Products

'A Purple Trio' Goa Bean, Chili & Thai Eggplant

~~84 SEK~~ 67 SEK

'Sweetleaf®' / Sweetleaf 30-50 cm (Rubus chingii var. suavissimus)

236 SEK

Sweetleaf, also known by its cultivar name: 'Sweetleaf®': current height 30-50 cm Common names: 'Sweetleaf®' Raspberry, Sweetleaf, <meta charset="utf-8">'Sweetleaf®' Raspberry, Sugarleaf Scientific name: <meta charset="utf-8"> Rubus chingii var. suavissimus Family: Rose family Plant history & use: Sweetleaf® is a raspberry species originating from China, where it mainly grows in the southern provinces Guizhou, Guang Dong, and Guangxi. The bush is fairly unknown but is becoming highly sought after due to its sweetening ability and hardy qualities. <meta charset="utf-8">Sweetleaf® can be described as a hardier alternative to Stevia: since its leaves contain so-called 'rubusosides' which belong to the same glycoside group as steviosides, and because it is fully winter-hardy and even has a vigorous growth habit. <meta charset="utf-8">The two glycosides steviosides and rubusosides are very comparable in their chemical structure and therefore also have a nearly identical sweetening effect. The chemical molecule 'rubusoside' in its pure form is about 200 times sweeter than commercially refined sugar from sugar beets in its pure form. Even fresh leaves have enormous sweetness. If you chew a leaf, it tastes quite neutral "green" at first, before a distinctive, broad, mild sweetness takes over the taste buds. Sweetleaf<meta charset="utf-8">® has no odd aftertaste, which Stevia is often criticized for.<meta charset="utf-8"> <meta charset="utf-8">To use Sweetleaf®: grate or cut the freshly harvested leaves into pieces and then scald them with boiling water. In the process, the sweetening substances are released from the leaves and absorbed by the water. The amount of leaves used is purely a matter of taste. Some like it a bit sweeter (more leaves); others prefer it not quite so sweet (fewer leaves). Additionally, you can also rub the leaves in your palms before scalding them, so the leaf structure breaks down and the sweetening substances can more easily escape from the cells. The leaves can also be used as a sweetener in dried form, powdered, or by boiling a syrup from them. Suitable for sweetening among other things teas and baked goods. <meta charset="utf-8"><meta charset="utf-8"> Rubus chingii var. suavissimus is one of four species used in Guangxi, China to make the traditional medicine tiancha (sweet tea). Cultivation: Sweetleaf® is a vigorously growing and deciduous bush. The fast-growing shoots have enormous vigor with an upright growth habit and reach a final height of about 250 cm. Due to the marked growth strength, the fresh shoots are very tolerant to pruning and grow back quickly. The fresh, green shoots are heavily armed with thorns, but this is not of greatest importance since only the leaves are of interest. The leaves have a striking, five-lobed shape. Best grown in well-drained soil in sunny to partly shaded <meta charset="utf-8">locations. Generally tolerant to many different soils. Characteristics: Lifespan: Perennial Growing position: sun - partial shade Height: 1.5-2.5 m Growing zone: 1-4

400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation

~~260 SEK~~ From 208 SEK

Exclusive tea from a 400-year-old tea plantation in the mountains of northern Laos. The tea is highly praised internationally due to its unique nutritional profile and origin: <meta charset="utf-8">357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price: <meta charset="utf-8">845 SEK. The reason for our lower pricing is that the main purpose is primarily to introduce the traditional Asian tea culture to Sweden/Scandinavia. In addition, we also have an <meta charset="utf-8">introductory discount on the smallest size so that everyone can try it at the same price per gram as if they had bought a larger one. Since we in Sweden are not accustomed to this type of teas, the threshold would have been quite high if the teas were sold at the normal price: 140 USD. This is emphasized only so that the tea's quality <meta charset="utf-8">is not misjudged based on the price compared to other teas on the international market. Another noteworthy point is that this grower has a very narrow market, mainly due to the country's low development. The growers only speak Laotian and Phunoi, a Tibeto-Burman language, but thanks to a local representative who also speaks English, they are beginning to have better conditions to communicate with the Western market. The process is, however, not far advanced and they are currently working hard to find a foothold in the European market. Therefore, like the growers of <a href="https://tradgardsdags.nu/products/seohopene-ancient-gront-puerh-te" title="Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20 m wild tea trees">Seohopene Ancient</a>, they have a limited ability to sell for fair prices to the Chinese traders. I therefore want to help both these growers to broaden their market, as well as to gain the market freedom and recognition that the class of their teas deserves. <meta charset="utf-8">This tea has been found through our own research and contact with the local population. <h4> <meta charset="utf-8"> Origin: </h4> This tea comes from the legendary 400-year-old tea plantation in the village Ban Komean in Phongsali province - a region known for its green teas, ancient tea trees, and ethnically diverse population. Phongsali is the northernmost province in Laos - bordering China & Vietnam, where most communities are located at high altitudes up in the mountains. It is also the province with the greatest variety of different ethnic groups; one village may be inhabited by ethnic Hmong and a few kilometers further along the road it is instead the Phu Noi who live there, each with their own traditions and lifestyles. In many ways, their cultures meet and are united by the same values, while they differ greatly in other respects. Amid the tea-covered mountain slopes lies the Phu Noi-inhabited village Ban Komean. The village has become a prime example of how the tea industry can become a cornerstone for the operation of an entire community. In and around the densely built, hilly village lie both tea production buildings and shops. The atmosphere feels energetic while the lifestyle is simple. The Phu Noi people have truly made their mark on the region, among other things with their handmade shoulder bags in the distinctive colors of red and black for the ethnic group, which almost everyone in the area carries with them on their errands regardless of ethnicity. <meta charset="utf-8">These 400-year-old tea trees are said to be some of the oldest in the world and their teas have become popular in China in recent years. <h4> <meta charset="utf-8"> Distinguishing features: </h4> The special thing about these tea cakes is that they are made only from leaves of ancient tea trees, around 400 years old. Like tea made from wild, large tea trees, the teas from this ancient plantation have a richer nutritional profile thanks to the trees' well-established roots. The roots reach deeper and access a greater variety of nutrients which then pass into the leaves. The flavor profile of the teas is influenced by the trees' unique set of nutrients, which is why tea made from these ancient tea trees can vary more in taste than teas made from younger, more uniform tea plantations - this is neither an argument for nor against, only a distinction in difference. Thanks to the richer nutritional content from these ancient teas, the teas can be brewed several times before they lose their flavor. In this ancient tea plantation, no chemical fertilizers or pesticides are used. <meta charset="utf-8">The teas are produced in the classic Yunnan manner: heated in a large fire-heated wok after a short aging process and then pressed into compact so-called tea cakes. This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more sought-after qualities the longer it is allowed to age. Like aged wines, the flavor profile often develops with age towards a softer, more defined character. <h4> <meta charset="utf-8"> Flavor profile: </h4> This tea has a clear Hui Gan - a so-called returning sweetness that usually settles in the palate and often gives a sweet taste of freshly picked tea. It emerges only after a few brews. In China, they say: after bitterness comes sweetness. In other words, this tea also has a sharper bitterness that gives the experience of a very potent tea. The tea's broad nutritional profile partly contributes to the increased bitterness. The bitterness diminishes with the brews and then the sweetness - Hui Gan - appears instead. Surrounded by a light smokiness typical of most green Pu'erh teas. A refreshing taste and invigorating drinking experience. This tea often withstands up to 15 brews without losing fullness - potent seems to be a guiding word for this tea. <meta charset="utf-8">It is worth noting that this is a green Pu'erh tea (Sheng) with a fresher taste and clearer color than the brown-colored Pu'erh teas (Shou) which have undergone a more intense fermentation process and developed a rich, earthy flavor profile. <h4> <meta charset="utf-8"> How to brew the tea: </h4> Brewing Pu'erh tea is exciting and requires a few steps to bring out the best flavor. It can be useful to think of tea brewing as an extraction process - where different substances are extracted from the leaves at different temperatures, methods, and brewing times. Here is how you do it: <ol> <li> Prepare the tea: Gently break off the leaves from the tea cake with a small pointed kitchen knife, or alternatively a proper Pu'erh knife. Measure about 1 tablespoon of Pu'erh tea for a small pot or gaiwan (150–200 ml), or adjust the amount according to your taste. </li> <li> Rinse the tea: Pour hot water (about 95°C) over the tea and pour away the water after 20 seconds. This step cleans the tea and "awakens" the leaves. If you have a tea set, you can pour this liquid from your gaiwan into your teapot and then into your cup to warm up the set before pouring it out. </li> <li> Brewing: The brewing time given is specific for, among others, Seohopene Ancient which comes from ancient tea trees and is therefore very potent = suitable for shorter brewing times. Pour 95°C water over the tea leaves again and let steep for 5 seconds for the first brew - this is enough to draw out the flavor from this tea. Continue with a 5-second brewing time for subsequent brews until you feel the flavor starts to fade somewhat, then you can increase to 10, 15, 30 seconds or longer. Over 1 minute is not recommended. Longer times give a more intense flavor. But having a long brewing time during the first brews can give a very bitter brew, which is not always desired. It is more enjoyable to do shorter brews and feel the flavors develop with each brew. </li> <li> Pour and enjoy: Pour the tea into a cup and enjoy. Pu'erh can be brewed several times, and the flavor develops with each brew. Sitting down and brewing tea in a classic East Asian way can be a good moment in everyday life to relax. Through a calm session where you focus only on your senses and the experience itself, you can give yourself an exciting but calming relaxation that can otherwise be hard to "justify" in everyday life. </li> </ol> Tip: Feel free to use a gaiwan or a classic small teapot to maximize the flavor and experience. Ingredients: Pu'erh tea

African Cabbage / Spiderwisp (Cleome gynandra)

~~28 SEK~~ 22 SEK

SEEDS (50pcs/bag) Common Names: African Cabbage, Spiderwisp,<meta charset="utf-8"> 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

Genuine Chestnut Tree in Various Sizes 70-180 cm (Castanea sativa)

From 396 SEK

True Chestnut: <ul> <li>Height: 40-50 cm</li> <li>Height: 110-150 cm</li> <li>Height: 150-180 cm [PICKUP ONLY]</li> </ul> The True Chestnut is self-pollinating - only one tree is needed for fruiting. Common names: True Chestnut, Edible Chestnut, Food Chestnut Scientific name: Castanea sativa Family: Fagaceae Growth history & use: The True Chestnut has been part of Europe’s history for several thousand years. From Roman times, it began to spread to the northern parts of Europe - often cultivated by monks in monastery gardens. It is the chestnut-brown shiny nuts that are eaten. The nuts are nutritious and have historically even competed with today’s most common grains. Back then, a flour ground from the chestnuts was used extensively - possibly thanks to the nuts’ rich starch content, something unusual among nuts. A more modern widespread way to enjoy the nuts is to roast them together with butter and salt, common both around the Mediterranean region and in England (with or without butter). Roasted nuts have a taste reminiscent of sweet potato. The tree has a beautiful and majestic growth form similar to the oak. However, the true chestnut grows faster than the oak. In its natural environment, down in southern Europe, the trees can live for over 2000 years. <h4> Cultivation: </h4> Thrives best in a warm and sheltered spot in full sun. Let it grow in well-drained, humus-rich soil. Feel free to mix in grass clippings, compost, or stable manure in the topsoil. Prefers slightly acidic soil - optimal pH value is between 4.5-6. Does not do well in particularly wet soils. Water generously during the first years of establishment. The tree usually bears fruit after 3-5 years. The nuts are typically ready to harvest around September-October. <h4> Characteristics: </h4> Longevity: Perennial Growing position: sun Height: 20-35 m Hardiness zone: 1-2 Harvest maturity: 3-5 years

Genuine Chestnut: Large Trees 3-4 m, 15 cm trunk circumference (Castanea sativa)

4 796 SEK

True Chestnut: large trees of 3-4 meters, 15 cm in trunk circumference, 50-liter pot True Chestnut is self-pollinating - only 1 tree is needed for fruiting. <meta charset="utf-8">Common names: True Chestnut, Edible Chestnut, Food Chestnut Scientific name: Castanea sativa Family: Fagaceae Growth history & use: True Chestnut has been part of Europe’s history for several thousand years. From Roman times, it began to spread to the northern parts of Europe - often cultivated by monks in monastery gardens. It is the chestnut-brown shiny nuts that are eaten. The nuts are nutritious and have historically even competed with today’s most common cereal crops. Back then, flour ground from chestnuts was used extensively - possibly thanks to the nuts’ rich starch content, something unusual among nuts. A more modern widespread way to enjoy the nuts is to roast them together with butter and salt, common both around the Mediterranean region and in England (with or without butter). Roasted nuts have a flavor reminiscent of sweet potato. The tree has a beautiful and majestic growth habit similar to the oak. However, the true chestnut grows faster than the oak. In its natural environment, down in southern Europe, the trees can live for over 2000 years. <h4> Cultivation: </h4> Thrives best in a warm and sheltered spot in full sun. Let it grow in well-drained, humus-rich soil. Feel free to mix in grass clippings, compost, or stable manure in the topsoil layer. Prefers slightly acidic soil - optimal pH value is between 4.5-6. Does not do well in particularly wet soils. Water generously during the first years of establishment. The tree usually bears fruit after 3-5 years. The nuts are typically ready to harvest around September-October. <h4> Characteristics: </h4> Perennial: Perennial Growing position: sun Height: 20-35 m Hardiness zone: 1-2 Harvest maturity: 3-5 years

Common Comfrey (Symphytum officinale)

~~32 SEK~~ 26 SEK

SEEDS (10 pcs/bag) Common name: True Comfrey Scientific name: Symphytum officinale Family: Boraginaceae Plant history & use: True Comfrey has historically been a well-used plant in the treatment of various ailments. But above all, it is a very effective accumulator of nutrients, meaning a good soil improver. Comfrey grows quickly and its roots are deep-reaching, giving the plant access to nutrients from deeper soil layers that are otherwise inaccessible to most plants. It is mainly minerals such as potassium and calcium that are stored in the leaves, but also magnesium, iron, phosphorus, manganese, and others. The leaves of comfrey can be cut down during the year and used as mulch, or alternatively dug into the soil, to make the nutrients available to other plants. Comfrey leaves are well suited as fertilizer for fruit trees and berry bushes thanks to their content of potassium and phosphorus. Comfrey has a long growing season, from early winter to late autumn. If the leaves are not cut down before winter, they wither and similarly provide a nutrient boost to the soil they grow on. New leaves begin to grow on the plant immediately after the snow melts. You can also make your own liquid fertilizer from comfrey by filling a container with the leaves and then filling it with water to the brim. Let it stand for a couple of days and then mix the fertilizer water with 10 parts water to water the plants with. Effective as an edge plant by manure heaps to prevent nutrient leakage, but also as an edge plant around crops and other places where you do not want weeds to spread. Comfrey’s dense root system acts like an underground wall, making it difficult for other roots to penetrate. Comfrey creates an attractive environment for other plants in the cultivation – whether it is to attract pollinators or to serve as a natural fertilizer. Cultivation: Comfrey is a herbaceous perennial. It thus remains in place even after the leaves have withered during winter. It is an incredibly easy-care plant and tolerant in choice of growing place. It can grow in shade as well as wet ground and is therefore an effective component in flooded and waterlogged soils. It also thrives well in drier soils in sunny places, although it prefers a somewhat moist environment. Sowing: Sow indoors or outdoors. If germination has not occurred after one month when sown indoors, place the sowing in the fridge for a month and then bring it back to room temperature, or alternatively place it outside during spring and summer. Can also be sown outdoors in autumn to give the seeds a “real winter.” The seeds then germinate in spring. Characteristics: Lifespan: Perennial Growing position: shade/partial shade/sun Height: 50-100 cm Germination time: 1-12 months Hardiness zone: 1-6

True Comfrey Plant 20-40 cm (Symphytum officinale)

~~116 SEK~~ 100 SEK

1 plant True Comfrey Common name: Comfrey Scientific name: Symphytum officinale Family: Boraginaceae Plant history & use: 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 its roots are deep, which gives the plant access to nutrients from deeper soil layers that are otherwise inaccessible to most plants. It is mainly minerals such as potassium and calcium that are stored in the leaves, but also magnesium, iron, phosphorus, manganese, etc. The leaves of comfrey can be cut down throughout the year and used as mulch, or mixed into the soil to make the nutrients available to other plants. Comfrey leaves are good as fertilizer for fruit trees and berry bushes thanks to their potassium and phosphorus content. Comfrey has a long growing season, from early winter to late autumn. If the leaves are not cut down before winter, they will wither and provide nutrients to the soil they grow in. New leaves will start to grow on the plant immediately after the snow melts. You can also make your own comfrey fertilizer by filling a container with the leaves and then filling it to the brim with water. Let it sit for a couple of days and then mix the fertilizer water with 10 parts water to water the plants. Effective as an edging plant around manure piles to prevent nutrient leakage, but also as an edging plant around crops and other places where you don't want rotograss to spread. Comfrey's dense root system acts like an underground wall, making it difficult for other roots to get through. Comfrey creates an attractive environment for other plants in the garden - whether it's to attract pollinators or to act as a natural fertilizer. Culture: Comfrey is a herbaceous perennial, meaning it continues to grow in the area even after the leaves have withered during the winter. It is an extremely easy-care plant and is tolerant of site selection. It can grow in shade and wet soils, making it an effective component in flooded and waterlogged soils. It also thrives well in drier soils in sunny locations, although it does best in a slightly moist environment. Features: Year: Perennial Growing conditions: shade/partial shade/sun Height: 50-100 cm Growing zone: 1-6

Genuine Walnut: Large Trees 2-4 m, 17cm trunk circumference (Juglans regia)

4 556 SEK

Genuine Walnut Tree in Various Sizes: Extra Hardy Specimens 30-160 cm (Juglans regia)

~~676 SEK~~ From 188 SEK

American Redwood 'Adpressa' 25-30 cm (Sequoia sempervirens)

188 SEK

American redwood of the variety 'Adpressa': current height 25–30 cm Common name: American Redwood Scientific name: Sequoia sempervirens Family: Cupressaceae <h4>Growth history & use</h4> 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. 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. 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. <h4>Cultivation</h4> 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. <h4>Characteristics</h4> Longevity: Perennial Light conditions: Partial shade to sun Height: 3–5 meters (slow growing) Hardiness zone: 1 (2-3 in sheltered location) Uses: Wood, natural dye, paper fiber, soil improvement, insulation, medicinal plant

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

212 SEK

American Judas Tree 'The Rising Sun®' 80-90 cm (Cercis canadensis)

900 SEK

Amerikanskt Judasträd 40-60 cm (Cercis canadensis) i kruka med gröna blad och blomningsbild av trädets rosa blommor.

Amerikanskt Judasträd 40-60 cm (Cercis canadensis) gröna blad med variation i form på en grön bakgrund.

American Judas Tree 40-60 cm (Cercis canadensis)

540 SEK

American Judas Tree: current height 40-60 cm Common names: American Judas Tree, Canadian Judas Tree, Eastern Redbud Scientific name: Cercis canadensis Family: Fabaceae <h4>History & use:</h4> This variety of Judas Tree 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 (Cercis siliquastrum) that they already knew – this is also the tree we most commonly refer to when we say Judas Tree here in the European region. The main differences are that the American Judas Tree has pointed leaves and is somewhat smaller in mature size, as well as being more frost-hardy – compare C. canadensis USDA zones 4-9 with C. siliquastrum USDA zones 6-10. C. canadensis is also said to be better suited for moist environments/soils than many other species in the genus. It blooms in March-April with bright pink flowers on bare branches, also on the main trunk of the tree, which is often very striking. The flowering is said to be strongly influenced by the severity of the preceding winter. After harsh winters, the Judas Tree blooms more abundantly; after milder winters, less so. 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. Unopened flower buds can also be pickled or preserved similarly to <a rel="noopener noreferrer" href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" title="Capers (Capparis spinosa)" target="_blank">Capers</a>. 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 report soaking and boiling the seeds like lentils, which are also a legume. The fruits are rich in protein like other plants in the pea family (Fabaceae). Dry seeds contain about 25% protein, 8% fat, and 3% various minerals. For an unprocessed (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. However, the seed pods can sometimes be found still hanging on until the following spring; whether they are suitable for consumption then is not stated. For the reasons mentioned above, the seeds from C. canadensis are considered a useful source of survival food. 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, bell pepper, and leafy greens. The leaves can also be eaten – younger, tender leaves are recommended. Tea made from the inner bark has been used to reduce fever and more. Cold infusions of roots and inner bark have been used in old folk medicine to treat, among other things, whooping cough. It is diligent in attracting pollinators with its abundant flowering. Considered a good tree for honeybees. 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. <h4>Cultivation:</h4> 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. Prefers sunny locations but also does well in light shade. The American Judas Tree is a fast-growing tree that often lives up to 80 years. Flowers appear in March-April on the previous year’s growth. The American Judas Tree is one of the few species in the pea family that does not fix nitrogen through its roots from air pores in the soil. <h4>Characteristics:</h4> Longevity: Perennial Growing conditions: sun / light shade Height: 6-10 m Hardiness zone: 1-4

American Cranberry 'Early Black' Plant C2 (Vaccinium macrocarpon)

196 SEK

American Cranberry 'Pilgrim' Plant C2 (Vaccinium macrocarpon)

228 SEK

Pineapple guava / Feijoa Tree in various sizes 20-150 cm (Acca sellowiana)

From 228 SEK

Ankle boots for children | Ankle boots CLEAN KIDS size 24/25-34/35

~~308 SEK~~ 246 SEK

Annatto tree / Achiote (Bixa orellana)

~~32 SEK~~ 26 SEK

SEEDS (20pcs/bag) Common names: Annatto Tree, Achiote, Bijol, Lipstick Tree, Aploppas, Urucu, Colorados Scientific name: Bixa orellana Family: Bixaceae Plant history & use: The annatto tree is native to South and Central America, where early Native American tribes used the red dye from the waxy seeds to make body paint and apply as lipstick. The common name Achiote comes from the Aztec word for the shrub, āchiotl . In the modern world, it is still the seeds that are most valued in this plant, which, thanks to their bright red color and waxy texture, are well suited for dyeing of all kinds. Annatto seeds are used to color a wide range of foods, such as butter, cheese and chocolate. The seeds are also widely used in spice blends to enhance flavor and add color in Latin American, Caribbean, and Filipino cuisine. Annatto is growing in popularity as a natural alternative to synthetic dyes. It can also be used as a dye and spice for rice instead of the much more expensive saffron, as the dye is chemically similar, and thus the color (Universität Graz). Not least, Annatto is used both historically and in contemporary contexts for the natural dyeing of various textiles. For example, the plant is a popular dye in the production of silk textiles, which are produced in the traditional way by the various tribes in Laos. A seasoning called sazón is often used in Spanish, Latin American, and Caribbean cuisine for meat and fish. The Spanish word sazón means "seasoning" or "spice" and is made with ground Annatto seeds. In addition to Annatto, cumin, coriander seeds, salt, and garlic powder are also included in the sazón mixture. In the Spanish-speaking Caribbean islands, the annatto pigment is used to season yellow rice and is sometimes added to sofrito. In the French Caribbean, it is added to a fish or pork stew called blaff . In Brazil, a powder called colorau or colorífico is made from the ground seeds combined with filler seeds such as corn. This powder is similar to and sometimes replaces paprika. In Nicaragua, the most common way to use achiote is in the form of a paste. It is used in many national dishes, such as chancho con yuca , nacatamal , and fritanga . The Yucatán condiment called recado rojo , or "achiote paste", is made from ground annatto seeds combined with other spices and is of great importance in Mexican and Belizean cuisines. The dye from the seeds has also been historically used as a hair dye by various Indian tribes in Ecuador. Various plant parts from the Annatto tree are also used for a variety of medicinal purposes. Culture: The annatto tree likes warmth and sun. Good irrigation promotes growth, but it is actually a fairly drought-resistant plant. It needs to be overwintered frost-free, so pot growing is most suitable in Sweden. Use a well-drained soil with a high humus content; potting soil works well. The trees can start producing fruit (seeds) as early as 2 years of age, very early compared to other trees and shrubs. Seed production reaches its peak when the trees are about 4 - 5 years old. Sowing: Soak the seeds 1 day in advance. Sow indoors at the beginning of the year or outdoors from May. Sow in moist soil and cover with plastic with small holes to maintain humidity, or sow in a mini greenhouse. Features: Year: Perennial Growing position: sun Height: 6-10 m (2.5 meters in a pot in Sweden) Germination time: 7-30 days