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| Price | : | RM 55.00 |
| Points | : | 27,500 |
| Brand | : | Serbajadi |
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**What's in the Package :
10 x Serbajadi Seeds F1 Hybrid Red Chili (HOT PEPPER) (BBS005)
10 x Serbajadi Seeds Pak Choy Green (BBS006)
Product Description
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 SEEDS PAK CHOY GREEN ( BBS006 )
Serbajadi Pak Choy Green - Brassica rapa L. subspecies chinesis
Pak Choy, also called Chinese Cabbage, is easy to grow. It is a small plant with a rosette of upright leaves with thickened and flattened usually white petioles and smooth, rounded blades. This type of non-heading cabbage grows quickly and is widely and popularly grown. The leaf stalks are a beautiful, light green: they are broad, flattish, and widen out at the base and the petioles are white and thickened. Pak Choy is high in fibre, protein, iron, calcium and vitamins A and C. Eat it in soups, in salads, and the whole vegetable is used extensively in cooking for its succulent texture, either braised, boiled, steamed or stir-fried. It's a favorite in a wide variety of Chinese and Asian stir-fry recipes.
Type of vegetable: Leafy
Edible parts: Leaves, crunchy leaf stalks and young flowering shoots
DIRECTION OF USE
Best soil: This vegetable is tolerant of a wide range of soil conditions including soils with high acidity but does not thrive in well drained soils as it matures rapidly.
How to plant: Pak Choy is grown from seeds. The seeds can be directly seeded into your garden, or seeded indoors for transplanting later. Sow seeds and cover lightly with 1/4" or less of fine garden or seed starting soil. Seeds germinate in 7- 10 days. Space or thin plants to 6" - 10" apart in rows 18" - 30" apart.
When to harvest: At 45 – 50 days after sowing when they have reached 12” – 18” tall, it can be used at virtually any stage. Should always be picked when the leaves and leaf stalks look fresh and crisp.
How to harvest: Remove whole head from the soil.
Care: Pak Choy needs plenty of water in warm temperatures. Nitrogenous top dressing is required at regular intervals to obtain full leaf development. Keep plants well weeded.
STORAGE
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