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1639 adet ürün var.

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Trumpet vine or Trumpet creeper Seeds 1.95 - 1

Trompet sarmaşığı tohumu...

Fiyat €1,95 - SKU: F 45
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Trompet sarmaşığı tohumu (Campsis radicans)</strong></h2> <h2><span style="color: #ff0000;"><strong>20 tohum paketi için fiyat.</strong></span></h2> <p>Oldukça arsız ve yayılıcı bir sarmaşık türüdür. Dondurucu soğuklardan ve çöl sıcaklarından dahi etkilenmeyen dayanıklı trompet sarmaşığı her türlü toprakta güçlü şekilde gelişir.</p> <p>Yazın başlayan çiçeklenme Sonbahar aylarına dek devam eder. Yıl boyu parlak yaprakları ile yeşil bir görüntü sergiler. Kuraklığa yüksek dayanıklılığı olan tür İzmir den Erzuruma kadar geniş bir iklim kuşağında başarı ile yetiştirilebilir.</p> <p>Aşırı yayılmasını istemiyorsanız kök kısmında sınırlamaya gitmeniz tavsiye edilir.</p> <p>Türkiye genelinde yetiştirilmeye uygun. Ülkemiz için yetiştirme iklim kuşağı: 4-10</p> <p>Tohum ekimi<br />Sonbahar aylarında dış mekanda üretim saksılarına doğrudan ekimini yapabilirsiniz.</p> <p>Nasıl çimlendirilir ?<br />Üretim saksılarınızı nemli çimlendirme torfu ile doldurun ve sonbahar ve kış ayları boyunca tohumları kendi kalınlıklarının 3-4 katı derine gelecek şekilde ekin. Aynı şekilde toprak yüzeyine ekeceğiniz tohumların üzerine 3-4 katı elenmiş torf serip elinizle hafifçe bastırarakta ekim yapabilirsiniz.</p> <p>Çimlenme serin ve nemli toprakta bekleyen tohumların içlerine su alması ile gerçekleşir. Ortalama 20-45 gün süren süreç sonunda genç filizlerin ilk yapraklarını verip gelişip, biraz güçlenmelerini bekleyin. Bahar aylarında son donların geçmesinden sonra kalıcı yerlerine, toprağı 30 cm derinliğinde çapalayarak havalandırdıktan sonra oluşturacağınız bitki yatağına dikerek kalıcı yerlerine dikebilirsiniz.</p> <p>İlk çiçeklerini takip eden sezon vermeye başlayacaklardır.</p> <p>Bakımı ve diğer bilgiler<br />Hiçbir özel bakım yada gübreleme istemez. Tutunup sarılabileceği bir destek, çit ya da süsleyeceği pergole yada kemer yanına dikiniz. Güçlü bir bitki olduğundan kalıcı yeri doğru seçilmeli, zaman zaman gelişimini düzenlemek ve şekil vermek için budanabilecek bir yer tercih edilmelidir.</p> <p>Nerede yetiştirilir ?<br />Bahçe, çit kenarları ve pergole yanlarında kalıcı çiçekli sarmaşık olarak yetiştirilebilir.</p> <p>Ek bilgiler<br />Rizom kökleri ile ilerleyen yayılıcı bir bitkidir aynı zamanda kontrol altında tutmak ve şekilli büyümesini sağlamak için sınırlandırınız. Tohum keselerini açılmadan gördükçe toplayınız.</p> </body> </html>
F 45
Trumpet vine or Trumpet creeper Seeds 1.95 - 1

Chayote Seeds (Sechium edule)

Chayote tohumları (Sechium...

Fiyat €5,00 - SKU: P
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Chayote tohumları (Sechium edule)</strong></h2> <h2><span style="color: #ff0000;"><strong>1 tohum Paketi için fiyat.</strong></span></h2> <p>Chayote (Sechium edule), aynı zamanda christophene veya christophine, cho-cho, mirliton veya merleton (Creole / Cajun), chuchu (Brezilya), Cidra (Antioquia, Caldas, Quindio ve Risaralda bölgeleri), Guatila (Boyacá ve Valle) del Cauca bölgeleri), Centinarja (Malta), pimpinela (Madeira), Pipinola (Hawaii), armut kabak, sebze armut, chouchoute, choko, güisquil (El Salvador), Labu Siam (Endonezya), Squash, Ishkus veya Chowchow ( Hindistan), బెంగళూరు వంకాయ (తెలుగు - Telugu), Pataste (Honduras), Tayota (Dominik Cumhuriyeti), Sayote (Filipinler) [5], kabak ailesi Cucurbitaceae'ye ait kavun, salatalık ve kabak ile birlikte yenilebilir bir bitkidir.</p> <p>Chayote aslında bolca büyüdüğü ve ticari değeri az olduğu Meksika'ya özgüdür. Latin Amerika'nın her yerinde ve dünya çapında bir ürün olarak tanıtıldı. Başlıca büyüyen bölgeler Brezilya, Kosta Rika ve Meksika Veracruz'dur. Kosta Rika chayotes ağırlıklı olarak Avrupa Birliği'ne ihraç edilirken, Veracruz ABD'ye ana chayotes ihracatçısıdır.</p> <p>Chayote kelimesi Nahuatl chayohtli kelimesinin İspanyolca bir türevidir (telaffuz / t͡ʃaˈjoʔt͡ɬi /). Chayote, geniş bir botanik örneği yelpazesini geri getiren erken kaşifler tarafından Avrupa'ya tanıtılan birçok gıdadan biriydi. Fetih Çağı aynı zamanda bitkiyi Meksika'dan güneye yayarak diğer birçok Latin Amerika ülkesinin mutfağına entegre olmasına neden oldu.</p> <p>Chayote meyvesi çoğunlukla pişmiş formlarda kullanılır. Pişirildiğinde, chayote genellikle yaz kabağı gibi işlenir, genellikle gevrek lezzeti korumak için hafifçe pişirilir [açıklama gerekli]. Nadir olsa da ve özellikle dokuda özellikle tatsız ve sert olduğu düşünülse de, çoğunlukla limon veya limon suyu ile marine edilmiş salatalara veya salsaslara çiğ chayote eklenebilir. Çiğ veya pişmiş olsun, chayote iyi bir amino asit ve C vitamini kaynağıdır.</p> <p>Çoğu insan sadece meyvenin yenilebilir olarak bilinmesine rağmen, kök, kök, tohumlar ve yapraklar da yenilebilir. Bitkinin yumruları patates ve diğer kök sebzeler gibi yenilir, sürgünler ve yapraklar genellikle salatalarda ve kızartmalarda, özellikle Asya'da tüketilir. Kabak ailesinin salatalık, kavun ve kabak gibi diğer üyeleri gibi, chayote'un yayılan bir alışkanlığı vardır ve sadece bahçede bol miktarda yer varsa ekilmelidir. Kökler, özellikle kaplarda çürümeye karşı oldukça hassastır ve bitki genel olarak büyümek için titizdir. Bununla birlikte, Avustralya ve Yeni Zelanda'da, bir tavuk teli desteğine yerleştirilen veya bir çitin gergin olduğu kolayca yetiştirilen bir avlu veya bahçe bitkisidir.</p> <p>Açıklama</p> <p>En yaygın çeşitte, meyve kabaca armut şeklinde, biraz düzleştirilmiş ve 10 ila 20 cm uzunluğunda kaba kırışıklıklar içerir. Yeşil armut gibi görünüyor ve yeşilden beyaz ete kaynaşmış ince, yeşil bir cilde ve tek, büyük, düzleştirilmiş bir çukura sahiptir. Bazı çeşitlerin dikenli meyveleri vardır. Eti oldukça yumuşak bir tada sahiptir ve bir doku bir patates ve bir salatalık arasında bir haç olarak tanımlanır. Genel olarak atılmasına rağmen, tohumun fıstıklı bir aroması vardır (alıntı gerekir) ve meyvenin bir parçası olarak yenebilir.</p> <p>Chayote asma zeminde yetiştirilebilir, ancak bir tırmanma tesisi olarak, herhangi bir şeye dönüşür ve destek sağlandığında kolayca 12 metreye kadar yükselebilir. Kalp şeklinde yaprakları, 10-25 cm genişliğinde ve gövdesinde dalları vardır. Bitki kümeler ve yalnız dişi çiçekler erkek çiçekler taşımaktadır. Bitkinin meyvesi açık yeşildir ve uzunlamasına derin sırtlar ile uzar.</p> <p>Taksonomi</p> <p>Bitki ilk olarak modern botanikçiler tarafından P. Browne'un 1756 tarihli eseri, Jamaika'nın Sivil ve Doğal Tarihi'nde kaydedildi. 1763 yılında Jacquin tarafından Sicyos edulis ve Adanson tarafından Chocho edulis olarak sınıflandırıldı. Swartz, 1800 yılında mevcut Sechium cinsine dahil etti.</p> <p>Mutfak ve tıbbi kullanımlar</p> <p>Meyvelerin dilimlenmesi veya pişirilmesi için soyulmasına gerek yoktur. Çoğu kişi bunu kendi başına çok hafif bir lezzet olarak görür (bazıları hoş olmayan bulsa da). Genellikle baharatlarla (örneğin Avustralya'da tuz, tereyağı ve biber) veya diğer sebzeler ve / veya tatlandırıcılar içeren bir tabakta servis edilir. Ayrıca haşlanmış, doldurulmuş, ezilmiş, pişmiş, kızartılmış veya escabeche sosunda turşu yapılabilir. Hem meyve hem de tohum amino asitler ve C vitamini bakımından zengindir. [8] Taze yeşil meyveler serttir ve kahverengi lekeler veya filizlenme belirtileri yoktur. Küçük olanlar daha hassastır.</p> <p>Kökün yumrulu kısmı nişastalı ve bir patates gibi yenir (kızartılabilir). Domuz veya sığır yemi olarak da kullanılabilir.</p> <p>Yapraklar ve meyveler idrar söktürücü, kardiyovasküler ve antienflamatuar özelliklere sahiptir ve yapraklardan yapılan bir çay arteriyoskleroz ve hipertansiyon tedavisinde ve böbrek taşlarını çözmek için kullanılmıştır.</p> <p>Louisiana Creole ve Cajun mutfağında, mirliton (IPA olarak telaffuz edilir: [ˈmɜːlɪtɒn]) olarak bilinen meyve ayrıca mirletons veya merletons (çoğul — r genellikle sessizdir, örneğin Cajun me-lay-taw veya kentsel Creole miʁl-uh-tɔ̃ns) ) çeşitli tariflerde, özellikle Şükran günü, tatil için popüler bir mevsim yemeğidir.</p> <p>Chayote, Mesoamerica'daki geleneksel diyetlerin önemli bir parçasıdır ve çeşitli yemeklerde bulunabilir.</p> <p>Filipinler'de, bitki "Sayote" olarak bilinir ve çoğunlukla ülkenin Benguet gibi dağlık bölgelerinde ve Cordillera İdari Bölgesi'nin bazı bölgelerinde yetiştirilir. Chayote, çorba, tavada kızartılmış sebzeler ve doğrama gibi birçok yemekte kullanılır.</p> <p>Endonezya'da, chayotes labu siam olarak adlandırılır ve sürgünleri ve meyveleri için yaygın olarak ekilir. Genellikle Sundan yemeklerinde "lalap" ve Sundan mutfağının "sayur asem" adı verilen malzemelerden biri olarak kullanılır.</p> <p>Tayvan'da, chayotes, lóng xü cài (龍鬚 菜, kelimenin tam anlamıyla "ejderha bıyık sebze") olarak bilinen çekimleri için yaygın olarak ekilir. Genç yapraklarla birlikte, çekim bölgede yaygın olarak tüketilen bir sebzedir.</p> <p>Tayland mutfağında, bitki sayongte (Tay dili: ซา ยอง เต้) veya fak maeo (Tay dili: ฟัก แม้ว, kelimenin tam anlamıyla "Miao kavun" anlamına gelir) olarak bilinir. Çoğunlukla kuzey Tayland'ın dağlarında yetişir. Genç sürgünler ve yeşillikler genellikle kızartılmış veya belirli çorbalarda yenir.</p> <p>Brezilya ve diğer Latin Amerika ülkelerinde, ekmek ve kızartılmış veya salatalarda, çorbalarda ve suflelarda pişirilmiş olarak kullanılır.</p> <p>Darjeeling, Hindistan ve Nepal'de, bitki ve meyveye muhtemelen kabak kelimesinden türetilen ishkus (Nep Nepalce) denir. Sürgünleri, meyveleri ve kökleri farklı köriler için yaygın olarak kullanılmaktadır.</p> <p>Chayote, Güney Hindistan mutfağında da popülerdir. Halk arasında Kannada'da "seeme badanekai" - plato brinjal / patlıcan / patlıcan olarak adlandırılan "Bangalore brinjal (Bengaluru vankayya)" olarak anılır. "Sambar" ve "palya" gibi sebze güveçlerinde kullanılır.</p> <p>Güney Hindistan'daki Tamil Nadu'da "chow chow" olarak bilinir ve "sambar" veya "kootu" için günlük yemek pişirmede yaygın olarak kullanılır. Andhra Pradesh, Bengaluru vankayya denir ve "chow chow" adı altında sebze pazarlarında satılır.</p> <p>Mauritius yakınlarındaki Hint Okyanusu'ndaki Fransız denizaşırı bölgesi Réunion'da bilindiği gibi chou chou, özellikle dağlık bölgelerde birçok yemekte servis edilmektedir. Chou chou au Gratin'in (peynir sosuyla pişirilmiş) popüler bir başlangıcı, yemekle birlikte ve hatta çöl olarak.</p> <p>Folklor</p> <p>"Elmalı turta"</p> <p>Choko olarak adlandırılan Avustralya'da, kalıcı bir şehir efsanesi, McDonald's'ın elmalı turtalarının elmalar değil, chokoslardan yapılmış olmasıdır. [Bu, McDonald's'ın turtalarında gerçek elmanın kullanıldığı gerçeğini vurgulamasına yol açtı. Bu efsane, konserve armutların genellikle gizlenmiş chokos olduğuna dair daha önceki bir inanca dayanıyordu. Söylenti için olası bir açıklama, Avustralya'da, meyvelerin elmalı turta yapımında daha ileri gitmesi için konserve elmaların kısmen değiştirilmesinde chokos'un kullanılabileceğini öneren bir dizi tarifin olmasıdır. Bu muhtemelen Depresyon Dönemi'nde "sahte" gıda ikameleri ekonomileri, II. Dünya Savaşı'ndan sonraki yıllarda konserve meyve kıtlığı ve elmaların Avustralya'nın birçok tropikal ve subtropikal bölgesinde büyümemeleri ve onları kıt hale getirmeleri nedeniyle ortaya çıktı. Diğer yandan Chokos, Avustralya'da yoğun bir şekilde büyüyor ve çit çizgileri boyunca büyüyen choko üzümleri olan birçok banliyö arka bahçesine sahip.</p> <p>McDonald's'ın chokos içeren elmalı turtalarının söylentisinin bir başka olası nedeni, elmaların bir McDonald's turtasında dejenere olacağı ve hantal ve yenilmez olacağı düşünülürken, chokos'un pişirildikten, dondurulduktan ve yeniden ısıtıldıktan sonra sıkılıklarını ve kıvamlarını korudukları biliniyordu. Elmalı turta "parçaları" aslında choko parçaları olduğunu ve sos ve doldurma sadece baharatlı, elma aromalı bir karışım olduğu düşünülüyordu.</p> </body> </html>
P
Chayote Seeds (Sechium edule)
Allspice Seeds (Pimenta dioica)

Allspice Seeds (Pimenta...

Fiyat €2,25 - SKU: MHS 39
,
5/ 5
<h2><strong><em><span style="text-decoration:underline;">Allspice Seeds (Pimenta dioica)</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 6 seeds.</strong></span></h3> <p>Jamaica pepper, pepper, myrtle pepper, pimenta, pimento, English pepper  or newspice</p> <p>Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, pimento, English pepper or newspice, is the dried unripe fruit ("berries", used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.</p> <p> </p> <p>Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox), or "wild allspice" (Lindera benzoin). Allspice is also sometimes used to refer to the herb costmary (Tanacetum balsamita).</p> <p> </p> <p><strong>Preparation/form</strong></p> <p>Allspice is the dried fruit of the P. dioica plant. The fruit are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown peppercorns. The whole fruit have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.</p> <p> </p> <p>Fresh leaves are used where available. They are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.</p> <p> </p> <p><strong>Uses</strong></p> <p>Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the U.S., it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavour. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavour used in barbecue sauces.[citation needed] In the West Indies, an allspice liqueur called "pimento dram" is produced.</p> <p> </p> <p>Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.</p> <p> </p> <p><strong>Cultivation</strong></p> <p>The allspice tree, classified as an evergreen shrub, reaches heights between 10 and 18 m (32 and 60 ft). Allspice can be a small, scrubby tree, quite similar to the bay laurel in size and form. It can also be a tall, canopy tree, sometimes grown to provide shade for coffee trees planted underneath it. It can be grown outdoors in the tropics and subtropics with normal garden soil and watering. Smaller plants can be killed by frost, although larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse.</p> <p> </p> <p>To protect the pimenta trade, the plant was guarded against export from Jamaica. Many attempts at growing the pimenta from seeds were reported, but all failed. At one time, the plant was thought to grow nowhere except in Jamaica, where the plant was readily spread by birds. Experiments were then performed using the constituents of bird droppings; however, these were also totally unsuccessful. Eventually, passage through the avian gut, either the acidity or the elevated temperature, was found to be essential for germinating the seeds. Today, pimenta is spread by birds in Tonga and Hawaii, where it has become naturalized on Kauaʻi and Maui.</p> <p> </p> <p><strong>Western history</strong></p> <p>Allspice (P. dioica) was encountered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Dr. Diego Álvarez Chanca. It was introduced into European and Mediterranean cuisines in the 16th century. It continued to be grown primarily in Jamaica, though a few other Central American countries produced allspice in comparatively small quantities.</p> <p> </p> <p>Note: when you receive the package carefully break the membrane, and remove the seeds from it. In each berry there are two seeds. See picture number</p>
MHS 39
Allspice Seeds (Pimenta dioica)


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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>Kiraz Kumato Siyah Domates tohumları</strong></h2> <h2><span style="color: #ff0000;"><strong>10, 20 tohum paketi için fiyat.</strong></span></h2> <p>Kumato kiraz domatesi, İsviçre tarım şirketi Syngenta tarafından yabani ve evcil domatesin (SX387 ve / veya OLMECA çeşitleri) melezlenmesinden yaratılan, genetiği değiştirilmemiş hibrit bir domates çeşididir. Piyasadaki diğer domateslere kıyasla daha üstün bir tada ve dokuya sahip olacak şekilde yaratılmıştır ve tüm olgunluk aşamalarında kullanılmak üzere benzersiz bir şekilde pazarlanmaktadır. Adı, George ve Ira Gershwin'in 'Let's Call the Whole Thing Off' adlı şarkısından geliyor. Şarkının 'Domates diyorsun ben domates diyorum' dizesi şakacı bir şekilde Kumato'nun domatese benzediğini ama aynı zamanda oldukça eşsiz olduğunu vurguluyor.</p> <p>Açıklama / Lezzet</p> <p>Kumato kiraz domates, kabuğu gençken koyu yeşil-kahverengiden tamamen olgunlaştığında koyu kırmızı maun rengine kadar değişen kabuğuyla diğer kiraz domateslerinden ayırt edilebilir. Kumato kiraz domatesinin daha koyu renkli kabuğu, yüksek fruktoz içeriğinin bir sonucudur. Kumato kiraz domatesinin şekli çok yuvarlaktır ve son derece sulu bir iç ete sahiptir. Kumato çeri domatesleri, gençken hafif ekşi tadı olan ve olgunlaştığında olağanüstü tatlı bir tada sahip olan zengin bir domates aroması sunar.</p> <p>Coğrafya / Tarih</p> <p>Çeşitli Kumato domatesleri ilk olarak Akdeniz'de Almeria kıyılarında yetiştirildi. 1970'lerde Luis Ortega'nın aile çiftliğinin eteklerinde büyüdüğü keşfedildi. Ortega, domatesin normal bir domatesten daha koyu olduğunu ve daha tatlı bir tada sahip olduğunu belirtti. Bulduğu gibi, otantik ancak üstün bir domates tadı ve eşsiz bir renge sahip bir domates yaratması için ona ilham veren bir özellik. İsviçreli tarım şirketi Syngenta'daki uzmanlar, Kumato domatesini mükemmelleştirmek ve bugün piyasada olanı yaratmak için on yıl boyunca melezleme denedi. Kumato markası altında satılan domatesler, sürekli olarak yüksek kaliteli bir domates sağlamak için katı düzenlemeler altında yetiştirilmektedir. Bugün İspanya, Fransa, Yunanistan, Belçika, Hollanda, İsviçre, Türkiye ve Kanada'da yetiştirilmektedir.</p> </body> </html>
P 144 M 10-S
Cherry Kumato Black Tomato Seeds  - 2
Chickpea Seeds (Cicer arietinum)  - 7

Chickpea Seeds (Cicer...

Fiyat €1,85 - SKU: P 166
,
5/ 5
<h2><strong>Chickpea Seeds (Cicer arietinum)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.</p> <p><strong>Description</strong></p> <p>The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins.</p> <p><strong>Etymology</strong></p> <p>The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.</p> <p>The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry.</p> <p><strong>History</strong></p> <p>Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4]</p> <p>By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.</p> <p>Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful.</p> <p>In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.</p> <p><strong>Sequencing the chickpea genome</strong></p> <p>Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Human consumption</strong></p> <p>Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.</p> <p>In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari.</p> <p>Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.</p> <p>Some varieties of chickpeas can be popped and eaten like popcorn.</p> <p>Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads.</p> <p>Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.</p> <p>In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.</p> <p>Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt.</p> <p>Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.</p> <p>Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.</p> <p><strong>Nutrition</strong></p> <p>Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety.</p> <p>Preliminary research has shown that chickpea consumption may lower blood cholesterol.</p>
P 166
Chickpea Seeds (Cicer arietinum)  - 7
Lentil Seeds (Lens culinaris) 1.85 - 1

Lentil Seeds (Lens culinaris)

Fiyat €1,85 - SKU: P 165 B
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong><em><span style="text-decoration: underline;">Lentil Seeds (Lens culinaris)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p>The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.</p> <p>Lentils have been part of the human diet since the aceramic (before pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.</p> <p>Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.</p> <p> </p> <p>The seeds require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor. Lentil recipes[2] are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in western Asia as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.</p> <p> </p> <p>Dried lentils can also be sprouted by soaking in water for one day and keeping moist for several days, which changes their nutrition profile.</p> <p>Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée, which leads to quite different dishes.</p> <p> </p> <p><strong>Nutritional value and health benefits</strong></p> <p>With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.[4] Proteins include the essential amino acids isoleucine and lysine, and lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils are deficient in two essential amino acids, methionine and cysteine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cysteine.</p> <p>Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[8] Health magazine has selected lentils as one of the five healthiest foods.</p> <p> </p> <p>The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30%, make lentils of great interest to people with diabetes. The remaining 65% of the starch is a resistant starch that is classified RS1, being a high quality resistant starch, which is 32% amylose.</p> <p> </p> <p>Lentils also have some anti-nutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bio-availability of dietary minerals.  The phytates can be reduced by soaking the lentils in warm water overnight.</p> <p> </p> <p>Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving.</p> <p> </p> <p><strong>Production</strong></p> <p>Lentils are relatively tolerant to drought, and are grown throughout the world. The FAO reported that the world production of lentils for calendar year 2009 was 3.917 million metric tons, primarily coming from Canada, India, Turkey and Australia.</p> <p> </p> <p>About a quarter of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Statistics Canada estimates that Canadian lentil production for the 2009/10 year is a record 1.5 million metric tons.</p> <p> </p> <p>The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitute the most important lentil-producing region in the United States. Montana and North Dakota are also significant lentil growers. The National Agricultural Statistics Service reported United States 2007 production at 154.5 thousand metric tons.</p> <p> </p> <p><strong>In culture</strong></p> <p>The lens (double-convex shaped) is so called because the shape of a lens is basically the same shape as lentils. Lens is the Latin name for lentil.</p> <p>Lentils are mentioned many times in the Hebrew Bible, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage").[16] In Jewish mourning tradition, lentils are traditional as food for mourners, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death.</p> <p> </p> <p>Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.</p> <p>Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies. In Pakistan, lentils are often consumed with Roti/bread or rice.</p> <p> </p> <p>In India, lentils soaked in water and sprouted lentils are offered to gods in many temples. It is also a practice in South India to give and receive sprouted peas by women who perform Varalakshmi Vratam. It is considered to be one of the best foods because the internal chemical structures are not altered by cooking.</p> <p> </p> <p>In Italy and Hungary, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year, most likely because of their round, coin-like form.</p> <p>In Shia narrations, lentils are said to be blessed by seventy Prophets, including Jesus and Mohammed.</p> <p> </p> </body> </html>
P 165 B
Lentil Seeds (Lens culinaris) 1.85 - 1
Navy beans Seeds 1.95 - 1

Navy beans Seeds

Fiyat €1,95 - SKU: P 164
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Navy beans Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 40 seeds.</strong></span></h2> <p>Navy beans are not navy in color. In fact, they are small white beans. Why call them navy beans? Navy beans were named as such because they were a staple food in the United States Navy during the early 20th century. Navy beans and other dried beans are known as Phaseolus vulgaris and are referred to as “common beans” because they all come from a common bean ancestor that originated in Peru. Navy beans are about the size of a pea, mild in flavor and one of 13,000 species in the family of legumes. They can be found canned and dried in bulk or prepackaged. The United States Navy was no doubt looking for a low cost.</p> <p>Navy beans can sometimes be found under the name French navy bean or, more commonly, Michigan pea bean.</p> <p>The Navy bean is one of the best cooking beans around. Great flavor and taste. A small, delicious, white bean that can be used in soup or for baking. Will not “mush up” when cooked. Great bean for cooking and offers great flavor. The plant is about 60 centimeters high and resistant to beans' diseases.</p> <p>Pods are about 12 cm long with 5-6 beans inside. Navy beans typically require between 85-90 days of growth before harvesting</p> <h3><strong>Growing Guide</strong></h3> <h3><strong>GROWING NOTES</strong></h3> <p>Beans generally do not respond well to transplanting, and are usually direct sown around or just after the last spring frost. The most important point about growing beans is not to plant them too early. They will rot in cool, damp soil. Even so, many beans require a long growing season of 80 days or more. To get an earlier start, you can put down black plastic, to warm the soil.</p> <p>Most beans should be sown with the eye of the been facing downward, 1-2" deep, approximately 4-6" apart, with 24" or more between rows. The ideal site will be sunny, well-drained, moderately fertile, and slightly acidic (pH 6.0-7.0). Additionally, bean plants should be well-ventilated to promote proper development and deter mildew or mold that can trouble plants. Beans should not be grown in the same spot more than once every four years, and can be mutually beneficial with corn, strawberries and cucumber. Avoid planting beans near onion or fennel.</p> <p>Plant bush beans in either rows or blocks, with 4-6 inches between each seed. Plant the seeds 1-2 inches deep and be sure to water the soil immediately and regularly, until it sprouts. Pole beans will need some type of support to grow on. Be sure the trellis, teepee, fence or whatever is in place before you seed. Plant seeds at a rate of about 3-6 seeds per teepee or every 6 inches apart.</p> <h3><strong>MAINTAINING</strong></h3> <p>When watering, try to avoid getting the leaves wet as this can promote fungus or other damaging conditions that beans can be susceptible to. Most types of beans are somewhat drought resistant, but check the surface of the soil frequently and water when the top layer has become dried out.</p> <p>Once established, beans generally will not require fertilizing and will generate their own nitrogen. However, if the leaves of young plants are pale this is an indication of nitrogen deficiency and starts can be fertilized with with fish emulsion or other natural nitrogen rich fertilizer.</p> <p>Bush beans begin producing before pole beans and often come in all at</p> <p>once. Staggered planting, every 2 weeks, will keep your bush beans going longer. Pole beans need time to grow their vines, before they start setting beans. The pole bean crop will continue to produce for a month or two.</p> <p>Pole beans may need some initial help in climbing. Keep the bean plants well watered. Mulch helps keep their shallow roots moist. Long producing pole beans will benefit from a feeding or a side dressing of compost or manure about half way through their growing season.</p> <h3><strong>Harvesting Guide</strong></h3> <h3><strong>HARVESTING</strong></h3> <p>Harvesting beans is an ongoing process. You can start to harvest anytime, but gardeners usually wait until the beans begin to firm up and can be snapped. They are generally about as think as a pencil then. Don't wait too long, because beans can become overgrown and tough almost overnight. Harvest by gently pulling each bean from the vine or by snapping off the vine end, if you are going to be using the beans right away.</p> <p>Depending on whether the bean is a snap, shell, or dry variety will impact when and how the bean should be harvested.</p> <p> </p> <p>Snap beans are harvested while the pod and enclosed seeds are still relatively immature. Compared to the other two types of beans, snap beans have the smallest window for an ideal crop. Beans that are harvested too early will not develop the proper flavor and texture. On the other hand, beans that are allowed to develop on the plant too long will be tough and somewhat unpalatable. Perhaps the best simple indicator for snap beans is the diameter of the pods. Generally, most varieties will yield the best snap beans with a diameter between ⅛-1/4". Maybe the best way to determine suitability for harvest is to sample a pod or two before making a complete harvest. It is worth noting that many varieties of snap beans that are allowed to develop completely also make good dry beans.</p> <p> </p> <p>Shell beans are harvested at a later time than snap beans, once the pods have started to fill out and the enclosed seeds developing inside are apparent. Beans of such varieties are removed from pods and are often eaten fresh, but are sometimes dried.</p> <p> </p> <p>Dry beans are not harvested until the pods and enclosed seeds have reached complete maturity, and will often require threshing to remove extraneous pod material. When growing dry beans, it is especially important that growing plants have plenty of space and ventilation so that pods will dry out. If experiencing a spell of rain late in the season once pods have matured, plants can be removed from ground and hung upside down indoors to allow dessication to continue.</p> <h3><strong>SAVING SEEDS</strong></h3> <p>It is a suggested that you earmark a couple of plants at the beginning of the season for seed saving. Don't pick ANY pods from them to eat - just pick the crisp brown pods at the end of the season. Don't feed them, or water them unless it is very dry - as this can encourage leafy growth rather than pod development. There is no point in picking green pods as the seeds are not mature enough at this stage.</p> <p> </p> <p>Did you know you can save the roots, overwinter in a frost-free place, and replant next year? Runner beans are perennial, but are frost sensitive, so die back in our climate. However, if the roots are dug up and kept in suitable conditions, the plants often get away early and crop faster. If you grow a lot of beans, this may not be a practical option, but you could try it with one or two plants perhaps. Store the roots in a frost-free place, buried in slightly moist sand or leafmould, or something similar.</p> </body> </html>
P 164
Navy beans Seeds 1.95 - 1
Magic Growing Message Beans Seeds 1.55 - 6

Magic Growing Message Beans...

Fiyat €1,55 - SKU: P 1
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Magic Growing Message Beans Seeds</strong></span></h2> <h2><span style="color:#ff0000;font-size:14pt;"><strong>Price for Package of 1 seeds.</strong></span></h2> <div>This Magic bean is used for Gift Mesages. on one side there is word ' ? ', at the other side there is word ' ? ' . It's easy to plant the seeds as well: get some soil from your garden and put the bean in a small pot, then, occassionally water the soil to moisturize the bean and just wait. Keeping the environmental temperature between 18 and 25 degrees celsius (that's between 64'F and 77'F) helps ensure a successful growth. After 3 to 7 days, you will see the sprout of the seeds. And soon after that you will see a little green plant showing your message to the receiver. It's an unique live gift!</div> <div>How to show your love with your sweet?</div> <div>To plant one or more magic bean with word 'I love you' and your love will embed to the green seeds.</div> <div>More words are as below:</div> <div>Miss you, Happy birthday, Good Luck, My angel, Kiss you,Honey,Happ new year,Only you.</div>
P 1
Magic Growing Message Beans Seeds 1.55 - 6

INDIGO ROSE Tomato Seeds 2.5 - 1

Mavi domates tohumları...

Fiyat €2,50 - SKU: P 3
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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>Mavi domates tohumları Indigo Rose</strong></h2> <h2><span style="color: #ff0000;"><strong>10 tohum paketi için fiyat.</strong></span></h2> <p><strong>Indigo Rose Domates, EVET, MAVİ VE TASTY.</strong></p> <p>Evet, bu son derece nadir bir Indigo Rose BlueTomato, bildiğimiz en iyi ve en nadir domateslerden biri. Tadı tatlı, zengin ve suludur.</p> <p>2012 büyüme sezonundan başlayarak, Oregon Eyalet Üniversitesi "Indigo Rose Domates" adı altında ticari olarak satılan mavi domates tohumları geliştirdi.</p> <p>Meyvenin doğrudan güneş ışığına maruz kaldığı domatesin dışındaki mavi renk. Meyvenin gölge tarafı olgunlaşmamış olduğunda yeşildir, olgunlaştığında kırmızıdır ve içi pembe veya koyu kırmızıdır. Domatesler küçük, yaklaşık 4 cm çapında, yuvarlaktır ve 6-8'lik gruplar halinde büyür. Bitkiler kompakttır (150 ila 200 cm yüksekliğinde) ve hastalığa dayanıklıdır.</p> <p>Çok çekici meyveler salatalar için veya bitkinin hemen dışında taze bir muamele olarak mükemmeldir. Bitki üzerinde olgunlaşmaya başladıkça, meyvelerin uçları mavimsi bir renktir ve olgunlaşma sırasında daha da koyulaşır. Ne kadar çok güneş alırlarsa o kadar mavi olurlar. Kesinlikle çeşitli bizim bahçe özleyeceğim. İlk meyveyi tattıktan sonra da aynı şekilde düşüneceğinize inanıyoruz.</p> <p>Sunduğumuz tohumlar organik bahçemizde kendimizden geliyor. Sattığımız tohumlar kendi organik olarak yetiştirilen bitkilerimizden temizlenir ve saklanır. Pestisit veya kimyasal madde kullanmıyoruz, her şey olması gerektiği gibi doğal olarak yetiştiriliyor.</p> <p>"Süper domates", domatesleri mora çeviren antosiyaninler adı verilen yüksek seviyelerde antioksidanlar içermek üzere özel olarak yetiştirilmiştir. Yaban mersini ayrıca yüksek antioksidan seviyelerinden ve mor renk tonundan sorumlu olduğunu düşündüğünüz antosiyaninleri içerir. "</p> <p>Merak ediyor olabilirsiniz, neden yaban mersini aynı antioksidanları yüksek seviyelerde içeriyorsa, yeni domates yetiştirmenin tüm zorluklarından geçiyorsunuz? Araştırmacılar, domateslerin diğer meyvelerden çok daha fazla miktarda, yaban mersinden daha fazla yenildiğini açıkladılar.</p> <p>Domatesler en popüler taze sebzeler için ilk beşte.</p> <p>Olgunlaşma süresi: 75 gün.</p> </body> </html>
P 3
INDIGO ROSE Tomato Seeds 2.5 - 1
Giant Italian Tree Tomato seeds 5 - 1

Dev İtalyan domates ağacı...

Fiyat €5,00 - SKU: P 4
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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>Dev İtalyan domates ağacı tohumları</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p>Ünlü İtalyan Ağacı Domates, 15 cm boyunda büyüyen büyük kızıl domates üretir! Katı bölümleri olan etli merkezleri var. Şimdiye kadar en verimli domates, genellikle sadece bir bitkiden 3 kile üretiyor!</p> <p>Bir kafes üzerinde yetiştirildiğinde sarmaşıklar 5,5 metre ve sıklıkla 7,5 metreye yükselir. Bir kafes olmadan bile, Ünlü İtalyan Ağacı domatesleri diğer çeşitleri ortaya çıkaracaktır. Bitkilerin kurulmasından ilk meyvelerin olgunlaşmasına kadar 70 gün ...</p> </body> </html>
P 4
Giant Italian Tree Tomato seeds 5 - 1

Blue Tomato Seeds "Bosque Blue" 2.5 - 1

Blue Tomato Seeds "Bosque...

Fiyat €2,50 - SKU: P 5
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5/ 5
<h2><strong>Amazing Bosque Blue Tomato Seeds Organically Grown</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Parent plants were grown organically. The Bosque Blue tomato is a select  strain bred here from the Oregon State Universit y P20 Blue tomato. The dark blue is t he result  of antioxidant compounds (Ant hroc ynan) in the tomatoes skin, (like a blueberry), so not  onl its beautiful, it is good for you! The more sun the fruit gets, the more blue color becomes. The fruit is perfect for salads, about  2" in diameter.</p> <p>Ripe fruit  in about  65- 70 days from transplant . Seeds are from open pollinated plants. You can save your seeds year after year to have the true Heirloom Tradition</p>
P 5
Blue Tomato Seeds "Bosque Blue" 2.5 - 1

Snow White Cherry Tomato seeds Seeds Gallery - 3

Snow White Cherry Tomato seeds

Fiyat €1,75 - SKU: P 6
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5/ 5
<h2><strong>Snow White Cherry Tomato seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 7 or 25 seeds.</strong></span></h2> <p>Snow White tomatoes are a medium-large sized variety of cherry tomato weighing approximately 20-30 grams (one to two ounces) per fruit. They ripen (in 80 days) from green to a pale yellow, and that ivory-cream color persists throughout the interior flesh. They are deliciously sweet and juicy without being sugary, and notes of citrus and pineapple balance their flavor. The compact indeterminate plants grow an average of four to 180 cm (six feet) tall and are highly productive throughout the season.</p> <p>Snow White cherry tomatoes are a variety of Solanum lycopersicum in the Nightshade family. Tomatoes are categorized in subgroups that represent variations observed within the tomato species, referred to as their cultivar: a botanical term that is a contraction of the two-word term cultivated variety, and is equivalent to what growers simply call a “variety.” Therefore, Cherry tomato varieties are more specifically called Lycopersicon esculentum var. cerasiforme. Their pale color earned them their name, which is appropriately pure and sweet although they actually turn more of a creamy yellow color when fully mature. They offer far more of a concentrated tomato flavor than most other white varieties.</p> <p><strong>Nutritional Value</strong><br />Tomatoes are rich in vitamin C, and they contain good amounts of vitamin B and vitamin A. They are a good source of iron and calcium, and also contain decent amounts of phosphorus, sulfur, and potassium.</p> <p><strong>Applications</strong><br />Snow White cherry tomatoes are great for snacking or as an addition to fresh salads. They are sweet and delicious on their own, but can also be enhanced by fresh herbs and spices, such as basil, cilantro, chives, dill, garlic, mint, paprika, rosemary, oregano, parsley, thyme, and tarragon. Store tomatoes at room temperature until ripe, after which refrigeration can slow the process of decay.</p> <p><strong>Ethnic/Cultural Info</strong><br />Cherry tomatoes were the first tomato species to be domesticated. They are descendants of the wild tomato, which traces back millions of years the coastal regions of South America. However, archeological evidence suggests that cherry tomatoes were first cultivated further north in Central America by the Aztecs and Incas as early as 700 AD. The tomato was introduced to Spain in the 16th century by the conquistadors and soon spread throughout Europe, however, it wasn’t until the mid-1800’s that the tomato became widespread in the United States.</p> <p>Geography/History<br />The Snow White cherry tomato was developed by Joe Bratka, a famous tomato collector from New Jersey who has bred several other varieties including the popular isis candy cherry tomato. Tomatoes are warm-weather plants that are not at all hardy, as cold soil and air temperatures can stress plants. It is recommended that you wait at least a week or two after the last frost of the season before planting outdoors.</p>
P 6 7S
Snow White Cherry Tomato seeds Seeds Gallery - 3


Banana Legs Tomato Seeds 1.85 - 1

Banana Legs Tomato Seeds

Fiyat €1,85 - SKU: P 8
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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>Banana Legs Tomato Seeds Organically Grown</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10, 50, 100 seeds.<br /></strong></span></h2> <p>It looks like a banana Sweet pepper, banana tomatoes are also known as sausage tomatoes. Bright yellow and pointed. An extremely prolific variety producing 10 cm long yellow fruits with thick meaty flesh, with few seeds and fruiting late in the season (until the first frost). The fruits have a slightly pointed end, ideal for salads or as a paste tomato. Plants reach a height from over 2 meters. We advise you to use support for this tomato since 1 plant can give 40 kg of tomatoes.</p> <p><span style="color: #000000;">Sow in spring under glass or on a windowsill 1/16 inch deep.  Germination takes around 6- 14 days at 65- 75F. </span><span style="color: #000000;">Transplant the seedlings when large enough to handle into 3-inch pots.</span></p> <p><span style="color: #000000;">Grow on under cooler conditions and when about 8 inches tall, either plant in their growing position in the greenhouse or gradually acclimatize them to outdoor conditions and </span><span style="color: #000000;">plant out 18 inches apart in a warm and sunny spot in moist, fertile well-drained soil and keep watered.</span></p> <p><strong><span style="color: #000000;">What's the difference between "indeterminate" and "determinate" tomatoes?</span></strong></p> <p><span style="color: #000000;">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 </span><span style="color: #000000;">tomatoes from the plant ripen at approximately the same time (usually over a period of 1-  2 weeks). They require a limited amount of staking for support and are perfectly suited </span><span style="color: #000000;">for container planting.</span></p> <p><span style="color: #000000;">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.  Indeterminates will bloom, set new fruit </span><span style="color: #000000;">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.</span><span style="color: #000000;"></span></p> </body> </html>
P 8 10S
Banana Legs Tomato Seeds 1.85 - 1

Garden Peach Tomato Seeds 1.95 - 1

Garden Peach Tomato Seeds

Fiyat €1,95 - SKU: P 7
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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>Garden Peach Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of<strong> 10 or 20 </strong>seeds.</strong></span></h2> <p>Peach tomatoes, like other peach-type tomato varieties, have a soft fuzz that covers their skin. The creamy yellow fruit (approx weight 80-90 grams) is about 5 centimeters (two inches) in size with superb taste and texture and is allegedly the sweetest of all peach tomato varieties. The fruity flavor is complex, with sweet well-balanced components. The fruits ripening approximately 80 days after transplanting. The indeterminate, regular leaf plant is extremely productive, yielding thousands of the round, delicate fruit continuously over the course of the season.</p> <p>Peach tomatoes have such a great natural flavor that they are fit for eating right off the vine. Their depth of sweetness is best eaten fresh, so they are not often used for preserves. They work beautifully in salads, or they can simply be drizzled with a bit of olive oil and sprinkled with chopped basil. They are also a nice complement to the dark, rich, slightly salty black Krim heirloom tomato. Store tomatoes at room temperature until fully ripe, after which refrigeration can slow the process of decay.</p> <p>Garden Peach tomatoes are a cultivar of tomato, native South American fruit mainly from Peru. It was the winner of the heirloom taste test in 2006 and has won numerous other contests thanks to its fruity yet spicy, complex tomato flavor.</p> </body> </html>
P 7
Garden Peach Tomato Seeds 1.95 - 1
Black Cherry Tomato Seeds Seeds Gallery - 4

Black Cherry Tomato Seeds

Fiyat €1,95 - SKU: P 9
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5/ 5
<h2><strong>Black Cherry Tomato Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>A beautiful ornamental edible, which forms compact, bushy, determinate, 150 cm tall plants. Black Cherry averages over 100+ fruits per plant.</p> <p>Their flavor delivers an excellent balance of sweetness and acidity. However, the weight of the fruit clusters will often provide the plants with a more spreading appearance. Black Cherry has excelled in taste tests and is a superb plant for providing a wealth of delicious fruits, whether planted in the garden or in moderate-sized containers.</p>
P 9
Black Cherry Tomato Seeds Seeds Gallery - 4