5/ 5

<h2><strong>Hyssop 1kg Seeds (Hyssopus officinalis)</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 1.000.000 (1kg) seeds.</strong></span></h2> <p>Hyssopus officinalis or hyssop is a(n) herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as a medicinal plant.</p> <p><strong>Characteristics</strong></p> <p>Hyssop is a brightly coloured shrub or subshrub that ranges from 30 to 60 cm (12 to 24 in) in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in colour, and from 2 to 2.5 cm (0.79 to 0.98 in) long.</p> <p>During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes.</p> <p><strong>History</strong></p> <p>A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος (hyssopos). The Hebrew word אזוב (ezov, esov, or esob) and the Greek word ὕσσωπος probably share a common (but unknown) origin.[4] The name hyssop appears as a translation of ezov in some translations of the Bible, notably in verse 7 of Psalm 51: "Thou shalt purge me with hyssop, and I shall be clean" (King James Bible), but researchers have suggested that the Biblical accounts refer not to the plant currently known as hyssop but rather to one of a number of different herbs, including Origanum syriacum (Syrian oregano, commonly referred to as "bible hyssop").[5][6][7] I Kings iv. 33 mentions that 'ezov' was a small plant. It was burned with the Red Heifer (Num. xix. 6) and used for purification of lepers (Lev. xiv. 4, 6, 49, 51; comp. Num. xix. 18; Ps. li. 9), and at Passover it was used to sprinkle the blood of the sacrificial lamb on the doorposts(Ex. xii. 22).</p> <p>Hyssop was also used for purgation (religious purification) in Egypt, where, according to Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet.</p> <p><strong>Cultivation</strong></p> <p>The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.</p> <p>Cultivars include 'Blue Flower'.</p> <p><strong>Harvest</strong></p> <p>Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably harvested when flowering in order to collect the flowering tips.</p> <p>Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.</p> <p><strong>Essential oil</strong></p> <p>The essential oil includes the chemicals thujone and phenol, which give it antiseptic properties.</p> <p>Its high concentrations of thujone and chemicals that stimulate the central nervous system, including pinocamphone and cineole, can provoke epileptic reactions. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.</p> <p><strong>Uses</strong></p> <p>The fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming and is used in cooking to a lesser extent.</p> <p>The plant is commonly used by beekeepers to produce rich and aromatic honey.</p> <p>Herb hyssop leaves are used as an aromatic condiment. The leaves have a slightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur and is part of the official formulation of Chartreuse.</p> <p><strong>Herbal medicine</strong></p> <p>In herbal medicine, hyssop is believed to have soothing, expectorant, and cough suppressant properties. Hyssop can stimulate the gastrointestinal system.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 195 (1kg)

5/ 5

<h2><strong>Perfect Passionfruit Seeds (Passiflora popenovii)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>The rare Passiflora popenovii gives probably the most delicious fruit of all Passiflora species. The transparent and very juicy flesh inside the soft shell of the bright yellow fruit is extremely sweet and has an exceptional, exotic, and fragrant taste.</p> <p>It originates from the rainforests of Colombia and Ecuador between 500 and 1900 m (1600 and 6200 feet) but is believed to have become extinct in the wild and to be grown only locally. It will easily adapt to growing in a wide range of climatic conditions.</p> <p>We think that Perfect Passionfruit has the potential to become far more popular than Passiflora edulis or Passiflora ligularis, which are common in fruit markets around the world.</p> <p>Cold hardy to -6C</p>

V 120 PP (3 S)

5/ 5

<h2><strong>Brazilian Guava Seeds (Psidium guineense)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Common names include Brazilian guava, Castilian guava, sour guava, Guinea guava (English language), Goyavier du Brésil (French language), brasiliaanse koejawel (Afrikaans), Stachelbeerguave (German language), chobo, diondan (Bolivia), guayabillo de tierra fria (El Salvador), araçá do campo, aracahy (Brazil), guayaba brava, sacha guayaba (Peru), allpa guayaba (Ecuador), guayaba agria (Venezuela, Mexico), guayaba acida, chamach, pichippul (Guatemala), guísaro (Costa Rica), and guayabita de sabana (Panama).</p> <p>This plant is native to the Americas, where its natural range extends from Mexico to Argentina and includes parts of the Caribbean. It has been widely introduced outside of this range, and it is cultivated in some places. It is naturalized in parts of India.</p> <p>The plant grows best on sunny sites with moist, fertile soils, but it is tolerant of a wide range of conditions and can grow in disturbed areas and in bad soils. It does not tolerate salinity or flooded substrates. In Brazil, it is most common in coastal areas.</p> <p>This plant can be a shrub 1 to 3 meters tall or a tree reaching 7 meters. The bark and foliage are grayish. The leaves are up to 14 centimeters long by 8 wide. The stiff, oval-shaped blades sometimes have toothed edges. The undersides are very glandular and are coated in pale or reddish hairs. Flowers grow in the leaf axils, singly or in clusters of up to 3. The flower has a white corolla and many stamens. It is fragrant. The fruit is firm, tasty, aromatic, sweet, juicy, rounded, and up to 2.5 centimeters wide. It has yellow skin, a yellow outer pulp, and whitish inner pulp containing many seeds. It can be eaten fresh or made into jams, drinks, or desserts.</p> <p>It makes a lovely and robust ornamental and fruit tree for tropical climates.</p> <p>It can be grown in a flower pot!</p>

V 78 PS (5 S)

5/ 5

<h2><strong>Lebanese spinach seeds Giant of Bertoua (Corchorus olitorius)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> <p>Mloukhiyeh or Lebanese Spinach is a member of the mallow family (Malvaceae). Corchorus olitorius is used in traditional cookery in Lebanon and Egypt and is virtually not grown outside these countries.</p> <p>It is a fast and tall growing biannual to short-lived perennial plant with dark green leaves which are very tasty with a typically mild flavor. Leaves are used cooked in soups and several other national dishes.</p> <p>130 (200)cm, Mloukhiyeh, Mouloukhieh, or Mulukhiye is an unknown vegetable in the Western world. The dark green leaves on tall stems have a spinach-like texture and taste.</p> <p>As soon as plants are strong enough, leaves may be picked until autumn. For any rich, well-drained soil in full sun. Best cultivated as an annual. Sow under warm glass in spring at a minimum of some 25°C and transplant seedlings to the open garden end of spring.</p>

P 3 (10 S)

5/ 5

<h2><strong>Miniature sugar palm seeds (Arenga caudata)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>A small, shrubby palm up to 2 m (7 ft.) Tall, with densely clustered, thin reed-like stems and small leaves that are dark green above and silvery-white below.</p> <p>The leaf is approximately in the shape of a fishtail and has serrated edges. A. Caudata is widespread in Southeast Asia and thrives in shady places in tropical or warm subtropical gardens. The shape of the bifid leaf has less broad leaves that resemble Arenga hookeriana.</p> <p>This palm tree can be grown well in a flower pot.</p>

PS 16 (3 S)

5/ 5

<h2><strong>Bornean Hairy Banana Seeds (Musa hirta)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>A little-known banana only about 2.5 m (8 feet) high that forms attractive clumps. The erect inflorescence with hairy stems creates a pointed bud with shiny, purple-pink leaves, followed by small, chunky, golden-hairy fruits.</p> <p>The fruit, as with only a few other types of bananas, is removed when fully ripe, which means that the peel itself splits and reveals the pulp of the fruit from the inside.</p> <p>Unlike most bananas, it is more sweet and juicy. Ripe fruit tastes like a mixture of kiwi and banana and the seeds are eaten together with the fruit.</p> <p>Unripe fruits are peeled and eaten with salt. The flowers are used as vegetables, cooked and seasoned with salt and spices.</p> <p>This species has ornamental and fruity qualities that should be seriously considered for cultivation.</p>

V 88 MH (3 S)

5/ 5

<h2><strong>Japanese snake gourd seeds (Trichosanthes pilosa)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>A climbing plant in the pumpkin family with thin shoots, lobed leaves, and white flowers with frilly edges, followed by round, bright red fruits that hold seeds coated in slimy black mucus. Trichosanthes pilosa is widespread from the Himalayas to tropical eastern Asia to 1300 m. The roasted seeds are a popular snack in parts of Asia.</p> <p>Japanese snake gourd is a perennial, climbing plant producing stems that can sprawl over the ground or climb into other plants for support, attaching themselves by means of tendrils.<br />The plant is cultivated, especially in China, for its edible fruit and root, and also for traditional medicinal purposes</p> <p>Cultivation Details<br />Requires rich well-drained soil and plenty of moisture in the growing season.</p> <p>Edible Uses<br />An edible starch is obtained from the root.<br />The immature fruit is preserved in salt. The mature fruit is about 7cm long.</p> <p>Medicinal<br />Yields the protein hetero-trichosanthin, with 1.7 times the abortifacient activity of trichosanthin from the related species T. Kirilowii.</p> <p>Diuretic<br />The root is anodyne, antiphlogistic, blood purifier, depurative, febrifuge, and resolvent. It is used as a poultice or made into a decoction to treat abscesses, boils, fevers, sore throats, etc.<br />The fruit is used to treat coughs, diabetes, jaundice, etc.</p> <p>Other Uses<br />The dried fruit is rich in saponins and is used as a soap substitute.<br />An industrial starch is obtained from the root.</p> <p>Propagation<br />Seed - sow March in pots in a warm greenhouse in rich soil. Sow 2 - 3 seeds per pot and thin to the strongest plant. Grow them on fast and plant out after the last expected frosts. Give some protection, such as a frame or cloche, until the plants are growing away well.</p>

P 97 (5 S)

5/ 5

<h2><strong>Small Red Cocona Seeds (Solanum sessiliflorum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>A cultivar of Solanum sessiliflorum with tasty, small, brownish red fruits that is popular in the Amazon lowlands of Colombia and Peru for juicing and sauces.</p> <p>Solanum sessiliflorum, the cocona, is a tropical shrub of the family Solanaceae. The cocona plant has sturdy branches and huge, serrate and hairy leaves. Cocona closely resembles a number of close relatives, including naranjilla and pseudolulo. It can be distinguished from those plants by its lack of spines. It will hybridize with those and other close relatives. Cocona also lacks the characteristic purple coloring usually seen in the naranjilla. Its flowers resemble large potato flowers, with light green petals. Cocona is harvested in parts of South America around the Amazon rainforest such as Purús Province in eastern Peru.</p> <p>The fruit of cocona is a red, orange, or yellow edible berry. Cocona is native to the Andean region of South America, where it is occasionally cultivated for human consumption.</p> <p>Cocona can also be grown as an indoor ornamental plant in temperate climates, but it seems to be quite sensitive to spider mites, so care should be taken not to keep it in too dry air during winter. Like the naranjilla, coconas are highly sensitive to aphids and nematodes. As subtropical plants, they can endure cool weather but will be killed or severely damaged by frost. During summer, it can be grown outside or in a cold greenhouse. When grown from seed, coconas can bear fruit in as little as 9 months, or as long as 24.</p> <p>Solanum georgicum and Solanum hyporhodium were (and sometimes still are) included in this species, but they are generally treated as distinct today.</p>

V 132 (5 S)

5/ 5

<h2><strong>Fuzzyfruit nightshade seeds (Solanum candidum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>A herby shrub to 3 m tall with large, lobed leaves and furry, apricot-sized, edible fruits. Solanum candidum is widely distributed in woodlands and disturbed areas from southern Mexico south along the Andes to Peru.</p> <p>Solanum candidum is a species of evergreen shrub native to South America and occasionally grown for its edible fruit.</p> <p>Undomesticated and very rare in cultivation, it is known as fuzzyfruit nightshade, naranjilla Silvestre or chichilegua. The fruit somewhat resembles the related Cocona (Solanum sessiliflorum), and Solanum candidum will apparently hybridize with a number of close relatives, including cocona, naranjilla, and pseudolulo. One notable difference is the extremely hirsute fruits, which – unlike most of its relatives – do not detach easily upon full ripening, which is a hindrance to eating the ripe fruit. Nonetheless, S. candidum is a close relative of other nightshades cultivated for their edible fruit, including the tomato (S. lycopersicum), the naranjilla (S. quitoense), and the eggplant (S. melongena). Its relatively strong resistance to pests and disease (in comparison with its more appetizing relatives) has drawn some agricultural interest.</p> <p>Scientifically, S. candidum is of additional interest, as it appears to be the closest relative and a possible ancestor to Asian members of the same botanical clade, notably Solanum lasiocarpum, which is native to India but is cultivated for its naranjilla-like fruits, and will likewise readily hybridize with S. candidum.</p> <p>Solanum candidum is presumed to be native to the temperate Andean regions of Colombia, Peru and Chile. Like the cocona, naranjilla, and Indian nightshade, S. candidium can bear fruit within 1 or 2 years from seed. A short-lived perennial, fruit production requires a rather long growing season, which limits its agricultural potential in more temperate climates. Like the naranjilla and cocona, S. candidum is best adapted to subtropical cloud forest climates, where frost is unknown, but extreme heat is likewise very rare or unknown. The fruits are round berries, covered in persistent fur even when ripe, to 2 cm in size, which ripen to yellow or red.</p>

V 124 (5 S)

5/ 5

<h2><strong>African Peach Seeds (Nauclea latifolia)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> <p>Nauclea is a genus of flowering plants in the family Rubiaceae. The species are evergreen trees or shrubs that are native to tropical Africa, where it grows in lower elevations in the forests of the savannah.</p> <p>A small to medium-sized tree or shrub, up to 30 m high, with large, simple, conspicuously veined leaves and strange, but beautiful, spherical, strongly scented, white inflorescences. It produces red, edible fruits with juicy, sweet, red, pulp, the taste of which is reminiscent of apples.</p> <p>In cultivation, it adapts well to tropical climates and begins to produce fruit after just a few years. So far, however, it is largely unknown outside of Africa.</p> <p>It can be grown in a large flower pot.</p>

V 108 (10 S)

5/ 5

<h2><strong>Corn Osmak seeds (eight rows)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 (5g) seeds.</strong></span></h2> <p>This is a very old autochthonous variety of corn from Serbia, simply called "Osmak" (eight rows).</p> <p>Our personal opinion is that no other corn can give such a delicious flour as Osmak.</p> <p>It is an old type of white corn variety that is used mainly for human consumption. It used to be present throughout the Balkans, and today it is difficult to find because it was suppressed by hybrids in the 1980s. Apart from being white, it is also characterized by a white grain and eight rows.</p> <p>"Osmak" does not give high yields as a hybrid. This year we sowed it for the first time. We sowed it like any other corn. We did not treat it chemically either.</p>

VE 237 (5g)