{"title":"Free item","description":"\u003cp\u003eCurrently, you can add an item from this collection to your shopping cart for free with a minimum order value of €10. The items are tiered according to the order value:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom a €10\u003c\/strong\u003e order value, one portion (15 seeds) of cape gooseberry \u003cstrong\u003eor from €20\u003c\/strong\u003e one portion (20 tubers) of tigernut \u003cstrong\u003eor from €25\u003c\/strong\u003e one pot of lucky clover \u003cstrong\u003eor from €35\u003c\/strong\u003e one Japanese loquat plant \u003cstrong\u003eor from €50\u003c\/strong\u003e one portion of XXL oca tubers\u003c\/p\u003e","products":[{"product_id":"glucksklee-iron-cross-oxalis-tetraphylla","title":"Shamrock `Iron Cross` (Oxalis tetraphylla) - The living and edible good luck charm","description":"\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_a5703e0a8eec4b95\" dir=\"ltr\"\u003e\n\n\u003cp\u003e\u003cstrong\u003eOn orders of €25 or more, you can choose a lucky clover plant as a free gift!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWho doesn’t enjoy an extra portion of luck? The four-leaved 'Iron Cross' oxalis (\u003cb\u003eOxalis tetraphylla\u003c\/b\u003e, syn. \u003ci\u003eOxalis deppei\u003c\/i\u003e) is not only a true classic for plant lovers and the perfect gift idea for anyone looking to bring a little luck into their home, but it is also an absolute eye-catcher in the flower bed. With their distinctive markings, the elegant leaves form a fascinating pattern and are quite rightly considered living good-luck charms.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e 9cm pot each\u003c\/p\u003e\n\n\u003ch3\u003eMyths, origin, and the secret of the lucky symbol\u003c\/h3\u003e\n\n\u003cp\u003e\u003ci\u003eOxalis tetraphylla\u003c\/i\u003e is originally from the mountainous regions of Mexico, which is why it is often called Mexican lucky clover. However, its history and symbolism reach far back beyond our modern New Year's tradition:\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe cosmic cross of the Aztecs:\u003c\/b\u003e Long before European settlers saw an \"Iron Cross\" in the reddish center, the shape held a highly spiritual meaning for the indigenous peoples of Mesoamerica. The plant reflected the \u003ci\u003equincunx\u003c\/i\u003e – the symbol for the divine order of the universe. The four green leaves represented the four cardinal directions, while the dark red center symbolized the \u003ci\u003eaxis mundi\u003c\/i\u003e (the world axis) or the heart of the world, where earthly and divine energies meet.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe modern good-luck charm:\u003c\/b\u003e The reason we strongly associate this plant with luck today is due to a botanical deception: with true native clover (\u003ci\u003eTrifolium\u003c\/i\u003e), a four-leaf specimen is an extremely rare genetic mutation. According to Christian legend, Eve took a four-leaf clover with her as a souvenir of the happy days when she was expelled from Paradise. However, since the Mexican wood sorrel \u003cb\u003ealways\u003c\/b\u003e produces four-part leaves by nature, it offers the perfect look and is a reliable lucky charm. Traditionally, each of the four leaflets represents a special wish: fame, wealth, love, and health.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy does typical New Year's lucky clover die so often?\u003c\/h3\u003e\n\n\u003cp\u003eYou may be familiar with this: you receive a small pot of lucky clover for the New Year, but after only a few weeks in the living room, the stems become unnaturally long, fall over, and the plant withers. The reason for this is simple: the plant, which originates from Mexico, is actually in its natural dormant phase during the winter. For New Year's sales, the bulbs are artificially \"forced\" in greenhouses so that they show leaves right on time for winter.\u003c\/p\u003e\n\n\u003cp\u003eWhen the clover is then placed in our warm living rooms, it suffers from the combination of too much heat, dry heating air, and a simultaneous lack of light (because our winter days are too dark). The plant completely exhausts itself. The good news: it is usually not dead! It is simply retreating into its small bulbs out of exhaustion. If these bulbs are dried, stored in a cool place, and replanted in the spring, they will usually sprout again happily.\u003c\/p\u003e\n\n\u003ch3\u003eA fascinating play of colors in leaves and flowers\u003c\/h3\u003e\n\n\u003cp\u003eThe striking, eponymous \"Iron Cross\" in the center of the four-part leaves immediately draws everyone's attention. But the foliage is not the only highlight: in summer, the plant displays its magnificent carmine-red flowers. They rise on delicate stems above the foliage, forming a beautiful, luminous contrast to the dark red to brown leaf centers.\u003c\/p\u003e\n\n\u003ch3\u003eCare, location, and proper overwintering\u003c\/h3\u003e\n\n\u003cp\u003eThis perennial bulbous plant is wonderfully easy to care for and is perfect for bright locations in the garden or on the balcony.\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe perfect spot:\u003c\/b\u003e A bright, sunny to partially shaded outdoor location is ideal for the intense leaf markings and the many flowers to fully develop.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eWinter dormancy (in the pot or loose):\u003c\/b\u003e In our latitudes, the plant is not hardy outdoors. As soon as the foliage dies back on its own in late autumn, the dormant phase begins. You now have two options: either remove the bulbs from the soil and store them dry. \u003cb\u003eOr – and this is often the easiest way – simply leave the bulbs directly in the pot.\u003c\/b\u003e Place the pot along with the soil in a cool, dark, and frost-free place (e.g., in the basement or a cool garage) and stop watering completely over the winter. The soil can and should dry out completely.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eSpring awakening:\u003c\/b\u003e With the first warmer days of spring, the lucky clover comes back to life. If you have overwintered it in a pot, it is ideal to repot it in fresh soil now, place it in a bright spot, and slowly begin watering again. It will quickly reward you with lush growth once more.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eHistorical use and clover in wild herb cooking\u003c\/h3\u003e\n\n\u003cp\u003eThe four-leaved wood sorrel (\u003ci\u003eOxalis tetraphylla\u003c\/i\u003e) is not only a popular ornamental plant, but also a versatile addition to wild herb cooking – and was vital for the survival of the ancient peoples of Mexico:\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eHistorical thirst quencher \u0026amp; remedy:\u003c\/b\u003e Aztec hunters and warriors chewed on wood sorrel leaves during long marches. The acid contained in them strongly stimulates salivation and relieved feelings of thirst. Furthermore, they unconsciously used the extremely high vitamin C content as protection against deficiency symptoms and used crushed leaves for their \"cooling\" effect in compresses for fevers or skin inflammation.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eLeaves and flowers today:\u003c\/b\u003e The taste is wonderfully refreshing and tart (similar to lemon). The delicate leaves and colorful flowers are excellent as a raw addition to fresh salads, herbal quark, or as a decorative element on savory and sweet dishes.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eUnderground parts:\u003c\/b\u003e The plant develops small underground storage organs. After drying, these can be cooked very well and prepared similarly to carrots (boiled, steamed, or fried). They offer the palate an interesting, slightly acidic, and earthy component.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cblockquote\u003e\n\n\u003ch3\u003e⚠️ Important health note: Oxalic acid\u003c\/h3\u003e\n\n\u003cp\u003eAs the name \"wood sorrel\" suggests, \u003ci\u003eOxalis tetraphylla\u003c\/i\u003e (like all other species of wood sorrel) contains oxalic acid, which gives the plant its characteristic sour taste.\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eEnjoy in moderation:\u003c\/b\u003e For healthy individuals, oxalic acid is perfectly harmless in normal culinary amounts. However, the plant should always be consumed as a spice or garnish and not as a main course.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eGroups who should be careful:\u003c\/b\u003e People with kidney disease, a tendency to develop kidney stones, rheumatism, or gout should largely avoid consuming plants containing oxalic acid, as oxalic acid can inhibit calcium absorption and promote the formation of kidney stones.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/blockquote\u003e\n\n\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":55453455614337,"sku":null,"price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/Screenshot_20250524_121814_Facebook.jpg?v=1774039042"},{"product_id":"japanische-wollmispel-nispero-eriobotrya-japonica-jungpflanze","title":"Loquat (Eriobotrya japonica) - Evergreen winter bloomer and exotic fruit tree for containers","description":"\u003cp\u003e\u003cstrong\u003eOn orders of €35 or more, you can choose a loquat plant as a free gift!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDo you dream of tropical flair, evergreen leaves, and a fruit that tastes like summer—all on a tree that blooms in the middle of winter? Then meet the \u003ci\u003eloquat\u003c\/i\u003e!\u003c\/p\u003e\n\u003cp\u003eAn absolute highlight for plant lovers, conservatory owners, and anyone looking for a truly extraordinary container plant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncluded:\u003c\/strong\u003e One young plant in a 7cm pot (approx. 10-15cm)\u003c\/p\u003e\n\u003ch3\u003eOne tree, many names\u003c\/h3\u003e\n\u003cp\u003eBecause this plant is loved all over the world, it is known by many different names. If you are looking for it or hear about it while on vacation, you will often come across these terms:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eGerman:\u003c\/b\u003e Japanische Mispel, Wollmispel\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eEnglish:\u003c\/b\u003e Loquat\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eSpanish:\u003c\/b\u003e Níspero (or Níspola)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eItalian:\u003c\/b\u003e Nespolo (the fruits are called nespoli)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eJapanese:\u003c\/b\u003e Biwa\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eChinese:\u003c\/b\u003e Pípa\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003ci\u003e(Note: It is often simply called a \"medlar,\" but botanically it should not be confused with the native common medlar \/ Mespilus germanica!)\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eOrigin: A well-traveled exotic\u003c\/h3\u003e\n\u003cp\u003eDespite its name, the loquat is actually native to the temperate mountain forests of \u003cb\u003ecentral China\u003c\/b\u003e. From there, it arrived in Japan over 1,000 years ago, where it is cultivated and cherished under the name \"Biwa.\" Today, it can be found throughout the Mediterranean region, where it grows in gardens and courtyards as a popular shade provider and fruit tree.\u003c\/p\u003e\n\u003ch3\u003eGrowth: Tropical elegance all year round\u003c\/h3\u003e\n\u003cp\u003eThe loquat is an architectural masterpiece of nature:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eGrowth habit:\u003c\/b\u003e An evergreen, small tree or large shrub with a spreading canopy.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eLeaves:\u003c\/b\u003e An absolute eye-catcher! The leaves are huge (up to 25 cm long), leathery, deep dark green, and covered on the underside with a soft, white-brown fuzz (“wool”).\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cp\u003e\u003cb\u003eFlowering:\u003c\/b\u003e It blooms when everything else is sleeping! Between \u003cb\u003eNovember and February\u003c\/b\u003e, the creamy-white flower panicles appear, scented with notes of almond and vanilla.\u003c\/p\u003e\n\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eCare: Mediterranean flair for containers and conservatories\u003c\/h3\u003e\n\u003cp\u003eAlthough it looks exotic, it is surprisingly robust:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eLocation:\u003c\/b\u003e Sunny, warm, and sheltered from the wind.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eWinter hardiness:\u003c\/b\u003e Mature plants can tolerate brief frost down to approx. -8°C to -10°C. However, because it blooms in winter, the blossoms often freeze in our latitudes if planted outdoors, meaning there will be no fruit. \u003cb\u003eIt is ideal to keep it in a large container\u003c\/b\u003e, which is overwintered in a bright and cool (but frost-free!) location. In very mild wine-growing regions, it can also be planted outdoors with winter protection.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eWater \u0026amp; fertilizer:\u003c\/b\u003e Water regularly and thoroughly in summer (avoid waterlogging). During the growth phase, provide a high-quality container plant fertilizer every two weeks.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eTaste: Summer on your tongue\u003c\/h3\u003e\n\u003cp\u003eAnyone who has tasted one fresh from the tree while on vacation in the Mediterranean will never forget the flavor:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eSize \u0026amp; appearance:\u003c\/b\u003e The fruits are plum-sized, oval to pear-shaped, and glow in a warm yellow-orange.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eAroma:\u003c\/b\u003e A juicy, sweet-tart taste explosion! A heavenly mixture of \u003cb\u003epeach, apricot, apple, and a hint of citrus\u003c\/b\u003e.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Best enjoyed fresh out of hand (the peel is easy to remove). They are also fantastic for jams, chutneys, or fruity desserts.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eSpecial features, curiosities \u0026amp; interesting facts\u003c\/h3\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cb\u003eTea from tree leaves:\u003c\/b\u003e In traditional Chinese and Japanese medicine, the large, leathery leaves are dried and brewed as “Biwa tea.” It is said to have a calming effect on coughs and stomach ailments.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eDo not eat the seeds:\u003c\/b\u003e As with many fruits in the rose family (which also includes apples and cherries), the large brown seeds of the fruit contain hydrocyanic acid and should not be eaten.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eDrought tolerant:\u003c\/b\u003e Once the plant is older and well-established, it can withstand longer dry periods remarkably well – a real plus for hot summers!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":56025406931329,"sku":null,"price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/e_cbqajlcbqajlcbqa.png?v=1775507599"},{"product_id":"andenbeere-kapstachelbeere-schonbrunner-gold-physalis-peruviana-die-susse-xxl-naschfrucht-kopie","title":"Cape gooseberry (Physalis peruviana) - Seeds","description":"\u003cdiv class=\"markdown markdown-main-panel md-content enable-luminous-fast-follows enable-updated-hr-color stronger\" id=\"model-response-message-contentr_b49ff510988ad82f\" dir=\"ltr\"\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eFor orders of €10 or more, you can choose a portion (15 seeds) of Cape gooseberry as a free gift!\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe Cape gooseberry, often simply called Physalis, is a true highlight for any garden. Anyone who has harvested ripe, bright orange berries fresh from their own bush will not want to miss out on the intense, sweet-tart, and wonderfully exotic taste. In my own cultivation, it has proven to be a vigorous and high-yielding plant that feels particularly at home in a large container on the balcony or terrace.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\n\n\u003cb\u003eScope of delivery: \u003c\/b\u003e15 \/ 50 seeds each\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cb\u003eMy experiences and tips for sowing\u003c\/b\u003e\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003ePre-cultivation: I recommend starting the seeds indoors from February to April at the latest.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eSowing depth: Only cover the seeds very lightly, about 0.5 cm deep, with seed starting soil and press down gently.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eGermination temperature: Consistent warmth of 22 to 25 degrees Celsius is extremely important for successful germination.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eGermination period: Usually, the first seedlings appear after 2 to 3 weeks.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eMoisture: I keep the substrate consistently slightly moist, but strictly avoid waterlogging.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003ePlanting out: Young plants should only be moved permanently outdoors after the \"Ice Saints\" in mid-May.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cdiv\u003e\u003cb\u003eLocation and care\u003c\/b\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe Cape gooseberry loves full sun. The more light and heat it receives, the sweeter the fruits become. I like to plant them in really large containers. A volume of at least 20 to 30 liters is ideal, as the plant grows enormously, can reach a height of 1.5 to 2 meters, and has a very high water requirement on warm days.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003eWhen it comes to fertilizer, absolute caution is required. I now refrain from later fertilizing, as the plant sometimes does not tolerate it well at all. Moreover, too much nitrogen often only results in the plant becoming huge but producing almost exclusively meter-long foliage and hardly any blossoms. Instead, I simply plant it directly into good, high-quality soil – that is quite sufficient as a base for the entire season.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003eVery important: Unlike tomatoes, the Physalis must never be pruned! The blossoms and later the fruits form directly in the forks of the shoots. Anyone who removes shoots here is cutting off their own harvest.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cb\u003eHarvest and important note\u003c\/b\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eHarvesting should only take place when the parchment-like lantern enveloping the fruit is completely light brown and dry, and the berry inside has turned a deep orange color.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003eAttention: The Physalis is a nightshade plant. All green parts of the plant as well as unripe, greenish berries contain toxic solanine and must not be consumed.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cb\u003eOverwintering\u003c\/b\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eAlthough it is often grown as an annual, the plant is actually perennial. I prune my plants back vigorously before the first frost and overwinter them in a bright, cool place at about 10 to 15 degrees Celsius. In the following year, they will sprout much earlier and provide an even richer harvest.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"15 Seeds","offer_id":56265782821249,"sku":null,"price":2.2,"currency_code":"EUR","in_stock":true},{"title":"50 Seeds","offer_id":56265782854017,"sku":null,"price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/Image_ovzskmovzskmovzs.png?v=1774859895"},{"product_id":"erdmandel-tigernuss-chufa-cyperus-esculentus-pflanzknollen","title":"Tiger nut \/ Chufa (Cyperus esculentus) - Planting tubers - The snack of the ancient Egyptians","description":"\u003cdiv class=\"markdown markdown-main-panel md-content enable-luminous-fast-follows enable-updated-hr-color stronger\" id=\"model-response-message-contentr_a20ac852fc304e2f\" dir=\"ltr\"\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eOn orders of €20 or more, you can choose a portion of chufa tubers (20 pieces) as a free gift!\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe chufa, also known as tiger nut or tigernut, is an absolutely fascinating crop from the sedge family. Above ground, it grows as an undemanding, light green ornamental grass, but its true secret is hidden underground: that is where it forms countless small, brown tubers. These chufas have a wonderfully sweet, intensely nutty aroma that is strongly reminiscent of almonds or hazelnuts. They are a wonderful addition to any kitchen garden and can also be cultivated excellently in a pot on the balcony.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eScope of delivery: \u003c\/strong\u003e20\/ 100 planting tubers each (dried)\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eMy experiences and tips for planting\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003ePreparation: The small tubers are very hard when dry. I soak them in lukewarm water for about 24 hours before planting; this speeds up sprouting enormously.\u003c\/div\u003e\n\n\u003cdiv\u003ePlanting depth: I place the tubers about 3 to 5 cm deep in the soil.\u003c\/div\u003e\n\n\u003cdiv\u003eTiming: From mid-May, when no more frosts are expected, the tubers can be planted directly outdoors or in a pot on the balcony or terrace. Starting them indoors from April onwards is also easily possible.\u003c\/div\u003e\n\n\u003cdiv\u003eSubstrate: Loose, sandy soil is essential for the chufa. Only in loose soil can the tubers spread well and be easily separated from the earth later during harvest. I therefore always mix a generous portion of sand into my potting soil.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eGrowth habit, height, and location\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe plant loves a fully sunny and warm location. The grass-like foliage grows densely and reaches a height of about 40 to 60 cm. When grown in a pot, I recommend wide, shallower containers (about 20 to 30 cm deep), as the plant forms its tubers on underground runners more in width than in depth. Chufas require regular watering and must not dry out completely, especially during the growth phase in midsummer. Fertilizer is generally not necessary if using good potting soil.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eHarvest and use\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe excitement builds in late autumn, usually from the end of October or November. As soon as the above-ground blades of grass start to turn yellow and dry out, it is time for the harvest. I then dig up the entire root ball, shake off the loose soil, and collect the countless small tubers. After a thorough wash, they can be eaten fresh immediately or dried in an airy, warm place for longer shelf life.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003eIn the kitchen, chufas are extremely versatile. Dried and ground, they are a gluten-free, naturally sweet alternative to flour and nuts for baking or in muesli. In Spain, they are traditionally used to press the famous, ice-cold chufa milk (Horchata de Chufa) - an absolute refreshment in the summer.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eImportant nutrients\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eChufas are not only extremely delicious but are also considered a true superfood. They are naturally gluten-free and very rich in valuable dietary fiber, plant-based protein, and healthy unsaturated fatty acids. In addition, they provide a considerable amount of vitamin E, potassium, and magnesium.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe chufa originally comes from the Mediterranean region and North Africa, where it was already cultivated and valued as a precious food source in ancient Egypt. Today, it is grown on a large scale, primarily in the Spanish region of Valencia.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv class=\"markdown markdown-main-panel md-content enable-luminous-fast-follows enable-updated-hr-color stronger\" id=\"model-response-message-contentr_d1b92d0c08eb4272\" dir=\"ltr\"\u003e\n\n\u003ch4\u003e\u003cstrong\u003eMy recipe tip: Traditional Horchata de Chufa (Spanish Tiger Nut Milk)\u003c\/strong\u003e\u003c\/h4\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003eThis refreshing, purely plant-based milk is an absolute summer classic in Spain and can be easily made yourself with your own harvest.\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv\u003eIngredients:\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003e250 g fresh or dried chufas (thoroughly washed beforehand)\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003e1 liter fresh, cold water\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003e50 to 80 g sugar (or an alternative sweetener of your choice)\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eOptional: A pinch of cinnamon and\/or some grated organic lemon zest\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cdiv\u003ePreparation:\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eSoaking: I first soak the chufas in plenty of water for 12 to 24 hours, preferably right in the refrigerator. Afterwards, I drain the soaking water and rinse the tubers once more briefly.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eBlending: I then put the soft chufas together with the liter of cold water into a powerful blender. I blend the whole mixture on the highest setting for one to two minutes until very fine.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eFiltering: I then pour the pureed mixture through a fine straining cloth or a nut milk bag into a bowl and press the residue out firmly. By the way, I still find the remaining pulp wonderful for baking or as a fiber-rich addition to my muesli.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eRefining: I then season the collected milk with sugar, a little cinnamon, or lemon zest to personal taste and stir everything well until the sugar has completely dissolved.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003eServing: I pour the finished Horchata de Chufa into a bottle and place it in the refrigerator until serving. Served ice-cold, it is an unparalleled refreshment on hot days!\u003c\/div\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"20 tubers","offer_id":56290617885057,"sku":null,"price":3.1,"currency_code":"EUR","in_stock":true},{"title":"100 bulbs","offer_id":56290617917825,"sku":null,"price":12.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/Image_ytempmytempmytem.jpg?v=1789580581"},{"product_id":"oca-knolliger-sauerklee-oxalis-tuberosa-das-bunte-gold-der-inka-kopie","title":"Oca\/Tuberous Wood Sorrel (Oxalis tuberosa) - XXL Planting Tubers - The Colorful Gold of the Incas","description":"\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_c4fb875c9871ca95\" dir=\"ltr\"\u003e\n\n\u003cp\u003e\u003cstrong\u003eOn orders of €50 or more, you can choose a portion of Oca tubers as a free gift!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eColorful, ruffled tubers that glow like small gemstones? This fascinating vegetable is guaranteed to turn heads! The Oca is not only a true rarity in our gardens but, after the potato, the most important root vegetable in the Andes. If you are looking for a new, refreshing taste experience, you will find it with this tuberous vegetable: the spectacularly colored tubers in shades of red, pink, yellow, white, and orange combine a crunchy texture with a fine, lemony-fresh aroma that becomes wonderfully sweet and nutty when cooked – exactly as the Incas cherished them thousands of years ago.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eIncluded in delivery:\u003c\/b\u003e One portion of tubers (70 grams+, 1-3 pieces)\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNote: \u003c\/strong\u003eEach tuber in the picture weighs around 70-90 grams.\u003c\/p\u003e\n\n\u003cp\u003eAfter receiving the tubers, store them in a dark and cool place (3-10°C). It is best to pack them in sand. This should not be dry, but also not too damp.\u003c\/p\u003e\n\n\u003ch3\u003eGrowth \u0026amp; Appearance\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eLifespan:\u003c\/b\u003e Perennial, but usually cultivated as an annual here, as the tubers are harvested in late autumn.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eGrowth height:\u003c\/b\u003e Grows as a bushy, compact plant and reaches a height of about 30 to 50 cm.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eHabit:\u003c\/b\u003e Ground-covering and cushion-like with fleshy, red-tinged stems and succulent green, clover-like leaves. It also makes for wonderful decorative underplanting.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eFlowering \u0026amp; Fruit:\u003c\/b\u003e In summer, small, bright yellow funnel-shaped flowers appear. However, the real highlight grows hidden underground: the colorful, shiny tubers with their striking, furrowed structure.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Oca belongs to the wood sorrel family and contains – just like rhubarb or sorrel – oxalic acid, which gives it its refreshing acidity when raw. Those sensitive to oxalic acid should preferably enjoy them cooked.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eOther names:\u003c\/b\u003e In addition to the common name Oca, the plant is known in German as \u003cb\u003etuberous wood sorrel\u003c\/b\u003e or \u003cb\u003ePeruvian wood sorrel\u003c\/b\u003e. In the indigenous Quechua language, it is called \u003cb\u003eUqa\u003c\/b\u003e. In New Zealand, it is marketed as \u003cb\u003eNew Zealand Yam\u003c\/b\u003e or simply \u003cb\u003eYam\u003c\/b\u003e, while in Colombia and Venezuela it can be found under the names \u003cb\u003eHibia\u003c\/b\u003e or \u003cb\u003eCuiba\u003c\/b\u003e.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eOrigin \u0026amp; History:\u003c\/b\u003e Its home is in the rugged highland regions of the Andes (especially Peru and Bolivia), where it was intensively cultivated as early as the pre-Columbian era – long before the arrival of Europeans. For the indigenous peoples and later the Incas, the Oca was an essential staple food that contributed significantly to food security. It is an extreme adaptation artist that grows at altitudes of up to 4,000 meters and copes easily with cool, rainy summers as well as poor, stony soils. The plant reached Europe in the mid-19th century and New Zealand a little later. While it remained an absolute rarity in Europe for a long time, it is extremely popular in New Zealand today and can be found in every supermarket.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eCuriosities from its homeland:\u003c\/b\u003e In South America, there is a traditional method: after harvesting, the Oca tubers are placed in the blazing sun for a few days. This process is called \"curing.\" This breaks down the acid contained within and makes the tubers significantly sweeter.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eIn the kitchen:\u003c\/b\u003e An absolute all-rounder! Raw and sliced, the tubers add a crunchy texture and a lemony kick to any salad. Boiled, fried, or as roasted vegetables, they develop their soft, sweet, potato-like aroma. \u003cb\u003eTip:\u003c\/b\u003e The tart leaves can also be used as a decorative salad topping.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eLocation, care \u0026amp; other important things\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eLocation:\u003c\/b\u003e Sunny to partial shade. Oca loves cool and humid conditions in the summer – it does not tolerate hot, extremely dry locations very well.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eCare:\u003c\/b\u003e Cultivation is very straightforward. It needs loose soil and regular watering. The most important thing is patience: Oca is a short-day plant. Tuber formation only begins late in the year (from September onwards) when the days become significantly shorter. You can hill up the stems in autumn, as you would with potatoes, to increase the yield.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eHarvest \u0026amp; Overwintering:\u003c\/b\u003e Harvest as late as possible. It is only time to dig up the tubers once the first hard frost kills off the leaves above ground. Those who want to grow Oca again next year should store some of the tubers in a dark, cool, and frost-free place (e.g., in damp sand). In spring, these can then be replanted as \"seed stock.\"\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003ePlanting out \u0026amp; Location\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eOutdoors:\u003c\/b\u003e Only after the Ice Saints (mid-May), when there is no longer a risk of late ground frosts.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eTip for cultivation:\u003c\/b\u003e Since the Oca needs as long a frost-free autumn as possible for a rich tuber formation, it is recommended to plant it directly in large containers (at least 10 to 15 liters) or raised beds. If the first frosts threaten at the end of October, you can move the container to a sheltered house wall or into the greenhouse. This allows the growth phase to be extended by valuable weeks.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eTraditional recipe: Baked Oca, Andean style (Oca al Horno)\u003c\/h3\u003e\n\n\u003cp\u003eIn the Andes, Oca is often prepared very simply to bring out its natural flavor. This traditional recipe uses the \"curing\" process in the sun to make the tubers extra sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e500 g Oca tubers (unpeeled)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e1 to 2 tbsp vegetable oil\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003eCoarse sea salt\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eAccompaniment:\u003c\/b\u003e A mild, fresh cheese (e.g., Queso Fresco, or alternatively feta or cottage cheese) and a slightly spicy chili salsa.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cb\u003ePreparation:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003col start=\"1\"\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe \"curing\":\u003c\/b\u003e Place the freshly harvested tubers in a sunny spot (e.g., on the windowsill) for 3 to 5 days.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003eThoroughly scrub the sun-ripened tubers under running water. Keep the skin on, as it gets a great texture when baked.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003eToss the tubers in a bowl with the oil so they are lightly coated.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003eSpread them out on a baking tray and bake in a preheated oven at \u003cb\u003e200°C\u003c\/b\u003e (top\/bottom heat) for about 20 to 30 minutes. The Oca is done when it gives slightly under pressure and the skin starts to become slightly wrinkled.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003eSprinkle the warm tubers with coarse sea salt and serve traditionally with the fresh cheese.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":56290657272193,"sku":null,"price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/20260917-172518.jpg?v=1789658804"}],"url":"https:\/\/pflanzenwelten-heinek.de\/en\/collections\/gratis-artikel.oembed","provider":"Pflanzenwelten Andre Heinek ","version":"1.0","type":"link"}