Packing Nut

Very winter hardy. (Black cabbage; Cavolo nero) Large, dark green, serrated leaves growing to a height of 60cm/2', are useful for culinary purposes as well as ornamental. Freezing temperatures tenderize it bringing out its full flavour.

Large globes with light brown skin are ultra-mild and the crunchy, white flesh is delicious either raw or cooked. Try baking them like potatoes in their own skin! 110 days. Old fashioned variety from France, and although not a long- keeper, these are...

The tiny black tomatoes make a beautiful addition to salads. 70 days to maturity. Hugely prolific, the plant produces clusters of purple-black mini tomatoes that are so sweet and delicious, they may not make it from the garden into the house! Plants are...

Soft, silky, shimmering silver foliage, in neat 30cm/12in mounds.

Coming from the Isle of Krim, off the Crimean coast in the Black Sea, it has become a favourite of gardeners and cooks, and there are even recipes that call for it specifically. Twenty years ago who would want a tomato that turns dark?

Can be harvested at green stage for use in salads, stir fries, as a crudite or stuffed! Resistant to tobacco mosaic virus, a common disease in peppers. Early maturing, old fashioned variety of bright red pepper with thick walls of juicy, sweet and tender...

Has a fiery, apple-cherry tomato flavour. Great for salsas and sauces. Closely related to ‘Habanero' chile. Heat: 150,000-325,000 Scoville units. The famous hot pepper of the Caribbean with more or less spherical fruits about 4cm/1.5” in diameter.

Sweet, thick walled fruits add splash of colour to salads, vegetable trays, and stir fries. Old fashioned variety that matures to a golden-yellow at maturity. Resistant to tobacco mosaic virus, a common disease in peppers.

Baby finger-sized chilli peppers, 4cm/1.5" long. Heat: 50,000-100,000 Scoville units. (Chile de arbol Coreano; Bird´s eye pepper) One of the hottest chillis popular throughout Asia and Mexico.

Brickred to black-purple when dry; 10cm/4in long by 7cm/3” wide. The most commonly used dried chile of Mexico; essential for sauces and moles. In fresh form it is known as Poblano and in dried form it is known as Ancho.

Tasty steamed, stir-fried or in salads. Tender sweet leaves of excellent flavour are highly nutritious and the attractive blue-green/red frilly leaves are cold hardy, making it possible to harvest during the winter.

Superb sliced raw in green salads, sauteed, or quartered in chicken casseroles. Does best in cool weather: sow direct in July to mature by fall or start early indoors and plant out in spring.

Good for slicing, in salads and sandwiches. Heirloom variety from the 1800s producing medium-large fruits of dark reddish pink with an extremely fine distinctive flavour, of gourmet quality.

Leaf oils are used in perfume. (Lavender cotton) Attractive low bushy herb with aromatic grey-green leaves. Traditionally planted in knot gardens or low hedges. Dried flowers are used in floral arrangements.

Plants are highly productive and disease resistant. Yields of 40-50 fruits per plant are not unusual. Slender fruits are excellent for frying, cooking and pickling.

Attractive: fruits point upright, changing from yellow to orange and finally to bright red at which stage they are harvested. The chile pepper used to make the famous hot sauce of the same name.

The yellow marble-sized fruits have a sweet pineapple-like flavour. Not a true tomatillo as one would find in Mexico but a close relative grown in the Ukraine, the land of the tough Cossacks.

Astringent and sedative properties. Excellent ground cover for shaded areas. Dark green, evergreen leaves; violet-blue flowers. Known as Violet of the Sorcerers in France where it was once hung at entrances to ward off evil spirits and witches.

Sweeter, milder and more delicate than the mildest onion. A cornerstone of French cuisine. Start early indoors in March. Very hardy - may be gathered even after light snow, or left in the ground until spring.

Good old fashioned “real” tomato flavour is excellent for slicing, soups, sauces, baked and more. Prolific producer of very large, brilliant crimson scarlet fruit that has solid, meaty, deep red flesh, and nearly seedless.

The flesh below the skin is an attractive brick red, cooked or raw. Prolific plant, tolerant of cool nights bearing medium-small, tapered fruit of dark glossy green, ripening to a rich chocolate brown.

Our products are quality specific: Moisture Content: 3% Nut Count: 160 to 180 Out Turn: 49-50-51 lbs Crop Year: 2010 Extraneous Matter: 0.1% Defective Ratio:0.1% All products are certified by SGS Inspection .

We are supplies of superior quality Pistachio Nuts from Cameroon.We have great experience in exportation of this product and other agricultural products. Free samples are also available for testing and confirmation of quality.

Prize Negoitable (Down Payment) (Container 25 MT) FOB Boom Baru Port Palembang City south sumatera ProvinceIndonesia. We have candle nuts (splits, breaks, integer, powder) with capacity 5-25 MT or according request from buyer.

We supply 2012 new fresh kiwi fruits, excellent quality, our production. We supply 2012 new fresh Greek kiwi fruits,75% maturity, size 27,30,33, Hayward variety.If you are interested in our procucts , please feel free to contact us via email.

If you are interested, contact me on mail(gjgushia@yahoo.de), please note that I am not a big producer, I can provide a maximum of 10 tons of shelled nuts Georgian company selling hazelnuts own crop Seeking buyer for this years crop and cooperation in...

We produce and supply Farm Fresh Alphanso Mangoes directly from our Farm Near Dapoli and Devghad in Ratnagiri district Average Size: 190 gm-200 gm 2 1/2 dozen Box : Cost Rs 1200/- Average Size : 225 gm -240gm 1 dozen box : Rs 800/- Pl contact or Call...