Wintergreen

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

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

<p data-mce-fragment="1"><strong>Incense bamboo of the fragrant variety 'Green Perfume': edible shoots & hardy.</strong></p> <p data-mce-fragment="1">2 sizes:</p> <ul> <li data-mce-fragment="1">Height 80-120 cm C2 pot</li> <li data-mce-fragment="1">Height: 100-120 cm C15 pot <span style="text-decoration: underline;">PICKUP ONLY</span> </li> </ul> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names: </strong><span data-mce-fragment="1">Incense bamboo, Bamboo, Chinese bamboo, Incense Bamboo<br data-mce-fragment="1"><strong data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> Phyllostachys atrovaginata</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Poaceae</span><strong><span></span></strong></p> <h4>Plant history & use</h4> <p>Incense bamboo is a hardy bamboo species from China known for its edible shoots, which are used in many Asian dishes. It is also valued for its unique sandalwood scent it emits when the sun shines and there is a light breeze – even when freshly cut or crushed. The shoots are harvested young and prepared boiled, fried, or pickled. The stem can also be used for building and crafts.</p> <p>The emerging youngest shoots are harvested and peeled to eat like regular bamboo. Usually sliced and blanched or boiled in various stews.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in moisture-retentive, nutrient-rich soil. Spreads by rhizomes; it is recommended to plant with a root barrier to limit spread. Very hardy and resistant to cold.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Light conditions: partial shade - sun<br data-mce-fragment="1">Height: 4-10 meters (likely max 6 meters in Nordic climate)<br data-mce-fragment="1">Hardiness zone: 1-4</p>

<p><strong>Tea bush of the hardy variety 'Kymin': current height approx. 30–40 cm - 2 years old</strong><br><br>'Kymin' is a Georgian variety developed in collaboration with Chinese tea breeders, aimed at cultivating varieties suitable for Keemun-like teas under colder conditions. It combines the Chinese flavor profile with the Georgian tea bush's hardiness against cold and drought. The growth habit is upright and the leaves are medium-sized – a versatile variety suitable for black and white tea.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Growth history &amp; use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and cultivation began migrating to northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy lasts well and also stays longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea – the freshest &amp; greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea – the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.</p> <p><strong>Yellow tea – fresh &amp; green with a rounded flavor:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during this stage the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This stage lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea – the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – every other hour the leaves are stirred for even withering &amp; oxidation. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved in the process. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea – mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea – a traditional &amp; flavorful post-fermented tea aged like wines:</strong> the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter months. This is done <meta charset="utf-8">either by placing a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same measure. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna lies in growing zone 2, with an even and favorable climate thanks to the adjacent Lake Vättern.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they have stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind barrier. The point is to make cultivation as simple as possible but at the same time get them to thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p 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>Stone pines in various sizes:</p> <ul> <li>Height: 30-50 cm</li> <li>Height: 125-150 cm<meta charset="utf-8"> </li> </ul> <p>The stone pine is a so-called monoecious tree<em>, </em>it has both male and female flowers on the same individual. However, it is not <em>self-fertile, </em>and needs to be pollinated by another individual. So for fruit setting, two individuals are required.</p> <p><strong>Common names</strong><span>: Stone pine, Italian stone pine, Umbrella pine</span><br><strong>Scientific name</strong><span>: <em>Pinus pinea</em></span><br><strong>Family</strong><span>: <meta charset="utf-8">Pine family (Pinaceae)</span></p> <h4> <strong>History & use</strong><span>:</span> </h4> <p>The stone pine is an evergreen conifer that for millennia has been cultivated for its edible nuts found inside its cones. Contrary to what one might think, these trees are hardy down to -18ºC. Outside their native environment around the Mediterranean, they also grow in, among others, the Netherlands, Germany, and the United Kingdom.</p> <p>Stone pine nuts have been used in trade for at least 6000 years and remain an important economic crop today. What are actually the seeds inside the tree’s cones are widely used in cooking, bread baking, and desserts. The nuts are very soft and give a sensation of almost melting in the mouth when eaten naturally. They have a typical nutty and slightly buttery taste with a delicate resinous aftertaste.</p> <p>A vanilla-like flavoring can be extracted from the wood pulp.</p> <p>Unripe stone pine cones can be ground and used as a spice.</p> <p>The tree produces abundant turpentine which acts, among other things, as antibacterial, pain-relieving for muscle aches, and expels worms (Grieve. A). It is effective for ailments in the respiratory organs during, for example, colds and flu.</p> <p><meta charset="utf-8"><span>The wood can be used in furniture making and similar carpentry.</span></p> <p><span>A green dye is extracted from the needles.</span></p> <p><span><meta charset="utf-8">In maturity, the tree develops a striking umbrella-like crown, a typical Mediterranean sight.</span></p> <h4> <strong>Cultivation</strong><span>:</span> </h4> <p>Thrives best in a bright location in well-drained, sandy/gravelly soil. A light, well-drained soil is important as waterlogged soils more easily damage roots when the ground freezes during colder months. Tolerates soils from slightly acidic to neutral pH. <meta charset="utf-8">Does not want to grow in shady locations.</p> <p><meta charset="utf-8">Hardy down to -18<meta charset="utf-8">ºC. If desired, winter protection with, for example, straw and burlap can be used the first winter for added security.</p> <p>Established plants are drought-tolerant.</p> <p>The trees normally live up to 100 years and reach about 12-20 meters in height.</p> <p>The cones mature only in the third year after forming on the tree. Seeds mature in April. Normal fruit-bearing age is between 7-15 years from seedling. Requires male and female plants to bear fruit.</p> <h4> <strong>Characteristics</strong><span>:</span> </h4> <p><span>Life span: Perennial</span><br><span>Growing site: sun</span><br><span>Height: 12-25 m</span><br><span>Hardiness zone: 1-2<br></span></p>

<p><strong>Cranberry of the variety 'Fireballs': current size C2 pot</strong><br><br><strong>Common name:</strong> Cranberry, Lingonberry<br><strong>Scientific name:</strong> <em>Vaccinium vitis-idaea</em><br><strong>Family:</strong> Heather family</p> <h4>Plant history & use</h4> <p>'Fireballs' is a large-fruited self-pollinating cranberry variety with abundant harvest. The berries are used for jam, jelly, juice, and baking. Cranberries are traditionally an important wild berry resource in the Nordic countries.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in acidic, humus-rich, and lime-poor well-drained soil. Hardy and easy to grow. Self-pollinating but higher yield with cross-pollination.</p> <p>Very hardy against cold, can withstand temperatures down to -40ºC—as long as summers are warm.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 20–30 cm<br><strong>Hardiness zone:</strong> 1–6</p>

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

<p>Thornless Blackberry Variety 'Thornless Evergreen' - current height 60-70 cm</p> <p><strong>Common name: </strong>Blackberry, Cutleaf Blackberry<br><strong>Scientific name:</strong><em> Rubus laciniatus<br></em><strong>Family:</strong> <span>Rose family</span></p> <p><strong><span>Plant history & use:</span></strong></p> <p>'Thornless Evergreen' is a thornless variety with evergreen leaves that produces abundant large black berries with a sweet and full flavor. This particular variety has become very popular recently because the lack of thorns makes the berries easy to pick and the cut leaves look nice in the garden all year round.</p> <p>The berries ripen from August to September. The berries are excellent to eat fresh as they are, freeze, or use for juice, jam, and baked goods.</p> <p>A purple to dull blue dye can be extracted from the fruit.</p> <p><strong>Cultivation:</strong></p> <p>Let it grow in well-drained, humus-rich soil in a warm and sunny spot. Does not thrive well in heavy clay soils, dry sandy soils, or waterlogged areas.</p> <p>Growth is favored if it can grow against something to support its long branches. Feel free to let it grow against a pergola, a wall, a tree with airy branches, or similar.</p> <p>Produces berries on last year's shoots.</p> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Light conditions: sun/partial shade<br>Height: 3-4 m<br>Hardiness zone: 1-4</p>

<p><strong>Lavandin of the 'Phenomenal' variety: current height 5–10 cm</strong><br><br><strong>Common name:</strong> Lavandin<br><strong>Scientific name:</strong> <em>Lavandula × intermedia</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>Lavandin is a cross between true lavender (<em>Lavandula angustifolia</em>) and spike lavender (<em>Lavandula latifolia</em>), developed to combine the former’s scent with the latter’s growth strength and hardiness. The 'Phenomenal' variety is especially known for its hardiness, dense shape, and ability to withstand both moisture and cold better than many other lavender varieties. Lavandin also grows taller than common lavender – making it well suited for a low-growing hedge.</p> <p>The flowers have a high essential oil content and are used just like common lavender for drying, scent sachets, tea blends, herbal mixtures, and natural skin care. Lavandin is also commercially used for extracting lavender oil, thanks to its rich fragrance.</p> <h4>Cultivation</h4> <p>Thrives in full sun in well-drained, preferably lime-rich soil. Tolerates both heat and drought, but also Swedish winter better than most lavender varieties – provided good drainage. Prune back after flowering to keep the plant compact. Excellent in flower beds, herb gardens, slopes, or as an edging plant.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 50–70 cm<br><strong>Hardiness zone:</strong> 1–5 (good drainage required)<br><strong>Flowering:</strong> July–August</p>

<p>Date plum in 2 different sizes:</p> <ul> <li>Height: 100-125 cm<span></span><meta charset="utf-8"> </li> <li> <meta charset="utf-8">Height: 140-160 cm <strong>[PICKUP ONLY]</strong> </li> </ul> <p>Only 1 plant is needed to bear fruit. The fruits in these cases contain no seeds. For seed production, 1 additional individual is needed.</p> <p><em>Photo taken in January, which is why no leaves are visible on the tree.</em></p> <p><strong>Common names:</strong><span> Date plum, Date Plum, Caucasian Persimmon, Lilac Persimmon, <meta charset="utf-8"> Lotus Persimmon</span><br><strong>Scientific name:<span> </span></strong><em>Diospyros lotus<span><br></span></em><strong>Family: </strong>Ebenaceae<span> </span></p> <div class="column"> <h4><strong><span>History & use:</span></strong></h4> <p><meta charset="utf-8">Cultivated for its edible fruits. The fruits have a delicious, rich flavor when fully ripe – almost to the point of overripeness. Before that, the fruit is very astringent and tasteless – somewhat like the unripe fruits of the relative Kaki (<em>Diospyros kaki</em>), which however does not remain astringent as long. Interestingly, the fruit can develop this sought-after flavor prematurely if the fruits are exposed to frost.</p> <p>The fruit can be dried like dates. When dried, the astringency disappears and the flavor develops into something resembling dates.</p> <p>The fruit is considered fever-reducing and the seeds calming in Chinese medicine (Chopra. R. N., Nayar. S. L. & Chopra. I. C.).</p> <p>The fruit contains about 1.9% protein, 0.2% fat, 47.7% carbohydrate, 1% various minerals.</p> <p>The wood is durable, flexible, and resistant to rot. Used for construction and carpentry.</p> <div title="Page 2" class="page"> <div class="section"> <div class="layoutArea"> <div class="column"> <h4> <strong>Cultivation:</strong> </h4> <p>Plant in a sunny, warm, and sheltered location. Thrives well in nutrient-rich, slightly clayey soils. Dislikes wet soils, prefers well-drained soil.</p> <p>Seedlings that have been outdoors and entered winter dormancy are very hardy. However, even on older trees, younger new growth in spring is sensitive to frost. Preferably plant in a place protected from early morning sun if possible. Cover with straw and jute fabric or similar during the first 1-2 winters before it has established itself.</p> <p>Can grow up to 15 meters tall. Large dark green shiny elongated leaves. Pest-resistant.</p> <p>The fruit ripens in October-November. The color changes from yellow to dark brown, with a slight translucent quality, when the fruit ripens.</p> <h4>Characteristics:</h4> <p>Longevity: Perennial<br>Growing site: sun<br>Height: 3-4 meters<br>Hardiness zone: 1-3, in greenhouse zone 5</p> </div> </div> </div> </div> </div>

<p data-mce-fragment="1"><strong>Torreya nut: current height: 40-60 cm</strong></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names</strong><span data-mce-fragment="1"><strong>:</strong> Torreya nut, Japanese Torreya, Kaja nut, Kaya Nut, Japanese Nutmeg-Yew</span><br data-mce-fragment="1"><strong data-mce-fragment="1">Scientific name</strong><span data-mce-fragment="1"><strong>:</strong> <em>Torreya nucifera</em></span><br data-mce-fragment="1"><strong data-mce-fragment="1">Family</strong><span data-mce-fragment="1"><strong>:</strong> Taxaceae</span><br data-mce-fragment="1"><br data-mce-fragment="1"><strong data-mce-fragment="1">Growth history & use:</strong><br data-mce-fragment="1"><span data-mce-fragment="1"></span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Japanese Torreya, or Torreya nut, originates from Japan where it is used similarly to <em>T. grandis</em> in China – the nuts are roasted and eaten or pressed for their vitamin-rich oil. The wood is also used for special purposes – read below...</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The wood from the Japanese Torreya is considered the most valuable wood for making boards and pieces for the game <em>Go</em>. The wood is prized for its beautiful yellow-golden color, fine and uniform ring structure, and the distinct sound from the click of a stone (piece) against its surface.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1"><meta charset="utf-8">The tree is protected in Japan due to its scarcity caused by earlier overharvesting. Only the truly old (200-800 years old) Japanese Torreya trees are considered suitable for making the thick Go boards – which makes them highly valued. The finest boards can cost over 19,000 USD.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The wood is also considered durable when in contact with water. Wooden water buckets are made from this wood.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">It is also a traditional medicinal plant in Korea where the nuts are highly valued for their antiparasitic properties. Even in modern times, the tree has been successfully used in scientific studies where several plant parts such as leaves and nuts have shown to have an inhibiting effect on virus replication. (Please conduct further research if interested.)</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The oil from pressed nuts is burned during meditation in Japanese Buddhism.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The nuts are described as having a pleasant, sweet, and slightly resinous, aromatic taste.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">On top of everything, the tree is very beautiful when mature, gaining a classic and dignified appearance with age.</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">The Torreya nut tree grows 15-25 meters tall and can have a broad trunk up to 1.5 meters in diameter.</p> <p data-mce-fragment="1">Thrives in most soils, preferably on the more acidic (pH) and moist side. Does not like to stand in places exposed to strong wind, so a more sheltered location is recommended. Prefers places with high air humidity, or moist soil along a stream bank or similar. Let it grow in partial shade.</p> <p data-mce-fragment="1"><meta charset="utf-8">Hardy down to -18ºC.</p> <p data-mce-fragment="1">Most individuals seem to have both male and female flowers – which is needed to produce fruit. However, each individual tends to have a significant majority of either male or female flowers. So indeed, one individual should be enough for nut production, although production would likely benefit from the presence of two individuals.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Lifespan: Perennial</span><br data-mce-fragment="1"><span data-mce-fragment="1">Growing position: partial shade</span><br data-mce-fragment="1"><span data-mce-fragment="1">Height: 15-25 m</span><br data-mce-fragment="1"><span data-mce-fragment="1">Growing zone: approx. 1-3<br></span></p>

<p><strong>Lavandin of the 'Grosso' variety: current height 20–30 cm</strong><br><br><strong>Common name:</strong> Lavandin<br><strong>Scientific name:</strong> <em>Lavandula × intermedia</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>Lavandin 'Grosso' is one of the most cultivated lavandin varieties in commercial production – especially in France where it is grown extensively for its high content of essential oil and distinct, classic lavender scent. It is a sturdy and vigorous variety that suits both herb gardens and larger plantings. Lavandin is taller than true lavender and is therefore better suited for use as a low-growing hedge.</p> <p>The flowers are used for drying, lavender sachets, tea blends, herb salt, and natural body care. Lavandin has traditionally been used to create calm, relieve headaches, and support sleep – often in the form of scented sachets or decoctions.</p> <h4>Cultivation</h4> <p>Thrives in sunny, well-drained, and preferably lime-rich locations. 'Grosso' is stronger than common lavender and quickly forms large, dense plants. Excellent as a low hedge or as a solitary plant in larger herb beds. Prune after flowering to maintain shape and encourage new growth. Tolerates heat and drought well but requires drainage to survive the winter.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 60–80 cm<br><strong>Hardiness zone:</strong> 1–5 (with good drainage)<br><strong>Flowering:</strong> July–August<br></p>

<p><strong>Yaupon: current height 20–40 cm</strong><br><br><strong>Common names:</strong> <meta charset="utf-8"><span>Yaupon, Yaupon Holly, Cassina, Black Drink Tree</span><br><strong>Scientific name:</strong> <em>Ilex vomitoria</em><br><strong>Family:</strong> Aquifoliaceae</p> <h4>History & use</h4> <p>Yaupon is a North American plant with a long tradition as a caffeine-containing drink among the indigenous peoples of the southeastern USA. The leaves are roasted or dried and used for tea that has a mild stimulating effect. The drink resembles yerba mate but is softer in taste.<meta charset="utf-8"></p> <h4>Cultivation</h4> <p>Yaupon is a hardy plant that tolerates temperatures down to about –18 °C (USDA zones 6–9) and can therefore be grown outdoors in the country's mildest parts, for example in Skåne, on Gotland, and along the west coast. Thrives in sun to partial shade in well-drained soil. Tolerates both drought and wind well once established. Also suitable for pots.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters (eventually)<br><strong>Hardiness zone:</strong> 1 (outdoors in mildest parts, otherwise in pots)<br><strong>USDA zone:</strong> 6-9<br></p>

<p><strong>Orange Creeping Raspberry of the variety 'Emerald Carpet': current size P9 pot</strong><br><br><strong>Common names:</strong> Orange Creeping Raspberry, Taiwan Raspberry<br><strong>Scientific name:</strong> <em>Rubus rolfei</em> (Syn. <em>Rubus pentalobus</em>)<br><strong>Family:</strong> Rose family</p> <h4>Plant history & use</h4> <p>Orange Creeping Raspberry is a ground-covering relative of the raspberry, originating from Taiwan and southeastern China. The variety 'Emerald Carpet' is especially valued for its dense growth habit and its decorative, evergreen foliage that takes on bronze-red tones in autumn.</p> <p>It is mainly grown as ground cover in gardens and slopes, but the berries are edible – small, orange, and mild in flavor, and can be used in jam and desserts.</p> <p>The Orange Creeping Raspberry is not as vigorous as the more common Creeping Raspberry (<em>R. tricolor</em>) and can therefore be a better choice if you want to be more careful with the planting space – over time, however, the orange creeping raspberry also forms a dense ground-covering mat, but it is somewhat easier to manage.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, preferably slightly acidic soil. Tolerates drought once established. Excellent as ground cover in rock gardens, on walls, or on slopes. Low-growing and easy to care for, spreads by runners.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 10–20 cm<br><strong>Hardiness zone:</strong> 1–2</p>

<p><strong>Tea bush of the hardy variety 'Tieguanyin': current height about 40–50 cm - 4 years old</strong><br><br>'Tieguanyin' is a famous variety from Anxi in Fujian province in China, traditionally used to make the classic oolong tea of the same name. The variety has a broad, horizontal growth habit and medium-sized leaves suitable for producing both oolong and black tea. It is remarkably frost-resistant for its origin and is therefore well suited for attempts at oolong production even in more northern growing zones.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Growth history & use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos and Vietnam. More than 2000 years ago, tea culture and cultivation began to migrate to more northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the North, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that the energy also lasts longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All genuine tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea – the freshest & greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea – the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer they are stored. Similar to wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.</p> <p><strong>Yellow tea – fresh & green with a rounded taste:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during which the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea – the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – the leaves are stirred every other hour for even withering & oxidation. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea – mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and allow the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet cloth is even placed over the leaves to really create a humid environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea aged like wines:</strong> the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly that the temperature never becomes so high that it stops enzymatic activity, but also that the moisture level in the leaves never becomes as low as when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by putting a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea plantation. Gränna is in growing zone 2, with an even and favourable climate thanks to the adjacent Vättern lake.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind barrier. The point is to make the cultivation as simple as possible but at the same time get them to thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p>White Lavender of the variety 'Alba': current height 20-30 cm</p> <p><strong>Common name:</strong> White Lavender<br><strong>Scientific name:</strong> <em>Lavandula angustifolia</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>White lavender is a less common color variant of the classic true lavender – a perennial herb and medicinal plant with a long tradition in both households, gardens, and folk medicine. The 'Alba' variety has pure white flower spikes and silvery-grey foliage, and is used just like the blue lavender for scent, food, and medicine.</p> <p>The flowers can be dried and used in tea blends, baking, or as decoration in, for example, lavender sugar. Lavender has traditionally been used to promote relaxation, support sleep, and soothe digestion.</p> <h4>Cultivation</h4> <p>Thrives best in sunny, dry, and warm locations with well-drained soil – preferably sandy or gravelly. Lime-rich soil is a plus. 'Alba' grows somewhat shorter than blue lavender and fits nicely in borders, herb gardens, pots, or rock gardens. Prune back after flowering to maintain shape and encourage new growth.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 30–50 cm<br><strong>Hardiness zone:</strong> 1–5 (well-drained site)<br><meta charset="utf-8"><strong>Flowering:</strong> June–July<br></p>

<p>Cembra pine of the 'Glauca' variety</p> <p>The cembra pine is a so-called monoecious tree<em>, </em>it has both male and female flowers on the same individual. However, it is not <em>self-fertile,</em> so it needs to be pollinated by another individual. Therefore, two individuals are needed for fruit setting.</p> <p><strong>Common names:</strong> Cembra pine, Bread pine<br><strong>Scientific name:</strong> <em>Pinus cembra</em><br><strong>Family:</strong> Pine family (Pinaceae)</p> <h4>History & use</h4> <p>'Glauca' is a blue-green form of cembra pine that shares all the edible and useful qualities of the species, but with an even more decorative, silvery-blue foliage.</p> <p>Just like the base form, it produces large cones with edible seeds – so-called pine nuts – which can be eaten raw or roasted. The nuts are rich in fat and protein and have been used as food in the Alps for centuries.</p> <p>The cembra pine is known to produce cones at a young age and low height. Among these plants of 30–35 cm, some already have cones.</p> <p>This variety combines usefulness and beauty and is suitable both for self-sufficiency and as a slow-growing solitary tree in the garden.</p> <h4>Cultivation</h4> <p>Plant in sun to partial shade in well-drained, preferably slightly acidic soil. 'Glauca' grows slowly but steadily and eventually develops a beautiful, compact pyramid shape. Very hardy against cold and snow. Suitable for cultivation in large gardens, forest gardens, or as part of naturalistic plantings. For good nut production, planting several trees is recommended.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 10–20 meters<br><strong>Hardiness zones:</strong> 1–6<br></p>

<p>Cembra pine - current height: 10-20 cm<br></p> <p><meta charset="utf-8">The cembra pine is a so-called single-house species<em>, </em>it has male and female flowers on the same individual. However, it is not <em>self-fertile,</em> but needs to be pollinated by another individual. So for fruit setting, 2 individuals are needed.</p> <p><strong>Common names:</strong> Cembra pine, Swiss pine<br><strong>Scientific name:</strong> <em>Pinus cembra</em><br><strong>Family:</strong> Pine family (Pinaceae)</p> <h4>History & use</h4> <p>The cembra pine originates from the Alps and the Carpathians and has been used for generations both in landscape planting and nut harvesting.</p> <p>The tree is slow-growing, very hardy, and valued for its elegant, narrow silhouette as well as the decorative cones that produce edible seeds – so-called pine nuts. The nuts can be eaten raw or roasted and have a mild, nutty taste. In its native areas, they are traditionally used in baked goods and cooking, just like pine nuts from other pine species.</p> <p><meta charset="utf-8">The cembra pine is known to produce nuts at a young age – and at a low height. Seedlings as small as 30-35 cm can bear cones.</p> <h4>Cultivation</h4> <p>Plant in sun to light shade in well-drained, preferably slightly acidic soil. Thrives well in sheltered locations but is also tolerant of cold and snow. Requires patience – growth is slow but steady. Can be used as an ornamental or forest tree, and is especially beautiful as a solitary tree in larger gardens.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 10–25 meters<br><strong>Hardiness zone:</strong> 1–6<br></p>

<p><strong>Tea bush of the hardy variety 'Longjing 43': current height about 40–50 cm - 4 years old</strong><br><br>'Longjing 43' is a well-established variety from Zhejiang province in China, developed especially to produce high-quality green tea. It is grown at high altitude and has good frost and drought resistance, making it suitable for cultivation even in more northern climates. The leaves are medium-sized with a classic appearance and a clear aroma profile – perfect for those who want to produce their own Longjing-like green tea at home.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history & use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos and Vietnam. More than 2000 years ago, tea culture and cultivation began to migrate to more northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although we on average have colder conditions here in the North, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its inducing focus-giving properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy lasts well and also lasts longer. That coffee is very tasty, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is however an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All genuine tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea - the freshest & greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea - the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor substances.</p> <p><strong>Yellow tea - fresh & green with a rounded taste:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea - the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character one wants the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours – every other hour the leaves are stirred for an even withering & oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved in the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea - mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. In the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled up in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea stored like wines:</strong> the leaves are allowed to wither for a couple of hours before they are traditionally heated in a large wood-fired wok pan – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, one uses their senses to determine when the desired limit is reached, based on consistency, color and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly that the temperature never becomes so high that it stops enzymatic activity, but also that the moisture level in the leaves never becomes as low as when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consumption of several different tea types gives greater health benefits than consumption of only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge river and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by putting a jute sack around the plant or by setting up some kind of wind-protecting barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a href="https://gretaste.se/" title="Gretas Tea ~ unique teas" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Vättern lake.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge river – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks and a protective curtain of jute fabric to protect against the worst Skåne winds – which can blow strongly here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make the cultivation as simple as possible but at the same time make them thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>