{"title":"Wintergreen","description":"","products":[{"product_id":"tebuske-planta-camellia-sinensis","title":"Tebuske \/ Tea shrub in various sizes 30-70 cm (Camellia sinensis)","description":"\u003cp\u003eThese tea bushes are of a non-variety type, but they have shown really good hardiness and fine growth after their first overwintering at our small tea plantation by the Kävlinge River.\u003c\/p\u003e\n\u003cp\u003eTea bushes\/trees in different sizes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHeight: 30-50 cm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHeight: 50-70 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/tradgardsdags.nu\/products\/tebuske-tetrad-tea-by-me-camellia-sinensis-2-3-ar-30-50-cm\" title=\"Tebuske 'Tea By Me': Härdig sort (Camellia sinensis) 2 \u0026amp; 3 år 30-50 cm\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003eLooking for the hardier variety 'Tea By Me'? - Follow this link.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; usage:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.\u003c\/p\u003e\n\u003cp\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips – coffee gives a strong burst of energy followed by a drop. Tea is less taxing on the nervous system than 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 is well suited 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 sufficient and that it also lasts longer. However, you cannot deny that coffee tastes very good, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea varieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and \"dark\" (also called \u003cem\u003ePu'ehr\u003c\/em\u003e) tea. The difference between them lies in their varying degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea varieties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026amp; greenest variety:\u003c\/strong\u003e the leaves are heated at 220\u003cmeta charset=\"utf-8\"\u003eºC immediately after harvest to stop the oxidation process and thereby \"lock in\" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed variety:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different 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 types of tea that develop in flavor and color the longer it is stored. A bit like 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic variety:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and most varied depending on the character you want 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 \u0026amp; oxidation level. In the next step, the leaves are shaken, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level 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 it is 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 \u003cmeta charset=\"utf-8\"\u003esmall 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 the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During 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 - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea that is aged like wines:\u003c\/strong\u003e the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. At this stage, the leaves are turned in the pan in a continuous rhythm to achieve an even \"kill-green\" degree. At this stage, you use your senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which favors the 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 as they age. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. There is also a more modern method where one \u003cmeta charset=\"utf-8\"\u003eaccelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. \u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia - for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eYou can also extract a useful oil from the tea seeds by pressing. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 for us is to protect from direct strong wind during the winter half-year. This is done by \u003cmeta charset=\"utf-8\"\u003eeither put 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 of our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn spring, however, one should protect the plants 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 of covering 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 couple of poles over several plants. \u003c\/p\u003e\n\u003cp\u003eThere is a tea cultivation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/gretaste.se\/\" title=\"Gretas Te ~ unika teer\" rel=\"noopener\" style=\"color: rgb(78, 153, 29);\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Te\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above, you can see the beginning of our tea plantation next to the Kävlingeån river - \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield 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 don't know, we don't have much to slow 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 shield. The point is to make cultivation as simple as possible while still allowing them to thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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\/sacks.\u003c\/p\u003e\n\u003cp\u003eAlso keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: sun-partial shade\u003cbr\u003eHeight: 1-2 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003ePlant zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-50cm","offer_id":49271810359623,"sku":"P-TEB-30\/50-365","price":325.0,"currency_code":"SEK","in_stock":false},{"title":"50-70cm","offer_id":49271810392391,"sku":"P-TEB-50\/70-495","price":435.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tebuskelitenostor_af71194a-c9c5-478e-8d4d-3ee282efc550.png?v=1769091294"},{"product_id":"natalplommon-planta-20-40-cm-carissa-macrocarpa","title":"Natal plum Plant 20-40 cm (Carissa macrocarpa)","description":"\u003cp data-mce-fragment=\"1\"\u003eNatal plum: current height 20-40 cm\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Natal plum, Amathungulu, Large Num-Num\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Carissa macrocarpa\u003c\/span\u003e\u003c\/em\u003e (syn.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eC. \u003c\/em\u003e\u003ci data-mce-fragment=\"1\"\u003egrandiflora\u003c\/i\u003e)\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Apocynaceae\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrowth history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe Natal plum is a fascinating shrub with its roots in subtropical regions. It is a shrub that enchants with its beautiful white flowers and entices with its red, juicy fruits. The tree has received its Swedish common name \"Natal plum\" because of its origin in the Natal region of South Africa.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNatal plum\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis not only a beautiful shrub but also offers a range of uses. Its red fruits are edible and have a sweet and juicy taste. These fruits can be eaten directly or used in jam, marmalade, and other delicious desserts. Additionally, they are used in traditional medicine for their potential health benefits.\u003c\/p\u003e\n\u003cp\u003eThe interesting shrub also has the ability to contribute to the surrounding environment. Its deep roots help improve the soil structure and can help keep erosion-prone areas in check. Its blooming is fragrant and also attracts pollinating insects – a welcome feature for biodiversity simply.\u003c\/p\u003e\n\u003cp\u003eThe Natal plum blooms and bears fruit for a large part of the season. The fruits are rich in vitamin C.\u003c\/p\u003e\n\u003cp\u003eWell suited to grow as an edible hedge in sunny and favorable locations.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natal plum thrives best in a warm and sunny environment with good drainage. It also tolerates partly shaded and shaded locations. It is a relatively hardy tree and can survive short periods of drought. It also tolerates a few degrees below freezing, so cultivation\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003ein the ground with winter covering in warmer parts of the country can work. Alternatively, move indoors over winter.\u003c\/p\u003e\n\u003cp\u003eFor container cultivation, it is important to use well-drained soil to avoid waterlogging that can damage the roots. \u003c\/p\u003e\n\u003cp\u003eThe Natal plum is within its natural climate limits an evergreen shrub. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics: \u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial \u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun \/ partial shade \/ shade\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1-2 m \u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48473514901831,"sku":"P-NAT-20\/40-295","price":295.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/natalplommon.png?v=1769096850"},{"product_id":"yerba-mate-planta-30-50-cm-ilex-paraguariensis","title":"Yerba Mate 'GARDEN 2 CUP®' 50-80 cm (Ilex paraguariensis)","description":"\u003ch4\u003e\u003cstrong\u003eYerba Mate of the hardier variety 'GARDEN 2 CUP®': current height 50-80 cm\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e'GARDEN 2 CUP®' can withstand temperatures down to -7ºC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Mate, \u003cmeta charset=\"utf-8\"\u003eYerba Mate, Paraguay tea, Tereré\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Ilex paraguariensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Aquifoliaceae\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThe Yerba Mate plant originates\u003c\/strong\u003e from the subtropical regions of South America. It was originally consumed by the Guarani people for its \"energizing and healing properties\".\u003c\/p\u003e\n\u003cp\u003eThe drink \u003cem\u003emate\u003c\/em\u003e is a popular alternative to coffee as the plant's caffeine-containing leaves are dried and ground\/crushed to brew the stimulating drink\u003cem\u003e.\u003c\/em\u003e The leaves also contain vitamin B6 and magnesium which among other things help reduce tiredness and balance sleep habits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMate contains around 80mg caffeine\u003c\/strong\u003e per cup, while traditional tea (\u003cspan style=\"color: #4e991d;\"\u003e\u003ca style=\"color: #4e991d;\" title=\"Tea bush plant 30-50 cm (Camellia sinensis)\" href=\"https:\/\/tradgardsdags.nu\/products\/tebuske-planta-camellia-sinensis\" target=\"_blank\"\u003e\u003cstrong\u003eCamellia sinensis\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e) contains about 40mg for green tea, or 60mg for black tea; coffee contains 100-200+mg caffeine per cup – this gives an idea of the stimulating effect of the different drinks. However, each drink’s other active substances, besides caffeine, also affect the level of alertness or freshness, but caffeine is a simple way to compare the different drinks. Mate also contains theobromine, a well-known substance due to its presence in cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe ground\/crushed leaves\u003c\/strong\u003e are normally allowed to simmer in hot water. If the drink is instead cold-brewed it is called \u003cem\u003etereré.\u003c\/em\u003e The cold drink tereré is mostly consumed in the warmer regions of South America. Often various refreshing and medicinal herbs are added to the drink to be consumed together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn South American countries\u003c\/strong\u003e such as Brazil, Argentina, Uruguay and Paraguay, mate is so common that it is drunk more than coffee – something that can be hard to understand for us Europeans. The drink is also widely available in stores in the USA. Outside America, mate has spread in popularity to the Levant (Syria \u0026 Lebanon among others).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe leaves are also rich in vitamins\u003c\/strong\u003e A, B1, B2, B3, C and E; the minerals potassium, calcium, manganese, iron, selenium, phosphorus and zinc; as well as a range of flavonoids which help protect the body against oxidative stress among other things.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThere are different ways to make mate.\u003c\/strong\u003e Some mate blends have been allowed to ferment while blends made by other methods skip this step and undergo \u003cmeta charset=\"utf-8\"\u003eonly a short drying before the leaves are ground – the latter variant often contains only leaves, is very finely ground and gives a neon green colored drink. Other blends contain both twigs and leaves – and some have also undergone a smoking process over fire.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eYerba Mate thrives best\u003c\/strong\u003e in a regularly warm climate with somewhat higher humidity. The plant can however withstand short periods of temperatures down to -7ºC. \u003cspan\u003eIn a very sheltered and warm spot and covered with jute sacks there is a chance of successful wintering outdoors in the country’s most favourable parts. In a frost-free garage\/barn it does very well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOtherwise, Yerba Mate can also be overwintered indoors. Yerba Mate has thick evergreen leaves which look nice indoors during winter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlant your Mate plant\u003c\/strong\u003e in a pot with well-drained soil, place outdoors in full sun and sheltered from wind from March\/April (no frost for longer periods) – if you have a greenhouse it is an excellent place for Yerba Mate. Move or prepare for wintering when frost approaches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeaves normally begin to be \u003cmeta charset=\"utf-8\"\u003eharvested\u003c\/strong\u003e in spring from the plant’s 4th year.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eGrowing position: sun\u003cbr\u003eHeight: 4-6 meters\u003cbr\u003eHardiness zone: hardy down to -7\u003cspan\u003eºC \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: 168px; top: 28.7246px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48473607668039,"sku":"P-YE.MAT-30\/50-365","price":385.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/yerbamate_2.png?v=1769096785"},{"product_id":"torreyanot-japansk-torreya-40-60-cm-torreya-nucifera","title":"Torreya Nut \/ Kaya Nut 40-60 cm (Torreya nucifera)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTorreya nut: current height: 40-60 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e:\u003c\/strong\u003e Torreya nut, Japanese Torreya, Kaja nut, Kaya Nut, Japanese Nutmeg-Yew\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eScientific name\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e:\u003c\/strong\u003e \u003cem\u003eTorreya nucifera\u003c\/em\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e:\u003c\/strong\u003e Taxaceae\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrowth history \u0026 use:\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese Torreya, or Torreya nut, originates from Japan where it is used similarly to \u003cem\u003eT. grandis\u003c\/em\u003e in China – the nuts are roasted and eaten or pressed for their vitamin-rich oil. The wood is also used for special purposes – read below...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe wood from the Japanese Torreya is considered the most valuable wood for making boards and pieces for the game \u003cem\u003eGo\u003c\/em\u003e. The wood is prized for its beautiful yellow-golden color, fine and uniform ring structure, and the distinct sound from the click of a stone (piece) against its surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe tree is protected in Japan due to its scarcity caused by earlier overharvesting. Only the truly old (200-800 years old) Japanese Torreya trees are considered suitable for making the thick Go boards – which makes them highly valued. The finest boards can cost over 19,000 USD.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe wood is also considered durable when in contact with water. Wooden water buckets are made from this wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is also a traditional medicinal plant in Korea where the nuts are highly valued for their antiparasitic properties. Even in modern times, the tree has been successfully used in scientific studies where several plant parts such as leaves and nuts have shown to have an inhibiting effect on virus replication. (Please conduct further research if interested.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe oil from pressed nuts is burned during meditation in Japanese Buddhism.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe nuts are described as having a pleasant, sweet, and slightly resinous, aromatic taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOn top of everything, the tree is very beautiful when mature, gaining a classic and dignified appearance with age.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Torreya nut tree grows 15-25 meters tall and can have a broad trunk up to 1.5 meters in diameter.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThrives in most soils, preferably on the more acidic (pH) and moist side. Does not like to stand in places exposed to strong wind, so a more sheltered location is recommended. Prefers places with high air humidity, or moist soil along a stream bank or similar. Let it grow in partial shade.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eHardy down to -18ºC.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMost individuals seem to have both male and female flowers – which is needed to produce fruit. However, each individual tends to have a significant majority of either male or female flowers. So indeed, one individual should be enough for nut production, although production would likely benefit from the presence of two individuals.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrowing position: partial shade\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHeight: 15-25 m\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrowing zone: approx. 1-3\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":48473730875719,"sku":"P-TOR-40\/60-545","price":595.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/TD_7_78ee329a-47c0-4dc9-921e-8b470bda9101.png?v=1769096660"},{"product_id":"ananasguava-trad-15-30-cm-feijoa-sellowiana","title":"Pineapple guava \/ Feijoa Tree in various sizes 20-150 cm (Acca sellowiana)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003ePineapple guava \/ Feijoa tree in various sizes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e 20–40 cm\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e125-150 cm [PICKUP ONLY]\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe pineapple guava has hermaphrodite flowers but is not self-fertile, so \u003cspan style=\"text-decoration: underline;\"\u003etwo plants\u003c\/span\u003e are needed for fruit setting - \u003cspan style=\"text-decoration: underline;\"\u003enot necessarily two different varieties,\u003c\/span\u003e although it is considered to possibly improve fruit setting. \u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Pineapple guava, Feijoa\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eFeijoa \/ \u003c\/em\u003e\u003cem\u003eAcca sellowiana\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Myrtle family\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003eThe pineapple guava originates from South America and is cultivated for its aromatic, green fruits with a sweet taste reminiscent of pineapple and strawberry. The fruits are eaten fresh or used for jam, chutney, and desserts. The flowers are also edible and used for decoration or as an ingredient in salads. The plant is valued both for its fruits and its decorative silvery foliage.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThe pineapple guava thrives in a sunny, sheltered location in well-drained, nutrient-rich soil.\u003c\/p\u003e\n\u003cp\u003eIn the mildest parts of the country, such as zone 1, the plant can be grown outdoors year-round if winter-covered with, for example, jute fabric or sheep wool mat. \u003cmeta charset=\"utf-8\"\u003eHere in Marieholm, zone 1, we have overwintered a small 40 cm pineapple guava outdoors with the help of winter covering in the form of a jute sack around the plant. It lost some leaves but survived and continued to grow lushly in spring with new leaves. \u003c\/p\u003e\n\u003cp\u003eThe plant was also overwintered in a pot, wrapped with a sheep wool mat - better results should be achieved if planted directly in the ground and allowed to overwinter that way.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eLarge trees probably manage even better.\u003c\/p\u003e\n\u003cp\u003eIn an unheated greenhouse, they survive without problems and keep their leaves year-round, even when inside temperatures have at times dropped to -15\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003eIn colder parts of the country, it is best grown in pots and kept frost-free during winter.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLongevity:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing site:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters\u003cbr\u003e\u003cstrong\u003eGrowing zone:\u003c\/strong\u003e 1 (outdoors with winter covering in the mildest parts) \/ grown in pots elsewhere\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-50 cm","offer_id":52233923952967,"sku":"P-ANA-20\/40-325","price":285.0,"currency_code":"SEK","in_stock":true},{"title":"125-150 cm","offer_id":52233923985735,"sku":"P-ANA-125\/150","price":1445.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/ananasguava_a44ed3c0-f63b-48b5-9e3a-990ff652e98c.png?v=1768827848"},{"product_id":"tasmansk-peppar-bergspeppar-20-40-cm-tasmannia-lanceolata","title":"Tasmanian Mountain Pepper Female plant 20-40 cm (Tasmannia lanceolata)","description":"\u003cp\u003e\u003cstrong\u003eTasmanian Mountain Pepper current height 20-40 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #4e991d;\"\u003e\u003ca rel=\"noopener noreferrer\" title=\"Tasmanian Mountain Pepper Male Plant 20-40 cm (Tasmannia lanceolata)\" href=\"https:\/\/tradgardsdags.nu\/products\/tasmansk-bergspeppar-hanplanta-20-40-cm-tasmannia-lanceolata\" style=\"color: #4e991d;\" target=\"_blank\"\u003eFollow this link for male plants\u003c\/a\u003e\u003c\/span\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tasmanian Pepper, Mountain Pepper, Tasman Pepper, Tasmanian Pepperberry, Mountain Pepper, Pepper Tree\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Tasmannia lanceolata \u003c\/span\u003e\u003c\/em\u003e(syn. \u003cem\u003e\u003cspan\u003eDrimys aromatica\u003c\/span\u003e\u003c\/em\u003e)\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Winteraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eTasmanian mountain pepper is a spice plant native to the mountainous areas of southeastern Australia and Tasmania. The female plant produces the decorative and flavorful berries – deep blue-purple, strongly spicy and with a characteristic heat. Both berries and leaves are used fresh or dried in cooking, for example in stews, sauces, or as a pepper substitute. For berry harvest, a male plant nearby is needed for pollination. \u003cmeta charset=\"utf-8\"\u003eA herb mix with a clear pepper undertone usually describes the taste briefly.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in partial shade to shade in moisture-retentive, well-drained, and acidic soil. Needs protection from strong winds and drying winter sun. Suitable in a larger pot or in a sheltered spot in the garden in milder parts of the country.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Partial shade to shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–3 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–3 (sheltered location)\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":52316298510663,"sku":"P-TA.PEP.HON-20\/40-325","price":345.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tasmanskbergspeppar.png?v=1769095313"},{"product_id":"smultrontrad-50-60-cm-arbutus-unedo","title":"Strawberry tree 40-50 cm (Arbutus unedo)","description":"\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cstrong\u003eStrawberry tree: current height 40–50 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Strawberry tree\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eArbutus unedo\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Heather family\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4 class=\"layoutArea\"\u003ePlant history \u0026 use:\u003c\/h4\u003e\n\u003cdiv class=\"layoutArea\"\u003eThe strawberry tree originates from the Mediterranean region and western Europe. It is grown for its decorative white flowers and round, red fruits that resemble wild strawberries in appearance. The fruits are edible and can be used for jam, jelly, and liqueurs.\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4 class=\"layoutArea\"\u003eCultivation:\u003c\/h4\u003e\n\u003cdiv class=\"layoutArea\"\u003eThrives in sunny, warm, and sheltered locations in well-drained soil. Often grown in pots here and kept frost-free during winter, but can survive mild winters outdoors in sheltered spots.\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003ch4\u003eCharacteristics:\u003c\/h4\u003e\n\u003cstrong\u003eLife span:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–5 meters \u003cmeta charset=\"utf-8\"\u003e(in Sweden in pots 1-2 meters)\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1 (outdoors in very sheltered spots, otherwise cool wintering in pots)\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49236451197255,"sku":"P-SMU-50\/60-475","price":395.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/smultrontrad.png?v=1769095124"},{"product_id":"tranbar-pilgrim-planta-40-50-cm-vaccinium-macrocarpon","title":"American Cranberry 'Pilgrim' Plant C2 (Vaccinium macrocarpon)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAmerican Cranberry of the 'Pilgrim' variety: current size C2 pot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSelf-fertile, only one plant needed for fruiting.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e American Cranberry, Bogberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eVaccinium macrocarpon\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Heather family\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Pilgrim' is a high-yielding cranberry variety from North America with large, tart berries. The berries are used for sauces, jam, jelly, and baking. Cranberries are known for their high content of antioxidants and vitamin C.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003ePlant in acidic, moist soil in sun to partial shade. Requires steady moisture during the season and withstands cold winters well.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 10–20 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–5\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49274873381191,"sku":"P-TRA-'PILGRIM'-C2-245","price":285.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tranbarpilgrim_1.png?v=1769094772"},{"product_id":"amerikanskt-tranbar-early-black-planta-c2-vaccinium-macrocarpon","title":"American Cranberry 'Early Black' Plant C2 (Vaccinium macrocarpon)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAmerican Cranberry of the 'Early Black' variety: current size C2 pot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSelf-fertile, only one plant needed for fruiting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e American Cranberry, Bogberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eVaccinium macrocarpon\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Heather family\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Early Black' is a classic cranberry variety from North America known for early ripening and dark red, tart berries. The berries are used for jam, sauces, and baked goods. Cranberries have a long tradition as food and healing plant among the indigenous peoples of North America.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in sour, moist soil – for example peat mixtures. Requires even moisture during the season.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing site:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 10–20 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–5\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49276541993287,"sku":"P-TRA-'EARLYBLACK'-C2-245","price":245.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tranbarearlyblack_1.png?v=1769094718"},{"product_id":"yaupon-planta-20-30-cm-ilex-vomitoria","title":"Yaupon Plant 20-40 cm (Ilex vomitoria)","description":"\u003cp\u003e\u003cstrong\u003eYaupon: current height 20–40 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYaupon, Yaupon Holly, Cassina, Black Drink Tree\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eIlex vomitoria\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Aquifoliaceae\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003eYaupon is a North American plant with a long tradition as a caffeine-containing drink among the indigenous peoples of the southeastern USA. The leaves are roasted or dried and used for tea that has a mild stimulating effect. The drink resembles yerba mate but is softer in taste.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eYaupon is a hardy plant that tolerates temperatures down to about –18 °C (USDA zones 6–9) and can therefore be grown outdoors in the country's mildest parts, for example in Skåne, on Gotland, and along the west coast. Thrives in sun to partial shade in well-drained soil. Tolerates both drought and wind well once established. Also suitable for pots.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters (eventually)\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1 (outdoors in mildest parts, otherwise in pots)\u003cbr\u003e\u003cstrong\u003eUSDA zone:\u003c\/strong\u003e 6-9\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49484478021959,"sku":"P-YAU-20\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Yaupon.png?v=1769094585"},{"product_id":"lingon-fireballs-planta-c2-vaccinium-vitis-idaea","title":"Lingonberry 'Fireballs' Planta C2 (Vaccinium vitis-idaea)","description":"\u003cp\u003e\u003cstrong\u003eCranberry of the variety 'Fireballs': current size C2 pot\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Cranberry, Lingonberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eVaccinium vitis-idaea\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Heather family\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'Fireballs' is a large-fruited self-pollinating cranberry variety with abundant harvest. The berries are used for jam, jelly, juice, and baking. Cranberries are traditionally an important wild berry resource in the Nordic countries.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in acidic, humus-rich, and lime-poor well-drained soil. Hardy and easy to grow. Self-pollinating but higher yield with cross-pollination.\u003c\/p\u003e\n\u003cp\u003eVery hardy against cold, can withstand temperatures down to -40ºC—as long as summers are warm.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 20–30 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–6\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49492864172359,"sku":"P-LIN-'FIREBALLS'-C2","price":325.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Lingon.png?v=1769094321"},{"product_id":"tasmansk-bergspeppar-hanplanta-20-40-cm-tasmannia-lanceolata","title":"Tasmanian Mountain Pepper Male plant 20-40 cm (Tasmannia lanceolata)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMale Plant Tasmanian Mountain Pepper: current height 20-40 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca rel=\"noopener noreferrer\" title=\"Tasmanian Mountain Pepper Female Plant 20-40 cm (Tasmannia lanceolata)\" href=\"https:\/\/tradgardsdags.nu\/products\/tasmansk-peppar-bergspeppar-20-40-cm-tasmannia-lanceolata\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #4e991d;\"\u003eFollow this link for female plants\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tasmanian Pepper, Mountain Pepper, Tasman Pepper, Tasmanian Pepperberry, Mountain Pepper, Pepper Tree\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Tasmannia lanceolata \u003c\/span\u003e\u003c\/em\u003e(syn. \u003cem\u003e\u003cspan\u003eDrimys aromatica\u003c\/span\u003e\u003c\/em\u003e)\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Winteraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eTasmanian Mountain Pepper is a shrub from the cool mountain areas of southeastern Australia and Tasmania. It has been used by the indigenous people and later European settlers for its aromatic leaves and berries. The male plant is needed as a pollinator for the female plant to bear berries. Both leaves and berries are used as seasoning – the taste is peppery, fresh and somewhat sweet, with a stinging heat reminiscent of pink pepper or a mild chili. An herb blend with a clear pepper undertone usually sums up the taste.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in partial shade to shade in moisture-retentive, well-drained and acidic soil. Protected from strong winds and winter drought. Can be grown in a larger pot or outdoors in sheltered spots in milder climates. A male plant is required for female plants to produce berries.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLongevity:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Partial shade to shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–3 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–3 (sheltered location)\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49497736872263,"sku":"P-TA.PEP.HAN-20\/40-295","price":325.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tasmanskbergspepparhanplanta.png?v=1769093855"},{"product_id":"hostsilverbuske-planta-30-40-cm-elaeagnus-x-ebbingei","title":"Autumn silver bush \/ Olive willow in various sizes 40-170 cm (Elaeagnus x ebbingei)","description":"\u003cp\u003e\u003cstrong\u003eAutumn silver bush \/ Olive willow in various sizes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eHeight: 40–60 cm\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHeight: 140–170 cm - Standard trees with round crown \u0026lt;- PICKUP ONLY IN STORE\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Autumn silver bush, Olive willow\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eElaeagnus × ebbingei\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Elaeagnaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eThe autumn silver bush is a hybrid between \u003cem\u003eElaeagnus macrophylla\u003c\/em\u003e and \u003cem\u003eElaeagnus pungens\u003c\/em\u003e – developed to combine evergreen foliage, hardiness, and rapid growth. The leaves are silver-green underneath and give the bush an olive-like appearance, which has earned it the nickname \"olive willow\".\u003c\/p\u003e\n\u003cp\u003eThe bush blooms discreetly in autumn with small, fragrant flowers followed by edible, red berries in late summer or autumn. The berries can be eaten fresh when fully ripe or used for jam, jelly, or wine. They are rich in vitamin C and have traditionally been used in simple herbal medicine. The plant also fixes nitrogen and improves the soil around it.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade and is tolerant of wind, salt, and drought. Grows quickly and is excellent as a free-growing hedge, privacy screen, or solitary bush. Tolerates pruning well and can be shaped as needed. Best overwintered in plant zone 1, but with a sheltered location it can also survive in zone 2, especially once established. Evergreen leaves may suffer frost damage in severe cold – the bush will, however, produce new leaves in spring in such cases.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLongevity:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters (can be kept lower with pruning)\u003cbr\u003e\u003cstrong\u003ePlant zone:\u003c\/strong\u003e 1–2\u003cbr\u003e\u003cstrong\u003eFlowering:\u003c\/strong\u003e September–October\u003cbr\u003e\u003cstrong\u003eFruit:\u003c\/strong\u003e Sweet red berries ripen during spring and summer months\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"40-60 cm","offer_id":51593129066823,"sku":"P-HÖS-30\/40","price":345.0,"currency_code":"SEK","in_stock":true},{"title":"140-170 cm","offer_id":51593129099591,"sku":"P-HÖS-140\/170","price":1245.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Hostsilverbuske_Olivpiliolikastorlekar30-170cm_Elaeagnusxebbingei_varatradmedbar.jpg?v=1769093668"},{"product_id":"bambu-rokelsebambu-planta-150-200-cm-phyllostachys-atrovaginata","title":"Bamboo Edible \u0026amp; Hardy: Incense Bamboo 150-200 cm (Phyllostachys atrovaginata)","description":"\u003cp\u003e\u003cstrong\u003eIncense bamboo - edible shoots and hardy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHeight: 150-200 cm \u003cspan style=\"text-decoration: underline;\"\u003ePICKUP ONLY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names: \u003c\/strong\u003e\u003cspan\u003eIncense bamboo, Bamboo, Chinese bamboo, Incense Bamboo\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Phyllostachys atrovaginata\u003c\/em\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Grass family (Poaceae)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIncense bamboo is a hardy bamboo species from China known for its edible shoots, which are used in many Asian dishes. It is also valued for its unique sandalwood scent released when the sun shines and there is a light breeze – even when freshly cut or crushed. The shoots are harvested young and prepared boiled, fried, or pickled. The stalk can also be used for building and crafts.\u003c\/p\u003e\n\u003cp\u003eThe emerging youngest shoots are harvested and peeled to eat like common bamboo. Usually sliced and blanched or boiled in various stews.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in moisture-retentive, nutrient-rich soil. Spreads by underground stems (rhizomes), it is recommended to plant with root barriers to limit spread. Very hardy and resistant to cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLife cycle: Perennial\u003cbr\u003eLight: partial shade - sun\u003cbr\u003eHeight: 4-10 meters (likely max 6 meters in Nordic climate)\u003cbr\u003eHardiness zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49671159120199,"sku":"P-BAM.RÖ-150\/200-1195","price":885.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/BambuRokelsebambu.png?v=1769093371"},{"product_id":"bambu-svartbambu-planta-20-250-cm-phyllostachys-atrovaginata","title":"Bamboo Edible \u0026 Hardy: Black Bamboo 30-300 cm (Phyllostachys nigra)","description":"\u003cp\u003e\u003cstrong\u003eBlack bamboo in various sizes: \u003cmeta charset=\"utf-8\"\u003eedible shoots \u0026 hardy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHeight:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30-40 cm in C1 pot\u003c\/li\u003e\n\u003cli\u003e50-80 cm in C2 pot\u003c\/li\u003e\n\u003cli\u003e120-150 cm in C3 pot\u003c\/li\u003e\n\u003cli\u003e125-150 cm in C10 pot \u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u0026lt;- PICKUP ONLY\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e250-300 cm \u003cspan style=\"text-decoration: underline;\"\u003e\u0026lt;- PICKUP ONLY\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Black bamboo, \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBamboo, Chinese bamboo, Black Bamboo\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003ePhyllostachys nigra\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Grass family (Poaceae)\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eBlack bamboo is a graceful bamboo native to China, cultivated for centuries for its dark, almost black stalks that darken with age. The shoots are edible and used in Asian cooking – young shoots are harvested in spring and prepared boiled, fried, or pickled. The bamboo wood is also used in crafts and garden design for its shape and strength.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe emerging youngest shoots are harvested and peeled. Usually sliced and blanched or added to various stews.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in nutrient-rich, well-drained but moisture-retentive soil. Can spread by underground runners – plant with root barrier if spread is to be controlled. Hardy to about –18 °C.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 3–6 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–4 (sheltered location)\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-40 cm","offer_id":52301414465863,"sku":"P-BAM.SV-30\/40-595","price":395.0,"currency_code":"SEK","in_stock":true},{"title":"50-80 cm","offer_id":49671171866951,"sku":"P-BAM.SV-50\/70-395","price":395.0,"currency_code":"SEK","in_stock":true},{"title":"120-150 cm C3 pot","offer_id":49671171899719,"sku":"P-BAM.SV-110\/130-595","price":595.0,"currency_code":"SEK","in_stock":false},{"title":"125-150 cm C10 pot","offer_id":51593695953223,"sku":"P-BAM.SV-125-150-595","price":995.0,"currency_code":"SEK","in_stock":true},{"title":"250-300cm","offer_id":49671171932487,"sku":"P-BAM.SV-200\/250-1495","price":1595.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Bambu_Svartbambu_2.png?v=1754258736"},{"product_id":"sapnejlika-planta-20-30-cm-saponaria-officinalis","title":"Soap carnation Plant 20-30 cm (Saponaria officinalis)","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e Soapwort, Soapwort, Soapwort\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eSaponaria officinalis\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e Caryophyllaceae\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e 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.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e 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 \u0026amp; soap or as a general cleaning agent.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDespite 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.\u003cmeta charset=\"utf-8\"\u003e characterized by.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The flowers smell sweet in the evenings and are diligent when it comes to attracting pollinators.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eCultivation\u003c\/strong\u003e :\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e 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.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e 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.\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFeatures\u003c\/strong\u003e :\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Year: Perennial\u003cbr data-mce-fragment=\"1\"\u003e Growing position: sun\/partial shade\u003cbr data-mce-fragment=\"1\"\u003e Height: 30-100 cm\u003cbr data-mce-fragment=\"1\"\u003e Germination time: 1-3 months\u003cbr data-mce-fragment=\"1\"\u003e Growing zone: 1-5\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49671178355015,"sku":"P-SÅP-20\/30-165","price":145.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Sapnejlika.png?v=1769093103"},{"product_id":"tebuske-tetrad-tea-by-me-camellia-sinensis-2-3-ar-30-50-cm","title":"Tebuske 'Tea By Me': Hardy variety (Camellia sinensis) 2 \u0026 3 years 30-50 cm","description":"\u003cp\u003eThese tea bushes are of a hardier variety pre-bred in the Netherlands specifically for their good hardiness and ability to be grown outdoors year-round in our climate. \u003c\/p\u003e\n\u003cp\u003eTea bushes\/trees 'Tea By Me':\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHeight: 30-40 cm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHeight: 40-50 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; usage:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.\u003c\/p\u003e\n\u003cp\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips - coffee gives a strong energy boost followed by a drop. Tea is less taxing on the nervous system than 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 is well suited 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 sufficient and that the energy also lasts longer. However, one cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is an incredibly delicious drink as well, and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea varieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and \"dark\" (also called P\u003cem\u003eu'ehr\u003c\/em\u003e) tea. The difference between them lies in their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea varieties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026amp; greenest variety:\u003c\/strong\u003e the leaves are heated at 220\u003cmeta charset=\"utf-8\"\u003eºC immediately after harvest to stop the oxidation process and thereby \"lock in\" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed variety:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in flavors such as sweetness and fruitiness developing. 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), which is why white tea is one of the two tea types that develop in flavor and color the longer it is stored. Much like wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic variety:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want 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 \u0026amp; 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 the oxidation level 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 it is 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 \u003cmeta charset=\"utf-8\"\u003esmall 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 the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods 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 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 promotes enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired oxidation level is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea that is aged like wines:\u003c\/strong\u003e the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. In this step, the leaves are turned over in the pan in a continuous rhythm to achieve an even \"kill-green\" degree. In this step, one uses their senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that it stops the enzymatic activity, but also to ensure the moisture level in the leaves never gets as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The final step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits the post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e P\u003cstrong\u003eu'ehr\u003c\/strong\u003e\u003c\/em\u003e. There is also a more modern method where one \u003cmeta charset=\"utf-8\"\u003eaccelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. \u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia - for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eYou can also extract a useful oil from the tea seeds by pressing. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 for us is to protect from direct strong wind during the winter half-year. This is done by \u003cmeta charset=\"utf-8\"\u003eeither put 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 of our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn spring, however, one should protect the plants 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 soil is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the soil 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 of covering 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 couple of poles over several plants. \u003c\/p\u003e\n\u003cp\u003eThere is a tea cultivation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Te ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Te\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is located in growing zone 2, with a steady and favorable climate thanks to the adjacent Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield 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 don't know, we don't have much to slow 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 shield. The point is to make cultivation as simple as possible while still allowing them to thrive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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\/sacks.\u003c\/p\u003e\n\u003cp\u003eAlso keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: sun-partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003ePlant zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-40cm","offer_id":49766302810439,"sku":"P-TEB.TEABYME-30\/40-345","price":295.0,"currency_code":"SEK","in_stock":false},{"title":"40-50cm","offer_id":49766302875975,"sku":"P-TEB.TEABYME-40\/50-445","price":465.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/tebuskeTeaByMelitenostor.png?v=1768829342"},{"product_id":"yuzu-trad-20-40-cm-citrus-junos","title":"Yuzu Tree 10-20 cm (Citrus × junos)","description":"\u003cp\u003e\u003cstrong\u003eYuzu tree: current height 10-20 cm\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYuzu is self-fertile = only 1 tree is needed for fruit setting\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Yuzu\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eCitrus × junos\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Rutaceae\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003eYuzu is a citrus fruit originating from China and Japan, known for its unique taste and aroma reminiscent of a blend of lime, lemon, and mandarin. The peel and juice are used in cooking, desserts, and drinks. The fruit is essential in Japanese and Korean cuisine and is valued both fresh and as an ingredient in sauces and marinades.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eYuzu is one of the most cold-hardy citrus plants and withstands temperatures down to about –10 to –15 °C. It can be grown outdoors in the mildest parts of the country, such as Skåne, if the plant is winter-covered with jute fabric or similar protection. In colder areas, it is best grown in a large pot and overwintered frost-free. Thrives in sunny, warm locations in well-drained, nutrient-rich soil.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 2–4 meters (in the long term)\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1 (outdoors in the mildest locations with winter covering) \/ grown in pots and frost-free during winter in other areas\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49907918242119,"sku":"P-YUZ-20\/40-245","price":295.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Yuzutrad.png?v=1768829260"},{"product_id":"sweetleaf®-hallon-30-50-cm-rubus-chingii-var-suavissimus","title":"'Sweetleaf®' \/ Sweetleaf 30-50 cm (Rubus chingii var. suavissimus)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSweetleaf, also known by its cultivar name: 'Sweetleaf®': current height 30-50 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCommon names:\u003c\/strong\u003e 'Sweetleaf®' Raspberry, Sweetleaf, \u003cmeta charset=\"utf-8\"\u003e'Sweetleaf®' Raspberry, Sugarleaf\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eScientific name:\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eRubus chingii var. suavissimus\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFamily:\u003c\/strong\u003e Rose family\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePlant history \u0026amp; use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSweetleaf® is a raspberry species originating from China, where it mainly grows in the southern provinces Guizhou, Guang Dong, and Guangxi. The bush is fairly unknown but is becoming highly sought after due to its sweetening ability and hardy qualities.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eSweetleaf® can be described as a hardier alternative to Stevia: since its leaves contain so-called 'rubusosides' which belong to the same glycoside group as steviosides, and because it is fully winter-hardy and even has a vigorous growth habit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe two glycosides steviosides and rubusosides are very comparable in their chemical structure and therefore also have a nearly identical sweetening effect. The chemical molecule 'rubusoside' in its pure form is about 200 times sweeter than commercially refined sugar from sugar beets in its pure form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eEven fresh leaves have enormous sweetness. If you chew a leaf, it tastes quite neutral \"green\" at first, before a distinctive, broad, mild sweetness takes over the taste buds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\"\u003eSweetleaf\u003cmeta charset=\"utf-8\"\u003e® has no odd aftertaste, which Stevia is often criticized for.\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eTo use Sweetleaf®: grate or cut the freshly harvested leaves into pieces and then scald them with boiling water. In the process, the sweetening substances are released from the leaves and absorbed by the water. The amount of leaves used is purely a matter of taste. Some like it a bit sweeter (more leaves); others prefer it not quite so sweet (fewer leaves). Additionally, you can also rub the leaves in your palms before scalding them, so the leaf structure breaks down and the sweetening substances can more easily escape from the cells.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe leaves can also be used as a sweetener in dried form, powdered, or by boiling a syrup from them.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSuitable for sweetening among other things teas and baked goods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem data-mce-fragment=\"1\"\u003eRubus chingii var. suavissimus\u003c\/em\u003e is one of four species used in Guangxi, China to make the traditional medicine tiancha (sweet tea).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSweetleaf® is a vigorously growing and deciduous bush. The fast-growing shoots have enormous vigor with an upright growth habit and reach a final height of about 250 cm. Due to the marked growth strength, the fresh shoots are very tolerant to pruning and grow back quickly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe fresh, green shoots are heavily armed with thorns, but this is not of greatest importance since only the leaves are of interest. The leaves have a striking, five-lobed shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBest grown in well-drained soil in sunny to partly shaded \u003cmeta charset=\"utf-8\"\u003elocations. Generally tolerant to many different soils.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eGrowing position: sun - partial shade\u003cbr data-mce-fragment=\"1\"\u003eHeight: 1.5-2.5 m\u003cbr\u003eGrowing zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":49907952222535,"sku":"P-'SWEETLEAF'-20\/40-225","price":295.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Sweetleaf.png?v=1768829225"},{"product_id":"tebuske-tearoma®-hardig-sort-camellia-sinensis-50-60-cm","title":"Tebuske 'Tearoma®': Hardy variety (Camellia sinensis) 30-40 cm","description":"\u003cp\u003e'Tearoma®' is a tea variety developed in Switzerland for its good hardiness and ability to be grown outdoors year-round in our climate. It is still a new phenomenon that tea can be cultivated in Sweden; not all tea varieties survive, but those with the best hardiness on the market today are this variety and a couple of varieties from Georgia - \u003ca href=\"https:\/\/tradgardsdags.nu\/collections\/tesorter\" title=\"Different hardy tea bushes | Plant department | Garden time\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003esee all tea varieties here.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and cultivation began migrating to northern provinces in China, where new varieties developed.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee – consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its inducing focus-giving properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that the energy also lasts longer. However, one cannot deny that coffee tastes very good, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea types:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – stirring the leaves every other hour for an even withering \u0026 oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to \"lock in\" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment favors enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026 flavorful post-fermented tea stored like wines:\u003c\/strong\u003e the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because this tea type aims to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. In this step, the leaves are turned continuously in the pan to achieve an even \"kill-green\" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to ensure the moisture level in the leaves never becomes as low as when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture level in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither by placing a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a steady and favourable climate thanks to the adjacent Lake Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make cultivation as simple as possible but at the same time make them thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eGrowing zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":50390046409031,"sku":"P-TEB.TEAROMA-50\/60-255","price":295.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Tearoma_h_rdig_sort.heic?v=1754258715"},{"product_id":"brodgran-aptrad-25-30-cm-araucaria-araucana","title":"Bread pine \/ Monkey puzzle tree in various sizes 25-80 cm (Araucaria araucana)","description":"\u003cp\u003e\u003cstrong\u003eBread pine in various sizes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeight: 25-30 cm in C3 pot\u003c\/li\u003e\n\u003cli\u003eHeight: 70-80 cm in C10 pot \u003cstrong\u003e\u0026lt;- PICKUP ONLY IN STORE\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names\u003c\/strong\u003e\u003cspan\u003e: Bread pine, Monkey tree\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name\u003c\/strong\u003e\u003cspan\u003e: \u003cem\u003eAraucaria araucana\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFamily\u003c\/strong\u003e\u003cspan\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAraucariaceae\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003ePlant history \u0026 use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe bread pine, also called Monkey tree, is a hardy conifer from the slopes of the Andes in Chile and Argentina and is known for its distinctive spiky branches. It is mostly grown as an ornamental tree but is also valued for its large, edible pine nuts.\u003c\/p\u003e\n\u003cp\u003eThe pine nuts grow as large as 2-4 cm and have traditionally been roasted or boiled. They are \u003cmeta charset=\"utf-8\"\u003eexcellent for baking, dishes, and as filling snacks.\u003c\/p\u003e\n\u003cp\u003eThe bread pine reaches nut-producing age after 40-50 years and usually requires a male and a female tree, though some specimens are monoecious: having both male and female flowers.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sunny, sheltered locations with well-drained soil. Withstands cold winters but is sensitive to spring frost in young years. Slow growing.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong\u003eLongevity:\u003c\/strong\u003e \u003c\/strong\u003ePerennial\u003cstrong\u003e\u003cbr\u003e\u003cstrong\u003eGrowing site:\u003c\/strong\u003e \u003c\/strong\u003eSun\u003cstrong\u003e\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e \u003c\/strong\u003e10–40 meters\u003cstrong\u003e\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e \u003c\/strong\u003e1–2\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"25-30 cm C3 pot","offer_id":51593448227143,"sku":"P-BRÖ-25\/30-425","price":595.0,"currency_code":"SEK","in_stock":true},{"title":"70-80 cm C10 pot","offer_id":51593448259911,"sku":"P-BRÖ-25\/30-426","price":2995.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Brodgran_Aptradiolikastorlekar25-80cm_Araucariaaraucana.jpg?v=1768829006"},{"product_id":"pinje-pinjetrad-125-150-cm-araucaria-araucana","title":"Pinjetall \/ Stone pine in various sizes 30-150 cm (Pinus pinea)","description":"\u003cp\u003eStone pines in various sizes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeight: 30-50 cm\u003c\/li\u003e\n\u003cli\u003eHeight: 125-150 cm\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe stone pine is a so-called monoecious tree\u003cem\u003e, \u003c\/em\u003eit has both male and female flowers on the same individual. However, it is not \u003cem\u003eself-fertile, \u003c\/em\u003eand needs to be pollinated by another individual. So for fruit setting, two individuals are required.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names\u003c\/strong\u003e\u003cspan\u003e: Stone pine, Italian stone pine, Umbrella pine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name\u003c\/strong\u003e\u003cspan\u003e: \u003cem\u003ePinus pinea\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFamily\u003c\/strong\u003e\u003cspan\u003e: \u003cmeta charset=\"utf-8\"\u003ePine family (Pinaceae)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHistory \u0026 use\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThe stone pine is an evergreen conifer that for millennia has been cultivated for its edible nuts found inside its cones. Contrary to what one might think, these trees are hardy down to -18ºC. Outside their native environment around the Mediterranean, they also grow in, among others, the Netherlands, Germany, and the United Kingdom.\u003c\/p\u003e\n\u003cp\u003eStone pine nuts have been used in trade for at least 6000 years and remain an important economic crop today. What are actually the seeds inside the tree’s cones are widely used in cooking, bread baking, and desserts. The nuts are very soft and give a sensation of almost melting in the mouth when eaten naturally. They have a typical nutty and slightly buttery taste with a delicate resinous aftertaste.\u003c\/p\u003e\n\u003cp\u003eA vanilla-like flavoring can be extracted from the wood pulp.\u003c\/p\u003e\n\u003cp\u003eUnripe stone pine cones can be ground and used as a spice.\u003c\/p\u003e\n\u003cp\u003eThe tree produces abundant turpentine which acts, among other things, as antibacterial, pain-relieving for muscle aches, and expels worms (Grieve. A). It is effective for ailments in the respiratory organs during, for example, colds and flu.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe wood can be used in furniture making and similar carpentry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA green dye is extracted from the needles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn maturity, the tree develops a striking umbrella-like crown, a typical Mediterranean sight.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThrives best in a bright location in well-drained, sandy\/gravelly soil. A light, well-drained soil is important as waterlogged soils more easily damage roots when the ground freezes during colder months. Tolerates soils from slightly acidic to neutral pH. \u003cmeta charset=\"utf-8\"\u003eDoes not want to grow in shady locations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHardy down to -18\u003cmeta charset=\"utf-8\"\u003eºC. If desired, winter protection with, for example, straw and burlap can be used the first winter for added security.\u003c\/p\u003e\n\u003cp\u003eEstablished plants are drought-tolerant.\u003c\/p\u003e\n\u003cp\u003eThe trees normally live up to 100 years and reach about 12-20 meters in height.\u003c\/p\u003e\n\u003cp\u003eThe cones mature only in the third year after forming on the tree. Seeds mature in April. Normal fruit-bearing age is between 7-15 years from seedling. Requires male and female plants to bear fruit.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCharacteristics\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eLife span: Perennial\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrowing site: sun\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHeight: 12-25 m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHardiness zone: 1-2\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-50 cm","offer_id":51261275439431,"sku":"P-PIN-125\/150-456","price":325.0,"currency_code":"SEK","in_stock":true},{"title":"125-150 cm","offer_id":51261275472199,"sku":"P-PIN-125\/150-455","price":695.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Pinjetrad_1.png?v=1754258703"},{"product_id":"daddelplommon-trad-100-125-cm-diospyros-lotus","title":"Date-plum in various sizes 100-160 cm (Diospyros lotus)","description":"\u003cp\u003eDate plum in 2 different sizes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeight: 100-125 cm\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eHeight: 140-160 cm \u003cstrong\u003e[PICKUP ONLY]\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnly 1 plant is needed to bear fruit. The fruits in these cases contain no seeds. For seed production, 1 additional individual is needed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhoto taken in January, which is why no leaves are visible on the tree.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Date plum, Date Plum, Caucasian Persimmon, Lilac Persimmon, \u003cmeta charset=\"utf-8\"\u003e Lotus Persimmon\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cem\u003eDiospyros lotus\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cstrong\u003eFamily: \u003c\/strong\u003eEbenaceae\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"column\"\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003eHistory \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCultivated for its edible fruits. The fruits have a delicious, rich flavor when fully ripe – almost to the point of overripeness. Before that, the fruit is very astringent and tasteless – somewhat like the unripe fruits of the relative Kaki (\u003cem\u003eDiospyros kaki\u003c\/em\u003e), which however does not remain astringent as long. Interestingly, the fruit can develop this sought-after flavor prematurely if the fruits are exposed to frost.\u003c\/p\u003e\n\u003cp\u003eThe fruit can be dried like dates. When dried, the astringency disappears and the flavor develops into something resembling dates.\u003c\/p\u003e\n\u003cp\u003eThe fruit is considered fever-reducing and the seeds calming in Chinese medicine (Chopra. R. N., Nayar. S. L. \u0026 Chopra. I. C.).\u003c\/p\u003e\n\u003cp\u003eThe fruit contains about 1.9% protein, 0.2% fat, 47.7% carbohydrate, 1% various minerals.\u003c\/p\u003e\n\u003cp\u003eThe wood is durable, flexible, and resistant to rot. Used for construction and carpentry.\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCultivation:\u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003ePlant in a sunny, warm, and sheltered location. Thrives well in nutrient-rich, slightly clayey soils. Dislikes wet soils, prefers well-drained soil.\u003c\/p\u003e\n\u003cp\u003eSeedlings that have been outdoors and entered winter dormancy are very hardy. However, even on older trees, younger new growth in spring is sensitive to frost. Preferably plant in a place protected from early morning sun if possible. Cover with straw and jute fabric or similar during the first 1-2 winters before it has established itself.\u003c\/p\u003e\n\u003cp\u003eCan grow up to 15 meters tall. Large dark green shiny elongated leaves. Pest-resistant.\u003c\/p\u003e\n\u003cp\u003eThe fruit ripens in October-November. The color changes from yellow to dark brown, with a slight translucent quality, when the fruit ripens.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics:\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eGrowing site: sun\u003cbr\u003eHeight: 3-4 meters\u003cbr\u003eHardiness zone: 1-3, in greenhouse zone 5\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Trädgårdsdags","offers":[{"title":"80-100","offer_id":50863719481671,"sku":"P-DAD-100\/125-465","price":465.0,"currency_code":"SEK","in_stock":true},{"title":"140-160","offer_id":50863719514439,"sku":"P-DAD-125\/150-645","price":645.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Dadelplommon_png.png?v=1768828682"},{"product_id":"tebar-tuvvaktelbar-p9-kruka-gaultheria-procumbens","title":"Teaberry \/ Groundcover Berry 'Big Berry' (Gaultheria procumbens)","description":"\u003cp\u003eTeaberry \/ Wintergreen berry of the variety 'Big Berry' in a small pot\u003c\/p\u003e\n\u003cp\u003eTeaberry is self-fertile; only one plant is needed for fruiting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names: \u003c\/strong\u003eTeaberry, Wintergreen berry, Checkerberry, Eastern teaberry, Teaberry, Creeping Wintergreen, Canada Tea\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Gaultheria procumbens\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eHeath family\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTeaberry, or Wintergreen berry, is a very unique plant originating from North America. The shrub got its name from its leaves, which were used by Native American tribes to make a healing tea. Even today, \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emethyl salicylate\u003c\/span\u003e\u003cspan\u003e is extracted from the plant for use in medicines that relieve pain and inflammation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor some, however, the berries are the most interesting part of this shrub; they have a flavor identical to Jenka chewing gum. The taste is fresh, and the berries leave a mild and fresh, lightly minty aftertaste in the mouth. The flavor of, among others, Jenka, various kinds of toothpaste, and mouthwash comes from \u003cem\u003eGaultheria procumbens\u003c\/em\u003e – the teaberry. The berries grow up to 15 mm in diameter.\u003c\/p\u003e\n\u003cp\u003eThe leaves contain \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emethyl salicylate, a substance still used today in muscle pain-relieving ointments both for its pleasant scent and soothing effect. Methyl salicylate is closely related to acetylsalicylic acid, which is the active ingredient in most of our pain-relieving, fever-reducing, and anti-inflammatory medicines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMethyl salicylate is also used to flavor chewing gum and sweets. In addition, \u003cmeta charset=\"utf-8\"\u003emethyl salicylate is used in mouthwash due to its antiseptic effect and, again, its pleasant scent. Some of the most common mouthwashes available in stores today have a flavor derived from \u003cem\u003eG. procumbens\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAn essential oil is also made from the leaves and berries. The oil can be used to flavor desserts and drinks.\u003c\/p\u003e\n\u003cp\u003eUsed to make American \u003cem\u003eroot beer\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eTo make a cup of tea from the leaves: Pour boiling water over the leaves and let steep for 20 minutes. It is recommended not to drink more than a total of 2 tablespoons at a time, and a maximum of one cup per day. The measure for one cup of tea is 2-3 dl water to 1 teaspoon of leaves.\u003c\/p\u003e\n\u003cp\u003eTeaberry is an evergreen plant, and its berries remain ready to be picked throughout the winter.\u003c\/p\u003e\n\u003cp\u003eAn effective ground cover that easily covers the desired area over time. Classified as an efficient gatherer of nutrients in the soil, the nutrients accumulate in the leaves, which is why it can also be used as an effective perennial green manure crop.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAcid soil plant. Hardy down to -35ºC. Produces most berries in predominantly sunny locations. However, it is adapted to thrive very well in shady to half-shady places as it often grows as ground cover in oak, beech, and coniferous forests. Well-drained, moisture-retentive, and slightly gravelly soil with low pH is optimal. It manages well in dry soils once established.\u003c\/p\u003e\n\u003cp\u003eSpreads by underground runners and can form a nice ground-covering mat in the right place. If desired to be grown as ground cover, plant seedlings about 50 cm apart.\u003c\/p\u003e\n\u003cp\u003eCan be propagated by cuttings from current year shoots.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eGrowing position: half-shade \/ shade\u003cbr\u003eHeight: 10-20 cm\u003cbr\u003eHardiness zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":50863723446599,"sku":"P-TUV-C0,5-155","price":125.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebar.png?v=1768828655"},{"product_id":"tedoftbuske-osmanthus-fragrans-15-30-cm","title":"Tea olive bushes in various sizes (Osmanthus fragrans) 20-80 cm","description":"\u003cp\u003eTea-scented shrub in various sizes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHeight: 20-30 cm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHeight: 60-80 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea-scented shrub, Fragrant Tea Olive, Sweet Olive, Sweet Osmanthus\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Osmanthus fragrans\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Oleaceae\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe tea-scented shrub, or simply called Osmanthus, is a very attractive shrub of Asian origin related to lilac and has many different uses. The flowers have a lovely apricot-like scent and are widely used as a flavouring for teas in China. The shrub also produces edible fruits that resemble olives both in shape and preparation method. The shrub is evergreen with dense, fine foliage and is well suited as a privacy hedge in sheltered locations.\u003c\/p\u003e\n\u003cp\u003eThe scent of apricots often spreads far in the garden when the shrub is in bloom. These flowers are used not only to flavour so-called \u003cem\u003eOsmanthus teas\u003c\/em\u003e, but also to flavour desserts, baked goods, wines, other alcoholic drinks, and even dishes. An essential oil can also be obtained from the flowers.\u003c\/p\u003e\n\u003cp\u003eThe fruits resemble olives and, just like olives, are prepared by being placed in brine. Surprisingly similar to pickled olives.\u003c\/p\u003e\n\u003cp\u003eFlowers are also added to various modern medicines to mask unpleasant tastes. In traditional medicine, the flowers are used, among other things, as a cough suppressant. Other parts of the plant have a range of health-giving properties that interested readers can explore further.\u003c\/p\u003e\n\u003cp\u003eA shrub with a wide native range stretching from the Himalayas through the Chinese provinces of Guizhou, Sichuan, and Yunnan, to Taiwan, Japan, and even parts of Southeast Asia.\u003c\/p\u003e\n\u003cp\u003eIn short, an apricot-scented Chinese lilac with edible olive-like fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHardy down to USDA zone 7, roughly corresponding to Swedish zones 1-2 in sheltered locations. Well suited as a privacy hedge in sheltered spots thanks to\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eits dense growth habit and evergreen foliage. However, it should not be placed as a hedge in locations directly exposed to strong cold winter winds.\u003c\/p\u003e\n\u003cp\u003eTolerant of many different soil types.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003ePrefers mostly sunny locations with some light shade in our climate. Partial shade also works.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThrives very well against a warm south-facing wall.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eVery drought-tolerant. The flowers become more colourful in sunny locations.\u003c\/p\u003e\n\u003cp\u003eGrows somewhat slowly at first. Once established, it can grow as much as 50 cm in one season. Blooms during the colder months of the year, from autumn to spring.\u003c\/p\u003e\n\u003cp\u003eCan reach up to 6 metres. Can be shaped into a very fine small tree.\u003c\/p\u003e\n\u003cp\u003eTolerant of pruning, preferably pruned in April. Flowering occurs on last year’s shoots.\u003c\/p\u003e\n\u003cp\u003eCan be fertilised with natural fertiliser in early spring.\u003c\/p\u003e\n\u003cp\u003eValued for its strong disease resistance.\u003c\/p\u003e\n\u003cp\u003eFlowers can vary from golden to orange to reddish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eLight: sun\/partial shade\u003cbr\u003eHeight: 2-6 metres\u003cbr\u003eUSDA zone: 7-11\u003cbr\u003ePlant zone: roughly corresponding to 1-2\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"15-30cm","offer_id":50863767945543,"sku":"P-TED.FR-20\/30-275","price":295.0,"currency_code":"SEK","in_stock":false},{"title":"60-80cm","offer_id":50863767978311,"sku":"P-TED.FR-60\/80-665","price":595.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tedoftbuske.png?v=1754258691"},{"product_id":"tedoftbuske-osmanthus-yunnanensis-60-80-cm","title":"Tea-scented bush (Osmanthus yunnanensis) 60-80 cm","description":"\u003cp\u003eTea-scented shrub of the species \u003cem\u003eOsmanthus yunnanensis\u003c\/em\u003e - current height: 60-80 cm\u003c\/p\u003e\n\u003cp\u003eFor the more well-known sibling species \u003ca title=\"Tea-scented shrub (Osmanthus fragrans) 20-80 cm\" href=\"https:\/\/tradgardsdags.nu\/products\/tedoftbuske-osmanthus-fragrans-15-30-cm\"\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cem\u003eOsmanthus fragrans\u003c\/em\u003e see here\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe main reason we have included this \u003cem\u003e \u003c\/em\u003esibling species \u003cmeta charset=\"utf-8\"\u003e(\u003cem\u003eO. yunnanensis\u003c\/em\u003e)\u003cem\u003e \u003c\/em\u003ein the range is that we are testing differences in hardiness\/vigour in our climate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea-scented shrub, Yunnan Tea Olive\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Osmanthus yunnanensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Oleaceae\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea-scented shrub, or simply called Osmanthus, is a very attractive shrub of Asian origin related to lilac and has many different uses. The flowers smell delightfully apricot-like and are widely used as a flavouring for teas in China. The shrub also produces edible fruits which resemble olives both in shape and in their method of preparation. The shrub is also evergreen with strong, fine foliage and is well suited as a privacy hedge in sheltered locations.\u003c\/p\u003e\n\u003cp\u003eThe scent of apricots often spreads far in the garden when the shrub is in bloom. These flowers are used not only to flavour so-called \u003cem\u003eOsmanthus teas\u003c\/em\u003e, but also to flavour desserts, baked goods, wines, other alcoholic drinks, and even dishes. An essential oil can also be obtained from the flowers.\u003c\/p\u003e\n\u003cp\u003eThe fruits resemble olives and, just like olives, they are prepared by being placed in brine. Surprisingly similar to pickled olives.\u003c\/p\u003e\n\u003cp\u003eFlowers are also added to various modern medicines to mask unpleasant tastes. In traditional medicine, the flowers are used, among other things, as a cough suppressant. Other parts of the plant have a range of health-giving properties which interested readers can learn more about.\u003c\/p\u003e\n\u003cp\u003eOriginates from the Chinese provinces of Sichuan and Yunnan.\u003c\/p\u003e\n\u003cp\u003eIn short, an apricot-scented Chinese lilac with edible olive-like fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHardy down to USDA zone 7, an approximate translation to Swedish zones is zone 1-2 in sheltered locations. The species \u003cem\u003eO. yunnanensis\u003c\/em\u003e is said to withstand temperatures down to -15ºC; there is a specimen growing and thriving in St Andrews Botanic Garden in southeastern Scotland.\u003c\/p\u003e\n\u003cp\u003eWell suited as a privacy hedge in sheltered locations thanks to \u003cmeta charset=\"utf-8\"\u003eits dense growth and evergreen foliage. However, it should not be placed as a hedge in locations directly exposed to strong cold winter winds.\u003c\/p\u003e\n\u003cp\u003eTolerant of many different soil types. \u003cmeta charset=\"utf-8\"\u003ePrefers mostly sunny locations with some light shade in our climate. Partial shade also works. \u003cmeta charset=\"utf-8\"\u003eThrives very well against a warm south-facing wall. \u003cmeta charset=\"utf-8\"\u003eVery drought-tolerant. The flowers become more colourful in sunny locations.\u003c\/p\u003e\n\u003cp\u003eGrows somewhat slowly at first. Once established, it can grow as much as 50 cm in one season. Blooms during the colder months of the year, that is from autumn to spring.\u003c\/p\u003e\n\u003cp\u003eCan reach up to 12 metres. In Sweden, probably much lower. Can be shaped into a fine grown tree.\u003c\/p\u003e\n\u003cp\u003eTolerant of pruning, preferably pruned in April. Flowering occurs on last year’s shoots.\u003c\/p\u003e\n\u003cp\u003eCan be fertilised with natural fertiliser in early spring.\u003c\/p\u003e\n\u003cp\u003eValued for its strong disease resistance.\u003c\/p\u003e\n\u003cp\u003eFlowers can vary from golden to orange to reddish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eLight: sun\/partial shade\u003cbr\u003eHeight: 2-12 metres\u003cbr\u003eUSDA zone: 7-11\u003cbr\u003ePlant zone: approximate translation 1-2\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":50863777415495,"sku":"P-TED.YU-60\/80-665","price":695.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/TedoftbuskeO.yunnanensis.png?v=1754258690"},{"product_id":"kryphallon-p9-kruka-rubus-tricolor","title":"Kryphallon C2 pot (Rubus tricolor)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCreeping bramble in C2 pot\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names: \u003c\/strong\u003eCreeping bramble, Chinese bramble, groundcover bramble\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eRubus tricolor\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eRose family\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEvergreen groundcover raspberry species with edible berries. Often used in cultivation for its effective ability to keep weeds at bay. Berries about 2 cm in diameter ripen from \u003cmeta charset=\"utf-8\"\u003esummer to early autumn when they turn a deep red color. Originates from southwestern China.\u003c\/p\u003e\n\u003cp\u003eCreeping bramble is a very attractive groundcover precisely because it is low-growing, effective in its ability to outcompete weeds, and evergreen. This is the main purpose of the plant, but on top of that it also offers edible berries. This plant can become a favorite for those seeking effective and useful groundcovers with the aim of easing weed control, for example in a food forest.\u003c\/p\u003e\n\u003cp\u003eA dense and \u003cmeta charset=\"utf-8\"\u003ebeautiful dark green foliage that covers the creeping horizontal stems. Blooms white from late spring to summer. The stems are covered with soft glandular hairs, these are not thorns.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThrives in partly shaded to shaded locations, but also does well in direct sun. Prefers well-drained clay soils. However, it is hardy in almost all soil types: calcareous, sandy, and acidic soils for example. Hardy to about -15ºC.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRipe berries turn a deep red color in late summer to early autumn. It is good to harvest regularly to allow the plant to produce new berries.\u003c\/p\u003e\n\u003cp\u003eSpreads via horizontal shoots that then take root. Once established, creeping bramble can spread 2 meters per year. Can be pruned to keep within set boundaries. It is recommended to plant with trees that are already somewhat established, as creeping bramble is very eager to take water and nutrients for its own growth.\u003c\/p\u003e\n\u003cp\u003eVery drought-tolerant once established.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eGrowing conditions: shade-part shade-sun\u003cbr\u003eHeight: 10-30 cm (1.5-2.5 m wide)\u003cbr\u003eHardiness zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":50863808774471,"sku":"P-KR.HAL-P9-95","price":95.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Kryphallonbar.jpg?v=1768828299"},{"product_id":"bjornbar-thornless-evergreen-taggfri-60-70-cm-rubus-laciniatus","title":"Blackberry Thornless 'Thornless Evergreen' 60-70 cm (Rubus laciniatus)","description":"\u003cp\u003eThornless Blackberry Variety 'Thornless Evergreen' - current height 60-70 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name: \u003c\/strong\u003eBlackberry, Cutleaf Blackberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e Rubus laciniatus\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eRose family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e'Thornless Evergreen' is a thornless variety with evergreen leaves that produces abundant large black berries with a sweet and full flavor. This particular variety has become very popular recently because the lack of thorns makes the berries easy to pick and the cut leaves look nice in the garden all year round.\u003c\/p\u003e\n\u003cp\u003eThe berries ripen from August to September. The berries are excellent to eat fresh as they are, freeze, or use for juice, jam, and baked goods.\u003c\/p\u003e\n\u003cp\u003eA purple to dull blue dye can be extracted from the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLet it grow in well-drained, humus-rich soil in a warm and sunny spot. Does not thrive well in heavy clay soils, dry sandy soils, or waterlogged areas.\u003c\/p\u003e\n\u003cp\u003eGrowth is favored if it can grow against something to support its long branches. Feel free to let it grow against a pergola, a wall, a tree with airy branches, or similar.\u003c\/p\u003e\n\u003cp\u003eProduces berries on last year's shoots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eLight conditions: sun\/partial shade\u003cbr\u003eHeight: 3-4 m\u003cbr\u003eHardiness zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":50863839314247,"sku":"P-BJÖ.'THORNLESS'-60\/70-295","price":325.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Bjornbar_Thornless_Evergreen_png.png?v=1768828187"},{"product_id":"druvlilja-p9-kruka-liriope-muscari","title":"Grape lily P9 pot (Liriope muscari)","description":"\u003cp\u003e\u003cstrong\u003eGrape Lily in P9 Pot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Grape Lily, Dark Grape Lily, Blue Grape Lily, Lily Turf, Monkey Grass\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eLiriope muscari\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Asparagaceae\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBeautiful and effective ground cover that forms edible nodules on the roots. These nodules are a highly valued medicinal delicacy in China. The grape lily blooms beautifully in upright spikes from summer well into autumn. The grass-like foliage is also evergreen.\u003c\/p\u003e\n\u003cp\u003eOriginates from China, Japan \u0026 Korea in shady forests at higher altitudes.\u003c\/p\u003e\n\u003cp\u003eThe edible nodules are usually candied and eaten as a kind of medicinal snack. They are also used in a Korean drink aimed at increasing physical endurance and as an expectorant.\u003c\/p\u003e\n\u003cp\u003eDuring flowering time, the grape lily creates a striking color contrast in the garden.\u003c\/p\u003e\n\u003cp\u003eWell suited for planting on steep slopes for erosion control.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e:\u003c\/h4\u003e\n\u003cp\u003eThrives best in sun to partial shade. Also grows well in deep shade. Moist, nutrient-rich soils are preferred. The grape lily is, however, hardy to many different environmental conditions, so drier soils and heat are also tolerated.\u003c\/p\u003e\n\u003cp\u003eHardy down to about -15ºC.\u003c\/p\u003e\n\u003cp\u003eEasy to care for. 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It is also valued for its unique sandalwood scent it emits when the sun shines and there is a light breeze – even when freshly cut or crushed. The shoots are harvested young and prepared boiled, fried, or pickled. The stem can also be used for building and crafts.\u003c\/p\u003e\n\u003cp\u003eThe emerging youngest shoots are harvested and peeled to eat like regular bamboo. Usually sliced and blanched or boiled in various stews.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in moisture-retentive, nutrient-rich soil. Spreads by rhizomes; it is recommended to plant with a root barrier to limit spread. Very hardy and resistant to cold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLifespan: Perennial\u003cbr data-mce-fragment=\"1\"\u003eLight conditions: partial shade - sun\u003cbr data-mce-fragment=\"1\"\u003eHeight: 4-10 meters (likely max 6 meters in Nordic climate)\u003cbr data-mce-fragment=\"1\"\u003eHardiness zone: 1-4\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"80-120 cm","offer_id":51381529149767,"sku":"P-BAM.RÖ-80\/100-595","price":595.0,"currency_code":"SEK","in_stock":false},{"title":"100-120 cm","offer_id":51381529182535,"sku":"P-BAM.RÖ-100\/120-1196","price":795.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/BambuRokelsebambu_1.png?v=1768827978"},{"product_id":"lagerblad-20-40-cm-laurus-nobilis","title":"Bay leaves in various sizes 20-50 cm (Laurus nobilis)","description":"\u003cp\u003e\u003cstrong\u003eBay leaves in various sizes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eHeight: 20–30 cm\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHeight: 40-50 cm \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Bay leaf\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eLaurus nobilis\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Lauraceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eBay leaves have been used as a spice and medicinal plant for thousands of years, from ancient Mediterranean cooking to today’s slow-cooked dishes. The aromatic leaves are used dried in soups, stews, pickles, and broths – and are a staple in many kitchens worldwide. The leaves contain essential oils and have traditionally been used to aid digestion and relieve gas. The plant is evergreen and is well suited for pots. It can also be shaped into small trees or hedges if you want to maintain a more formal style in cultivation.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eBay leaves are hardy to prolonged winter temperatures down to -5ºC and can withstand short drops as low as -15ºC. Some grow bay leaves outdoors year-round in the country’s mildest areas – it is advisable to protect against wind, either with a jute sack or by choosing a sheltered and mild spot in the garden.\u003c\/p\u003e\n\u003cp\u003eIn colder parts of the country, it can be grown in a pot that stays outside in summer and is kept frost-free during winter.\u003c\/p\u003e\n\u003cp\u003eThrives in sunny, warm, and sheltered locations. Plant in well-drained, nutrient-rich soil – preferably in a large pot that can be brought indoors during winter. Prune as needed to harvest leaves and maintain shape. Water evenly – not too wet, not too dry.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 3–10 meters - likely shorter in Nordic climate\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1 (favorable locations)\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"20-30 cm","offer_id":51593240936775,"sku":"P-LAG-20\/30","price":185.0,"currency_code":"SEK","in_stock":false},{"title":"40-50 cm","offer_id":51593240969543,"sku":"P-LAG-40\/50","price":275.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Lagerbladiolikastorlekar20-50cm_Laurusnobilis.jpg?v=1768827702"},{"product_id":"pinjetrad-stora-trad-3-4-m-17cm-stam-pinus-pinea","title":"Pine tree: Large Trees 3-4 m 17cm trunk circumference (Pinus pinea)","description":"\u003cp\u003eLarge Stone Pines reaching 3-4 m with a trunk circumference of about 17 cm.\u003c\/p\u003e\n\u003cp\u003eStone pines are so-called monoecious\u003cem\u003e, \u003c\/em\u003ethey have male and female flowers on the same individual. However, they are not \u003cem\u003eself-fertile, \u003c\/em\u003eand need to be pollinated by another individual. So for fruit setting, 2 individuals are needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names\u003c\/strong\u003e\u003cspan\u003e: Stone pine, Italian stone pine, Umbrella pine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name\u003c\/strong\u003e\u003cspan\u003e: \u003cem\u003ePinus pinea\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFamily\u003c\/strong\u003e\u003cspan\u003e: \u003cmeta charset=\"utf-8\"\u003ePine family\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHistory \u0026 use\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThe stone pine is an evergreen conifer that for millennia has been cultivated for its edible nuts found inside its cones. Contrary to what one might think, these trees are hardy down to -18ºC. Outside their native environment around the Mediterranean, they also grow in, among others, the Netherlands, Germany, and Great Britain.\u003c\/p\u003e\n\u003cp\u003eStone pine nuts have been used in trade for at least 6000 years and remain an important economic crop today. What is actually the seeds inside the tree's cones are widely used in cooking, bread baking, and desserts. The nuts are very soft and give a sensation of almost melting in the mouth when eaten naturally. They have a typical nutty and slightly buttery taste with a delicate hint of resin.\u003c\/p\u003e\n\u003cp\u003eA vanilla-like flavoring can be extracted from the wood pulp.\u003c\/p\u003e\n\u003cp\u003eUnripe stone pine cones can be ground and used as a spice.\u003c\/p\u003e\n\u003cp\u003eThe tree produces abundant turpentine which acts, among other things, as antibacterial, pain-relieving for muscle aches, and expelling worms (Grieve. A). Effectively relieving respiratory ailments during, for example, colds and flu.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe wood can be used in the making of furniture and similar carpentry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA green dye is extracted from the needles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn maturity, the tree develops a striking umbrella-like crown, a typical Mediterranean sight.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThrives best in a bright location in well-drained, sandy\/gravelly soil. A light, well-drained soil is important as waterlogged soils more easily damage roots when the ground freezes during colder months. Tolerates soils from slightly acidic to neutral pH. \u003cmeta charset=\"utf-8\"\u003eDoes not want to grow in shady locations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHardy down to -18\u003cmeta charset=\"utf-8\"\u003eºC. If desired, winter protection with, for example, straw and jute fabric the first winter can provide extra security.\u003c\/p\u003e\n\u003cp\u003eEstablished plants are drought-tolerant.\u003c\/p\u003e\n\u003cp\u003eThe trees normally live up to 100 years and reach about 12-20 meters in height.\u003c\/p\u003e\n\u003cp\u003eThe cones mature only in the third year after forming on the tree. Seeds mature in April. Normal fruit-bearing age is between 7-15 years from seedling. Male and female plants are needed to set fruit.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCharacteristics\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eLongevity: Perennial\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrowing site: sun\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHeight: 12-25 m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHardiness zone: 1-2\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51376672473415,"sku":"P-PIN-3\/4m-6795","price":6795.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Pinus_pinea_Wellington_Botanic_Gardens.jpg?v=1768827628"},{"product_id":"lavendel-20-30-cm-lavandula-angustifolia","title":"Lavender 20-30 cm (Narrow-leaved Lavender)","description":"\u003cp\u003e\u003cstrong\u003eLavender: current height 20–30 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Lavender\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eLavandula angustifolia\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Mint family (Lamiaceae)\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eLavender 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.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003ePlant 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.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLife cycle:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 40–60 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1–5 (well-drained location)\u003cbr\u003e\u003cstrong\u003eFlowering:\u003c\/strong\u003e June–July\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51593249390919,"sku":"P-LAV-20\/30","price":95.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Lavendel.png?v=1768827231"},{"product_id":"vit-lavendel-alba-20-30-cm-lavandula-angustifolia","title":"White Lavender 'Alba' 20-30 cm (Narrow-leaved Lavender)","description":"\u003cp\u003eWhite Lavender of the variety 'Alba': current height 20-30 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e White Lavender\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eLavandula angustifolia\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Lamiaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eWhite 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives 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.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing site:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 30–50 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–5 (well-drained site)\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFlowering:\u003c\/strong\u003e June–July\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51593253585223,"sku":"P-VIT.LAV.'ALBA'-20\/30","price":95.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/VitLavendel_Alba_20-30cm_Lavandulaangustifolia.png?v=1768827189"},{"product_id":"lavandin-grosso-20-30-cm-lavandula-x-intermedia","title":"Lavender 'Grosso' 20-30 cm (Lavandula x intermedia)","description":"\u003cp\u003e\u003cstrong\u003eLavandin of the 'Grosso' variety: current height 20–30 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Lavandin\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eLavandula × intermedia\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Lamiaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eLavandin 'Grosso' is one of the most cultivated lavandin varieties in commercial production – especially in France where it is grown extensively for its high content of essential oil and distinct, classic lavender scent. It is a sturdy and vigorous variety that suits both herb gardens and larger plantings. Lavandin is taller than true lavender and is therefore better suited for use as a low-growing hedge.\u003c\/p\u003e\n\u003cp\u003eThe flowers are used for drying, lavender sachets, tea blends, herb salt, and natural body care. Lavandin has traditionally been used to create calm, relieve headaches, and support sleep – often in the form of scented sachets or decoctions.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sunny, well-drained, and preferably lime-rich locations. 'Grosso' is stronger than common lavender and quickly forms large, dense plants. Excellent as a low hedge or as a solitary plant in larger herb beds. Prune after flowering to maintain shape and encourage new growth. Tolerates heat and drought well but requires drainage to survive the winter.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 60–80 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–5 (with good drainage)\u003cbr\u003e\u003cstrong\u003eFlowering:\u003c\/strong\u003e July–August\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51593255485767,"sku":"P-LAV.'GROSSO'-20\/30","price":95.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Lavandin_Grosso_20-30cm_Lavandulaxintermedia_compressed.jpg?v=1768827164"},{"product_id":"lavandin-phenomenal-20-30-cm-lavandula-x-intermedia","title":"Lavandin 'Phenomenal' 5-10 cm (Lavandula x intermedia)","description":"\u003cp\u003e\u003cstrong\u003eLavandin of the 'Phenomenal' variety: current height 5–10 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Lavandin\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eLavandula × intermedia\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Lamiaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eLavandin is a cross between true lavender (\u003cem\u003eLavandula angustifolia\u003c\/em\u003e) and spike lavender (\u003cem\u003eLavandula latifolia\u003c\/em\u003e), developed to combine the former’s scent with the latter’s growth strength and hardiness. The 'Phenomenal' variety is especially known for its hardiness, dense shape, and ability to withstand both moisture and cold better than many other lavender varieties. Lavandin also grows taller than common lavender – making it well suited for a low-growing hedge.\u003c\/p\u003e\n\u003cp\u003eThe flowers have a high essential oil content and are used just like common lavender for drying, scent sachets, tea blends, herbal mixtures, and natural skin care. Lavandin is also commercially used for extracting lavender oil, thanks to its rich fragrance.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in full sun in well-drained, preferably lime-rich soil. Tolerates both heat and drought, but also Swedish winter better than most lavender varieties – provided good drainage. Prune back after flowering to keep the plant compact. Excellent in flower beds, herb gardens, slopes, or as an edging plant.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 50–70 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–5 (good drainage required)\u003cbr\u003e\u003cstrong\u003eFlowering:\u003c\/strong\u003e July–August\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51593256370503,"sku":"P-LAV.'PHENOMENAL'-5\/10","price":95.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Lavandin_Phenomenal_20-30cm_Lavandulaxintermedia_compressed.jpg?v=1768827154"},{"product_id":"olivtrad-120-150-cm-olea-europaea","title":"Olive tree 100-120 cm (Olea europaea)","description":"\u003cp\u003eOlive tree - current height 100-120 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Olive tree\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eOlea europaea\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Oleaceae\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003eThe olive tree has been cultivated for over 5000 years and is one of the world's most used useful and cultural plants. It is primarily the unripe, green or black, ripe olives that are harvested for pickling or pressing into oil. Untreated olives are very bitter but can be eaten after soaking or fermenting. The tree is grown in pots, greenhouses, or outdoors in the most favorable locations in Sweden with winter protection. The olive tree is both beautiful and productive. The leaves are gray-green and leathery, and the tree can yield harvests even in pots under the right conditions.\u003c\/p\u003e\n\u003cp\u003eOlive trees are also used for erosion control in exposed areas.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThese specimens with thicker trunks have especially good wood maturity, and the supplier states that they withstand temperatures down to –18 °C for short periods, especially in sheltered locations with well-drained soil.\u003c\/p\u003e\n\u003cp\u003eThrives in full sun, preferably in well-drained, lime-rich soil. Plant in a large pot or directly in the ground in the mildest parts of the country. During winter, the tree is advantageously protected with fleece, jute fabric, or bubble wrap around the pot and\/or trunk – especially in exposed locations or when there is a risk of prolonged cold. Water regularly during the growing season but tolerates some drought.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 5–12 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–2 in sheltered locations, hardy down to –18 °C for short periods\u003cbr\u003e\u003cstrong\u003eHarvest maturity:\u003c\/strong\u003e After 3–5 years\u003cbr\u003e\u003cstrong\u003eSelf-fertile:\u003c\/strong\u003e Yes, but more abundant harvest with cross-pollination\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"120-140 cm","offer_id":51593419456839,"sku":null,"price":1595.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Olivtrad100-120cm_Oleaeuropaea.png?v=1768827110"},{"product_id":"cembratall-10-20-cm-pinus-cembra","title":"Cembratall 10-20 cm (Stone Pine)","description":"\u003cp\u003eCembra pine - current height: 10-20 cm\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe cembra pine is a so-called single-house species\u003cem\u003e, \u003c\/em\u003eit has male and female flowers on the same individual. However, it is not \u003cem\u003eself-fertile,\u003c\/em\u003e but needs to be pollinated by another individual. So for fruit setting, 2 individuals are needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Cembra pine, Swiss pine\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003ePinus cembra\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Pine family (Pinaceae)\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003eThe cembra pine originates from the Alps and the Carpathians and has been used for generations both in landscape planting and nut harvesting.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003ePlant 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.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLife span:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 10–25 meters\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–6\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"10-20 cm","offer_id":52061331751239,"sku":"P-CEM-10\/20","price":345.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Cembratall10-20cm_Pinuscembra.png?v=1768827075"},{"product_id":"cembratall-glauca-30-35-cm-pinus-cembra","title":"Cembratall 'Glauca' 30-35 cm (Swiss pine)","description":"\u003cp\u003eCembra pine of the 'Glauca' variety\u003c\/p\u003e\n\u003cp\u003eThe cembra pine is a so-called monoecious tree\u003cem\u003e, \u003c\/em\u003eit has both male and female flowers on the same individual. However, it is not \u003cem\u003eself-fertile,\u003c\/em\u003e so it needs to be pollinated by another individual. Therefore, two individuals are needed for fruit setting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Cembra pine, Bread pine\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003ePinus cembra\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Pine family (Pinaceae)\u003c\/p\u003e\n\u003ch4\u003eHistory \u0026 use\u003c\/h4\u003e\n\u003cp\u003e'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.\u003c\/p\u003e\n\u003cp\u003eJust 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThis variety combines usefulness and beauty and is suitable both for self-sufficiency and as a slow-growing solitary tree in the garden.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003ePlant 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.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLongevity:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 10–20 meters\u003cbr\u003e\u003cstrong\u003eHardiness zones:\u003c\/strong\u003e 1–6\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-35 cm","offer_id":52061331652935,"sku":"P-CEM.’GLAUCA’-30\/35","price":595.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/CembratallGlauca.png?v=1768827012"},{"product_id":"amerikansk-sekvoja-adpressa-25-30-cm-sequoia-sempervirens","title":"American Redwood 'Adpressa' 25-30 cm (Sequoia sempervirens)","description":"\u003cp\u003e\u003cstrong\u003eAmerican redwood of the variety 'Adpressa': current height 25–30 cm\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e American Redwood\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eSequoia sempervirens\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Cupressaceae\u003c\/p\u003e\n\u003ch4\u003eGrowth history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eAmerican Redwood is the tallest tree species in the world and originates along the west coast of North America, mainly in California. The variety ’Adpressa’ is a low-growing form with denser, lighter needles and slower growth than the species’ standard form, making it interesting both as an ornamental tree and as a rare feature in collector’s gardens.\u003c\/p\u003e\n\u003cp\u003eThe wood from redwood is straight-grained, knot-free, light, soft, and very durable in contact with soil and moisture. It is considered a high-quality and easy-to-work wood, traditionally used for carpentry, fence posts, and various types of constructions. A brown dye can be extracted from the bark. Younger shoots from the trunk have historically been used for basket weaving. The plant also develops a thick layer of soft and fibrous bark that can be harvested without harming the tree. This bark has been used as insulation and stuffing material, and the fine bark dust produced during handling serves as a soil improver. The bark fibers can also be used for paper: branches from felled trees are harvested, the bark is cut into suitable pieces and soaked in clean water before being boiled with lye for at least six hours. Afterwards, the fibers are ground in a ball mill into a brownish paper.\u003c\/p\u003e\n\u003cp\u003eIn traditional medicine among the North American Indian tribes, a poultice of heated leaves has been used to treat earache. The resin-like sap has also been used as a stimulating and strengthening remedy for fatigue and general exhaustion.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eRedwood thrives in cool and moist climates and appreciates high humidity, steady water supply, and a sheltered, partly shaded location – preferably in acidic to neutral soil rich in humus. It is not very drought-tolerant and should be kept evenly moist, especially during warm periods. ’Adpressa’ is more compact and slower than the species in general, making it easier to place even in smaller gardens. It overwinters protected in most parts of the country.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eLongevity:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Partial shade to sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 3–5 meters (slow growing)\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1 (2-3 in sheltered location)\u003cbr\u003e\u003cstrong\u003eUses:\u003c\/strong\u003e Wood, natural dye, paper fiber, soil improvement, insulation, medicinal plant\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"30-35 cm","offer_id":52061331587399,"sku":null,"price":235.0,"currency_code":"SEK","in_stock":true}]},{"product_id":"rosmarin-arp-hardig-sort-5-10-cm-rosmarinus-officinalis","title":"Rosemary 'Arp': Hardy Variety 5-10 cm (Rosmarinus officinalis)","description":"\u003ch5\u003e\u003cstrong\u003eRosemary of the hardy variety 'Arp': current height 5–10 cm\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCommon name:\u003c\/strong\u003e Rosemary\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eRosmarinus officinalis\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Lamiaceae\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eRosemary is a classic herb from the Mediterranean region with a long history of use in both cooking and traditional medicine. The 'Arp' variety is specially bred to withstand colder climates and is considered one of the most frost-hardy rosemary types – it tolerates temperatures down to about –23 °C in sheltered locations. The leaves are used fresh or dried in everything from bread and marinades to stews, grilled dishes, and herbal tea. Rosemary is also said to have strengthening effects on blood circulation and memory, and is traditionally used as an herb in tea or tinctures.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003ePlant in a sunny and warm spot in well-drained soil – preferably sandy and lime-rich. 'Arp' can overwinter outdoors in the mildest parts of the country, especially in sheltered, dry locations. Otherwise, it is best grown in a large pot that can be moved to a cool and bright place over winter. Water moderately – does not tolerate standing moisture.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eGrowing position:\u003c\/strong\u003e Sun\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 60–100 cm (can be kept shorter)\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–2 (possibly zone 3 in sheltered location)\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Year-round\u003cbr\u003e\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51593725182279,"sku":"P-ROS.'ARP'-5\/10","price":145.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Rosmarin_Arp_HardigSort5-10cm_Rosmarinusofficinalis.jpg?v=1768826700"},{"product_id":"tebuske-georgian-classic-hardig-sort-camellia-sinensis-var-sinensis-50-60-cm","title":"Tebuske 'Georgian Classic': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Georgian Classic': current height approx. 30–40 cm \u003cmeta charset=\"utf-8\"\u003e- 2 years old\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e'Georgian Classic' is a traditional and robust variety from one of the oldest tea plantations in the Caucasus Mountains in western Georgia. The region has a long history of tea cultivation, and this variety has been grown and refined for generations to withstand both cold and drought. \u003cmeta charset=\"utf-8\"\u003e'Georgian Classic' is particularly suitable for producing green, black, and white tea. Handpicked and carefully processed, the leaves produce a flavorful and full-bodied tea with a distinct character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026amp; usage:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more lasting energy level without a noticeable dip – coffee gives a strong burst of energy followed by a drop. Tea is not as taxing 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 is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that the energy also lasts longer. However, you cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink, and above all diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'erh teas. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different tea varieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and \"dark\" (also called \u003cem\u003ePu'ehr\u003c\/em\u003e) tea. The difference between them is their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea varieties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026amp; greenest variety:\u003c\/strong\u003e the leaves are heated at 220\u003cmeta charset=\"utf-8\"\u003eºC immediately after harvest to stop the oxidation process and thereby \"lock in\" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed variety:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different 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 types of tea that develop in flavor and color the longer it is stored. A bit like 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile 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 characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic variety:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want 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 \u0026amp; oxidation level. In the next step, the leaves are shaken, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level 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 it is reached, the leaves are heated to \"lock in\" the flavor and aroma achieved during 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 \u003cmeta charset=\"utf-8\"\u003esmall 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 the moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During 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 - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea that is aged like wines:\u003c\/strong\u003e the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200\u003cmeta charset=\"utf-8\"\u003eºC. At this stage, the leaves are turned in the pan in an uninterrupted rhythm to achieve an even \"kill-green\" level. At this stage, you use your senses to determine when the desired limit is reached, based on, among other things, the 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 outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which benefits the 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 content in the leaves, which benefits post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'erh\u003c\/strong\u003e\u003c\/em\u003e. There is also a more modern method where one \u003cmeta charset=\"utf-8\"\u003eaccelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. \u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia - for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eYou can also extract a useful oil from the tea seeds by pressing. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 for us is to protect from direct strong wind during the winter half-year. This is done by \u003cmeta charset=\"utf-8\"\u003eeither put 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 of our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn 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 of covering 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 couple of poles over several plants. \u003c\/p\u003e\n\u003cp\u003eThere is a tea cultivation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/gretaste.se\/\" title=\"Gretas Te ~ unika teer\" rel=\"noopener\" style=\"color: rgb(78, 153, 29);\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Te\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield 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 don't know, we don't have much to slow 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 windbreak. The point is to make cultivation as simple as possible while still allowing them to thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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\/sacks.\u003c\/p\u003e\n\u003cp\u003eAlso keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003ePlant position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003ePlant zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631456878919,"sku":"P-TEB.'GEO.CLASSIC'-30\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_GeorgianClassic_Hardigsort_Camelliasinensisvar.sinensis_30-40cmprofil.png?v=1768826677"},{"product_id":"tebuske-kolkhida-hardig-sort-camellia-sinensis-var-sinensis-30-40-cm","title":"Tebuske 'Kolkhida': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Kolkhida': current height about 30–40 cm - 2 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'Kolkhida' is a Georgian variety developed in the 1970s in the Samegrelo region near the Black Sea – a place with long traditions of tea growing in colder and moist conditions. The variety is bred to be especially resistant to both cold and drought. It has a broad, horizontal growth habit and small, compact leaves that make it particularly suitable for harvesting young shoots for finer types of green, white, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003eHistory \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea growing began to migrate to more northern provinces in China, where new varieties developed.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that it also lasts longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers various stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – stirring the leaves every two hours for even withering \u0026 oxidation. Next, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to \"lock in\" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and allow the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a moist environment. The moist environment favors enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen, for this the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026 flavorful post-fermented tea stored like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. In this step, the leaves are turned continuously in the pan to achieve an even \"kill-green\" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither by placing a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Because of the need to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea plantation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Lake Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make cultivation as simple as possible but at the same time get them to thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLongevity: Perennial\u003cbr\u003eLight: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eHardiness zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631544500551,"sku":"P-TEB.'KOLKHIDA'-30\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Kolkhida_Hardigsort_Camelliasinensisvar.sinensis_30-40cm.png?v=1768826654"},{"product_id":"tebuske-kymin-hardig-sort-camellia-sinensis-var-sinensis-30-40-cm","title":"Tebuske 'Kymin': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Kymin': current height approx. 30–40 cm - 2 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'Kymin' is a Georgian variety developed in collaboration with Chinese tea breeders, aimed at cultivating varieties suitable for Keemun-like teas under colder conditions. It combines the Chinese flavor profile with the Georgian tea bush's hardiness against cold and drought. The growth habit is upright and the leaves are medium-sized – a versatile variety suitable for black and white tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003eGrowth history \u0026amp; use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and cultivation began migrating to northern provinces in China, where new varieties developed.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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 lasts well and also stays 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026amp; greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC immediately after harvest to stop the oxidation process and thereby \"lock in\" the flavor 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e 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 compounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026amp; green with a rounded flavor:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to \"yellow,\" during this stage 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 stage lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e 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 – every other hour the leaves are stirred for even withering \u0026amp; 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 in the process. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment favors 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026amp; flavorful post-fermented tea aged like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. In this step, the leaves are turned continuously in the pan to achieve an even \"kill-green\" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 months. This is done \u003cmeta charset=\"utf-8\"\u003eeither by placing a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.\u003c\/p\u003e\n\u003cp\u003eIn 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 measure. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, which has started using our bushes to expand their tea cultivation. Gränna lies in growing zone 2, with an even and favorable climate thanks to the adjacent Lake Vättern.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe 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 have 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 barrier. The point is to make cultivation as simple as possible but at the same time get them to thrive.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eGrowing zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631693988167,"sku":"P-TEB.'KYMIN'-30\/40-345","price":375.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Kymin_Hardigsort_Camelliasinensisvar.sinensis_30-40cm.png?v=1768826588"},{"product_id":"tebuske-longjing-43-hardig-sort-camellia-sinensis-var-sinensis-40-50-cm","title":"Tebuske 'Longjing 43': Hardy variety (Camellia sinensis var. sinensis) 40-50 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Longjing 43': current height about 40–50 cm - 4 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003ePlant history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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 \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different fermentation and oxidation levels. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea - the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea - the least processed type:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea - fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea - the most aromatic type:\u003c\/strong\u003e 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 \u0026 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 \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea - mild and rounded with low bitterness:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea - a traditional \u0026 flavorful post-fermented tea stored like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. 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 \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/gretaste.se\/\" title=\"Gretas Tea ~ unique teas\" rel=\"noopener\" style=\"color: rgb(78, 153, 29);\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge river – \u003cspan class=\"s1\"\u003ethe 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eGrowing zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631739044167,"sku":"P-TEB.'LONGJING43'-40\/50","price":595.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Longjing43_Hardigsort_Camelliasinensisvar.sinensis_40-50cm.png?v=1768826538"},{"product_id":"tebuske-tieguanyin-hardig-sort-camellia-sinensis-var-sinensis-40-50-cm","title":"Tebuske 'Tieguanyin': Hardy variety (Camellia sinensis var. sinensis) 40-50 cm","description":"\u003cp\u003e\u003cstrong\u003eTea bush of the hardy variety 'Tieguanyin': current height about 40–50 cm - 4 years old\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e\u003cspan\u003e Tea, Tea bush, Tea tree, Tea plant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e Camellia sinensis var. sinensis\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e \u003cspan\u003eTheaceae\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003eGrowth history \u0026 use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTea 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 \u003cem\u003etheanine\u003c\/em\u003e (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused \u003cmeta charset=\"utf-8\"\u003esolely 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt is mainly leaf buds and leaves that are picked for brewing tea, sometimes the flowers are also used.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison between tea and coffee - consumption:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTea 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 6 different types of tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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 \u003cem\u003ePu'er\u003c\/em\u003e) tea. The difference between them lies in their different degrees of fermentation and oxidation. \u003cmeta charset=\"utf-8\"\u003eBelow is a brief description of the process for the different tea types:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen tea – the freshest \u0026 greenest type:\u003c\/strong\u003e the leaves are heated to 220\u003cmeta charset=\"utf-8\"\u003eºC 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite tea – the least processed type:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow tea – fresh \u0026 green with a rounded taste:\u003c\/strong\u003e the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200\u003cmeta charset=\"utf-8\"\u003eºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure \u003cmeta charset=\"utf-8\"\u003eso 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOolong tea – the most aromatic type:\u003c\/strong\u003e 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 \u0026 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 \u003cmeta charset=\"utf-8\"\u003esmall 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack tea – mild and rounded with low bitterness:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark tea, commonly called Pu'er tea – a traditional \u0026 flavorful post-fermented tea aged like wines:\u003c\/strong\u003e 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\u003cmeta charset=\"utf-8\"\u003eºC. 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 \u003cem\u003e\u003cstrong\u003eSheng\u003c\/strong\u003e \u003cstrong\u003ePu'er\u003c\/strong\u003e\u003c\/em\u003e. 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 \u003cem\u003eShou Pu'er.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWhat we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAspalathus linearis\u003c\/em\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTea leaves are also used in cooking in Asia – for example \u003cem\u003eTea Leaf Salad\u003c\/em\u003e (fermented leaves) in Burma and (fresh leaves) in Thailand.\u003c\/p\u003e\n\u003cp\u003eIt is also possible to extract a useful oil from tea seeds by pressing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCultivation:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGrowing 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 \u003cmeta charset=\"utf-8\"\u003eeither 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThere is a tea plantation in Gränna, see \u003cspan style=\"color: rgb(78, 153, 29);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(78, 153, 29);\" rel=\"noopener\" title=\"Gretas Tea ~ unique teas\" href=\"https:\/\/gretaste.se\/\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eGretas Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThere is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn the pictures above you see the beginning of our tea plantation next to the Kävlinge River – \u003cspan class=\"s1\"\u003ethe 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePerennial: Perennial\u003cbr\u003eGrowing position: Sun to partial shade\u003cbr\u003eHeight: 1-3 meters\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eGrowing zone: 1-4, hardy down to -15\u003cmeta charset=\"utf-8\"\u003eºC\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51631762178375,"sku":"P-TEB.'TIEGUANYIN'-40\/50","price":645.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/Tebuske_Tieguanyin_Hardigsort_Camelliasinensisvar.sinensis_40-50cm.png?v=1768826414"},{"product_id":"orange-kryphallon-emerald-carpet-p9-kruka-rubus-pentalobus","title":"Orange Kryphallon 'Emerald Carpet' P9 pot (Rubus rolfei)","description":"\u003cp\u003e\u003cstrong\u003eOrange Creeping Raspberry of the variety 'Emerald Carpet': current size P9 pot\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCommon names:\u003c\/strong\u003e Orange Creeping Raspberry, Taiwan Raspberry\u003cbr\u003e\u003cstrong\u003eScientific name:\u003c\/strong\u003e \u003cem\u003eRubus rolfei\u003c\/em\u003e (Syn. \u003cem\u003eRubus pentalobus\u003c\/em\u003e)\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Rose family\u003c\/p\u003e\n\u003ch4\u003ePlant history \u0026 use\u003c\/h4\u003e\n\u003cp\u003eOrange Creeping Raspberry is a ground-covering relative of the raspberry, originating from Taiwan and southeastern China. The variety 'Emerald Carpet' is especially valued for its dense growth habit and its decorative, evergreen foliage that takes on bronze-red tones in autumn.\u003c\/p\u003e\n\u003cp\u003eIt is mainly grown as ground cover in gardens and slopes, but the berries are edible – small, orange, and mild in flavor, and can be used in jam and desserts.\u003c\/p\u003e\n\u003cp\u003eThe Orange Creeping Raspberry is not as vigorous as the more common Creeping Raspberry (\u003cem\u003eR. tricolor\u003c\/em\u003e) and can therefore be a better choice if you want to be more careful with the planting space – over time, however, the orange creeping raspberry also forms a dense ground-covering mat, but it is somewhat easier to manage.\u003c\/p\u003e\n\u003ch4\u003eCultivation\u003c\/h4\u003e\n\u003cp\u003eThrives in sun to partial shade in well-drained, preferably slightly acidic soil. Tolerates drought once established. Excellent as ground cover in rock gardens, on walls, or on slopes. Low-growing and easy to care for, spreads by runners.\u003c\/p\u003e\n\u003ch4\u003eCharacteristics\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePerennial:\u003c\/strong\u003e Perennial\u003cbr\u003e\u003cstrong\u003eLight conditions:\u003c\/strong\u003e Sun to partial shade\u003cbr\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 10–20 cm\u003cbr\u003e\u003cstrong\u003eHardiness zone:\u003c\/strong\u003e 1–2\u003c\/p\u003e","brand":"Trädgårdsdags","offers":[{"title":"Default Title","offer_id":51836147269959,"sku":"P-KR.HAL.'EMERALDC'-P9","price":165.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/files\/OrangeKryphallon_EmeraldCarpet_P9kruka_Rubusrolfei_2.jpg?v=1768825961"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4310\/4683\/collections\/IMG_7403.jpg?v=1769091362","url":"https:\/\/tradgardsdags.nu\/en-is\/collections\/vintergront.oembed?page=3","provider":"Trädgårdsdags","version":"1.0","type":"link"}