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<p data-mce-fragment="1">&nbsp;</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1"></span></strong>SEEDS (15pcs/bag)</h4> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong>&nbsp;Roman Liquorice/Licorice Root, Cultivated Licorice<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1">&nbsp;</em><em data-mce-fragment="1">Glycyrrhiza glabra</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Fabaceae</p> <h4 data-mce-fragment="1"><span data-mce-fragment="1"><meta charset="utf-8">Plant history &amp; use:</span></h4> <p data-mce-fragment="1"><span data-mce-fragment="1">This characterizes Roman Liquorice Root in relation to other Liquorice species in the genus <em data-mce-fragment="1">Glycyrrhiza:</em></span></p> <ul> <li><meta charset="utf-8"> Originally from southern Europe and parts of Asia.</li> <li>Has a long history as a medicinal plant and is used as a sweet.</li> <li>Used to produce Russian and German licorice.</li> <li>Hardy down to -20 ºC.</li> <li>Grows to a height of 1-2 meters.</li> </ul> <p data-mce-fragment="1">Liquorice Root has a long history both as a medicinal plant and as a sweet treat. As early as 4000 BC it was used by the Assyrians and since then the licorice root has been used as a nerve-soother, flu-reliever, anti-infective and more.</p> <p data-mce-fragment="1">One of the most prominent uses of the Licorice root by our ancestors was to chew it in order to keep their teeth clean and healthy. This was efficient due to the anti-bacterial properties of the&nbsp;<meta charset="utf-8">substance <em data-mce-fragment="1">glycyrrhizin</em>&nbsp;present in the roots. It's also the same substance which provides the sweet flavor. However, <meta charset="utf-8">glycyrrhizin is not metabolized by our bodies and may therefore, just as <a title="Stevia (Stevia rebaudiana)" href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" target="_blank" data-mce-href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" data-mce-fragment="1"><span data-mce-fragment="1"><strong data-mce-fragment="1">Stevia <span color="#4e991d" data-mce-fragment="1">(</span><em data-mce-fragment="1">Stevia rebaudiana</em><span color="#4e991d" data-mce-fragment="1">)</span></strong></span></a>, be used as a sweetening substitute for sugar.</p> <p data-mce-fragment="1">Licorice root was sold in pharmacies as a medicine until as late as the 1970s.</p> <p data-mce-fragment="1">The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the <em data-mce-fragment="1">leaves</em> are used as a substitute for common <span data-mce-fragment="1"><a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank" data-mce-href="https://tradgardsdags.nu/products/te-camellia-sinensis" data-mce-fragment="1"><strong data-mce-fragment="1">Tea (<em data-mce-fragment="1">Camellia sinensis</em>)</strong></a>.</span></p> <p data-mce-fragment="1">The root&nbsp;may also be&nbsp;ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan.&nbsp;</p> <p data-mce-fragment="1">Licorice root is also often used together with anise when flavoring alcoholic beverages.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></h4> <p data-mce-fragment="1">Licorice root grows naturally in southern Europe and parts of Asia.</p> <p data-mce-fragment="1">The plant is hardy down to -20 ºC. In most of&nbsp;Europe, it can be grown outdoors all year round. To protect the plant during the winter, cover the base with twigs, leaves, straw or similar.&nbsp;Measures such as these&nbsp;can allow your Licorice root plant to thrive even in locations that are generally viewed as&nbsp;below its temperature range. The USDA Zone of the Licorice root range from 7-10.</p> <p data-mce-fragment="1">Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.</p> <p data-mce-fragment="1">Licorice root thrives best in well-drained soil and locations with full sun.</p> <p data-mce-fragment="1">The roots, which are the main part used for consumption, become meters long, so a large pot is recommended for pot cultivation. It takes about 3 years for the plant to become harvestable and&nbsp;by that time it&nbsp;will likely have grown&nbsp;to become a fairly large bush.&nbsp;</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></h4> <p data-mce-fragment="1">The seeds can be sown directly outdoors when the soil temperature has risen to above 15 <meta charset="utf-8">ºC.&nbsp;The seeds can also&nbsp;be pre-cultivated indoors any time of the year.<br data-mce-fragment="1"></p> <p data-mce-fragment="1">Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the&nbsp;sowing moist.</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<br data-mce-fragment="1"> Height: 1-2 m<br data-mce-fragment="1"> Germination Time: 1-3 months<br data-mce-fragment="1">USDA Zone: 7-10</p>

<p>Praktiskt redskap eller tillbehör som förenklar din odling och trädgårdsskötsel.</p>

<p>Praktiskt redskap eller tillbehör som förenklar din odling och trädgårdsskötsel.</p>

<h4 data-mce-fragment="1"><span>SEEDS (10pcs/bag)</span></h4> <p data-mce-fragment="1"><strong>Common names:&nbsp;</strong>Roselle, Jamaican Sorrel, Ambali,&nbsp;<meta charset="utf-8"><span data-mce-fragment="1">Asam Susar</span><br> <strong>Scientific name:&nbsp;</strong><em><span>Hibiscus sabdariffa</span><br></em> <strong>Family:&nbsp;</strong><span data-mce-fragment="1">Malvaceae</span></p> <h4 data-mce-fragment="1"><strong><span>Plant history &amp; use:</span></strong></h4> <p data-mce-fragment="1">Origin from Africa, then spread to Asia and the Caribbean.</p> <p data-mce-fragment="1">Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea.<meta charset="utf-8"> Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used to add a sour&nbsp;flavor in salads and soups of Asian character.</p> <p data-mce-fragment="1">In Asia, the leaves are fried, made soup of or&nbsp;cooked together with various dishes e.g. fish, chicken and beef.</p> <p data-mce-fragment="1">Roselle is also often used for<meta charset="utf-8"> <span data-mce-fragment="1">its health-enhancing properties</span> .</p> <h4 data-mce-fragment="1"><strong>Cultivation:</strong></h4> <p data-mce-fragment="1">Roselle is a perennial plant that thrives in bright locations. Grow&nbsp;the plant&nbsp;indoors next to a bright window and feel free to move it outside in the summer. Alternatively, grow as an annual outdoor in pots or sow the seeds directly on open ground when the risk of frost is over.<br></p> <p data-mce-fragment="1">Roselle is commercially <meta charset="utf-8">grown in one-year periods. In nature, however, the plant is perennial and it can also&nbsp;be&nbsp;such when grown at home. Overwintering in a bright location is a prerequisite for growing Roselle as a perennial northern Europe.</p> <p data-mce-fragment="1">In southern Europe: Spain, France's southern coast, Italy, Croatia, Bosnia, Montenegro, Albania, southern Greece and west/south Turkey, Roselle can be grown outdoors as a perennial all year round. Roselle is USDA Zone 9-12.</p> <p data-mce-fragment="1">The Roselle plant grows into a small tree/tall bush.</p> <h4 data-mce-fragment="1"><strong>Sowing:</strong></h4> <p data-mce-fragment="1">Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with punctuated&nbsp;small holes to retain moisture. Optimum temperature for rapid germination is between 25-30 <span data-mce-fragment="1">ºC</span>, but the seeds also germinate at around 20&nbsp;<span data-mce-fragment="1">ºC</span>. You may use a heating mat for improved germination conditions.</p> <h4 data-mce-fragment="1"><strong>Characteristics:</strong><br></h4> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun<br data-mce-fragment="1"> Height: up to 3 meters<br data-mce-fragment="1"> Germination Time: 7-30 days<br>USDA Zone: 9-12</p>

<p>Rosenmagnolia 'Genie' i olika storlekar: </p> <ul> <li>Höjd: 80-100 cm </li> <li>Höjd: 175-200 cm <strong>&lt;- ENDAST UPPHÄMTNING I BUTIK</strong> </li> </ul> <p><strong>Trivialnamn:</strong> Rosenmagnolia 'Genie' <br><strong>Vetenskapligt namn:</strong> <em>Magnolia soulangeana × liliiflora </em><br><strong>Familj:</strong> Magnoliaceae </p> <h4>Växthistoria &amp; användning</h4> <p>'Genie' är en modern magnoliasort framtagen på Nya Zeeland med fokus på kompakt växtsätt och rik blomning. Den tillhör en grupp hybrider mellan liljemagnolia (<em>Magnolia liliiflora</em>) och praktmagnolia (<em>M. soulangeana</em>), och har snabbt blivit populär för sin djupt vinröda blomfärg och förmåga att blomma både tidigt på våren och ibland om på hösten.</p> <p>Utöver sin prydnadskvalitet har magnolians blomblad och knoppar en lång tradition av användning i örtmedicin i framför allt östra Asien. De har där använts i avkok eller som tillskott, bland annat för att lindra täppta luftvägar och stödja matsmältningen.</p> <h4>Odling</h4> <p>Planteras i sol till lätt halvskugga i väldränerad, näringsrik jord – gärna något sur. Skyddat läge rekommenderas för att undvika frostskador på de tidiga knopparna. 'Genie' har ett kompakt, upprätt växtsätt och passar även i mindre trädgårdar. Vattnas regelbundet under etablering. Täck gärna jorden runt rötterna med lövkompost eller gräsklipp.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol till halvskugga<br><strong>Höjd:</strong> 4–6 meter<br><strong>Växtzon:</strong> 1–3<br></p>

<h5><strong>Rosmarin av den härdiga sorten 'Arp': nuvarande höjd 5–10 cm</strong></h5> <p><strong>Trivialnamn:</strong> Rosmarin<br><strong>Vetenskapligt namn:</strong> <em>Rosmarinus officinalis</em><br><strong>Familj:</strong> Lamiaceae</p> <h4>Växthistoria &amp; användning</h4> <p>Rosmarin är en klassisk kryddväxt från Medelhavsområdet med lång användning i både matlagning och naturmedicin. Sorten 'Arp' är särskilt framtagen för att klara kallare klimat och räknas som en av de mest köldtåliga rosmarinsorterna – den klarar temperaturer ner till omkring –23 °C i skyddat läge. Bladen används färska eller torkade i allt från bröd och marinader till grytor, grillrätter och örtte. Rosmarin sägs också ha stärkande egenskaper för blodcirkulation och minne, och används traditionellt som ört i te eller tinkturer.</p> <h4>Odling</h4> <p>Planteras i soligt och varmt läge i väldränerad jord – gärna sandblandad och kalkrik. 'Arp' kan i de mildaste delarna av landet övervintra på friland, särskilt i skyddade, torra lägen. I övrigt odlas den bäst i stor kruka som kan flyttas till svalt och ljust utrymme över vintern. Vattnas måttligt – tål inte stående väta.</p> <h4>Egenskaper</h4> <p><strong>Årighet:</strong> Flerårig<br><strong>Växtläge:</strong> Sol<br><strong>Höjd:</strong> 60–100 cm (kan hållas lägre)<br><strong>Växtzon:</strong> 1–2 (möjligen zon 3 i skyddat läge)<br><strong>Skörd:</strong> Året om<br></p>

<p data-mce-fragment="1"> 1 tree Red Mulberry 'Red No. 2': current height 50-80 cm<strong></strong></p> <p data-mce-fragment="1"> The plants bore fruit in June and are now setting berries in a second round (written 24/9-24)</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</strong> Red Mulberry <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Morus rubra<br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Moraceae</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></h4> <p class="p1"> The variety 'Red No. 2' produces red to black berries that are refreshingly sweet and sour. Slightly shorter than the wild varieties: grows to around 4-5 metres. Same good hardiness.</p> <p data-mce-fragment="1"> General information about Mulberry:</p> <p data-mce-fragment="1"><span data-mce-fragment="1"></span><span data-mce-fragment="1">Mulberry trees are one of our oldest cultivated plants. The black mulberry tree, like the white variety,</span> <a href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" title="White mulberry (Morus alba)" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">Morus alba</span></strong></a> <span data-mce-fragment="1">, originates from West Asia - however, the black mulberry tree came to Europe a couple of hundred years before the white one. The first findings of knowledge about the black mulberry tree were already around 300 BC. It may be that Morus nigra originates somewhat further to the southwest (closer to Europe) in West Asia than its relative Morus alba, and that this is why Morus nigra also has a slightly worse hardiness in cold climates than its relative.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Traditionally, the black mulberry was used to make wine and cosmetics - thanks to its high concentration of anthocyanins which give the berry its deep dark colour. However, the berries were also grown for fresh consumption.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Unlike the white mulberry tree, which can vary in color, the black mulberry tree's fruits are always black when ripe. The black mulberry is also more acidic.</span></p> <p data-mce-fragment="1"> The berries are rich in antioxidants and, like mulberry leaf tea, are thought to help balance blood sugar levels. This is thanks to<span> </span><span data-mce-fragment="1">content of the substance MFE which stabilizes blood sugar levels and thus suppresses the body's cravings for sweets. Therefore, mulberries are a common substitute for those who want to get rid of their cravings for sweets.</span></p> <p data-mce-fragment="1">Due to the berries' unusually high nutritional content, mulberries, like <a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" data-mce-fragment="1" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">the goji berry</span></strong></a> , are considered a so-called "superfood".</p> <p data-mce-fragment="1"> In addition to mulberry wine, you can also make juice and jam from the berries.</p> <p data-mce-fragment="1"> The leaves can be used to brew healthy tea, which has historically been drunk in China and has recently begun to become popular in Asia again.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong> </h4> <p data-mce-fragment="1"><meta charset="utf-8"> <em>Full<meta charset="utf-8"> variety-specific description on the way...</em></p> <p data-mce-fragment="1"> The tree can grow in most soils but thrives best in loose, nutrient-rich soils. It is resistant to windy coastal climates but grows best in warm, wind-sheltered locations.</p> <p data-mce-fragment="1"> Suitable as a trellis tree as the branches are<span data-mce-fragment="1"> </span>easily bendable.</p> <p data-mce-fragment="1">Mulberry trees are also well suited to forest orchards as they are a popular host plant among many organisms and provide recurring harvests without much maintenance, as well as protecting plants in lower layers.</p> <p data-mce-fragment="1"> Mulberries are self-fertile, meaning that only one tree is needed to produce fruit.</p> <p data-mce-fragment="1"> Prune in winter when the tree is dormant to avoid excessive "bleeding", which is otherwise a common characteristic of<span data-mce-fragment="1"> </span>mulberry plants.</p> <p data-mce-fragment="1"> The berries ripen continuously from May to September.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"></strong> The berries are harvested when the color has turned red/black. A tip is to pick the berries with a needle to avoid crushing them between your fingers.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Features:</strong> </h4> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 4-5 m<br data-mce-fragment="1"> Growing zone: 1-4</p>

<h4> <meta charset="utf-8"> <strong><span data-mce-fragment="1">Origin:</span></strong> </h4> <p> This Oolong tea comes from the beautiful mountain landscapes up in northern Thailand. The type of tea bush from which the teas are made is imported from a tea research center in Taiwan and is called Ruan Zhi (also Oolong No. 17) - which means "soft stem". These tea bushes and the classic Taiwanese way of preparing the tea leaves give a wonderfully full, round, floral and sweet taste. It has become a favorite of many tea drinkers in the region.</p> <p>The Ruan Zhi variety is ironically hardly found in Taiwan but has become a popular variety among the few producers in the mountainous regions of northern Thailand, making the tea specific to its area. The reason for this is that the tea research center was one of Thailand's so-called <em>Royal Projects,</em> a series of development projects carried out by Thailand's King Rama IX with the aim of preserving the nation's nature and supporting the agriculture of the mountain people. Today, more than 5 mountain regions in the country are engaged in the cultivation and production of high-quality tea.</p> <h4> <meta charset="utf-8"> <strong><span data-mce-fragment="1">Distinctive features:</span></strong> </h4> <p>The Ruan Zhi tea bush (Oolong No. 17) is, as mentioned, only found in the region of northern Thailand. The tea produced from the Ruan Zhi bushes is unusually round and full-bodied in taste with a pleasant floral sweetness. It is a favorite for those who know it. The producer of this particular tea is called Choui Fong and is a top producer in the area. Thanks to the good growth, they have established majestic plantations with several exclusive cafes that you can visit and try everything possible made from the tea bush: tea leaf salad - made from both fermented and fresh tea leaves (really good), cheesecake made from green tea, classic Chinese <em>steamed buns</em> flavored with tea and the opportunity to taste all their different teas; oolong 12 &amp; 17, jasmine tea, oolong with osmanthus, etc.</p> <p>This producer's expertise in classic Taiwanese tea making combined with their special tea bush with extra soft stems produces a truly refreshing and delicate tea with a sweetness and complexity of flavor that is hard to find elsewhere.</p> <h4> <meta charset="utf-8"> <strong><span data-mce-fragment="1">Flavor profile:</span></strong> </h4> <p>A soft and round oolong tea with a floral sweetness that becomes more and more evident with each brewing. Almost completely devoid of bitterness compared to <span style="color: rgb(78, 153, 29);"><a style="color: rgb(78, 153, 29);" href="https://tradgardsdags.nu/collections/teer/products/400-year-organic-ban-komaen-tea-gront-puerh-te-fran-phou-noi-folkets-400-ar-gamla-teplantage" title="400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation" rel="noopener" target="_blank"><strong>400 Year Old Organic Tea</strong></a></span> and <strong><a href="https://tradgardsdags.nu/collections/teer/products/gront-puerh-te" title="Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20 m wild tea tree" rel="noopener" target="_blank"><span style="color: rgb(78, 153, 29);">Seohopene Ancient</span></a></strong> which are so-called Pu'ehr teas, but also compared to other oolong teas which are often more bitter than this Ruan Zhi Oolong No. 17.</p> <p> Light amber colored brew.</p> <h4> <meta charset="utf-8"> <strong><span data-mce-fragment="1">How to brew the tea:</span></strong> </h4> <p> Here's how to brew Oolong tea to bring out its rich and complex flavors:</p> <ol> <li> <p> <strong>Measure the tea</strong> : Since oolong can steep a little longer without becoming too bitter, I usually brew oolong in a half-liter teapot. It still takes a couple of brews, but much less often than if you brew in a small gaiwan, which usually holds a maximum of 2 dl. I usually add 1-1.5 tablespoons of oolong to a half-liter teapot.<br><br> If you would rather drink from a smaller teapot/gaiwan, measure out 5–7 grams of Oolong tea for 150–200 ml or adjust the amount to taste.</p> </li> <li> <p> <strong>Rinse the tea</strong> : Pour hot water (90–95°C) over the tea leaves and immediately pour off the water. This "rinses" the tea and opens up the leaves. When brewing in a pint jug, I usually skip this step.</p> </li> <li> <p><strong>Brewing</strong> : Add hot water again and steep for 30–60 seconds for the first brew. For subsequent brews, you can gradually increase the steeping time (10–20 seconds at a time). If you brew in a half-liter jug, you can leave the leaves in for longer - until you have finished drinking, or pour the brew into a second teapot free of tea leaves after the selected brewing time.</p> </li> <li> <p> <strong>Serve and enjoy</strong> : Pour the tea into a cup and enjoy its balanced flavor. Oolong tea can be brewed multiple times, and each brew reveals new nuances.</p> </li> </ol> <p> Tip: When brewing in a half-liter jug, use a larger strainer where the tea leaves are allowed to unfold - this way the teapot is easier to keep clean as it is free of loose leaves that can otherwise be difficult to get out due to the design of the teapot.</p>

<p>Stabil plastkruka som rymmer 10 liter – perfekt för odling inomhus, i växthus eller på friland.</p> <p>Säljs i 10-pack</p>

<p><meta charset="utf-8">Stabil plastkruka som rymmer 20 liter – perfekt för odling inomhus, i växthus eller på friland.</p>

<p>Stabil plastkruka som rymmer 35 liter – perfekt för odling inomhus, i växthus eller på friland.</p>

<p>Praktiskt redskap eller tillbehör som förenklar din odling och trädgårdsskötsel.</p>

<h4 data-mce-fragment="1">SEEDS (30pcs/bag)</h4> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong>&nbsp;Common Soapwort, Bouncing-Bet, Crow Soap, Wild Sweet William, Soapweed&nbsp;<br><strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></h4> <p data-mce-fragment="1">Common Soapwort is, as the name suggests, used as soap, shampoo and detergent. S. officinalis&nbsp;is a useful plant of Eurasian origin that in traditional&nbsp;Europe was often used both for washing textiles and for personal hygiene. Today it is used in cures for acne.</p> <p data-mce-fragment="1">The whole plant is useful, ie. flowers, leaves, roots and stem. All plant parts&nbsp;contain degreasing substances that&nbsp;lather together with water. The highest concentration of the fat-dissolving substances is found in the root. When mixed with water, the foaming liquid can then be&nbsp;used to wash fabrics,&nbsp;as a shampoo &amp; soap or as an all purpose cleaning solution.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span>Saponaria officinalis, despite its toxicity, is utilized in culinary applications. It serves as an emulsifier in commercial tahini production and helps create a foamy head in brewing beer. In the Middle East, the root is added to halva to stabilize the oils and give it the unique texture that halvah is known for.</span></p> <p data-mce-fragment="1">The flowers&nbsp;emit a sweet fragrance in the evenings and are&nbsp;effective when it comes to attracting pollinators.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation</strong>:</h4> <p data-mce-fragment="1">As the&nbsp;Common Soapwort is naturally adapted to the&nbsp;European climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils are most favorable. Areas with Sun/Part shade are good placements. It grows 30-100 cm high depending on the surrounding circumstances.</p> <p data-mce-fragment="1">S. officinalis&nbsp;can spread well via underground shoots. So choose carefully where you plant it.</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Sowing</strong>:</h4> <p data-mce-fragment="1">Sow seeds directly on the plant site or pre-cultivate indoors before planting out. Sow seeds 1 cm deep. Keep the&nbsp;soil moist when growing indoors. If germination has not occurred within a month, place the seeds in a pot in the refrigerator for about a month.</p> <p data-mce-fragment="1">Alternatively, sow outdoors in pots or in open ground Sep-Nov. The seeds will germinate next spring.</p> <h4 data-mce-fragment="1"><meta charset="utf-8">Characteristics:</h4> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Location: Sun/Part shade<br data-mce-fragment="1"> Height: 30-100 cm<br data-mce-fragment="1"> Germination Time: 1-3 months<br data-mce-fragment="1">USDA&nbsp;Zone: 4-8</p>

<p data-mce-fragment="1"> <strong data-mce-fragment="1">Common names:</strong> Soapwort, Soapwort, Soapwort<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1"> Soapwort is used, as its name suggests, as a soap, shampoo and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and for personal hygiene. Today it is used in acne treatments.</p> <p data-mce-fragment="1"> The entire plant is useful, i.e. flowers, leaves, roots and stem. The soapwort contains fat-soluble substances that foam together with water. The highest concentration of the fat-soluble substances is found in the root. The foaming liquid can then be washed in, used as shampoo &amp; soap or as a general cleaning agent.</p> <p data-mce-fragment="1"> <meta charset="utf-8"><span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create an airy foam in beer brewing. In the Middle East, the root is used as an additive in the manufacture of halva to stabilize the oils and give halva its unique texture.<meta charset="utf-8"> characterized by.</span></p> <p data-mce-fragment="1"> The flowers smell sweet in the evenings and are diligent when it comes to attracting pollinators.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Cultivation</strong> :</p> <p data-mce-fragment="1"> Since the Soapwort is adapted to the Swedish climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils work best. Sun/partial shade are good locations. Grows 30-100 cm tall depending on the growing location.</p> <p data-mce-fragment="1"> Soapwort can spread quite a bit via underground runners. So choose carefully where you plant it. Preferably fenced in and by itself if you don't want it to take over the crop.<strong data-mce-fragment="1"></strong></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Features</strong> :</p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun/partial shade<br data-mce-fragment="1"> Height: 30-100 cm<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-5</p>

<p> 1 plant of Bärhäggmispel 'Martin': 2 years old - current height 60-80 cm</p> <p><meta charset="utf-8"> <span style="text-decoration: underline;"><strong>The picture is only an example, this batch of seedlings is slightly stronger.</strong></span></p> <p> <strong>Common names:</strong> Saskatoon, Saskatoon berries, Berries, Late Berries, Serviceberries <strong><br>Scientific name:</strong> <em>Amelanchier alnifolia</em><em><br></em> <strong>Family:</strong> <span>Rosaceae</span></p> <h4> <strong>Plant history &amp; use:</strong> </h4> <p> Full description coming soon...</p> <h4> <strong style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">Culture:</strong><br><span></span> </h4> <p> Full description coming soon...</p> <h4> <strong>Features:</strong> </h4> <p> Year: Perennial<br> Growing position: sun / partial shade<br> Height: 2-4 m<br> Growing zone: 1-6</p>

<p> 1st plant of Bärhäggmispel 'Northline': 2 years old - current height 60-80 cm</p> <p><meta charset="utf-8"> <span style="text-decoration: underline;"><strong>The picture is only an example, this batch of seedlings is slightly stronger.</strong></span></p> <p> <strong>Common names:</strong> Saskatoon, Saskatoon berries, Berries, Late Berries, Serviceberries <strong><br>Scientific name:</strong> <em>Amelanchier alnifolia</em><em><br></em> <strong>Family:</strong> <span>Rosaceae</span></p> <h4> <strong>Plant history &amp; use:</strong> </h4> <p> Full description coming soon...</p> <h4> <strong style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">Culture:</strong><br><span></span> </h4> <p> Full description coming soon...</p> <h4> <strong>Features:</strong> </h4> <p> Year: Perennial<br> Growing position: sun / partial shade<br> Height: 2-4 m<br> Growing zone: 1-6</p>

<p><meta charset="utf-8"> 1 plant of Bärhäggmispel 'Smokey': 2 years old - current height 80-100 cm</p> <p><strong><span style="text-decoration: underline;">The picture is only an example, this batch of seedlings is slightly stronger.</span></strong></p> <p> <strong>Common names:</strong> Saskatoon, Saskatoon berries, Berries, Late Berries, Serviceberries <strong><br>Scientific name:</strong> <em>Amelanchier alnifolia</em><em><br></em> <strong>Family:</strong> <span>Rosaceae</span></p> <h4> <strong>Plant history &amp; use:</strong> </h4> <p> Full description coming soon...</p> <h4> <strong style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">Culture:</strong><br><span></span> </h4> <p> Full description coming soon...</p> <h4> <strong>Features:</strong> </h4> <p> Year: Perennial<br> Growing position: sun / partial shade<br> Height: 2-4 m<br> Growing zone: 1-6</p>

<p> <meta charset="utf-8">Handy secateurs for e.g. potted plants and shrubs. Excellent model even for slightly smaller hands. Blades made of Teflon-coated steel. Capacity 15 mm.</p>

<p>Exclusive tea from ancient 20-meter-high, wild tea trees in the mountainous regions of northern Laos. The tea is highly prized internationally due to its unique nutritional profile and origin: <strong>357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price:</strong> <strong>645 SEK. The reason for our low pricing is that the main purpose is to introduce traditional Asian tea culture to Sweden/Scandinavia.</strong> <strong>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.</strong> 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 emphasized only so that the quality of the tea is not misjudged based on the price in comparison with other teas on the international market.</p> <p>Another noteworthy point is that this grower has a very narrow market - largely due to the low development in the country and their inability to speak English, they speak Lao and Yao, a language that is similar to Chinese. They are therefore more or less forced to sell at the price set by the Chinese traders. Their teas have reached the European market to a very limited extent. I want to help this grower to broaden his market, and to get the market freedom and recognition that the class of their teas deserves.</p> <p><meta charset="utf-8"> This tea was found through my own research and contact with the local population.</p> <h4> <strong><span>Origin:</span></strong> </h4> <p> This tea comes from a village in northern Laos near the border with China. The people who live in the village belong to the traditional Yao people, a mountain people who have inhabited the mountainous regions of the area for over a thousand years and are ethnically descended from southern China. The spoken Yao language is very similar to Chinese.</p> <p>The village that this group of Yao live in is called Seohopene and is located in a river valley between two mountain ridges, 1 hour's drive along the nature-surrounded river from the nearest "town".</p> <p> In the areas surrounding this village grow ancient tea trees, which are several hundred years old and up to 20 meters high. These tea trees and their ancestors have grown here for thousands of years, as northern Laos is part of the region where the tea bush - or tea tree - Camellia sinensis originates. The proximity of these tea trees, combined with the Yao people's close-to-nature lifestyle, means that the growing tea industry largely supports the entire village.</p> <h4> <strong><span>Distinctive features:</span></strong> </h4> <p><span>The special thing about these tea cakes is that they are only made from leaves from large tea trees, which can be up to 20 meters high - no one knows for sure how old they are. What distinguishes tea made from large tea trees is that their well-established roots have access to an expanded nutritional profile than cultivated tea, which is why the leaves from which we drink tea also have a more diverse nutritional content. For the same reason, these tea trees also develop a flavor profile that is unique to each tree. Thanks to the richer nutritional content, these teas can be brewed more times before they lose their flavor.</span></p> <p> <span>It is also important that teas from the wild are free of pesticides.</span></p> <p><span>These teas are produced in the classic Yunnan way: heated in a large fire-heated wok after a short aging process and then pressed into compact so-called <em>tea cakes.</em> This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more sought-after characteristics the longer it ages. Like aged wines, the flavor profile often develops with age in a softer, more defined direction.</span></p> <h4> <strong><span>Flavor profile:</span></strong> </h4> <p> The taste is slightly smoky and fruity, quite bitter during the first few brews due to its high nutritional content and slow aging process. It often takes a few brews for the flavors to reach their full potential.</p> <p> It is worth noting that this is a <strong>green Pu'erh tea (Sheng)</strong> 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.</p> <h4> <strong><span>How to brew the tea:</span></strong> </h4> <p>Brewing Pu'erh tea is simple but requires a few steps to get the best flavor. Here's how:</p> <ol> <ol> <li> <p> <strong>Prepare the tea</strong> : Carefully break the leaves from 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.</p> </li> <li> <p> <strong>Rinse the tea</strong> : 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".</p> </li> <li> <p> <strong>Brewing</strong> : Pour 95-100°C water over the tea leaves again and steep for 20-30 seconds for the first brew. Suggested steeping time: for each subsequent brew - longer time gives a stronger flavour.</p> </li> <li> <p> <strong>Pour and enjoy</strong> : Pour the tea into a cup and enjoy. Pu'erh can be brewed multiple times, and the flavor develops with each brew.</p> </li> </ol> </ol> <p>Tip: Use a gaiwan or a classic small teapot to maximize the taste and experience.</p>

<p>Robusta korgar för skörd, förvaring eller organisering i trädgården.</p>