Perennials (perennial plants)

<p><strong>Tranbärsroselle / Blodhibiskus i olika storlekar</strong></p> <p><strong>Höjd: </strong></p> <ul> <li style="font-weight: bold;"><strong>60–90 cm</strong></li> <li style="font-weight: bold;"><strong>100-30 cm</strong></li> </ul> <p><strong>Trivialnamn:</strong> Tranbärsroselle, Blodhibiskus, Cranberry Hibiscus, red leaved hibiscus, African rosemallow<br><strong>Vetenskapligt namn:</strong> <em>Hibiscus acetosella</em><br><strong>Familj:</strong> Malvaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Tranbärsroselle är en nära släkting till den mer kända rosellen <em>Hibiscus sabdariffa</em>, men med bättre köldtolerans och ett unikt mörkrött bladverk som gör den lika vacker som den är användbar. Den odlas både som prydnadsväxt och för sina ätliga delar – både frukt och blad har en lång tradition i mat och dryck.</p> <p>Bladen har en frisk, syrlig smak som påminner om tranbär och kan användas färska i sallader, som smakrik färgklick i wok eller lättkokta som spenat.</p> <p>Frukterna används på samma sätt som hos <em>H. sabdariffa</em> till att göra en utsökt kylande juice, men även till gelé och marmelad. De är rika på antioxidanter och C-vitamin och ger en intensiv färg åt drycker och desserter.</p> <h4>Så gör du juice på rosellefrukterna</h4> <p>Skörda frukterna när de är röda och fylliga. Koka upp dem i en kastrull med vatten och tillsätt socker eller naturligt sötningsmedel, t.ex. blad från 'Sweetleaf'. Låt sjuda några minuter. Sila av juicen från frukterna och tillsätt färskpressad citron tills önskad smak uppnås. Kyl och servera med is.</p> <h4>Härdighet &amp; odlingsförsök i Sverige</h4> <p>Till skillnad från <em>H. sabdariffa</em>, som är helt frostkänslig, ligger <em>H. acetosella</em> precis på gränsen till att kunna odlas utomhus i landets mildaste delar. Den tillhör USDA-zon 8. Här i Marieholm (zon 1) har vi tidigare lyckats övervintra andra zon 8-växter utomhus, så det är inte omöjligt att Tranbärsroselle kan klara sig i skyddat läge. Vi kommer att testa för första gången under vintern 2025. För den som vill vara på den säkra sidan kan plantan övervintras inomhus i ljust och svalt utrymme, eller i ouppvärmt växthus där den skyddas från frost. Den kan även tas in i kruka inför vintern.</p> <h4>Odling</h4> <p>Plantera i soligt till halvskuggigt läge i näringsrik, väldränerad jord. Regelbunden vattning och näringstillförsel ger kraftig tillväxt och riklig skörd av blad och frökapslar. För att maximera skörden bör man börja skörda blad tidigt under sommaren och låta frökapslar utvecklas på sensommaren och hösten. Tål inte stående väta under vintern.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol till halvskugga<br><strong>Höjd:</strong> 1–1,5 meter<br><strong>Växtzon:</strong> USDA zon 8 (möjligtvis Sveriges zon 1 skyddat läge)<br><strong>Användning:</strong> Ätliga blad, frukter för te och dryck, prydnadsväxt</p>

<p><strong>Luktpion av sorten 'Sorbet': nuvarande höjd 20–30 cm i C2 kruka</strong><br><br><strong>Trivialnamn:</strong> Luktpion<br><strong>Vetenskapligt namn:</strong> <em>Paeonia lactiflora</em><br><strong>Familj:</strong> Paeoniaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Luktpionen har odlats i Sverige sedan 1800-talet och är uppskattad för sin doft, sin hållbarhet som snittblomma och sitt stabila växtsätt. Sorten ’Sorbet’ har ett unikt färgspel med tätt fyllda blommor i lager av ljusrosa och krämvitt, nästan som en skopa glass – därav namnet. Doften är mild men behaglig, och växtsättet är robust med god blomrikedom.</p> <p>Förutom sitt prydnadsvärde har pioner använts i både mat och traditionell örtmedicin, framför allt i Asien. Rötterna har kokats och ätits i soppor, unga stjälkar har använts som kokgrönsak, och fröna har torkats, pulveriserats och blandats i te.</p> <p>Rötterna från <em>P. lactiflora</em> har använts i över 1 500 år inom kinesisk medicin och ingår där som en av huvudingredienserna i den välkända örtsoppan 'Four Things Soup', som traditionellt används som stärkande tonic för kvinnor (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Odling</h4> <p>Trivs i sol till lätt halvskugga i väldränerad, näringsrik jord. Pioner vill stå orörda – plantera på permanent plats och undvik att flytta dem i onödan. Knölarna planteras grunt; för djupt planterade pioner blommar dåligt. ’Sorbet’ är härdig och långlivad, och blommar år efter år med lite grundskötsel. Klipp ner vissna stjälkar på hösten och täck gärna med löv i kallare lägen. Gödsla lätt på våren.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol till lätt halvskugga<br><strong>Höjd:</strong> 70–90 cm<br><strong>Växtzon:</strong> 1–5<br><strong>Blomning:</strong> Juni</p>

<p><strong>Luktpion av sorten 'Shirley Temple': nuvarande höjd 20–30 cm i C2 kruka</strong><br><br><strong>Trivialnamn:</strong> Luktpion<br><strong>Vetenskapligt namn:</strong> <em>Paeonia lactiflora</em><br><strong>Familj:</strong> Paeoniaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Luktpionen har odlats i Sverige sedan 1800-talet och är uppskattad för sin doft, sin hållbarhet som snittblomma och sitt stabila växtsätt. Sorten ’Shirley Temple’ får stora, tätt fyllda blommor som slår ut i ljusrosa och bleknar till nästan rent vitt. Blommorna är svagt doftande och eleganta, med ett något lägre och mer kompakt växtsätt än många andra sorter.</p> <p>Förutom sitt prydnadsvärde har pioner använts i både mat och traditionell örtmedicin, framför allt i Asien. Rötterna har kokats och ätits i soppor, unga stjälkar har använts som kokgrönsak, och fröna har torkats, pulveriserats och blandats i te.</p> <p>Rötterna från <em>P. lactiflora</em> har använts i över 1 500 år inom kinesisk medicin och ingår där som en av huvudingredienserna i den välkända örtsoppan 'Four Things Soup', som traditionellt används som stärkande tonic för kvinnor (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Odling</h4> <p>Trivs i sol till lätt halvskugga i väldränerad, näringsrik jord. Pioner vill stå orörda – plantera på permanent plats och undvik att flytta dem i onödan. Knölarna planteras grunt; för djupt planterade pioner blommar dåligt. ’Shirley Temple’ är härdig och långlivad, och blommar år efter år med lite grundskötsel. Klipp ner vissna stjälkar på hösten och täck gärna med löv i kallare lägen. Gödsla lätt på våren.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol till lätt halvskugga<br><strong>Höjd:</strong> 60–80 cm<br><strong>Växtzon:</strong> 1–5<br><strong>Blomning:</strong> Juni</p>

<p><strong>Luktpion av sorten 'Sarah Bernhardt': nuvarande höjd 10–20 cm i C2 kruka</strong><br><br><strong>Trivialnamn:</strong> Luktpion<br><strong>Vetenskapligt namn:</strong> <em>Paeonia lactiflora</em><br><strong>Familj:</strong> Paeoniaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Luktpionen har odlats i Sverige sedan 1800-talet och är uppskattad för sin doft, sin hållbarhet som snittblomma och sitt stabila växtsätt. Sorten ’Sarah Bernhardt’ är en av de mest välkända och odlingsvärda pionerna, älskad för sina stora, ljusrosa, tätt fyllda blommor med svag doft. Den blommar något senare än många andra sorter och har utmärkt hållbarhet som snittblomma. Det är även en utav de äldsta sorterna - I Sverige finns det många exempel på plantor av ’Sarah Bernhardt’ som vuxit på samma plats i 30–50 år eller mer.</p> <p>Förutom sitt prydnadsvärde har pioner använts i både mat och traditionell örtmedicin, framför allt i Asien. Rötterna har kokats och ätits i soppor, unga stjälkar har använts som kokgrönsak, och fröna har torkats, pulveriserats och blandats i te.</p> <p>Rötterna från <em>P. lactiflora</em> har använts i över 1 500 år inom kinesisk medicin och ingår där som en av huvudingredienserna i den välkända örtsoppan 'Four Things Soup', som traditionellt används som stärkande tonic för kvinnor (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Odling</h4> <p>Trivs i sol till lätt halvskugga i väldränerad, näringsrik jord. Pioner vill stå orörda – plantera på permanent plats och undvik att flytta dem i onödan. Knölarna planteras grunt; för djupt planterade pioner blommar dåligt. ’Sarah Bernhardt’ är härdig och långlivad, och blommar år efter år med lite grundskötsel. Klipp ner vissna stjälkar på hösten och täck gärna med löv i kallare lägen. Gödsla lätt på våren.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol till lätt halvskugga<br><strong>Höjd:</strong> 80–100 cm<br><strong>Växtzon:</strong> 1–5<br><strong>Blomning:</strong> Juni–juli</p>

<p><strong>Luktpion av sorten 'Alexander Fleming': nuvarande höjd 20–30 cm i C2 kruka</strong><br><br><strong>Trivialnamn:</strong> Luktpion<br><strong>Vetenskapligt namn:</strong> <em>Paeonia lactiflora</em><br><strong>Familj:</strong> Paeoniaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Luktpionen har odlats i Sverige sedan 1800-talet och är uppskattad för sin doft, sin hållbarhet som snittblomma och sitt stabila växtsätt. Sorten ’Alexander Fleming’ får stora, tätt fyllda ljusrosa blommor med kraftig doft – klassisk pionkänsla i både uttryck och doft.</p> <p>Förutom sitt prydnadsvärde har pioner använts i både mat och traditionell örtmedicin, framför allt i Asien. Rötterna har kokats och ätits i soppor, unga stjälkar har använts som kokgrönsak, och fröna har torkats, pulveriserats och blandats i te.</p> <p>Rötterna från<em> P. lactiflora</em> har använts i över 1 500 år inom kinesisk medicin och ingår där som en av huvudingredienserna i den välkända örtsoppan 'Four Things Soup', som traditionellt används som stärkande tonic för kvinnor (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Odling</h4> <p>Trivs i sol till lätt halvskugga i väldränerad, näringsrik jord. Pioner vill stå orörda – plantera på permanent plats och undvik att flytta dem i onödan. Knölarna planteras grunt; för djupt planterade pioner blommar dåligt. ’Alexander Fleming’ är härdig och långlivad, och blommar år efter år med lite grundskötsel. Klipp ner vissna stjälkar på hösten och täck gärna med löv i kallare lägen. Gödsla lätt på våren.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol till lätt halvskugga<br><strong>Höjd:</strong> 60–90 cm<br><strong>Växtzon:</strong> 1–5<br><strong>Blomning:</strong> Juni<br></p>

<p><strong>Lavandin av sorten 'Phenomenal': nuvarande höjd 5–10 cm</strong><br><br><strong>Trivialnamn:</strong> Lavandin<br><strong>Vetenskapligt namn:</strong> <em>Lavandula × intermedia</em><br><strong>Familj:</strong> Lamiaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Lavandin är en korsning mellan äkta lavendel (<em>Lavandula angustifolia</em>) och spiklavendel (<em>Lavandula latifolia</em>), framtagen för att kombinera den förstnämndas arom med den senares växtkraft och tålighet. Sorten 'Phenomenal' är särskilt känd för sin härdighet, täta form och förmåga att klara både fukt och kyla bättre än många andra lavendelsorter. Lavandin blir även högre än vanlig lavendel - passar därför bra i syfte av en lågväxande häck.</p> <p>Blommorna har hög eterisk oljehalt och används precis som vanlig lavendel till torkning, doftpåsar, teblandningar, örtblandningar och naturlig hudvård. Lavandin används också kommersiellt för utvinning av lavendelolja, tack vare sin rika doft.</p> <h4>Odling</h4> <p>Trivs i full sol i väldränerad, gärna kalkrik jord. Klarar både värme och torka, men också svensk vinter bättre än de flesta lavendelsorter – förutsatt god dränering. Klipps tillbaka efter blomning för att hålla växten kompakt. Utmärkt i rabatt, örtträdgård, slänter eller som kantväxt.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol<br><strong>Höjd:</strong> 50–70 cm<br><strong>Växtzon:</strong> 1–5 (god dränering krävs)<br><strong>Blomning:</strong> Juli–augusti</p>

<p><strong>Lavandin av sorten 'Grosso': nuvarande höjd 20–30 cm</strong><br><br><strong>Trivialnamn:</strong> Lavandin<br><strong>Vetenskapligt namn:</strong> <em>Lavandula × intermedia</em><br><strong>Familj:</strong> Lamiaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Lavandin 'Grosso' är en av de mest odlade lavandinsorterna i kommersiell produktion – särskilt i Frankrike där den odlas i stor skala för sin höga halt av eterisk olja och tydliga, klassiska lavendeldoft. Det är en robust och kraftigväxande sort som passar lika bra i örtträdgården som i större planteringar. Lavandin är högre än äkta lavandel och lämpar sig därför bättre till syften av en lågväxande häck. </p> <p>Blommorna används till torkning, lavendelpåsar, teblandningar, örtsalt och naturlig kroppsvård. Lavandin har traditionellt använts för att skapa ro, lindra huvudvärk och stötta sömnen – ofta i form av doftpåsar eller avkok.</p> <h4>Odling</h4> <p>Trivs i soligt, väldränerat och gärna kalkrikt läge. 'Grosso' är kraftigare än vanlig lavendel och bildar snabbt stora, täta plantor. Passar utmärkt som låg häck eller som solitär i större örtrabatter. Klipps ner efter blomning för att bevara formen och främja ny tillväxt. Tål värme och torka väl, men kräver dränering för att klara vintern.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol<br><strong>Höjd:</strong> 60–80 cm<br><strong>Växtzon:</strong> 1–5 (med god dränering)<br><strong>Blomning:</strong> Juli–augusti<br></p>

<p>Vit Lavendel av sorten 'Alba': nuvarande höjd 20-30 cm</p> <p><strong>Trivialnamn:</strong> Vit Lavendel<br><strong>Vetenskapligt namn:</strong> <em>Lavandula angustifolia</em><br><strong>Familj:</strong> Lamiaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Vit lavendel är en mindre vanlig färgvariant av den klassiska äkta lavendeln – en flerårig krydd- och läkeväxt med lång tradition i både hushåll, trädgård och naturmedicin. Sorten 'Alba' har rent vita blomspiror och silvergrått bladverk, och används precis som den blå lavendeln för doft, mat och medicin.</p> <p>Blommorna kan torkas och användas i teblandningar, bakning eller som dekoration i exempelvis lavendelsocker. Lavendel har traditionellt använts för att främja avslappning, stödja sömn och lugna matsmältningen.</p> <h4>Odling</h4> <p>Trivs bäst i soligt, torrt och varmt läge med väldränerad jord – gärna sand- eller grusblandad. Kalkrik jord är ett plus. 'Alba' blir något lägre än blå lavendel och passar fint i kanter, örtagårdar, krukor eller stenpartier. Klipps tillbaka efter blomning för att hålla formen och stimulera ny tillväxt.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol<br><strong>Höjd:</strong> 30–50 cm<br><strong>Växtzon:</strong> 1–5 (väldränerat läge)<br><meta charset="utf-8"><strong>Blomning:</strong> Juni–juli<br></p>

<p><strong>Lavendel: nuvarande höjd 20–30 cm</strong><br><br><strong>Trivialnamn:</strong> Lavendel<br><strong>Vetenskapligt namn:</strong> <em>Lavandula angustifolia</em><br><strong>Familj:</strong> Lamiaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Lavendel är en klassisk flerårig kryddväxt med rötter i Medelhavsområdet och lång tradition i både hushåll, örtagårdar och naturmedicin. Blommorna har en tydlig, aromatisk doft och lockar mängder av pollinatörer. Lavendel används både färsk och torkad – till teblandningar, i bakning, till lavendelsocker, örtblandningar, hemgjorda salvor eller som dekoration. Inom traditionell örtanvändning sägs lavendel främja lugn, matsmältning och sömn.</p> <h4>Odling</h4> <p>Planteras i soligt, varmt och väldränerat läge – gärna med inslag av sand eller grus i jorden. Lavendel trivs bäst i kalkrik jord och kräver god dränering för att klara vintern. Klipps ner lätt efter blomning för att hålla en tät och fin form. Passar bra i örtagårdar, stenpartier, som kantväxt eller i kruka.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol<br><strong>Höjd:</strong> 40–60 cm<br><strong>Växtzon:</strong> <meta charset="utf-8">1–5 (väldränerat läge)<br><strong>Blomning:</strong> Juni–juli<br></p>

<p data-mce-fragment="1"> <strong data-mce-fragment="1">Common names:</strong> Soapwort, Soapwort, Soapwort<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1">Soapwort is used, as its name suggests, as a soap, shampoo and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and for personal hygiene. Today it is used in acne treatments.</p> <p data-mce-fragment="1"> The entire plant is useful, i.e. flowers, leaves, roots and stem. The soapwort contains fat-soluble substances that foam together with water. The highest concentration of the fat-soluble substances is found in the root. The foaming liquid can then be washed in, used as shampoo &amp; soap or as a general cleaning agent.</p> <p data-mce-fragment="1"><meta charset="utf-8"> <span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create an airy foam in beer brewing. In the Middle East, the root is used as an additive in the manufacture of halva to stabilize the oils and give halva its unique texture.<meta charset="utf-8"> characterized by.</span></p> <p data-mce-fragment="1">The flowers smell sweet in the evenings and are diligent when it comes to attracting pollinators.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Cultivation</strong> :</p> <p data-mce-fragment="1"> Since the Soapwort is adapted to the Swedish climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils work best. Sun/partial shade are good locations. Grows 30-100 cm tall depending on the growing location.</p> <p data-mce-fragment="1"> Soapwort can spread quite a bit via underground runners. So choose carefully where you plant it. Preferably fenced in and by itself if you don't want it to take over the crop.<strong data-mce-fragment="1"></strong></p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Features</strong> :</p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun/partial shade<br data-mce-fragment="1"> Height: 30-100 cm<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-5</p>

<p data-mce-fragment="1"> 1 plant Red Tea Mint: current height 20-30 cm</p> <p data-mce-fragment="1"> <strong>Common name:</strong> Red Tea Mint<br> <strong>Scientific name:</strong> <em>Monarda didyma</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1">Red Tea Mint, despite its name, is not a true tea mint. It has a taste and smell reminiscent of bergamot, which probably gave it the name <em>tea mint</em> , after one of the most famous tea blends, Earl Grey, which contains bergamot. The leaves also contain thymol, which is the active ingredient in many mouthwashes we have today.</p> <p data-mce-fragment="1"> The plant also produces large, beautiful red flowers that are diligent in attracting pollinators.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p><meta charset="utf-8"> <em>Full description on the way...</em><strong></strong></p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Year: Perennial</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun/partial shade</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-60 cm<br> Growing zone: 1-7</span><span data-mce-fragment="1"></span></p>

<p data-mce-fragment="1"> 1 plant Grapefruit mint 'Grapefruit': current height 40-50 cm</p> <p data-mce-fragment="1"> <strong>Common name:</strong> Grapefruit mint <br><strong>Scientific name:</strong> <em>Mentha piperita</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1"><meta charset="utf-8"> <em>Full description on the way...</em></p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p><meta charset="utf-8"> <em>Full description on the way...</em><strong></strong></p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Year: Perennial</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun/partial shade</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-60 cm<br> Growing zone: 1-7</span><span data-mce-fragment="1"></span></p>

<p data-mce-fragment="1"> <strong data-mce-fragment="1">Common names:</strong> Soapwort, Soapwort, Soapwort<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1"> Soapwort is used, as its name suggests, as a soap, shampoo and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and for personal hygiene. Today it is used in acne treatments.</p> <p data-mce-fragment="1"> The entire plant is useful, i.e. flowers, leaves, roots and stem. The soapwort contains fat-soluble substances that foam together with water. The highest concentration of the fat-soluble substances is found in the root. The foaming liquid can then be washed in, used as shampoo &amp; soap or as a general cleaning agent.</p> <p data-mce-fragment="1"> <meta charset="utf-8"><span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create an airy foam in beer brewing. In the Middle East, the root is used as an additive in the manufacture of halva to stabilize the oils and give halva its unique texture.<meta charset="utf-8"> characterized by.</span></p> <p data-mce-fragment="1"> The flowers smell sweet in the evenings and are diligent when it comes to attracting pollinators.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Cultivation</strong> :</p> <p data-mce-fragment="1"> Since the Soapwort is adapted to the Swedish climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils work best. Sun/partial shade are good locations. Grows 30-100 cm tall depending on the growing location.</p> <p data-mce-fragment="1"> Soapwort can spread quite a bit via underground runners. So choose carefully where you plant it. Preferably fenced in and by itself if you don't want it to take over the crop.<strong data-mce-fragment="1"></strong></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Features</strong> :</p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun/partial shade<br data-mce-fragment="1"> Height: 30-100 cm<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-5</p>

<p data-mce-fragment="1"> 1st plant Moroccan Mint 'Moroccan: current height 20-40 cm</p> <p data-mce-fragment="1"> <strong>Common name:</strong> Moroccan Mint<br> <strong>Scientific name:</strong> <em>Mentha spicata</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1"><meta charset="utf-8"> <em>Full description on the way...</em></p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p><meta charset="utf-8"> <em>Full description on the way...</em><strong></strong></p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Year: Perennial</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun/partial shade</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-60 cm<br> Growing zone: 1-6</span></p>

<p data-mce-fragment="1"> 1 plant Chocolate Mint 'Chocolate: current height 20-40 cm</p> <p data-mce-fragment="1"> <strong>Common name:</strong> Chocolate mint<br> <strong>Scientific name:</strong> <em>Mentha piperita</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1"><meta charset="utf-8"> <em>Full description on the way...</em></p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p><meta charset="utf-8"> <em>Full description on the way...</em><strong></strong></p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Year: Perennial</span> <br data-mce-fragment="1"><span data-mce-fragment="1">Growing position: sun/partial shade</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-60 cm<br> Growing zone: 1-7</span><span data-mce-fragment="1"></span></p>

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

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

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

<p data-mce-fragment="1"> <span>SEEDS (20pcs/bag)</span></p> <p data-mce-fragment="1"> <strong>Common names:</strong> <span>Annatto Tree, Achiote, Bijol, Lipstick Tree, Aploppas, Urucu, Colorados</span><br> <strong>Scientific name:</strong> <em><span>Bixa orellana</span><br></em> <strong>Family:</strong> Bixaceae</p> <p data-mce-fragment="1"> <strong><span>Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1">The annatto tree is native to South and Central America, where early Native American tribes used the red dye from the waxy seeds to make body paint and apply as lipstick. The common name Achiote comes from the Aztec word for the shrub, <em>āchiotl</em> .</p> <p data-mce-fragment="1"> In the modern world, it is still the seeds that are most valued in this plant, which, thanks to their bright red color and waxy texture, are well suited for dyeing of all kinds.</p> <p data-mce-fragment="1"> Annatto seeds are used to color a wide range of foods, such as butter, cheese and chocolate.</p> <p data-mce-fragment="1"> The seeds are also widely used in spice blends to enhance flavor and add color in Latin American, Caribbean, and Filipino cuisine.</p> <p data-mce-fragment="1">Annatto is growing in popularity as a natural alternative to synthetic dyes. It can also be used as a dye and spice for rice instead of the much more expensive saffron, as the dye is chemically similar, and thus the color (Universität Graz).</p> <p data-mce-fragment="1"> Not least, Annatto is used both historically and in contemporary contexts for the natural dyeing of various textiles. For example, the plant is a popular dye in the production of silk textiles, which are produced in the traditional way by the various tribes in Laos.</p> <p data-mce-fragment="1">A seasoning called <em>sazón</em> is often used in Spanish, Latin American, and Caribbean cuisine for meat and fish. The Spanish word sazón means "seasoning" or "spice" and is made with ground Annatto seeds. In addition to Annatto, cumin, coriander seeds, salt, and garlic powder are also included in the sazón mixture. In the Spanish-speaking Caribbean islands, the annatto pigment is used to season yellow rice and is sometimes added to sofrito. In the French Caribbean, it is added to a fish or pork stew called <em>blaff</em> .</p> <p data-mce-fragment="1">In Brazil, a powder called <em>colorau</em> or <em>colorífico</em> is made from the ground seeds combined with filler seeds such as corn. This powder is similar to and sometimes replaces paprika. In Nicaragua, the most common way to use achiote is in the form of a paste. It is used in many national dishes, such as <em>chancho con yuca</em> , <em>nacatamal</em> , and <em>fritanga</em> . The Yucatán condiment called <em>recado rojo</em> , or "achiote paste", is made from ground annatto seeds combined with other spices and is of great importance in Mexican and Belizean cuisines.</p> <p data-mce-fragment="1"> The dye from the seeds has also been historically used as a hair dye by various Indian tribes in Ecuador.</p> <p data-mce-fragment="1"> Various plant parts from the Annatto tree are also used for a variety of medicinal purposes.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p data-mce-fragment="1">The annatto tree likes warmth and sun. Good irrigation promotes growth, but it is actually a fairly drought-resistant plant. It needs to be overwintered frost-free, so pot growing is most suitable in Sweden.</p> <p data-mce-fragment="1"> Use a well-drained soil with a high humus content; potting soil works well.</p> <p data-mce-fragment="1"> <span>The trees can start producing fruit (seeds) as early as 2 years of age, very early compared to other trees and shrubs. Seed production reaches its peak when the trees are about 4 - 5 years old.</span></p> <p data-mce-fragment="1"> <strong>Sowing:</strong></p> <p data-mce-fragment="1"> Soak the seeds 1 day in advance. Sow indoors at the beginning of the year or outdoors from May. Sow in moist soil and cover with plastic with small holes to maintain humidity, or sow in a mini greenhouse.</p> <p data-mce-fragment="1"> <strong>Features:</strong><br></p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 6-10 m (2.5 meters in a pot in Sweden)<br data-mce-fragment="1"> Germination time: 7-30 days<br></p>

<p data-mce-fragment="1">&nbsp;</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1"></span></strong>SEEDS (15pcs/bag)</h4> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong>&nbsp;Roman Liquorice/Licorice Root, Cultivated Licorice<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1">&nbsp;</em><em data-mce-fragment="1">Glycyrrhiza glabra</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Fabaceae</p> <h4 data-mce-fragment="1"><span data-mce-fragment="1"><meta charset="utf-8">Plant history &amp; use:</span></h4> <p data-mce-fragment="1"><span data-mce-fragment="1">This characterizes Roman Liquorice Root in relation to other Liquorice species in the genus <em data-mce-fragment="1">Glycyrrhiza:</em></span></p> <ul> <li><meta charset="utf-8"> Originally from southern Europe and parts of Asia.</li> <li>Has a long history as a medicinal plant and is used as a sweet.</li> <li>Used to produce Russian and German licorice.</li> <li>Hardy down to -20 ºC.</li> <li>Grows to a height of 1-2 meters.</li> </ul> <p data-mce-fragment="1">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.</p> <p data-mce-fragment="1">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&nbsp;<meta charset="utf-8">substance <em data-mce-fragment="1">glycyrrhizin</em>&nbsp;present in the roots. It's also the same substance which provides the sweet flavor. However, <meta charset="utf-8">glycyrrhizin is not metabolized by our bodies and may therefore, just as <a title="Stevia (Stevia rebaudiana)" href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" target="_blank" data-mce-href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" data-mce-fragment="1"><span data-mce-fragment="1"><strong data-mce-fragment="1">Stevia <span color="#4e991d" data-mce-fragment="1">(</span><em data-mce-fragment="1">Stevia rebaudiana</em><span color="#4e991d" data-mce-fragment="1">)</span></strong></span></a>, be used as a sweetening substitute for sugar.</p> <p data-mce-fragment="1">Licorice root was sold in pharmacies as a medicine until as late as the 1970s.</p> <p data-mce-fragment="1">The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the <em data-mce-fragment="1">leaves</em> are used as a substitute for common <span data-mce-fragment="1"><a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank" data-mce-href="https://tradgardsdags.nu/products/te-camellia-sinensis" data-mce-fragment="1"><strong data-mce-fragment="1">Tea (<em data-mce-fragment="1">Camellia sinensis</em>)</strong></a>.</span></p> <p data-mce-fragment="1">The root&nbsp;may also be&nbsp;ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan.&nbsp;</p> <p data-mce-fragment="1">Licorice root is also often used together with anise when flavoring alcoholic beverages.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></h4> <p data-mce-fragment="1">Licorice root grows naturally in southern Europe and parts of Asia.</p> <p data-mce-fragment="1">The plant is hardy down to -20 ºC. In most of&nbsp;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.&nbsp;Measures such as these&nbsp;can allow your Licorice root plant to thrive even in locations that are generally viewed as&nbsp;below its temperature range. The USDA Zone of the Licorice root range from 7-10.</p> <p data-mce-fragment="1">Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.</p> <p data-mce-fragment="1">Licorice root thrives best in well-drained soil and locations with full sun.</p> <p data-mce-fragment="1">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&nbsp;by that time it&nbsp;will likely have grown&nbsp;to become a fairly large bush.&nbsp;</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></h4> <p data-mce-fragment="1">The seeds can be sown directly outdoors when the soil temperature has risen to above 15 <meta charset="utf-8">ºC.&nbsp;The seeds can also&nbsp;be pre-cultivated indoors any time of the year.<br data-mce-fragment="1"></p> <p data-mce-fragment="1">Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the&nbsp;sowing moist.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></h4> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun<br data-mce-fragment="1"> Height: 1-2 m<br data-mce-fragment="1"> Germination Time: 1-3 months<br data-mce-fragment="1">USDA Zone: 7-10</p>