Medicinal plants

SEEDS (10pcs/bag)

SEEDS (30pcs/bag)

Common names: Common Soapwort, Bouncing-Bet, Crow Soap, Wild Sweet William, Soapweed 
Scientific name: Saponaria officinalis
Family: Caryophyllaceae

Plant history & use:

Common Soapwort is, as the name suggests, used as soap, shampoo and detergent. S. officinalis is a useful plant of Eurasian origin that in traditional Europe was often used both for washing textiles and for personal hygiene. Today it is used in cures for acne.

The whole plant is useful, ie. flowers, leaves, roots and stem. All plant parts contain degreasing substances that lather together with water. The highest concentration of the fat-dissolving substances is found in the root. When mixed with water, the foaming liquid can then be used to wash fabrics, as a shampoo & soap or as an all purpose cleaning solution.

Saponaria officinalis, despite its toxicity, is utilized in culinary applications. It serves as an emulsifier in commercial tahini production and helps create a foamy head in brewing beer. In the Middle East, the root is added to halva to stabilize the oils and give it the unique texture that halvah is known for.

The flowers emit a sweet fragrance in the evenings and are effective when it comes to attracting pollinators.

Cultivation:

As the Common Soapwort is naturally adapted to the European climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils are most favorable. Areas with Sun/Part shade are good placements. It grows 30-100 cm high depending on the surrounding circumstances.

S. officinalis can spread well via underground shoots. So choose carefully where you plant it.

Sowing:

Sow seeds directly on the plant site or pre-cultivate indoors before planting out. Sow seeds 1 cm deep. Keep the soil moist when growing indoors. If germination has not occurred within a month, place the seeds in a pot in the refrigerator for about a month.

Alternatively, sow outdoors in pots or in open ground Sep-Nov. The seeds will germinate next spring.

Characteristics:

Lifespan: Perennial
Location: Sun/Part shade
Height: 30-100 cm
Germination Time: 1-3 months
USDA Zone: 4-8

SEEDS (15pcs/bag)

Trivial name: Carob, St. John's Bread, Locust Bean, Keration
Scientific name: Ceratonia siliqua
Family: Fabaceae

Plant history & use:

Carob is an evergreen culturally significant plant with a long history of various uses. Already thousands of years ago, Carob - as the dried bean pods are called - were used as a counterweight when weighing gold and precious stones. The kernels (seeds) inside the pod always weighed 0.2 grams and that is where the measurement carat comes from.

Carob has also been used as a cough medicine and sold as candy in pharmacies in the past. The pods have a natural sugar content of 30-50% and this is believed to be one of the reasons why they were eaten as a snack in Ancient Rome.

A known area of ​​use today is as a substitute for cocoa, in roasted and ground form. Unlike cocoa, carob is free from i.a. caffeine and theobromine.

Another common use today is the so called Locust Bean gum extracted from the seeds. Locust Bean gum is a thickener used in different foods, among others: ice cream and crème fraîche.

Carob contains many different vitamins, e.g. vitamins A and B2 and has a taste reminiscent of caramel.

Cultivation:

In its natural environment around the Mediterranean, the Carob tree grows to 10–15 meters and produces pods up to 25cm long.

In the most favored areas of Northern Europe, such as Cornwall, England, the Carob tree is reported being able to grow and overwinter outdoors. In the rest of Europe, it is best grown in pots that are outdoors during the summer and overwintered indoors. 

However, the microclimate may vary in one and the same region. The main point to consider should be that the Carob tree can withstand subzero temperatures down to about -8 ºC before the tree takes damage - if you can provide such conditions above that limit it is theoretically possible for the Carob tree to grow outdoors all year round. But it should be considered an experiment in itself and it's recommended to perform it when the tree has gained somewhat growth.

Other than that, the Carob tree is drought tolerant and thrives in well-drained/rocky soil in sunny locations. Avoid damp environments and heavy clay soils. Let the soil dry up between waterings and add nutrients during the summer months if desired.

Transplanting to a larger pot is preferably done before the taproot (the thickest main root) has grown down to the bottom. As with all plants, restricted space for taproot growth is significantly decreasing growth rate of the entire plant. 

Carob trees growing in their natural environment, the Mediterranean Basin, are high-producing trees capable of yielding 400 kilos of bean pods each year.

Sowing:

Soak the seeds in lukewarm water for 3 days before sowing. Sow in sowing soil. Cover with 2 cm of soil. Keep the soil moist. Germination time is about 2-5 weeks and optimal germination temperature is 22-26 ºC.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: up to 15 m
Germination Time: 2-5 weeks

USDA Zone: 9-11

SEEDS (10pcs/bag)

Common name: Common Comfrey, True Comfrey, Boneset, Knitbone, Consound, Slippery Root
Scientific name: Symphytum officinale
Family: Boraginaceae

Plant history & use:

True Comfrey is historically a well-used plant in the treatment of various ailments. But above all, it is a very effective accumulator of nutrients, i.e. a good soil improver. Comfrey grows quickly and the roots are deep, which gives the plant access to nutrients from deeper soil layers that are otherwise inaccessible to most plants. It is mostly minerals such as potassium and calcium that are stored in the leaves, but also magnesium, iron, phosphorus, manganese and more.

The leaves from the comfrey plant can be cut down during the year and used as cover material, or alternatively buried in the soil, to make the nutrients available to other plants. Comfrey leaves are well suited as a fertilizer for fruit trees and berry bushes thanks to their potassium and phosphorus content.

True Comfrey has a long growing season, early winter to late autumn.

If the leaves are not cut before winter, they wither and in the same way add nutrients to the soil they grow on. New leaves begin to emerge on the plant shortly after the snow melts.

You can make your own fertilizer tea from comfrey by filling a container with the leaves and then filling with water up to the edge. Leave for a couple of days and then mix the fertilizer tea with 10 parts water to irrigate the plants with.

Comfrey is effective as an edging plant near manure piles to prevent nutrient leakage, but also as an edging plant around plantations and other places where you don't want root weeds to spread. Comfrey's dense root system forms an underground wall, making it difficult for other roots to get through.

True Comfrey creates an overall attractive environment for other plants in your cultivation - through attracting pollinators, serving as a natural fertilizer, and more.

Cultivation:

Comfrey is a herbaceous perennial native to Europe. It continues to grow on the site the next year even after the leaves have withered during the winter.

It is an incredibly easy-to-grow plant and it is tolerant in the choice of plant location. It can grow in shade as well as wet soils and is therefore an effective component in flooded and waterlogged soils.

It also thrives in drier soils in sunny locations, although it does best in a slightly moist environment.

Sowing:

Sow indoors or outdoors.

If germination has not occurred after one month after sowing indoors, place the pot with the seeds in the fridge for a month and take it out to room temperature again, or put outdoors during spring and summer times.

Can also be sown outdoors in autumn to give the seeds a real winter. The seeds germinate the following spring.

Characteristics:

Lifespan: Perennial
Location: Shade/Semi-shade/Sun
Height: 50-100 cm
Germination Time: 1-12 months
USDA Zone: 3-10

SEEDS (30pcs/bag)

Common names: Kariyat, Kalmegh, King of Bitters, Indian Echinacea, Nilavembu, Bhuin, Chirota, Neemba
Scientific name: Andrographis paniculata
Family: Acanthaceae 

Plant history & use:

A well-known medicinal plant, also used in Scandinavia as an anti-infective for colds etc. Compared to the healing properties of Echinacea. Kariyat is also known as the "King of Bitters" for its bitter taste.

It is mainly the roots and leaves that are used to relieve fever, skin problems, stomach problems and to improve appetite. Kariyat is full of antioxidants and is used as an immune system booster.

Commonly used to relieve colds through its ability to shorten the duration of a cold.

Dry the leaves and roots and add to boiled water or any hot drink of your choice. You can also pulverize dried leaves and consume in any way you like. Alternatively, make a decoction directly from fresh leaves and roots. The leaves are sometimes also eaten fresh in a mixture with other vegetables.

Poultices of plant parts are used to relieve swelling and pigment deficiencies in the skin (e.g. vitiligo ). Also used to relieve snake and insect bites.

Attractive plant for bees, butterflies and other pollinators.

Kariyat leaf extract can be used as an organic pesticide against plant pests. The extract is mixed with water and sprayed on the intended plant.

Culture:

Kariyat is a perennial low-growing shrub that is often grown as an annual. However, if you overwinter the plant frost-free, you can use the same plant for several years.

Kariyat is a hardy plant that grows naturally in many different types of environments: low-lying plains, highland slopes, coasts and roadsides.

In cultivation it is an easy-care plant that thrives in many different types of soil. Moist soils with good drainage are an advantage, however. Can grow both in full shade (e.g. under taller trees and shrubs) and in partial shade, but it grows best in sunny, slightly shady locations.

Plant with a spacing of approximately 60cm x 30cm.

Top branches for a bushier growth habit.

Roots should be harvested when foliage begins to lose color or wilt.

Sowing:

Pre-cultivate indoors early in the year, or sow directly outdoors in May-June.

Soak the seeds 1 day in advance. Sow in moist soil and cover with plastic with small air holes to maintain humidity.

Features:

Year: Perennial
Growing conditions: sun / shade / partial shade
Height: 30 cm
Germination time: 3-10 days

SEEDS (10pcs/bag)

Common names: White Roselle, White Rosell hibiscus, White Sorrel
Scientific name: Hibiscus sabdariffa
Family: Malvaceae

Plant history & use:

Unlike the more commonly known red roselle hibiscus, the white roselle hibiscus has green-white sepals (what is normally referred to as the "fruit" of roselle hibiscus) more deep yellow flowers and green stem. The fruits are also smaller with white roselle, but the total yield is higher than from regular red roselle.

The fruits and leaves are used in the same way as fruit and leaves from ordinary roselle - however, the juice becomes transparent / amber colored instead of the deep red color of ordinary roselle.

Hibiscus sabdariffa originated in Africa and spread from there to Asia and the Caribbean.

Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea. Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used as a sour addition in salads or in soups of an Asian character.

In Asia, the leaves are usually fried, made into soup or used for prepared dishes with e.g. fish, chicken and beef.

Roselle is also often used for its health-enhancing properties.

Culture:

Roselle thrives in bright locations. Grow indoors in a bright window and feel free to move outside in the summers. Alternatively, sow the seeds directly in open ground when the risk of frost is over.

Roselle is grown commercially in one-year periods. In nature, however, the plant is perennial and it can also become so when grown at home. Wintering in a bright location is a prerequisite for perennials in Sweden. Grows into a small tree / tall shrub.

Sowing:

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small holes in it to retain moisture. Optimum temperature for rapid germination is between 25-30 ºC , but the seeds germinate even at 20+ ºC . If necessary, use a heating mat for better germination conditions.

Characteristics:

Age: Perennial
Plant position: sun
Height: up to 2 meters
Germination time: 7-30 days

SEEDS (5pcs/bag)

Common names: Korean Ginseng, Asian (Korean, Chinese, Japanese) Ginseng, Rénshēn, Insam, Ninjin
Scientific name: Panax ginseng
Family: Araliaceae

Plant history & use:

Panax ginseng , also known as Korean Ginseng, has a long and rich history as an important herb in traditional Asian medicine. Its medicinal properties and adaptogenic abilities have made it popular worldwide for its potential health benefits.

This plant is considered an adaptogen, meaning it can help the body adapt to stress and promote balanced and healthy physical and mental health. Korean Ginseng is often used to improve stamina, reduce fatigue and boost cognitive functions.

Korean Ginseng is often used in various dietary supplements. Its roots have long been sought after for their health-promoting abilities and are also used dried in the form of tea, extract and powder. Ginseng tea is considered calming and can help reduce stress and improve sleep quality.

Cultivation:

Korean Ginseng is a perennial plant that thrives best in shady and moist environments. To mimic its natural habitat, it should be grown in a well-drained, moist soil with a pH level of around 5.5 to 6.5. It also prefers to grow in a cooler environment and can therefore thrive in shady areas, e.g. under trees and bushes. To visualize its optimal environment, think: ground vegetation in a forest grove.

Korean Ginseng is very cold-resistant and can survive the winter in our Nordic climate.

Plants are generally slow growing, but they can live to be over 100 years old.

Harvesting of roots is usually done after year 4, which is also the year that plants usually flower and set seed. Of course, you can also wait to harvest even longer.

Sowing:

Place seeds in sand/sowing soil. Start by keeping the seed warm and moist at around +18 to +22°C for 2-4 weeks. Then you give the seed to a cold period (the fridge works well) for another 4-6 weeks.

You can also consider sowing outdoors in the open field, in cold benches or cold greenhouses. This has proven successful even as late as March, April and May.

Germination can take anywhere from 3 to 18 months. It must be a long and irregular process, but also an exciting one.

Characteristics:

Lifespan: Perennial
Location: Shady & moist
Height: 30-60 cm
Germination Time: 3-18 months

SEEDS (50pcs/bag)

Common Names: African Cabbage, Spiderwisp, Shona Cabbage, African Cabbage, African Spider Flower
Scientific name: Cleome gynandra
Family: Cleomaceae 

SEEDS (50pcs/bag)
Common name: Spiderwisp, African cabbage, Shona cabbage, African Spider Flower, Cat's whiskers, Chinsaga, Maman, Stinkweed
Scientific name: Cleome gynandra
Family: Cleomaceae

Plant history & use:

Leaves and shoots are used for stuffing/pickling and eaten as a side dish. They can also be cooked and eaten like spinach or added to stews.

The whole plant is rich in vitamins and above-ground plant parts have a peppery, mustard-like taste.

Ground seeds can be used as a substitute for mustard.

Also grown in conjunction with other crops for its pest repelling properties.

Liquid from leaves and roots is used to relieve earaches etc.

Culture:

Thrives best in an airy, well-drained and nutrient-rich soil in warm and sunny locations.

African Cabbage is drought tolerant but thrives best in moist soils.

Sowing:

Sow directly outdoors when the risk of frost is over, alternatively pre-cultivate indoors early in the year. Cover the seeds with a very thin layer of soil.

Characteristics:

Duration: One year
Plant position: sun / partial shade
Height: 60 cm
Germination time: 5-14 days

SEEDS (10pcs/bag)

Common name: Yellow Goji Berry, Yellow Wolfberry, Yellow Boxthorn / Matrimony Vine
Scientific name: Lycium barbarum
Family: Solanaceae

Plant history & use:

Yellow Goji Berry belongs to the same genus as the red and black goji berry and, like its relatives, is a highly nutritious berry - especially rich in vitamins and proteins. Unlike the red goji berry, yellow goji berries contain no bitter substances and also have a lower sugar content.

Yellow Goji Berries can be eaten raw as they are, mixed in a salad or dried to add as a topping to granola/cereals/müsli or baked goods. You can also simply make an infusion from them, similar to that of the black goji berry infusion.

Both yellow and black goji berries are relatively uncommon in Europe so far, so here is the chance to have something unusual and useful in your garden!

Cultivation:

Yellow Goji is a hardy shrub that can withstand many sub zero degrees and is fit for outdoor cultivation in all of Europe, even in the far north. It can be grown in the open field or in a pot. The Goji shrub grows well in both sandy and clayey soils - and everything in between, as long as the soil is well drained. It thrives in sunny locations and is relatively insensitive to drought, wind and salts.

The Goji bush has a strong root system which binds the soil effectively. Its hardy properties make it a suitable plant in maritime coastal climates with a lot of wind. Can be planted along the border of beaches to bind the sand and protect against wind.

Yellow Goji is a grateful plant that does not require much care.

The bush grows to 1-3 meters. Give the bush something to climb/grow against and it will grow faster.

Sowing:

The seeds are sown in moist soil. Cover with a thin layer of soil. Keep the soil moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-3 m
Germination Time: 1-3 weeks
USDA Zone: 6-9

SEEDS (6 capsules = approx. 30 seeds/bag)

Common names: Siberian Ginseng, Eleuthero, Kan Jang, Taiga Root, Thorny Ginseng, Ciwujia, Shigoka, Devil's Bush / Shrub, Touch-Me-Not, Wild Pepper
Scientific name: Eleutherococcus senticosus
Family: Araliaceae

Plant history & use:

Siberian Ginseng, or Eleuthero as it is also called, is a winter-hardy "Ginseng species" that belongs to the same family as the Korean Ginseng (Panax ginseng) and the American Ginseng (Panax quinquefolius). However it is not related to the Indian Ginseng.

From this Ginseng, it is the root bark that is used for its adaptogenic properties. Adaptogens are substances that help the body deal with different types of stress. Siberian Ginseng is well known among athletes and is also used to treat sleep disorders. Traditionally used in Russian/Chinese medicine.

Much of the Siberian Ginseng available on the market is ground whole roots, while in fact it is only the bark from the roots that contains the active substances of interest. Here, of course, it is an advantage to grow the Eleuthero yourself, as you control the entire process - from seed to consumption-ready product - by yourself.

Cultivation:

Siberian Ginseng is a shrub originating in Northeast Asia that often grows in forests as undergrowth or forms dense thickets. The bush is thorny and can grow up to 4 meters depending on location.

It thrives outdoors in temperate climate Europe and does not have high requirements to grow. Soil-wise, it can handle everything from sand to heavy clay soils, it is not demanding. However, it thrives best in soil mixed with leaves and compost (remember its natural environment is woodlands). Prefers light to partial shade. Can also be grown in a pot.

To harvest Eleuthero, you cut off one/several of the plant's underground shoots and let the plant grow. You then peel off the bark from the roots. Dry the root bark and discard the inner root.

Siberian Ginseng is a robust species with few known pests.

The flowers turn yellow-white/purple which later form black round fruits in clusters.

Sowing:

Seeds from Siberian Ginseng can be challenging to germinate. The seeds should be stratified to optimize conditions for succesful germination. This can be done by:

• Soaking the seeds for 1 day
• Put the seeds in an airtight plastic bag with sand/peat in the fridge for 2-3 months. Some seeds may need to lie for a whole year.
• Sow seeds in sowing soil, cover with 0.5 cm of soil. Keep the soil moist

If no seeds germinated after 4 months you can try one of these 2 methods:

• Leave the seeds in the ground/pot where you have sown them for the rest of the year. Let the natural winter be the long cold period they need. Be sure to protect the soil from heavy rainfall or picking birds with a covering net or similar. Next spring the seeds will hopefully emerge above the soil.
• Move the seeds in a pot into the fridge. Keep them there until next years spring arrives. Move the pot outdoors and wait for germination.

Characteristics:

Lifespan: Perennial
Location: Partial shade/Sun
Height: 2-4 m
Germination Time: 2-4 months
USDA Zone: 3-7

SEEDS (10pcs/bag)

Common Names: Light-Purple Butterfly Pea, Asian Pigeonwings, Cordofan Pea, Darwin pea
Scientific name: Clitoria ternatea
Family: Fabaceae 

Plant history & use:

A light purple variant of the more common one Blue Sky Pea . This variety has stuffed flowers.

Large climbing plant with edible flowers. Can be grown as a cover crop against a fence or as a ground cover.

Used to color food, sweets and drinks.

In Asia, tea made directly from the flowers is drunk. Sometimes it is mixed with lemongrass, honey and lime.

Himmelsärt is also used in traditional medicine as a relaxant and memory enhancer.

As a comparison, you can think that tea made in Himmelsart is used in Asia in the same way that we in Sweden use chamomile tea.

Like The goa bean Himmelsärten is regenerative for the soil in that it fixes nitrogen from air pores in the soil and works well as a ground cover crop. On the other hand, Himmelsärten is generally not hardy in Sweden, unlike Goa bean.

Cultivation:

The sky pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.

Cultivation in a pot is recommended if you want to let it become perennial in Sweden. Overwinter frost-free.

Able to grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For growing in pots, a loamy soil with good drainage should be used.

Top branches for a bushier growth habit.

Sowing:

Pre-cultivated indoors early in the year, alternatively sown outside in April-May.

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.

Characteristics:

Age: Perennial
Plant position: sun
Height: 150-300 cm
Germination time: 10-20 days

SEEDS (50pcs/bag)

Common name: Lemon basil, A frican basil, Hairy Basil, Lemon Basil
Scientific name: Ocimum x africanum
Family: Lamiaceae

Plant history & use:

Lemon basil is a hybrid basil that was created by crossing Ocimum americanum and Ocimum basilicum. It has a distinctive lemony flavor and aroma that makes it excellent for cooking, especially in South American, African, and Asian cuisines. It is usually slightly milder than regular basil (Ocimum basilicum) and can be used fresh or dried.

Lemon basil is often used in salsas, stews, marinades, and as a flavoring in beverages. Its bright flavor and fresh aroma also make it great for making tea.

Lemon basil also has medicinal properties. It has antiseptic and anti-inflammatory properties and can help relieve symptoms of colds and headaches. The herb has also been used to treat stomach upset and high blood pressure.

Lemon basil is an excellent plant for growing in the garden or in pots on a sunny patio. It is easy to grow and produces a generous harvest of flavorful leaves. It is also a beautiful plant with bright green leaves and beautiful white flowers.

So, whether you're a foodie or a gardening enthusiast, lemon basil is definitely a plant you should try growing. It offers both great flavor and health benefits, and is easy to care for.

Culture:

Lemon Basil thrives in full sun or partial shade with good drainage. It requires regular watering but the soil should not be too wet. Plant in a pot with plenty of room for the roots and Lemon Basil can grow into a perennial small tree. , like the Holy Basil . However, this requires that you move the plant inside before winter as the Lemon Basil is frost sensitive. You can also plant directly in the ground in a greenhouse if you ensure that the winter temperature does not fall below 0 ºC. Alternatively, grow directly in the ground as an annual.

Cut off the inflorescences to encourage foliage growth. However, the inflorescences are edible and aromatic as well.

Lemon basil is also known to be resistant to pests and diseases, making it a good natural protection for the plants it is placed around, but it is still important to keep an eye out for any signs of fungal or insect infestation.

To get a rich harvest of healthy leaves, it is important to keep the soil moist, but not wet. It is also important to give the plant enough nutrition and space to grow.

Sowing:

To sow lemon basil, 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.

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.

Features :

Year: Perennial
Growing position: partial shade/sun
Height: 30-150 cm
Germination time: 5-15 days

SEEDS (30pcs/bag)

Common Names : Green Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi
Scientific name : Perilla frutescens
Family : Lamiaceae

Plant history & use :

Shiso, or Spearmint as the herb is called in Swedish, originates from the Far East: Korea, Japan, China, etc. Its natural habitat is from the Himalayas to eastern Asia where it often grows wild in moist, open woodland.

Both seeds, leaves and young shoots/plants are used as a spice. The taste may be considered unfamiliar to Western palates at first, some people detect cinnamon, others coriander or citrus.

Shoots or young plants are added to salads, while older leaves are often used as a garnish or seasoning. However, the uses of Shiso are wide-ranging.

Larger leaves can be used to wrap bulgogi , a Korean beef dish. Leaves from purple-colored Shiso varieties are used in Japan to color and flavor pickles: e.g. ginger and plum. Older leaves can also be salted and used to flavor tofu and as a garnish for tempura . Since the leaves have a "curry-like" flavor, they are an ingredient in many soups and stews. It is also common to make dishes with steamed Shiso leaves, e.g. Perilla Leaf Kimchi . The leaves can also be dried for later use.

Unopened flower buds are used as a garnish for soups and other dishes, eaten fresh in salads, pickled (like capers ) or stir-fried with other vegetables .

The seeds can be sprinkled over salads and dishes. They are one of the ingredients in the well-known spice mixtures 'Shichimi' and 'Seven Spice'. Energy bars are also made with Shiso seeds. It is the seeds from the red-colored Shiso varieties that are preferred for culinary use.

U From the seeds, you can also extract so-called perilla oil , which is used in industrial contexts - for example, in perfumery and dental care products, as well as in the paper and paint industries. However, the oil is also used for culinary purposes as a flavoring for sweets and various sauces. From the seeds, you can also extract an oil that is effectively used to treat wood, similar to linseed oil.

The seeds contain approximately 21.5% protein, 43.4% fat, 11.3% carbohydrate, 4.4% minerals of various kinds. The seeds of Shison are also rich in linolenic acid (ALA).

Shiso is a valued medicinal plant in oriental medicine, where it is described as a pungent, aromatic and warming herb. Both the leaves, stems and seeds are used . The leaves are used in the treatment of colds, respiratory infections, vomiting, abdominal pain, etc. (Yeung. Him-Che.). The seeds are antiasthmatic, cough suppressant, emollient and expectorant. The juice from the leaves is applied to cuts and wounds (Manandhar. NP). Extracts from the plant are used internally in the treatment of asthma, colds and chills, nausea, abdominal pain, food poisoning and allergic reactions (especially those from shellfish), bronchitis and constipation (Duke. JA and Ayensu. ES). The stems are a traditional Chinese remedy for morning sickness (Bown. D.).

Extracts of the herb have recently begun to be used in the Western world, against certain allergies and as an alternative to antibiotics and cortisone. In the last 20 years or so, there has been interest in the herb's effect on asthma (Almark L. & Flising L. - Swedish Herbal Society).

Cultivation :

Does best in a light, moisture-retaining soil in a sunny location. Shison is not frost-resistant so it needs to be overwintered frost-free if you want to grow it as a perennial. Otherwise, it is suitable for growing as an annual due to its high growth rate.

Easy to grow, like most other plants in the Lamiaceae family: Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil .

USDA zone is stated to be 7-10. The approximate translation from USDA zone 7-8 to our Swedish system is growing zone 1-2. However, since the systems are not measured in the same way, they are not directly translatable. Experiments can be done at your own risk, there is a chance that the roots of the plants can overwinter in the mildest parts of the country, even if the above-ground part freezes during the winter.

Sowing :

Pre-cultivate indoors, or sow outdoors in late spring when the soil is warm. The seeds are light-germinating - therefore cover the seeds with an extremely thin layer of soil or do not cover at all. Keep the seeds moist. One way to maintain good humidity is to cover the seed with plastic with air holes.

Optimal germination temperature is 18-25 °C.

Features :

Annuality: Perennial in warmer climates, otherwise annual
Growing position: sun
Height: 60-100 cm
Germination time: 5-15 days
USDA zone : 7-10

SEEDS (10pcs/bag)

Common Names: Light Purple Sky Pea, Light Purple Sail Pea, Light Purple K litoria, Light Purple Butterfly Pea
Scientific name: Clitoria ternatea
Family: Fabaceae 

Plant history & use:

Magenta colored variant of the more common one Blue Sky Pea .

Large climbing plant with edible flowers. Can be grown as a cover crop against a fence or as a ground cover.

Used to color food, sweets and drinks.

In Asia, tea made directly from the flowers is drunk. Sometimes it is mixed with lemongrass, honey and lime.

Himmelsärt is also used in traditional medicine as a relaxant and memory enhancer.

As a comparison, you can think that tea made in Himmelsart is used in Asia in the same way that we in Sweden use chamomile tea.

Like The goa bean Himmelsärten is regenerative for the soil in that it fixes nitrogen from air pores in the soil and works well as a ground cover crop. On the other hand, Himmelsärten is generally not hardy in Sweden, unlike Goa bean.

Culture:

The sky pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.

Cultivation in a pot is recommended if you want to let it become perennial in Sweden. Overwinter frost-free.

Able to grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For growing in pots, a loamy soil with good drainage should be used.

Top branches for a bushier growth habit.

Sowing:

Pre-cultivated indoors early in the year, alternatively sown outside in April-May.

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.

Characteristics:

Age: Perennial
Plant position: sun
Height: 150-300 cm
Germination time: 10-20 days

SEEDS (20pcs/bag)

Common names: Japanese Raisin Tree, Oriental Raisin Tree, Raisin Tree, Chi-Chao Li
Scientific name: Hovenia dulcis
Family: Rhamnaceae

Plant history & use:

The Japanese Raisin Tree is a hardy tree found in Asia, from eastern China and Korea to the Himalayas where it grows at altitudes up to 2,000 m above sea level.

The fleshy, sweet and fragrant fruits are eaten raw or cooked. When dried, they take on a taste and appearance reminiscent of raisins.

An extract made from seeds, branches and young leaves can be eaten like honey and is also used to make wine and candy (Facciola, S.).

The seeds contain about 15% protein and 7.8% fat (Duke. JA & Ayensu. ES).

The raisin tree has long been used in traditional Chinese, Korean and Japanese medicines to treat a variety of ailments, including hangovers (Hyun TK et al.). The fruits of the raisin tree are already mentioned in materia medica from the Tang Dynasty in the 7th century.

Modern research confirms that the flavanonol ampelopsin/dihydromyricetin (DHM), found in plants in the genera Ampelopsis and Cercidiphyllum , can reduce symptoms of alcohol intoxication and withdrawal (Reich L.).

Extracts of Hovenia dulcis are commercially available and marketed as a remedy for the after-effects of excessive alcohol consumption.

The tree is traditionally known for its health benefits when consumed in tea form.

The wood from the Raisin Tree is hard and well suited for making furniture.

Culture:

Thrives well in well-drained, sandy clay soils in a sunny and warm location. It is best protected from frost in the first few years, after which the tree can withstand temperatures down to -15°C. However, if the tree is allowed to harden off slowly to the cold, the tissue can be allowed to mature (harden) and then the tree can be hardy down to -25°C (Huxley. A.).

Avoid compact and wet soils.

The tree is considered fast-growing and usually does not grow more than 5-6 meters tall in our climate. In other parts of the world it reaches heights of up to 30 meters.

Can be topped to keep as a bush or allowed to grow to become more naturally tree-shaped.

The raisin tree is drought tolerant, but the quality of the fruit can be significantly affected if the water supply is not good. Watering 2-3 times a week is recommended during spring and summer.

The fruits usually ripen late in the season, around October. The fruits are harvested when they have dried on the tree, so there is no need for manual drying of the fruits.

The raisin tree is self-fertile and produces abundant fruit at maturity.

Sowing:

NOTE: These seeds have been stratified (cold period) and can therefore be sown immediately after receipt.

Sow the seeds in moist soil. Cover with a thin layer (about 1 cm) of soil. Keep the seeds moist.

For some seeds, germination can occur as late as a year later, i.e. another cold period later.

Features:

Year: Perennial
Growing position: sun / light shade
Height: 4-30 m
Germination time: 1-12 months
Growing zone: 1-4

SEEDS (15pcs/bag)

Common name: Chinese Liquorice/Licorice Root, Cultivated Licorice
Scientific name: Glycyrrhiza glabra
Family: Fabaceae

Plant history & use:

This characterizes Chinese Liquorice Root in relation to other Liquorice species in the genus Glycyrrhiza:

• Originally from Central Asia and Northern China.
• Used in traditional Chinese medicine for its medicinal properties.
• Hardy down to -25 ºC.
• Can be grown outdoors in colder climates with appropriate winter protection.
• Grows to a height of 0.5-1.5 meters. This is a more low-growing licorice species.

Liquorice Root has a long history both as a medicinal plant and as a sweet treat. As early as 4000 BC it was used by the Assyrians and since then the licorice root has been used as a nerve-soother, flu-reliever, anti-infective and more.

One of the most prominent uses of the Licorice root by our ancestors was to chew it in order to keep their teeth clean and healthy. This was efficient due to the anti-bacterial properties of the substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, glycyrrhizin is not metabolized by our bodies and may therefore, just as Stevia (Stevia rebaudiana), be used as a sweetening substitute for sugar.

Licorice root was sold in pharmacies as a medicine until as late as the 1970s.

The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the leaves are used as a substitute for common Tea (Camellia sinensis).

The root may also be ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan. 

Licorice root is also often used together with anise when flavoring alcoholic beverages.

Cultivation:

Licorice root grows naturally in southern Europe and parts of Asia.

The plant is hardy down to -25 ºC. In most of Europe, it can be grown outdoors all year round. To protect the plant during the winter, cover the base with twigs, leaves, straw or similar. Measures such as these can allow your Licorice root plant to thrive even in locations that are generally viewed as below its temperature range. The USDA Zone of the Licorice root range from 7-10.

Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.

Licorice root thrives best in well-drained soil and locations with full sun.

The roots, which are the main part used for consumption, become meters long, so a large pot is recommended for pot cultivation. It takes about 3 years for the plant to become harvestable and by that time it will likely have grown to become a fairly large bush. 

Sowing:

The seeds can be sown directly outdoors when the soil temperature has risen to above 15 ºC. The seeds can also be pre-cultivated indoors any time of the year.

Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 months
USDA Zone: 5-9

SEEDS (5pcs/bag)

Common names: Orchid Tree, Camel's Foot, Mountain Ebony, Kachnar
Scientific name: Bauhinia variegata 'Candida' / 'Alba'
Family: Fabaceae

Plant history & use:

The Orchid Tree, also known as Mountain Ebony, is a beautiful flowering tree that belongs to the pea family. It is originally from South Asia and is known for its distinctive and colorful flowers. The tree got its name from the similarity between its flowers and orchid flowers. The flowers on the Orchid Tree are very fragrant - they have a honeysuckle-like scent. These seeds are from the variety 'Candida' with white flowers.

Leaves and flower buds are edible. In India, the unopened flower buds, which are called Kachnar, are used to both prepare curries and make various pickles. You can compare it to the fact that here in Europe we use the unopened flower buds from the Caper plant to make pickles and consume.

Oil can be extracted from the seeds of the Orchid tree.

There are also some medicinal uses for the plant. It is then mainly sap from the bark that is used.

The tree thrives best in subtropical and tropical climates, but can also do well in sheltered and sunny locations in temperate climates. Read more about cultivation below.

Cultivation:

The Orchid Tree has its origins in subtropical and tropical climates in southern Asia. However, it tolerates frost and temperatures as low as -7 degrees. If you place the tree in a favorable sunny and windless place, you can theoretically succeed with outdoor cultivation all year round in the most favorable parts of Sweden - Skåne, Öland & Gotland, among others. The specified USDA zone for the tree is zone 8, which corresponds precisely to the most favorable locations in Sweden's zone 1. Read more about the relationship between Swedish plant zones & USDA zones here .

To further protect the tree during the colder months, the base of the tree can be covered with straw or the like to create protection against wind, prevent the radiation of ground heat and insulate against external penetrating cold. This can be done with basically all trees that are on the border of hardiness in an attempt to succeed in wintering outdoors.

Otherwise, you can always grow in a pot that is moved in for the winter.

Use a nutrient-rich, well-drained soil for your Orchid tree.

The orchid tree is slightly sensitive to lime - add peat or other pH-lowering substrate to your soil if it is naturally chalky (higher range of pH values ​​- 7.5 and above) to give the tree optimal conditions for successful growth. Acceptable values ​​for the Orchid Tree are pH 5.5-7.5.

The tree can be propagated by cuttings as well as seeds.

Sowing:

Soak the seeds for 1-2 days before sowing.

Preferably sow indoors or in a greenhouse under a 1 cm layer of soil. Keep the seed moist. The seeds can still be considered quick-germinating, it usually does not take more than about 1 week before the seeds start to germinate, some of the seeds take longer.

Characteristics:

Lifespan: Perennial
Location: Sun / Partial shade
Height: 2-10 m
Germination Time: 1-4 weeks

SEEDS (30pcs/bag)

Common names: Golden Himalayan Raspberry, Golden Evergreen Raspberry, Yellow Himalayan Raspberry, Ainselu
Scientific name: Rubus ellipticus
Family: Rosaceae

Plant history & use:

The Golden Himalayan Raspberry originates from the Himalayan mountain range in Tibet and Nepal, but also grows wild at high altitudes in more southern latitudes such as Sri Lanka and Southeast Asia.

The berries have a sweet flavor with a pleasant level of acidity.

Nepalese farmers grow and harvest Golden Himalayan Raspberries and then ferment the berries to produce a local fruit wine.

The berries have historically been used both as food and for medicinal purposes.

Scientific studies have revealed a wealth of macronutrients, micronutrients and various minerals in the berry ( Lamichhane A, Lamichhane G et al. ). Furthermore, the Golden Himalayan Raspberry has been shown to be rich in other beneficial substances, including polyphenols, flavonoids, anthocyanins, tannins and terpenoids.

In local communities where raspberries grow wild, consumption of the berries is still practiced as in the past. The berries are sold in local markets in the Himalayan region (Manandhar. NP).

The inner bark is valued as a medicinal herb in traditional Tibetan medicine.

In forest horticulture, the plant is traditionally grown in living fences in the northwestern Himalayas, where it helps to keep out livestock and other animals; mark land boundaries; while providing a range of medicinal and edible uses (Pankaj Sharma & Usha Devi). The plant is also useful in preventing soil erosion and for other soil conservation purposes (Manandhar. NP).

This species is also used in raspberry breeding programs, where it is crossed with certain varieties to impart its resistance to diseases and to improve its adaptability to warmer climates (Janick, J. & JN Moore).

From the berries, you can (surprisingly) extract a blue-purple dye that can be used in natural dyeing (Grae. I.).

Culture:

The Golden Himalayan Raspberry is said to be an evergreen shrub in its natural environment - possibly even in the mildest parts of our country. The shrub produces a cluster of stout, thorny, upright stems from a woody rootstock. The shrub usually grows 1-3 m tall, sometimes up to 4.5 m.

Easy to grow plant that thrives best in well-drained clay soil. Good hardiness to freezing temperatures, exact hardiness is difficult to find due to its rarity in commercial cultivation, but cases of hardiness down to -20ºC have been reported ( AK Trivedi )

More shade tolerant than many other species in the Raspberry genus (Rubus sp.). However, the best location for maximum fruit set is a sunny location.

Annual harvest from wild specimens in the Himalayas is about 750 g from a bush occupying an area of ​​2.5 m² (Parmar. C. and Kaushal. MK).

The shrub is self-fertile and pollinated by insects. New stems are produced each year from the perennial rootstock, these stems set fruit in their second year and then die off to be replaced by last year's fruit-bearing stems the following year.

Root tubers collected from plants in Java showed nitrogen-fixing activity and can be assumed to fix their own nitrogen like most plants in the Fabaceae family (MJ Van Steeniis-Kruseman).

Sowing:

NOTE: These seeds have been stratified (cold period) and can therefore be sown immediately after receipt.

Sow the seeds in moist soil. Cover with a thin layer (about 1 cm) of soil. Keep the seeds moist.

Features:

Year: Perennial
Growing position: sun
Height: 1-4 m
Germination time: 1-3 weeks
USDA zone : 7-10
Growing zone (rough translation): 1-3

SEEDS (10pcs/bag)

Common Names: Light Blue Sky Pea, Light Blue Sail Pea, Light Blue K litoria, Light-blue Butterfly Pea
Scientific name: Clitoria ternatea
Family: Fabaceae 

Plant history & use:

Light blue variant of the more common one Blue Sky Pea . This variety has double petals, there is also a Light Blue Himmelsärt with a filled inflorescence .

Large climbing plant with edible flowers. Can be grown as a cover crop against a fence or as a ground cover.

Used to color food, sweets and drinks.

In Asia, tea made directly from the flowers is drunk. Sometimes it is mixed with lemongrass, honey and lime.

Himmelsärt is also used in traditional medicine as a relaxant and memory enhancer.

As a comparison, you can think that tea made in Himmelsart is used in Asia in the same way that we in Sweden use chamomile tea.

Like The goa bean Himmelsärten is regenerative for the soil in that it fixes nitrogen from air pores in the soil and works well as a ground cover crop. On the other hand, Himmelsärten is generally not hardy in Sweden, unlike Goa bean.

Culture:

The sky pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.

Cultivation in a pot is recommended if you want to let it become perennial in Sweden. Overwinter frost-free.

Able to grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For growing in pots, a loamy soil with good drainage should be used.

Top branches for a bushier growth habit.

Sowing:

Pre-cultivated indoors early in the year, alternatively sown outside in April-May.

Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.

Characteristics:

Age: Perennial
Plant position: sun
Height: 150-300 cm
Germination time: 10-20 days

SEEDS (15pcs/bag)

Common name: Roman Liquorice/Licorice Root, Cultivated Licorice
Scientific name: Glycyrrhiza glabra
Family: Fabaceae

Plant history & use:

This characterizes Roman Liquorice Root in relation to other Liquorice species in the genus Glycyrrhiza:

• Originally from southern Europe and parts of Asia.
• Has a long history as a medicinal plant and is used as a sweet.
• Used to produce Russian and German licorice.
• Hardy down to -20 ºC.
• Grows to a height of 1-2 meters.

Liquorice Root has a long history both as a medicinal plant and as a sweet treat. As early as 4000 BC it was used by the Assyrians and since then the licorice root has been used as a nerve-soother, flu-reliever, anti-infective and more.

One of the most prominent uses of the Licorice root by our ancestors was to chew it in order to keep their teeth clean and healthy. This was efficient due to the anti-bacterial properties of the substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, glycyrrhizin is not metabolized by our bodies and may therefore, just as Stevia (Stevia rebaudiana), be used as a sweetening substitute for sugar.

Licorice root was sold in pharmacies as a medicine until as late as the 1970s.

The Licorice root can be shredded and made into a tea or a refreshening beverage served with ice. In Mongolia, the leaves are used as a substitute for common Tea (Camellia sinensis).

The root may also be ground/crushed to make your own licorice. Mix with sugar molasses/syrup, flour and anise in a heated saucepan. 

Licorice root is also often used together with anise when flavoring alcoholic beverages.

Cultivation:

Licorice root grows naturally in southern Europe and parts of Asia.

The plant is hardy down to -20 ºC. In most of Europe, it can be grown outdoors all year round. To protect the plant during the winter, cover the base with twigs, leaves, straw or similar. Measures such as these can allow your Licorice root plant to thrive even in locations that are generally viewed as below its temperature range. The USDA Zone of the Licorice root range from 7-10.

Licorice root may also be grown in a wide pot, put outdoors during the warmer months, and indoors during the colder months.

Licorice root thrives best in well-drained soil and locations with full sun.

The roots, which are the main part used for consumption, become meters long, so a large pot is recommended for pot cultivation. It takes about 3 years for the plant to become harvestable and by that time it will likely have grown to become a fairly large bush. 

Sowing:

The seeds can be sown directly outdoors when the soil temperature has risen to above 15 ºC. The seeds can also be pre-cultivated indoors any time of the year.

Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.

Characteristics:

Lifespan: Perennial
Location: Sun
Height: 1-2 m
Germination Time: 1-3 months
USDA Zone: 7-10