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Squirting Cucumber Or...

€1.80 SKU: PK 7

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<h2>Squirting Cucumber Or Exploding Cucumber Seeds (Ecballium elaterium)</h2> <h2>Price for Package of 5 or 10 seeds.</h2> Squirting cucumber (Ecballium elaterium), trailing herbaceous plant in the gourd family (Cucurbitaceae). The plant is native to the Mediterranean region but has been introduced to other areas as a garden curiosity for its distinctive explosive fruits. Squirting cucumber contains poisonous cucurbitacins, and all parts of the plant can be fatal if ingested. The hairy, rough, thick-stemmed plant may spread out to about 60 cm (about 24 inches) and has yellow bell-shaped flowers. The long-stalked bluish green fruits are about 4–5 cm (1.6–2 inches) long. Upon reaching maturity, the fruits explosively eject their brown seeds as they detach from the stem; the seeds may travel 3 to 6 metres (about 10 to 20 feet) from the plant. Before we delve into the plant’s historical usage, let’s be clear that squirting cucumber contains high levels of cucurbitacins, which can be fatal if ingested. That said, the bitter cucurbitacin was cultivated in England and Malta into the nineteenth century to control worms. It has been used as a medicinal plant for over 2,000 years with explosive effects upon the human body worthy of its name. Apparently, the more benign effects treat rheumatism, paralysis, and cardiac disease. The root is said to be an analgesic and topically squirting cucumber was used to treat shingles, sinusitis, and painful joints. However, the more volatile effects are purgative and abortive. Large doses have caused gastro enteritis and death. At any rate, modern herbalists do not utilize squirting cucumber at this juncture nor should you. Disclaimer: The contents of this article is for educational and gardening purposes only. Before using ANY herb or plant for medicinal purposes, please consult a physician or a medical herbalist for advice. <video width="640" height="320" controls=""><source src="http://i.imgur.com/3TZEsSu.mp4" type="video/mp4"></source></video> <h3><a href="http://i.imgur.com/3TZEsSu.mp4" target="_blank" rel="noreferrer noopener">Squirting Cucumber video</a></h3> <h2>WIKIPEDIA:</h2> Ecballium is a genus of flowering plants in the family Cucurbitaceae containing a single species, Ecballium elaterium, also called the squirting cucumber or exploding cucumber (but not to be confused with Cyclanthera explodens). It gets its unusual name from the fact that, when ripe, it squirts a stream of mucilaginous liquid containing its seeds, which can be seen with the naked eye. It is thus considered to have rapid plant movement. It is native to Europe, northern Africa, and temperate areas of Asia. It is grown as an ornamental plant elsewhere, and in some places it has naturalized. It is suspected to provide food for the caterpillars of the tortrix moth Phtheochroa rugosana. This plant, and especially its fruit, is poisonous, containing cucurbitacins. In the ancient world it was considered to be an abortifacient. Elaterium or elaterin is the name of the greenish substance extracted from the juice of the fruit that is used as a purgative.

PK 7 (5 S)

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Ornamental gourd Seeds DAISY

€2.05 SKU: VG 12

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Variety from Israel

Ogen, Ha'Ogen, Desert melon...

€1.85 SKU: V 229

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V 229 (5 S)

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Kiwano Seeds (Cucumis...

€2.00 SKU: PK 26

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Kiwano Seeds African Horned Melon (Cucumis metuliferus)</h2> <h2>Price for Package of 10 or 25 seeds.</h2> Like every year, this year we sowed kiwano again and provided fresh seeds for you. We hope you enjoy the exotic taste of kiwano ... Cucumis metuliferus, horned melon, spiked melon, or kiwano, also African horned cucumber or melon, jelly melon, hedged gourd, melano, is an annual vine in the cucumber and melon family, Cucurbitaceae. Its fruit has horn-like spines, hence the name "horned melon". Ripe fruit has orange skin and lime green, jelly-like flesh with a refreshingly fruity taste, and texture similar to a passionfruit or pomegranate. C. metuliferus is native to Sub-Saharan Africa. It is now grown in the United States, Portugal, Italy, Germany, Chile, Australia, and New Zealand. Kiwano is a traditional food plant in Africa. Along with the Gemsbok cucumber (Acanthosicyos naudinianus) and Tsamma (Citron melon) it is one of the few sources of water during the dry season in the Kalahari Desert. In northern Zimbabwe it is called gaka or gakachika, and is primarily used as a snack or salad, and rarely for decoration. It can be eaten at any stage of ripening, but when overripened, it will burst forcefully to release seeds. The fruit's taste has been compared to a combination of banana and passionfruit or a combination of banana, cucumber, and lime. A small amount of salt or sugar can increase the flavor. Some also eat the peel, which is very rich in vitamin C and dietary fiber. <h2>Germination</h2> Seeding optimum germination temperatures are between 20° and 35 °C (68° to 95 °F). Germination is delayed at 12 °C (54 °F), and inhibited at temperatures lower than 12 °C or above 35 °C. Thus, it is recommended to sow in trays and transplant into the field at the two true leaf stage. The best time for transplanting into an open field is in the spring when soil and air temperatures rise to around 15 °C (59 °F). <h2>Pests and diseases</h2> It was found that kiwano is resistant to several root-knot nematodes, two accessions were found to be highly resistant to Watermelon mosaic virus (WMV-1), but very sensitive to the Squash mosaic virus (SqMV). Some accessions were found to succumb to Fusarium wilt. Resistance to Greenhouse whitefly was reported. Kiwano was reported to be resistant to Powdery mildew, however in Israel powdery mildew as well as the Squash mosaic virus (SqMV) attacked kiwano fields and measures had to be taken </body> </html>

PK 26 (10 S)

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Chilacayote - Figleaf Gourd...

€1.85 SKU: VG 30

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<h2>Chilacayote - Figleaf Gourd seeds (Cucurbita ficifolia)</h2> <h2>Price for Package of 5 seeds.</h2> A climbing, annual or perennial vine that is vigorous in growth habit up to a few dozen feet. In frost-free climates, it can overwinter and produce for multiple years. Flowers are monoecious, but both male and female flowers are born separately on single plants, so only one plant is required to produce fruit. Fruits are oblong in shape and can grow up to 6-9" and weigh up to 10-15 pounds. A single plant is said to be able to produce up to 50 fruits. The fruits are noteworthy for their long storage life. Once mature fruits develop a hard rind that lends itself to extended storage. Hardiness Not frost hardy. It can be grown as an annual in long summer season climates. Growing Environment Quite easy to grow. Growing requirements are similar to standard melons. The vines need regular water, full sun, and room for growth. They will climb but are easily grown as ground trailing plants. The plant seems to show more tolerance to disease than many standard melons and has subsequently been used as a rootstock in some areas. Propagation Exclusively by seeds. Uses Mature fruits have a sweet flavor and are used in desserts and beverages. Immature fruits can be cooked as a vegetable. Both the flowers and young shoots are eaten as leafy greens. The protein-rich seeds are also eaten and are used to make palanquetas, a Mexican confection. Native Range Native to the Americas, though the exact range is unknown. Today it is spread through much of tropical America and is popularly cultivated from Mexico through Argentina. <h2>WIKIPEDIA</h2> Cucurbita ficifolia, which has many common names in English, is a type of squash grown for its edible seeds, fruit, and greens. Although it is closely related to other squashes in its genus, such as the cucumber, it shows considerable biochemical difference from them and does not hybridize readily with them. Like most members of the genus Cucurbita, C. ficifolia is a climbing vine that is an annual in temperate climates and a perennial in tropical zones. Unlike some other Cucurbita species, it does not have swollen storage roots.[10] The plant stem can grow five to fifteen meters and produces tendrils that help it climb adjacent plants and structures. It may root from the leaf axils,[7] unlike most other curcubits. The vine can become semiwoody if left to grow perennially, although most commercial plants are annual. Its leaves resemble fig leaves, hence its most common name in English – fig-leaf gourd – and its Latin species name (C. ficifolia which means fig leaf). The fruit is oblong, resembling a watermelon, with wide black seeds. In stark contrast to other Cucurbita, its fruit is highly uniform in size, shape, and color. The plant is monoecious with imperfect flowers (meaning its flowers are either male or female but both sexes can be found on the same plant) and are pollinated by insects, especially bees. The color of the flowers is yellow to orange. The fruit is oblong with a diameter of eight inches or 20 centimeters, weighs eleven to 13 pounds (5 to 6 kilograms), and can produce up to 500 seeds. Its skin can vary from light or dark green to cream. One plant can produce over 50 fruit. The fruit can last without decomposing for several years if kept dry after harvest. Origin and distribution It is native to the Americas, although the exact center of domestication is unclear. Linguistic evidence suggests Mexico, because of the wide use of names based on the Nahuatl name "chilacayohtli" as far south as Argentina. However, archaeological evidence suggests Peru because the earliest remains have been found there. Biosystematics has been unable to confirm either hypothesis.[12] Archeological records show that it was the most widespread variety of Cucurbita in the Americas, cultivated from northern Chile and Argentina to Mexico.[13] Now it is grown as far north as southern California. In the sixteenth and seventeenth centuries, Europeans introduced it to the Mediterranean regions of Europe (specifically France and Portugal) as well as India. From there it has spread to many other parts of the world and picked up more names. Cultivation The fig-leaved gourd grows in temperate highlands at elevations up to 2,000 metres (6,600 ft).[14] It is often used as a grafting rootstock for other less resistant cucurbits. C. ficifolia can be propagated through planting seeds and by layering. Tendrils can grow into roots if anchored into the soil, and can propagate new plants once cut, which can be moved to new sites. Because it is not very resistant to frost, it is often planted after this risk has passed. Established plants, however can withstand short overnight frosts. Uses The flowers, leaves and tender shoots are used in Mexico and other countries as greens. The most nutritional part of Cucurbita ficifolia is its fat- and protein-rich seeds, which can vary in color from white to black. They are used in Mexico to make palanquetas, a sweet similar to peanut brittle. The fruit has several uses as food. The immature fruit is eaten cooked, while the mature fruit is sweet and used to make confectionery and beverages, sometimes alcoholic. The fruit is low in beta-carotene, as can be seen from its white flesh, and is relatively low in vitamins and minerals, and moderately high in carbohydrates. In Europe: In Spain, this squash is used to make a jam known as "cabello de ángel" (angel's hair), "cabell d'àngel" in Catalan, that is used to fill pies, sweets, and confectionery. In Portugal, where the fruit is known as "chila" or "gila", it is still used extensively in the production of traditional Portuguese sweets and confectionery; it was also used as a crop for non-human consumption in order to feed pigs. In Latin America: In Chile and Argentina, the jam is often made out of the fruit of "alcayota" or "cayote". In Costa Rica, it is traditional to make empanadas stuffed with sugared "chiverre" filling at Easter time. In Asia, the pulp strands are used to make soup, quite similar to shark fin soup, hence the name "shark's fin melon". The cultivation and this usage feature briefly in the film Grow Your Own. Across Asia, eating this melon is also said to help people with diabetes. Several scientific studies have confirmed its hypoglycemic effect.[15] It is used effectively to treat diabetes due to its high D-Chiro-Inositol content. The vine and fruit are used for fodder. Because of its ability to keep for a long time, the ripe fruit was taken on voyages on ships, and used for food for livestock on board.

VG 30 (5 S)

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Calabazilla - Buffalo Gourd...

€2.05 SKU: VG 56

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<h2>Calabazilla - Buffalo Gourd Seeds (Cucurbita Foetidissima)</h2> <h2>Price for Package of 5 seeds.</h2> Cucurbita foetidissima is a tuberous xerophytic plant found in the central and southwestern United States and northern Mexico. It has numerous common names, including buffalo gourd, calabazilla, chilicote, coyote gourd, fetid gourd, fetid wild pumpkin, Missouri gourd, prairie gourd, stinking gourd, wild gourd, and wild pumpkin. The type specimen was collected from Mexico by Humboldt and Bonpland sometime before 1817. The feral perennial buffalo gourd has evolved in the semiarid regions and is well-adapted to desert environments. It contains high amounts of protein and carbohydrates and yields abundant oil. The carbohydrates that are formed in the taproot have led to the idea of growing the plant for biofuel. The fruit is consumed by both humans and animals. When mature, a stage marked by increasing desiccation of vine, leaves, fruit-stem, and fruit, the fruit begins its final gourd stage. Geographic location and genetics make it highly likely that Cucurbita scabridifolia originated as a naturally occurring hybrid of C. foetidissima and Cucurbita pedatifolia. Morphology and cultivation Cucurbita foetidissima requires little water and grows best in semiarid and arid environments.[9] Warm weather is required during the five- to eight-month vegetation period.[5][10] This perennial is well adapted to marginal agricultural lands such as sandy loam soils which have to be well-drained. Germination temperature range is between 15 °C and 37 °C with an optimum at 25 °C. The maximum depth for a successful germination is 12 cm. The germination is possible in a pH range from 2.2 (germination rate 15% ) up to pH 8 (germination rate 90%). Asexual propagation is possible from nodal roots. The leaves of the buffalo gourd are typically entire and heart-shaped with a base of 10–13 cm (4–5 in) and length of 20–25 cm (8–10 in). The flowers are borne singly at the nodes of the vines after a certain amount of annual vegetative growth has taken place. The fruit has a diameter of 7–10 cm (3–4 in). The fruit weighs 120 g to 150 g, with 292 to 315 seeds per fruit. The seeds, which are 12 mm (0.5 in) long and 7 mm (0.3 in) wide, weigh about 4 g per 100 seeds, with the seed coat accounting for about 30% of the seed weight. The seeds often remain viable for months or even years within an undamaged gourd. One hectare of plants can produce 2.5 tons of seed. The plant forms a fleshy taproot which is used as a storage and overwintering structure. The central taproot can weigh up to 72 kg (159 lb). A four-year-old root grown under cultivation can reach a fresh weight of 45 kg (99 lb) and a length of 2.5 m (8.2 ft). Distribution Cucurbita foetidissima is native to North America in the central and southwestern United States (Arizona; Arkansas; southern California; Colorado; Kansas; Missouri; southern Nebraska; southern Nevada, New Mexico; Oklahoma; Texas; and southern Utah) and Mexico (Aguascalientes; Chihuahua; Coahuila; Guanajuato; Guerrero; Hidalgo; northern Jalisco; Mexico; Nuevo León; Querétaro; San Luis Potosí; Sonora; Tamaulipas; and Zacatecas). Uses The buffalo gourd has the potential of being a crop adapted to arid to semiarid lands. Fresh gourd: The fresh young gourd can be eaten like squash. The mature fruit is no longer edible, due to bitter compounds. Seeds: Eaten after being prepared by roasting or boiling. Oil: The extractable oil content in whole seeds reaches from 24.3% to 50%. Linoleic acid, an essential polyunsaturated fatty acid, comprises 38% to 65% of the oil. Characterization of the oils from buffalo gourd indicates that this oil is similar to other common edible oils. Protein: Whole Buffalo gourd seeds contain approximately 31% crude protein, which is usable for human consumption and for feed. Starch: Is mainly located in the taproot which forms after the first year of growth. The starch content in the dried root is between 47.5%[11] and 56%. Fodder: Fresh leaves or the whole plants can be used as animal food. Biofuel: Biodiesel can be produced from the oil in the seeds.[17] But the main interest to produce renewable fuels is to produce biofuel with the carbohydrates which are located in the tap root. Other uses: In many Native American cultures, the fruit and other parts of the plant, buffalo gourd oil, were used for soap.[18] Furthermore, the protein can be used for industrial purposes (water paints, paper coating, adhesives, and textile sizing). The Zuni people use a poultice of powdered seeds, flowers, and saliva for swellings

VG 56 (5 S)

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Dancing - Spinning Gourd Seeds

€1.85 SKU: VG 39

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Halloween, Jack’O Lantern...

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White Patisson Seeds

€1.95 SKU: VG 6

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SNAKE GOURD Seeds...

€2.35 SKU: VG 11

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<h2>SNAKE GOURD Seeds (Trichosanthes cucumerina)</h2> <h2>Price for Package of 3 seeds.</h2> Snake gourds are long and curved vegetables that fall into two different categories. There are the extremely long varieties that are grown for ornamental purposes and have hard skin and there are those grown for eating and medicinal purposes. These Snake gourds have a waxy green skin and are often speckled or striped with a lighter shade of green. The fruit is eaten when young. Longer varieties are best harvested when they are between 16 and 18 inches long. Smaller varieties are best harvested at 6 to 8 inches in length. When the gourd is young, the seeds are fairly nonexistent and the pulp around the seed mass is firm. The taste of a Snake gourd is similar to that of a cucumber. As a Snake gourd gets older, the rind gets hard and turns red. The taste becomes bitter and the insides gelatinous. The seeds are very hard and look similar to jagged-edged watermelon seeds. Seasons/Availability Snake gourds are available during the late summer and fall months. Current Facts Some of the longest gourds in the world are known as Snake gourd or ‘Serpent’ gourd. There are several varieties of Snake gourd that are cultivated and grown in India and other areas of the sub-tropics. These cucumber relatives can grow up to five or six feet long and when dried, can be made into a didgeridoo, an Australian Aboriginal wind instrument. Farmers tie stones to the ends of the fruit to weigh it down while it grows, to ensure straighter gourds. Applications Snake gourd can be prepared and used like zucchini; sautéed and served as a side dish or added to dishes with other sautéed vegetables. Snake gourds can also be stuffed or sliced and grilled. In Asian dishes, Snake gourd is made into chutneys and pickled. When the gourd is mature, the seed mass within is scraped out and used like tomato paste in various Indian dishes. Ethnic/Cultural Info In Ayurveda, the ancient medical system of India, the Snake gourd serves multiple purposes. Ingesting the fruit, leaves and flowers of the Snake gourd plant aided in digestive disorders, diabetes, skin diseases and general malaise. Geography/History Snake gourds are native to southeastern Asia, Australia and the islands of the Western Pacific. Originally domesticated in India, the serpent-like gourd can be found growing in Africa and other tropical and sub-tropical areas around the world. Botanically known as Trichosanthes cucumerina, Snake gourd seeds traveled from China to Europe via traders in the early 18th century, and were believed to have been planted at Monticello by Thomas Jefferson in 1820. <h2>WIKIPEDIA:</h2> Trichosanthes cucumerina is a tropical or subtropical vine, its variety T. cucumerina var. anguina raised for its strikingly long fruit, in Asia eaten immature as a vegetable much like the summer squash, and in Africa, the reddish pulp of its mature fruit is used as an economical substitute of tomato.[2] Common names of the cultivated variety include snake gourd[note 1],[4] serpent gourd,[4] chichinda,[4] and padwal[4] (not to be confused with Trichosanthes dioica, the parwal, another gourd edible when immature). Trichosanthes cucumerina is found in the wild across much of South and Southeast Asia, including India, Bangladesh, Nepal, Pakistan, Sri Lanka, Indonesia, Malaysia, Myanmar (Burma), and southern China (Guangxi and Yunnan).[5] It is also regarded as native in northern Australia.[6][7] and naturalized in Florida,[8] parts of Africa and on various islands in the Indian and Pacific Oceans.[9] Formerly, the cultivated form was considered a distinct species, T. anguina, but it is now generally regarded as conspecific with the wild populations, as they freely interbreed: Trichosanthes cucumerina var. anguina (L.) Haines – cultivated variant Trichosanthes cucumerina var. cucumerina – wild variant Trichosanthes cucumerina is a monoecious annual vine climbing by means of tendrils. Leaves are palmately lobed, up to 25 cm long. Flowers are unisexual, white, opening at night, with long branching hairs on the margins of the petals. These hairs are curled up in the daytime when the flower is closed, but unfurl at night to form a delicate lacy display (see photos in gallery below). Fruits can be up to 200 cm long, deep red at maturity, hanging below the vine. The related Japanese snake gourd (Trichosanthes pilosa, sometimes called T. ovigera or T. cucumeroides), very similar in vegetative morphology, but the fruit of T. pilosa is round to egg-shaped, only about 7 cm long. Uses The common name "snake gourd" refers to the narrow, twisted, elongated fruit. The soft-skinned immature fruit can reach up to 150 cm (59 in) in length. Its soft, bland, somewhat mucilaginous flesh is similar to that of the luffa and the calabash. It is popular in the cuisines of South Asia and Southeast Asia and is now grown in some home gardens in Africa. With some cultivars, the immature fruit has an unpleasant odor and a slightly bitter taste, both of which disappear in cooking. The fruit becomes too bitter to eat as it reaches maturity, but it does contain a reddish pulp that is used in Africa as a substitute for tomatoes. The shoots, tendrils, and leaves are also eaten as greens.

VG 11 (3 S)

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XXL Halloween, Jack’O...

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