The herb layer - Seeds

SEEDS (50pcs/bag)

Common Names: Holy Basil, Tulsi, Tulasi, Kaprao, Hot Basil, Damole
Scientific name: Ocimum tenuiflorum / Ocimum sanctum
Family: Lamiaceae

Plant history & use:

Holy Basil is more spicy and peppery than the closely related "sweet" basil (Ocimum basilicum) we usually eat in Europe. It is also one of the few basil varieties which can grow into smaller trees.

Holy Basil is often confused with Thai Basil (Ocimum basilicum var. thyrsiflora) - which is a different species. Because of this confusion and the rarer occurrence of Holy Basil, Thai basil is sometimes mistakenly used in cooking where Holy Basil is actually the correct component. An example of such occurrence can be in the Thai dish Pad Kaprao, which is named after the Holy Basil's Thai name kaprao. The difference between these two basils is that Thai Basil is sweeter and more licorice-like while Holy Basil is spicier and more peppery, hence the name Hot Basil which is sometimes used.

In addition to cooking, the plant's leaves and flowers are also used to make a calming tea.

As one of the most well-used ancient medicinal plants, Holy Basil has been used to treat common colds, headaches, various stress disorders and more. Stem, leaves and seeds are used for these purposes.

In traditional societies, the herb is also used as a natural mosquito repellent, by applying the aroma from the plant on the skin.

Similarly, dried leaves have been mixed with stored grains to repel insects for hundreds of years.

Cultivation:

Use a well-drained, loamy soil and place in partial shade to full sun, it will grow well in both. Thrives best in moist soil, but not wet. If you let the soil dry out between waterings it will enhance the aroma production of the plant -  this is the result of a response to stress.

Place the Holy Basil in a pot with plenty of room for the roots to give the plant a chance to grow into a small tree. Move the pot indoors before winter as the plant does not thrive in temperatures below 15 ° C. If the plant is slowly led into a winter dormancy, it can manage to overwinter in temperatures down to -1 ° C, but this slows down growth.

In Southern Europe - Spain, Italy, Balkan, Greece and South/West Turkey - you can grow Holy Basil outdoors all year round.

If you want the plant to focus more on foliage growth, you can cut off inflorescences before they have time to fully develop.

Holy Basil is easy to take cuttings from, make a diagonal cut with a clean tool just below a leaf node. The cutting should be around 15 cm. Remove the bottom leaves from the cutting and place in a glass of water that you change regularly. Plant in soil when roots have developed.

Sowing:

Place the seeds on a layer of moist soil. Lightly press the seeds into the soil for good contact. Keep the soil moist. One way to maintain good humidity is to cover the sown seeds with plastic provided with air holes.

Characteristics:

Lifespan: Perennial
Location: Partial shade/Sun
Height: 30-150 cm
Germination Time: 5-15 days
USDA Zone: 10-12

SEEDS (25pcs/bag)

Common name: Ashwagandha, Indian Ginseng, Winter Cherry, Asandh
Scientific name: Withania somnifera
Family: Solanaceae

Plant history & use:

Ashwagandha is an ancient medicinal plant that has been used for its medicinal value for thousands of years, mainly for physical as well as mental fatigue. The adaptogenic properties of Ashwagandha are thought to balance any imbalances in the body - partly through lowering levels of the stress hormone cortisol.

The root also has anti-inflammatory properties and is considered soothing for the nervous system.

Perceived effects when using Ashwagandha are improved cognitive performance in the form of memory enhancement and concentration capability as well as overall higher energy levels.

Ashwagandha is furthermore used in exercise supplements for increased muscle growth.

Cultivation:

Ashwagandha can be grown in a bright window or under artificial light.

This is a plant that thrives in dry climates and therefore has no problems growing inside as a houseplant. But the plant can advantageously be put outside in the summer to receive extra sunlight.

However, in the most favorable climates of Spain, Italy, Albania, Greece and Turkey (mainly adjacent to the coastal areas) Ashwagandha can be grown outdoors all year around as a perennial.

As the plant grows larger, it is beneficial to give good space for the roots, as it is mainly the root growth that you are interested in when growing and harvesting Ashwagandha.

When the plant has grown, you can let the soil dry out in between waterings as this prevents troubles such as lack of oxygen in the roots and further contributes to increased root growth. The Ashwagandha is very drought resistant once established.

Sowing:

Sow and let grow in well-drained soil. Cover the seeds with a 1 cm layer of soil or perlite. Keep the soil moist during the seed stage.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 75 cm
Germination Time: 1-3 weeks
USDA Zone: 10-12

SEEDS (30pcs/bag)

Common names: Toothache Plant, Szechuan Buttons, Paracress, Jambu, Buzz Buttons, Tingflowers, Electric Daisy
Scientific name: Acmella oleracea
Family: Asteraceae

Plant history & use:

This unique plant has electrical & numbing properties. Gourmet chefs around the world sprinkle a few of the flower's stamens into the food to give the guest a unique sensation. It starts with a faint electric "touch" that turns into a pretty numbing feeling. The feeling can be compared to that which the Szechuan pepper evokes. That is why the flower buds are sometimes called "Szechuan buttons".

Fresh leaves are still used to this day to relieve toothache by chewing them. This is thanks to the numbing and antibacterial properties of the leaves. Chewing the leaves also gives a refreshing feeling and counteracts dry mouth.

Historically, the leaves have been chewed on to relieve throat & palate infections.

Thanks to the muscle-relaxing properties of A. oleracea, the plant is also used in natural anti-wrinkle agents and is sometimes referred to as "nature's botox".

The whole plant is edible.

The flower buds can be used as a topping in anything ranging from cocktails to pasta & fish dishes - only creativity sets the limits. The leaves are used in salads and stews.

Paracress is an effective attractor of pollinators.

Cultivation:

In the wild, paracress grows in somewhat warmer climates, often in moist soils. However, the plant can withstand periods of drought.

In temperate climates, it is best grown in a pot, either indoors or outdoors. Overwintering should be frost-free. 

In subtropical and tropical climates it can be grown directly in the ground year round, and provide you with its electric & numbing properties year after year.

Placement should be in sun or partial shade.

Thrives best in a well-drained, loamy soil. Potting soil works great.

Grows quickly into a winding shrub. If sown in March, the plant blooms already at the end of June.

Sowing:

Sow the seeds on top of moist soil. Do not cover the seeds. Keep the seed moist. Germination time is usually 5-15 days.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 30 cm
Germination Time: 5-15 days
USDA Zone: 9-11

SEEDS (50pcs/bag)

Common names: Culantro, Ngò Gai, Recao, Chadon Beni, Mexican Coriander, Bandhaniya, Long Coriander, Sawtooth Coriander, Pak Chi Farang
Scientific name: Eryngium foetidum
Family: Apiaceae

Plant history & use:

Culantro, or Ngò Gai, is a perennial tropical herb that can be grown outdoors frost-free or in a pot and overwintered indoors for harvest all year round. It is related to "common" cilantro, Coriandrum sativum.

The taste of culantro is reminiscent of cilantro, but it is stronger and more solid. Culantro also retains its flavor and color significantly better when dried, making it popular in the dried spices industry.

Goes well with soups, rice and fish dishes. An example is the Thai soup Tom Yum, where it marries perfectly the other ingredients. It's also common in accompanying seafood sauces, often together with lime, chili and more.

The plant's leaves and roots are also to be used in tea to stimulate the appetite and relieve fever & stomach aches. There are additional areas of use. 

Cultivation:

Culantro is easy to grow and thrives best in well-drained soils in sun/part shade. The soil should be kept on the drier side, without drying out completely.

It takes about 60 days for the plant to be ready for the first harvest.

Sowing:

Sow directly on the plant site when the soil has warmed up or pre-cultivate indoors. 1 cm deep. Remember to keep the soil moist when growing indoors.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 30-60 cm
Germination Time: 10-30 days
USDA Zone: 7-11

SEEDS (50pcs/bag)

Common Names : Tree Basil, Clove Basil, African Basil, Bai Yeera, Ram Tulsi
Scientific name : Ocimum gratissimum
Family : Lamiaceae

Plant history & use :

Basil is an herb with a long history of use in both cooking and medicinal purposes. The leaves have a unique, sweet, spicy and slightly licorice-like aroma. As the name suggests, this basil plant can branch out and grow into a perennial, meter-high tree. Like the Holy Basilica , which, however, can be even higher. A clear advantage is not having to re-sow basil year after year.

The tree basil is usually used in various woks, such as the Thai dish Pad Bai Yeera with an optional protein supplement. You can also use the leaves in salad or grind them into different types of sauces. Traditionally, tea is brewed from both fresh and dried leaves from the Tree Basil.

In areas where tree basil grows naturally, a cold drink is brewed from fresh leaves that is believed to cure sunstroke and headaches.

In traditional medicinal use, the leaves have been used to treat colds and flu by clearing the respiratory tract. Also as soothing for stomach problems such as bloating.

The tree basil also acts as a natural pest control thanks to the content of natural aromatic oils and keeps both mosquitoes, flies and thrips away.

For commercial purposes, Tree Basil is also grown for the extraction of its aromatic oil, which is used in both medicines and cosmetic products.

Cultivation :

Tree basil is believed to originate from Africa. Today it grows on all the continents of the world. It is an adaptive plant that today naturally grows in both dry and humid climates, along the coast and in inland climates. Copes in both more acidic and more basic as well as heavier to lighter soils.

For optimal growth, tree basil prefers bright locations with good water availability.

Preferably use a well-drained, humus-rich soil and place in full sun, it can also handle positions in semi-shade.

Top the branches regularly for a bushier growth pattern. Also cut off budding flowers in the summer to contribute to stronger growth of the tree.

Winter indoors/frost-free. If you have access to a plant lamp, the plant can continue its growth at a good pace even during the winter months. The tree basil tolerates temperatures from 7-36 °C.

Easy to take cuttings from. Cuttings take root after about 1 month.

Well cared for plants can have a lifespan of 5-10 years.

Sowing :

Pre-cultivate indoors, alternatively sow outdoors in the summer 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 seed moist. One way to maintain good humidity is to cover the seed with plastic provided with air holes.

Optimal germination temperature is 20-25 °C.

Tree basil seeds generally have a low germination rate, so it's a good idea to sow a larger amount of seeds. Suggest all 50 seeds in a larger pot, or in several smaller ones individual pots.

Properties :

Age: Perennial
Plant position: sun
Height: 30-100 cm
Germination time: 5-15 days

SEEDS (20pcs/bag)

Common names: Syrian Rue, Harmel, Wild Rue, African Rue, Esfand
Scientific name: Peganum harmala
Family: Zygophyllaceae

Plant history & use:

Syrian Rue is a historically well-known plant and is still used today in sedative medications - mainly in the Middle East, North Africa and South West Asia, but even in Finland it is used in prescription medicine.

It is the roots and seeds that you use, which you either make a decoction of, grind down or extract oil from.

The seeds are also used to dye fabrics, as they emit a red color.

The ripe seed contains 3.8 - 5.8% of the alkaloids harmine, harmaline, harmalol and peganine. Ineffective as a contact poison, they are active in vapour form where they are effective against algae, in higher concentrations to water animals and lethal to moulds, bacteria and intestinal parasites.

There is speculation that this plant was the sacred 'Soma' plant, which was used by the ancients of India and Persia as an hallucinogenic aid to understanding the deeper meaning of life.

The seed is used as an incense.

Cultivation:

Syrian Rue is a low-growing (0.5-1m), perennial shrub.

It can be grown outdoors in most of Central, Northern and Eastern Europe, and in all of Southern Europe. 

The key point for growing Syrian Rue is a well-drained soil. Not sensitive to sandy and nutrient-poor soils. Mediterranean soil works well. Please allow the soil to dry out between waterings. Preferably to be grown in an open position with full sun.

The shrub can handle temperatures down to -20°C and survives the winter despite its shedding of foliage, thanks to its strong root system. The rate of success for overwintering outdoors is higher if the shrub grows in a dry soil rather than in a moist soil.

Sowing:

Sown either indoors in a pot or outdoors May-Sep.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 50-100 cm
Germination Time: 1-8 weeks
USDA Zone: 7-10

SEEDS (20pcs/bag)

Common Names: Greek Mountain Tea, Mursalski Tea, Ironwort, Shepherd's Tea, Mursalski Trigradski Tea
Scientific name: Sideritis scardica
Family: Lamiaceae

Plant history & use:

Greek Mountain Tea, also known as Mursalski tea, has a fascinating history in traditional medicine and culture in the Balkan region. The plant comes from the area below the Mursalitsa mountain in the Rodopi Mountains, Bulgaria. For a long time, this aromatic herb has been used by the people of the Rhodope Mountains for its medicinal properties and to add flavor to various drinks. For centuries, shepherds have drunk the tea to keep warm and stimulated during their walks. The plant's popularity has spread beyond its countries of origin thanks to its unique properties and benefits.

Among the most valuable properties of Greek Mountain Tea we find its medicinal value. It has traditionally been used to relieve indigestion and has anti-inflammatory properties that can help reduce inflammation and pain. Its aromatic leaves are used to make teas and drinks that provide a refreshing and spicy taste experience.

Most of the genus Wound mints ( Sideritis ) are called "Bergste", of which the majority of the varieties are specifically called Greek Bergste, although not all varieties originate from Greece. As described above, these seeds are from the unique variety that grows just below the Mursalitsa mountain in Bulgaria and has been drunk by the Rhodopian people for centuries.

The tea has a different taste and effect depending on where it has been grown - even if it is the same species. This is partly due to soil and altitude. Teas from Sideritis scardica can thus be distinguished and, for example, called "Olympus Mountain Tea" if it has been grown on Mt. Olympus in Greece, "Titan Mountain Tea" if grown on Mt. Othrys (Titan Mountain) and "Mursalski Mountain Tea" if grown on Mt. Mursalitsa.

Cultivation:

Grekiskt Bergste thrives best in sunny locations and well-drained soil. This perennial herb loves warmth and is very drought tolerant once established. For best results, the plant is overwintered frost-free. But it can survive the winter outdoors in favorable conditions zone 1-2.

To obtain the highest possible content of bioactive compounds in the leaves, harvesting early in the morning is recommended.

Sowing:

Sow the seeds in moist soil and cover only with a thin layer of soil. Cover the seed with plastic with small air holes. Keep the seed moist. Germination usually occurs within 10 days.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 40 cm
Germination Time: 5-14 days

SEEDS (20pcs/bag)

Common names: Stevia, Candyleaf, Sweetleaf, Sugarleaf
Scientific name: Stevia rebaudiana
Family: Asteraceae

Plant history & use:

Stevia has for centuries been used for its sweetening properties, i.a. in South America to sweeten teas. The plant's sweetness comes from the substances stevioside and rebaudioside and is approximately 200 times sweeter than regular sugar.

The leaves are used either fresh or dried, powdered or in liquid form.

Suitable for sweetening teas and pastries. Or as a snack.

Cultivation:

Stevia is a perennial, heat-loving herb that grows to around 60 cm tall. Grows preferably in bright positions and in moist and well-drained soil. For year-round harvest, the plant is overwintered frost-free.

It is said that you should harvest the leaves early in the morning to obtain the highest possible glycoside content in the leaves.

Sowing:

Sow the seeds on top of moist seed starting soil and lightly press the seeds down against the soil surface. Cover the pot with the seeds with plastic provided with small aerating holes. Keep the soil moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 60 cm
Germination Time: 10-30 days
USDA Zone: 8-11

SEEDS (50pcs/bag)

Common names: Thai basil, Oriental basil, Cinnamon basil
Scientific name: Ocimum basilicum var. thyrsiflora
Family: Lamiaceae

Plant history & use:

Thai basil is a variant of basil that is commonly used in Asian cuisine. It has a strong flavor and aroma of licorice and cloves, and is often used in curries and soups. It is also excellent to use fresh in salads and spring rolls.

Leaves and flowers are excellent for brewing fresh herbal tea. All plant parts are edible.

Historically, Thai basil has been used in traditional medicine for its antibacterial and anti-inflammatory properties. It has also been used to relieve symptoms of nausea and digestive problems.

Thai basil is also known to attract butterflies and bees, which can make it an important feature in the garden.

Culture:

Thai basil is an easy-to-grow plant that thrives in hot and humid climates. It is commonly found in Southeast Asia where it thrives in nutrient-rich soils and locations with full sun.

To imitate these conditions in Sweden, the Thai basil is best grown in a greenhouse, alternatively outside during the summer months and set up in the winter to protect from frost.

Thai basil is perennial and if you don't have a greenhouse with growing beds, it is best grown in a pot so it can be set aside for the winters, so that after a few years it can grow into a small tree.

Water the plants regularly and make sure they don't dry out. It is also important to remove the flowers when they appear to encourage the growth of foliage.

Sowing:

Sow the seeds in moist soil. Cover with plastic with air holes to keep the seed moist. Keep the seed evenly moist, not wet.

If you want to grow Thai basil as an annual, you can sow the seeds directly in the ground when the risk of frost is over.

Characteristics:

Age: Perennial
Plant position: Full sun
Height: Up to 160 cm
Germination time: 7-14 days

SEEDS (30pcs/bag)

Common names: Common Soapwort, Bouncing-Bet, Crow Soap, Wild Sweet William, Soapweed 
Scientific name: Saponaria officinalis
Family: Caryophyllaceae

Plant history & use:

Common Soapwort is, as the name suggests, used as soap, shampoo and detergent. S. officinalis is a useful plant of Eurasian origin that in traditional Europe was often used both for washing textiles and for personal hygiene. Today it is used in cures for acne.

The whole plant is useful, ie. flowers, leaves, roots and stem. All plant parts contain degreasing substances that lather together with water. The highest concentration of the fat-dissolving substances is found in the root. When mixed with water, the foaming liquid can then be used to wash fabrics, as a shampoo & soap or as an all purpose cleaning solution.

Saponaria officinalis, despite its toxicity, is utilized in culinary applications. It serves as an emulsifier in commercial tahini production and helps create a foamy head in brewing beer. In the Middle East, the root is added to halva to stabilize the oils and give it the unique texture that halvah is known for.

The flowers emit a sweet fragrance in the evenings and are effective when it comes to attracting pollinators.

Cultivation:

As the Common Soapwort is naturally adapted to the European climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils are most favorable. Areas with Sun/Part shade are good placements. It grows 30-100 cm high depending on the surrounding circumstances.

S. officinalis can spread well via underground shoots. So choose carefully where you plant it.

Sowing:

Sow seeds directly on the plant site or pre-cultivate indoors before planting out. Sow seeds 1 cm deep. Keep the soil moist when growing indoors. If germination has not occurred within a month, place the seeds in a pot in the refrigerator for about a month.

Alternatively, sow outdoors in pots or in open ground Sep-Nov. The seeds will germinate next spring.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 30-100 cm
Germination Time: 1-3 months
USDA Zone: 4-8

SEEDS (10pcs/bag)

Common name: Common Comfrey, True Comfrey, Boneset, Knitbone, Consound, Slippery Root
Scientific name: Symphytum officinale
Family: Boraginaceae

Plant history & use:

True Comfrey is historically a well-used plant in the treatment of various ailments. But above all, it is a very effective accumulator of nutrients, i.e. a good soil improver. Comfrey grows quickly and the roots are deep, which gives the plant access to nutrients from deeper soil layers that are otherwise inaccessible to most plants. It is mostly minerals such as potassium and calcium that are stored in the leaves, but also magnesium, iron, phosphorus, manganese and more.

The leaves from the comfrey plant can be cut down during the year and used as cover material, or alternatively buried in the soil, to make the nutrients available to other plants. Comfrey leaves are well suited as a fertilizer for fruit trees and berry bushes thanks to their potassium and phosphorus content.

True Comfrey has a long growing season, early winter to late autumn.

If the leaves are not cut before winter, they wither and in the same way add nutrients to the soil they grow on. New leaves begin to emerge on the plant shortly after the snow melts.

You can make your own fertilizer tea from comfrey by filling a container with the leaves and then filling with water up to the edge. Leave for a couple of days and then mix the fertilizer tea with 10 parts water to irrigate the plants with.

Comfrey is effective as an edging plant near manure piles to prevent nutrient leakage, but also as an edging plant around plantations and other places where you don't want root weeds to spread. Comfrey's dense root system forms an underground wall, making it difficult for other roots to get through.

True Comfrey creates an overall attractive environment for other plants in your cultivation - through attracting pollinators, serving as a natural fertilizer, and more.

Cultivation:

Comfrey is a herbaceous perennial native to Europe. It continues to grow on the site the next year even after the leaves have withered during the winter.

It is an incredibly easy-to-grow plant and it is tolerant in the choice of plant location. It can grow in shade as well as wet soils and is therefore an effective component in flooded and waterlogged soils.

It also thrives in drier soils in sunny locations, although it does best in a slightly moist environment.

Sowing:

Sow indoors or outdoors.

If germination has not occurred after one month after sowing indoors, place the pot with the seeds in the fridge for a month and take it out to room temperature again, or put outdoors during spring and summer times.

Can also be sown outdoors in autumn to give the seeds a real winter. The seeds germinate the following spring.

Characteristics:

Lifespan: Perennial
Location: Shade/Semi-shade/Sun
Height: 50-100 cm
Germination Time: 1-12 months
USDA Zone: 3-10

SEEDS (30pcs/bag)

Common names: Kariyat, Kalmegh, King of Bitters, Indian Echinacea, Nilavembu, Bhuin, Chirota, Neemba
Scientific name: Andrographis paniculata
Family: Acanthaceae 

Plant history & use:

A well-known medicinal plant, also used in Scandinavia as an anti-infective for colds etc. Compared to the healing properties of Echinacea. Kariyat is also known as the "King of Bitters" for its bitter taste.

It is mainly the roots and leaves that are used to relieve fever, skin problems, stomach problems and to improve appetite. Kariyat is full of antioxidants and is used as an immune system booster.

Commonly used to relieve colds through its ability to shorten the duration of a cold.

Dry the leaves and roots and add to boiled water or any hot drink of your choice. You can also pulverize dried leaves and consume in any way you like. Alternatively, make a decoction directly from fresh leaves and roots. The leaves are sometimes also eaten fresh in a mixture with other vegetables.

Poultices of plant parts are used to relieve swelling and pigment deficiencies in the skin (e.g. vitiligo ). Also used to relieve snake and insect bites.

Attractive plant for bees, butterflies and other pollinators.

Kariyat leaf extract can be used as an organic pesticide against plant pests. The extract is mixed with water and sprayed on the intended plant.

Culture:

Kariyat is a perennial low-growing shrub that is often grown as an annual. However, if you overwinter the plant frost-free, you can use the same plant for several years.

Kariyat is a hardy plant that grows naturally in many different types of environments: low-lying plains, highland slopes, coasts and roadsides.

In cultivation it is an easy-care plant that thrives in many different types of soil. Moist soils with good drainage are an advantage, however. Can grow both in full shade (e.g. under taller trees and shrubs) and in partial shade, but it grows best in sunny, slightly shady locations.

Plant with a spacing of approximately 60cm x 30cm.

Top branches for a bushier growth habit.

Roots should be harvested when foliage begins to lose color or wilt.

Sowing:

Pre-cultivate indoors early in the year, or sow directly outdoors in May-June.

Soak the seeds 1 day in advance. Sow in moist soil and cover with plastic with small air holes to maintain humidity.

Features:

Year: Perennial
Growing conditions: sun / shade / partial shade
Height: 30 cm
Germination time: 3-10 days

SEEDS (5pcs/bag)

Common names: Korean Ginseng, Asian (Korean, Chinese, Japanese) Ginseng, Rénshēn, Insam, Ninjin
Scientific name: Panax ginseng
Family: Araliaceae

Plant history & use:

Panax ginseng , also known as Korean Ginseng, has a long and rich history as an important herb in traditional Asian medicine. Its medicinal properties and adaptogenic abilities have made it popular worldwide for its potential health benefits.

This plant is considered an adaptogen, meaning it can help the body adapt to stress and promote balanced and healthy physical and mental health. Korean Ginseng is often used to improve stamina, reduce fatigue and boost cognitive functions.

Korean Ginseng is often used in various dietary supplements. Its roots have long been sought after for their health-promoting abilities and are also used dried in the form of tea, extract and powder. Ginseng tea is considered calming and can help reduce stress and improve sleep quality.

Cultivation:

Korean Ginseng is a perennial plant that thrives best in shady and moist environments. To mimic its natural habitat, it should be grown in a well-drained, moist soil with a pH level of around 5.5 to 6.5. It also prefers to grow in a cooler environment and can therefore thrive in shady areas, e.g. under trees and bushes. To visualize its optimal environment, think: ground vegetation in a forest grove.

Korean Ginseng is very cold-resistant and can survive the winter in our Nordic climate.

Plants are generally slow growing, but they can live to be over 100 years old.

Harvesting of roots is usually done after year 4, which is also the year that plants usually flower and set seed. Of course, you can also wait to harvest even longer.

Sowing:

Place seeds in sand/sowing soil. Start by keeping the seed warm and moist at around +18 to +22°C for 2-4 weeks. Then you give the seed to a cold period (the fridge works well) for another 4-6 weeks.

You can also consider sowing outdoors in the open field, in cold benches or cold greenhouses. This has proven successful even as late as March, April and May.

Germination can take anywhere from 3 to 18 months. It must be a long and irregular process, but also an exciting one.

Characteristics:

Lifespan: Perennial
Location: Shady & moist
Height: 30-60 cm
Germination Time: 3-18 months

SEEDS (50pcs/bag)

Common Names: African Cabbage, Spiderwisp, Shona Cabbage, African Cabbage, African Spider Flower
Scientific name: Cleome gynandra
Family: Cleomaceae 

SEEDS (50pcs/bag)
Common name: Spiderwisp, African cabbage, Shona cabbage, African Spider Flower, Cat's whiskers, Chinsaga, Maman, Stinkweed
Scientific name: Cleome gynandra
Family: Cleomaceae

Plant history & use:

Leaves and shoots are used for stuffing/pickling and eaten as a side dish. They can also be cooked and eaten like spinach or added to stews.

The whole plant is rich in vitamins and above-ground plant parts have a peppery, mustard-like taste.

Ground seeds can be used as a substitute for mustard.

Also grown in conjunction with other crops for its pest repelling properties.

Liquid from leaves and roots is used to relieve earaches etc.

Culture:

Thrives best in an airy, well-drained and nutrient-rich soil in warm and sunny locations.

African Cabbage is drought tolerant but thrives best in moist soils.

Sowing:

Sow directly outdoors when the risk of frost is over, alternatively pre-cultivate indoors early in the year. Cover the seeds with a very thin layer of soil.

Characteristics:

Duration: One year
Plant position: sun / partial shade
Height: 60 cm
Germination time: 5-14 days

SEEDS (50pcs/bag)

Common name: Lemon basil, A frican basil, Hairy Basil, Lemon Basil
Scientific name: Ocimum x africanum
Family: Lamiaceae

Plant history & use:

Lemon basil is a hybrid basil that was created by crossing Ocimum americanum and Ocimum basilicum. It has a distinctive lemony flavor and aroma that makes it excellent for cooking, especially in South American, African, and Asian cuisines. It is usually slightly milder than regular basil (Ocimum basilicum) and can be used fresh or dried.

Lemon basil is often used in salsas, stews, marinades, and as a flavoring in beverages. Its bright flavor and fresh aroma also make it great for making tea.

Lemon basil also has medicinal properties. It has antiseptic and anti-inflammatory properties and can help relieve symptoms of colds and headaches. The herb has also been used to treat stomach upset and high blood pressure.

Lemon basil is an excellent plant for growing in the garden or in pots on a sunny patio. It is easy to grow and produces a generous harvest of flavorful leaves. It is also a beautiful plant with bright green leaves and beautiful white flowers.

So, whether you're a foodie or a gardening enthusiast, lemon basil is definitely a plant you should try growing. It offers both great flavor and health benefits, and is easy to care for.

Culture:

Lemon Basil thrives in full sun or partial shade with good drainage. It requires regular watering but the soil should not be too wet. Plant in a pot with plenty of room for the roots and Lemon Basil can grow into a perennial small tree. , like the Holy Basil . However, this requires that you move the plant inside before winter as the Lemon Basil is frost sensitive. You can also plant directly in the ground in a greenhouse if you ensure that the winter temperature does not fall below 0 ºC. Alternatively, grow directly in the ground as an annual.

Cut off the inflorescences to encourage foliage growth. However, the inflorescences are edible and aromatic as well.

Lemon basil is also known to be resistant to pests and diseases, making it a good natural protection for the plants it is placed around, but it is still important to keep an eye out for any signs of fungal or insect infestation.

To get a rich harvest of healthy leaves, it is important to keep the soil moist, but not wet. It is also important to give the plant enough nutrition and space to grow.

Sowing:

To sow lemon basil, fill a pot or seed tray with moist, well-drained soil. Spread the seeds evenly over the soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.

To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.

Features :

Year: Perennial
Growing position: partial shade/sun
Height: 30-150 cm
Germination time: 5-15 days

SEEDS (30pcs/bag)

Common Names : Green Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi
Scientific name : Perilla frutescens
Family : Lamiaceae

Plant history & use :

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.

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.

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.

Larger leaves can be used to wrap bulgogi , 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 tempura . 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. Perilla Leaf Kimchi . The leaves can also be dried for later use.

Unopened flower buds are used as a garnish for soups and other dishes, eaten fresh in salads, pickled (like capers ) or stir-fried with other vegetables .

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 red-colored Shiso varieties that are preferred for culinary use.

U From the seeds, you can also extract so-called perilla oil , which is used in industrial contexts - for example, in perfumery and dental care products, as well as in the paper and paint industries. 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.

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).

Shiso is a valued medicinal plant in oriental medicine, where it is described as a pungent, aromatic and warming herb. Both the leaves, stems and seeds are used . 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.).

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. & Flising L. - Swedish Herbal Society).

Cultivation :

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.

Easy to grow, like most other plants in the Lamiaceae family: Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil .

USDA zone 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.

Sowing :

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. One way to maintain good humidity is to cover the seed with plastic with air holes.

Optimal germination temperature is 18-25 °C.

Features :

Annuality: Perennial in warmer climates, otherwise annual
Growing position: sun
Height: 60-100 cm
Germination time: 5-15 days
USDA zone : 7-10

SEEDS (30pcs/bag)

Common Names : Red Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi
Scientific name : Perilla frutescens var. crispa
Family : Lamiaceae

Plant history & use :

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.

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.

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.

Larger leaves can be used to wrap bulgogi , 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 tempura . 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. Perilla Leaf Kimchi . The leaves can also be dried for later use.

Unopened flower buds are used as a garnish for soups and other dishes, eaten fresh in salads, pickled (like capers ) or stir-fried with other vegetables .

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.

U From the seeds, you can also extract so-called perilla oil , which is used in industrial contexts - for example, in perfumery and dental care products, as well as in the paper and paint industries. 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.

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).

Shiso is a valued medicinal plant in oriental medicine, where it is described as a pungent, aromatic and warming herb. Both the leaves, stems and seeds are used . 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.).

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. & Flising L. - Swedish Herbal Society).

Cultivation :

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.

Easy to grow, like most other plants in the Lamiaceae family: Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil .

USDA zone 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.

Sowing :

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. One way to maintain good humidity is to cover the seed with plastic with air holes.

Optimal germination temperature is 18-25 °C.

Features :

Annuality: Perennial in warmer climates, otherwise annual
Growing position: sun
Height: 60-100 cm
Germination time: 5-15 days
USDA zone : 7-10

A trio of 3 different seed varieties with purple, edible fruits!

What gives the fruits their purple color are substances called anthocyanins. Anthocyanins are antioxidants that prevent and repair the body from oxidative stress that can occur during periods of stress or infections, for example.

Of course, the fruits also contain other nutrients that are important for good health. The Goan bean has a high protein content; the chili pepper, capsaicin, helps reduce inflammation and the Thai eggplant is a rich source of vitamins A, B and C.

Take advantage of a colorful trio and grow at the same time for good health - which of course all edible vegetables contribute to in one way or another.

Total of 35 seeds of 3 varieties:

5 seeds Purple Goan Bean
10 seeds Purple Chili Pepper 'Purple Thai'
20 seeds Purple Thai Eggplant

Read more about each variety here:

• Purple Goa Bean / Purple Wing Bean (Psophocarpus tetragonolobus)
• Purple Chili Pepper 'Purple Thai' (Capsicum annuum)
• Purple Thai Eggplant (Solanum melongena)

SEEDS (50pcs/bag)

Common names: Mexican Basil, Cinnamon Basil, Mexican Spice Basil, Cinnamon Basil
Scientific name: Ocimum basilicum
Family: Lamiaceae

Plant history & use:

Mexican Basil, or Cinnamon Basil as it is also called, is only faintly reminiscent of the Italian basil we commonly consume in Europe. Its sweet, warm flavor bouquet is complex and particularly reminiscent of cinnamon and anise. Considered by some to be one of the most fragrant basil plants.

Mexican Basil has glossy, deep green leaves that turn reddish at the tips when ripe and develop dark cinnamon-colored stems over time. Its warm, sweet cinnamon-anise flavor is especially pleasant in ham and pork dishes; apple pie, pumpkin pie and other desserts; applesauce/mashed potatoes and even kombucha.

Often added to hot drinks and often paired with fresh fruit.

Mexican Basil goes well with Mexican, Asian and sweet dishes. For example, a dish with rice and spicy chicken or spicy vegetables. You can also chop the basil and mix with cucumber. Use the cucumber-basil mixture as a topping for, for example, chickpea patties.

The violet flower heads make an exciting garnish or a flavorful addition to salads. Add frozen basil leaves to soups or sauces.

You can add Mexican Basil to most recipes that include some type of basil, just experiment!

Also placed in mixed plantings to repel insect pests.

Culture:

This variety reaches up to about 80 cm in height. Prefers humus-rich and airy soils in warm, sunny, sheltered places. If the previous requirements are met, it is also important to water a lot - then the basil grows quickly. Does not like windy locations.

Harvest the leaves and stems from the top of the plant and pinch off the edible flower buds as they emerge, as this prevents the leaves from becoming bitter and signals the plant to branch out and grow more leaves, creating a dense and bushy plant.

Frost sensitive. Move indoors during the winter months to grow as perennial basil. If you place it under a grow light it will do fine throughout the winter months, and then move outside when the heat returns.

The Mexican Basil is a perennial in USDA zones 9-11, otherwise an annual. After a rough translation to our Swedish growing zone system, we see that the absolute warmest parts of our country are USDA zones 7-8, which suggests that it is unlikely to thrive outdoors year-round in our climate.

Sowing:

Sow indoors in pots from mid-March or directly outdoors from mid-May. Basil is an easy-to-germinate plant. Therefore, simply scatter the seeds on the moist soil and press them down gently so that they make good contact with the soil surface. Do not cover with soil.

To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.

Features :

Annuality: Perennial in warmer climates, otherwise annual
Growing position: sun
Height: 30-80 cm
Germination time: 5-15 days

SEEDS (50pcs/bag)

Common name: Greek Basil, Greek Bush Basil, Globe Basil, Greek Bush Basil
Scientific name: Ocimum basilicum var. minutum
Family: Lamiaceae

Plant history & use:

Greek Basil, or Globe Basil as it is also called, is a low-growing small shrub with small aromatic leaves. More compact and well-branched than most other basils .

Goes well with tomato, lamb, eggplant and pepper dishes. Goes very well with fresh salads.

Also suitable for making refreshing herbal tea.

Seeds can be eaten as is or added to baked goods as a flavoring. When in contact with liquid, the seeds become mucilaginous (similar to chia seeds) - in the Mediterranean this is used to make a refreshing drink called sherbet tokhum .

As good as it tastes, it smells wonderful in the garden.

Culture:

Easy to grow and productive variety. Quickly produces new leaves that are harvested throughout the season.

Grow in regular potting soil, in a pot or outdoors.

Freeze the harvest rather than dry it - the flavor will last better.

Sowing:

Pre-cultivate indoors Feb-May. Sow outdoors from May.

Easy to germinate. Just sprinkle the seeds on the moist soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.

To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.

Features :

Year: One year
Growing position: sun
Height: 30 cm
Germination time: 5-15 days