Products

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common names:</strong> Ararat-Basilika, <span>Red Spotted Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum</em><br> <strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p> Peculiar basil<meta charset="utf-8"> variety. The leaves are the color<meta charset="utf-8"> Deep dark purple and green with a slight metallic tone and has a serrated leaf edge.</p> <p> Ararat Basil has a light licorice flavor that leans towards anise. This variety is a little sweeter in taste than the basil we are used to.</p> <p>Has small light purple flowers that are a little bitter to the taste - these are also edible.</p> <p> Can be placed in crops to repel insect pests.</p> <p> <strong>Culture:</strong></p> <p> Quite a large variety - reaches up to about 50 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> 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> <strong>Sowing:</strong></p> <p> <span>Sow indoors in pots from February to May or directly outdoors from May.</span></p> <p> <span>Easy to germinate. Scatter the seeds on the moist soil surface 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, well-drained spot and leave until the seeds have germinated.<meta charset="utf-8"> Alternatively, in <a rel="noopener" title="Mini Greenhouse Medium 24 Cells | Pre-cultivation" href="https://tradgardsdags.nu/products/minidrivhus-medium-krukinsatser-24-celler-nelson-garden" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>a mini greenhouse</strong></span></a> to maintain even humidity.</p> <p> It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun</span><br> <span>Height: 50 cm</span><br> <span>Germination time: 5-15 days</span></p>

<p data-mce-fragment="1"> 1 so-called Incense Bamboo, edible shoots, hardy in our climate.</p> <p data-mce-fragment="1">Height: 150-200 cm <span style="text-decoration: underline;">FOR PICKUP ONLY</span></p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</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></p> <p data-mce-fragment="1"> <strong><span>Plant history &amp; use:</span></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 data-mce-fragment="1">Culture:</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 data-mce-fragment="1">Features:</strong></p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing conditions: partial shade - sun<br data-mce-fragment="1"> Height: 4-10 meters (probably max. 6 meters in Nordic climate)<br data-mce-fragment="1"> Growing zone: 1-4</p>

<p data-mce-fragment="1"> 1 piece of so-called Incense Bamboo, edible shoots, hardy in our climate.</p> <p data-mce-fragment="1"> Height: 150-200 cm <span style="text-decoration: underline;">FOR PICKUP ONLY</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</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></p> <p data-mce-fragment="1"> <strong><span>Plant history &amp; use:</span></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 data-mce-fragment="1">Culture:</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 data-mce-fragment="1">Features:</strong></p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing conditions: partial shade - sun<br data-mce-fragment="1"> Height: 4-10 meters (probably max. 6 meters in Nordic climate)<br data-mce-fragment="1"> Growing zone: 1-4</p>

<p data-mce-fragment="1"> 3 different sizes Black Bamboo,<meta charset="utf-8"> edible shoots, winter<meta charset="utf-8"> hardy.</p> <p data-mce-fragment="1"> Height:<br></p> <ul> <li data-mce-fragment="1"> 40-60cm</li> <li data-mce-fragment="1"> 100-130cm</li> <li data-mce-fragment="1"> 250-300 cm <span style="text-decoration: underline;">&lt;- FOR PICKUP ONLY</span> </li> </ul> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> <span data-mce-fragment="1">Svartbambu, Bambu, Kinabambu, Black Bamboo<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Phyllostachys nigra</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Poaceae</span></p> <p data-mce-fragment="1"> <strong><span>Plant history &amp; use:</span></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 data-mce-fragment="1">Culture:</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 data-mce-fragment="1">Features:</strong></p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing conditions: partial shade - sun<br data-mce-fragment="1"> Height: 4-6 meters<br data-mce-fragment="1"> Growing zone: 1-4</p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common name:</strong> Greek Basil, <span>Greek Bush Basil, Globe Basil, Greek Bush Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum var. minutum</em> <br><strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p> Greek Basil, or Globe Basil as it is also called, is a low-growing small shrub with small aromatic leaves. More compact and well-branched than most <a href="https://tradgardsdags.nu/search?q=basilika" title="Search results for Basil | Garden Day" rel="noopener" target="_blank"><strong><span style="color: rgb(78, 153, 29);">other basils</span></strong></a> .</p> <p> Goes well with tomato, lamb, eggplant and pepper dishes. Goes very well with fresh salads.</p> <p> Also suitable for making refreshing herbal tea.</p> <p> Seeds can be eaten as is or added to baked goods as a flavoring. When in contact with liquid, the seeds become mucilaginous (similar to chia seeds) - in the Mediterranean this is used to make a refreshing drink called <em>sherbet tokhum</em> .</p> <p> As good as it tastes, it smells wonderful in the garden.</p> <p> <strong>Culture:</strong></p> <p>Easy to grow and productive variety. Quickly produces new leaves that are harvested throughout the season.</p> <p> Grow in regular potting soil, in a pot or outdoors.</p> <p><meta charset="utf-8"> Freeze the harvest rather than dry it - the flavor will last better.</p> <p> <strong>Sowing:</strong></p> <p> <span>Pre-cultivate indoors Feb-May. Sow outdoors from May.</span></p> <p> <span>Easy to germinate. Just sprinkle the seeds on the moist soil and press them down gently so 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>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun</span><br> <span>Height: 30 cm</span><br> <span>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">: 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> <span>SEEDS (50pcs/bag)</span><br> <br><strong>Common names</strong> <span>: Holy basil, Kapoor, Rama Tulsi, Holy Basil</span><br> <strong>Scientific name</strong> <span>: <em>Ocimum africanum</em></span><br> <strong>Family</strong> <span>: Lamiaceae</span><br><br> <strong>Plant history &amp; use</strong> <span>:</span><br></p> <p> 'Temperate Tulsi' - the name speaks for itself. This is a hardier variety of Holy Basil ( <em>O. tenuiflorum</em> ), a completely different species to be exact. It is better suited to growing in our climate as it is more used to lower temperatures and also resistant to frost. The herb grows faster than its cousin <span style="color: rgb(78, 153, 29);"><a style="color: rgb(78, 153, 29);" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" title="Holy Basil / Tulsi (Ocimum tenuiflorum)" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> but the life cycle is also shorter - harvesting can be done after just 40 days. Originates from East Africa.</p> <p>It is described as being more productive in our climate and having better germination than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> .</p> <p> 'Temperate Tulsi' has a flavor described as "tutti frutti", or "bubble gum". Notes of vanilla and myrrh are also common. Most widely used for making tea due to its distinct aroma and healthy nutritional profile. It is also used in cooking.</p> <p> Holy basil is often confused with Thai basil ( <em>Ocimum basilicum</em> var. <em>thyrsiflora</em> ) - which is a different species.</p> <p> As one of the most widely used ancient medicinal plants, Holy Basil has been used to treat common colds, headaches, and various stress disorders, among other things. The stem, leaves, and seeds are used for these purposes.</p> <p>In traditional societies, the herb is also used as a natural mosquito repellent, by applying the aroma from the plant to the skin.</p> <p> The abundantly blooming purple inflorescences are attractive to pollinators such as bees and butterflies.</p> <p> <strong>Cultivation</strong> <span>:</span></p> <p> Abundant flowering. 'Temperate Tulsi' is an annual and is lower and has a more bushy growth habit than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> . Self-seeds more efficiently than other basil varieties.</p> <p> Use a well-drained, humus-rich soil and place in partial shade or full sun, it will do well in both. Allowing the soil to dry out between waterings will increase the plant's aroma production (= more flavor) - this is a result of the plant's response to stress.</p> <p>Grow in a pot or flower bed as a low-growing herb. If you grow it outdoors and want to let it grow there year after year, you can let it flower and set seed - it will most likely self-sow and germinate next year.</p> <p> If you want the plant to focus more on foliage growth, you can cut off inflorescences before they have time to develop.</p> <p> Basil is easy to take cuttings from, make a diagonal cut with a clean tool just below a leaf. The cutting should be around 15 cm. Remove the bottom leaves from the cutting and place in a glass of water that you change regularly. Plant in soil when roots have developed.</p> <p> <strong>Sowing</strong> <span>:</span><br><span></span></p> <p> Higher germination in our climate than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> .</p> <p><span>Place the seeds on a moist layer of soil. Press the seeds lightly into the soil for good contact. Keep the seeds moist. One way to maintain good moisture is to cover the seeds with plastic with air holes.</span><br><br> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun/partial shade</span><br> <span>Height: 40 cm</span><br> <span>Germination time: 5-15 days</span><br></p>

<p><strong>Japansk Lönn i olika storlekar</strong></p> <p><strong>Höjd:</strong></p> <ul> <li><strong>80-100 cm</strong></li> <li><strong>100–120 cm [<meta charset="utf-8">ENDAST UPPHÄMTNING I BUTIK]</strong></li> </ul> <p><strong>Trivialnamn:</strong> Japansk Lönn<br><strong>Vetenskapligt namn:</strong> <em>Acer palmatum</em><br><strong>Familj:</strong> Sapindaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Japansk lönn är ett lövträd med ursprung i Japan, Korea och Kina och har odlats i århundraden för sitt graciösa växtsätt och sina starka höstfärger. Den används både som prydnadsträd, i bonsaiform och i naturträdgårdar där man vill addera struktur, skugga och färg.</p> <p>Unga blad är ätbara i små mängder och kan användas som garnering. I Japan friteras ibland bladen som en säsongsrätt. Trädet går även att tappa på sav tidigt på våren – särskilt i kallare klimat. Savens sockerhalt är låg men kan drickas som den är eller kokas till en tunn sirap, på samma sätt som lönnsirap. Bäst savflöde får man på varma soliga dagar efter en natts frost. </p> <p>Bladen har även använts praktiskt för att hjälpa till att bevara rotfrukter och äpplen – de har lagts som skyddande lager kring skörden för att hålla den fräsch längre. Inom folkmedicin har bladen använts i kylande omslag.</p> <p>Växtens främsta funktion är dock estetisk – som formgivare i trädgårdsrum, där dess siluett och bladfärg spelar huvudrollen.</p> <h4>Odling</h4> <p>Trivs i halvskugga till sol, gärna i vindskyddat läge. Väldränerad, fuktighetshållande jord med lätt surhet är idealiskt. Japansk lönn kan odlas i kruka, särskilt mindre sorter, men trivs även i mark på skyddad plats. Skyddas mot stark vårsol och blåst för att undvika bladskador. Tål inte uttorkning – jämn vattning är viktig.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Halvskugga till sol<br><strong>Höjd:</strong> 2–4 meter<br><strong>Växtzon:</strong> 1–3 (4-5 i skyddat väldränerat läge)<br></p>

<p> 1 tree Chinese Vegetable Tree: 1 year old - current height 15-30 cm</p> <p> <strong>Trivial name:</strong> <span><meta charset="utf-8">Chinese Vegetable Tree, Chinese Toon, Toona, Cigar Box Tree, Chinese Mahogany, Chinese Toon, Onion Tree</span> <br><strong>Scientific name:</strong> <em><span>Toona sinensis / Cedrela sinensis</span><br></em> <strong>Family:</strong> Meliaceae</p> <p> <strong><span>Plant history &amp; use:</span></strong></p> <p><meta charset="utf-8"> Chinese Vegetable Tree, or Chinese Toon, is a winter-hardy tree with eye-catching foliage that appears in pink-red tones in spring. In autumn, the leaves have a beautiful golden color. The appearance is just the icing on the cake, the tree has a wide range of different uses.</p> <p> Young shoots and leaves are widely used in Chinese cuisine. The leaves have a crisp texture and the taste is described as umami, nutty and oniony. Another source describes the taste of the cooked leaves as a complex meal in itself - more specifically: like roasted beans with notes of onion and pepper. "Even those who don't like vegetables might like Toona."</p> <p> The leaves are rich in vitamin A and contain about 6% protein, 1% fat, 6.6% carbohydrates and 1.5% minerals of various kinds.</p> <p>The leaves are most often cooked as a component in stir-fries or by steaming/boiling the leaves to eat as a side vegetable. They can also be deep-fried in a tempura-like manner.</p> <p> Young shoots and leaves are also eaten in salads or pickled. In China, leaves and shoots are dried and then ground and used as a spice.</p> <p> The most common areas of use<meta charset="utf-8"> In the few Swedish homes where the plant is grown, it seems to be used to boil broth from the leaves &amp; shoots, make pesto or throw pickled leaves into a hamburger.</p> <p> A tea-like drink is made from the leaves and shoots, and in some cases the fruit. The leaves and shoots are heated in a pan for a short time and then allowed to dry slowly.</p> <p> Roots, bark and fruit have been used in traditional Chinese medicine for thousands of years.</p> <p> The wood is highly prized and resembles mahogany with its dark red color - it is used to make furniture, window frames, etc.</p> <p> The wood also has a delicate scent and is burned in temples as incense.</p> <p>Sometimes called synonymously Cigar Box Tree as the wood has historically been used for making cigar boxes. However, it was predominantly the relative <em>T. odorata</em> that was used for this purpose.</p> <p> Produces beautiful white/pink flowers in large panicles hanging from the branches in August. The flowers are sweetly scented and adept at attracting pollinators.</p> <p> In Chinese culture, <em>T. sinensis</em> is often used symbolically to represent the father figure.</p> <p> From a distance, Chinese Toon can sometimes resemble bamboo, when it is allowed to take root and form a grove. Standing under a large tree, the foliage looks almost palm-like against the sky. An eye-catching plant in many ways.</p> <p><span></span> <strong>Culture:</strong></p> <p> Originates from eastern Asia - from North Korea, through China all the way down to western Indonesia.</p> <p> Easy to care for and fast growing. Place in a sunny position. Hardy outdoors in zones 1-2. Clear temperatures down to -25ºC have been reported.</p> <p> <meta charset="utf-8">Grows best in moist, fertile, well-drained soils. Tolerates most soil pH. Does not thrive in wet soils.</p> <p> Can be kept low growing and topped for continuous growth of young shoots and leaves.</p> <p> Has good shade tolerance, but the result is narrow, elongated trees that reach up towards the light.</p> <p> Placed in sun or shade, the tree will eventually grow to about 15-20 meters tall. Chinese Toon can live over 100 years.</p> <p> Also top as a larger tree for abundant growth of young leaves &amp; shoots.</p> <p> <i>Sets</i> root shoots at adulthood.</p> <p> <strong>Features:</strong></p> <p> Year: Perennial<br> Growing position: sun<br> Height: 15-20 meters<br> Growing zone: 1-2</p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common name:</strong> Lime basil, <span>Lime Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum americanum</em><br> <strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p>An unusual type of basil from America with a distinct lime flavor.</p> <p> Goes well with fish dishes and marinades. Also a good addition to salads.</p> <p> Suitable for both Asian and Mediterranean dishes.</p> <p> <strong>Culture:</strong></p> <p> Annual. Grows up to 50 cm in height.</p> <p> Grow in well-drained potting soil in a sunny location. Outdoors or in a pot.</p> <p> <strong>Sowing:</strong></p> <p> Fill a pot or seed tray with moist, well-drained soil. Spread the seeds evenly over the soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</p> <p>To maintain humidity, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm, well-drained spot and leave until the seeds have germinated. Alternatively, sow in <a rel="noopener" title="Mini Greenhouse Medium 24 Cells | Pre-cultivation" href="https://tradgardsdags.nu/products/minidrivhus-medium-krukinsatser-24-celler-nelson-garden" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>a mini greenhouse</strong></span></a> to maintain even humidity.</p> <p> It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: Perennial</span><br> <span>Growing position: partial shade/sun</span><br> <span>Height: 50 cm</span><br> <span>Germination time: 5-15 days</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>