Seed Department

Holy Basilica / Tulsi (Ocimum tenuiflorum)

35 SEK

SEEDS (100 pcs/bag) Common names: Sacred basil, Tulsi, Tulasi, Kaprao, Holy Basil, Hot Basil Scientific name: Ocimum tenuiflorum / Ocimum sanctum Family: Mint family Plant history & use: Sacred basil is more spicy and peppery than the closely related "sweet" basil (Ocimum basilicum) we usually eat in the North. It is also one of the few basil types that can grow into small trees. Sacred basil is often confused with Thai basil (Ocimum basilicum var. thyrsiflora) - which is a different species. Because of this confusion and the rarer occurrence of Sacred basil, Thai basil is sometimes mistakenly used in cooking where Sacred basil is actually the correct ingredient. An example of such use can be found in the Thai dish Pad Kaprao, which is named after the Sacred basil’s Thai name kaprao. The difference between these two basils is that Thai basil is sweeter and more licorice-like while Sacred basil is spicier and more peppery, hence the name Hot Basil sometimes used as a designation. Besides cooking, the plant’s leaves and flowers are also used to make calming tea. As one of the most applied ancient medicinal plants, Sacred basil has been used to treat, among other things, common colds, headaches, and various stress disorders. For these purposes, the stem, leaves, and seeds are used. In traditional communities, the herb is also used as a natural mosquito repellent by applying the plant’s aroma to the skin. <meta charset="utf-8">Similarly, dried leaves have been mixed with stored grains to repel insects for hundreds of years. Cultivation: Use well-drained, humus-rich soil and place in partial shade or full sun; it tolerates both. Thrives in moist soil but not wet. If you let the soil dry out between waterings, it will increase the plant’s aroma production (= more flavor) – this is a result of the plant’s response to stress. Plant in a pot with plenty of room for the roots to give the plant a chance to grow into a small tree. Bring the pot indoors before winter as the plant does not thrive at temperatures below 15°C. If the plant is slowly led into a winter rest, it can survive temperatures down to -1°C, but this slows growth. If you want the plant to focus more on leaf growth, you can cut off flower clusters before they develop. Basil is easy to take cuttings from; make a diagonal cut with a clean tool just below a leaf. The cutting should be about 15 cm. Remove the lower leaves from the cutting and place it in a glass of water that you change regularly. Plant in soil when roots have developed. Sowing: Place the seeds on a moist layer of soil. Press the seeds lightly into the soil for good contact. Keep the sowing moist. One way to maintain good moisture is to cover the sowing with plastic with air holes. Characteristics: Lifespan: Perennial Light: sun/partial shade Height: 30-150 cm Germination time: 5-15 days

Culantro / Ngò Gai (Eryngium foetidum)

35 SEK

<h4 data-mce-fragment="1">SEEDS (50pcs/bag)</h4> Common names: Culantro, Ngò Gai, Recao, Chadon Beni, Mexican Coriander, Bandhaniya, Long Coriander, Sawtooth Coriander, Pak Chi Farang Scientific name: Eryngium foetidum Family: Apiaceae <h4 data-mce-fragment="1">Plant history & use:</h4> Culantro, or <meta charset="utf-8">Ngò Gai, is a perennial tropical herb that can be grown outdoors frost-free or in a pot and overwintered indoors for harvest all year round. It is related to "common" cilantro, Coriandrum sativum. The taste of culantro is reminiscent of cilantro, but it is stronger and more solid. Culantro also retains its flavor and color significantly better when dried, making it popular in the dried spices industry. Goes well with soups, rice and fish dishes. An example is the Thai soup Tom Yum, where it marries perfectly the other ingredients. It's also common in accompanying seafood sauces, often together with lime, chili and more. The plant's leaves and roots are also to be used in tea to stimulate the appetite and relieve fever & stomach aches. There are additional areas of use.  <h4 data-mce-fragment="1">Cultivation:</h4> Culantro is easy to grow and thrives best in well-drained soils in sun/part shade. The soil should be kept on the drier side, without drying out completely. It takes about 60 days for the plant to be ready for the first harvest. <h4 data-mce-fragment="1">Sowing:</h4> Sow directly on the plant site when the soil has warmed up or pre-cultivate indoors. 1 cm deep. Remember to keep the soil moist when growing indoors. <h4 data-mce-fragment="1">Characteristics:</h4> Lifespan: Perennial Location: Sun/Part shade Height: 30-60 cm Germination Time: 10-30 days USDA Zone: 7-11

Indisk Ginseng / Ashwagandha Planta 20-40 cm (Withania somnifera) med röda bär och gröna blad.

Indian Ginseng / Ashwagandha (Withania somnifera)

~~35 SEK~~ 28 SEK

SEEDS (25 pcs/bag) Common name: Ashwagandha, Indian Ginseng Scientific name: Withania somnifera Family: Nightshade family Plant history & use: Ashwagandha is an ancient medicinal plant that has been used for thousands of years, mainly for physical and mental fatigue. Ashwagandha’s balancing properties are believed to even out any imbalances in the body, among other things by lowering levels of the stress hormone cortisol. The root also has anti-inflammatory properties and is considered calming for the nervous system. Reported effects from using Ashwagandha include improved mental ability in terms of memory and concentration as well as higher energy levels. Ashwagandha is also used in training supplements for increased muscle growth. Cultivation: Ashwagandha can be grown in a bright window or under artificial light. This is a plant that thrives in dry climates and therefore has no trouble living as a houseplant in Sweden. However, the plant can advantageously be placed outside in summer to receive extra sunlight. As the plant grows larger, it is beneficial to provide ample space for the roots, as root growth is primarily what is sought when cultivating Ashwagandha. Once the plant has grown, it is good to let the soil dry out between waterings as this prevents oxygen deficiency in the roots and further promotes increased root growth. Ashwagandha is very drought-resistant once established. Sowing: <a> Sow and let grow in well-drained soil. Cover the seeds with a 1 cm layer of soil or perlite. Keep the soil moist during the seedling stage. Characteristics: Lifespan: Perennial Light: sun/partial shade Height: 75 cm Germination time: 1-3 weeks </a>

Gotu Kola / Pennywort (Centella asiatica)

40 SEK

SEEDS (30 pcs/bag) Common names: Gotu Kola, Indian Pennywort, Brahmi herb, and others… Scientific name: Centella asiatica / Hydrocotyl asiatica Family: Apiaceae Plant history & use: Gotu Kola is a well-known medicinal plant originating from Asia. It has long been used to ease, among other things, stress and anxiety. It is also commonly used against skin ailments such as eczema, wounds, and acne as it improves the skin’s elasticity. Gotu Kola is an adaptogen and, like <a title="Ashwagandha seeds" href="https://tradgardsdags.nu/collections/froavdelning/products/ashwagandha-indisk-ginseng-withania-somnifera" target="_blank">Ashwagandha </a>, it is one of the few plants with a very broad range of uses in traditional medicine. There are many scientific articles available for those interested in learning more in depth. For purely medicinal purposes, extracts are made from the plant. But its health-promoting properties can also be used in food and drink. For example, in Burma, a salad is often made with “Pennywort” as the base together with tomato, onion, peanuts, and more. The leaves are also brewed into tea or made into a cooling drink by pressing the fresh leaves. There are two different varieties of Gotu Kola: One has whole, round leaves and is better suited to grow directly in water – but it also grows well in soil. This type spreads horizontally with the help of underground (or underwater) rhizomes that are somewhat thicker than the leaf stalk. The other variety has a small gap in its leaf shape right where the leaf stalk meets the leaf – this variety spreads with the help of long, narrow above-ground runners similar to strawberries. Judging by its similar growth habit, it is easy to understand that Gotu Kola is also a good ground cover. Both varieties contain the same active substances, but it is the latter variety that is most often used in the production of dietary supplements and so on. As seen in the pictures, our seeds come from the latter variety. Cultivation: In its natural environment, Gotu Kola is often found growing in water, in moist soils, and along roadsides and hedgerows. It is an easy-to-grow and hardy plant that thrives best in moisture-retaining soil in partly shaded locations. It is advantageous to let it grow in loose soil with plenty of organic material as it requires moisture-retaining properties while excess water easily drains off or down into a tray. Gotu Kola can also grow in drier soils. The Gotu Kola plant spreads quickly, so if grown in a pot, a wide pot is preferable. This plant usually does not grow taller than 30 cm but tends to spread horizontally up to about 1 meter. For this reason, it is an effective ground cover in mixed planting with other crops. Sowing: Place seeds in an airtight plastic bag with moist sand/peat/seed soil in the fridge for 3 weeks. Then sow in moist seed soil. Cover with a thin layer of soil. Keep the sowing moist. Characteristics: Lifespan: Perennial Light: partial shade/sun Height: 30 cm (width 1 m) Germination time: 2-8 weeks USDA zone 7-10 Plant zone: approximate translation 1-3

Toothache Plant / Szechuan Buttons (Acmella oleracea)

~~35 SEK~~ 28 SEK

<h4 style="margin: 0cm 0cm 12.0pt 0cm;" data-mce-fragment="1" data-mce-style="margin: 0cm 0cm 12.0pt 0cm;">SEEDS (30pcs/bag)</h4> Common names: Toothache Plant, <meta charset="utf-8">Szechuan Buttons, <meta charset="utf-8">Paracress, Jambu, Buzz Buttons, Tingflowers, Electric Daisy Scientific name: Acmella oleracea Family: Asteraceae <h4 style="margin: 0cm 0cm 12.0pt 0cm;" data-mce-fragment="1" data-mce-style="margin: 0cm 0cm 12.0pt 0cm;">Plant history & use:</h4> This unique plant has electrical & numbing properties. Gourmet chefs around the world sprinkle a few of the flower's stamens into the food to give the guest a unique sensation. It starts with a faint electric "touch" that turns into a pretty numbing feeling. The feeling can be compared to that which the Szechuan pepper evokes. That is why the flower buds are sometimes called "Szechuan buttons". Fresh leaves are still used to this day to relieve toothache by chewing them. This is thanks to the numbing and antibacterial properties of the leaves. Chewing the leaves also gives a refreshing feeling and counteracts dry mouth. Historically, the leaves have been chewed on to relieve throat & palate infections. Thanks to the muscle-relaxing properties of <meta charset="utf-8">A. oleracea, the plant is also used in natural anti-wrinkle agents and is sometimes referred to as "nature's botox". The whole plant is edible. The flower buds can be used as a topping in anything ranging from cocktails to pasta & fish dishes - only creativity sets the limits. The leaves are used in salads and stews. Paracress is an effective attractor of pollinators. <h4 style="margin: 0cm 0cm 12.0pt 0cm;" data-mce-fragment="1" data-mce-style="margin: 0cm 0cm 12.0pt 0cm;">Cultivation:</h4> In the wild, paracress grows in somewhat warmer climates, often in moist soils. However, the plant can withstand periods of drought. In temperate climates, it is best grown in a pot, either indoors or outdoors. Overwintering should be frost-free.  In subtropical and tropical climates it can be grown directly in the ground year round, and provide you with its electric & numbing properties year after year. <meta charset="utf-8">Placement should be in sun or partial shade. Thrives best in a well-drained, loamy soil. Potting soil works great. Grows quickly into a winding shrub. If sown in March, the plant blooms already at the end of June. <h4 style="margin: 0cm 0cm 12.0pt 0cm;" data-mce-fragment="1" data-mce-style="margin: 0cm 0cm 12.0pt 0cm;">Sowing:</h4> Sow the seeds on top of moist soil. Do not cover the seeds. Keep the seed moist. Germination time is usually 5-15 days. <h4 style="margin: 0cm 0cm 12.0pt 0cm;" data-mce-fragment="1" data-mce-style="margin: 0cm 0cm 12.0pt 0cm;">Characteristics:</h4> Lifespan: Perennial Location: Sun/Part shade Height: 30 cm Germination Time: 5-15 days USDA Zone: 9-11

Blue Butterfly Pea Filled Flower (Clitoria ternatea)

45 SEK

SEEDS (10 pcs/bag) Common names: Butterfly Pea, Sail Pea, <meta charset="utf-8">Klitoria, Butterfly Pea Scientific name: Clitoria <meta charset="utf-8">ternatea Family: Fabaceae Plant history & use: Blue Butterfly Pea with double flowers. A large climbing plant whose flowers have an intense blue color that easily releases when hot water is added. Used to color food, sweets, and drinks. In Asia, tea is made directly from the flowers. Sometimes it is mixed with lemongrass, honey, and lime. Butterfly Pea is also used in traditional medicine as a relaxant and memory enhancer. The normally blue-colored drink turns purple if something sour, such as lemon, is added. This is due to pH changes in the composition. In the same way, Butterfly Pea flowers are sometimes used to make blue gin that turns purple when tonic is added. 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. Like the <a style="color: #4e991d;" href="https://tradgardsdags.nu/products/goabona-vingbona-psophocarpus-tetragonolobus" title="Goaböna / Vingböna (Psophocarpus tetragonolobus)" target="_blank">Goa bean</a>, Butterfly Pea is regenerative for the soil as it fixes nitrogen from air pockets in the soil and also works well as a ground cover crop. However, Butterfly Pea is generally not hardy in Sweden, unlike the Goa bean. Cultivation: Butterfly Pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on. Growing in pots is recommended if you want it to be perennial in Sweden. Overwinter frost-free. 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. Pinch branches for a bushier growth habit. Sowing: Start indoors early in the year, or sow outdoors in April-May. 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. <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. Characteristics: Longevity: Perennial Light: sun Height: 150-300 cm Germination time: 10-20 days

Roselle / Sorrel (Hibiscus sabdariffa)

35 SEK

SEEDS (10 pcs/bag) Common names: Roselle, Roselle hibiscus, Jamaican Sorrel Scientific name: Hibiscus sabdariffa Family: Mallow family Plant history & use: Originating from Africa, later spread to Asia and the Caribbean. Although it is not actually a fruit, the swollen calyxes are used more like a fruit than a flower. The juice made from the calyxes tastes like a mix of cranberry and blueberry. They can also be candied and eaten like typical dried fruit, very tasty. Roselle is most popularly used to make juice (Agua de Jamaica) from the fresh calyxes. The calyxes can also be dried to make a tea-like drink. <meta charset="utf-8"> The dried calyxes are also used as a flavoring for gin. Fresh leaves can also be used as the main ingredient in soups, giving a really good and tangy soup that often contains some type of slow-cooked protein. These soups often have Asian origins. It can also be used as a sour addition in salads. In Asia, the leaves are often fried and used to prepare dishes with, for example, fish, chicken, and beef. Roselle is also often used for its health-strengthening properties. Cultivation: Roselle is a perennial that thrives in bright locations. Grow indoors in a bright window and preferably move outside during summers. Alternatively, grow as an annual outdoors in a pot or sow the seeds directly in the ground when the risk of frost is over. Roselle is grown commercially as an annual. In nature, however, the plant is perennial and can also become so when grown at home. Overwintering in a bright location is a prerequisite for perennial growth in Sweden. Grows into a small tree / tall shrub. Sowing: Soak the seeds for 1 day in advance. Sow in moist soil and preferably cover with plastic with small holes to maintain moisture. The optimal temperature for quick germination is between 25-30 ºC, but the seeds also germinate around 20 ºC. Optionally use a <meta charset="utf-8"> heat mat for better germination conditions. Characteristics: Lifespan: Perennial Light: Sun Height: up to 3 meters Germination time: 7-30 days

Foto av: Agnieszka Kwiecień, Nova, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons. Bild är beskuren i form av en kvadrat.

Asimina / Paw Paw (Asimina triloba)

70 SEK

SEEDS (5 pcs/bag) <a title="Asimina tree (Asimina triloba)" href="https://tradgardsdags.nu/collections/plantor/products/asimina-plantor-asimina-triloba" style="color: #4e991d;" target="_blank">Find Asimina trees here.</a> Common name: Asimina, Paw Paw Scientific name: Asimina triloba Family: Annonaceae <meta charset="utf-8">These seeds come from a hardy mother plant. The trees we raise from these seeds overwinter planted in the ground with winter covering (fleece in this case) already the first winter. The mother plant is of the Sunflower variety. Growth history & use: Asimina is one of the most tropical-like fruits that can grow in our northern climate. The taste resembles a mix of banana and mango, and the texture is like papaya or a perfectly ripe avocado. The fruit looks like a small green mango with golden yellow flesh. The fruits are usually eaten as they are but can also be used to enrich refreshing drinks, baked goods, and mixed drinks with their mild tropical flavor. The fruits are rich in vitamins such as riboflavin and B-6. They can also be used to make ice cream. Cultivation: Asimina originates from and grows naturally in North America, often as undergrowth beneath larger trees. They thrive in humus-rich, nutrient-rich, and somewhat moist well-drained soils. Asimina prefers sheltered locations and therefore likes to grow under larger trees and also close together (about 1 m apart) at full size. This protects against wind and direct sunlight and also facilitates pollination. An east-facing location is a suitable place to plant Asimina. Plants growing in exposed locations fare significantly worse than those in sheltered spots. Water generously or plant in a place with good water availability. Asimina puts a lot of energy into developing a strong root system at the start – the root can often be thicker than the stem during the first months. When grown in pots, a tip is to plant in deep pots directly, which allows for more effective root development and avoids disturbing the plant before it has grown strong. In open ground, Asimina grows into dense thickets through spreading by root shoots. It takes about 4-8 years from seed sowing to fruit-bearing tree. Sowing: NOTE! These seeds have been stratified (cold period) since November 2024 and can therefore be sown immediately upon receipt. The seeds need a cold period of 2-3 months to germinate. This can be done by placing the seeds in a bag of sand/peat in the refrigerator for the suggested time. After the cold period, sow the seeds in seed soil, keep the sowing warm and moist, preferably around 25 degrees Celsius. Characteristics: Life span: Perennial Light conditions: partial shade Height: 1-10 m Germination time: 2-6 weeks Hardiness zone: 1-6

Tea bush (Camellia sinensis)

65 SEK

SEEDS (NOW: 6 pcs/bag) Common names: Tea, Tea bush, Tea plant Scientific name: Camellia sinensis Family: Theaceae <h4>Plant history & usage:</h4> <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 theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus. It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used. 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 tea cultivation began to migrate to more northern provinces in China, where new varieties developed. <meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate. Comparison between tea and coffee - consumption: Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more long-lasting energy level without a noticeable dip - coffee gives a strong burst of energy followed by a drop. Tea is not as taxing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than sufficient and that the energy also lasts longer. However, you cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink, and above all diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'erh teas. The 6 different tea varieties: All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called Pu'ehr) tea. The difference between them is their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea varieties: Green tea - the freshest & greenest variety: the leaves are heated at 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC. White tea - the least processed variety: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in flavors such as sweetness and fruitiness developing. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. A bit like wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds. Yellow tea - fresh & green with a rounded flavor: 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 released more easily during brewing. After this, the leaves are gathered in a pile to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea's full-bodied characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level. Oolong tea - the most aromatic variety: the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours - every other hour the leaves are stirred for an even withering & oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When it is reached, the leaves are heated to "lock in" the flavor and aroma achieved in the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <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 the moisture level. Black tea - mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other tea varieties - this is to really break the leaf structure and enable the highest degree of oxidation. In the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity - one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a humid environment. The humid environment promotes the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen, for this one can occasionally air the leaves by turning them over in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC. Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines: the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned over in the pan in a continuous rhythm to achieve an even "kill-green" degree. In this step, one uses their senses to determine when the desired limit is reached, based on, among other things, the consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry outside in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that it stops the enzymatic activity, but also to ensure the moisture level in the leaves never gets as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The final step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits the post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called Sheng Pu'er. There is also a more modern method where one <meta charset="utf-8">accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called Shou Pu'er. All types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis. Tea leaves are also used in cooking in Asia - for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. You can also extract a useful oil from the tea seeds by pressing. <h4>Cultivation:</h4> 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 for us is to protect from direct strong wind during the winter half-year. This is done by <meta charset="utf-8">either put a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, one should protect the plants from direct sunlight, like most other evergreen plants - this is because there is a risk that the plant dries out when the water in the soil is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the soil is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity of covering the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a couple of poles over several plants. There is a tea cultivation in Gränna, see <a href="https://gretaste.se/" title="Gretas Te ~ unika teer" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank">Gretas Te</a>, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern. There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors. <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 - the pictures were taken after their first overwintering in March 2025. For the first winter, we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who don't know, we have little to slow down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer windbreak. The point is to make the cultivation as simple as possible while still allowing them to thrive. <meta charset="utf-8"><meta charset="utf-8">Yet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia. <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/sacks. Also keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot. <h4> Sowing: </h4> Before sowing the seeds, soak them in water for 1 day (place something on top to press the seeds down if they float). Then place the seeds on a piece of moist paper, put the paper with the seeds in a plastic bag for one day. Sow in a pot and cover with 1-2 cm of soil. If germination does not occur within a month, place the sowing in the fridge for about 1 month. Take the sowing out of the fridge and let it germinate. <h4>Features:</h4> Perennial: Perennial Growing position: sun-partial shade Height: 1-2 meters <meta charset="utf-8">Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC

White Mulberry (Morus alba)

30 SEK

SEEDS (50 pcs/bag) Common name: White mulberry, White mulberry tree Scientific name: Morus alba Family: Moraceae Plant history & use: The mulberry tree is one of the world’s oldest cultivated plants – probably best known for being the host of silkworms whose threads are made into silk fabric, since mulberry leaves are practically the only source of food for silkworms. Especially the leaves from the white mulberry tree are favored by silkworms. The white mulberry originates from West Asia. The berries of the white mulberry tree vary in color – from white, to pink, to red, to almost black. The white mulberries have a sweeter taste than their dark-fruited relative <a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" data-mce-href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" target="_blank">Morus nigra</a>. The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. Thanks to their unusually high nutritional content, mulberries are considered a so-called "superfood," similar to <a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" data-mce-href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" target="_blank">goji berry</a>. Dried berries have a creamy caramel-like taste. Additionally, mulberries contain the substance MFE which stabilizes blood sugar levels and thus reduces the body's craving for sweets. Therefore, mulberries are a common substitute for those who want to overcome sugar cravings. You can also make juice and jam from the berries. <meta charset="utf-8">From the leaves, you can brew a healthy tea that has historically been drunk in China and has recently started to become popular again in Asia. Cultivation: The white mulberry tree is somewhat hardier than its relative <a href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" title="Black mulberry (Morus nigra)" data-mce-fragment="1" data-mce-href="https://tradgardsdags.nu/products/svart-mullbar-morus-nigra" target="_blank">Morus nigra</a> and withstands temperatures down to -30°C. It can grow in most soils but thrives best in loose, nutrient-rich soils. It is hardy in windy coastal climates but grows best in warm, sheltered locations. Well suited as a trellis tree since the branches are easily bendable. Mulberry trees also fit well in forest gardens as they are a popular host plant for many organisms and provide recurring harvests without much care, while also protecting plants in the lower layers. Mulberries are self-fertile, which means only one tree is needed to bear fruit. Prune in winter when the tree is dormant to avoid excessive "bleeding," which is otherwise a common trait of mulberry plants. The berries ripen continuously from mid-summer to early autumn. When it is time to harvest, a tip is to pick the berries with a needle to avoid crushing them between your fingers. Sowing: Mulberry seeds germinate best if they undergo a cold period of 2-3 months. To induce this, mix the seeds with a small amount of sand/peat/seed soil and place in a plastic bag in the fridge for the above period. Check regularly if any seeds have sprouted in the bag. When the cold period is over, gently spread the contents of the bag in a pot with soil. Alternatively, sow outdoors in February in a glass-covered seed bed or greenhouse. It usually takes 2-4 weeks for the seeds to germinate. However, some seeds may need up to 12 months before they sprout. Characteristics: Lifespan: Perennial Growing site: sun Height: 5-10 m Germination time: 1-12 months Growing zone: 1-4

Black Goji Berry / Boxthorn (Lycium ruthenicum)

~~45 SEK~~ 36 SEK

SEEDS (30 pcs/bag) Common names: Black Goji, Russian Thornberry Scientific name: Lycium ruthenicum Murr. Family: Nightshade family Plant history & use: Black Goji, like its relative <a title="Goji berries (Lycium barbarum)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank" data-mce-href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense">Goji (Lycium barbarum)</a>, is a rich source of proteins and vitamins. The black goji berry is especially rich in anthocyanins, with a higher content than blueberries. The shrub originates from areas around the Tibetan plateau and southern Russia. It is a plant that has not yet received much attention in the West, but it has long been used by indigenous peoples in its natural habitat. Surprisingly, indigenous people in small northern Indian communities use the berry to make an ointment to prevent blindness in camels. This is possible thanks to the berry’s high content of lutein. The berry gets its deep blue-purple color from the anthocyanins, a substance found in unusually high amounts in the black goji berry. Anthocyanins are the same substance that colors blueberries blue and contribute to many of their healthful properties. Ripe berries can be eaten raw, dried, or cooked. The most common way to consume black goji berries is to make an infusion from them. This is best done when they are completely fresh, but it can also be done with dried berries. The Black Goji berry releases different colors depending on the type of water used. With mineral-rich water <meta charset="utf-8">(alkaline: pH >7) the color becomes deep dark blue, and in acidic water <meta charset="utf-8">(pH <7) the color becomes intense purple. Cultivation: Black Goji originally grows in very extreme climates where it is exposed to drought, extreme cold, high salt levels, and nutrient-poor soils. These factors have made the black goji berry a very hardy plant. It can grow in temperatures down to -20 ºC. It is an easy-to-grow shrub that often yields abundant harvests. It prefers well-drained soils (often sandy soils) and establishes a strong root system which makes it a good soil binder, for example along shorelines. It can also naturally form a dense wall that protects against the worst winds. Thrives in bright locations. The shrub grows up to 2 m and can be grown outdoors in open ground in Sweden. To protect your Black Goji shrub from the harshest Swedish conditions, you can cover the base of the plant with straw, leaves, or similar in late summer – this protects the plant from the hardest cold and extends the growing season. The numerous berries change from green to black/blue-purple in color. They are only ready for harvest when fully colored. This occurs in summer-autumn. Sowing: Sow the seeds in moist seed soil. Cover with a thin layer of soil. Keep the sowing moist. Characteristics: Lifespan: Perennial Light: sun Height: 1-2 m Germination time: 1-3 weeks Hardiness zone: 1-6

Tree basil / African basil (Ocimum gratissimum)

~~45 SEK~~ 36 SEK

SEEDS (50pcs/bag) Common Names : Tree Basil, Clove Basil, African Basil, Bai Yeera, Ram Tulsi Scientific name : Ocimum gratissimum Family : Lamiaceae Plant history & use : Basil is an herb with a long history of use in both cooking and medicinal purposes. The leaves have a unique, sweet, spicy and slightly licorice-like aroma. As the name suggests, this basil plant can branch out and grow into a perennial, meter-high tree. Like the <a href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" title="Holy Basil (Ocimum tenuiflorum)" style="color: #4e991d;" data-mce-href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" target="_blank" data-mce-style="color: #4e991d;">Holy Basilica</a> , which, however, can be even higher. A clear advantage is not having to re-sow basil year after year. The tree basil is usually used in various woks, such as the Thai dish Pad Bai Yeera with an optional protein supplement. You can also use the leaves in salad or grind them into different types of sauces. Traditionally, tea is brewed from both fresh and dried leaves from the Tree Basil. <meta charset="utf-8">In areas where tree basil grows naturally, a cold drink is brewed from fresh leaves that is believed to cure sunstroke and headaches. In traditional medicinal use, the leaves have been used to treat colds and flu by clearing the respiratory tract. Also as soothing for stomach problems such as bloating. The tree basil also acts as a natural pest control thanks to the content of natural aromatic oils and keeps both mosquitoes, flies and thrips away. For commercial purposes, Tree Basil is also grown for the extraction of its aromatic oil, which is used in both medicines and cosmetic products. Cultivation : Tree basil is believed to originate from Africa. Today it grows on all the continents of the world. It is an adaptive plant that today naturally grows in both dry and humid climates, along the coast and in inland climates. Copes in both more acidic and more basic as well as heavier to lighter soils. For optimal growth, tree basil prefers bright locations with good water availability. <meta charset="utf-8"><meta charset="utf-8">Preferably use a well-drained, humus-rich soil and place in full sun, it can also handle positions in semi-shade. Top the branches regularly for a bushier growth pattern. Also cut off budding flowers in the summer to contribute to stronger growth of the tree. Winter indoors/frost-free. If you have access to a plant lamp, the plant can continue its growth at a good pace even during the winter months.<meta charset="utf-8"> The tree basil tolerates temperatures from 7-36 °C. Easy to take cuttings from. Cuttings take root after about 1 month. Well cared for plants can have a lifespan of 5-10 years. Sowing : Pre-cultivate indoors, alternatively sow outdoors in the summer 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 seed moist.<meta charset="utf-8"> One way to maintain good humidity is to cover the seed with plastic provided with air holes. Optimal germination temperature is 20-25 °C. Tree basil seeds generally have a low germination rate, so it's a good idea to sow a larger amount of seeds. Suggest all 50 seeds in a larger pot, or in several smaller ones<meta charset="utf-8"> individual pots. Properties : Age: Perennial Plant position: sun Height: 30-100 cm Germination time: 5-15 days

Caper Bush (Capparis spinosa)

40 SEK

SEEDS (20 pcs/bag) Common name: Caper Scientific name: Capparis spinosa Family: Capparaceae Plant history & use: Caper is a Mediterranean plant long cultivated for its edible unopened flower buds. After picking, they are then preserved in salt to remove bitter substances and enhance the tangy flavor. You can also let the flowers remain until fruit has formed and instead preserve the somewhat larger fruits in the same way. Preserving capers is very simple. It can be divided into 4 steps: <ul> <li>Place the fresh flower buds/fruits in a bowl with salt</li> <li>Leave the flower buds/fruits in the bowl with salt for 3-7 days (or longer if desired).</li> <ul> <li>Drain off the water that collects in the bowl and add a little extra salt each day.</li> </ul> <li>When the preservation is complete, rinse off the salt from the flower buds/fruits and soak them in water. The soaking time is up to personal taste, but the shortest recommended time is 15 minutes. You can soak for several hours if you wish. Use a spoon and taste from time to time to find the flavor that suits you.</li> </ul> You can also preserve younger shoots and leaves from the caper bush. If you want to use somewhat older leaves and shoots, a tip is to blanch them in boiling water for 2-3 minutes before preserving. Mix your caper harvest with salt and vinegar, leave in the fridge about 1 month. Ready to eat. Cultivation of caper can be traced back as far as 7000 years ago in present-day Turkey, Jordan, and Syria. It is believed to have been used both for culinary and medicinal needs. In medicinal use, all parts of the plant were used, mainly as a digestive aid. In tropical and subtropical forest gardens (agroforestry), it is effectively used in the lowest layer as ground cover. Cultivation: In its original environment, caper often grows in high temperatures and soils with poor water and nutrient availability. A typical adaptation to a nutrient-poor environment is a very widespread root system, making it suitable as a soil binder at, for example, shorelines or eroding soils. Caper naturally spreads on rocky cliffs and slopes. It grows on the walls of many ancient fortifications in the Mediterranean. In Sweden, caper is best grown in a pot in bright locations and overwintered frost-free. Caper is characterized by an initially upright growth habit, later producing long horizontal side shoots that spread along the ground or hang down when growing on slopes and on walls. The bush is productive, and under optimal conditions, it can yield substantial harvests of up to 3000 buds per bush and season. In Sweden, one cannot quite expect the same results, but you can do your best to mimic the plant’s original environment by: <ul data-mce-fragment="1"> <li data-mce-fragment="1">letting it stand in direct sunlight throughout the summer half-year,</li> <li data-mce-fragment="1">letting it grow in well-drained Mediterranean soil, and</li> <li data-mce-fragment="1">allowing the soil to dry out between waterings.</li> </ul> Feel free to use a large pot once the plant has grown. As described earlier, you harvest either the unopened flower buds or the fully formed fruits. If you let the flower bud open, the bush produces sweet-smelling, spectacular flowers. The caper bush blooms already the first year from seed sowing. <meta charset="utf-8">The flower buds are traditionally picked in the morning when they seem to have their highest aromatic value. The caper bush can be propagated by cuttings. Sowing: Caper seeds germinate irregularly. To create better germination conditions: <ul data-mce-fragment="1"> <li data-mce-fragment="1">Soak the seeds in lukewarm water for 1 day</li> <li data-mce-fragment="1">Place the seeds in a sealed plastic bag between a couple of pieces of damp paper towel/damp sand and leave in the refrigerator for 4-6 weeks</li> <li data-mce-fragment="1">Soak the seeds in lukewarm water again for 1 day as a final step</li> <li data-mce-fragment="1">Sow seeds 0.5 cm deep in seed soil</li> </ul> The roots of young caper plants are unusually easily disturbed and can be damaged during transplanting. A good solution can be to sow the seeds in <a href="https://tradgardsdags.nu/collections/smarta-redskap/products/nedbrytbara-odlingsbrickor-10-pack" title="Biodegradable seed trays 10-pack" target="_blank">biodegradable seed trays</a> which you can plant directly into a larger pot without disturbing the roots. Characteristics: Lifespan: Perennial Light: sun Height: 50 cm Germination time: 1-12 weeks

Winged Bean / Goa Bean (Psophocarpus tetragonolobus)

~~40 SEK~~ 32 SEK

Greek Mountain Tea / Mursalski Tea (Sideritis scardica)

40 SEK

SEEDS (20 pcs/bag) Common names: Greek Mountain Tea, Mursalski Tea, Ironwort, Shepherd's Tea, Greek Mountain Tea, <meta charset="utf-8">Mursalski Trigradski Tea Scientific name: Sideritis scardica Family: Lamiaceae Plant history & use: Greek Mountain Tea, also known as Mursalski Tea, has a fascinating history in traditional medicine and culture in the Balkan region. The plant originates from the area below Mursalitsa Mountain in the Rhodope Mountains, Bulgaria. For a long time, this aromatic herb has been used by the people of the Rhodope Mountains for its medicinal properties and to add flavor to various drinks. Shepherds have for centuries drunk the tea to keep warm and alert during their journeys. The plant's popularity has spread beyond its native lands thanks to its unique qualities and benefits. Among the most valuable qualities of Greek Mountain Tea is its medicinal value. It has traditionally been used to ease digestive troubles and has anti-inflammatory properties that can help reduce swelling and pain. Its aromatic leaves are used to make tea and drinks that provide a refreshing and spicy taste experience. Most of the genus <meta charset="utf-8">Ironworts (Sideritis) are called "Mountain Tea," many of which are specifically called Greek Mountain Tea, although not all varieties originate from Greece. As described above, these seeds come from the unique variety that grows just below Mursalitsa Mountain in Bulgaria and has been drunk by the Rhodope people for centuries. The tea has different taste and effect depending on where it has grown—even if it is the same species. This is partly due to soil and altitude. Teas from Sideritis scardica can thus be distinguished and for example called "Olympus Mountain Tea" if grown on Mt. Olympus in Greece, "Titan Mountain Tea" if grown on Mt. Othrys (Titan Mountain), and "Mursalski Mountain Tea" if grown on Mt. Mursalitsa. Cultivation: Greek Mountain Tea thrives best in sunny locations and well-drained soil. This perennial herb loves warmth and is very drought-resistant once established. For best results, the plant should be overwintered frost-free. However, it can survive outdoors in favorable locations in zones 1-2. To obtain the highest possible content of bioactive compounds in the leaves, harvesting early in the morning is recommended. Sowing: Sow the seeds in moist seed soil and cover only with a thin layer of soil. Cover the sowing with plastic equipped with small air holes. Keep the sowing moist. Germination usually occurs within 10 days. Characteristics: <meta charset="utf-8">Lifespan: Perennial <meta charset="utf-8">Growing site: sun Height: 40 cm <meta charset="utf-8">Germination time: 5-14 days Growing zone: 1-2

Blue Butterfly Pea Double-Flowered (Clitoria ternatea)

45 SEK

SEEDS (10 pcs/bag) Common names: Butterfly Pea, Sail Pea, <meta charset="utf-8">Klitoria, Butterfly Pea Scientific name: Clitoria ternatea Family: Fabaceae Plant history & use: A large climbing plant whose flowers have an intense blue color that easily releases when hot water is added. Used to color food, sweets, and drinks. In Asia, tea is made directly from the flowers. Sometimes it is mixed with lemongrass, honey, and lime. Butterfly Pea is also used in traditional medicine as a relaxant and memory enhancer. The normally blue-colored drink shifts to purple if something sour, such as lemon, is added. This is due to pH changes in the composition. In the same way, the flowers of Butterfly Pea are sometimes used to make blue gin that turns purple when tonic is added. 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. Like <a style="color: #4e991d;" title="Goa bean / Winged bean (Psophocarpus tetragonolobus)" href="https://tradgardsdags.nu/products/goabona-vingbona-psophocarpus-tetragonolobus" target="_blank">Goa bean</a> Butterfly Pea is regenerative for the soil as it fixes nitrogen from air pockets in the soil and works well as a ground cover crop. However, Butterfly Pea is generally not hardy in Sweden, unlike the Goa bean. Cultivation: Butterfly Pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on. Growing in a pot is recommended if you want it to become perennial in Sweden. Overwinter frost-free. 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. Pinch branches for a bushier growth habit. Sowing: Start indoors early in the year, or sow outdoors in April-May. Soak the seeds for 1 day beforehand. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture. <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. Characteristics: Longevity: Perennial Light: sun Height: 150-300 cm Germination time: 10-20 days

Goji berry / Boxthorn (Lycium barbarum)

40 SEK

SEEDS (30 pcs/bag) Common name: Goji, Boxthorn Scientific name: Lycium barbarum Family: Nightshade family Plant history & use: Goji berries are one of the most popular "superfoods" (a term for food with especially high nutritional value) and are often used in muesli, smoothies, salads, and bread or simply eaten as they are. The reason for their popularity is likely because the goji berry is one of the most nutrient-dense berries available. It is rich in vitamins and minerals as well as omega-3 and antioxidants. The goji berry also has a particularly high protein content of 10g per 100g, which is very unusual among fruits and berries. The taste is sweet with hints of cranberry and cherry. Usually, the berries are dried before use. The red goji berry is richer in carotenoids than the <a href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" title="Black Goji (Lycium ruthenicum)" style="color: #4e991d;" target="_blank">black goji berry</a>, while the black one is richer in antioxidants. The root is used in herbal medicine for, among other things, its liver-cleansing properties. The leaves are used in Asia in stews and soups or made into tea. Cultivation: Goji grows wild in Asia and has, since being introduced to Sweden, also begun to spread naturally here. The plant is a deciduous shrub that usually grows 80-200 cm tall. The plant is very easy to care for and hardy against both salt and wind. It thrives well in both sun and partial shade; this is a plant that adapts well! Sowing: The seeds are sown indoors from January to March in moist seed soil or outdoors in pots or in open ground from May to September. The optimal germination temperature is around 20-25 ºC. It can take 3-4 months for the plants to be ready for planting out, so it is recommended to sow early in the year. Then you have good chances to harvest already the same year. Characteristics: Lifespan: Perennial Light conditions: sun/partial shade Height: up to 3 meters (often around 2m) Germination time: 10-30 days Hardiness zone: 1-4

Liquorice Root (Glycyrrhiza glabra)

40 SEK

SEEDS (15 pcs/bag) Common names: Licorice root, Spanish Licorice Scientific name: Glycyrrhiza glabra Family: Fabaceae Plant history & use: <meta charset="utf-8">This characterizes what we commonly call Licorice root, also named Spanish Licorice, in relation to other licorice species in the genus Glycyrrhiza: <ul> <li>It is one of the most common licorice species for <meta charset="utf-8">commercial cultivation and production of licorice.</li> <li>Also has a role in traditional medicine.</li> <li>This species has a wide distribution across the entire Mediterranean region, Central Asia, and parts of Southeast Asia.</li> <li>Hardy down to -20 ºC.</li> <li>Usually reaches a height of 1-2 meters.</li> </ul> Licorice root has a long history both as a medicinal plant and as a sweet treat. Already in 4000 BC it was used by the Assyrians and since then licorice root has been used for, among other things, calming nerves, relieving colds, and fighting other viral infections. Licorice root was sold at pharmacies as medicine as late as the 1970s. <meta charset="utf-8">One of the most prominent uses of licorice root by our ancestors was chewing the root to keep teeth clean and healthy. This was done because the <meta charset="utf-8">substance glycyrrhizin found in the roots has antibacterial properties. It is also the substance that contributes the sweet taste. Glycyrrhizin is not metabolized in our bodies and can therefore, just like <a style="color: #4e991d;" title="Stevia (Stevia rebaudiana)" href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" target="_blank" data-mce-href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" data-mce-style="color: #4e991d;">Stevia (Stevia rebaudiana)</a>, be used as a blood sugar-friendly substitute for sugar. The root can be shredded and made into tea. You can also make a refreshing drink served with ice. <meta charset="utf-8">In Mongolia, the leaves of licorice root are used as a substitute for regular <a href="https://tradgardsdags.nu/products/te-camellia-sinensis" title="Tea (Camellia sinensis)" target="_blank" data-mce-href="https://tradgardsdags.nu/products/te-camellia-sinensis">Tea (Camellia sinensis)</a>. The root can also be ground/crushed to cook your own licorice. Mix with sugar/syrup, flour, and anise in a pot and bring to a boil. Licorice root is also often used together with anise to flavor alcoholic beverages. Cultivation: Licorice root grows naturally in southern Europe and parts of Asia. Licorice root is hardy down to -20 ºC. In most parts of Sweden, it can be grown outdoors year-round. To protect the plant during winter, cover the base with twigs, leaves, straw, or similar. By winter covering your plant, it is possible to create a place where it thrives even if your growing region lies outside its stated growing zone. <meta charset="utf-8">Licorice root can also be grown in a wide pot, placed outdoors during the warmer months and indoors during the colder months. In Sweden, it can be grown both in pots and in open ground but in the latter case must be winter covered with e.g. twigs, leaves, or straw. The roots, which are the part used for consumption, grow to meter lengths so a large pot is recommended for pot cultivation. It takes about 3 years for licorice root to be ready for harvest and during that time it grows into a fairly large bush. Licorice root thrives best in well-drained soil and locations with full sun. Sowing: The seeds can be sown outdoors <meta charset="utf-8">directly in open ground when the soil temperature is above 15 ºC. You can also start seedlings indoors throughout the year. Place in a bright window. <meta charset="utf-8">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 Growing site: sun Height: 1-2 m Germination time: 1-3 months Growing zone: 1-3