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<meta charset="utf-8"> <p data-mce-fragment="1">SEEDS (20pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Purple Thai Aubergine, Purple Thai Aubergine, Thai<meta charset="utf-8"> Round Purple Eggplant <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:<i data-mce-fragment="1"> </i></strong><em data-mce-fragment="1">Solanum melongena</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Solanaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></p> <p data-mce-fragment="1">A purple variant of the typical Thai, round eggplant. Widely used in various types of curies and stews. Can also be eaten as a raw vegetable alongside the main course.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Culture:</strong></p> <p data-mce-fragment="1">Purple Thai Aubergine is perennial, but usually needs a frost-free winter in order to make it through to next year. It can survive the winter outdoors in the most favorable Swedish conditions. When trying to overwinter outdoors, the base of the plant should be winter-covered with straw or similar to protect against the cold. If there is access to a greenhouse, it is an excellent place for the Thai eggplant.</p> <p data-mce-fragment="1">Alternatively, grow as an annual in Sweden. Flowering occurs approximately 6 weeks after germination and harvesting can begin after 2-3 months.</p> <p data-mce-fragment="1">Grows well in most soils but thrives in a well-drained and nutrient-rich soil. Placed in sun/part shade. Benefit from abundant irrigation.</p> <p data-mce-fragment="1"><meta charset="utf-8">Plants are placed approximately 60 cm apart.</p> <p data-mce-fragment="1">Fertilize regularly once/month during the summer months. First given about a month after germination.</p> <p data-mce-fragment="1">Self-pollinating.</p> <p data-mce-fragment="1">When fruiting begins, it is recommended to keep the number of fruits per plant around 4-5.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">Pre-cultivated indoors in February-March, alternatively sown outdoors in April-May. Seeds are covered with a 1 cm layer of soil. Keep seed moist.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Age: Perennial<br data-mce-fragment="1"> Plant position: sun / partial shade<br data-mce-fragment="1"> Height: 50-100 cm<br data-mce-fragment="1"> Germination time: 3-10 days<br data-mce-fragment="1"> Plant zone: 1 (favorable locations)</p>

<p>1st Purple Thai Eggplant plant from the year 2023<span data-mce-fragment="1"> - current height: 40-60 cm</span><br data-mce-fragment="1"></p> <p>Seed-grown plant with a strong root system, raised in Swedish climate</p> <p>The plant is sent safely and securely packed with shock-absorbing packaging.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Purple Thai Eggplant, Thai Round Purple Eggplant <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:<i data-mce-fragment="1"> </i></strong><em data-mce-fragment="1">Solanum melongena</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Nightshade</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history & use:</strong></p> <p data-mce-fragment="1">A purple variant of the typical Thai, round eggplant. Used frequently in various types of stews and casseroles. Can also be eaten raw as a side vegetable alongside the main dish.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Purple Thai Eggplant is perennial but usually needs to overwinter frost-free to survive to the following year. It can survive the winter outdoors in the most favourable Swedish conditions. When attempting outdoor overwintering, the base of the plant should be winter-covered with straw or similar to protect against cold. If a greenhouse is available, it is an excellent place for the Thai eggplant.</p> <p data-mce-fragment="1">Alternatively, grow as an annual in Sweden. Flowering occurs about 6 weeks after sprouting and harvest can begin after 2-3 months.</p> <p data-mce-fragment="1">Grows well in most soils but prefers well-drained and nutrient-rich soil. Place in sun/partial shade. Benefits from ample watering.</p> <p data-mce-fragment="1"><meta charset="utf-8">Plants should be placed about 60 cm apart.</p> <p data-mce-fragment="1">Fertilize regularly about once a month during the summer half-year. First feeding about one month after sprouting.</p> <p data-mce-fragment="1">Self-pollinating.</p> <p data-mce-fragment="1">When fruit setting begins, it is recommended to keep the number of fruits per plant around 4-5.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"></strong><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun / partial shade<br data-mce-fragment="1">Height: 50-100 cm<br data-mce-fragment="1">Growing zone: 1 (favourable locations)</p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common name:</strong> Lime basil, <span>Lime Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum americanum</em><br> <strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p>An unusual type of basil from America with a distinct lime flavor.</p> <p> Goes well with fish dishes and marinades. Also a good addition to salads.</p> <p> Suitable for both Asian and Mediterranean dishes.</p> <p> <strong>Culture:</strong></p> <p> Annual. Grows up to 50 cm in height.</p> <p> Grow in well-drained potting soil in a sunny location. Outdoors or in a pot.</p> <p> <strong>Sowing:</strong></p> <p> Fill a pot or seed tray with moist, well-drained soil. Spread the seeds evenly over the soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</p> <p>To maintain humidity, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm, well-drained spot and leave until the seeds have germinated. Alternatively, sow in <a rel="noopener" title="Mini Greenhouse Medium 24 Cells | Pre-cultivation" href="https://tradgardsdags.nu/products/minidrivhus-medium-krukinsatser-24-celler-nelson-garden" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>a mini greenhouse</strong></span></a> to maintain even humidity.</p> <p> It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: Perennial</span><br> <span>Growing position: partial shade/sun</span><br> <span>Height: 50 cm</span><br> <span>Germination time: 5-15 days</span></p>

<p><strong>Cranberry of the variety 'Fireballs': current size C2 pot</strong><br><br><strong>Common name:</strong> Cranberry, Lingonberry<br><strong>Scientific name:</strong> <em>Vaccinium vitis-idaea</em><br><strong>Family:</strong> Heather family</p> <h4>Plant history & use</h4> <p>'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.</p> <h4>Cultivation</h4> <p>Thrives 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.</p> <p>Very hardy against cold, can withstand temperatures down to -40ºC—as long as summers are warm.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 20–30 cm<br><strong>Hardiness zone:</strong> 1–6</p>

<p> </p> <p>SEEDS (10 pcs/bag)</p> <p><strong>Common names:</strong><span> Light blue Butterfly Pea,</span> Light blue Sail Pea, Light blue <meta charset="utf-8"><span>K</span>litoria, Light-blue Butterfly Pea <br><strong>Scientific name:</strong><em><span> Clitoria <meta charset="utf-8">ternatea </span><br></em><strong>Family:</strong><span> Fabaceae</span><span> </span></p> <p><strong><span>Plant history &amp; use:</span></strong></p> <p>Light blue variety of the more common<span> </span><span style="color: #4e991d;"><strong><a href="https://tradgardsdags.nu/products/bla-himmelsart-clitoria-ternatea" title="Blue Butterfly Pea (Clitoria ternatea)" style="color: #4e991d;" target="_blank">Blue Butterfly Pea</a></strong></span>. This type has double petals, there is also a <a title="Butterfly Pea 'Blue Sky' Double Flower (Clitoria ternatea)" href="https://tradgardsdags.nu/products/himmelsart-blue-sky-fylld-blomma-clitoria-ternatea"><span style="color: #4e991d;"><strong>Light blue Butterfly Pea with double flowers</strong></span></a>.</p> <p>A large climbing plant with edible flowers. Can be grown as a cover crop against fences or as ground cover.</p> <p>Used to color food, sweets, and drinks. </p> <p>In Asia, tea is made directly from the flowers. Sometimes it is mixed with lemon grass, honey, and lime. </p> <p>Butterfly Pea is also used in traditional medicine as a relaxant and memory enhancer.</p> <p>As a comparison, one can think that tea made from Butterfly Pea is used in Asia in the same way we use chamomile tea in Sweden. </p> <p>Like<span> </span><span style="color: #4e991d;"><a title="Winged Bean (Psophocarpus tetragonolobus)" href="https://tradgardsdags.nu/products/goabona-vingbona-psophocarpus-tetragonolobus" style="color: #4e991d;" target="_blank"><strong>Winged Bean</strong></a></span><span> </span>Butterfly Pea is regenerative for the soil by fixing nitrogen from air pores in the soil and also works well as ground cover. However, Butterfly Pea is generally not hardy in Sweden, unlike the Winged Bean.</p> <p><strong>Cultivation:</strong></p> <p>Butterfly Pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.</p> <p>Growing in pots is recommended if you want it to be perennial in Sweden. Overwinter frost-free. </p> <p>Can grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For pot cultivation, a humus-rich soil with good drainage should be used. </p> <p>Pinch branches for a bushier growth habit.</p> <p><strong>Sowing:</strong></p> <p>Pre-cultivate indoors early in the year, or sow outdoors in April-May.</p> <p>Soak the seeds for 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.</p> <p><meta charset="utf-8">Seeds from Butterfly Pea often germinate irregularly; one seed can sometimes sprout a whole month earlier than another seed in the same sowing. If you want more control over the whole process, Butterfly Pea seeds are easy to germinate on a piece of moist paper. Place the paper in, for example, a food container with the lid slightly ajar – keep moist. Now you can easily see when each seed starts to sprout and gradually pick out seed by seed and sow in a small pot with soil.</p> <p><strong>Characteristics:</strong><br></p> <p>Life span: Perennial <br>Light: sun <br>Height: 150-300 cm <br>Germination time: 10-20 days</p>

<p> </p> <p>SEEDS (10 pcs/bag)</p> <p><strong>Common names:</strong><span> Light purple Butterfly Pea,</span> Light purple Sail Pea, Light purple <meta charset="utf-8"><span>K</span>litoria, Light purple Butterfly Pea <br><strong>Scientific name:</strong><em><span> Clitoria <meta charset="utf-8">ternatea </span><br></em><strong>Family:</strong><span> Fabaceae</span><span> </span></p> <p><strong><span>Plant history &amp; use:</span></strong></p> <p>Magenta-colored variant of the more common<span> </span><span style="color: #4e991d;"><strong><a href="https://tradgardsdags.nu/products/bla-himmelsart-clitoria-ternatea" title="Blue Butterfly Pea (Clitoria ternatea)" style="color: #4e991d;" target="_blank">Blue Butterfly Pea</a></strong></span>.</p> <p>Large climbing plant with edible flowers. Can be grown as a cover crop against fences or as ground cover.</p> <p>Used to color food, sweets, and drinks. </p> <p>In Asia, tea is made directly from the flowers. Sometimes it is mixed with lemongrass, honey, and lime. </p> <p>Butterfly Pea is also used in traditional medicine as a relaxant and memory enhancer.</p> <p>As a comparison, one can think that tea made from Butterfly Pea is used in Asia in the same way we use chamomile tea in Sweden. </p> <p>Like<span> </span><span style="color: #4e991d;"><a title="Winged Bean (Psophocarpus tetragonolobus)" href="https://tradgardsdags.nu/products/goabona-vingbona-psophocarpus-tetragonolobus" style="color: #4e991d;" target="_blank"><strong>Winged Bean</strong></a></span><span> </span>Butterfly Pea is regenerative for the soil as it fixes nitrogen from air pockets in the soil and also works well as ground cover. However, Butterfly Pea is generally not hardy in Sweden, unlike the Winged Bean.</p> <p><strong>Cultivation:</strong></p> <p>Butterfly Pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.</p> <p>Growing in pots is recommended if you want it to be perennial in Sweden. Overwinter frost-free. </p> <p>Can grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For pot cultivation, a humus-rich soil with good drainage should be used. </p> <p>Pinch branches for a bushier growth habit.</p> <p><strong>Sowing:</strong></p> <p>Start indoors early in the year, or sow outdoors in April-May.</p> <p>Soak the seeds for 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.</p> <p><meta charset="utf-8">Seeds from Butterfly Pea often germinate irregularly; one seed can sometimes sprout a whole month earlier than another seed in the same sowing. If you want more control over the whole process, Butterfly Pea seeds are easy to germinate on a piece of moist paper. Place the paper in, for example, a food container with the lid slightly ajar – keep moist. Now you can easily see when each seed starts to sprout and gradually pick out seed by seed and sow in a small pot with soil.</p> <p><strong>Characteristics:</strong><br></p> <p>Life span: Perennial <br>Light: sun <br>Height: 150-300 cm <br>Germination time: 10-20 days</p>

<p> </p> <p>SEEDS (10 pcs/bag)</p> <p><strong>Common names:</strong><span> Light purple Butterfly Pea,</span> Sail Pea, <meta charset="utf-8"><span>Clitoria, Light-purple Butterfly Pea </span><br><strong>Scientific name:</strong><em><span> Clitoria <meta charset="utf-8">ternatea </span><br></em><strong>Family:</strong><span> Fabaceae</span><span> </span></p> <p><strong><span>Plant history &amp; use:</span></strong></p> <p>A light purple variant of the more common<span> </span><span style="color: #4e991d;"><strong><a title="Blue Butterfly Pea (Clitoria ternatea)" href="https://tradgardsdags.nu/products/bla-himmelsart-clitoria-ternatea" style="color: #4e991d;" target="_blank">Blue Butterfly Pea</a></strong></span>. This variant has double flowers. </p> <p>A large climbing plant with edible flowers. Can be grown as a cover crop against fences or as ground cover.</p> <p>Used to dye food, sweets, and drinks. </p> <p>In Asia, tea is made directly from the flowers. Sometimes it is mixed with lemon grass, honey, and lime. </p> <p>Butterfly Pea is also used in traditional medicine as a relaxant and memory enhancer.</p> <p>As a comparison, one can think that tea made from Butterfly Pea is used in Asia in the same way we use chamomile tea in Sweden. </p> <p>Like<span> </span><span style="color: #4e991d;"><a href="https://tradgardsdags.nu/products/goabona-vingbona-psophocarpus-tetragonolobus" title="Winged Bean (Psophocarpus tetragonolobus)" style="color: #4e991d;" target="_blank"><strong>Winged Bean</strong></a></span><span> </span>Butterfly Pea is regenerative for the soil by fixing nitrogen from air pores in the soil and also works well as ground cover. However, Butterfly Pea is generally not hardy in Sweden, unlike the Winged Bean.</p> <p><strong>Cultivation:</strong></p> <p>Butterfly Pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.</p> <p>Growing in pots is recommended if you want it to become perennial in Sweden. Overwinter frost-free. </p> <p>Can grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For pot cultivation, a humus-rich soil with good drainage should be used. </p> <p>Pinch branches for a bushier growth habit.</p> <p><strong>Sowing:</strong></p> <p>Start indoors early in the year, or sow outdoors in April-May.</p> <p>Soak the seeds for 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.</p> <p><meta charset="utf-8">Seeds from Butterfly Pea often germinate irregularly; one seed can sometimes sprout a whole month earlier than another seed in the same sowing. If you want to keep better track of the whole process, Butterfly Pea seeds are easy to germinate on a piece of moist paper. Place the paper in, for example, a food container with the lid slightly ajar – keep moist. Now you can easily see when each seed starts to sprout and gradually pick out seed by seed and sow in a small pot with soil.</p> <p><strong>Characteristics:</strong><br></p> <p>Longevity: Perennial <br>Light: sun <br>Height: 150-300 cm <br>Germination time: 10-20 days</p>

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

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

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

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

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

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

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

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

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

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

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

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

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