Plant Department

<p><strong>Asimina tree of the 'Sunflower' variety: current height 150-175 cm.</strong></p> <p>Self-fertile variety = only one individual needed for fruit setting. However, fruit setting is improved by having other varieties planted nearby. <meta charset="utf-8"><span style="color: rgb(78, 153, 29);"><a href="https://tradgardsdags.nu/search?q=asimina&amp;options%5Bprefix%5D=last" title="Search: asimina | Garden Time" style="color: rgb(78, 153, 29);"><strong>See all our Asimina varieties here.</strong></a></span></p> <p><strong>Common name</strong><span>: Asimina, Paw paw</span><br><strong>Scientific name</strong><span>: <em>Asimina triloba</em></span><br><strong>Family</strong><span>: Annonaceae</span><br><meta charset="utf-8"></p> <h4> <strong>Growth history & use:</strong><span></span> </h4> <p><span>Asimina is one of the most tropical-like fruits that can grow in our northern climate. The taste resembles a mix of banana and mango, and the texture is like papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh.</span><br><br><span>The fruits are usually eaten as they are but can also be used to enrich refreshing drinks, baked goods, and cocktails with their mildly tropical flavor. The fruits are rich in vitamins such as riboflavins and B-6. They can also be used to make ice cream.</span></p> <h4> <strong>Cultivation</strong><span>:</span> </h4> <p><span>Asimina originates from and grows naturally in North America, often as undergrowth beneath larger trees.</span><br><br><span>They thrive in humus-rich, nutrient-rich, and somewhat moist well-drained soils.</span><br><br><span>Asimina prefers sheltered locations and therefore often grows under larger trees and also likes to stand close together (about 1 m apart) at full size. This protects against wind and direct sunlight and also facilitates pollination. An east-facing location is a suitable place to plant Asimina. Seedlings growing in exposed locations fare significantly worse than those in sheltered spots.</span><br><br><span>Water generously or plant in a place with good water availability.</span><br><br><span>Asimina puts a lot of energy into developing a strong root system at the start – the root can often be thicker than the stem during the first months. When growing in pots, a tip is to plant in deep pots right away; this allows for more effective root development and avoids disturbing the plant before it has grown strong.</span><br><br><span>In open ground, Asimina grows into dense thickets through spreading by root shoots.</span></p> <h4> <strong>Characteristics</strong><span>:</span> </h4> <p><span>Longevity: Perennial</span><br><span>Growth position: partial shade</span><br><span>Height: 2-12 m</span><br><span>Hardiness zone: 1-5<br>Harvest maturity: <meta charset="utf-8">year 4-8 </span></p>

<p>Siberian Ginseng plant - current height: 15-20 cm</p> <p><meta charset="utf-8"> [Picture of plant coming soon]</p> <p> 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.</p> <p> 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.</p> <p> <strong>Common Names:</strong> Russian Root, Siberian Ginseng, Eleuthero, Kan Jang, Tiger Root<br> <strong>Scientific name:</strong> <em>Eleutherococcus senticosus</em><br> <strong>Family:</strong> Araliaceae</p> <h4> <strong><span>Plant history &amp; use:</span></strong> </h4> <p> 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"> ( <em>Panax ginseng)</em> and American Ginseng <meta charset="utf-8">( <em>Panax quinquefolius</em> ). It is not related to <span style="color: #4e991d;"><strong><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></strong></span> .</p> <p> 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.</p> <p> 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.</p> <h4> <strong>Cultivation</strong> :</h4> <p>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.</p> <p> 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.</p> <p> 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.<br></p> <p> It is a robust species with few known pests.</p> <p> The flowers turn yellowish-white/purple which then form black round fruits in clusters.</p> <h4> <strong>Features</strong> :</h4> <p> Year: Perennial<br> Growing position: partial shade/sun<br> Height: 2-4 m<br> Germination time: 2-4 months<br> Growing zone: 1-7</p>

<strong>Butterfly bush of the variety 'Pink Delight': current size C2</strong><br><br> <strong>Common name:</strong> Butterfly bush<br> <strong>Scientific name:</strong> <em>Buddleja davidii</em><br> <strong>Family:</strong> Figwort family <h4>Plant history & use</h4> 'Pink Delight' has large pink flower clusters and attracts pollinators. Grown as an ornamental. <h4>Cultivation</h4> Sunny location in well-drained soil. Prune annually. Winter protection in cold areas. <h4>Characteristics</h4> <strong>Life cycle:</strong> Perennial<br> <strong>Growing position:</strong> Sun<br> <strong>Height:</strong> 2–3 meters<br> <strong>Hardiness zone:</strong> 1–2

<p><strong>Fragrant peony of the variety 'Alexander Fleming': current height 20–30 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeoniaceae</p> <h4>Plant history & use</h4> <p>The fragrant peony has been cultivated in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its sturdy growth habit. The variety ’Alexander Fleming’ produces large, densely filled pale pink flowers with a strong fragrance – a classic peony feel in both appearance and scent.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, ground, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light partial shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Alexander Fleming’ is hardy and long-lived, blooming year after year with little basic care. Cut back withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to light partial shade<br><strong>Height:</strong> 60–90 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June<br></p>

<p>1 Asimina tree of the variety 'Mango' in C5 pot - current height 80-100 cm</p> <p>'Mango' is not self-fertile and needs another variety for fruiting. <span style="color: #4e991d;"><a style="color: #4e991d;" title="Search: asimina | Garden Day" href="https://tradgardsdags.nu/search?q=asimina&amp;options%5Bprefix%5D=last"><strong>See all our Asimina varieties here.</strong></a></span></p> <p><strong>Common names</strong> <span>: Asimina, Paw paw</span><br> <strong>Scientific name</strong> <span>: <em>Asimina triloba</em></span><br> <strong>Family</strong> <span>: Annonaceae</span><br><br> <strong>Plant history &amp; use:</strong><br><span></span></p> <p>'Mango' is an early to mid-ripening variety that gets its name from its large fruits that are said to taste like mango.<meta charset="utf-8"> One of the sweetest varieties. The variety is said to be a fast-growing and large-sized variety and to have fruits with a small proportion of seeds in relation to the pulp.</p> <p><meta charset="utf-8"> <strong>General information about Asimina:</strong></p> <p><span>Asimina is one of the most tropical-like fruits that can grow in our Nordic climate. The taste is reminiscent of a mix of banana and mango and the texture is similar to papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh.</span><br><br> <span>The fruits are most often eaten as is, but can also be used to enhance refreshing drinks, baked goods, and cocktails with their mild tropical flavor. The fruits are rich in vitamins such as riboflavin and B-6. The fruits can also be used to make ice cream.</span></p> <h4><strong>Cultivation</strong> <span>:</span></h4> <p><span>Asimina originates from and grows naturally in North America, often as undergrowth under larger trees.</span><br><br> <span>They thrive in humus-rich, nutrient-rich and slightly moist, well-drained soils.</span><br><br> <span>Asimina thrives in sheltered locations and therefore prefers to grow under larger trees and also likes to stand close together (about 1 m apart) when fully grown. This protects against wind and direct sunlight and facilitates pollination. An east-facing location is a suitable place to plant Asimina. Plants that grow in exposed locations do significantly worse than plants that grow in sheltered locations.</span><br><br> <span>Water abundantly or plant in a location with good water availability.</span><br><br> <span>Asiminas put a lot of energy into developing a strong root system in the beginning – the root can often be thicker than the trunk in the first few months. When growing in pots, a tip is to plant in deep pots directly, this allows for more efficient root development and you don't have to disturb the plant before it has grown.</span><br><br> <span>In the open field, Asimina grows into dense bushes by spreading via root shoots.</span></p> <h4><strong>Features</strong> <span>:</span></h4> <p><span>Year: Perennial</span><br> <span>Growing position: partial shade</span><br> <span>Height: 2-12 m</span><br> <span>Growing zone: 1-5<br> Ripe for harvest:<meta charset="utf-8"> years 4-8</span></p>

<p data-mce-fragment="1"><strong>White Mulberry Tree of the 'Pendula' Variety</strong></p> <p data-mce-fragment="1">C20 pot - Height 180-200 cm</p> <p data-mce-fragment="1"><span style="text-decoration: underline;">PICKUP ONLY</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong> White Mulberry, White Mulberry Tree<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> Morus alba<br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Moraceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history & use:</strong></p> <p data-mce-fragment="1">'Pendula' is a variety with a broad, drooping growth habit. The variety produces abundant red-black fruits and creates a beautiful impression in the garden.</p> <p data-mce-fragment="1"><meta charset="utf-8">General info about Mulberries:</p> <p data-mce-fragment="1">Mulberry trees are among the world's oldest cultivated plants – probably best known for being the host of silkworms whose threads are made into silk fabric, as mulberry leaves are practically the only food source for silkworms. Especially the leaves of the white mulberry tree are favored by silkworms. The white mulberry originates from West Asia.</p> <p data-mce-fragment="1">The berries of the white mulberry tree vary in color – from white, to pink, to red, to almost black. The white mulberries have a sweeter taste than their dark-fruited relative<span> </span><a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" target="_blank"><span style="color: #4e991d;"><strong>Morus nigra</strong></span></a>. The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. Thanks to their unusually high nutritional content, mulberries are considered a so-called "superfood," similar to<span> </span><a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" target="_blank"><strong><span style="color: #4e991d;">goji berry</span></strong></a>.</p> <p data-mce-fragment="1">Dried berries have a creamy caramel-like flavor. Additionally, mulberries contain the substance MFE which stabilizes blood sugar levels and thereby reduces the body's craving for sweets. Therefore, mulberries are a common substitute for those who want to overcome sugar cravings.</p> <p data-mce-fragment="1">You can also make juice and jam from the berries.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span>From the leaves, one can </span><span>brew</span><span> a healthy tea that has historically been drunk in China and has recently begun to regain popularity in Asia.</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">The white mulberry tree is somewhat hardier than its relative<span> </span><a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" data-mce-fragment="1" target="_blank"><span style="color: #4e991d;" data-mce-fragment="1"><strong data-mce-fragment="1">Morus nigra</strong></span></a> and tolerates temperatures down to -30<span data-mce-fragment="1">°</span><span data-mce-fragment="1">C</span>. It can grow in most soils but thrives best in loose, nutrient-rich soils. It is hardy in windy coastal climates but optimal growth is achieved in warm, sheltered locations.</p> <p data-mce-fragment="1">Well suited as a trellis tree since the branches are easily bendable.</p> <p data-mce-fragment="1">Mulberry trees also fit well in forest gardens as they are a popular host plant for many organisms and provide recurring harvests with little care while protecting plants in the lower layers.</p> <p data-mce-fragment="1">Mulberries are self-fertile, meaning only one tree is needed to bear fruit.</p> <p data-mce-fragment="1">Prune in winter when the tree is dormant to avoid excessive "bleeding," which is otherwise a common trait of mulberry plants.</p> <p data-mce-fragment="1">The berries ripen continuously from mid-summer to early autumn.</p> <p data-mce-fragment="1"><strong></strong>A tip for harvest time is to pick the berries with a needle to avoid crushing them between your fingers.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun<br data-mce-fragment="1">Height: 5-10 m<br data-mce-fragment="1">Germination time: 1-12 months<br data-mce-fragment="1">Growing zone: 1-4</p>

<p><strong>Fembladig Akebia av sorten 'Variegata': nuvarande höjd 100-120 cm</strong></p> <p><span>Samtliga plantor är i blommande ålder</span></p> <p><span style="color: rgb(78, 153, 29);"><a href="https://tradgardsdags.nu/products/fembladig-akebia-planta-20-40-cm-akebia-quinata" title="Fembladig Akebia i olika storlekar 100-200 cm (Akebia quinata)" style="color: rgb(78, 153, 29);"><em><strong>För den vanliga lilablommiga sorten, se här.</strong></em> </a></span></p> <p><strong>Trivialnamn</strong><span>: Fembladig Akebia, Chocolate Vine </span><br><strong>Vetenskapligt namn</strong><span>: <em>Akebia quinata </em></span><br><strong>Familj</strong><span>: Lardizabalaceae </span><br><br><strong>Växthistoria &amp; användning</strong><span>:</span><span></span></p> <p><span>Den Fembladiga Akebian härstammar från Japan, Kina och Korea där den ofta hittas <meta charset="utf-8">naturligt växande <meta charset="utf-8">i bergssluttningar och på kullar emot häckar, trädstammar, längs skogskanter och vattendrag. <meta charset="utf-8">Sorten 'Variegata' har variegerade gröna och vita blad.</span></p> <p><span>Höjdpunkten med denna akebia är dess avlånga ätbara, lila frukter som bildas inuti baljor vilka självmant öppnar upp sig när frukten är mogen. Fröna omges av ett saftigt fruktkött som är sött till smaken - det sägs påminna om köttet hos drakfrukten. I Japan äts den främst som en säsongsbaserad delikatess. Frukten äts ibland tillsammans med citron för att förhöja smaken.</span></p> <p><span>Skalet på baljan används inom matlagning där det bl a fylls med färs för att sedan friteras.</span></p> <p><span>Fröna är beska och bör inte tuggas på, de kan dock sväljas hela eller helt enkelt spottas ut för att undvika den bittra smaken.</span></p> <p><span>Frukterna kan göras till sylt, gelé, juice eller smoothies och till och med glass kan göras på fruktköttet.</span></p> <p><span>Unga skott kan tillsättas i sallader. Blad kan torkas och göras te på.</span></p> <p><span>Används ofta som en täckväxt: både längs med väggar, staket, marker och övriga mindre attraktiva ytor.</span></p> <p><span>Akebian används även ofta som en markbindare i sluttningar för att förebygga erosion.</span></p> <p><span>Den Fembladiga Akebian ger trädgården ett österländskt utseende.</span></p> <p><span><meta charset="utf-8">Blommorna uppges dofta allt från vanilj till honung och choklad. Blommorna är visuellt tydligt uppdelade i han- och honblommor.</span></p> <p>Det har gjorts <a title="Bioconverted Fruit Extract of Akebia Quinata Exhibits Anti-Obesity Effects in High-Fat Diet-Induced Obese Rats" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656223/" target="_blank"><span style="color: #4e991d;"><strong>studier</strong></span></a> som visar på att konsumtion av <em>Akebia quinata</em> reducerar fettansamling i kroppen samt sänker kolesterolvärdet i blodet och på så sätt kan vara effektiv för att bekämpa fetma. Detta är ett relativt nya fynd (2022) och teorier om att denna frukt kan bli mer välkänd inom snar framtid är uttalade. </p> <p>Samma undersökning har även visat att <em>A. quinata</em> verkar renande för både lever, njurar och hjärt- &amp; kärlsystemet. Regelbunden konsumtion hade kunnat leda till en stärkt hälsa. <em>A. quinata</em> är vätskedrivande. </p> <p><meta charset="utf-8"><meta charset="utf-8">Vid förtäring av växten ska den även vara hämmande mot bakterie- och svampinfektioner. Rötterna fungerar feberstillande.</p> <p><span>Inom traditionell kinesisk medicin används akebian för att behandla urinvägsinfektioner, otillräcklig laktation och reumatoid artrit.</span></p> <p><span>Rankorna används även för att fläta korgar.</span></p> <p><span>Ur fröna utvinns en olja som används vid traditionell kinesisk tvåltillverkning.</span></p> <p><strong>Odling</strong><span>:</span><br><span></span></p> <p><span>Växer helst på solig plats, även om tålig i skuggiga lägen. Föredrar något sandigare jordar med bra dränering och bra fukthållande egenskaper. En humusrik, lätt sandig jord är det bästa - typ planteringsjord blandad med sand. Klarar att växa i jordar med både högre och lägre pH-värden. </span></p> <p><span>Tycker om regelbunden bevattning. Den är dock relativt tålig mot torka. Även mycket köldtålig - klarar lägre temperaturer mellan -20ºC och <meta charset="utf-8">-30ºC. </span></p> <p><span>Generellt snabbväxande. Kan beskäras tidig vår vid behov.</span></p> <p><span>Akebior är inte självpollinerande, vilket betyder att samtliga växter i släktet behöver en annan individ som är genetiskt olik för att framgångsrikt pollineras och producera frukt - det behöver inte vara en annan art/sort, bara en annan individ.</span></p> <p><strong>Egenskaper</strong><span>:</span><br><br><span>Årighet: Flerårig</span><br><span>Växtläge: <meta charset="utf-8">Sol till halvskugga</span><br><span>Höjd: 4-6 m</span><br><span>Växtzon: 1-3</span><strong></strong></p>

<p><strong>Chinese Flowering Dogwood in various sizes:</strong></p> <ul> <li style="font-weight: bold;"><strong>Height 60-80 cm</strong></li> <li style="font-weight: bold;"><strong>Height 100-125 cm</strong></li> </ul> <p><strong>Common name:</strong> Chinese Flowering Dogwood<strong><br>Scientific name:</strong><em> Cornus kousa<br></em><strong>Family:</strong> Cornaceae</p> <p><strong>Plant history & use:</strong></p> <p>Flowering dogwood is a dense, small bush tree originating from Northeast Asia. In spring, it produces numerous bright white flowers that brighten shaded areas in the garden. At the end of summer, the tree bears peculiar pink-red edible fruits about 2-3 cm in diameter.</p> <p>These fruits can be made into jam or baked into pies. In Asia, they are also juiced and fermented into wine.</p> <p>The bark on thicker trunks flakes off, creating a beautiful pattern of varied colors.</p> <p>The leaves of the tree also turn a beautiful bright red/orange color in autumn.</p> <p><strong>Cultivation:</strong></p> <p>Flowering dogwood is a deciduous tree that thrives well in most parts of Sweden. The tree is relatively long-lived (50-150 years) and hardy against cold climates.</p> <p>Unlike many plants, flowering dogwood does well in shady locations. It also prefers to be sheltered from wind. When the tree stands in direct sun, it tends to produce more fruits, but smaller in size.</p> <p>An optimal growing place for flowering dogwood is under one or more taller deciduous trees – which provide shade and add organic material to the soil – surrounded by additional vegetation in various layers. This contributes to the moist, wind-sheltered, and partly shaded environment in which flowering dogwood grows best. The tree’s bright flowering can also brighten an otherwise shady "grove." Flowering dogwood has low maintenance needs and yields large recurring harvests every year.</p> <p>For the above reasons, flowering dogwood is an excellent tree to have in a food forest. If you do not have such a place in your growing area, a spot with morning sun and afternoon shade also works well.</p> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Growing position: shade/partial shade<br>Height: 2-3 m<br>Hardiness zone: 1-3</p>

<p><strong>Japanese Maple in Various Sizes</strong></p> <p><strong>Height:</strong></p> <ul> <li><strong>80-100 cm</strong></li> <li><strong>100–120 cm [<meta charset="utf-8">PICKUP ONLY IN STORE]</strong></li> </ul> <p><strong>Common name:</strong> Japanese Maple<br><strong>Scientific name:</strong> <em>Acer palmatum</em><br><strong>Family:</strong> Sapindaceae</p> <h4>Plant History & Use</h4> <p>Japanese maple is a deciduous tree native to Japan, Korea, and China and has been cultivated for centuries for its graceful growth habit and vivid autumn colors. It is used both as an ornamental tree, in bonsai form, and in natural gardens where one wants to add structure, shade, and color.</p> <p>Young leaves are edible in small amounts and can be used as garnish. In Japan, the leaves are sometimes fried as a seasonal dish. The tree can also be tapped for sap early in spring—especially in colder climates. The sap’s sugar content is low but can be drunk as is or boiled down to a thin syrup, similar to maple syrup. The best sap flow occurs on warm sunny days after a night of frost.</p> <p>The leaves have also been used practically to help preserve root vegetables and apples—they have been placed as protective layers around the harvest to keep it fresh longer. In folk medicine, the leaves have been used in cooling compresses.</p> <p>However, the plant’s main function is aesthetic—as a shaper in garden spaces, where its silhouette and leaf color play the leading role.</p> <h4>Cultivation</h4> <p>Thrives in partial shade to sun, preferably in a sheltered spot. Well-drained, moisture-retentive soil with slight acidity is ideal. Japanese maple can be grown in pots, especially smaller varieties, but also thrives in the ground in a protected location. Protect from strong spring sun and wind to avoid leaf damage. Does not tolerate drying out—consistent watering is important.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Partial shade to sun<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–3 (4-5 in sheltered, well-drained locations)<br></p>

<strong>Butterfly bush of the variety 'Berries &amp; Cream': current size C2</strong><br><br> <strong>Common name:</strong> Butterfly bush<br> <strong>Scientific name:</strong> <em>Buddleja davidii</em><br> <strong>Family:</strong> Figwort family <h4>Plant history &amp; use</h4> 'Berries &amp; Cream' is a variety with two-colored flowers that attract butterflies and bees. Grown as an ornamental shrub for its flower clusters. <h4>Cultivation</h4> Thrives in sun in well-drained soil. Prune annually for a compact growth habit. Half-hardy, cover during severe frost. <h4>Characteristics</h4> <strong>Life span:</strong> Perennial<br> <strong>Growing position:</strong> Sun<br> <strong>Height:</strong> 2–3 meters<br> <strong>Hardiness zone:</strong> 1–2

<p><strong>Almond tree of the 'Ferragnes' variety: current height 70–90 cm</strong><br><br><strong>Common name:</strong> Almond tree<br><strong>Scientific name:</strong> <em>Prunus dulcis</em><br><strong>Family:</strong> Rose family</p> <h4>History of cultivation & use</h4> <p>The almond tree has a long tradition of cultivation in warm and dry areas around the Mediterranean. The 'Ferragnes' variety is a French high-quality almond type that produces large and tasty nuts with a medium-hard shell. <meta charset="utf-8">For a good harvest, the variety needs to be cross-pollinated with another almond type.</p> <p>Almonds are used fresh, roasted, and in cooking and baking. Alternatively, to make your own almond oil.</p> <h4>Cultivation</h4> <p>Thrives in sunny, warm, and sheltered locations in well-drained, lime-rich soil. Tolerates drought once established but should be watered regularly during establishment. Hardy for outdoor cultivation in zones 1–2. <meta charset="utf-8">There are also those who successfully grow almond trees in zones 3 and 4 in favorable locations.</p> <p><meta charset="utf-8">Otherwise, for cultivation in a larger pot that is kept frost-free during winter.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 5–10 meters<br><strong>Growing zone:</strong> 1–2 (3-4)</p>

<p><strong>Tea bush of the hardy variety 'Longjing 43': current height about 40–50 cm - 4 years old</strong><br><br>'Longjing 43' is a well-established variety from Zhejiang province in China, developed especially to produce high-quality green tea. It is grown at high altitude and has good frost and drought resistance, making it suitable for cultivation even in more northern climates. The leaves are medium-sized with a classic appearance and a clear aroma profile – perfect for those who want to produce their own Longjing-like green tea at home.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history & use:</span></strong></h4> <p><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 <em>theanine</em> (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.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.</p> <p>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.</p> <p><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 we on average have colder conditions 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"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its inducing focus-giving 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 lasts longer. That coffee is very tasty, 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.</p> <p><strong>The 6 different types of tea:</strong></p> <p>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 <em>Pu'er</em>) tea. The difference between them lies in their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea - the freshest & greenest type:</strong> 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.</p> <p><strong>White tea - the least processed type:</strong> 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 substances.</p> <p><strong>Yellow tea - fresh & green with a rounded taste:</strong> 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," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea - the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character one wants the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours – every other hour the leaves are stirred for an even withering & oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved in the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <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.</p> <p><strong>Black tea - mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then the leaves are 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. In the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled up in a humid environment, preferably over 90% humidity – 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.</p> <p><strong>Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea stored like wines:</strong> the leaves are allowed to wither for a couple of hours before they are traditionally heated in a large wood-fired wok pan – the temperature must not be too high because in this tea 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, one uses their senses 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 <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. 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 <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consumption of several different tea types gives greater health benefits than consumption of only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>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 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-protecting 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.</p> <p>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 a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a href="https://gretaste.se/" title="Gretas Tea ~ unique teas" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Vättern lake.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><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 – <span class="s1">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 blow strongly 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 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 protection. The point is to make the cultivation as simple as possible but at the same time make them thrive.</span><br></p> <p><meta charset="utf-8"><span>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.</span></p> <p><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.</p> <p>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.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p><strong>Fragrant peony of the variety 'Shirley Temple': current height 20–30 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeony family</p> <h4>History & use</h4> <p>The fragrant peony has been cultivated in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its sturdy growth habit. The variety ’Shirley Temple’ produces large, densely filled flowers that open in pale pink and fade to almost pure white. The flowers have a mild fragrance and are elegant, with a somewhat lower and more compact growth than many other varieties.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, powdered, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Shirley Temple’ is hardy and long-lived, blooming year after year with little basic care. Cut back withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to light shade<br><strong>Height:</strong> 60–80 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June</p>

<p><strong>Fragrant peony of the variety 'Sarah Bernhardt': current height 10–20 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeoniaceae</p> <h4>History of cultivation & use</h4> <p>The fragrant peony has been grown in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its steady growth habit. The variety ’Sarah Bernhardt’ is one of the best-known and most worthwhile peonies to grow, loved for its large, pale pink, densely filled flowers with a mild scent. It blooms somewhat later than many other varieties and has excellent durability as a cut flower. It is also one of the oldest varieties – in Sweden there are many examples of ’Sarah Bernhardt’ plants that have grown in the same place for 30–50 years or more.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, powdered, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are included as one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Sarah Bernhardt’ is hardy and long-lived, blooming year after year with little basic care. Cut down withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Growing position:</strong> Sun to light shade<br><strong>Height:</strong> 80–100 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June–July</p>

<p><strong>Outdoor fuchsia: current height 10–20 cm</strong><br><br><strong>Common name:</strong> Outdoor fuchsia<br><strong>Scientific name:</strong> <em>Fuchsia magellanica</em><br><strong>Family:</strong> Onagraceae</p> <h4>Plant history & use</h4> <p>’Tricolor’ is a particularly decorative variety of outdoor fuchsia with variegated leaves in green, white, and pink, which together with the hanging red-violet flowers create a striking appearance throughout the summer. Like other varieties of Fuchsia magellanica, it is hardy, perennial, and survives the winter in large parts of Sweden – something unusual for fuchsias.</p> <p>The small, elongated berries that may follow the flowering are edible and have a mild, tangy taste.<meta charset="utf-8"> In its native countries, the plant has traditionally been used in simple herbal preparations, among other things for digestion.</p> <p>A natural black dye can be extracted from the wood.</p> <p>Resistant to wind and salt – suitable as a hedge in coastal environments<br></p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, moisture-retentive but well-drained soil. ’Tricolor’ works excellently as a standalone shrub, border plant, or low hedge. Very resistant to wind and salt, making it especially suitable as a protective hedge in coastal areas. Overwinters outdoors in zones 1–2, also in zone 3 in sheltered locations. The shoots often freeze back, but the shrub sprouts from the base in spring – prune then to encourage new growth.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 0.6–1 meter<br><strong>Hardiness zone:</strong> 1–2 (3 in sheltered location)<br><strong>Flowering:</strong> June–October<br></p>

<p><strong>American redwood of the variety 'Adpressa': current height 25–30 cm</strong><br><br><strong>Common name:</strong> American Redwood<br><strong>Scientific name:</strong> <em>Sequoia sempervirens</em><br><strong>Family:</strong> Cupressaceae</p> <h4>Growth history & use</h4> <p>American Redwood is the tallest tree species in the world and originates along the west coast of North America, mainly in California. The variety ’Adpressa’ is a low-growing form with denser, lighter needles and slower growth than the species’ standard form, making it interesting both as an ornamental tree and as a rare feature in collector’s gardens.</p> <p>The wood from redwood is straight-grained, knot-free, light, soft, and very durable in contact with soil and moisture. It is considered a high-quality and easy-to-work wood, traditionally used for carpentry, fence posts, and various types of constructions. A brown dye can be extracted from the bark. Younger shoots from the trunk have historically been used for basket weaving. The plant also develops a thick layer of soft and fibrous bark that can be harvested without harming the tree. This bark has been used as insulation and stuffing material, and the fine bark dust produced during handling serves as a soil improver. The bark fibers can also be used for paper: branches from felled trees are harvested, the bark is cut into suitable pieces and soaked in clean water before being boiled with lye for at least six hours. Afterwards, the fibers are ground in a ball mill into a brownish paper.</p> <p>In traditional medicine among the North American Indian tribes, a poultice of heated leaves has been used to treat earache. The resin-like sap has also been used as a stimulating and strengthening remedy for fatigue and general exhaustion.</p> <h4>Cultivation</h4> <p>Redwood thrives in cool and moist climates and appreciates high humidity, steady water supply, and a sheltered, partly shaded location – preferably in acidic to neutral soil rich in humus. It is not very drought-tolerant and should be kept evenly moist, especially during warm periods. ’Adpressa’ is more compact and slower than the species in general, making it easier to place even in smaller gardens. It overwinters protected in most parts of the country.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Light conditions:</strong> Partial shade to sun<br><strong>Height:</strong> 3–5 meters (slow growing)<br><strong>Hardiness zone:</strong> 1 (2-3 in sheltered location)<br><strong>Uses:</strong> Wood, natural dye, paper fiber, soil improvement, insulation, medicinal plant</p>

<p><meta charset="utf-8"><strong>[PICKUP ONLY]</strong></p> <p>American Judas tree of the variety 'The Rising Sun®'</p> <p>Current height: 80-90 cm in C12 pot</p> <p><strong>Common names: </strong>American Judas tree, Canadian Judas tree, Eastern Redbud<strong><br>Scientific name: </strong><em>Cercis canadensis<br></em><strong>Family:</strong> Fabaceae</p> <h4><strong>Plant history & use:</strong></h4> <p>The variety <meta charset="utf-8">'The Rising Sun®' has foliage that almost resembles a 3D effect – this is created because the youngest leaves on this variety are red, and they change from red to yellow to green as the leaves age. It is a striking tree to have in the garden.</p> <p>Other characteristics are the same as the main species (<em>C. canadensis</em>) – that is, edible seeds, bean pods, flower buds, etc. It blooms on bare twigs, and even on the trunk.</p> <p><em>Cercis canadensis</em> originates from North America. When the American Judas tree was discovered by the Spaniards in the latter half of the 1500s, it was compared to the Judas tree from the Mediterranean region (<em>Cercis siliquastrum</em>) which they already knew – this is also the tree we most commonly refer to when we say Judas tree here in the European region. The biggest differences are that the American Judas tree has pointed leaves and is somewhat smaller in mature size as well as being more cold-hardy – compare <em>C. canadensis</em> USDA zone 4-9 with <em>C.</em> <em>siliquastrum</em> USDA zone 6-10. <em>C. canadensis</em> is also said to be better suited for moist environments/soils than many other species in the genus.</p> <p>It blooms in March-April with bright pink flowers on bare stems, also on the main trunk of the tree, which is often very eye-catching. The flowering is said to be strongly influenced by the extent of the previous winter. After harsh winters, the Judas tree blooms more abundantly; after milder winters, less so.</p> <p>The flowers can be eaten raw or pickled. They have a refreshing sour taste and are rich in vitamin C. An exciting addition to a salad.</p> <p>Unopened flower buds can also be pickled or preserved like <a rel="noopener noreferrer" href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" title="Capers (Capparis spinosa)" target="_blank"><span style="color: #4e991d;"><strong>Capers</strong></span></a>.</p> <p>Native American tribes in North America covered the mature seed pods with glowing embers to then peel and eat the roasted seeds. I assume a modern way to do this is simply to separate the seeds from the seed pod and roast the seeds over a stove or in an oven to prepare them for eating. Some sources state that the seeds have been soaked and boiled like lentils, which are also a legume.</p> <p>The fruits are rich in protein like other plants in the pea family (Fabaceae). Dry seeds contain about 25% protein, 8% fat, and 3% minerals of various kinds. For an unrefined (and wild in North America) source of nutrition, this is quite good; nutritionally it competes with both pecans and walnuts. The seed pods remain on the tree for a long time – they are available from late summer all the way into winter – and are considered acceptable for consumption during this period. The seed pods can sometimes be found hanging until the following spring, but whether they are suitable for consumption then is not stated. For the reasons mentioned above, the seeds from <em>C. canadensis</em> are considered a useful source of survival food.</p> <p>The young, green, and tender seed pods can be eaten like sugar peas – steam them, boil them, or stir-fry them. They go well in a stir-fry with, for example, onion, garlic, pepper, and leafy greens. The leaves can also be eaten – younger, tender leaves are recommended.</p> <p>Tea made from the inner bark has been used to reduce fever and more. Cold brewing of roots and inner bark has in old folk medicine been used to treat, among other things, whooping cough.</p> <p>Hardworking at attracting pollinators with its abundant flowering. Considered a good tree for honeybees.</p> <p>The tree also has many other uses within North American indigenous culture. A story about Judas and how he gave the tree its international name is easy to find for the interested reader.</p> <h4><strong>Cultivation:</strong></h4> <p>Although the American Judas tree is considered better suited for moist soils than other species in the genus, it prefers not to grow in overly wet soils with high clay content. It thrives best in somewhat sandy clay soils.</p> <p>Prefers sunny locations, but also does well in light shade.</p> <p>The American Judas tree is a fast-growing tree that often lives up to 80 years.</p> <p>Flowers appear in March-April on the previous year’s growth.</p> <p>The American Judas tree is one of the few species in the pea family that <span style="text-decoration: underline;"><em>does not</em></span> fix nitrogen through its roots from air pores in the soil.</p> <h4><strong>Characteristics:</strong></h4> <p>Longevity: Perennial<br>Growing conditions: sun / light shade<br>Height: 6-10 m<br>Growing zone: 1-4</p>

<p><strong>Autumn silver bush / Olive willow in various sizes: </strong></p> <ul> <li><strong>Height: 40–60 cm</strong></li> <li><strong>Height: 140–170 cm - Standard trees with round crown &lt;- PICKUP ONLY IN STORE</strong></li> </ul> <p><strong>Common names:</strong> Autumn silver bush, Olive willow<br><strong>Scientific name:</strong> <em>Elaeagnus × ebbingei</em><br><strong>Family:</strong> Elaeagnaceae</p> <h4>Plant history & use</h4> <p>The autumn silver bush is a hybrid between <em>Elaeagnus macrophylla</em> and <em>Elaeagnus pungens</em> – developed to combine evergreen foliage, hardiness, and rapid growth. The leaves are silver-green underneath and give the bush an olive-like appearance, which has earned it the nickname "olive willow".</p> <p>The bush blooms discreetly in autumn with small, fragrant flowers followed by edible, red berries in late summer or autumn. The berries can be eaten fresh when fully ripe or used for jam, jelly, or wine. They are rich in vitamin C and have traditionally been used in simple herbal medicine. The plant also fixes nitrogen and improves the soil around it.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade and is tolerant of wind, salt, and drought. Grows quickly and is excellent as a free-growing hedge, privacy screen, or solitary bush. Tolerates pruning well and can be shaped as needed. Best overwintered in plant zone 1, but with a sheltered location it can also survive in zone 2, especially once established. Evergreen leaves may suffer frost damage in severe cold – the bush will, however, produce new leaves in spring in such cases.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters (can be kept lower with pruning)<br><strong>Plant zone:</strong> 1–2<br><strong>Flowering:</strong> September–October<br><strong>Fruit:</strong> Sweet red berries ripen during spring and summer months<br></p>

<p><strong>Fragrant peony of the variety 'Sorbet': current height 20–30 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeoniaceae</p> <h4>Plant history & use</h4> <p>The fragrant peony has been cultivated in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its sturdy growth habit. The variety ’Sorbet’ has a unique play of colours with densely filled flowers in layers of pale pink and creamy white, almost like a scoop of ice cream – hence the name. The scent is mild but pleasant, and the growth habit is robust with abundant flowering.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, powdered, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are included as one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light partial shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Sorbet’ is hardy and long-lived, flowering year after year with little basic care. Cut back withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Growing position:</strong> Sun to light partial shade<br><strong>Height:</strong> 70–90 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June</p>

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