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Plant Department

Here you will find seedlings of various kinds of useful and unusual plants!

We both grow our trees, shrubs & seedlings ourselves and purchase from other suppliers within the EU.

Plants are divided according to their different functions and traits - for example "Nut trees" and "Winter hardy" - through a few different filters in the filtering function below to the left.
Do not miss filters such as Growing layer, Type of plant and Traits of plant.

Plant history and cultivation description are available for all plants.

Note. More unusual varieties are on the way!

Seabuckthorn 'Friesdorfer Orange' Plant 40-50 cm (Hippophae rhamnoides)

260 SEK

Bamboo Edible & Hardy: Black Bamboo 30-300 cm (Phyllostachys nigra)

From 316 SEK

Mulberry 'Full Seasons' 70-120 cm (White Mulberry)

276 SEK

Mulberry 'Full Seasons': current height 70-120 cm The plants bore fruit in June and are now setting berries for a second round (written 24/9-24) Common names: Mulberry, White Mulberry Scientific name: Morus alba Family: Moraceae Plant history & use: 'Full Seasons' is a variety that produces abundant large, almost swollen, juicy fruits. The berries are harvested when they turn black. Somewhat shorter than wild types: grows to about 4-5 meters. Same good hardiness. General info about mulberries: Mulberry trees are among our oldest cultivated plants. The black mulberry tree, like the white variety, <a href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" title="White mulberry (Morus alba)" rel="noopener noreferrer" target="_blank">Morus alba</a>, originates from West Asia – however, the black mulberry tree came to 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 West 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 thanks 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 sweet cravings. Due to the berries’ unusually high nutritional content, mulberries, like <a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" data-mce-fragment="1" rel="noopener noreferrer" target="_blank">goji berry</a>, are considered a so-called "superfood". Besides mulberry wine, one can also make juice and jam from the berries. From the leaves, one can brew healthy tea which has historically been drunk in China and has recently started to become popular again in Asia. Cultivation: Mojo Berry® is hardy down to -10°C = outdoor cultivation zones 1-2. If the tree is winter-covered with sheep’s wool or similar, it can survive outdoors up to zone 5. Alternatively, grow in a pot and place in a greenhouse/storage over winter. The tree can grow in most soils but thrives best in loose, nutrient-rich soils. Tolerant of windy coastal climates but optimal growth is given in warm, sheltered locations. Suitable as a trellis tree as the branches are easily bendable. Mulberry trees also suit forest gardens well 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, 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 of mulberry plants. The berries ripen continuously from May to September. The berries are harvested when the color changes from red to coal black. A tip is to pick the berries with a needle to avoid crushing them between the fingers. Characteristics: Longevity: Perennial Growing site: sun Height: 4-5 m Growing zone: 1-4

Black Goji Berry / Boxthorn Plant 10-20 cm (Lycium ruthenicum)

156 SEK

Black Goji: current height 10-20 cm Seed-grown plants, raised in Swedish climate Common names: Black Goji, Russian Thornbush Scientific name: Lycium ruthenicum Murr. Family: Nightshade family Plant history & use: Black Goji is, like its relative <a title="Goji berry (Lycium barbarum)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank">Goji (Lycium barbarum)</a>, a rich source of proteins and vitamins. The black goji berry is especially rich in anthocyanins, with a higher content than bilberries. The bush originates from areas around the Tibetan plateau and southern Russia. It is a plant that has not yet received much attention in the West, but it has long been used by the indigenous peoples in its natural growing environment. Surprisingly, the indigenous people in small northern Indian communities use the berry to make a salve to prevent blindness in camels. This is possible thanks to the berry’s high content of lutein. The berry gets its deep blue-purple color from the anthocyanins, a substance found in unusually high amounts in the black goji berry. Anthocyanins are the same substance that colors bilberries blue and contribute to many of their healthful properties. Ripe berries can be eaten raw, dried, or cooked. The most common way to consume black goji berries is to make an infusion from them. This is best done when they are completely fresh, but it can also be done with dried berries. The Black Goji berry gives off different colors depending on the type of water used. With mineral-rich water <meta charset="utf-8">(alkaline: pH >7)</meta> the color becomes deep dark blue, and in acidic water <meta charset="utf-8">(pH <7)</meta> the color becomes intense purple. Cultivation: Black Goji originally grows in very extreme climates where it is exposed to drought, extreme cold, high salt levels, and nutrient-poor soils. These factors have made the black goji berry a very hardy plant. It can grow in temperatures down to -20 ºC. It is an easy-to-grow bush that often yields abundant harvests. It prefers well-drained soils (often sandy soils) and establishes a strong root system which makes it a good soil binder, for example by shorelines. It can also naturally form a dense wall that protects against the worst winds. Thrives in bright locations. The bush grows up to 2 m and can be grown outdoors in open ground in Sweden. To protect your Black Goji bush from the harshest Swedish conditions, you can cover the base of the plant with straw, leaves, or similar in late summer – this protects the plant from the hardest cold and extends the growing season. The numerous berries change from green to black/blue-purple in color. They are only ready for harvest at this stage. This occurs in summer-autumn. Characteristics: Lifespan: Perennial Growing position: sun Height: 1-2 m Growing zone: 1-6

Blueberry / Honeysuckle 'Zojka' 40-60 cm (Lonicera caerulea var. kamtschatica)

~~236 SEK~~ 118 SEK

Bread pine / Monkey puzzle tree in various sizes 25-80 cm (Araucaria araucana)

From 476 SEK

Tebuske 'Georgian Classic': Härdig sort (Camellia sinensis var. sinensis) 30-40 cm i kruka med blommor.

Tebuske 'Georgian Classic': Härdig sort (Camellia sinensis var. sinensis) 30-40 cm, ung teplanta med glänsande gröna blad.

Tebuske 'Georgian Classic': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm

300 SEK

Tea bush of the hardy variety 'Georgian Classic': current height approx. 30–40 cm <meta charset="utf-8">- 2 years old<meta charset="utf-8"> 'Georgian Classic' is a traditional and robust variety from one of the oldest tea plantations in the Caucasus Mountains in western Georgia. The region has a long history of tea cultivation, and this variety has been grown and refined for generations to withstand both cold and drought. <meta charset="utf-8">'Georgian Classic' is particularly suitable for producing green, black, and white tea. Handpicked and carefully processed, the leaves produce a flavorful and full-bodied tea with a distinct character. Common names: Tea, Tea bush, Tea tree, Tea plant Scientific name: Camellia sinensis var. 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. <meta charset="utf-8">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.<meta charset="utf-8"> 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 lasting energy level without a noticeable dip – coffee gives a strong burst of energy followed by a drop. Tea is not as taxing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea 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 enough and that the energy also lasts longer. However, you 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 also an incredibly delicious drink, and above all diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'erh 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 is 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 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 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 during 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 an uninterrupted rhythm to achieve an even "kill-green" level. 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 benefits 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 content in the leaves, which benefits 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'erh. 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, the plants should be protected from direct sun, like most other evergreen plants - this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity 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 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 windbreak. The point is to make cultivation as simple as possible while still allowing them to thrive. <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 Plant position: Sun to partial shade Height: 1-3 meters <meta charset="utf-8">Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC

Strawberry tree 40-50 cm (Arbutus unedo)

316 SEK

Ätbar Passionsfrukt 'Snowstar®': Härdig Sort 80-100 cm (Passiflora incarnata) visad med frukter och blommor.

Edible Passionfruit 'Snowstar®': Hardy Variety 80-100 cm (Passiflora incarnata)

292 SEK

Blueberry honeysuckle / Honeyberry 'Wojtek' 40-60 cm (Lonicera caerulea var. kamtschatica)

236 SEK

Red Goumi / Korean Silverberry Pointilla® 'Sweet'N'Sour' 80-120 cm (Elaeagnus umbellata)

308 SEK

Ätbar Passionsfrukt 'Eia Popeia®': Härdig Sort 80-100 cm (Passiflora incarnata) med blomma och frukt på bild.

Ätbar Passionsfrukt 'Eia Popeia®': Härdig Sort 80-100 cm (Passiflora incarnata) frukt som växer i växthus.

Edible Passionfruit 'Eia Popeia®': Hardy Variety 80-100 cm (Passionflower incarnata)

292 SEK

Teaberry / Groundcover Berry 'Big Berry' (Gaultheria procumbens)

100 SEK

Teaberry / Wintergreen berry of the variety 'Big Berry' in a small pot Teaberry is self-fertile; only one plant is needed for fruiting. Common names: Teaberry, Wintergreen berry, Checkerberry, Eastern teaberry, Teaberry, Creeping Wintergreen, Canada Tea Scientific name: Gaultheria procumbens Family: Heath family <h4>Plant history & use:</h4> Teaberry, or Wintergreen berry, is a very unique plant originating from North America. The shrub got its name from its leaves, which were used by Native American tribes to make a healing tea. Even today, <meta charset="utf-8">methyl salicylate is extracted from the plant for use in medicines that relieve pain and inflammation. For some, however, the berries are the most interesting part of this shrub; they have a flavor identical to Jenka chewing gum. The taste is fresh, and the berries leave a mild and fresh, lightly minty aftertaste in the mouth. The flavor of, among others, Jenka, various kinds of toothpaste, and mouthwash comes from Gaultheria procumbens – the teaberry. The berries grow up to 15 mm in diameter. The leaves contain <meta charset="utf-8">methyl salicylate, a substance still used today in muscle pain-relieving ointments both for its pleasant scent and soothing effect. Methyl salicylate is closely related to acetylsalicylic acid, which is the active ingredient in most of our pain-relieving, fever-reducing, and anti-inflammatory medicines. Methyl salicylate is also used to flavor chewing gum and sweets. In addition, <meta charset="utf-8">methyl salicylate is used in mouthwash due to its antiseptic effect and, again, its pleasant scent. Some of the most common mouthwashes available in stores today have a flavor derived from G. procumbens. An essential oil is also made from the leaves and berries. The oil can be used to flavor desserts and drinks. Used to make American root beer. To make a cup of tea from the leaves: Pour boiling water over the leaves and let steep for 20 minutes. It is recommended not to drink more than a total of 2 tablespoons at a time, and a maximum of one cup per day. The measure for one cup of tea is 2-3 dl water to 1 teaspoon of leaves. Teaberry is an evergreen plant, and its berries remain ready to be picked throughout the winter. An effective ground cover that easily covers the desired area over time. Classified as an efficient gatherer of nutrients in the soil, the nutrients accumulate in the leaves, which is why it can also be used as an effective perennial green manure crop. <h4>Cultivation:</h4> Acid soil plant. Hardy down to -35ºC. Produces most berries in predominantly sunny locations. However, it is adapted to thrive very well in shady to half-shady places as it often grows as ground cover in oak, beech, and coniferous forests. Well-drained, moisture-retentive, and slightly gravelly soil with low pH is optimal. It manages well in dry soils once established. Spreads by underground runners and can form a nice ground-covering mat in the right place. If desired to be grown as ground cover, plant seedlings about 50 cm apart. Can be propagated by cuttings from current year shoots. <h4>Characteristics:</h4> Longevity: Perennial Growing position: half-shade / shade Height: 10-20 cm Hardiness zone: 1-4

Taybär 'Buckingham Tayberry' Thornless 60-80 cm (Rubus fruticosus x ideaus)

212 SEK

Ginkgo / Chinese Temple Tree 80-100 cm (Ginkgo biloba)

~~396 SEK~~ 198 SEK

Blueberry / Honeysuckle 'Borealis' 40-60 cm (Lonicera caerulea var. kamtschatica)

~~236 SEK~~ 118 SEK

Fluffy cherry trees in various sizes 30-70 cm (Prunus tomentosa)

~~228 SEK~~ From 114 SEK

American Cranberry 'Pilgrim' Plant C2 (Vaccinium macrocarpon)

~~228 SEK~~ 114 SEK

Yerba Mate 'GARDEN 2 CUP®' 50-80 cm (Ilex paraguariensis)

~~308 SEK~~ 154 SEK

<h4>Yerba Mate of the hardier variety 'GARDEN 2 CUP®': current height 50-80 cm</h4> <meta charset="utf-8">'GARDEN 2 CUP®' can withstand temperatures down to -7ºC Common names: Mate, <meta charset="utf-8">Yerba Mate, Paraguay tea, Tereré Scientific name: Ilex paraguariensis Family: Aquifoliaceae <h4>Plant history & use:</h4> <meta charset="utf-8">The Yerba Mate plant originates from the subtropical regions of South America. It was originally consumed by the Guarani people for its "energizing and healing properties". The drink mate is a popular alternative to coffee as the plant's caffeine-containing leaves are dried and ground/crushed to brew the stimulating drink. The leaves also contain vitamin B6 and magnesium which among other things help reduce tiredness and balance sleep habits. Mate contains around 80mg caffeine per cup, while traditional tea (<a style="color: #4e991d;" title="Tea bush plant 30-50 cm (Camellia sinensis)" href="https://tradgardsdags.nu/products/tebuske-planta-camellia-sinensis" target="_blank">Camellia sinensis</a>) contains about 40mg for green tea, or 60mg for black tea; coffee contains 100-200+mg caffeine per cup – this gives an idea of the stimulating effect of the different drinks. However, each drink’s other active substances, besides caffeine, also affect the level of alertness or freshness, but caffeine is a simple way to compare the different drinks. Mate also contains theobromine, a well-known substance due to its presence in cocoa. The ground/crushed leaves are normally allowed to simmer in hot water. If the drink is instead cold-brewed it is called tereré. The cold drink tereré is mostly consumed in the warmer regions of South America. Often various refreshing and medicinal herbs are added to the drink to be consumed together. In South American countries such as Brazil, Argentina, Uruguay and Paraguay, mate is so common that it is drunk more than coffee – something that can be hard to understand for us Europeans. The drink is also widely available in stores in the USA. Outside America, mate has spread in popularity to the Levant (Syria & Lebanon among others). The leaves are also rich in vitamins A, B1, B2, B3, C and E; the minerals potassium, calcium, manganese, iron, selenium, phosphorus and zinc; as well as a range of flavonoids which help protect the body against oxidative stress among other things. There are different ways to make mate. Some mate blends have been allowed to ferment while blends made by other methods skip this step and undergo <meta charset="utf-8">only a short drying before the leaves are ground – the latter variant often contains only leaves, is very finely ground and gives a neon green colored drink. Other blends contain both twigs and leaves – and some have also undergone a smoking process over fire. <h4>Cultivation:</h4> Yerba Mate thrives best in a regularly warm climate with somewhat higher humidity. The plant can however withstand short periods of temperatures down to -7ºC. In a very sheltered and warm spot and covered with jute sacks there is a chance of successful wintering outdoors in the country’s most favourable parts. In a frost-free garage/barn it does very well. Otherwise, Yerba Mate can also be overwintered indoors. Yerba Mate has thick evergreen leaves which look nice indoors during winter. Plant your Mate plant in a pot with well-drained soil, place outdoors in full sun and sheltered from wind from March/April (no frost for longer periods) – if you have a greenhouse it is an excellent place for Yerba Mate. Move or prepare for wintering when frost approaches. Leaves normally begin to be <meta charset="utf-8">harvested in spring from the plant’s 4th year. <h4>Characteristics:</h4> Longevity: Perennial Growing position: sun Height: 4-6 meters Hardiness zone: hardy down to -7ºC <div style="position: absolute; left: 168px; top: 28.7246px;" id="gtx-trans"> <div class="gtx-trans-icon"> </div> </div>

Grape lily P9 pot (Liriope muscari)

~~156 SEK~~ 78 SEK

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Here you will find seeds from rare and ancient cultivated plants. Many of these plants have long been used by people for their useful qualities – this can include edible as well as medicinal and household properties.

All seed varieties in the shop contribute to a practical addition to the cultivation. Our seeds consist of open-pollinated as well as hand-pollinated varieties; we believe that genetic diversity in the garden contributes to a healthier ecosystem that extends beyond the borders of our crops.

Plants are divided according to their different functions and qualities – for example "Fruit & berries" and "Healing plants" – through a few different filters in the filtering function below to the left.
Don’t miss filters such as Growing layer, Type of plant and Plant qualities.

Plant history, uses, and cultivation description are available for all seeds.

PS: we always have more rare varieties on the way!

Here you will find seedlings of various kinds of useful and unusual plants!

We both grow our trees, shrubs & seedlings ourselves and purchase from other suppliers within the EU.

Plant history and cultivation description are available for all plants.

Note. More unusual varieties are on the way!

Here you will find super comfortable shoe models designed specifically for garden time as well as other models suitable for various occasions in the garden. After our own search for good garden shoes, we found the brand Rouchette, where we especially came to love their ankle boots made of natural rubber & insulated with neoprene for the comfort they provide.

The shoes are also designed with a practical outer sole that prevents soil from sticking and being brought into the home - the Frotte&Go system. This technique has been exclusively developed by Rouchette. Rouchette originally is a family business from France but thanks to their comfortable and practical shoes has spread to both South America and countries like South Korea in the east.

The shoes are made in Portugal and France.

It is no exaggeration to say these are the most comfortable and practical boots we have had - and our customers usually agree. You can feel it immediately when you put your foot in the shoe.

The ankle boots are also suitable for hunting or the stable.

You can use the filtering function below on the left to easily find the shoes you are looking for.

The sizes we do not have in stock can still be pre-ordered - this usually takes 2-3 extra weeks before we send the shoes to you. Shoes in stock are sent out continuously every week!