Italian classic – fresh harvest after 4 weeks. Narrow-leaved wall rocket (Diplotaxis tenuifolia), known as perennial arugula, is a plant that starts yielding faster than any other lettuce. The slightly nutty, spicy flavor of the leaves is the essence of Mediterranean cuisine – for pizza, pasta, sandwiches, prosciutto.In brief Height: 30–80 cm Leaves: pinnately lobed, 10–12 cm long Taste: nutty, slightly spicy Outdoor sowing: April – June Harvest: 4–6 weeks after sowing Seasonality: perennial plant Difficulty: very easy Net weight: 0.5 g What distinguishes this varietyPerennial arugula differs from popular annual arugula (garden rocket): it forms a compact rosette at the ground, produces smaller, narrower, and much sharper-tasting leaves, and remains in the soil for years. It is frost-resistant and undemanding regarding location – suitable both for garden beds and pots on balconies or windowsills.Step-by-step cultivationSowing (April – June, outdoors): sow seeds directly into the ground in rows every 25–30 cm, at a depth of 0.5–1 cm. It is best to sow in series every 2–3 weeks to have fresh leaves throughout the season.Care: water regularly but moderately. Arugula does not tolerate overwatering (brown spots on leaves) or drought. Weed control, possibly mulching.Harvest: young leaves are the tastiest – harvest the top 5–7 cm of the shoot when the plant is 10–15 cm tall. It regrows after cutting and provides further harvests.After the season: arugula as a perennial plant overwinters in the ground. In spring, it produces new leaves again – no need to sow every year.UsageA classic of Italian cuisine: for pizza (sprinkled on warm pizza right after taking it out of the oven), for pasta, for caprese salads with mozzarella and tomatoes, for prosciutto and parmesan. Great as a green decoration for sandwiches. It can also be cooked as a vegetable (like spinach) – then it loses its spiciness but retains its flavor.Gardener's tipArugula in full sun in summer bolts quickly – then the leaves become bitter and unpleasant. In summer, it is best to sow it in partial shade or regularly cut flower stalks as soon as they appear to keep the plant in the leaf phase. In cooler parts of the year (spring and autumn), this problem disappears.Specification Latin name Diplotaxis tenuifolia Type perennial arugula (narrow-leaved wall rocket) Height 30–80 cm Position sunny or partial shade Seasonality perennial plant Sowing time April – June (outdoors) Harvest time 4–6 weeks after sowing Spacing rows every 25–30 cm Net weight 0.5 g Series Traditional Manufacturer W. Legutko EAN Code 5903837517572
6,70 zł
Basil that smells like cinnamon. Cinnamon is a basil variety with a completely different scent profile than classic basil – instead of the sweet-peppery aroma typical of Genovese basil, it offers a distinct cinnamon scent with clove notes. It originates from Thai cuisine, great for teas, desserts, and all dishes where regular basil would be too "Italian".In brief Height: 30–40 cm Aroma: distinct cinnamon with a hint of clove Sowing under cover: early April Sowing outdoors: May Harvest: June – September Position: sunny Difficulty: easy Net weight: 0.5 g What distinguishes this varietyCinnamon is a basil with dark green leaves slightly tinged with purple and characteristic lilac-purple flower spikes (flowers are decorative and edible). Fully grown, it forms a robust, bushy stem 30–40 cm tall. The cinnamon aroma is released intensely after lightly rubbing a leaf – stronger than in classic Genovese basil.Step-by-step cultivationSowing (early April, under cover): sow seeds into trays at 20–25°C. Germination after 7–14 days.Pricking out: after the first true leaves appear, transplant seedlings into separate pots.Planting (second half of May): after frost has passed, outdoors, in pots or balcony boxes in rows every 30 cm.Care: like other basils – moderate, regular watering and regular pinching of the tips to encourage bushier growth.UsageGreat for herbal teas (fresh leaves brewed with a slice of lemon), for desserts (addition to crumble, fruit sorbets, compotes), for Thai cuisine (curry, spring rolls, pad thai). The exotic aroma also works well in syrups and tinctures. The leaves are edible and decorative – they look great as a garnish.Gardener's tipCinnamon is best added at the end of cooking or to raw dishes – the cinnamon aroma consists of delicate, volatile compounds that evaporate during long cooking. Fresh leaves dropped into hot tea just before serving will give you a combined sensation of cinnamon and basil in one sip.Specification Latin name Ocimum basilicum Variety Cinnamon Aroma cinnamon-clove Height 30–40 cm Position sunny Seasonality annual plant Sowing time April (under cover) or May (outdoors) Planting time second half of May Harvest time June – September Spacing rows every 30 cm Net weight 0.5 g Manufacturer W. Legutko EAN Code 5903837501069
5,60 zł
Basil with hand-sized leaves. Lettuce Leaved (meaning "with leaves like lettuce") is a basil variety whose single leaf can be 8–10 cm long – twice as large as classic Genovese basil. Crinkled, curly, intensely green, with a deep aroma. Ideal for pesto, where one bush provides enough material for a whole jar.In brief Height: 30–40 cm Characteristics: very large, curly leaves Covered sowing: April Outdoor sowing: second half of May Leaf harvest: June – September Position: sunny, sheltered Difficulty: easy Net weight: 1 g What distinguishes this varietyLettuce Leaved is a classic of Italian cuisine, valued for the size and texture of its leaves. Thicker and fleshier – they do not wilt as quickly as the small leaves of classic basil and tolerate heat treatment better. From one mature bush, you can easily harvest 200–300 g of green leaves per season.Step-by-step cultivationSowing (early April, under cover): sow seeds in boxes or trays at 20–25°C. Germination in 7–14 days.Pricking out: after the first true leaves appear, transplant seedlings into separate pots or multi-trays.Planting (second half of May): after frost has passed, spacing 20 × 30 cm – outdoors, in pots or balcony boxes.Care: regular, moderate watering (basil does not tolerate overwatering or drought). Pinching the tips and flower heads extends the harvest and thickens the bush.UsageA classic for pesto Genovese (the larger the leaves, the easier to blend). Great for pizza, caprese salads, dishes with tomatoes and mozzarella, pickling cucumbers, sauces, casseroles with meat and fish. You can also freeze it in ice cubes with olive oil – this preserves the aroma for the entire winter season.Gardener's tipBasil blooms in July and August – the flowers look nice, but once they bloom, the leaves start to lose their aroma. Pinch off the flower heads as soon as they appear. This way, the bush will produce aromatic leaves until September instead of putting all its energy into seed production.Specification Latin name Ocimum basilicum Variety Lettuce Leaved Leaf character very large, curly Height 30–40 cm Position sunny, sheltered Seasonality annual plant Sowing time April (under cover) or May (outdoors) Planting time second half of May Harvest time June – September Spacing 20 × 30 cm Net weight 1 g Series World Cuisines Manufacturer W. Legutko EAN Code 5903837500949
5,90 zł
Small, round – a completely different shape. Coral stands out among hot peppers – its fruits are round (2–3 cm), not elongated like typical chili. When ripe, they are intensely red, shiny like coral beads. Great for stuffing with cheese, baking, and drying, and the bush with scattered red “balls” is simply an ornamental plant.In brief Spiciness: 25,000 SHU (distinctly hot) Fruits: round, 2–3 cm, red Height: 40–60 cm Sowing under cover: March Planting: second half of May Harvest: August – September Position: sunny, sheltered Difficulty: easy Number of seeds per package: approx. 36 pcs. (0.15 g) What makes this variety specialCoral is a mid-early variety with an exceptionally decorative appearance. The bush is compact (40–60 cm), with a straight, stiff stem branched at the top. Numerous, round, bright fruits look like decorative balls hanging on a green bush – an ideal plant for a large balcony pot combining utility and ornamental value.Step-by-step cultivationSowing (March, under cover): sow seeds into trays or pallets at 22–25°C. Germination after 10–14 days.Pricking out: transplant seedlings into 7–8 cm pots after the first pair of leaves appear.Planting (second half of May): into the ground or pots (min. 5 l) with 40 × 40 cm spacing. Also grows well in containers on the balcony.Care: regular watering, fertilize every 2 weeks. Thanks to stiff stems, staking is usually not necessary.UsageA classic for stuffing with cheese and baking – the round shape is perfect for this. Also recommended for pickling in vinegar (like spicy pickled olives), for sauces and salsa. Thick walls make it suitable for drying. Plus, a decoration in a pot.Gardener's tipCoral is so decorative that it can be grown as an annual ornamental plant in pots on the terrace or in balcony boxes. For contrast, plant it with ornamental grasses or white flowers – the red “balls” against the gray-green grasses look phenomenal throughout August and September.Specification Latin name Capsicum annuum Variety Coral Fruit color red Fruit shape round, 2–3 cm Spiciness 25,000 SHU Height 40–60 cm Position sunny, sheltered Seasonality annual plant Sowing time March (under cover) Planting time second half of May Harvest time August – September Spacing 40 × 40 cm Net weight 0.15 g (~36 seeds) Series Hot Peppers Manufacturer W. Legutko EAN Code 5903837456246
12,70 zł
A classic of world hot cuisine. Cayenne is the pepper whose ground version everyone knows from the grocery store shelf. Long, slender, red fruits with clear but not extreme spiciness – perfect for drying and grinding at home.In brief Spiciness: 30,000–50,000 SHU (clearly hot) Fruits: long, slender, red Sowing under cover: March Planting: second half of May Harvest: August – October Position: sunny, sheltered Difficulty: medium Number of seeds per package: approx. 20 pcs (0.15 g) What distinguishes this varietyCayenne is a historic variety, used for centuries as the base of the world's most popular hot spice. The bush is medium height, well-branched, fruits hang in dense clusters. Fruits remain firm on the bush for a long time, so they can be harvested in batches as they ripen.Step-by-step cultivationSowing (March, under cover): sow seeds in trays or pallets at 22–25°C. Germination after 10–14 days.Pricking out: transplant seedlings into 7–8 cm pots after the first pair of true leaves appear.Planting (second half of May): after frost has passed, in the ground or in pots of at least 5 liters, spaced 40 × 40 cm. Sunny, sheltered position.Care: regular watering at the root, fertilize every 2 weeks. To get red, fully ripe Cayenne, allow fruits to mature for at least 80–90 days from flowering.UsageIdeal for drying and grinding – homemade Cayenne powder is probably the simplest and most satisfying homemade chili product. Just harvest ripe fruits, dry them in a warm, dry place (or in an oven at 60°C), grind with a coffee grinder. A classic for soups, meats, sauces, stews.Gardener's tipThe best Cayenne is harvested fully ripe – when the fruit is soft-elastic, not stiff. Stiff fruits still have some spiciness but lack depth of flavor. Wait patiently and harvest in batches: the first fruits in August, the last just before the first frosts.Specification Latin name Capsicum annuum Variety de Cayenne Fruit color red Spiciness 30,000–50,000 SHU Position sunny, sheltered Seasonality annual plant Sowing time March (under cover) Planting time second half of May Harvest time August – October Spacing 40 × 40 cm Net weight 0.15 g Series Hot Peppers Manufacturer W. Legutko EAN Code 5903837456185
12,70 zł
Chocolate? Only in appearance. Habanero Chocolate is a variant of the classic habanero in a unique dark brown (chocolate) color, with a specific, slightly smoky aroma. The brown, wrinkled fruits look like molded from dark chocolate – but don’t be fooled: 300,000 Scoville units inside.In brief Heat level: 300,000 SHU (extremely hot) Fruits: small, wrinkled, brown Aroma: distinctly smoky, earthy Sowing under cover: February Planting: second half of May Position: sunny, sheltered, warm Difficulty: medium Number of seeds per package: approx. 20 pcs (0.15 g) What distinguishes this varietyAmong Habanero varieties, Chocolate is the most valued by chili connoisseurs. The brown color is not just aesthetic – it comes with a different, much deeper aromatic profile. The taste has earthy, slightly smoky, almost smoked notes. The plant’s appearance – compact, densely laden with brown fruits – also makes it an outstanding decorative potted plant.Step-by-step cultivationSowing (February, under cover): sow seeds very early at 25–28°C. A heating mat significantly improves germination.Pricking out: transplant seedlings into 8–10 cm pots when they have their first true leaves.Planting (second half of May): into the ground or pots (min. 5 l) spaced 40 × 40 cm. Warmest location – against a wall, in a tunnel.Care: regular, moderate watering at the root. Fertilize with vegetable fruit fertilizer every 10 days. First fruits ripen in August/September.UsageFor processing only. Ideal for dark, smoky sauces (e.g., mole, chili BBQ), smoked marinades, garlic and tomato pastes. Unlike orange habanero, it pairs better with meat than with fruits.Gardener's TipWhen smoked (cold or hot), Habanero Chocolate develops its full potential – smoky notes intensify, and the heat becomes deeper and rounder. Try smoking a handful of fruits on hickory or apple wood before grinding into powder – it’s a whole new dimension of spice.Specification Latin Name Capsicum chinense Variety Habanero Chocolate Fruit Color brown Heat Level 300,000 SHU Position sunny, sheltered, warm Seasonality annual plant Sowing Time February (under cover) Planting Time second half of May Spacing 40 × 40 cm Net Weight 0.15 g Series Hot Peppers Manufacturer W. Legutko EAN Code 5903837456376
12,80 zł
Fruity aroma, fiery heat. Habanero Orange is a variant of the classic habanero in a sunny, intense orange color. Caribbean culinary tradition claims that orange habanero has a distinctly fruity, almost tropical note – citrus, mango, peach. Heat without compromise: 300,000 Scoville units.In brief Heat level: 300,000 SHU (extremely hot) Fruits: small, wrinkled, orange Height: 50–60 cm Sowing under cover: February Planting: second half of May Position: sunny, sheltered, warm Difficulty: medium – long growing cycle Number of seeds per package: approx. 20 pcs (0.15 g) What distinguishes this varietyIn the Habanero family, the orange variety is the most commonly found in the Caribbean and forms the base of the legendary Scotch Bonnet-style sauces. The bush reaches 50–60 cm, has a compact, bushy habit, and looks decorative – among the green leaves, dozens of bright orange fruits create a striking ornamental accent.Step-by-step cultivationSowing (February, under cover): early sowing is key – Habanero needs at least 10–12 weeks of seedlings before planting out. Temperature 25–28°C, a heating mat helps.Pricking out: transplant seedlings into 8–10 cm pots. Winter lighting improves seedling condition.Planting (second half of May): into the ground or pots (min. 5 l) spaced 40 × 40 cm. The warmest position – against a wall, in a tunnel, on a south-facing balcony.Care: regular, moderate watering. Fertilize with vegetable fruit fertilizer every 10 days.UsageOnly for processing – do not eat raw. Ideal for Scotch Bonnet-style sauces (with mango, vinegar, garlic), chili pastes, marinades. Dried and ground, it makes an excellent homemade spice for Caribbean and Mexican dishes.Gardener's TipThe aroma of orange habanero is best released by briefly frying in oil before adding to the sauce – this releases fat-soluble compounds that give a fruity-citrus note. If you add the peppers without frying, you mainly get heat. If fried – you get the true Caribbean flavor.Specification Latin Name Capsicum chinense Variety Habanero Orange Fruit Color orange Heat Level 300,000 SHU Height 50–60 cm Position sunny, sheltered, warm Seasonality annual plant Sowing Time February (under cover) Planting Time second half of May Spacing 40 × 40 cm Net Weight 0.15 g Series Hot Peppers Manufacturer W. Legutko EAN Code 5903837456369
12,80 zł
Spicy but not aggressive. Rokita is a Polish, mildly hot pepper (1000 SHU – barely noticeable) that combines the fleshiness of a sweet pepper with gentle spiciness. The long, slender, red fruits 12–16 cm are perfect for pickling whole and serving as antipasti.In brief Spiciness: 1000 SHU (mildly spicy) Fruits: long 12–16 cm, red, slender Sowing under cover: March Planting: second half of May Harvest: August – September Position: sunny Difficulty: easy – early variety Number of seeds per package: approx. 20 pcs (0.15 g) What makes this variety specialRokita is an early Polish variety valued for reliability – it has stiff, upright stems (no staking needed) and even ripening. The taste is mild spiciness, much friendlier than chili – ideal for those who want homemade, slightly spicy preserves but no mouth drama. It grows well both in the ground and under tunnels.Step-by-step cultivationSowing (March, under cover): sow seeds in trays or pallets at 22–25°C. Germination in 10–14 days.Pricking out: transplant seedlings into 7–8 cm pots when they have their first pair of true leaves.Planting (second half of May): after frost has passed, in the ground or under a tunnel, spaced 50 × 40–50 cm (wider spacing than typical peppers – Rokita grows wide).Care: regular, moderate watering. Fertilize every 2 weeks. Stiff stems do not require staking – a big advantage of this variety.UsageA classic for pickling whole – perfect pepper-to-jar ratio. Great as a spice for stews, leczo, sauces. Can be eaten raw (mild spiciness), dried and ground as homemade paprika. Recommended for those just starting with chili – the spiciness is so mild it doesn't intimidate.Gardener's tipRokita is mild enough that its fruits can be sliced and added to salads or sandwiches without the risk of a "fire" in your mouth. If you prefer spicier preserves, leave the fruits on the plant 2–3 weeks longer – fully ripe, richly red Rokita peppers have a noticeably sharper taste than those picked at the first color stage.Specification Latin name Capsicum annuum Variety Rokita Type mild chili pepper Fruit color red Fruit length 12–16 cm Spiciness 1000 SHU Position sunny Seasonality annual plant Sowing time March (under cover) Planting time second half of May Harvest time August – September Spacing 50 × 40–50 cm Net weight 0.15 g Manufacturer W. Legutko EAN Code 5903837456888
10,10 zł
A classic among extremely hot peppers. Habanero Red is a legend. 300,000 Scoville units – about 60× hotter than jalapeño – combined with a fruity, slightly citrus aroma makes it one of the most recognizable chilies in the world. Small wrinkled fruits in a deep red: beautiful, dangerous, unforgettable in taste.In brief Heat level: 300,000 SHU (extremely hot) Fruits: small, wrinkled, red Sowing under cover: February Planting: second half of May Position: sunny, sheltered, warm Difficulty: medium – requires a long, warm season Number of seeds per package: approx. 20 pcs (0.15 g) What distinguishes this varietyHabanero (Capsicum chinense) is a species different from the classic annual pepper – it originates from the Caribbean, loves warmth, and has a long growing cycle (hence sowing already in February). The bushes are compact, heavily branched, and extremely productive. In Polish conditions, it performs best under cover or in large pots on a sunny balcony.Step-by-step cultivationSowing (February, under cover): sow seeds very early – at least 10–12 weeks before planting out. Germination temperature: 25–28°C, a heating mat helps a lot.Pricking out: transplant seedlings into 8–10 cm pots when they have their first pair of leaves. Winter lighting (LED lamp) improves seedling quality.Planting (second half of May): into the ground or 5–10 l pots, spaced 40 × 40 cm. Absolutely the warmest spot in the garden – against a wall, in a tunnel, on a south-facing balcony.Care: regular, moderate watering at the root. Fertilize with vegetable fruit fertilizer every 10 days. The first fruits set only in July – patience pays off.UsageFor processing only – do not eat raw. Ideal for chili sauces (classic Caribbean pickles), pastes, flavored oils, and marinades for meat and fish. Dried and ground, it creates a homemade version of cayenne pepper on steroids.Gardener's TipWhen working with habanero, wear gloves – the capsaicin in the flesh remains on the skin for many hours and can sting the eyes or mouth long after washing hands with water alone. After handling, wash hands with soap and wipe with vegetable oil, then rinse with warm water – fat dissolves capsaicin better than detergent.Specification Latin Name Capsicum chinense Variety Habanero Red Fruit Color red Heat Level 300,000 SHU Position sunny, sheltered, warm Seasonality annual plant Sowing Time February (under cover) Planting Time second half of May Spacing 40 × 40 cm Net Weight 0.15 g Series Hot Peppers Manufacturer W. Legutko EAN Code 5903837456383
12,80 zł
Heart of Mexican cuisine. Serrano is a pepper you can’t replace in authentic salsa verde or pico de gallo. The elongated, small, shiny red fruits have a distinct heat (10,000 SHU – about 5× hotter than jalapeño), but above all – a characteristic, fresh, slightly fruity note.In brief Heat level: 10,000 SHU (clearly hot) Fruits: elongated, red, 3–5 cm Sowing under cover: March Planting: second half of May Harvest: August – October Position: sunny, sheltered Difficulty: medium Number of seeds per package: approx. 20 pcs (0.15 g) What makes this variety specialSerrano is a mid-early variety known for exceptional yield – one bush produces 30–50 fruits and is so heavily laden with red pods that it looks like an ornamental plant. It grows well in pots on balconies and terraces, making it an ideal choice for those without a garden but with a love for Mexican cuisine.Step-by-step cultivationSowing (March, under cover): sow seeds in trays or pallets at 22–25°C. When working with hot peppers, it’s advisable to wear gloves – seed juice can irritate the skin.Pricking out: transplant seedlings into 7–8 cm pots when they have their first pair of true leaves.Planting (second half of May): after frost has passed, in the ground or in pots of at least 5 liters, spaced 40 × 40 cm. Sunny, sheltered location, fertile and humus-rich soil.Care: moderate watering, fertilize every 2 weeks. The more sun, the hotter the fruits.UsageA staple of Mexican cuisine: salsa verde, pico de gallo, guacamole, meat marinades. In Poland, it works great as an addition to pizza, sandwiches, and pasta sauces. Can be dried, pickled in vinegar, frozen – it doesn’t lose its aroma.Gardener’s TipHot peppers love warmth – seeds germinate best at 22–25°C. If germination is uneven, it’s often due to too cold a substrate. Place the seed tray above a radiator (with insulation) or use a heating mat for sowing – the difference between 18°C and 24°C often means the difference between 5% and 95% germination.Specification Latin Name Capsicum annuum Variety Serrano Fruit Color red Heat Level 10,000 SHU Position sunny, sheltered Seasonality annual plant Sowing Time March (under cover) Planting Time second half of May Harvest Time August – October Spacing 40 × 40 cm Net Weight 0.15 g Series Hot Peppers Manufacturer W. Legutko EAN Code 5903837456239
12,80 zł
A blue rarely found in the garden. The needle-leaved Chinese aster in blue is a rare sight – most asters are purples, pinks, and whites. This shade, combined with the dramatic, "needle-like" flower structure, makes it an absolute star of summer and autumn bouquets.In brief Height: 60–80 cm Flowering: July – October Position: sunny Sowing under cover: March – April Direct sowing: April (seedbed) Difficulty: easy Net weight: 1 g What makes this variety specialNeedle-leaved Chinese asters stand out because their flower petals are very narrow, almost needle-like, giving them a striking, "spreading" appearance – like a firework frozen in full bloom. The blue variant has a deep, slightly violet shade that contrasts beautifully with white and yellow flowers in mixed compositions.Step-by-step cultivationSowing (March – April): sow seeds in boxes or trays under cover or in April in a seedbed. Optimal germination temperature is 16–20°C.Germination: seedlings appear after about 2 weeks. Prick out when they have 2–3 true leaves.Planting (May): transplant seedlings to a permanent spot with spacing of 40 × 20 cm in beds or flower beds. Position – sunny, average soil, as long as it is well-drained.Care: regular watering during dry periods, fertilize once per season. Asters do not need staking, but taller varieties in windy locations should be gently supported.UsageA classic for cut flowers – they stay fresh in a vase for 7–10 days. Ideal for flower beds, in groups or mixed borders with other aster varieties. The blue color beautifully complements pink, white, and yellow flowers – it’s worth buying several varieties and planting them next to each other.Gardener's tipAsters often suffer from fusarium wilt (wilting at the base of the stem). The best prevention: do not plant asters in the same place more often than every 3–4 years. If you have a small garden, change the location every year – this significantly reduces the risk of disease.Specification Latin name Callistephus chinensis Color Blue Height 60–80 cm Position Sunny Seasonality Annual plant Sowing time under cover March – April Planting time May Flowering period July – October Spacing 40 × 20 cm Net weight 1 g Manufacturer W. Legutko EAN Code 5903837059508
4,10 zł
Polish classic of hot pepper. Cyklon is an early, high-yielding variety with intensely red, conical fruits and a clear but still friendly heat – 5000 Scoville units, about twice as hot as jalapeño. Perfect for your first home-grown chili: high yield, low drama in the mouth.In brief Heat level: 5000 SHU (moderately hot) Fruits: red, conical Sowing under cover: March Planting out: second half of May Harvest: August – October Position: sunny, sheltered Difficulty: medium – requires warmth Number of seeds per package: approx. 20 pcs (0.15 g) What distinguishes this varietyCyklon is an early variety valued for its stability and predictability. The bushes are compact, well-branched, fruits set abundantly and ripen evenly from green to deep red. Unlike exotic habanero or bhut jolokia, Cyklon does not require a hot climate – it fruits successfully under cover, and in warmer regions of Poland also outdoors.Cultivation step by stepSowing (March, under cover): sow seeds in boxes or trays with light substrate, at 22–25°C. Germination appears after 10–14 days.Pricking out: when seedlings develop their first pair of true leaves, transplant them into 7–8 cm pots or trays with 6 cm holes.Planting (second half of May): after all frost has passed, plant seedlings in the ground or in pots (min. 5 l) spaced 40 × 40 cm apart. Well-prepared, humus-rich soil and a sheltered location are key.Care: regular, moderate watering at the root (not on leaves), fertilize every 2 weeks with fertilizer for fruiting vegetables. The first flower buds can be removed to encourage better branching.UsageCyclone is versatile: excellent for preserves (pastes, oils, marinades), for drying (ground chili for the whole year), for raw consumption in salads and salsa. Especially recommended as a home spice – one plant usually produces 30–50 fruits, providing a supply of chili for home cooking for the entire season and more.Gardener's tipHot peppers are impatient – do not sow earlier than March, but not later than April. Sowing too early (February) requires supplementary lighting, otherwise seedlings will become leggy. Sowing too late – you will only manage to harvest green fruits, as ripening to red takes an additional 3–4 weeks.Specification Latin name Capsicum annuum Variety Cyclone Fruit color red Heat level 5000 SHU Position sunny, sheltered Seasonality annual plant Sowing time March (under cover) Planting time second half of May Harvest time August – October Spacing 40 × 40 cm Net weight 0.15 g (~20 seeds) Series Hot Peppers Manufacturer W. Legutko EAN Code 5903837456178
12,80 zł
A rare color in the world of marigolds. Cream-white, full flower heads of Tagetes erecta are an unusual variant of a plant usually associated with orange and gold. It softens intense colors in the flower bed beautifully, and planted alone creates the effect of a delicate, creamy cloud blooming from June until the first frosts.In brief Height: 35–50 cm Flowering: June – October Position: sunny or lightly shaded Sowing under cover: April Sowing outdoors: May Difficulty: easy – variety for beginners Number of seeds per package: approx. 90 pcs. (0.30 g) What distinguishes this varietyThe upright marigold with full, cream-white flower heads is a less obvious choice than classic varieties in yellows and oranges – and that is exactly why it is worth choosing. It works well in modern, monochromatic compositions, in cut flower bouquets, and also as a background for intensely colored plants. The flower heads are large, densely filled with petals, and last all summer without the need for care.Step-by-step cultivationSowing (April, under cover): sow seeds in boxes or multi-pots with light substrate at about 18°C. Germination appears after 7–14 days.Pricking out: when seedlings develop their first pair of true leaves, transplant them into separate pots.Transplanting (second half of May): after the risk of frost has passed, plant seedlings in their permanent place with spacing of 30 × 40 cm. Seeds can also be sown directly outdoors in May.Care: marigold is undemanding – it grows in almost any soil. It likes sun and regular, moderate watering. Removing faded flower heads prolongs flowering.UsageIdeal for flower beds, balcony boxes, terraces, and as cut flowers. Marigolds are also a classic companion in the vegetable garden – their roots release substances that repel soil nematodes, and their scent confuses pests looking for tomatoes, carrots, or beans. Plant a row of marigolds along the vegetable bed – you will beautify your garden and gain natural protection.Gardener's tipMarigolds do not tolerate overwatering. If the leaves start yellowing from the bottom, you are probably watering too often – wait until the top layer of soil dries out. In hot summer, watering 2–3 times a week is sufficient.Specification Latin name Tagetes erecta fl. pl. Color cream white Height 35–50 cm Position sunny or partial shade Seasonality annual plant Sowing time under cover April Sowing time outdoors May Transplanting time second half of May Flowering period June – October Spacing 30 × 40 cm Net weight 0.30 g (~90 seeds) Series Traditional Manufacturer W. Legutko EAN Code 5903837330300
4,10 zł
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