Plant Department

<p><strong>Amur grapevine - a truly hardy fruit-bearing vine: current height 60-80 cm</strong><br><br><strong>Common names:</strong> Amur grape, Grape, Grapevine<br><strong>Scientific name:</strong> <em>Vitis amurensis</em><br><strong>Family:</strong> Vitaceae</p> <h4>History & use</h4> <p>Amur grape is a very hardy grape species from eastern Asia. The species is named after the river that flows through Siberia and Manchuria. Winters in this region are much colder than those we experience here. The Amur grape is said to withstand temperatures below -40ºC. <meta charset="utf-8">Amur grape is self-fertile.</p> <p>Produces small, dark grapes with a fresh taste. <meta charset="utf-8">The grapes are used for wine and juice. The grapes are said to yield a wine of good quality with hints of wild strawberry.</p> <p>The pictures show real Amur grapes at a so-called <em>farmers market</em> in Champagne, France.</p> <p>The foliage takes on a very decorative, deep red color in autumn.</p> <h4>Cultivation</h4> <p>Thrives in sun in well-drained soil. Requires support and pruning for best harvest.</p> <h4>Properties</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 3–5 meters<br><strong>Growing zone:</strong> 1–3(4)</p>

<p><strong>Tea bush of the hardy variety 'Tieguanyin': current height about 40–50 cm - 4 years old</strong><br><br>'Tieguanyin' is a famous variety from Anxi in Fujian province in China, traditionally used to make the classic oolong tea of the same name. The variety has a broad, horizontal growth habit and medium-sized leaves suitable for producing both oolong and black tea. It is remarkably frost-resistant for its origin and is therefore well suited for attempts at oolong production even in more northern growing zones.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Growth history & use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos and Vietnam. More than 2000 years ago, tea culture and cultivation began to migrate to more northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the North, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that the energy also lasts longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All genuine tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea – the freshest & greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea – the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer they are stored. Similar to wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.</p> <p><strong>Yellow tea – fresh & green with a rounded taste:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during which the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea – the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – the leaves are stirred every other hour for even withering & oxidation. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea – mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and allow the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet cloth is even placed over the leaves to really create a humid environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea aged like wines:</strong> the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly that the temperature never becomes so high that it stops enzymatic activity, but also that the moisture level in the leaves never becomes as low as when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by putting a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea plantation. Gränna is in growing zone 2, with an even and favourable climate thanks to the adjacent Vättern lake.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind barrier. The point is to make the cultivation as simple as possible but at the same time get them to thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p><strong style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">American Blueberry of the self-fertile variety 'Northland': current height 40-50 cm</strong></p> <p><br><strong>Common name:</strong> American Blueberry<br><strong>Scientific name:</strong> <em>Vaccinium corymbosum</em><br><strong>Family:</strong> Heather family</p> <h4>Plant history & use</h4> <p>’Northland’ is a hardy and easy-to-grow variety of American blueberry developed in Michigan, USA. It yields abundant harvests of medium-sized, sweet berries with good blueberry flavor. The berries are equally suitable for eating fresh as for jam, pie, baking, or freezing. Blueberries are rich in antioxidants, especially anthocyanins, and have been used in both food and traditional medicine to support eyesight, digestion, and blood circulation.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in moisture-retentive, well-drained, and acidic soil (low pH). For the best harvest, the plant should be watered regularly during dry periods. 'Northland' has a bushy growth habit and tolerates cold well – it is known for its reliable harvest even in northern growing zones. Produces a good yield as a single plant but even better when planted together with other varieties for cross-pollination.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Yes<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 1–1.5 meters<br><strong>Growing zone:</strong> 1–5<br><strong>Harvest:</strong> July–August<br><strong>Self-fertile:</strong> Yes, but more abundant harvest with several varieties</p>

<p>White Lavender of the variety 'Alba': current height 20-30 cm</p> <p><strong>Common name:</strong> White Lavender<br><strong>Scientific name:</strong> <em>Lavandula angustifolia</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>White lavender is a less common color variant of the classic true lavender – a perennial herb and medicinal plant with a long tradition in both households, gardens, and folk medicine. The 'Alba' variety has pure white flower spikes and silvery-grey foliage, and is used just like the blue lavender for scent, food, and medicine.</p> <p>The flowers can be dried and used in tea blends, baking, or as decoration in, for example, lavender sugar. Lavender has traditionally been used to promote relaxation, support sleep, and soothe digestion.</p> <h4>Cultivation</h4> <p>Thrives best in sunny, dry, and warm locations with well-drained soil – preferably sandy or gravelly. Lime-rich soil is a plus. 'Alba' grows somewhat shorter than blue lavender and fits nicely in borders, herb gardens, pots, or rock gardens. Prune back after flowering to maintain shape and encourage new growth.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 30–50 cm<br><strong>Hardiness zone:</strong> 1–5 (well-drained site)<br><meta charset="utf-8"><strong>Flowering:</strong> June–July<br></p>

<p>Siberian Ginseng plant - current height: 15-20 cm</p> <p><meta charset="utf-8"> [Picture of plant coming soon]</p> <p> Now this long-awaited plant has finally arrived in stock! After many requests, we have finally managed to get hold of a couple of plants, they are neither cheap nor easy to get hold of - hence the price.</p> <p> I aim to bring in larger plants during the season, they will be around 2-3m and cost around 2000kr in store - so more value for money. Those of you who are interested in these plants are welcome to contact me so we know how many to order.</p> <p> <strong>Common Names:</strong> Russian Root, Siberian Ginseng, Eleuthero, Kan Jang, Tiger Root<br> <strong>Scientific name:</strong> <em>Eleutherococcus senticosus</em><br> <strong>Family:</strong> Araliaceae</p> <h4> <strong><span>Plant history &amp; use:</span></strong> </h4> <p> Siberian Ginseng, or Russian root as it is also called, is a frost-resistant "Ginseng species" that is part of the same family as Korean Ginseng.<meta charset="utf-8"> ( <em>Panax ginseng)</em> and American Ginseng <meta charset="utf-8">( <em>Panax quinquefolius</em> ). It is not related to <span style="color: #4e991d;"><strong><a style="color: #4e991d;" title="Indian Ginseng / Ashwagandha (Withania somnifera)" href="https://tradgardsdags.nu/collections/froavdelning/products/ashwagandha-indisk-ginseng-withania-somnifera" target="_blank">Indian Ginseng</a></strong></span> .</p> <p> From this Ginseng, it is the root bark that is used for its adaptogenic properties. Adaptogens are called substances that help the body deal with different types of stress. Siberian Ginseng is well known among athletes and is also used to treat insomnia. Traditionally used in Russian/Chinese folk medicine.</p> <p> Much of the Siberian Ginseng on the market is whole, ground roots, when in fact it is only the bark from the roots that contains the active ingredients. Here, of course, it is advantageous to grow it yourself as you control the entire process on your own.</p> <h4> <strong>Cultivation</strong> :</h4> <p>Siberian Ginseng is a shrub native to Northeast Asia that often grows in forests as undergrowth or forms dense thickets. The shrub is thorny and can grow up to 4 meters depending on the location.</p> <p> It thrives well outdoors in Sweden and does not have particularly high requirements. In terms of soil, it can handle everything from sandy to heavy clay soils. However, it thrives best in soil mixed with leaf and compost. It prefers light to partial shade. Can also be grown in a pot.</p> <p> To harvest, you cut off one or more of the plant's underground shoots and let the plant grow. Peel the bark from the root and compost/discard the wood inside the bark.<br></p> <p> It is a robust species with few known pests.</p> <p> The flowers turn yellowish-white/purple which then form black round fruits in clusters.</p> <h4> <strong>Features</strong> :</h4> <p> Year: Perennial<br> Growing position: partial shade/sun<br> Height: 2-4 m<br> Germination time: 2-4 months<br> Growing zone: 1-7</p>

<p><strong>Blue honeysuckle of the variety 'Vostorg': current size C2</strong><br><br><strong>Common name:</strong> Blue honeysuckle, Honeyberry<br><strong>Scientific name:</strong> <em>Lonicera caerulea var. kamtschatica</em><br><strong>Family:</strong> Caprifoliaceae</p> <h4>Plant history & use</h4> <p>'Vostorg' is a tall-growing variety that produces very large, elongated berries—sometimes up to 5 cm long—with a sweet taste. Suitable fresh or for jam and juice.</p> <h4>Cultivation</h4> <p>Sun to partial shade in well-drained soil. Plant with another variety for better pollination.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 1.8 meters<br><strong>Hardiness zone:</strong> 1–7</p>

<p>Chinese Flowering Dogwood of the variety 'Milky Way'</p> <ul> <li>Height: 30-40 cm (C2 pot)</li> <li>Height: 60-80 cm (C5 pot)</li> </ul> <p><strong>Common name:</strong> Chinese Flowering Dogwood<strong><br>Scientific name:</strong><em> Cornus kousa<br></em><strong>Family:</strong> Cornaceae</p> <p><strong>Plant history & use:</strong></p> <p>Flowering dogwood is a dense, small bush tree originating from Northeast Asia. In spring, it produces numerous bright white flowers that brighten shaded areas in the garden. At the end of summer, the tree bears peculiar pink-red edible fruits measuring 2-3 cm in diameter.</p> <p>These fruits can be made into jam or baked into pies. In Asia, juice is made from them and they are fermented into wine.</p> <p>The bark on thicker trunks flakes off and creates a beautiful pattern of varied colors.</p> <p>The leaves of the tree also turn a beautiful bright red/orange color in autumn.</p> <p><strong>Cultivation:</strong></p> <p>Flowering dogwood is a deciduous tree that thrives well in most parts of Sweden. The tree is relatively long-lived (50-150 years) and hardy against cold climates.</p> <p>Unlike many plants, flowering dogwood thrives well in shaded locations. It also prefers to be sheltered from wind. When the tree stands in direct sun, it tends to produce more fruits, but of smaller size.</p> <p>An optimal growing place for flowering dogwood is under one or more taller deciduous trees – which provide shade and add organic material to the soil – surrounded by additional vegetation in various layers. This contributes to the moist, wind-sheltered, and partly shaded environment in which flowering dogwood grows best. The tree’s bright flowering can also brighten an otherwise shaded "grove". Flowering dogwood has low maintenance needs and yields large recurring harvests every year.</p> <p>For the above reasons, flowering dogwood is an excellent tree to have in a food forest. If you do not have such a place on your growing area, a spot with morning sun and afternoon shade also works well.</p> <p><strong>Characteristics:</strong></p> <p>Perennial: Perennial<br>Growing position: shade/partial shade<br>Height: 2-3 m<br>Growing zone: 1-3</p>

<p><strong>Indian Ginseng / Ashwagandha: current height 20–40 cm</strong><br><br><strong>Common name:</strong> Indian Ginseng, Ashwagandha<br><strong>Scientific name:</strong> <em>Withania somnifera</em><br><strong>Family:</strong> Nightshade family</p> <h4>Plant history & use</h4> <p>Ashwagandha has been used for over 3,000 years in the Indian healing tradition and is sometimes called <em>Indian Ginseng</em> due to its strengthening and calming properties. The roots are the most valued part and are traditionally used as powder or decoction to support recovery, strengthen the nervous system, and balance energy. The young leaves are also edible and can be used in tea or mild herbal brews.</p> <h4>Cultivation</h4> <p>Thrives in sunny and warm locations with well-drained, nutrient-rich soil. Preferably plant in a pot or raised bed to avoid winter dampness. Ashwagandha is a perennial herb but in Sweden needs to be brought indoors and overwintered frost-free – the plant only tolerates short periods of light frost (down to about –5 °C) and is safest to overwinter in a cool and bright indoor place. Harvest roots in autumn when the plant has withered down.</p> <h4>Properties</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 40–70 cm<br><strong>Hardiness zone:</strong> Overwinter frost-free<br><strong>Use:</strong> Roots and leaves for tea, decoction, drying, and traditional herbal medicine</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>

<p>Cembra pine of the 'Glauca' variety</p> <p>The cembra pine is a so-called monoecious tree<em>, </em>it has both male and female flowers on the same individual. However, it is not <em>self-fertile,</em> so it needs to be pollinated by another individual. Therefore, two individuals are needed for fruit setting.</p> <p><strong>Common names:</strong> Cembra pine, Bread pine<br><strong>Scientific name:</strong> <em>Pinus cembra</em><br><strong>Family:</strong> Pine family (Pinaceae)</p> <h4>History & use</h4> <p>'Glauca' is a blue-green form of cembra pine that shares all the edible and useful qualities of the species, but with an even more decorative, silvery-blue foliage.</p> <p>Just like the base form, it produces large cones with edible seeds – so-called pine nuts – which can be eaten raw or roasted. The nuts are rich in fat and protein and have been used as food in the Alps for centuries.</p> <p>The cembra pine is known to produce cones at a young age and low height. Among these plants of 30–35 cm, some already have cones.</p> <p>This variety combines usefulness and beauty and is suitable both for self-sufficiency and as a slow-growing solitary tree in the garden.</p> <h4>Cultivation</h4> <p>Plant in sun to partial shade in well-drained, preferably slightly acidic soil. 'Glauca' grows slowly but steadily and eventually develops a beautiful, compact pyramid shape. Very hardy against cold and snow. Suitable for cultivation in large gardens, forest gardens, or as part of naturalistic plantings. For good nut production, planting several trees is recommended.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 10–20 meters<br><strong>Hardiness zones:</strong> 1–6<br></p>

<p>Cembra pine - current height: 10-20 cm<br></p> <p><meta charset="utf-8">The cembra pine is a so-called single-house species<em>, </em>it has male and female flowers on the same individual. However, it is not <em>self-fertile,</em> but needs to be pollinated by another individual. So for fruit setting, 2 individuals are needed.</p> <p><strong>Common names:</strong> Cembra pine, Swiss pine<br><strong>Scientific name:</strong> <em>Pinus cembra</em><br><strong>Family:</strong> Pine family (Pinaceae)</p> <h4>History & use</h4> <p>The cembra pine originates from the Alps and the Carpathians and has been used for generations both in landscape planting and nut harvesting.</p> <p>The tree is slow-growing, very hardy, and valued for its elegant, narrow silhouette as well as the decorative cones that produce edible seeds – so-called pine nuts. The nuts can be eaten raw or roasted and have a mild, nutty taste. In its native areas, they are traditionally used in baked goods and cooking, just like pine nuts from other pine species.</p> <p><meta charset="utf-8">The cembra pine is known to produce nuts at a young age – and at a low height. Seedlings as small as 30-35 cm can bear cones.</p> <h4>Cultivation</h4> <p>Plant in sun to light shade in well-drained, preferably slightly acidic soil. Thrives well in sheltered locations but is also tolerant of cold and snow. Requires patience – growth is slow but steady. Can be used as an ornamental or forest tree, and is especially beautiful as a solitary tree in larger gardens.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 10–25 meters<br><strong>Hardiness zone:</strong> 1–6<br></p>

<p>Chinese Flowering Dogwood of the variety 'China Girl'</p> <ul> <li>Height: 40-50 cm (C5 pot)</li> <li>Height: 60-80 cm (C5 pot)</li> </ul> <p><span style="text-decoration: underline;"><strong>The picture is only an example and does not represent the exact size of the different varieties</strong></span></p> <p><strong>Common name:</strong> Flowering Dogwood<strong><br>Scientific name:</strong><em> Cornus kousa<br></em><strong>Family:</strong> Cornaceae</p> <p><strong>Plant history & use:</strong></p> <p>Flowering Dogwood is a dense, small bush tree originating from Northeast Asia. In spring, it produces numerous bright white flowers that brighten shaded areas in the garden. At the end of summer, the tree bears peculiar pink-red edible fruits about 2-3 cm in diameter.</p> <p>These fruits can be made into jam or baked into pies. In Asia, juice is made from them and they are fermented into wine.</p> <p>The bark on thicker trunks flakes off and creates a beautiful pattern of varied colours.</p> <p>The leaves of the tree also turn a beautiful bright red/orange colour in autumn.</p> <p><strong>Cultivation:</strong></p> <p>Flowering Dogwood is a deciduous tree that thrives well in most parts of Sweden. The tree is relatively long-lived (50-150 years) and hardy against cold climates.</p> <p>Unlike many plants, Flowering Dogwood thrives well in shady locations. It also prefers to be sheltered from wind. When the tree stands in direct sun, it tends to produce more fruits, but of smaller size.</p> <p>An optimal growing place for the Flowering Dogwood is under one or several taller deciduous trees – which provide shade and add organic material to the soil – surrounded by additional vegetation in various layers. This contributes to the moist, wind-sheltered, and partly shaded environment in which the Flowering Dogwood grows best. The tree’s brightly shining blossoms can also brighten an otherwise shady "grove". Flowering Dogwood has low care demands and yields large recurring harvests every year.</p> <p>For the above reasons, Flowering Dogwood is an excellent tree to have in a food forest. If you do not have such a place on your growing area, a spot with morning sun and afternoon shade also works well.</p> <p><strong>Characteristics:</strong></p> <p>Perennial: Perennial<br>Growing position: shade/partial shade<br>Height: 2-3 m<br>Growing zone: 1-3</p>

<p data-mce-fragment="1"><strong>White Mulberry Tree of the 'Pendula' Variety</strong></p> <p data-mce-fragment="1">C20 pot - Height 180-200 cm</p> <p data-mce-fragment="1"><span style="text-decoration: underline;">PICKUP ONLY</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name:</strong> White Mulberry, White Mulberry Tree<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> Morus alba<br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Moraceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history & use:</strong></p> <p data-mce-fragment="1">'Pendula' is a variety with a broad, drooping growth habit. The variety produces abundant red-black fruits and creates a beautiful impression in the garden.</p> <p data-mce-fragment="1"><meta charset="utf-8">General info about Mulberries:</p> <p data-mce-fragment="1">Mulberry trees are among the world's oldest cultivated plants – probably best known for being the host of silkworms whose threads are made into silk fabric, as mulberry leaves are practically the only food source for silkworms. Especially the leaves of the white mulberry tree are favored by silkworms. The white mulberry originates from West Asia.</p> <p data-mce-fragment="1">The berries of the white mulberry tree vary in color – from white, to pink, to red, to almost black. The white mulberries have a sweeter taste than their dark-fruited relative<span> </span><a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" target="_blank"><span style="color: #4e991d;"><strong>Morus nigra</strong></span></a>. The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. Thanks to their unusually high nutritional content, mulberries are considered a so-called "superfood," similar to<span> </span><a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" target="_blank"><strong><span style="color: #4e991d;">goji berry</span></strong></a>.</p> <p data-mce-fragment="1">Dried berries have a creamy caramel-like flavor. Additionally, mulberries contain the substance MFE which stabilizes blood sugar levels and thereby reduces the body's craving for sweets. Therefore, mulberries are a common substitute for those who want to overcome sugar cravings.</p> <p data-mce-fragment="1">You can also make juice and jam from the berries.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span>From the leaves, one can </span><span>brew</span><span> a healthy tea that has historically been drunk in China and has recently begun to regain popularity in Asia.</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">The white mulberry tree is somewhat hardier than its relative<span> </span><a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" data-mce-fragment="1" target="_blank"><span style="color: #4e991d;" data-mce-fragment="1"><strong data-mce-fragment="1">Morus nigra</strong></span></a> and tolerates temperatures down to -30<span data-mce-fragment="1">°</span><span data-mce-fragment="1">C</span>. It can grow in most soils but thrives best in loose, nutrient-rich soils. It is hardy in windy coastal climates but optimal growth is achieved in warm, sheltered locations.</p> <p data-mce-fragment="1">Well suited as a trellis tree since the branches are easily bendable.</p> <p data-mce-fragment="1">Mulberry trees also fit well in forest gardens as they are a popular host plant for many organisms and provide recurring harvests with little care while protecting plants in the lower layers.</p> <p data-mce-fragment="1">Mulberries are self-fertile, meaning only one tree is needed to bear fruit.</p> <p data-mce-fragment="1">Prune in winter when the tree is dormant to avoid excessive "bleeding," which is otherwise a common trait of mulberry plants.</p> <p data-mce-fragment="1">The berries ripen continuously from mid-summer to early autumn.</p> <p data-mce-fragment="1"><strong></strong>A tip for harvest time is to pick the berries with a needle to avoid crushing them between your fingers.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun<br data-mce-fragment="1">Height: 5-10 m<br data-mce-fragment="1">Germination time: 1-12 months<br data-mce-fragment="1">Growing zone: 1-4</p>

<p><strong>Lemongrass: current height 30–50 cm</strong><br><br><strong>Common name:</strong> Lemongrass<br><strong>Scientific name:</strong> <em>Cymbopogon citratus</em><br><strong>Family:</strong> Poaceae</p> <h4>Plant history & use</h4> <p>Lemongrass is a classic kitchen herb long cultivated in Southeast Asia, where it is an important ingredient in Thai, Vietnamese, and Indian cooking. The aromatic stalks and leaves give a fresh citrus flavor to soups, curry dishes, marinades, tea, and cold drinks. The oil from lemongrass is also traditionally used as a flavoring and in folk medicine for its refreshing and calming effects.</p> <h4>Cultivation</h4> <p>Lemongrass thrives in sunny, warm, and sheltered locations with nutrient-rich, well-drained soil. It is usually grown in pots or greenhouses in Sweden but can be placed outdoors in a protected spot during the summer months. For best winter survival, the pot should be brought indoors before frost and placed in a bright, cool spot (about 5–10 °C). Regular watering and feeding during the growing season promote strong stalks with intense flavor.</p> <p>In USDA zone <meta charset="utf-8">8b, the winter is mild – stalks wither but return in spring. The most favorable locations in our country are classified as USDA zone 8.</p> <p>As we always do when introducing something new, we will test keeping some lemongrass plants outdoors in a greenhouse and directly in the ground with winter covering during the winter of 2025-2026 – we will provide feedback.</p> <h4>Characteristics</h4> <p><strong>Perenniality:</strong> Perennial (usually grown as an annual or in pots in Sweden)<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 60–100 cm<br><strong>USDA zone:</strong> 8b – stalks wither but return in spring.<br><strong>Use:</strong> Flavoring food and drink, tea, folk medicine, essential oil</p>

<p><strong>Grape of the variety 'Leon Millot': current height 60-80cm</strong></p> <p>Many of the specimens already bear fruit<br><br><strong>Common name:</strong> Grape<br><strong>Scientific name:</strong> <em>Vitis vinifera x riparia</em><br><strong>Family:</strong> Vitaceae</p> <h4>Plant history & use</h4> <p>'Leon Millot' is a hardy wine variety that produces small, dark grapes with high acidity and aroma. Mainly used for red wine and juice.</p> <h4>Cultivation</h4> <p>Thrives in a sunny location in well-drained soil. Requires pruning and support. A good choice for colder climates.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 2–4 meters<br><strong>Growing zone:</strong> 1–3</p>

<p><strong>Flat peach of the variety 'Ornella': current height 80–100 cm</strong></p> <p>Self-fertile but fruit setting is improved by proximity to other types of peach/nectarine.<br><br><strong>Common names:</strong> Flat peach, Paraguayo, Donut peach, Saturn peach<br><strong>Scientific name:</strong> <em>Prunus persica var. platycarpa</em><br><strong>Family:</strong> Rose family</p> <h4>History & use</h4> <p>Flat peach, also known as paraguayo, is an old form of peach with flat, sweet, and fragrant fruits. The 'Ornella' variety yields abundant harvests of juicy fruits with a fine balance between sweetness and acidity. The fruits are eaten fresh or used in desserts, jam, and baking.</p> <p>The species has been cultivated in the Mediterranean region for centuries and has recently become popular in more northern gardens thanks to its good fruits and decorative flowering.</p> <h4>Cultivation</h4> <p>Thrives in warm, sunny, and sheltered locations in well-drained, preferably lime-rich soil. Can be grown outdoors in the mildest parts of the country (zone 1-2) in a spot protected from cold winter winds or in a larger pot kept frost-free during winter.</p> <p>Water evenly, especially during flowering and fruit setting. Prune carefully after harvest to encourage new fruit setting.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 2–5 meters<br><strong>Growing zone:</strong> 1-2</p>

<p><strong>Tea bush of the hardy variety 'Longjing 43': current height about 40–50 cm - 4 years old</strong><br><br>'Longjing 43' is a well-established variety from Zhejiang province in China, developed especially to produce high-quality green tea. It is grown at high altitude and has good frost and drought resistance, making it suitable for cultivation even in more northern climates. The leaves are medium-sized with a classic appearance and a clear aroma profile – perfect for those who want to produce their own Longjing-like green tea at home.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history & use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both invigorating and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos and Vietnam. More than 2000 years ago, tea culture and cultivation began to migrate to more northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although we on average have colder conditions here in the North, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its inducing focus-giving properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy lasts well and also lasts longer. That coffee is very tasty, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is however an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All genuine tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea - the freshest & greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea - the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor substances.</p> <p><strong>Yellow tea - fresh & green with a rounded taste:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea - the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character one wants the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours – every other hour the leaves are stirred for an even withering & oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved in the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea - mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. In the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled up in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea stored like wines:</strong> the leaves are allowed to wither for a couple of hours before they are traditionally heated in a large wood-fired wok pan – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, one uses their senses to determine when the desired limit is reached, based on consistency, color and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly that the temperature never becomes so high that it stops enzymatic activity, but also that the moisture level in the leaves never becomes as low as when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consumption of several different tea types gives greater health benefits than consumption of only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge river and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by putting a jute sack around the plant or by setting up some kind of wind-protecting barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a href="https://gretaste.se/" title="Gretas Tea ~ unique teas" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Vättern lake.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge river – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks and a protective curtain of jute fabric to protect against the worst Skåne winds – which can blow strongly here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make the cultivation as simple as possible but at the same time make them thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</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>Outdoor fuchsia: current height 10–20 cm</strong><br><br><strong>Common name:</strong> Outdoor fuchsia<br><strong>Scientific name:</strong> <em>Fuchsia magellanica</em><br><strong>Family:</strong> Onagraceae</p> <h4>Plant history & use</h4> <p>’Tricolor’ is a particularly decorative variety of outdoor fuchsia with variegated leaves in green, white, and pink, which together with the hanging red-violet flowers create a striking appearance throughout the summer. Like other varieties of Fuchsia magellanica, it is hardy, perennial, and survives the winter in large parts of Sweden – something unusual for fuchsias.</p> <p>The small, elongated berries that may follow the flowering are edible and have a mild, tangy taste.<meta charset="utf-8"> In its native countries, the plant has traditionally been used in simple herbal preparations, among other things for digestion.</p> <p>A natural black dye can be extracted from the wood.</p> <p>Resistant to wind and salt – suitable as a hedge in coastal environments<br></p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, moisture-retentive but well-drained soil. ’Tricolor’ works excellently as a standalone shrub, border plant, or low hedge. Very resistant to wind and salt, making it especially suitable as a protective hedge in coastal areas. Overwinters outdoors in zones 1–2, also in zone 3 in sheltered locations. The shoots often freeze back, but the shrub sprouts from the base in spring – prune then to encourage new growth.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 0.6–1 meter<br><strong>Hardiness zone:</strong> 1–2 (3 in sheltered location)<br><strong>Flowering:</strong> June–October<br></p>

<p><strong>Lavender: current height 20–30 cm</strong><br><br><strong>Common name:</strong> Lavender<br><strong>Scientific name:</strong> <em>Lavandula angustifolia</em><br><strong>Family:</strong> Mint family (Lamiaceae)</p> <h4>Plant history & use</h4> <p>Lavender is a classic perennial herb with roots in the Mediterranean region and a long tradition in households, herb gardens, and natural medicine. The flowers have a clear, fragrant scent and attract many pollinators. Lavender is used both fresh and dried – in tea blends, baking, lavender sugar, herbal mixtures, homemade salves, or as decoration. In traditional herbal use, lavender is said to promote calm, digestion, and sleep.</p> <h4>Cultivation</h4> <p>Plant in a sunny, warm, and well-drained spot – preferably with some sand or gravel in the soil. Lavender thrives best in lime-rich soil and requires good drainage to survive the winter. Prune lightly after flowering to maintain a dense and neat shape. Suitable for herb gardens, rock gardens, as an edging plant, or in pots.</p> <h4>Characteristics</h4> <p><strong>Life cycle:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 40–60 cm<br><strong>Hardiness zone:</strong> <meta charset="utf-8">1–5 (well-drained location)<br><strong>Flowering:</strong> June–July<br></p>