Plant Department

Pineapple guava / Feijoa Tree in various sizes 20-150 cm (Acca sellowiana)

~~285 SEK~~ From 143 SEK

Dwarf Mulberry Mojo Berry® 'Matsunaga' 40-50 cm (Morus rotundiloba)

~~465 SEK~~ 233 SEK

Dwarf Mulberry Mojo Berry® 'Matsunaga': current height 40-50 cm Common name: Dwarf Mulberry, Mojo Berry® Scientific name: Morus rotundiloba Family: Moraceae <h4>Plant history & use:</h4> Mojo Berry® is a short-statured mulberry variety that bears fruit on both old and new branches, which means you can pick mulberries during the first year, unlike the usual 5 or 6 years it takes for most other mulberries. This dwarf, compact variety only reaches a height of about 1.5 m (compared to common mulberries that can grow up to 6-8 m tall), making it suitable for all gardens. Unlike other varieties that only produce fruit during a 3-week period at the end of summer, Mojo Berry® produces berries over a very long period, from May all the way to September. The fruits are excellent for making jam, cake, or other dishes. Mojo Berry® is beautiful as a solitary tree in a pot on the terrace/patio or in a pot with companion planting alongside other plants and is also nice as a hedge plant/boundary. General about Mulberries: Mulberry trees are among our oldest cultivated plants. The black mulberry tree, like the white variety, <a rel="noopener noreferrer" title="White mulberry (Morus alba)" href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" target="_blank">Morus alba</a>, originates from West Asia - however, the black mulberry tree came to Europe a few hundred years before the white one. The earliest known finds of the black mulberry tree date back to around 300 BC. It is possible that Morus nigra originates somewhat further southwest (closer to Europe) in West Asia than its relative Morus alba, which may explain why Morus nigra has slightly less hardiness in cold climates than its relative. 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. 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. The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. This is due to 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 sweet cravings. Because of the berries’ unusually high nutritional content, mulberries, like <a rel="noopener noreferrer" title="Goji (Lycium barbarum)" href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" target="_blank">goji berry</a>, are considered a so-called "superfood". Besides mulberry wine, one can also make juice and jam from the berries. From the leaves, one can brew healthy tea which has historically been drunk in China and has recently started to become popular again in Asia. <h4>Cultivation:</h4> Mojo Berry® is hardy down to -10°C = outdoor cultivation zones 1-2. If the tree is winter-covered with sheep’s wool or similar, it can survive outdoors up to zone 5. Alternatively, grow in a pot and place in a greenhouse/storage over winter. The tree can grow in most soils but thrives best in loose, nutrient-rich soils. It is hardy in windy coastal climates but optimal growth is given in warm, sheltered locations. Suitable as a trellis tree since the branches are easily bendable. 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. Mulberries are self-fertile, meaning only one tree is needed to bear fruit. Prune in winter when the tree is dormant to avoid excessive "bleeding," which is otherwise a common trait among mulberry plants. The berries ripen continuously from May to September. The berries are harvested when the color changes from red to coal black. A tip is to pick the berries with a needle to avoid crushing them between the fingers. <h4>Characteristics:</h4> Longevity: Perennial Growing position: sun Height: around 150 cm Growing zone: 1-2 outdoors, 1-5 with winter cover or in greenhouse

Amerikanskt Judasträd 40-60 cm (Cercis canadensis) i kruka med gröna blad och blomningsbild av trädets rosa blommor.

Amerikanskt Judasträd 40-60 cm (Cercis canadensis) gröna blad med variation i form på en grön bakgrund.

American Judas Tree 40-60 cm (Cercis canadensis)

295 SEK

American Judas Tree: current height 40-60 cm Common names: American Judas Tree, Canadian Judas Tree, Eastern Redbud Scientific name: Cercis canadensis Family: Fabaceae <h4>History & use:</h4> This variety of Judas Tree originates from North America. When the American Judas Tree was discovered by the Spaniards in the latter half of the 1500s, it was compared to the Judas Tree from the Mediterranean region (Cercis siliquastrum) that they already knew – this is also the tree we most commonly refer to when we say Judas Tree here in the European region. The main differences are that the American Judas Tree has pointed leaves and is somewhat smaller in mature size, as well as being more frost-hardy – compare C. canadensis USDA zones 4-9 with C. siliquastrum USDA zones 6-10. C. canadensis is also said to be better suited for moist environments/soils than many other species in the genus. It blooms in March-April with bright pink flowers on bare branches, also on the main trunk of the tree, which is often very striking. The flowering is said to be strongly influenced by the severity of the preceding winter. After harsh winters, the Judas Tree blooms more abundantly; after milder winters, less so. The flowers can be eaten raw or pickled. They have a refreshing sour taste and are rich in vitamin C. An exciting addition to a salad. Unopened flower buds can also be pickled or preserved similarly to <a rel="noopener noreferrer" href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" title="Capers (Capparis spinosa)" target="_blank">Capers</a>. Native American tribes in North America covered the mature seed pods with glowing embers to then peel and eat the roasted seeds. I assume a modern way to do this is simply to separate the seeds from the seed pod and roast the seeds over a stove or in an oven to prepare them for eating. Some sources report soaking and boiling the seeds like lentils, which are also a legume. The fruits are rich in protein like other plants in the pea family (Fabaceae). Dry seeds contain about 25% protein, 8% fat, and 3% various minerals. For an unprocessed (and wild in North America) source of nutrition, this is quite good; nutritionally it competes with both pecans and walnuts. The seed pods remain on the tree for a long time – they are available from late summer all the way into winter – and are considered acceptable for consumption during this period. However, the seed pods can sometimes be found still hanging on until the following spring; whether they are suitable for consumption then is not stated. For the reasons mentioned above, the seeds from C. canadensis are considered a useful source of survival food. The young, green, and tender seed pods can be eaten like sugar peas – steam them, boil them, or stir-fry them. They go well in a stir-fry with, for example, onion, garlic, bell pepper, and leafy greens. The leaves can also be eaten – younger, tender leaves are recommended. Tea made from the inner bark has been used to reduce fever and more. Cold infusions of roots and inner bark have been used in old folk medicine to treat, among other things, whooping cough. It is diligent in attracting pollinators with its abundant flowering. Considered a good tree for honeybees. The tree also has many other uses within North American indigenous culture. A story about Judas and how he gave the tree its international name is easy to find for the interested reader. <h4>Cultivation:</h4> Although the American Judas Tree is considered better suited for moist soils than other species in the genus, it prefers not to grow in overly wet soils with high clay content. It thrives best in somewhat sandy clay soils. Prefers sunny locations but also does well in light shade. The American Judas Tree is a fast-growing tree that often lives up to 80 years. Flowers appear in March-April on the previous year’s growth. The American Judas Tree is one of the few species in the pea family that does not fix nitrogen through its roots from air pores in the soil. <h4>Characteristics:</h4> Longevity: Perennial Growing conditions: sun / light shade Height: 6-10 m Hardiness zone: 1-4

Tasmanian Mountain Pepper Female plant 20-40 cm (Tasmannia lanceolata)

345 SEK

Tasmanian Mountain Pepper Male plant 20-40 cm (Tasmannia lanceolata)

~~325 SEK~~ 163 SEK

Turkisk Hassel, Träd 50-70 cm (Corylus colurna) i kruka med gröna blad, i en växthusmiljö.

Turkisk Hassel, Träd 50-70 cm (Corylus colurna) med gröna blad i kruka

Turkish Hazel, Tree 50-70 cm (Corylus colurna)

365 SEK

Turkish Tree Hazel: current height 50-70 cm Common names: Turkish Hazel, Tree Hazel, Turk Hazel, Turkish Tree Hazel Scientific name: Corylus colurna Family: Betulaceae Growth history & use: Turkish Hazel is a tree-shaped hazel with a thick trunk and pyramid-shaped crown. It originates from Southeastern Europe and Southwestern Asia - the tree grows wild in the region from the Balkans, to northern Turkey, to northern Iran. It is a fast-growing tree that is hardy in exposed environments, such as urban areas. The Turk Hazel grows about 20-30 meters tall and often has a straight, continuous trunk with more or less horizontal branches. Turkish Hazel produces edible hazelnuts that sit inside fuzzy balls. The nuts are smaller than those of the more common hazel - Corylus avellana - but they have a thicker shell, which makes the Turk Hazel nut more resistant to hungry pests of various kinds - for example nut weevils, birds & squirrels - which otherwise are a big problem when growing common hazel, C. avellana. Turkish Hazel can live for over 200 years. Cultivation: Turkish Hazel is a fast-growing tree that is hardy against drought, wind, heat, and cold once established. The optimal environment is a place with full sun and moist, well-drained soil. However, it also grows well in heavy clay soils and sandy soils. The tree withstands winter temperatures down to -25ºC. Nuts ripen in October-November. Characteristics: Lifespan: Perennial Growing site: sun Height: 20-30 m Growing zone: 1-5

Cornelian cherry dogwood 40-80 cm (Cornus mas)

~~325 SEK~~ 163 SEK

Cornelian cherry dogwood: current height 40-80 cm Common name: Cornelian cherry dogwood, Cornelian Cherry Scientific name: Cornus mas Family: Cornaceae Plant history & use: We like to refer to the Cornelian cherry dogwood as Europe’s (yellow-flowered) counterpart to Sakura – the Japanese cherry trees, which also bloom on bare branches. Like the cherry trees, the Cornelian cherry dogwood also produces interesting, edible berries that can be used in many ways. The natural range of the Cornelian cherry dogwood stretches from central and southeastern Europe to western Asia around the Caucasus, but it has also been successfully planted in, among other places, Sweden and North America. The Cornelian cherry dogwood is usually valued for its ornamental qualities early in the year. With its abundant flowering on bare branches in March-April, it is a refreshing sight before much else has sprouted. Because of this, it also serves as a valuable early source of nectar and pollen for pollinators. The flowers are small and yellow and grow in clusters. From the flowers come then olive-shaped red berries that are edible. These ripen late in summer or early autumn. The fruit is hard, sour, and astringent before it is ripe but softens as it becomes sweeter. Another sign that the fruit is ripe is to look at the ground – when the fruit starts to fall, it has sweetened. For easier harvest, you can shake the branches and then pick up the berries that fall, since not all ripen at the same time. The berries, described as tasting like cranberry/sour cherry/plum, can be used to make jelly, jam, juice, fruit wine, and as cocktail berries. The stones can be roasted, ground, and then used as a coffee substitute, and unripe fruits can be pickled and eaten as a substitute for olives. The Cornelian cherry dogwood has long been used in Mediterranean countries and western Asia precisely for its fruits and the medicinal properties they are believed to have. The berries contain a high amount of vitamin C and the antioxidant anthocyanin, which gives the fruit its color. The Cornelian cherry dogwood is self-pollinating but the harvest can be more abundant if several individuals are planted together. The hard wood of the Cornelian cherry dogwood was highly valued by the ancient Romans and Greeks for making, among other things, spears and bows. Cultivation: The Cornelian cherry dogwood thrives best in full sun to partial shade but also does well in shadier places, though it will produce fewer berries there. If allowed to grow freely, it becomes a broad and bushy shrub. It is also excellent to train it into a small tree, and the crown can become as wide as the tree is tall. When growing freely, it becomes multi-stemmed, but it is equally possible to keep and train one of the stems. The Cornelian cherry dogwood can also be used as a hedge plant as it responds well to pruning. It has an upright growth habit, but if the branches grow long, their tips may start to point downward. The Cornelian cherry dogwood prefers well-drained, nutrient-rich soil and is not picky about pH, although calcareous soil is especially favorable. It is warmth-loving and tolerates drought once established. The stem is gray-brown and the bark on somewhat older individuals flakes nicely. The Cornelian cherry dogwood is deciduous and its autumn color is a beautiful brownish-yellow to reddish-brown. Characteristics: Longevity: Perennial Growing position: sun/partial shade Height: 3-6 m Hardiness zone: 1-4

Strawberry Raspberry Plant 40-60 cm (Rubus illecebrosus)

285 SEK

Citron thorn in various sizes 20-100 cm (Citrus trifoliata)

~~275 SEK~~ From 138 SEK

Lemon thorn trees in various sizes: <ul> <li>Height: 20-30 cm</li> <li>Height: 80-100 cm</li> </ul> Lemon thorn is self-fertile = only 1 tree is needed for fruit setting Common names: Lemon thorn, Bitter Orange, Hardy orange, Trifoliate Orange, Japanese Bitter Orange, Karatachi Scientific name: Citrus trifoliata / Poncirus trifoliata Family: Rutaceae <div class="column"> <h4>Plant history & use:</h4> <meta charset="utf-8"> One of the few citrus plants that truly withstands our climate. An unusual deciduous citrus variety with three-lobed leaves and slightly downy fruits. Originates from northern China. <meta charset="utf-8"> Easiest to use daily by pressing juice from the fruits – and possibly mixing with water to make a refreshing drink that is said to be very tasty. Tip: grate the peel of the fruits and boil in water together with <a title="'Sweetleaf®' / Sweetleaf 30-50 cm (Rubus chingii var. suavissimus)" href="https://tradgardsdags.nu/en/collections/plantor/products/sweetleaf%C2%AE-hallon-30-50-cm-rubus-chingii-var-suavissimus">'Sweetleaf'</a> leaves to remove the bitterness but still keep the rich flavor of the peel, and add a little sweetness to the drink. You can also cook marmalade and jelly from the fruits – their rich pectin content makes this a suitable use. The taste is said to be somewhere between a lime and a grapefruit. Freshly harvested fruits do not contain much juice, but if left about 2 weeks after harvest, the juice content rises to about 20%. Fruits are rich in vitamin C. Fruit peel is used as flavoring, dried or fresh. The whole fruit can also be sliced and dried to use as seasoning. Younger leaves are edible. Thorns and bark have historically been used to relieve toothache (Duke. J. A. and Ayensu. E. S.). Bark from the trunk is used against stomach ailments such as bloating, etc. A tree/shrub can produce up to 14 kg of fruit. The whole plant, but especially the flowers, are very aromatic. Blooms fragrantly in April-May. Beautiful foliage in autumn. Strikingly beautiful in winter with its yellow fruits on bare branches. Used as rootstock for other citrus species – adds an extra 3ºC in hardiness to the grafted plant (Natural Food Institute). Lemon thorn hybridizes readily with other citrus species, making it a good breeding parent if you intend to develop new hardy citrus varieties. Citrange is, for example, a type of hardy orange developed by crossing Lemon thorn with a "regular" orange. Besides contributing hardiness in breeding programs, Lemon thorn can be used to transfer, among other things: good disease resistance, tolerance to poorer soils, and low-growing traits. The sharp thorns and bushy growth habit make it very suitable as a boundary hedge. <div class="page" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <h4> Cultivation: </h4> Easy to grow. Tolerant of many soil types. Lemon thorn thrives best in well-drained, nutrient-rich, moist, and slightly sandy soil. Place in sun to partial shade. Lemon thorn is a citrus plant that grows and produces well even as an understory plant shaded part of the day. Hardy down to -15ºC. Plants have been reported to withstand short periods of temperatures down to -30ºC without damage. Lemon thorn often has a lifespan of about 25 years. Relatively short-lived, with the advantage that it starts producing fruit earlier than other varieties and produces abundant fertile seeds to raise the next generation of plants in time. Begins to bear fruit during its 3rd to 5th year. <h4>Characteristics:</h4> Perennial Light: sun/partial shade Height: 2-5 meters Growing zone: 1-2, up to zone 5 in greenhouse </div> </div> </div> </div> </div>

Five-leaved Akebia in various sizes 100-200 cm (Akebia quinata)

From 213 SEK

Five-leaf Akebia in various sizes Height: <ul> <li>100-120 cm</li> <li>180-200 cm [PICKUP ONLY]</li> </ul> All plants are of flowering age <a href="https://tradgardsdags.nu/products/akebia-quinata-alba-c2" title="Five-leaf Akebia 'Alba' 100-120 cm (Akebia quinata) | Trädgårdsdags" style="color: rgb(78, 153, 29);">For the white-flowered variety, see here.</a> Common name: Five-leaf Akebia, Chocolate Vine Scientific name: Akebia quinata Family: Lardizabalaceae Plant history & use: The Five-leaf Akebia originates from Japan, China, and Korea where it is often found <meta charset="utf-8">growing naturally <meta charset="utf-8">on mountain slopes and hillsides against hedges, tree trunks, along forest edges and waterways. The highlight of this akebia is its elongated edible, purple fruits that form inside pods which open by themselves when the fruit is ripe. The seeds are surrounded by juicy fruit flesh that is sweet in taste – it is said to resemble the flesh of the dragon fruit. In Japan, it is mainly eaten as a seasonal delicacy. The fruit is sometimes eaten together with lemon to enhance the flavor. The pod’s skin is used in cooking where it is, among other things, filled with minced meat and then fried. The seeds are bitter and should not be chewed, but can be swallowed whole or simply spat out to avoid the bitter taste. The fruits can be made into jam, jelly, juice or smoothies, and even ice cream can be made from the fruit flesh. Young shoots can be added to salads. Leaves can be dried and made into tea. Often used as a ground cover: both along walls, fences, fields and other less attractive areas. Akebia is also often used as a ground binder on slopes to prevent erosion. The Five-leaf Akebia gives the garden an oriental appearance. <meta charset="utf-8">The flowers are said to smell of everything from vanilla to honey and chocolate. The flowers are visually clearly divided into male and female flowers. There have been <a title="Bioconverted Fruit Extract of Akebia Quinata Exhibits Anti-Obesity Effects in High-Fat Diet-Induced Obese Rats" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656223/" target="_blank">studies</a> showing that consumption of Akebia quinata reduces fat accumulation in the body and lowers cholesterol levels in the blood, and thus can be effective in combating obesity. This is a relatively new finding (2022) and theories that this fruit may become more well-known in the near future are expressed. The same study has also shown that A. quinata appears cleansing for the liver, kidneys, and the heart and vascular system. Regular consumption could lead to improved health. A. quinata is diuretic. <meta charset="utf-8"><meta charset="utf-8">When consuming the plant, it is also said to inhibit bacterial and fungal infections. The roots act as a fever reducer. In traditional Chinese medicine, akebia is used to treat urinary tract infections, insufficient milk production, and rheumatoid arthritis. The vines are also used for weaving baskets. Oil is extracted from the seeds which is used in traditional Chinese soap making. Cultivation: Prefers a sunny spot, although it is hardy in shady locations. Prefers somewhat sandy soils with good drainage and good moisture retention. A humus-rich, light sandy soil is best – like potting soil mixed with sand. Can grow in soils with both higher and lower pH values. Likes regular watering. However, it is relatively drought-tolerant. Also very frost-hardy – can withstand lower temperatures between -20ºC and <meta charset="utf-8">-30ºC. Generally fast-growing. Can be pruned in early spring if needed. Akebias are not self-pollinating, which means that all plants in the genus need another individual that is genetically different to be successfully pollinated and produce fruit – it does not have to be another species/variety, just another individual. Characteristics: Lifespan: Perennial Growing position: sun / partial shade Height: up to 4 m Hardiness zone: 1-3

Genuine Walnut Tree in Various Sizes: Extra Hardy Specimens 30-160 cm (Juglans regia)

~~235 SEK~~ From 118 SEK

Minikiwi 'Weiki' Male Plant 60-80 cm (Actinidia arguta)

~~365 SEK~~ 183 SEK

Male plant Minikiwi 'Weiki': current height 60-80 cm <meta charset="utf-8">This is a male plant used to pollinate the various female minikiwi varieties we have in store. <meta charset="utf-8"><a style="color: #4e991d;" title="Minikiwi 'Issai' Plant 30-60 cm (Actinidia arguta x polygama)" href="https://tradgardsdags.nu/products/minikiwi-planta-30-60-cm-actinidia-arguta-issai" target="_blank">'Issai'</a> which is hermaphrodite can also be used as a pollinator but for best fruit set a pure male plant is recommended. The variety 'Weiki' is regarded as one of the most beautifully growing male plants and also an effective pollinator. Recommended 1 male plant per 6-8 female plants. Common names: Minikiwi, Gooseberry Actinidia, Hardy Kiwi Scientific name: Actinidia arguta Family: Actinidiaceae Plant history & use: Minikiwi is a perennial climbing plant originating from Japan, Korea and northern China. It is a hardy kiwi variant 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. The female variety 'Weiki' is a German variety which, like 'Jumbo', is known for its large fruits. The fruits are sweet and flavorful and resemble the common kiwi in taste. The variety is very hardy in our northern climate and has a compact growth habit which makes it suitable for covering an area - for example a wall or trellis. The female plant 'Weiki' produces cherry-red fruits with firm flesh that has good shelf life after harvest. The fruits ripen in September-October. 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. In Korea, young leaves are used in a vegetable dish called namul. Cultivation: Minikiwi 'Weiki' is a hardy variety that withstands temperatures down to -25℃. 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. If you want to grow it in a food forest, it works excellently to let the minikiwi grow against a tree trunk - try to ensure there is reasonably good light reaching the plant. In June, 'Weiki' blooms with small, fragrant white flowers which then on the female plants turn into tasty, smooth small fruits. <meta charset="utf-8">The summergreen leaves turn a beautiful yellow in autumn. Minikiwi thrives best in a sunny, warm and sheltered location. The optimal growing place is in a greenhouse, against a wall or a trellis. However, it also does well outside a greenhouse and in shadier environments - but for best fruit production the plant should at least be provided with good light access and wind protection. Plant the minikiwi 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 minikiwi thrives best in a slightly acidic pH. Natural manure and compost also work well. <meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits. Pruning: <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 grow 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, choose year by year 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, which supports the rest of the plant with fruits.</li> <li>Do not leave too many side branches as this gives 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> Characteristics: Longevity: Perennial Growth position: sun Height: 3-4 m Hardiness zone: 1-5

Genuine Chestnut Tree in Various Sizes 70-180 cm (Castanea sativa)

~~335 SEK~~ From 168 SEK

True Chestnut: <ul> <li>Height: 40-50 cm</li> <li>Height: 110-150 cm</li> <li>Height: 150-180 cm [PICKUP ONLY]</li> </ul> The True Chestnut is self-pollinating - only one tree is needed for fruiting. Common names: True Chestnut, Edible Chestnut, Food Chestnut Scientific name: Castanea sativa Family: Fagaceae Growth history & use: The True Chestnut has been part of Europe’s history for several thousand years. From Roman times, it began to spread to the northern parts of Europe - often cultivated by monks in monastery gardens. It is the chestnut-brown shiny nuts that are eaten. The nuts are nutritious and have historically even competed with today’s most common grains. Back then, a flour ground from the chestnuts was used extensively - possibly thanks to the nuts’ rich starch content, something unusual among nuts. A more modern widespread way to enjoy the nuts is to roast them together with butter and salt, common both around the Mediterranean region and in England (with or without butter). Roasted nuts have a taste reminiscent of sweet potato. The tree has a beautiful and majestic growth form similar to the oak. However, the true chestnut grows faster than the oak. In its natural environment, down in southern Europe, the trees can live for over 2000 years. <h4> Cultivation: </h4> Thrives best in a warm and sheltered spot in full sun. Let it grow in well-drained, humus-rich soil. Feel free to mix in grass clippings, compost, or stable manure in the topsoil. Prefers slightly acidic soil - optimal pH value is between 4.5-6. Does not do well in particularly wet soils. Water generously during the first years of establishment. The tree usually bears fruit after 3-5 years. The nuts are typically ready to harvest around September-October. <h4> Characteristics: </h4> Longevity: Perennial Growing position: sun Height: 20-35 m Hardiness zone: 1-2 Harvest maturity: 3-5 years

Svart Hallon 'Black Jewel' Planta 60-80 cm (Rubus occidentalis) i kruka framför halmvägg

Svart Hallon 'Black Jewel' Planta 60-80 cm (Rubus occidentalis) med frodiga gröna blad på trälåda.

Black Raspberry 'Black Jewel' Plant 60-80 cm (Rubus occidentalis)

~~295 SEK~~ 148 SEK

Black Raspberry of the variety 'Black Jewel' - current height 60-80 cm Common name: Black Raspberry 'Black Jewel' Scientific name: Rubus occidentalis Family: Rose family Plant history & use: The black raspberry, Rubus occidentalis, is a black-colored variant of the more common red raspberry, Rubus idaeus. As noted above, however, they are two completely different species. The black raspberry is described as highly disease-resistant, easy to cultivate, and early-bearing. The black raspberry is also more tolerant to heat and drought. The berries keep their shape for several days in the cold after harvest. The black raspberry has also been called "The king of berries" because of its esteemed health benefits. The berries contain high levels of antioxidants and also anthocyanins (the group of substances that give fruits and vegetables their dark color - blue/purple/black) which act anti-inflammatory and are also linked to processes in the body such as improved memory and increased eyesight. The variety 'Black Jewel' has berries with a high sweetness and a pleasant aftertaste that lingers after eating the berries. The berries have a glossy appearance and provide a striking addition to the cultivation. The berries can be both dried and frozen for later use. They are good in blended drinks. You can also make jam and juice from black raspberries. Cultivation: Grow in well-drained soil in a sunny spot. They thrive best in sandy soil rich in humus. To give the plant humus-rich soil, you can mix in plant remains (for example grass clippings) into the topsoil or cover the soil with a layer of plant remains. Black Raspberries are a fast-growing species. It is also good to note that the black raspberry is a tall-growing raspberry species; the bush normally reaches 2-3 meters in height. Black Raspberry (R. occidentalis) does not send out root shoots like the more common red raspberry (R. idaeus). Characteristics: Lifespan: Perennial Growing position: sun Height: 2-3 m Hardiness zone: 1-4

Tebuske 'Tearoma®': Hardy variety (Camellia sinensis) 30-40 cm

295 SEK

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

Sichuan pepper / Chinese pepper tree in various sizes 30-90 cm (Zanthoxylum simulans)

From 425 SEK

Practical tamarisk in various sizes 80-110 cm (Tamarix tetrandra)

~~275 SEK~~ From 138 SEK

1st tree Tamarisk - current height: <ul> <li data-mce-fragment="1">Height: 80-100 cm, Pot: C2</li> <li data-mce-fragment="1">Height: 90-110 cm, Pot: C4</li> </ul> Common name: Tamarisk, Salt Cedar Scientific name: Tamarix tetrandra Family: Tamaricaceae Plant history & use: The tamarisk is a striking tree with long flexible branches filled with plumes of pale pink flowers on bare twigs in late spring. The flowers then turn into small olive-green, scale-like leaves. The tamarisk is known for its ability to absorb and concentrate salts in its plant parts. This is useful where there is an outlet for greywater. Greywater is the water that comes out when we purify used water from our kitchens and bathrooms - for example dishwashers, washing machines, showers, etc. When this water is purified, various salts often remain and follow out in the drainage. It is in these outlets that plants like the tamarisk are planted, which appears to be one of the most effective plants at absorbing salt from the soil it grows in. The inability to absorb excess salts in the soil can cause problems for surrounding plants, as it affects their natural water uptake ability through osmosis. <meta charset="utf-8">You can also grow the tamarisk as a shrub. If you do not shape it as a tree by pruning, it usually attains the structure of a shrub on its own. Well suited to grow in mixed hedges as it creates a striking impression with its bright, pale pink shades that lift the whole hedge. The branches are used for weaving baskets. Active in attracting pollinators. Cultivation: Thrives best in open, sunny locations in well-drained soil. Preferably humus-rich and lightly sandy. Tolerant of most soils. Dislikes shallow and lime-rich soils. <meta charset="utf-8">Resistant in coastal climates. Blooms on bare twigs in late spring - the flowers are then replaced by small olive-green leaves. Characteristics: Lifespan: Perennial Growing position: sun Height: 2-4 m Hardiness zone: 1-3

Minikiwi 'Ken's Red' Grafted Plant 60-80 cm (Actinidia arguta x melanandra)

~~325 SEK~~ 163 SEK

Minikiwi 'Ken's Red': current height 60-80 cm <meta charset="utf-8">Not self-fertile female plant = needs a male plant such as <meta charset="utf-8"><a rel="noopener" title="Minikiwi 'Weiki' Male Plant 50-60 cm (Actinidia arguta)" href="https://tradgardsdags.nu/products/minikiwi-weiki-hanplanta-50-60-cm-actinidia-arguta" target="_blank">'Weiki'</a> or a bisexual self-fertile variety like <a href="https://tradgardsdags.nu/products/minikiwi-planta-30-60-cm-actinidia-arguta-issai" title="Minikiwi 'Issai' Plant 30-60 cm (Actinidia arguta x polygama)" style="color: #4e991d;" target="_blank">'Issai'</a> to bear fruit. A pure male plant is recommended for best fruit setting. Common names: Minikiwi, Gooseberry Actinidia, Hardy Kiwi Scientific name: Actinidia arguta x melanandra Family: Actinidiaceae Plant history & use: The minikiwi 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, eaten with the skin on, unlike the hairy kiwifruits we are used to buying in stores. The variety 'Ken's Red' is a New Zealand cross between Actinidia arguta and Actinidia melanandra. Ken's Red possibly has the largest fruits among minikiwis – the fruits are sweet and flavorful, reminiscent of the common kiwi in taste. The variety is very hardy in our Nordic climate and has a compact growth habit, making it suitable for covering an area – for example, a wall or trellis. 'Ken's Red' produces wine-red fruits with firm flesh that has good shelf life after harvest. The fruits ripen in September-October. 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. In Korea, young leaves are used in a vegetable dish called namul. Cultivation: Minikiwi 'Ken's Red' is a hardy variety that withstands temperatures down to -25℃. 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. If you want to grow it in a food forest, it works excellently to let the minikiwi grow against a tree trunk – just try to ensure there is reasonably good light reaching the plant. In June, 'Ken's Red' blooms with small, fragrant white flowers that then turn into tasty, smooth small fruits. <meta charset="utf-8">The deciduous leaves turn a beautiful yellow in autumn. The minikiwi 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 best fruit production, the plant should at least be provided with good light access and wind protection. Plant the minikiwi 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 minikiwi prefers a slightly acidic pH. Natural fertilizer and compost also work well. 'Ken's Red' needs to be planted together with a male plant (within the same genus: Actinidia spp.) to bear fruit. It may take a couple of years before the plant starts producing fruit. An established plant can produce large amounts of fruit per year, about 25 kg per plant and in some cases more. <meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits. Pruning: <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 grow 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, which 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 allow more sunlight and air to reach 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> Characteristics: Longevity: Perennial Growth position: sun Height: 3-4 m Hardiness zone: 1-5

Gul Goumi / Koreansk Silverbuske 'Amber' 50-60 cm (Elaeagnus umbellata) planterad i gul kruka med bär.

Gul Goumi / Koreansk Silverbuske 'Amber' 50-60 cm (Elaeagnus umbellata) med gröna blad i soligt växthus.

Yellow Goumi / Korean Silverberry Pointilla® 'Fortunella' 80-120 cm (Elaeagnus umbellata)

385 SEK

Tebuske 'Kolkhida': Härdig sort (Camellia sinensis var. sinensis) 30-40 cm, växt i kruka med gröna blad och blomma.

Tebuske 'Kolkhida': Härdig sort (Camellia sinensis var. sinensis) 30-40 cm plant displaying vibrant green leaves.

Tebuske 'Kolkhida': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm

~~375 SEK~~ 188 SEK

Tea bush of the hardy variety 'Kolkhida': current height about 30–40 cm - 2 years old 'Kolkhida' is a Georgian variety developed in the 1970s in the Samegrelo region near the Black Sea – a place with long traditions of tea growing in colder and moist conditions. The variety is bred to be especially resistant to both cold and drought. It has a broad, horizontal growth habit and small, compact leaves that make it particularly suitable for harvesting young shoots for finer types of green, white, and black tea. Common names: Tea, Tea bush, Tea tree, Tea plant Scientific name: Camellia sinensis var. sinensis Family: Theaceae <h4>History & use:</h4> <meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus. <meta charset="utf-8">It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used. The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea growing began to migrate to more northern provinces in China, where new varieties developed. <meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"> Comparison between tea and coffee - consumption: Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that it also lasts longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas. The 6 different types of tea: All true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called Pu'er) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types: Green tea – the freshest & greenest type: the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC. White tea – the least processed type: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers various stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds. Yellow tea – fresh & green with a rounded taste: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during which the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content. Oolong tea – the most aromatic type: the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – stirring the leaves every two hours for even withering & oxidation. Next, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content. Black tea – mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and allow the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a moist environment. The moist environment favors enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen, for this the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC. Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea stored like wines: the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called Sheng Pu'er. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called Shou Pu'er. All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type. What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis. Tea leaves are also used in cooking in Asia – for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. It is also possible to extract a useful oil from tea seeds by pressing. <h4>Cultivation:</h4> Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by placing a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Because of the need to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants. There is a tea plantation in Gränna, see <a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank">Gretas Tea</a>, which has started using our bushes to expand their tea plantation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Lake Vättern. There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors. <meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make cultivation as simple as possible but at the same time get them to thrive. <meta charset="utf-8">Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia. <meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack. It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot. <h4>Characteristics:</h4> Longevity: Perennial Light: Sun to partial shade Height: 1-3 meters <meta charset="utf-8">Hardiness zone: 1-4, hardy down to -15<meta charset="utf-8">ºC