Plant Department

<p data-mce-fragment="1"> 1 tree Red Mulberry 'Red No. 2': current height 50-80 cm<strong></strong></p> <p data-mce-fragment="1"> The plants bore fruit in June and are now setting berries in a second round (written 24/9-24)</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</strong> Red Mulberry <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Morus rubra<br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Moraceae</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></h4> <p class="p1"> The variety 'Red No. 2' produces red to black berries that are refreshingly sweet and sour. Slightly shorter than the wild varieties: grows to around 4-5 metres. Same good hardiness.</p> <p data-mce-fragment="1"> General information about Mulberry:</p> <p data-mce-fragment="1"><span data-mce-fragment="1"></span><span data-mce-fragment="1">Mulberry trees are one of our oldest cultivated plants. The black mulberry tree, like the white variety,</span> <a href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" title="White mulberry (Morus alba)" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">Morus alba</span></strong></a> <span data-mce-fragment="1">, originates from West Asia - however, the black mulberry tree came to Europe a couple of hundred years before the white one. The first findings of knowledge about the black mulberry tree were already around 300 BC. It may be that Morus nigra originates somewhat further to the southwest (closer to Europe) in West Asia than its relative Morus alba, and that this is why Morus nigra also has a slightly worse hardiness in cold climates than its relative.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">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 colour. However, the berries were also grown for fresh consumption.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Unlike the white mulberry tree, which can vary in color, the black mulberry tree's fruits are always black when ripe. The black mulberry is also more acidic.</span></p> <p data-mce-fragment="1"> The berries are rich in antioxidants and, like mulberry leaf tea, are thought to help balance blood sugar levels. This is thanks to<span> </span><span data-mce-fragment="1">content of the substance MFE which stabilizes blood sugar levels and thus suppresses the body's cravings for sweets. Therefore, mulberries are a common substitute for those who want to get rid of their cravings for sweets.</span></p> <p data-mce-fragment="1">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" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">the goji berry</span></strong></a> , are considered a so-called "superfood".</p> <p data-mce-fragment="1"> In addition to mulberry wine, you can also make juice and jam from the berries.</p> <p data-mce-fragment="1"> The leaves can be used to brew healthy tea, which has historically been drunk in China and has recently begun to become popular in Asia again.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong> </h4> <p data-mce-fragment="1"><meta charset="utf-8"> <em>Full<meta charset="utf-8"> variety-specific description on the way...</em></p> <p data-mce-fragment="1"> The tree can grow in most soils but thrives best in loose, nutrient-rich soils. It is resistant to windy coastal climates but grows best in warm, wind-sheltered locations.</p> <p data-mce-fragment="1"> Suitable as a trellis tree as the branches are<span data-mce-fragment="1"> </span>easily bendable.</p> <p data-mce-fragment="1">Mulberry trees are also well suited to forest orchards as they are a popular host plant among many organisms and provide recurring harvests without much maintenance, as well as protecting plants in lower layers.</p> <p data-mce-fragment="1"> Mulberries are self-fertile, meaning that only one tree is needed to produce fruit.</p> <p data-mce-fragment="1"> Prune in winter when the tree is dormant to avoid excessive "bleeding", which is otherwise a common characteristic of<span data-mce-fragment="1"> </span>mulberry plants.</p> <p data-mce-fragment="1"> The berries ripen continuously from May to September.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"></strong> The berries are harvested when the color has turned red/black. A tip is to pick the berries with a needle to avoid crushing them between your fingers.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Features:</strong> </h4> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 4-5 m<br data-mce-fragment="1"> Growing zone: 1-4</p>

<p><strong>Nectarine tree: current height 80-90 cm</strong></p> <p>These trees are mature and some already bear fruit.</p> <p>Nectarines are self-fertile = only 1 tree is needed for fruiting</p> <p><strong>Common name:</strong> Nectarine, Nectarine tree<br><strong>Scientific name:</strong> <em>Prunus persica var. nucipersica</em><br><strong>Family:</strong> Rose family</p> <h4>History & use</h4> <p>The nectarine is a subspecies of peach with smooth skin, originally from Asia. The fruit is juicy and sweet with a distinct aroma. Eaten fresh or used for jam, compote, baked goods, and desserts.</p> <h4>Cultivation</h4> <p>Thrives in warm, sunny, and sheltered locations. Plant in well-drained, nutrient-rich soil. Winter covering is recommended in colder areas. Self-fertile.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–2, in greenhouse up to zone 5</p>

<p><strong>Fragrant jasmine in various sizes: </strong></p> <ul> <li><strong>Height: 20–40 cm in P9 pot</strong></li> <li><strong>Height: 60-70 cm in C2 pot</strong></li> </ul> <p><strong>Common name:</strong> Fragrant jasmine<br><strong>Scientific name:</strong> <em>Jasminum officinale</em><br><strong>Family:</strong> Olive family</p> <h4>Plant history & use</h4> <p>Fragrant jasmine is a strongly scented climbing plant originating from the Middle East and Asia. It has been cultivated for thousands of years for its beautiful white flowers and intense evening scent, and is still used today in the perfume industry. The flowers can also be used in scent sachets, tea blends (in very small amounts), or as decoration.</p> <p>In traditional herbal use, jasmine is said to have a calming effect, both as a scent and as a mild tea ingredient. In several cultures, it is used to flavor green tea.</p> <h4>Cultivation</h4> <p>Fragrant jasmine is reported to be hardy down to -15ºC (<strong>Phillips. R. &amp; Rix. M.</strong> <em>Shrubs</em>., <strong>Davis. B.</strong> <em>Climbers and Wall Shrubs</em>.) and belongs to USDA growing zones 6-7, which correspond to -23ºC and -17ºC respectively. It is very much a temperate plant, although it belongs to the milder end of the temperate climate scale. It is widely grown in Great Britain: in the northern parts of the country against a wall facing south/west, and in the southern parts it is fully hardy. There are not many sources on cultivation in Sweden yet, but we ourselves will try to grow this against a stone wall facing southwest this year (2025).</p> <p><span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">In the colder parts of the country, it is preferably grown in a pot – preferably in a greenhouse, sunroom, or bright indoor environment. During summer, it can stand outdoors in a sheltered place. It is overwintered frost-free in the colder parts of the country.</span></p> <p><span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">Thrives best in full sun to light partial shade. Requires a climbing support. Pruned lightly after flowering to maintain shape and encourage new growth.</span></p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 2–12 meters (with support)<br><strong>Hardiness zone:</strong> (1)<br><strong>Flowering:</strong> June–September<br></p>

<p><strong>Saskatoon / Serviceberry of the variety 'Smoky': current height 50-60 cm</strong><br><br><strong>Common names:</strong> Saskatoon, Serviceberry<br><strong>Scientific name:</strong> <em>Amelanchier alnifolia</em><br><strong>Family:</strong> Rose family</p> <h4>Plant history & use</h4> <p>'Smoky' is a Canadian variety known for its large, sweet, and juicy berries. The berries are used for jam, juice, pastries, and wine. Serviceberry has a long history as food and useful plant among the indigenous peoples of North America.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, well-drained soil. Hardy shrub that yields abundant harvests.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 3–4 meters<br><strong>Hardiness zone:</strong> 1–6</p>

<p>Tea-scented shrub in various sizes:</p> <ul> <li><span>Height: 20-30 cm</span></li> <li>Height: 60-80 cm</li> </ul> <p><strong>Common names:</strong><span> Tea-scented shrub, Fragrant Tea Olive, Sweet Olive, Sweet Osmanthus</span><br><strong>Scientific name:</strong><em><span> Osmanthus fragrans</span><br></em><strong>Family:</strong> Oleaceae</p> <p><strong><span>Plant history & use:</span></strong></p> <p>The tea-scented shrub, or simply called Osmanthus, is a very attractive shrub of Asian origin related to lilac and has many different uses. The flowers have a lovely apricot-like scent and are widely used as a flavouring for teas in China. The shrub also produces edible fruits that resemble olives both in shape and preparation method. The shrub is evergreen with dense, fine foliage and is well suited as a privacy hedge in sheltered locations.</p> <p>The scent of apricots often spreads far in the garden when the shrub is in bloom. These flowers are used not only to flavour so-called <em>Osmanthus teas</em>, but also to flavour desserts, baked goods, wines, other alcoholic drinks, and even dishes. An essential oil can also be obtained from the flowers.</p> <p>The fruits resemble olives and, just like olives, are prepared by being placed in brine. Surprisingly similar to pickled olives.</p> <p>Flowers are also added to various modern medicines to mask unpleasant tastes. In traditional medicine, the flowers are used, among other things, as a cough suppressant. Other parts of the plant have a range of health-giving properties that interested readers can explore further.</p> <p>A shrub with a wide native range stretching from the Himalayas through the Chinese provinces of Guizhou, Sichuan, and Yunnan, to Taiwan, Japan, and even parts of Southeast Asia.</p> <p>In short, an apricot-scented Chinese lilac with edible olive-like fruits.</p> <p><strong>Cultivation:</strong></p> <p>Hardy down to USDA zone 7, roughly corresponding to Swedish zones 1-2 in sheltered locations. Well suited as a privacy hedge in sheltered spots thanks to</p> <meta charset="utf-8"> <p>its dense growth habit and evergreen foliage. However, it should not be placed as a hedge in locations directly exposed to strong cold winter winds.</p> <p>Tolerant of many different soil types.</p> <meta charset="utf-8"> <p>Prefers mostly sunny locations with some light shade in our climate. Partial shade also works.</p> <meta charset="utf-8"> <p>Thrives very well against a warm south-facing wall.</p> <meta charset="utf-8"> <p>Very drought-tolerant. The flowers become more colourful in sunny locations.</p> <p>Grows somewhat slowly at first. Once established, it can grow as much as 50 cm in one season. Blooms during the colder months of the year, from autumn to spring.</p> <p>Can reach up to 6 metres. Can be shaped into a very fine small tree.</p> <p>Tolerant of pruning, preferably pruned in April. Flowering occurs on last year’s shoots.</p> <p>Can be fertilised with natural fertiliser in early spring.</p> <p>Valued for its strong disease resistance.</p> <p>Flowers can vary from golden to orange to reddish.</p> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Light: sun/partial shade<br>Height: 2-6 metres<br>USDA zone: 7-11<br>Plant zone: roughly corresponding to 1-2</p>

<p data-mce-fragment="1">1st generation Orange Goji: 2 years old - ready to bloom = bear fruit</p> <meta charset="utf-8"> <p data-mce-fragment="1">Current height 20-40 cm</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Orange Goji, Orange Goji berry, Orange Thornbush<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> Lycium barbarum </em>'Princess Tao'<em data-mce-fragment="1"><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Solanaceae</p> <p data-mce-fragment="1"><strong><span>History of cultivation &amp; use:</span></strong></p> <p data-mce-fragment="1">Orange Goji berry belongs to the same genus as the<span> </span><span style="color: #4e991d;"><a style="color: #4e991d;" title="Goji (Lycium chinense)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank" rel="noopener noreferrer"><strong>red</strong></a></span><span> </span>and the<span> </span><span style="color: #4e991d;"><a style="color: #4e991d;" title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank" rel="noopener noreferrer"><strong>black goji berry</strong></a></span><span> </span>and like its relatives, it is a nourishing berry, especially rich in vitamins and proteins.</p> <p data-mce-fragment="1">Orange Goji berries 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 goji berries.</p> <p data-mce-fragment="1">Both orange, yellow, and black goji berries are still relatively rare in Sweden, so here is a chance to have something distinctive and wholesome in your cultivation!</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Orange 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.</p> <p data-mce-fragment="1">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.</p> <p data-mce-fragment="1">Orange Goji is a grateful plant that does not require much care.</p> <p data-mce-fragment="1">The shrub grows 1-3 meters tall. Its growth habit makes it suitable to be tied to 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.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun<br data-mce-fragment="1">Height: 1-3 m<br data-mce-fragment="1">Growing zone: 1-6</p>

<p><meta charset="utf-8">Creeping bramble in C2 pot<meta charset="utf-8"></p> <p><strong>Common names: </strong>Creeping bramble, Chinese bramble, groundcover bramble<br><strong>Scientific name:</strong> <em>Rubus tricolor<br></em><strong>Family:</strong> <span>Rose family</span></p> <h4><strong><span>Plant history & use:</span></strong></h4> <p>Evergreen groundcover raspberry species with edible berries. Often used in cultivation for its effective ability to keep weeds at bay. Berries about 2 cm in diameter ripen from <meta charset="utf-8">summer to early autumn when they turn a deep red color. Originates from southwestern China.</p> <p>Creeping bramble is a very attractive groundcover precisely because it is low-growing, effective in its ability to outcompete weeds, and evergreen. This is the main purpose of the plant, but on top of that it also offers edible berries. This plant can become a favorite for those seeking effective and useful groundcovers with the aim of easing weed control, for example in a food forest.</p> <p>A dense and <meta charset="utf-8">beautiful dark green foliage that covers the creeping horizontal stems. Blooms white from late spring to summer. The stems are covered with soft glandular hairs, these are not thorns.</p> <h4><strong>Cultivation:</strong></h4> <p>Thrives in partly shaded to shaded locations, but also does well in direct sun. Prefers well-drained clay soils. However, it is hardy in almost all soil types: calcareous, sandy, and acidic soils for example. Hardy to about -15ºC.</p> <p><meta charset="utf-8">Ripe berries turn a deep red color in late summer to early autumn. It is good to harvest regularly to allow the plant to produce new berries.</p> <p>Spreads via horizontal shoots that then take root. Once established, creeping bramble can spread 2 meters per year. Can be pruned to keep within set boundaries. It is recommended to plant with trees that are already somewhat established, as creeping bramble is very eager to take water and nutrients for its own growth.</p> <p>Very drought-tolerant once established.</p> <h4><strong>Characteristics:</strong></h4> <p>Longevity: Perennial<br>Growing conditions: shade-part shade-sun<br>Height: 10-30 cm (1.5-2.5 m wide)<br>Hardiness zone: 1-4</p>

<p><strong>Fig tree of the 'Bornholm' variety - current height 20-30 cm.</strong></p> <p>Self-pollinating variety = only one plant needed for fruiting.</p> <p><strong>Common names:</strong> Fig, Bornholm fig<br><strong>Scientific name:</strong> <em>Ficus carica</em><br><strong>Family:</strong> Moraceae</p> <h4>History & use</h4> <p>'Bornholm' is a Danish fig variety that has been cultivated on Bornholm since the 1930s, where the mild island climate allows this hardy variety to thrive outdoors. It has become popular in Sweden due to its hardiness and ability to yield fruit even in colder locations. The fruits are medium-sized with light brown skin and sweet, light pink flesh. Eaten fresh, dried, or used in cooking.</p> <h4>Cultivation</h4> <p>Thrives in sunny, sheltered spots – preferably against a south-facing wall or in a cold greenhouse. This variety is one of the most frost-hardy figs and can withstand short periods of frost, especially when established. Plant in well-drained soil and protect with leaves or covering fabric during winter in colder parts of the country. Prune sparingly to maintain shape and encourage fruiting.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 2–3 meters<br><strong>Hardiness zone:</strong> 1–3, in sheltered spots up to zone 4<br><strong>Harvest ready:</strong> After 2–3 years<br></p>

<p data-mce-fragment="1"><strong>Purple Raspberry 'Glen Coe': current height 40-50 cm</strong></p> <p data-mce-fragment="1"><strong>Common name: </strong>Purple Raspberry 'Glen Coe'<br><strong>Scientific name:</strong><em> Rubus occidentalis x idaeus (ssp. strigosus) / Rubus neglectus<br></em><strong>Family:</strong> <span data-mce-fragment="1">Rose family</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history & use:</span></strong></p> <p data-mce-fragment="1"><span data-mce-fragment="1">'Glen Coe' is, like <a href="https://tradgardsdags.nu/products/hallon-brandywine-planta-20-40-cm-rubus-occidentalis-x-idaeus" title="Purple Raspberry 'Brandywine' Plant 20-40 cm (Rubus occidentalis x idaeus)" rel="noopener" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>'Brandywine'</strong></span></a>, a true purple raspberry – as it is a hybrid cross between the <a href="https://tradgardsdags.nu/products/svart-hallon-planta-30-60-cm-rubus-occidentalis" title="Black Raspberry 'Black Jewel' Plant 50-80 cm (Rubus occidentalis)" rel="noopener" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>black</strong></span></a> and the red raspberry – <em data-mce-fragment="1">R. occidentalis</em> and <em data-mce-fragment="1">R. idaeus</em>. The variety comes from Scotland and is a cross between the thornless red raspberry variety 'Glen Prosen' and the black raspberry 'Munger'. Developed by D.L. Jennings and R.J. McNicol in 1989, it is valued for its disease resistance and thornless branches.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The berries from 'Glen Coe' have a very sweet and aromatic taste.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">A good variety for making wine, preserving in jars, or freezing. Also suitable for making jam.</span></p> <p data-mce-fragment="1"><strong>Cultivation:</strong></p> <p data-mce-fragment="1">Grow in well-drained soil in a sunny spot. They thrive best in sandy soil rich in humus. To provide the plant with humus-rich soil, you can mix in plant remains (e.g., grass clippings) into the topsoil or cover the soil with a layer of plant remains.</p> <p data-mce-fragment="1">Berries ripen from July to September.</p> <p data-mce-fragment="1"><strong>Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun<br data-mce-fragment="1">Height: 1.5 meters<br data-mce-fragment="1">Growing zone: 1-4</p>

<p><strong>Minikiwi 'Jumbo': current height 60-80 cm</strong></p> <p>Not self-fertile female plant = needs a male plant such as <meta charset="utf-8"><a rel="noopener" title="Minikiwi 'Weiki' Male Plant 50-60 cm (Actinidia arguta)" href="https://tradgardsdags.nu/products/minikiwi-weiki-hanplanta-50-60-cm-actinidia-arguta" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>'Weiki'</strong></span></a> or a hermaphrodite self-fertile variety like <span style="color: #4e991d;"><a href="https://tradgardsdags.nu/products/minikiwi-planta-30-60-cm-actinidia-arguta-issai" title="Minikiwi 'Issai' Plant 30-60 cm (Actinidia arguta x polygama)" style="color: #4e991d;" target="_blank"><strong>'Issai'</strong></a></span> to bear fruit. A pure <span style="color: rgb(0, 0, 0);">male plant is</span> recommended for best fruit set.</p> <p><strong>Common names: </strong>Minikiwi, Gooseberry Actinidia, Hardy Kiwi<br><strong>Scientific name:</strong><em> Actinidia arguta</em><em><br></em><strong>Family: </strong>Actinidiaceae</p> <p><strong><span>Plant history & use:</span></strong></p> <p>Minikiwi 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, eaten with the skin on, unlike the hairy kiwifruits we are used to buying in stores.</p> <p>The 'Jumbo' variety is an Italian variety known for its large fruits. The fruits are sweet and flavorful, reminiscent of the common kiwi in taste. The variety is very hardy in our Nordic climate and has a compact growth habit, making it suitable for covering an area - for example, a wall or trellis.</p> <p>'Jumbo' produces yellow-green fruits with firm flesh that has good shelf life after harvest.</p> <p>The fruits ripen in September-October.</p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"><span class="s1">In Korea, young leaves are used in a vegetable dish called namul.</span></p> <p><strong>Cultivation:</strong></p> <p class="p1"><span class="s1">Minikiwi 'Jumbo' is a hardy variety that withstands temperatures down to -25<span class="s2">℃</span>. 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.<span class="Apple-converted-space"> If you want to grow it in a food forest, it works excellently to let the Minikiwi grow against a tree trunk - try to ensure there is reasonably good light reaching the plant.</span></p> <p class="p1"><span class="Apple-converted-space">In June, 'Jumbo' blooms with small, fragrant white flowers that then turn into tasty, smooth small fruits. <meta charset="utf-8">The deciduous leaves turn a beautiful yellow autumn color in the fall.</span></p> <p class="p1"><span class="s1">Minikiwi 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 best fruit production, the plant should at least be provided with good light access and wind protection.</span></p> <p class="p1"><span class="s1">Plant the Minikiwi 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 Minikiwi thrives best in a slightly acidic pH. Natural manure and compost also work well.</span></p> <p class="p1"><span class="s1">'Jumbo' needs to be co-planted with a male plant (within the same genus: <em>Actinidia spp.</em>) to bear fruit. It may take a couple of years before the plant starts producing fruit. An established plant can produce large amounts</span><span class="s1"> of fruit per year, about 25 kg per plant and in some cases more.</span></p> <p class="p1"><meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits.</p> <p class="p1">Pruning:</p> <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 grow 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> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Growing position: sun<br>Height: 3-4 m<br>Hardiness zone: 1-5</p>

<p><strong>Tea bush of the hardy variety 'Kymin': current height approx. 30–40 cm - 2 years old</strong><br><br>'Kymin' is a Georgian variety developed in collaboration with Chinese tea breeders, aimed at cultivating varieties suitable for Keemun-like teas under colder conditions. It combines the Chinese flavor profile with the Georgian tea bush's hardiness against cold and drought. The growth habit is upright and the leaves are medium-sized – a versatile variety suitable for black and white tea.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Growth history &amp; use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and cultivation began migrating to northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although 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 over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy lasts well and also stays longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea – the freshest &amp; greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea – the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.</p> <p><strong>Yellow tea – fresh &amp; green with a rounded flavor:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during this stage the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This stage lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea – the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – every other hour the leaves are stirred for even withering &amp; oxidation. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved in the process. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea – mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. During oxidation, 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 favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea – a traditional &amp; flavorful post-fermented tea aged like wines:</strong> the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter months. This is done <meta charset="utf-8">either by placing 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 our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same measure. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna lies in growing zone 2, with an even and favorable climate thanks to the adjacent Lake Vättern.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they have stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind barrier. The point is to make cultivation as simple as possible but at the same time get them to thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p><meta charset="utf-8"><strong>American Cranberry of the 'Early Black' variety: current size C2 pot</strong></p> <p><meta charset="utf-8">Self-fertile, only one plant needed for fruiting.</p> <p><strong>Common name:</strong> American Cranberry, Bogberry<br><strong>Scientific name:</strong> <em>Vaccinium macrocarpon</em><br><strong>Family:</strong> Heather family</p> <h4>History & use</h4> <p>'Early Black' is a classic cranberry variety from North America known for early ripening and dark red, tart berries. The berries are used for jam, sauces, and baked goods. Cranberries have a long tradition as food and healing plant among the indigenous peoples of North America.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in sour, moist soil – for example peat mixtures. Requires even moisture during the season.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun to partial shade<br><strong>Height:</strong> 10–20 cm<br><strong>Hardiness zone:</strong> 1–5</p>

<p><strong>Cranberry Roselle / Blood Hibiscus in Various Sizes</strong></p> <p><strong>Height: </strong></p> <ul> <li style="font-weight: bold;"><strong>60–90 cm</strong></li> <li style="font-weight: bold;"><strong>100-130 cm</strong></li> </ul> <p><strong>Common names:</strong> Cranberry Roselle, Blood Hibiscus, Cranberry Hibiscus, red-leaved hibiscus, African rosemallow<br><strong>Scientific name:</strong> <em>Hibiscus acetosella</em><br><strong>Family:</strong> Mallow family</p> <h4>Plant history &amp; use</h4> <p>Cranberry Roselle is a close relative to the better-known roselle <em>Hibiscus sabdariffa</em>, but with better cold tolerance and unique dark red foliage that makes it as beautiful as it is useful. It is grown both as an ornamental plant and for its edible parts – both fruit and leaves have a long tradition in food and drink.</p> <p>The leaves have a fresh, tart taste reminiscent of cranberries and can be used fresh in salads, as a flavorful splash of color in stir-fries, or lightly cooked like spinach.</p> <p>The fruits are used in the same way as those of <em>H. sabdariffa</em> to make a delicious cooling juice, but also for jelly and marmalade. They are rich in antioxidants and vitamin C and give an intense color to drinks and desserts.</p> <h4>How to make juice from roselle fruits</h4> <p>Harvest the fruits when they are red and plump. Boil them in a pot with water and add sugar or a natural sweetener, e.g., leaves from 'Sweetleaf'. Let simmer for a few minutes. Strain the juice from the fruits and add freshly squeezed lemon until the desired taste is reached. Chill and serve with ice.</p> <h4>Hardiness &amp; cultivation trials in Sweden</h4> <p>Unlike <em>H. sabdariffa</em>, which is completely frost-sensitive, <em>H. acetosella</em> is right on the edge of being able to be grown outdoors in the country's mildest parts. It belongs to USDA zone 8. Here in Marieholm (zone 1) we have previously succeeded in overwintering other zone 8 plants outdoors, so it is not impossible that Cranberry Roselle can survive in a sheltered spot. We will test this for the first time during the winter of 2025. For those who want to be on the safe side, the plant can be overwintered indoors in a bright and cool space, or in an unheated greenhouse where it is protected from frost. It can also be brought indoors in a pot before winter.</p> <h4>Cultivation</h4> <p>Plant in a sunny to partly shaded location in nutrient-rich, well-drained soil. Regular watering and feeding give strong growth and abundant harvest of leaves and seed pods. To maximize the harvest, start picking leaves early in the summer and let seed pods develop in late summer and autumn. Does not tolerate standing wetness during winter.</p> <h4>Characteristics</h4> <p><strong>Perenniality:</strong> Perennial<br><strong>Growing site:</strong> Sun to partial shade<br><strong>Height:</strong> 1–1.5 meters<br><strong>Growing zone:</strong> USDA zone 8 (possibly Sweden’s zone 1 in sheltered location)<br><strong>Use:</strong> Edible leaves, fruits for tea and drink, ornamental plant</p>

<p><strong>Bay leaves in various sizes: </strong></p> <ul> <li><strong>Height: 20–30 cm</strong></li> <li><strong>Height: 40-50 cm </strong></li> </ul> <p><strong>Common name:</strong> Bay leaf<br><strong>Scientific name:</strong> <em>Laurus nobilis</em><br><strong>Family:</strong> Lauraceae</p> <h4>Plant history & use</h4> <p>Bay leaves have been used as a spice and medicinal plant for thousands of years, from ancient Mediterranean cooking to today’s slow-cooked dishes. The aromatic leaves are used dried in soups, stews, pickles, and broths – and are a staple in many kitchens worldwide. The leaves contain essential oils and have traditionally been used to aid digestion and relieve gas. The plant is evergreen and is well suited for pots. It can also be shaped into small trees or hedges if you want to maintain a more formal style in cultivation.</p> <h4>Cultivation</h4> <p>Bay leaves are hardy to prolonged winter temperatures down to -5ºC and can withstand short drops as low as -15ºC. Some grow bay leaves outdoors year-round in the country’s mildest areas – it is advisable to protect against wind, either with a jute sack or by choosing a sheltered and mild spot in the garden.</p> <p>In colder parts of the country, it can be grown in a pot that stays outside in summer and is kept frost-free during winter.</p> <p>Thrives in sunny, warm, and sheltered locations. Plant in well-drained, nutrient-rich soil – preferably in a large pot that can be brought indoors during winter. Prune as needed to harvest leaves and maintain shape. Water evenly – not too wet, not too dry.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 3–10 meters - likely shorter in Nordic climate<br><strong>Hardiness zone:</strong> 1 (favorable locations)<br></p>

<p><strong>Chinese Judas Tree: current height 40–50 cm</strong><br><br><strong>Common name:</strong> Chinese Judas Tree, Chinese Redbud<br><strong>Scientific name:</strong> <em>Cercis chinensis</em><br><strong>Family:</strong> Fabaceae</p> <h4>History & use</h4> <p>The Chinese Judas Tree is an ornamental deciduous tree native to eastern China, where it has been cultivated for centuries both for its value as a decorative tree and for its edible seed pods. The species blooms on bare branches – even directly on the trunk – early in spring, usually in April, with dense clusters of purple-pink flowers growing directly on the trunk and branches. This phenomenon is called cauliflory and is especially striking in early spring.</p> <p>The flowers are edible and have a fresh, slightly tart taste. They can be used fresh in salads or pickled. The young seed pods are also edible and can be cooked like sugar peas. The seeds are edible as well. There is also some use of the young leaves in cooking in its native area.</p> <h4>Comparison with American Judas Tree (<em>Cercis canadensis</em>)</h4> <p>The Chinese Judas Tree (<em>C. chinensis</em>) and the American Judas Tree (<em>C. canadensis</em>) are closely related but differ in several important ways:</p> <ul> <li> <strong>Growth habit:</strong> <em>C. chinensis</em> often has a bushier growth habit, while <em>C. canadensis</em> tends to become a tree with a more distinct main trunk. However, <em>C. chinensis</em> can be trained into a single-stemmed tree by cutting away low-growing branches on the trunk.</li> <li> <strong>Leaves:</strong> <em>C. chinensis</em> often has thicker leaves than <em>C. canadensis</em>. The leaves are large and clearly heart-shaped on both, but the thickness of <em>C. chinensis</em> leaves makes the heart shape even more pronounced.</li> <li> <strong>Flowers & fruit:</strong> The flowering has a more intense pink shade and is often even more abundant in <em>C. chinensis</em>, hence its high value as an ornamental tree as well as its ability to produce even more edible seed pods.</li> <li> <strong>Hardiness:</strong> <em>C. chinensis</em> is hardy to zone 3, while <em>C. canadensis</em> withstands zone 4.<meta charset="utf-8"> </li> <li> <strong>Garden use:</strong> <em>C. chinensis</em> is very suitable as a smaller tree or shrub in sheltered locations, while <em>C. canadensis</em> is often used as a solitary tree with a somewhat larger spread than the former.</li> </ul> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained but moisture-retentive soil, preferably somewhat sandy mixed with humus-rich soil. Plant preferably in a sheltered spot, especially in colder parts of the country.</p> <p><em>C. chinensis</em> is sensitive to winter wetness and benefits from some winter covering. However, if you have a non-water-retentive soil with high sand content, this should not be a problem.</p> <p>Also well suited for training into a standard in a larger pot due to its lower height compared to other Judas tree species.</p> <p>Prune carefully if needed – preferably late summer or early autumn – as spring pruning risks sap flow.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–3<br><strong>Use:</strong> Ornamental, edible flowers and pods, pollinator plant</p>

<p>Fig of the variety <meta charset="utf-8">'Brown Turkey' in C2 pot - current height 60-70 cm.</p> <p>Self-pollinating variety = only needs 1 individual for fruit setting.</p> <p><strong>Common name:</strong> Fig<br><strong>Scientific name:</strong> <em>Ficus carica</em><br><strong>Family:</strong> Moraceae</p> <h4>Plant history & use</h4> <p>'Brown Turkey' is a classic fig variety widely grown in Europe due to its reliability, hardiness, and good fruiting. The variety produces medium to large figs with brown-purple skin and juicy, sweet amber-colored flesh. The figs can be eaten fresh, dried, or used in cooking and baking. In favorable locations, two harvests per season can be obtained – a smaller one in July and a larger one in September.</p> <h4>Cultivation</h4> <p>Thrives best in a warm and sheltered spot with full sun. Grown in well-drained, humus-rich soil – preferably in raised beds or large pots. In colder parts of the country, the plant does best in a greenhouse, sunroom, or against a warm south-facing wall. Prune lightly to maintain a compact shape and stimulate fruiting.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–2, in greenhouse 1–5<br><strong>Harvest maturity:</strong> After 2–3 years</p>

<p><meta charset="utf-8"><strong>Kiwi of the self-fertile kind 'Jenny': current height 80-100 cm</strong></p> <p>A self-fertile variety. In any case, an additional plant can increase fruit set and usually also leads to larger fruits. See other self-fertile varieties such as <span style="color: #4e991d;"><a style="color: #4e991d;" title="Minikiwi 'Issai' Plant 30-60 cm (Actinidia arguta x polygama)" href="https://tradgardsdags.nu/products/minikiwi-planta-30-60-cm-actinidia-arguta-issai" target="_blank"><strong>'Issai'</strong></a></span> or consider a pure male plant.</p> <p><strong>Common name:</strong> Kiwi<br><strong>Scientific name:</strong> <em>Actinidia deliciosa</em><br><strong>Family:</strong> Actinidiaceae</p> <h4>Plant history & use</h4> <p>'Jenny' is a self-fertile kiwi variety developed to bear fruit without the need for a pollinating male plant. It is also one of the few common large-fruited kiwi varieties hardy enough to be grown outdoors year-round in our climate.</p> <p>The fruits are sweet, juicy, and fragrant. Kiwi originates from China but is now a well-known fruit worldwide.</p> <h4>Cultivation</h4> <p>Thrives in a sunny, warm, and sheltered spot in well-drained, nutrient-rich soil. Can be grown against a wall or trellis. Winter covering is recommended in colder areas.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 3–5 meters<br><strong>Hardiness zone:</strong> 1–3 (sheltered location), <meta charset="utf-8">in greenhouse up to zone 5.</p>

<p><strong>Self-fertile minikiwi variety 'Vitikiwi': current height 60–80 cm</strong><br><br><strong>Common names:</strong> Minikiwi, Gooseberry actinidia, Hardy Kiwi<br><strong>Scientific name:</strong> <em>Actinidia arguta</em><br><strong>Family:</strong> Actinidiaceae</p> <h4>Plant history & use</h4> <p>'Vitikiwi' is a modern and self-fertile variety of minikiwi originating from Central Europe. Unlike most other minikiwi varieties, this one does not require a separate male plant to bear fruit, making it ideal for smaller gardens or container growing – also as a pollinator for other female plants.</p> <p>The variety is developed to yield abundant harvests – the berries are green, smooth, and fragrant fruits with an intense, sweet taste. The fruits of 'Vitikiwi' are small and elongated with a diameter of 2-3 cm and can be eaten with the skin on.</p> <p>Harvest takes place in September–October and the berries are rich in vitamin C, antioxidants, and fiber. Perfect as snacks straight from the bush, in salads, or for jam and juice.</p> <h4>Cultivation</h4> <p>Minikiwi thrives best in a sunny, sheltered spot and should be planted in humus-rich, well-drained soil with a slightly acidic reaction. Hardy like other minikiwi varieties – withstands temperatures down to about -25°C – allowing cultivation in large parts of the country. Since the plant grows climbing, it should be supported by a trellis or pergola. Water evenly during the season and avoid the roots drying out. Prune in late summer or early autumn to shape the plant and limit vigorous growth.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 3–5 meters (with support)<br><strong>Hardiness zone:</strong> 1–4<br></p>

<p><meta charset="utf-8"><strong>Red Goumi / Korean Silverberry Pointilla® 'Amoroso': current height 80–120 cm</strong></p> <p>2 plants recommended for good pollination</p> <p><strong></strong><strong>Common name:</strong> Red Goumi, Korean Silverberry<br><strong>Scientific name:</strong> <em>Elaeagnus umbellata</em><br><strong>Family:</strong> Elaeagnaceae</p> <h4>Plant history & use</h4> <p>'Amoroso' is a worthwhile cultivar of red goumi from East Asia. It produces abundant small, red berries that are both sweet and tart with a fresh taste. The berries are rich in vitamin C and antioxidants and can be eaten fresh or used for jam, jelly, juice, and wine. Red goumi has long been cultivated in Asia both as a useful plant and for its decorative value.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained soil. Drought-tolerant and easy-to-grow shrub that also improves the soil by fixing nitrogen. Can be used as a windbreak or a freely growing hedge.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–4</p>

<p><strong>Grape of the variety 'Himrod': current height 40–50 cm</strong><br><br><strong>Common name:</strong> Grape<br><strong>Scientific name:</strong> <em>Vitis labrusca × vinifera</em><br><strong>Family:</strong> Vitaceae</p> <h4>Plant history & use</h4> <p>’Himrod’ is a seedless and self-fertile grape variety developed in the USA and has become popular both in greenhouses and outdoors in colder climates. It produces sweet, yellow-green grapes with thin skin – excellent to eat fresh straight from the vine or to use for raisins, juice, and jam. The variety grows quickly, yields early harvests, and has good resistance to diseases. ’Himrod’ does not require a pollination partner and gives good harvest even as a single plant. Traditionally, grapes have also been used to support digestion and energy intake.</p> <h4>Cultivation</h4> <p>Thrives best in sunny, warm, and sheltered locations – preferably against a south-facing wall or in a greenhouse. Plant in well-drained, nutrient-rich soil with good humus content. Prune annually to ensure good harvest and lasting shape. The vine needs a trellis or support to climb on. Cover the base in winter in colder parts of the country.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Yes<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 2–4 meters (climbing)<br><strong>Hardiness zone:</strong> 1–2 <br><strong>Harvest:</strong> August–September<br><strong>Self-fertile:</strong> Yes<br><strong>Seedless:</strong> Yes</p>