Plant Department

Asimina / Paw Paw i olika storlekar 10-200 cm (Asimina triloba) - träd och frukter i kruka.

Asimina / Paw Paw i olika storlekar 10-200 cm (Asimina triloba) med gröna frukter på grenen.

Asimina / Paw Paw in different sizes 10-200 cm (Asimina triloba)

~~196 SEK~~ From 100 SEK

Asimina trees in various sizes: Height: <ul> <li>Seed-sown trees 2024</li> <li>15-30 cm</li> <li>60-90 cm</li> <li>175-200 cm PICKUP ONLY IN STORE </li> </ul> Seed-sown Asimina plant with a strong root system. These trees come from a hardy mother plant and are seedlings from the seeds we also sell. These trees overwinter outdoors already the first year planted in the ground with winter covering (fleece in this case). The mother plant is of the Sunflower variety. The trees are easily self-fertile but 2 trees are recommended for good pollination. Common name: Asimina, Paw paw Scientific name: Asimina triloba Family: Annonaceae Growth history & use: 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. 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. Cultivation: Asimina originates from and grows naturally in North America, often as undergrowth beneath larger trees. They thrive in humus-rich, nutrient-rich, and somewhat moist well-drained soils. Asimina prefers sheltered locations and therefore grows well 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 suitable for planting Asimina. Plants growing in exposed locations fare significantly worse than those in sheltered spots. Water generously or plant in a place with good water availability. 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 pot-growing, a tip is to plant in deep pots directly; this allows for more effective root development and avoids disturbing the plant before it has grown strong. In open ground, Asimina grows into dense thickets through spreading by root shoots. Characteristics: Lifespan: Perennial Growing position: partial shade Height: 2-12 m Growing zone: 1-5 Harvest maturity: years 4-8

Vallört 'Bocking 14' 3st Rotsticklingar (Symphytum x uplandicum) på träskiva, med blommor i bakgrunden.

Hand håller Vallört 'Bocking 14' 3st Rotsticklingar (Symphytum x uplandicum) som har grott i jord.

Comfrey 'Bocking 14' 3pcs Root Cuttings (Symphytum x uplandicum)

132 SEK

3 root cuttings of different lengths and thicknesses, 3+ cm - taken from a perennial mother plant of the variety 'Bocking 14' Root cuttings from comfrey establish themselves with ease. Place the root cuttings in soil and cover with a 1-2 cm thick layer of soil. Suitable for planting both in pots and in open ground. Make sure to keep the soil moist. It is best to keep the root cuttings in partial shade until they have sprouted their first shoots; after that, you can move the comfrey to its final growing place, which has no special demands. It can take up to 2 months for root cuttings to produce their first shoots, but usually they appear already after 2-3 weeks. If you raise your plants indoors or in a greenhouse, it will be faster. 'Bocking 14' is a sterile variety, which means it does not have the ability to produce and spread by seed. Propagation occurs only underground. This means that 'Bocking 14' together with 'Bocking 4' and others are not classified as invasive. Common name: Comfrey 'Bocking 14' Scientific name: Symphytum x uplandicum Family: Boraginaceae History & use: 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, thus 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 fertilizer water 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 weed roots to spread. Comfrey’s dense root system becomes like an underground wall, making it difficult for other roots to get through. 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 is tolerant in choice of growing place. It can grow in shade as well as wet soils 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. Characteristics: Longevity: Perennial Light: shade/partial shade/sun Height: 50-180 cm Hardiness zone: 1-6

Vitt Mullbärsträd i olika storlekar 80-160 cm (Morus alba) i kruka, med friska gröna blad.

Vitt Mullbärsträd i olika storlekar 80-160 cm (Morus alba) i P9 kruka med gröna blad och frukter.

White Mulberry Tree in Various Sizes 80-160 cm (Morus alba)

From 292 SEK

White Mulberry Trees in Various Sizes: <ul> <li style="font-weight: bold;">Height: 80-120 cm in P9 pot</li> <li style="font-weight: bold;">Height: 80-100 cm in C5 pot</li> <li style="font-weight: bold;">Height: 130-160 cm in C10 pot <- PICKUP ONLY</li> </ul> <a style="color: #4e991d;" href="https://tradgardsdags.nu/products/dvarg-mullbar-mojo-berry-%C2%AE-matsunaga-morus-rotundiloba" title="Dwarf Mulberry Mojo Berry® 'Matsunaga' 40-60 cm (Morus rotundiloba)" rel="noopener noreferrer" target="_blank">For Dwarf Mulberry Mojo Berry® 'Matsunaga' follow this link.</a> Common name: White mulberry, White mulberry tree Scientific name: Morus alba Family: Moraceae Plant history & use: Mulberry trees are among the world’s oldest cultivated plants – probably best known as the host for silkworms whose threads are made into silk fabric, since 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. 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 black-fruited relative <a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" rel="noopener noreferrer" target="_blank">Morus nigra</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," like <a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" rel="noopener noreferrer" target="_blank">goji berry</a>. 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. You can also make juice and jam from the berries. From the leaves, one can brew a healthy tea that has historically been drunk in China and has recently begun to regain popularity in Asia. Cultivation: The white mulberry tree is somewhat hardier than its relative <a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" rel="noopener noreferrer" target="_blank">Morus nigra</a> and withstands temperatures down to -30°C. 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 given in warm, sheltered locations. Well suited as a trellis tree since the branches are easily bendable. Mulberry trees also fit well in forest gardens as they are a popular host plant among many organisms and provide recurring harvests without much care while protecting plants in the lower layers. Mulberries are self-fertile, which means only one tree is needed to bear fruit. Prune in winter when the tree is dormant to avoid excessive "bleeding," a common trait in mulberry plants. The berries ripen continuously from mid-summer to early autumn. When it is time to harvest, a tip is to pick the berries with a needle to avoid crushing them between your fingers. Characteristics: Perennial: Perennial Growing site: sun Height: 5-10 m Germination time: 1-12 months Growing zone: 1-4

Gojibär / Bocktörne 20-40 cm (Lycium barbarum) i kruka, med friska gröna blad, fotograferad i solljus.

Gojibär / Bocktörne 20-40 cm (Lycium barbarum) växt i kruka, 2 år gammal, redo att blomma och bära frukt.

Goji berry / Boxthorn 20-40 cm (Lycium barbarum)

~~196 SEK~~ 140 SEK

1st Goji plant: 2 years old - ready to bloom = bear fruit <meta charset="utf-8">Current height 20-40 cm Common name: Goji, Boxthorn Scientific name: Lycium barbarum Family: Nightshade family Plant history & use: Goji berries are one of the most popular "superfoods" (term for food with especially high nutritional value) and are often used in muesli, smoothies, salads, and bread or simply eaten as they are. The reason for their popularity is likely because the goji berry is one of the most nutrient-dense berries available. It is rich in vitamins and minerals as well as omega-3 and antioxidants. The goji berry also has a particularly high protein content of 10g per 100g, which is very rare among fruits and berries. The taste is sweet with hints of cranberry and cherry. Usually, the berries are dried before use. The red goji berry is richer in carotenoids than the <a style="color: #4e991d;" title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank">black goji berry</a>, while the black one is richer in antioxidants. The root is used in herbal medicine for, among other things, its liver-cleansing properties. The leaves are used in Asia in stews and soups or made into tea. Cultivation: Goji grows wild in Asia and has, since being introduced to Sweden, also begun to spread naturally here. The plant is a deciduous shrub that usually grows 80-200 cm tall. The plant is very easy to care for and hardy against both salt and wind. It thrives well in both sun and partial shade – goji is an adaptable plant. Characteristics: Perennial: Perennial Growing position: sun/partial shade Height: up to 3 meters (often around 2m) Growing zone: 1-4

Tebuske 'Tea By Me': Hardy variety (Camellia sinensis) 2 & 3 years 30-50 cm

From 236 SEK

These tea bushes are of a hardier variety pre-bred in the Netherlands specifically for their good hardiness and ability to be grown outdoors year-round in our climate. Tea bushes/trees 'Tea By Me': <ul> <li>Height: 30-40 cm</li> <li>Height: 40-50 cm</li> </ul> Common names: Tea, Tea bush, Tea tree, Tea plant Scientific name: Camellia sinensis Family: Theaceae <h4>Plant history & usage:</h4> <meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus. It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used. The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. <meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate. Comparison between tea and coffee - consumption: Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips - coffee gives a strong energy boost followed by a drop. Tea is less taxing on the nervous system than 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 is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than sufficient and that the energy also lasts longer. However, one cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is an incredibly delicious drink as well, and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. The 6 different tea varieties: All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called Pu'ehr) 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 varieties: Green tea - the freshest & greenest variety: the leaves are heated at 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC. White tea - the least processed variety: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in flavors such as sweetness and fruitiness developing. 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), which is why white tea is one of the two tea types that develop in flavor and color the longer it is stored. Much like wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds. Yellow tea - fresh & green with a rounded flavor: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level. Oolong tea - the most aromatic variety: the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want 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 the oxidation level 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 it is 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 the moisture level. Black tea - mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods 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 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 promotes enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC. Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines: the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned over in the pan in a continuous rhythm to achieve an even "kill-green" degree. In this step, one uses their senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that it stops the enzymatic activity, but also to ensure the moisture level in the leaves never gets as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The final step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits the post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called Sheng Pu'ehr. There is also a more modern method where one <meta charset="utf-8">accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called Shou Pu'er. All types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis. Tea leaves are also used in cooking in Asia - for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. You can also extract a useful oil from the tea seeds by pressing. <h4>Cultivation:</h4> Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important for us is to protect from direct strong wind during the winter half-year. This is done by <meta charset="utf-8">either put a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, one should protect the plants 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 soil is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the soil 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 of covering 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 couple of poles over several plants. There is a tea cultivation in Gränna, see <a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Te ~ unique teas" href="https://gretaste.se/" target="_blank">Gretas Te</a>, which has started using our bushes to expand their tea cultivation. Gränna is located in growing zone 2, with a steady and favorable climate thanks to the adjacent Vättern. There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors. <meta charset="utf-8">In the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - the pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield against the worst Skåne winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds. For those who don't know, we don't have much to slow 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 shield. The point is to make cultivation as simple as possible while still allowing them to thrive. <meta charset="utf-8"><meta charset="utf-8">Yet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia. <meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks. Also keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot. <h4>Features:</h4> Perennial: Perennial Growing position: sun-partial shade Height: 1-3 meters Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC

Climbing Butterfly Vine 'Sadova No. 1' 40-80 cm (Schisandra chinensis)

~~396 SEK~~ 356 SEK

Butterfly vine of the self-fertile variety 'Sadova No. 1': current height 40-80 cm Common names: Butterfly vine, Schisandra berry, Lemon vine, Magnolia Berry, Wu Wei Zi Scientific name: Schisandra chinensis Family: Schisandraceae Plant history & use: 'Sadova No. 1' is a self-pollinating variety - only one plant is needed for fruit setting. The Schisandra berries - 'The berry of five tastes', originating from the regions around northeastern China, Korea, eastern Russia, and northern Japan, have been used in traditional Chinese medicine for over 2000 years. Recently, the berry has also gained attention in the West. The name comes from the belief that the berries possess all the following tastes: sweetness, sourness, saltiness, bitterness, and spice. The taste is described as pleasant, though distinctive. The orange-red berries grow in grape-like clusters and are often sun-dried after harvest. Like goji berries, Schisandra berries have a very high nutritional content relative to their weight. The berry contains the antioxidant glutathione, which among other things promotes the body's recovery after physical exertion. Glutathione is also necessary for other antioxidants in the body to function. The Schisandra berry is often referred to as a "superberry," similar to the goji berry and others. The Schisandra berry is classified among adaptogens and thus has the ability to help the body adjust under various stressful conditions such as heat, cold, physical exertion, and mental strain. Studies have also shown that consuming the berries leads to improved fine motor skills as well as increased concentration, endurance, and better-functioning reflexes. For these reasons, Schisandra berry is a popular supplement among athletes, with its use especially widespread in Russia and Asia. Schisandra berries are also said to have a positive effect on vision. <meta charset="utf-8">They are also believed to strengthen resistance against viral infections such as colds and flu. As with most "superberries," the benefits seem almost 'endless' - although there are studies supporting these claims, a few other studies have not reached the same results. It should be up to each individual to try, to truly determine how it affects or does not affect them. There is much to read about these claimed benefits for those interested. <meta charset="utf-8">In the East, the berries are used both as medicine, in wine production, and for syrups and teas. Schisandra berries can be used similarly to dried cranberries: for example, topping overnight oats, adding to porridge, in raw food balls, making juice, smoothies, etc. There are widespread uses for Schisandra berries: such as an ingredient in Kombucha brews and punch, Schisandra syrup, and cakes baked with Schisandra powder. <meta charset="utf-8">Jelly made from the berries is said to be an interesting delicacy. Schisandra berries are very suitable (and increasingly known) to bring on hikes as the berries are both nutrient-dense, energy-rich, and possess a performance-enhancing ability. <meta charset="utf-8">Pleasantly fragrant creamy-white flowers in early summer. <meta charset="utf-8">The glowing orange-red berries against the yellowing foliage create a beautiful impression <meta charset="utf-8">in the garden during autumn. The berries even remain after the vine has shed its leaves. Cultivation: A climbing plant that is well suited to grow against a trellis, pergola, or for example a tree trunk in forest gardens. Tolerant of shade - can grow <meta charset="utf-8">against a north-facing wall and still produce a good amount of berries. For optimal growth, a spot in partial shade is possibly best. Not tolerant of excessive heat, too much direct sunlight, or drought. Use a well-drained, moisture-retaining soil. Berries ripen in September. Characteristics: Longevity: Perennial Growing position: partial shade / shade Height: up to 8 meters Growing zone: 1-4

Svart Mullbärsträd i olika storlekar 60-170 cm (Morus nigra) med snygg växthus bakgrund.

Svart Mullbärsträd i olika storlekar 60-170 cm (Morus nigra) i kruka med bär och blad.

Black Mulberry Tree in Various Sizes 60-170 cm (Morus nigra)

From 316 SEK

Black Mulberry Tree in Various Sizes: <ul> <li style="font-weight: bold;">Height: 60-80 cm in C2 pot</li> <li style="font-weight: bold;">Height: 175-200 cm <- PICKUP ONLY IN STORE</li> </ul> <a rel="noopener noreferrer" title="Dwarf Mulberry Mojo Berry® 'Matsunaga' 40-60 cm (Morus rotundiloba)" href="https://tradgardsdags.nu/products/dvarg-mullbar-mojo-berry-%C2%AE-matsunaga-morus-rotundiloba" style="color: #4e991d;" target="_blank">For Dwarf Mulberry Mojo Berry® 'Matsunaga' follow this link.</a> Common name: Black mulberry, Black mulberry tree Scientific name: Morus nigra Family: Moraceae <h4>History & Use:</h4> Mulberry trees are among our oldest cultivated plants. The black mulberry tree, like the white variety, <a rel="noopener noreferrer" title="White mulberry (Morus alba)" href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" target="_blank">Morus alba</a>, originates from Western Asia – however, the black mulberry tree reached Europe a few hundred years before the white one. The earliest known finds of the black mulberry tree date back to around 300 BC. It is possible that Morus nigra originates somewhat further southwest (closer to Europe) in Western Asia than its relative Morus alba, which may explain why Morus nigra has slightly less hardiness in cold climates than its relative. Traditionally, the black mulberry was used to make wine and cosmetics – thanks to its high concentration of anthocyanins which give the berry its deep dark color. But the berries were also grown for fresh consumption. Unlike the white mulberry tree’s fruits, which can vary in color, the black mulberry tree’s fruits are always black when ripe. The black mulberry is also more tart. The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. This is due to the content of 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. Because of the berries’ unusually high nutritional content, mulberries, like <a rel="noopener noreferrer" title="Goji (Lycium barbarum)" href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" target="_blank">goji berries</a>, are considered a so-called "superfood". Besides mulberry wine, one can also make juice and jam from the berries. Healthy tea can be brewed from the leaves, which has historically been drunk in China and has recently started to become popular again in Asia. <h4>Cultivation:</h4> Withstands temperatures down to -25°C. The tree can grow in most soils but thrives best in loose, nutrient-rich soils. Resistant in windy coastal climates but optimal growth occurs in warm, sheltered locations. Well suited as a trellis tree since the branches are easily bendable. Mulberry trees also fit well in forest gardens as they are a popular host plant for many organisms and provide recurring harvests without much care while protecting plants in lower layers. Mulberries are self-fertile, meaning only one tree is needed to bear fruit. Prune in winter when the tree is dormant to avoid excessive "bleeding," which is otherwise a common trait among mulberry plants. The berries ripen continuously from mid-summer to early autumn. The berries are harvested when their color changes from red to coal black. A tip is to pick the berries with a needle to avoid crushing them between the fingers. <h4>Characteristics:</h4> Longevity: Perennial Growing position: sun Height: 5-10 m Hardiness zone: 1-4

Silkesträd i olika storlekar 80-200 cm (Albizia julibrissin) i kruka, med blommor i bakgrunden.

Silkesträd i olika storlekar 80-200 cm (Albizia julibrissin) med grönskande blad i soligt växthus.

Silk tree in various sizes 80-200 cm (Albizia julibrissin)

From 276 SEK

Silk tree in various sizes: <ul> <li>Height 80-100 cm</li> <li>Height 140-160 cm <meta charset="utf-8">[PICKUP ONLY] </li> <li>Height 175-200 cm [PICKUP ONLY] </li> </ul> Common names: Silk tree, Persian Silk Tree, Pink Silk Tree, Tree of Happiness, Mimosa Scientific name: Albizia julibrissin Family: Fabaceae Plant history & use: The silk tree is a striking tree whose origin can be traced to the area around Iran & Azerbaijan through China, to Korea. The tree is characterized by its fluffy, light pink flowers that resemble a silky feather crown. Its beauty has made it a cherished tree worldwide. The silk tree has also been used for its edible and medicinal properties for centuries. Young leaves are eaten as a vegetable - boiled or steamed. They are described as having an aromatic taste. Flowers are also boiled for consumption. A historically well-known kitchen plant in its native regions. <meta charset="utf-8">The plant’s bark, leaves, flowers & flower buds are used to make tea and extracts with reputed health benefits. Flowers are harvested when opening and the bark is harvested in spring or late summer to be dried for later use. Tea made from the flowers is said to have a delicate, sweet taste and to relieve stress, tension, and even mild depression. This is likely one of the reasons the tree is also called "The Tree of Happiness." Please judge for yourself if this holds true for you. It is also possible to make jelly from freshly opened flowers. In traditional Asian medicine, it has been used among other things to calm nerves and as a mild sedative for sleep difficulties. Flowers have been observed to be effective in attracting bees & butterflies (and hummingbirds in America). <meta charset="utf-8"> This tree, like other plants in the Pea family (Fabaceae), has a partnership with soil bacteria that bind nitrogen from the air and fix it to the tree’s roots. In this way, the surrounding soil is enriched with nitrogen that would otherwise be inaccessible to plants – therefore we call plants with such a partnership Soil Improvers. The wood is also used to make furniture. Cultivation: The silk tree can be grown outdoors in the more favorable places in Sweden (roughly from Uppsala and southwards according to plant hardiness zones). <meta charset="utf-8">However, the tree is hardy down to -25<meta charset="utf-8">°C, so the geographical location is often ambiguous and success largely depends on the actual growing site. It thrives best in warm and sunny places – a good spot is sheltered from wind against a south-facing wall. Young shoots can be sensitive to cold and frost. Please protect the tree during winter if grown outdoors, for example with straw around the base and wind protection in the form of fleece attached to stakes around the tree if it stands in an exposed location. This is reasonably only necessary the first winter after purchasing these 2-year-old trees. <meta charset="utf-8">The silk tree can otherwise be grown in a pot that is overwintered in a sheltered place. <meta charset="utf-8">The silk tree is a fast-growing tree with a relatively low water need that can stand in direct sun. The tree prefers well-drained soil and moderate watering. More precisely: water deeply but infrequently to encourage faster growth. Fairly drought-tolerant. Tolerant to pruning. Can be shaped to grow close to a house wall, for example. Pruning is done in late winter or early spring. Characteristics: Longevity: Perennial Light: sun Height: 5-7 m Hardiness zone: 1-4

Vallörtsplanta 'Bocking 14' (Symphytum x uplandicum) i kruka med stora gröna blad.

Vallörtsplanta 'Bocking 14' (Symphytum x uplandicum) i kruka med stora gröna blad sedd uppifrån.

Comfrey 'Bocking 14' Plant (Symphytum x uplandicum)

132 SEK

Comfrey plant - plants taken from a perennial mother plant of the variety 'Bocking 14' (naturally propagated through root divisions) 'Bocking 14' is a sterile variety, which means it does not have the ability to produce and spread by seed. Propagation occurs only underground. This means that 'Bocking 14' together with 'Bocking 4' and others are not classified as invasive. Common name: Comfrey 'Bocking 14' Scientific name: Symphytum x uplandicum Family: Boraginaceae Growth history & use: 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 top. 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 weed roots 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 extremely easy-care plant and is tolerant in choice of growing site. It can grow in shade as well as wet soils 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. Characteristics: Longevity: Perennial Light conditions: shade/partial shade/sun Height: 50-180 cm Hardiness zone: 1-6

Chinese Vegetable Tree 15-30 cm (Toona sinensis)

196 SEK

Chinese Vegetable Tree: current height 15-30 cm Common names: <meta charset="utf-8">Chinese Vegetable Tree, Chinese Toon, Toona, Cigar Box Tree, Chinese Mahogany, Chinese Toon, Onion Tree Scientific name: Toona sinensis / Cedrela sinensis Family: Meliaceae Growth history & use: <meta charset="utf-8">The Chinese Vegetable Tree, or Chinese Toon, is a hardy tree with striking foliage that appears in pink-red tones in spring. In autumn, the leaves have a beautiful golden color. The appearance is just the icing on the cake; the tree has a wide range of uses. Young shoots and leaves are widely used in Chinese cooking. The leaves have a crisp texture and the taste is described as savory, nutty, and onion-like. Another source describes the flavor of the cooked leaves as a complex meal in itself—more specifically: like roasted beans with hints of onion and pepper. "Even those who do not like vegetables might enjoy Toon." The leaves are rich in vitamin A and contain about 6% protein, 1% fat, 6.6% carbohydrates, and 1.5% various minerals. The leaves are most often prepared as part of stir-fries or by steaming/boiling to eat as a side vegetable. They can also be fried in a tempura-like manner. Young shoots and leaves are also eaten in salads or pickled. In China, leaves and shoots are dried and then ground to be used as seasoning. The most common uses <meta charset="utf-8">in the few Swedish homes where the plant is grown seem to be making broth from leaves and shoots, making pesto, or adding pickled leaves to a hamburger. A tea-like drink is made from leaves and shoots, sometimes also from the fruit. Leaves and shoots are heated briefly in a pan and then allowed to dry slowly. Roots, bark, and fruit have been used for thousands of years in traditional Chinese medicine. The wood is highly valued and resembles mahogany with its dark red color—it is used to make furniture, window frames, and more. The wood also has a delicate scent and is burned in temples as incense. Sometimes called synonymously the Cigar Box Tree because the wood was historically used to make cigar boxes. However, it was mostly the relative T. odorata that was used for this purpose. It produces beautiful white/pink flowers in large clusters hanging from the branches in August. The flowers are sweet-scented and skilled at attracting pollinators. In Chinese culture, T. sinensis is often used symbolically to represent the father figure. From a distance, Chinese Toon can sometimes resemble bamboo when it sends out root shoots and thus forms a grove. Standing under a large tree, the foliage almost looks palm-like against the sky. A striking plant in many ways. Cultivation: Originates from East Asia—from North Korea, through China all the way down to western Indonesia. Easy to care for and fast-growing. Place in a sunny spot. Hardy outdoors in zones 1-2. Has been reported to withstand temperatures down to -25ºC. <meta charset="utf-8">Thrives best in moist, fertile, and well-drained soils. Tolerates most soil pH levels. Does not thrive in wet ground. Can be kept low-growing and topped for continuous growth of young shoots and leaves. Has good shade tolerance, but the result is slender, elongated trees that reach upwards toward the light. Placed in sun or shade, the tree will eventually reach about 15-20 meters in height. Chinese Toon can live over 100 years. Also top as a larger tree for abundant growth of young leaves and shoots. Sends out root shoots at adult age. Characteristics: Longevity: Perennial Growth position: sun Height: 15-20 meters Hardiness zone: 1-2

Minikiwi 'Issai' Self-fertile Variety 60-80 cm (Actinidia arguta x polygama)

292 SEK

Mini kiwi of the self-fertile variety 'Issai': current height 60-80 cm Common names: Mini kiwi, Gooseberry actinidia, Hardy Kiwi Scientific name: Actinidia arguta x polygama Family: Actinidiaceae Plant history & use: The mini kiwi is a perennial climbing plant originating from Japan, Korea, and northern China. It is a hardy kiwi variety that can grow and produce good fruit outdoors in our climate. The fruits are small and hairless, and eaten with the skin on, unlike the hairy kiwifruits we are used to buying in stores. The 'Issai' variety is a Japanese hybrid between a mini kiwi from Russia/China (Actinidia arguta) and the climbing actinidia (Actinidia polygama). The combination gave a flavorful, very hardy, and vigorous kiwi variety that is excellent to grow in our northern climate. 'Issai' is self-fertile and produces small green, smooth fruits about 3 cm in diameter. The fruits ripen in September and have green flesh with a fresh and sweet-sour taste, similar to the "regular" kiwi. The fruits are a rich source of vitamin C (up to 5 times more than, for example, blackcurrants) and can be eaten directly from the plant without peeling. The fruits can also be made into jam. In Korea, young leaves are used in a vegetable dish called namul. Cultivation: Mini kiwi 'Issai' is a hardy variety that withstands temperatures down to -30℃. It has a twining growth habit and <meta charset="utf-8">can grow up to 3-4 meters tall. Some type of climbing support is necessary, such as a trellis, wall, or pergola. <meta charset="utf-8"> If you want to grow it in a food forest, it works excellently to let the mini kiwi grow against a tree trunk - <meta charset="utf-8">just try to ensure there is reasonably good light reaching down to the plant. In June, 'Issai' blooms with small, fragrant white flowers that then turn into flavorful, smooth small fruits. <meta charset="utf-8">The summer-green leaves turn a beautiful yellow autumn color in the fall. The mini kiwi thrives best in a sunny, warm, and sheltered location. The optimal growing place is in a greenhouse, against a wall, or on a trellis. However, it also does well outside a greenhouse and in shadier environments - but for the best fruit production, the plant should at least be provided with good light access and wind protection. Plant the mini kiwi in a nutrient-rich, well-drained, and moisture-retentive soil. If you want to fertilize, it should be done with, for example, blueberry fertilizer, as the mini kiwi thrives best in a slightly acidic pH. Natural manure and compost also work well. Even though 'Issai' is self-fertile, it is beneficial to plant it together with a male plant (within the same genus: Actinidia spp.) to promote fruit production. It can take a couple of years before the plant starts producing fruit. An established plant can produce large amounts of fruit per year, about 25 kg per plant and in some cases more. <meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits. Pruning when trellising: <ul> <li>In the first planting year, it is good to let the plant start to form 1-3 main stems. Top your main stem(s) at the end of the season to encourage stronger growth next year.</li> <li>In the second year, top the main shoots that come from the main stems again. The side branches, or long shoots, then begin to develop. You should keep to a maximum of 4 long shoots per main stem.</li> <li>In the third year, the long shoots should also be shortened to 1-1.5 meters. At this time, flowers often begin to form around the first centimeters of the side branches, which then turn into fine fruits.</li> <li>In the following years, each year select the best side branches/long shoots on your plant. Cut away other emerging branches. In this way, you have formed a star-shaped branch base, a collar, that supports the rest of the plant with fruits.</li> <li>Do not leave too many side branches as this creates a dense plant with fewer fruits. By topping emerging herbaceous branches during the summer, you let in more sunlight and air to the fruits, which benefits their growth.</li> <li>Any pruning of woody parts is done in late autumn/early winter to avoid bleeding.</li> </ul> Characteristics: Longevity: Perennial Growing position: sun Height: 3-4 m Growing zone: 1-5

Tebuske / Teträd i olika storlekar 30-70 cm (Camellia sinensis) i krukor med växtdelar och blomma.

Tebuske / Teträd i olika storlekar 30-70 cm (Camellia sinensis) i kruka, höjd 30-50 cm, med blomma.

Tebuske / Tea shrub in various sizes 30-70 cm (Camellia sinensis)

From 260 SEK

These tea bushes are of a non-variety type, but they have shown really good hardiness and fine growth after their first overwintering at our small tea plantation by the Kävlinge River. Tea bushes/trees in different sizes: <ul> <li>Height: 30-50 cm</li> <li>Height: 50-70 cm</li> </ul> <a href="https://tradgardsdags.nu/products/tebuske-tetrad-tea-by-me-camellia-sinensis-2-3-ar-30-50-cm" title="Tebuske 'Tea By Me': Härdig sort (Camellia sinensis) 2 & 3 år 30-50 cm" rel="noopener" target="_blank">Looking for the hardier variety 'Tea By Me'? - Follow this link.</a> Common names: Tea, Tea bush, Tea tree, Tea plant Scientific name: Camellia sinensis Family: Theaceae <h4>Plant history & usage:</h4> <meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus. It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used. The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. <meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate. Comparison between tea and coffee - consumption: Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips – coffee gives a strong burst of energy followed by a drop. Tea is less taxing on the nervous system than 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 is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than sufficient and that it also lasts longer. However, you cannot deny that coffee tastes very good, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. The 6 different tea varieties: All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called Pu'ehr) tea. The difference between them lies in their varying degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea varieties: Green tea - the freshest & greenest variety: the leaves are heated at 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC. White tea - the least processed variety: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different 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 types of tea that develop in flavor and color the longer it is stored. A bit like wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds. Yellow tea - fresh & green with a rounded flavor: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level. Oolong tea - the most aromatic variety: the post-harvest process of oolong tea is probably the most complex and most varied depending on the character you want 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, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level 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 it is 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 the moisture level. Black tea - mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During 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 - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100<meta charset="utf-8">ºC. Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines: the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. At this stage, the leaves are turned in the pan in a continuous rhythm to achieve an even "kill-green" degree. At this stage, you use your senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which favors the 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 as they age. The process described above is the traditional method for producing dark teas, these teas are called Sheng Pu'er. There is also a more modern method where one <meta charset="utf-8">accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called Shou Pu'er. All types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis. Tea leaves are also used in cooking in Asia - for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. You can also extract a useful oil from the tea seeds by pressing. <h4>Cultivation:</h4> Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important for us is to protect from direct strong wind during the winter half-year. This is done by <meta charset="utf-8">either put a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, one should protect the plants 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 of covering 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 couple of poles over several plants. There is a tea cultivation in Gränna, see <a href="https://gretaste.se/" title="Gretas Te ~ unika teer" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank">Gretas Te</a>, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern. There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors. <meta charset="utf-8"><meta charset="utf-8">In the pictures above, you can see the beginning of our tea plantation next to the Kävlingeån river - the pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield against the worst Skåne winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds. For those who don't know, we don't have much to slow 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 shield. The point is to make cultivation as simple as possible while still allowing them to thrive. <meta charset="utf-8"><meta charset="utf-8">Yet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia. <meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks. Also keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot. <h4>Features:</h4> Perennial: Perennial Growing position: sun-partial shade Height: 1-2 meters <meta charset="utf-8">Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC

'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

Korean Flowering Dogwood in various sizes 30-125 cm (Cornus kousa)

From 372 SEK

Korean Flowering Dogwood in various sizes: <ul> <li>Height: 30-40 cm (C2 pot)</li> <li>Height: 50-70 cm (C2 pot)</li> <li>Height: 80-125 cm (older tree in C5 pot)</li> <li>Height 100-125 cm (C2 pot as in the picture)</li> </ul> The picture is only an example and does not represent the exact size of the different varieties Common name: Korean Flowering Dogwood Scientific name: Cornus kousa Family: Cornaceae Plant history & use: Flowering dogwood is a dense, small bush tree originating from Northeast Asia. In spring, it produces numerous bright white flowers that brighten shady parts of the garden. At the end of summer, the tree bears peculiar pink-red edible fruits about 2-3 cm in diameter. These fruits can be made into jam or baked into pies. In Asia, juice is made from them and they are fermented into wine. The bark on thicker trunks flakes off and creates a beautiful pattern of varied colors. The leaves of the tree also turn a beautiful bright red/orange color in autumn. Cultivation: 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. Unlike many plants, flowering dogwood thrives 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 of smaller size. 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 provides large recurring harvests every year. For the above reasons, flowering dogwood is an excellent tree to have in a food forest. If you do not have such a place on your growing area, a spot with morning sun and afternoon shade also works well. Characteristics: Longevity: Perennial Growing position: shade/partial shade Height: 2-3 m Growing zone: 1-3

Pekanträd i olika storlekar 30-120 cm (Carya illinoinensis) i kruka bredvid pekannötter.

Pekanträd i olika storlekar 30-120 cm (Carya illinoinensis) med nötter i solen.

Pecan tree in various sizes 30-120 cm (Carya illinoinensis)

From 308 SEK

Pecan trees in various sizes: <ul> <li>Height: 30-50 cm</li> <li>Height: 100-120 cm</li> </ul> 2 trees are recommended for good pollination. Photo taken in January, which is why no leaves are visible on the tree. Common names: Pecan tree, Pecan hickory, Pecan nut, Pecan Scientific name: Carya illinoinensis Family: Juglandaceae Growth history & use: The pecan nut, with an antioxidant content higher than any other so-called "tree nut," is one of the most popular nuts on the market. The pecan tree originates from North America, where the USA and Mexico together account for over 90% of the global pecan nut production. The nut resembles the continent’s walnut but is more elongated, has a smooth shell, and a completely different aroma. The pecan nut contains abundant minerals such as zinc, magnesium, calcium, and iron as well as Omega-6 fats. The nuts contain monounsaturated fats, and their well-known benefits for good health are many. Pecan nuts can, for example, be used to make a crispy topping for oven-roasted fillets, fill baked peppers, brighten up a salad, sprinkle on ice cream, or simply be eaten as they are. A handful of nuts per day is the recommended daily intake. <h4> Cultivation: </h4> The pecan tree grows in its natural environment along river and stream banks where the tree can stretch its roots deep into the soil. In its natural growing environment, pecan trees often eventually become the tallest and largest trees in the area. They can reach an age of up to 300 years. Thrives best in sunny locations in light sandy soil with good drainage. Plant in a deep pot during the first years or directly into the ground. Plenty of space for the roots to stretch deeply is important to create a strong and healthy tree. Mix compost or stable manure into the top layer of soil. Cover the base of the trunk with some type of mulch, such as wood chips or grass clippings, to prevent the growth of weeds and thus competition for the newly established tree. Plant trees at least 15 meters apart to allow room for their natural large size. Water generously during the first years of establishment. The tree is ready for harvest after 3-8 years. Nuts ripen in late autumn. Harvest when the tree has naturally dropped the nuts to the ground. <h4> Characteristics: </h4> Longevity: Perennial Growing site: sun Height: 20-40 m Growing zone: 1-6 Harvest maturity: 3-8 years

Yellow Goji Berry / Boxthorn 'Amber Sweet' 20-30 cm (Lycium barbarum)

196 SEK

Yellow Goji: ready to bloom = bear fruit Common names: Yellow Goji, Yellow Wolfberry, Yellow Thornbush Scientific name: Lycium barbarum Family: Nightshade family Growth history & use: Yellow Wolfberry belongs to the same genus as the <a style="color: #4e991d;" title="Goji (Lycium chinense)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank" rel="noopener noreferrer">red</a> and the <a style="color: #4e991d;" title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank" rel="noopener noreferrer">black wolfberry</a> and like its relatives it is a nourishing berry, especially rich in vitamins and proteins. Unlike the red wolfberry, yellow wolfberries contain no bitter substances and also have a lower sugar content. Yellow wolfberries can be eaten raw as they are, used in salads, or dried to be added to muesli or baked goods. You can also simply make a drink from them, like black wolfberries. Both yellow and black wolfberries are still relatively rare in Sweden, so here is a chance to have something distinctive and healthy in your cultivation! Cultivation: Yellow Goji is a hardy shrub that withstands many degrees below zero and is therefore suitable for outdoor cultivation in Sweden, either in pots or in open ground. The shrub grows well in sandy, clay soils and everything in between, as long as the soil is well-drained. It thrives in sunny locations and is relatively insensitive to drought, wind, and salts. The shrub also has a strong root system that binds the soil well. Its tough qualities make it an effective plant in maritime coastal climates with much wind. Yellow Goji is a grateful plant that does not require much care. The shrub grows 1-3 meters tall. Its growth habit makes it suitable to tie up on strings along a wall to grow as a wall cover. Whether it grows against a wall or not, give it something to climb on or grow against so the shrub grows faster. Characteristics: Lifespan: Perennial Growing position: sun Height: 1-3 m Growing zone: 1-4

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

Jiaogulan Plant 20-40 cm (Gynostemma pentaphyllum)

~~236 SEK~~ 212 SEK

Jiaogulan: current height 20-40 cm Common names: Jiaogulan, Gynnostemma, <meta charset="utf-8">Sweet Tea Vine, Southern Ginseng, Miracle Plant, Amachazuru Scientific name: Gynostemma pentaphyllum Family: Cucurbitaceae Plant history & use: Jiaogulan, also called "the herb of immortality," is one of the lesser-known traditional Chinese herbs. For centuries it was used almost exclusively by the people in a mountainous region in southern China where the herb grows wild. <meta charset="utf-8">Traditional Chinese Medicine (TCM) as we know it today originated in the central part of the country, <meta charset="utf-8">far from this region. For this reason, Jiaogulan is not included in the standardized listings of medicines in TCM and is therefore not used as widely as other Chinese medicinal herbs. <meta charset="utf-8">In the 1970s, China conducted a thorough census. It was then discovered that the inhabitants of certain regions, mainly Guizhou province, lived longer than average—often more than 100 years. It turned out that the oldest residents had regularly drunk Jiaogulan tea throughout their lives. Partly from this event comes the nickname "the herb of immortality," but also from numerous scientific studies conducted on the mysterious herb. Modern recognition of Jiaogulan outside China stems from research into sugar substitutes. When examining the sweetening substance in Jiaogulan, saponins were found that are identical to the saponins found in <a href="https://tradgardsdags.nu/products/koreansk-ginseng-panax-ginseng" title="Korean Ginseng (Panax ginseng)" style="color: #4e991d;" target="_blank">Korean Ginseng (Panax ginseng)</a>. Further research discovered several additional saponins which were comparable or identical to those found in P. ginseng. The saponins in P. ginseng are called ginsenosides while those found in Jiaogulan are called gypenosides. Compared to Korean Ginseng, Jiaogulan has the advantage of being much easier to cultivate and is ready for harvest much earlier. <meta charset="utf-8">Today Jiaogulan is well used in China and is widely consumed by those interested in its reputed rejuvenating properties. The leaves taste sweet and are used to make tea. They can also be cooked—for example, in a wok. The herb is today used in the treatment of diabetes and a range of other ailments. There is much to read about this herb for the interested. Cultivation: Jiaogulan naturally has a widespread range: it stretches all the way from China to Korea and Japan, down to Southeast Asia and even to New Guinea. It is a plant that thrives in a variety of climates. It is a climbing plant that can reach up to 8 meters high. You can either grow it against something it can twine around, or let it creep along low-growing bushes on the ground. Jiaogulan should be able to grow in most of Sweden’s zones 1-2, roughly tolerating temperatures down to -10°C. It prefers to grow in a humus-rich, well-drained but moisture-retaining soil (typical humus character)—potting soil works well. Place it in a sunny spot. Plant in a pot and overwinter in a greenhouse the first year to give the plant somewhat milder conditions. You can also overwinter it in a storage room, cellar, etc., if there is enough light. If the plant survives the first year with protected overwintering, you can try planting it out in the ground the next spring to give it a chance to overwinter without protection the coming winter. You can always set up wind protection made of fleece and stakes around the plant and cover the base with straw to create milder conditions when growing directly outdoors. Alternatively, move the plant indoors during winter and place it outside during the summer months. If your plant has grown well after the summer, prune and make tea from the leaves to adapt it to its new indoor growing space. With this method, it is possible to grow Jiaogulan throughout Sweden. Suitable to grow as ground cover in favorable climates. Characteristics: Lifespan: Perennial Growing position: sun Height: up to 8 meters Growing zone: 1-2

Yuzu Tree 10-20 cm (Citrus × junos)

236 SEK

Turkisk Hassel, Träd 50-70 cm (Corylus colurna) i kruka med gröna blad, i en växthusmiljö.

Turkisk Hassel, Träd 50-70 cm (Corylus colurna) med gröna blad i kruka

Turkish Hazel, Tree 50-70 cm (Corylus colurna)

292 SEK

Turkish Tree Hazel: current height 50-70 cm Common names: Turkish Hazel, Tree Hazel, Turk Hazel, Turkish Tree Hazel Scientific name: Corylus colurna Family: Betulaceae Growth history & use: Turkish Hazel is a tree-shaped hazel with a thick trunk and pyramid-shaped crown. It originates from Southeastern Europe and Southwestern Asia - the tree grows wild in the region from the Balkans, to northern Turkey, to northern Iran. It is a fast-growing tree that is hardy in exposed environments, such as urban areas. The Turk Hazel grows about 20-30 meters tall and often has a straight, continuous trunk with more or less horizontal branches. Turkish Hazel produces edible hazelnuts that sit inside fuzzy balls. The nuts are smaller than those of the more common hazel - Corylus avellana - but they have a thicker shell, which makes the Turk Hazel nut more resistant to hungry pests of various kinds - for example nut weevils, birds & squirrels - which otherwise are a big problem when growing common hazel, C. avellana. Turkish Hazel can live for over 200 years. Cultivation: Turkish Hazel is a fast-growing tree that is hardy against drought, wind, heat, and cold once established. The optimal environment is a place with full sun and moist, well-drained soil. However, it also grows well in heavy clay soils and sandy soils. The tree withstands winter temperatures down to -25ºC. Nuts ripen in October-November. Characteristics: Lifespan: Perennial Growing site: sun Height: 20-30 m Growing zone: 1-5