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<meta charset="UTF-8"> <p><meta charset="utf-8"><span data-mce-fragment="1">SEEDS (50pcs/bag)</span></p> <p><strong>Common names:</strong> Thai basil, Oriental basil, Cinnamon basil<br> <strong>Scientific name:</strong> <em>Ocimum basilicum var. thyrsiflora</em><br> <strong>Family:</strong> Lamiaceae</p> <p><strong>Plant history &amp; use:</strong></p> <p>Thai basil is a variant of basil that is commonly used in Asian cuisine. It has a strong flavor and aroma of licorice and cloves, and is often used in curries and soups. It is also excellent to use fresh in salads and spring rolls.</p> <p>Leaves and flowers are excellent for brewing fresh herbal tea. All plant parts are edible.</p> <p>Historically, Thai basil has been used in traditional medicine for its antibacterial and anti-inflammatory properties. It has also been used to relieve symptoms of nausea and digestive problems.</p> <p>Thai basil is also known to attract butterflies and bees, which can make it an important feature in the garden.</p> <p><strong>Culture:</strong></p> <p>Thai basil is an easy-to-grow plant that thrives in hot and humid climates. It is commonly found in Southeast Asia where it thrives in nutrient-rich soils and locations with full sun.</p> <p>To imitate these conditions in Sweden, the Thai basil is best grown in a greenhouse, alternatively outside during the summer months and set up in the winter to protect from frost.</p> <p>Thai basil is perennial and if you don't have a greenhouse with growing beds, it is best grown in a pot so it can be set aside for the winters, so that after a few years it can grow into a small tree.</p> <p>Water the plants regularly and make sure they don't dry out. It is also important to remove the flowers when they appear to encourage the growth of foliage.</p> <p><strong>Sowing:</strong></p> <p>Sow the seeds in moist soil. Cover with plastic with air holes to keep the seed moist. Keep the seed evenly moist, not wet.</p> <p>If you want to grow Thai basil as an annual, you can sow the seeds directly in the ground when the risk of frost is over.</p> <p><strong>Characteristics:</strong></p> <p>Age: Perennial<br> Plant position: Full sun<br> Height: Up to 160 cm<br> Germination time: 7-14 days</p>

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

<meta charset="utf-8"> <p data-mce-fragment="1"> SEEDS (50pcs/bag)</p> <p data-mce-fragment="1"> <strong>Common name:</strong> Lemon basil, A<meta charset="utf-8"> <span data-mce-fragment="1">frican basil, Hairy Basil, Lemon Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum x africanum</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1">Lemon basil is a hybrid basil that was created by crossing Ocimum americanum and Ocimum basilicum. It has a distinctive lemony flavor and aroma that makes it excellent for cooking, especially in South American, African, and Asian cuisines. It is usually slightly milder than regular basil (Ocimum basilicum) and can be used fresh or dried.</p> <p data-mce-fragment="1"> Lemon basil is often used in salsas, stews, marinades, and as a flavoring in beverages. Its bright flavor and fresh aroma also make it great for making tea.</p> <p data-mce-fragment="1"> Lemon basil also has medicinal properties. It has antiseptic and anti-inflammatory properties and can help relieve symptoms of colds and headaches. The herb has also been used to treat stomach upset and high blood pressure.</p> <p>Lemon basil is an excellent plant for growing in the garden or in pots on a sunny patio. It is easy to grow and produces a generous harvest of flavorful leaves. It is also a beautiful plant with bright green leaves and beautiful white flowers.</p> <p> So, whether you're a foodie or a gardening enthusiast, lemon basil is definitely a plant you should try growing. It offers both great flavor and health benefits, and is easy to care for.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p data-mce-fragment="1"> Lemon Basil thrives in full sun or partial shade with good drainage. It requires regular watering but the soil should not be too wet. Plant in a pot with plenty of room for the roots and Lemon Basil can grow into a perennial small tree. <meta charset="utf-8">, like the <span style="color: #4e991d;"><a href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" title="Holy Basil (Ocimum tenuiflorum)" style="color: #4e991d;" target="_blank"><strong>Holy Basil</strong></a></span> . However, this requires that you move the plant inside before winter as the Lemon Basil is frost sensitive. You can also plant directly in the ground in a greenhouse if you ensure that the winter temperature does not fall below 0 ºC. Alternatively, grow directly in the ground as an annual.</p> <p data-mce-fragment="1"> Cut off the inflorescences to encourage foliage growth. However, the inflorescences are edible and aromatic as well.</p> <p> Lemon basil is also known to be resistant to pests and diseases, making it a good natural protection for the plants it is placed around, but it is still important to keep an eye out for any signs of fungal or insect infestation.</p> <p>To get a rich harvest of healthy leaves, it is important to keep the soil moist, but not wet. It is also important to give the plant enough nutrition and space to grow.</p> <p> <strong>Sowing:</strong></p> <p> To sow lemon basil, fill a pot or seed tray with moist, well-drained soil. Spread the seeds evenly over the soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</p> <p> To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Year: Perennial</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: partial shade/sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-150 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days</span></p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common name:</strong> Greek Basil, <span>Greek Bush Basil, Globe Basil, Greek Bush Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum var. minutum</em> <br><strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p> Greek Basil, or Globe Basil as it is also called, is a low-growing small shrub with small aromatic leaves. More compact and well-branched than most <a href="https://tradgardsdags.nu/search?q=basilika" title="Search results for Basil | Garden Day" rel="noopener" target="_blank"><strong><span style="color: rgb(78, 153, 29);">other basils</span></strong></a> .</p> <p> Goes well with tomato, lamb, eggplant and pepper dishes. Goes very well with fresh salads.</p> <p> Also suitable for making refreshing herbal tea.</p> <p> Seeds can be eaten as is or added to baked goods as a flavoring. When in contact with liquid, the seeds become mucilaginous (similar to chia seeds) - in the Mediterranean this is used to make a refreshing drink called <em>sherbet tokhum</em> .</p> <p> As good as it tastes, it smells wonderful in the garden.</p> <p> <strong>Culture:</strong></p> <p>Easy to grow and productive variety. Quickly produces new leaves that are harvested throughout the season.</p> <p> Grow in regular potting soil, in a pot or outdoors.</p> <p><meta charset="utf-8"> Freeze the harvest rather than dry it - the flavor will last better.</p> <p> <strong>Sowing:</strong></p> <p> <span>Pre-cultivate indoors Feb-May. Sow outdoors from May.</span></p> <p> <span>Easy to germinate. Just sprinkle the seeds on the moist soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</span></p> <p> To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun</span><br> <span>Height: 30 cm</span><br> <span>Germination time: 5-15 days</span></p>

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common name:</strong> Lime basil, <span>Lime Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum americanum</em><br> <strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p>An unusual type of basil from America with a distinct lime flavor.</p> <p> Goes well with fish dishes and marinades. Also a good addition to salads.</p> <p> Suitable for both Asian and Mediterranean dishes.</p> <p> <strong>Culture:</strong></p> <p> Annual. Grows up to 50 cm in height.</p> <p> Grow in well-drained potting soil in a sunny location. Outdoors or in a pot.</p> <p> <strong>Sowing:</strong></p> <p> Fill a pot or seed tray with moist, well-drained soil. Spread the seeds evenly over the soil and press them down gently so they make good contact with the soil surface. Do not cover with soil.</p> <p>To maintain humidity, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm, well-drained spot and leave until the seeds have germinated. Alternatively, sow in <a rel="noopener" title="Mini Greenhouse Medium 24 Cells | Pre-cultivation" href="https://tradgardsdags.nu/products/minidrivhus-medium-krukinsatser-24-celler-nelson-garden" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>a mini greenhouse</strong></span></a> to maintain even humidity.</p> <p> It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: Perennial</span><br> <span>Growing position: partial shade/sun</span><br> <span>Height: 50 cm</span><br> <span>Germination time: 5-15 days</span></p>

<p> <span data-mce-fragment="1">SEEDS (30pcs/bag)</span><br data-mce-fragment="1"> <br data-mce-fragment="1"><strong data-mce-fragment="1">Common Names</strong> <span data-mce-fragment="1">: Green Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name</strong> <span data-mce-fragment="1">: <em>Perilla frutescens</em></span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family</strong> <span data-mce-fragment="1">: Lamiaceae</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Plant history &amp; use</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"></p> <p> 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.</p> <p class="p1"> <span class="s1">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.</span></p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"> <span class="s1">Larger leaves can be used to wrap <i>bulgogi</i> , 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 <i>tempura</i> . 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. <em>Perilla Leaf Kimchi</em> . The leaves can also be dried for later use.</span></p> <p class="p1"><span class="s1">Unopened flower buds are used as a garnish for soups and other dishes, eaten fresh in salads, pickled (like <span style="color: #4e991d;"><a href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" title="Caper seeds (Capparis spinosa)" style="color: #4e991d;" rel="noopener" target="_blank"><span class="s2"><b>capers</b></span></a></span> ) or stir-fried with other vegetables</span> <span class="s1">.</span></p> <p class="p1"><span class="s1">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 <span style="color: #4e991d;"><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"><strong>red-colored Shiso varieties</strong></a></span> that are preferred for culinary use.</span></p> <p class="p1"><span class="s1">U</span><span class="s1"></span> From the seeds, you can also extract so-called <em>perilla oil</em> , which is used in industrial contexts - for example, in perfumery and dental care products, as well as in the paper and paint industries. <span class="s1">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.</span></p> <p class="p1"> <span class="s1">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).</span></p> <p>Shiso is a valued medicinal plant in oriental medicine, where it is described as <span data-mce-fragment="1">a pungent, aromatic and warming herb.</span> Both <span data-mce-fragment="1">the leaves, stems and seeds are used</span> . 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.).</p> <p>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. &amp; Flising L. - Swedish Herbal Society).</p> <p> <strong data-mce-fragment="1">Cultivation</strong> <span data-mce-fragment="1">:</span></p> <p> 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.</p> <p> Easy to grow, like most other plants in the Lamiaceae family: <span style="color: #4e991d;"><a style="color: #4e991d;" href="https://tradgardsdags.nu/search?q=Lamiaceae" title="Search results for Lamiaceae - Garden day" rel="noopener" target="_blank"><strong>Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil</strong></a></span> .</p> <p><a href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" title="Growing zones - Swedish zones &amp; USDA zones in Sweden and the rest of the world" rel="noopener" target="_blank"><strong><span style="color: #4e991d;">USDA zone</span></strong></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.</p> <p> <strong data-mce-fragment="1">Sowing</strong> <span data-mce-fragment="1">:</span><br></p> <p> 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.</p> <p><span data-mce-fragment="1">Optimal germination temperature is 18-25 °C.</span></p> <p> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Annuality: Perennial in warmer climates, otherwise annual</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 60-100 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days<br> <a data-mce-fragment="1" rel="noopener" title="Growing zones - Swedish zones &amp; USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank"><strong data-mce-fragment="1"><span data-mce-fragment="1" style="color: #4e991d;">USDA zone</span></strong></a> : 7-10<br></span><span data-mce-fragment="1"></span></p>

<p> <span data-mce-fragment="1">SEEDS (30pcs/bag)</span><br data-mce-fragment="1"> <br data-mce-fragment="1"><strong data-mce-fragment="1">Common Names</strong> <span data-mce-fragment="1">: Red Shiso, Leaf Mint, Chinese Mint, Veripeippi, Sesame Sauvage, Schwarznessel, Wilder Sesam, Beefsteak Plant, Shiso Zoku, Bai Su Zi</span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name</strong> <span data-mce-fragment="1">: <em>Perilla frutescens var. crispa</em></span><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family</strong> <span data-mce-fragment="1">: Lamiaceae</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <strong data-mce-fragment="1">Plant history &amp; use</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"></p> <p> 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.</p> <p class="p1"> <span class="s1">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.</span></p> <p class="p1"><span class="s1">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.</span></p> <p class="p1"> <span class="s1">Larger leaves can be used to wrap <i>bulgogi</i> , 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 <i>tempura</i> . 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. <em>Perilla Leaf Kimchi</em> . The leaves can also be dried for later use.</span></p> <p class="p1"><span class="s1">Unopened flower buds are used as a garnish for soups and other dishes, eaten fresh in salads, pickled (like <span style="color: #4e991d;"><a rel="noopener" style="color: #4e991d;" title="Caper seeds (Capparis spinosa)" href="https://tradgardsdags.nu/products/kapris-capparis-spinosa" target="_blank"><span class="s2"><b>capers</b></span></a></span> ) or stir-fried with other vegetables</span> <span class="s1">.</span></p> <p class="p1"> <span class="s1">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.</span></p> <p class="p1"><span class="s1">U</span><span class="s1"></span> From the seeds, you can also extract so-called <em>perilla oil</em> , which is used in industrial contexts - for example, in perfumery and dental care products, as well as in the paper and paint industries. <span class="s1">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.</span></p> <p class="p1"> <span class="s1">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).</span></p> <p>Shiso is a valued medicinal plant in oriental medicine, where it is described as <span data-mce-fragment="1">a pungent, aromatic and warming herb.</span> Both <span data-mce-fragment="1">the leaves, stems and seeds are used</span> . 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.).</p> <p>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. &amp; Flising L. - Swedish Herbal Society).</p> <p> <strong data-mce-fragment="1">Cultivation</strong> <span data-mce-fragment="1">:</span></p> <p> 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.</p> <p> Easy to grow, like most other plants in the Lamiaceae family: <span style="color: #4e991d;"><a style="color: #4e991d;" href="https://tradgardsdags.nu/search?q=Lamiaceae" title="Search results for Lamiaceae - Garden day" rel="noopener" target="_blank"><strong>Greek Mountain Tea, Holy Basil, Tree Basil, Thai Basil, Lemon Basil</strong></a></span> .</p> <p><a rel="noopener" title="Growing zones - Swedish zones &amp; USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank"><strong><span style="color: #4e991d;">USDA zone</span></strong></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.</p> <p> <strong data-mce-fragment="1">Sowing</strong> <span data-mce-fragment="1">:</span><br></p> <p> 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.</p> <p><span data-mce-fragment="1">Optimal germination temperature is 18-25 °C.</span></p> <p> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Annuality: Perennial in warmer climates, otherwise annual</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 60-100 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days<br> <a href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" title="Growing zones - Swedish zones &amp; 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"><strong data-mce-fragment="1"><span style="color: #4e991d;" data-mce-style="color: #4e991d;" data-mce-fragment="1">USDA zone</span></strong></a> : 7-10<br></span><span data-mce-fragment="1"></span></p>

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

<p> <span>SEEDS (50pcs/bag)</span><br> <br><strong>Common names</strong> <span>: Holy basil, Kapoor, Rama Tulsi, Holy Basil</span><br> <strong>Scientific name</strong> <span>: <em>Ocimum africanum</em></span><br> <strong>Family</strong> <span>: Lamiaceae</span><br><br> <strong>Plant history &amp; use</strong> <span>:</span><br></p> <p> 'Temperate Tulsi' - the name speaks for itself. This is a hardier variety of Holy Basil ( <em>O. tenuiflorum</em> ), a completely different species to be exact. It is better suited to growing in our climate as it is more used to lower temperatures and also resistant to frost. The herb grows faster than its cousin <span style="color: rgb(78, 153, 29);"><a style="color: rgb(78, 153, 29);" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" title="Holy Basil / Tulsi (Ocimum tenuiflorum)" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> but the life cycle is also shorter - harvesting can be done after just 40 days. Originates from East Africa.</p> <p>It is described as being more productive in our climate and having better germination than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> .</p> <p> 'Temperate Tulsi' has a flavor described as "tutti frutti", or "bubble gum". Notes of vanilla and myrrh are also common. Most widely used for making tea due to its distinct aroma and healthy nutritional profile. It is also used in cooking.</p> <p> Holy basil is often confused with Thai basil ( <em>Ocimum basilicum</em> var. <em>thyrsiflora</em> ) - which is a different species.</p> <p> As one of the most widely used ancient medicinal plants, Holy Basil has been used to treat common colds, headaches, and various stress disorders, among other things. The stem, leaves, and seeds are used for these purposes.</p> <p>In traditional societies, the herb is also used as a natural mosquito repellent, by applying the aroma from the plant to the skin.</p> <p> The abundantly blooming purple inflorescences are attractive to pollinators such as bees and butterflies.</p> <p> <strong>Cultivation</strong> <span>:</span></p> <p> Abundant flowering. 'Temperate Tulsi' is an annual and is lower and has a more bushy growth habit than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> . Self-seeds more efficiently than other basil varieties.</p> <p> Use a well-drained, humus-rich soil and place in partial shade or full sun, it will do well in both. Allowing the soil to dry out between waterings will increase the plant's aroma production (= more flavor) - this is a result of the plant's response to stress.</p> <p>Grow in a pot or flower bed as a low-growing herb. If you grow it outdoors and want to let it grow there year after year, you can let it flower and set seed - it will most likely self-sow and germinate next year.</p> <p> If you want the plant to focus more on foliage growth, you can cut off inflorescences before they have time to develop.</p> <p> Basil is easy to take cuttings from, make a diagonal cut with a clean tool just below a leaf. The cutting should be around 15 cm. Remove the bottom leaves from the cutting and place in a glass of water that you change regularly. Plant in soil when roots have developed.</p> <p> <strong>Sowing</strong> <span>:</span><br><span></span></p> <p> Higher germination in our climate than<meta charset="utf-8"> <span style="color: rgb(78, 153, 29);"><a title="Holy Basil / Tulsi (Ocimum tenuiflorum)" href="https://tradgardsdags.nu/products/helig-basilika-ocimum-tenuiflorum" style="color: rgb(78, 153, 29);" target="_blank"><em><strong>O. tenuiflorum</strong></em></a></span> .</p> <p><span>Place the seeds on a moist layer of soil. Press the seeds lightly into the soil for good contact. Keep the seeds moist. One way to maintain good moisture is to cover the seeds with plastic with air holes.</span><br><br> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun/partial shade</span><br> <span>Height: 40 cm</span><br> <span>Germination time: 5-15 days</span><br></p>

<p><strong>Moroccan Mint of the variety 'Moroccan': current height 20–40 cm</strong><br><br><strong>Common name:</strong> Moroccan Mint<br><strong>Scientific name:</strong> <em>Mentha spicata</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>Moroccan mint is known from North Africa where it is used in the classic mint tea, often flavored with sugar and served in small glasses. The leaves are fragrant and used for tea, salads, sauces, and desserts.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, moisture-retentive but well-drained soil. Can spread vigorously – it is recommended to grow in a pot or confined area.</p> <h4>Properties</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 30–60 cm<br><strong>Hardiness zone:</strong> 1–6</p>

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

<p> SEEDS (50pcs/bag)</p> <p> <strong>Common names:</strong> Ararat-Basilika, <span>Red Spotted Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum</em><br> <strong>Family:</strong> Lamiaceae</p> <p> <strong>Plant history &amp; use:</strong></p> <p> Peculiar basil<meta charset="utf-8"> variety. The leaves are the color<meta charset="utf-8"> Deep dark purple and green with a slight metallic tone and has a serrated leaf edge.</p> <p> Ararat Basil has a light licorice flavor that leans towards anise. This variety is a little sweeter in taste than the basil we are used to.</p> <p>Has small light purple flowers that are a little bitter to the taste - these are also edible.</p> <p> Can be placed in crops to repel insect pests.</p> <p> <strong>Culture:</strong></p> <p> Quite a large variety - reaches up to about 50 cm in height. Prefers humus-rich and airy soils in warm, sunny, sheltered places. If the previous requirements are met, it is also important to water a lot - then the basil grows quickly. Does not like windy locations.</p> <p> Harvest the leaves and stems from the top of the plant and pinch off the edible flower buds as they emerge, as this prevents the leaves from becoming bitter and signals the plant to branch out and grow more leaves, creating a dense and bushy plant.</p> <p> <strong>Sowing:</strong></p> <p> <span>Sow indoors in pots from February to May or directly outdoors from May.</span></p> <p> <span>Easy to germinate. Scatter the seeds on the moist soil surface and press them down gently so that they make good contact with the soil surface. Do not cover with soil.</span></p> <p>To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm, well-drained spot and leave until the seeds have germinated.<meta charset="utf-8"> Alternatively, in <a rel="noopener" title="Mini Greenhouse Medium 24 Cells | Pre-cultivation" href="https://tradgardsdags.nu/products/minidrivhus-medium-krukinsatser-24-celler-nelson-garden" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>a mini greenhouse</strong></span></a> to maintain even humidity.</p> <p> It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong>Features</strong> <span>:</span><br><br> <span>Year: One year</span><br> <span>Growing position: sun</span><br> <span>Height: 50 cm</span><br> <span>Germination time: 5-15 days</span></p>

<meta charset="utf-8"> <p data-mce-fragment="1"> SEEDS (50pcs/bag)</p> <p data-mce-fragment="1"><strong>Common names:</strong> Mexican Basil, <span data-mce-fragment="1">Cinnamon Basil, Mexican Spice Basil, Cinnamon Basil</span><br> <strong>Scientific name:</strong> <em>Ocimum basilicum</em><br> <strong>Family:</strong> Lamiaceae</p> <p data-mce-fragment="1"> <strong>Plant history &amp; use:</strong></p> <p data-mce-fragment="1"> Mexican Basil, or Cinnamon Basil as it is also called, is only faintly reminiscent of the Italian basil we commonly consume in Europe. Its sweet, warm flavor bouquet is complex and particularly reminiscent of cinnamon and anise. Considered by some to be one of the most fragrant basil plants.</p> <p data-mce-fragment="1"> Mexican Basil has glossy, deep green leaves that turn reddish at the tips when ripe and develop dark cinnamon-colored stems over time. Its warm, sweet cinnamon-anise flavor is especially pleasant in ham and pork dishes; apple pie, pumpkin pie and other desserts; applesauce/mashed potatoes and even kombucha.</p> <p data-mce-fragment="1"> Often added to hot drinks and often paired with fresh fruit.</p> <p data-mce-fragment="1">Mexican Basil goes well with Mexican, Asian and sweet dishes. For example, a dish with rice and spicy chicken or spicy vegetables. You can also chop the basil and mix with cucumber. Use the cucumber-basil mixture as a topping for, for example, chickpea patties.</p> <p data-mce-fragment="1"> The violet flower heads make an exciting garnish or a flavorful addition to salads. <span data-mce-fragment="1">Add frozen basil leaves to soups or sauces.</span></p> <p data-mce-fragment="1"> You can add Mexican Basil to most recipes that include some type of basil, just experiment!</p> <p data-mce-fragment="1"> Also placed in mixed plantings to repel insect pests.</p> <p data-mce-fragment="1"> <strong>Culture:</strong></p> <p data-mce-fragment="1"> This variety reaches up to about 80 cm in height. Prefers humus-rich and airy soils in warm, sunny, sheltered places. If the previous requirements are met, it is also important to water a lot - then the basil grows quickly. Does not like windy locations.</p> <p data-mce-fragment="1">Harvest the leaves and stems from the top of the plant and pinch off the edible flower buds as they emerge, as this prevents the leaves from becoming bitter and signals the plant to branch out and grow more leaves, creating a dense and bushy plant.</p> <p data-mce-fragment="1"> Frost sensitive. Move indoors during the winter months to grow as perennial basil. If you place it under a grow light it will do fine throughout the winter months, and then move outside when the heat returns.</p> <p data-mce-fragment="1">The Mexican Basil is a perennial in <span data-mce-fragment="1"><a data-mce-fragment="1" rel="noopener" title="Growing zones - Swedish Zones &amp; USDA zones in Sweden and the rest of the world" href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa" target="_blank" data-mce-href="https://tradgardsdags.nu/pages/vaxtzoner-svenska-usda-europa"><span data-mce-fragment="1" style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong data-mce-fragment="1">USDA zones</strong></span></a> 9-11, otherwise an annual. After a rough translation to our Swedish growing zone system, we see that the absolute warmest parts of our country are USDA zones 7-8, which suggests that it is unlikely to thrive outdoors year-round in our climate.</span></p> <p data-mce-fragment="1"> <strong>Sowing:</strong></p> <p><span>Sow indoors in pots from mid-March or directly outdoors from mid-May. Basil is an easy-to-germinate plant. Therefore, simply scatter the seeds on the moist soil and press them down gently so that they make good contact with the soil surface. Do not cover with soil.</span></p> <p> To preserve moisture, cover the seeds with plastic wrap or a plastic bag with air holes. Then place the seeds in a warm place with good drainage and leave until the seeds have germinated. It usually takes between 5-15 days for the seeds to germinate.</p> <p><meta charset="utf-8"> <strong data-mce-fragment="1">Features</strong> <span data-mce-fragment="1">:</span><br data-mce-fragment="1"><br data-mce-fragment="1"> <span data-mce-fragment="1">Annuality: Perennial in warmer climates, otherwise annual</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Growing position: sun</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Height: 30-80 cm</span><br data-mce-fragment="1"> <span data-mce-fragment="1">Germination time: 5-15 days</span></p>

<p><strong>Chocolate mint of the variety 'Chocolate': current height 20–40 cm</strong><br><br><strong>Common name:</strong> Chocolate mint<br><strong>Scientific name:</strong> <em>Mentha piperita</em><br><strong>Family:</strong> Lamiaceae</p> <h4>Plant history & use</h4> <p>Chocolate mint is a variety of peppermint with a hint of chocolate in scent and taste. Used for tea, desserts, ice cream, chocolate pastries, and as decoration. A favorite for both kitchen and garden.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in moisture-retentive, well-drained soil. Can spread – preferably grown in a pot or confined area.</p> <h4>Properties</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 30–60 cm<br><strong>Hardiness zone:</strong> 1–6</p>

<p data-mce-fragment="1">SEEDS (6 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Roman Licorice Root, <meta charset="utf-8"><span data-mce-fragment="1">Russian Licorice, </span><span data-mce-fragment="1">German Licorice</span><strong data-mce-fragment="1"><br data-mce-fragment="1"> Scientific name:</strong><em data-mce-fragment="1"> </em><em data-mce-fragment="1">Glycyrrhiza echinata</em><em data-mce-fragment="1"><br data-mce-fragment="1"> </em><strong data-mce-fragment="1">Family:</strong> Fabaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Characteristic of Roman Licorice Root is<em data-mce-fragment="1">:</em></span></p> <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 treat.</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> <ul></ul> <p data-mce-fragment="1">Licorice root has a long history both as a medicinal plant and as a sweet treat. Already in 4000 BC it was used by the Assyrians and since then licorice root has been used for, among other things, calming nerves, relieving colds, and fighting other viral infections. Licorice root was sold at pharmacies as medicine as late as the 1970s.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">One of the most prominent uses of licorice root by our ancestors was chewing the root to keep teeth clean and healthy. This was done because the <meta charset="utf-8"><span data-mce-fragment="1">substance <em>glycyrrhizin</em></span> found in the roots <span data-mce-fragment="1">has</span> antibacterial properties. It is also the substance that gives the sweet taste. However, glycyrrhizin is not metabolized in our bodies and can therefore, just like <span style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong><a href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" title="Stevia (Stevia rebaudiana)" style="color: #4e991d;" data-mce-style="color: #4e991d;" data-mce-href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" target="_blank">Stevia (<em>Stevia rebaudiana</em>)</a></strong></span>, be used as a blood sugar-friendly substitute for sugar.</p> <p data-mce-fragment="1">The root can be shredded and made into tea. You can also make <span data-mce-fragment="1">a refreshing drink served with ice. <meta charset="utf-8">In Mongolia, the leaves of licorice root are used as a substitute for regular <a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" data-mce-href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank"><span style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong>Tea (<em>Camellia sinensis</em>)</strong></span></a>.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The root can also be ground/crushed to cook your own licorice. Mix with sugar/syrup, flour, and anise in a pot and bring to a boil.</span></p> <p data-mce-fragment="1">Licorice root is also often used together with anise to flavor alcoholic beverages.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Licorice root grows naturally in southern Europe and parts of Asia.</p> <p data-mce-fragment="1">The Roman Licorice Root is hardy down to -20 ºC. In most parts of Sweden, it can be grown outdoors year-round. To protect the plant during winter, cover the base with twigs, leaves, straw, or similar. By winter covering your plant, it is possible to create a place where it thrives even if your growing region lies outside its stated growing zone.</p> <p data-mce-fragment="1"><meta charset="utf-8">Licorice root can also be grown in a wide pot, placed outdoors during the warmer months and indoors during the colder months.</p> <p data-mce-fragment="1">In Sweden, it can be grown both in pots and in open ground but in the latter case must be winter covered with e.g. twigs, leaves, or straw.</p> <p data-mce-fragment="1">The roots, which are the part used for consumption, grow to meter lengths so a large pot is recommended for pot cultivation. It takes about 3 years for licorice root to be ready for harvest and during that time it grows into a fairly large bush.</p> <p data-mce-fragment="1">Licorice root thrives best in well-drained soil and locations with full sun.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">The seeds can be sown outdoors <meta charset="utf-8">directly in open ground when the soil temperature is above 15 ºC. You can also start seedlings indoors throughout the year. Place in a bright window.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1"> Growing site: sun<br data-mce-fragment="1"> Height: 1-2 m<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-3<br></p>

<p> </p> <p>SEEDS (10 pcs/bag)</p> <p><strong>Common names:</strong><span> Butterfly Pea,</span> Sail Pea, <meta charset="utf-8"><span>K</span>litoria, Butterfly Pea <br><strong>Scientific name:</strong><em><span> Clitoria <meta charset="utf-8">ternatea </span><br></em><strong>Family:</strong><span> Fabaceae</span><span> </span></p> <p><strong><span>Plant history &amp; use:</span></strong></p> <p>Blue Butterfly Pea with double flowers.</p> <p>A large climbing plant whose flowers have an intense blue color that easily releases when hot water is added.</p> <p>Used to color food, sweets, and drinks.</p> <p>In Asia, tea is made directly from the flowers. Sometimes it is mixed with lemongrass, honey, and lime.</p> <p>Butterfly Pea is also used in traditional medicine as a relaxant and memory enhancer.</p> <p>The normally blue-colored drink turns purple if something sour, such as lemon, is added. This is due to pH changes in the composition. In the same way, Butterfly Pea flowers are sometimes used to make blue gin that turns purple when tonic is added.</p> <p>As a comparison, one can think that tea made from Butterfly Pea is used in Asia in the same way we use chamomile tea in Sweden.</p> <p>Like the <span style="color: #4e991d;"><strong><a style="color: #4e991d;" href="https://tradgardsdags.nu/products/goabona-vingbona-psophocarpus-tetragonolobus" title="Goaböna / Vingböna (Psophocarpus tetragonolobus)" target="_blank">Goa bean</a></strong></span>, Butterfly Pea is regenerative for the soil as it fixes nitrogen from air pockets in the soil and also works well as a ground cover crop. However, Butterfly Pea is generally not hardy in Sweden, unlike the Goa bean.</p> <p><strong>Cultivation:</strong></p> <p>Butterfly Pea is a sun-loving, fast-growing plant that quickly establishes itself if it has something to climb on.</p> <p>Growing in pots is recommended if you want it to be perennial in Sweden. Overwinter frost-free.</p> <p>Can grow in both moist and dry soils. Thrives surprisingly well in heavy clay soils. For pot cultivation, a humus-rich soil with good drainage should be used.</p> <p>Pinch branches for a bushier growth habit.</p> <p><strong>Sowing:</strong></p> <p>Start indoors early in the year, or sow outdoors in April-May.</p> <p>Soak the seeds for 1 day in advance. Sow in moist soil and preferably cover with plastic with small air holes to maintain good moisture.</p> <p><meta charset="utf-8">Seeds from Butterfly Pea often germinate irregularly; one seed can sometimes sprout a whole month earlier than another seed in the same sowing. If you want more control over the whole process, Butterfly Pea seeds are easy to germinate on a piece of moist paper. Place the paper in, for example, a food container with the lid slightly ajar – keep moist. Now you can easily see when each seed starts to sprout and gradually pick out seed by seed and sow in a small pot with soil.</p> <p><strong>Characteristics:</strong><br></p> <p>Longevity: Perennial <br>Light: sun <br>Height: 150-300 cm <br>Germination time: 10-20 days</p>

<p data-mce-fragment="1">SEEDS (6 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common name: </strong>Yunnan Licorice<strong data-mce-fragment="1"><br data-mce-fragment="1"> Scientific name:</strong><em data-mce-fragment="1"> </em><em data-mce-fragment="1">Glycyrrhiza yunnanensis</em><em data-mce-fragment="1"><br data-mce-fragment="1"> </em><strong data-mce-fragment="1">Family:</strong> Fabaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1"><meta charset="utf-8"><span>Characteristic of</span><span> Yunnan Licorice </span><span>is</span><em data-mce-fragment="1">:</em></p> <ul> <li> <meta charset="utf-8">Originally from Yunnan province in China.</li> <li>Has medicinal use within traditional Chinese medicine.</li> <li>Hardy down to -20 ºC. Slightly less frost-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> <p data-mce-fragment="1">Licorice root has a long history both as a medicinal plant and as a sweet treat. Already in 4000 BC it was used by the Assyrians and since then licorice root has been used for, among other things, calming nerves, relieving colds, and fighting other viral infections. Licorice root was sold at pharmacies as medicine as late as the 1970s.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">One of the most prominent uses of licorice root by our ancestors was chewing the root to keep teeth clean and healthy. This was done because the <meta charset="utf-8"><span data-mce-fragment="1">substance <em>glycyrrhizin</em></span> found in the roots <span data-mce-fragment="1">has</span> antibacterial properties. It is also the substance that contributes the sweet taste. Glycyrrhizin is not metabolized in our bodies and can therefore, just like <span style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong><a href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" title="Stevia (Stevia rebaudiana)" style="color: #4e991d;" data-mce-style="color: #4e991d;" data-mce-href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" target="_blank">Stevia (<em>Stevia rebaudiana</em>)</a></strong></span>, be used as a blood sugar-friendly substitute for sugar.</p> <p data-mce-fragment="1">The root can be shredded and made into tea. You can also make <span data-mce-fragment="1">a refreshing drink served with ice. <meta charset="utf-8">In Mongolia, the leaves of licorice root are used as a substitute for regular <a title="Tea (Camellia sinensis)" href="https://tradgardsdags.nu/products/te-camellia-sinensis" data-mce-href="https://tradgardsdags.nu/products/te-camellia-sinensis" target="_blank"><span style="color: #4e991d;" data-mce-style="color: #4e991d;"><strong>Tea (<em>Camellia sinensis</em>)</strong></span></a>.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The root can also be ground/crushed to cook your own licorice. Mix with sugar/syrup, flour, and anise in a pot and bring to a boil.</span></p> <p data-mce-fragment="1">Licorice root is also often used together with anise to flavor alcoholic beverages.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Licorice root grows naturally in southern Europe and parts of Asia.</p> <p data-mce-fragment="1">Licorice root is hardy down to -20 ºC. In most parts of Sweden, it can be grown outdoors year-round. To protect the plant during winter, cover the base with twigs, leaves, straw, or similar. By winter-covering your plant, it is possible to create a place where it thrives even if your growing region lies outside its stated growing zone.</p> <p data-mce-fragment="1"><meta charset="utf-8">Licorice root can also be grown in a wide pot, placed outdoors during the warmer months and indoors during the colder months.</p> <p data-mce-fragment="1">In Sweden, it can be grown both in pots and in open ground but in the latter case must be winter-covered with, for example, twigs, leaves, or straw.</p> <p data-mce-fragment="1">The roots, which are the part used for consumption, grow to meter-long, so a large pot is recommended for pot cultivation. It takes about 3 years for licorice root to be ready for harvest and during that time it grows into a fairly large bush.</p> <p data-mce-fragment="1">Licorice root thrives best in well-drained soil and locations with full sun.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">The seeds can be sown outdoors <meta charset="utf-8">directly in open ground when the soil temperature is above 15 ºC. You can also start seedlings indoors throughout the year. Place in a bright window.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1"> Growing position: sun<br data-mce-fragment="1"> Height: 1-2 m<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-3<br></p>

<p data-mce-fragment="1">SEEDS (10 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names: </strong>Chinese Licorice Root, <meta charset="utf-8"><span data-mce-fragment="1">Gan Cao, <meta charset="utf-8">Manchurian Licorice, Mongolian Licorice</span><strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> </em><em data-mce-fragment="1">Glycyrrhiza uralensis </em>(syn. <i data-mce-fragment="1">G. glandulifera)</i><em data-mce-fragment="1"><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Fabaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Growth history &amp; use:</span></strong></p> <p data-mce-fragment="1"><meta charset="utf-8"><span>Characteristic of</span><span> Chinese Licorice Root </span><span>is</span><em data-mce-fragment="1">:</em></p> <ul> <li> <meta charset="utf-8">Originally from Central Asia and northern China.</li> <li>Used in traditional Chinese medicine for its healing properties.</li> <li>Hardy down to -25 ºC.</li> <li>Can be grown outdoors in colder climates with suitable winter protection.</li> <li>Grows to a height of 0.5-1.5 meters. This is a more low-growing licorice species.</li> </ul> <p data-mce-fragment="1">Licorice root has a long history both as a medicinal plant and as a sweet treat. Already in 4000 BC it was used by the Assyrians and since then licorice root has been used for, among other things, calming nerves, relieving colds, and fighting other viral infections. Licorice root was sold at pharmacies as medicine as late as the 1970s.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">One of the most prominent uses of licorice root by our ancestors was chewing the root to keep teeth clean and healthy. This was done because the <meta charset="utf-8"><span data-mce-fragment="1">substance <em>glycyrrhizin</em></span> found in the roots <span data-mce-fragment="1">has</span> antibacterial properties. It is also the substance that gives the sweet taste. Glycyrrhizin is not metabolized in our bodies and can therefore, just like <span style="color: #4e991d;"><strong><a style="color: #4e991d;" title="Stevia (Stevia rebaudiana)" href="https://tradgardsdags.nu/products/stevia-sotflockel-stevia-rebaudiana" target="_blank">Stevia (<em>Stevia rebaudiana</em>)</a></strong></span>, be used as a blood sugar-friendly substitute for sugar.</p> <p data-mce-fragment="1">The root can be shredded and made into tea. You can also make <span data-mce-fragment="1">a refreshing drink served with ice. <meta charset="utf-8">In Mongolia, the leaves of licorice root are used as a substitute for regular <a href="https://tradgardsdags.nu/products/te-camellia-sinensis" title="Tea (Camellia sinensis)" target="_blank"><span style="color: #4e991d;"><strong>Tea (<em>Camellia sinensis</em>)</strong></span></a>.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The root can also be ground/crushed to boil your own licorice. Mix with sugar/syrup, flour, and anise in a pot and bring to a boil.</span></p> <p data-mce-fragment="1">Licorice root is also often used together with anise to flavor alcoholic beverages.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Licorice root grows naturally in southern Europe and parts of Asia.</p> <p data-mce-fragment="1">Chinese Licorice Root is hardy down to -25 ºC. In most parts of Sweden it can be grown outdoors year-round. To protect the plant during winter, cover the base with twigs, leaves, straw, or similar. By winter covering your plant, it is possible to create a place where it thrives even if your growing region lies outside its stated growing zone.</p> <p data-mce-fragment="1"><meta charset="utf-8">Licorice root can also be grown in a wide pot, placed outdoors during the warmer months and indoors during the colder months.</p> <p data-mce-fragment="1">In Sweden it can be grown both in pots and in open ground but in the latter case must be winter covered with e.g. twigs, leaves, or straw.</p> <p data-mce-fragment="1">The roots, which are the part used for consumption, grow to meter lengths so a large pot is recommended for pot cultivation. It takes about 3 years for licorice root to be ready for harvest and during that time it grows into a fairly large bush.</p> <p data-mce-fragment="1">Licorice root thrives best in well-drained soil and locations with full sun.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing:</strong></p> <p data-mce-fragment="1">The seeds can be sown outdoors <meta charset="utf-8">directly in open ground when the soil temperature is above 15 ºC. You can also start seedlings indoors throughout the year. Place in a bright window.<br></p> <p data-mce-fragment="1"><meta charset="utf-8">Soak the seeds for 1 day before sowing. Cover the seeds with a thin layer of soil and keep the sowing moist.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing site: sun<br data-mce-fragment="1">Height: 0.5-1.5 m<br data-mce-fragment="1">Germination time: 1-3 months<br data-mce-fragment="1">Growing zone: 1-4<br></p>

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

<p>Lemon thorn trees in various sizes:</p> <ul> <li>Height: 20-30 cm</li> <li>Height: 80-100 cm</li> </ul> <p>Lemon thorn is self-fertile = only 1 tree is needed for fruit setting</p> <p><strong>Common names:</strong><span> Lemon thorn, Bitter Orange, Hardy orange, Trifoliate Orange, Japanese Bitter Orange, Karatachi</span><br><strong>Scientific name:</strong><em> Citrus trifoliata / Poncirus trifoliata<span><br></span></em><strong>Family: </strong>Rutaceae<span> </span></p> <div class="column"> <h4><strong><span>Plant history & use:</span></strong></h4> <meta charset="utf-8"> <p>One of the few citrus plants that truly withstands our climate. An unusual deciduous citrus variety with three-lobed leaves and slightly downy fruits. Originates from northern China.</p> <meta charset="utf-8"> <p>Easiest to use daily by pressing juice from the fruits – and possibly mixing with water to make a refreshing drink that is said to be very tasty. <em>Tip</em>: <em>grate the peel of the fruits and boil in water together with <a title="'Sweetleaf®' / Sweetleaf 30-50 cm (Rubus chingii var. suavissimus)" href="https://tradgardsdags.nu/en/collections/plantor/products/sweetleaf%C2%AE-hallon-30-50-cm-rubus-chingii-var-suavissimus"><strong><span style="color: #4e991d;">'Sweetleaf'</span></strong></a> leaves to remove the bitterness but still keep the rich flavor of the peel, and add a little sweetness to the drink.</em></p> <p>You can also cook marmalade and jelly from the fruits – their rich pectin content makes this a suitable use. The taste is said to be somewhere between a lime and a grapefruit.</p> <p>Freshly harvested fruits do not contain much juice, but if left about 2 weeks after harvest, the juice content rises to about 20%. Fruits are rich in vitamin C.</p> <p>Fruit peel is used as flavoring, dried or fresh. The whole fruit can also be sliced and dried to use as seasoning. Younger leaves are edible.</p> <p>Thorns and bark have historically been used to relieve toothache (Duke. J. A. and Ayensu. E. S.). Bark from the trunk is used against stomach ailments such as bloating, etc.</p> <p>A tree/shrub can produce up to 14 kg of fruit.</p> <p>The whole plant, but especially the flowers, are very aromatic. Blooms fragrantly in April-May. Beautiful foliage in autumn. Strikingly beautiful in winter with its yellow fruits on bare branches.</p> <p>Used as rootstock for other citrus species – adds an extra 3ºC in hardiness to the grafted plant (Natural Food Institute).</p> <p>Lemon thorn hybridizes readily with other citrus species, making it a good breeding parent if you intend to develop new hardy citrus varieties. <em>Citrange</em> is, for example, a type of hardy orange developed by crossing Lemon thorn with a "regular" orange.</p> <p>Besides contributing hardiness in breeding programs, Lemon thorn can be used to transfer, among other things: good disease resistance, tolerance to poorer soils, and low-growing traits.</p> <p>The sharp thorns and bushy growth habit make it very suitable as a boundary hedge.</p> <div class="page" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <h4> <strong>Cultivation:</strong> </h4> <p>Easy to grow. Tolerant of many soil types. Lemon thorn thrives best in well-drained, nutrient-rich, moist, and slightly sandy soil.</p> <p>Place in sun to partial shade. Lemon thorn is a citrus plant that grows and produces well even as an understory plant shaded part of the day.</p> <p>Hardy down to -15ºC. Plants have been reported to withstand short periods of temperatures down to -30ºC without damage.</p> <p>Lemon thorn often has a lifespan of about 25 years. Relatively short-lived, with the advantage that it starts producing fruit earlier than other varieties and produces abundant fertile seeds to raise the next generation of plants in time.</p> <p>Begins to bear fruit during its 3rd to 5th year.</p> <h4>Characteristics:</h4> <p>Perennial<br>Light: sun/partial shade<br>Height: 2-5 meters<br>Growing zone: 1-2, up to zone 5 in greenhouse</p> </div> </div> </div> </div> </div>