5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Golden Beetroot Seeds Golden Detroit</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 25 seeds</strong></span></h2> <p>This is a productive variety of golden yellow beetroot that produces extremely large fruits, delicious flavor, golden-yellow color retained when cooked. It is used as an ordinary beetroot and can be used for sweet as well as for preparing many other dishes, as well as for arranging.</p> <p>Its greatest advantage is its taste, which is pleasant in contrast to the heavy taste of ordinary beetroot. Mature roots do not become fibrous.</p> <p>From this beetroot, your hands will not be colored like by ordinary beetroot.</p> <p>In addition, the leaves can be harvested and utilized as spinach throughout the season. Good resistance to bolting (What is Bolting? When a plant goes to flower, tastes of the plant will change) and stores well. </p> <p>Ripening time: 55 days.</p> <p>If you sow after every few weeks over the summer, you will be supplied with these vegetables until late summer.</p> <p>Sow seeds in spring after the last frost.</p> <p>Sow 1cm deep in rows 30cm apart.</p> <p>Pre-soaking seed in warm water 1 hour before sowing will speed up germination.</p>

VE 35 GB (25 S)

5/ 5

<h2 class=""><strong>Chinese Cabbage&nbsp;Seeds&nbsp;(Brassica pekinensis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 200 seeds (1g).</strong></span></h2> <p>Michihili Chinese Cabbage is tender, crisp and sweet, with a pleasant spicy flavor with early medium maturity. &nbsp;Chinese Cabbage is used like lettuce in salads, cooked like spinach, shredded for slaw, steamed or stir-fried. &nbsp;Plants are 16 to 20 inches tall and 6 inches across at base weighing up to 5lb. Thick green leaves blanch creamy white inside. &nbsp;Michihili Chinese Cabbage is a sure header and keeps well. &nbsp;The variety grows best in warmer weather and matures 70-75 days after sowing.</p> <p>Sow thinly from the last frost through to early autumn in rows 2 ft apart covering with 1/4in of soil.</p> <p>Germination takes 5 to 10 days depending on soil and temperature conditions.</p> <p>When plants are 2 to 3 inches tall, thin or a transplant, spacing plants 18 inches apart. &nbsp;Alternatively, space at 9-12 inches and harvest alternate plants when young.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 15 (1g)

5/ 5

<div> <div id="more_info_block" class="clear"> <div id="more_info_sheets" class="sheets align_justify"> <div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Kohlrabi Seeds "Best of All"</strong></em></span></h2> <h3><span><strong><span style="color:#ff0000;">Price for Package of 70 seeds.</span><br /></strong></span></h3> <div>This an easy to grow swede which produces medium sized swedes with yellow flesh and with an excellent, mild, sweet flavour. The fine textured roots store well and they are absolutely delicious cooked and added to mashed potatoes, casseroles etc.</div> <div>Sowing Instructions</div> <div>Site &amp; Soil</div> <div>Swedes prefer a medium soil which contains lots of nutrients although they will be happy growing in most soil types. They are unfortunately prone to club root so make sure the soil is not too acidic. Acid soils encourage club root. The ideal pH for swedes is somewhere between 7.0 and 7.4. If the soil is short of nutrients then add some well-rotted manure a month or so prior to sowing seed. If manure is not available then add a long lasting fertiliser such as bonemeal or similar. Swedes don't like being waterlogged. If your soil is not free draining then either dig in some well-rotted compost or grow them on a ridge so that the water drains away.</div> <div>When to Sow</div> <div>Sow seeds mid May to late June.</div> <div>How to Sow</div> <div>Sow seeds thinly, 1cm (½ inch) deep in drills 38cm (15 inches) apart in soil that has been raked to a fine tilth.</div> </div> </div> </div> <div id="crossselling"> </div> </div>

VE 111

5/ 5

<h2><strong>Tomato Seeds Saint Pierre</strong></h2> <h3><span style="color: #f80000;"><strong>Price for Package of 20 600+ seeds. </strong></span></h3> <div> <p class="">Tomato St Pierre is a traditional French heritage variety, it produces a good crop of medium to large meaty, red flavourful tomatoes. It is delicious ridged, soft, juicy flesh is perfect for salads, sandwiches, sauces, or topping off a burger stack. A good choice for a sauce or canning tomato. <br /><br /><span style="color: #202124; font-size: 16px;">Fruits<span> </span></span><b style="color: #202124; font-size: 16px;">weight</b><span style="color: #202124; font-size: 16px;">: up to 150g - 180g.</span><br /><br />Produces well in cooler growing regions and until frost.</p> <p></p> <p></p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 116 (20 S)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Flowering Kale Seeds Brassica Oleracea</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 25 seeds.</strong></span></h2> <p><span>Ornamental cabbage and kale (also known as “flowering” cabbage and kale) are in the same species (</span><em>Brassica oleracea</em><span>) as edible cabbage, broccoli, and cauliflower.  While ornamental cabbage and kale are edible, they tend to have a bitter flavor and are often used in a culinary setting as garnishes.  Ornamental cabbage and kale are prized primarily as colorful additions to home gardens where they are grown for their large rosettes of white, pink, purple, or red leaves.  </span></p> <p><span>Technically, ornamental cabbage and kale are all kales (kales produce leaves in a tight rosette; cabbages produce heads).  But in the horticultural trade, ornamental kale is the term used for types with deeply-cut, curly, frilly, or ruffled leaves.  Ornamental cabbage is the term used for types with broad, flat leaves that are edged in a contrasting color.  </span></p> <p><span>Ornamental cabbage and kale grow approximately one foot wide and 15 inches tall.  There are many cultivars that are commercially available. </span></p> <p></p>

VE 92 (25 S)

5/ 5

<h2><span style="text-decoration:underline;"><em><strong>Organic Butternut Pumpkin seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 or 40 seeds. </strong></span></h3> <div>Very versatile with a sweet nutty taste. <span style="font-size:11px;line-height:1.5em;">Delicious as a roast or steamed vegetable or as an alternative to pumpkin in pies, roasts or soups. </span></div> <div> Sow seeds in clumps of 3-5 seeds, spacing each clump 60cm (2ft) apart. Place the seeds on their edges to ensure they don't rot and keep moist. </div> <div> Thin to the strongest seedling in each group when they emerge.</div> <div>Harvest when the stalks become dry.</div> <div>Fruits store for 3-4 months if kept dry not damaged.</div>

VG 16 (10 S)

5/ 5

<h2><strong>Tomato Seeds Amish Paste</strong></h2> <h2><span style="color: #ff0a0a;"><strong>Price for Package of 5 seeds.</strong></span></h2> <div> <p>Very productive heirloom from Wisconsin that produces up to 12 oz, deep-red oxheart-shaped, meaty fruit. (Probably one of the largest paste tomatoes) Lots of sweet, tomatoey flavours from this coreless meaty fruit. A great slicing and sauce tomato.</p> <p><strong>Sowing Instructions:</strong></p> </div> <div> <p><strong>Site &amp; Soil<br></strong>Tomatoes are warm-season plants and should be planted only after the danger of frost has passed. Temperature is an important factor in the production of tomatoes, which are particularly sensitive to low night temperatures. Blossom drop can occur in early spring when daytime temperatures are warm, but night temperatures fall below 55 degrees F as well as in summer, when days are above 90 degrees F and nights above 76 degrees F. Soil Requirements Tomatoes can be grown on many different soil types, but a deep, loamy soil, well-drained and supplied with organic matter and nutrients is most suitable. As with most garden vegetables, tomatoes grow best in slightly acid soil with a pH of 6.2 to 6.8.</p> <p><strong>Growing</strong></p> </div> <div>Sow seeds in early spring for greenhouse cultivation or mid-spring for outdoor cultivation 6-8 weeks before last expected frost. Sow seed 6mm (¼in) deep in good compost. Germination takes 6-14 days at 24C (75F).&nbsp;</div> <div>For outdoor growing, sow (indoors) at the beginning of April to produce fruit around the beginning of August. Sowing early (the beginning of March for example) to produce an earlier crop is a good idea if you have the time and experience to cope with the difficulties of the cooler, less favorable conditions.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 162 (5 S)

5/ 5

<h2><strong>Lettuce Seeds Lollo Rossa</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (0.09g) or 3000 (2.7g) seeds.</strong></span><span style="color: #ff0000; font-size: 10pt;"><strong><br></strong></span></h2> <p class="">Lollo Rossa with red-tinged leaves with waved and serrated edges. This variety also looks great in every garden!<br>Excellent variety of Lollo Rossa type which forms beautiful balls of purple-brown color, composed of slightly curled, thick, and solid leaves. It is very resistant to diseases and easy to grow salad.<br><br><strong>Cultivation</strong><br>Sow seeds thinly from spring to mid-summer ¼in deep in drills 15in apart. <br>They can also be sown indoors from mid-spring in cooler areas for setting outdoors once the soil has warmed up. A moist well-drained soil which has had plenty of compost during the previous autumn is best. In very hot weather it is best to water the soil before sowing and to make sowings during the early afternoon. To lengthen the cropping period sow only a few seeds at a time at 2 - 3-week intervals&nbsp;</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 38 LRC (0,09g)

5/ 5

<h2><strong>Tomato Seeds Persimmon Orange</strong></h2> <h2><span style="color: #ff0a0a;" class=""><strong>Price for Package of 10 seeds.</strong></span></h2> <div> <p>This plant produces good yields golden-orange tomatoes weighing from 1-2 lbs. This fruit has a mild sweet flavor, meaty in texture, and have relatively few seeds. This variety originated in Russia. Determinate. Plant reaches 3 ft in height. 80 days.</p> <p><span style="color: #000000; font-size: 12.8px;">The Persimmon tomato is a golden fruit the color of an egg yolk. Its rich flesh is the same lively color of the skin. Because the Persimmon tomato’s seed cavities are very small it has a higher concentration of solid flesh than many other varieties. It has a marvelous flavor—low in acidity, creamy, and fruity. Unlike so many heirloom tomatoes, persimmons have skin that is resistant to cracking. This quality, along with its flavor and short growing season, make this a coveted cultivar for farmers and gardeners. Persimmon tomatoes typically weigh between one and two pounds.</span></p> <h2 style="color: #004000; font-size: 1.2em;">Seasons/Availability<br><span style="color: #000000; font-size: 12.8px;">Persimmon tomatoes are available in summer and early fall.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Current Facts<br><span style="color: #000000; font-size: 12.8px;">This tomato is botanically classified as Solanum tuberosum cv. Persimmon. The Persimmon tomato belongs to the Solanaceae, or nightshade, family, along with other plants such as sweet peppers, petunias, and tobacco. Their large size and delicious raw flavor (which is best displayed when eaten fresh) classify the Persimmon tomato as a “beefsteak” tomato. Persimmon tomatoes are different from the fruit of the persimmon tree which belongs to a wholly different family, Ebenaceae.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Nutritional Value<br><span style="color: #000000; font-size: 12.8px;">Persimmon tomatoes are high in vitamins C, K, and A. These vitamins help the body to maintain healthy skin, hair, and bones, and also guard against heart disease.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Applications<br><span style="color: #000000; font-size: 12.8px;">Persimmon tomatoes can be used in a wealth of different culinary applications. Their flavor is best displayed raw in a salad, sandwich, or on its own, perhaps with a dash of salt. You can also create a gorgeous presentation by making a persimmon tomato tart. Simply bake a pie shell, fill it with a thin layer of ricotta cheese, top with slices of the persimmon tomato, and dress with vinegar and oil. They can also be briefly treated with heat. For example, the persimmon tomato can be sautéed and added to pasta or grilled for use as a pizza topping.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Ethnic/Cultural Info<br><span style="color: #000000; font-size: 12.8px;">The history of the persimmon tomato is a murky one. Some sources state that it was grown by Thomas Jefferson at Monticello, while others claim that it did not come into cultivation until the 1880’s. Still others write that the persimmon tomato was bred in Russia. Regardless of its origins and age, the persimmon tomato has enjoyed a place of eminence among tomato aficionados for generations.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Geography/History<br><span style="color: #000000; font-size: 12.8px;">The tomato as we know it began being cultivated by the Aztecs in Central America. After their invasion the conquistadors brought the tomato to Europe where it was met with mixed reviews. Some countries dabbled with the new ingredient in their cuisines while others met the tomato with suspicion, believing it to be poisonous. However, even Europeans who didn’t trust the tomato as an edible crop, such as the British, grew the fruit in their garden, as they found it to be an ornamental curiosity. This aesthetic appreciation was so strong that the British colonists brought tomato seeds with them when they traveled to the “new world,” though they were not accepted as an edible crop until Thomas Jefferson began cultivating them at Monticello. From Virginia the tomato steadily grew in popularity throughout the United States. Today, tomatoes are the most commonly grown fruit in the world, more popular than apples or even bananas.</span></h2> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 161

5/ 5

<h2><strong>Gourd&nbsp;Seeds Luffa Sponge - Great Fun &amp; Unusual</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 8 seeds.</strong></span></h2> <div>The original luffa sponge variety producing large fruits on vigorous climbing vines which can be dried for your own home grown sponges. &nbsp;Although slow to start, when established and with warm weather these are vigorous plants and can reach 20ft. &nbsp;Sturdy support is vital as the fruits are heavy and must be kept clear of the ground to prevent rotting.</div> <div>&nbsp;</div> <div>&nbsp;</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Soak seeds overnight before planting.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Sow in warmth (65 degrees +) ½”- ¾” deep from 4 weeks prior to the last frost under cover. (18-22 days to germinate)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Remove weaker seedlings, as they do not transplant well.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When 3-4 inches high gradually acclimatise outdoors after all danger of frost has passed.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Site the plants in a warm sheltered position with good drainage, these will need full sun and warmth to thrive and sturdy support. (110 days from germination)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Plant out at least 24”apart and avoid feeding or the crop will be reduced. They will start slow and when established and with warmer weather will quickly accelerate.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Keep moist throughout the summer and stop watering in autumn as fruits mature.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; In autumn, mature gourds will begin to turn brown and dry turning yellow/brown, feel light with the outside skin loose.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Harvest remaining fruit before the first frost and mature in a warm well-ventilated position.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When fully dry the blossom end cap can be broken off, and a vascular</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; bundle can be pulled up the side of the gourd like a zipper. The sponge will pop out and be very wet and white.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Quickly rinse the sponge in water to prevent the plant juices from oxidizing on the sponge and remove the seeds at this time.</div> <div>The sponges can be rinsed in a 10% bleach solution to whiten them.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 212 (8 S)

5/ 5

<h2><strong>Exotic Beetroot Seeds - Chioggia</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p>This traditional Italian globe shaped beetroot has dark green leaves and deep red stems. When sliced unusual red and white rings are exposed, adding an attractive element to the salad plate. Sweet taste. Suitable for use in salads or as a hot vegetable.</p> <p><strong>Sowing Instructions:</strong></p> <p><strong>Site &amp; Soil</strong></p> <p>Beetroot's ideal soil is medium to light, although a heavy but well-dug soil will also be OK. What it definitely does not like is a soil which has recently been manured - this will cause the roots to be mis-shapen. The soil should be neutral or slightly alkaline ('pH' 6.5 to 7.5) although it is tolerant of most normal conditions.</p> <p><strong>When to Sow</strong></p> <p>Beetroot should be sown when the danger of hard frost has passed, mid-April is about right. In order to avoid glut, plant in small batches up until mid-July. If you want beetroot crops three or four weeks earlier, use a small poly-tunnel or cloche. Simply place the poly-tunnel in position two weeks before sowing (to warm up the soil), then sow the seed three or four weeks earlier than normal.</p> <p><strong>How to Sow</strong></p> <p>With a trowel, scoop out a line in the soil about 2.5cm (1in) deep - where more than one line is to be planted, space each line about 30cm (1ft) apart. Space the seeds in the lines 5cm (2in) apart and cover with soil. Water if the soil is dry.</p>

VE 123 (15 S)

5/ 5

<h2><strong>Rhubarb Seeds “Victoria” (Rheum rhabarbarum)</strong></h2> <h2><span style="color:#ff0000;"><strong> Price for Package of 7 seeds.</strong></span></h2> <p>Hardy, Adaptable, Easy to Grow, Fast Growth, Edible Stalks, Long-Lived, Cold and Wind Tolerant.</p> <p>Classified as a vegetable, Rhubarb makes the sweetest pies! Rhubarb is a perennial plant with edible stalks that have a strong, tart flavor. Native to Asia, which was used medicinally by the ancient Mongolians and Chinese, Rhubarb's use as a food is fairly recent. It began to be eaten in the seventeenth century England after the introduction of sugar. Sweetened with sugar, it is used for pies, jams, and sauces that go well with meat dishes.</p> <p>Although Rhubarb loves consistent moisture and well-drained fertile soil, it is extremely hardy and vigorous, requiring minimal care once established. Rhubarb is well known for the pies but it is also a beautiful plant. The huge-leafed plants can be 3 to 5 feet wide with 5 to 6 feet flower stalks. Rhubarb can live for 10 to 15 years or more when treated well.</p> <p>Note: Only stalks are edible. </p> <p>Zone: 4 to 9</p> <p>Growth Rate: Fast</p> <p>Plant Type: Long-Lived Perennial</p> <p>Height: 5 to 6 feet</p> <p>Spread: 3 to 5 feet</p> <p>Bloom Color: White</p> <p>Sun: Full Sun. Light afternoon shade in hot climates.</p> <p>Water: Moderate</p> <p>Maintenance: Low</p> <p>Site Requirements/ Soil Tolerances: Moist, well-drained, fertile soil (pH 6.0-6.8) in full sun or partial shade.</p> <p>Culture:</p> <p>Rhubarb is a cool-season crop that requires temperatures below 40°F to break dormancy and to stimulate good spring growth.  For growth to remain vigorous, summer temperatures should average less than 75°F. This means that the Northern U.S. and Canada are best suited for rhubarb production.</p> <p>Uses Pies, jams, and sauces. Victoria rhubarb has slender, red to green stalks with a sweeter flavor than other varieties. Only eat the stalks. The leaves are poisonous. Chopped rhubarb can be frozen in Ziploc bags for use in the winter.</p> <p>Harvest/Storage It is best to wait until the second year before harvesting stalks and even then, be conservative. Pull the stalks instead of cutting. Remove flower stalks as soon as you see them.  You will not get full harvests until the third year. Rhubarb plants will be productive for fifteen years or longer.</p> <p>Harvest for 6-8 weeks from mid-spring to early summer. Harvest only the biggest stalks and don’t remove more than half in one year. Stop harvesting completely by mid-summer. As the leaves are poisonous, remove them before cooking the stalks. Every 4 to 5 years dig up and divide your plants to avoid over-crowded and stunted plants.</p> <h2><strong>Sowing Rheum rhabarbarum Seeds:</strong></h2> <p>Sow indoors 6 weeks before the last frost date, 1/4 to 1/2" deep. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added. Space plants 18-24" apart. Begin harvesting in the second year.</p>

MHS 167 (7 S)