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There are 25 products.

Showing 13-24 of 25 item(s)

Green Kabocha - Hokkaido Squash Seeds

Green Kabocha - Hokkaido...

Price €2.35 SKU: VG 5
,
5/ 5
<h2><strong>Green Hokkaido Squash Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.<br /></strong></span></h2> <div><span>Winter Squash variety Green Hokkaido has green fruits with yellow-orange pulp. The majority of the fruits weighs between 1.0 and 1.5 kg and have a diameter of circa 15 centimetres. The green fruits taste at least as good as the orange varieties, but are a little less long storable. The plants have relatively long vines. After sowing, do not give the seeds too much water and make sure the soil is well fertilized. Sowing is done preferably at a soil temperature of &gt;20</span><span>o</span><span>C. To prevent mice from eating the seeds, it is recommended to put a pot upside down over the seeds. Remove the pot after a week. Pay attention, mice are really fond of pumpkin seeds. It is important to harvest the pumpkins before temperatures drop below 0</span><span>o</span><span>C, when the leaves are withered and the stem is dry. The pumpkins will be preserved best when surroundings are dry and not too cold.</span></div> <div> </div> <div><strong>History</strong></div> <div>It is generally believed that all squash originated in Mesoamerica, but may have been independently cultivated elsewhere, albeit later.</div> <div>Green Hokkaido Squash is commonly called Japanese Squash, or the Uchiki Kuri Squash. In Japan, the word kuri may refer to either the squash discussed in this article or to Japanese chestnuts. In France it is called Potimarron, and in the United Kingdom it is commonly called Onion Squash.</div> <div>Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence and South Africa, red kuri is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crops are exported to Japan.</div> <div>Red kuri squash consumption has increased since squash appreciation has increased in cuisines worldwide. This is because of the availability of winter and summer varieties throughout the year. Healthier eating has also increased this nutritious vegetable's popularity.</div> <div></div> <div><strong>Characteristics</strong></div> <div>This hardy squash grows to maturity in full sun and is drought tolerant. Each vine produces multiple teardrop-shaped fruits, usually three. The squash matures after about ninety days after blooming.</div> <div>The squash is hard shelled winter variety with firm yellow flesh. The flesh often has a green tint under the seeds.</div> <div></div> <div><strong>Culinary uses</strong></div> <div>Full-flavored, sweet and very fond of butter and fresh herbs, red kuri squash is a perfect ingredient for a variety of soups, stews and casseroles. Make cakes, quick breads, muffins, cookies and pies with its succulent nutty-tasting flesh. Excellent baked, boiled, microwaved, steamed, sautéed or fried, this special squash adds sweet flavor and texture to stir-fries. Its seed cavity is ideal for stuffing.</div> <div></div> <div><strong>Nutrition</strong></div> <div>Green Hokkaido Squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene.</div> <div>FRESH SEEDS</div>
VG 5 (2g)
Green Kabocha - Hokkaido Squash Seeds

Japanese Hokkaido Squash Seeds 1.95 - 2

Japanese Hokkaido Squash Seeds

Price €1.95 SKU: VG 3
,
5/ 5
<h2><strong>Japanese Hokkaido Squash Seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 10-15 (2g) seeds.<br /></strong></span></h2> <div>Red kuri squash (katakana: ウチキクリ) is thick-skinned orange colored winter squash that has the appearance of a small pumpkin without the ridges. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor. Red kuri squash is a cultivated variety of the species Cucurbita maxima. The variety is listed as follows: C. maxima Duchesne ssp. maxima convar. maxima 'Red Kuri'. Other varieties of this subspecies include 'Hokkaido', 'Red Hokkaido' and 'Sweet Meat' squashes.</div> <div> </div> <div>History</div> <div>It is generally believed that all squash originated in Mesoamerica, but may have been independently cultivated elsewhere, albeit later.</div> <div>Red kuri squash is commonly called Japanese Squash, Orange Hokkaido Squash[5], Baby Red Hubbard Squash, or the Uchiki Kuri Squash. In Japan, the word kuri may refer to either the squash discussed in this article or to Japanese chestnuts. In France it is called Potimarron, and in the United Kingdom it is commonly called Onion Squash.</div> <div>Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence and South Africa, red kuri is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crops are exported to Japan.</div> <div>Red kuri squash consumption has increased since squash appreciation has increased in cuisines worldwide. This is because of the availability of winter and summer varieties throughout the year. Healthier eating has also increased this nutritious vegetable's popularity.</div> <div>Characteristics</div> <div>This hardy squash grows to maturity in full sun and is drought tolerant. Each vine produces multiple teardrop-shaped fruits, usually three. The squash matures after about ninety days after blooming.</div> <div>The squash is hard shelled winter variety with firm yellow flesh. The flesh often has a green tint under the seeds.</div> <div>Culinary uses</div> <div>Red kuri prepared for cooking.</div> <div>Full-flavored, sweet and very fond of butter and fresh herbs, red kuri squash is a perfect ingredient for a variety of soups, stews and casseroles. Make cakes, quick breads, muffins, cookies and pies with its succulent nutty-tasting flesh. Excellent baked, boiled, microwaved, steamed, sautéed or fried, this special squash adds sweet flavor and texture to stir-fries. Its seed cavity is ideal for stuffing.</div> <div>Nutrition</div> <div>Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene.</div> <div>FRESH SEEDS</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VG 3 (2g)
Japanese Hokkaido Squash Seeds 1.95 - 2

Variety from Japan
Japanese Persimmon Seeds (Diospyros kaki)

Japanese Persimmon Seeds...

Price €3.55 SKU: V 25 J
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5/ 5
<h2><strong>Japanese Persimmon Seeds (Diospyros kaki)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Japanese Persimmon is a deciduous fruiting tree with a rounded spreading crown that grows 20 to 30 feet tall. This tree is noted not only for its edible fruits but also for its excellent ornamental features. Oval to obovate leaves to 6 inches long emerge yellowish green in spring, mature to glossy green in summer and turning an attractive gold to red in fall. Trees are usually dioecious (separate male and female trees), but some trees have both male and female flowers. Notwithstanding the flower types, trees are parthenocarpic (may set seedless fruit without pollination). Fragrant, non showy flowers bloom in late spring, with the creamy white female flowers appearing solitary and the pink toned male flowers appearing in clusters of three. Edible Persimmon fruits to 4 inches in diameter mature in late fall, and may persist on the tree into winter. The tree is a sight to behold when leaves have fallen in autumn, displaying the bright yellow orange fruits throughout the canopy. Japanese Persimmon is native to Japan and mainland Asia where they have been cultivated for centuries. They were brought to the southern United States in the 1870’s.</p> <p>Fruits may be harvested when the skins reach deep orange. Fruits can be eaten fresh or dried (hoshigaki) and are commonly used in syrups, jellies, ice creams, cakes or pies. Persimmon leaves can be used to make teas.</p> <div>Other Names: Japanese Persimmon, Kaki Persimmon, Oriental Persimmon</div> <div>Zone: 7 to 10 (Can stand winter temperatures as low as 0ºF)</div> <div>Growth Rate: Slow to Medium</div> <div>Plant Type: Deciduous Fruiting Tree</div> <div>Family: Ebenaceae</div> <div>Native Range: China, Japan</div> <div>Height: 20 to 30 feet</div> <div>Spread: 20 to 30 feet</div> <div>Shape: Round; upright</div> <div>Bloom Time: May - June  </div> <div>Bloom Color: Creamy white (female) Pink (male)</div> <div>Sun: Full Sun</div> <div>Fall Color: Orange, red, yellow</div> <div>Drought Tolerance: Moderate</div> <div>Water: Medium</div> <div>Maintenance: Low</div> <div>Site Requirements/ Soil Tolerances: Typically grown in deep, moist, slightly acidic, well-drained loams in full sun. Somewhat wide range of soil tolerance, but prefers moist, sandy soils. Kaki Persimmons are drought tolerant.</div> <div>Culture: Promptly remove root suckers unless naturalized effect is desired. Once established, they need minimal care and require little or no pruning. Fertilize three times a year as you would for other fruiting trees.</div> <div>Uses: May be pruned as a hedge, screen. Oriental persimmons make attractive shade trees with the added bonus of delicious fruit. They can be espaliered or used as specimen trees in mixed plantings, where their colorful fall foliage and fruits will be emphasized against an evergreen backdrop.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">about 24 hours soak in warm water</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;">about 2-3 months in a moist substrate at 2-5 ° C refrigerator</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 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;">about 22-25 ° C.</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">until it germinates </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> <div></div> </td> </tr></tbody></table>
V 25 J (5 S)
Japanese Persimmon Seeds (Diospyros kaki)

Eel River Melon Seeds 2.049999 - 5

Eel River Melon Seeds

Price €2.05 SKU: V 244
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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>Eel River Melon Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Eel River dates back to the 1900’s and from there it has a rather muddled history…</p> <p>This orange-fleshed melon was bred in Northern California, but of Japanese origin. Its pointed shape and thin spotted skin is rare, and this melon is a gem. It's noted for its delicious peach flavors and creamy texture.</p> <p>Incredibly aromatic orange flesh is very creamy and deliciously sweet.</p> </body> </html>
V 244 (5 S)
Eel River Melon Seeds 2.049999 - 5
SAKURAJIMA DAIKON Giant Radish Seeds – Largest Radish in the World

SAKURAJIMA DAIKON Giant...

Price €2.45 SKU: VE 208
,
5/ 5
<h2><strong>SAKURAJIMA DAIKON Radish Seeds – Largest Radish in the World</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The Sakurajima Radish is known as the “Largest Radish in the World.” It has produced radishes at a standard weight of 13 pounds and is capable of reaching 100 pounds! This traditional variety of daikon radish has a round basketball-like shape, unlike its longer and skinnier daikon relatives. Daikon radishes were introduced to Japan over 1,300 years ago, and there are over 120 varieties with unique characteristics cultivated regionally. During the Edo Period (1603-1868), daikons became extremely popular, and today 90% of daikons are produced and consumed in Japan. However, the regional varieties have slowly been replaced by the F1 hybrid variety called Aokubi. Aokubi and other F1 hybrids now account for the majority of the daikon production.</p> <p>The Sakurajima Radish represents one of the few regionally cultivated varieties of daikon still being grown in Japan. Named after its place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture, the radish is thought to have been grown since at least 1804 and most likely before this date. Sakurajima was the southernmost island in the Kagoshima Prefecture with volcanic soils where rice would not thrive. In place of rice, the mammoth white radish was grown in mass amounts as a commercial crop and hauled to Kagoshima City to trade for straw. At the height of its production, as much as 500 acres would be planted each year. </p> <p>Although the region has a long history of volcanic activity that began to impact the production of this magnificent radish. Sakurajima is a composite of mountains with three peaks that express volcanic activity. The first recorded volcanic eruption occurred in 963 A.D. Smaller eruptions occur constantly. Sometimes 1,000 eruptions can occur in a year, although larger eruptions have been recorded in the 1400s, 1700s and more recently in 1914.</p> <p>The 1914 eruption instigated lava flows that lasted for months. The lava connected Sakurajima Island to the Osumi Penninsula by a thin isthmus, attaching it to the mainland and taking away its island status. The enormity of the 1914 eruption significantly decreased the land available to grow the staple crop. Since 1955, ash has been dropping consistently and has created challenging growing conditions. As a result, the growing area was decreased to as little as 3.5 acres by 2001. In August of 2015, the Japanese Meteorological Agency gave the volcano a Level 3 (Orange Alert), warning people that the volcano is active and should not be approached.</p> <p>As a traditional crop, it continues to have a key role in Japanese cuisine. Sakurajima Radish can be pickled in a salt brine and used as a tsukemono, or “pickled things.” The large radish is known for having a sweeter and firmer flesh than other daikon varieties. It also stores well in potato-like storage conditions. Therefore, it is well suited for simmering and for being used in soups, as it will keep its structure and firm texture. While the Sakurajima Radish is no longer a key commercial crop of the region, it remains a beloved traditional crop. Recently the growing area has begun to expand again for its production.</p>
VE 208 (10 S)
SAKURAJIMA DAIKON Giant Radish Seeds – Largest Radish in the World
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

Variety from Japan
Adzuki Bean Finest Seeds (Vigna angularis)

Adzuki Bean Finest Seeds...

Price €1.75 SKU: VE 73 (4g)
,
5/ 5
<h2><strong>Adzuki Bean Finest Seeds (Vigna angularis)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 20 (4g) (100) seeds.</strong></span></h2> <p>The adzuki bean (Vigna angularis; from the Japanese アズキ(小豆) (azuki?), sometimes transliterated as azuki or aduki, or English Red Mung Bean) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in Northeast Asia have a uniform red colour, however, white, black, gray, and variously mottled varieties also are known. Scientists presume Vigna angularis var. nipponensis is the progenitor.</p> <p>&nbsp;</p> <p><strong>Speciation and domestication</strong></p> <p>The wild ancestor of cultivated adzuki bean is probably Vigna angularis var. nipponensis,[1] which is distributed across Japan, Korea, China, Nepal and Bhutan.[2] Speciation between Vigna angularis var. nipponensis and Vigna angularis var. angularis occurred around 50,000 years ago.[3] Archaeologists estimate it was domesticated around 3000 BCE.[4] However, adzuki beans (as well as soy beans) dating from 3000 BCE to 2000 BCE are indicated to still be largely within the wild size range. Enlarged seeds occurred during the later Bronze Age or Iron Age, periods with plough use.[5] Domestication of adzuki beans resulted in a trade-off between yield and seed size. Cultivated adzuki beans have fewer but longer pods, fewer but larger seeds and a shorter stature, but also a smaller overall seed yield than wild forms. The exact place of domestication is not known, multiple domestication origins in northeast Asia (for example Japan, China, and Korea) have been suggested.</p> <p>&nbsp;</p> <p><strong>Breeding</strong></p> <p>In Japan, the adzuki bean was one of the first crops subjected to scientific plant breeding.</p> <p>Important breeding traits are yield, pureness of the bean colour and the maturing time.[6] Separate cultivars with smaller seeds and higher biomass are bred for fodder production and as green manure.[6] Locally adapted cultivars are available in China, Japan, Korea and Taiwan.[7] More than 300 cultivars/landraces/breeding lines are registered in Japan.</p> <p>Moreover, China (Institute of Crop Germplasm Resources (CAAS), Beijing, more than 3700 accessions) and Japan (Tokachi Agricultural Experiment Station, Hokkaido-ken, about 2500 accessions) accommodate large germplasm collections of adzuki bean.</p> <p>&nbsp;</p> <p><strong>Weed forms</strong></p> <p>Furthermore, also weed forms of adzuki bean are frequently occurring in Japan. The wide spread of weed forms is due to adaptation to human-disturbed habitats, escapes of old cultivars, natural establishment from derivatives of hybrids between cultivars and wild forms.[1] In contrast to wild forms, the weed forms of adzuki bean are used as a substitute for the cultivated form and consumed as sweet beans, especially if cultivated adzuki beans are attacked by pests. However, in cultivated gardens the weed form is recognized as contamination and lowers seed quality of adzuki cultivars.</p> <p>&nbsp;</p> <p><strong>Names</strong></p> <p>The name adzuki is a transliteration of the native Japanese name. Japanese also has a Chinese loanword, shōzu (小豆?), which means "small bean", its counterpart "large bean" (大豆 daizu?) being the soybean. It is common to write 小豆 in kanji but pronounce it as azuki About this sound listen (help·info), an example of jukujikun.</p> <p>&nbsp;</p> <p>In China, the corresponding name (Chinese: 小豆; pinyin: xiǎodòu) still is used in botanical or agricultural parlance, however, in everyday Chinese, the more common terms are hongdou (紅豆; hóngdòu) and chidou (赤豆; chìdòu), both meaning "red bean", because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term "red bean" often is used (especially in reference to red bean paste), but in other contexts this usage may cause confusion with other beans that also are red. In normal contexts, "red cowpeas" have been used to refer to this bean.</p> <p>&nbsp;</p> <p>The Korean name is pat (hangul: 팥), and in Vietnamese it is called đậu đỏ (literally: red bean). In some parts of India, they are referred to as "Red Chori".[8] In Punjabi it is called "ravaa'n" and is a common ingredient of chaat. In Marathi, it is known as Lal Chavali (लाल चवळी)- literally meaning 'red cowpea'. In Iraq its name is (لوبيا حمره) and that mean "red cowpeas".</p> <p>&nbsp;</p> <p><strong><em>Cultivation</em></strong></p> <p><strong>Area and yield</strong></p> <p>The adzuki bean is mainly cultivated in China (670,000 ha), Japan (60,000 ha), South Korea (25,000 ha) and Taiwan (15,000 ha) (data published 2006).[7] Additionally, commercial growth takes place in the US, South America and India,[9] as well as New Zealand, Kongo and Angola.</p> <p>In Japan, the adzuki bean is the second most important legume after soy bean, an annual yield of around 100,000t (data published 1998) is reached.[6] With a consumption of about 140,000 t/year (data published 2006), Japan is as well the most important importer of adzuki bean.[7] The imports are received from China, Korea, Columbia, Taiwan, US, Thailand and Canada.</p> <p>The bean yields per area spread over a broad range due to differing cultivation intensity. Amounts of 4 to 8 dt/ha are reported. But in Japan and China also bean yields between 20 and 30 dt/ha are reached.</p> <p>&nbsp;</p> <p><strong>Ecological requirements</strong></p> <p>Optimal temperature range for adzuki bean growth is between 15 °C and 30 °C. The crop is not frost-hardy and needs soil temperatures above 6-10 °C (30°-34 °C optimal) for germination. Hot temperatures stimulate vegetative growth and are therefore less favorable for pea production.[6][7][9] The adzuki bean is usually not irrigated. Annual rainfall ranges from 500–1750 mm in areas where the bean is grown. The plant can withstand drought but severe reduction in yield is expected.[6][7] The cultivation of the adzuki bean is possible on preferably well drained soils with pH 5-7.5.[7][9] Fertilizer application differs widely depending on expected yield but is generally similar to soybean. Due to nodulation with rhizobia nitrogen fixation of up to 100 kg/ha is possible.</p> <p>&nbsp;</p> <p><strong>Production</strong></p> <p>The sowing of the peas is in 2–3 cm depth in rows 30–90 cm apart and 10–45 cm within the row. Rarely seeds are sown by broadcast. The amount of seeds ranges between 8–70 kg/ha. Growth of the crop is slow, therefore weed control is crucial mainly between germination and flowering. Cultivation systems differ largely among different countries. In China adzuki bean is often grown in intercrops with maize, sorghum and millet while in Japan the bean is grown in crop rotations. Harvest of the peas should not be done as long as moisture content of the seed is higher than 16%.</p> <p>&nbsp;</p> <p><strong>Pests and diseases</strong></p> <p>Fungal and bacterial diseases of the adzuki bean are powdery mildew, brown stem rot and bacterial blight. Furthermore, pests as adzuki pod worm, Japanese butterbur borer and cutworm attack the crop. Bean weevil is an important storage pest.</p> <p>&nbsp;</p> <p><strong>Botany</strong></p> <p>The description of the adzuki bean can vary between authors because there are wild [10] and cultivated forms [6] of the plant. The adzuki bean is an annual,[7][10] rarely biennial [6] bushy erect or twining herb [7][10] usually between 30 and 90 centimeters high.[10][11] There exist climbing or prostrate forms of the plant.[7] The stem is normally green [11] and sparsely pilose.</p> <p>&nbsp;</p> <p><strong>Roots</strong></p> <p>The adzuki bean has a taproot type of root system that can reach a depth of 40–50 cm from the point of seed germination.</p> <p>&nbsp;</p> <p><strong>Leaves</strong></p> <p>The leaves of the adzuki bean are trifoliate, pinnate and arranged alternately along the stem on a long petiole. Leaflets are ovate and about 5–10 cm long and 5–8 cm wide.</p> <p>&nbsp;</p> <p><strong>Flowers</strong></p> <p>Adzuki flowers are papilionaceous and bright yellow. The inflorescence is an axillary false raceme&nbsp;&nbsp; consisting of six&nbsp; to ten (two to twenty) flowers.</p> <p>&nbsp;</p> <p><strong>Fruits</strong></p> <p>Adzuki pods are smooth, cylindrical and thin-walled. The colour of the pods is green turning white to grey as they mature. The size is between 5–13 cm x 0.5 cm with 2 to 14 seeds per pod. Pod shatter during seed ripening and harvesting might be a difficulty under certain conditions.</p> <p>&nbsp;</p> <p><strong>Seeds</strong></p> <p>The seeds are smooth and subcylindric with a length of 5.0-9.1 mm, width of 4.0-6.3 mm, thickness of 4.1-6.0 mm. The thousand kernel weight is between 50 and 200 g. There are many different seed colours from maroon to blue-black mottled with straw.</p> <p>&nbsp;</p> <p><strong>Uses</strong></p> <p>In East Asian cuisine, the adzuki bean is commonly sweetened before eating. In particular, it often is boiled with sugar, resulting in red bean paste (anko), a very common ingredient in all of these cuisines. It also is common to add flavoring to the bean paste, such as chestnut.</p> <p>&nbsp;</p> <p>Red bean paste is used in many Chinese dishes, such as tangyuan, zongzi, mooncakes, baozi, and red bean ice. It also serves as a filling in Japanese sweets such as anpan, dorayaki, imagawayaki, manjū, monaka, anmitsu, taiyaki, and daifuku. A more liquid version, using adzuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Adzuki beans commonly are eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns, or biscuits.</p> <p>&nbsp;</p> <p>Traditionally in Japan, rice with adzuki beans (赤飯; sekihan) is cooked for auspicious occasions. Adzuki beans are used in amanattō and ice cream with the whole bean (such as in the 'Cream &amp; Red Bean' product produced by IMEI) or as paste.</p> <p>On October 20, 2009, Pepsi Japan released an adzuki-flavored Pepsi product.</p> <p>Adzuki beans, along with butter and sugar, form the basis of the Somali supper dish cambuulo. In Gujarat, India, they are known as chori.[8] In Malaysia and Singapore, red beans are a major component of the dessert Ais kacang.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 73 (4g)
Adzuki Bean Finest Seeds (Vigna angularis)

Variety from Japan

This plant has giant fruits

Giant Mutsu apple seeds...

Giant Mutsu apple seeds...

Price €4.50 SKU: V 74 M
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2></h2> <h2><strong>Giant Mutsu apple seeds<br /></strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>The Mutsu (陸奥, ムツ) apple (also known as Crispin) was introduced in 1949 and is a cross between the 'Golden Delicious' and the 'Indo' apple cultivars first grown in Aomori Prefecture, Japan. The apple's name is the former name of a large section of the Tōhoku region, Mutsu Province, from which Aomori was created during the Meiji Restoration.</p> <p>'Mutsu' is a triploid cultivar. It is highly susceptible to the disease Blister Spot.</p> <p>'Mutsu' is a large green apple <strong>(fruits weight up to 1 kg)</strong> with flesh varying in color from white to greenish-yellow. It can be round, conical, or oblong, and have unequal sides. It is generally not uniform in shape or size. The russeting on a 'Mutsu' apple covers little to none of the skin and when it is present is light gray to brown.</p> <p>Usage<br />'Mutsu' is aromatic, sweet, and sharp, with juicy flesh. It is suitable for eating on its own, juicing, drying, or cooking, as it maintains its shape well when cooked. It can be kept for up to three months before going bad.</p> <p>Cultivation<br />'Mutsu' can be grown in temperate or warm climates. It flowers in the middle of the growing season and is harvested late in the season.</p> </body> </html>
V 74 M
Giant Mutsu apple seeds (Malus sylvestris)

Best seller product

Variety from Japan
Wasabi Seeds (Wasabia...

Wasabi Seeds (Wasabia...

Price €7.50 SKU: MHS 4
,
5/ 5
<h2 class=""><strong>Wasabi Seeds (Wasabia japonica, Eutrema japonicum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Wasabi earlier Eutrema japonicum or Wasabia japonica is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others. &nbsp;The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture.</p> <p><strong>Uses</strong></p> <p>Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem[6][7] of the plant, with the characteristic leaf scar where old leaves fell off or were collected.</p> <p>In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavor in 15 minutes if left uncovered.</p> <p>In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.</p> <p>Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems.</p> <p>Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack.</p> <p><strong>Surrogates</strong></p> <p>Wasabi favours growing conditions which restricts its wide cultivation. The resulting inability to be cultivated like other crops in order to fully satisfy commercial demand, thus makes it quite expensive. &nbsp;Therefore, outside Japan, it is rare to find real wasabi plants. Due to its high cost, a common substitute is a mixture of horseradish, mustard, starch and green food coloring or spinach powder. Often packages are labeled as wasabi while the ingredients do not actually include wasabi plant. Wasabi and horseradish are similar in taste and pungency due to similar isothiocyanate levels.</p> <p>&nbsp;The primary difference between the two is color with Wasabi being naturally green. In Japan, horseradish is referred to as seiyō wasabi (西洋わさび?, "western wasabi").</p> <p>&nbsp;In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants.</p> <p><strong>Chemistry</strong></p> <p>The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced by hydrolysis of natural thioglucosides (conjugates of the sugar glucose, and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.[16][17][18] The same compound is responsible for the pungency of horseradish and mustard. Allyl isothiocyanate can also be released when the wasabi plants have been damaged, because it is being used as a defense mechanism.</p> <p>The unique flavor of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides into glucose and methylthioalkyl isothiocyanates:</p> <p>6-methylthiohexyl isothiocyanate</p> <p>7-methylthioheptyl isothiocyanate</p> <p>8-methylthiooctyl isothiocyanate</p> <p>Research has shown that such isothiocyanates inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.</p> <p>Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed. Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor sprayed into his sleeping chamber.[21] The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency.</p> <p><strong>Preparation</strong></p> <p>Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred.</p> <p><strong>Etymology</strong></p> <p>The two kanji characters "山" and "葵" do not correspond to their pronunciation: as such it is an example of gikun (meaning, not sound). The two characters actually refer to the mountain Asarum, as the plant's leaves resemble those of a member of Asarum species, in addition to its ability to grow on shady hillsides. The word, in the form 和佐比, appeared in 918 in The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō). Spelled in this way, the particular kanji are used for their phonetic values only, known as ateji (sound, not meaning – opposite of gikun).</p> <h3><strong>Dear customers, please note you can not buy Wasabi seeds from China. All of china sellers will send you normal mustard seeds or some kind of other seeds. You can see now in our pictures how do real Wasabi seeds look like.</strong></h3> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 4
Wasabi Seeds (Wasabia japonica, Eutrema japonicum)

This plant is edible

Variety from Japan
Mizuna Red Japenese Mustard...

Mizuna Red Japenese Mustard...

Price €1.95 SKU: MHS 76
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5/ 5
<h2 class=""><strong>Mizuna Red Japenese Mustard Seeds</strong></h2> <h2><span style="color: #fe0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> 'Mizuna' has been cultivated in Japan since ancient times. Mizuna was successfully grown in the International Space Station in 2019. It grows in hardiness zones 4 to 9, prefers full sun or partial shade, well-drained soil, and has a pH of 6.5-7.0. It can be grown as a microgreen, or for its leaves with a 20cm spacing.<br><br>The mizuna is native to the maritime areas of northern China, Korea, and Japan. It is also one of the plants called "Kyo-Yasai", those whose excellent flavor explained that they were traditionally cultivated for the emperor in the former imperial city, around Kyoto. Mizuna, introduced after World War II in the United States and then in Europe, quickly established itself there.<br><br>It is a hardy, biennial plant. It offers a yellow flowering (small flowers with 4 petals like all those of the representatives of the Brassicaceae family) the year following that of its sowing. In the first year, the mizuna develops a dense rosette, 15 to 25 cm high, with numerous elongated, finely cut, light green leaves. This cabbage can evoke both curly chicory and a tuft of dandelion. The foliage of the mizuna is crunchy and has a slightly peppery flavor. This certainly explains the nickname "Japanese mustard" which sometimes designates this cabbage.<br><br>Culinary uses of mizuna<br>Mizuna is of course used in salads or, finely chopped, it can be quickly returned to a wok or slipped into soups and stews.<br><br>For example, sliced ​​leaves can be quickly pan-fried and served with shrimp and pasta. To test: sprinkle the dish with coconut milk, sprinkle it with roasted peanuts.<br><br>Mizuna can also be cooked in poultry or beef broth. Or be prepared as a pesto as you do with arugula.<br><br>Mizuna is the basis of a popular Kyoto culinary specialty: Japanese duck and mizuna fondue.<br><br>Another “Kyo Yasai” vegetable, komatsuna is widely consumed in Japanese restaurants and in Korean cuisine. It is traditionally prepared there in namuru: a sauce made from sesame oil and kochujan (a slightly sweet and fermented chili paste).<br><br>Mizuna sowing<br>&nbsp;<br>Mizuna is undemanding: if it prefers soils that remain cool but well-drained, it can grow in any good garden soil. Choose a sunny location.<br><br>Hardy (it resists temperatures down to -12 ° C), it is however sensitive to heat which can cause its rise to seeds prematurely. Also, although it can be sown in place as early as May, prefer to grow it in late summer (late August) for a winter harvest.<br><br>Mizuna is sown in open ground nurseries or in place. The plants are thinned and transplanted when they have 4 leaves, spacing them 20 cm.<br><br>Rustic, healthy, and vigorous, this vegetable requires almost no maintenance: neither fertilization nor treatment. Grown in autumn and winter, it also does not require watering. You just have to take care to protect your rosettes under a wintering sail if the outside temperatures become very low and persist for several days.<br><br>Mizuna can be harvested 6 weeks after sowing.<br><br>Common name: Mizuna<br>Latin name: Brassica rapa var japonica<br>Family: Brassicaceae<br>Vegetation: Biennial<br>Mature height: 0.15 to 0.30 m<br>Soil type: Clayey soil Limestone soil Sandy soil Humus <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 76 (10 S)
Mizuna Red Japenese Mustard Seeds
Japan Densuke Watermelon seeds

Japan Densuke Watermelon seeds

Price €4.95 SKU: V 123
,
5/ 5
<h2 class=""><strong>Japan Densuke Watermelon seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 50 seeds.</strong></span></h2> <strong>The Worlds Most Expensive Watermelon Fetches Up To $4500!</strong><br>$4500 for a watermelon?!&nbsp;<br>Densuke Watermelons are like the luxury car in the watermelon world. Grown on the island of Hokkaido in Japan and their numbers are limited every year! Densuke Watermelons are the world's most expensive watermelons!<br><br>Densuke watermelons grow in Hokkaido in Japan. The rind on the watermelon is visibly darker and the flesh is known to be much sweeter than the regular watermelons sold elsewhere.<br><br>Experts say that the quality in sweetness and taste is much higher than the other melons in the market and the texture is crunchier. The melons are also limited in numbers which put them in high demand, and high price. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 123 (5 S)
Japan Densuke Watermelon seeds
SNOW LEOPARD Melon Seeds - VERY RARE

SNOW LEOPARD Melon Seeds -...

Price €1.75 SKU: V 165
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <div id="idTab1" class="rte"> <h2><strong>SNOW LEOPARD Melon Seeds - VERY RARE</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p>Snow Leopard melon, very rare, exotic, sweet, delicious, beautiful, unique ...</p> <p><strong>OTHER NAMES: IVORY GAYA MELON, SILVER STAR (SEREBRYANAYA ZVEZDA)...</strong></p> <p><span>The Ivory Gaya melon has a unique variegated exterior, as the name suggests the base color of the skin is an ivory cream covered in small lime green speckles and streaks. A petite melon the Ivory Gaya has an oblong shape. Ivory Gaya melons have a thin outer rind, that when cut reveals a creamy white inner flesh. Toward the center of the melon the flesh is soft and juicy, the flesh closer to the skin of the Ivory Gaya melon will have a crisper texture. The Ivory Gaya offers a sweet flavor, with nuances of pear and honey. When ripe its blossom end will have a slight give and when at room temperature will offer a sweet and rich melon aroma. </span></p> <p><strong>Seasons/Availability</strong></p> <p><span>Ivory Gaya melons are available in the late spring and early summer months. </span></p> <p><strong>Current Facts</strong></p> <span>A member of the Cucurbitaceae or Cucurbit family the Ivory Gaya melon is of the muskmelon species and botanically known as Cucumis melo inodorus ‘Ivory Gaya’. Also known as the Snow Leopard melon the Ivory Gaya is often referred to as an "ice box" variety melon as a result of its petite size that easily fits in a crisper drawer. This honeydew cultivator is a specialty melon and sought after for its unique exterior coloring and sweet melon flavor. </span><br /> <p><strong>Applications</strong></p> <span>Like many honeydew cultivator melons the Ivory Gaya has an exceptionally sweet flavored flesh that is ideal for fresh eating. Its petite size makes it perfect as a personal melon which can be halved and eaten as is for one. Pureed it can be used as a base for cold soups or sauces. Cubed it can be added to both fruit and green salads or used on fruit kebabs. Companion flavors include salty Italian meats such as salami and prosciutto, parmesan cheese, feta, balsamic vinegar, berries, grapes, tomato, olives and lime juice. Keep at room temperature until ripe. Uncut melons can be kept in the refrigerator for up to five days. Once sliced melon will keep best wrapped in plastic in the refrigerator and when used within three days. </span><br /> <p><strong>Geography/History</strong></p> <span>The Ivory Gaya melon is native to Japan. In addition to Japan, today it can be found growing in China, Mexico, South America and in North America, specifically in southern California. A vining type the Ivory Gaya melon thrives in warm sunny conditions. Sill a rather unique variety melon in California the Ivory Gaya can be found at select Asian markets, farmers markets and specialty grocers. </span><br /> <div> <div id="restaurantSlide"></div> </div> <p>Melons: <em>Cucumis melo</em><br />Watermelons: <em>Citrullus lanatus</em><br /><br />The sweet succulence of summer-ripe melons is irresistibly tempting, but the health benefits of these luscious fruits shouldn't be overlooked. Look to red-fleshed melons to fortify the heart and urinary tract. Yellow and orange flesh types provide support to the immune system, heart and vision. Green-fleshed varieties promote strong bones and teeth as well as vision health. We've selected varieties that are successful in both southern and northern gardens.<br /><br /><strong>CULTURE:</strong> All types of melons can be direct sown in warmer regions, but will yield a much better crop if started indoors about 3 weeks prior to your last frost. We recommend planting in raised beds covered with green, silver, or black plastic mulch. This method produces better yields.</p> <p><br /><strong>FOR TRANSPLANTS:</strong></p> <p>Fill 3-4 inch, individual pots with sterile seedling mix. Plant 2-3 seeds per pot. Thin the pots to the best single plant after the seedlings are well established. Grow the seedlings under dry, warm conditions until they develop at least 1 true leaf. Transfer to cold frame if you have one. Fertilize seedlings with a fertilizer such as 2-1-1 Earth Juice Grow (ZFE245). Transplant into the garden just before the plants become root bound and when the soil temperature is at least 60°F. Space transplants 3-4 feet apart in rows 5-6 feet apart. Apply 1/2 cup of our complete fertilizer dug in well around each plant.</p> <p><br /><strong>TO DIRECT SOW:</strong></p> <p>Soil temperature must be above 70°F for decent germination. Like most vine crops, melon and watermelon seeds require even moisture levels to prevent rotting. The soil should be moist to the touch. Space and fertilize as you would transplants. Watermelon seeds are less tolerant of cool conditions than cantaloupe. They are best adapted to the warmer, longer season areas of the US. In more difficult climates, the use of plastic mulch is highly recommended. Plastic mulches increase the soil temperature and air temperature close to the plants during the day, and using a floating row cover like Reemay or Gro-Therm can also increase your success. Monitor the temperature under the row covers on hot days especially early in the season.</p> <p><br /><strong>DISEASES:</strong></p> <p>Select disease-resistant melon varieties, as bacterial wilt and powdery mildew are common problems. Watermelons are subject to several wilts, and fungal and viral diseases. Most can be controlled with good soil management, proper rotation, garden sanitation, and by not using overhead watering methods.</p> <p><br /><strong>INSECTS/PESTS:</strong></p> <p>Control insects, especially cucumber beetles, with Pyrethrin or a floating row cover.</p> <p><br /><strong>HARVEST:</strong></p> <p>Cantaloupe will easily slip from the vine when ripe. With other melons, check the leaf where the fruit is attached to the vine. The fruit is mature when this leaf begins to yellow. Watermelons are ready for harvest when the tendril closest to the fruit is dry and brown or when the bottom side of the fruit is yellow. Melons and watermelons will not ripen off the vine. Pick in the cool of the day and chill quickly. Store melons at 35°F and 95% relative humidity. Store watermelons at 45°F and 85% relative humidity.</p> <p><br /><strong>SEED SPECS:</strong></p> <p>Minimum germination standard: 80%. Usual seed life: 3 years. Days to maturity: from date of transplanting. Add 10-15 days if direct seeding.</p> </div>
V 165 (5 S)
SNOW LEOPARD Melon Seeds - VERY RARE