Operations & Development

The Tea Terrace - a Swedish imitation of traditional Asian tea cultivation The Tea Terrace – a southwest-facing slope on the farm in Marieholm – began to be established in March this year, but the actual tea cultivation has been ongoing since 2023 when we planted our first specimens in Kävlinge. We still maintain the cultivation there, and with the establishment in Marieholm, we are now taking the next step towards a classic tea terrace.  Here we grow genuine tea, Camellia sinensis, from several different varieties originating from colder climates. These are varieties that have been recognized and developed for their particularly good hardiness, originally from mountainous regions in, among others, China, Georgia, and Switzerland. We have selected the varieties that are most hardy against both cold and drought, and that at the same time produce flavorful tea of high quality. We sell plants to customers who want to grow at home – and more and more people are discovering the possibility of actually growing their own tea in Sweden. For us, tea cultivation is an important part of the business, and this year we are especially looking forward to making our first real harvest. Right now we are growing, among other things: 'Georgian Classic' – robust and easy to cultivate, with a flavor that suits black, green, and white tea 'Kolkhida' – low and hardy, with small aromatic leaves suitable for black, green, and white tea; small-leafed varieties are often more hardy 'Kymin' – a Georgian variety linked to the Keemun tradition: a well-known Chinese black tea 'Longjing 43' – classic green tea variety from Zhejiang 'Tieguanyin' – is excellent for oolong or black tea 'Tearoma' – a Swiss variety developed specifically to be grown in Europe's colder regions We have cultivated 'Tearoma' since last year and this variety has shown good signs of hardiness over the winter. Also a Dutch variety, 'Tea By Me', has been cultivated since last year and it also survived the winter but showed greater sensitivity, especially to wind. When the supplier of the latter also told us that they would shift from selling plants to fully focusing on producing their own teas down in the Netherlands, it was easy for us to keep looking.  It was then that we found the top 5 above varieties that are grown in northwestern France. They are grown by an established tea plantation – more advanced than any of our Swedish tea cultivation projects. They have many different varieties that they cultivate and propagate at their plantation since 2006. During the month of July, we expanded the tea terrace with an additional four planting rows of these varieties. Left: Kolkhida, Kymin, and Tearoma in ascending order. Right: Longjing 43, Georgian Classic, and Tearoma in ascending order. We have chosen to let a couple of rows remain uncultivated for the moment. Reserved for new types of tea bushes that we plan to introduce in the future. There are many exciting varieties under evaluation for cultivation in Nordic conditions. The tea terrace is not just a cultivation site, but also a living part of our inspiration, our learning, and a place for our conversations with customers and other stakeholders. The shape of a tea terrace is chosen to imitate the way tea is traditionally grown in large parts of Asia. The vision is that the tea terrace can become somewhat of an icon for what is possible to do with tea cultivation even in Sweden. Here we follow the development of the tea bushes, test, observe – and eventually we will also be able to offer our own harvests. You are warmly welcome to visit us in Marieholm if you want to see the tea terrace on site – or check out the webshop to see our current tea plants. Why grow in terraces? There are many reasons why people grow in terraces. Originally, the idea probably comes from the fact that in the regions where tea is grown, a large part of the arable land consists of slopes. To make use of the area, rows are therefore created on the mountain slope to create a growing area that both retains water better, protects against erosion, and becomes easier to manage. The tea bushes' roots then help to hold the soil in place and counteract erosion in the long term.    The images above show the rolling mountain climate where teas are often grown. Left: Cameron Highlands in Malaysia. Right: Tea-growing province Phongsali in northernmost Laos.  In addition to these basic reasons, there are also specific reasons why tea bushes thrive in terraces. Number one is that tea bushes like to have regular water but also that it drains quickly. By growing in terraces, you prevent the tea bush from "standing" in water as gravity carries the water away. Reason number two is wind protection. On a slope, the tea bushes are naturally protected from wind in more directions than they would be on flat ground. The biggest threat to tea bushes is intense winds, especially in winter.  The third reason is especially important for us who grow in colder climates and that is frost drought. If you manage to find a slope that protects from morning sun, that is, slopes west and protects from the east, your plants will largely be protected from frost drought. The risk of frost drought is greatest in the morning during late winter / early spring when the sun is strong enough to wake the leaves and let them evaporate moisture at the same time when the ground is frozen - which prevents the plant from absorbing moisture and leads to drying out. By preventing early morning sun from reaching the plant before the ground has warmed up, the risk of sudden drying out is reduced. However, frost drought can be prevented in other ways, for example by covering from above with e.g. jute fabric during early spring and covering the ground with wood chips, spruce branches, straw or similar. We perform both these steps already in November to protect against the worst wind and cold during winter. The covering then remains until spring to also protect against frost drought. The image above shows the covering of our first tea plantation next to the Kävlinge River. The ground is covered with spruce branches and straw, the plants are covered with jute sacks. How do you create a terrace plantation? Find a suitable slope. Anything from 1 meter and up - it doesn't have to be grand! If it is high enough to protect from the wind and also faces so that it protects from the sun in the east, that's great. Clear the area if needed. Keep a crowbar and axe close at hand if you encounter stubborn excess roots from unwanted plants. Start hoeing. Use a wide hoe to bring out the rows from the slope. If your soil is porous and erosion-prone - drive in sticks and create embankments that hold the soil in place. I did this easily with branches from nearby willow trees that had just been pruned. From the branches, I made sticks that I drove down along the edge of the row. Then I tried to find and pair branches that had a curve matching the row’s curve, and then laid them out horizontally against the driven-in sticks to form an embankment that holds the soil in place. This step is not necessary if you have soil with good stability. Dig out the rows. After the rows are established, you can then use either a pointed hoe or a spade to dig out the soil in the rows. This is done to be able to fill the rows with the right soil which for tea bushes is a soil with a lower pH - such as rhododendron and blueberry soil. Fill the rows with rhododendron/blueberry soil. This type of soil suits the tea bush’s requirement for acidic and loose soil.  We have professional grower quality soil in the store if you drop by. Plant and fertilize your tea bushes. Plant the tea bushes with anywhere from 30 to 100 cm spacing depending on how dense you want your rows to be and how large you want to keep your tea bushes. The tea bushes (var. sinensis) can grow to around 2 meters tall, but you can also keep them shorter than that. If you want a tea terrace with 2-meter-high bushes, a planting distance of 100 cm is recommended as that is approximately the width a single tea bush reaches with age. We have planted our bushes very close, around 30 cm, partly out of pure impatience to create a dense and aesthetic terrace, but also with the thought that the tea bushes might grow somewhat slower in our climate and that there is a possibility they won’t get quite as large. When planting, we mix in about half a deciliter of Rhodogödsel per plant to give the plants a really good start. A terrace cultivation can of course be established for other types of plants than tea bushes. Just replace the soil and fertilizer in steps 5 and 6 to suit your specific plant choice. :) Below are some pictures showing the process from start to the finished terrace:       Interested in making your own tea terrace? Get in touch if you have any questions about the process or choice of tea bushes. :) Thanks for reading so far! See you in the next post...

Name & taxonomy Common names: Tea, Tea bush, Tea treeScientific name: Camellia sinensisFamily: Theaceae Plant history & usage Tea is consumed worldwide and is the second most common beverage after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus. It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used. The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to northern provinces in China, from which new varieties developed.  In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate. Comparison between tea and coffee - consumption Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more long-lasting energy level without a noticeable dip - coffee gives a strong burst of energy and then a drop. Tea is not as taxing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that the energy also lasts longer. However, you cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink, and above all diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.  The 6 different tea types All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called Pu'ehr) tea. The difference between them lies in their different degrees of fermentation and oxidation. Below is a brief description of the process for the different tea types: Green tea - the freshest & greenest variety: the leaves are heated at 220ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved during the cultivation process. After that, the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temp: 80-85ºC. White tea - the least processed variety: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves that result in flavors such as sweetness and fruitiness developing. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), which is why white tea is one of the two types of tea that develop in flavor and color the longer it is stored. A bit like wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds. Yellow tea - fresh & green with a rounded flavor: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea's full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level. Oolong tea - the most aromatic variety: the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours - every other hour the leaves are stirred for an even withering & oxidation level. In the next step, the leaves are shaken, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When it is reached, the leaves are heated to "lock in" the flavor and aroma achieved during the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce the moisture level. Black tea - mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled up in a humid environment, preferably over 90% humidity - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment promotes the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100ºC. Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is stored like wines: the leaves are allowed to wither for a couple of hours before they are traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety you want to retain some enzymatic activity, often around 130ºC, max 200ºC. In this step, the leaves are turned in the pan in an uninterrupted rhythm to achieve an even "kill-green" degree. In this step, you use your senses to determine when the desired limit is reached, based on, among other things, the consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which favors the further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes - this again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called Sheng Pu'er. There is also a more modern method where one accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called Shou Pu'ehr. All types of tea have their health benefits, sometimes different. Research has shown that consuming several different types of tea provides greater health benefits than consuming only one type.  What we in Sweden call red tea (rooibos) comes from a different plant species, the Rooibos bush Aspalathus linearis. The tea leaves are also used in cooking in Asia – for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. You can also extract a useful oil from the tea seeds by pressing.  Tea cultivation in Sweden: our little tea plantation Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors, provided with straw and jute fabric. What has proven most important for us is to protect from direct strong wind during the winter months. This is done by either put a jute sack around the plant or set up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, the plants should be protected from direct sunlight, like most other evergreen plants - this is because there is a risk that the plant will dry out when the water in the soil is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the soil is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity of covering the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a couple of poles over several plants.  There is a tea cultivation in Gränna, see Gretas Te, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern. There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors. Below you can see the beginning of our tea plantation next to the Kävlinge River - the pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield against the worst Scanian winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10.ºC and periods of intense Scanian winter winds; for those who don't know, we don't have much to slow down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer windbreak. The point is to make the cultivation as simple as possible while still allowing them to thrive. This year I will establish yet another small tea plantation in Marieholm at our new Ågården. It will be a terrace cultivation on a small slope to mimic the way tea is often grown in Asia. In the picture below, you can see the beginning of the tea terrace in Marieholm. Conclusion The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks. It should also be noted that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot. The tea bush's characteristics PerennialGrowing conditions: sun-partial shadeHeight: 1-2 meters - in its natural environment up to 20m.Plant zone: 1-4, hardy down to -15ºC

Background and Choice of Focus An endless swinging between fertile river valleys and cheerful farming mountain peoples in the hilly Laos. Trädgårdsdags has from the start been ethnobotanically focused, that is on human use of plants for various purposes in ancient cultures but also how we can use them to our benefit today. The first seeds in the range were from a homegrown Ashwagandha plant (Indian Ginseng), which is known for its properties both for the body and cognitive ability. This choice of focus stems from my early interest in ancient cultures and their societies: lifestyle, traditions and knowledge – much of which in our modern society may be forgotten. This interest has led to many travels and longer stays in areas where people still live more in harmony with nature, where the knowledge of what can be used around them is as natural as our knowledge of what antibiotics and ibuprofen are used for. There is much inspiration to be drawn from these societies, both practically but also from their attitude towards life. It is very relaxing to see a group of people who are so content, caring for their close family and who in such a harmonious way are a natural part of the environment they live in. It creates a contrast to our lives here in the "western world" where both attitude and pace can be different – for better or worse. The places where I have experienced this are mainly in Asia – I have both lived and traveled around in, among others, Burma, Laos and Thailand. The stays in Asia began long before Trädgårdsdags was started. It can certainly be said that a great inspiration for the plants together with their useful properties brought into this shop comes from Asia. It is worth mentioning, however, that all plants in stock are purchased from well-established EU growers or grown by ourselves; the inspiration for the plant selection is what can be gathered worldwide. Sonson and grandmother in an Akha family who among other things grow tea in the area around Phongsali, Laos. Teas And so it continues to be. During my time there I have also encountered and been warmly embraced by the tea culture found in the mountains of the region. The tea culture is sometimes more modestly hidden and sometimes clearly present in the mountain regions of most countries in East/Southeast Asia. This is because the mountain environments there often create the perfect climate for tea cultivation. Left: A small glimpse of the classic tea culture you can find up in the mountains in northern Thailand. Right: Me and the tea-growing Yao people from the nearby Yao village in the mountain valley, northern Laos. (photo: Teun Sengkham). In Thailand the classic tea culture is more subtle but there are a few real gems up in northern Thailand near the border to Burma that produce really fine teas. In Laos the tea culture is also somewhat subtle among the local population, but there is a high demand for tea from Laos from, among others, China, which is why there are quite a few different producers in the country. As those who have traveled around Laos know, the country is 75% mountains, which explains the good availability of tea plantations. Laos is also one of the countries where the tea bush, or rather tea tree, (Camellia sinensis) originates from and grows naturally in the wild. The population in Laos also consists of nearly half various ethnic groups with simpler lifestyles, which makes tea cultivation an attractive occupation for a large part of the country's population. Laos mainly produces original teas for export to China. The climate in these mountain areas ranges from tropical to subtropical to temperate thanks to the altitude. Left: A small tea-growing village in northern Thailand with historical Chinese influence. Right: Phongsali in northern Laos known for its green teas from its ancient tea trees. In Malaysia the tea culture is much more noticeable, largely thanks to the British occupation of the country for over a hundred years 1824-1948. Up in the mountains in Malaysia there are vast tea terraces first established by the British, who brought their own variant of tea culture from China. Tea cultivation is possible here as well despite Malaysia below the mountains being a pure tropical country with the most stifling heat imaginable. The altitude makes a big difference. The tea plantations in Malaysia are not as many as in, for example, Laos, and the cultivated area of tea in the country has more than halved since the 1960s and the industry's growth is slow. The stagnation is largely due to the difficulty in finding labor. Malaysia is a fairly modern and developed country, compared to Laos a less developed society where the tea industry's rapid growth instead shows signs of a willingness to enter the industry. However, there are a few skilled tea producers with a long, interesting history up in Cameron Highlands which I have visited. The vast tea plantations up on Cameron Highlands in Malaysia. Also Burma, or Myanmar as the country officially is now called, has strong elements of British tea culture thanks to the same occupation during the same years, which is why black tea with milk is deeply ingrained in their culture. They also have a quite clear influence from China due to both the physical border and the significant part of ethnic Chinese living in the country. Burma therefore also has a strong culture of drinking green tea, in a similar way as in China. Burma is considered together with southern China and Laos to be the region where the tea plant, Camellia sinensis, originates from. Left: The mountains in Burma – pictured is the mountain village Mindat. Right: In Burma it is not uncommon to finish both green (classic Chinese) and black tea frothed with milk (British inspired) as the green tea with its more neutral taste often is included and kept in thermoses ready on the tables. The teas produced in Thailand and Laos align with the Chinese culture, where green tea is mainly drunk, and without milk. In Malaysia the production is almost exclusively inspired by the British due to the earlier occupation, which is why black tea with milk is mainly drunk. Burma, as mentioned, has strong elements of both cultures. From these countries and areas I will soon begin to bring in original teas, which either come from tea trees that are 20 meters tall and several hundred years old, or that have been grown by an ethnic group in the area, or that have another interesting story. The teas will be available both in the web shop and in our physical shop here at Ågården in Marieholm. Left: 20 meter tall tea trees in northern Laos. Right: The Yao people from the nearby Yao village harvest their gold – their idyllic little community along the river in the mountain valley has grown much since the tea industry in Laos began its journey. Hardy Exotic Useful Plants [It should be established that all plants we bring into the shop are either purchased from well-established EU growers or grown by ourselves here in Sweden. The species' origin can, however, be from other parts of the world.] When bringing plants into the range I usually try to keep within a certain framework. They should preferably meet a couple of different criteria: The plant should produce something edible or otherwise be useful – such as of medicinal or household value They may be exotic, that is originate from another culture or have unusual, remarkable properties with documented uses They should be hardy in our climate here in Sweden and parts of the rest of the North – they should thus be able to stand outside year-round at least in the mildest parts. Read below for one of our guidelines on how this can be achieved: There are quite a few exotic plants that originate from foreign mountain environments where the climate is more like our climate. Something that is not necessarily the case in the lowlands of the same country. Even if the climate is not exactly the same, some of these plants are hardy against the same types of environmental conditions that we have here in Sweden. Examples of such plants are Black Goji which originates from the Tibetan plateau, Jiaogulan from a mountain region in southern China, Tasmanian Mountain Pepper which grows at high altitudes in Tasmania and southeastern Australia, as well as Monkey Puzzle from the volcanic plains in Chile. Of course also the tea plant, Camellia sinensis, which if you have read above you already know by now. Top left: An unusual sight – pines & rice terraces growing together in Phonsavan, Laos. This is explained by the high mountain plateau Phonsavan lies on, which gives a colder climate in what is otherwise a tropical region. Top right: Jiaogulan found growing on a tree in the wild up in the mountains in Yot Ou, Laos. Bottom left: Black Goji growing among our open field cultivations outside Lund, Skåne. Bottom right: Tea bush of the hardier variety 'Tea by Me' in the snow outside our greenhouse at Ågården in Marieholm, Skåne. There are also other countries with exotic flora where one can look for inspiration below the highlands which one might not immediately think have a similar climate to Sweden. Examples of such countries and areas include China, Japan and North America. Examples of plants that come from the lowlands in these regions are Asimina, Yaupon & Water Tupelo (North America), Japanese Torreya nut & Strawberry raspberry (Japan) as well as Chinese Toon, Butterfly vine & Five-leaf Akebia (China). The third requirement we almost always apply when bringing in plants. When it comes to seeds we sometimes bring in those that lie outside the hardiness limit in our climate. Many of these plants are easy to move indoors during winter. Continued Search for Exciting Flora Future trips to both Africa and South America in search of inspiration for further useful flora with attractive properties will take place. I am also planning a trip to the Himalayas to among other things examine the cultivation of Black Goji in its natural environment more closely. Which comes first will be updated here when the time comes. The Purpose of Trädgårdsdags The purpose of the business is to promote a cultivation that is long-term useful, exciting and simple, to bring us closer to the natural which does us good again as well as to reintroduce and shed new light on forgotten knowledge which intertwined with our modern technical capacity creates new opportunities with the best of both worlds. One of our strategies in the effort to make cultivation easier is to use cultivation methods such as so-called food forest cultivation. The name is a bit misleading for some who get the image that you must have a whole forest in your garden, something many do not want. The term rather comes from taking inspiration from nature’s own ecosystems with their different layers and internal collaborations, which is most clearly depicted in a forest. You can build a nice and well-kept park based on the principles from a food forest. The point is to create a diversity of different plants, which enrich both the soil and surrounding organisms the longer they are allowed to grow undisturbed in place. To create as healthy and cultivation-wise effective an environment as possible, you want to combine different layers that do not have direct competition with each other (rather the opposite). For example, you can have: a nut tree in the canopy layer that gives shade on the hottest days, a berry bush that fixes nitrogen to the soil in the shrub layer, both edible herbs and a useful ground cover that ensures that weeds do not take over the place as well as some kind of protection in the so-called "second layer" in the form of hedge plants like bamboo, serviceberry or cherry dogwood. If you want, you can also have for example a fruit-bearing climbing plant that climbs on the trunk of one of the larger trees. The purpose is to establish plants with the attractive properties you want, in a place where you might otherwise have had to spend time clearing completely unwanted weeds instead. Such a system creates a healthy ecosystem with beneficial organisms which benefit the plants in their surroundings and also saves your time in terms of care in the long run. Besides this, we use various types of practical tools and solutions to make cultivation as practical as possible. ... Thank you for this time. If you have read this far, I hope the reading gave you something! Text and photos by Johannes Billsten

We have now put up a sign at the entrance from road 108 (Teckomatorpsvägen) so that you can easily find us. It is easy to get here by either train to Marieholm station which is only 1 km away, or by car. We have parking here. If you come from Marieholm station, go out onto Storgatan and follow it west until it turns into Kävlingevägen and then Teckomatorpsvägen. After 100 m on Teckomatorpsvägen, you will see us on the left. Once there At the entrance, follow the linden avenue into the courtyard, where you will find the greenhouse with plants on the left and the shop with shoes, seeds and growing equipment (also offering coffee on occasion) on the right. We have also put up signs in the greenhouse that clearly show the division into the different layers for how to combine the plants in a system similar to food forest gardening, as well as a sign for each plant with a short summary, growing zone, height and suggested layer. All to make it easy! We are located at the address: Akarp 301 241 72 Marieholm Alternatively, type in Trädgårdsdags Skogsträdgårdshandel into Google Maps. Call 0722809312 for questions. Welcome!

We are happy to inform you that we have moved our business to a new farm where we will open a shop with seeds, garden shoes, tools and other growing accessories . We have also set up a greenhouse where you can find our range of unusual & useful plants to get a little closer to them before you take them home! We have an opening premiere on Saturday, September 14th , when we will offer coffee, various teas and cake! Read more below. In connection with this move, we have strengthened our focus on Food Forest gardening - i.e. the cultivation of plants in a kind of system that mimics nature's natural ecosystem, but with self-selected plants with particularly desired properties - it can be of either edible, medicinal or household value. A food forest is built up to become a system that takes care of itself to the greatest extent possible over time . For example: selected ground covers & climbing plants spread and keep unwanted weeds away; the diversity of plants in a food forest becomes home to various beneficial animals that single-handedly keep unwanted pests at bay for you; Plants with different nutrient absorption capacities provide nutrients to all plants in the area when they wither away; with several plants with different nutrient absorption capacities, the combined nutrient supply becomes richer for all plants in the system. We have therefore also divided the plants in our greenhouse into the different layers that are used in forest horticulture, i.e.: The crown layer Second layer The shrub layer The herb layer Ground cover The root layer Climbing plants We have set up pots with slightly different combinations of plants to provide inspiration for how to combine your plants! Even though the warehouse is not fully stocked and everything is not yet ready, we choose to open as now is the best time for planting perennials, shrubs and trees at this time of year. You are warmly welcome to stop by. 😊🎋🍃 Address: Akarp 301 241 72 Marieholm Phone: 0722809312

Understanding What One Consumes As much time is spent together with various plants – in connection with reading and writing – that we consume daily, one somehow comes closer to what it really is that we consume. A bit like when one hunts for their own food, I suppose. It is another living organism that lives its life with its own aims before someone comes and eats it. We humans identify and test the plant; over time it becomes so common that we almost forget where what we consume actually comes from. It can be important to understand what one eats, in order to as a result gain an understanding of how it affects one. For example, the tea bush which contains both caffeine (also called theine) and theanine, where the latter contributes to the calming feeling which in my opinion gives a very balanced focus in interaction with the caffeine. A pure caffeine kick can sometimes be overwhelming at the wrong time, especially if you are sitting still with more mentally demanding tasks. Hence mainly tea during sedentary work, and coffee before more physical activities, for my part. When one tries to see what one consumes more from nature’s perspective, it becomes easier to see connections between plants – which can open doors to a whole range of new dietary options and in connection with that lead to questioning the food market we have today. Alternatives to tea and coffee containing caffeine include several plants in the Ilex genus, other species in the Camellia genus, as well as Guarana. If one opens their eyes to stimulating effects without caffeine content, there is suddenly a whole other range. On this front, I believe new drinks made from different types of mushrooms with various stimulating and health-giving properties have a strong way forward. Even though tea and coffee are not the most obvious to find alternatives to, there is a whole ecosystem of other plants to replace our most common legumes, leafy greens, fruits, and berries, for example. We strive to highlight alternative plants and their useful properties precisely to encourage a varied diet, choice, and a certain degree of self-sufficiency – especially if some food chains falter in the future and prices rise, which we have already experienced to some extent in recent years. The dominance of a few plants that we humans have brought to global recognition makes me curious about the question: What other plants with similar useful properties could we actually use in our everyday lives? I think it is important that we do not lose the connection to nature and all its diversity as we develop ever more comfortable lifestyles. I absolutely do not think there is anything wrong with comfort, but the knowledge should remain at hand. The question above gives life to a whole new world of flavors and experiences, while bringing us closer to what we put into our bodies, which eventually becomes ourselves (that is actually how it works) and furthermore the question also opens the door to a healthier production chain where a whole ecosystem can have a place on a breakfast table, rather than just one or two plants grown in a kind of unnatural monopoly: in this way I consider that question to be one of the most exciting and important questions we can ask ourselves in our time. Techniques: Classical and Modern It is probably important to point out that I have nothing against classical farming; rather, I have respect for all who still work in trades with a clear connection to nature. The model of farming we have today has suited very well to supply a globally rapidly growing population over the past centuries, where the focus of the population could lie elsewhere than farming. This has allowed us to develop an incredible number of new technical solutions that, although not all, make our lives better today. However, I believe it is now time to start using these technical solutions to our advantage, to develop farming into a model better suited for the time we live in: a time with a declining expanding population and a climate that suffers more and more damage the more land we use in an unnatural way. Examples of how we can use our modern technology include developing farming machines adapted to harvest crops in fields with crops in different layers: for example, a combination of trees, bushes, and ground crops. Our classical farming machines are well suited to handling crops in monoculture fields. They are not developed to move among a mix of different crops and identify which type of crop they have in front of them. This is where modern technology can come into use in its ability to learn to identify a field like a human can, and at the same time harvest with an efficiency suitable for cultivation larger than for self-sufficiency purposes. There is already research in this area and techniques that have begun to be implemented in the form of, among other things, flying drones that can read when fruits are ready to be harvested, etc. In this way, one can have a cultivation that supplies a larger part of people and at the same time is beneficial for the ecosystem. A beautiful combination of human creativity and nature’s valuable symbiosis. An important goal with the development of this technology is to make it as accessible to the public as possible, so that it can be used by other growers than the most large-scale. With this said, I do not imply that we should phase out current farming – but that slowly but surely alongside it we begin to implement these new* types of cultivation. (*Actually, humans have cultivated different combinations of plants in symbiosis since ancient times, but not with the help of our current technology.) Conclusion I believe that a diversified cultivation of plants is good for the climate, just as I believe that a varied diet is good for health. That the healthiest way to achieve this is that more people start trying to cultivate both for themselves and for their surroundings, even if on a small scale, feels obvious. By "healthiest" is meant: both the healthy habits that arise when spending time outdoors among vegetation and soil, the natural consequence which is a greater understanding of diet and health, as well as the climate’s health – which benefits from the richer ecosystem that arises when more species are cultivated in several places rather than a single species over a very large area. Not everyone can be self-sufficient in everything, but most can be self-sufficient in something. That has been heard a few times. There is some truth in that. So what alternative plants could you cultivate for consumption & use? It was with this question in the background that Trädgårdsdags was founded, and with the same question continues to expand to new plants, to new geographical areas, and to new knowledge about nature’s wealth of properties. More posts will be added here regarding cultivation and use of various plants, interesting facts and history about plants, as well as thoughts on desired societal development. See you in a later post 👋 / Johannes Billsten