Lagerrensningsrea!

<p><strong>White Mulberry Trees in Various Sizes:</strong></p> <ul> <li style="font-weight: bold;"><strong>Height: 80-120 cm in P9 pot</strong></li> <li style="font-weight: bold;"><strong>Height: 80-100 cm in C5 pot</strong></li> <li style="font-weight: bold;"><strong>Height: 130-160 cm in C10 pot &lt;- PICKUP ONLY</strong></li> </ul> <p><span style="color: #4e991d;"><em><a style="color: #4e991d;" href="https://tradgardsdags.nu/products/dvarg-mullbar-mojo-berry-%C2%AE-matsunaga-morus-rotundiloba" title="Dwarf Mulberry Mojo Berry® 'Matsunaga' 40-60 cm (Morus rotundiloba)" rel="noopener noreferrer" target="_blank"><strong>For Dwarf Mulberry Mojo Berry® 'Matsunaga' follow this link.</strong></a></em></span></p> <p><strong>Common name:</strong> White mulberry, White mulberry tree<strong><br>Scientific name:</strong><em> Morus alba<br></em><strong>Family:</strong> Moraceae</p> <p><strong>Plant history & use:</strong></p> <p>Mulberry trees are among the world’s oldest cultivated plants – probably best known as the host for silkworms whose threads are made into silk fabric, since mulberry leaves are practically the only food source for silkworms. Especially the leaves of the white mulberry tree are favored by silkworms. The white mulberry originates from West Asia.</p> <p>The berries of the white mulberry tree vary in color – from white, to pink, to red, to almost black. The white mulberries have a sweeter taste than their black-fruited relative<span> </span><a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" rel="noopener noreferrer" target="_blank"><span style="color: #4e991d;"><strong>Morus nigra</strong></span></a>. The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. Thanks to their unusually high nutritional content, mulberries are considered a so-called "superfood," like<span> </span><a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" rel="noopener noreferrer" target="_blank"><strong><span style="color: #4e991d;">goji berry</span></strong></a>.</p> <p>Dried berries have a creamy caramel-like flavor. Additionally, mulberries contain the substance MFE which stabilizes blood sugar levels and thereby reduces the body's craving for sweets. Therefore, mulberries are a common substitute for those who want to overcome sugar cravings.</p> <p>You can also make juice and jam from the berries.</p> <p> </p> <p><span>From the leaves, one can </span><span>brew</span><span> a healthy tea that has historically been drunk in China and has recently begun to regain popularity in Asia.</span></p> <p><strong>Cultivation:</strong></p> <p>The white mulberry tree is somewhat hardier than its relative<span> </span><a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" rel="noopener noreferrer" target="_blank"><span style="color: #4e991d;"><strong>Morus nigra</strong></span></a> and withstands temperatures down to -30<span>°</span><span>C</span>. It 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.</p> <p>Well suited as a trellis tree since the branches are easily bendable.</p> <p>Mulberry 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.</p> <p>Mulberries are self-fertile, which means only one tree is needed to bear fruit.</p> <p>Prune in winter when the tree is dormant to avoid excessive "bleeding," a common trait in mulberry plants.</p> <p>The berries ripen continuously from mid-summer to early autumn.</p> <p><strong></strong>When it is time to harvest, a tip is to pick the berries with a needle to avoid crushing them between your fingers.</p> <p><strong>Characteristics:</strong></p> <p>Perennial: Perennial<br>Growing site: sun<br>Height: 5-10 m<br>Germination time: 1-12 months<br>Growing zone: 1-4</p>

<p>SEEDS (20 pcs/bag)</p> <p><strong>Common name:</strong> Harmel bush, Syrian rue<br><strong>Scientific name:</strong> <em>Peganum harmala</em><br><strong>Family:</strong> Zygophyllaceae</p> <p><strong><span>Plant history & use:</span></strong></p> <p>The harmel bush is a historically well-known plant and is still used today in calming medicines—mainly in the Middle East, North Africa, and southwestern Asia, but also in Finland it is a prescription medicinal plant.</p> <p>It is the roots and seeds that are used, which are either made into a decoction, ground down, or from which oil is extracted.</p> <p>The seeds are also used to dye fabrics, giving a red color.</p> <p>The mature seeds contain 3.8 - 5.8% of the alkaloids harmine, harmaline, harmalol, and peganin. They are harmless as contact poison for humans and animals but in vapor form they are active and effective against algae and deadly to mold, bacteria, and intestinal parasites.</p> <p>There are speculations that this plant was the sacred "Soma" plant, used in ancient India and Persia as a hallucinogenic aid to "understand the deeper meaning of life".</p> <p>Seeds are also used as incense.</p> <p><strong>Cultivation</strong>:</p> <p><span>The harmel bush is a low-growing (0.5-1 m), perennial shrub.</span><br><span></span></p> <p><span>The key to successful cultivation of the harmel bush is well-drained soil. Not sensitive to sandy and nutrient-poor soils. Mediterranean soil works excellently. Allow the soil to dry out between waterings. Prefers an open location with full sun.</span></p> <p><span>Can be grown outdoors in Sweden. The harmel bush withstands temperatures down to -20°C and survives the winter despite shedding its foliage, thanks to its strong root system. The likelihood of successful outdoor overwintering is higher if the bush grows in dry soil rather than moist soil.</span></p> <p><strong>Sowing</strong>:</p> <p>Sow either indoors in pots or outdoors in open ground from May to September.</p> <p><strong>Characteristics</strong>:</p> <p>Longevity: Perennial<br>Growing position: sun<br>Height: 50-100 cm<br>Germination time: 1-8 weeks<br>Hardiness zone: 1-5</p>

<p>1st Goji plant: 2 years old - ready to bloom = bear fruit</p> <p><meta charset="utf-8">Current height 20-40 cm</p> <p><strong>Common name: </strong>Goji, Boxthorn<br><strong>Scientific name:</strong><span> </span><em>Lycium barbarum<br></em><strong>Family:</strong> <span>Nightshade family</span></p> <p><strong><span>Plant history & use:</span></strong><br><br>Goji 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.</p> <p>The red goji berry is richer in carotenoids than the <span> </span><span style="color: #4e991d;"><strong><a style="color: #4e991d;" title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank">black goji berry</a></strong></span>, while the black one is richer in antioxidants.</p> <p>The root is used in herbal medicine for, among other things, its liver-cleansing properties.</p> <p>The leaves are used in Asia in stews and soups or made into tea.</p> <p><strong>Cultivation:</strong></p> <p>Goji 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.</p> <p>The 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.</p> <p><strong>Characteristics:</strong></p> <p>Perennial: Perennial<br>Growing position: sun/partial shade<br>Height: up to 3 meters (often around 2m)<br>Growing zone: 1-4</p>

<p data-mce-fragment="1">SEEDS (50 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong> Black mulberry, Black mulberry tree<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> Morus nigra<br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Moraceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></p> <p data-mce-fragment="1"><span data-mce-fragment="1"></span><span data-mce-fragment="1">Mulberry trees are among our oldest cultivated plants. The black mulberry tree, like the white variety, </span><a href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" title="White mulberry (Morus alba)" data-mce-href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1" data-mce-style="color: #4e991d;">Morus alba</span></strong></a><span data-mce-fragment="1">, originates from West Asia – however, the black mulberry tree arrived in 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.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Traditionally, 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. </span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Unlike 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.</span></p> <p data-mce-fragment="1">The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. This is thanks to <span data-mce-fragment="1">the 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 sugar cravings. </span></p> <p data-mce-fragment="1">Due to the berries’ unusually high nutritional content, mulberries, like <a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" data-mce-fragment="1" data-mce-href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1" data-mce-style="color: #4e991d;">goji berry</span></strong></a>, are considered a so-called "superfood".</p> <p data-mce-fragment="1">Besides mulberry wine, you can also make juice and jam from the berries.<br></p> <p data-mce-fragment="1"><meta charset="utf-8"><span>You can brew a healthy tea from the leaves, which has historically been drunk in China and has recently started to become popular again in Asia. </span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Withstands temperatures down to -25<span data-mce-fragment="1">°</span><span data-mce-fragment="1">C</span>. The tree can grow in most soils but thrives best in loose, nutrient-rich soils. Hardy in windy coastal climates but optimal growth occurs in warm, sheltered locations.</p> <p data-mce-fragment="1">Well suited as a trellis tree since the branches are easily bendable.</p> <p data-mce-fragment="1">Mulberry trees also do well in forest gardens as they are a popular host plant for many organisms and provide recurring harvests without much care, while also protecting plants in the lower layers.</p> <p data-mce-fragment="1">Mulberries are self-fertile, meaning only one tree is needed to bear fruit.</p> <p data-mce-fragment="1">Prune in winter when the tree is dormant to avoid excessive "bleeding," which is otherwise a common trait of mulberry plants.</p> <p data-mce-fragment="1">The berries ripen continuously from mid-summer to early autumn.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"></strong>The berries are harvested when their color changes from red to coal black. A tip is to pick the berries with a needle to avoid crushing them between your fingers.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">Mulberry seeds germinate best if given a cold period of 2-3 months. To induce this, mix the seeds with a small amount of sand/peat/seed soil and place in a plastic bag in the fridge for the above period. Check regularly if any seeds have sprouted in the bag. When the cold period is over, gently spread the contents of the bag in a pot with soil.</p> <p data-mce-fragment="1"><span>Alternatively, sow outdoors in February in a glass-covered seed bed or greenhouse. </span></p> <p data-mce-fragment="1">It usually takes 2-4 weeks for the seeds to germinate. However, some seeds may need up to 12 months before they sprout.</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">Growing position: sun<br data-mce-fragment="1">Height: 5-10 m<br data-mce-fragment="1">Germination time: 1-12 months<br data-mce-fragment="1">Growing zone: 1-4</p>

<meta charset="utf-8"> <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 &amp; 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 &amp; 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>

<meta charset="UTF-8"> <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 &amp; 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>

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

<p> SEEDS (10pcs/bag)</p> <div title="Page 2" class="page"> <div class="section"> <div class="layoutArea"> <div class="column"> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> <span data-mce-fragment="1">Noni, Indian Mulberry, Indian Svovltræ</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1"><span data-mce-fragment="1">Morinda citrifolia</span><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> <span data-mce-fragment="1">Rubiaceae</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 &amp; use:</span></strong> </p> <p>The noni tree is mainly known as a medicinal plant. The plant originates from Southeast Asia but has spread across the Pacific region via ancient Polynesian sailors.</p> <p>Various parts of the plant, such as fruit, leaves, roots and rhizome have been used in traditional Polynesian medicine for over 2000 years. The fruit is also rich in antioxidants and is considered to strengthen the immune system.</p> <p>Noni juice is a popular product on the market thanks to its reputed health benefits.</p> <p>The fruit has a very mild taste before it reaches full maturity and is eaten in Asia &amp; Polynesia either raw with salt, as an addition to salads or cooked in various curries. The leaves are also added to various curries prepared with coconut milk. Roasted seeds can be eaten as is. You can also press fresh seeds to extract oil.</p> <p>During times of famine, Nonin's various plant parts are often eaten as a staple food as it grows luxuriantly in its natural environment. For this reason, Noni is sometimes referred to as "starvation food".</p> <div class="page" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>Natural dyes are also extracted from the plant. The bark from the trunk is used in Java to make batik. In Hawaii, yellow dyes from the root are used to dye clothes.</p> <p><strong data-mce-fragment="1">Culture:</strong></p> <p>Use a well-drained and loamy soil. Fertilize with compost.</p> </div> </div> </div> </div> </div> <div class="column"> <p data-mce-fragment="1">Able to grow in both sun and partial shade. </p> <p data-mce-fragment="1">Drought resistant when the plant is well rooted.</p> <p data-mce-fragment="1">Cultivated as "edible hedge" in its natural environment.</p> <p data-mce-fragment="1">Harvest fruits when soft and white.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">Soak the seeds 1 day in advance. Sow in moist soil and preferably cover the seed with plastic with small air holes in it to maintain even moisture.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong><br data-mce-fragment="1"></p> <p data-mce-fragment="1">Age: Perennial<br data-mce-fragment="1"> Plant position: sun / partial shade<br data-mce-fragment="1"> Height: 3-6 meters<br data-mce-fragment="1"> Germination time: 4-6 weeks</p> </div> </div> </div> </div>

<meta charset="utf-8"> <p data-mce-fragment="1"> SEEDS (20pcs/bag)</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</strong> <span data-mce-fragment="1">Somborka pepper, Somborckina</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<br></span></em> <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 &amp; use:</span></strong></p> <p data-mce-fragment="1"> Somborka is a pepper that originates from the Balkan region of Europe. Some of its most distinctive characteristics are that it has a thick flesh while also having a heat that is about halfway to a "regular" chili. So you could say that it is a meaty pepper with heat.</p> <p data-mce-fragment="1"> Perfect for pickling. Pickled Somborka makes a sour but hot addition as a side dish and is suitable to be eaten with a lot of dishes.</p> <p data-mce-fragment="1"> You can also fill the Somborkan with, for example, rice, minced meat and other optional ingredients to cook in the oven.</p> <p data-mce-fragment="1"> Both of these methods are common applications in Balkan cuisine.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong></p> <p> Thrives in sunny, warm and sheltered locations. Best grown in greenhouses.</p> <p> More resistant than regular peppers and chilies.</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 or sow outdoors when the risk of frost is over.</p> <p data-mce-fragment="1"> Moisten the soil and press the seeds lightly against the surface. Place in bright light and keep the seeds moist.<br></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: One year<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 60 cm<br data-mce-fragment="1"> Germination time: 5-14 days</p>

<meta charset="utf-8"> <p data-mce-fragment="1"> SEEDS (50pcs/bag)</p> <p data-mce-fragment="1"> <strong>Common name:</strong> Lemon basil, A<meta charset="utf-8"> <span data-mce-fragment="1">frican basil, Hairy Basil, Lemon Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum x africanum</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1">Lemon basil is a hybrid basil that was created by crossing Ocimum americanum and Ocimum basilicum. It has a distinctive lemony flavor and aroma that makes it excellent for cooking, especially in South American, African, and Asian cuisines. It is usually slightly milder than regular basil (Ocimum basilicum) and can be used fresh or dried.</p> <p data-mce-fragment="1"> Lemon basil is often used in salsas, stews, marinades, and as a flavoring in beverages. Its bright flavor and fresh aroma also make it great for making tea.</p> <p data-mce-fragment="1"> Lemon basil also has medicinal properties. It has antiseptic and anti-inflammatory properties and can help relieve symptoms of colds and headaches. The herb has also been used to treat stomach upset and high blood pressure.</p> <p>Lemon basil is an excellent plant for growing in the garden or in pots on a sunny patio. It is easy to grow and produces a generous harvest of flavorful leaves. It is also a beautiful plant with bright green leaves and beautiful white flowers.</p> <p> So, whether you're a foodie or a gardening enthusiast, lemon basil is definitely a plant you should try growing. It offers both great flavor and health benefits, and is easy to care for.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p data-mce-fragment="1"> Lemon Basil thrives in full sun or partial shade with good drainage. It requires regular watering but the soil should not be too wet. Plant in a pot with plenty of room for the roots and Lemon Basil can grow into a perennial small tree. <meta charset="utf-8">, like the <span style="color: #4e991d;"><a href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" title="Holy Basil (Ocimum tenuiflorum)" style="color: #4e991d;" target="_blank"><strong>Holy Basil</strong></a></span> . However, this requires that you move the plant inside before winter as the Lemon Basil is frost sensitive. You can also plant directly in the ground in a greenhouse if you ensure that the winter temperature does not fall below 0 ºC. Alternatively, grow directly in the ground as an annual.</p> <p data-mce-fragment="1"> Cut off the inflorescences to encourage foliage growth. However, the inflorescences are edible and aromatic as well.</p> <p> Lemon basil is also known to be resistant to pests and diseases, making it a good natural protection for the plants it is placed around, but it is still important to keep an eye out for any signs of fungal or insect infestation.</p> <p>To get a rich harvest of healthy leaves, it is important to keep the soil moist, but not wet. It is also important to give the plant enough nutrition and space to grow.</p> <p> <strong>Sowing:</strong></p> <p> To sow lemon basil, fill a pot or seed tray with moist, well-drained soil. Spread the seeds evenly over the soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</p> <p> To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Year: Perennial</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: partial shade/sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-150 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days</span></p>

<p data-mce-fragment="1">SEEDS (10 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong> Flowering Dogwood, Chinese Flowering Dogwood<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> Cornus kousa var. chinensis<br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Cornaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history & use:</strong></p> <p data-mce-fragment="1">Flowering Dogwood is a dense, small bush tree originating from Northeast Asia. In spring, it produces numerous bright white flowers that brighten shaded areas in the garden. At the end of summer, the tree bears peculiar pink-red edible fruits about 2-3 cm in diameter.</p> <p data-mce-fragment="1">These fruits can be made into jam or baked into pies. In Asia, they are also used to make juice and fermented into wine.</p> <p data-mce-fragment="1">The bark on thicker trunks flakes off, creating a beautiful pattern of varied colors.</p> <p data-mce-fragment="1">The leaves of the tree also turn a beautiful bright red/orange color in autumn.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1"><meta charset="utf-8">Flowering Dogwood is a deciduous tree that thrives well in most parts of Sweden. The tree is relatively long-lived (50-150 years) and hardy against cold climates.</p> <p data-mce-fragment="1">Unlike many plants, Flowering Dogwood does well in shady locations. It also prefers to be sheltered from wind. When grown in direct sun, the tree tends to produce more fruits, but smaller in size.</p> <p data-mce-fragment="1">An ideal growing place for Flowering Dogwood is under one or more taller deciduous trees – which provide shade and add organic material to the soil – surrounded by additional vegetation in various layers. This contributes to the moist, wind-sheltered, and partly shaded environment in which Flowering Dogwood grows best. The tree’s bright flowering can also brighten an otherwise shady "grove." Flowering Dogwood has low care needs and yields large recurring harvests every year.<br></p> <p data-mce-fragment="1">For the above reasons, Flowering Dogwood is an excellent tree to have in a food forest. If you do not have such a place in your growing area, a spot with morning sun and afternoon shade also works well.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">These seeds germinate best if given a cold period of 3-4 months. But first, the seeds should be soaked in warm water for 1-2 days.</p> <p data-mce-fragment="1">Then mix the seeds with a small amount of sand/peat/seed soil and place in a plastic bag in the fridge for the above period. Check regularly if any seed has sprouted in the bag. When the cold period is over, gently spread the contents of the bag in a pot with soil. With this method, germination can take a couple of months.</p> <p data-mce-fragment="1">Alternatively, sow outdoors in autumn and protect the sowing from birds or other animals that might disturb it. With this method, the seeds germinate in spring.</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">Growing position: shade/partial shade<br data-mce-fragment="1">Height: 1-3 m<br data-mce-fragment="1">Germination time: 1-12 months<br data-mce-fragment="1">Hardiness zone: 1-3</p>

<h4 data-mce-fragment="1">SEEDS (20pcs/bag)</h4> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Stevia, <meta charset="utf-8"><span data-mce-fragment="1">Candyleaf, Sweetleaf, Sugarleaf</span><strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Stevia rebaudiana<br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Asteraceae</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></h4> <p data-mce-fragment="1">Stevia has&nbsp;<meta charset="utf-8">for centuries been used for its sweetening properties, i.a. in South America to sweeten teas. The plant's sweetness comes from the substances stevioside and rebaudioside and is approximately 200 times sweeter than regular sugar.</p> <p data-mce-fragment="1">The leaves are used either fresh or dried, powdered or in liquid form.</p> <p data-mce-fragment="1">Suitable for sweetening teas and pastries. Or as a snack.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></h4> <p data-mce-fragment="1">Stevia is a perennial, heat-loving herb that grows to around 60 cm tall. Grows preferably in bright positions and in moist&nbsp;and well-drained soil. For year-round harvest, the plant is overwintered frost-free.</p> <p data-mce-fragment="1">It is said that you should harvest the leaves early in the morning to obtain the highest possible glycoside content in the leaves.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">Sow the seeds on top of moist seed starting soil and lightly press the seeds down against the soil surface. Cover the&nbsp;pot with the seeds with plastic&nbsp;provided with small aerating holes. Keep the&nbsp;soil moist.</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: 60 cm<br data-mce-fragment="1"> Germination Time: 10-30 days<br>USDA Zone: 8-11</p>

<p>Comfrey plant - plants taken from a perennial mother plant of the variety 'Bocking 14' (naturally propagated through root divisions)</p> <p>'Bocking 14' is a sterile variety, which means it does not have the ability to produce and spread by seed. Propagation occurs only underground. This means that 'Bocking 14' together with 'Bocking 4' and others are not classified as invasive.</p> <p><strong>Common name:</strong> Comfrey 'Bocking 14'<br><strong>Scientific name:</strong> <em>Symphytum x uplandicum</em><br><strong>Family:</strong> Boraginaceae</p> <p><strong>Growth history & use:</strong></p> <p>Comfrey has historically been a well-used plant in the treatment of various ailments. But above all, it is a very effective accumulator of nutrients, meaning a good soil improver. Comfrey grows quickly and its roots are deep-reaching, giving the plant access to nutrients from deeper soil layers that are otherwise inaccessible to most plants. It is mainly minerals such as potassium and calcium that are stored in the leaves, but also magnesium, iron, phosphorus, manganese, and others.</p> <p>The leaves of comfrey can be cut down during the year and used as mulch, or alternatively dug into the soil, to make the nutrients available to other plants. Comfrey leaves are well suited as fertilizer for fruit trees and berry bushes thanks to their content of potassium and phosphorus.</p> <p>Comfrey has a long growing season, from early winter to late autumn.</p> <p>If the leaves are not cut down before winter, they wither and similarly provide a nutrient boost to the soil they grow on. New leaves begin to grow on the plant immediately after the snow melts.</p> <p>You can also make your own liquid fertilizer from comfrey by filling a container with the leaves and then filling it with water to the top. Let it stand for a couple of days and then mix the fertilizer water with 10 parts water to water the plants with.</p> <p>Effective as an edge plant by manure heaps to prevent nutrient leakage, but also as an edge plant around crops and other places where you do not want weed roots to spread. Comfrey’s dense root system acts like an underground wall, making it difficult for other roots to penetrate.</p> <p>Comfrey creates an attractive environment for other plants in the cultivation – whether it is to attract pollinators or to serve as a natural fertilizer.</p> <p><strong>Cultivation:</strong></p> <p>Comfrey is a herbaceous perennial. It thus remains in place even after the leaves have withered during winter.</p> <p>It is an extremely easy-care plant and is tolerant in choice of growing site. It can grow in shade as well as wet soils and is therefore an effective component in flooded and waterlogged soils.</p> <p>It also thrives well in drier soils in sunny places, although it prefers a somewhat moist environment.</p> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Light conditions: shade/partial shade/sun<br>Height: 50-180 cm<br>Hardiness zone: 1-6</p>

<p data-mce-fragment="1"> SEEDS (15pcs/bag) </p> <div data-mce-fragment="1" class="page" title="Page 2"> <div data-mce-fragment="1" class="section"> <div data-mce-fragment="1" class="layoutArea"> <div data-mce-fragment="1" class="column"> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</strong> <span data-mce-fragment="1">Papaya 'HOLLAND'</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em>Carica</em> <em data-mce-fragment="1"><span data-mce-fragment="1">papaya<br></span></em> <strong data-mce-fragment="1">Family:</strong> <span data-mce-fragment="1">Caricaceae</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 &amp; use:</span></strong></p> <p data-mce-fragment="1"> The 'HOLLAND' papaya variety is known as one of the tastiest and sweetest varieties of papaya. It has a red, juicy flesh inside and a mild, balanced flavor.</p> <meta charset="utf-8"> <meta charset="utf-8"> <p data-mce-fragment="1"><span data-mce-fragment="1">Papaya is a fruit that originates from Central America and the Caribbean. It has a sweet and fruity taste and a soft and juicy texture. Papaya usually grows in warm climates and is one of the most widely grown fruits in tropical countries. Papaya has a unique taste that is reminiscent of a mix of melon and passion fruit.</span></p> <meta charset="utf-8"> <p data-mce-fragment="1"> <span data-mce-fragment="1">Papaya is most often eaten as a fruit salad or as part of smoothies and fruit juices. You can also make a salad by grating the green, unripe fruit, like carrots. Papaya fruit also contains high levels of vitamin C, folate, and the antioxidant beta-carotene.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">The papaya tree has an almost cress-like aroma that is found in almost all parts of the plant - leaves, stem, fruit skin and seeds, as well as the unripe fruits. You could almost think that it is a large cress plant with fruit. However, the taste is not noticeable in the fully ripe fruits.</span></p> <p>Papaya and its plant parts have long been used in traditional medicine for a variety of purposes. Papaya seeds have been used for digestive problems, and the sap from the tree has been used to treat parasitic infections due to its antiparasitic properties. Papaya sap has also been used as an anesthetic <span data-mce-fragment="1">.</span> </p> <div data-mce-fragment="1" title="Page 2" class="page"> <div data-mce-fragment="1" class="section"> <div data-mce-fragment="1" class="layoutArea"> <div data-mce-fragment="1" class="column"> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong></p> <p data-mce-fragment="1"> The papaya tree is one of the fastest growing fruit trees in its natural tropical environment, where it bears fruit as early as 4-6 months after planting. The papaya tree thrives best in warm, humid environments.</p> <p data-mce-fragment="1"> In Sweden, the climate is not as permissive, but when grown in greenhouses and thanks to papaya's fast-growing properties, it is probably the easiest tropical fruit to harvest within a short period of 1-2 years.</p> <meta charset="utf-8"> <p data-mce-fragment="1"><span>Use a well-drained soil with a high level of organic matter. Provide plenty of water during fruit formation. Natural fertilizer is recommended as early as 4-6 weeks after seed germination.</span></p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Sowing:</strong></p> <p> The seeds are easy to sow and grow quickly. Place the seeds in the soil with the tip down and cover them with a thin layer of soil.</p> <p> Water regularly and keep the soil moist but not wet.</p> <strong>Features:</strong> </div> <div data-mce-fragment="1" class="column"> <strong></strong><br> </div> <div data-mce-fragment="1" class="column"> Year: Perennial </div> </div> </div> </div> </div> <div data-mce-fragment="1" class="column"> <p data-mce-fragment="1">Growing position: full sun<br data-mce-fragment="1"> Height: 2-10 meters<br data-mce-fragment="1"> Germination time: 2-6 weeks </p> </div> </div> </div> </div>

<p><strong>Mini kiwi of the self-fertile variety 'Issai': current height 60-80 cm</strong></p> <p><strong>Common names: </strong>Mini kiwi, Gooseberry actinidia, Hardy Kiwi<br><strong>Scientific name:</strong><em> Actinidia arguta x <span>polygama</span></em><em><br></em><strong>Family: </strong>Actinidiaceae</p> <p><strong><span>Plant history & use:</span></strong></p> <p>The mini kiwi is a perennial climbing plant originating from Japan, Korea, and northern China. It is a hardy kiwi variety that can grow and produce good fruit outdoors in our climate. The fruits are small and hairless, and eaten with the skin on, unlike the hairy kiwifruits we are used to buying in stores.</p> <p>The 'Issai' variety is a Japanese hybrid between a mini kiwi from Russia/China (Actinidia arguta) and the climbing actinidia (Actinidia polygama). The combination gave a flavorful, very hardy, and vigorous kiwi variety that is excellent to grow in our northern climate.</p> <p>'Issai' is self-fertile and produces small green, smooth fruits about 3 cm in diameter.</p> <p>The fruits ripen in September and have green flesh with a fresh and sweet-sour taste, similar to the "regular" kiwi.</p> <p class="p1"><span class="s1">The fruits are a rich source of vitamin C (up to 5 times more than, for example, blackcurrants) and can be eaten directly from the plant without peeling. The fruits can also be made into jam.</span></p> <p class="p1"><span class="s1">In Korea, young leaves are used in a vegetable dish called namul.</span></p> <p><strong>Cultivation:</strong></p> <p class="p1"><span class="s1">Mini kiwi 'Issai' is a hardy variety that withstands temperatures down to -30<span class="s2">℃</span>. It has a twining growth habit and <meta charset="utf-8">can grow up to 3-4 meters tall. Some type of climbing support is necessary, such as a trellis, wall, or pergola.<span class="Apple-converted-space"> <meta charset="utf-8"> <span>If you want to grow it in a food forest, it works excellently to let the mini kiwi grow against a tree trunk - <meta charset="utf-8">just try to ensure there is reasonably good light reaching down to the plant.</span></span></p> <p class="p1"><span class="Apple-converted-space">In June, 'Issai' blooms with small, fragrant white flowers that then turn into flavorful, smooth small fruits. <meta charset="utf-8">The summer-green leaves turn a beautiful yellow autumn color in the fall.</span></p> <p class="p1"><span class="s1">The mini kiwi thrives best in a sunny, warm, and sheltered location. The optimal growing place is in a greenhouse, against a wall, or on a trellis. However, it also does well outside a greenhouse and in shadier environments - but for the best fruit production, the plant should at least be provided with good light access and wind protection.</span></p> <p class="p1"><span class="s1">Plant the mini kiwi in a nutrient-rich, well-drained, and moisture-retentive soil. If you want to fertilize, it should be done with, for example, blueberry fertilizer, as the mini kiwi thrives best in a slightly acidic pH. Natural manure and compost also work well.</span></p> <p class="p1"><span class="s1">Even though 'Issai' is self-fertile, it is beneficial to plant it together with a male plant (within the same genus: <em>Actinidia spp.</em>) to promote fruit production. It can take a couple of years before the plant starts producing fruit. An established plant can produce large amounts </span><span class="s1">of fruit per year, about 25 kg per plant and in some cases more.</span></p> <p class="p1"><meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits.</p> <p class="p1">Pruning when trellising:</p> <ul> <li>In the first planting year, it is good to let the plant start to form 1-3 main stems. Top your main stem(s) at the end of the season to encourage stronger growth next year.</li> <li>In the second year, top the main shoots that come from the main stems again. The side branches, or long shoots, then begin to develop. You should keep to a maximum of 4 long shoots per main stem.</li> <li>In the third year, the long shoots should also be shortened to 1-1.5 meters. At this time, flowers often begin to form around the first centimeters of the side branches, which then turn into fine fruits.</li> <li>In the following years, each year select the best side branches/long shoots on your plant. Cut away other emerging branches. In this way, you have formed a star-shaped branch base, a collar, that supports the rest of the plant with fruits.</li> <li>Do not leave too many side branches as this creates a dense plant with fewer fruits. By topping emerging herbaceous branches during the summer, you let in more sunlight and air to the fruits, which benefits their growth.</li> <li>Any pruning of woody parts is done in late autumn/early winter to avoid bleeding.</li> </ul> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Growing position: sun<br>Height: 3-4 m<br>Growing zone: 1-5</p>

<meta charset="utf-8"> <h4 data-mce-fragment="1">SEEDS (10pcs/bag)<br data-mce-fragment="1"></h4> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong> <span data-mce-fragment="1">Thai Chili Pepper'Bird's Eye', Prik Ki Noo</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><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> <span data-mce-fragment="1">Solanaceae</span><span data-mce-fragment="1">&nbsp;</span></p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></h4> <p data-mce-fragment="1">A true Thai high heat chili pepper that has a well established use down in Southeast Asia. The chili is often eaten raw together with, among other things, the dish Khao Kha Moo or as a snack with northern Thai barbecue skewers. It is also widely prepared in woks, stews and soups.</p> <p data-mce-fragment="1">The Thai Bird's Eye chili is also used to make different types of Nam Prik - Thai chili paste. The chili is roasted together with, among other things, onions, garlic and then ground down and mixed with oil and flavorings such as lemongrass, tamarind, etc. The chili paste is then used to dip vegetables in or is eaten with rice dishes.</p> <p data-mce-fragment="1">Another easy way to incorporate chili into your meals is to thinly slice it along with garlic and then mix with lime and fish sauce to have as an extra flavoring to pour over your food<meta charset="utf-8"> Besides.</p> <p data-mce-fragment="1"><meta charset="utf-8"><meta charset="utf-8"> <span data-mce-fragment="1">Scoville strength 100,000 – 140,000.</span><br></p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></h4> <p data-mce-fragment="1">All chili peppers originate from Central and South America. The genus has since been spread with the help of colonists, missionaries and traders worldwide and new species have emerged through adaptation to the environment.</p> <p data-mce-fragment="1">Chili peppers are generally easy to grow. They thrive in sunny and warm locations. Can be grown indoors in a window.</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 a continuous growth &amp; production of the plant. If you want the plant to produce fruit even during the winter months, use a plant lamp to supplement the sunlight, possibly grow only under a plant lamp.</p> <p data-mce-fragment="1">Keep the soil evenly moist and let the soil dry out slightly between waterings. Fertilize with advantage 2-3 times a week to provide abundant fruit production.</p> <p data-mce-fragment="1">The fruits range from green (yellow-orange) to red. The fruits can be eaten at any stage of maturity. 2-6 cm.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></h4> <p data-mce-fragment="1">Grown indoors at the beginning of the year.</p> <p data-mce-fragment="1">Put the seeds in warm water 1 day before sowing. Moisten the seed soil and lightly press the seeds down against the surface. Cover with 1 cm of soil. Place bright and keep the seed moist.<br data-mce-fragment="1"></p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong><br data-mce-fragment="1"></h4> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: sun<br data-mce-fragment="1"> Height: 50-150 cm<br data-mce-fragment="1"> Germination Time: 5-15 days</p>

<p>Silk tree in various sizes:</p> <ul> <li>Height 80-100 cm</li> <li>Height 140-160 cm <meta charset="utf-8">[PICKUP ONLY] </li> <li>Height 175-200 cm [PICKUP ONLY] </li> </ul> <p><strong>Common names:</strong> Silk tree, Persian Silk Tree, Pink Silk Tree, Tree of Happiness, Mimosa<strong><br>Scientific name:</strong><em> Albizia julibrissin<br></em><strong>Family:</strong> Fabaceae</p> <p><strong>Plant history &amp; use:</strong></p> <p>The silk tree is a striking tree whose origin can be traced to the area around Iran &amp; Azerbaijan through China, to Korea. The tree is characterized by its fluffy, light pink flowers that resemble a silky feather crown. Its beauty has made it a cherished tree worldwide.</p> <p>The silk tree has also been used for its edible and medicinal properties for centuries. Young leaves are eaten as a vegetable - boiled or steamed. They are described as having an aromatic taste. Flowers are also boiled for consumption. A historically well-known kitchen plant in its native regions.</p> <p><meta charset="utf-8">The plant’s bark, leaves, flowers &amp; flower buds are used to make tea and extracts with reputed health benefits. Flowers are harvested when opening and the bark is harvested in spring or late summer to be dried for later use.</p> <p>Tea made from the flowers is said to have a delicate, sweet taste and to relieve stress, tension, and even mild depression. This is likely one of the reasons the tree is also called "The Tree of Happiness." Please judge for yourself if this holds true for you.</p> <p>It is also possible to make jelly from freshly opened flowers.</p> <p>In traditional Asian medicine, it has been used among other things to calm nerves and as a mild sedative for sleep difficulties.</p> <p>Flowers have been observed to be effective in attracting bees &amp; butterflies (and hummingbirds in America).<br><meta charset="utf-8"></p> <p>This tree, like other plants in the Pea family (Fabaceae), has a partnership with soil bacteria that bind nitrogen from the air and fix it to the tree’s roots. In this way, the surrounding soil is enriched with nitrogen that would otherwise be inaccessible to plants – therefore we call plants with such a partnership <em>Soil Improvers</em>.</p> <p>The wood is also used to make furniture.</p> <p><strong>Cultivation:</strong></p> <p>The silk tree can be grown outdoors in the more favorable places in Sweden (roughly from Uppsala and southwards according to plant hardiness zones). <meta charset="utf-8">However, the tree is hardy down to -25<meta charset="utf-8"><span>°C, so the geographical location is often ambiguous and success largely depends on the actual growing site. It thrives best in warm and sunny places – a good spot is sheltered from wind against a south-facing wall.</span></p> <p>Young shoots can be sensitive to cold and frost. Please protect the tree during winter if grown outdoors, for example with straw around the base and wind protection in the form of fleece attached to stakes around the tree if it stands in an exposed location. This is reasonably only necessary the first winter after purchasing these 2-year-old trees.</p> <p><meta charset="utf-8"><span>The silk tree can otherwise</span> be grown in a pot that is overwintered in a sheltered place.</p> <p><meta charset="utf-8">The silk tree is a fast-growing tree with a relatively low water need that can stand in direct sun. The tree prefers well-drained soil and moderate watering. More precisely: water deeply but infrequently to encourage faster growth. Fairly drought-tolerant.</p> <p>Tolerant to pruning. Can be shaped to grow close to a house wall, for example. Pruning is done in late winter or early spring.</p> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Light: sun<br>Height: 5-7 m<br>Hardiness zone: 1-4</p>

<meta charset="utf-8"> <meta charset="utf-8"> <p data-mce-fragment="1"> <span data-mce-fragment="1">SEEDS (20pcs/bag)</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Common names</strong> <span data-mce-fragment="1">: Long bean, Asparagus bean, Meter bean, Snake bean, Bodi</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name</strong> <span data-mce-fragment="1">: <i data-mce-fragment="1">Vigna unguiculata</i> subsp. <i data-mce-fragment="1">sesquipedalis</i></span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family</strong> <span data-mce-fragment="1">: Fabaceae</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Plant history &amp; use</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><span data-mce-fragment="1"></span></p> <p data-mce-fragment="1"> Grown for its edible long beans.<meta charset="utf-8"> <span data-mce-fragment="1">The beans are crispy, string-free and have a slightly nutty taste.</span> The name comes from the length of the beans, which is often around 40-75 cm.<br data-mce-fragment="1"></p> <p data-mce-fragment="1">Usually used and prepared in a similar way to green beans - i.e. the bean pods are harvested in an immature stage to be cooked or eaten raw.<meta charset="utf-8"> <span data-mce-fragment="1">The long bean is very good to eat raw, unlike many other split beans, thanks to its crispy texture and rich, nutty flavor.</span></p> <p data-mce-fragment="1"> You can also leave the bean pods on the plant until they have reached full maturity and cook the dry beans inside the pod in the same way as, for example, kidney beans.</p> <p data-mce-fragment="1"><meta charset="utf-8"> <span>Long beans should be eaten raw alongside other dishes, cooked in woks, stews or made into salads. A popular example is in papaya salad (Som Tam) where the raw beans are cut into 2-3 cm long pieces and mixed with the grated papaya and other ingredients.</span></p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Cultivation</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Thrives in heat &amp; direct sun, prefers high humidity but it is not a requirement. Relatively drought tolerant once the plant is established. Can be grown both outdoors and in greenhouses.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1"><meta charset="utf-8">Use an airy and well-drained soil. You can give it a soil with a slightly acidic pH value<meta charset="utf-8"> (5.5-7.5) it is an advantage.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">As a legume, the long bean fixes its own nitrogen in the soil and does not necessarily need to be given any additional fertilizer.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">The long bean is a so-called sturgeon bean and has a climbing habit. Give it some space and something to climb on to get a strong growth and fruiting. When the adult stage is reached and the temperature is around 27-32<meta charset="utf-8"> °C, the long bean grows vigorously and produces abundantly.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Feel free to prune the tops of side shoots for a bountiful harvest.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Harvested 2-3 months after germination.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Flowers vary from pink to lavender in color.</span></p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Sowing</strong> <span data-mce-fragment="1">:</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Can be sown directly outdoors / in greenhouses when the soil temperature has reached above 15<meta charset="utf-8"> °C. Alternatively, pre-cultivate indoors for planting out in late spring. Keep sowing moist.</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Year: One year</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 125-200 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 1-2 weeks</span><br></p>

<p> </p> <p>SEEDS (15 pcs/bag)</p> <p style="background: white; margin: 0cm 0cm 15.0pt 0cm;"><strong>Common names:</strong><span> Luffa, Sponge gourd, Wash sponge gourd, Bath sponge vine</span><br><strong>Scientific name:</strong><em><span> Luffa aegyptiaca</span><br></em><strong>Family:</strong><span> Cucurbit family</span></p> <p><strong><span>History &amp; use:</span></strong></p> <p>Grown and used since the 3rd century in the Roman Empire. Young fruits were eaten, mature fruits were used as bath sponges. The luffa sponge was until WWII the most used sponge in the USA.</p> <p>The young, green fruit is eaten as a vegetable similar to common cucumber. Quite early in the fruit’s life, it begins to form a distinct fibrous structure inside. On a fully ripe fruit, the skin easily peels off from the fibrous inside, resulting in a nearly perfect sponge that can be used just like our usual household sponges – for washing dishes, in the bathroom, or as a cleaning sponge.</p> <p>An advantage of using a luffa sponge is that it stays fresh significantly longer than a "regular" synthetic sponge.</p> <p>If you cut the luffa sponge lengthwise so you can turn it inside out, you can use the more textured inside as a stronger scrub and the smoother outside as a gentler scrub.</p> <p>Edible younger shoots, leaves, and flowers – a common way is to "stir-fry" leaves and shoots in a little soy sauce and other Asian sauces. Seeds left over after harvesting mature luffa can be roasted and eaten like pumpkin seeds.</p> <p>The fibers running along the edges of the fruit are durable and can be used as cords, for example, to tie up other plants.</p> <p><meta charset="utf-8">The flowers are bright yellow and have a lovely scent.</p> <p><strong>Cultivation:</strong></p> <p><meta charset="utf-8">The sponge gourd prefers a sunny spot with good water supply. It grows best in places with sunlight all day. If you have a greenhouse, it is a perfect place for the sponge gourd.</p> <p>Thrives best in humus-rich, well-drained, and nutrient-rich soil. Regular feeding is preferred.</p> <p>Give plenty of space for climbing for optimal growth.</p> <p>At first, the fruit is firm in shape and green in color. The fruit is edible when it is about 10 cm long. Shortly after that, a fibrous structure begins to form inside the skin, making the fruit unsuitable for eating purposes.</p> <p>When the fruit becomes lighter and the skin starts 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 very dry, as it can be difficult to peel the fruits without damaging the inside otherwise.</p> <p>Pinch off the fruits from the vine and let them dry for another day before soaking them for a couple of hours to ease the removal of the skin. Do not soak longer than 1 day as bacterial growth may occur. Remove seeds by opening the bottom of the fruit and shaking them out. Peel. Rinse the luffa sponge with water to remove loose plant debris. Lay out to dry again – outdoors in the sun protected from rain works excellently.</p> <p>If you still let the fruits remain on the plant until they are completely brown and dry, it is easiest to remove the skin with a regular kitchen knife after soaking.</p> <p>If frost risk approaches and your fruits still do not look ready, an early harvest is recommended anyway, as repeated frost exposure 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 the skin go from firm to loose (slightly shriveled appearance) and the color shifts to brownish, it is time to open the skin.</p> <p>Fruits can reach 75 cm under favorable conditions.</p> <p><strong>Sowing:</strong><br></p> <p>The sponge gourd needs some time to develop mature (strongly) fibrous fruits. Therefore, sow preferably already in February/March and start indoors. When the frost risk is over, the plants can be planted out.</p> <p>Soak seeds 1 day in advance. Sow seeds in seed soil, cover with a thin layer of soil. Keep the sowing moist. To more easily maintain good moisture, the sowing can be covered with plastic wrap with air holes.</p> <p><strong>Characteristics:</strong></p> <p>Annual: Annual<br>Growing site: sun<br>Height: 2 m<br>Germination time: 5-20 days</p>

<p> <span>SEEDS (50pcs/bag)</span><br> <br><strong>Common names</strong> <span>: Holy basil, Kapoor, Rama Tulsi, Holy Basil</span><br> <strong>Scientific name</strong> <span>: <em>Ocimum africanum</em></span><br> <strong>Family</strong> <span>: Lamiaceae</span><br><br> <strong>Plant history &amp; use</strong> <span>:</span><br></p> <p> 'Temperate Tulsi' - the name speaks for itself. This is a hardier variety of Holy Basil ( <em>O. tenuiflorum</em> ), a completely different species to be exact. It is better suited to growing in our climate as it is more used to lower temperatures and also resistant to frost. The herb grows faster than its cousin <span style="color: rgb(78, 153, 29);"><a style="color: rgb(78, 153, 29);" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" title="Holy Basil / Tulsi (Ocimum tenuiflorum)" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> but the life cycle is also shorter - harvesting can be done after just 40 days. Originates from East Africa.</p> <p>It is described as being more productive in our climate and having better germination than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> .</p> <p> 'Temperate Tulsi' has a flavor described as "tutti frutti", or "bubble gum". Notes of vanilla and myrrh are also common. Most widely used for making tea due to its distinct aroma and healthy nutritional profile. It is also used in cooking.</p> <p> Holy basil is often confused with Thai basil ( <em>Ocimum basilicum</em> var. <em>thyrsiflora</em> ) - which is a different species.</p> <p> As one of the most widely used ancient medicinal plants, Holy Basil has been used to treat common colds, headaches, and various stress disorders, among other things. The stem, leaves, and seeds are used for these purposes.</p> <p>In traditional societies, the herb is also used as a natural mosquito repellent, by applying the aroma from the plant to the skin.</p> <p> The abundantly blooming purple inflorescences are attractive to pollinators such as bees and butterflies.</p> <p> <strong>Cultivation</strong> <span>:</span></p> <p> Abundant flowering. 'Temperate Tulsi' is an annual and is lower and has a more bushy growth habit than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> . Self-seeds more efficiently than other basil varieties.</p> <p> Use a well-drained, humus-rich soil and place in partial shade or full sun, it will do well in both. Allowing the soil to dry out between waterings will increase the plant's aroma production (= more flavor) - this is a result of the plant's response to stress.</p> <p>Grow in a pot or flower bed as a low-growing herb. If you grow it outdoors and want to let it grow there year after year, you can let it flower and set seed - it will most likely self-sow and germinate next year.</p> <p> If you want the plant to focus more on foliage growth, you can cut off inflorescences before they have time to develop.</p> <p> Basil is easy to take cuttings from, make a diagonal cut with a clean tool just below a leaf. The cutting should be around 15 cm. Remove the bottom leaves from the cutting and place in a glass of water that you change regularly. Plant in soil when roots have developed.</p> <p> <strong>Sowing</strong> <span>:</span><br><span></span></p> <p> Higher germination in our climate than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> .</p> <p><span>Place the seeds on a moist layer of soil. Press the seeds lightly into the soil for good contact. Keep the seeds moist. One way to maintain good moisture is to cover the seeds with plastic with air holes.</span><br><br> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun/partial shade</span><br> <span>Height: 40 cm</span><br> <span>Germination time: 5-15 days</span><br></p>