Shrub layer - Seeds – Trädgårdsdags

Roselle / Sorrel (Hibiscus sabdariffa)

35 SEK

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

Tea bush (Camellia sinensis)

65 SEK

SEEDS (NOW: 6 pcs/bag) Common names: Tea, Tea bush, Tea plant Scientific name: Camellia sinensis Family: Theaceae <h4>Plant history & usage:</h4> <meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus. It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used. The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. <meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate. Comparison between tea and coffee - consumption: Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more long-lasting energy level without a noticeable dip - coffee gives a strong burst of energy followed by a drop. Tea is not as taxing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than sufficient and that the energy also lasts longer. However, you cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink, and above all diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'erh teas. The 6 different tea varieties: All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called Pu'ehr) tea. The difference between them is their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea varieties: Green tea - the freshest & greenest variety: the leaves are heated at 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC. White tea - the least processed variety: the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in flavors such as sweetness and fruitiness developing. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. A bit like wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds. Yellow tea - fresh & green with a rounded flavor: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea's full-bodied characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level. Oolong tea - the most aromatic variety: the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours - every other hour the leaves are stirred for an even withering & oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When it is reached, the leaves are heated to "lock in" the flavor and aroma achieved in the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce the moisture level. Black tea - mild and rounded with low bitterness: the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other tea varieties - this is to really break the leaf structure and enable the highest degree of oxidation. In the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity - one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a humid environment. The humid environment promotes the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen, for this one can occasionally air the leaves by turning them over in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC. Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines: the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned over in the pan in a continuous rhythm to achieve an even "kill-green" degree. In this step, one uses their senses to determine when the desired limit is reached, based on, among other things, the consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry outside in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that it stops the enzymatic activity, but also to ensure the moisture level in the leaves never gets as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The final step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits the post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called Sheng Pu'er. There is also a more modern method where one <meta charset="utf-8">accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called Shou Pu'er. All types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis. Tea leaves are also used in cooking in Asia - for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand. You can also extract a useful oil from the tea seeds by pressing. <h4>Cultivation:</h4> Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important for us is to protect from direct strong wind during the winter half-year. This is done by <meta charset="utf-8">either put a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1. In spring, however, one should protect the plants from direct sunlight, like most other evergreen plants - this is because there is a risk that the plant dries out when the water in the soil is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the soil is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity of covering the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a couple of poles over several plants. There is a tea cultivation in Gränna, see <a href="https://gretaste.se/" title="Gretas Te ~ unika teer" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank">Gretas Te</a>, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern. There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors. <meta charset="utf-8"><meta charset="utf-8">In the pictures above, you see the beginning of our tea plantation next to the Kävlinge River - the pictures were taken after their first overwintering in March 2025. For the first winter, we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who don't know, we have little to slow down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer windbreak. The point is to make the cultivation as simple as possible while still allowing them to thrive. <meta charset="utf-8"><meta charset="utf-8">Yet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia. <meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks. Also keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot. <h4> Sowing: </h4> Before sowing the seeds, soak them in water for 1 day (place something on top to press the seeds down if they float). Then place the seeds on a piece of moist paper, put the paper with the seeds in a plastic bag for one day. Sow in a pot and cover with 1-2 cm of soil. If germination does not occur within a month, place the sowing in the fridge for about 1 month. Take the sowing out of the fridge and let it germinate. <h4>Features:</h4> Perennial: Perennial Growing position: sun-partial shade Height: 1-2 meters <meta charset="utf-8">Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC

Black Goji Berry / Boxthorn (Lycium ruthenicum)

~~45 SEK~~ 36 SEK

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

Goji berry / Boxthorn (Lycium barbarum)

40 SEK

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

Liquorice Root (Glycyrrhiza glabra)

40 SEK

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

Purple Chili Pepper 'Purple Thai' (Capsicum annuum)

~~40 SEK~~ 32 SEK

Thai Eggplant (Solanum melongena)

~~40 SEK~~ 32 SEK

Goji Trio

~~110 SEK~~ 88 SEK

Somborka pepper / Somborckina (Capsicum annuum)

~~40 SEK~~ 32 SEK

Okra (Abelmoschus esculentus)

~~35 SEK~~ 28 SEK

SEEDS (20 pcs/bag) Common name: Okra Scientific name: Abelmoschus esculentus Family: Malvaceae Plant history & use: Okra is a plant with many uses and its fruits are among the most popular tropical vegetables worldwide. The fruits are a well-used ingredient in cooking thanks to their crisp texture and thickening properties. The fruit contains binding substances which make it very suitable for stews and soups. It can also be eaten raw; for example, in Asian cuisine it is often served alongside the main dish with accompanying sauce. The leaves can, like spinach, be used raw in salads or tossed into a stir-fry. The leaves also have a mild binding effect. Roasted okra seeds can also be used as a caffeine-free alternative to coffee. In West Africa, where okra is widely cultivated, the flower buds and open flowers are also eaten. The average nutritional value of okra is higher than that of, among others, tomato, eggplant, and most cucurbits. Okra seeds contain about 20% protein and 20% oil which can be extracted from the seeds. Cultivation: Okra originates from South Asia/Africa and is naturally perennial. It thrives in warmth and is sensitive to frost. The optimal growth temperature is above 20 ºC, and temperatures below 10 ºC can be harmful to the plant. For these reasons, it grows best in Sweden in greenhouses or growing tunnels. It can be grown outdoors but the harvest may be somewhat smaller than under optimal conditions. To improve conditions for outdoor cultivation, in spring when the soil has warmed, the ground can be covered with plastic or other ground cover such as straw/bark to prevent heat loss and thereby extend the growing season into autumn. Okra is drought-tolerant but fruit formation benefits from continuous watering and nutrient supply. Prefers well-drained, humus-rich soil. Okra is self-pollinating, which means you only need one plant to get fruit. Yields harvest as early as 1-2 months after sowing. The fruits are picked at an early (immature) stage while they are green to avoid woody taste. A tip is to try breaking off the tip of the fruit – if it breaks, it is fresh; if it bends instead, it is too ripe and better suited for seed harvest. Sowing: Soak the seeds in water for 24 hours before sowing. Place the seeds in moist soil and cover with 1-2 cm of soil. Keep the sowing moist. Seeds usually germinate within 2-3 weeks. Germination occurs faster at temperatures above 25 ºC. Characteristics: Perennial: Perennial Light: sun Height: 1–2 m Germination time: 1-8 weeks Hardiness zone: Hardy down to 10 ºC

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

~~40 SEK~~ 32 SEK

White Roselle (Hibiscus sabdariffa)

~~45 SEK~~ 36 SEK

SEEDS (10pcs/bag) Common names: White Roselle, White Rosell hibiscus, White Sorrel Scientific name: Hibiscus sabdariffa Family: Malvaceae Plant history & use: Unlike the more commonly known red roselle hibiscus, the white roselle hibiscus has<meta charset="utf-8"> green-white sepals (what is normally referred to as the "fruit" of roselle hibiscus) more deep yellow flowers and green stem. The fruits are also smaller with white roselle, but the total yield is higher than from regular red roselle. The fruits and leaves are used in the same way as fruit and leaves from ordinary roselle - however, the juice becomes transparent / amber colored instead of the deep red color of ordinary roselle. Hibiscus sabdariffa originated in Africa and spread from there to Asia and the Caribbean. Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea. <meta charset="utf-8">Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used as a sour addition in salads or in soups of an Asian character. In Asia, the leaves are usually fried, made into soup or used for prepared dishes with e.g. fish, chicken and beef. Roselle is also often used for its health-enhancing properties. Culture: Roselle thrives in bright locations. Grow indoors in a bright window and feel free to move outside in the summers. Alternatively, sow the seeds directly in open ground when the risk of frost is over. Roselle is grown commercially in one-year periods. In nature, however, the plant is perennial and it can also become so when grown at home. Wintering in a bright location is a prerequisite for perennials in Sweden. Grows into a small tree / tall shrub. Sowing: Soak the seeds 1 day in advance. Sow in moist soil and preferably cover with plastic with small holes in it to retain moisture. Optimum temperature for rapid germination is between 25-30 ºC , but the seeds germinate even at 20+ ºC . If necessary, use a heating mat for better germination conditions. Characteristics: Age: Perennial Plant position: sun Height: up to 2 meters Germination time: 7-30 days

Chinese Liquorice Root (Glycyrrhiza uralensis)

45 SEK

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

Tomato 'Indigo Rose' (Solanum lycopersicum)

~~45 SEK~~ 36 SEK

<h4 style="margin: 0cm 0cm 12.0pt 0cm;">SEEDS (10pcs/bag)</h4> Common Name: Tomato 'Indigo Rose' Scientific name: Solanum lycopersicum Family: Solanaceae <h4 style="margin: 0cm 0cm 12.0pt 0cm;">Plant history & use:</h4> Blue tomatoes are produced for their high content of the antioxidant anthocyanin - a substance that gives many fruits & berries their blue/purple hue and also <meta charset="utf-8"> to some extent helps to protect the plant from insect attacks and diseases. Anthocyanins are found in all tomato varieties, but usually not in the fruits but instead in the leaves and stems. This dark purple tomato has a slight plum-like flavor. The fruits are ripe when they have turned from a blue-purple to purple-brown hue. Parts of the tomato that have not been exposed to sunlight can, just like regular tomatoes, turn from green to red when ripening off the plant. Unripe green tomatoes can be pickled or fried together with olive oil and lemon. <h4 style="margin: 0cm 0cm 12.0pt 0cm;">Cultivation:</h4> Thrives in warm conditions, both indoors and outdoors. Greenhouse cultivation is a perfect fit. Grows best in well-drained and nutrient-rich soil. 'Indigo Rose' is a very tall tomato, it grows up to 2 meters. Stem support and branch binding is beneficial. The side shoots that emerge from the the crevice between the main stem and the leaf stem are pinched off to favor flowering = more tomatoes! This variety gives harvest for longer periods than short-grown tomato varieties. Tomatoes function well in co-cultivations, add garlic, cress and tagetes as undergrowth to keep aphids away. <h4 style="margin: 0cm 0cm 12.0pt 0cm;">Sowing:</h4> Pre-cultivated indoors or sown directly outdoors when the risk of frost is over. Cover only with a thin layer of soil. Keep the seed moist. Usually rapid germination, 5-15 days. <h4 style="margin: 0cm 0cm 12.0pt 0cm;">Characteristics:</h4> Lifespan: Annual Location: Sun Height: 150-200 cm Germination Time: 5-15 days USDA Zone: 10-12

Purple Thai Eggplant (Solanum melongena)

~~40 SEK~~ 32 SEK

Red Okra (Abelmoschus esculentus)

~~40 SEK~~ 32 SEK

Karen Chili (Capsicum annuum)

~~40 SEK~~ 32 SEK

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

Roman Liquorice Root (Glycyrrhiza echinata)

~~45 SEK~~ 36 SEK

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

Yellow Goji Berry / Boxthorn (Lycium barbarum)

~~55 SEK~~ 44 SEK

SEEDS (10 pcs/bag) Common names: Yellow Goji, Yellow Wolfberry, Yellow Thornbush Scientific name: Lycium barbarum Family: Nightshade Plant history & use: Yellow Wolfberry belongs to the same genus as the <a title="Goji (Lycium chinense)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank">red</a> and the <a title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank">black wolfberry</a> and, like its relatives, is a nutritious berry, especially rich in vitamins and proteins. Unlike the red wolfberry, yellow wolfberries contain no bitter substances and also have a lower sugar content. Yellow wolfberries can be eaten raw as they are, used in salads, or dried to be added to muesli or baked goods. You can also simply make a drink from them, like black wolfberries. Both yellow and black wolfberries are still relatively uncommon in Sweden, so here is a chance to have something unusual and healthy in your cultivation! Cultivation: Yellow Goji is a hardy shrub that withstands many degrees below freezing and is therefore suitable for outdoor cultivation in Sweden, either in pots or in open ground. The shrub grows well in sandy, clay soils, and everything in between, as long as the soil is well-drained. It thrives in sunny locations and is relatively tolerant to drought, wind, and salts. The shrub also has a strong root system that binds the soil well. Its tough qualities make it an effective plant in maritime coastal climates with much wind. Yellow Goji is a grateful plant that does not require much care. The shrub grows 1-3 meters tall. Its growth habit makes it suitable to be tied to strings along a wall to grow as a wall cover. Whether it grows against a wall or not, give it something to climb on or grow against so the shrub grows faster. Sowing: Sow the seeds in moist seed soil. Cover with a thin layer of soil. Keep the sowing moist. Characteristics: Lifespan: Perennial Growing position: sun Height: 1-3 m Germination time: 1-3 weeks Growing zone: 1-6

Siberian Ginseng / Russian Root (Eleutherococcus senticosus)

~~65 SEK~~ 52 SEK

SEEDS (6 capsules = about 30 seeds/bag) Common names: Russian Root, Siberian Ginseng, Eleuthero, Kan Jang, Taiga Root Scientific name: Eleutherococcus senticosus Family: Araliaceae Plant history & use: Siberian Ginseng, also called Russian root, is a frost-hardy “Ginseng species” belonging to the same family as Korean Ginseng <meta charset="utf-8">(Panax ginseng) and American Ginseng <meta charset="utf-8">(Panax quinquefolius). It is not related to <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>. 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. 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. Cultivation: 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. 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. 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. It is a hardy species with few known pests. The flowers are yellow-white/purple and later form black round fruits in clusters. Sowing: Seeds from Siberian Ginseng can be difficult to germinate. The seeds should be stratified to optimize germination conditions. This can be done by: <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> If no seeds have sprouted after 4 months (after stratification is finished), you can try one of these two methods: 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. 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. Properties: Lifespan: Perennial Growing position: half shade/sun Height: 2-4 m Germination time: 2-4 months Growing zone: 1-7