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Variation från Ryssland
بذور الفجل Alex F1 (تم اختباره في سيبيريا)  - 1

بذور الفجل Alex F1 (تم...

السعر 1.65 €
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2 dir="rtl"><strong>بذور الفجل Alex F1 (تم اختباره في سيبيريا)</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;"><strong>ثمن حزمة من 50 بذور.</strong></span></h2> <p dir="rtl">سوبر الفجل في وقت مبكر ، من الإنبات إلى الحصاد 16 إلى 18 يوما. لا يتفاعل مع طول اليوم. يمكن زراعة هذا الفجل طوال الصيف ، والفواكه متساوية ، متساوية الحجم. جولة الفاكهة ، أحمر مشرق ، واللحم هو مات الأبيض. وزن الفواكه 15 إلى 20 غراما ، طعم ممتاز. ينصح باستخدامه في شكل جديد.</p> <p dir="rtl">الفجل المفضل في سيبيريا!</p> <p dir="rtl">العائد 1،8-2،2 كجم / م 2.</p> <p dir="rtl">واحدة من أهم ملامح Alex Alexish هي الفرصة للعديد من المحاصيل الصيفية. مقاومة الجذور lignification.</p> </body> </html>
P 57 AF1
بذور الفجل Alex F1 (تم اختباره في سيبيريا)  - 1
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بذور الكرنب الروسي خاركيف الشتاء  - 3

بذور الكرنب الروسي خاركيف...

السعر 1.85 €
,
5/ 5
<h2><strong>بذور الكرنب الروسي خاركيف الشتاء</strong></h2> <h2><span style="color:#ff0000;"><strong>ثمن حزمة من 200+- البذور.</strong></span></h2> <p>مجموعة متنوعة من النضج المتأخر عالي الجودة في روسيا ، يتيح لك الحصول على ما يصل إلى 11 كجم / م 2 من الملفوف عالي الجودة. من الشتلات إلى الحصاد 150-160 يوما. مجموعة متنوعة نسبيا مقاومة للحرارة.</p> <p>يتم محاذاة رؤوس الكرنب ، مسطحة مستديرة ، كثيفة للغاية ، وزنها 3-5 كجم. الطعم رائع أحد أفضل أنواع التخزين في فصل الشتاء ، يمكن تخزينه لمدة 6 أشهر ، ورؤوس الملفوف تقاوم النخر.</p> <p>مجموعة ممتازة من مخلل الملفوف.</p>
P 400 KW
بذور الكرنب الروسي خاركيف الشتاء  - 3
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سيبيريا في وقت مبكر بذور براعم بروكسل  - 3

سيبيريا في وقت مبكر بذور...

السعر 1.75 €
,
5/ 5
<h2 dir="rtl"><strong>سيبيريا في وقت مبكر بذور براعم بروكسل</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;" class=""><strong>ثمن حزمة من 400 (1g) البذور.</strong></span></h2> <p>تنوع مبكر متوسط ​​من روسيا ونمو مكثف وساق قوي. تتشكل الثمار الدائرية في نبات واحد ، لونه أخضر ، يصل وزنه إلى 15 جم ، وتنتج ما يصل إلى 45 فاكهة لكل نبات. الفواكه مستديرة ويتم حصادها بسهولة باليد. انها مناسبة للاستخدام على حد سواء الطازجة والتجميد.</p> <p>الثمار لها طعم ممتاز وخصائص غذائية. تستخدم براعم بروكسل في السلطة ، ولأطباق جانبية متنوعة ، طازجة ، في الحساء وفي العلب. عند التجميد ، لا يفقد هذا الصنف نكهته.</p> <p>يجب أن يبدأ الالتقاط الأول بعد الصقيع الأول لأن درجات الحرارة المنخفضة تؤدي إلى تحسين الجودة والذوق.</p> <p>ثمار جاهزة للحصاد 90-100 يوما بعد البذر.</p> <p>يتم البذر في أواخر مارس وأوائل أبريل. الشتلات جاهزة للزراعة في أواخر مايو ، بعد 35-45 يوما من الإنبات. زرع المسافة 70x50 سم. مزيد من الرعاية تتكون من الري والري والتأصيل. من أجل تكوين أفضل لرؤوس الفاكهة ، قم بطرف النباتات قبل 2-3 أسابيع من الحصاد.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 87 (1g)
سيبيريا في وقت مبكر بذور براعم بروكسل  - 3
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موسكو بذور الفاصوليا البيضاء  - 2

موسكو بذور الفاصوليا البيضاء

السعر 1.95 €
,
5/ 5
<h2 class=""><strong>موسكو بذور الفاصوليا البيضاء</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 10 بذور.</strong></span></h2> <p>مجموعة متنوعة حلوة ، مقاومة للغاية ، متوسطة في وقت مبكر ، من الإنبات إلى الفاكهة يستغرق 55-65 يوما. نبات كثيف ، ارتفاع 30-35 سم. تبدأ مجموعة القرون من 8 إلى 12 يومًا عندما يصل طول القرون إلى 8-9 سم. يجب أن يكون الحصاد كل 2-3 أيام. عندما يتم تأخير الحصاد ، تظهر طبقة البرشمان سيئة التعبير في لوح الكتف.</p> <p>إذا رغبت في ذلك ، يمكن زراعة الصنف للحبوب واستخدامه كحبوب.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 149 (3g)
موسكو بذور الفاصوليا البيضاء  - 2
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Tatar horseradish - Katran Seeds (Crambe tataria) Seeds Gallery - 5

Tatar horseradish - Katran...

السعر 2.95 €
,
5/ 5
<h2><strong>Tatar horseradish - Katran Seeds (Crambe tataria)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><strong>BETTER THAN USUAL HORSERADISH!</strong> A two to three-year-old culture grown as an improved horseradish. The roots of Katran are richer in chemical composition and taste than usual Horseradish, and also more technologically advanced during processing (the root does not branch). The variety is recommended for use in fresh and processed form, both roots and leaves. Rosette of leaves is semi-raised, well leafy.&nbsp;</p> <p>The plant has a large-sized leaf, tender, juicy, without pubescence. The root is cylindrical, straight, smooth, weighing 150-350 g. The fruit is white, dense, with a taste and aroma exactly like horseradish.&nbsp;</p> <p>The average yield is 3.9 kg / m2.</p> <p>Sowing with seeds before winter or spring after 3-month stratification. Recommended landing pattern - 70x40cm. Prefers well-structured, fertile soil.&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 412 TH
Tatar horseradish - Katran Seeds (Crambe tataria) Seeds Gallery - 5
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PURPLE RUSSIAN - UKRAINIAN PURPLE Tomato Seeds Russian Heirloom

Purple Russian Tomato Seeds...

السعر 1.95 €
,
5/ 5
<h2 class=""><strong>Purple Russian Tomato Seeds Russian Heirloom</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Taste of Ukraine! Ukrainian Purple (Purple Russian) Tomato Seeds, Heirloom, NON-GMO, RARE, Indeterminate. Absolutely unique and outstanding tomato! A winner! Ukrainian Purple (aka Purple Russian). Plum shaped fruits are 3-4" long and weigh 6 ounces, generally crack-free. An exquisitely flavored tomato, the Purple Russian looks like a dark variety of a classic paste tomato but instead has a deep, complex flavor that rivals the best tomatoes. Meaty pulp, smooth and sweet taste and deep purple flesh make up this oval-shaped fruit that can grow to several inches long. Small to medium-sized plants are healthy bearers. Plants are very productive. Indeterminate. 80 days from transplant.</p> <p>Germination time: 1-3 weeks under ideal conditions.</p> <p><strong>Germination</strong></p> <p>1) Prepare for planting. Sprout tomato seeds in small containers, preferably 4" or smaller. In-ground germination is not recommended. Use a standard potting mix that is well-drained. Start seeds in containers approximately 8 weeks prior to the planned set-out date. Plants should ultimately be transplanted to the garden 1-2 weeks after the expected date of the last frost.</p> <p>2) Plant seeds. Plant seeds 1/4" deep in the soil. Cover with soil and water carefully. Overwatering can cause fungal growth which leads to seed rot. Excess water can also bury seeds deep in the soil where they will not be able to break the surface. Water when the soil surface just begins to dry. Multiple seeds can be planted in a single starter container but should be thinned once seedlings appear so only a single plant remains. Seeds do not require light for germination but some light source should be provided for seedlings once they emerge from the soil.</p> <p>3) Germination. Soil should be kept consistently warm, from 70-85F. Cool soils, below about 60-65F, even just at night, will significantly delay or inhibit germination. Additionally, overly warm soils, well above 90F, can inhibit germination and provide ideal conditions for seed rot.</p> <p>4) Care of seedlings. Once a few true leaves have developed, seedlings should be slowly moved outside (if sprouted indoors) to ambient light. Care should be taken not to expose seedlings to the direct, scorching sun so plants may need to be hardened off via slow sun exposure. Hardening off can be done using a shaded or filtered light location, as well as protection from strong winds, rain or low humidity. Hardening off time varies but can take 5-10 days.</p> <p>5) Planting out. Plant in the ground once the danger of frost has past and daytime temperatures consistently reach 65F. Plants can be spaced as close as 24" apart.</p> <p>Store Seeds:&nbsp; Store seeds away from children, sealed in their packaging in a cool, dry, dark place, or in a fridge. Never store them in a freezer as the sudden temperature drop is likely to kill them. Don't leave the seeds in direct sunlight as the heat generated may kill.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 107 (10 S)
PURPLE RUSSIAN - UKRAINIAN PURPLE Tomato Seeds Russian Heirloom
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Tomato Seeds BLACK FROM TULA

بذور الطماطم السوداء - أسود...

السعر 1.95 €
,
5/ 5
<h2><strong>بذور الطماطم السوداء - أسود من تولا</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 10 بذور.</strong></span></h2> <p>الأسود من تولا هو طماطم روسية قديمة ولذيذة. تشكيلة طماطم قديمة داكنة عالية الغلة أتت من مدينة تولا الروسية القديمة من روسيا. هذا الصنف الروسي القديم ينتج طماطم ذات لون بنفسجي غامق فريد بطعم حلو غني.</p> <p>يُعرف Black of Tula بأنه أحد أفضل أنواع الطماطم الداكنة ذات النكهة ، وعندما تنضج الثمار تنمو إلى 400 جرام (14 أونصة) ويبلغ قطرها تقريبًا. 7-10 سم.</p> <p>الثمار متوسطة إلى كبيرة ، لونها أسود-أحمر ناضج مع لب عميق اللون. يتميز المصنع بنمو قوي ويصل ارتفاعه إلى حوالي 2 متر. حتى مع وجود كمية أقل من الشمس في الصيف ، فإن النبات ينتج الكثير من الفواكه الناضجة.</p> <p>مجموعة متنوعة عالية الطماطم.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 41 (10 S)
Tomato Seeds BLACK FROM TULA
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Mirzachul ، جلابي ، طوربيد بذور البطيخ Seeds Gallery - 6

Mirzachul ، جلابي ، طوربيد...

السعر 2.75 €
,
5/ 5
<h2 dir="rtl"><strong>Mirzachul ، جلابي ، طوربيد بذور البطيخ</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;" class=""><strong>ثمن حزمة من 25 (1g) بذور.</strong></span></h2> <p>هناك منتجات فريدة يمكن شراؤها فقط في روسيا. والأهم من ذلك ، لذيذ طوربيد البطيخ. ويسمى الطوربيد لشكله ممدود. طوربيد البطيخ معروف منذ عدة قرون. في أوزبكستان ، يطلق عليه البطيخ Mirzachul. ويزرع في منطقة Mirzachul أوزبكستان وكازاخستان في المنطقة المحيطة بها.</p> <p>في آسيا الوسطى ، تزرع في البطيخ لذيذ في العالم. في أوزبكستان ، هناك أكثر من 150 نوعا من البطيخ.</p> <p>طوربيد البطيخ الأوزبكي يفسح المجال للنقل.</p> <p>إذا تم قطع البطيخ ، يمكن رؤيته في اللحم الأبيض الرقيق وهو عبارة عن بذور بطيخ كبيرة حلوة وعصير Mirzachul. نكهة البطيخ الجنية تحول رأسه وتؤدي بك إلى النشوة.</p> <p>يمكن أن يصل طول طوربيد البطيخ إلى حوالي 60 سم.</p> <p>يمكن أن يصل وزن طوربيد البطيخ الأوزبكي إلى 8-9 كجم أو أكثر:</p> <p>نسف البطيخ الأوزبكي لا ينمو إلا في أوزبكستان وجنوب كازاخستان. انها صعبة للغاية للضوء والحرارة. للنمو في المناطق الأكثر برودة في روسيا أطلقت طوربيد من نوع البطيخ "قوس قزح" ، لكنه أقل شأنا في النكهة والذوق والحجم.</p> <p>لا ينبغي أن تزرع البطيخ بالقرب من الخيار ، ونتيجة للتلقيح المتبادل في البطيخ يمكن أن يتذوق الخيار.</p> <p>يجب أن تبقى بذور طوربيد البطيخ الأوزبكي 2-3 سنوات قبل أن تزرعها. خلاف ذلك ، فإن النباتات هي في معظمها من الذكور الزهور.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 167 (1g)
Mirzachul ، جلابي ، طوربيد بذور البطيخ Seeds Gallery - 6
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Horseradish Seeds (Armoracia rusticana) Seeds Gallery - 9

Horseradish Seeds...

السعر 3.95 €
,
5/ 5
<h2><strong>Horseradish Seeds (Armoracia rusticana)</strong></h2> <h2><span style="color:#ff0101;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span>Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice.</span></p> <p><span>The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root. </span></p> <p><span>The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.</span></p> <h3><strong><span>History</span></strong></h3> <p><span>Horseradish is probably indigenous to temperate Eastern Europe, where its Slavic name chren seemed to Augustin Pyramus de Candolle more primitive than any Western synonym. Horseradish has been cultivated since antiquity.[6] According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Dioscorides listed horseradish equally as Persicon sinapi (Diosc. 2.186) or Sinapi persicum (Diosc. 2.168),[8] which Pliny's Natural History reported as Persicon napy;[9] Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii shows the plant. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the wild radish, or raphanos agrios of the Greeks. The early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus.[10] Its modern Linnaean genus Armoracia was first applied to it by Heinrich Bernhard Ruppius, in his Flora Jenensis, 1745, but Linnaeus himself called it Coclearia armoracia.</span></p> <p><span>Both root and leaves were used as a medicine during the Middle Ages. The root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonialization;[11] both George Washington and Thomas Jefferson mention horseradish in garden accounts.</span></p> <p><span>William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In The Herball, or Generall Historie of Plantes (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says:</span></p> <p><span>The Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meats as we do mustard.</span></p> <p><span>The word horseradish is attested in English from the 1590s. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish.</span></p> <h2><strong><span>Cultivation</span></strong></h2> <p><span>Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants.[11][15] The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed.</span></p> <h2><strong><span>Culinary uses</span></strong></h2> <p><span>The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate. The allyl isothiocyanate serves the plant as a natural defense against herbivores. Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Allyl isothiocyanate is an unstable compound, degrading over the course of days at 37 °C (99 °F). Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots.</span></p> <p><span>Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration, but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots.</span></p> <h2><strong><span>Horseradish sauce</span></strong></h2> <p><span>Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland.[19] In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast; but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II[20]). A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany.[citation needed] In France, sauce au raifort is popular in Alsatian cuisine.[citation needed] In Russia horseradish root is usually mixed with grated garlic and small amount of tomatoes for color.</span></p> <p><span>In the US the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner.</span></p> <h3><strong><span>Vegetable</span></strong></h3> <p><span>In Central and Eastern Europe horseradish is called khren (in various spellings like kren) in many Slavic languages, in Austria, in parts of Germany (where the other German name Meerrettich isn't used), in North-East Italy, and in Yiddish (</span><span>כריין</span><span> transliterated as khreyn).</span></p> <p><span>There are two varieties of khreyn. "Red" khreyn is mixed with red beetroot and "white" khreyn contains no beetroot. It is popular in Ukraine (under the name of хрін, khrin), in Belarus (under the name of хрэн, chren), in Poland (under the name of chrzan), in the Czech Republic (křen), in Russia (хрен, khren), in Hungary (torma), in Romania (hrean), in Lithuania (krienai), in Bulgaria (хрян, khryan), and in Slovakia (under the name of chren). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe.</span></p> <p><span>In parts of Southern Germany like Franconia, "Kren" is an essential component of the traditional wedding dinner. It is served with cooked beef and a dip made from lingonberry to balance the slight hotness of the Kren.</span></p> <p><span>In Poland, a variety with red beetroot is called ćwikła z chrzanem or simply ćwikła.</span></p> <p><span>In Ashkenazi European Jewish cooking beetroot horseradish is commonly served with gefilte fish.</span></p> <p><span>In Transylvania and other Romanian regions, Red beetroot with horseradish is also used as a salad served with lamb dishes at Easter called sfecla cu hrean.</span></p> <p><span>In Serbia, ren is an essential condiment with cooked meat and freshly roasted suckling pig.</span></p> <p><span>In Croatia, freshly grated horseradish (Croatian: Hren) is often eaten with boiled ham or beef.</span></p> <p><span>In Slovenia, and in the adjacent Italian regions of Friuli Venezia Giulia and nearby Italian region of Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs, or apples) is also a traditional Easter dish.</span></p> <p><span>Further west in the Italian regions of Lombardy, Emilia-Romagna, and Piedmont, it is called "barbaforte (strong beard)" and is a traditional accompaniment to bollito misto; while in north-eastern regions like Trentino-Alto Adige/Südtirol, Veneto and Friuli-Venezia Giulia, it is still called "kren" or "cren". In the southern region of Basilicata it is known as "rafano" and used for the preparation of the so-called "rafanata", a main course made of horseradish, eggs, cheese and sausage.</span></p> <p><span>Horseradish is also used as a main ingredient for soups. In the Polish region of Silesia, horseradish soup is a common Easter Day dish.</span></p> <h3><strong><span>Relation to wasabi</span></strong></h3> <p><span>The Japanese condiment wasabi, although traditionally prepared from the wasabi plant, is now usually made with horseradish due to the scarcity of the wasabi plant.[27] The Japanese botanical name for horseradish is seiyōwasabi (</span><span>セイヨウワサビ</span><span>, </span><span>西洋山葵</span><span>), or "Western wasabi". Both plants are members of the family Brassicaceae.</span></p> <h3><strong><span>Nutritional content</span></strong></h3> <p><span>In a 100 gram amount, prepared horseradish provides 48 calories and has high content of vitamin C with moderate content of sodium, folate and dietary fiber, while other essential nutrients are negligible in content. In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content.</span></p> <p><span>Horseradish contains volatile oils, notably mustard oil, and allyl isothiocyanate.</span></p> <h3><strong><span>Biomedical uses</span></strong></h3> <p><span>The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry primarily for its ability to amplify a weak signal and increase detectability of a target molecule. HRP has been used in decades of research to visualize under microscopy and assess non-quantitatively the permeability of capillaries, particularly those of the brain.</span></p> <h2><em><strong>How to Grow Horseradish from Seed</strong></em></h2> <h3><strong>Timing</strong></h3> <p>For first season harvests, start the seeds indoors in January to February and transplant out in April. The goal is to achieve large, fully established roots that can be divided and/or replanted. If time is not pressing, direct sow any time from March into summer. Optimal soil temperature: 7-23°C (45-75°F).</p> <h3><strong>Starting</strong></h3> <p>Sow seeds 5mm-1cm (¼-½”) deep in well cultivated, deep soiil. Seeds will sprout in 7-25 days, depending on conditions. Thin or transplant to 20cm (8″) apart in rows 40-50cm (16-20″) apart.</p> <h3><strong>Growing</strong></h3> <p>Ideal pH: 6.0-6.8. Well drained, warm soil in full sun is best. Raised beds help with both drainage and warmth. Use 1 cup of complete organic fertilizer for every 3m (10′) of row. Newly emerged leaves are edible, or should be left to mature if growing for the roots. The flower petals are also edible — flowers should be removed before they set seeds, as they will self-sow with enthusiasm.</p> <h3><strong>Harvest</strong></h3> <p>For the leaves, harvest as needed, shortly after they emerge, before they become woody. For the roots, harvest November through March. The roots can also be lifted and stored for spring planting to keep the crop going from season to season.</p> <h3><strong>Diseases &amp; Pests</strong></h3> <p>In our experience, insects do not cause problems for horseradish.</p> <h3><strong>Companion Planting</strong></h3> <p>Horseradish is thought to repel aphids and whiteflies, blister beetles, potato beetles, and some varieties of caterpillar. Its flowers attract beneficial predatory hoverflies.</p> <h2><a href="https://www.seeds-gallery.shop/en/home/wasabi-seeds-wasabia-japonica-eutrema-japonicum.html" target="_blank" title="Wasabi Seeds you can buy here" rel="noreferrer noopener"><span style="color:#008000;"><strong>Wasabi Seeds you can buy here</strong></span></a></h2>
P 412
Horseradish Seeds (Armoracia rusticana) Seeds Gallery - 9
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Japanese Yellow Truffle Tomato Seeds

Japanese Yellow Truffle...

السعر 5.10 €
,
5/ 5
<h2><strong>Japanese&nbsp;Yellow Truffle Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.<br></strong></span></h2> <div>One of the finest Heirloom&nbsp;yellow tomato varieties we have grown, with a tear drop shape, stunning&nbsp;yellow colour, meaty texture and fantastic complex sweet and zesty flavour. Fruits average 2 ½” diameter and the plants are extremely productive with 5-6 fruits per truss. Suitable under glass or in a warm sheltered location. Very resistant to cracking. &nbsp;Indeterminate.</div> <div>&nbsp;</div> <div>Sow in spring 1/16 inch deep. &nbsp;Germination takes around 6-14 days at 65-75F.</div> <div>Transplant the seedlings when large enough to handle into 3 inch pots. &nbsp;Grow on under cooler conditions and when about 8 inches tall, either plant in their growing position in the greenhouse or gradually acclimatise them to outdoor conditions and plant out 18 inches apart in a warm and sunny spot in moist, fertile well drained soil and keep watered.</div> <div>What's the difference between "indeterminate" and "determinate" tomatoes?</div> <div>Determinate tomatoes, or "bush" tomatoes, are varieties that grow to a compact height (generally 3 - 4'). Determinates stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over period of 1- 2 weeks). They require a limited amount of staking for support and are perfectly suited for container planting.</div> <div>&nbsp;</div> <div>Indeterminate tomatoes will grow and produce fruit until killed by frost. They can reach heights of up to 12 feet although 6 feet is normal. &nbsp;Indeterminates will bloom, set new fruit and ripen fruit all at the same time throughout the season. They require substantial staking for support and benefit from being constrained to a central growing stem.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 28 (50 S)
Japanese Yellow Truffle Tomato Seeds
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Variation från Ryssland
Volgograd Tomato Seeds Russian Heirloom

Volgograd Tomato Seeds...

السعر 2.05 €
,
5/ 5
<h2><strong>Volgograd Tomato Seeds Russian Heirloom</strong></h2> <h2><span style="color:#f60101;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span>Other Names for Tomato 'Volgograd' Volgograd Winter, Volvograd. 'Volgograd' is a Tomato variety in the Solanum genus with a scientific name of Solanum lycopersicum. 'Volgograd' is considered a heirloom OP (open polliated) cultivar.</span></p> <p><span>65 days, bush habit, regular leaf, 2-5 oz oblate or round red fruit which may have green shoulders. no cracking, the plants are loaded with fruit, very good ‘old-fashioned’ tomato taste, early tomato. good for cool season, or cool areas.</span></p> <p><span>Dislikes heat.</span></p> <p><span>This variety is an Fruit that typically grows as an Annual/Perennial, which is defined as a plant that can matures and completes its lifecycle over the course of one year or more.</span></p> <p><span>Volgograd Tomato is normally fairly low maintenance and is normally quite easy to grow, as long as a level of basic care is provided throughout the year. Being aware of the basic soil, sun and water preferences will result in a happier and healthier plant.</span></p> <p><strong><span>Growing Volgograd from seed</span></strong></p> <p><span>Start seeds indoors six weeks before last frost date.</span></p> <p><span>By our calculations, you should look at sowing Volgograd about 42 days before your last frost date.</span></p> <p><strong><span>Transplanting Volgograd</span></strong></p> <p><span>Plant to the first set of true leaves to promote strong root growth.</span></p> <p><span>Ensure that temperatures are mild and all chance of frost has passed before planting out, as Volgograd is a tender plant.</span></p> <p><strong><span>Tomato Volgograd Etymology</span></strong></p> <p><span>Volgograd Winter, aka Volgograd is from the Volgograd region of Russia.</span></p> <p><span>“Winter” sometimes tacked on to the name Volgograd, because it does best in cool weather.</span></p>
VT 140 (10 S)
Volgograd Tomato Seeds Russian Heirloom
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Variation från Ryssland
بذور الفجل سيبيريا Princ (متنوعة من روسيا)  - 2

بذور الفجل سيبيريا Princ...

السعر 1.95 €
,
5/ 5
<h2><strong>بذور الفجل سيبيريا Princ (متنوعة من روسيا)</strong></h2> <h2><span style="color:#ff0000;"><strong>ثمن حزمة من 50 بذور.</strong></span></h2> <p>الأمير السيبيري (الفجل من روسيا) هو واحد من الفجل المفضل في سيبيريا. هذا هو أقرب مجموعة الفجل المعروفة (فترة النضج 16 يوما). ثمارها حمراء زاهية اللون ، مستديرة ، طعمه رائع ، ممتاز ، لها مظهر رائع. تستخدم للبذار المبكر في الحقول المفتوحة والدفيئات الزراعية.</p> <p>قيمة الصف: توحيد المحاصيل الجذرية ، والذوق السليم ، ومقاومة تكسير. مثالية للاستهلاك المبكر.</p>
P 69 SP
بذور الفجل سيبيريا Princ (متنوعة من روسيا)  - 2
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