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A trio of 3 different seed varieties with purple, edible fruits!

What gives the fruits their purple color are substances called anthocyanins. Anthocyanins are antioxidants that prevent and repair the body from oxidative stress that can occur during periods of stress or infections, for example.

Of course, the fruits also contain other nutrients that are important for good health. The Goan bean has a high protein content; the chili pepper, capsaicin, helps reduce inflammation and the Thai eggplant is a rich source of vitamins A, B and C.

Take advantage of a colorful trio and grow at the same time for good health - which of course all edible vegetables contribute to in one way or another.

Total of 35 seeds of 3 varieties:

5 seeds Purple Goan Bean
10 seeds Purple Chili Pepper 'Purple Thai'
20 seeds Purple Thai Eggplant

Read more about each variety here:

• Purple Goa Bean / Purple Wing Bean (Psophocarpus tetragonolobus)
• Purple Chili Pepper 'Purple Thai' (Capsicum annuum)
• Purple Thai Eggplant (Solanum melongena)

1st plant 'Sweetleaf®': current height 30-50 cm

Common name: 'Sweetleaf®' Raspberry, Sweetleaf, 'Sweetleaf®' Raspberry, Sugarleaf
Scientific name: Rubus chingii var. suavissimus
Family: Rosaceae

Plant history & use:

Sweetleaf® is a raspberry species originating from China, where it grows mainly in the southern provinces of Guizhou, Guang Dong and Guangxi. The shrub is relatively unknown but is becoming highly sought after due to its sweetening ability and hardy qualities.

Sweetleaf® can be described as a more hardy alternative to Stevia: as its leaves contain so-called 'rubusosides' which are part of the same glycoside group as steviosides, and as it is fully winter-hardy and even has a vigorous growth habit.

The two glycosides stevioside and rubusoside are very similar in their chemical structure and therefore have a nearly identical sweetening effect. The chemical molecule 'rubusoside' in its pure form is approximately 200 times sweeter than commercially refined sugar from sugar beets in its pure form.

Even fresh leaves have an enormous sweetness. If you chew on a leaf, it tastes quite neutrally "green" at first, before a distinctive, broad, dull sweetness takes over the taste buds.

Sweetleaf ® has no odd aftertaste, which stevia is often criticized for.

To use Sweetleaf®: tear or cut the freshly harvested leaves into pieces and then blanch them in boiling water. In the process, the sweetening substances are released from the leaves and absorbed by the water. The amount of leaves used is purely a matter of taste. Some like it a little sweeter (more leaves); others don't like it quite so sweet (fewer leaves). You can also rub the leaves in your palms before blanching them, so the leaf structure breaks down and the sweeteners can more easily escape from the cells.

The leaves can also be used as a sweetener in dried form, powdered or by boiling a syrup with them.

Great for sweetening teas and pastries.

Rubus chingii var. suavissimus is one of four species used in Guangxi, China to make the ethnomedicine tiancha (sweet tea).

Culture:

Sweetleaf® is a vigorous, deciduous shrub. The fast-growing shoots have enormous vigor with an upright growth habit and reach a final height of approximately 250 cm. Due to the strong growth force, the fresh shoots are very tolerant of pruning and grow back quickly.

The fresh, green shoots are heavily armed with thorns, but this is not of major importance as only the leaves are of interest. The leaves have a striking, five-lobed shape.

Best grown in well-drained soil in sunny to semi-shade. location. Generally tolerant of many different soils.

Features:

Year: Perennial
Growing conditions: sun - partial shade
Height: 1.5-2.5 m
Growing zone: 1-4

Exclusive tea from a 400-year-old tea plantation in the mountains of northern Laos. The tea is highly prized internationally due to its unique nutritional profile and provenance: 357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price: 645 SEK. The reason for our low pricing is that the main purpose is to introduce the traditional Asian tea culture to Sweden/Scandinavia. In addition to this, we also have a launch discount on the smallest size so that everyone can try it at the same price/gram as if they had bought a larger one. Since we in Sweden are not used to this type of tea, the threshold would have been quite high if the teas had been sold for the normal price: 140 USD. This is only emphasized so that the quality of the tea not be misjudged based on price in comparison to other teas on the international market.

Another noteworthy point is that this grower has a very narrow market, in this case it is largely due to the low development of the country. The growers only speak Lao and Phunoi, a Tibeto-Burmese language, but thanks to a local representative who also speaks English, they are starting to have better conditions to communicate with the Western market. However, the process is not far along and they are currently working hard to find the beginnings of a foothold in the European market. They therefore, like the growers of Seohopene Ancient , have a limited ability to sell for fair prices to the Chinese traders. I therefore want to help both of these growers to broaden their market, as well as to get the market freedom and recognition that the class of their teas deserves.

This tea was found through my own research and contact with the local population.

Origin:

This tea comes from the legendary 400-year-old tea plantation in the village of Ban Komean in Phongsali province - a region known for its green teas, ancient tea trees and ethnically diverse population. Phongsali is the northernmost province in Laos - bordering China & Vietnam, where most of the communities are located at high altitudes in the mountains, it is also the province with the greatest variation in different ethnic groups, a village can be inhabited by ethnic Hmong and a few km further along the road it is instead the Phu Noi who live, each with their own traditions and lifestyles. At many points their cultures meet and are united by the same values, while they differ greatly in other areas.

In the middle of the tea-clad mountain slopes lies the Phu Noi-inhabited village of Ban Komean. The village has become a prime example of how the tea industry can become a cornerstone for the operation of an entire community. In and around the densely built, hilly village are both tea production buildings and shops. The atmosphere feels energetic while the lifestyle is simple. The Phu Noi people have really made their mark on the region, including with their handmade shoulder bags in the ethnic group's distinctive colors of red and black, which almost everyone in the area carries with them on their errands regardless of their ethnicity.

These 400-year-old tea trees are said to be some of the oldest in the world and their teas have become popular in China in recent years.

Distinctive features:

The special thing about these tea cakes is that they are made exclusively from leaves from ancient tea trees, around 400 years old. Like tea made from wild, large-grown tea trees, the teas from this ancient plantation have a richer nutritional profile thanks to the trees' well-established roots. The roots reach deeper and gain access to a greater variety of nutrients which then travel up into the leaves. The taste profile of the teas is influenced by the trees' unique set of nutrients, which is why tea made from these ancient tea trees can vary more in taste than teas made from younger, more uniform tea plantations - this is not an argument for or against, just a distinction in difference.

Thanks to the richer nutritional content of these ancient teas, the teas can be brewed more times before losing their flavor.

No chemical nutrients or pesticides are used in this ancient tea plantation.

The teas are produced in the classic Yunnan way: heated in a large, heated wok after a short aging process and then pressed into compact tea cakes. This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more desirable properties the longer it is allowed to age. Like aged wines, the flavor profile often develops with age in a softer, more defined direction.

Flavor profile:

This tea has a sweetness that is initially hidden behind a bitterness, all the while surrounded by a light smokiness. A refreshing taste and invigorating drinking experience. As is usually the case with Pu'erh teas, it takes a few brews before the flavors come to their full potential.

It is worth noting that this is a green Pu'erh tea (Sheng) with a fresher taste and clearer color than the brown Pu'erh teas (Shou) which have undergone a more vigorous fermentation process and developed a rich, smooth flavor profile.

How to brew the tea:

Brewing Pu'erh tea is simple but requires a few steps to get the best flavor. Here's how:

1. Prepare the tea : Carefully break the leaves off the top of the tea cake with a small, pointed kitchen knife, or a real pu'erh knife. Measure out 1-2 teaspoons of Pu'erh tea for a small pitcher (150–200 ml), or adjust the amount according to your taste.

2. Rinse the tea : Pour hot water (around 95–100°C) over the tea and pour off the water after 10 seconds. This step purifies the tea and brings the leaves "to life".

3. Brewing : Pour 95-100 °C water over the tea leaves again and let steep for 20–30 seconds for the first brew. Suggested: let the steeping time be longer for each subsequent brew - longer time gives a stronger flavor.

4. Pour and enjoy : Pour the tea into a cup and enjoy. Pu'erh can be brewed multiple times, and the flavor develops with each brew.

Tip: Use a gaiwan or a classic small teapot to maximize the flavor and experience. Don't let the tea steep for too long the first few brews, 1 minute instead of 30 seconds can give an undesirably high level of bitterness.

SEEDS (50pcs/bag)

Common Names: African Cabbage, Spiderwisp, Shona Cabbage, African Cabbage, African Spider Flower
Scientific name: Cleome gynandra
Family: Cleomaceae 

SEEDS (50pcs/bag)
Common name: Spiderwisp, African cabbage, Shona cabbage, African Spider Flower, Cat's whiskers, Chinsaga, Maman, Stinkweed
Scientific name: Cleome gynandra
Family: Cleomaceae

Plant history & use:

Leaves and shoots are used for stuffing/pickling and eaten as a side dish. They can also be cooked and eaten like spinach or added to stews.

The whole plant is rich in vitamins and above-ground plant parts have a peppery, mustard-like taste.

Ground seeds can be used as a substitute for mustard.

Also grown in conjunction with other crops for its pest repelling properties.

Liquid from leaves and roots is used to relieve earaches etc.

Culture:

Thrives best in an airy, well-drained and nutrient-rich soil in warm and sunny locations.

African Cabbage is drought tolerant but thrives best in moist soils.

Sowing:

Sow directly outdoors when the risk of frost is over, alternatively pre-cultivate indoors early in the year. Cover the seeds with a very thin layer of soil.

Characteristics:

Duration: One year
Plant position: sun / partial shade
Height: 60 cm
Germination time: 5-14 days

1 Sweet Chestnut Tree: 4 years old - current height: 100-125 cm

Note. that trees ordered during the winter months lack foliage.

True chestnuts are self-pollinating - only 1 tree is needed for fruiting.

Common names : Sweet Chestnut, Spanish Chestnut, Real Chestnut, Edible Chestnut
Scientific name : Castanea sativa
Family : Fagaceae

Plant history & use:

Genuine chestnuts have existed in European history for several thousand years. From Roman times it began to spread to the more northern parts of Europe - then often cultivated by monks in monastery gardens.

It is the chestnut brown shiny nuts that are consumed. Nuts are nutritious and have historically even competed with today's most common grains. It was then a flour ground from the chestnuts that was used abundantly - possible thanks to the nuts' rich content of starch, something that is otherwise unusual among nuts.

A more modern widespread way of enjoying the nuts is to roast them together with butter and salt, this is common both around the Mediterranean region and in England (with or without butter). Roasted nuts have a flavor reminiscent of sweet potatoes.

The tree has a beautiful and majestic growth like the oak. However, the real chestnut grows faster than the oak.

In their natural environment, down in southern Europe, the trees can live for over 2000 years.

Cultivation :

Thrives best in a warm and wind-protected location in a sunny location. Grow in well-drained, loamy soil. Feel free to mix grass clippings, compost or stable manure into the top soil layer.

Thrives in slightly acidic soil - optimal pH value is between 4.5-6.

Does not thrive in particularly wet soils.

Water abundantly the first years of establishment.

The tree usually yields after 3-5 years. The nuts are usually ready to harvest around Sep-Oct.

Properties :

Age: Perennial
Plant position: sun
Height: 20-35 m
Growing zone: 1-2
Harvest age: 3-5 years

SEEDS (10pcs/bag)

Common name: Common Comfrey, True Comfrey, Boneset, Knitbone, Consound, Slippery Root
Scientific name: Symphytum officinale
Family: Boraginaceae

Plant history & use:

True Comfrey is historically a well-used plant in the treatment of various ailments. But above all, it is a very effective accumulator of nutrients, i.e. a good soil improver. Comfrey grows quickly and the roots are deep, which gives the plant access to nutrients from deeper soil layers that are otherwise inaccessible to most plants. It is mostly minerals such as potassium and calcium that are stored in the leaves, but also magnesium, iron, phosphorus, manganese and more.

The leaves from the comfrey plant can be cut down during the year and used as cover material, or alternatively buried in the soil, to make the nutrients available to other plants. Comfrey leaves are well suited as a fertilizer for fruit trees and berry bushes thanks to their potassium and phosphorus content.

True Comfrey has a long growing season, early winter to late autumn.

If the leaves are not cut before winter, they wither and in the same way add nutrients to the soil they grow on. New leaves begin to emerge on the plant shortly after the snow melts.

You can make your own fertilizer tea from comfrey by filling a container with the leaves and then filling with water up to the edge. Leave for a couple of days and then mix the fertilizer tea with 10 parts water to irrigate the plants with.

Comfrey is effective as an edging plant near manure piles to prevent nutrient leakage, but also as an edging plant around plantations and other places where you don't want root weeds to spread. Comfrey's dense root system forms an underground wall, making it difficult for other roots to get through.

True Comfrey creates an overall attractive environment for other plants in your cultivation - through attracting pollinators, serving as a natural fertilizer, and more.

Cultivation:

Comfrey is a herbaceous perennial native to Europe. It continues to grow on the site the next year even after the leaves have withered during the winter.

It is an incredibly easy-to-grow plant and it is tolerant in the choice of plant location. It can grow in shade as well as wet soils and is therefore an effective component in flooded and waterlogged soils.

It also thrives in drier soils in sunny locations, although it does best in a slightly moist environment.

Sowing:

Sow indoors or outdoors.

If germination has not occurred after one month after sowing indoors, place the pot with the seeds in the fridge for a month and take it out to room temperature again, or put outdoors during spring and summer times.

Can also be sown outdoors in autumn to give the seeds a real winter. The seeds germinate the following spring.

Characteristics:

Lifespan: Perennial
Location: Shade/Semi-shade/Sun
Height: 50-100 cm
Germination Time: 1-12 months
USDA Zone: 3-10

1 plant True Comfrey

Common name: Comfrey
Scientific name: Symphytum officinale
Family: Boraginaceae

Plant history & use:

Comfrey is historically a well-used plant in the treatment of various ailments. But above all, it is a very effective accumulator of nutrients, i.e. a good soil improver. Comfrey grows quickly and its roots are deep, which gives 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, etc.

The leaves of comfrey can be cut down throughout the year and used as mulch, or mixed into the soil to make the nutrients available to other plants. Comfrey leaves are good as fertilizer for fruit trees and berry bushes thanks to their potassium and phosphorus content.

Comfrey has a long growing season, from early winter to late autumn.

If the leaves are not cut down before winter, they will wither and provide nutrients to the soil they grow in. New leaves will start to grow on the plant immediately after the snow melts.

You can also make your own comfrey fertilizer by filling a container with the leaves and then filling it to the brim with water. Let it sit for a couple of days and then mix the fertilizer water with 10 parts water to water the plants.

Effective as an edging plant around manure piles to prevent nutrient leakage, but also as an edging plant around crops and other places where you don't want rotograss to spread. Comfrey's dense root system acts like an underground wall, making it difficult for other roots to get through.

Comfrey creates an attractive environment for other plants in the garden - whether it's to attract pollinators or to act as a natural fertilizer.

Culture:

Comfrey is a herbaceous perennial, meaning it continues to grow in the area even after the leaves have withered during the winter.

It is an extremely easy-care plant and is tolerant of site selection. It can grow in shade and wet soils, making it an effective component in flooded and waterlogged soils.

It also thrives well in drier soils in sunny locations, although it does best in a slightly moist environment.

Features:

Year: Perennial
Growing conditions: shade/partial shade/sun
Height: 50-100 cm
Growing zone: 1-6

1 tree Real Walnut: current height 60-80 cm

IN-STORE PICKUP ONLY

Image is an example only and does not represent exact size of tree.

Common name: Real Walnut
Scientific name: Juglans regia
Family: Juglandaceae

Plant history & use:

Full description on the way...

Culture:

Full description on the way...

Features:

Year: Perennial
Growing position: sun
Height: 12-30 meters
Growing zone: 1-2

Eastern Redbud tree: 2 years old - current height 70-100 cm

Common Names: Eastern Redbud, American/Canadian Judas Tree, Mexican/Texas Redbud
Scientific name: Cercis canadensis
Family: Fabaceae

Plant history & use:

This variety of Judas Tree originates from North America. When the American Judas Tree was discovered by the Spanish in the second half of the 16th century, it was compared to the Judas Tree from the Mediterranean region (Cercis siliquastrum) which they already knew - it 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 slightly smaller in adult size and is more cold hardy - compare C. canadensis ' USDA zones 4-9 with C. siliquastrum's USDA zones 6-10. C. canadensis should also be more suited to moist environments/soils than many other species in the genus.

Blooms in March-April with bright pink flowers on the bare trunk, then also on the main trunk of the tree, which is often very eye-catching. Flowering is said to be strongly controlled by the extent of the previous winter. After harsh winters the Judas Tree blooms more profusely, 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. Exciting addition to a salad.

Unopened flower buds can also be pickled or put in like Capers.

Native American tribes in North America covered the ripe seed pods with glowing coals, then peeled and ate the roasted seeds. I assume a modern way to do this is to simply separate the seeds from the pod and roast the seeds over the stove or in the oven to make them ready to eat. Some sources claim to have soaked and boiled the seeds like lentils, which are also a pea plant.

The fruits are rich in protein like other plants in the pea family (Fabaceae). Dry seeds contain about 25% protein, 8% fat and 3% minerals of various kinds. To be an unrefined (and wild in North America) source of nutrition this is quite good, nutritionally it competes with both Pecan and Walnut. The seed pods remain on the tree for a long time - they are available from late summer right through to winter - and are considered acceptable for consumption during this period. However, the seed pods can sometimes be found remaining until the spring of the following year, whether they are fit for consumption then or not is not stated. For the aforementioned reasons, the seeds of C. canadensis are considered a useful source of survival food.

The young, green and brittle seed pods can be eaten like sugar snap peas - steam them, boil them or stir-fry them. They fit well in a wok with, for example, onions, garlic, paprika and leafy vegetables. The leaves can be eaten as well - younger, brittle leaves are recommended.

Tea made from the inner bark has been used to reduce fever etc. Cold brewing of roots and inner bark has been used in old folk medicine to treat whooping cough.

Diligent in attracting pollinators with its profuse flowering. Considered a good tree for honey bees.

The tree also has many other applications within North American Indian culture. A story about Judas and how he gave the tree its international name is easy to find for those interested in reading.

Cultivation:

Even though the American Judas Tree is considered better suited to moist soils than other species in the genus, it prefers not to grow in excessively wet soils with a high clay content. It thrives best in slightly sandier clay soils.

Likes to grow in a sunny position, also does well in light shade.

The American Judas tree is a fast-growing tree that often lives up to 80 years old.

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 via its roots from air pores in the soil.

Characteristics:

Age: Perennial
Location: sun / light shade
Height: 6-10 m
USDA zone: 4-9

1st plant American Cranberry 'Early Black': 2 years old in C2 pot

Common name: American cranberry, antberry
Scientific name: Vaccinium macrocarpon
Family: Ericaceae

Plant history & use:

Full description coming soon...

Culture:

Full description coming soon...

Features:

Year: Perennial
Growing position: sun / partial shade
Height: 10-20 cm
Growing zone: 1-4

1st plant American Cranberry 'Pilgrim': 2 years old in C2 pot

Common name: Cranberry, Antberry
Scientific name: Vaccinium macrocarpon
Family: Ericaceae

Plant history & use:

Full description coming soon...

Culture:

Full description coming soon...

Features:

Year: Perennial
Growing position: sun / partial shade
Height: 10-20 cm
Growing zone: 1-4

Pineapple Guava: 1 year old - current height: 20-30 cm

The pineapple guava has hermaphrodite flowers but is not self-fertile, so two individuals are needed for fruiting - not necessarily two different varieties, although it is said to improve fruiting.

Common names: Pineapple guava, Feijoa
Scientific name: Feijoa sellowiana / Acca sellowiana
Family: Myrtaceae 

Rouchette has expanded its popular CLEAN range with an ankle boot for children. The extra strap makes it easier to put on the shoe and the self-cleaning outsole prevents dirt and grime from being brought into the home. - This little ankle boot will grow with them and encourage their independence!

• Durable natural rubber - contributes to a boot that lasts a long time and can be used in many environments
• Warm neoprene lining - provides a comfortable fit while the lining insulates during colder times
• Self-cleaning outsole - the outsole is designed in such a way that soil hardly gets stuck under the sole. Once it does, the sole is easily cleaned thanks to the wavy design of the sole, by rubbing the outer soles of the shoes against each other a couple of times

The boot is lightweight and flexible compared to, for example, leather boots and the natural rubber is supple and durable, which makes the boot last a long time. As the icing on the cake, the neoprene insulation makes them very comfortable to walk around in all day - it also warms the feet during colder times, which is great in our northern latitudes.

Read more, and see size guide below:

Benefits

SEEDS (20pcs/bag)

Common names: Annatto Tree, Achiote, Bijol, Lipstick Tree, Aploppas, Urucu, Colorados
Scientific name: Bixa orellana
Family: Bixaceae

Plant history & use:

The annatto tree is native to South and Central America, where early Native American tribes used the red dye from the waxy seeds to make body paint and apply as lipstick. The common name Achiote comes from the Aztec word for the shrub, āchiotl .

In the modern world, it is still the seeds that are most valued in this plant, which, thanks to their bright red color and waxy texture, are well suited for dyeing of all kinds.

Annatto seeds are used to color a wide range of foods, such as butter, cheese and chocolate.

The seeds are also widely used in spice blends to enhance flavor and add color in Latin American, Caribbean, and Filipino cuisine.

Annatto is growing in popularity as a natural alternative to synthetic dyes. It can also be used as a dye and spice for rice instead of the much more expensive saffron, as the dye is chemically similar, and thus the color (Universität Graz).

Not least, Annatto is used both historically and in contemporary contexts for the natural dyeing of various textiles. For example, the plant is a popular dye in the production of silk textiles, which are produced in the traditional way by the various tribes in Laos.

A seasoning called sazón is often used in Spanish, Latin American, and Caribbean cuisine for meat and fish. The Spanish word sazón means "seasoning" or "spice" and is made with ground Annatto seeds. In addition to Annatto, cumin, coriander seeds, salt, and garlic powder are also included in the sazón mixture. In the Spanish-speaking Caribbean islands, the annatto pigment is used to season yellow rice and is sometimes added to sofrito. In the French Caribbean, it is added to a fish or pork stew called blaff .

In Brazil, a powder called colorau or colorífico is made from the ground seeds combined with filler seeds such as corn. This powder is similar to and sometimes replaces paprika. In Nicaragua, the most common way to use achiote is in the form of a paste. It is used in many national dishes, such as chancho con yuca , nacatamal , and fritanga . The Yucatán condiment called recado rojo , or "achiote paste", is made from ground annatto seeds combined with other spices and is of great importance in Mexican and Belizean cuisines.

The dye from the seeds has also been historically used as a hair dye by various Indian tribes in Ecuador.

Various plant parts from the Annatto tree are also used for a variety of medicinal purposes.

Culture:

The annatto tree likes warmth and sun. Good irrigation promotes growth, but it is actually a fairly drought-resistant plant. It needs to be overwintered frost-free, so pot growing is most suitable in Sweden.

Use a well-drained soil with a high humus content; potting soil works well.

The trees can start producing fruit (seeds) as early as 2 years of age, very early compared to other trees and shrubs. Seed production reaches its peak when the trees are about 4 - 5 years old.

Sowing:

Soak the seeds 1 day in advance. Sow indoors at the beginning of the year or outdoors from May. Sow in moist soil and cover with plastic with small holes to maintain humidity, or sow in a mini greenhouse.

Features:

Year: Perennial
Growing position: sun
Height: 6-10 m (2.5 meters in a pot in Sweden)
Germination time: 7-30 days

SEEDS (50pcs/bag)

Common names: Ararat-Basilika, Red Spotted Basil
Scientific name: Ocimum basilicum
Family: Lamiaceae

Plant history & use:

Peculiar basil variety. The leaves are the color Deep dark purple and green with a slight metallic tone and has a serrated leaf edge.

Ararat Basil has a light licorice flavor that leans towards anise. This variety is a little sweeter in taste than the basil we are used to.

Has small light purple flowers that are a little bitter to the taste - these are also edible.

Can be placed in crops to repel insect pests.

Culture:

Quite a large variety - reaches up to about 50 cm in height. Prefers humus-rich and airy soils in warm, sunny, sheltered places. If the previous requirements are met, it is also important to water a lot - then the basil grows quickly. Does not like windy locations.

Harvest the leaves and stems from the top of the plant and pinch off the edible flower buds as they emerge, as this prevents the leaves from becoming bitter and signals the plant to branch out and grow more leaves, creating a dense and bushy plant.

Sowing:

Sow indoors in pots from February to May or directly outdoors from May.

Easy to germinate. Scatter the seeds on the moist soil surface and press them down gently so that they make good contact with the soil surface. Do not cover with soil.

To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm, well-drained spot and leave until the seeds have germinated. Alternatively, in a mini greenhouse to maintain even humidity.

It usually takes between 5-15 days for the seeds to germinate.

Features :

Year: One year
Growing position: sun
Height: 50 cm
Germination time: 5-15 days

1st PLANT: 2 years old - current height: 20 cm

Seed-sown Asimina plant with strong root system.

The plant is sent safely and securely packed with shock-absorbing packaging. The plant is delivered without a pot.

Note. that trees ordered during the winter months lack foliage.

The trees are easily self-fertile but 2 trees are recommended for good pollination.

Common names : Asimina, Paw paw
Scientific name : Asimina triloba
Family : Annonaceae

Plant history & use :

Asimina is one of the most tropical-like fruits that can grow in our Nordic climate. The taste is reminiscent of a mixture of banana and mango and the texture is similar to papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh.

The fruits are usually eaten as they are but can also be used to enrich refreshing drinks, pastries and cocktails with their mild tropical taste. The fruits are rich in vitamins such as riboflavins and B-6. You can also use the fruits to make ice cream.

Cultivation :

Asimina originates from and grows naturally in North America, often as undergrowth under larger trees.

They thrive in humus-rich, nutrient-rich and slightly moist well-drained soils.

Asimina thrives in sheltered locations and therefore likes to grow under larger trees and also like to stand close together (approx. 1 m apart) in full grown size. This protects against wind and direct sunlight and facilitates pollination. East facing is a suitable place to plant Asimina. Plants that grow in exposed locations do significantly worse than plants that grow in protected locations.

Water abundantly or plant in a place with good water supply.

Asiminan puts a lot of energy into developing a strong root system in the beginning - the root can often be thicker than the trunk in the first months. When growing in pots, a tip is to plant in deep pots directly, this gives the opportunity for more efficient root development and you avoid disturbing the plant before it has grown.

In open ground, Asiminan grows into a dense thicket by spreading via root shoots.

Characteristics:

Age: Perennial
Location: partial shade
Height: 1-10 m
USDA zone: 1-8
Harvest age: 3-7 years

1st PLANT: 2 years old - current height: 20 cm

Seed-sown Asimina plant with strong root system.

The plant is sent safely and securely packed with shock-absorbing packaging. The plant is delivered without a pot.

Note. that trees ordered during the winter months lack foliage.

The trees are easily self-fertile but 2 trees are recommended for good pollination.

Common names : Asimina, Paw paw
Scientific name : Asimina triloba
Family : Annonaceae

Plant history & use :

Asimina is one of the most tropical-like fruits that can grow in our Nordic climate. The taste is reminiscent of a mixture of banana and mango and the texture is similar to papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh.

The fruits are usually eaten as they are but can also be used to enrich refreshing drinks, pastries and cocktails with their mild tropical taste. The fruits are rich in vitamins such as riboflavins and B-6. You can also use the fruits to make ice cream.

Cultivation :

Asimina originates from and grows naturally in North America, often as undergrowth under larger trees.

They thrive in humus-rich, nutrient-rich and slightly moist well-drained soils.

Asimina thrives in sheltered locations and therefore likes to grow under larger trees and also like to stand close together (approx. 1 m apart) in full grown size. This protects against wind and direct sunlight and facilitates pollination. East facing is a suitable place to plant Asimina. Plants that grow in exposed locations do significantly worse than plants that grow in protected locations.

Water abundantly or plant in a place with good water supply.

Asiminan puts a lot of energy into developing a strong root system in the beginning - the root can often be thicker than the trunk in the first months. When growing in pots, a tip is to plant in deep pots directly, this gives the opportunity for more efficient root development and you avoid disturbing the plant before it has grown.

In open ground, Asiminan grows into a dense thicket by spreading via root shoots.

Characteristics:

Age: Perennial
Location: partial shade
Height: 1-10 m
USDA zone: 1-8
Harvest age: 3-7 years

SEEDS (5pcs/bag)

Common names: Asimina, Paw Paw
Scientific name: Asimina triloba
Family: Annonaceae

Plant history & use:

Asimina is one of the most tropical-like fruits that can grow in temperate climate - USDA Zone is 5-8. The taste is best described as a mixture of banana and mango with a tint of strawberry and the texture is similar to that of papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh.

The fruits are usually eaten as they are but can also be used to enrich refreshing drinks, pastries and cocktails with their mild tropical taste. The fruits are rich in vitamins such as riboflavins and B-6. You can also use the fruits to make ice cream.

Cultivation:

Asimina originates from and grows naturally in North America, often as undergrowth under larger trees.

They thrive in humus-rich, nutrient-rich and slightly moist well-drained soils.

Asimina trees thrives in sheltered locations and therefore likes to grow under larger trees and also like to stand close together with other Asimina trees, approx. 1 m apart in full grown size. This protects against wind and direct sunlight and facilitates pollination. East facing spots is a suitable place to plant Asimina. Plants that grow in exposed locations do significantly worse than plants that grow in protected locations.

Water abundantly or plant in a place with good water supply.

The Asimina plant puts a lot of energy into developing a strong root system in the beginning - the root can often be thicker than the trunk in the first months. When growing in pots, a tip is to plant in deep pots directly, this gives the opportunity for more efficient root development and you avoid disturbing the plant before it has grown.

In open grounds, Asimina naturally grows into a dense thicket by spreading via root shoots.

It takes about 4-8 years from seed sowing to fruiting tree.

Sowing:

NOTE: These seeds have already been treated with a cold period (stratification). The stratification below is therefore not necessary if the seeds are sown soon after purchase.

The seeds need a cold period of 2-3 months to germinate. This can be done by placing the seeds in a bag of sand/peat in the fridge for the suggested time. After the cold period, the seeds are sown in soil, keep the seed warm and moist, preferably around 25 degrees.

Characteristics:

Lifespan: Perennial
Location: Partial hhade
Height: 1-10 m
Germination Time: 1-12 months
USDA Zone: 5-8

1st PLANT: 2 years old - current height: 20 cm

Seed-sown Asimina plant with strong root system.

The plant is sent safely and securely packed with shock-absorbing packaging. The plant is delivered without a pot.

Note. that trees ordered during the winter months lack foliage.

The trees are easily self-fertile but 2 trees are recommended for good pollination.

Common names : Asimina, Paw paw
Scientific name : Asimina triloba
Family : Annonaceae

Plant history & use :

Asimina is one of the most tropical-like fruits that can grow in our Nordic climate. The taste is reminiscent of a mixture of banana and mango and the texture is similar to papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh.

The fruits are usually eaten as they are but can also be used to enrich refreshing drinks, pastries and cocktails with their mild tropical taste. The fruits are rich in vitamins such as riboflavins and B-6. You can also use the fruits to make ice cream.

Cultivation :

Asimina originates from and grows naturally in North America, often as undergrowth under larger trees.

They thrive in humus-rich, nutrient-rich and slightly moist well-drained soils.

Asimina thrives in sheltered locations and therefore likes to grow under larger trees and also like to stand close together (approx. 1 m apart) in full grown size. This protects against wind and direct sunlight and facilitates pollination. East facing is a suitable place to plant Asimina. Plants that grow in exposed locations do significantly worse than plants that grow in protected locations.

Water abundantly or plant in a place with good water supply.

Asiminan puts a lot of energy into developing a strong root system in the beginning - the root can often be thicker than the trunk in the first months. When growing in pots, a tip is to plant in deep pots directly, this gives the opportunity for more efficient root development and you avoid disturbing the plant before it has grown.

In open ground, Asiminan grows into a dense thicket by spreading via root shoots.

Characteristics:

Age: Perennial
Location: partial shade
Height: 1-10 m
USDA zone: 1-8
Harvest age: 3-7 years

1 piece of so-called Incense Bamboo, edible shoots, hardy in our climate.

Height: 150-200 cm FOR PICKUP ONLY

Common name: Incense Bamboo, Bamboo, Chinese Bamboo, Incense Bamboo
Scientific name: Phyllostachys atrovaginata
Family: Poaceae

Plant history & use:

Full description on the way...

Culture:

Full description on the way...

Features:

Year: Perennial
Growing conditions: partial shade - sun
Height: 4-10 meters (probably max. 6 meters in Nordic climate)
Growing zone: 1-4