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Variety from Spain

Kumato Tomato 1000 Seeds

€85.00

Organic Seeds 4 You,

5/ 5

<h2 class="">Kumato Tomato 1000 Seeds</h2> <h2>Price for Package of 1000 seeds.</h2> Kumato®  is truly exceptional. Try it and you will experience authentic tomato flavour. Intense and sweet. Welcome to a world of sensations all the year round. Welcome to Kumato®. How are Kumato® tomatoes different from traditional tomatoes? The colour of Kumato® tomatoes varies from dark brown to golden green. This is its natural appearance. Although they may look as if they are unripe and they will be bitter to the taste, this family of tomatoes has an authentic and intense flavour. They are sweeter than normal tomatoes, with a contrasting slightly sour note, which makes for a unique and clearly defined taste sensation. Furthermore, Kumato® tomatoes are very juicy and firm in texture, which means they are an excellent choice when preparing delicious salads and many tomato-based recipes What size are Kumato® tomatoes and how much do they weigh? The Kumato® is fairly standard in size, with a diameter of 5 to 6 cm. It generally weighs between 80 and 120g. What is the origin of Kumato® tomatoes? In the 1970s, Luis Ortega would often go with his father to the fields cultivated by his family in the village of Agra, on the Almerian coast. His curiosity led him to discover that the tomatoes at the end of the lines, which received less water, were a different colour, but were much more intense and sweet in flavour. Having observed this, the young farmer set himself a personal challenge: to grow a tomato with an authentic and intense flavour that was a different colour. This was how the Kumato® tomato was born, on the shores of the Mediterranean. Why are Kumato® tomatoes sweeter than most tomatoes, in spite of their colour? Quality is dependent on many factors, most importantly the variety and the growing conditions, but never the colour. Kumato® tomatoes come from special tomato plants that naturally produce dark, extraordinarily sweet fruits. This is due to their "brix level" (fructose content), which is naturally higher than that of traditional red tomatoes. Moreover, since all the tomatoes marketed under the Kumato® brand grow and ripen under optimum climatic conditions and they are carefully selected before they are commercialised, consumers can rest assured that all the fruits will have the same intensity of taste and concentration of flavour. Are Kumato® tomatoes genetically modified products? Not at all! Kumato® is the outstanding result of tireless efforts to apply traditional plant breeding techniques and natural cultivation methods. Its origin can be found in the wild tomatoes which grow spontaneously and which adapted to withstand the dry and salty conditions of the Mediterranean region. Many excellent varieties have existed naturally for millions of years, and new varieties can be obtained  by means of classic crossing techniques. Many of these varieties have not been cultivated on a large scale to date for several reasons, mainly related with cost and technical difficulties (they are too delicate, they do not have a high yield, they do not adapt easily to different climates, etc.). Kumato® tomatoes reflect the supreme creativity of nature, which we have successfully brought to your table at a reasonable cost and – drawing on our expertise of today’s agronomic techniques and processes – by means of natural cultivation methods! What is the nutritional content of Kumato® tomatoes? Kumato® is a very healthy food. Frequent consumption is recommended as part of a healthy diet. It is especially rich in potassium, magnesium and vitamins A and C. Furthermore, it is low in calories (31 kcal per 150 g) and, of course, it has no cholesterol or saturated fats.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 7 O (2g)

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Variety from France

Tomato Seeds Saint Pierre

€1.50

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Lettuce Seeds Lollo Rossa...

€1.10

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This plant has giant fruits

Giant Prague Celeriac Seeds

€1.25

Organic Seeds 4 You,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Prague Celeriac Seeds</h2> <h2>Price for Package of 2000 (1g), 20000 (10g) seeds.</h2> Well shaped smooth celeriac, vigorous roots, upright foliage. Round, relatively smooth skin with good inner quality. Suited to fresh market and storage. Sowing Instructions Site & Soil Celeriac has been bred from wild celery which originates from Northern Europe. They grow best in soil that has been fertilized the previous season and not the current season. Too much nitrogen in the soil from manure etc. will encourage leaf growth rather than growth of the bulbous root. The best soil is one that retains moisture but is also free-draining. Although those are the ideal conditions celeriac is very tolerant of soil conditions and will grow well on most sites. They prefer a site which is in full sun but will tolerate part-shade very well. When to Sow In cooler areas, sow indoors or in a greenhouse / cold frame. Sow two seeds to a small pot (7.5cm / 3in) in early March. <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18 - 20°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 12°C: 32 Days 20°C: 15 days </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </body> </html>

VE 16 (1g)

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Paris Comissom Cucumber 400...

€6.25

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Berlin Parsley Root Seeds...

€1.95

Organic Seeds 4 You,

5/ 5

<h2>Berlin Parsley Root Seeds (dual use)</h2> <h2>Price for Package of 1000+ (1,4g) seeds. </h2> Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip. These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter. <h2>Wikipedia:</h2> Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central Mediterranean region (Cyprus, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has naturalized elsewhere in Europe, and is widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (3.9–9.8 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and umbels with yellow to yellowish-green flowers. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. <h2>Etymology</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Petersilie_ies.jpg/220px-Petersilie_ies.jpg" width="220" height="193" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Freeze-dried parsley showing name in German, Spanish and Greek on the label</div> </div> </div> The word "parsley" is a merger of Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French peresil, both derived from Medieval Latin petrosilium, from Latin petroselinum,[1] which is the latinization of the Greek πετροσέλινον (petroselinon), "rock-celery",[2] from πέτρα (petra), "rock, stone",[3] + σέλινον (selinon), "celery".[4][5][6] Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon.[7] <h2>Description</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Parsley100.jpg/220px-Parsley100.jpg" width="220" height="123" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley leaves</div> </div> </div> Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.[6][8][9] <h2>Nutritional content</h2> <table class="infobox nowrap"><caption>Parsley, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>151 kJ (36 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>6.33 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.85 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>3.3 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>0.79 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>2.97 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein zeaxanthin</div> </th> <td> <div>53%</div> 421 μg <div> <div>47%</div> 5054 μg</div> <div>5561 μg</div> </td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>7%</div> 0.086 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>8%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>9%</div> 1.313 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>7%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>38%</div> 152 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>160%</div> 133 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>5%</div> 0.75 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>1562%</div> 1640 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>14%</div> 138 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>48%</div> 6.2 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>14%</div> 50 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>8%</div> 0.16 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>8%</div> 58 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>12%</div> 554 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 56 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>11%</div> 1.07 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults.  Source: USDA Nutrient Database</td> </tr> </tbody> </table> Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin,[10] folic acid, vitamin K, vitamin C, and vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of lutein+zeaxanthin and 80.7 µg of beta carotene. <h3>Precautions</h3> Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have uterotonic effects. <h2>Cultivation</h2> Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.[9] Germination is slow, taking four to six weeks,[9] and it often is difficult because of furanocoumarins in its seed coat.[13] Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.[9] Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds. <h3>Cultivars</h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Parsley_Curled.jpg/220px-Parsley_Curled.jpg" width="220" height="216" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley plant, crispum group</div> </div> </div> In cultivation, parsley is subdivided into several cultivar groups,[14] depending on the form of the plant, which is related to its end use. Often these are treated as botanical varieties,[15] but they are cultivated selections, not of natural botanical origin.[8] <h4>Leaf parsley</h4> The two main groups of parsley used as herbs are French, or curly leaf (P. crispum crispum group; syn. P. crispum var. crispum); and, Italian, or flat leaf (P. crispum neapolitanum group; syn. P. crispum var. neapolitanum). Of these, the neapolitanum group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,[16] and is said to have a stronger flavor[9] — although this is disputed[16] — while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing.[16][17] A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery.[16] <h4>Root parsley</h4> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Wurzelpetersilie_Wurzel.jpg/220px-Wurzelpetersilie_Wurzel.jpg" width="220" height="137" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Root parsley</div> </div> </div> Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum radicosum group, syn. P. crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britainand the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots).[16] Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different. <h2>Culinary use</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG/220px-%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tabbouleh salad</div> </div> </div> Parsley is widely used in Middle Eastern, European, Brazilian, and American cooking. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).[18] In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés. <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG/220px-Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG" width="220" height="104" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley seeds</div> </div> </div> Persillade is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish. Gremolata, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese. In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley (salsa) and freshly chopped scallion (cebolinha) are the main ingredients in the herb seasoning called cheiro-verde (literally "green aroma"), which is used as key seasoning for major Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. Cheiro-verde is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, coentro in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese tabbouleh; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 24 (1,4g)

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Variety from Serbia

This plant has giant fruits

1100+ Seeds Giant Sweet...

€17.00

Organic Seeds 4 You,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>1100+ Seeds Giant Sweet Pepper Elephant's Ear</h2> <h2>Price is for package of 1100+ seeds. </h2> <div> Big fruity, aromatic. Elephant ear is one of the favorite Serbian varieties in <a href="https://www.seeds-gallery.shop/en/tomato-seeds/" target="_blank" title="Here you can buy organic tomato seeds at the lowest prices... We have old and new varieties in all colors, black tomato, blue tomato, yellow tomato, red tomato ..." rel="noopener">Serbia</a>, it is mostly used for making "<a href="https://en.wikipedia.org/wiki/Ajvar" target="_blank" rel="noopener">ajvar</a>", "pinđur", stuffing as well as for deep freezing. They can be used well for pickling, for grilling, in <a href="https://www.seeds-gallery.shop/en/tomato-seeds/" target="_blank" title="Here you can buy organic tomato seeds at the lowest prices... We have old and new varieties in all colors, black tomato, blue tomato, yellow tomato, red tomato ..." rel="noopener">vegetable</a> dishes, in meat dishes, and as a <a href="https://www.seeds-gallery.shop/en/vegetable-seeds/" target="_blank" title="Here you can buy organic vegetable high-quality seeds at the lowest prices... We have seeds of Vegetable, Vegetables, Pepper, capsicum, Peppers, Cucumber, Cucumbers, tomato, tomatoes, Gourd, Gourds, Carrot, Carrots, Lettuce, Cabbage, Cabbages, Beetroot, Beetroots, Cauliflower, Cauliflowers, Corn, Bean, Beans, Onion, Onions, Potato, Potatoes, Radish, Radishes, Watermelon, Watermelons, melon, melons, sunflower, sunflowers, Lycopersicon, Cucumis sativus, Cucumis, Cucurbitaceae, Cucurbita, Lagenaria, Daucus carota, Lactuca sativa, Brassica oleracea, Beta vulgaris, Zea mays, Phaseolus vulgaris, Allium cepa, Solanum tuberosum, Solanaceae, Raphanus sativus, Citrullus lanatus, Cucumis melo, Helianthus, " rel="noopener">salad</a>. Excellent in taste. Elephant's Ear is sweet <a href="https://www.seeds-gallery.shop/en/vegetable-seeds/" target="_blank" title="Here you can buy organic vegetable high-quality seeds at the lowest prices... We have seeds of Vegetable, Vegetables, Pepper, capsicum, Peppers, Cucumber, Cucumbers, tomato, tomatoes, Gourd, Gourds, Carrot, Carrots, Lettuce, Cabbage, Cabbages, Beetroot, Beetroots, Cauliflower, Cauliflowers, Corn, Bean, Beans, Onion, Onions, Potato, Potatoes, Radish, Radishes, Watermelon, Watermelons, melon, melons, sunflower, sunflowers, Lycopersicon, Cucumis sativus, Cucumis, Cucurbitaceae, Cucurbita, Lagenaria, Daucus carota, Lactuca sativa, Brassica oleracea, Beta vulgaris, Zea mays, Phaseolus vulgaris, Allium cepa, Solanum tuberosum, Solanaceae, Raphanus sativus, Citrullus lanatus, Cucumis melo, Helianthus, " rel="noopener">pepper</a>, with very large and fleshy fruits. The color of the fruit changes from dark green to bright red when ripe. Reaches a weight of 150-350gr. It is very disease resistant and provides a stable yield of 50/60 tons per acre. This variety is suitable for the greenhouse, for cold frames, and also for outdoors. </div> </body> </html>

VE 92 (9g)

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1000 to 5000 Seeds Op. Poppy (Papaver Somniferum) 2.5 - 1

1000 to 10000 Seeds Op....

€3.50

Organic Seeds 4 You,

5/ 5

<h2>Opium Poppy Seeds (Papaver Somniferum)</h2> <h2>Price for Package of 2000 (1g), 4000 (2g), 10000 (5g) seeds.</h2> Papaver somniferum, the Opium poppy, is the species of plant from which opium and poppy seeds are derived. Opium is the source of many narcotics, including morphine (and its derivative heroin), thebaine, codeine, papaverine, and noscapine. The Latin botanical name means the "sleep-bringing poppy", referring to the sedative properties of some of these opiates. The opium poppy is the only species of Papaveraceae that is an agricultural crop grown on a large scale. Other species, Papaver rhoeas and Papaver argemone, are important agricultural weeds, and may be mistaken for the crop. It is also valuable for ornamental purposes, and has been known as the "common garden poppy", referencing all the group of poppy plants. Poppy seeds of Papaver somniferum are an important food item and the source of poppyseed oil, a healthy edible oil that has many uses. Description Papaver somniferum is an annual herb growing to 100cm. All parts of the plant are strongly glaucous, giving a greyish-green appearance, and the stem and leaves are sparsely covered with coarse hairs. The leaves are lobed and clasp the stem at the base. The flowers are up to 120mm diameter, normally with four white, mauve or red petals, sometimes with dark markings at the base. The fruit is a hairless, rounded capsule topped with 12–18 radiating stigmatic rays. All parts of the plant exude white latex when wounded. History Use of the opium poppy predates written history. Images of opium poppies have been found in ancient Sumerian artifacts (circa 4000 BC). The making and use of opium was known to the ancient Minoans.[7] Its sap was later named opion by the ancient Greeks, from whence it gained its modern name of opium. Opium was used for treating asthma, stomach illnesses, and bad eyesight. The First and Second Opium Wars among China, the British Empire and France took place in the late 1830s through the early 1860s, when the Chinese attempted to stop western traders smuggling opium into their country. Many modern writers, particularly in the 19th century, have written on the opium poppy and its effects, notably Thomas de Quincey in Confessions of an English Opium Eater The French Romantic composer Hector Berlioz used opium for inspiration, subsequently producing his Symphonie Fantastique. In this work, a young artist overdoses on opium and experiences a series of visions of his unrequited love. Opium poppies (flower and fruit) appear on the coat of arms of the Royal College of Anaesthetists. Legality     Opium poppy cultivation in the United Kingdom does not require a license, but extracting opium for medicinal products does.     In Italy, it is forbidden to grow P. somniferum to extract the alkaloids, but small numbers of specimens can be grown without special permits for purely ornamental purposes.     Unlike in its neighbour countries Austria and Switzerland, where opium poppy is still cultivated legally, it has been delegalized in Western Germany after World War II, extending this regulation after German reunification in 1990 also to territories of former GDR, where opium poppy cultivation had remained legal until then.     In the United Arab Emirates, where the drug law is especially stern, at least one man was reported to have been imprisoned for possessing poppy seeds obtained from a bread roll.[9]     In New Zealand, section 9(4) of the Misuse of Drugs Act states, "It shall be a defence to a charge under subsection (1) [Cultivation of prohibited plants] if the person charged proves that the prohibited plant to which the charge relates was of the species Papaver somniferum, and that it was not intended to be a source of any controlled drug or that it was not being developed as a strain from which a controlled drug could be produced."     In northern Burma, opium bans have ended a century-old tradition of growing poppy. Between 20,000 and 30,000 ex-poppyfarmers left the Kokang region as a result of the ban in 2002.[11] People from the Wa region, where the ban was implemented in 2005, fled to areas where growing opium is still possible.     In the United States, opium is listed as a Schedule II controlled substance by the Drug Enforcement Administration. In addition, "Opium poppy and poppy straw" are also prohibited.[12] However, this is not typically enforced for poppies grown or sold for ornamental or food purposes.[4] Though the opium poppy is legal for culinary or æsthetic reasons, poppies were once grown as a cash crop by farmers in California; the law of poppy cultivation in the United States is somewhat ambiguous. The reason for the ambiguity is because The Opium Poppy Control Act of 1942 (now repealed),[14][15][16] stated that any opium poppy should be declared illegal, even if the farmers were issued a state permit. § 3 of The Opium Poppy Control Act stated:     It shall be unlawful for any person who is not the holder of a license authorizing him to produce the opium poppy, duly issued to him by the Secretary of the Treasury in accordance with the provisions of this Act, to produce the opium poppy, or to permit the production of the opium poppy in or upon any place owned, occupied, used, or controlled by him. This led to the Poppy Rebellion, and to the Narcotics Bureau arresting anyone planting opium poppies and forcing the destruction of poppy fields of anyone who defied the prohibition of poppy cultivation. Though the press of those days favored the Federal Bureau of Narcotics, the state of California supported the farmers who grew opium poppies for their seeds for uses in foods such as poppyseed muffins. Today, this area of law has remained vague and remains somewhat controversial in the United States. The Opium Poppy Control Act of 1942 was repealed on 27 October 1970.     The seeds themselves contain very small amounts of opiates,[4] and have no measurable narcotic effect in small quantities. See poppy tea. However, the television show MythBusters demonstrated that one could test positive for narcotics after consuming four poppy seed bagels. On the show Brainiac: Science Abuse, subjects tested positive after eating only two poppy seed bagels. Medicine Australia (Tasmania), Turkey and India are the major producers of poppy for medicinal purposes and poppy-based drugs, such as morphine or codeine.[23] The USA has a policy of sourcing 80% of its narcotic raw materials from the traditional producers, India and Turkey.[24] A recent initiative to extend opium production for medicinal purposes called Poppy for Medicine was launched by The Senlis Council which proposes that Afghanistan could produce medicinal opium under a scheme similar to that operating in Turkey and India.[25] The Council proposes licensing poppy production in Afghanistan, within an integrated control system supported by the Afghan government and its international allies, to promote economic growth in the country, create vital drugs and combat poverty and the diversion of illegal opium to drug traffickers and terrorist elements. Interestingly, Senlis is on record advocating reintroduction of poppy into areas of Afghanistan, specifically Kunduz, which has been poppy free for some time. The Senlis proposal is based in part on the assertion that there is an acute global shortage of opium poppy-based medicines some of which (morphine) are on the World Health Organisation's list of essential drugs as they are the most effective way of relieving severe pain. This assertion is contradicted by the International Narcotics Control Board (INCB), the "independent and quasi-judicial control organ monitoring the implementation of the United Nations drug control conventions". INCB reports that the supply of opiates is greatly in excess of demand. In March 2010, researchers from the Department of Biological Sciences at the University of Calgary published an article in Nature Chemical Biology about their discovery of two enzymes and their encoding genes, thebaine 6-O-demethylase (T6ODM) and codeine O-demethylase (CODM), involved in morphine biosynthesis derived from the opium poppy.[27] The enzymes were identified as non-heme dioxygenases, and were isolated using functional genomics.[27] Codeine O-demethylase produces the enzyme that converts codeine into morphine. Medical cultivation in the UK In late 2006, the British government permitted the pharmaceutical company Macfarlan Smith (a Johnson Matthey company, FTSE 100) to cultivate opium poppies in England for medicinal reasons[29] after Macfarlan Smith's primary source, India, decided to increase the price of export opium latex. This move is well received by British farmers,[citation needed] with a major opium poppy field based in Didcot, England. As of 2012, they were growing in Dorset, Hampshire, Oxfordshire and Lincolnshire as a spring-sown breakcrop recognised under the single payment scheme farm subsidy.[30] The Office of Fair Trading has alerted the government to their monopoly position on growing in the UK and worldwide production of diamorphine and recommended consideration.[29] The governments response advocated the status quo, being concerned interference might cause the company to stop production. Use as food The opium poppy is the source of two food ingredients: poppy seed and poppyseed oil. The seeds contain very low levels of opiates,[4] and the oil extracted from them contains even less. Both the oil and the seed residue also have commercial uses. Poppy seeds Poppy seeds are commonly used in cuisine from many different cultures. They can be dry roasted and ground to be used in wet curry (curry paste) or dry curry. They have a creamy and nut-like flavor, and when used with ground coconut, the seeds provide a unique and flavour-rich curry base. Ornamental cultivation Once known as the "common garden poppy", live plants and seeds of the opium poppy are widely sold by seed companies and nurseries in most of the western world, including the United States. Poppies are sought after by gardeners for the vivid coloration of the blooms, the hardiness and reliability of the poppy plants, the exotic chocolate-vegetal fragrance note of some cultivars, and the ease of growing the plants from purchased flats of seedlings or by direct sowing of the seed. Poppy seed pods are also sold for dried flower arrangements. Since "opium poppy and poppy straw" are listed in Schedule II of the United States' Controlled Substances Act, a DEA license may be required to grow poppies in ornamental or display gardens. In fact, the legal status of strictly ornamental poppy gardens is more nuanced, and destruction of ornamental poppy installations or prosecution of gardeners (except those caught extracting opium via capsule scarification or tea extraction) are virtually unheard of.[4] During the early spring, opium poppies can be seen flowering in gardens throughout North America and Europe, and beautiful displays are found in many private planters, as well as in public botanical and museum gardens (e.g., United States Botanical Garden, Missouri Botanical Garden, North Carolina Botanical Garden). Many countries grow the plants, and some rely heavily on the commercial production of the drug as a major source of income. As an additional source of profit, the seeds of the same plants are sold for use in foods, so the cultivation of the plant is a significant source of income. This international trade in seeds of P. somniferum was addressed by a UN resolution "to fight the international trade in illicit opium poppy seeds" on 28 July 1998. Popular culture In the 19th century Thomas de Quincey wrote Confessions of an English Opium-Eater (1821). A book on Opium and allegedly the first book in the series of drug-addiction literature. Recently, a feature film entitled The Opium Eater was released exploring the life of Eric Detzer and how he would go about acquiring opium poppies from flower shops and gardens in the Pacific Northwest (north of Seattle) to feed his addiction. This true story is based on an autobiography, Poppies: Odyssey of an Opium Eater written by Detzer, and starring David Bertelsen. Since the festival release of this film in Breckenridge, CO, eBay has stopped allowing the sale of opium poppy pods on their auction site. This may also be attributed to the death of a Colorado teen, who overdosed on opium tea around the same time. What may be the most well known literary use of the poppy occurs both in L. Frank Baum's The Wonderful Wizard of Oz and in MGM's classic 1939 film based on the novel. In the novel, while on their way to the Emerald City, Dorothy, the Scarecrow, the Tin Man, and the Cowardly Lion walk through a field of poppies, and both Dorothy and the Lion mysteriously fall asleep. The Scarecrow and the Tin Man, not being made of flesh and blood, are unaffected. They carry Dorothy to safety and place her on the ground beyond the poppy field. While they are considering how to help the Lion, a field mouse runs in front of them, fleeing a cougar. The Tin Man beheads the cougar with his axe, and the field mouse pledges her eternal gratitude. Being the Queen of the Field Mice, she gathers all her subjects together. The Tin Man cuts down several trees, and builds a wagon. The Lion is pushed onto it, and the mice pull the wagon safely out of the poppy field. In the 1939 film, the sequence is considerably altered. The poppy field is conjured up by the Wicked Witch of the West, and it appears directly in front of the Emerald City, preventing the four travelers from reaching it. As in the novel, Dorothy and the Cowardly Lion fall asleep, but in a direct reversal of the book, the Scarecrow and the Tin Man are unable to carry Dorothy. Glinda, who has been watching over them, conjures up a snowfall which kills the poppies' narcotic power and enables Dorothy and the Lion to awaken. Unfortunately, the Tin Man has been weeping in despair, and the combination of his tears and the wet snow has caused him to rust. After he is oiled by Dorothy, the four skip happily toward the Emerald City. In Baum's other Oz books, Oz's ruler, Princess Ozma, is often shown wearing poppies in her hair as decoration. <h2><a href="https://www.seeds-gallery.shop/en/home/1800000-fresh-seeds-1kg-organic-poppy-papaver-somniferum.html" target="_blank" title="Large packet of Poppy Seeds (1kg) can be bought HERE" rel="noreferrer noopener">Large packet of Poppy Seeds (1kg) can be bought HERE</a></h2>

VE 203 (1g)

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100 Seeds Yellow Watermelon...

€10.00

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100 Seeds Yellow Fleshed...

€10.00

Organic Seeds 4 You,

5/ 5

<h2 class="">100 Seeds Yellow Fleshed Watermelon Moon and Stars</h2> <h2>Price for Package of 100 (10g) seeds.</h2> USDA Certified Organic. 90 days. Early 1900s GA family heirloom. Introduced 1987 by SESE. Years ago, a melon of this description was routinely shipped from Bermuda to some Southern states around Christmas time. Good flavor, the sweetest Moon and Stars variety. 15-35 lb fruits. Has some tolerance to disease and drought. Rinds has many small yellow stars and some moons. To serve, try halving melons and scooping out the insides using a melon ball scoop. Scallop the edges and fill with melon balls of red and yellow watermelon, muskmelon, and assorted fruit.  <table width="0" class="responsive-table" style="height: 732px; border-style: solid; width: 0px; border-color: #066b0f; float: left;"> <tbody> <tr style="height: 58px;"> <td colspan="2" style="width: 755px; height: 58px; border-style: solid; border-color: #0b7014;"> Sowing Instructions </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> Pretreat: </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> Damage the membranes of the seed. But not the sprouts! See Picture </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> Stratification: </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> 0 </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> Sowing Time: </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> all year round </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> Sowing Depth: </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> 0,5-1 cm </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> Sowing Mix: </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> Coir or sowing mix + sand or perlite </td> </tr> <tr style="height: 76px;"> <td style="width: 207px; height: 76px; border-style: solid; border-color: #0b7014;"> Germination temperature: </td> <td style="width: 542px; height: 76px; border-style: solid; border-color: #0b7014;"> 20 ° C </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> Location: </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> bright + keep constantly moist not wet </td> </tr> <tr style="height: 76px;"> <td style="width: 207px; height: 76px; border-style: solid; border-color: #0b7014;"> Germination Time: </td> <td style="width: 542px; height: 76px; border-style: solid; border-color: #0b7014;"> 1-6 weeks </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;"> Watering: </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> Water regularly during the growing season </td> </tr> <tr style="height: 58px;"> <td style="width: 207px; height: 58px; border-style: solid; border-color: #0b7014;">   </td> <td style="width: 542px; height: 58px; border-style: solid; border-color: #0b7014;"> Copyright © 2012 Seeds Gallery - All Rights Reserved. </td> </tr> </tbody> </table>

V 40 (10g)

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Flossflower Seeds (Ageratum...

€2.35

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Flossflower Seeds (Ageratum houstonianum)</h2> <h2>Price for Package of 2000+ seeds (0,3g).</h2> Ageratum houstonianum, commonly known as flossflower, bluemink, blueweed, pussy foot or Mexican paintbrush, is a cool-season annual plant often grown as bedding in gardens. The ordinary Ageratum is a perennial, herbaceous plant or a dwarf, or shrub. The plant grows to 0.3–1 m high, with ovate to triangular leaves 2–7 cm long, and blue flowerheads (sometimes white, pink, or purple). The flower heads are borne in dense corymbs. The ray flowers are threadlike and fluff-haired, leading to the common name. The narrow lanceolate bracts are pointed, denticulate only at the top and glandular hairy. The flowering period is from May to November in the northern hemisphere. <h2>Range</h2> The plant is native to Central America in Guatemala and Belize, and adjacent parts of Mexico, but has become an invasive weed in other areas. It was also naturalized in large parts of the tropics and in the southern United States. Their habitat is pastures, moist forest clearings and bushes up to altitudes of 1000 meters. Today, it is widely used as an ornamental plant for summer borders and balcony boxes, high varieties also as cut flowers. The species is cultivated once a year, having numerous varieties whose crowns may be dark blue, purple, pink and white. Preferring cool soils and exposure in full sun, high varieties reach stature heights up to 60 centimetres. <h2>Chemistry</h2> Ageratum has evolved a unique method of protecting itself from insects: it produces a methoprene-like compound which interferes with the normal function of the corpus allatum, the organ responsible for secreting juvenile hormone during insect growth and development. This chemical triggers the next molting cycle to prematurely develop adult structures, and can render most insects sterile if ingested in large enough quantities. <h3>Toxicity</h3> Ageratum houstonianum is toxic to grazing animals, causing liver lesions. It contains pyrrolizidine alkaloids. <h2>Weed risk</h2> Ageratum houstonianum is prone to becoming a rampant environmental weed when grown outside of its natural range. It has become an invasive weed in the United States, Australia, Europe, Africa, China, Japan, New Zealand, and the Philippines. Germination 10-14 days at 72 to 75ºF (22 to 24ºC). Keep media moist and near saturation by watering before placement of seed. Press the seed lightly in soil and cover lightly, as the seed does not need light for germination. Once seedlings emerge grow on with less moisture in cooler conditions. Transplant to trays when large enough to handle and grow on in cooler conditions. Gradually acclimatise outside when all danger of frost has passed. This species does not appreciate feeding until mature and flowering. </body> </html>

F 11

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Variety from Serbia

Medium Long Eggplant Seeds

€1.95

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5/ 5

<h2>Medium Long Eggplant Seeds Domestic (Aubergine)</h2> <h2>Price for Package of 200 seeds (1g).</h2> <div>Early medium maturing variety, tolerant to heat and humidity, vigorous growth, strong diseases resistance, long harvest period, long straight fruit, beautiful shape, glossy purple skin, good quality, extremly high yield, each fruit is about 28-35 cm in length, 4.5-6 cm in diameter, 250-400g in weight.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> Health properties </div> <table cellpadding="0" border="1"><tbody><tr><td colspan="2"> Eggplant, raw </td> </tr><tr><td colspan="2" valign="top"> Nutritional value per 100 g (3.5 oz) </td> </tr><tr><td valign="top"> Energy </td> <td valign="top"> 102 kJ (24 kcal) </td> </tr><tr><td valign="top"> Carbohydrates </td> <td valign="top"> 5.7 g </td> </tr><tr><td valign="top"> - Sugars </td> <td valign="top"> 2.35 g </td> </tr><tr><td valign="top"> - Dietary fiber </td> <td valign="top"> 3.4 g </td> </tr><tr><td valign="top"> Fat </td> <td valign="top"> 0.19 g </td> </tr><tr><td valign="top"> Protein </td> <td valign="top"> 1.01 g </td> </tr><tr><td valign="top"> Thiamine (vit. B1) </td> <td valign="top"> 0.039 mg (3%) </td> </tr><tr><td valign="top"> Riboflavin (vit. B2) </td> <td valign="top"> 0.037 mg (3%) </td> </tr><tr><td valign="top"> Niacin (vit. B3) </td> <td valign="top"> 0.649 mg (4%) </td> </tr><tr><td valign="top"> Pantothenic acid (B5) </td> <td valign="top"> 0.281 mg (6%) </td> </tr><tr><td valign="top"> Vitamin B6 </td> <td valign="top"> 0.084 mg (6%) </td> </tr><tr><td valign="top"> Folate (vit. B9) </td> <td valign="top"> 22 μg (6%) </td> </tr><tr><td valign="top"> Vitamin C </td> <td valign="top"> 2.2 mg (3%) </td> </tr><tr><td valign="top"> Calcium </td> <td valign="top"> 9 mg (1%) </td> </tr><tr><td valign="top"> Iron </td> <td valign="top"> 0.24 mg (2%) </td> </tr><tr><td valign="top"> Magnesium </td> <td valign="top"> 14 mg (4%) </td> </tr><tr><td valign="top"> Manganese </td> <td valign="top"> 0.25 mg (12%) </td> </tr><tr><td valign="top"> Phosphorus </td> <td valign="top"> 25 mg (4%) </td> </tr><tr><td valign="top"> Potassium </td> <td valign="top"> 230 mg (5%) </td> </tr><tr><td valign="top"> Zinc </td> <td valign="top"> 0.16 mg (2%) </td> </tr><tr><td colspan="2" valign="top"> Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database </td> </tr></tbody></table>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.[13] The results of a 2000 study on humans suggested S. melongena infusion had a modest and transitory effect, no different from diet and exercise.[14] A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.[15] The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.[16] On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette. <div> Allergies </div> Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.[17] Contact dermatitis from eggplant leaves[18] and allergy to eggplant flower pollen[19] have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.[20] Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.

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