Spices & herbs

<p data-mce-fragment="1">SEEDS (50 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Soapwort, Soaproot, Soap herb<br data-mce-fragment="1"><strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"><strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history & use:</span></strong></p> <p data-mce-fragment="1">Soapwort is used, as the name suggests, as soap, shampoo, and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and personal hygiene. Today it is used in treatments against acne.</p> <p data-mce-fragment="1">The whole plant is useful, that is, flowers, leaves, roots, and stem. Soapwort contains fat-dissolving substances that foam together with water. The highest concentration of these fat-dissolving substances is found in the root. The foaming liquid can then be used for washing, as shampoo & soap, or as a general cleaning agent.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create a light foam in beer brewing. In the Middle East, the root is used as an additive in making halvah to stabilize the oils and give the unique texture that halvah is known for.<meta charset="utf-8"></span></p> <p data-mce-fragment="1">The flowers smell sweet in the evenings and are diligent in attracting pollinators.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation</strong>:</p> <p data-mce-fragment="1">Since Soapwort is adapted to the Swedish climate, it is not difficult to grow it outdoors here. It thrives in most soils, with slightly clayey soils being best. Sun/partial shade are good locations. It grows 30-100 cm tall depending on the growing site.</p> <p data-mce-fragment="1">Soapwort can spread extensively through underground runners. So choose carefully where you plant it. Preferably fenced and alone if you do not want it to take over the cultivation.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing</strong>:</p> <p data-mce-fragment="1">Sow directly at the growing site or start indoors. 1 cm deep. Keep the sowing moist when growing indoors. If germination does not occur within a month, place the sowing in the fridge for about a month.</p> <p data-mce-fragment="1">Alternatively, sow outdoors in pots or in the ground from September to November. The seeds will germinate the following spring.</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 site: sun/partial shade<br data-mce-fragment="1">Height: 30-100 cm<br data-mce-fragment="1">Germination time: 1-3 months<br data-mce-fragment="1">Growing zone: 1-5</p>

<p> <span data-mce-fragment="1">SEEDS (30pcs/bag)</span><br data-mce-fragment="1"> <br data-mce-fragment="1"><strong data-mce-fragment="1">Common Names</strong> <span data-mce-fragment="1">: Red Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name</strong> <span data-mce-fragment="1">: <em>Perilla frutescens var. crispa</em></span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family</strong> <span data-mce-fragment="1">: Lamiaceae</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Plant history &amp; use</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"></p> <p> Shiso, or Spearmint as the herb is called in Swedish, originates from the Far East: Korea, Japan, China, etc. Its natural habitat is from the Himalayas to eastern Asia where it often grows wild in moist, open woodland.</p> <p class="p1"> <span class="s1">Both seeds, leaves and young shoots/plants are used as a spice. The taste may be considered unfamiliar to Western palates at first, some people detect cinnamon, others coriander or citrus.</span></p> <p class="p1"><span class="s1">Shoots or young plants are added to salads, while older leaves are often used as a garnish or seasoning. However, the uses of Shiso are wide-ranging.</span></p> <p class="p1"> <span class="s1">Larger leaves can be used to wrap <i>bulgogi</i> , a Korean beef dish. Leaves from purple-colored Shiso varieties are used in Japan to color and flavor pickles: e.g. ginger and plum. Older leaves can also be salted and used to flavor tofu and as a garnish for <i>tempura</i> . Since the leaves have a "curry-like" flavor, they are an ingredient in many soups and stews. It is also common to make dishes with steamed Shiso leaves, e.g. <em>Perilla Leaf Kimchi</em> . The leaves can also be dried for later use.</span></p> <p class="p1"><span class="s1">Unopened flower buds are used as a garnish for soups and other dishes, eaten fresh in salads, pickled (like <span style="color: #4e991d;"><a rel="noopener" style="color: #4e991d;" title="Caper seeds (Capparis spinosa)" href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" target="_blank"><span class="s2"><b>capers</b></span></a></span> ) or stir-fried with other vegetables</span> <span class="s1">.</span></p> <p class="p1"> <span class="s1">The seeds can be sprinkled over salads and dishes. They are one of the ingredients in the well-known spice mixtures 'Shichimi' and 'Seven Spice'. Energy bars are also made with Shiso seeds. It is the seeds from the purple-colored Shiso varieties that are preferred for culinary use.</span></p> <p class="p1"><span class="s1">U</span><span class="s1"></span> From the seeds, you can also extract so-called <em>perilla oil</em> , which is used in industrial contexts - for example, in perfumery and dental care products, as well as in the paper and paint industries. <span class="s1">However, the oil is also used for culinary purposes as a flavoring for sweets and various sauces. From the seeds, you can also extract an oil that is effectively used to treat wood, similar to linseed oil.</span></p> <p class="p1"> <span class="s1">The seeds contain approximately 21.5% protein, 43.4% fat, 11.3% carbohydrate, 4.4% minerals of various kinds. The seeds of Shison are also rich in linolenic acid (ALA).</span></p> <p>Shiso is a valued medicinal plant in oriental medicine, where it is described as <span data-mce-fragment="1">a pungent, aromatic and warming herb.</span> Both <span data-mce-fragment="1">the leaves, stems and seeds are used</span> . The leaves are used in the treatment of colds, respiratory infections, vomiting, abdominal pain, etc. (Yeung. Him-Che.). The seeds are antiasthmatic, cough suppressant, emollient and expectorant. The juice from the leaves is applied to cuts and wounds (Manandhar. NP). Extracts from the plant are used internally in the treatment of asthma, colds and chills, nausea, abdominal pain, food poisoning and allergic reactions (especially those from shellfish), bronchitis and constipation (Duke. JA and Ayensu. ES). The stems are a traditional Chinese remedy for morning sickness (Bown. D.).</p> <p>Extracts of the herb have recently begun to be used in the Western world, against certain allergies and as an alternative to antibiotics and cortisone. In the last 20 years or so, there has been interest in the herb's effect on asthma (Almark L. &amp; Flising L. - Swedish Herbal Society).</p> <p> <strong data-mce-fragment="1">Cultivation</strong> <span data-mce-fragment="1">:</span></p> <p> Does best in a light, moisture-retaining soil in a sunny location. Shison is not frost-resistant so it needs to be overwintered frost-free if you want to grow it as a perennial. Otherwise, it is suitable for growing as an annual due to its high growth rate.</p> <p> Easy to grow, like most other plants in the Lamiaceae family: <span style="color: #4e991d;"><a style="color: #4e991d;" href="https://tradgardsdags.nu/search?q=Lamiaceae" title="Search results for Lamiaceae - Garden day" rel="noopener" target="_blank"><strong>Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil</strong></a></span> .</p> <p><a rel="noopener" title="Growing zones - Swedish zones &amp; USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank"><strong><span style="color: #4e991d;">USDA zone</span></strong></a> is stated to be 7-10. The approximate translation from USDA zone 7-8 to our Swedish system is growing zone 1-2. However, since the systems are not measured in the same way, they are not directly translatable. Experiments can be done at your own risk, there is a chance that the roots of the plants can overwinter in the mildest parts of the country, even if the above-ground part freezes during the winter.</p> <p> <strong data-mce-fragment="1">Sowing</strong> <span data-mce-fragment="1">:</span><br></p> <p> Pre-cultivate indoors, or sow outdoors in late spring when the soil is warm. The seeds are light-germinating - therefore cover the seeds with an extremely thin layer of soil or do not cover at all. Keep the seeds moist.<meta charset="utf-8"> One way to maintain good humidity is to cover the seed with plastic with air holes.</p> <p><span data-mce-fragment="1">Optimal germination temperature is 18-25 °C.</span></p> <p> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Annuality: Perennial in warmer climates, otherwise annual</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 60-100 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days<br> <a href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" title="Growing zones - Swedish zones &amp; USDA zones in Sweden and the rest of the world" rel="noopener" data-mce-href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank" data-mce-fragment="1"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-style="color: #4e991d;" data-mce-fragment="1">USDA zone</span></strong></a> : 7-10<br></span><span data-mce-fragment="1"></span></p>

<meta charset="utf-8"> <p data-mce-fragment="1"> SEEDS (50pcs/bag)</p> <p data-mce-fragment="1"><strong>Common names:</strong> Mexican Basil, <span data-mce-fragment="1">Cinnamon Basil, Mexican Spice Basil, Cinnamon Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1"> Mexican Basil, or Cinnamon Basil as it is also called, is only faintly reminiscent of the Italian basil we commonly consume in Europe. Its sweet, warm flavor bouquet is complex and particularly reminiscent of cinnamon and anise. Considered by some to be one of the most fragrant basil plants.</p> <p data-mce-fragment="1"> Mexican Basil has glossy, deep green leaves that turn reddish at the tips when ripe and develop dark cinnamon-colored stems over time. Its warm, sweet cinnamon-anise flavor is especially pleasant in ham and pork dishes; apple pie, pumpkin pie and other desserts; applesauce/mashed potatoes and even kombucha.</p> <p data-mce-fragment="1"> Often added to hot drinks and often paired with fresh fruit.</p> <p data-mce-fragment="1">Mexican Basil goes well with Mexican, Asian and sweet dishes. For example, a dish with rice and spicy chicken or spicy vegetables. You can also chop the basil and mix with cucumber. Use the cucumber-basil mixture as a topping for, for example, chickpea patties.</p> <p data-mce-fragment="1"> The violet flower heads make an exciting garnish or a flavorful addition to salads. <span data-mce-fragment="1">Add frozen basil leaves to soups or sauces.</span></p> <p data-mce-fragment="1"> You can add Mexican Basil to most recipes that include some type of basil, just experiment!</p> <p data-mce-fragment="1"> Also placed in mixed plantings to repel insect pests.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p data-mce-fragment="1"> This variety reaches up to about 80 cm in height. Prefers humus-rich and airy soils in warm, sunny, sheltered places. If the previous requirements are met, it is also important to water a lot - then the basil grows quickly. Does not like windy locations.</p> <p data-mce-fragment="1">Harvest the leaves and stems from the top of the plant and pinch off the edible flower buds as they emerge, as this prevents the leaves from becoming bitter and signals the plant to branch out and grow more leaves, creating a dense and bushy plant.</p> <p data-mce-fragment="1"> Frost sensitive. Move indoors during the winter months to grow as perennial basil. If you place it under a grow light it will do fine throughout the winter months, and then move outside when the heat returns.</p> <p data-mce-fragment="1">The Mexican Basil is a perennial in <span data-mce-fragment="1"><a data-mce-fragment="1" rel="noopener" title="Growing zones - Swedish Zones &amp; USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank" data-mce-href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa"><span data-mce-fragment="1" style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong data-mce-fragment="1">USDA zones</strong></span></a> 9-11, otherwise an annual. After a rough translation to our Swedish growing zone system, we see that the absolute warmest parts of our country are USDA zones 7-8, which suggests that it is unlikely to thrive outdoors year-round in our climate.</span></p> <p data-mce-fragment="1"> <strong>Sowing:</strong></p> <p><span>Sow indoors in pots from mid-March or directly outdoors from mid-May. Basil is an easy-to-germinate plant. Therefore, simply scatter the seeds on the moist soil and press them down gently so that they make good contact with the soil surface. Do not cover with soil.</span></p> <p> To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Annuality: Perennial in warmer climates, otherwise annual</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-80 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days</span></p>

<p> SEEDS (10pcs/bag)</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</strong> <span data-mce-fragment="1">Karen Chili,</span></p> <meta charset="utf-8"> <p data-mce-fragment="1"> <span data-mce-fragment="1">Wiang Ping Chili, Karen Chili, Karen Chili Pepper</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1"><span data-mce-fragment="1">Capsicum annuum</span></em> <br data-mce-fragment="1"><strong data-mce-fragment="1">Family:</strong> <span data-mce-fragment="1">Solanaceae</span><span data-mce-fragment="1"> </span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <meta charset="utf-8"> <p data-mce-fragment="1"> Karenchilin is named after and originates from an ethnic group in the mountainous regions between Burma and Thailand. The Karen people have lived in the region for over 2000 years and were one of the first inhabitants of the area. Karenchilin is hardier than other tropical chilies. The chilies typically have a high heat and a distinctive fruity and sweet flavor that really makes its mark in the dishes it is used in.</p> <meta charset="utf-8"> <p data-mce-fragment="1">Karenchilin is easily recognized by its green, yellow, orange &amp; red fruits with a slightly dented surface. Fruits in different stages are often visible on the plant at the same time a little into the season, hence the colorful impression of the plant. Another characteristic of Karenchilin is that its fruits usually always point upwards on the plant.</p> <meta charset="utf-8"> <p data-mce-fragment="1"> <span>The Scoville Heat Units (SHU) of the Karen Chili can vary depending on growing conditions, but it typically ranges between 50,000 and 100,000 SHU. This places the Karen Chili at a medium to hot level on the Scoville scale, a level that most other Thai Chili peppers fall into.</span></p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong></p> <meta charset="utf-8"> <p data-mce-fragment="1"><span>Karen Chili can be grown both in pots and in the garden. It needs well-drained soil and a sunny location to thrive. It thrives in a warm and humid environment - both during germination and growth. Under optimal conditions, it is a high-yielding variety that can produce an abundance of fruit during the summer months.</span></p> <p data-mce-fragment="1"> <span>However, it is one of the hardier tropical chili varieties in its ability to grow and produce in colder temperatures. It is not frost hardy. So it is grown as a perennial, which is recommended, it should overwinter in a temperature of at least 15 degrees. Can also be grown as an annual.</span></p> <meta charset="utf-8"> <p data-mce-fragment="1"> <span data-mce-fragment="1">The growth habit is bushy and plants usually reach a height of 60 cm.</span></p> <meta charset="utf-8"> <p data-mce-fragment="1"> <span>All chili peppers originate from Central and South America. The genus has since been spread around the world by colonists, missionaries and traders, and new species have emerged through adaptation to the environment.</span></p> <p data-mce-fragment="1">Chili peppers are generally easy to grow. They thrive in sunny, warm locations. They can be grown indoors in windows.</p> <p data-mce-fragment="1"> All chili peppers are perennial and can produce fruit all year round if given the right conditions. Heat, light, light nutrition and moisture contribute to continuous growth &amp; production of the plant. If you want the plant to produce fruit also during the winter months, use a grow light to supplement the sunlight, possibly grow only under grow light.</p> <p data-mce-fragment="1"> Keep the soil evenly moist and allow it to dry out slightly between waterings. Fertilize 2-3 times a week to ensure abundant fruit production.</p> <p data-mce-fragment="1"> The fruits range in color from green (yellow-orange) to red. The fruits can be eaten at all stages of maturity. 2-6 cm.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1"> Pre-grow indoors at the beginning of the year.</p> <p data-mce-fragment="1">Place the seeds in lukewarm water 1 day before sowing. Moisten the soil and press the seeds lightly against the surface. Cover with 1 cm of soil. Place in bright light and keep the seeds moist.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Features:</strong></p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 50-150 cm<br data-mce-fragment="1"> Germination time: 5-15 days</p>

<p data-mce-fragment="1"> <span>SEEDS (20pcs/bag)</span></p> <p data-mce-fragment="1"> <strong>Common names:</strong> <span>Annatto Tree, Achiote, Bijol, Lipstick Tree, Aploppas, Urucu, Colorados</span><br> <strong>Scientific name:</strong> <em><span>Bixa orellana</span><br></em> <strong>Family:</strong> Bixaceae</p> <p data-mce-fragment="1"> <strong><span>Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1">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, <em>āchiotl</em> .</p> <p data-mce-fragment="1"> 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.</p> <p data-mce-fragment="1"> Annatto seeds are used to color a wide range of foods, such as butter, cheese and chocolate.</p> <p data-mce-fragment="1"> The seeds are also widely used in spice blends to enhance flavor and add color in Latin American, Caribbean, and Filipino cuisine.</p> <p data-mce-fragment="1">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).</p> <p data-mce-fragment="1"> 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.</p> <p data-mce-fragment="1">A seasoning called <em>sazón</em> 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 <em>blaff</em> .</p> <p data-mce-fragment="1">In Brazil, a powder called <em>colorau</em> or <em>colorífico</em> 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 <em>chancho con yuca</em> , <em>nacatamal</em> , and <em>fritanga</em> . The Yucatán condiment called <em>recado rojo</em> , or "achiote paste", is made from ground annatto seeds combined with other spices and is of great importance in Mexican and Belizean cuisines.</p> <p data-mce-fragment="1"> The dye from the seeds has also been historically used as a hair dye by various Indian tribes in Ecuador.</p> <p data-mce-fragment="1"> Various plant parts from the Annatto tree are also used for a variety of medicinal purposes.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p data-mce-fragment="1">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.</p> <p data-mce-fragment="1"> Use a well-drained soil with a high humus content; potting soil works well.</p> <p data-mce-fragment="1"> <span>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.</span></p> <p data-mce-fragment="1"> <strong>Sowing:</strong></p> <p data-mce-fragment="1"> 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.</p> <p data-mce-fragment="1"> <strong>Features:</strong><br></p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 6-10 m (2.5 meters in a pot in Sweden)<br data-mce-fragment="1"> Germination time: 7-30 days<br></p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common name:</strong> Greek Basil, <span>Greek Bush Basil, Globe Basil, Greek Bush Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum var. minutum</em> <br><strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p> Greek Basil, or Globe Basil as it is also called, is a low-growing small shrub with small aromatic leaves. More compact and well-branched than most <a href="https://tradgardsdags.nu/search?q=basilika" title="Search results for Basil | Garden Day" rel="noopener" target="_blank"><strong><span style="color: rgb(78, 153, 29);">other basils</span></strong></a> .</p> <p> Goes well with tomato, lamb, eggplant and pepper dishes. Goes very well with fresh salads.</p> <p> Also suitable for making refreshing herbal tea.</p> <p> Seeds can be eaten as is or added to baked goods as a flavoring. When in contact with liquid, the seeds become mucilaginous (similar to chia seeds) - in the Mediterranean this is used to make a refreshing drink called <em>sherbet tokhum</em> .</p> <p> As good as it tastes, it smells wonderful in the garden.</p> <p> <strong>Culture:</strong></p> <p>Easy to grow and productive variety. Quickly produces new leaves that are harvested throughout the season.</p> <p> Grow in regular potting soil, in a pot or outdoors.</p> <p><meta charset="utf-8"> Freeze the harvest rather than dry it - the flavor will last better.</p> <p> <strong>Sowing:</strong></p> <p> <span>Pre-cultivate indoors Feb-May. Sow outdoors from May.</span></p> <p> <span>Easy to germinate. Just sprinkle the seeds on the moist soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</span></p> <p> To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun</span><br> <span>Height: 30 cm</span><br> <span>Germination time: 5-15 days</span></p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common name:</strong> Lime basil, <span>Lime Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum americanum</em><br> <strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p>An unusual type of basil from America with a distinct lime flavor.</p> <p> Goes well with fish dishes and marinades. Also a good addition to salads.</p> <p> Suitable for both Asian and Mediterranean dishes.</p> <p> <strong>Culture:</strong></p> <p> Annual. Grows up to 50 cm in height.</p> <p> Grow in well-drained potting soil in a sunny location. Outdoors or in a pot.</p> <p> <strong>Sowing:</strong></p> <p> Fill a pot or seed tray with moist, well-drained soil. Spread the seeds evenly over the soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</p> <p>To maintain humidity, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm, well-drained spot and leave until the seeds have germinated. Alternatively, sow in <a rel="noopener" title="Mini Greenhouse Medium 24 Cells | Pre-cultivation" href="https://tradgardsdags.nu/products/minidrivhus-medium-krukinsatser-24-celler-nelson-garden" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>a mini greenhouse</strong></span></a> to maintain even humidity.</p> <p> It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: Perennial</span><br> <span>Growing position: partial shade/sun</span><br> <span>Height: 50 cm</span><br> <span>Germination time: 5-15 days</span></p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common names:</strong> Ararat-Basilika, <span>Red Spotted Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum</em><br> <strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p> Peculiar basil<meta charset="utf-8"> variety. The leaves are the color<meta charset="utf-8"> Deep dark purple and green with a slight metallic tone and has a serrated leaf edge.</p> <p> Ararat Basil has a light licorice flavor that leans towards anise. This variety is a little sweeter in taste than the basil we are used to.</p> <p>Has small light purple flowers that are a little bitter to the taste - these are also edible.</p> <p> Can be placed in crops to repel insect pests.</p> <p> <strong>Culture:</strong></p> <p> Quite a large variety - reaches up to about 50 cm in height. Prefers humus-rich and airy soils in warm, sunny, sheltered places. If the previous requirements are met, it is also important to water a lot - then the basil grows quickly. Does not like windy locations.</p> <p> Harvest the leaves and stems from the top of the plant and pinch off the edible flower buds as they emerge, as this prevents the leaves from becoming bitter and signals the plant to branch out and grow more leaves, creating a dense and bushy plant.</p> <p> <strong>Sowing:</strong></p> <p> <span>Sow indoors in pots from February to May or directly outdoors from May.</span></p> <p> <span>Easy to germinate. Scatter the seeds on the moist soil surface and press them down gently so that they make good contact with the soil surface. Do not cover with soil.</span></p> <p>To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm, well-drained spot and leave until the seeds have germinated.<meta charset="utf-8"> Alternatively, in <a rel="noopener" title="Mini Greenhouse Medium 24 Cells | Pre-cultivation" href="https://tradgardsdags.nu/products/minidrivhus-medium-krukinsatser-24-celler-nelson-garden" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>a mini greenhouse</strong></span></a> to maintain even humidity.</p> <p> It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun</span><br> <span>Height: 50 cm</span><br> <span>Germination time: 5-15 days</span></p>

<p>SEEDS (10 pcs/bag)<br></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong><span data-mce-fragment="1"> Chili pepper 'Salvo' </span><br data-mce-fragment="1"><strong data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"><span data-mce-fragment="1"> Capsicum annuum</span><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong><span data-mce-fragment="1"> Nightshade family</span><span data-mce-fragment="1"> </span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Growing history &amp; use:</span></strong></p> <p data-mce-fragment="1">'Salvo' is an orange-colored chili pepper with a mild heat. Suitable for those who like spicy, but not too spicy.</p> <p data-mce-fragment="1">Added to salads, stir-fries, and stews.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1"><meta charset="utf-8"><span>All chili peppers originate from Central and South America. The genus has since spread worldwide with the help of settlers, missionaries, and traders, and new species have arisen through adaptation to the environment.</span></p> <p data-mce-fragment="1">Chili peppers are generally easy to grow. They thrive in sunny and warm locations. Can be grown indoors on windowsills.</p> <p data-mce-fragment="1">All chili peppers are perennial and can produce fruits year-round if given the right conditions. Warmth, light, mild nourishment, and moisture contribute to continuous growth &amp; production of the plant. If you want the plant to produce fruits also during the winter months, use a grow lamp to supplement sunlight, or possibly grow only under a grow lamp.</p> <p data-mce-fragment="1">Keep the soil evenly moist and allow it to dry slightly between waterings. Fertilize preferably 2-3 times a week to encourage abundant fruit production.</p> <p data-mce-fragment="1">The fruits change from green- (yellow-orange-) to red-colored. The fruits can be eaten at all stages of ripeness. 2-6 cm.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong> </p> <p data-mce-fragment="1">Start indoors early in the year.</p> <p data-mce-fragment="1">Soak the seeds in lukewarm water for 1 day before sowing. Moisten seed soil and press the seeds lightly against the surface. Cover with 1 cm of soil. Place in a bright spot and keep the sowing moist.<br data-mce-fragment="1"></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong><br data-mce-fragment="1"></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing place: sun<br data-mce-fragment="1">Height: 50-150 cm<br data-mce-fragment="1">Germination time: 5-15 days</p>

<meta charset="utf-8"> <p data-mce-fragment="1"> A trio of 3 different seed varieties with purple, edible fruits!<br data-mce-fragment="1"></p> <p data-mce-fragment="1"> What gives the fruits their purple color are substances called anthocyanins. Anthocyanins are antioxidants that prevent and repair the body from oxidative stress that can occur during periods of stress or infections, for example.</p> <p data-mce-fragment="1">Of course, the fruits also contain other nutrients that are important for good health. The Goan bean has a high protein content; the chili pepper, capsaicin, helps reduce inflammation and the Thai eggplant is a rich source of vitamins A, B and C.</p> <p data-mce-fragment="1"> Take advantage of a colorful trio and grow at the same time for good health - which of course all edible vegetables contribute to in one way or another.</p> <p data-mce-fragment="1"> Total of 35 seeds of 3 varieties:</p> <p data-mce-fragment="1"> 5 seeds Purple Goan Bean<br data-mce-fragment="1"> 10 seeds Purple Chili Pepper 'Purple Thai'<br data-mce-fragment="1"> 20 seeds Purple Thai Eggplant</p> <p data-mce-fragment="1"> Read more about each variety here:<br data-mce-fragment="1"></p> <ul data-mce-fragment="1"> <li data-mce-fragment="1"><a href="https://tradgardsdags.nu/collections/froavdelning/products/lila-goabona-psophocarpus-tetragonolobus" title="Purple Goa Bean / Purple Wing Bean (Psophocarpus tetragonolobus)" target="_blank"><strong><span style="color: #4e991d;">Purple Goa Bean / Purple Wing Bean (Psophocarpus tetragonolobus)</span></strong></a></li> <li data-mce-fragment="1"><a href="https://tradgardsdags.nu/collections/froavdelning/products/chilipeppar-purple-thai-capsicum-annuum" title="Purple Chili Pepper 'Purple Thai' (Capsicum annuum)" target="_blank"><strong><span style="color: #4e991d;">Purple Chili Pepper 'Purple Thai' (Capsicum annuum)</span></strong></a></li> <li data-mce-fragment="1"> <a href="https://tradgardsdags.nu/collections/froavdelning/products/lila-thailandsk-auubergine-solanum-melongena" title="Purple Thai Eggplant (Solanum melongena)" target="_blank"><strong><span style="color: #4e991d;">Purple Thai Eggplant (Solanum melongena)</span></strong></a> </li> </ul>