Products

<p>Practical tool or accessory that simplifies your cultivation and garden care.</p>

<p data-mce-fragment="1"><span>SEEDS (10 pcs/bag) </span></p> <p data-mce-fragment="1"><strong>Common names:</strong><span> Roselle, Roselle hibiscus, Jamaican Sorrel</span><br><strong>Scientific name:</strong><em><span> Hibiscus sabdariffa</span><br></em><strong>Family:</strong> <span data-mce-fragment="1">Mallow family</span></p> <p data-mce-fragment="1"><strong><span>Plant history & use:</span></strong></p> <p data-mce-fragment="1">Originating from Africa, later spread to Asia and the Caribbean.</p> <p data-mce-fragment="1">Although it is not actually a fruit, the swollen calyxes are used more like a fruit than a flower. The juice made from the calyxes tastes like a mix of cranberry and blueberry. They can also be candied and eaten like typical dried fruit, very tasty.</p> <p data-mce-fragment="1">Roselle is most popularly used to make juice (Agua de Jamaica) from the fresh calyxes. The calyxes can also be dried to make a tea-like drink.</p> <meta charset="utf-8"> <p data-mce-fragment="1">The dried calyxes are also used as a flavoring for gin.</p> <p data-mce-fragment="1">Fresh leaves can also be used as the main ingredient in soups, giving a really good and tangy soup that often contains some type of slow-cooked protein. These soups often have Asian origins.</p> <p data-mce-fragment="1">It can also be used as a sour addition in salads.</p> <p data-mce-fragment="1">In Asia, the leaves are often fried and used to prepare dishes with, for example, fish, chicken, and beef.</p> <p data-mce-fragment="1">Roselle is also often used for <span data-mce-fragment="1">its health-strengthening properties</span>.</p> <p data-mce-fragment="1"><strong>Cultivation:</strong></p> <p data-mce-fragment="1">Roselle is a perennial that thrives in bright locations. Grow indoors in a bright window and preferably move outside during summers. Alternatively, grow as an annual outdoors in a pot or sow the seeds directly in the ground when the risk of frost is over.</p> <p data-mce-fragment="1">Roselle is grown commercially as an annual. In nature, however, the plant is perennial and can also become so when grown at home. Overwintering in a bright location is a prerequisite for perennial growth in Sweden. Grows into a small tree / tall shrub.</p> <p data-mce-fragment="1"><strong>Sowing:</strong></p> <p data-mce-fragment="1">Soak the seeds for 1 day in advance. Sow in moist soil and preferably cover with plastic with small holes to maintain moisture. The optimal temperature for quick germination is between 25-30 <span data-mce-fragment="1">ºC</span>, but the seeds also germinate around 20 <span data-mce-fragment="1">ºC</span>. Optionally use a</p> <meta charset="utf-8"> <p data-mce-fragment="1"><span data-mce-fragment="1">h</span><span data-mce-fragment="1" style="color: #4e991d;"><span data-mce-fragment="1" style="color: #000000;">eat mat </span></span><span style="color: #000000;">for better germination conditions.</span></p> <p data-mce-fragment="1"><strong>Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Light: Sun<br data-mce-fragment="1">Height: up to 3 meters<br data-mce-fragment="1">Germination time: 7-30 days</p>

<p>Rose magnolia 'Genie' in various sizes:</p> <ul> <li>Height: 80-100 cm</li> <li>Height: 175-200 cm <strong>&lt;- PICKUP ONLY IN STORE</strong></li> </ul> <p><strong>Common name:</strong> Rose magnolia 'Genie'<br><strong>Scientific name:</strong> <em>Magnolia soulangeana × liliiflora</em><br><strong>Family:</strong> Magnoliaceae</p> <h4>Plant history & use</h4> <p>'Genie' is a modern magnolia variety developed in New Zealand focusing on a compact growth habit and abundant flowering. It belongs to a group of hybrids between lily magnolia (<em>Magnolia liliiflora</em>) and saucer magnolia (<em>M. soulangeana</em>), and has quickly become popular for its deep burgundy flower color and ability to bloom both early in spring and sometimes in autumn.</p> <p>Besides its ornamental value, the magnolia’s petals and buds have a long tradition of use in herbal medicine, especially in East Asia. They have been used in decoctions or as supplements, among other things to relieve blocked airways and support digestion.</p> <h4>Cultivation</h4> <p>Plant in sun to light shade in well-drained, nutrient-rich soil – preferably slightly acidic. A sheltered location is recommended to avoid frost damage to the early buds. 'Genie' has a compact, upright growth habit and also suits smaller gardens. Water regularly during establishment. It is advisable to cover the soil around the roots with leaf mold or grass clippings.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Yes<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 4–6 meters<br><strong>Hardiness zone:</strong> 1–3<br></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>

<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>

<h4> <meta charset="utf-8"> <strong><span>Origin:</span></strong> </h4> <p>This Oolong tea comes from the beautiful mountainous landscapes in northern Thailand. The type of tea bush used for these teas is imported from a tea research center in Taiwan and is called Ruan Zhi (also Oolong No. 17) - which means "soft stem." These tea bushes and the classic Taiwanese method of preparing the tea leaves give a wonderfully full, round, floral, and sweet taste. It has become a favorite among many tea drinkers in the region.</p> <p>Ironically, the Ruan Zhi variety is hardly found in Taiwan but has become a popular variety among the few producers in the mountainous areas of northern Thailand, making the tea specific to its region. The reason for this is that the tea research center was one of Thailand's so-called <em>Royal Projects,</em> a series of various development projects carried out by Thailand's King Rama IX with the goal of preserving the nation's nature and supporting the mountain people's agriculture. Today, more than five mountain regions in the country are engaged in growing and producing high-quality tea.</p> <h4> <meta charset="utf-8"> <strong><span>Distinctive qualities:</span></strong> </h4> <p>The Ruan Zhi tea bush (Oolong No. 17) is, as mentioned, found only in the northern Thailand region. The tea produced from the Ruan Zhi bushes is unusually round and full-bodied in flavor with a pleasant floral sweetness. It is a favorite for those who know it. The producer of this particular tea is called Choui Fong and is a top producer in the area. Thanks to the good growth conditions, they have established majestic plantations with several exclusive cafés where you can visit and try all sorts of products made from the tea bush: tea leaf salad - made from both fermented and fresh tea leaves (really tasty), cheesecake made with green tea, classic Chinese <em>steamed buns</em> flavored with tea, as well as the opportunity to taste all their different teas; oolong 12 &amp; 17, jasmine tea, oolong with osmanthus, among others.</p> <p>This producer's expertise in classic Taiwanese tea production combined with their special tea bush with an extra soft stem results in a truly refreshing and delicate tea with a sweetness and complexity in flavor that is hard to find elsewhere.</p> <h4> <meta charset="utf-8"> <strong><span>Flavor profile:</span></strong> </h4> <p>A soft and round oolong tea with a floral sweetness that becomes more and more distinct with each brewing. It almost completely lacks bitterness compared to <span style="color: rgb(78, 153, 29);"><a rel="noopener" title="400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation" href="https://tradgardsdags.nu/collections/teer/products/400-year-organic-ban-komaen-tea-gront-puerh-te-fran-phou-noi-folkets-400-ar-gamla-teplantage" style="color: rgb(78, 153, 29);" target="_blank"><strong>400 Year Old Organic Tea</strong></a></span> and <strong><a rel="noopener" title="Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20 m wild tea trees" href="https://tradgardsdags.nu/collections/teer/products/gront-puerh-te" target="_blank"><span style="color: rgb(78, 153, 29);">Seohopene Ancient</span></a> </strong>which are so-called Pu'er teas, but also compared to other oolong teas which are often more bitter than this Ruan Zhi Oolong No. 17.</p> <p>Light amber-colored brew.</p> <h4> <meta charset="utf-8"> <strong><span>How to brew the tea:</span></strong> </h4> <p><meta charset="utf-8">Since Oolong can steep a little longer than, for example, Pu'er without becoming too bitter, for convenience you can brew Oolong in a half-liter teapot. It will still allow a couple of brews but significantly fewer than if you brew in a small gaiwan which usually holds a maximum of 2 dl.</p> <p>If you want a truly engaging <em>session</em>, however, it is recommended to use a smaller teapot/gaiwan and make many short brews to experience the development of the tea's full flavor profile more thoroughly.</p> <p>Here is how to brew Oolong tea to bring out its rich and complex flavors:</p> <ol> <li> <p><strong>Measure the tea</strong>: <meta charset="utf-8">If brewing in a smaller teapot/gaiwan of 150–200 ml, measure about 1 tablespoon of Oolong tea.<br></p> </li> <li> <p>For a half-liter teapot, add about 1.5 tablespoons of Oolong tea.<br></p> </li> <li> <p><strong>Rinse the tea</strong>: Pour hot water (95°C) over the tea leaves and immediately pour out the water. This "rinses" the tea and awakens the leaves by starting to open them.<br><br>When brewing in a half-liter pot, you can possibly skip this step.</p> </li> <li> <p><strong>Brewing</strong>: Add 95<meta charset="utf-8">°C water again and let steep for 30–60 seconds for the first brew. For subsequent brews, you can gradually extend the steeping time (10–20 seconds each time). <br><br>If brewing in a half-liter pot, you can let the leaves steep longer - until you have drunk up, or you can pour the brew into another pot after your chosen steeping time to end the brewing.</p> </li> <li> <p><strong>Serve and enjoy</strong>: Pour the tea into a cup and enjoy its balanced flavor. Oolong tea can be brewed several times, and each brew reveals new nuances.<br><br><meta charset="utf-8">Sitting down and brewing tea in a classic East Asian manner can be a good moment in everyday life to relax. Through a calm session where you focus solely on your senses and the experience itself, you can give yourself an exciting but soothing rest that can otherwise be hard to "justify" in daily life.</p> </li> </ol> <p>Tip: When brewing in a half-liter pot, use a larger strainer where the tea leaves are allowed to unfold - this way the teapot stays easier to clean as it is free from loose leaves that can otherwise be difficult to remove due to the teapot's design.<meta charset="utf-8"></p> <p> </p> <p>Ingredients: Oolong tea</p>

<p>Sturdy plastic pot that holds 10 liters – perfect for growing indoors, in a greenhouse, or outdoors.</p> <p>Sold in packs of 10</p>

<p><meta charset="utf-8">Sturdy plastic pot that holds 20 liters – perfect for growing indoors, in a greenhouse, or outdoors.</p>

<p>Sturdy plastic pot that holds 35 liters – perfect for growing indoors, in a greenhouse, or outdoors.</p>

<p>Practical tool or accessory that simplifies your cultivation and garden care.</p>

<p data-mce-fragment="1">SEEDS (50 pcs/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Soapwort, Soaproot, Soap herb<br data-mce-fragment="1"><strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"><strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history & use:</span></strong></p> <p data-mce-fragment="1">Soapwort is used, as the name suggests, as soap, shampoo, and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and personal hygiene. Today it is used in treatments against acne.</p> <p data-mce-fragment="1">The whole plant is useful, that is, flowers, leaves, roots, and stem. Soapwort contains fat-dissolving substances that foam together with water. The highest concentration of these fat-dissolving substances is found in the root. The foaming liquid can then be used for washing, as shampoo & soap, or as a general cleaning agent.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create a light foam in beer brewing. In the Middle East, the root is used as an additive in making halvah to stabilize the oils and give the unique texture that halvah is known for.<meta charset="utf-8"></span></p> <p data-mce-fragment="1">The flowers smell sweet in the evenings and are diligent in attracting pollinators.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation</strong>:</p> <p data-mce-fragment="1">Since Soapwort is adapted to the Swedish climate, it is not difficult to grow it outdoors here. It thrives in most soils, with slightly clayey soils being best. Sun/partial shade are good locations. It grows 30-100 cm tall depending on the growing site.</p> <p data-mce-fragment="1">Soapwort can spread extensively through underground runners. So choose carefully where you plant it. Preferably fenced and alone if you do not want it to take over the cultivation.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing</strong>:</p> <p data-mce-fragment="1">Sow directly at the growing site or start indoors. 1 cm deep. Keep the sowing moist when growing indoors. If germination does not occur within a month, place the sowing in the fridge for about a month.</p> <p data-mce-fragment="1">Alternatively, sow outdoors in pots or in the ground from September to November. The seeds will germinate the following spring.</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/partial shade<br data-mce-fragment="1">Height: 30-100 cm<br data-mce-fragment="1">Germination time: 1-3 months<br data-mce-fragment="1">Growing zone: 1-5</p>

<p data-mce-fragment="1"> <strong data-mce-fragment="1">Common names:</strong> Soapwort, Soapwort, Soapwort<br data-mce-fragment="1"> <strong data-mce-fragment="1">Scientific name:</strong> <em>Saponaria officinalis</em><br data-mce-fragment="1"> <strong data-mce-fragment="1">Family:</strong> Caryophyllaceae</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"> Soapwort is used, as its name suggests, as a soap, shampoo and detergent. Soapwort is a native useful plant that in traditional Sweden was often used both for washing textiles and for personal hygiene. Today it is used in acne treatments.</p> <p data-mce-fragment="1"> The entire plant is useful, i.e. flowers, leaves, roots and stem. The soapwort contains fat-soluble substances that foam together with water. The highest concentration of the fat-soluble substances is found in the root. The foaming liquid can then be washed in, used as shampoo &amp; soap or as a general cleaning agent.</p> <p data-mce-fragment="1"> <meta charset="utf-8"><span>Despite its toxicity, Saponaria officinalis is used in cooking. It acts as an emulsifier in commercial tahini production and helps create an airy foam in beer brewing. In the Middle East, the root is used as an additive in the manufacture of halva to stabilize the oils and give halva its unique texture.<meta charset="utf-8"> characterized by.</span></p> <p data-mce-fragment="1"> The flowers smell sweet in the evenings and are diligent when it comes to attracting pollinators.</p> <p data-mce-fragment="1"> <strong data-mce-fragment="1">Cultivation</strong> :</p> <p data-mce-fragment="1"> Since the Soapwort is adapted to the Swedish climate, there are no difficulties in growing it outdoors here. It thrives in most soils, slightly clayey soils work best. Sun/partial shade are good locations. Grows 30-100 cm tall depending on the growing location.</p> <p data-mce-fragment="1"> Soapwort can spread quite a bit via underground runners. So choose carefully where you plant it. Preferably fenced in and by itself if you don't want it to take over the crop.<strong data-mce-fragment="1"></strong></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Features</strong> :</p> <p data-mce-fragment="1"> Year: Perennial<br data-mce-fragment="1"> Growing position: sun/partial shade<br data-mce-fragment="1"> Height: 30-100 cm<br data-mce-fragment="1"> Germination time: 1-3 months<br data-mce-fragment="1"> Growing zone: 1-5</p>

<p><strong>Saskatoon / Serviceberry of the variety 'Martin': current height 50-60 cm</strong><br><br><strong>Common names:</strong> <meta charset="utf-8">Saskatoon, Saskatoon berry, Serviceberry, Late Serviceberry, Serviceberries<br><strong></strong><strong>Scientific name:</strong> <em>Amelanchier alnifolia</em><br><strong>Family:</strong> Rose family</p> <h4>History of cultivation & use</h4> <p>'Martin' is a Canadian variety that produces very large, juicy berries with a sweet taste and slight tartness. The berries are used fresh, for jam, juice, pie, and wine. Serviceberry has traditionally been cultivated by the indigenous peoples of North America as food and a useful plant.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, nutrient-rich soil. Hardy shrub that yields abundant harvest and is easy to grow.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–6</p>

<p><strong>Saskatoon / Serviceberry of the 'Northline' variety: current height 50-60 cm</strong><br><br><strong>Common names:</strong> Saskatoon, Saskatoon berry, Serviceberry, Late Serviceberry, Serviceberries<br><strong>Scientific name:</strong> <em>Amelanchier alnifolia</em><br><strong>Family:</strong> Rose family</p> <h4>Growth history & use</h4> <p>'Northline' is a Canadian variety that produces large, juicy berries with a sweet taste. The berries are used for fresh eating, jam, juice, pie, and wine. Serviceberry has been cultivated by the indigenous peoples of North America as food and medicinal plant.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, nutrient-rich soil. Hardy and resilient shrub that yields abundant harvest.</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>Growing zone:</strong> 1–6</p>

<p><strong>Saskatoon / Serviceberry of the variety 'Smoky': current height 50-60 cm</strong><br><br><strong>Common names:</strong> Saskatoon, Serviceberry<br><strong>Scientific name:</strong> <em>Amelanchier alnifolia</em><br><strong>Family:</strong> Rose family</p> <h4>Plant history & use</h4> <p>'Smoky' is a Canadian variety known for its large, sweet, and juicy berries. The berries are used for jam, juice, pastries, and wine. Serviceberry has a long history as food and useful plant among the indigenous peoples of North America.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in nutrient-rich, well-drained soil. Hardy shrub that yields abundant harvests.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 3–4 meters<br><strong>Hardiness zone:</strong> 1–6</p>

<p> <meta charset="utf-8">Handy secateurs for e.g. potted plants and shrubs. Excellent model even for slightly smaller hands. Blades made of Teflon-coated steel. Capacity 15 mm.</p>

<p>Exclusive tea from ancient 20-meter tall, wild tea trees in the mountainous regions of northern Laos. The tea is highly praised internationally due to its unique nutritional profile and origin: <strong>357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price: </strong><strong>845 SEK. The reason for our lower pricing is that the main purpose is primarily to introduce the traditional Asian tea culture to Sweden/Scandinavia. </strong><strong>In addition, we also offer an <meta charset="utf-8">introductory discount on the smallest size so that everyone can try it at the same price per gram as if they bought a larger one.</strong> Since we in Sweden are not accustomed to this type of tea, the threshold would have been quite high if the teas were sold at the normal price: 140 USD. This is emphasized only so that the tea’s quality is not misjudged based on the price compared to other teas on the international market.</p> <p>Another noteworthy point is that this grower has a very narrow market—largely due to the low development in the country and inability to speak English; they speak Laotian and Yao, a language very similar to Chinese. They are therefore more or less forced to sell at the price set by the Chinese traders. Their teas have only reached the European market to a very limited extent. I want to help this grower broaden their market and gain the market freedom and recognition that the class of their teas deserves.</p> <p><meta charset="utf-8">This tea has been found through our own research and contact with the local population.</p> <h4><strong><span>Origin:</span></strong></h4> <p>This tea comes from a village up in northern Laos near the border with China. The people living in the village belong to the traditional Yao people, a mountain population who have inhabited the mountain regions in the area for over a thousand years and ethnically descend from southern China. The spoken Yao language is very similar to Chinese.</p> <p>The village where this group of Yao live is called Seohopene and lies in a river valley between two mountain ridges, a one-hour drive along the nature-surrounded river from the nearest "town".</p> <p>In the areas around this village grow ancient tea trees, which are several hundred years old and up to 20 meters tall. These tea trees and their ancestors have grown here for thousands of years, as northern Laos is part of the region where the tea bush—or tea tree—Camellia sinensis originates. The proximity to these tea trees combined with the Yao people’s nature-close lifestyle means that the growing tea industry essentially supports the entire village.</p> <h4><strong><span>Distinctive features:</span></strong></h4> <p><span>The special thing about these tea cakes is that they are made only from leaves of large tea trees, which can be up to 20 meters tall—the exact age is unknown. What distinguishes tea made from large tea trees is that their well-established roots have access to a broader nutritional profile than cultivated tea, which means that the leaves we brew tea from have a more diverse nutritional content. For the same reason, these tea trees also develop a flavor profile unique to each tree. Thanks to the richer nutritional content, these teas can be brewed several times before they lose their flavor.</span></p> <p><span>It is also important that teas from the wild are free from pesticides.</span></p> <p><span>These teas are produced in the classic Yunnan manner: heated in a large fire-heated wok after a short aging process and then pressed into compact so-called <em>tea cakes.</em> This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more sought-after qualities the longer it ages. Like aged wines, the flavor profile often develops with age toward a softer, more defined character.</span></p> <h4><strong><span>Flavor profile:</span></strong></h4> <p>This tea has some fruity notes—such as dried apricot and recently fallen plums (as they still smell sweet and are edible). Surrounded by a light smoky background like most classic green Pu'erh teas. Quite bitter during the first brews partly due to its broad nutritional profile, which diminishes with subsequent brews. After a few brews, a subtle <em>Hui Gan</em> emerges—it is a so-called <em>returning sweetness</em> that usually settles in the palate and often gives a sweet taste of freshly picked tea. A guideline is: the more bitter the tea, the more Hui Gan. (For a tea with more Hui Gan but less fruitiness, see <span style="color: rgb(78, 153, 29);"><a style="color: rgb(78, 153, 29);" title="400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation" href="https://tradgardsdags.nu/products/400-year-organic-ban-komaen-tea-gront-puerh-te-fran-phou-noi-folkets-400-ar-gamla-teplantage"><strong>400 Year Old Organic Tea</strong></a></span>) Seohopen Ancient often withstands up to 10 brews before it loses fullness.</p> <p>It is worth noting that this is a <strong>green Pu'erh tea (Sheng)</strong> with a <strong>fresher taste</strong> and <strong>clearer color</strong> than the brownish Pu'erh teas (Shou) which have undergone a more intense fermentation process and developed a rich, earthy flavor profile.</p> <h4><strong><span>How to brew the tea:</span></strong></h4> <p>Brewing Pu'erh tea is exciting and requires a few steps to bring out the best flavor. It can be useful to think of tea brewing as an extraction process—where different substances are extracted from the leaves at different temperatures, methods, and brewing times.</p> <p>Here is how you do it:<strong></strong></p> <ol> <li> <p><strong>Prepare the tea</strong>: Gently break off leaves from the tea cake with a small pointed kitchen knife, or alternatively a proper Pu'erh knife. Measure about 1 tablespoon of Pu'erh tea for a small pot or gaiwan (150–200 ml), or adjust the amount according to your taste.</p> </li> <li> <p><strong>Rinse the tea</strong>: Pour hot water (about 95°C) over the tea and pour away the water after 20 seconds. This step cleans the tea and "awakens" the leaves. If you have a tea set, you can pour this liquid from your gaiwan into your teapot and then into your cup to warm the set before pouring it out.</p> </li> <li> <p><strong>Brewing</strong>: The brewing time given is specific for, among others, Seohopen Ancient which comes from ancient tea trees and is therefore very potent = suitable for shorter brewing times.<br><br>Pour 95°C water over the tea leaves again and let steep for 5 seconds for the first brew—it is enough to draw out the flavor from this tea. Continue with 5-second brewing times for subsequent brews until you feel the flavor starts to fade, then you can increase to 10, 15, 30 seconds or longer. Over 1 minute is not recommended. Longer times give a more intense flavor. But having a long brewing time during the first brews can give a very bitter brew, which is not always desired. It is more enjoyable to do shorter brews and feel the flavors develop with each brew.</p> </li> <li> <p><strong>Pour and enjoy</strong>: Pour the tea into a cup and enjoy. Pu'erh can be brewed several times, and the flavor develops with each brew.<br><br>Sitting down and brewing tea in a classic East Asian way can be a good moment in everyday life to relax. Through a calm session where you focus only on your senses and the experience itself, you can give yourself an exciting but soothing relaxation that can otherwise be hard to "justify" in daily life.</p> </li> </ol> <p>Tip: Feel free to use a gaiwan or a classic small teapot to maximize the flavor and experience. <meta charset="utf-8"></p> <p> </p> <p>Ingredients: Pu'erh tea</p>

<p>Sturdy baskets for harvesting, storing, or organizing in the garden.</p>

<p data-mce-fragment="1">SEEDS (6 capsules = about 30 seeds/bag)</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Russian Root, Siberian Ginseng, Eleuthero, Kan Jang, Taiga Root<br data-mce-fragment="1"><strong data-mce-fragment="1">Scientific name:</strong> <em>Eleutherococcus senticosus</em><br data-mce-fragment="1"><strong data-mce-fragment="1">Family:</strong> Araliaceae</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">Siberian Ginseng, also called Russian root, is a frost-hardy “Ginseng species” belonging to the same family as Korean Ginseng <meta charset="utf-8">(<em data-mce-fragment="1">Panax ginseng</em>) and American Ginseng <meta charset="utf-8">(<em data-mce-fragment="1">Panax quinquefolius</em>). It is not related to <span style="color: #4e991d;"><strong><a style="color: #4e991d;" title="Indian Ginseng / Ashwagandha (Withania somnifera)" href="https://tradgardsdags.nu/collections/froavdelning/products/ashwagandha-indisk-ginseng-withania-somnifera" target="_blank">Indian Ginseng</a></strong></span>.</p> <p data-mce-fragment="1">From this Ginseng, it is the root bark that is used for its strengthening properties. Strengtheners are substances that help the body handle various types of strain. Siberian Ginseng is well known among athletes and is also used to treat difficulties falling asleep. Traditionally used in Russian/Chinese folk medicine.</p> <p data-mce-fragment="1">A large part of the Siberian Ginseng on the market consists of whole ground roots, when in fact only the bark from the roots contains the active substances. Here it is of course an advantage to grow it yourself as you control the entire process on your own.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation</strong>:</p> <p data-mce-fragment="1">Siberian Ginseng is a shrub originating from Northeast Asia that often grows in forests as undergrowth or forms dense thickets. The shrub is thorny and can grow up to 4 meters depending on the growing site.</p> <p data-mce-fragment="1">It thrives well outdoors in Sweden and does not have particularly high demands. In terms of soil, it tolerates everything from sandy to heavy clay soils. However, it grows best in leaf mold and compost-mixed soil. Prefers light to half shade. Can also be grown in pots.</p> <p data-mce-fragment="1">To harvest, cut off one or several of the plant’s underground runners and let the plant continue to grow. Peel off the bark from the root and compost/dispose of the wood inside the bark.<br></p> <p data-mce-fragment="1">It is a hardy species with few known pests.</p> <p data-mce-fragment="1">The flowers are yellow-white/purple and later form black round fruits in clusters.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sowing</strong>:</p> <p data-mce-fragment="1">Seeds from Siberian Ginseng can be difficult to germinate. The seeds should be stratified to optimize germination conditions. This can be done by:</p> <ul data-mce-fragment="1"> <li data-mce-fragment="1">Soaking the seeds for 1 day</li> <li data-mce-fragment="1">Placing them in a sealed plastic bag with sand/peat in the fridge for 2-3 months. Some seeds may need to lie for a whole year.</li> <li data-mce-fragment="1">Sowing seeds in seed soil, cover with 0.5 cm soil, keep the sowing moist</li> </ul> <p>If no seeds have sprouted after 4 months (after stratification is finished), you can try one of these two methods:</p> <p>1. Leave the seeds in the soil/pot outdoors where you sowed them for the rest of the year. Let the winter be the long cold period they need. Make sure to protect the soil from heavy rain or pecking birds with a covering net or similar. Next spring the seeds will hopefully sprout and the first shoots will appear above the soil surface.</p> <p>2. Put the seeds in a pot with soil in the fridge. Keep them there until the following spring comes. Move the pot outdoors in springtime and wait for germination.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Properties</strong>:</p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: half shade/sun<br data-mce-fragment="1">Height: 2-4 m<br data-mce-fragment="1">Germination time: 2-4 months<br data-mce-fragment="1">Growing zone: 1-7</p>

<p>Siberian Ginseng plant - current height: 15-20 cm</p> <p><meta charset="utf-8"> [Picture of plant coming soon]</p> <p> Now this long-awaited plant has finally arrived in stock! After many requests, we have finally managed to get hold of a couple of plants, they are neither cheap nor easy to get hold of - hence the price.</p> <p> I aim to bring in larger plants during the season, they will be around 2-3m and cost around 2000kr in store - so more value for money. Those of you who are interested in these plants are welcome to contact me so we know how many to order.</p> <p> <strong>Common Names:</strong> Russian Root, Siberian Ginseng, Eleuthero, Kan Jang, Tiger Root<br> <strong>Scientific name:</strong> <em>Eleutherococcus senticosus</em><br> <strong>Family:</strong> Araliaceae</p> <h4> <strong><span>Plant history &amp; use:</span></strong> </h4> <p> Siberian Ginseng, or Russian root as it is also called, is a frost-resistant "Ginseng species" that is part of the same family as Korean Ginseng.<meta charset="utf-8"> ( <em>Panax ginseng)</em> and American Ginseng <meta charset="utf-8">( <em>Panax quinquefolius</em> ). It is not related to <span style="color: #4e991d;"><strong><a style="color: #4e991d;" title="Indian Ginseng / Ashwagandha (Withania somnifera)" href="https://tradgardsdags.nu/collections/froavdelning/products/ashwagandha-indisk-ginseng-withania-somnifera" target="_blank">Indian Ginseng</a></strong></span> .</p> <p> From this Ginseng, it is the root bark that is used for its adaptogenic properties. Adaptogens are called substances that help the body deal with different types of stress. Siberian Ginseng is well known among athletes and is also used to treat insomnia. Traditionally used in Russian/Chinese folk medicine.</p> <p> Much of the Siberian Ginseng on the market is whole, ground roots, when in fact it is only the bark from the roots that contains the active ingredients. Here, of course, it is advantageous to grow it yourself as you control the entire process on your own.</p> <h4> <strong>Cultivation</strong> :</h4> <p>Siberian Ginseng is a shrub native to Northeast Asia that often grows in forests as undergrowth or forms dense thickets. The shrub is thorny and can grow up to 4 meters depending on the location.</p> <p> It thrives well outdoors in Sweden and does not have particularly high requirements. In terms of soil, it can handle everything from sandy to heavy clay soils. However, it thrives best in soil mixed with leaf and compost. It prefers light to partial shade. Can also be grown in a pot.</p> <p> To harvest, you cut off one or more of the plant's underground shoots and let the plant grow. Peel the bark from the root and compost/discard the wood inside the bark.<br></p> <p> It is a robust species with few known pests.</p> <p> The flowers turn yellowish-white/purple which then form black round fruits in clusters.</p> <h4> <strong>Features</strong> :</h4> <p> Year: Perennial<br> Growing position: partial shade/sun<br> Height: 2-4 m<br> Germination time: 2-4 months<br> Growing zone: 1-7</p>