Products

<meta charset="UTF-8"> <p>SEEDS (10pcs/bag)</p> <p><strong>Common name:</strong> Red Okra<br> <strong>Scientific name:</strong> <em>Abelmoschus esculentus var. rubra</em><br> <strong>Family:</strong> Malvaceae</p> <p><strong>Plant history &amp; use:</strong></p> <p>Red okra is a variant of the <span style="color: #4e991d;"><strong><a href="https://tradgardsdags.nu/collections/froavdelning/products/okra-go-big-abelmoschus-esculentus" title="Okra (Abelmoschus esculentus)" style="color: #4e991d;" target="_blank">green okra</a></strong></span> with the same scientific name. Like the green variety, the fruits of red okra are a well-used ingredient in cooking thanks to their crunchy texture and binding properties. The fruits can be used in the same way as the greens, both in stews and soups, but also raw as a snack. The leaves of red okra can also be used raw in salads or stir-fries.</p> <p>The big difference between red and green okra is of course the red color - which makes the variety a popular ornamental plant.</p> <p><strong>Culture:</strong></p> <p>Like green okra, red okra is drought tolerant and grows best in well-drained, loamy soil. It thrives best in heat and is sensitive to frost, so cultivation in Sweden is mainly recommended in greenhouses or covered growing beds during the spring.</p> <p>Red okra is self-pollinating, so a single plant is sufficient to bear fruit. For best results, give the plant continuous irrigation and nutrient supply.</p> <p>The fruits of red okra should be picked at an early, unripe stage while they are still red and soft. If the fruits become too ripe, they can develop a woody taste.</p> <p><strong>Sowing:</strong></p> <p>Soak the seeds in water 24 hours before sowing. Put the seeds in moist soil and cover with 1-2 cm of soil. Keep the seed moist and place in a location with direct sunlight. The seeds germinate faster at temperatures above 25 ºC.</p> <p><strong>Characteristics:</strong></p> <p>Age: Perennial<br> Plant position: Sun<br> Height: 1-2 m<br> Germination time: 1-8 weeks<br> Growing zone: Hardy down to 10 ºC</p>

<p> <span data-mce-fragment="1">SEEDS (30pcs/bag)</span><br data-mce-fragment="1"> <br data-mce-fragment="1"><strong data-mce-fragment="1">Common Names</strong> <span data-mce-fragment="1">: Red Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name</strong> <span data-mce-fragment="1">: <em>Perilla frutescens var. crispa</em></span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family</strong> <span data-mce-fragment="1">: Lamiaceae</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Plant history &amp; use</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"></p> <p> Shiso, or Spearmint as the herb is called in Swedish, originates from the Far East: Korea, Japan, China, etc. Its natural habitat is from the Himalayas to eastern Asia where it often grows wild in moist, open woodland.</p> <p class="p1"> <span class="s1">Both seeds, leaves and young shoots/plants are used as a spice. The taste may be considered unfamiliar to Western palates at first, some people detect cinnamon, others coriander or citrus.</span></p> <p class="p1"><span class="s1">Shoots or young plants are added to salads, while older leaves are often used as a garnish or seasoning. However, the uses of Shiso are wide-ranging.</span></p> <p class="p1"> <span class="s1">Larger leaves can be used to wrap <i>bulgogi</i> , a Korean beef dish. Leaves from purple-colored Shiso varieties are used in Japan to color and flavor pickles: e.g. ginger and plum. Older leaves can also be salted and used to flavor tofu and as a garnish for <i>tempura</i> . Since the leaves have a "curry-like" flavor, they are an ingredient in many soups and stews. It is also common to make dishes with steamed Shiso leaves, e.g. <em>Perilla Leaf Kimchi</em> . The leaves can also be dried for later use.</span></p> <p class="p1"><span class="s1">Unopened flower buds are used as a garnish for soups and other dishes, eaten fresh in salads, pickled (like <span style="color: #4e991d;"><a rel="noopener" style="color: #4e991d;" title="Caper seeds (Capparis spinosa)" href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" target="_blank"><span class="s2"><b>capers</b></span></a></span> ) or stir-fried with other vegetables</span> <span class="s1">.</span></p> <p class="p1"> <span class="s1">The seeds can be sprinkled over salads and dishes. They are one of the ingredients in the well-known spice mixtures 'Shichimi' and 'Seven Spice'. Energy bars are also made with Shiso seeds. It is the seeds from the purple-colored Shiso varieties that are preferred for culinary use.</span></p> <p class="p1"><span class="s1">U</span><span class="s1"></span> From the seeds, you can also extract so-called <em>perilla oil</em> , which is used in industrial contexts - for example, in perfumery and dental care products, as well as in the paper and paint industries. <span class="s1">However, the oil is also used for culinary purposes as a flavoring for sweets and various sauces. From the seeds, you can also extract an oil that is effectively used to treat wood, similar to linseed oil.</span></p> <p class="p1"> <span class="s1">The seeds contain approximately 21.5% protein, 43.4% fat, 11.3% carbohydrate, 4.4% minerals of various kinds. The seeds of Shison are also rich in linolenic acid (ALA).</span></p> <p>Shiso is a valued medicinal plant in oriental medicine, where it is described as <span data-mce-fragment="1">a pungent, aromatic and warming herb.</span> Both <span data-mce-fragment="1">the leaves, stems and seeds are used</span> . The leaves are used in the treatment of colds, respiratory infections, vomiting, abdominal pain, etc. (Yeung. Him-Che.). The seeds are antiasthmatic, cough suppressant, emollient and expectorant. The juice from the leaves is applied to cuts and wounds (Manandhar. NP). Extracts from the plant are used internally in the treatment of asthma, colds and chills, nausea, abdominal pain, food poisoning and allergic reactions (especially those from shellfish), bronchitis and constipation (Duke. JA and Ayensu. ES). The stems are a traditional Chinese remedy for morning sickness (Bown. D.).</p> <p>Extracts of the herb have recently begun to be used in the Western world, against certain allergies and as an alternative to antibiotics and cortisone. In the last 20 years or so, there has been interest in the herb's effect on asthma (Almark L. &amp; Flising L. - Swedish Herbal Society).</p> <p> <strong data-mce-fragment="1">Cultivation</strong> <span data-mce-fragment="1">:</span></p> <p> Does best in a light, moisture-retaining soil in a sunny location. Shison is not frost-resistant so it needs to be overwintered frost-free if you want to grow it as a perennial. Otherwise, it is suitable for growing as an annual due to its high growth rate.</p> <p> Easy to grow, like most other plants in the Lamiaceae family: <span style="color: #4e991d;"><a style="color: #4e991d;" href="https://tradgardsdags.nu/search?q=Lamiaceae" title="Search results for Lamiaceae - Garden day" rel="noopener" target="_blank"><strong>Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil</strong></a></span> .</p> <p><a rel="noopener" title="Growing zones - Swedish zones &amp; USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank"><strong><span style="color: #4e991d;">USDA zone</span></strong></a> is stated to be 7-10. The approximate translation from USDA zone 7-8 to our Swedish system is growing zone 1-2. However, since the systems are not measured in the same way, they are not directly translatable. Experiments can be done at your own risk, there is a chance that the roots of the plants can overwinter in the mildest parts of the country, even if the above-ground part freezes during the winter.</p> <p> <strong data-mce-fragment="1">Sowing</strong> <span data-mce-fragment="1">:</span><br></p> <p> Pre-cultivate indoors, or sow outdoors in late spring when the soil is warm. The seeds are light-germinating - therefore cover the seeds with an extremely thin layer of soil or do not cover at all. Keep the seeds moist.<meta charset="utf-8"> One way to maintain good humidity is to cover the seed with plastic with air holes.</p> <p><span data-mce-fragment="1">Optimal germination temperature is 18-25 °C.</span></p> <p> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Annuality: Perennial in warmer climates, otherwise annual</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 60-100 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days<br> <a href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" title="Growing zones - Swedish zones &amp; USDA zones in Sweden and the rest of the world" rel="noopener" data-mce-href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank" data-mce-fragment="1"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-style="color: #4e991d;" data-mce-fragment="1">USDA zone</span></strong></a> : 7-10<br></span><span data-mce-fragment="1"></span></p>

<p><strong>Red Bee Balm of the variety 'Cambridge Scarlet': current height 20-30 cm</strong></p> <p><strong>Common name:</strong> Red Bee Balm<br><strong>Scientific name:</strong> <em>Monarda didyma</em><br><strong>Family:</strong> Lamiaceae</p> <p><strong>Plant history & use:</strong></p> <p>Red Bee Balm, despite its name, is not a true mint. It has a flavor reminiscent of bergamot, which likely gave it the name <em>bee balm</em>, after one of the most well-known tea blends Earl Grey, which contains bergamot. The leaves also contain thymol, the active ingredient in many mouthwashes we use today.</p> <p>Red Bee Balm has long been cultivated as a spice and medicinal plant as well as an ornamental for its intensely red flowers. The leaves have a fresh taste with hints of bergamot and are used for tea, salads, and as a seasoning in dishes. The flowers are edible and can be used for decoration.</p> <p>Moreover, the plant produces large beautiful red flowers that are eager to attract pollinators.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in moisture-retentive but well-drained soil. Can spread by runners, cut back in autumn.</p> <h4>Characteristics</h4> <p><strong>Life cycle:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 30–60 cm<br><strong>Hardiness zone:</strong> 1–7</p>

<p data-mce-fragment="1">SEEDS (6 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Roman Licorice Root, <meta charset="utf-8"><span data-mce-fragment="1">Russian Licorice, </span><span data-mce-fragment="1">German Licorice</span><strong data-mce-fragment="1"><br data-mce-fragment="1"> Scientific name:</strong><em data-mce-fragment="1"> </em><em data-mce-fragment="1">Glycyrrhiza echinata</em><em data-mce-fragment="1"><br data-mce-fragment="1"> </em><strong data-mce-fragment="1">Family:</strong> Fabaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Characteristic of Roman Licorice Root is<em data-mce-fragment="1">:</em></span></p> <ul> <li> <meta charset="utf-8">Originally from southern Europe and parts of Asia.</li> <li>Has a long history as a medicinal plant and is used as a sweet treat.</li> <li>Used to produce Russian and German licorice.</li> <li>Hardy down to -20 ºC.</li> <li>Grows to a height of 1-2 meters.</li> </ul> <ul></ul> <p data-mce-fragment="1">Licorice root has a long history both as a medicinal plant and as a sweet treat. Already in 4000 BC it was used by the Assyrians and since then licorice root has been used for, among other things, calming nerves, relieving colds, and fighting other viral infections. Licorice root was sold at pharmacies as medicine as late as the 1970s.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">One of the most prominent uses of licorice root by our ancestors was chewing the root to keep teeth clean and healthy. This was done because the <meta charset="utf-8"><span data-mce-fragment="1">substance <em>glycyrrhizin</em></span> found in the roots <span data-mce-fragment="1">has</span> antibacterial properties. It is also the substance that gives the sweet taste. However, glycyrrhizin is not metabolized in our bodies and can therefore, just like <span style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong><a href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" title="Stevia (Stevia rebaudiana)" style="color: #4e991d;" data-mce-style="color: #4e991d;" data-mce-href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" target="_blank">Stevia (<em>Stevia rebaudiana</em>)</a></strong></span>, be used as a blood sugar-friendly substitute for sugar.</p> <p data-mce-fragment="1">The root can be shredded and made into tea. You can also make <span data-mce-fragment="1">a refreshing drink served with ice. <meta charset="utf-8">In Mongolia, the leaves of licorice root are used as a substitute for regular <a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" data-mce-href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank"><span style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong>Tea (<em>Camellia sinensis</em>)</strong></span></a>.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The root can also be ground/crushed to cook your own licorice. Mix with sugar/syrup, flour, and anise in a pot and bring to a boil.</span></p> <p data-mce-fragment="1">Licorice root is also often used together with anise to flavor alcoholic beverages.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Licorice root grows naturally in southern Europe and parts of Asia.</p> <p data-mce-fragment="1">The Roman Licorice Root is hardy down to -20 ºC. In most parts of Sweden, it can be grown outdoors year-round. To protect the plant during winter, cover the base with twigs, leaves, straw, or similar. By winter covering your plant, it is possible to create a place where it thrives even if your growing region lies outside its stated growing zone.</p> <p data-mce-fragment="1"><meta charset="utf-8">Licorice root can also be grown in a wide pot, placed outdoors during the warmer months and indoors during the colder months.</p> <p data-mce-fragment="1">In Sweden, it can be grown both in pots and in open ground but in the latter case must be winter covered with e.g. twigs, leaves, or straw.</p> <p data-mce-fragment="1">The roots, which are the part used for consumption, grow to meter lengths so a large pot is recommended for pot cultivation. It takes about 3 years for licorice root to be ready for harvest and during that time it grows into a fairly large bush.</p> <p data-mce-fragment="1">Licorice root thrives best in well-drained soil and locations with full sun.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">The seeds can be sown outdoors <meta charset="utf-8">directly in open ground when the soil temperature is above 15 ºC. You can also start seedlings indoors throughout the year. Place in a bright window.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1"> Growing site: sun<br data-mce-fragment="1"> Height: 1-2 m<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-3<br></p>

<p>Practical tool or accessory that simplifies your cultivation and garden care.</p>

<p>Practical tool or accessory that simplifies your cultivation and garden care.</p>

<p data-mce-fragment="1"><span>SEEDS (10 pcs/bag) </span></p> <p data-mce-fragment="1"><strong>Common names:</strong><span> Roselle, Roselle hibiscus, Jamaican Sorrel</span><br><strong>Scientific name:</strong><em><span> Hibiscus sabdariffa</span><br></em><strong>Family:</strong> <span data-mce-fragment="1">Mallow family</span></p> <p data-mce-fragment="1"><strong><span>Plant history & use:</span></strong></p> <p data-mce-fragment="1">Originating from Africa, later spread to Asia and the Caribbean.</p> <p data-mce-fragment="1">Although it is not actually a fruit, the swollen calyxes are used more like a fruit than a flower. The juice made from the calyxes tastes like a mix of cranberry and blueberry. They can also be candied and eaten like typical dried fruit, very tasty.</p> <p data-mce-fragment="1">Roselle is most popularly used to make juice (Agua de Jamaica) from the fresh calyxes. The calyxes can also be dried to make a tea-like drink.</p> <meta charset="utf-8"> <p data-mce-fragment="1">The dried calyxes are also used as a flavoring for gin.</p> <p data-mce-fragment="1">Fresh leaves can also be used as the main ingredient in soups, giving a really good and tangy soup that often contains some type of slow-cooked protein. These soups often have Asian origins.</p> <p data-mce-fragment="1">It can also be used as a sour addition in salads.</p> <p data-mce-fragment="1">In Asia, the leaves are often fried and used to prepare dishes with, for example, fish, chicken, and beef.</p> <p data-mce-fragment="1">Roselle is also often used for <span data-mce-fragment="1">its health-strengthening properties</span>.</p> <p data-mce-fragment="1"><strong>Cultivation:</strong></p> <p data-mce-fragment="1">Roselle is a perennial that thrives in bright locations. Grow indoors in a bright window and preferably move outside during summers. Alternatively, grow as an annual outdoors in a pot or sow the seeds directly in the ground when the risk of frost is over.</p> <p data-mce-fragment="1">Roselle is grown commercially as an annual. In nature, however, the plant is perennial and can also become so when grown at home. Overwintering in a bright location is a prerequisite for perennial growth in Sweden. Grows into a small tree / tall shrub.</p> <p data-mce-fragment="1"><strong>Sowing:</strong></p> <p data-mce-fragment="1">Soak the seeds for 1 day in advance. Sow in moist soil and preferably cover with plastic with small holes to maintain moisture. The optimal temperature for quick germination is between 25-30 <span data-mce-fragment="1">ºC</span>, but the seeds also germinate around 20 <span data-mce-fragment="1">ºC</span>. Optionally use a</p> <meta charset="utf-8"> <p data-mce-fragment="1"><span data-mce-fragment="1">h</span><span data-mce-fragment="1" style="color: #4e991d;"><span data-mce-fragment="1" style="color: #000000;">eat mat </span></span><span style="color: #000000;">for better germination conditions.</span></p> <p data-mce-fragment="1"><strong>Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Light: Sun<br data-mce-fragment="1">Height: up to 3 meters<br data-mce-fragment="1">Germination time: 7-30 days</p>

<p>Rose magnolia 'Genie' in various sizes:</p> <ul> <li>Height: 80-100 cm</li> <li>Height: 175-200 cm <strong>&lt;- PICKUP ONLY IN STORE</strong></li> </ul> <p><strong>Common name:</strong> Rose magnolia 'Genie'<br><strong>Scientific name:</strong> <em>Magnolia soulangeana × liliiflora</em><br><strong>Family:</strong> Magnoliaceae</p> <h4>Plant history & use</h4> <p>'Genie' is a modern magnolia variety developed in New Zealand focusing on a compact growth habit and abundant flowering. It belongs to a group of hybrids between lily magnolia (<em>Magnolia liliiflora</em>) and saucer magnolia (<em>M. soulangeana</em>), and has quickly become popular for its deep burgundy flower color and ability to bloom both early in spring and sometimes in autumn.</p> <p>Besides its ornamental value, the magnolia’s petals and buds have a long tradition of use in herbal medicine, especially in East Asia. They have been used in decoctions or as supplements, among other things to relieve blocked airways and support digestion.</p> <h4>Cultivation</h4> <p>Plant in sun to light shade in well-drained, nutrient-rich soil – preferably slightly acidic. A sheltered location is recommended to avoid frost damage to the early buds. 'Genie' has a compact, upright growth habit and also suits smaller gardens. Water regularly during establishment. It is advisable to cover the soil around the roots with leaf mold or grass clippings.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Yes<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 4–6 meters<br><strong>Hardiness zone:</strong> 1–3<br></p>

<h5><strong>Rosemary of the hardy variety 'Arp': current height 5–10 cm</strong></h5> <p><strong>Common name:</strong> Rosemary<br><strong>Scientific name:</strong> <em>Rosmarinus officinalis</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>Rosemary is a classic herb from the Mediterranean region with a long history of use in both cooking and traditional medicine. The 'Arp' variety is specially bred to withstand colder climates and is considered one of the most frost-hardy rosemary types – it tolerates temperatures down to about –23 °C in sheltered locations. The leaves are used fresh or dried in everything from bread and marinades to stews, grilled dishes, and herbal tea. Rosemary is also said to have strengthening effects on blood circulation and memory, and is traditionally used as an herb in tea or tinctures.</p> <h4>Cultivation</h4> <p>Plant in a sunny and warm spot in well-drained soil – preferably sandy and lime-rich. 'Arp' can overwinter outdoors in the mildest parts of the country, especially in sheltered, dry locations. Otherwise, it is best grown in a large pot that can be moved to a cool and bright place over winter. Water moderately – does not tolerate standing moisture.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 60–100 cm (can be kept shorter)<br><strong>Hardiness zone:</strong> 1–2 (possibly zone 3 in sheltered location)<br><strong>Harvest:</strong> Year-round<br></p>

<p data-mce-fragment="1"> 1 tree Red Mulberry 'Red No. 2': current height 50-80 cm<strong></strong></p> <p data-mce-fragment="1"> The plants bore fruit in June and are now setting berries in a second round (written 24/9-24)</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</strong> Red Mulberry <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Morus rubra<br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Moraceae</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></h4> <p class="p1"> The variety 'Red No. 2' produces red to black berries that are refreshingly sweet and sour. Slightly shorter than the wild varieties: grows to around 4-5 metres. Same good hardiness.</p> <p data-mce-fragment="1"> General information about Mulberry:</p> <p data-mce-fragment="1"><span data-mce-fragment="1"></span><span data-mce-fragment="1">Mulberry trees are one of our oldest cultivated plants. The black mulberry tree, like the white variety,</span> <a href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" title="White mulberry (Morus alba)" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">Morus alba</span></strong></a> <span data-mce-fragment="1">, originates from West Asia - however, the black mulberry tree came to Europe a couple of hundred years before the white one. The first findings of knowledge about the black mulberry tree were already around 300 BC. It may be that Morus nigra originates somewhat further to the southwest (closer to Europe) in West Asia than its relative Morus alba, and that this is why Morus nigra also has a slightly worse hardiness in cold climates than its relative.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Traditionally, the black mulberry was used to make wine and cosmetics - thanks to its high concentration of anthocyanins which give the berry its deep dark colour. However, the berries were also grown for fresh consumption.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Unlike the white mulberry tree, which can vary in color, the black mulberry tree's fruits are always black when ripe. The black mulberry is also more acidic.</span></p> <p data-mce-fragment="1"> The berries are rich in antioxidants and, like mulberry leaf tea, are thought to help balance blood sugar levels. This is thanks to<span> </span><span data-mce-fragment="1">content of the substance MFE which stabilizes blood sugar levels and thus suppresses the body's cravings for sweets. Therefore, mulberries are a common substitute for those who want to get rid of their cravings for sweets.</span></p> <p data-mce-fragment="1">Due to the berries' unusually high nutritional content, mulberries, like <a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" data-mce-fragment="1" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">the goji berry</span></strong></a> , are considered a so-called "superfood".</p> <p data-mce-fragment="1"> In addition to mulberry wine, you can also make juice and jam from the berries.</p> <p data-mce-fragment="1"> The leaves can be used to brew healthy tea, which has historically been drunk in China and has recently begun to become popular in Asia again.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong> </h4> <p data-mce-fragment="1"><meta charset="utf-8"> <em>Full<meta charset="utf-8"> variety-specific description on the way...</em></p> <p data-mce-fragment="1"> The tree can grow in most soils but thrives best in loose, nutrient-rich soils. It is resistant to windy coastal climates but grows best in warm, wind-sheltered locations.</p> <p data-mce-fragment="1"> Suitable as a trellis tree as the branches are<span data-mce-fragment="1"> </span>easily bendable.</p> <p data-mce-fragment="1">Mulberry trees are also well suited to forest orchards as they are a popular host plant among many organisms and provide recurring harvests without much maintenance, as well as protecting plants in lower layers.</p> <p data-mce-fragment="1"> Mulberries are self-fertile, meaning that only one tree is needed to produce fruit.</p> <p data-mce-fragment="1"> Prune in winter when the tree is dormant to avoid excessive "bleeding", which is otherwise a common characteristic of<span data-mce-fragment="1"> </span>mulberry plants.</p> <p data-mce-fragment="1"> The berries ripen continuously from May to September.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"></strong> The berries are harvested when the color has turned red/black. A tip is to pick the berries with a needle to avoid crushing them between your fingers.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Features:</strong> </h4> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 4-5 m<br data-mce-fragment="1"> Growing zone: 1-4</p>

<h4> <meta charset="utf-8"> <strong><span>Origin:</span></strong> </h4> <p>This Oolong tea comes from the beautiful mountainous landscapes in northern Thailand. The type of tea bush used for these teas is imported from a tea research center in Taiwan and is called Ruan Zhi (also Oolong No. 17) - which means "soft stem." These tea bushes and the classic Taiwanese method of preparing the tea leaves give a wonderfully full, round, floral, and sweet taste. It has become a favorite among many tea drinkers in the region.</p> <p>Ironically, the Ruan Zhi variety is hardly found in Taiwan but has become a popular variety among the few producers in the mountainous areas of northern Thailand, making the tea specific to its region. The reason for this is that the tea research center was one of Thailand's so-called <em>Royal Projects,</em> a series of various development projects carried out by Thailand's King Rama IX with the goal of preserving the nation's nature and supporting the mountain people's agriculture. Today, more than five mountain regions in the country are engaged in growing and producing high-quality tea.</p> <h4> <meta charset="utf-8"> <strong><span>Distinctive qualities:</span></strong> </h4> <p>The Ruan Zhi tea bush (Oolong No. 17) is, as mentioned, found only in the northern Thailand region. The tea produced from the Ruan Zhi bushes is unusually round and full-bodied in flavor with a pleasant floral sweetness. It is a favorite for those who know it. The producer of this particular tea is called Choui Fong and is a top producer in the area. Thanks to the good growth conditions, they have established majestic plantations with several exclusive cafés where you can visit and try all sorts of products made from the tea bush: tea leaf salad - made from both fermented and fresh tea leaves (really tasty), cheesecake made with green tea, classic Chinese <em>steamed buns</em> flavored with tea, as well as the opportunity to taste all their different teas; oolong 12 &amp; 17, jasmine tea, oolong with osmanthus, among others.</p> <p>This producer's expertise in classic Taiwanese tea production combined with their special tea bush with an extra soft stem results in a truly refreshing and delicate tea with a sweetness and complexity in flavor that is hard to find elsewhere.</p> <h4> <meta charset="utf-8"> <strong><span>Flavor profile:</span></strong> </h4> <p>A soft and round oolong tea with a floral sweetness that becomes more and more distinct with each brewing. It almost completely lacks bitterness compared to <span style="color: rgb(78, 153, 29);"><a rel="noopener" title="400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation" href="https://tradgardsdags.nu/collections/teer/products/400-year-organic-ban-komaen-tea-gront-puerh-te-fran-phou-noi-folkets-400-ar-gamla-teplantage" style="color: rgb(78, 153, 29);" target="_blank"><strong>400 Year Old Organic Tea</strong></a></span> and <strong><a rel="noopener" title="Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20 m wild tea trees" href="https://tradgardsdags.nu/collections/teer/products/gront-puerh-te" target="_blank"><span style="color: rgb(78, 153, 29);">Seohopene Ancient</span></a> </strong>which are so-called Pu'er teas, but also compared to other oolong teas which are often more bitter than this Ruan Zhi Oolong No. 17.</p> <p>Light amber-colored brew.</p> <h4> <meta charset="utf-8"> <strong><span>How to brew the tea:</span></strong> </h4> <p><meta charset="utf-8">Since Oolong can steep a little longer than, for example, Pu'er without becoming too bitter, for convenience you can brew Oolong in a half-liter teapot. It will still allow a couple of brews but significantly fewer than if you brew in a small gaiwan which usually holds a maximum of 2 dl.</p> <p>If you want a truly engaging <em>session</em>, however, it is recommended to use a smaller teapot/gaiwan and make many short brews to experience the development of the tea's full flavor profile more thoroughly.</p> <p>Here is how to brew Oolong tea to bring out its rich and complex flavors:</p> <ol> <li> <p><strong>Measure the tea</strong>: <meta charset="utf-8">If brewing in a smaller teapot/gaiwan of 150–200 ml, measure about 1 tablespoon of Oolong tea.<br></p> </li> <li> <p>For a half-liter teapot, add about 1.5 tablespoons of Oolong tea.<br></p> </li> <li> <p><strong>Rinse the tea</strong>: Pour hot water (95°C) over the tea leaves and immediately pour out the water. This "rinses" the tea and awakens the leaves by starting to open them.<br><br>When brewing in a half-liter pot, you can possibly skip this step.</p> </li> <li> <p><strong>Brewing</strong>: Add 95<meta charset="utf-8">°C water again and let steep for 30–60 seconds for the first brew. For subsequent brews, you can gradually extend the steeping time (10–20 seconds each time). <br><br>If brewing in a half-liter pot, you can let the leaves steep longer - until you have drunk up, or you can pour the brew into another pot after your chosen steeping time to end the brewing.</p> </li> <li> <p><strong>Serve and enjoy</strong>: Pour the tea into a cup and enjoy its balanced flavor. Oolong tea can be brewed several times, and each brew reveals new nuances.<br><br><meta charset="utf-8">Sitting down and brewing tea in a classic East Asian manner can be a good moment in everyday life to relax. Through a calm session where you focus solely on your senses and the experience itself, you can give yourself an exciting but soothing rest that can otherwise be hard to "justify" in daily life.</p> </li> </ol> <p>Tip: When brewing in a half-liter pot, use a larger strainer where the tea leaves are allowed to unfold - this way the teapot stays easier to clean as it is free from loose leaves that can otherwise be difficult to remove due to the teapot's design.<meta charset="utf-8"></p> <p> </p> <p>Ingredients: Oolong tea</p>

<p>Sturdy plastic pot that holds 10 liters – perfect for growing indoors, in a greenhouse, or outdoors.</p> <p>Sold in packs of 10</p>

<p><meta charset="utf-8">Sturdy plastic pot that holds 20 liters – perfect for growing indoors, in a greenhouse, or outdoors.</p>

<p>Sturdy plastic pot that holds 35 liters – perfect for growing indoors, in a greenhouse, or outdoors.</p>

<p>Practical tool or accessory that simplifies your cultivation and garden care.</p>

<p data-mce-fragment="1">SEEDS (50 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Soapwort, Soaproot, Soap herb<br data-mce-fragment="1"><strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"><strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history & use:</span></strong></p> <p data-mce-fragment="1">Soapwort is used, as the name suggests, as soap, shampoo, and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and personal hygiene. Today it is used in treatments against acne.</p> <p data-mce-fragment="1">The whole plant is useful, that is, flowers, leaves, roots, and stem. Soapwort contains fat-dissolving substances that foam together with water. The highest concentration of these fat-dissolving substances is found in the root. The foaming liquid can then be used for washing, as shampoo & soap, or as a general cleaning agent.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create a light foam in beer brewing. In the Middle East, the root is used as an additive in making halvah to stabilize the oils and give the unique texture that halvah is known for.<meta charset="utf-8"></span></p> <p data-mce-fragment="1">The flowers smell sweet in the evenings and are diligent in attracting pollinators.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation</strong>:</p> <p data-mce-fragment="1">Since Soapwort is adapted to the Swedish climate, it is not difficult to grow it outdoors here. It thrives in most soils, with slightly clayey soils being best. Sun/partial shade are good locations. It grows 30-100 cm tall depending on the growing site.</p> <p data-mce-fragment="1">Soapwort can spread extensively through underground runners. So choose carefully where you plant it. Preferably fenced and alone if you do not want it to take over the cultivation.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing</strong>:</p> <p data-mce-fragment="1">Sow directly at the growing site or start indoors. 1 cm deep. Keep the sowing moist when growing indoors. If germination does not occur within a month, place the sowing in the fridge for about a month.</p> <p data-mce-fragment="1">Alternatively, sow outdoors in pots or in the ground from September to November. The seeds will germinate the following spring.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics</strong>:</p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing site: sun/partial shade<br data-mce-fragment="1">Height: 30-100 cm<br data-mce-fragment="1">Germination time: 1-3 months<br data-mce-fragment="1">Growing zone: 1-5</p>

<p data-mce-fragment="1"> <strong data-mce-fragment="1">Common names:</strong> Soapwort, Soapwort, Soapwort<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1"> Soapwort is used, as its name suggests, as a soap, shampoo and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and for personal hygiene. Today it is used in acne treatments.</p> <p data-mce-fragment="1"> The entire plant is useful, i.e. flowers, leaves, roots and stem. The soapwort contains fat-soluble substances that foam together with water. The highest concentration of the fat-soluble substances is found in the root. The foaming liquid can then be washed in, used as shampoo &amp; soap or as a general cleaning agent.</p> <p data-mce-fragment="1"> <meta charset="utf-8"><span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create an airy foam in beer brewing. In the Middle East, the root is used as an additive in the manufacture of halva to stabilize the oils and give halva its unique texture.<meta charset="utf-8"> characterized by.</span></p> <p data-mce-fragment="1"> The flowers smell sweet in the evenings and are diligent when it comes to attracting pollinators.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Cultivation</strong> :</p> <p data-mce-fragment="1"> Since the Soapwort is adapted to the Swedish climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils work best. Sun/partial shade are good locations. Grows 30-100 cm tall depending on the growing location.</p> <p data-mce-fragment="1"> Soapwort can spread quite a bit via underground runners. So choose carefully where you plant it. Preferably fenced in and by itself if you don't want it to take over the crop.<strong data-mce-fragment="1"></strong></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Features</strong> :</p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun/partial shade<br data-mce-fragment="1"> Height: 30-100 cm<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-5</p>

<p><strong>Saskatoon / Serviceberry of the variety 'Martin': current height 50-60 cm</strong><br><br><strong>Common names:</strong> <meta charset="utf-8">Saskatoon, Saskatoon berry, Serviceberry, Late Serviceberry, Serviceberries<br><strong></strong><strong>Scientific name:</strong> <em>Amelanchier alnifolia</em><br><strong>Family:</strong> Rose family</p> <h4>History of cultivation & use</h4> <p>'Martin' is a Canadian variety that produces very large, juicy berries with a sweet taste and slight tartness. The berries are used fresh, for jam, juice, pie, and wine. Serviceberry has traditionally been cultivated by the indigenous peoples of North America as food and a useful plant.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, nutrient-rich soil. Hardy shrub that yields abundant harvest and is easy to grow.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–6</p>

<p><strong>Saskatoon / Serviceberry of the 'Northline' variety: current height 50-60 cm</strong><br><br><strong>Common names:</strong> Saskatoon, Saskatoon berry, Serviceberry, Late Serviceberry, Serviceberries<br><strong>Scientific name:</strong> <em>Amelanchier alnifolia</em><br><strong>Family:</strong> Rose family</p> <h4>Growth history & use</h4> <p>'Northline' is a Canadian variety that produces large, juicy berries with a sweet taste. The berries are used for fresh eating, jam, juice, pie, and wine. Serviceberry has been cultivated by the indigenous peoples of North America as food and medicinal plant.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, nutrient-rich soil. Hardy and resilient shrub that yields abundant harvest.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Growing zone:</strong> 1–6</p>

<p><strong>Saskatoon / Serviceberry of the variety 'Smoky': current height 50-60 cm</strong><br><br><strong>Common names:</strong> Saskatoon, Serviceberry<br><strong>Scientific name:</strong> <em>Amelanchier alnifolia</em><br><strong>Family:</strong> Rose family</p> <h4>Plant history & use</h4> <p>'Smoky' is a Canadian variety known for its large, sweet, and juicy berries. The berries are used for jam, juice, pastries, and wine. Serviceberry has a long history as food and useful plant among the indigenous peoples of North America.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, well-drained soil. Hardy shrub that yields abundant harvests.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 3–4 meters<br><strong>Hardiness zone:</strong> 1–6</p>