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<h4 data-mce-fragment="1">SEEDS (50pcs/bag)</h4>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Culantro, Ngò Gai, Recao, Chadon Beni, Mexican Coriander, Bandhaniya, Long Coriander, Sawtooth Coriander, Pak Chi Farang<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Eryngium foetidum</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Apiaceae</p>
<h4 data-mce-fragment="1"><strong><span>Plant history & use:</span></strong></h4>
<p data-mce-fragment="1">Culantro, or <meta charset="utf-8">Ngò Gai, is a perennial tropical herb that can be grown outdoors frost-free or in a pot and overwintered indoors for harvest all year round. It is related to "common" cilantro, <em data-mce-fragment="1">Coriandrum sativum.</em></p>
<p data-mce-fragment="1">The taste of culantro is reminiscent of cilantro, but it is stronger and more solid. Culantro also retains its flavor and color significantly better when dried, making it popular in the dried spices industry.</p>
<p data-mce-fragment="1">Goes well with soups, rice and fish dishes. An example is the Thai soup Tom Yum, where it marries perfectly the other ingredients. It's also common in accompanying seafood sauces, often together with lime, chili and more.</p>
<p data-mce-fragment="1">The plant's leaves and roots are also to be used in tea to stimulate the appetite and relieve fever & stomach aches. There are additional areas of use. </p>
<h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation</strong>:</h4>
<p data-mce-fragment="1">Culantro is easy to grow and thrives best in well-drained soils in sun/part shade. The soil should be kept on the drier side, without drying out completely.</p>
<p data-mce-fragment="1">It takes about 60 days for the plant to be ready for the first harvest.</p>
<h4 data-mce-fragment="1"><strong data-mce-fragment="1">Sowing</strong>:</h4>
<p data-mce-fragment="1">Sow directly on the plant site when the soil has warmed up or pre-cultivate indoors. 1 cm deep. Remember to keep the soil moist when growing indoors.</p>
<h4 data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics</strong>:</h4>
<p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun/Part shade<br data-mce-fragment="1"> Height: 30-60 cm<br data-mce-fragment="1"> Germination Time: 10-30 days<br data-mce-fragment="1">USDA Zone: 7-11</p>
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<h4 data-mce-fragment="1">SEEDS (15pcs/bag)</h4>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Gotu Kola, <meta charset="utf-8">Indian Pennywort, <meta charset="utf-8">Asiatic Pennywort, Spadeleaf, Brahmi Herb, <meta charset="utf-8">Kodavan et.al<span data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> </em><em data-mce-fragment="1">Centella asiatica</em> / <em data-mce-fragment="1">Hydrocotyl asiatica<br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Apiaceae</span></p>
<h4 data-mce-fragment="1"><strong><span>Plant history & use:</span></strong></h4>
<p data-mce-fragment="1">Gotu Kola is a well-known medicinal plant that originates from Asia. It has long been used to alleviate e.g. stress and anxiety. It is also commonly used to cure skin conditions such as eczema, wounds and acne as it improves the elasticity of the skin. Gotu Kola is an adaptogen and therefore, like <a title="Ashwagandha seeds" href="https://tradgardsdags.nu/collections/froavdelning/products/ashwagandha-indisk-ginseng-withania-somnifera" target="_blank"><strong><span><span style="color: #4e991d;">Ashwagandha</span>,</span></strong></a> it is one of the few plants with an incredibly wide range of uses in traditional medicine. There are a variety of scientific articles to read for those interested in learning more in-depth.</p>
<p data-mce-fragment="1">For purely medicinal purposes, extracts are made from the Gotu Kola plant. But you can also use its health-promoting properties in food and drink.</p>
<p data-mce-fragment="1">In Burma for example, a salad is often made with "Pennywort" as a base together with tomato, onion & peanuts etc. You can also make tea brewed from the leaves or make a cooling drink.</p>
<h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></h4>
<p data-mce-fragment="1">In its natural environment, Gotu Kola is often found growing in water, in moist-retaining soils as well as dryer areas along roadsides and hedgerows.<br><br>It is an easy-to-grow and vigorous plant that thrives best in moisture-retaining soil in semi-shady locations. It appreciates an airy soil with a lot of organic material that retains moisture and at the same time drains off excess water effectively. Gotu Kola can also grow in drier soils.<br><br>The Gotu Kola plant spreads quickly, so if growing in a pot, a wide pot is preferred.<br><br>This plant usually does not grow taller than 30 cm but, on the other hand, it likes to spread horisontally towards widths of 1 m. For this reason, it is an effective ground cover for intercropping with other crops.<br><br>Gotu Kola is a common water plant and is well qualified for hydroponic cultivation systems.</p>
<h4 data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></h4>
<p data-mce-fragment="1"><span data-mce-fragment="1">Put seeds</span><span data-mce-fragment="1"> </span><span data-mce-fragment="1">in an airtight plastic bag with moist sand/peat/sowing soil in the fridge for 3 weeks.</span> <span data-mce-fragment="1">Then sow</span> <span data-mce-fragment="1">in moist soil. Cover with a thin layer of soil. Keep the soil moist.</span></p>
<h4 data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></h4>
<p data-mce-fragment="1">Lifespan: Perennial <br data-mce-fragment="1">Location: Part shade/Sun<br data-mce-fragment="1"> Height: 30 cm (width 1 m)<br data-mce-fragment="1"> Germination Time: 2-8 weeks<br data-mce-fragment="1">USDA Zone: 7-10<br></p>
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<h4 data-mce-fragment="1"><span>SEEDS (10pcs/bag)</span></h4>
<p data-mce-fragment="1"><strong>Common names: </strong>Roselle, Jamaican Sorrel, Ambali, <meta charset="utf-8"><span data-mce-fragment="1">Asam Susar</span><br> <strong>Scientific name: </strong><em><span>Hibiscus sabdariffa</span><br></em> <strong>Family: </strong><span data-mce-fragment="1">Malvaceae</span></p>
<h4 data-mce-fragment="1"><strong><span>Plant history & use:</span></strong></h4>
<p data-mce-fragment="1">Origin from Africa, then spread to Asia and the Caribbean.</p>
<p data-mce-fragment="1">Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea.<meta charset="utf-8"> Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used to add a sour flavor in salads and soups of Asian character.</p>
<p data-mce-fragment="1">In Asia, the leaves are fried, made soup of or cooked together with various dishes e.g. fish, chicken and beef.</p>
<p data-mce-fragment="1">Roselle is also often used for<meta charset="utf-8"> <span data-mce-fragment="1">its health-enhancing properties</span> .</p>
<h4 data-mce-fragment="1"><strong>Cultivation:</strong></h4>
<p data-mce-fragment="1">Roselle is a perennial plant that thrives in bright locations. Grow the plant indoors next to a bright window and feel free to move it outside in the summer. Alternatively, grow as an annual outdoor in pots or sow the seeds directly on open ground when the risk of frost is over.<br></p>
<p data-mce-fragment="1">Roselle is commercially <meta charset="utf-8">grown in one-year periods. In nature, however, the plant is perennial and it can also be such when grown at home. Overwintering in a bright location is a prerequisite for growing Roselle as a perennial northern Europe.</p>
<p data-mce-fragment="1">In southern Europe: Spain, France's southern coast, Italy, Croatia, Bosnia, Montenegro, Albania, southern Greece and west/south Turkey, Roselle can be grown outdoors as a perennial all year round. Roselle is USDA Zone 9-12.</p>
<p data-mce-fragment="1">The Roselle plant grows into a small tree/tall bush.</p>
<h4 data-mce-fragment="1"><strong>Sowing:</strong></h4>
<p data-mce-fragment="1">Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with punctuated small holes to retain moisture. Optimum temperature for rapid germination is between 25-30 <span data-mce-fragment="1">ºC</span>, but the seeds also germinate at around 20 <span data-mce-fragment="1">ºC</span>. You may use a heating mat for improved germination conditions.</p>
<h4 data-mce-fragment="1"><strong>Characteristics:</strong><br></h4>
<p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun<br data-mce-fragment="1"> Height: up to 3 meters<br data-mce-fragment="1"> Germination Time: 7-30 days<br>USDA Zone: 9-12</p>
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<h4 data-mce-fragment="1">SEEDS (20pcs/bag)</h4>
<p data-mce-fragment="1"><strong>Common name:</strong> Caper, Caper Bush, Flinders Rose<br> <strong>Scientific name:</strong> <em>Capparis spinosa</em><br> <strong>Family:</strong> Capparaceae</p>
<h4 data-mce-fragment="1"><strong><span>Plant history & use:</span></strong></h4>
<p data-mce-fragment="1">The Caper Bush is a Mediterranean plant that have a long history of being cultivated for its edible unopened flower buds. After picking, they are put in salt to release bitter compounds and to bring out the sourness. This is the kind of capers we often see canned in stores. You can also let the flowers remain on the plant until they eventually turn into fruits, the fruits can then similarly be put into salt to be made ready for consumption. </p>
<p data-mce-fragment="1">Preserving capers is very easy. It can be broken down into 4 steps:</p>
<ul>
<li>Put the fresh flower buds/fruits in a bowl of salt</li>
<li>Leave the buds/fruits in the bowl with salt for 3-7 days (or longer if desired).</li>
<ul>
<li>Drain the water that accumulates in the bowl and add some extra salt every day.</li>
</ul>
<li><meta charset="utf-8">When preservation is finished, rinse off the salt from the buds/fruits and soak them in water. Soaking time is up to your own taste, but recommended minimal time is 15 minutes. You can soak for several hours if desired. Grab a spoon and make a taste test every once in a while to find the flavor that suits you.</li>
</ul>
<p>You can also pickle younger shoots and leaves from the Caper Bush. If you want to use slightly older leaves and shoots, a tip is to blanch them in boiling water for 2-3 minutes before pickling. Mix your caper shoots & leaves with salt and vinegar, leave in the fridge for about 1 month. Ready to eat.</p>
<p data-mce-fragment="1">Cultivation of capers has been traced back as far as 7,000 years ago in present-day Turkey, Jordan and Syria. There, it is believed to have been used for both culinary and medicinal applications. In medicinal use, all plant parts were used, most prominently as a digestive aid.</p>
<p data-mce-fragment="1">In tropical & sub-tropical food forests (agroforestry) it is effectively used in the lower layer as a ground cover plant.</p>
<h4 data-mce-fragment="1"><strong>Cultivation</strong>:</h4>
<p data-mce-fragment="1">In its natural environment, capers often grow in high temperatures and soils with poor water and nutrient availability. A typical adaptation to a nutrient-poor environment is its very widespread root system, which makes it suitable as a soil binder in shorelines or eroding soils etc. In its natural environment, it is often growing on rocky cliffs and slopes. It grows on the walls of many ancient Mediterranean fortifications. The caper is an easily cultivated bush for home growers in the Mediterranean region (Spain, Italy, Greece, the coastal Balkan countries and south & west Turkey).</p>
<p data-mce-fragment="1"><meta charset="utf-8">The Caper Bush develops an extensive root system, hence it grows best in deep, medium-textured, loamy soils.</p>
<p data-mce-fragment="1">In temperate climate, capers are best grown in pots in bright locations and overwintered frost-free. Capers are characterized by an initial upright growth to later grow long horizontal lateral shoots that spread along the ground - or hang down along the wall that the plant has mounted.</p>
<p data-mce-fragment="1">The bush is productive and in optimal conditions there can be good harvests of up to 3000 buds per bush and season. In temperate climate, you can't really expect the same results, but you can do your best to mimic the plant's natural environment by:</p>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">put it in direct sunlight throughout the summer months,</li>
<li data-mce-fragment="1">let it grow in well-drained Mediterranean soil </li>
<li data-mce-fragment="1">let the soil dry out between waterings.</li>
</ul>
<p data-mce-fragment="1">It's recommended to transplant your Caper Bush into a larger pot as the plant grows bigger.</p>
<p data-mce-fragment="1">As mentioned earlier, you harvest either the unopened flower buds or the fully formed fruits. If the flower bud is allowed to bloom, the bush produces sweetly scented, spectacular flowers. The Caper Bush can flower already in the first year sown from seed.</p>
<p data-mce-fragment="1">Caper buds are usually picked in the morning since that is when they're believed to have their highest aromatic value.</p>
<p data-mce-fragment="1">The Caper plant an be propagated via cuttings.</p>
<h4 data-mce-fragment="1"><strong>Sowing</strong>:</h4>
<p data-mce-fragment="1">Caper seeds germinate irregularly. To create better germination conditions:</p>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">Soak the seeds in lukewarm water for 1 day</li>
<li data-mce-fragment="1">Place the seeds between two pieces of damp tissue paper/moist sand and leave in the fridge for 4-6 weeks</li>
<li data-mce-fragment="1">Soak the seeds one final time in lukewarm water<meta charset="utf-8"> for 1 day</li>
<li data-mce-fragment="1">Sow seeds 0.5 cm deep in sowing soil</li>
</ul>
<p data-mce-fragment="1">The roots of the young caper plants are usually easily disturbed and are sensitive to damage when transplanting. A good solution can be to sow the seeds in <a title="Degradable growing trays 10-pack" href="https://tradgardsdags.nu/collections/smarta-redskap/products/nedbrytbara-odlingsbrickor-10-pack" target="_blank"><span style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong>degradable growing trays</strong></span></a> that you can seamlessly transplant into a larger pot without disturbing the roots.</p>
<h4 data-mce-fragment="1"><strong>Characteristics</strong>:</h4>
<p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun<br data-mce-fragment="1"> Height: 50 cm<br data-mce-fragment="1"> Germination Time: 1-12 weeks<br>USDA Zone: 8-10</p>
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<p> SEEDS (10pcs/bag)</p>
<p> <strong>Common names</strong> <span>: Goan bean, Wing bean, Square bean, Cigarillas, Manila bean, Kecipir</span> <br><strong>Scientific name</strong> <span>: <em>Psophocarpus tetragonolobus</em></span><br> <strong>Family</strong> <span>: Fabaceae</span><br><br> <strong>Plant history & use</strong> <span>:</span><br><span></span></p>
<p> The Goan bean is a perennial bean plant with several uses in cooking that is also often favored in cultivation for its strong disease resistance.</p>
<p> Sometimes mistakenly confused with the Asparagus Pea ( <em>Tetragonolobus</em> <em>purpureus</em> ), which is a different species. The Asparagus Pea has smaller legumes than the Goan Bean, red flowers and smaller, pea-like leaves.</p>
<p> The Goan bean has larger leaves of 10-15 cm and light blue flowers, as well as square beans that usually grow to 15-20 cm.<br><br> The goji bean is a nutritious plant and all parts of the plant can be eaten:</p>
<ul>
<li> Leaves can be eaten like spinach,</li>
<li> Flowers can be added to salads,</li>
<li> Root tubers can be eaten raw or cooked like potatoes - have a nutty flavor</li>
<li>Seeds (dry beans) can be used in a similar way to soybeans. Both flour and milk can be made from dried, ground goji beans, which lack the distinctive "bean" flavor.</li>
<li> The immature green bean pods can be eaten as a raw vegetable or cooked in a stir-fry. The taste is reminiscent of asparagus.</li>
</ul>
<p> All parts of the Goan bean plant have a high protein content. The mature seeds (dry beans) contain 40%, the tubers 20% - which is higher than many root vegetables - and the leaves and flowers contain 10-15%.</p>
<p> The goba bean is currently a relatively unknown crop but is continuously increasing in commercial use.</p>
<p> The cowpea is an effective ground cover and a good weed suppressor. If you plant the cowpea without anything to climb on, it will instead spread at ground level and make it difficult for weeds to get up.</p>
<p> The goba also fixes nitrogen to the soil via rhizobacteria and can help rebuild nutrient-poor soils.</p>
<p>The goji bean can also be given as feed to ruminants, poultry and fish.</p>
<p> <strong>Cultivation</strong> <span>:</span></p>
<p> The Goan bean is a perennial plant with a climbing habit (similar to <span style="color: #4e991d;"><strong><a style="color: #4e991d;" title="Long bean 'Yard Long' / Asparagus bean (Vigna sesquipedalis)" href="https://tradgardsdags.nu/collections/froavdelning/products/langbona-yard-long-sparrisbona-vigna-sesquipedalis" target="_blank" rel="noopener noreferrer">the Long bean</a></strong></span> ). Large in its natural environment - can reach lengths of 3-4 meters.</p>
<p> Hardy for cultivation in the warmest parts of Skåne, Blekinge, Öland & Gotland. Winter cover the base with straw or similar when growing outdoors.</p>
<p>It is best to start growing as early in the year as possible, as the Goan bean needs a long growing season to produce beans in the same year. This is most likely due to the fact that it is a perennial bean variety, perennials usually grow slower than annuals as they are "programmed" to grow continuously for several years (- rather than quickly as annuals have to do to have time to reproduce during their short lifespan).</p>
<p> Would like something to climb on, e.g. house wall, larger tree, pillar, sticks or tied wire.</p>
<p> Thrives in well-drained soils. Favors heat and moisture. Optimal temperature for growth and fruiting is around 25</p>
<meta charset="UTF-8">
<p> <span>°C.</span> Lower temperatures favor root tuber growth while higher temperatures favor leaf growth.</p>
<p> Self-pollinating.</p>
<p> Fixes nitrogen on its own via rhizobacteria on the roots, fertilization is not a necessity.</p>
<p> The green bean pods are ready for harvest after 3-4 months from sowing.</p>
<p> <strong>Sowing</strong> <span>:</span></p>
<meta charset="utf-8">
<p>Soak seeds in lukewarm water 1 day before sowing.</p>
<meta charset="utf-8">
<p> Sow seeds indoors early in the year (Jan-Feb). Transplant outdoors or in greenhouses March-May. Sowing depth 2 cm. Keep sowing moist.</p>
<p> <strong>Features</strong> <span>:</span></p>
<p> <span>Year: Perennial</span><br> <span>Growing position: sun</span><br> <span>Height: 2-4 m</span><br> <span>Germination time: 1-2 weeks<br> Growing zone: 1</span></p>
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<p data-mce-fragment="1"> SEEDS (10pcs/bag)</p>
<p data-mce-fragment="1"> <strong data-mce-fragment="1">Common Names:</strong> <span data-mce-fragment="1">Chili Pepper 'Purple Thai', Purple Chili Pepper, Purple Chili, Purple Bird's Eye Chili, Purple Thai Chili Pepper</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1"><span data-mce-fragment="1">Capsicum annuum</span></em> <br data-mce-fragment="1"><strong data-mce-fragment="1">Family:</strong> <span data-mce-fragment="1">Solanaceae</span><span data-mce-fragment="1"> </span></p>
<p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history & use:</span></strong></p>
<p data-mce-fragment="1"> An unusual purple-colored variant of the popular Thai chili pepper. The 'Purple Thai' chili is considered to have a perfect balance between flavor and heat, which contributes to its desirability in Asian cooking. The heat is described as medium and ranges between 50,000 - 100,000 Scoville Heat Units.</p>
<p data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong></p>
<p data-mce-fragment="1"><meta charset="utf-8"> <span>All chili peppers originate from Central and South America. The genus has since been spread around the world by colonists, missionaries and traders, and new species have emerged through adaptation to the environment.</span></p>
<p data-mce-fragment="1"> Chili peppers are generally easy to grow. They thrive in sunny, warm locations. They can be grown indoors in windows.</p>
<p data-mce-fragment="1">All chili peppers are perennial and can produce fruit all year round if given the right conditions. Heat, light, light nutrition and moisture contribute to continuous growth & production of the plant. Overwinter in a warm and bright place. If you want the plant to produce fruit also during the winter months, use a grow light to supplement the sunlight, possibly grow only under a grow light.</p>
<p data-mce-fragment="1"> Keep the soil evenly moist and allow it to dry out slightly between waterings. Fertilize 2-3 times a week to ensure abundant fruit production.</p>
<p data-mce-fragment="1"> The fruits turn from purple to orange in late maturity. The fruits can be eaten at all stages of maturity. 2-6 cm.</p>
<p data-mce-fragment="1"> <strong data-mce-fragment="1">Sowing:</strong></p>
<p data-mce-fragment="1"> Pre-grow indoors at the beginning of the year.</p>
<p data-mce-fragment="1"> Moisten the soil and press the seeds lightly against the surface. Cover with 1 cm of soil. Place in bright light and keep the seeds moist.<br data-mce-fragment="1"></p>
<p data-mce-fragment="1"> <strong data-mce-fragment="1">Features:</strong><br data-mce-fragment="1"></p>
<p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 60-80 cm <br data-mce-fragment="1">Germination time: 5-10 days</p>
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<p data-mce-fragment="1">SEEDS (15pcs/bag)</p>
<p data-mce-fragment="1" style="background: white; margin: 0cm 0cm 15.0pt 0cm;" data-mce-style="background: white; margin: 0cm 0cm 15.0pt 0cm;"><strong data-mce-fragment="1">Trivial name:</strong> <span data-mce-fragment="1">Loofah,</span><meta charset="utf-8"> <span data-mce-fragment="1">Mushroom cucumber, Wash sponge cucumber, Bath sponge creeper</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1"><span data-mce-fragment="1">Luffa aegyptiaca</span><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> <span data-mce-fragment="1">Cucurbitaceae</span></p>
<p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history & use:</span></strong></p>
<p data-mce-fragment="1">Cultivated and used since the fourth century in the Roman Empire. Young fruits were eaten, ripe fruits were used as bath sponges. Loofah mushrooms were until WWII the most used mushroom in the United States.</p>
<p data-mce-fragment="1">The young, green fruit is eaten as a vegetable like ordinary cucumber. Quite early in the life of the fruit, it begins to form a distinct fibrous structure on the inside. On a fully ripe fruit, the skin easily peels off the fibrous interior, resulting in a near-perfect sponge that can be used in the same way as our regular household sponges - on the counter, in the bathroom or as a cleaning sponge.</p>
<p data-mce-fragment="1">An advantage of using a loofah sponge is that it stays fresh significantly longer than a "regular" synthetic sponge.</p>
<p data-mce-fragment="1">If you cut the loofah sponge along the long side so you can turn the sponge inside out, you can use the more textured inside as a stronger scrub and the smoother outside as a softer scrub.</p>
<p data-mce-fragment="1">Edible young shoots, leaves and flowers - a common way is to "stir" leaves and shoots in a little soy sauce etc. Asian sauces. Seeds left over after harvesting ripe luffa can be roasted and eaten like pumpkin seeds.</p>
<p data-mce-fragment="1">The fibers that run along the long side of the fruit's edges are durable and can be used as cords for tying up other plants, for example.</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Culture:</strong></p>
<p data-mce-fragment="1"><meta charset="utf-8">Mushroom cucumber wants to be in a sunny location with good water supply. Grows best in locations with sunlight throughout the day. If you have a greenhouse, it is a perfect place for the mushroom cucumber.</p>
<p data-mce-fragment="1">Thrives best in a loamy, well-drained and nutrient-rich soil. Regular nutrient supply is preferred.</p>
<p data-mce-fragment="1">Provide plenty of room for climbing for optimal growth.</p>
<p data-mce-fragment="1">At first, the fruit is firm in shape and green in color. It is when the fruit is around 10 cm that the fruit is edible. Soon after that<meta charset="utf-8"> a fibrous structure begins to form inside the skin that makes the fruit unsuitable for edible purposes.</p>
<p data-mce-fragment="1">When the fruit becomes lighter and the skin begins to feel looser against the inside and the color turns yellow to brownish, the fruit is ready to be harvested. Preferably harvest the fruits before they turn completely brown and the skin becomes dry, it can be difficult to peel the fruits without damaging the inside otherwise.</p>
<p data-mce-fragment="1">Pinch the fruits off the vine and let them dry for another day before soaking them for a couple of hours to help remove the skin. Do not soak for longer than 1 day as bacterial growth can occur. Remove seeds by opening the bottom of the fruit and shaking them out. Scale. Rinse the loofah sponge with water to remove loose plant debris. Lay to dry again - out in the sun protected from rain works great.</p>
<p data-mce-fragment="1">Should you, after all, let the fruits remain on the plant until they are completely brown and dry, it is easiest to remove the skin with an ordinary kitchen knife after soaking.</p>
<p data-mce-fragment="1">If it starts to approach the risk of frost and your fruits still don't look ready, an early harvest is still recommended, as repeated exposure to frost damages foliage and fruits can suffer from rot. Pinch off the fruits and hang them indoors with the skin on to dry. When you see that the shell goes from firm to loose (slightly shriveled appearance) and the color changes to brownish, it is time to open the shell.</p>
<p data-mce-fragment="1">The flowers are bright yellow.</p>
<p data-mce-fragment="1">Fruits can reach 75 cm in favorable conditions.</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong><br data-mce-fragment="1"></p>
<p data-mce-fragment="1">The mushroom cucumber needs some time to develop mature (strongly) fibrous fruits. So preferably already in February/March and start up indoors. When the risk of frost is over, the plants can be planted/exhibited.</p>
<p data-mce-fragment="1">Soak seeds 1 day in advance. Sow seeds in seed soil, cover with a thin layer of soil. Keep the seed moist. In order to more easily maintain good humidity, the seed can be covered with plastic foil provided with air holes.</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p>
<p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun<br data-mce-fragment="1"> Height: 2 meter<br data-mce-fragment="1"> Germination Time: 5-20 days<br>USDA Zone: 10-12</p>
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<p data-mce-fragment="1">SEEDS (20pcs/bag)</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Thai Aubergine, Thai Aubergine, Thai Green Eggplant <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:<i> </i></strong><em>Solanum melongena</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Solanaceae</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history & use:</strong></p>
<p>The typical Thai round green eggplant. Widely used in various types of curies and stews. Can also be eaten as a raw vegetable alongside the main course.</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Culture:</strong></p>
<p data-mce-fragment="1">Thai Aubergine is perennial, but usually needs a frost-free winter to make it through to next year. It can survive the winter outdoors in the most favorable Swedish conditions. When trying to overwinter outdoors, the base of the plant should be winter-covered with straw or similar to protect against the cold. If there is access to a greenhouse, it is an excellent place for the Thai eggplant.</p>
<p data-mce-fragment="1">Alternatively, grow as an annual in Sweden. Flowering occurs approximately 6 weeks after germination and harvesting can begin after 2-3 months.</p>
<p data-mce-fragment="1">Grows well in most soils but thrives in a well-drained and nutrient-rich soil. Placed in sun/part shade. Benefit from abundant irrigation.</p>
<p><meta charset="utf-8">Plants are placed approximately 60 cm apart.</p>
<p>Fertilize regularly once/month during the summer months. First given about a month after germination. </p>
<p>Self-pollinating.</p>
<p>When fruiting begins, it is recommended to keep the number of fruits per plant around 4-5.</p>
<p>Fruits are harvested when they are green-white. If you wait until the fruits turn yellow, they are more bitter, but still edible.</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p>
<p data-mce-fragment="1">Pre-cultivated indoors in February-March, alternatively sown outdoors in April-May. Seeds are covered with a 1 cm layer of soil. Keep seed moist.</p>
<p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p>
<p data-mce-fragment="1">Age: Perennial<br data-mce-fragment="1"> Plant position: sun / partial shade<br data-mce-fragment="1"> Height: 50-100 cm<br data-mce-fragment="1"> Germination time: 3-10 days<br data-mce-fragment="1"> Plant zone: 1 (favorable locations)</p>