Shrub layer - Plants

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

<p><strong>Outdoor fuchsia: current height 10–20 cm</strong><br><br><strong>Common name:</strong> Outdoor fuchsia<br><strong>Scientific name:</strong> <em>Fuchsia magellanica</em><br><strong>Family:</strong> Onagraceae</p> <h4>Plant history & use</h4> <p>’Tricolor’ is a particularly decorative variety of outdoor fuchsia with variegated leaves in green, white, and pink, which together with the hanging red-violet flowers create a striking appearance throughout the summer. Like other varieties of Fuchsia magellanica, it is hardy, perennial, and survives the winter in large parts of Sweden – something unusual for fuchsias.</p> <p>The small, elongated berries that may follow the flowering are edible and have a mild, tangy taste.<meta charset="utf-8"> In its native countries, the plant has traditionally been used in simple herbal preparations, among other things for digestion.</p> <p>A natural black dye can be extracted from the wood.</p> <p>Resistant to wind and salt – suitable as a hedge in coastal environments<br></p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, moisture-retentive but well-drained soil. ’Tricolor’ works excellently as a standalone shrub, border plant, or low hedge. Very resistant to wind and salt, making it especially suitable as a protective hedge in coastal areas. Overwinters outdoors in zones 1–2, also in zone 3 in sheltered locations. The shoots often freeze back, but the shrub sprouts from the base in spring – prune then to encourage new growth.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 0.6–1 meter<br><strong>Hardiness zone:</strong> 1–2 (3 in sheltered location)<br><strong>Flowering:</strong> June–October<br></p>

<p><strong>Fig of the variety 'Little Miss Figgy': current height 20–30 cm</strong></p> <p><strong></strong>Self-pollinating variety = needs only 1 plant for fruit setting.<br><br><strong>Common name:</strong> Fig<br><strong>Scientific name:</strong> <em>Ficus carica</em><br><strong>Family:</strong> Moraceae</p> <h4>Plant history & use</h4> <p>'Little Miss Figgy' is a modern, dwarf-growing fig shrub with compact leaves and abundant fruiting. The variety originates from breeding of hardy outdoor figs and is developed to suit small gardens, pots, and greenhouses. The fruits are medium to large, deep purplish-red with sweet and fragrant taste, perfect to eat fresh, dry, or use in jam, desserts, and baked goods.</p> <h4>Cultivation</h4> <p>Plant in a sunny and warm spot in well-drained, humus-rich soil. 'Little Miss Figgy' is naturally compact, about 80–120 cm tall and 60–90 cm wide, making it easy to place on patios, balconies, or in greenhouses. Water regularly during dry periods and fertilize in spring and early summer for best fruiting. The variety is self-pollinating and does not need another fig plant to bear fruit.</p> <p>Hardy down to about –15 °C (USDA zone 7). In Skåne and other mild zone 1–2 locations, it can overwinter outdoors with good drainage and winter covering. In colder places, growing in a pot that is brought indoors for frost-free winter storage is recommended.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 80–120 cm (compact growth habit)<br><strong>Growing zone:</strong> 1–2<br></p>

<p><strong>Blue honeysuckle of the variety 'Docz' Velikana': current size C2</strong><br><br><strong>Common name:</strong> Blue honeysuckle, Honeyberry<br><strong>Scientific name:</strong> <em>Lonicera caerulea var. kamtschatica</em><br><strong>Family:</strong> Caprifoliaceae</p> <h4>Plant history & use</h4> <p>'Docz' Velikana' produces large, blue fruits with a sweet-tart taste. The berries are used fresh, for jam, juice, and baking.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained soil. Plant several varieties for a good harvest.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 1.5 meters<br><strong>Hardiness zone:</strong> 1–7</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> 1 Okra plant from 2023 <span data-mce-fragment="1">- current height: 30-50 cm</span><br data-mce-fragment="1"></p> <p> Seed-sown plant with a strong root system, grown in a Swedish climate</p> <p> The plant is shipped safely and securely packaged with shock-absorbing packaging.</p> <p> <strong>Common name:</strong> <span>Okra</span><br> <strong>Scientific name:</strong><em><span> </span>Abelmoschus esculentus<br></em> <strong>Family:</strong> <span>Malvaceae</span></p> <p> <strong><span>Plant history &amp; use:</span></strong></p> <p> Okra is a plant with many uses and its fruits are one of the most popular tropical vegetables worldwide.</p> <p>The fruits are a well-used ingredient in cooking due to their crunchy texture and texture-giving properties. The fruit contains binding substances which make it very suitable for stews and soups. It can also be eaten raw, and in Asian cuisine, it is often served alongside the main course together with the accompanying sauce.</p> <p> The leaves, like spinach, can be used raw in salads or thrown into a wok. The leaves also have a weak binding effect.</p> <p> Roasted Okra seeds can also be used as a caffeine-free alternative to coffee.</p> <p> In West Africa, where Okra is widely cultivated, flower buds and the wilted flowers are also eaten.</p> <p> The average nutritional value of Okra is higher than that of tomatoes, eggplants and most cucumbers.</p> <p> Okra seeds contain approximately 20% protein and 20% oil which can be extracted from the seeds.</p> <p> <strong>Culture:</strong></p> <p>Okra originates from South Asia/Africa and is a perennial in its natural state. It thrives in heat and is sensitive to frost. Optimal growth temperature is 20+ ºC and temperatures below 10 ºC can be harmful to the plant.</p> <p> For the above reasons, it grows best in Sweden in greenhouses/growing tunnels. It can be grown outdoors, but the harvest may be slightly less than under optimal conditions. To improve the conditions for outdoor cultivation, in the spring, when the soil has warmed up, cover the ground with plastic or other ground cover such as straw/bark to prevent heat radiation and thereby extend the growing season into the fall.</p> <p> Okra is drought-resistant, but fruit formation is favored by continuous irrigation and nutrient supply.</p> <p> Thrives in well-drained, humus-rich soil.</p> <p> Okra is self-pollinating, which means you only need one plant to get fruit.</p> <p>The fruits are picked at an early (unripe) stage while they are green to avoid a woody taste. One tip is to try breaking off the tip of the fruit - if it breaks it is fresh, if it bends instead it is overripe and the fruit is better suited for seed harvesting.</p> <p> <strong>Features:</strong></p> <p> Year: Perennial<br> Growing position: sun<br> Height: 1–2 m<br> Growing zone: Hardy down to 10 ºC</p>

<p>1st 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> Thai Eggplant, Thai Green Eggplant <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:<i> </i></strong><em>Solanum melongena</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Nightshade family</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Growing history &amp; use:</strong></p> <p>The typical Thai, round green eggplant. Used frequently in various types of curries and stews. Can also be eaten raw as a vegetable alongside the main dish.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Thai Eggplant is perennial but usually needs to overwinter frost-free to survive to the next 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 germination 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><meta charset="utf-8">Plants should be placed about 60 cm apart.</p> <p>Fertilize regularly about once a month during the summer half-year. First feeding about one month after germination.</p> <p>Self-pollinating.</p> <p>When fruit setting begins, it is recommended to keep the number of fruits per plant around 4-5.</p> <p>Fruits are harvested when they are green-white. If you wait until the fruits turn yellow, they are more bitter, but still edible.</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>