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<p>Spare part or supplement for growing trays, seedbeds, and small greenhouses.</p>

<p><strong>Fluff cherry in various sizes:</strong></p> <ul> <li>Height: 30-40 cm</li> <li>Height: 40-60 cm</li> <li>Height: 60-70 cm</li> </ul> <p class="p1"><span class="s1"><b>Common name</b>: Fluff cherry, Nanjing / Korean / Manchu / Shanghai / Ando / Mountain Cherry, Chinese Dwarf Cherry<br><b>Scientific name</b>: <em>Prunus tomentosa</em><br><b>Family</b>: Rose family</span><strong></strong><br></p> <h4>Plant history & use</h4> <p>Fluff cherry originates from China and is used both as an ornamental shrub and for its small, red, sweet-tart berries suitable for juice, jam, and wine.</p> <h4>Cultivation</h4> <p>Thrives in sun in well-drained soil. Tolerates cold and wind well. Self-fertile but yields better with several plants.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 1.5–3 meters<br><strong>Growing zone:</strong> 1–6</p>

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

<p><strong>Fragrant peony of the variety 'Alexander Fleming': current height 20–30 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeoniaceae</p> <h4>Plant history & use</h4> <p>The fragrant peony has been cultivated in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its sturdy growth habit. The variety ’Alexander Fleming’ produces large, densely filled pale pink flowers with a strong fragrance – a classic peony feel in both appearance and scent.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, ground, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light partial shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Alexander Fleming’ is hardy and long-lived, blooming year after year with little basic care. Cut back withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to light partial shade<br><strong>Height:</strong> 60–90 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June<br></p>

<p><strong>Fragrant peony of the variety 'Sarah Bernhardt': current height 10–20 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeoniaceae</p> <h4>History of cultivation & use</h4> <p>The fragrant peony has been grown in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its steady growth habit. The variety ’Sarah Bernhardt’ is one of the best-known and most worthwhile peonies to grow, loved for its large, pale pink, densely filled flowers with a mild scent. It blooms somewhat later than many other varieties and has excellent durability as a cut flower. It is also one of the oldest varieties – in Sweden there are many examples of ’Sarah Bernhardt’ plants that have grown in the same place for 30–50 years or more.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, powdered, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are included as one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Sarah Bernhardt’ is hardy and long-lived, blooming year after year with little basic care. Cut down withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Growing position:</strong> Sun to light shade<br><strong>Height:</strong> 80–100 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June–July</p>

<p><strong>Fragrant peony of the variety 'Shirley Temple': current height 20–30 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeony family</p> <h4>History & use</h4> <p>The fragrant peony has been cultivated in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its sturdy growth habit. The variety ’Shirley Temple’ produces large, densely filled flowers that open in pale pink and fade to almost pure white. The flowers have a mild fragrance and are elegant, with a somewhat lower and more compact growth than many other varieties.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, powdered, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Shirley Temple’ is hardy and long-lived, blooming year after year with little basic care. Cut back withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to light shade<br><strong>Height:</strong> 60–80 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June</p>

<p><strong>Fragrant peony of the variety 'Sorbet': current height 20–30 cm in C2 pot</strong><br><br><strong>Common name:</strong> Fragrant peony<br><strong>Scientific name:</strong> <em>Paeonia lactiflora</em><br><strong>Family:</strong> Paeoniaceae</p> <h4>Plant history & use</h4> <p>The fragrant peony has been cultivated in Sweden since the 1800s and is valued for its scent, its durability as a cut flower, and its sturdy growth habit. The variety ’Sorbet’ has a unique play of colours with densely filled flowers in layers of pale pink and creamy white, almost like a scoop of ice cream – hence the name. The scent is mild but pleasant, and the growth habit is robust with abundant flowering.</p> <p>Besides its ornamental value, peonies have been used in both food and traditional herbal medicine, especially in Asia. The roots have been boiled and eaten in soups, young stems have been used as a cooked vegetable, and the seeds have been dried, powdered, and mixed into tea.</p> <p>The roots of <em>P. lactiflora</em> have been used for over 1,500 years in Chinese medicine and are included as one of the main ingredients in the well-known herbal broth 'Four Things Soup', traditionally used as a strengthening tonic for women (<strong>Chevallier. A.</strong> <em>The Encyclopedia of Medicinal Plants</em>).</p> <h4>Cultivation</h4> <p>Thrives in sun to light partial shade in well-drained, nutrient-rich soil. Peonies prefer to remain undisturbed – plant in a permanent spot and avoid moving them unnecessarily. The tubers are planted shallowly; peonies planted too deep bloom poorly. ’Sorbet’ is hardy and long-lived, flowering year after year with little basic care. Cut back withered stems in autumn and cover with leaves in colder locations if desired. Fertilize lightly in spring.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Growing position:</strong> Sun to light partial shade<br><strong>Height:</strong> 70–90 cm<br><strong>Hardiness zone:</strong> 1–5<br><strong>Flowering:</strong> June</p>

<p><strong>Almond tree of the 'Ferragnes' variety: current height 70–90 cm</strong><br><br><strong>Common name:</strong> Almond tree<br><strong>Scientific name:</strong> <em>Prunus dulcis</em><br><strong>Family:</strong> Rose family</p> <h4>History of cultivation & use</h4> <p>The almond tree has a long tradition of cultivation in warm and dry areas around the Mediterranean. The 'Ferragnes' variety is a French high-quality almond type that produces large and tasty nuts with a medium-hard shell. <meta charset="utf-8">For a good harvest, the variety needs to be cross-pollinated with another almond type.</p> <p>Almonds are used fresh, roasted, and in cooking and baking. Alternatively, to make your own almond oil.</p> <h4>Cultivation</h4> <p>Thrives in sunny, warm, and sheltered locations in well-drained, lime-rich soil. Tolerates drought once established but should be watered regularly during establishment. Hardy for outdoor cultivation in zones 1–2. <meta charset="utf-8">There are also those who successfully grow almond trees in zones 3 and 4 in favorable locations.</p> <p><meta charset="utf-8">Otherwise, for cultivation in a larger pot that is kept frost-free during winter.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 5–10 meters<br><strong>Growing zone:</strong> 1–2 (3-4)</p>

<p><strong>Almond tree of the self-fertile dwarf variety 'Nut Me Avijor': current height 50–70 cm</strong><br><br><strong>Common name:</strong> Almond tree<br><strong>Scientific name:</strong> <em>Prunus dulcis</em><br><strong>Family:</strong> Rose family</p> <h4>Plant history & use</h4> <p>The almond tree has been cultivated for thousands of years in the Mediterranean region and the Middle East for its nutritious nuts. The variety 'Nut Me Avijor' is a modern dwarf type developed for easier harvesting and smaller gardens. The variety is self-fertile and yields well on its own. It grows no taller than 1.5–2 meters.</p> <p>Almonds are eaten fresh, roasted, or as an ingredient in baked goods, sweets, and cooking. Alternatively, to make your own almond oil.</p> <h4>Cultivation</h4> <p>Thrives in sunny, warm, and sheltered locations in well-drained, preferably lime-rich soil. Requires even watering but does not tolerate standing moisture.</p> <p>Outdoor cultivation in favorable locations in zones 1–2, for example in wind-sheltered south-facing spots. In zone 2, it is recommended to winter cover the crown with some kind of jute fabric or fleece. There are also those who successfully grow almond trees in zones 3 and 4 in favorable locations.</p> <p>This variety is hardy down to about -15ºC.</p> <p>Otherwise, it can be grown in a large pot that is overwintered frost-free.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 1.5–2 meters<br><strong>Growing zone:</strong> 1–2 (3–4)</p>

<p><strong>Moroccan Mint of the variety 'Moroccan': current height 20–40 cm</strong><br><br><strong>Common name:</strong> Moroccan Mint<br><strong>Scientific name:</strong> <em>Mentha spicata</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>Moroccan mint is known from North Africa where it is used in the classic mint tea, often flavored with sugar and served in small glasses. The leaves are fragrant and used for tea, salads, sauces, and desserts.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, moisture-retentive but well-drained soil. Can spread vigorously – it is recommended to grow in a pot or confined area.</p> <h4>Properties</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 30–60 cm<br><strong>Hardiness zone:</strong> 1–6</p>

<p>Smart clips and accessories for tying up tomatoes and other plants.</p>

<meta charset="utf-8"> <p data-mce-fragment="1"> SEEDS (50pcs/bag)</p> <p data-mce-fragment="1"><strong>Common names:</strong> Mexican Basil, <span data-mce-fragment="1">Cinnamon Basil, Mexican Spice Basil, Cinnamon Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1"> Mexican Basil, or Cinnamon Basil as it is also called, is only faintly reminiscent of the Italian basil we commonly consume in Europe. Its sweet, warm flavor bouquet is complex and particularly reminiscent of cinnamon and anise. Considered by some to be one of the most fragrant basil plants.</p> <p data-mce-fragment="1"> Mexican Basil has glossy, deep green leaves that turn reddish at the tips when ripe and develop dark cinnamon-colored stems over time. Its warm, sweet cinnamon-anise flavor is especially pleasant in ham and pork dishes; apple pie, pumpkin pie and other desserts; applesauce/mashed potatoes and even kombucha.</p> <p data-mce-fragment="1"> Often added to hot drinks and often paired with fresh fruit.</p> <p data-mce-fragment="1">Mexican Basil goes well with Mexican, Asian and sweet dishes. For example, a dish with rice and spicy chicken or spicy vegetables. You can also chop the basil and mix with cucumber. Use the cucumber-basil mixture as a topping for, for example, chickpea patties.</p> <p data-mce-fragment="1"> The violet flower heads make an exciting garnish or a flavorful addition to salads. <span data-mce-fragment="1">Add frozen basil leaves to soups or sauces.</span></p> <p data-mce-fragment="1"> You can add Mexican Basil to most recipes that include some type of basil, just experiment!</p> <p data-mce-fragment="1"> Also placed in mixed plantings to repel insect pests.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p data-mce-fragment="1"> This variety reaches up to about 80 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.</p> <p data-mce-fragment="1">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.</p> <p data-mce-fragment="1"> Frost sensitive. Move indoors during the winter months to grow as perennial basil. If you place it under a grow light it will do fine throughout the winter months, and then move outside when the heat returns.</p> <p data-mce-fragment="1">The Mexican Basil is a perennial in <span data-mce-fragment="1"><a data-mce-fragment="1" rel="noopener" title="Growing zones - Swedish Zones &amp; USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank" data-mce-href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa"><span data-mce-fragment="1" style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong data-mce-fragment="1">USDA zones</strong></span></a> 9-11, otherwise an annual. After a rough translation to our Swedish growing zone system, we see that the absolute warmest parts of our country are USDA zones 7-8, which suggests that it is unlikely to thrive outdoors year-round in our climate.</span></p> <p data-mce-fragment="1"> <strong>Sowing:</strong></p> <p><span>Sow indoors in pots from mid-March or directly outdoors from mid-May. Basil is an easy-to-germinate plant. Therefore, simply scatter the seeds on the moist soil and press them down gently so that they make good contact with the soil surface. Do not cover with soil.</span></p> <p> To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Annuality: Perennial in warmer climates, otherwise annual</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-80 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days</span></p>

<h4 data-mce-fragment="1">SEEDS (50pcs/bag)</h4> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong>&nbsp;Culantro,&nbsp;Ngò Gai, Recao, Chadon Beni, Mexican Coriander, Bandhaniya, Long Coriander, Sawtooth Coriander, Pak Chi Farang<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Eryngium foetidum</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Apiaceae</p> <h4 data-mce-fragment="1"><strong><span>Plant history &amp; use:</span></strong></h4> <p data-mce-fragment="1">Culantro, or <meta charset="utf-8">Ngò Gai, is a perennial tropical herb that&nbsp;can be&nbsp;grown outdoors frost-free or in a pot and overwintered&nbsp;indoors for harvest all year round. It is related to "common" cilantro, <em data-mce-fragment="1">Coriandrum sativum.</em></p> <p data-mce-fragment="1">The taste of culantro is reminiscent of cilantro, but it is stronger and more solid. Culantro also retains its flavor and color significantly better when dried, making it popular in the dried spices industry.</p> <p data-mce-fragment="1">Goes&nbsp;well with soups, rice and fish dishes. An example is the Thai&nbsp;soup Tom Yum, where it&nbsp;marries&nbsp;perfectly the other ingredients. It's also common in accompanying seafood sauces, often together with lime, chili and more.</p> <p data-mce-fragment="1">The plant's leaves and roots are also to be used in tea to stimulate the appetite and relieve fever &amp; stomach aches.&nbsp;There are additional areas of use.&nbsp;</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation</strong>:</h4> <p data-mce-fragment="1">Culantro&nbsp;is easy to grow and thrives best in well-drained soils in sun/part shade. The soil should be kept on the drier side, without drying out completely.</p> <p data-mce-fragment="1">It takes about 60 days for the plant to be ready for the first harvest.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Sowing</strong>:</h4> <p data-mce-fragment="1">Sow directly on the plant site when the soil has warmed up or pre-cultivate indoors. 1 cm deep. Remember to keep&nbsp;the&nbsp;soil moist when growing indoors.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics</strong>:</h4> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun/Part shade<br data-mce-fragment="1"> Height: 30-60 cm<br data-mce-fragment="1"> Germination Time: 10-30 days<br data-mce-fragment="1">USDA Zone: 7-11</p>

<p> <meta charset="utf-8">Mini greenhouse for growing or propagating cuttings. 4 deep pot inserts with 6 cells in each included.</p> <p> Dimensions: 30 x 24 cm</p>

<p><strong>Minikiwi 'Geneva': current height 60-80 cm</strong></p> <p><meta charset="utf-8"><meta charset="utf-8">Non-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"><span style="color: rgb(78, 153, 29);"><strong>'Weiki'</strong></span></a> or a hermaphrodite self-fertile variety like <span style="color: #4e991d;"><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"><strong>'Issai'</strong></a></span> to bear fruit. A pure <span style="color: rgb(0, 0, 0);">male plant</span> is recommended for best fruit setting.<br></p> <p><strong>Common names: </strong>Minikiwi, Gooseberry Actinidia, Hardy Kiwi<br><strong>Scientific name:</strong><em> Actinidia arguta</em><em><br></em><strong>Family: </strong>Actinidiaceae</p> <p><strong><span>Plant history & use:</span></strong></p> <p>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.</p> <p>The 'Geneva' variety is an American variety found growing near Hedrick Hall at Cornell Experiment Station in Geneva, New York. The variety is hardy down to at least -25℃ and produces smooth, very sweet fruits with reddish skin.</p> <p>The 'Geneva' variety consists of female plants and needs either a male plant or a hermaphrodite plant, such as <a href="https://tradgardsdags.nu/products/minikiwi-planta-30-60-cm-actinidia-arguta-issai" title="Minikiwi 'Issai' Plant 50-60 cm (Actinidia arguta x polygama)" rel="noopener" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>the 'Issai' variety</strong></span></a>, nearby for pollination.</p> <p class="p1"><span class="s1">The fruits are a rich source of vitamin C (up to 5 times more than, for example, blackcurrants) and can be eaten directly from the plant without peeling. The fruits can also be made into jam.</span></p> <p class="p1"><span class="s1">In Korea, young leaves are used in a vegetable dish called namul.</span></p> <p><strong>Cultivation:</strong></p> <p class="p1"><span class="s1">Minikiwi 'Geneva' is a hardy variety that withstands temperatures down to -25<span class="s2">℃</span>. It has</span> a twining growth habit and <meta charset="utf-8">can grow up to 3-4 meters tall. Some type of climbing support is necessary, such as a trellis, wall, or pergola.<span class="Apple-converted-space"> <meta charset="utf-8"> <span data-mce-fragment="1">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.</span></span></p> <p class="p1"><span class="Apple-converted-space">In June-July, 'Geneva' blooms with small, fragrant white flowers that then turn into flavorful, smooth small fruits. <meta charset="utf-8">The summer-green leaves turn a beautiful yellow in autumn.</span></p> <p class="p1"><span class="Apple-converted-space"><meta charset="utf-8"> <span class="s1">The 'Geneva' variety usually bears fruit already the second year after planting. An established plant can produce large amounts</span><span class="s1"> of fruit per year, about 25kg per plant and sometimes more.</span></span></p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"><span class="s1">Plant 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 fertilizer and compost also work well.</span></p> <p class="p1"><meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits.</p> <p class="p1>Pruning when trellising:</p> <ul> <li>In the first planting year, it is good to let the plant start to form 1-3 main stems. Top your main stem(s) at the end of the season to encourage stronger growth next year.</li> <li>In the second year, top the main shoots that 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 creates a dense plant with fewer fruits. By topping emerging herbaceous branches during the summer, you let in more sunlight and air to the fruits, which benefits their growth.</li> <li>Any pruning of woody parts is done in late autumn/early winter to avoid bleeding.</li> </ul> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Growing position: sun<br>Height: 3-4 m<br>Growing zone: 1-5</p>

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

<p><strong>Minikiwi 'Jumbo': current height 60-80 cm</strong></p> <p>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"><span style="color: rgb(78, 153, 29);"><strong>'Weiki'</strong></span></a> or a hermaphrodite self-fertile variety like <span style="color: #4e991d;"><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"><strong>'Issai'</strong></a></span> to bear fruit. A pure <span style="color: rgb(0, 0, 0);">male plant is</span> recommended for best fruit set.</p> <p><strong>Common names: </strong>Minikiwi, Gooseberry Actinidia, Hardy Kiwi<br><strong>Scientific name:</strong><em> Actinidia arguta</em><em><br></em><strong>Family: </strong>Actinidiaceae</p> <p><strong><span>Plant history & use:</span></strong></p> <p>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.</p> <p>The 'Jumbo' variety is an Italian variety known for its large fruits. 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.</p> <p>'Jumbo' produces yellow-green fruits with firm flesh that has good shelf life after harvest.</p> <p>The fruits ripen in September-October.</p> <p class="p1"><span class="s1">The fruits are a rich source of vitamin C (up to 5 times more than, for example, blackcurrants) and can be eaten directly from the plant without peeling. The fruits can also be made into jam.</span></p> <p class="p1"><span class="s1">In Korea, young leaves are used in a vegetable dish called namul.</span></p> <p><strong>Cultivation:</strong></p> <p class="p1"><span class="s1">Minikiwi 'Jumbo' is a hardy variety that withstands temperatures down to -25<span class="s2">℃</span>. It has a twining growth habit and <meta charset="utf-8">can grow up to 3-4 meters tall. Some type of climbing support is necessary, such as a trellis, wall, or pergola.<span class="Apple-converted-space"> 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.</span></p> <p class="p1"><span class="Apple-converted-space">In June, 'Jumbo' 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 autumn color in the fall.</span></p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"><span class="s1">'Jumbo' needs to be co-planted with a male plant (within the same genus: <em>Actinidia spp.</em>) to bear fruit. It may take a couple of years before the plant starts producing fruit. An established plant can produce large amounts</span><span class="s1"> of fruit per year, about 25 kg per plant and in some cases more.</span></p> <p class="p1"><meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits.</p> <p class="p1">Pruning:</p> <ul> <li>In the first planting year, it is good to let the plant start to form 1-3 main stems. Top your main stem(s) at the end of the season to encourage stronger growth next year.</li> <li>In the second year, top the main shoots that 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, that supports the rest of the plant with fruits.</li> <li>Do not leave too many side branches as this creates a dense plant with fewer fruits. By topping emerging herbaceous branches during the summer, you let in more sunlight and air to the fruits, which benefits their growth.</li> <li>Any pruning of woody parts is done in late autumn/early winter to avoid bleeding.</li> </ul> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Growing position: sun<br>Height: 3-4 m<br>Hardiness zone: 1-5</p>

<p><strong>Minikiwi 'Ken's Red': current height 60-80 cm</strong></p> <p><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"><span style="color: rgb(78, 153, 29);"><strong>'Weiki'</strong></span></a> or a bisexual self-fertile variety like <span style="color: #4e991d;"><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"><strong>'Issai'</strong></a></span> to bear fruit. A pure <span style="color: rgb(0, 0, 0);">male plant is</span> recommended for best fruit setting.</p> <p><strong>Common names: </strong>Minikiwi, Gooseberry Actinidia, Hardy Kiwi<br><strong>Scientific name:</strong><em> Actinidia arguta x melanandra</em><em><br></em><strong>Family: </strong>Actinidiaceae</p> <p><strong><span>Plant history & use:</span></strong></p> <p>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.</p> <p>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.</p> <p>'Ken's Red' produces wine-red fruits with firm flesh that has good shelf life after harvest.</p> <p>The fruits ripen in September-October.</p> <p class="p1"><span class="s1">The fruits are a rich source of vitamin C (up to 5 times more than, for example, blackcurrants) and can be eaten directly from the plant without peeling. The fruits can also be made into jam.</span></p> <p class="p1"><span class="s1">In Korea, young leaves are used in a vegetable dish called namul.</span></p> <p><strong>Cultivation:</strong></p> <p class="p1"><span class="s1">Minikiwi 'Ken's Red' is a hardy variety that withstands temperatures down to -25<span class="s2">℃</span>. It has a twining growth habit and <meta charset="utf-8">can grow up to 3-4 meters tall. Some type of climbing support is necessary, such as a trellis, wall, or pergola.<span class="Apple-converted-space"> 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.</span></p> <p class="p1"><span class="Apple-converted-space">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.</span></p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"><span class="s1">'Ken's Red' needs to be planted together with a male plant (within the same genus: <em>Actinidia spp.</em>) to bear fruit. It may take a couple of years before the plant starts producing fruit. An established plant can produce large amounts </span><span class="s1">of fruit per year, about 25 kg per plant and in some cases more.</span></p> <p class="p1"><meta charset="utf-8">It is advantageous to grow against a trellis to get good air circulation and more sunlight to the fruits.</p> <p class="p1>Pruning:</p> <ul> <li>In the first planting year, it is good to let the plant start to form 1-3 main stems. Top your main stem(s) at the end of the season to encourage stronger growth next year.</li> <li>In the second year, top the main shoots that 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> <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Growth position: sun<br>Height: 3-4 m<br>Hardiness zone: 1-5</p>

<p><strong>Minikiwi of the predominantly female but slightly self-fertile variety 'Lucy': current height 60–80 cm</strong><br><br><strong>Common names:</strong> Minikiwi, Gooseberry Actinidia, Hardy Kiwi<br><strong>Scientific name:</strong> <em>Actinidia arguta x purpurea</em><br><strong>Family:</strong> Actinidiaceae</p> <h4>Plant history & use</h4> <p>'Lucy' is a variety of minikiwi that produces small, smooth, green fruits with a sweet taste. The fruits can be eaten directly without peeling and are rich in vitamin C.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, well-drained soil. Plant by a trellis or support. Requires male and female plants for fruit harvest.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 3–5 meters<br><strong>Growing zone:</strong> 1–3 (sheltered location)</p> <p><strong>Minikiwi 'Lucy' Female plant: current height 60–80 cm</strong><br><br><strong>Common name:</strong> Minikiwi<br><strong>Scientific name:</strong> <em>Actinidia arguta</em><br><strong>Family:</strong> Actinidiaceae</p> <h4>Plant history & use</h4> <p>A new favourite among the various female minikiwi varieties! 'Lucy' is predominantly female but also shows some hermaphrodite traits and is furthermore self-fertile. This means that 'Lucy' can produce fruit on its own, but fruit setting is improved by proximity to other pollinators such as pure male plants - <a title="Minikiwi 'Weiki' Male plant 60-80 cm (Actinidia arguta)" href="https://tradgardsdags.nu/products/minikiwi-weiki-hanplanta-50-60-cm-actinidia-arguta"><strong><span style="color: rgb(78, 153, 29);">'Weiki'</span></strong></a> - or other hermaphrodite varieties - <a title="Minikiwi 'Issai' Self-fertile variety 60-80 cm (Actinidia arguta x polygama)" href="https://tradgardsdags.nu/products/minikiwi-planta-30-60-cm-actinidia-arguta-issai"><strong><span style="color: rgb(78, 153, 29);">'Issai'</span></strong></a>.</p> <p>'Lucy' yields abundant sweet and smooth minikiwi berries with green skin and slightly red flesh. The fruits are on the larger side compared to other minikiwi varieties. The leaves of this variety are also larger than usual.</p> <p>The fruits are full of vitamin C, antioxidants, and flavour. They ripen in September–October and are excellent as snacks, in desserts, in smoothies, or for drying.</p> <h4>Cultivation</h4> <p>Plant in a sunny, wind-sheltered spot with well-drained and humus-rich soil, preferably slightly acidic. Minikiwi grows best with a trellis, pergola, or other support and grows quickly under favourable conditions. The variety is hardy down to about -30°C and can be grown in large parts of the country. Regular watering is important – especially during establishment and dry periods. Prune lightly in late summer to shape the plant.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 3–5 meters (with support)<br><strong>Growing zone:</strong> 1–4<br></p>

<p><strong>Minikiwi 'Scarlet September Kiwi' Female Plant: current height 60–80 cm</strong><br><br><strong>Common names:</strong> Minikiwi, Gooseberry Actinidia, Hardy Kiwi<br><strong>Scientific name:</strong> <em>Actinidia arguta</em><br><strong>Family:</strong> Actinidiaceae</p> <h4>Plant history & use</h4> <p>'Scarlet September Kiwi' is a rare and very decorative female plant of the hardy minikiwi species. This variety stands out with its reddish fruits that ripen early – often already in early to mid-September – allowing harvest before the autumn frost strikes in most parts of the country.</p> <p>The fruits are small, smooth, and can be eaten with the skin on. They have a sweet, fresh, flavorful flesh with a subtle berry note. They are perfect as a snack straight from the plant, in fruit salad, or dried as healthy treats.</p> <p>Female plants like this require pollination from a male plant, for example the variety <a href="https://tradgardsdags.nu/products/minikiwi-weiki-hanplanta-50-60-cm-actinidia-arguta" title="Minikiwi 'Weiki' Male Plant 60-80 cm (Actinidia arguta)"><strong><span style="color: rgb(78, 153, 29);">'Weiki'</span></strong></a> – or a hermaphrodite variety such as <a href="https://tradgardsdags.nu/products/minikiwi-planta-30-60-cm-actinidia-arguta-issai" title="Minikiwi 'Issai' Self-fertile Variety 60-80 cm (Actinidia arguta x polygama)"><strong><span style="color: rgb(78, 153, 29);">'Issai'</span></strong></a>.</p> <h4>Cultivation</h4> <p>Thrives best in a sunny, warm, and sheltered spot in humus-rich, well-drained soil with a slightly acidic reaction. The variety is fast-growing and likes to climb – trellis, pergola, or tree work well as support. It is very frost-hardy and withstands temperatures down to -30°C, making it well suited also for cultivation in inland climates. Protection against late spring frost is recommended as young shoots can be damaged.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 3–5 meters (with support)<br><strong>Hardiness zone:</strong> 1–4<br><strong>Use:</strong> Fresh consumption, snacks, fruit salad, drying</p>