Shrub layer - Seeds

SEEDS (10pcs/bag)

Common names: Roselle, Jamaican Sorrel, Ambali, Asam Susar
Scientific name: Hibiscus sabdariffa
Family: Malvaceae

Plant history & use:

Origin from Africa, then spread to Asia and the Caribbean.

Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea. Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used to add a sour flavor in salads and soups of Asian character.

In Asia, the leaves are fried, made soup of or cooked together with various dishes e.g. fish, chicken and beef.

Roselle is also often used for its health-enhancing properties .

Cultivation:

Roselle is a perennial plant that thrives in bright locations. Grow the plant indoors next to a bright window and feel free to move it outside in the summer. Alternatively, grow as an annual outdoor in pots or sow the seeds directly on open ground when the risk of frost is over.

Roselle is commercially grown in one-year periods. In nature, however, the plant is perennial and it can also be such when grown at home. Overwintering in a bright location is a prerequisite for growing Roselle as a perennial northern Europe.

In southern Europe: Spain, France's southern coast, Italy, Croatia, Bosnia, Montenegro, Albania, southern Greece and west/south Turkey, Roselle can be grown outdoors as a perennial all year round. Roselle is USDA Zone 9-12.

The Roselle plant grows into a small tree/tall bush.

Sowing:

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with punctuated small holes to retain moisture. Optimum temperature for rapid germination is between 25-30 ºC, but the seeds also germinate at around 20 ºC. You may use a heating mat for improved germination conditions.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: up to 3 meters
Germination Time: 7-30 days
USDA Zone: 9-12

Grow the entire Goji trio - yellow, red & black - in your garden. Discount when ordering all three!

Goji berries are a rich source of vitamins and proteins. Red goji berries are familiar to most people, while yellow and black goji berries are a fairly unexplored source of health in the West. In ancient societies, the plant has been used for a variety of purposes for a long time.

Goji is an easy-to-grow shrub that is hardy outdoors in all Europe and can grow in most soils.

A total of 50 seeds of 3 varieties:

10 seeds Yellow Goji
20 seeds (Red) Goji
20 seeds Black Goji

Read more about each variety here:

• Goji (Lycium barbarum)
• Yellow Goji (Lycium barbarum)
• Black Goji (Lycium ruthenicum)

SEEDS (15pcs/bag)

Common name: Liquorice/Licorice Root, Cultivated Licorice
Scientific name: Glycyrrhiza glabra
Family: Fabaceae

Plant history & use:

Liquorice Root has a long history both as a medicinal plant and as a sweet treat. As early as 4000 BC it was used by the Assyrians and since then the licorice root has been used as a nerve-soother, flu-reliever, anti-infective and more.

One of the most prominent uses of the Licorice root by our ancestors was to chew it in order to keep their teeth clean and healthy. This was efficient due to the anti-bacterial properties of the substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, glycyrrhizin is not metabolized by our bodies and may therefore, just as Stevia (Stevia rebaudiana), be used as a sweetening substitute for sugar.

Licorice root was sold in pharmacies as a medicine until as late as the 1970s.

The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the leaves are used as a substitute for common Tea (Camellia sinensis).

The root may also be ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan. 

Licorice root is also often used together with anise when flavoring alcoholic beverages.

Cultivation:

Licorice root grows naturally in southern Europe and parts of Asia.

The plant is hardy down to -20 ºC. In most of Europe, it can be grown outdoors all year round. To protect the plant during the winter, cover the base with twigs, leaves, straw or similar. Measures such as these can allow your Licorice root plant to thrive even in locations that are generally viewed as below its temperature range. The USDA Zone of the Licorice root range from 7-10.

Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.

Licorice root thrives best in well-drained soil and locations with full sun.

The roots, which are the main part used for consumption, become meters long, so a large pot is recommended for pot cultivation. It takes about 3 years for the plant to become harvestable and by that time it will likely have grown to become a fairly large bush. 

Sowing:

The seeds can be sown directly outdoors when the soil temperature has risen to above 15 ºC. The seeds can also be pre-cultivated indoors any time of the year.

Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 months
USDA Zone: 7-10

SEEDS (4pcs/bag)

Common name: Tea Plant, Tea Shrub, Tea Tree
Scientific name: Camellia sinensis
Family: Theaceae

Plant history & use:

Tea is consumed worldwide as the second most common beverage after water. The tea bush contains theine, which counteracts fatigue, and theanine , which provides a calming effect, unlike coffee, which only has the invigorating properties of caffeine (=theine). A cup of tea can therefore be invigorating and calming at the same time.

It is mainly leaf buds and young leaves that are picked to brew tea with, but sometimes the flowers are also used. The younger the shoots/leafs, the higher quality tea.

From the tea bush Camellia sinensis, you can make different types of tea: white, yellow, green, blue (oolong), black and "dark" tea. The difference between them is defined by different fermentation and oxidation processes. White tea is not even allowed to oxidize, while "dark" tea is allowed to both oxidize and ferment for long periods. The types in between are gradually more or less in one direction or the other, in the order stated. All types have their health benefits, sometimes differing.

Red tea (rooibos) comes from another species, the Rooibos bush Aspalathus linearis .

The tea leaves are also used for cooking in Asia - for example Tea Lead Salad (fermented leaves) in Burma and (fresh leaves) in Thailand.

Cultivation:

The exact origin of the Tea bush is debated, although it has been pinned down that it originates from an area south-east of the Tibetan plateau: between China, Thailand, Myanmar (Burma) and north-east India.

The Tea bush was first cultivated in ancient China and not introduced to Europe until the 17th century - only to be spread by colonialists for cultivation in India, Africa and Indonesia. 

The first sights of an established plantation in Europe was not until the late 19th century - in the Azores islands of Portugal. Shortly after emerges cultivations in Georgia, Turkey and Russia which still to this day are the largest tea producers in Europe.

A southern European climate can be a great match for growing tea, especially on locations with a slightly humid, subtropical and hilly environment with mild winters and long summers. Similar to that of Georgias hillside tea plantations, for example. 

Northern Europe has its fair share of successful tea plantations as well, maybe with UK Tregothnan as one of the first. Recent years has seen an increase in northern European tea cultivations, ranging from Belgium all the way up to Sweden. And they are operating well. What this tells us is that cultivating tea is actually possible in most parts of Europe, just spend a bit of your power of thought to find (or create) the right spot.

The tea bush naturally grows at high altitudes where it gets colder at night, and it may also be chilly during daytime. It prefers a location sheltered from wind, as it slows down leaf growth. It does not like to grow in shade however, the optimal location is an environment with lots of light.

It prefers a well-drained soil - not a permanently moist soil, neither a drought susceptible soil. In optimal conditions the water just flushes through regularly, leaving the soil free to dry up in between flushes. 

Reading the above preferations, you may start to realize why a sloping hillside environment is the natural environment of the tea bush. A hillside climate is not a must though, many of the successful European cultivations are grown on plain land. Just try to mimic the preferred conditions as much as you can, with whatever means you have available to the degree that you can. 

The tea bush can be overwintered outdoors in most of Europe, depending on location and conditions the plants may need to be covered during wintertime - e.g. straw, bark or similar.

Tea thrives in acidic soil, use Rhododendron soil when repotting the plant the first time.

Sowing:

Before sowing the seeds, soak them in water for 1 day (put something on top to press down the seeds in case they float). Then put the seeds on a piece of damp paper, put the paper with the seeds inside a sealed plastic bag in room temperature for a day. Then, sow in a pot and cover with 1-2 cm of soil. If germination has not occurred within a month, place the pot with the seeds in the refrigerator for about 1 month. Then take it out and let germinate.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 1-2 meters
Germination Time: 1-3 months
USDA Zones: 7-9

SEEDS (20pcs/bag)

Common name: Black Goji Berry, Black Wolfberry, Russian Boxthorn, Siyah Goji, Kaokee
Scientific name: Lycium ruthenicum Murr.
Family: Solanaceae

Plant history & use:

Black Goji is, like its relative Goji (Lycium barbarum), a rich source of proteins and vitamins. The black goji berry is particularly rich in anthocyanins, with a content higher than that of blueberries. The shrub originates from the areas around the Tibetan Plateau and southern Russia.

Black Goji is a plant that has not yet received much attention in the West, but it has long been used by the indigenous people in the regions of its natural environment. Surprisingly, the indigenous people of small North Indian communities use the berry to make an ointment to prevent blindness in camels. This is possible thanks to the berry's high content of lutein.

The berry gets its deep blue/purple color from the anthocyanins, a substance found in unusually high concentrations in the Black Goji Berry. Anthocyanins are the same substances that give blueberries their blue color and also contribute to a large part of their nutritional value.

Ripe Black Goji berries can be eaten raw, dried or cooked.

The most common way to consume black goji berries is to make a so-called infusion. This is best done when they are completely fresh, but it can also be done with dried berries. The goji berry gives off different colors depending on the type of water used. In mineral-rich water (basic: pH >7) the infusion becomes deep blue and in acidic water (pH <7) the color sets to an intense purple.

Cultivation:

Black Goji natively grows in fairly extreme climates where it is exposed to drought, extreme cold, high salinity and nutrient poor soils. These factors have made the Black Goji berry a very hardy plant. It can thrive in temperatures down to -20 ºC.

The Black Goji is an easy-to-grow shrub that often produces rich harvests. It likes to grow in well-drained soils (often sandy soils) and establishes a strong root system, which makes it a good soil binder, e.g. at beach sides to prevent erosion as well as shelter from coastal winds. It thrives in locations with lots of sunlight.

The Black Goji bush grows up to 2 m and can be grown outdoors in open ground in all of Europe. To protect the Black Goji bush from the harshest conditions, you can cover the base of the plant with straw, leaves etc. in late summer and keep it covered during the colder months - this will protect the plant from the most severe cold as well as prolong the growing season.

The numerous berries first appear in green to later turn black/bluish-purple. It is only then that they are ready for harvest. This takes place in summer-autumn.

Sowing:

The seeds are sown in moist soil. Cover with a thin layer of soil. Keep the seed moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 weeks
USDA Zone: 5-9

SEEDS (20pcs/bag)

Common name: Goji Berry, Wolfberry, Matrimony Vine, Chinese Boxthorn, Himalayan/Tibetan Goji
Scientific name: Lycium barbarum
Family: Solanaceae

Plant history & use:

Goji berries are one of the most popular superfoods on the market and they are often used in muesli, smoothies, salads and bread or simply eaten as they are. The reason for its popularity is probably because the goji berry is one of the most nutrient-dense berries available. It is rich in vitamins and minerals as well as omega-3 and antioxidants. The goji berry also has a particularly high protein content of 10g per 100g, which is very unusual among fruits and berries. The taste is sweet with hints of cranberry and cherry. The berries are usually dried before use.

The red goji berry is richer in carotenoids than the black goji berry, while the black one is richer in antioxidants.

The root is used in herbal medicine for its liver cleansing properties.

In Asia the leaves are cooked in stews and soups or made into tea.

Cultivation:

Goji grows wild in Asia and since it was brought into Europe it has also started to spread itself naturally here. The plant is a deciduous shrub that usually grows 80-200 cm high.

The goji plant is very easy to care for and it is tolerant for both salt and wind. For this reason it is often planted as a soil binder as a barrier along the beachside in costal regions. It thrives well in both sun and partial shade, this is an adaptable plant!

The Goji berry can be grown in all of Europe. 

Sowing:

The seeds are sown indoors in moist soil, outdoors in pots or in the open field. Optimal germination temperature is around 20-25 ºC . It can take 3-4 months for the newly germinated plants to get ready for transplanting, so it is recommended that you sow early in the year. Then you have a good chance of harvesting already the same year.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 1-3 meters
Germination Time: 10-30 days
USDA Zone: 3-10

SEEDS (10pcs/bag)

Common Names: Chili Pepper 'Purple Thai', Purple Chili Pepper, Purple Chili, Purple Bird's Eye Chili, Purple Thai Chili Pepper
Scientific name: Capsicum annuum
Family: Solanaceae 

Plant history & use:

An unusual purple-colored variant of the popular Thai chili pepper. The 'Purple Thai' chili is considered to have a perfect balance between flavor and heat, which contributes to its desirability in Asian cooking. The heat is described as medium and ranges between 50,000 - 100,000 Scoville Heat Units.

Culture:

All chili peppers originate from Central and South America. The genus has since been spread around the world by colonists, missionaries and traders, and new species have emerged through adaptation to the environment.

Chili peppers are generally easy to grow. They thrive in sunny, warm locations. They can be grown indoors in windows.

All chili peppers are perennial and can produce fruit all year round if given the right conditions. Heat, light, light nutrition and moisture contribute to continuous growth & production of the plant. Overwinter in a warm and bright place. If you want the plant to produce fruit also during the winter months, use a grow light to supplement the sunlight, possibly grow only under a grow light.

Keep the soil evenly moist and allow it to dry out slightly between waterings. Fertilize 2-3 times a week to ensure abundant fruit production.

The fruits turn from purple to orange in late maturity. The fruits can be eaten at all stages of maturity. 2-6 cm.

Sowing:

Pre-grow indoors at the beginning of the year.

Moisten the soil and press the seeds lightly against the surface. Cover with 1 cm of soil. Place in bright light and keep the seeds moist.

Features:

Year: Perennial
Growing position: sun
Height: 60-80 cm
Germination time: 5-10 days

SEEDS (20pcs/bag)

Common names: Thai Aubergine, Thai Aubergine, Thai Green Eggplant
Scientific name: Solanum melongena
Family: Solanaceae

Plant history & use:

The typical Thai round green eggplant. Widely used in various types of curies and stews. Can also be eaten as a raw vegetable alongside the main course.

Culture:

Thai Aubergine is perennial, but usually needs a frost-free winter to make it through to next year. It can survive the winter outdoors in the most favorable Swedish conditions. When trying to overwinter outdoors, the base of the plant should be winter-covered with straw or similar to protect against the cold. If there is access to a greenhouse, it is an excellent place for the Thai eggplant.

Alternatively, grow as an annual in Sweden. Flowering occurs approximately 6 weeks after germination and harvesting can begin after 2-3 months.

Grows well in most soils but thrives in a well-drained and nutrient-rich soil. Placed in sun/part shade. Benefit from abundant irrigation.

Plants are placed approximately 60 cm apart.

Fertilize regularly once/month during the summer months. First given about a month after germination.

Self-pollinating.

When fruiting begins, it is recommended to keep the number of fruits per plant around 4-5.

Fruits are harvested when they are green-white. If you wait until the fruits turn yellow, they are more bitter, but still edible.

Sowing:

Pre-cultivated indoors in February-March, alternatively sown outdoors in April-May. Seeds are covered with a 1 cm layer of soil. Keep seed moist.

Characteristics:

Age: Perennial
Plant position: sun / partial shade
Height: 50-100 cm
Germination time: 3-10 days
Plant zone: 1 (favorable locations)

SEEDS (20pcs/bag)

Common name: Somborka pepper, Somborckina
Scientific name: Capsicum annuum
Family: Solanaceae 

Plant history & use:

Somborka is a pepper that originates from the Balkan region of Europe. Some of its most distinctive characteristics are that it has a thick flesh while also having a heat that is about halfway to a "regular" chili. So you could say that it is a meaty pepper with heat.

Perfect for pickling. Pickled Somborka makes a sour but hot addition as a side dish and is suitable to be eaten with a lot of dishes.

You can also fill the Somborkan with, for example, rice, minced meat and other optional ingredients to cook in the oven.

Both of these methods are common applications in Balkan cuisine.

Culture:

Thrives in sunny, warm and sheltered locations. Best grown in greenhouses.

More resistant than regular peppers and chilies.

Sowing:

Pre-grow indoors at the beginning of the year or sow outdoors when the risk of frost is over.

Moisten the soil and press the seeds lightly against the surface. Place in bright light and keep the seeds moist.

Features:

Year: One year
Growing position: sun
Height: 60 cm
Germination time: 5-14 days

SEEDS (20pcs/bag)

Common name: Okra, Lady's Fingers, Gumbo, Bendi
Scientific name: Abelmoschus esculentus
Family: Malvaceae

Plant history & use:

Okra is a plant with many uses and its fruits are one of the most popular tropical vegetables worldwide.

The fruit is a well-used ingredient in cooking thanks to its crispy texture and gelatinous, texture-giving properties. The fruit contains binding substances, which makes it very suitable for stews and soups. It can also be eaten raw - for example in Asian cuisine it is often served alongside the main course as a raw vegetable together with accompanying sauce.

Like spinach, the leaves can be used raw in salads or thrown into a wok. Even the leaves possess slightly binding properties.

Roasted okra seeds can also be used as a caffeine-free alternative to coffee.

In West Africa, where okra is widely cultivated, flower buds and the blossoms are also eaten.

The average nutritional value of okra is higher than that of tomato, eggplant, most cucumber plants and many other common vegetables.

Okra seeds contain approximately 20% protein as well as 20% oil which can be extracted from the seeds.

Cultivation:

Okra originates from South Asia/Africa and is in its natural environment a perennial. It thrives in heat and is sensitive to frost. Optimum growth temperature is 20+ ºC and temperatures below 10 ºC can be harmful to the plant.

For the above mentioned reasons, Okra therefore grows best in greenhouses/cultivation tunnels if you are growing in northern Europe. It can be grown outdoors, but the harvest may be slightly less than what would be possible under optimal conditions. To improve the conditions for outdoor cultivation, in the spring when the soil has warmed up, you can cover the ground with plastic or other ground cover such as straw/bark to prevent heat radiation and thereby extend the growing season towards the autumn.

It is however stated that Okra is capable of growing outdoors as an annual over the summer months all the way down to USDA Zone 5. This does not imply overwintering outdoors in USDA Zone 5.

If you are living in southern Europe: Spain, Italy, Greece, Turkey and parts of France and the Balkan region - you can grow Okra as a perennial outdoors, all year round. See the European USDA Zone Hardiness Map for reference. 

The okra is drought-resistant, but fruit formation is favored by consistent irrigation and nutrient supplementing.

Grows best in well-drained loamy soil.

Okra is self-pollinating which means you only need one plant to produce fruit.

The fruits are harvested at an early (unripe) stage while they are green to avoid a woody taste. One tip is to try breaking off the tip of the fruit - if it breaks, it's fresh, if it bends instead, it's too ripe and the fruit is better suited for seed harvesting.

Sowing:

Soak the seeds in water for 24 hours before sowing. Sow the seeds in moist soil and cover with a 1-2 cm layer of soil. Keep the soil moist. The seeds should germinate after 2-3 weeks. Germination happens faster at temperatures above 25 ºC.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1–2 m
Germination Time: 1-8 weeks
USDA Zone: (5*)9-12
*grown as an annual = no overwintering outdoors

SEEDS (10pcs/bag)

Common name: Thai Chili Pepper'Bird's Eye', Prik Ki Noo
Scientific name: Capsicum annuum
Family: Solanaceae 

Plant history & use:

A true Thai high heat chili pepper that has a well established use down in Southeast Asia. The chili is often eaten raw together with, among other things, the dish Khao Kha Moo or as a snack with northern Thai barbecue skewers. It is also widely prepared in woks, stews and soups.

The Thai Bird's Eye chili is also used to make different types of Nam Prik - Thai chili paste. The chili is roasted together with, among other things, onions, garlic and then ground down and mixed with oil and flavorings such as lemongrass, tamarind, etc. The chili paste is then used to dip vegetables in or is eaten with rice dishes.

Another easy way to incorporate chili into your meals is to thinly slice it along with garlic and then mix with lime and fish sauce to have as an extra flavoring to pour over your food Besides.

Scoville strength 100,000 – 140,000.

Cultivation:

All chili peppers originate from Central and South America. The genus has since been spread with the help of colonists, missionaries and traders worldwide and new species have emerged through adaptation to the environment.

Chili peppers are generally easy to grow. They thrive in sunny and warm locations. Can be grown indoors in a window.

All chili peppers are perennial and can produce fruit all year round if given the right conditions. Heat, light, light nutrition and moisture contribute to a continuous growth & production of the plant. If you want the plant to produce fruit even during the winter months, use a plant lamp to supplement the sunlight, possibly grow only under a plant lamp.

Keep the soil evenly moist and let the soil dry out slightly between waterings. Fertilize with advantage 2-3 times a week to provide abundant fruit production.

The fruits range from green (yellow-orange) to red. The fruits can be eaten at any stage of maturity. 2-6 cm.

Sowing:

Grown indoors at the beginning of the year.

Put the seeds in warm water 1 day before sowing. Moisten the seed soil and lightly press the seeds down against the surface. Cover with 1 cm of soil. Place bright and keep the seed moist.

Characteristics:

Lifespan: Perennial
Location: sun
Height: 50-150 cm
Germination Time: 5-15 days

SEEDS (10pcs/bag)

Common names: White Roselle, White Rosell hibiscus, White Sorrel
Scientific name: Hibiscus sabdariffa
Family: Malvaceae

Plant history & use:

Unlike the more commonly known red roselle hibiscus, the white roselle hibiscus has green-white sepals (what is normally referred to as the "fruit" of roselle hibiscus) more deep yellow flowers and green stem. The fruits are also smaller with white roselle, but the total yield is higher than from regular red roselle.

The fruits and leaves are used in the same way as fruit and leaves from ordinary roselle - however, the juice becomes transparent / amber colored instead of the deep red color of ordinary roselle.

Hibiscus sabdariffa originated in Africa and spread from there to Asia and the Caribbean.

Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea. Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used as a sour addition in salads or in soups of an Asian character.

In Asia, the leaves are usually fried, made into soup or used for prepared dishes with e.g. fish, chicken and beef.

Roselle is also often used for its health-enhancing properties.

Culture:

Roselle thrives in bright locations. Grow indoors in a bright window and feel free to move outside in the summers. Alternatively, sow the seeds directly in open ground when the risk of frost is over.

Roselle is grown commercially in one-year periods. In nature, however, the plant is perennial and it can also become so when grown at home. Wintering in a bright location is a prerequisite for perennials in Sweden. Grows into a small tree / tall shrub.

Sowing:

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small holes in it to retain moisture. Optimum temperature for rapid germination is between 25-30 ºC , but the seeds germinate even at 20+ ºC . If necessary, use a heating mat for better germination conditions.

Characteristics:

Age: Perennial
Plant position: sun
Height: up to 2 meters
Germination time: 7-30 days

SEEDS (10pcs/bag)

Common name: Yellow Goji Berry, Yellow Wolfberry, Yellow Boxthorn / Matrimony Vine
Scientific name: Lycium barbarum
Family: Solanaceae

Plant history & use:

Yellow Goji Berry belongs to the same genus as the red and black goji berry and, like its relatives, is a highly nutritious berry - especially rich in vitamins and proteins. Unlike the red goji berry, yellow goji berries contain no bitter substances and also have a lower sugar content.

Yellow Goji Berries can be eaten raw as they are, mixed in a salad or dried to add as a topping to granola/cereals/müsli or baked goods. You can also simply make an infusion from them, similar to that of the black goji berry infusion.

Both yellow and black goji berries are relatively uncommon in Europe so far, so here is the chance to have something unusual and useful in your garden!

Cultivation:

Yellow Goji is a hardy shrub that can withstand many sub zero degrees and is fit for outdoor cultivation in all of Europe, even in the far north. It can be grown in the open field or in a pot. The Goji shrub grows well in both sandy and clayey soils - and everything in between, as long as the soil is well drained. It thrives in sunny locations and is relatively insensitive to drought, wind and salts.

The Goji bush has a strong root system which binds the soil effectively. Its hardy properties make it a suitable plant in maritime coastal climates with a lot of wind. Can be planted along the border of beaches to bind the sand and protect against wind.

Yellow Goji is a grateful plant that does not require much care.

The bush grows to 1-3 meters. Give the bush something to climb/grow against and it will grow faster.

Sowing:

The seeds are sown in moist soil. Cover with a thin layer of soil. Keep the soil moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-3 m
Germination Time: 1-3 weeks
USDA Zone: 6-9

SEEDS (6 capsules = approx. 30 seeds/bag)

Common names: Siberian Ginseng, Eleuthero, Kan Jang, Taiga Root, Thorny Ginseng, Ciwujia, Shigoka, Devil's Bush / Shrub, Touch-Me-Not, Wild Pepper
Scientific name: Eleutherococcus senticosus
Family: Araliaceae

Plant history & use:

Siberian Ginseng, or Eleuthero as it is also called, is a winter-hardy "Ginseng species" that belongs to the same family as the Korean Ginseng (Panax ginseng) and the American Ginseng (Panax quinquefolius). However it is not related to the Indian Ginseng.

From this Ginseng, it is the root bark that is used for its adaptogenic properties. Adaptogens are substances that help the body deal with different types of stress. Siberian Ginseng is well known among athletes and is also used to treat sleep disorders. Traditionally used in Russian/Chinese medicine.

Much of the Siberian Ginseng available on the market is ground whole roots, while in fact it is only the bark from the roots that contains the active substances of interest. Here, of course, it is an advantage to grow the Eleuthero yourself, as you control the entire process - from seed to consumption-ready product - by yourself.

Cultivation:

Siberian Ginseng is a shrub originating in Northeast Asia that often grows in forests as undergrowth or forms dense thickets. The bush is thorny and can grow up to 4 meters depending on location.

It thrives outdoors in temperate climate Europe and does not have high requirements to grow. Soil-wise, it can handle everything from sand to heavy clay soils, it is not demanding. However, it thrives best in soil mixed with leaves and compost (remember its natural environment is woodlands). Prefers light to partial shade. Can also be grown in a pot.

To harvest Eleuthero, you cut off one/several of the plant's underground shoots and let the plant grow. You then peel off the bark from the roots. Dry the root bark and discard the inner root.

Siberian Ginseng is a robust species with few known pests.

The flowers turn yellow-white/purple which later form black round fruits in clusters.

Sowing:

Seeds from Siberian Ginseng can be challenging to germinate. The seeds should be stratified to optimize conditions for succesful germination. This can be done by:

• Soaking the seeds for 1 day
• Put the seeds in an airtight plastic bag with sand/peat in the fridge for 2-3 months. Some seeds may need to lie for a whole year.
• Sow seeds in sowing soil, cover with 0.5 cm of soil. Keep the soil moist

If no seeds germinated after 4 months you can try one of these 2 methods:

• Leave the seeds in the ground/pot where you have sown them for the rest of the year. Let the natural winter be the long cold period they need. Be sure to protect the soil from heavy rainfall or picking birds with a covering net or similar. Next spring the seeds will hopefully emerge above the soil.
• Move the seeds in a pot into the fridge. Keep them there until next years spring arrives. Move the pot outdoors and wait for germination.

Characteristics:

Lifespan: Perennial
Location: Partial shade/Sun
Height: 2-4 m
Germination Time: 2-4 months
USDA Zone: 3-7

SEEDS (10pcs/bag)

Common Name: Tomato 'Indigo Rose'
Scientific name: Solanum lycopersicum
Family: Solanaceae

Plant history & use:

Blue tomatoes are produced for their high content of the antioxidant anthocyanin - a substance that gives many fruits & berries their blue/purple hue and also to some extent helps to protect the plant from insect attacks and diseases. Anthocyanins are found in all tomato varieties, but usually not in the fruits but instead in the leaves and stems.

This dark purple tomato has a slight plum-like flavor. The fruits are ripe when they have turned from a blue-purple to purple-brown hue. Parts of the tomato that have not been exposed to sunlight can, just like regular tomatoes, turn from green to red when ripening off the plant.

Unripe green tomatoes can be pickled or fried together with olive oil and lemon.

Cultivation:

Thrives in warm conditions, both indoors and outdoors. Greenhouse cultivation is a perfect fit. Grows best in well-drained and nutrient-rich soil.

'Indigo Rose' is a very tall tomato, it grows up to 2 meters. Stem support and branch binding is beneficial. The side shoots that emerge from the the crevice between the main stem and the leaf stem are pinched off to favor flowering = more tomatoes! This variety gives harvest for longer periods than short-grown tomato varieties.

Tomatoes function well in co-cultivations, add garlic, cress and tagetes as undergrowth to keep aphids away.

Sowing:

Pre-cultivated indoors or sown directly outdoors when the risk of frost is over. Cover only with a thin layer of soil. Keep the seed moist. Usually rapid germination, 5-15 days.

Characteristics:

Lifespan: Annual
Location: Sun
Height: 150-200 cm
Germination Time: 5-15 days
USDA Zone: 10-12

SEEDS (15pcs/bag)

Common name: Chinese Liquorice/Licorice Root, Cultivated Licorice
Scientific name: Glycyrrhiza glabra
Family: Fabaceae

Plant history & use:

This characterizes Chinese Liquorice Root in relation to other Liquorice species in the genus Glycyrrhiza:

• Originally from Central Asia and Northern China.
• Used in traditional Chinese medicine for its medicinal properties.
• Hardy down to -25 ºC.
• Can be grown outdoors in colder climates with appropriate winter protection.
• Grows to a height of 0.5-1.5 meters. This is a more low-growing licorice species.

Liquorice Root has a long history both as a medicinal plant and as a sweet treat. As early as 4000 BC it was used by the Assyrians and since then the licorice root has been used as a nerve-soother, flu-reliever, anti-infective and more.

One of the most prominent uses of the Licorice root by our ancestors was to chew it in order to keep their teeth clean and healthy. This was efficient due to the anti-bacterial properties of the substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, glycyrrhizin is not metabolized by our bodies and may therefore, just as Stevia (Stevia rebaudiana), be used as a sweetening substitute for sugar.

Licorice root was sold in pharmacies as a medicine until as late as the 1970s.

The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the leaves are used as a substitute for common Tea (Camellia sinensis).

The root may also be ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan. 

Licorice root is also often used together with anise when flavoring alcoholic beverages.

Cultivation:

Licorice root grows naturally in southern Europe and parts of Asia.

The plant is hardy down to -25 ºC. In most of Europe, it can be grown outdoors all year round. To protect the plant during the winter, cover the base with twigs, leaves, straw or similar. Measures such as these can allow your Licorice root plant to thrive even in locations that are generally viewed as below its temperature range. The USDA Zone of the Licorice root range from 7-10.

Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.

Licorice root thrives best in well-drained soil and locations with full sun.

The roots, which are the main part used for consumption, become meters long, so a large pot is recommended for pot cultivation. It takes about 3 years for the plant to become harvestable and by that time it will likely have grown to become a fairly large bush. 

Sowing:

The seeds can be sown directly outdoors when the soil temperature has risen to above 15 ºC. The seeds can also be pre-cultivated indoors any time of the year.

Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 months
USDA Zone: 5-9

SEEDS (30pcs/bag)

Common names: Golden Himalayan Raspberry, Golden Evergreen Raspberry, Yellow Himalayan Raspberry, Ainselu
Scientific name: Rubus ellipticus
Family: Rosaceae

Plant history & use:

The Golden Himalayan Raspberry originates from the Himalayan mountain range in Tibet and Nepal, but also grows wild at high altitudes in more southern latitudes such as Sri Lanka and Southeast Asia.

The berries have a sweet flavor with a pleasant level of acidity.

Nepalese farmers grow and harvest Golden Himalayan Raspberries and then ferment the berries to produce a local fruit wine.

The berries have historically been used both as food and for medicinal purposes.

Scientific studies have revealed a wealth of macronutrients, micronutrients and various minerals in the berry ( Lamichhane A, Lamichhane G et al. ). Furthermore, the Golden Himalayan Raspberry has been shown to be rich in other beneficial substances, including polyphenols, flavonoids, anthocyanins, tannins and terpenoids.

In local communities where raspberries grow wild, consumption of the berries is still practiced as in the past. The berries are sold in local markets in the Himalayan region (Manandhar. NP).

The inner bark is valued as a medicinal herb in traditional Tibetan medicine.

In forest horticulture, the plant is traditionally grown in living fences in the northwestern Himalayas, where it helps to keep out livestock and other animals; mark land boundaries; while providing a range of medicinal and edible uses (Pankaj Sharma & Usha Devi). The plant is also useful in preventing soil erosion and for other soil conservation purposes (Manandhar. NP).

This species is also used in raspberry breeding programs, where it is crossed with certain varieties to impart its resistance to diseases and to improve its adaptability to warmer climates (Janick, J. & JN Moore).

From the berries, you can (surprisingly) extract a blue-purple dye that can be used in natural dyeing (Grae. I.).

Culture:

The Golden Himalayan Raspberry is said to be an evergreen shrub in its natural environment - possibly even in the mildest parts of our country. The shrub produces a cluster of stout, thorny, upright stems from a woody rootstock. The shrub usually grows 1-3 m tall, sometimes up to 4.5 m.

Easy to grow plant that thrives best in well-drained clay soil. Good hardiness to freezing temperatures, exact hardiness is difficult to find due to its rarity in commercial cultivation, but cases of hardiness down to -20ºC have been reported ( AK Trivedi )

More shade tolerant than many other species in the Raspberry genus (Rubus sp.). However, the best location for maximum fruit set is a sunny location.

Annual harvest from wild specimens in the Himalayas is about 750 g from a bush occupying an area of ​​2.5 m² (Parmar. C. and Kaushal. MK).

The shrub is self-fertile and pollinated by insects. New stems are produced each year from the perennial rootstock, these stems set fruit in their second year and then die off to be replaced by last year's fruit-bearing stems the following year.

Root tubers collected from plants in Java showed nitrogen-fixing activity and can be assumed to fix their own nitrogen like most plants in the Fabaceae family (MJ Van Steeniis-Kruseman).

Sowing:

NOTE: These seeds have been stratified (cold period) and can therefore be sown immediately after receipt.

Sow the seeds in moist soil. Cover with a thin layer (about 1 cm) of soil. Keep the seeds moist.

Features:

Year: Perennial
Growing position: sun
Height: 1-4 m
Germination time: 1-3 weeks
USDA zone : 7-10
Growing zone (rough translation): 1-3

SEEDS (20pcs/bag)

Common names: Purple Thai Aubergine, Purple Thai Aubergine, Thai Round Purple Eggplant
Scientific name: Solanum melongena
Family: Solanaceae

Plant history & use:

A purple variant of the typical Thai, round eggplant. Widely used in various types of curies and stews. Can also be eaten as a raw vegetable alongside the main course.

Culture:

Purple Thai Aubergine is perennial, but usually needs a frost-free winter in order to make it through to next year. It can survive the winter outdoors in the most favorable Swedish conditions. When trying to overwinter outdoors, the base of the plant should be winter-covered with straw or similar to protect against the cold. If there is access to a greenhouse, it is an excellent place for the Thai eggplant.

Alternatively, grow as an annual in Sweden. Flowering occurs approximately 6 weeks after germination and harvesting can begin after 2-3 months.

Grows well in most soils but thrives in a well-drained and nutrient-rich soil. Placed in sun/part shade. Benefit from abundant irrigation.

Plants are placed approximately 60 cm apart.

Fertilize regularly once/month during the summer months. First given about a month after germination.

Self-pollinating.

When fruiting begins, it is recommended to keep the number of fruits per plant around 4-5.

Sowing:

Pre-cultivated indoors in February-March, alternatively sown outdoors in April-May. Seeds are covered with a 1 cm layer of soil. Keep seed moist.

Characteristics:

Age: Perennial
Plant position: sun / partial shade
Height: 50-100 cm
Germination time: 3-10 days
Plant zone: 1 (favorable locations)

SEEDS (15pcs/bag)

Common name: Roman Liquorice/Licorice Root, Cultivated Licorice
Scientific name: Glycyrrhiza glabra
Family: Fabaceae

Plant history & use:

This characterizes Roman Liquorice Root in relation to other Liquorice species in the genus Glycyrrhiza:

• Originally from southern Europe and parts of Asia.
• Has a long history as a medicinal plant and is used as a sweet.
• Used to produce Russian and German licorice.
• Hardy down to -20 ºC.
• Grows to a height of 1-2 meters.

Liquorice Root has a long history both as a medicinal plant and as a sweet treat. As early as 4000 BC it was used by the Assyrians and since then the licorice root has been used as a nerve-soother, flu-reliever, anti-infective and more.

One of the most prominent uses of the Licorice root by our ancestors was to chew it in order to keep their teeth clean and healthy. This was efficient due to the anti-bacterial properties of the substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, glycyrrhizin is not metabolized by our bodies and may therefore, just as Stevia (Stevia rebaudiana), be used as a sweetening substitute for sugar.

Licorice root was sold in pharmacies as a medicine until as late as the 1970s.

The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the leaves are used as a substitute for common Tea (Camellia sinensis).

The root may also be ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan. 

Licorice root is also often used together with anise when flavoring alcoholic beverages.

Cultivation:

Licorice root grows naturally in southern Europe and parts of Asia.

The plant is hardy down to -20 ºC. In most of Europe, it can be grown outdoors all year round. To protect the plant during the winter, cover the base with twigs, leaves, straw or similar. Measures such as these can allow your Licorice root plant to thrive even in locations that are generally viewed as below its temperature range. The USDA Zone of the Licorice root range from 7-10.

Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.

Licorice root thrives best in well-drained soil and locations with full sun.

The roots, which are the main part used for consumption, become meters long, so a large pot is recommended for pot cultivation. It takes about 3 years for the plant to become harvestable and by that time it will likely have grown to become a fairly large bush. 

Sowing:

The seeds can be sown directly outdoors when the soil temperature has risen to above 15 ºC. The seeds can also be pre-cultivated indoors any time of the year.

Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 months
USDA Zone: 7-10

SEEDS (10pcs/bag)

Common name: Red Okra
Scientific name: Abelmoschus esculentus var. rubra
Family: Malvaceae

Plant history & use:

Red okra is a variant of the green okra 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.

The big difference between red and green okra is of course the red color - which makes the variety a popular ornamental plant.

Culture:

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.

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.

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.

Sowing:

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.

Characteristics:

Age: Perennial
Plant position: Sun
Height: 1-2 m
Germination time: 1-8 weeks
Growing zone: Hardy down to 10 ºC