Plant Department

<p><strong>Black bamboo in various sizes: <meta charset="utf-8">edible shoots & hardy.</strong></p> <p>Height:<br></p> <ul> <li>30-40 cm in C1 pot</li> <li>50-80 cm in C2 pot</li> <li>120-150 cm in C3 pot</li> <li>125-150 cm in C10 pot <meta charset="utf-8"> <span style="text-decoration: underline;">&lt;- PICKUP ONLY</span> </li> <li>250-300 cm <span style="text-decoration: underline;">&lt;- PICKUP ONLY</span> </li> </ul> <p><strong>Common names:</strong> Black bamboo, <meta charset="utf-8"><span>Bamboo, Chinese bamboo, Black Bamboo</span><br><strong>Scientific name:</strong> <em>Phyllostachys nigra</em><br><strong>Family:</strong> Grass family (Poaceae)</p> <h4>Plant history & use</h4> <p>Black bamboo is a graceful bamboo native to China, cultivated for centuries for its dark, almost black stalks that darken with age. The shoots are edible and used in Asian cooking – young shoots are harvested in spring and prepared boiled, fried, or pickled. The bamboo wood is also used in crafts and garden design for its shape and strength.</p> <p><meta charset="utf-8">The emerging youngest shoots are harvested and peeled. Usually sliced and blanched or added to various stews.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, well-drained but moisture-retentive soil. Can spread by underground runners – plant with root barrier if spread is to be controlled. Hardy to about –18 °C.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 3–6 meters<br><strong>Hardiness zone:</strong> 1–4 (sheltered location)</p>

<p><strong>Tea bush of the hardy variety 'Kolkhida': current height about 30–40 cm - 2 years old</strong><br><br>'Kolkhida' is a Georgian variety developed in the 1970s in the Samegrelo region near the Black Sea – a place with long traditions of tea growing in colder and moist conditions. The variety is bred to be especially resistant to both cold and drought. It has a broad, horizontal growth habit and small, compact leaves that make it particularly suitable for harvesting young shoots for finer types of green, white, and black tea.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>History & use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea growing began to migrate to more northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although 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 over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that it also lasts longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea – the freshest & greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea – the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers various stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.</p> <p><strong>Yellow tea – fresh & green with a rounded taste:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during which the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea – the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – stirring the leaves every two hours for even withering & oxidation. Next, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea – mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and allow the highest degree of oxidation. During oxidation, 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 over the leaves to really create a moist environment. The moist environment favors enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen, for this the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea stored like wines:</strong> the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by placing 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 our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Because of the need to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get 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 few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea plantation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Lake Vättern.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can 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 do not know, we have little that slows the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make cultivation as simple as possible but at the same time get them to thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Longevity: Perennial<br>Light: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Hardiness zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p><strong>Bread pine in various sizes:</strong></p> <ul> <li>Height: 25-30 cm in C3 pot</li> <li>Height: 70-80 cm in C10 pot <strong>&lt;- PICKUP ONLY IN STORE</strong> </li> </ul> <p><strong>Common names</strong><span>: Bread pine, Monkey tree</span><br><strong>Scientific name</strong><span>: <em>Araucaria araucana</em></span><br><strong>Family</strong><span>: <meta charset="utf-8"> <span>Araucariaceae</span></span><br><br><strong> </strong></p> <h4><strong>Plant history & use</strong></h4> <p>The bread pine, also called Monkey tree, is a hardy conifer from the slopes of the Andes in Chile and Argentina and is known for its distinctive spiky branches. It is mostly grown as an ornamental tree but is also valued for its large, edible pine nuts.</p> <p>The pine nuts grow as large as 2-4 cm and have traditionally been roasted or boiled. They are <meta charset="utf-8">excellent for baking, dishes, and as filling snacks.</p> <p>The bread pine reaches nut-producing age after 40-50 years and usually requires a male and a female tree, though some specimens are monoecious: having both male and female flowers.</p> <h4>Cultivation</h4> <p>Thrives in sunny, sheltered locations with well-drained soil. Withstands cold winters but is sensitive to spring frost in young years. Slow growing.</p> <h4>Characteristics</h4> <p><strong><strong>Longevity:</strong> </strong>Perennial<strong><br><strong>Growing site:</strong> </strong>Sun<strong><br><strong>Height:</strong> </strong>10–40 meters<strong><br><strong>Hardiness zone:</strong> </strong>1–2</p>

<p><meta charset="utf-8"><strong>Red Goumi / Korean Silverbush Pointilla® 'Sweet'N'Sour': current height 60–80 cm</strong></p> <p>2 plants recommended for good pollination</p> <p><strong></strong><strong>Common names:</strong> Red Goumi, Korean Silverbush<br><strong>Scientific name:</strong> <em>Elaeagnus umbellata</em><br><strong>Family:</strong> Elaeagnaceae</p> <h4>Plant history & use</h4> <p>Red goumi is a useful shrub native to East Asia. 'Sweet'N'Sour' produces abundant red berries with a fresh, tart flavor. The berries are used fresh, for jam, jelly, juice, and wine. The berries are rich in vitamin C and antioxidants.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained soil. Drought-resistant and hardy. Fixes nitrogen in the soil and improves the ground.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Plant zone:</strong> 1–4</p>

<p><strong>Tea bush of the hardy variety 'Georgian Classic': current height approx. 30–40 cm <meta charset="utf-8">- 2 years old</strong><meta charset="utf-8"></p> <p>'Georgian Classic' is a traditional and robust variety from one of the oldest tea plantations in the Caucasus Mountains in western Georgia. The region has a long history of tea cultivation, and this variety has been grown and refined for generations to withstand both cold and drought. <meta charset="utf-8">'Georgian Classic' is particularly suitable for producing green, black, and white tea. Handpicked and carefully processed, the leaves produce a flavorful and full-bodied tea with a distinct character.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history &amp; usage:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on 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.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. </p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can 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.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more 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 enough 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. </p> <p><strong>The 6 different tea varieties:</strong></p> <p>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 <em>Pu'ehr</em>) 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:</p> <p><strong>Green tea - the freshest &amp; greenest variety:</strong> 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.</p> <p><strong>White tea - the least processed variety:</strong> 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 the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two types of tea 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.</p> <p><strong>Yellow tea - fresh &amp; green with a rounded flavor:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are 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.</p> <p><strong>Oolong tea - the most aromatic variety:</strong> 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 &amp; oxidation level. In the next step, the leaves are shaken, for example in 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 during 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.</p> <p><strong>Black tea - mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled up in a humid environment, preferably over 90% humidity - you 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 moist environment. The humid environment favors 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, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines:</strong> 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. At this stage, the leaves are turned in the pan in an uninterrupted rhythm to achieve an even "kill-green" level. At this stage, you use your 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 so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'erh</strong></em>. 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 <em>Shou Pu'er.</em></p> <p>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. </p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia - for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>You can also extract a useful oil from the tea seeds by pressing. </p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important 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.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants - this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity 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 a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a couple of poles over several plants. </p> <p>There is a tea cultivation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a href="https://gretaste.se/" title="Gretas Te ~ unika teer" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Te</span></span></a></strong></span>, 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.</p> <p>There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - <span class="s1">the pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield 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 don't have much 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 cultivation as simple as possible while still allowing them to thrive.</span><br></p> <p><meta charset="utf-8"><span>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.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks.</p> <p>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.</p> <h4><strong>Features:</strong></h4> <p>Perennial: Perennial<br>Plant position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<h5><strong>Rosemary of the hardy variety 'Arp': current height 5–10 cm</strong></h5> <p><strong>Common name:</strong> Rosemary<br><strong>Scientific name:</strong> <em>Rosmarinus officinalis</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>Rosemary is a classic herb from the Mediterranean region with a long history of use in both cooking and traditional medicine. The 'Arp' variety is specially bred to withstand colder climates and is considered one of the most frost-hardy rosemary types – it tolerates temperatures down to about –23 °C in sheltered locations. The leaves are used fresh or dried in everything from bread and marinades to stews, grilled dishes, and herbal tea. Rosemary is also said to have strengthening effects on blood circulation and memory, and is traditionally used as an herb in tea or tinctures.</p> <h4>Cultivation</h4> <p>Plant in a sunny and warm spot in well-drained soil – preferably sandy and lime-rich. 'Arp' can overwinter outdoors in the mildest parts of the country, especially in sheltered, dry locations. Otherwise, it is best grown in a large pot that can be moved to a cool and bright place over winter. Water moderately – does not tolerate standing moisture.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 60–100 cm (can be kept shorter)<br><strong>Hardiness zone:</strong> 1–2 (possibly zone 3 in sheltered location)<br><strong>Harvest:</strong> Year-round<br></p>

<meta charset="utf-8"> <p><strong>Genuine Walnut Trees in Various Sizes</strong></p> <p><strong>Height:</strong></p> <ul> <li><strong>30-50 cm</strong></li> <li><strong>100–160 cm &lt;- PICKUP ONLY</strong></li> </ul> <p>These trees have been dug up from a walnut plantation in Småland, zone 4. They were properly grown with trees around for protection against wind, but based on this we would at least say that they should be hardy in zone 3, rather than zone 2 as common Genuine Walnut is often listed as.</p> <p><strong>Common name:</strong> Genuine Walnut<br><strong>Scientific name:</strong> <em>Juglans regia</em><br><strong>Family:</strong> Juglandaceae</p> <h4>Growth History & Use</h4> <p>Walnut has been cultivated in Europe since ancient times for its nutritious nuts. The nuts are eaten fresh, dried, or used in baking and cooking.</p> <h4>Cultivation</h4> <p>Thrives in sun in well-drained, nutrient-rich soil. Sheltered location in colder zones. Hardier specimens suitable for the Swedish climate.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 8–12 meters<br><strong>Hardiness zone:</strong> 1-3 (4 in sheltered location)</p>

<p data-mce-fragment="1"> 1 tree Red Mulberry 'Red No. 2': current height 50-80 cm<strong></strong></p> <p data-mce-fragment="1"> The plants bore fruit in June and are now setting berries in a second round (written 24/9-24)</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Common name:</strong> Red Mulberry <strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong> <em data-mce-fragment="1">Morus rubra<br data-mce-fragment="1"></em> <strong data-mce-fragment="1">Family:</strong> Moraceae</p> <h4 data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></h4> <p class="p1"> The variety 'Red No. 2' produces red to black berries that are refreshingly sweet and sour. Slightly shorter than the wild varieties: grows to around 4-5 metres. Same good hardiness.</p> <p data-mce-fragment="1"> General information about Mulberry:</p> <p data-mce-fragment="1"><span data-mce-fragment="1"></span><span data-mce-fragment="1">Mulberry trees are one of our oldest cultivated plants. The black mulberry tree, like the white variety,</span> <a href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" title="White mulberry (Morus alba)" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">Morus alba</span></strong></a> <span data-mce-fragment="1">, originates from West Asia - however, the black mulberry tree came to Europe a couple of hundred years before the white one. The first findings of knowledge about the black mulberry tree were already around 300 BC. It may be that Morus nigra originates somewhat further to the southwest (closer to Europe) in West Asia than its relative Morus alba, and that this is why Morus nigra also has a slightly worse hardiness in cold climates than its relative.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Traditionally, the black mulberry was used to make wine and cosmetics - thanks to its high concentration of anthocyanins which give the berry its deep dark colour. However, the berries were also grown for fresh consumption.</span></p> <p data-mce-fragment="1"> <span data-mce-fragment="1">Unlike the white mulberry tree, which can vary in color, the black mulberry tree's fruits are always black when ripe. The black mulberry is also more acidic.</span></p> <p data-mce-fragment="1"> The berries are rich in antioxidants and, like mulberry leaf tea, are thought to help balance blood sugar levels. This is thanks to<span> </span><span data-mce-fragment="1">content of the substance MFE which stabilizes blood sugar levels and thus suppresses the body's cravings for sweets. Therefore, mulberries are a common substitute for those who want to get rid of their cravings for sweets.</span></p> <p data-mce-fragment="1">Due to the berries' unusually high nutritional content, mulberries, like <a href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" title="Goji (Lycium barbarum)" data-mce-fragment="1" target="_blank"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-fragment="1">the goji berry</span></strong></a> , are considered a so-called "superfood".</p> <p data-mce-fragment="1"> In addition to mulberry wine, you can also make juice and jam from the berries.</p> <p data-mce-fragment="1"> The leaves can be used to brew healthy tea, which has historically been drunk in China and has recently begun to become popular in Asia again.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Culture:</strong> </h4> <p data-mce-fragment="1"><meta charset="utf-8"> <em>Full<meta charset="utf-8"> variety-specific description on the way...</em></p> <p data-mce-fragment="1"> The tree can grow in most soils but thrives best in loose, nutrient-rich soils. It is resistant to windy coastal climates but grows best in warm, wind-sheltered locations.</p> <p data-mce-fragment="1"> Suitable as a trellis tree as the branches are<span data-mce-fragment="1"> </span>easily bendable.</p> <p data-mce-fragment="1">Mulberry trees are also well suited to forest orchards as they are a popular host plant among many organisms and provide recurring harvests without much maintenance, as well as protecting plants in lower layers.</p> <p data-mce-fragment="1"> Mulberries are self-fertile, meaning that only one tree is needed to produce fruit.</p> <p data-mce-fragment="1"> Prune in winter when the tree is dormant to avoid excessive "bleeding", which is otherwise a common characteristic of<span data-mce-fragment="1"> </span>mulberry plants.</p> <p data-mce-fragment="1"> The berries ripen continuously from May to September.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"></strong> The berries are harvested when the color has turned red/black. A tip is to pick the berries with a needle to avoid crushing them between your fingers.</p> <h4 data-mce-fragment="1"> <strong data-mce-fragment="1">Features:</strong> </h4> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 4-5 m<br data-mce-fragment="1"> Growing zone: 1-4</p>

<p>Blueberry honeysuckle 'Zojka': current height 40-60 cm</p> <p><meta charset="utf-8">These plants are mature and some are already bearing fruit.</p> <p><strong>Common names:</strong> Blueberry honeysuckle, Honeyberry, Berry honeysuckle, Haskap Berry, Honeyberry, Blue Honeysuckle<strong><br>Scientific name:</strong><em> Lonicera caerulea var. kamtschatica</em><em><br></em><strong>Family:</strong> Caprifoliaceae</p> <h4>History & use</h4> <p>'Zojka' is a Russian-Polish variety that produces large, elongated berries with fine sweetness and mild tartness. The berries are good fresh and excellent for jam, juice, and baked goods. The variety is high-yielding and blooms early, giving harvest early in summer. Blueberry honeysuckle has been used for generations in Russia and Eastern Europe for its early and abundant harvest.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, moisture-retentive soil. Preferably plant with another variety for better yield. Hardy and very robust shrub that withstands cold winters and changeable spring weather.</p> <p><strong>Characteristics:</strong></p> <p>Life span: Perennial<br>Light: sun / partial shade<br>Height: 160 cm<br>Hardiness zone: 1-7</p>

<p><strong>Edible Passionfruit of the variety 'Eia Popeia®': current height 80–100 cm</strong><br><br><strong>Common name:</strong> Edible Passionfruit, Passionflower<br><strong>Scientific name:</strong> <em>Passiflora incarnata</em><br><strong>Family:</strong> Passifloraceae</p> <h4>Plant history & use</h4> <p>'Eia Popeia®' is the first variety in the Cooltropics® series – a new generation of passionfruit that combines exotic fruit and flowering with unusual winter hardiness. The variety blooms abundantly with beautiful blue-violet flowers from June to September. From the flowers develop egg-sized, oval fruits that ripen by autumn and turn yellow when ready to harvest. The pulp has a sweet-tart taste with classic passionfruit character and can be eaten fresh or used in desserts, smoothies, juice, syrup, and jam. The flowers are also edible and decorative.</p> <h4>Cultivation</h4> <p>Plant in a sunny, warm, and sheltered spot in nutrient-rich, well-drained soil. 'Eia Popeia®' is hardy down to about –15 °C (USDA zone 6) and can sometimes withstand slightly lower temperatures if well established. Aboveground parts wither during winter, and the plant sends out new, strong shoots from the rootstock at the end of May. It needs support or a trellis to climb on and can quickly become a large and lush feature in the garden. Light winter covering, for example with brushwood or leaves, is recommended for best overwintering. Prune the withered shoots in autumn to about 10 cm.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 3–5 meters in one season<br><strong>Growing zone:</strong> 1–3 (sheltered location, hardy to about –15 °C)<br><strong>Use:</strong> Fresh fruits, dessert, juice, syrup, jam, edible flowers</p>

<div title="Page 2" class="page"> <div class="section"> <div class="layoutArea"> <strong>Strawberry tree: current height 40–50 cm</strong><br><br><strong>Common name:</strong> Strawberry tree<br><strong>Scientific name:</strong> <em>Arbutus unedo</em><br><strong>Family:</strong> Heather family</div> <div class="layoutArea"><br></div> <h4 class="layoutArea">Plant history & use:</h4> <div class="layoutArea">The strawberry tree originates from the Mediterranean region and western Europe. It is grown for its decorative white flowers and round, red fruits that resemble wild strawberries in appearance. The fruits are edible and can be used for jam, jelly, and liqueurs.</div> <div class="layoutArea"><br></div> <h4 class="layoutArea">Cultivation:</h4> <div class="layoutArea">Thrives in sunny, warm, and sheltered locations in well-drained soil. Often grown in pots here and kept frost-free during winter, but can survive mild winters outdoors in sheltered spots.</div> <div class="layoutArea"><br></div> <div class="layoutArea"> <h4>Characteristics:</h4> <strong>Life span:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 2–5 meters <meta charset="utf-8">(in Sweden in pots 1-2 meters)<br><strong>Hardiness zone:</strong> 1 (outdoors in very sheltered spots, otherwise cool wintering in pots)</div> </div> </div>

<p><strong>Edible Passionfruit of the variety 'Snowstar®': current height 80–100 cm</strong><br><br><strong>Common name:</strong> Edible Passionfruit, Passionflower<br><strong>Scientific name:</strong> <em>Passiflora incarnata</em><br><strong>Family:</strong> Passifloraceae</p> <h4>Plant history & use</h4> <p>'Snowstar®' belongs to the unique Cooltropics® series – developed to combine exotic fruit and flowering with unusual winter hardiness. The variety produces beautiful, pure white flowers from June and yields aromatic passionfruits from late summer to autumn. The fruits can be eaten fresh, used in desserts, smoothies, juice, and jam, and have a fresh, tropical taste. The flowers are also edible and can be used as decoration.</p> <h4>Cultivation</h4> <p>Unlike common passionfruits (<em>Passiflora edulis</em>), 'Snowstar®' is unusually frost hardy. It belongs to the species <em>Passiflora incarnata</em> and is hardy down to about –15 °C (USDA zone 6). In autumn, the above-ground parts wither, and the plant overwinters in the ground like a perennial or hop plant to sprout new shoots in spring. The variety shoots late in the season, often only at the end of May or beginning of June, which protects against late frost damage. Plant in a sunny and warm spot in nutrient-rich, well-drained soil. Requires even moisture during summer. 'Snowstar®' grows quickly and can form a dense, exotic screen or climbing wall during summer. For best fruit setting, interplanting with another variety for cross-pollination is recommended.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun<br><strong>Height:</strong> 3–5 meters in one season<br><strong>Hardiness zone:</strong> 1–3 (in sheltered location, hardy to about –15 °C)<br><strong>Use:</strong> Fresh fruits, desserts, juice, syrup, jam, edible flowers</p>

<p>Tayberry of the thornless variety 'Buckingham Tayberry': current height 60-80 cm<meta charset="utf-8"></p> <p><strong>Common names: </strong>Tayberry, Boysenberry, Brambleberry<br><strong>Scientific name:</strong><em> Rubus fruticosus x idaeus<br></em><strong>Family:</strong> <span>Rose family</span></p> <p><strong><span>Plant history &amp; use:</span></strong></p> <p>'Buckingham Tayberry' is a thornless variety with even smooth leaves that produces abundant good berries. </p> <p>The tayberry bush produces large, flavorful, and juicy dark red berries that are excellent to eat fresh – but also suitable for making juice, jam, and even wine.</p> <p>Another tasty way to use tayberries is to bake a tayberry pie.</p> <p>Like other hybrids, the Tayberry also shows good resistance to plant diseases. </p> <p><strong>Cultivation:</strong></p> <p>Preferably grow in well-drained, humus-rich soil in a warm and sunny spot. Does not thrive well in heavy clay soils, dry sandy soils, or waterlogged areas.</p> <p>The tayberry bush has inherited its long and slender branches from the blackberry and is therefore excellent for growing climbing in a pergola, against a wall, or similar. The bush’s development and health generally benefit from some kind of support for the branches. </p> <p>The berries ripen from mid-July to the end of August. Berries form on branches that are at least 2 years old.</p> <p><strong>Characteristics:</strong></p> <p>Perennial: Perennial<br>Light conditions: sun/partial shade<br>Height: 2 m<br>Hardiness zone: 1-2</p>

<h4><strong>Yerba Mate of the hardier variety 'GARDEN 2 CUP®': current height 50-80 cm</strong></h4> <p><meta charset="utf-8">'GARDEN 2 CUP®' can withstand temperatures down to -7ºC</p> <p><strong>Common names:</strong><span> Mate, <meta charset="utf-8">Yerba Mate, Paraguay tea, Tereré</span><br><strong>Scientific name:</strong><em><span> Ilex paraguariensis</span><br></em><strong>Family:</strong> Aquifoliaceae</p> <h4><strong><span>Plant history & use:</span></strong></h4> <p><meta charset="utf-8"><strong>The Yerba Mate plant originates</strong> from the subtropical regions of South America. It was originally consumed by the Guarani people for its "energizing and healing properties".</p> <p>The drink <em>mate</em> is a popular alternative to coffee as the plant's caffeine-containing leaves are dried and ground/crushed to brew the stimulating drink<em>.</em> The leaves also contain vitamin B6 and magnesium which among other things help reduce tiredness and balance sleep habits.</p> <p><strong>Mate contains around 80mg caffeine</strong> per cup, while traditional tea (<span style="color: #4e991d;"><a style="color: #4e991d;" title="Tea bush plant 30-50 cm (Camellia sinensis)" href="https://tradgardsdags.nu/products/tebuske-planta-camellia-sinensis" target="_blank"><strong>Camellia sinensis</strong></a></span>) contains about 40mg for green tea, or 60mg for black tea; coffee contains 100-200+mg caffeine per cup – this gives an idea of the stimulating effect of the different drinks. However, each drink’s other active substances, besides caffeine, also affect the level of alertness or freshness, but caffeine is a simple way to compare the different drinks. Mate also contains theobromine, a well-known substance due to its presence in cocoa.</p> <p><strong>The ground/crushed leaves</strong> are normally allowed to simmer in hot water. If the drink is instead cold-brewed it is called <em>tereré.</em> The cold drink tereré is mostly consumed in the warmer regions of South America. Often various refreshing and medicinal herbs are added to the drink to be consumed together.</p> <p><strong>In South American countries</strong> such as Brazil, Argentina, Uruguay and Paraguay, mate is so common that it is drunk more than coffee – something that can be hard to understand for us Europeans. The drink is also widely available in stores in the USA. Outside America, mate has spread in popularity to the Levant (Syria & Lebanon among others).</p> <p><strong>The leaves are also rich in vitamins</strong> A, B1, B2, B3, C and E; the minerals potassium, calcium, manganese, iron, selenium, phosphorus and zinc; as well as a range of flavonoids which help protect the body against oxidative stress among other things.</p> <p><strong>There are different ways to make mate.</strong> Some mate blends have been allowed to ferment while blends made by other methods skip this step and undergo <meta charset="utf-8">only a short drying before the leaves are ground – the latter variant often contains only leaves, is very finely ground and gives a neon green colored drink. Other blends contain both twigs and leaves – and some have also undergone a smoking process over fire.</p> <h4><strong>Cultivation:</strong></h4> <p><strong>Yerba Mate thrives best</strong> in a regularly warm climate with somewhat higher humidity. The plant can however withstand short periods of temperatures down to -7ºC. <span>In a very sheltered and warm spot and covered with jute sacks there is a chance of successful wintering outdoors in the country’s most favourable parts. In a frost-free garage/barn it does very well.</span></p> <p><span>Otherwise, Yerba Mate can also be overwintered indoors. Yerba Mate has thick evergreen leaves which look nice indoors during winter.</span></p> <p><strong>Plant your Mate plant</strong> in a pot with well-drained soil, place outdoors in full sun and sheltered from wind from March/April (no frost for longer periods) – if you have a greenhouse it is an excellent place for Yerba Mate. Move or prepare for wintering when frost approaches.</p> <p><strong>Leaves normally begin to be <meta charset="utf-8">harvested</strong> in spring from the plant’s 4th year.</p> <h4><strong>Characteristics:</strong></h4> <p>Longevity: Perennial<br>Growing position: sun<br>Height: 4-6 meters<br>Hardiness zone: hardy down to -7<span>ºC </span></p> <div style="position: absolute; left: 168px; top: 28.7246px;" id="gtx-trans"> <div class="gtx-trans-icon"><br></div> </div>

<p><strong>Ginkgo / Chinese Temple Tree: current height 80-100 cm</strong><br><br><strong>Common names:</strong> Ginkgo, Chinese Temple Tree, <span>Maidenhair Tree</span><br><strong>Scientific name:</strong> <em>Ginkgo biloba</em><br><strong>Family:</strong> Ginkgoaceae</p> <h4>Growth history & use</h4> <p>Ginkgo is an ancient tree species from China, cultivated for thousands of years as an ornamental and temple tree. The leaves are used in traditional Chinese medicine. The tree is valued for its beautiful lobed leaves and strong autumn colours.</p> <p><span>It is the last living species in its order: Ginkgoales, which first appeared over 290 million years ago.</span></p> <p><span>The tree closely resembles the ancient trees it descends from.</span> Its closest relatives today are cycads and conifers.</p> <p>The tree was cultivated early in human history and is still widely planted. It is considered a living fossil. The trees are very long-lived, some specimens are estimated to be around 1500 years old.</p> <p>Both seeds and leaves are edible. Ginkgo leaves have long been regarded for their noted positive effect on mental functions, such as memory and focus.</p> <p>The seeds are used both ground in Asian rice porridges (<em>congee</em>), and roasted and salted to be eaten as a healthy snack with other dishes and drinks.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, nutrient-rich soil. Tolerates urban environments and wind well. Slow growing.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 10–35 metres<br><strong>Hardiness zone:</strong> 1–3</p>

<p>Blueberry honeysuckle 'Wojtek': current height 40-60 cm</p> <p><meta charset="utf-8">These plants are mature and some are already bearing fruit.<meta charset="utf-8"></p> <p><strong>Common names:</strong> Blueberry honeysuckle, Honeyberry, Berry honeysuckle, Haskap, Honeyberry, Haskap Berry, Blue Honeysuckle<strong><br>Scientific name:</strong><em> Lonicera caerulea var. kamtschatica</em><em><br></em><strong>Family:</strong> Caprifoliaceae</p> <h4>History & use</h4> <p>'Wojtek' is a Russian-Polish variety known for its large, juicy berries with a sweet and mild taste. The berries are used fresh, for juice, jam, or baking. The variety is high-yielding and reliable even in poor spring weather. Blueberry honeysuckle is one of the first berries to ripen in the season and has long been used in colder growing areas.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained but moisture-retentive soil. Preferably planted with another variety for cross-pollination and higher yield. Very hardy and resistant to cold and diseases.</p> <p><strong>Characteristics:</strong></p> <p>Life span: Perennial<br>Light: sun / partial shade<br>Height: 150-170 cm<br>Hardiness zone: 1-7</p>

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

<p><strong>Grape Lily in P9 Pot</strong></p> <p><strong>Common names:</strong> Grape Lily, Dark Grape Lily, Blue Grape Lily, Lily Turf, Monkey Grass<br><strong>Scientific name:</strong> <em>Liriope muscari</em><br><strong>Family:</strong> Asparagaceae</p> <h4><strong><span>Plant history & use:</span></strong></h4> <p>Beautiful and effective ground cover that forms edible nodules on the roots. These nodules are a highly valued medicinal delicacy in China. The grape lily blooms beautifully in upright spikes from summer well into autumn. The grass-like foliage is also evergreen.</p> <p>Originates from China, Japan & Korea in shady forests at higher altitudes.</p> <p>The edible nodules are usually candied and eaten as a kind of medicinal snack. They are also used in a Korean drink aimed at increasing physical endurance and as an expectorant.</p> <p>During flowering time, the grape lily creates a striking color contrast in the garden.</p> <p>Well suited for planting on steep slopes for erosion control.</p> <h4> <strong>Cultivation</strong>:</h4> <p>Thrives best in sun to partial shade. Also grows well in deep shade. Moist, nutrient-rich soils are preferred. The grape lily is, however, hardy to many different environmental conditions, so drier soils and heat are also tolerated.</p> <p>Hardy down to about -15ºC.</p> <p>Easy to care for. Spreads horizontally with short runners, but not aggressively.</p> <h4> <strong>Characteristics</strong>:</h4> <p>Longevity: Perennial<br>Light conditions: sun-partial shade-shade<br>Height: about 30 cm<br>Hardiness zone: 1-3</p>

<p><meta charset="utf-8"><strong>American Cranberry of the 'Pilgrim' variety: current size C2 pot</strong></p> <p>Self-fertile, only one plant needed for fruiting.<strong></strong></p> <p><strong>Common name:</strong> American Cranberry, Bogberry<br><strong>Scientific name:</strong> <em>Vaccinium macrocarpon</em><br><strong>Family:</strong> Heather family</p> <h4>Plant history & use</h4> <p>'Pilgrim' is a high-yielding cranberry variety from North America with large, tart berries. The berries are used for sauces, jam, jelly, and baking. Cranberries are known for their high content of antioxidants and vitamin C.</p> <h4>Cultivation</h4> <p>Plant in acidic, moist soil in sun to partial shade. Requires steady moisture during the season and withstands cold winters well.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 10–20 cm<br><strong>Hardiness zone:</strong> 1–5</p>

<p>Blueberry honeysuckle 'Borealis': current height 40-60 cm</p> <p><meta charset="utf-8">These plants are mature and some are already bearing fruit.</p> <p><strong>Common names:</strong> Blueberry honeysuckle, Honeyberry, Berry honeysuckle, Haskap berry, Honeyberry, Blue honeysuckle<strong><br>Scientific name:</strong><em> Lonicera caerulea var. kamtschatica</em><em><br></em><strong>Family:</strong> Caprifoliaceae</p> <h4>History & use</h4> 'Borealis' is a Canadian variety developed for its large berries and fine balance between sweetness and acidity. The berries are elongated and blue-frosted, with a taste reminiscent of blueberry and blackcurrant. Eaten fresh or used for jam, juice, jelly, and baking. Blueberry honeysuckle has been cultivated in Russia, Japan, and Canada as one of the earliest fruit-bearing berry shrubs in spring. <h4>Cultivation</h4> Thrives in sun to partial shade in well-drained but moisture-retentive soil. Should be planted with another variety for better pollination and yield. A very hardy and resilient shrub that produces harvest early in the season, often before strawberries. <p><strong>Characteristics:</strong></p> <p>Longevity: Perennial<br>Light: sun / partial shade<br>Height: 150 cm<br>Hardiness zone: 1-7</p>