Shrub layer - Plants – Page 2

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Blueberry honeysuckle / Honeyberry 'Wojtek' 40-60 cm (Lonicera caerulea var. kamtschatica)

295 SEK

Fluffy cherry trees in various sizes 30-70 cm (Prunus tomentosa)

From 285 SEK

Blueberry / Honeysuckle 'Borealis' 40-60 cm (Lonicera caerulea var. kamtschatica)

295 SEK

Natal plum Plant 20-40 cm (Carissa macrocarpa)

~~315 SEK~~ 295 SEK

Natal plum: current height 20-40 cm Common names: Natal plum, Amathungulu, Large Num-Num Scientific name: Carissa macrocarpa (syn. C. grandiflora) Family: Apocynaceae Growth history & use: The Natal plum is a fascinating shrub with its roots in subtropical regions. It is a shrub that enchants with its beautiful white flowers and entices with its red, juicy fruits. The tree has received its Swedish common name "Natal plum" because of its origin in the Natal region of South Africa. <meta charset="utf-8">Natal plum is not only a beautiful shrub but also offers a range of uses. Its red fruits are edible and have a sweet and juicy taste. These fruits can be eaten directly or used in jam, marmalade, and other delicious desserts. Additionally, they are used in traditional medicine for their potential health benefits. The interesting shrub also has the ability to contribute to the surrounding environment. Its deep roots help improve the soil structure and can help keep erosion-prone areas in check. Its blooming is fragrant and also attracts pollinating insects – a welcome feature for biodiversity simply. The Natal plum blooms and bears fruit for a large part of the season. The fruits are rich in vitamin C. Well suited to grow as an edible hedge in sunny and favorable locations. Cultivation: The Natal plum thrives best in a warm and sunny environment with good drainage. It also tolerates partly shaded and shaded locations. It is a relatively hardy tree and can survive short periods of drought. It also tolerates a few degrees below freezing, so cultivation <meta charset="utf-8">in the ground with winter covering in warmer parts of the country can work. Alternatively, move indoors over winter. For container cultivation, it is important to use well-drained soil to avoid waterlogging that can damage the roots. The Natal plum is within its natural climate limits an evergreen shrub. Characteristics: Lifespan: Perennial Growing position: sun / partial shade / shade Height: 1-2 m

Cranberry Roselle / Blood Hibiscus in various sizes 60-130 cm (Hibiscus acetosella)

~~295 SEK~~ From 177 SEK

Cranberry Roselle / Blood Hibiscus in Various Sizes Height: <ul> <li style="font-weight: bold;">60–90 cm</li> <li style="font-weight: bold;">100-130 cm</li> </ul> Common names: Cranberry Roselle, Blood Hibiscus, Cranberry Hibiscus, red-leaved hibiscus, African rosemallow Scientific name: Hibiscus acetosella Family: Mallow family <h4>Plant history & use</h4> Cranberry Roselle is a close relative to the better-known roselle Hibiscus sabdariffa, but with better cold tolerance and unique dark red foliage that makes it as beautiful as it is useful. It is grown both as an ornamental plant and for its edible parts – both fruit and leaves have a long tradition in food and drink. The leaves have a fresh, tart taste reminiscent of cranberries and can be used fresh in salads, as a flavorful splash of color in stir-fries, or lightly cooked like spinach. The fruits are used in the same way as those of H. sabdariffa to make a delicious cooling juice, but also for jelly and marmalade. They are rich in antioxidants and vitamin C and give an intense color to drinks and desserts. <h4>How to make juice from roselle fruits</h4> Harvest the fruits when they are red and plump. Boil them in a pot with water and add sugar or a natural sweetener, e.g., leaves from 'Sweetleaf'. Let simmer for a few minutes. Strain the juice from the fruits and add freshly squeezed lemon until the desired taste is reached. Chill and serve with ice. <h4>Hardiness & cultivation trials in Sweden</h4> Unlike H. sabdariffa, which is completely frost-sensitive, H. acetosella is right on the edge of being able to be grown outdoors in the country's mildest parts. It belongs to USDA zone 8. Here in Marieholm (zone 1) we have previously succeeded in overwintering other zone 8 plants outdoors, so it is not impossible that Cranberry Roselle can survive in a sheltered spot. We will test this for the first time during the winter of 2025. For those who want to be on the safe side, the plant can be overwintered indoors in a bright and cool space, or in an unheated greenhouse where it is protected from frost. It can also be brought indoors in a pot before winter. <h4>Cultivation</h4> Plant in a sunny to partly shaded location in nutrient-rich, well-drained soil. Regular watering and feeding give strong growth and abundant harvest of leaves and seed pods. To maximize the harvest, start picking leaves early in the summer and let seed pods develop in late summer and autumn. Does not tolerate standing wetness during winter. <h4>Characteristics</h4> Perenniality: Perennial Growing site: Sun to partial shade Height: 1–1.5 meters Growing zone: USDA zone 8 (possibly Sweden’s zone 1 in sheltered location) Use: Edible leaves, fruits for tea and drink, ornamental plant

Orange Goji Berry / Buckthorn 'Princess Tao' Plant 20-40 cm (Lycium barbarum)

275 SEK

1st generation Orange Goji: 2 years old - ready to bloom = bear fruit <meta charset="utf-8"> Current height 20-40 cm Common names: Orange Goji, Orange Goji berry, Orange Thornbush Scientific name: Lycium barbarum 'Princess Tao' Family: Solanaceae History of cultivation & use: Orange Goji berry belongs to the same genus as the <a style="color: #4e991d;" title="Goji (Lycium chinense)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank" rel="noopener noreferrer">red</a> and the <a style="color: #4e991d;" title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank" rel="noopener noreferrer">black goji berry</a> and like its relatives, it is a nourishing berry, especially rich in vitamins and proteins. Orange Goji berries can be eaten raw as they are, used in salads, or dried to be added to muesli or baked goods. You can also simply make a drink from them, like black goji berries. Both orange, yellow, and black goji berries are still relatively rare in Sweden, so here is a chance to have something distinctive and wholesome in your cultivation! Cultivation: Orange Goji is a hardy shrub that withstands many degrees below zero and is therefore suitable for outdoor cultivation in Sweden, either in pots or in open ground. The shrub grows well in sandy, clay 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 shrub also has a strong root system that binds the soil well. Its tough qualities make it an effective plant in maritime coastal climates with much wind. Orange Goji is a grateful plant that does not require much care. The shrub grows 1-3 meters tall. Its growth habit makes it suitable to be tied to strings along a wall to grow as a wall cover. Whether it grows against a wall or not, give it something to climb on or grow against so the shrub grows faster. Characteristics: Lifespan: Perennial Growing position: sun Height: 1-3 m Growing zone: 1-6

Purple Raspberry 'Glen Coe' Plant 40-50 cm (Rubus occidentalis x idaeus)

265 SEK

Purple Raspberry 'Glen Coe': current height 40-50 cm Common name: Purple Raspberry 'Glen Coe' Scientific name: Rubus occidentalis x idaeus (ssp. strigosus) / Rubus neglectus Family: Rose family Plant history & use: 'Glen Coe' is, like <a href="https://tradgardsdags.nu/products/hallon-brandywine-planta-20-40-cm-rubus-occidentalis-x-idaeus" title="Purple Raspberry 'Brandywine' Plant 20-40 cm (Rubus occidentalis x idaeus)" rel="noopener" target="_blank">'Brandywine'</a>, a true purple raspberry – as it is a hybrid cross between the <a href="https://tradgardsdags.nu/products/svart-hallon-planta-30-60-cm-rubus-occidentalis" title="Black Raspberry 'Black Jewel' Plant 50-80 cm (Rubus occidentalis)" rel="noopener" target="_blank">black</a> and the red raspberry – R. occidentalis and R. idaeus. The variety comes from Scotland and is a cross between the thornless red raspberry variety 'Glen Prosen' and the black raspberry 'Munger'. Developed by D.L. Jennings and R.J. McNicol in 1989, it is valued for its disease resistance and thornless branches. The berries from 'Glen Coe' have a very sweet and aromatic taste. A good variety for making wine, preserving in jars, or freezing. Also suitable for making jam. Cultivation: Grow in well-drained soil in a sunny spot. They thrive best in sandy soil rich in humus. To provide the plant with humus-rich soil, you can mix in plant remains (e.g., grass clippings) into the topsoil or cover the soil with a layer of plant remains. Berries ripen from July to September. Characteristics: Lifespan: Perennial Growing position: sun Height: 1.5 meters Growing zone: 1-4

Tebuske 'Kymin': Härdig sort (Camellia sinensis var. sinensis) 30-40 cm, växt i kruka med blad och blomma.

Tebuske 'Kymin': Härdig sort (Camellia sinensis var. sinensis) 30-40 cm med friska gröna blad.

Tebuske 'Kymin': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm

375 SEK

Tea bush of the hardy variety 'Kymin': current height approx. 30–40 cm - 2 years old 'Kymin' is a Georgian variety developed in collaboration with Chinese tea breeders, aimed at cultivating varieties suitable for Keemun-like teas under colder conditions. It combines the Chinese flavor profile with the Georgian tea bush's hardiness against cold and drought. The growth habit is upright and the leaves are medium-sized – a versatile variety suitable for black and white tea. Common names: Tea, Tea bush, Tea tree, Tea plant Scientific name: Camellia sinensis var. sinensis Family: Theaceae <h4>Growth history & use:</h4> <meta charset="utf-8">Tea is consumed worldwide and is the second most common drink 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 <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus. <meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing 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 cultivation began migrating to northern provinces in China, where new varieties developed. <meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as 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 over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"> 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 somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing 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 suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy lasts well and also stays longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas. The 6 different types of tea: All true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called Pu'er) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types: Green tea – the freshest & greenest type: the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC. White tea – the least processed type: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. 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), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of 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 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during this stage 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 stage lasts 6-8 hours. After this, the leaves are dried to reduce moisture content. Oolong tea – the most aromatic type: the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – every other hour the leaves are stirred for even withering & oxidation. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out 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 reached, the leaves are heated to "lock in" the flavor and aroma achieved in the process. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">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 moisture content. Black tea – mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC. Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea aged like wines: the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on 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 in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – 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 the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called Shou Pu'er. All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type. What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis. Tea leaves are also used in cooking in Asia – for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. It is also possible to extract a useful oil from tea seeds by pressing. <h4>Cultivation:</h4> 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 here is to protect from direct strong wind during the winter months. This is done <meta charset="utf-8">either by placing a jute sack around the plant or by setting 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 our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground 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 to cover 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 double protection from one and the same measure. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants. There is a tea plantation in Gränna, see <a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank">Gretas Tea</a>, which has started using our bushes to expand their tea cultivation. Gränna lies in growing zone 2, with an even and favorable climate thanks to the adjacent Lake Vättern. There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors. <meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they have stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows 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 wind barrier. The point is to make cultivation as simple as possible but at the same time get them to thrive. <meta charset="utf-8">Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia. <meta charset="utf-8">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/sack. It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot. <h4>Characteristics:</h4> Perennial: Perennial Growing position: Sun to partial shade Height: 1-3 meters <meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC

Red Goumi / Korean Silverberry Pointilla® 'Amoroso' 80-120 cm (Elaeagnus umbellata)

375 SEK

Bay leaves in various sizes 20-50 cm (Laurus nobilis)

From 185 SEK

Blackberry Thornless 'Thornless Evergreen' 60-70 cm (Rubus laciniatus)

325 SEK

Yaupon Plant 20-40 cm (Ilex vomitoria)

375 SEK

Purple Raspberry 'Brandywine' Plant 20-40 cm (Rubus occidentalis x idaeus)

265 SEK

1 plant Purple Raspberry 'Brandywine': 2 years old <meta charset="utf-8"> Current height 20-40 cm Common name: Purple Raspberry 'Brandywine' Scientific name: Rubus occidentalis x idaeus (ssp. strigosus) / Rubus neglectus Family: Rosaceae Plant history & use: 'Brandywine' is a true purple raspberry - as it is a hybrid cross between the black and the red raspberry - <meta charset="utf-8">R. occidentalis and R. idaeus . The variety was developed by Cornell University in NY to be hardy and above all<meta charset="utf-8"> adaptable to different environments. Like the black raspberry, 'Brandywine' does not produce root suckers. The berries are large, round in shape and have a firm consistency. The berries have a slightly sour, full flavor. 'Brandywine' is considered one of the best purple raspberry varieties, or according to some sources "the best". <meta charset="utf-8">The variety should also be resistant to insect attacks. A good variety to make wine from, preserve in a jar or freeze. Also good for making jam. Culture: Grow in a well-drained soil in a sunny location. They thrive best in a sandy soil rich in humus. To give the plant a humus-rich soil, you can mulch plant debris (e.g. grass clippings) into the top layer of soil or cover the soil with a layer of plant debris. The shoots of 'Brandywine' are strong, quite upright and heavy. Berries ripen July to September. Features: Year: Perennial Growing position: sun Height: 1.5-2m Growing zone: 1-4

Almond tree 'Nut Me Avijor': Self-fertile Dwarf variety 50-70 cm (Prunus dulcis)

~~895 SEK~~ 795 SEK

Outdoor fuchsia 'Gracilis': Hardy Variety 10-20 cm (Fuchsia magellanica)

175 SEK

Gul Goumi / Koreansk Silverbuske 'Amber' 50-60 cm (Elaeagnus umbellata) planterad i gul kruka med bär.

Gul Goumi / Koreansk Silverbuske 'Amber' 50-60 cm (Elaeagnus umbellata) med gröna blad i soligt växthus.

Yellow Goumi / Korean Silverberry 'Amber' 50-60 cm (Elaeagnus umbellata)

385 SEK

Tebuske 'Tieguanyin': Hardy variety (Camellia sinensis var. sinensis) 40-50 cm

645 SEK

Tea bush of the hardy variety 'Tieguanyin': current height about 40–50 cm - 4 years old 'Tieguanyin' is a famous variety from Anxi in Fujian province in China, traditionally used to make the classic oolong tea of the same name. The variety has a broad, horizontal growth habit and medium-sized leaves suitable for producing both oolong and black tea. It is remarkably frost-resistant for its origin and is therefore well suited for attempts at oolong production even in more northern growing zones. Common names: Tea, Tea bush, Tea tree, Tea plant Scientific name: Camellia sinensis var. sinensis Family: Theaceae <h4>Growth history & use:</h4> <meta charset="utf-8">Tea is consumed worldwide and is the second most common drink 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 <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus. <meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing 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 cultivation began to migrate to more northern provinces in China, where new varieties developed. <meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the North, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"> 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 somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing 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 suits well 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. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas. The 6 different types of tea: All genuine tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black and “dark” (also called Pu'er) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types: Green tea – the freshest & greenest type: the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC. White tea – the least processed type: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. 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), therefore white tea is one of the two tea types that develop in flavor and color the longer they are stored. Similar to 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 taste: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during which 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 moisture content. Oolong tea – the most aromatic type: the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – the leaves are stirred every other hour for even withering & oxidation. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out 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 reached, the leaves are heated to "lock in" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">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 moisture content. Black tea – mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and allow the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet cloth is even placed over the leaves to really create a humid environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC. Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea aged like wines: the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on 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 in the sun for about 1 day. Sun drying has two purposes: partly that the temperature never becomes so high that it stops enzymatic activity, but also that the moisture level in the leaves never becomes as low as when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – 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 the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called Shou Pu'er. All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type. What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis. Tea leaves are also used in cooking in Asia – for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. It is also possible to extract a useful oil from tea seeds by pressing. <h4>Cultivation:</h4> Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started 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 here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by putting a jute sack around the plant or by setting 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 our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground 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 to cover 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 double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants. There is a tea plantation in Gränna, see <a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank">Gretas Tea</a>, which has started using our bushes to expand their tea plantation. Gränna is in growing zone 2, with an even and favourable climate thanks to the adjacent Vättern lake. There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors. <meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks and a protective curtain of jute fabric to protect against the worst Skåne 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 -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows 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 wind barrier. The point is to make the cultivation as simple as possible but at the same time get them to thrive. <meta charset="utf-8">Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia. <meta charset="utf-8">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/sack. It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot. <h4>Characteristics:</h4> Perennial: Perennial Growing position: Sun to partial shade Height: 1-3 meters <meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC

American Blueberry 'Northland': Self-fertile Variety 40-50 cm (Vaccinium corymbosum)

265 SEK

Siberian Ginseng Plant 15-20 cm (Eleutherococcus senticosus)

465 SEK

Siberian Ginseng plant - current height: 15-20 cm <meta charset="utf-8"> [Picture of plant coming soon] Now this long-awaited plant has finally arrived in stock! After many requests, we have finally managed to get hold of a couple of plants, they are neither cheap nor easy to get hold of - hence the price. I aim to bring in larger plants during the season, they will be around 2-3m and cost around 2000kr in store - so more value for money. Those of you who are interested in these plants are welcome to contact me so we know how many to order. Common Names: Russian Root, Siberian Ginseng, Eleuthero, Kan Jang, Tiger Root Scientific name: Eleutherococcus senticosus Family: Araliaceae <h4> Plant history & use: </h4> Siberian Ginseng, or Russian root as it is also called, is a frost-resistant "Ginseng species" that is part of the same family as Korean Ginseng.<meta charset="utf-8"> ( Panax ginseng) and American Ginseng <meta charset="utf-8">( Panax quinquefolius ). It is not related to <a style="color: #4e991d;" title="Indian Ginseng / Ashwagandha (Withania somnifera)" href="https://tradgardsdags.nu/collections/froavdelning/products/ashwagandha-indisk-ginseng-withania-somnifera" target="_blank">Indian Ginseng</a> . From this Ginseng, it is the root bark that is used for its adaptogenic properties. Adaptogens are called substances that help the body deal with different types of stress. Siberian Ginseng is well known among athletes and is also used to treat insomnia. Traditionally used in Russian/Chinese folk medicine. Much of the Siberian Ginseng on the market is whole, ground roots, when in fact it is only the bark from the roots that contains the active ingredients. Here, of course, it is advantageous to grow it yourself as you control the entire process on your own. <h4> Cultivation :</h4> Siberian Ginseng is a shrub native to Northeast Asia that often grows in forests as undergrowth or forms dense thickets. The shrub is thorny and can grow up to 4 meters depending on the location. It thrives well outdoors in Sweden and does not have particularly high requirements. In terms of soil, it can handle everything from sandy to heavy clay soils. However, it thrives best in soil mixed with leaf and compost. It prefers light to partial shade. Can also be grown in a pot. To harvest, you cut off one or more of the plant's underground shoots and let the plant grow. Peel the bark from the root and compost/discard the wood inside the bark. It is a robust species with few known pests. The flowers turn yellowish-white/purple which then form black round fruits in clusters. <h4> Features :</h4> Year: Perennial Growing position: partial shade/sun Height: 2-4 m Germination time: 2-4 months Growing zone: 1-7

Blueberry honeysuckle 'Vostorg' 40-60 cm (Lonicera caerulea var. kamtschatica)

285 SEK

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Here you will find seeds from rare and ancient cultivated plants. Many of these plants have long been used by people for their useful qualities – this can include edible as well as medicinal and household properties.

All seed varieties in the shop contribute to a practical addition to the cultivation. Our seeds consist of open-pollinated as well as hand-pollinated varieties; we believe that genetic diversity in the garden contributes to a healthier ecosystem that extends beyond the borders of our crops.

Plants are divided according to their different functions and qualities – for example "Fruit & berries" and "Healing plants" – through a few different filters in the filtering function below to the left.
Don’t miss filters such as Growing layer, Type of plant and Plant qualities.

Plant history, uses, and cultivation description are available for all seeds.

PS: we always have more rare varieties on the way!

Here you will find seedlings of various kinds of useful and unusual plants!

We both grow our trees, shrubs & seedlings ourselves and purchase from other suppliers within the EU.

Plants are divided according to their different functions and traits - for example "Nut trees" and "Winter hardy" - through a few different filters in the filtering function below to the left.
Do not miss filters such as Growing layer, Type of plant and Traits of plant.

Plant history and cultivation description are available for all plants.

Note. More unusual varieties are on the way!

Here you will find super comfortable shoe models designed specifically for garden time as well as other models suitable for various occasions in the garden. After our own search for good garden shoes, we found the brand Rouchette, where we especially came to love their ankle boots made of natural rubber & insulated with neoprene for the comfort they provide.

The shoes are also designed with a practical outer sole that prevents soil from sticking and being brought into the home - the Frotte&Go system. This technique has been exclusively developed by Rouchette. Rouchette originally is a family business from France but thanks to their comfortable and practical shoes has spread to both South America and countries like South Korea in the east.

The shoes are made in Portugal and France.

It is no exaggeration to say these are the most comfortable and practical boots we have had - and our customers usually agree. You can feel it immediately when you put your foot in the shoe.

The ankle boots are also suitable for hunting or the stable.

You can use the filtering function below on the left to easily find the shoes you are looking for.

The sizes we do not have in stock can still be pre-ordered - this usually takes 2-3 extra weeks before we send the shoes to you. Shoes in stock are sent out continuously every week!