Perennials (perennial plants)

Tranbärsroselle / Blodhibiskus i olika storlekar 60-130 cm (Hibiscus acetosella)

~~236 SEK~~ From 142 SEK

Tranbärsroselle / Blodhibiskus i olika storlekar Höjd: <ul> <li style="font-weight: bold;">60–90 cm</li> <li style="font-weight: bold;">100-30 cm</li> </ul> Trivialnamn: Tranbärsroselle, Blodhibiskus, Cranberry Hibiscus, red leaved hibiscus, African rosemallow Vetenskapligt namn: Hibiscus acetosella Familj: Malvaceae <h4>Växthistoria & användning</h4> Tranbärsroselle är en nära släkting till den mer kända rosellen Hibiscus sabdariffa, men med bättre köldtolerans och ett unikt mörkrött bladverk som gör den lika vacker som den är användbar. Den odlas både som prydnadsväxt och för sina ätliga delar – både frukt och blad har en lång tradition i mat och dryck. Bladen har en frisk, syrlig smak som påminner om tranbär och kan användas färska i sallader, som smakrik färgklick i wok eller lättkokta som spenat. Frukterna används på samma sätt som hos H. sabdariffa till att göra en utsökt kylande juice, men även till gelé och marmelad. De är rika på antioxidanter och C-vitamin och ger en intensiv färg åt drycker och desserter. <h4>Så gör du juice på rosellefrukterna</h4> Skörda frukterna när de är röda och fylliga. Koka upp dem i en kastrull med vatten och tillsätt socker eller naturligt sötningsmedel, t.ex. blad från 'Sweetleaf'. Låt sjuda några minuter. Sila av juicen från frukterna och tillsätt färskpressad citron tills önskad smak uppnås. Kyl och servera med is. <h4>Härdighet & odlingsförsök i Sverige</h4> Till skillnad från H. sabdariffa, som är helt frostkänslig, ligger H. acetosella precis på gränsen till att kunna odlas utomhus i landets mildaste delar. Den tillhör USDA-zon 8. Här i Marieholm (zon 1) har vi tidigare lyckats övervintra andra zon 8-växter utomhus, så det är inte omöjligt att Tranbärsroselle kan klara sig i skyddat läge. Vi kommer att testa för första gången under vintern 2025. För den som vill vara på den säkra sidan kan plantan övervintras inomhus i ljust och svalt utrymme, eller i ouppvärmt växthus där den skyddas från frost. Den kan även tas in i kruka inför vintern. <h4>Odling</h4> Plantera i soligt till halvskuggigt läge i näringsrik, väldränerad jord. Regelbunden vattning och näringstillförsel ger kraftig tillväxt och riklig skörd av blad och frökapslar. För att maximera skörden bör man börja skörda blad tidigt under sommaren och låta frökapslar utvecklas på sensommaren och hösten. Tål inte stående väta under vintern. <h4>Egenskaper</h4> Årighet: Flerårig Växtläge: Sol till halvskugga Höjd: 1–1,5 meter Växtzon: USDA zon 8 (möjligtvis Sveriges zon 1 skyddat läge) Användning: Ätliga blad, frukter för te och dryck, prydnadsväxt

Mexican Basil / Cinnamon Basil 'Cinnamon' (Ocimum basilicum)

28 SEK

Red Shiso / Spearmint (Perilla frutescens var. crispa)

32 SEK

SEEDS (30pcs/bag) Common Names : Red Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi Scientific name : Perilla frutescens var. crispa 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 <a rel="noopener" style="color: #4e991d;" title="Caper seeds (Capparis spinosa)" href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" target="_blank">capers</a> ) 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 purple-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: <a style="color: #4e991d;" href="https://tradgardsdags.nu/search?q=Lamiaceae" title="Search results for Lamiaceae - Garden day" rel="noopener" target="_blank">Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil</a> . <a rel="noopener" title="Growing zones - Swedish zones & USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank">USDA zone</a> 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.<meta charset="utf-8"> 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 <a href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" title="Growing zones - Swedish zones & USDA zones in Sweden and the rest of the world" rel="noopener" data-mce-href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank" data-mce-fragment="1">USDA zone</a> : 7-10

Green Shiso / Leaf mint (Perilla frutescens)

32 SEK

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 <a href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" title="Caper seeds (Capparis spinosa)" style="color: #4e991d;" rel="noopener" target="_blank">capers</a> ) 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 <a rel="noopener" style="color: #4e991d;" title="Seeds for Red Shiso / Spearmint (Perilla frutescens var. crispa)" href="https://tradgardsdags.nu/products/rod-shiso-bladmynta-perilla-frutescens" target="_blank">red-colored Shiso varieties</a> 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: <a style="color: #4e991d;" href="https://tradgardsdags.nu/search?q=Lamiaceae" title="Search results for Lamiaceae - Garden day" rel="noopener" target="_blank">Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil</a> . <a href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" title="Growing zones - Swedish zones & USDA zones in Sweden and the rest of the world" rel="noopener" target="_blank">USDA zone</a> 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.<meta charset="utf-8"> 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 <a data-mce-fragment="1" rel="noopener" title="Growing zones - Swedish zones & USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank">USDA zone</a> : 7-10

Annatto tree / Achiote (Bixa orellana)

32 SEK

SEEDS (20pcs/bag) Common names: Annatto Tree, Achiote, Bijol, Lipstick Tree, Aploppas, Urucu, Colorados Scientific name: Bixa orellana Family: Bixaceae Plant history & use: The annatto tree is native to South and Central America, where early Native American tribes used the red dye from the waxy seeds to make body paint and apply as lipstick. The common name Achiote comes from the Aztec word for the shrub, āchiotl . In the modern world, it is still the seeds that are most valued in this plant, which, thanks to their bright red color and waxy texture, are well suited for dyeing of all kinds. Annatto seeds are used to color a wide range of foods, such as butter, cheese and chocolate. The seeds are also widely used in spice blends to enhance flavor and add color in Latin American, Caribbean, and Filipino cuisine. Annatto is growing in popularity as a natural alternative to synthetic dyes. It can also be used as a dye and spice for rice instead of the much more expensive saffron, as the dye is chemically similar, and thus the color (Universität Graz). Not least, Annatto is used both historically and in contemporary contexts for the natural dyeing of various textiles. For example, the plant is a popular dye in the production of silk textiles, which are produced in the traditional way by the various tribes in Laos. A seasoning called sazón is often used in Spanish, Latin American, and Caribbean cuisine for meat and fish. The Spanish word sazón means "seasoning" or "spice" and is made with ground Annatto seeds. In addition to Annatto, cumin, coriander seeds, salt, and garlic powder are also included in the sazón mixture. In the Spanish-speaking Caribbean islands, the annatto pigment is used to season yellow rice and is sometimes added to sofrito. In the French Caribbean, it is added to a fish or pork stew called blaff . In Brazil, a powder called colorau or colorífico is made from the ground seeds combined with filler seeds such as corn. This powder is similar to and sometimes replaces paprika. In Nicaragua, the most common way to use achiote is in the form of a paste. It is used in many national dishes, such as chancho con yuca , nacatamal , and fritanga . The Yucatán condiment called recado rojo , or "achiote paste", is made from ground annatto seeds combined with other spices and is of great importance in Mexican and Belizean cuisines. The dye from the seeds has also been historically used as a hair dye by various Indian tribes in Ecuador. Various plant parts from the Annatto tree are also used for a variety of medicinal purposes. Culture: The annatto tree likes warmth and sun. Good irrigation promotes growth, but it is actually a fairly drought-resistant plant. It needs to be overwintered frost-free, so pot growing is most suitable in Sweden. Use a well-drained soil with a high humus content; potting soil works well. The trees can start producing fruit (seeds) as early as 2 years of age, very early compared to other trees and shrubs. Seed production reaches its peak when the trees are about 4 - 5 years old. Sowing: Soak the seeds 1 day in advance. Sow indoors at the beginning of the year or outdoors from May. Sow in moist soil and cover with plastic with small holes to maintain humidity, or sow in a mini greenhouse. Features: Year: Perennial Growing position: sun Height: 6-10 m (2.5 meters in a pot in Sweden) Germination time: 7-30 days

Roman Liquorice Root (Glycyrrhiza echinata)

36 SEK

<h4 data-mce-fragment="1">SEEDS (15pcs/bag)</h4> Common name: Roman Liquorice/Licorice Root, Cultivated Licorice Scientific name: Glycyrrhiza glabra Family: Fabaceae <h4 data-mce-fragment="1"><meta charset="utf-8">Plant history & use:</h4> This characterizes Roman Liquorice Root in relation to other Liquorice species in the genus Glycyrrhiza: <ul> <li><meta charset="utf-8"> Originally from southern Europe and parts of Asia.</li> <li>Has a long history as a medicinal plant and is used as a sweet.</li> <li>Used to produce Russian and German licorice.</li> <li>Hardy down to -20 ºC.</li> <li>Grows to a height of 1-2 meters.</li> </ul> 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 <meta charset="utf-8">substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, <meta charset="utf-8">glycyrrhizin is not metabolized by our bodies and may therefore, just as <a 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-fragment="1">Stevia (Stevia rebaudiana)</a>, 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 <a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank" data-mce-href="https://tradgardsdags.nu/products/te-camellia-sinensis" data-mce-fragment="1">Tea (Camellia sinensis)</a>. 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. <h4 data-mce-fragment="1">Cultivation:</h4> 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.  <h4 data-mce-fragment="1">Sowing:</h4> The seeds can be sown directly outdoors when the soil temperature has risen to above 15 <meta charset="utf-8">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. <h4 data-mce-fragment="1">Characteristics:</h4> Lifespan: Perennial Location: Sun Height: 1-2 m Germination Time: 1-3 months USDA Zone: 7-10

Chinese Liquorice Root (Glycyrrhiza uralensis)

36 SEK

<h4 data-mce-fragment="1">SEEDS (15pcs/bag)</h4> Common name: Chinese Liquorice/Licorice Root, Cultivated Licorice Scientific name: Glycyrrhiza glabra Family: Fabaceae <h4 data-mce-fragment="1">Plant history & use:</h4> This characterizes Chinese <meta charset="utf-8">Liquorice Root in relation to other <meta charset="utf-8">Liquorice species in the genus Glycyrrhiza: <ul> <li><meta charset="utf-8"> Originally from Central Asia and Northern China.</li> <li>Used in traditional Chinese medicine for its medicinal properties.</li> <li>Hardy down to -25 ºC.</li> <li>Can be grown outdoors in colder climates with appropriate winter protection.</li> <li>Grows to a height of 0.5-1.5 meters. This is a more low-growing licorice species.</li> </ul> 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 <meta charset="utf-8">substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, <meta charset="utf-8">glycyrrhizin is not metabolized by our bodies and may therefore, just as <a 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">Stevia (Stevia rebaudiana)</a>, 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 <a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank">Tea (Camellia sinensis)</a>. 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. <h4 data-mce-fragment="1">Cultivation:</h4> 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.  <h4 data-mce-fragment="1">Sowing:</h4> The seeds can be sown directly outdoors when the soil temperature has risen to above 15 <meta charset="utf-8">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. <h4 data-mce-fragment="1">Characteristics:</h4> Lifespan: Perennial Location: Sun Height: 1-2 m Germination Time: 1-3 months USDA Zone: 5-9

Yunnan Liquorice Root (Glycyrrhiza yunnanensis)

36 SEK

<h4 data-mce-fragment="1">SEEDS (15pcs/bag)</h4> Common name: Yunnan Liquorice/Licorice Root, Cultivated Licorice Scientific name: Glycyrrhiza glabra Family: Fabaceae <h4 data-mce-fragment="1">Plant history & use:</h4> This characterizes Yunnan <meta charset="utf-8">Liquorice Root in relation to other <meta charset="utf-8">Liquorice species in the genus Glycyrrhiza: <ul> <li><meta charset="utf-8"> Originally from Yunnan Province in China.</li> <li>Has medical use in traditional Chinese medicine.</li> <li>Hardy down to -20 ºC. Slightly less cold-resistant than our other licorice root varieties.</li> <li>Thrives in moist and shady areas.</li> <li>Grows to a height of 1-2 meters.</li> </ul> <h4 data-mce-fragment="1"></h4> 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 <meta charset="utf-8">substance glycyrrhizin present in the roots. It's also the same substance which provides the sweet flavor. However, <meta charset="utf-8">glycyrrhizin is not metabolized by our bodies and may therefore, just as <a 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">Stevia (Stevia rebaudiana)</a>, 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 <a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank">Tea (Camellia sinensis)</a>. 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. <h4 data-mce-fragment="1">Cultivation:</h4> 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.  <h4 data-mce-fragment="1">Sowing:</h4> The seeds can be sown directly outdoors when the soil temperature has risen to above 15 <meta charset="utf-8">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. <h4 data-mce-fragment="1">Characteristics:</h4> Lifespan: Perennial Location: Sun Height: 1-2 m Germination Time: 1-3 months USDA Zone: 7-10

White Butterfly Pea Filled Flower (Clitoria ternatea)

40 SEK

Chili Pepper 'Salvo' (Capsicum annuum)

36 SEK

<h4>SEEDS (10pcs/bag) </h4> Common name: Chilli Pepper 'Salvo' Scientific name: Capsicum annuum Family: Solanaceae  <h4 data-mce-fragment="1">Plant history & use:</h4> 'Salvo' is an orange colored chili pepper with a medium cap. It is between 50,000 and 100,000 Scoville Heat Units. Add to salads, stir-fries and stews. <h4 data-mce-fragment="1">Cultivation:</h4> <meta charset="utf-8"> All chili peppers originate from Central and South America. The genus has since been spread with the help of colonists, missionaries and traders worldwide and new species have emerged through adaptation to the environment. Chili peppers are generally easy to grow. They thrive in sunny and warm locations. Can be grown indoors in a window. All chili peppers are perennial and can produce fruit all year round if given the right conditions. Heat, light, light nutrition and moisture contribute to a continuous growth & production of the plant. If you want the plant to produce fruit even during the winter months, use a plant lamp to supplement the sunlight, possibly grow only under a plant lamp. Keep the soil evenly moist and let the soil dry out slightly between waterings. Fertilize with advantage 2-3 times a week to provide abundant fruit production. The fruits range from green (yellow-orange) to red. The fruits can be eaten at any stage of maturity. 2-6 cm. <h4 data-mce-fragment="1">Sowing:</h4> Grown indoors at the beginning of the year. Put the seeds in warm water 1 day before sowing. Moisten the seed soil and lightly press the seeds down against the surface. Cover with 1 cm of soil. Place bright and keep the seed moist. <h4 data-mce-fragment="1">Characteristics: </h4> Lifespan: Perennial Location: Sun Height: 50-150 cm Germination Time: 5-15 days

Thai Chili Pepper 'Bird's Eye' (Capsicum annuum)

32 SEK

Blue Butterfly Pea Double-Flowered (Clitoria ternatea)

36 SEK

'A Purple Trio' Goa Bean, Chili & Thai Eggplant

~~100 SEK~~ 84 SEK

Light-Purple Butterfly Pea Filled Flower (Clitoria ternatea)

40 SEK

Light-Blue Butterfly Pea Double-Flowered (Clitoria ternatea)

40 SEK

Light-Purple Butterfly Pea Double-Flowered (Clitoria ternatea)

40 SEK

White Butterfly Pea Filled Flower (Clitoria ternatea)

40 SEK

Karen Chili (Capsicum annuum)

32 SEK

SEEDS (10pcs/bag) Common name: Karen Chili, <meta charset="utf-8"> Wiang Ping Chili, Karen Chili, Karen Chili Pepper Scientific name: Capsicum annuum Family: Solanaceae Plant history & use: <meta charset="utf-8"> Karenchilin is named after and originates from an ethnic group in the mountainous regions between Burma and Thailand. The Karen people have lived in the region for over 2000 years and were one of the first inhabitants of the area. Karenchilin is hardier than other tropical chilies. The chilies typically have a high heat and a distinctive fruity and sweet flavor that really makes its mark in the dishes it is used in. <meta charset="utf-8"> Karenchilin is easily recognized by its green, yellow, orange & red fruits with a slightly dented surface. Fruits in different stages are often visible on the plant at the same time a little into the season, hence the colorful impression of the plant. Another characteristic of Karenchilin is that its fruits usually always point upwards on the plant. <meta charset="utf-8"> The Scoville Heat Units (SHU) of the Karen Chili can vary depending on growing conditions, but it typically ranges between 50,000 and 100,000 SHU. This places the Karen Chili at a medium to hot level on the Scoville scale, a level that most other Thai Chili peppers fall into. Culture: <meta charset="utf-8"> Karen Chili can be grown both in pots and in the garden. It needs well-drained soil and a sunny location to thrive. It thrives in a warm and humid environment - both during germination and growth. Under optimal conditions, it is a high-yielding variety that can produce an abundance of fruit during the summer months. However, it is one of the hardier tropical chili varieties in its ability to grow and produce in colder temperatures. It is not frost hardy. So it is grown as a perennial, which is recommended, it should overwinter in a temperature of at least 15 degrees. Can also be grown as an annual. <meta charset="utf-8"> The growth habit is bushy and plants usually reach a height of 60 cm. <meta charset="utf-8"> All chili peppers originate from Central and South America. The genus has since been spread around the world by colonists, missionaries and traders, and new species have emerged through adaptation to the environment. Chili peppers are generally easy to grow. They thrive in sunny, warm locations. They can be grown indoors in windows. All chili peppers are perennial and can produce fruit all year round if given the right conditions. Heat, light, light nutrition and moisture contribute to continuous growth & production of the plant. If you want the plant to produce fruit also during the winter months, use a grow light to supplement the sunlight, possibly grow only under grow light. Keep the soil evenly moist and allow it to dry out slightly between waterings. Fertilize 2-3 times a week to ensure abundant fruit production. The fruits range in color from green (yellow-orange) to red. The fruits can be eaten at all stages of maturity. 2-6 cm. Sowing: Pre-grow indoors at the beginning of the year. Place the seeds in lukewarm water 1 day before sowing. Moisten the soil and press the seeds lightly against the surface. Cover with 1 cm of soil. Place in bright light and keep the seeds moist. Features: Year: Perennial Growing position: sun Height: 50-150 cm Germination time: 5-15 days