronunciation in Vietnamese is tử tô. It is usually eaten as a garnish in rice vermicelli dishes called bún and a number of stews and simmered dishes.</p> <p><strong>Ornamental use</strong></p> <p>The red-leaved shiso, in earlier literature referred to as Perilla nankinensis, became available to gardening enthusiasts in England circa 1855.[14] By 1862, the English were reporting overuse of this plant, and proposing Coleus vershaeffeltii [66] or Amaranthus melancholicus var. ruber made available by J.G. Veitch [67] as an alternative.</p> <p>It was introduced later in the United States, perhaps in the 1860s.[68][69]</p> <p><strong>Nutritional</strong></p> <p>Bactericidal and preservative effects of the shiso, due to the presence of terpenes such as perilla alcohol, have been noted.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 18 (0.09 g)
Purple Shiso Seeds (Perilla frutescens var. crispa) 1.55 - 1
Carrot Flakkee Seeds 2.049999 - 1

Carrot Flakkee Seeds

Price €2.05 SKU: VE 192
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Carrot Flakkee Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 500 (0,6g) seeds.</strong></span></h2> <p>Flakkee is easy to grow and although considered a main crop variety, can be successionally planted to give a continuous crop, producing large, thick roots. It has very good color and flavor. It will thrive in even rather poor soils but give it some encouragement and you will be amazed and the results.</p> <p>Carrot is one of the least demanding of crops and probably the widest grown vegetable in British gardens</p> </body> </html>
VE 192 (500 S)
Carrot Flakkee Seeds 2.049999 - 1
Lovage Seeds (Levisticum officinale) 1.85 - 1

Lovage Seeds (Levisticum...

Price €1.85 SKU: MHS 106
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Lovage Seeds (Levisticum officinale)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 400+- (1g) seeds.</strong></span></h2> <p>Lovage (/ˈlʌvɨdʒ/), Levisticum officinale, is a tall perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae, tribe Apieae.</p> <p>Lovage is an erect, herbaceous, perennial plant growing to 1.8–2.5 m (5.9–8.2 ft) tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell of lime when crushed. The larger basal leaves are up to 70 cm (28 in) long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm (0.079–0.118 in) diameter, produced in globose umbels up to 10–15 cm (3.9–5.9 in) diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm (0.16–0.28 in) long, mature in autumn.</p> <p><strong>Distribution</strong></p> <p>The exact native range is disputed; some sources cite it as native to much of Europe and southwestern Asia, others from only the eastern Mediterranean region in southeastern Europe and southwestern Asia, and yet others only to southwestern Asia in Iran and Afghanistan, citing European populations as naturalized. It has been long cultivated in Europe, the leaves being used as an herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.</p> <p><strong>Properties and uses</strong></p> <p>The leaves can be used in salads, or to make soup or season broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavor and smell is somewhat similar to celery. The seeds can be used as a spice, similar to fennel seeds. In the UK, an alcoholic lovage cordial is traditionally mixed with brandy in the ratio of 2:1 as a winter drink. In Romania, the leaves are the preferred seasoning for the various local broths, much more so than parsley or dill.</p> <p>The roots, which contain heavy, volatile oil, are used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity.</p> <p><strong>Etymology</strong></p> <p>The name "lovage" is from "love-ache", ache is a medieval name for parsley; this is a folk-etymological corruption of the older French name levesche, from late Latin levisticum, in turn thought to be a corruption of the earlier Latin ligusticum, "of Liguria" (northwest Italy), where the herb was grown extensively.[9] In modern botanical usage, both Latin forms are now used for different (but closely related) genera, with Levisticum for (culinary) lovage, and Ligusticum for Scots lovage, a similar species from northern Europe, and for related species.[4][9] In Germany and the Netherlands, one of the common names of lovage is Maggikraut (German) or Maggiplant (Dutch) because the plant's taste is reminiscent of Maggi soup seasoning[citation needed]; however, the classic German name is Liebstöckel, which is literally translated as "love stick".[10] In Northern Germany, it is sometimes called Beifuss. Italian levistico or sedano di monte, French livèche, Romanian leuştean, Hungarian lestyán, Russian любисток lyubeestok, etc. In Bulgaria, it is known as девесил deveseel. The Czech name is libeček, and the Polish name is lubczyk, both meaning "love herb". The name in Swedish is libbsticka, Norwegian løpstikke. The Croatian name for this plant is ljupčac or vegeta (named after a well-known Croatian meal seasoning similar to Maggi); the Finnish name is liperi or lipstikka, the former meaning "preacher's collar", because in old ages the plant was cultivated in monasteries or in rectories, while the latter is from Swedish, which is the second language spoken in Finland.</p> </body> </html>
MHS 106 (1g)
Lovage Seeds (Levisticum officinale) 1.85 - 1
GREYGO Hungarian sweet pepper seeds 1.55 - 1

GREYGO Hungarian sweet...

Price €1.55 SKU: PP 68
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>GREYGO Hungarian sweet pepper seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Hungarian pepper of the tomato type. Plant height is 50-60 cm. Wrinkled leaf, The variety is insensitive to lack of light. The fruits are sweet, of immature dark green color and dark red at full maturity. Excellent for fresh use and cooking. Disease-resistant and suitable for indoor and outdoor production.</p> <p><strong>One of the most popular peppers in Hungary.</strong></p>
PP 68 (20 S)
GREYGO Hungarian sweet pepper seeds 1.55 - 1
Chickweed Seeds (Stellaria Media) 1.55 - 1

Chickweed Seeds (Stellaria...

Price €1.95 SKU: MHS 81
,
5/ 5
<h2 class=""><strong>Chickweed Seeds (Stellaria Media)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 100 (0,046 g) seeds.</strong></span></h2> <p>Stellaria media, chickweed, is a cool-season annual plant native to Europe, but naturalized in many parts of North America. It is used as a cooling herbal remedy, and grown as a vegetable crop and ground cover for both human consumption and poultry. It is sometimes called common chickweed to distinguish it from other plants called chickweed. Other common names include chickenwort, craches, maruns, winterweed. The plant germinates in autumn or late winter, then forms large mats of foliage. Flowers are small and white, followed quickly by the seed pods. This plant flowers and sets seed at the same time.</p> <p>Stellaria media is widespread in North America, Europe and Asia. There are several closely related plants referred to as chickweed, but which lack the culinary properties of plants in the genus Stellaria. Plants in the genus Cerastium are very similar in appearance to Stellaria and are in the same family (Carophyllaceae). Stellaria media can be easily distinguished from all other members of this family by examining the stems. Stellaria has fine hairs on only one side of the stem in a single band and on the sepals.[1] Other members of the family Carophyllaceae which resemble Stellaria have hairs uniformly covering the entire stem. It usually has 3 stamens[1] other references indicate 5 stamens[2] and 3 - 8 in other references.</p> <p>The larvae of the European moth yellow shell (Camptogramma bilineata), of North American moths pale-banded dart (Agnorisma badinodis) or dusky cutworm (Agrotis venerabilis) or North American butterfly dainty sulphur (Nathalis iole) all feed on chickweed.</p> <p>In both Europe and North America this plant is common in gardens,[4] fields, and disturbed grounds. Control is difficult due to the heavy seed sets. Common Chickweed is very competitive with small grains, and can produce up to 80% yield losses among barley.</p> <h2><strong><em>Uses</em></strong></h2> <h2><strong>As food</strong></h2> <p>Stellaria media is edible and nutritious, and is used as a leaf vegetable, often raw in salads. It is one of the ingredients of the symbolic dish consumed in the Japanese spring-time festival, Nanakusa-no-sekku.</p> <h3><strong>Toxicity</strong></h3> <p>S. media contains plant chemicals known as saponins, which can be toxic when consumed in large quantities. Chickweed has been known to cause saponin poisoning in cattle. However, as the animal must consume several kilos of chickweed in order to reach a toxic level, such deaths are rare.</p> <p><strong>In folk medicine</strong></p> <p>The plant has medicinal purposes and is used in folk medicine. It has been used as a remedy to treat itchy skin conditions and pulmonary diseases.[7] 17th century herbalist John Gerard recommended it as a remedy for mange. Modern herbalists prescribe it for iron-deficiency anemia (for its high iron content), as well as for skin diseases, bronchitis, rheumatic pains, arthritis and period pain.[8] Not all of these uses are supported by scientific evidence.</p>
MHS 81 (0,046 g)
Chickweed Seeds (Stellaria Media) 1.55 - 1

We recommend this plant! We have tested this plant.

This plant has giant fruits
Mexican Coriander Seeds (Eryngium foetidum)  - 3

Mexican Coriander Seeds...

Price €1.95 SKU: MHS 32
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Mexican Coriander Seeds (Eryngium foetidum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 20 seeds.</strong></span></h2> <p>Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Common names include culantro , recao, shadow beni, Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It is native to Mexico, the Caribbean, Central and South America, but is cultivated worldwide, sometimes being grown as an annual in temperate climates.</p> <p>In the United States, the common name culantro sometimes causes confusion with cilantro, a common name for the leaves of Coriandrum sativum (also in Apiaceae), of which culantro is said to taste like a stronger version.</p> <p><strong>Uses</strong></p> <p><strong>Culinary</strong></p> <ol> <li>foetidum is widely used in seasoning, marinating and garnishing in the Caribbean, particularly in Cuba, Dominican Republic, Puerto Rico, Trinidad and Tobago, Panama, Guyana, Suriname, and in Ecuador and Peru's Amazon regions. It is used extensively in Cambodia, Thailand, India, Vietnam, Laos,Myanmar and other parts of Asia as a culinary herb.[5] It dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for coriander, but it has a much stronger taste.</li> </ol> <p> </p> <p>In the United States, E. foetidum grows naturally in Florida, Georgia, Hawaii, Puerto Rico, and the Virgin Islands.</p> <p><strong>Traditional medicine</strong></p> <ol> <li>foetidum has been used in traditional medicine in tropical regions for burns, earache, fevers, hypertension, constipation, fits, asthma, stomachache, worms, infertility complications, snake bites, diarrhea, and malaria.</li> <li>foetidum is also known as E. antihystericum.[8] The specific name antihystericum reflects the fact that this plant has traditionally been used for epilepsy.[9] The plant is said to calm a person's 'spirit' and thus prevents epileptic 'fits', so is known by the common names spiritweed and fitweed. The anticonvulsant properties of this plant have been scientifically investigated.[10][medical citation needed] A decoction of the leaves has been shown to exhibit anti-inflammatory and analgesic effects in rats.</li> </ol> <p>Eryngial is a chemical compound isolated from E. foetidum.[12] The University of the West Indies at Mona, Jamaica, has investigated the use of enyngial as a treatment for human Strongyloides stercoralis infection (strongyloidiasis).</p> <p>It is used as an ethnomedicinal plant for the treatment of a number of ailments such as fevers, chills, vomiting, burns, fevers, hypertension, headache, earache, stomachache, asthma, arthritis, snake bites, scorpion stings, diarrhea, malaria and epilepsy.[medical citation needed] The main constituent of essential oil of the plant is eryngial (E-2-dodecenal). A pharmacological investigation claims to have demonstrated anthelmintic, anti-inflammatory, analgesic, anticonvulsant, anticlastogenic, anticarcinogenic, antidiabetic, and antibacterial activity.</p> <p> </p>
MHS 32 (20 S)
Mexican Coriander Seeds (Eryngium foetidum)  - 3