|Discount Price||:||RM 45.60|
|Save||:||RM 2.40 (5%)|
**What's in the Package :
10 x Serbajadi Seeds F1 Hybrid Red Chili (HOT PEPPER) (BBS005)
10 x Serbajadi Seeds French Bean (BBS015)
Serbajadi Capsicum annuum L. – group longum ( Solanaceae )
Red Chili or Hot pepper is a very variable branched perennial herb with a woody stem at its base and it contains a chemical known as capsaicin which is helpful for boosting immune function and protecting skin. Red Chili contain high levels of vitamin C and vitamin B6, which plays an important role in generating energy which is able to neutralize cancer-related cause and may help prevent stomach cancer. The height of the plant varies from 0.5 – 1.5 m. The fruit is small, narrow or rounded and can be grown in pots, in vegetable beds or in the ground. In its unripe stage, the fruit is green or purplish, ripening to red, orange, yellow, brown, cream or purplish. Red Chili can be eaten raw, pickled, cooked and added to stews, dried and ground and is used in a variety of dishes to add varying degrees of hotness, according to tasted.
Type of vegetable: Fleshy fruited
Edible parts: Fruits
DIRECTION OF USE
Best soil: Chilies need a very sunny, well-drained, open spot. They prefer organically enriched. Loose soil, not overly high in nitrogen. Soil should have a layer of good organic material.
How to plant: Sow seeds in trays indoors 6 to 8 weeks before setting out plants. Set out plants 18’ to 24” apart in rows spaced 30” to 36” apart. Alternatively, young plants can be kept in pots.
When to harvest: 60 to 100 days after setting out when they are full sized and either fully coloured or still green; they can be picked at either stage. A mature chili is heavy and firm to the touch.
How to harvest: Cut stems with a pair of scissors or sharp knife, ½ inch from the cap. Do not pull peppers from plants when they are full size and deep green or red in color. Frequent cutting encourages production.
Care: Water heavily when young; lightly for the rest of the growing season. Mulch or cultivate shallowly when young.
Serbajadi French Bean - Phaseolus vulgaris L. (Leguminosae)
French Beans, otherwise known as legumes, are fast-growing annuals and produces fine crops of low fiber, tender and delicious pods which are long and slender with kidney shaped seeds over a long period. The slightly flattened green beans are coarse and strong-flavoured when mature, but delicious when young.
The very young pods can also be eaten whole including the pod. They need minimal cooking time. Older beans can be podded and boiled or steamed for a few minutes. You can leave beans to mature on the plant and then dry them to make a good addition to hearty soups. Steamed tender French beans make a great addition to warm salads, especillay if served with a creamy cheese. If the tops of the bean plants are in good condition, you can eat these too. A good source of vitamin A, C and E, plus protein and fiber. Never eat beans raw, boil rapidly to retain the flavour and texture.
Type of vegetable: Seed-bearing pods
Edible parts: Seed pods; seeds
DIRECTION OF USE
Best soil: French beans will tolerate most soils and conditions; improved with plenty of organic matter.
How to plant: French beans are easy to grow and produce high yields. Sow seeds in pots indoor or they can be sown in situ.. Erect appropriate supports provided with crossed poles or they can be planted up a well-supported wire-netting fence, before sowing or planting out to avoid damaging young plants.
When to harvest: Beans are at their tastiest when pods are full sized and firm and freshly picked, so harvest frequently; this also encourages greater yields. If you want to pod the beans, wait until you can see the bumps of the beans through the pod.
How to harvest: Cut pods with pruners
Care: There is no need to water before flowering, unless plants are wilting. Begin watering generously when flowering starts to encourage pods to set. Avoid applying too much nitrogen-rich fertiliser. Leave the nutrient-rich roots to break down in the soil after harvest.