{"title":"Shrub layer - Plants","description":"","products":[{"product_id":"tebuske-planta-camellia-sinensis","title":"Tebuske \/ Tea shrub in various sizes 30-70 cm (Camellia sinensis)","description":"\u003cp\u003eThese tea bushes are of a non-variety type, but they have shown really good hardiness and fine growth after their first overwintering at our small tea plantation by the Kävlinge River.\u003c\/p\u003e\n\u003cp\u003eTea bushes\/trees in different sizes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHeight: 30-50 cm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHeight: 50-70 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/tradgardsdags.nu\/products\/tebuske-tetrad-tea-by-me-camellia-sinensis-2-3-ar-30-50-cm\" title=\"Tebuske 'Tea By Me': Härdig sort (Camellia sinensis) 2 \u0026amp; 3 år 30-50 cm\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003eLooking for the hardier variety 'Tea By Me'? - Follow this link.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; usage:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.\u003c\/p\u003e\n\u003cp\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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 tea cultivation began to migrate to more northern provinces in China, where new varieties developed. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like 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 for extended periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips – coffee gives a strong burst of energy followed by a drop. Tea is less taxing on the nervous system than 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 is well suited 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 sufficient and that it also lasts longer. However, you cannot deny that coffee tastes very good, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea varieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and \"dark\" (also called \u003cem\u003ePu'ehr\u003c\/em\u003e) tea. The difference between them lies in their varying degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea varieties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026amp; greenest variety:\u003c\/strong\u003e the leaves are heated at 220\u003cmeta charset=\"utf-8\"\u003eºC immediately after harvest to stop the oxidation process and thereby \"lock in\" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed variety:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different 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 types of tea that develop in flavor and color the longer it is stored. A bit like 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic variety:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and most varied depending on the character you want 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 \u0026amp; oxidation level. In the next step, the leaves are shaken, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level 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 it is 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 \u003cmeta charset=\"utf-8\"\u003esmall 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 the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During 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 - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea that is aged like wines:\u003c\/strong\u003e the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. At this stage, the leaves are turned in the pan in a continuous rhythm to achieve an even \"kill-green\" degree. At this stage, you use your senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which favors the 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 as they age. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. There is also a more modern method where one \u003cmeta charset=\"utf-8\"\u003eaccelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. \u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia - for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eYou can also extract a useful oil from the tea seeds by pressing. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 for us is to protect from direct strong wind during the winter half-year. This is done by \u003cmeta charset=\"utf-8\"\u003eeither put 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 of our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn spring, however, one should protect the plants 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 of covering 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 couple of poles over several plants. \u003c\/p\u003e\n\u003cp\u003eThere is a tea cultivation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/gretaste.se\/\" title=\"Gretas Te ~ unika teer\" rel=\"noopener\" style=\"color: rgb(78, 153, 29);\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Te\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above, you can see the beginning of our tea plantation next to the Kävlingeån river - \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield 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 don't know, we don't have much to slow 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 shield. The point is to make cultivation as simple as possible while still allowing them to thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYet 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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\/sacks.\u003c\/p\u003e\n\u003cp\u003eAlso keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: sun-partial shade\u003cbr\u003eHeight: 1-2 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003ePlant zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-50cm","offer_id":49271810359623,"sku":"P-TEB-30\/50-365","price":325.0,"currency_code":"SEK","in_stock":false},{"title":"50-70cm","offer_id":49271810392391,"sku":"P-TEB-50\/70-495","price":435.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tebuskelitenostor_af71194a-c9c5-478e-8d4d-3ee282efc550.png?v=1769091294"},{"product_id":"gojibar-planta-lycium-barbarum","title":"Goji berry \/ Boxthorn 20-40 cm (Lycium barbarum)","description":"\u003cp\u003e1st Goji plant: 2 years old - ready to bloom = bear fruit\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCurrent height 20-40 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name: \u003c\/strong\u003eGoji, Boxthorn\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLycium barbarum\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eNightshade family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eGoji berries are one of the most popular \"superfoods\" (term for food with especially high nutritional value) and are often used in muesli, smoothies, salads, and bread or simply eaten as they are. The reason for their popularity is likely because the goji berry is one of the most nutrient-dense berries available. It is rich in vitamins and minerals as well as omega-3 and antioxidants. The goji berry also has a particularly high protein content of 10g per 100g, which is very rare among fruits and berries. The taste is sweet with hints of cranberry and cherry. Usually, the berries are dried before use.\u003c\/p\u003e\n\u003cp\u003eThe red goji berry is richer in carotenoids than the \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003cstrong\u003e\u003ca style=\"color: #4e991d;\" title=\"Black Goji (Lycium ruthenicum)\" href=\"https:\/\/tradgardsdags.nu\/products\/svart-goji-lycium-ruthenicum\" target=\"_blank\"\u003eblack goji berry\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, while the black one is richer in antioxidants.\u003c\/p\u003e\n\u003cp\u003eThe root is used in herbal medicine for, among other things, its liver-cleansing properties.\u003c\/p\u003e\n\u003cp\u003eThe leaves are used in Asia in stews and soups or made into tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGoji grows wild in Asia and has, since being introduced to Sweden, also begun to spread naturally here. The plant is a deciduous shrub that usually grows 80-200 cm tall.\u003c\/p\u003e\n\u003cp\u003eThe plant is very easy to care for and hardy against both salt and wind. It thrives well in both sun and partial shade – goji is an adaptable plant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: sun\/partial shade\u003cbr\u003eHeight: up to 3 meters (often around 2m)\u003cbr\u003eGrowing zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":47487926075719,"sku":"P-GOJ-20\/40-245","price":175.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/TD_4_bbac8bd9-0612-4274-aa4a-35bbd05bc8b6.png?v=1754258864"},{"product_id":"thailandsk-aubergine-15-30-cm-solanum-melongena","title":"Thai Eggplant 40-60 cm (Solanum melongena)","description":"\u003cp\u003e1st Thai Eggplant plant from the year 2023\u003cspan data-mce-fragment=\"1\"\u003e - current height: 40-60 cm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eSeed-grown plant with a strong root system, raised in Swedish climate\u003c\/p\u003e\n\u003cp\u003eThe plant is sent safely and securely packed with shock-absorbing packaging.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e Thai Eggplant, Thai Green Eggplant \u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eScientific name:\u003ci\u003e \u003c\/i\u003e\u003c\/strong\u003e\u003cem\u003eSolanum melongena\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e Nightshade family\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrowing history \u0026amp; use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe typical Thai, round green eggplant. Used frequently in various types of curries and stews. Can also be eaten raw as a vegetable alongside the main dish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThai Eggplant is perennial but usually needs to overwinter frost-free to survive to the next year. It can survive the winter outdoors in the most favourable Swedish conditions. When attempting outdoor overwintering, the base of the plant should be winter-covered with straw or similar to protect against cold. If a greenhouse is available, it is an excellent place for the Thai eggplant.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlternatively, grow as an annual in Sweden. Flowering occurs about 6 weeks after germination and harvest can begin after 2-3 months.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGrows well in most soils but prefers well-drained and nutrient-rich soil. Place in sun\/partial shade. Benefits from ample watering.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePlants should be placed about 60 cm apart.\u003c\/p\u003e\n\u003cp\u003eFertilize regularly about once a month during the summer half-year. First feeding about one month after germination.\u003c\/p\u003e\n\u003cp\u003eSelf-pollinating.\u003c\/p\u003e\n\u003cp\u003eWhen fruit setting begins, it is recommended to keep the number of fruits per plant around 4-5.\u003c\/p\u003e\n\u003cp\u003eFruits are harvested when they are green-white. If you wait until the fruits turn yellow, they are more bitter, but still edible.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun \/ partial shade\u003cbr data-mce-fragment=\"1\"\u003eHeight: 50-100 cm\u003cbr data-mce-fragment=\"1\"\u003eGrowing zone: 1 (favourable locations)\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48186526204231,"sku":"P-TH.AUB-30\/40-199","price":145.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/TD_2_483cb531-c1d8-4370-baf2-3af11dfe983e.png?v=1769097759"},{"product_id":"lila-thailandsk-aubergine-15-30-cm-solanum-melongena","title":"Purple Thai Eggplant 40-60 cm (Solanum melongena)","description":"\u003cp\u003e1st Purple Thai Eggplant plant from the year 2023\u003cspan data-mce-fragment=\"1\"\u003e - current height: 40-60 cm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eSeed-grown plant with a strong root system, raised in Swedish climate\u003c\/p\u003e\n\u003cp\u003eThe plant is sent safely and securely packed with shock-absorbing packaging.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e Purple Thai Eggplant, Thai Round Purple Eggplant \u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eScientific name:\u003ci data-mce-fragment=\"1\"\u003e \u003c\/i\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eSolanum melongena\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e Nightshade\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePlant history \u0026 use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA purple variant of the typical Thai, round eggplant. Used frequently in various types of stews and casseroles. Can also be eaten raw as a side vegetable alongside the main dish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePurple Thai Eggplant is perennial but usually needs to overwinter frost-free to survive to the following year. It can survive the winter outdoors in the most favourable Swedish conditions. When attempting outdoor overwintering, the base of the plant should be winter-covered with straw or similar to protect against cold. If a greenhouse is available, it is an excellent place for the Thai eggplant.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlternatively, grow as an annual in Sweden. Flowering occurs about 6 weeks after sprouting and harvest can begin after 2-3 months.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGrows well in most soils but prefers well-drained and nutrient-rich soil. Place in sun\/partial shade. Benefits from ample watering.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003ePlants should be placed about 60 cm apart.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFertilize regularly about once a month during the summer half-year. First feeding about one month after sprouting.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSelf-pollinating.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen fruit setting begins, it is recommended to keep the number of fruits per plant around 4-5.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun \/ partial shade\u003cbr data-mce-fragment=\"1\"\u003eHeight: 50-100 cm\u003cbr data-mce-fragment=\"1\"\u003eGrowing zone: 1 (favourable locations)\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48186593444167,"sku":"P-L.TH.AUB-01-180","price":145.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/TD_6.png?v=1769097688"},{"product_id":"okra-30-50-cm-abelmoschus-esculentus","title":"Okra 40-60 cm (Abelmoschus esculentus)","description":"\u003cp\u003e 1 Okra plant from 2023 \u003cspan data-mce-fragment=\"1\"\u003e- current height: 30-50 cm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Seed-sown plant with a strong root system, grown in a Swedish climate\u003c\/p\u003e\n\n\u003cp\u003e The plant is shipped safely and securely packaged with shock-absorbing packaging.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eCommon name:\u003c\/strong\u003e \u003cspan\u003eOkra\u003c\/span\u003e\u003cbr\u003e \u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eAbelmoschus esculentus\u003cbr\u003e\u003c\/em\u003e \u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eMalvaceae\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Okra is a plant with many uses and its fruits are one of the most popular tropical vegetables worldwide.\u003c\/p\u003e\n\n \u003cp\u003eThe fruits are a well-used ingredient in cooking due to their crunchy texture and texture-giving properties. The fruit contains binding substances which make it very suitable for stews and soups. It can also be eaten raw, and in Asian cuisine, it is often served alongside the main course together with the accompanying sauce.\u003c\/p\u003e\n\n\u003cp\u003e The leaves, like spinach, can be used raw in salads or thrown into a wok. The leaves also have a weak binding effect.\u003c\/p\u003e\n\n\u003cp\u003e Roasted Okra seeds can also be used as a caffeine-free alternative to coffee.\u003c\/p\u003e\n\n\u003cp\u003e In West Africa, where Okra is widely cultivated, flower buds and the wilted flowers are also eaten.\u003c\/p\u003e\n\n\u003cp\u003e The average nutritional value of Okra is higher than that of tomatoes, eggplants and most cucumbers.\u003c\/p\u003e\n\n\u003cp\u003e Okra seeds contain approximately 20% protein and 20% oil which can be extracted from the seeds.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eCulture:\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eOkra originates from South Asia\/Africa and is a perennial in its natural state. It thrives in heat and is sensitive to frost. Optimal growth temperature is 20+ ºC and temperatures below 10 ºC can be harmful to the plant.\u003c\/p\u003e\n\n\u003cp\u003e For the above reasons, it grows best in Sweden in greenhouses\/growing tunnels. It can be grown outdoors, but the harvest may be slightly less than under optimal conditions. To improve the conditions for outdoor cultivation, in the spring, when the soil has warmed up, cover the ground with plastic or other ground cover such as straw\/bark to prevent heat radiation and thereby extend the growing season into the fall.\u003c\/p\u003e\n\n\u003cp\u003e Okra is drought-resistant, but fruit formation is favored by continuous irrigation and nutrient supply.\u003c\/p\u003e\n\n\u003cp\u003e Thrives in well-drained, humus-rich soil.\u003c\/p\u003e\n\n\u003cp\u003e Okra is self-pollinating, which means you only need one plant to get fruit.\u003c\/p\u003e\n\n \u003cp\u003eThe fruits are picked at an early (unripe) stage while they are green to avoid a woody taste. One tip is to try breaking off the tip of the fruit - if it breaks it is fresh, if it bends instead it is overripe and the fruit is better suited for seed harvesting.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Year: Perennial\u003cbr\u003e Growing position: sun\u003cbr\u003e Height: 1–2 m\u003cbr\u003e Growing zone: Hardy down to 10 ºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48186647347527,"sku":"P-OKR-40\/60-180","price":185.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/TD_2_4f8b25cc-5c43-4cb3-a694-96ed554cfe3f.png?v=1769097655"},{"product_id":"svart-hallon-planta-30-60-cm-rubus-occidentalis","title":"Black Raspberry 'Black Jewel' Plant 60-80 cm (Rubus occidentalis)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlack Raspberry of the variety 'Black Jewel' - current height 60-80 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCommon name: \u003c\/strong\u003eBlack Raspberry 'Black Jewel'\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Rubus occidentalis\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eRose family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe black raspberry, \u003cem\u003eRubus occidentalis,\u003c\/em\u003e is a black-colored variant of the more common red raspberry, \u003cem\u003eRubus idaeus.\u003c\/em\u003e As noted above, however, they are two completely different species. The black raspberry is described as highly disease-resistant, easy to cultivate, and early-bearing. The black raspberry is also more tolerant to heat and drought. The berries keep their shape for several days in the cold after harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe black raspberry has also been called \"The king of berries\" because of its esteemed health benefits. The berries contain high levels of antioxidants and also anthocyanins (the group of substances that give fruits and vegetables their dark color - blue\/purple\/black) which act anti-inflammatory and are also linked to processes in the body such as improved memory and increased eyesight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe variety 'Black Jewel' has berries with a high sweetness and a pleasant aftertaste that lingers after eating the berries. The berries have a glossy appearance and provide a striking addition to the cultivation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe berries can be both dried and frozen for later use. They are good in blended drinks. You can also make jam and juice from black raspberries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGrow in well-drained soil in a sunny spot. They thrive best in sandy soil rich in humus. To give the plant humus-rich soil, you can mix in plant remains (for example grass clippings) into the topsoil or cover the soil with a layer of plant remains.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlack Raspberries are a fast-growing species. It is also good to note that the black raspberry is a tall-growing raspberry species; the bush normally reaches 2-3 meters in height.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlack Raspberry (\u003cem\u003eR. occidentalis\u003c\/em\u003e) does not send out root shoots like the more common red raspberry (\u003cem\u003eR. idaeus\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun\u003cbr data-mce-fragment=\"1\"\u003eHeight: 2-3 m\u003cbr data-mce-fragment=\"1\"\u003eHardiness zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48225243627847,"sku":"P-SV.HAL-50\/80-250","price":295.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/SvartHallon_BlackJewel_1.png?v=1769097541"},{"product_id":"jordgubbshallon-planta-20-40-cm-rubus-illecebrosus","title":"Strawberry Raspberry Plant 40-60 cm (Rubus illecebrosus)","description":"\u003cp data-mce-fragment=\"1\"\u003e1st plant Strawberry Raspberry: 2 years old\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNow in larger size: C2 pot and 40-60 cm tall\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Strawberry Raspberry, Balloon Berry, Strawberry Raspberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cem\u003eRubus illecebrosus\u003c\/em\u003e\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eRose family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Strawberry Raspberry originates from Japan and belongs to the same genus as our common raspberry (\u003cem\u003eRubus idaeus\u003c\/em\u003e), but has an appearance similar to a strawberry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe taste resembles that of the mulberry. Suitable for making jam. The berries can also be eaten as they are. However, the berries are considered to develop more flavor when cooked.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEasy to grow. Thrives in sunny locations. Grows well in most soils, but for a good harvest, a nutrient-rich soil should be used.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSpreads easily through root shoots and forms a ground-covering thicket.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSelf-pollinating.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun\/partial shade\u003cbr data-mce-fragment=\"1\"\u003eHeight: 50-100 cm\u003cbr data-mce-fragment=\"1\"\u003eHardiness zone: 1-5\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48225294123335,"sku":"P-JOR-20\/40-245","price":285.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Jordgubbshallon.png?v=1769097455"},{"product_id":"gult-gojibar-bocktorne-planta-20-40-cm-lycium-barbarum","title":"Yellow Goji Berry \/ Boxthorn 'Amber Sweet' 20-30 cm (Lycium barbarum)","description":"\u003cp data-mce-fragment=\"1\"\u003eYellow Goji: ready to bloom = bear fruit\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e Yellow Goji, Yellow Wolfberry, Yellow Thornbush\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e Lycium barbarum\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e Nightshade family\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eGrowth history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eYellow Wolfberry belongs to the same genus as the\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003ca style=\"color: #4e991d;\" title=\"Goji (Lycium chinense)\" href=\"https:\/\/tradgardsdags.nu\/products\/gojibar-bocktorne-lycium-chinense\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand the\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003ca style=\"color: #4e991d;\" title=\"Black Goji (Lycium ruthenicum)\" href=\"https:\/\/tradgardsdags.nu\/products\/svart-goji-lycium-ruthenicum\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003eblack wolfberry\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand like its relatives it is a nourishing berry, especially rich in vitamins and proteins. Unlike the red wolfberry, yellow wolfberries contain no bitter substances and also have a lower sugar content.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eYellow wolfberries can be eaten raw as they are, used in salads, or dried to be added to muesli or baked goods. You can also simply make a drink from them, like black wolfberries.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBoth yellow and black wolfberries are still relatively rare in Sweden, so here is a chance to have something distinctive and healthy in your cultivation!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eYellow Goji is a hardy shrub that withstands many degrees below zero and is therefore suitable for outdoor cultivation in Sweden, either in pots or in open ground. The shrub grows well in sandy, clay soils and everything in between, as long as the soil is well-drained. It thrives in sunny locations and is relatively insensitive to drought, wind, and salts.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe shrub also has a strong root system that binds the soil well. Its tough qualities make it an effective plant in maritime coastal climates with much wind.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eYellow Goji is a grateful plant that does not require much care.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe shrub grows 1-3 meters tall. Its growth habit makes it suitable to tie up on strings along a wall to grow as a wall cover. Whether it grows against a wall or not, give it something to climb on or grow against so the shrub grows faster.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1-3 m\u003cbr data-mce-fragment=\"1\"\u003eGrowing zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48225446134087,"sku":"P-G.GOJ-50\/80-325","price":225.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/GultGojibarplanta.png?v=1769097358"},{"product_id":"svart-gojibar-bocktorne-planta-30-40-cm-lycium-barbarum","title":"Black Goji Berry \/ Boxthorn Plant 10-20 cm (Lycium ruthenicum)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlack Goji: current height 10-20 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSeed-grown plants, raised in Swedish climate\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e Black Goji, Russian Thornbush\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003eLycium ruthenicum \u003c\/em\u003eMurr.\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eNightshade family\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlack Goji is, like its relative\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Goji berry (Lycium barbarum)\" href=\"https:\/\/tradgardsdags.nu\/products\/gojibar-bocktorne-lycium-chinense\" target=\"_blank\"\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003cstrong style=\"color: #4e991d;\"\u003eGoji (\u003cem\u003eLycium barbarum\u003c\/em\u003e)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e, a rich source of proteins and vitamins. The black goji berry is especially rich in anthocyanins, with a higher content than bilberries. The bush originates from areas around the Tibetan plateau and southern Russia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is a plant that has not yet received much attention in the West, but it has long been used by the indigenous peoples in its natural growing environment. Surprisingly, the indigenous people in small northern Indian communities use the berry to make a salve to prevent blindness in camels. This is possible thanks to the berry’s high content of \u003cem\u003elutein\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe berry gets its deep blue-purple color from the anthocyanins, a substance found in unusually high amounts in the black goji berry. Anthocyanins are the same substance that colors bilberries blue and contribute to many of their healthful properties.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRipe berries can be eaten raw, dried, or cooked.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe most common way to consume black goji berries is to make an infusion from them. This is best done when they are completely fresh, but it can also be done with dried berries. The Black Goji berry gives off different colors depending on the type of water used. With mineral-rich water \u003cmeta charset=\"utf-8\"\u003e(alkaline: pH \u0026gt;7)\u003c\/meta\u003e the color becomes deep dark blue, and in acidic water \u003cmeta charset=\"utf-8\"\u003e(pH \u0026lt;7)\u003c\/meta\u003e the color becomes intense purple.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlack Goji originally grows in very extreme climates where it is exposed to drought, extreme cold, high salt levels, and nutrient-poor soils. These factors have made the black goji berry a very hardy plant. It can grow in temperatures down to -20 ºC.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is an easy-to-grow bush that often yields abundant harvests. It prefers well-drained soils (often sandy soils) and establishes a strong root system which makes it a good soil binder, for example by shorelines. It can also naturally form a dense wall that protects against the worst winds. Thrives in bright locations.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe bush grows up to 2 m and can be grown outdoors in open ground in Sweden. To protect your Black Goji bush from the harshest Swedish conditions, you can cover the base of the plant with straw, leaves, or similar in late summer – this protects the plant from the hardest cold and extends the growing season.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe numerous berries change from green to black\/blue-purple in color. They are only ready for harvest at this stage. This occurs in summer-autumn.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1-2 m\u003cbr data-mce-fragment=\"1\"\u003eGrowing zone: 1-6\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48425603367239,"sku":"P-SV.GOJ-15\/30-229","price":195.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/TD_5.png?v=1754258832"},{"product_id":"natalplommon-planta-20-40-cm-carissa-macrocarpa","title":"Natal plum Plant 20-40 cm (Carissa macrocarpa)","description":"\u003cp data-mce-fragment=\"1\"\u003eNatal plum: current height 20-40 cm\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Natal plum, Amathungulu, Large Num-Num\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Carissa macrocarpa\u003c\/span\u003e\u003c\/em\u003e (syn.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eC. \u003c\/em\u003e\u003ci data-mce-fragment=\"1\"\u003egrandiflora\u003c\/i\u003e)\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Apocynaceae\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrowth history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe Natal plum is a fascinating shrub with its roots in subtropical regions. It is a shrub that enchants with its beautiful white flowers and entices with its red, juicy fruits. The tree has received its Swedish common name \"Natal plum\" because of its origin in the Natal region of South Africa.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNatal plum\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis not only a beautiful shrub but also offers a range of uses. Its red fruits are edible and have a sweet and juicy taste. These fruits can be eaten directly or used in jam, marmalade, and other delicious desserts. Additionally, they are used in traditional medicine for their potential health benefits.\u003c\/p\u003e\n\u003cp\u003eThe interesting shrub also has the ability to contribute to the surrounding environment. Its deep roots help improve the soil structure and can help keep erosion-prone areas in check. Its blooming is fragrant and also attracts pollinating insects – a welcome feature for biodiversity simply.\u003c\/p\u003e\n\u003cp\u003eThe Natal plum blooms and bears fruit for a large part of the season. The fruits are rich in vitamin C.\u003c\/p\u003e\n\u003cp\u003eWell suited to grow as an edible hedge in sunny and favorable locations.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natal plum thrives best in a warm and sunny environment with good drainage. It also tolerates partly shaded and shaded locations. It is a relatively hardy tree and can survive short periods of drought. It also tolerates a few degrees below freezing, so cultivation\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003ein the ground with winter covering in warmer parts of the country can work. Alternatively, move indoors over winter.\u003c\/p\u003e\n\u003cp\u003eFor container cultivation, it is important to use well-drained soil to avoid waterlogging that can damage the roots. \u003c\/p\u003e\n\u003cp\u003eThe Natal plum is within its natural climate limits an evergreen shrub. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics: \u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial \u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun \/ partial shade \/ shade\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1-2 m \u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48473514901831,"sku":"P-NAT-20\/40-295","price":295.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/natalplommon.png?v=1769096850"},{"product_id":"yerba-mate-planta-30-50-cm-ilex-paraguariensis","title":"Yerba Mate 'GARDEN 2 CUP®' 50-80 cm (Ilex paraguariensis)","description":"\u003ch4\u003e\u003cstrong\u003eYerba Mate of the hardier variety 'GARDEN 2 CUP®': current height 50-80 cm\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e'GARDEN 2 CUP®' can withstand temperatures down to -7ºC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Mate, \u003cmeta charset=\"utf-8\"\u003eYerba Mate, Paraguay tea, Tereré\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Ilex paraguariensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Aquifoliaceae\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThe Yerba Mate plant originates\u003c\/strong\u003e from the subtropical regions of South America. It was originally consumed by the Guarani people for its \"energizing and healing properties\".\u003c\/p\u003e\n\u003cp\u003eThe drink \u003cem\u003emate\u003c\/em\u003e is a popular alternative to coffee as the plant's caffeine-containing leaves are dried and ground\/crushed to brew the stimulating drink\u003cem\u003e.\u003c\/em\u003e The leaves also contain vitamin B6 and magnesium which among other things help reduce tiredness and balance sleep habits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMate contains around 80mg caffeine\u003c\/strong\u003e per cup, while traditional tea (\u003cspan style=\"color: #4e991d;\"\u003e\u003ca style=\"color: #4e991d;\" title=\"Tea bush plant 30-50 cm (Camellia sinensis)\" href=\"https:\/\/tradgardsdags.nu\/products\/tebuske-planta-camellia-sinensis\" target=\"_blank\"\u003e\u003cstrong\u003eCamellia sinensis\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e) contains about 40mg for green tea, or 60mg for black tea; coffee contains 100-200+mg caffeine per cup – this gives an idea of the stimulating effect of the different drinks. However, each drink’s other active substances, besides caffeine, also affect the level of alertness or freshness, but caffeine is a simple way to compare the different drinks. Mate also contains theobromine, a well-known substance due to its presence in cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe ground\/crushed leaves\u003c\/strong\u003e are normally allowed to simmer in hot water. If the drink is instead cold-brewed it is called \u003cem\u003etereré.\u003c\/em\u003e The cold drink tereré is mostly consumed in the warmer regions of South America. Often various refreshing and medicinal herbs are added to the drink to be consumed together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn South American countries\u003c\/strong\u003e such as Brazil, Argentina, Uruguay and Paraguay, mate is so common that it is drunk more than coffee – something that can be hard to understand for us Europeans. The drink is also widely available in stores in the USA. Outside America, mate has spread in popularity to the Levant (Syria \u0026 Lebanon among others).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe leaves are also rich in vitamins\u003c\/strong\u003e A, B1, B2, B3, C and E; the minerals potassium, calcium, manganese, iron, selenium, phosphorus and zinc; as well as a range of flavonoids which help protect the body against oxidative stress among other things.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThere are different ways to make mate.\u003c\/strong\u003e Some mate blends have been allowed to ferment while blends made by other methods skip this step and undergo \u003cmeta charset=\"utf-8\"\u003eonly a short drying before the leaves are ground – the latter variant often contains only leaves, is very finely ground and gives a neon green colored drink. Other blends contain both twigs and leaves – and some have also undergone a smoking process over fire.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eYerba Mate thrives best\u003c\/strong\u003e in a regularly warm climate with somewhat higher humidity. The plant can however withstand short periods of temperatures down to -7ºC. \u003cspan\u003eIn a very sheltered and warm spot and covered with jute sacks there is a chance of successful wintering outdoors in the country’s most favourable parts. In a frost-free garage\/barn it does very well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOtherwise, Yerba Mate can also be overwintered indoors. Yerba Mate has thick evergreen leaves which look nice indoors during winter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlant your Mate plant\u003c\/strong\u003e in a pot with well-drained soil, place outdoors in full sun and sheltered from wind from March\/April (no frost for longer periods) – if you have a greenhouse it is an excellent place for Yerba Mate. Move or prepare for wintering when frost approaches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeaves normally begin to be \u003cmeta charset=\"utf-8\"\u003eharvested\u003c\/strong\u003e in spring from the plant’s 4th year.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eGrowing position: sun\u003cbr\u003eHeight: 4-6 meters\u003cbr\u003eHardiness zone: hardy down to -7\u003cspan\u003eºC \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: 168px; top: 28.7246px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48473607668039,"sku":"P-YE.MAT-30\/50-365","price":385.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/yerbamate_2.png?v=1769096785"},{"product_id":"sibirisk-ginseng-planta-eleutherococcus-senticosus","title":"Siberian Ginseng Plant 15-20 cm (Eleutherococcus senticosus)","description":"\u003cp\u003eSiberian Ginseng plant - current height: 15-20 cm\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e [Picture of plant coming soon]\u003c\/p\u003e\n\n\u003cp\u003e Now this long-awaited plant has finally arrived in stock! After many requests, we have finally managed to get hold of a couple of plants, they are neither cheap nor easy to get hold of - hence the price.\u003c\/p\u003e\n\n\u003cp\u003e I aim to bring in larger plants during the season, they will be around 2-3m and cost around 2000kr in store - so more value for money. Those of you who are interested in these plants are welcome to contact me so we know how many to order.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eCommon Names:\u003c\/strong\u003e Russian Root, Siberian Ginseng, Eleuthero, Kan Jang, Tiger Root\u003cbr\u003e \u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eEleutherococcus senticosus\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eFamily:\u003c\/strong\u003e Araliaceae\u003c\/p\u003e\n\n\u003ch4\u003e \u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h4\u003e\n\n\u003cp\u003e Siberian Ginseng, or Russian root as it is also called, is a frost-resistant \"Ginseng species\" that is part of the same family as Korean Ginseng.\u003cmeta charset=\"utf-8\"\u003e ( \u003cem\u003ePanax ginseng)\u003c\/em\u003e and American Ginseng  \u003cmeta charset=\"utf-8\"\u003e( \u003cem\u003ePanax quinquefolius\u003c\/em\u003e ). It is not related to \u003cspan style=\"color: #4e991d;\"\u003e\u003cstrong\u003e\u003ca style=\"color: #4e991d;\" title=\"Indian Ginseng \/ Ashwagandha (Withania somnifera)\" href=\"https:\/\/tradgardsdags.nu\/collections\/froavdelning\/products\/ashwagandha-indisk-ginseng-withania-somnifera\" target=\"_blank\"\u003eIndian Ginseng\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e .\u003c\/p\u003e\n\n\u003cp\u003e From this Ginseng, it is the root bark that is used for its adaptogenic properties. Adaptogens are called substances that help the body deal with different types of stress. Siberian Ginseng is well known among athletes and is also used to treat insomnia. Traditionally used in Russian\/Chinese folk medicine.\u003c\/p\u003e\n\n\u003cp\u003e Much of the Siberian Ginseng on the market is whole, ground roots, when in fact it is only the bark from the roots that contains the active ingredients. Here, of course, it is advantageous to grow it yourself as you control the entire process on your own.\u003c\/p\u003e\n\n\u003ch4\u003e\n\n \u003cstrong\u003eCultivation\u003c\/strong\u003e :\u003c\/h4\u003e\n\n \u003cp\u003eSiberian Ginseng is a shrub native to Northeast Asia that often grows in forests as undergrowth or forms dense thickets. The shrub is thorny and can grow up to 4 meters depending on the location.\u003c\/p\u003e\n\n\u003cp\u003e It thrives well outdoors in Sweden and does not have particularly high requirements. In terms of soil, it can handle everything from sandy to heavy clay soils. However, it thrives best in soil mixed with leaf and compost. It prefers light to partial shade. Can also be grown in a pot.\u003c\/p\u003e\n\n\u003cp\u003e To harvest, you cut off one or more of the plant's underground shoots and let the plant grow. Peel the bark from the root and compost\/discard the wood inside the bark.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e It is a robust species with few known pests.\u003c\/p\u003e\n\n\u003cp\u003e The flowers turn yellowish-white\/purple which then form black round fruits in clusters.\u003c\/p\u003e\n\n\u003ch4\u003e\n\n \u003cstrong\u003eFeatures\u003c\/strong\u003e :\u003c\/h4\u003e\n\n\u003cp\u003e Year: Perennial\u003cbr\u003e Growing position: partial shade\/sun\u003cbr\u003e Height: 2-4 m\u003cbr\u003e Germination time: 2-4 months\u003cbr\u003e Growing zone: 1-7\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48519957086535,"sku":"P-SIB-15\/20-465","price":465.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/eleutherococcussq_5f56c809-f40e-4761-8c72-f8197c2e0ae1.jpg?v=1769096484"},{"product_id":"hallon-brandywine-planta-20-40-cm-rubus-occidentalis-x-idaeus","title":"Purple Raspberry 'Brandywine' Plant 20-40 cm (Rubus occidentalis x idaeus)","description":"\u003cp data-mce-fragment=\"1\"\u003e 1 plant Purple Raspberry 'Brandywine': 2 years old\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e Current height 20-40 cm\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eCommon name:\u003c\/strong\u003e Purple Raspberry 'Brandywine'\u003cbr\u003e \u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eRubus occidentalis x idaeus (ssp. strigosus) \/ Rubus neglectus\u003cbr\u003e\u003c\/em\u003e \u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eRosaceae\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e'Brandywine' is a true purple raspberry - as it is a hybrid cross between the black and the red raspberry -\u003c\/span\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cem data-mce-fragment=\"1\"\u003eR. occidentalis\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003eR. idaeus\u003c\/em\u003e . The variety was developed by Cornell University in NY to be hardy and above all\u003cmeta charset=\"utf-8\"\u003e adaptable to different environments. Like the black raspberry, 'Brandywine' does not produce root suckers. The berries are large, round in shape and have a firm consistency. The berries have a slightly sour, full flavor.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e'Brandywine' is considered one of the best purple raspberry varieties, or according to some sources \"the best\".\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe variety should also be resistant to insect attacks.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eA good variety to make wine from, preserve in a jar or freeze. Also good for making jam.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eCulture:\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eGrow in a well-drained soil in a sunny location. They thrive best in a sandy soil rich in humus. To give the plant a humus-rich soil, you can mulch plant debris (e.g. grass clippings) into the top layer of soil or cover the soil with a layer of plant debris.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The shoots of 'Brandywine' are strong, quite upright and heavy.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Berries ripen July to September.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Year: Perennial\u003cbr data-mce-fragment=\"1\"\u003e Growing position: sun\u003cbr data-mce-fragment=\"1\"\u003e Height: 1.5-2m\u003cbr data-mce-fragment=\"1\"\u003e Growing zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48542335172935,"sku":"P-HA.BRA-20\/40-305","price":265.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/hallonbrandywine_1.png?v=1769096473"},{"product_id":"tasmansk-peppar-bergspeppar-20-40-cm-tasmannia-lanceolata","title":"Tasmanian Mountain Pepper Female plant 20-40 cm (Tasmannia lanceolata)","description":"\u003cp\u003e\u003cstrong\u003eTasmanian Mountain Pepper current height 20-40 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003ca rel=\"noopener noreferrer\" title=\"Tasmanian Mountain Pepper Male Plant 20-40 cm (Tasmannia lanceolata)\" href=\"https:\/\/tradgardsdags.nu\/products\/tasmansk-bergspeppar-hanplanta-20-40-cm-tasmannia-lanceolata\" style=\"color: #4e991d;\" target=\"_blank\"\u003eFollow this link for male plants\u003c\/a\u003e\u003c\/span\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tasmanian Pepper, Mountain Pepper, Tasman Pepper, Tasmanian Pepperberry, Mountain Pepper, Pepper Tree\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Tasmannia lanceolata \u003c\/span\u003e\u003c\/em\u003e(syn. \u003cem\u003e\u003cspan\u003eDrimys aromatica\u003c\/span\u003e\u003c\/em\u003e)\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Winteraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eTasmanian mountain pepper is a spice plant native to the mountainous areas of southeastern Australia and Tasmania. The female plant produces the decorative and flavorful berries – deep blue-purple, strongly spicy and with a characteristic heat. Both berries and leaves are used fresh or dried in cooking, for example in stews, sauces, or as a pepper substitute. For berry harvest, a male plant nearby is needed for pollination. \u003cmeta charset=\"utf-8\"\u003eA herb mix with a clear pepper undertone usually describes the taste briefly.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in partial shade to shade in moisture-retentive, well-drained, and acidic soil. Needs protection from strong winds and drying winter sun. Suitable in a larger pot or in a sheltered spot in the garden in milder parts of the country.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Partial shade to shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–3 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–3 (sheltered location)\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":52316298510663,"sku":"P-TA.PEP.HON-20\/40-325","price":345.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tasmanskbergspeppar.png?v=1769095313"},{"product_id":"goumi-japansk-silverbuske-pointilla®-fortunella-20-40-cm-elaeagnus-multiflora","title":"Yellow Goumi \/ Korean Silverberry Pointilla® 'Fortunella' 80-120 cm (Elaeagnus umbellata)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eYellow Goumi \/ Korean Silverbush Pointilla® 'Fortunella': current height 80–120 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2 individuals recommended for good pollination\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Yellow Goumi, Korean Silverbush\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eElaeagnus umbellata\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Elaeagnaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Fortunella' is an unusual variety of goumi with decorative, yellow-orange berries that have a fresh, sweet-tart taste. The berries are used fresh or for jam, jelly, juice, and wine. The plant has been cultivated in East Asia both as a useful plant and as a soil improver thanks to its ability to fix nitrogen.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in well-drained soil. Easy to grow, drought-resistant, and can be used as a windbreak or free-growing hedge.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLife span:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49264781099335,"sku":"P-GU.GOU-80\/120-395","price":385.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/gulgoumifortunella_1.png?v=1768825598"},{"product_id":"rod-goumi-japansk-silverbuske-pointilla-sweetnsour-20-40-cm-elaeagnus-multiflora","title":"Red Goumi \/ Korean Silverberry Pointilla® 'Sweet'N'Sour' 80-120 cm (Elaeagnus umbellata)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRed Goumi \/ Korean Silverbush Pointilla® 'Sweet'N'Sour': current height 60–80 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2 plants recommended for good pollination\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Red Goumi, Korean Silverbush\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eElaeagnus umbellata\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Elaeagnaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eRed goumi is a useful shrub native to East Asia. 'Sweet'N'Sour' produces abundant red berries with a fresh, tart flavor. The berries are used fresh, for jam, jelly, juice, and wine. The berries are rich in vitamin C and antioxidants.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in well-drained soil. Drought-resistant and hardy. Fixes nitrogen in the soil and improves the ground.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters\u003cbr\u003e\u003cstrong\u003ePlant zone:\u003c\/strong\u003e 1–4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49264969253191,"sku":"P-RÖ.GOU-60\/80-395","price":385.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/rodgoumisweetNsour_1.png?v=1769095081"},{"product_id":"orange-gojibar-bocktorne-princess-tao-planta-20-40-cm-lycium-barbarum","title":"Orange Goji Berry \/ Buckthorn 'Princess Tao' Plant 20-40 cm (Lycium barbarum)","description":"\u003cp data-mce-fragment=\"1\"\u003e1st generation Orange Goji: 2 years old - ready to bloom = bear fruit\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCurrent height 20-40 cm\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e Orange Goji, Orange Goji berry, Orange Thornbush\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e Lycium barbarum \u003c\/em\u003e'Princess Tao'\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e Solanaceae\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eHistory of cultivation \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrange Goji berry belongs to the same genus as the\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003ca style=\"color: #4e991d;\" title=\"Goji (Lycium chinense)\" href=\"https:\/\/tradgardsdags.nu\/products\/gojibar-bocktorne-lycium-chinense\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand the\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003ca style=\"color: #4e991d;\" title=\"Black Goji (Lycium ruthenicum)\" href=\"https:\/\/tradgardsdags.nu\/products\/svart-goji-lycium-ruthenicum\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003eblack goji berry\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand like its relatives, it is a nourishing berry, especially rich in vitamins and proteins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrange Goji berries can be eaten raw as they are, used in salads, or dried to be added to muesli or baked goods. You can also simply make a drink from them, like black goji berries.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBoth orange, yellow, and black goji berries are still relatively rare in Sweden, so here is a chance to have something distinctive and wholesome in your cultivation!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrange Goji is a hardy shrub that withstands many degrees below zero and is therefore suitable for outdoor cultivation in Sweden, either in pots or in open ground. The shrub grows well in sandy, clay soils, and everything in between, as long as the soil is well-drained. It thrives in sunny locations and is relatively insensitive to drought, wind, and salts.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe shrub also has a strong root system that binds the soil well. Its tough qualities make it an effective plant in maritime coastal climates with much wind.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrange Goji is a grateful plant that does not require much care.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe shrub grows 1-3 meters tall. Its growth habit makes it suitable to be tied to strings along a wall to grow as a wall cover. Whether it grows against a wall or not, give it something to climb on or grow against so the shrub grows faster.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1-3 m\u003cbr data-mce-fragment=\"1\"\u003eGrowing zone: 1-6\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49265329144135,"sku":"P-OR.GOJ-20\/40-415","price":275.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/orangegoji_4d67916b-dd29-41b2-8f1e-08cb1c54e6d2.png?v=1769095014"},{"product_id":"blabarstry-honungsbar-wojtek-60-70-cm-lonicera-caerulea-var-kamtschatica","title":"Blueberry honeysuckle \/ Honeyberry 'Wojtek' 40-60 cm (Lonicera caerulea var. kamtschatica)","description":"\u003cp\u003eBlueberry honeysuckle 'Wojtek': current height 40-60 cm\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThese plants are mature and some are already bearing fruit.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Blueberry honeysuckle, Honeyberry, Berry honeysuckle, Haskap, Honeyberry, Haskap Berry, Blue Honeysuckle\u003cstrong\u003e\u003cbr\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Lonicera caerulea var. kamtschatica\u003c\/em\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Caprifoliaceae\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Wojtek' is a Russian-Polish variety known for its large, juicy berries with a sweet and mild taste. The berries are used fresh, for juice, jam, or baking. The variety is high-yielding and reliable even in poor spring weather. Blueberry honeysuckle is one of the first berries to ripen in the season and has long been used in colder growing areas.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in well-drained but moisture-retentive soil. Preferably planted with another variety for cross-pollination and higher yield. Very hardy and resistant to cold and diseases.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLife span: Perennial\u003cbr\u003eLight: sun \/ partial shade\u003cbr\u003eHeight: 150-170 cm\u003cbr\u003eHardiness zone: 1-7\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49270527689031,"sku":"P-BLÅ.'WOJTEK'-60\/70-349","price":295.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/blabarstry_wojtek_png.png?v=1769094888"},{"product_id":"blabarstry-honungsbar-borealis-40-60-cm-lonicera-caerulea-var-kamtschatica","title":"Blueberry \/ Honeysuckle 'Borealis' 40-60 cm (Lonicera caerulea var. kamtschatica)","description":"\u003cp\u003eBlueberry honeysuckle 'Borealis': current height 40-60 cm\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThese plants are mature and some are already bearing fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Blueberry honeysuckle, Honeyberry, Berry honeysuckle, Haskap berry, Honeyberry, Blue honeysuckle\u003cstrong\u003e\u003cbr\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Lonicera caerulea var. kamtschatica\u003c\/em\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Caprifoliaceae\u003c\/p\u003e\n\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n'Borealis' is a Canadian variety developed for its large berries and fine balance between sweetness and acidity. The berries are elongated and blue-frosted, with a taste reminiscent of blueberry and blackcurrant. Eaten fresh or used for jam, juice, jelly, and baking. Blueberry honeysuckle has been cultivated in Russia, Japan, and Canada as one of the earliest fruit-bearing berry shrubs in spring.\n\n\u003ch4\u003eCultivation\u003c\/h4\u003e\nThrives in sun to partial shade in well-drained but moisture-retentive soil. Should be planted with another variety for better pollination and yield. A very hardy and resilient shrub that produces harvest early in the season, often before strawberries.\n\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eLight: sun \/ partial shade\u003cbr\u003eHeight: 150 cm\u003cbr\u003eHardiness zone: 1-7\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49270666789191,"sku":"P-BLÅ.'BOREALIS'-40\/60-349","price":295.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Blabarstry_Honungsbar_Borealis_40-60_cm_Lonicera_caerulea_var._kamtschatica.png?v=1769094874"},{"product_id":"blabarstry-honungsbar-zojka-40-60-cm-lonicera-caerulea-var-kamtschatica","title":"Blueberry \/ Honeysuckle 'Zojka' 40-60 cm (Lonicera caerulea var. kamtschatica)","description":"\u003cp\u003eBlueberry honeysuckle 'Zojka': current height 40-60 cm\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThese plants are mature and some are already bearing fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Blueberry honeysuckle, Honeyberry, Berry honeysuckle, Haskap Berry, Honeyberry, Blue Honeysuckle\u003cstrong\u003e\u003cbr\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Lonicera caerulea var. kamtschatica\u003c\/em\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Caprifoliaceae\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Zojka' is a Russian-Polish variety that produces large, elongated berries with fine sweetness and mild tartness. The berries are good fresh and excellent for jam, juice, and baked goods. The variety is high-yielding and blooms early, giving harvest early in summer. Blueberry honeysuckle has been used for generations in Russia and Eastern Europe for its early and abundant harvest.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in well-drained, moisture-retentive soil. Preferably plant with another variety for better yield. Hardy and very robust shrub that withstands cold winters and changeable spring weather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLife span: Perennial\u003cbr\u003eLight: sun \/ partial shade\u003cbr\u003eHeight: 160 cm\u003cbr\u003eHardiness zone: 1-7\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49271131144519,"sku":"P-BLÅ.'ZOJKA'-40\/50-349","price":295.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/blabarstry_zojka_png.png?v=1769094845"},{"product_id":"havtorn-friesdorfer-orange-planta-40-50-cm-hippophae-rhamnoides","title":"Seabuckthorn 'Friesdorfer Orange' Plant 40-50 cm (Hippophae rhamnoides)","description":"\u003cp\u003e\u003cstrong\u003eSea buckthorn of the self-fertile variety 'Friesdorfer Orange': current height 40–50 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSelf-fertile variety = only 1 plant needed for fruit setting.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Sea buckthorn, Sea thorn, Finnberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eHippophae rhamnoides\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Elaeagnaceae\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Friesdorfer Orange' is a high-yielding sea buckthorn variety with large, orange berries rich in vitamin C. The berries are used for juice, jam, marmalade, and oil.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sunny, open locations in well-drained soil. Drought-resistant and hardy. Male and female plants are needed for berry production.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing site:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–6\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49484473270599,"sku":"P-HAV.'FRIESDORFER'-40\/50-395","price":325.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Havtorn_Friesdorfer_Orange__png.png?v=1769094628"},{"product_id":"yaupon-planta-20-30-cm-ilex-vomitoria","title":"Yaupon Plant 20-40 cm (Ilex vomitoria)","description":"\u003cp\u003e\u003cstrong\u003eYaupon: current height 20–40 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYaupon, Yaupon Holly, Cassina, Black Drink Tree\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eIlex vomitoria\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Aquifoliaceae\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003eYaupon 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eYaupon 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.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters (eventually)\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1 (outdoors in mildest parts, otherwise in pots)\u003cbr\u003e\u003cstrong\u003eUSDA zone:\u003c\/strong\u003e 6-9\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49484478021959,"sku":"P-YAU-20\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Yaupon.png?v=1769094585"},{"product_id":"dvarg-mullbar-mojo-berry-®-matsunaga-morus-rotundiloba","title":"Dwarf Mulberry Mojo Berry® 'Matsunaga' 40-50 cm (Morus rotundiloba)","description":"\u003cp\u003eDwarf Mulberry Mojo Berry® 'Matsunaga': current height 40-50 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Dwarf Mulberry, Mojo Berry® \u003cstrong\u003e\u003cbr\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Morus rotundiloba\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Moraceae\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003ePlant history \u0026 use:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003eMojo Berry® is a short-statured mulberry variety that bears fruit on both old and new branches, which means you can pick mulberries during the first year, unlike the usual 5 or 6 years it takes for most other mulberries.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis dwarf, compact variety only reaches a height of about 1.5 m (compared to common mulberries that can grow up to 6-8 m tall), making it suitable for all gardens.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eUnlike other varieties that only produce fruit during a 3-week period at the end of summer, Mojo Berry® produces berries over a very long period, from May all the way to September.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe fruits are excellent for making jam, cake, or other dishes.\u003c\/p\u003e\n\u003cp\u003eMojo Berry® is beautiful as a solitary tree in a pot on the terrace\/patio or in a pot with companion planting alongside other plants and is also nice as a hedge plant\/boundary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral about Mulberries:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMulberry trees are among our oldest cultivated plants. The black mulberry tree, like the white variety, \u003c\/span\u003e\u003ca rel=\"noopener noreferrer\" title=\"White mulberry (Morus alba)\" href=\"https:\/\/tradgardsdags.nu\/products\/vitt-mullbar-morus-alba\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #4e991d;\"\u003eMorus alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e, originates from West Asia - however, the black mulberry tree came to Europe a few hundred years before the white one. The earliest known finds of the black mulberry tree date back to around 300 BC. It is possible that Morus nigra originates somewhat further southwest (closer to Europe) in West Asia than its relative Morus alba, which may explain why Morus nigra has slightly less hardiness in cold climates than its relative.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTraditionally, the black mulberry was used to make wine and cosmetics - thanks to its high concentration of anthocyanins which give the berry its deep dark color. But the berries were also grown for fresh consumption. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike the white mulberry tree’s fruits which can vary in color, the black mulberry tree’s fruits are always black when ripe. The black mulberry is also more tart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. This is due to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethe content of the substance MFE which stabilizes blood sugar levels and thus reduces the body's craving for sweets. Therefore, mulberries are a common substitute for those who want to overcome sweet cravings. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBecause of the berries’ unusually high nutritional content, mulberries, like \u003ca rel=\"noopener noreferrer\" title=\"Goji (Lycium barbarum)\" href=\"https:\/\/tradgardsdags.nu\/collections\/froavdelning\/products\/gojibar-bocktorne-lycium-barbarum\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #4e991d;\"\u003egoji berry\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e, are considered a so-called \"superfood\".\u003c\/p\u003e\n\u003cp\u003eBesides mulberry wine, one can also make juice and jam from the berries.\u003c\/p\u003e\n\u003cp\u003eFrom the leaves, one can brew healthy tea which has historically been drunk in China and has recently started to become popular again in Asia. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMojo Berry® is hardy down to -10\u003cspan\u003e°\u003c\/span\u003e\u003cspan\u003eC = outdoor cultivation zones 1-2\u003c\/span\u003e. If the tree is winter-covered with sheep’s wool or similar, it can survive outdoors up to zone 5. Alternatively, grow in a pot and place in a greenhouse\/storage over winter.\u003c\/p\u003e\n\u003cp\u003eThe tree can grow in most soils but thrives best in loose, nutrient-rich soils. It is hardy in windy coastal climates but optimal growth is given in warm, sheltered locations.\u003c\/p\u003e\n\u003cp\u003eSuitable as a trellis tree since the branches are\u003cspan\u003e \u003c\/span\u003eeasily bendable.\u003c\/p\u003e\n\u003cp\u003eMulberry trees also fit well in forest gardens as they are a popular host plant among many organisms and provide recurring harvests without much care while protecting plants in the lower layers.\u003c\/p\u003e\n\u003cp\u003eMulberries are self-fertile, meaning only one tree is needed to bear fruit.\u003c\/p\u003e\n\u003cp\u003ePrune in winter when the tree is dormant to avoid excessive \"bleeding,\" which is otherwise a common trait among\u003cspan\u003e \u003c\/span\u003emulberry plants. \u003c\/p\u003e\n\u003cp\u003eThe berries ripen continuously from May to September.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThe berries are harvested when the color changes from red to coal black. A tip is to pick the berries with a needle to avoid crushing them between the fingers.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eGrowing position: sun\u003cbr\u003eHeight: around 150 cm\u003cbr\u003eGrowing zone: 1-2 outdoors, 1-5 with winter cover or in greenhouse\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"40-50 cm","offer_id":52301039141191,"sku":"P-DV.MUL'MOJO'-40\/50","price":465.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Dvarg-MullbarMojoBerry_Matsunaga.png?v=1769094473"},{"product_id":"luddkorsbar-trad-80-100-cm-prunus-tomentosa","title":"Fluffy cherry trees in various sizes 30-70 cm (Prunus tomentosa)","description":"\u003cp\u003e\u003cstrong\u003eFluff cherry in various sizes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeight: 30-40 cm\u003c\/li\u003e\n\u003cli\u003eHeight: 40-60 cm\u003c\/li\u003e\n\u003cli\u003eHeight: 60-70 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eCommon name\u003c\/b\u003e: Fluff cherry, Nanjing \/ Korean \/ Manchu \/ Shanghai \/ Ando \/ Mountain Cherry, Chinese Dwarf Cherry\u003cbr\u003e\u003cb\u003eScientific name\u003c\/b\u003e: \u003cem\u003ePrunus tomentosa\u003c\/em\u003e\u003cbr\u003e\u003cb\u003eFamily\u003c\/b\u003e: Rose family\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eFluff cherry originates from China and is used both as an ornamental shrub and for its small, red, sweet-tart berries suitable for juice, jam, and wine.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun in well-drained soil. Tolerates cold and wind well. Self-fertile but yields better with several plants.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing site:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 1.5–3 meters\u003cbr\u003e\u003cstrong\u003eGrowing zone:\u003c\/strong\u003e 1–6\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-40 cm","offer_id":51261848158535,"sku":"P-LUD-15\/20","price":285.0,"currency_code":"SEK","in_stock":false},{"title":"40-60 cm","offer_id":51593425649991,"sku":"P-LUD-40\/60","price":425.0,"currency_code":"SEK","in_stock":true},{"title":"60-70 cm","offer_id":51261848191303,"sku":"P-LUD-80\/100","price":645.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Luddkorsbar.png?v=1769094390"},{"product_id":"lila-hallon-glen-coe-planta-40-50-cm-rubus-occidentalis-x-idaeus","title":"Purple Raspberry 'Glen Coe' Plant 40-50 cm (Rubus occidentalis x idaeus)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePurple Raspberry 'Glen Coe': current height 40-50 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCommon name: \u003c\/strong\u003ePurple Raspberry 'Glen Coe'\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Rubus occidentalis x idaeus (ssp. strigosus) \/ Rubus neglectus\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eRose family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e'Glen Coe' is, like \u003ca href=\"https:\/\/tradgardsdags.nu\/products\/hallon-brandywine-planta-20-40-cm-rubus-occidentalis-x-idaeus\" title=\"Purple Raspberry 'Brandywine' Plant 20-40 cm (Rubus occidentalis x idaeus)\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e'Brandywine'\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e, a true purple raspberry – as it is a hybrid cross between the \u003ca href=\"https:\/\/tradgardsdags.nu\/products\/svart-hallon-planta-30-60-cm-rubus-occidentalis\" title=\"Black Raspberry 'Black Jewel' Plant 50-80 cm (Rubus occidentalis)\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003eblack\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e and the red raspberry – \u003cem data-mce-fragment=\"1\"\u003eR. occidentalis\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003eR. idaeus\u003c\/em\u003e. The variety comes from Scotland and is a cross between the thornless red raspberry variety 'Glen Prosen' and the black raspberry 'Munger'. Developed by D.L. Jennings and R.J. McNicol in 1989, it is valued for its disease resistance and thornless branches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe berries from 'Glen Coe' have a very sweet and aromatic taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA good variety for making wine, preserving in jars, or freezing. Also suitable for making jam.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGrow in well-drained soil in a sunny spot. They thrive best in sandy soil rich in humus. To provide the plant with humus-rich soil, you can mix in plant remains (e.g., grass clippings) into the topsoil or cover the soil with a layer of plant remains.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBerries ripen from July to September.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1.5 meters\u003cbr data-mce-fragment=\"1\"\u003eGrowing zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49494441886023,"sku":"P-HA.'GLENCOE'-40\/50-245","price":265.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/hallonglencoe.png?v=1769093877"},{"product_id":"tasmansk-bergspeppar-hanplanta-20-40-cm-tasmannia-lanceolata","title":"Tasmanian Mountain Pepper Male plant 20-40 cm (Tasmannia lanceolata)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMale Plant Tasmanian Mountain Pepper: current height 20-40 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca rel=\"noopener noreferrer\" title=\"Tasmanian Mountain Pepper Female Plant 20-40 cm (Tasmannia lanceolata)\" href=\"https:\/\/tradgardsdags.nu\/products\/tasmansk-peppar-bergspeppar-20-40-cm-tasmannia-lanceolata\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #4e991d;\"\u003eFollow this link for female plants\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tasmanian Pepper, Mountain Pepper, Tasman Pepper, Tasmanian Pepperberry, Mountain Pepper, Pepper Tree\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Tasmannia lanceolata \u003c\/span\u003e\u003c\/em\u003e(syn. \u003cem\u003e\u003cspan\u003eDrimys aromatica\u003c\/span\u003e\u003c\/em\u003e)\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Winteraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eTasmanian Mountain Pepper is a shrub from the cool mountain areas of southeastern Australia and Tasmania. It has been used by the indigenous people and later European settlers for its aromatic leaves and berries. The male plant is needed as a pollinator for the female plant to bear berries. Both leaves and berries are used as seasoning – the taste is peppery, fresh and somewhat sweet, with a stinging heat reminiscent of pink pepper or a mild chili. An herb blend with a clear pepper undertone usually sums up the taste.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in partial shade to shade in moisture-retentive, well-drained and acidic soil. Protected from strong winds and winter drought. Can be grown in a larger pot or outdoors in sheltered spots in milder climates. A male plant is required for female plants to produce berries.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLongevity:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Partial shade to shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–3 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–3 (sheltered location)\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49497736872263,"sku":"P-TA.PEP.HAN-20\/40-295","price":325.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tasmanskbergspepparhanplanta.png?v=1769093855"},{"product_id":"taybar-buckingham-tayberry-40-60-cm-rubus-fruticosus-x-ideaus","title":"Taybär 'Buckingham Tayberry' Thornless 60-80 cm (Rubus fruticosus x ideaus)","description":"\u003cp\u003eTayberry of the thornless variety 'Buckingham Tayberry': current height 60-80 cm\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names: \u003c\/strong\u003eTayberry, Boysenberry, Brambleberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Rubus fruticosus x idaeus\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eRose family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e'Buckingham Tayberry' is a thornless variety with even smooth leaves that produces abundant good berries. \u003c\/p\u003e\n\u003cp\u003eThe tayberry bush produces large, flavorful, and juicy dark red berries that are excellent to eat fresh – but also suitable for making juice, jam, and even wine.\u003c\/p\u003e\n\u003cp\u003eAnother tasty way to use tayberries is to bake a tayberry pie.\u003c\/p\u003e\n\u003cp\u003eLike other hybrids, the Tayberry also shows good resistance to plant diseases. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreferably 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.\u003c\/p\u003e\n\u003cp\u003eThe tayberry bush has inherited its long and slender branches from the blackberry and is therefore excellent for growing climbing in a pergola, against a wall, or similar. The bush’s development and health generally benefit from some kind of support for the branches. \u003c\/p\u003e\n\u003cp\u003eThe berries ripen from mid-July to the end of August. Berries form on branches that are at least 2 years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eLight conditions: sun\/partial shade\u003cbr\u003eHeight: 2 m\u003cbr\u003eHardiness zone: 1-2\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49765740544327,"sku":"P-TAY.'BUCKINGHAM'-40\/60-280","price":265.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Taybar_BuckinghamTayberry_1.png?v=1769092828"},{"product_id":"tebuske-tetrad-tea-by-me-camellia-sinensis-2-3-ar-30-50-cm","title":"Tebuske 'Tea By Me': Hardy variety (Camellia sinensis) 2 \u0026 3 years 30-50 cm","description":"\u003cp\u003eThese tea bushes are of a hardier variety pre-bred in the Netherlands specifically for their good hardiness and ability to be grown outdoors year-round in our climate. \u003c\/p\u003e\n\u003cp\u003eTea bushes\/trees 'Tea By Me':\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHeight: 30-40 cm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHeight: 40-50 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; usage:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.\u003c\/p\u003e\n\u003cp\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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 tea cultivation began to migrate to more northern provinces in China, where new varieties developed. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like 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 for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips - coffee gives a strong energy boost followed by a drop. Tea is less taxing on the nervous system than 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 is well suited 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 sufficient and that the energy also lasts longer. However, one cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is an incredibly delicious drink as well, and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea varieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and \"dark\" (also called P\u003cem\u003eu'ehr\u003c\/em\u003e) tea. The difference between them lies in their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea varieties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026amp; greenest variety:\u003c\/strong\u003e the leaves are heated at 220\u003cmeta charset=\"utf-8\"\u003eºC immediately after harvest to stop the oxidation process and thereby \"lock in\" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed variety:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in flavors such as sweetness and fruitiness developing. 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), which is why white tea is one of the two tea types that develop in flavor and color the longer it is stored. Much like 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic variety:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want 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 \u0026amp; 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 the oxidation level 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 it is 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 \u003cmeta charset=\"utf-8\"\u003esmall 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 the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods 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 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 promotes enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired oxidation level is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea that is aged like wines:\u003c\/strong\u003e the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. In this step, the leaves are turned over in the pan in a continuous rhythm to achieve an even \"kill-green\" degree. In this step, one uses their senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that it stops the enzymatic activity, but also to ensure the moisture level in the leaves never gets as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The final step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits the post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e P\u003cstrong\u003eu'ehr\u003c\/strong\u003e\u003c\/em\u003e. There is also a more modern method where one \u003cmeta charset=\"utf-8\"\u003eaccelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. \u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia - for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eYou can also extract a useful oil from the tea seeds by pressing. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 for us is to protect from direct strong wind during the winter half-year. This is done by \u003cmeta charset=\"utf-8\"\u003eeither put 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 of our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn spring, however, one should protect the plants 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 soil is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the soil 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 of covering 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 couple of poles over several plants. \u003c\/p\u003e\n\u003cp\u003eThere is a tea cultivation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Te ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Te\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is located in growing zone 2, with a steady and favorable climate thanks to the adjacent Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield 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 don't know, we don't have much to slow 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 shield. The point is to make cultivation as simple as possible while still allowing them to thrive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYet 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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\/sacks.\u003c\/p\u003e\n\u003cp\u003eAlso keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: sun-partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003ePlant zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-40cm","offer_id":49766302810439,"sku":"P-TEB.TEABYME-30\/40-345","price":295.0,"currency_code":"SEK","in_stock":false},{"title":"40-50cm","offer_id":49766302875975,"sku":"P-TEB.TEABYME-40\/50-445","price":465.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tebuskeTeaByMelitenostor.png?v=1768829342"},{"product_id":"sweetleaf®-hallon-30-50-cm-rubus-chingii-var-suavissimus","title":"'Sweetleaf®' \/ Sweetleaf 30-50 cm (Rubus chingii var. suavissimus)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSweetleaf, also known by its cultivar name: 'Sweetleaf®': current height 30-50 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e 'Sweetleaf®' Raspberry, Sweetleaf, \u003cmeta charset=\"utf-8\"\u003e'Sweetleaf®' Raspberry, Sugarleaf\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eRubus chingii var. suavissimus\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e Rose family\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePlant history \u0026amp; use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSweetleaf® is a raspberry species originating from China, where it mainly grows in the southern provinces Guizhou, Guang Dong, and Guangxi. The bush is fairly unknown but is becoming highly sought after due to its sweetening ability and hardy qualities.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eSweetleaf® can be described as a hardier alternative to Stevia: since its leaves contain so-called 'rubusosides' which belong to the same glycoside group as steviosides, and because it is fully winter-hardy and even has a vigorous growth habit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe two glycosides steviosides and rubusosides are very comparable in their chemical structure and therefore also have a nearly identical sweetening effect. The chemical molecule 'rubusoside' in its pure form is about 200 times sweeter than commercially refined sugar from sugar beets in its pure form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eEven fresh leaves have enormous sweetness. If you chew a leaf, it tastes quite neutral \"green\" at first, before a distinctive, broad, mild sweetness takes over the taste buds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\"\u003eSweetleaf\u003cmeta charset=\"utf-8\"\u003e® has no odd aftertaste, which Stevia is often criticized for.\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eTo use Sweetleaf®: grate or cut the freshly harvested leaves into pieces and then scald them with boiling water. In the process, the sweetening substances are released from the leaves and absorbed by the water. The amount of leaves used is purely a matter of taste. Some like it a bit sweeter (more leaves); others prefer it not quite so sweet (fewer leaves). Additionally, you can also rub the leaves in your palms before scalding them, so the leaf structure breaks down and the sweetening substances can more easily escape from the cells.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe leaves can also be used as a sweetener in dried form, powdered, or by boiling a syrup from them.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSuitable for sweetening among other things teas and baked goods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem data-mce-fragment=\"1\"\u003eRubus chingii var. suavissimus\u003c\/em\u003e is one of four species used in Guangxi, China to make the traditional medicine tiancha (sweet tea).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSweetleaf® is a vigorously growing and deciduous bush. The fast-growing shoots have enormous vigor with an upright growth habit and reach a final height of about 250 cm. Due to the marked growth strength, the fresh shoots are very tolerant to pruning and grow back quickly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe fresh, green shoots are heavily armed with thorns, but this is not of greatest importance since only the leaves are of interest. The leaves have a striking, five-lobed shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBest grown in well-drained soil in sunny to partly shaded \u003cmeta charset=\"utf-8\"\u003elocations. Generally tolerant to many different soils.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun - partial shade\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1.5-2.5 m\u003cbr\u003eGrowing zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49907952222535,"sku":"P-'SWEETLEAF'-20\/40-225","price":295.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Sweetleaf.png?v=1768829225"},{"product_id":"tebuske-tearoma®-hardig-sort-camellia-sinensis-50-60-cm","title":"Tebuske 'Tearoma®': Hardy variety (Camellia sinensis) 30-40 cm","description":"\u003cp\u003e'Tearoma®' is a tea variety developed in Switzerland for its good hardiness and ability to be grown outdoors year-round in our climate. It is still a new phenomenon that tea can be cultivated in Sweden; not all tea varieties survive, but those with the best hardiness on the market today are this variety and a couple of varieties from Georgia - \u003ca href=\"https:\/\/tradgardsdags.nu\/collections\/tesorter\" title=\"Different hardy tea bushes | Plant department | Garden time\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003esee all tea varieties here.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee – consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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 is more than enough and that the energy also lasts longer. However, one cannot deny that coffee tastes very good, 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea types:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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 \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e 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 the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e 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 – stirring the leaves every other hour for an even withering \u0026 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 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 \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e 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 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026 flavorful post-fermented tea stored like wines:\u003c\/strong\u003e 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 this tea type aims to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. 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 ensure 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 level 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 \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a steady and favourable climate thanks to the adjacent Lake Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe 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 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 cultivation as simple as possible but at the same time make them thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother small tea plantation is being established in Marieholm at our new Ågården. 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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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eA purple to dull blue dye can be extracted from the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLet 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.\u003c\/p\u003e\n\u003cp\u003eGrowth 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.\u003c\/p\u003e\n\u003cp\u003eProduces berries on last year's shoots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eLight conditions: sun\/partial shade\u003cbr\u003eHeight: 3-4 m\u003cbr\u003eHardiness zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":50863839314247,"sku":"P-BJÖ.'THORNLESS'-60\/70-295","price":325.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Bjornbar_Thornless_Evergreen_png.png?v=1768828187"},{"product_id":"lagerblad-20-40-cm-laurus-nobilis","title":"Bay leaves in various sizes 20-50 cm (Laurus nobilis)","description":"\u003cp\u003e\u003cstrong\u003eBay leaves in various sizes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eHeight: 20–30 cm\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHeight: 40-50 cm \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Bay leaf\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eLaurus nobilis\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Lauraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eBay 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.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eBay 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.\u003c\/p\u003e\n\u003cp\u003eIn colder parts of the country, it can be grown in a pot that stays outside in summer and is kept frost-free during winter.\u003c\/p\u003e\n\u003cp\u003eThrives 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.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 3–10 meters - likely shorter in Nordic climate\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1 (favorable locations)\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"20-30 cm","offer_id":51593240936775,"sku":"P-LAG-20\/30","price":185.0,"currency_code":"SEK","in_stock":false},{"title":"40-50 cm","offer_id":51593240969543,"sku":"P-LAG-40\/50","price":275.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Lagerbladiolikastorlekar20-50cm_Laurusnobilis.jpg?v=1768827702"},{"product_id":"amerikanskt-blabar-northland-20-25-cm-vaccinium-corymbosum","title":"American Blueberry 'Northland': Self-fertile Variety 40-50 cm (Vaccinium corymbosum)","description":"\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAmerican Blueberry of the self-fertile variety 'Northland': current height 40-50 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e American Blueberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eVaccinium corymbosum\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Heather family\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003e’Northland’ is a hardy and easy-to-grow variety of American blueberry developed in Michigan, USA. It yields abundant harvests of medium-sized, sweet berries with good blueberry flavor. The berries are equally suitable for eating fresh as for jam, pie, baking, or freezing. Blueberries are rich in antioxidants, especially anthocyanins, and have been used in both food and traditional medicine to support eyesight, digestion, and blood circulation.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in moisture-retentive, well-drained, and acidic soil (low pH). For the best harvest, the plant should be watered regularly during dry periods. 'Northland' has a bushy growth habit and tolerates cold well – it is known for its reliable harvest even in northern growing zones. Produces a good yield as a single plant but even better when planted together with other varieties for cross-pollination.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Yes\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 1–1.5 meters\u003cbr\u003e\u003cstrong\u003eGrowing zone:\u003c\/strong\u003e 1–5\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e July–August\u003cbr\u003e\u003cstrong\u003eSelf-fertile:\u003c\/strong\u003e Yes, but more abundant harvest with several varieties\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"40-50 cm","offer_id":52301315572039,"sku":"P-AM.BLÅ.'NORTHLAND'-40\/50","price":265.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/AmerikansktBlabar_Northland_SjalvfertilSort20-30cm_Vacciniumcorymbosum.jpg?v=1768826928"},{"product_id":"frilandsfuchsia-hardig-art-10-20-cm-fuchsia-magellanica","title":"Outdoor fuchsia 'Gracilis': Hardy Variety 10-20 cm (Fuchsia magellanica)","description":"\u003cp\u003e\u003cstrong\u003eOutdoor fuchsia: current height 10–20 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Outdoor fuchsia\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eFuchsia magellanica\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Onagraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eOutdoor fuchsia 'Gracilis' is an old-fashioned and proven variety that has long been grown in Swedish gardens – often in sheltered spots where it returns year after year. It blooms abundantly from early summer to late autumn with slender, red-pink flowers hanging like small lanterns along the branches.\u003c\/p\u003e\n\u003cp\u003eThe small berries that sometimes follow the flowering are edible and have a mild, tart taste. Fuchsias have also been traditionally used in their native lands, among other things in simple herbal preparations for digestion. But above all, it is grown for its beauty.\u003c\/p\u003e\n\u003cp\u003eVery hardy against wind and salt, making it well suited as a protective hedge in coastal environments.\u003c\/p\u003e\n\u003cp\u003eA natural black dye can be extracted from the wood.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003e’Gracilis’ thrives in sun to partial shade in nutrient-rich, moist but well-drained soil. It can overwinter outdoors in zones 1–2, even zone 3 in sheltered locations if the roots are covered with leaves, straw, or other mulch. The shoots often freeze back in winter but sprout anew from the base in spring. Prune after winter to stimulate new growth.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 0.6–1 meter\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–2 (3 in sheltered location)\u003cbr\u003e\u003cstrong\u003eFlowering:\u003c\/strong\u003e June–October\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51593556689223,"sku":"P-FRI.FUC.'GRACILIS'-10\/20","price":175.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Frilandsfuchsia_Gracilis_HardigArt10-20cm_Fuchsiamagellanica.jpg?v=1768826819"},{"product_id":"frilandsfuchsia-tricolor-hardig-art-10-20-cm-fuchsia-magellanica-kopia","title":"Outdoor fuchsia 'Tricolor': Hardy species 10-20 cm (Fuchsia magellanica)","description":"\u003cp\u003e\u003cstrong\u003eOutdoor fuchsia: current height 10–20 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Outdoor fuchsia\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eFuchsia magellanica\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Onagraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003e’Tricolor’ is a particularly decorative variety of outdoor fuchsia with variegated leaves in green, white, and pink, which together with the hanging red-violet flowers create a striking appearance throughout the summer. Like other varieties of Fuchsia magellanica, it is hardy, perennial, and survives the winter in large parts of Sweden – something unusual for fuchsias.\u003c\/p\u003e\n\u003cp\u003eThe small, elongated berries that may follow the flowering are edible and have a mild, tangy taste.\u003cmeta charset=\"utf-8\"\u003e In its native countries, the plant has traditionally been used in simple herbal preparations, among other things for digestion.\u003c\/p\u003e\n\u003cp\u003eA natural black dye can be extracted from the wood.\u003c\/p\u003e\n\u003cp\u003eResistant to wind and salt – suitable as a hedge in coastal environments\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in nutrient-rich, moisture-retentive but well-drained soil. ’Tricolor’ works excellently as a standalone shrub, border plant, or low hedge. Very resistant to wind and salt, making it especially suitable as a protective hedge in coastal areas. Overwinters outdoors in zones 1–2, also in zone 3 in sheltered locations. The shoots often freeze back, but the shrub sprouts from the base in spring – prune then to encourage new growth.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 0.6–1 meter\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–2 (3 in sheltered location)\u003cbr\u003e\u003cstrong\u003eFlowering:\u003c\/strong\u003e June–October\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51593558753607,"sku":"P-FRI.FUC.'TRICOLOR'-10\/20","price":175.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Frilandsfuchsia_Tricolor_HardigArt10-20cm_Fuchsiamagellanica.jpg?v=1768826815"},{"product_id":"tebuske-georgian-classic-hardig-sort-camellia-sinensis-var-sinensis-50-60-cm","title":"Tebuske 'Georgian Classic': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Georgian Classic': current height approx. 30–40 cm \u003cmeta charset=\"utf-8\"\u003e- 2 years old\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e'Georgian Classic' is a traditional and robust variety from one of the oldest tea plantations in the Caucasus Mountains in western Georgia. The region has a long history of tea cultivation, and this variety has been grown and refined for generations to withstand both cold and drought. \u003cmeta charset=\"utf-8\"\u003e'Georgian Classic' is particularly suitable for producing green, black, and white tea. Handpicked and carefully processed, the leaves produce a flavorful and full-bodied tea with a distinct character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; usage:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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 tea cultivation began to migrate to more northern provinces in China, where new varieties developed. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like 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 for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more lasting energy level without a noticeable dip – coffee gives a strong burst of energy followed by a drop. Tea is not as taxing 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 is well suited 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. However, you cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink, and above all diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'erh teas. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea varieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and \"dark\" (also called \u003cem\u003ePu'ehr\u003c\/em\u003e) tea. The difference between them is their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea varieties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026amp; greenest variety:\u003c\/strong\u003e the leaves are heated at 220\u003cmeta charset=\"utf-8\"\u003eºC immediately after harvest to stop the oxidation process and thereby \"lock in\" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed variety:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different 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 types of tea that develop in flavor and color the longer it is stored. A bit like 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic variety:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want 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 \u0026amp; oxidation level. In the next step, the leaves are shaken, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level 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 it is reached, the leaves are heated to \"lock in\" the flavor and aroma achieved during 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 \u003cmeta charset=\"utf-8\"\u003esmall 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 the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During 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 - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea that is aged like wines:\u003c\/strong\u003e the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. At this stage, the leaves are turned in the pan in an uninterrupted rhythm to achieve an even \"kill-green\" level. At this stage, you use your senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which benefits the 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 content in the leaves, which benefits post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'erh\u003c\/strong\u003e\u003c\/em\u003e. There is also a more modern method where one \u003cmeta charset=\"utf-8\"\u003eaccelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. \u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia - for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eYou can also extract a useful oil from the tea seeds by pressing. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 for us is to protect from direct strong wind during the winter half-year. This is done by \u003cmeta charset=\"utf-8\"\u003eeither put 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 of our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn 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 of covering 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 couple of poles over several plants. \u003c\/p\u003e\n\u003cp\u003eThere is a tea cultivation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/gretaste.se\/\" title=\"Gretas Te ~ unika teer\" rel=\"noopener\" style=\"color: rgb(78, 153, 29);\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Te\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield 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 don't know, we don't have much to slow 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 windbreak. The point is to make cultivation as simple as possible while still allowing them to thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYet 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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\/sacks.\u003c\/p\u003e\n\u003cp\u003eAlso keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003ePlant position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003ePlant zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631456878919,"sku":"P-TEB.'GEO.CLASSIC'-30\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_GeorgianClassic_Hardigsort_Camelliasinensisvar.sinensis_30-40cmprofil.png?v=1768826677"},{"product_id":"tebuske-kolkhida-hardig-sort-camellia-sinensis-var-sinensis-30-40-cm","title":"Tebuske 'Kolkhida': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Kolkhida': current height about 30–40 cm - 2 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'Kolkhida' is a Georgian variety developed in the 1970s in the Samegrelo region near the Black Sea – a place with long traditions of tea growing in colder and moist conditions. The variety is bred to be especially resistant to both cold and drought. It has a broad, horizontal growth habit and small, compact leaves that make it particularly suitable for harvesting young shoots for finer types of green, white, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003eHistory \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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 tea growing began to migrate to more northern provinces in China, where new varieties developed.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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 it 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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 \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers various 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e 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 – stirring the leaves every two hours for even withering \u0026 oxidation. Next, 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 \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e 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 towel is even placed over the leaves to really create a moist environment. The moist environment favors 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026 flavorful post-fermented tea stored like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. 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 \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither 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.\u003c\/p\u003e\n\u003cp\u003eIn 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. Because of the need 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea plantation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Lake Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe 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 protection. The point is to make cultivation as simple as possible but at the same time get them to thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eLight: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eHardiness zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631544500551,"sku":"P-TEB.'KOLKHIDA'-30\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Kolkhida_Hardigsort_Camelliasinensisvar.sinensis_30-40cm.png?v=1768826654"},{"product_id":"tebuske-kymin-hardig-sort-camellia-sinensis-var-sinensis-30-40-cm","title":"Tebuske 'Kymin': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Kymin': current height approx. 30–40 cm - 2 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003eGrowth history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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 \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026amp; greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e 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 \u0026amp; 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 \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026amp; flavorful post-fermented tea aged like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. 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 \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eGrowing zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631693988167,"sku":"P-TEB.'KYMIN'-30\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Kymin_Hardigsort_Camelliasinensisvar.sinensis_30-40cm.png?v=1768826588"},{"product_id":"tebuske-longjing-43-hardig-sort-camellia-sinensis-var-sinensis-40-50-cm","title":"Tebuske 'Longjing 43': Hardy variety (Camellia sinensis var. sinensis) 40-50 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Longjing 43': current height about 40–50 cm - 4 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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 \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed type:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic type:\u003c\/strong\u003e 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 \u0026 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 \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea stored like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. 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 \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/gretaste.se\/\" title=\"Gretas Tea ~ unique teas\" rel=\"noopener\" style=\"color: rgb(78, 153, 29);\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge river – \u003cspan class=\"s1\"\u003ethe 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eGrowing zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631739044167,"sku":"P-TEB.'LONGJING43'-40\/50","price":595.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Longjing43_Hardigsort_Camelliasinensisvar.sinensis_40-50cm.png?v=1768826538"},{"product_id":"tebuske-tieguanyin-hardig-sort-camellia-sinensis-var-sinensis-40-50-cm","title":"Tebuske 'Tieguanyin': Hardy variety (Camellia sinensis var. sinensis) 40-50 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Tieguanyin': current height about 40–50 cm - 4 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003eGrowth history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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 \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e 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 \u0026 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 \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026 flavorful post-fermented tea aged like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. 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 \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eGrowing zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631762178375,"sku":"P-TEB.'TIEGUANYIN'-40\/50","price":645.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Tieguanyin_Hardigsort_Camelliasinensisvar.sinensis_40-50cm.png?v=1768826414"},{"product_id":"rod-goumi-koreansk-silverbuske-pointilla®-amoroso-80-120-cm-elaeagnus-umbellata","title":"Red Goumi \/ Korean Silverberry Pointilla® 'Amoroso' 80-120 cm (Elaeagnus umbellata)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRed Goumi \/ Korean Silverberry Pointilla® 'Amoroso': current height 80–120 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2 plants recommended for good pollination\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Red Goumi, Korean Silverberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eElaeagnus umbellata\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Elaeagnaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Amoroso' is a worthwhile cultivar of red goumi from East Asia. It produces abundant small, red berries that are both sweet and tart with a fresh taste. The berries are rich in vitamin C and antioxidants and can be eaten fresh or used for jam, jelly, juice, and wine. Red goumi has long been cultivated in Asia both as a useful plant and for its decorative value.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in well-drained soil. Drought-tolerant and easy-to-grow shrub that also improves the soil by fixing nitrogen. 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