Seed Department

SEEDS (50pcs/bag)

Common Names: Holy Basil, Tulsi, Tulasi, Kaprao, Hot Basil, Damole
Scientific name: Ocimum tenuiflorum / Ocimum sanctum
Family: Lamiaceae

Plant history & use:

Holy Basil is more spicy and peppery than the closely related "sweet" basil (Ocimum basilicum) we usually eat in Europe. It is also one of the few basil varieties which can grow into smaller trees.

Holy Basil is often confused with Thai Basil (Ocimum basilicum var. thyrsiflora) - which is a different species. Because of this confusion and the rarer occurrence of Holy Basil, Thai basil is sometimes mistakenly used in cooking where Holy Basil is actually the correct component. An example of such occurrence can be in the Thai dish Pad Kaprao, which is named after the Holy Basil's Thai name kaprao. The difference between these two basils is that Thai Basil is sweeter and more licorice-like while Holy Basil is spicier and more peppery, hence the name Hot Basil which is sometimes used.

In addition to cooking, the plant's leaves and flowers are also used to make a calming tea.

As one of the most well-used ancient medicinal plants, Holy Basil has been used to treat common colds, headaches, various stress disorders and more. Stem, leaves and seeds are used for these purposes.

In traditional societies, the herb is also used as a natural mosquito repellent, by applying the aroma from the plant on the skin.

Similarly, dried leaves have been mixed with stored grains to repel insects for hundreds of years.

Cultivation:

Use a well-drained, loamy soil and place in partial shade to full sun, it will grow well in both. Thrives best in moist soil, but not wet. If you let the soil dry out between waterings it will enhance the aroma production of the plant -  this is the result of a response to stress.

Place the Holy Basil in a pot with plenty of room for the roots to give the plant a chance to grow into a small tree. Move the pot indoors before winter as the plant does not thrive in temperatures below 15 ° C. If the plant is slowly led into a winter dormancy, it can manage to overwinter in temperatures down to -1 ° C, but this slows down growth.

In Southern Europe - Spain, Italy, Balkan, Greece and South/West Turkey - you can grow Holy Basil outdoors all year round.

If you want the plant to focus more on foliage growth, you can cut off inflorescences before they have time to fully develop.

Holy Basil is easy to take cuttings from, make a diagonal cut with a clean tool just below a leaf node. The cutting should be around 15 cm. Remove the bottom leaves from the cutting and place in a glass of water that you change regularly. Plant in soil when roots have developed.

Sowing:

Place the seeds on a layer of moist soil. Lightly press the seeds into the soil for good contact. Keep the soil moist. One way to maintain good humidity is to cover the sown seeds with plastic provided with air holes.

Characteristics:

Lifespan: Perennial
Location: Partial shade/Sun
Height: 30-150 cm
Germination Time: 5-15 days
USDA Zone: 10-12

SEEDS (25pcs/bag)

Common name: Ashwagandha, Indian Ginseng, Winter Cherry, Asandh
Scientific name: Withania somnifera
Family: Solanaceae

Plant history & use:

Ashwagandha is an ancient medicinal plant that has been used for its medicinal value for thousands of years, mainly for physical as well as mental fatigue. The adaptogenic properties of Ashwagandha are thought to balance any imbalances in the body - partly through lowering levels of the stress hormone cortisol.

The root also has anti-inflammatory properties and is considered soothing for the nervous system.

Perceived effects when using Ashwagandha are improved cognitive performance in the form of memory enhancement and concentration capability as well as overall higher energy levels.

Ashwagandha is furthermore used in exercise supplements for increased muscle growth.

Cultivation:

Ashwagandha can be grown in a bright window or under artificial light.

This is a plant that thrives in dry climates and therefore has no problems growing inside as a houseplant. But the plant can advantageously be put outside in the summer to receive extra sunlight.

However, in the most favorable climates of Spain, Italy, Albania, Greece and Turkey (mainly adjacent to the coastal areas) Ashwagandha can be grown outdoors all year around as a perennial.

As the plant grows larger, it is beneficial to give good space for the roots, as it is mainly the root growth that you are interested in when growing and harvesting Ashwagandha.

When the plant has grown, you can let the soil dry out in between waterings as this prevents troubles such as lack of oxygen in the roots and further contributes to increased root growth. The Ashwagandha is very drought resistant once established.

Sowing:

Sow and let grow in well-drained soil. Cover the seeds with a 1 cm layer of soil or perlite. Keep the soil moist during the seed stage.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 75 cm
Germination Time: 1-3 weeks
USDA Zone: 10-12

SEEDS (30pcs/bag)

Common names: Toothache Plant, Szechuan Buttons, Paracress, Jambu, Buzz Buttons, Tingflowers, Electric Daisy
Scientific name: Acmella oleracea
Family: Asteraceae

Plant history & use:

This unique plant has electrical & numbing properties. Gourmet chefs around the world sprinkle a few of the flower's stamens into the food to give the guest a unique sensation. It starts with a faint electric "touch" that turns into a pretty numbing feeling. The feeling can be compared to that which the Szechuan pepper evokes. That is why the flower buds are sometimes called "Szechuan buttons".

Fresh leaves are still used to this day to relieve toothache by chewing them. This is thanks to the numbing and antibacterial properties of the leaves. Chewing the leaves also gives a refreshing feeling and counteracts dry mouth.

Historically, the leaves have been chewed on to relieve throat & palate infections.

Thanks to the muscle-relaxing properties of A. oleracea, the plant is also used in natural anti-wrinkle agents and is sometimes referred to as "nature's botox".

The whole plant is edible.

The flower buds can be used as a topping in anything ranging from cocktails to pasta & fish dishes - only creativity sets the limits. The leaves are used in salads and stews.

Paracress is an effective attractor of pollinators.

Cultivation:

In the wild, paracress grows in somewhat warmer climates, often in moist soils. However, the plant can withstand periods of drought.

In temperate climates, it is best grown in a pot, either indoors or outdoors. Overwintering should be frost-free. 

In subtropical and tropical climates it can be grown directly in the ground year round, and provide you with its electric & numbing properties year after year.

Placement should be in sun or partial shade.

Thrives best in a well-drained, loamy soil. Potting soil works great.

Grows quickly into a winding shrub. If sown in March, the plant blooms already at the end of June.

Sowing:

Sow the seeds on top of moist soil. Do not cover the seeds. Keep the seed moist. Germination time is usually 5-15 days.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 30 cm
Germination Time: 5-15 days
USDA Zone: 9-11

SEEDS (50pcs/bag)

Common names: Culantro, Ngò Gai, Recao, Chadon Beni, Mexican Coriander, Bandhaniya, Long Coriander, Sawtooth Coriander, Pak Chi Farang
Scientific name: Eryngium foetidum
Family: Apiaceae

Plant history & use:

Culantro, or Ngò Gai, is a perennial tropical herb that can be grown outdoors frost-free or in a pot and overwintered indoors for harvest all year round. It is related to "common" cilantro, Coriandrum sativum.

The taste of culantro is reminiscent of cilantro, but it is stronger and more solid. Culantro also retains its flavor and color significantly better when dried, making it popular in the dried spices industry.

Goes well with soups, rice and fish dishes. An example is the Thai soup Tom Yum, where it marries perfectly the other ingredients. It's also common in accompanying seafood sauces, often together with lime, chili and more.

The plant's leaves and roots are also to be used in tea to stimulate the appetite and relieve fever & stomach aches. There are additional areas of use. 

Cultivation:

Culantro is easy to grow and thrives best in well-drained soils in sun/part shade. The soil should be kept on the drier side, without drying out completely.

It takes about 60 days for the plant to be ready for the first harvest.

Sowing:

Sow directly on the plant site when the soil has warmed up or pre-cultivate indoors. 1 cm deep. Remember to keep the soil moist when growing indoors.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 30-60 cm
Germination Time: 10-30 days
USDA Zone: 7-11

SEEDS (15pcs/bag)

Common names: Gotu Kola, Indian Pennywort, Asiatic Pennywort, Spadeleaf, Brahmi Herb, Kodavan et.al
Scientific name: Centella asiatica / Hydrocotyl asiatica
Family: Apiaceae

Plant history & use:

Gotu Kola is a well-known medicinal plant that originates from Asia. It has long been used to alleviate e.g. stress and anxiety. It is also commonly used to cure skin conditions such as eczema, wounds and acne as it improves the elasticity of the skin. Gotu Kola is an adaptogen and therefore, like Ashwagandha, it is one of the few plants with an incredibly wide range of uses in traditional medicine. There are a variety of scientific articles to read for those interested in learning more in-depth.

For purely medicinal purposes, extracts are made from the Gotu Kola plant. But you can also use its health-promoting properties in food and drink.

In Burma for example, a salad is often made with "Pennywort" as a base together with tomato, onion & peanuts etc. You can also make tea brewed from the leaves or make a cooling drink.

Cultivation:

In its natural environment, Gotu Kola is often found growing in water, in moist-retaining soils as well as dryer areas along roadsides and hedgerows.

It is an easy-to-grow and vigorous plant that thrives best in moisture-retaining soil in semi-shady locations. It appreciates an airy soil with a lot of organic material that retains moisture and at the same time drains off excess water effectively. Gotu Kola can also grow in drier soils.

The Gotu Kola plant spreads quickly, so if growing in a pot, a wide pot is preferred.

This plant usually does not grow taller than 30 cm but, on the other hand, it likes to spread horisontally towards widths of 1 m. For this reason, it is an effective ground cover for intercropping with other crops.

Gotu Kola is a common water plant and is well qualified for hydroponic cultivation systems.

Sowing:

Put seeds in an airtight plastic bag with moist sand/peat/sowing soil in the fridge for 3 weeks. Then sow in moist soil. Cover with a thin layer of soil. Keep the soil moist.

Characteristics:

Lifespan: Perennial
Location: Part shade/Sun
Height: 30 cm (width 1 m)
Germination Time: 2-8 weeks
USDA Zone: 7-10

SEEDS (10pcs/bag)

Common names: Roselle, Jamaican Sorrel, Ambali, Asam Susar
Scientific name: Hibiscus sabdariffa
Family: Malvaceae

Plant history & use:

Origin from Africa, then spread to Asia and the Caribbean.

Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea. Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used to add a sour flavor in salads and soups of Asian character.

In Asia, the leaves are fried, made soup of or cooked together with various dishes e.g. fish, chicken and beef.

Roselle is also often used for its health-enhancing properties .

Cultivation:

Roselle is a perennial plant that thrives in bright locations. Grow the plant indoors next to a bright window and feel free to move it outside in the summer. Alternatively, grow as an annual outdoor in pots or sow the seeds directly on open ground when the risk of frost is over.

Roselle is commercially grown in one-year periods. In nature, however, the plant is perennial and it can also be such when grown at home. Overwintering in a bright location is a prerequisite for growing Roselle as a perennial northern Europe.

In southern Europe: Spain, France's southern coast, Italy, Croatia, Bosnia, Montenegro, Albania, southern Greece and west/south Turkey, Roselle can be grown outdoors as a perennial all year round. Roselle is USDA Zone 9-12.

The Roselle plant grows into a small tree/tall bush.

Sowing:

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with punctuated small holes to retain moisture. Optimum temperature for rapid germination is between 25-30 ºC, but the seeds also germinate at around 20 ºC. You may use a heating mat for improved germination conditions.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: up to 3 meters
Germination Time: 7-30 days
USDA Zone: 9-12

SEEDS (15pcs/bag)

Trivial Names: Sky-Earth, Sail-Earth, K litoria, Butterfly Pea
Scientific name: Clitoria ternatea
Family: Fabaceae 

Plant history & use:

Blue Himmelsärt with stuffed flowers.

Large climbing plant whose flowers have an intense blue color that is easily released when hot water is added.

Used to color food, sweets and drinks.

In Asia, tea made directly from the flowers is drunk. Sometimes it is mixed with lemongrass, honey and lime.

Himmelsärt is also used in traditional medicine as a relaxant and memory enhancer.

The normally blue colored drink changes to purple if you add something acidic, such as lemon. This is due to pH changes in the composition. Similarly, the flowers of the sky pea are sometimes used to make blue gin, which turns purple when tonic is added.

As a comparison, you can think that tea made in Himmelsart is used in Asia in the same way that we in Sweden use chamomile tea.

Like the Goa bean , the Himmelsärten is regenerative for the soil by fixing nitrogen from air pores in the soil and works well as a ground cover crop. On the other hand, Himmelsärten is generally not hardy in Sweden, unlike Goa bean.

Culture:

The sky pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.

Cultivation in a pot is recommended if you want to let it become perennial in Sweden. Overwinter frost-free.

Able to grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For growing in pots, a loamy soil with good drainage should be used.

Top branches for a bushier growth habit.

Sowing:

Pre-cultivated indoors early in the year, alternatively sown outside in April-May.

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.

Characteristics:

Age: Perennial
Plant position: sun
Height: 150-300 cm
Germination time: 10-20 days

SEEDS (5pcs/bag)

Common names: Asimina, Paw Paw
Scientific name: Asimina triloba
Family: Annonaceae

Plant history & use:

Asimina is one of the most tropical-like fruits that can grow in temperate climate - USDA Zone is 5-8. The taste is best described as a mixture of banana and mango with a tint of strawberry and the texture is similar to that of papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh.

The fruits are usually eaten as they are but can also be used to enrich refreshing drinks, pastries and cocktails with their mild tropical taste. The fruits are rich in vitamins such as riboflavins and B-6. You can also use the fruits to make ice cream.

Cultivation:

Asimina originates from and grows naturally in North America, often as undergrowth under larger trees.

They thrive in humus-rich, nutrient-rich and slightly moist well-drained soils.

Asimina trees thrives in sheltered locations and therefore likes to grow under larger trees and also like to stand close together with other Asimina trees, approx. 1 m apart in full grown size. This protects against wind and direct sunlight and facilitates pollination. East facing spots is a suitable place to plant Asimina. Plants that grow in exposed locations do significantly worse than plants that grow in protected locations.

Water abundantly or plant in a place with good water supply.

The Asimina plant puts a lot of energy into developing a strong root system in the beginning - the root can often be thicker than the trunk in the first months. When growing in pots, a tip is to plant in deep pots directly, this gives the opportunity for more efficient root development and you avoid disturbing the plant before it has grown.

In open grounds, Asimina naturally grows into a dense thicket by spreading via root shoots.

It takes about 4-8 years from seed sowing to fruiting tree.

Sowing:

NOTE: These seeds have already been treated with a cold period (stratification). The stratification below is therefore not necessary if the seeds are sown soon after purchase.

The seeds need a cold period of 2-3 months to germinate. This can be done by placing the seeds in a bag of sand/peat in the fridge for the suggested time. After the cold period, the seeds are sown in soil, keep the seed warm and moist, preferably around 25 degrees.

Characteristics:

Lifespan: Perennial
Location: Partial hhade
Height: 1-10 m
Germination Time: 1-12 months
USDA Zone: 5-8

Grow the entire Goji trio - yellow, red & black - in your garden. Discount when ordering all three!

Goji berries are a rich source of vitamins and proteins. Red goji berries are familiar to most people, while yellow and black goji berries are a fairly unexplored source of health in the West. In ancient societies, the plant has been used for a variety of purposes for a long time.

Goji is an easy-to-grow shrub that is hardy outdoors in all Europe and can grow in most soils.

A total of 50 seeds of 3 varieties:

10 seeds Yellow Goji
20 seeds (Red) Goji
20 seeds Black Goji

Read more about each variety here:

• Goji (Lycium barbarum)
• Yellow Goji (Lycium barbarum)
• Black Goji (Lycium ruthenicum)

SEEDS (20pcs/bag)

Common name: Caper, Caper Bush, Flinders Rose
Scientific name: Capparis spinosa
Family: Capparaceae

Plant history & use:

The Caper Bush is a Mediterranean plant that have a long history of being cultivated for its edible unopened flower buds. After picking, they are put in salt to release bitter compounds and to bring out the sourness. This is the kind of capers we often see canned in stores. You can also let the flowers remain on the plant until they eventually turn into fruits, the fruits can then similarly be put into salt to be made ready for consumption. 

Preserving capers is very easy. It can be broken down into 4 steps:

• Put the fresh flower buds/fruits in a bowl of salt
• Leave the buds/fruits in the bowl with salt for 3-7 days (or longer if desired).
• Drain the water that accumulates in the bowl and add some extra salt every day.
• When preservation is finished, rinse off the salt from the buds/fruits and soak them in water. Soaking time is up to your own taste, but recommended minimal time is 15 minutes. You can soak for several hours if desired. Grab a spoon and make a taste test every once in a while to find the flavor that suits you.

You can also pickle younger shoots and leaves from the Caper Bush. If you want to use slightly older leaves and shoots, a tip is to blanch them in boiling water for 2-3 minutes before pickling. Mix your caper shoots & leaves with salt and vinegar, leave in the fridge for about 1 month. Ready to eat.

Cultivation of capers has been traced back as far as 7,000 years ago in present-day Turkey, Jordan and Syria. There, it is believed to have been used for both culinary and medicinal applications. In medicinal use, all plant parts were used, most prominently as a digestive aid.

In tropical & sub-tropical food forests (agroforestry) it is effectively used in the lower layer as a ground cover plant.

Cultivation:

In its natural environment, capers often grow in high temperatures and soils with poor water and nutrient availability. A typical adaptation to a nutrient-poor environment is its very widespread root system, which makes it suitable as a soil binder in shorelines or eroding soils etc. In its natural environment, it is often growing on rocky cliffs and slopes. It grows on the walls of many ancient Mediterranean fortifications. The caper is an easily cultivated bush for home growers in the Mediterranean region (Spain, Italy, Greece, the coastal Balkan countries and south & west Turkey).

The Caper Bush develops an extensive root system, hence it grows best in deep, medium-textured, loamy soils.

In temperate climate, capers are best grown in pots in bright locations and overwintered frost-free. Capers are characterized by an initial upright growth to later grow long horizontal lateral shoots that spread along the ground - or hang down along the wall that the plant has mounted.

The bush is productive and in optimal conditions there can be good harvests of up to 3000 buds per bush and season. In temperate climate, you can't really expect the same results, but you can do your best to mimic the plant's natural environment by:

• put it in direct sunlight throughout the summer months,
• let it grow in well-drained Mediterranean soil 
• let the soil dry out between waterings.

It's recommended to transplant your Caper Bush into a larger pot as the plant grows bigger.

As mentioned earlier, you harvest either the unopened flower buds or the fully formed fruits. If the flower bud is allowed to bloom, the bush produces sweetly scented, spectacular flowers. The Caper Bush can flower already in the first year sown from seed.

Caper buds are usually picked in the morning since that is when they're believed to have their highest aromatic value.

The Caper plant an be propagated via cuttings.

Sowing:

Caper seeds germinate irregularly. To create better germination conditions:

• Soak the seeds in lukewarm water for 1 day
• Place the seeds between two pieces of damp tissue paper/moist sand and leave in the fridge for 4-6 weeks
• Soak the seeds one final time in lukewarm water for 1 day
• Sow seeds 0.5 cm deep in sowing soil

The roots of the young caper plants are usually easily disturbed and are sensitive to damage when transplanting. A good solution can be to sow the seeds in degradable growing trays that you can seamlessly transplant into a larger pot without disturbing the roots.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 50 cm
Germination Time: 1-12 weeks
USDA Zone: 8-10

SEEDS (15pcs/bag)

Common name: Liquorice/Licorice Root, Cultivated Licorice
Scientific name: Glycyrrhiza glabra
Family: Fabaceae

Plant history & use:

Liquorice Root has a long history both as a medicinal plant and as a sweet treat. As early as 4000 BC it was used by the Assyrians and since then the licorice root has been used as a nerve-soother, flu-reliever, anti-infective and more.

One of the most prominent uses of the Licorice root by our ancestors was to chew it in order to keep their teeth clean and healthy. This was efficient due to the anti-bacterial properties of the substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, glycyrrhizin is not metabolized by our bodies and may therefore, just as Stevia (Stevia rebaudiana), be used as a sweetening substitute for sugar.

Licorice root was sold in pharmacies as a medicine until as late as the 1970s.

The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the leaves are used as a substitute for common Tea (Camellia sinensis).

The root may also be ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan. 

Licorice root is also often used together with anise when flavoring alcoholic beverages.

Cultivation:

Licorice root grows naturally in southern Europe and parts of Asia.

The plant is hardy down to -20 ºC. In most of Europe, it can be grown outdoors all year round. To protect the plant during the winter, cover the base with twigs, leaves, straw or similar. Measures such as these can allow your Licorice root plant to thrive even in locations that are generally viewed as below its temperature range. The USDA Zone of the Licorice root range from 7-10.

Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.

Licorice root thrives best in well-drained soil and locations with full sun.

The roots, which are the main part used for consumption, become meters long, so a large pot is recommended for pot cultivation. It takes about 3 years for the plant to become harvestable and by that time it will likely have grown to become a fairly large bush. 

Sowing:

The seeds can be sown directly outdoors when the soil temperature has risen to above 15 ºC. The seeds can also be pre-cultivated indoors any time of the year.

Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 months
USDA Zone: 7-10

SEEDS (30pcs/bag)

Common name: White mulberry, White mulberry tree
Scientific name: Morus alba
Family: Moraceae

Plant history & use:

The Mulberry tree is one of the world's oldest cultivated plants - probably best known for hosting silkworms whose threads are used to produce silk fabric, since Mulberry leaves practically are the silkworm's only source of food. And the leaves from the White Mulberry variety are especially popular among the silkworms. The white mulberry originates from West Asia.

The berries on the White Mulberry tree can vary in color - from white to pink to red, to nearly black. The White Mulberries have a sweeter taste than their black-fruited relative Morus nigra . The berries are rich in antioxidants and, like mulberry leaf tea, are thought to help balance blood sugar levels. Thanks to its unusually high nutritional content, mulberries are considered a so-called "superfood", like the goji berry .

Dried white mulberries berries have a caramel-like taste.

In addition, the berries contain the substance MFE, which stabilizes the blood sugar level and thus naturally calms the body's craving for sugar. Therefore, mulberries are a common snack-substitute for those who want to get rid of their sweet tooth.

You can also make juice and jam from the berries.

Culture:

The White Mulberry tree is somewhat hardier than its relative Morus nigra and can withstand temperatures down to -30 ° C. It can grow in most soils but thrives best in loose, nutrient-rich soils. Hardy in windy coastal climates but optimal growth is given in warm, wind-sheltered locations.

Suitable as a trellis tree as the branches are easily bendable.

Mulberry trees also suit well in forest orchards as they are a popular host plant for many organisms and provide recurring harvests without major maintenance and protect plants in lower layers.

Mulberries are self-fertile, which means that only one tree is needed to bear fruit.

Prune in winter when the tree/shrub is dormant to avoid excessive "bleeding" of the tree, which is otherwise a common characteristic of mulberry plants.

The berries ripen continuously from mid-summer to early autumn.

When it's time to harvest, a tip is to pick the berries with a needle to avoid crushing them between your fingers.

Sowing:

Mulberry seeds germinate best if given a cold period of 2-3 months. To induce this, mix the seeds with a small amount of sand/peat/sowing soil and place in a plastic bag in the fridge for the above period. Check periodically if any seeds have germinated in the bag. When the cold period is over, carefully spread the contents of the bag into a pot of soil.

Alternatively, sow outdoors in February in a glass-covered seed bed or greenhouse.

It usually takes 2-4 weeks for the seeds to germinate. However, some seeds may need another 12 months to germinate.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-3 m
Germination Time: 1-12 months
USDA Zone: 4-10

SEEDS (4pcs/bag)

Common name: Tea Plant, Tea Shrub, Tea Tree
Scientific name: Camellia sinensis
Family: Theaceae

Plant history & use:

Tea is consumed worldwide as the second most common beverage after water. The tea bush contains theine, which counteracts fatigue, and theanine , which provides a calming effect, unlike coffee, which only has the invigorating properties of caffeine (=theine). A cup of tea can therefore be invigorating and calming at the same time.

It is mainly leaf buds and young leaves that are picked to brew tea with, but sometimes the flowers are also used. The younger the shoots/leafs, the higher quality tea.

From the tea bush Camellia sinensis, you can make different types of tea: white, yellow, green, blue (oolong), black and "dark" tea. The difference between them is defined by different fermentation and oxidation processes. White tea is not even allowed to oxidize, while "dark" tea is allowed to both oxidize and ferment for long periods. The types in between are gradually more or less in one direction or the other, in the order stated. All types have their health benefits, sometimes differing.

Red tea (rooibos) comes from another species, the Rooibos bush Aspalathus linearis .

The tea leaves are also used for cooking in Asia - for example Tea Lead Salad (fermented leaves) in Burma and (fresh leaves) in Thailand.

Cultivation:

The exact origin of the Tea bush is debated, although it has been pinned down that it originates from an area south-east of the Tibetan plateau: between China, Thailand, Myanmar (Burma) and north-east India.

The Tea bush was first cultivated in ancient China and not introduced to Europe until the 17th century - only to be spread by colonialists for cultivation in India, Africa and Indonesia. 

The first sights of an established plantation in Europe was not until the late 19th century - in the Azores islands of Portugal. Shortly after emerges cultivations in Georgia, Turkey and Russia which still to this day are the largest tea producers in Europe.

A southern European climate can be a great match for growing tea, especially on locations with a slightly humid, subtropical and hilly environment with mild winters and long summers. Similar to that of Georgias hillside tea plantations, for example. 

Northern Europe has its fair share of successful tea plantations as well, maybe with UK Tregothnan as one of the first. Recent years has seen an increase in northern European tea cultivations, ranging from Belgium all the way up to Sweden. And they are operating well. What this tells us is that cultivating tea is actually possible in most parts of Europe, just spend a bit of your power of thought to find (or create) the right spot.

The tea bush naturally grows at high altitudes where it gets colder at night, and it may also be chilly during daytime. It prefers a location sheltered from wind, as it slows down leaf growth. It does not like to grow in shade however, the optimal location is an environment with lots of light.

It prefers a well-drained soil - not a permanently moist soil, neither a drought susceptible soil. In optimal conditions the water just flushes through regularly, leaving the soil free to dry up in between flushes. 

Reading the above preferations, you may start to realize why a sloping hillside environment is the natural environment of the tea bush. A hillside climate is not a must though, many of the successful European cultivations are grown on plain land. Just try to mimic the preferred conditions as much as you can, with whatever means you have available to the degree that you can. 

The tea bush can be overwintered outdoors in most of Europe, depending on location and conditions the plants may need to be covered during wintertime - e.g. straw, bark or similar.

Tea thrives in acidic soil, use Rhododendron soil when repotting the plant the first time.

Sowing:

Before sowing the seeds, soak them in water for 1 day (put something on top to press down the seeds in case they float). Then put the seeds on a piece of damp paper, put the paper with the seeds inside a sealed plastic bag in room temperature for a day. Then, sow in a pot and cover with 1-2 cm of soil. If germination has not occurred within a month, place the pot with the seeds in the refrigerator for about 1 month. Then take it out and let germinate.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 1-2 meters
Germination Time: 1-3 months
USDA Zones: 7-9

SEEDS (20pcs/bag)

Common name: Black Goji Berry, Black Wolfberry, Russian Boxthorn, Siyah Goji, Kaokee
Scientific name: Lycium ruthenicum Murr.
Family: Solanaceae

Plant history & use:

Black Goji is, like its relative Goji (Lycium barbarum), a rich source of proteins and vitamins. The black goji berry is particularly rich in anthocyanins, with a content higher than that of blueberries. The shrub originates from the areas around the Tibetan Plateau and southern Russia.

Black Goji is a plant that has not yet received much attention in the West, but it has long been used by the indigenous people in the regions of its natural environment. Surprisingly, the indigenous people of small North Indian communities use the berry to make an ointment 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 concentrations in the Black Goji Berry. Anthocyanins are the same substances that give blueberries their blue color and also contribute to a large part of their nutritional value.

Ripe Black Goji berries can be eaten raw, dried or cooked.

The most common way to consume black goji berries is to make a so-called infusion. This is best done when they are completely fresh, but it can also be done with dried berries. The goji berry gives off different colors depending on the type of water used. In mineral-rich water (basic: pH >7) the infusion becomes deep blue and in acidic water (pH <7) the color sets to an intense purple.

Cultivation:

Black Goji natively grows in fairly extreme climates where it is exposed to drought, extreme cold, high salinity and nutrient poor soils. These factors have made the Black Goji berry a very hardy plant. It can thrive in temperatures down to -20 ºC.

The Black Goji is an easy-to-grow shrub that often produces rich harvests. It likes to grow in well-drained soils (often sandy soils) and establishes a strong root system, which makes it a good soil binder, e.g. at beach sides to prevent erosion as well as shelter from coastal winds. It thrives in locations with lots of sunlight.

The Black Goji bush grows up to 2 m and can be grown outdoors in open ground in all of Europe. To protect the Black Goji bush from the harshest conditions, you can cover the base of the plant with straw, leaves etc. in late summer and keep it covered during the colder months - this will protect the plant from the most severe cold as well as prolong the growing season.

The numerous berries first appear in green to later turn black/bluish-purple. It is only then that they are ready for harvest. This takes place in summer-autumn.

Sowing:

The seeds are sown in moist soil. Cover with a thin layer of soil. Keep the seed moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 weeks
USDA Zone: 5-9

SEEDS (10pcs/bag)

Trivial Names: Sky-Earth, Sail-Earth, K litoria, Butterfly Pea
Scientific name: Clitoria ternatea
Family: Fabaceae 

Plant history & use:

Large climbing plant whose flowers have an intense blue color that is easily released when hot water is added.

Used to color food, sweets and drinks.

In Asia, tea made directly from the flowers is drunk. Sometimes it is mixed with lemongrass, honey and lime.

Himmelsärt is also used in traditional medicine as a relaxant and memory enhancer.

The normally blue colored drink changes to purple if you add something acidic, such as lemon. This is due to pH changes in the composition. Similarly, the flowers of the sky pea are sometimes used to make blue gin, which turns purple when tonic is added.

As a comparison, you can think that tea made in Himmelsart is used in Asia in the same way that we in Sweden use chamomile tea.

Like The goa bean Himmelsärten is regenerative for the soil in that it fixes nitrogen from air pores in the soil and works well as a ground cover crop. On the other hand, Himmelsärten is generally not hardy in Sweden, unlike Goa bean.

Culture:

The sky pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.

Cultivation in a pot is recommended if you want to let it become perennial in Sweden. Overwinter frost-free.

Able to grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For growing in pots, a loamy soil with good drainage should be used.

Top branches for a bushier growth habit.

Sowing:

Pre-cultivated indoors early in the year, alternatively sown outside in April-May.

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.

Characteristics:

Age: Perennial
Plant position: sun
Height: 150-300 cm
Germination time: 10-20 days

SEEDS (10pcs/bag)

Common names : Goan bean, Wing bean, Square bean, Cigarillas, Manila bean, Kecipir
Scientific name : Psophocarpus tetragonolobus
Family : Fabaceae

Plant history & use :

The Goan bean is a perennial bean plant with several uses in cooking that is also often favored in cultivation for its strong disease resistance.

Sometimes mistakenly confused with the Asparagus Pea ( Tetragonolobus purpureus ), which is a different species. The Asparagus Pea has smaller legumes than the Goan Bean, red flowers and smaller, pea-like leaves.

The Goan bean has larger leaves of 10-15 cm and light blue flowers, as well as square beans that usually grow to 15-20 cm.

The goji bean is a nutritious plant and all parts of the plant can be eaten:

• Leaves can be eaten like spinach,
• Flowers can be added to salads,
• Root tubers can be eaten raw or cooked like potatoes - have a nutty flavor
• Seeds (dry beans) can be used in a similar way to soybeans. Both flour and milk can be made from dried, ground goji beans, which lack the distinctive "bean" flavor.
• The immature green bean pods can be eaten as a raw vegetable or cooked in a stir-fry. The taste is reminiscent of asparagus.

All parts of the Goan bean plant have a high protein content. The mature seeds (dry beans) contain 40%, the tubers 20% - which is higher than many root vegetables - and the leaves and flowers contain 10-15%.

The goba bean is currently a relatively unknown crop but is continuously increasing in commercial use.

The cowpea is an effective ground cover and a good weed suppressor. If you plant the cowpea without anything to climb on, it will instead spread at ground level and make it difficult for weeds to get up.

The goba also fixes nitrogen to the soil via rhizobacteria and can help rebuild nutrient-poor soils.

The goji bean can also be given as feed to ruminants, poultry and fish.

Cultivation :

The Goan bean is a perennial plant with a climbing habit (similar to the Long bean ). Large in its natural environment - can reach lengths of 3-4 meters.

Hardy for cultivation in the warmest parts of Skåne, Blekinge, Öland & Gotland. Winter cover the base with straw or similar when growing outdoors.

It is best to start growing as early in the year as possible, as the Goan bean needs a long growing season to produce beans in the same year. This is most likely due to the fact that it is a perennial bean variety, perennials usually grow slower than annuals as they are "programmed" to grow continuously for several years (- rather than quickly as annuals have to do to have time to reproduce during their short lifespan).

Would like something to climb on, e.g. house wall, larger tree, pillar, sticks or tied wire.

Thrives in well-drained soils. Favors heat and moisture. Optimal temperature for growth and fruiting is around 25

°C. Lower temperatures favor root tuber growth while higher temperatures favor leaf growth.

Self-pollinating.

Fixes nitrogen on its own via rhizobacteria on the roots, fertilization is not a necessity.

The green bean pods are ready for harvest after 3-4 months from sowing.

Sowing :

Soak seeds in lukewarm water 1 day before sowing.

Sow seeds indoors early in the year (Jan-Feb). Transplant outdoors or in greenhouses March-May. Sowing depth 2 cm. Keep sowing moist.

Features :

Year: Perennial
Growing position: sun
Height: 2-4 m
Germination time: 1-2 weeks
Growing zone: 1

SEEDS (50pcs/bag)

Common Names : Tree Basil, Clove Basil, African Basil, Bai Yeera, Ram Tulsi
Scientific name : Ocimum gratissimum
Family : Lamiaceae

Plant history & use :

Basil is an herb with a long history of use in both cooking and medicinal purposes. The leaves have a unique, sweet, spicy and slightly licorice-like aroma. As the name suggests, this basil plant can branch out and grow into a perennial, meter-high tree. Like the Holy Basilica , which, however, can be even higher. A clear advantage is not having to re-sow basil year after year.

The tree basil is usually used in various woks, such as the Thai dish Pad Bai Yeera with an optional protein supplement. You can also use the leaves in salad or grind them into different types of sauces. Traditionally, tea is brewed from both fresh and dried leaves from the Tree Basil.

In areas where tree basil grows naturally, a cold drink is brewed from fresh leaves that is believed to cure sunstroke and headaches.

In traditional medicinal use, the leaves have been used to treat colds and flu by clearing the respiratory tract. Also as soothing for stomach problems such as bloating.

The tree basil also acts as a natural pest control thanks to the content of natural aromatic oils and keeps both mosquitoes, flies and thrips away.

For commercial purposes, Tree Basil is also grown for the extraction of its aromatic oil, which is used in both medicines and cosmetic products.

Cultivation :

Tree basil is believed to originate from Africa. Today it grows on all the continents of the world. It is an adaptive plant that today naturally grows in both dry and humid climates, along the coast and in inland climates. Copes in both more acidic and more basic as well as heavier to lighter soils.

For optimal growth, tree basil prefers bright locations with good water availability.

Preferably use a well-drained, humus-rich soil and place in full sun, it can also handle positions in semi-shade.

Top the branches regularly for a bushier growth pattern. Also cut off budding flowers in the summer to contribute to stronger growth of the tree.

Winter indoors/frost-free. If you have access to a plant lamp, the plant can continue its growth at a good pace even during the winter months. The tree basil tolerates temperatures from 7-36 °C.

Easy to take cuttings from. Cuttings take root after about 1 month.

Well cared for plants can have a lifespan of 5-10 years.

Sowing :

Pre-cultivate indoors, alternatively sow outdoors in the summer when the soil is warm. The seeds are light-germinating - therefore cover the seeds with an extremely thin layer of soil or do not cover at all. Keep the seed moist. One way to maintain good humidity is to cover the seed with plastic provided with air holes.

Optimal germination temperature is 20-25 °C.

Tree basil seeds generally have a low germination rate, so it's a good idea to sow a larger amount of seeds. Suggest all 50 seeds in a larger pot, or in several smaller ones individual pots.

Properties :

Age: Perennial
Plant position: sun
Height: 30-100 cm
Germination time: 5-15 days

SEEDS (20pcs/bag)

Common names: Syrian Rue, Harmel, Wild Rue, African Rue, Esfand
Scientific name: Peganum harmala
Family: Zygophyllaceae

Plant history & use:

Syrian Rue is a historically well-known plant and is still used today in sedative medications - mainly in the Middle East, North Africa and South West Asia, but even in Finland it is used in prescription medicine.

It is the roots and seeds that you use, which you either make a decoction of, grind down or extract oil from.

The seeds are also used to dye fabrics, as they emit a red color.

The ripe seed contains 3.8 - 5.8% of the alkaloids harmine, harmaline, harmalol and peganine. Ineffective as a contact poison, they are active in vapour form where they are effective against algae, in higher concentrations to water animals and lethal to moulds, bacteria and intestinal parasites.

There is speculation that this plant was the sacred 'Soma' plant, which was used by the ancients of India and Persia as an hallucinogenic aid to understanding the deeper meaning of life.

The seed is used as an incense.

Cultivation:

Syrian Rue is a low-growing (0.5-1m), perennial shrub.

It can be grown outdoors in most of Central, Northern and Eastern Europe, and in all of Southern Europe. 

The key point for growing Syrian Rue is a well-drained soil. Not sensitive to sandy and nutrient-poor soils. Mediterranean soil works well. Please allow the soil to dry out between waterings. Preferably to be grown in an open position with full sun.

The shrub can handle temperatures down to -20°C and survives the winter despite its shedding of foliage, thanks to its strong root system. The rate of success for overwintering outdoors is higher if the shrub grows in a dry soil rather than in a moist soil.

Sowing:

Sown either indoors in a pot or outdoors May-Sep.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 50-100 cm
Germination Time: 1-8 weeks
USDA Zone: 7-10

SEEDS (20pcs/bag)

Common Names: Greek Mountain Tea, Mursalski Tea, Ironwort, Shepherd's Tea, Mursalski Trigradski Tea
Scientific name: Sideritis scardica
Family: Lamiaceae

Plant history & use:

Greek Mountain Tea, also known as Mursalski tea, has a fascinating history in traditional medicine and culture in the Balkan region. The plant comes from the area below the Mursalitsa mountain in the Rodopi Mountains, Bulgaria. For a long time, this aromatic herb has been used by the people of the Rhodope Mountains for its medicinal properties and to add flavor to various drinks. For centuries, shepherds have drunk the tea to keep warm and stimulated during their walks. The plant's popularity has spread beyond its countries of origin thanks to its unique properties and benefits.

Among the most valuable properties of Greek Mountain Tea we find its medicinal value. It has traditionally been used to relieve indigestion and has anti-inflammatory properties that can help reduce inflammation and pain. Its aromatic leaves are used to make teas and drinks that provide a refreshing and spicy taste experience.

Most of the genus Wound mints ( Sideritis ) are called "Bergste", of which the majority of the varieties are specifically called Greek Bergste, although not all varieties originate from Greece. As described above, these seeds are from the unique variety that grows just below the Mursalitsa mountain in Bulgaria and has been drunk by the Rhodopian people for centuries.

The tea has a different taste and effect depending on where it has been grown - even if it is the same species. This is partly due to soil and altitude. Teas from Sideritis scardica can thus be distinguished and, for example, called "Olympus Mountain Tea" if it has been grown on Mt. Olympus in Greece, "Titan Mountain Tea" if grown on Mt. Othrys (Titan Mountain) and "Mursalski Mountain Tea" if grown on Mt. Mursalitsa.

Cultivation:

Grekiskt Bergste thrives best in sunny locations and well-drained soil. This perennial herb loves warmth and is very drought tolerant once established. For best results, the plant is overwintered frost-free. But it can survive the winter outdoors in favorable conditions zone 1-2.

To obtain the highest possible content of bioactive compounds in the leaves, harvesting early in the morning is recommended.

Sowing:

Sow the seeds in moist soil and cover only with a thin layer of soil. Cover the seed with plastic with small air holes. Keep the seed moist. Germination usually occurs within 10 days.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 40 cm
Germination Time: 5-14 days

SEEDS (20pcs/bag)

Common names: Stevia, Candyleaf, Sweetleaf, Sugarleaf
Scientific name: Stevia rebaudiana
Family: Asteraceae

Plant history & use:

Stevia has for centuries been used for its sweetening properties, i.a. in South America to sweeten teas. The plant's sweetness comes from the substances stevioside and rebaudioside and is approximately 200 times sweeter than regular sugar.

The leaves are used either fresh or dried, powdered or in liquid form.

Suitable for sweetening teas and pastries. Or as a snack.

Cultivation:

Stevia is a perennial, heat-loving herb that grows to around 60 cm tall. Grows preferably in bright positions and in moist and well-drained soil. For year-round harvest, the plant is overwintered frost-free.

It is said that you should harvest the leaves early in the morning to obtain the highest possible glycoside content in the leaves.

Sowing:

Sow the seeds on top of moist seed starting soil and lightly press the seeds down against the soil surface. Cover the pot with the seeds with plastic provided with small aerating holes. Keep the soil moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 60 cm
Germination Time: 10-30 days
USDA Zone: 8-11