The sharp-toothed ray-pod, more commonly known as the "mini kiwi" is originally from East Asia. It is related to the commercial large-fruited kiwi. Depending on the variety, the fruits are between 2 and 5 cm in size, oval-roundish and hairless. They can be eaten with the skin directly from the bush. Their taste is pleasantly sweet and aromatic. The fruit color varies between green, gray-brown and red depending on the variety. The mini kiwi is dioecious, so male and female plants must be planted in a ratio of 1:8 in yielding plants. The mini kiwi is undemanding in terms of location and much more frost-hardy (down to -30°C!) than its large-fruited relatives.
Professional growers should plant rhubarb in sunny locations. The ideal soil is medium heavy with a high humus and nutrient value, permeable and warms up easily. The pH value should lie between 5.6 and 7.2. The structure and aeration of the soil can be improved by adding compost, which will promote vigour in the plants. Because the volume of the leaves is so large and growth so fast, rhubarb needs a lot of water. Sprinkling during dry spells will promote growth and yield. One plant is usually planted per one square metre .
The fig is a deciduous shrub or small tree. It is undemanding, very adaptable and is increasingly successfully grown in our climate. The plants can produce two harvests a year if the weather is optimal. Decisive for success are the choice of variety and location. It is important to protect the plant from sun and wind during frost. The fig tree makes few demands on the soil, which should be well-drained and deep. Varieties with good cold tolerance are, for example, Nordland, Contessina and Brown Turkey.
The Nordland-Berg Fig is characterised by excellent winter hardiness. It has a strong, compact growth. The large, violet coloured fruit ripen from August onwards. The fruit flesh is juicy and sweetly aromatic.
Like the Nordland variety, Contessina is also very resistant against the cold. The plant has a strong growth. This variety has a particularly high yield and produces very large, sweet and tasty violet fruit.
This variety of figs produces rather smaller fruit than Nordland and Contessina, but is just as hardy against winter. Brown Turkey is vigorous and produces a regular yield. The fruit ripen from mid August, are a dark violet colour and extremely tasty .
Siberian blueberry is not a new breed, but a forgotten "superfruit", which makes an impressive new start thanks to new findings about your health benefits. The plant is extremely frost hardy and undemanding. The final height of the plants is about 1.20 m - 1.60 m, depending on the variety. To obtain a bountiful harvest, different varieties should be planted. The frost-insensitive flowers appear already in March/April, depending on the location. The oval to cylindrical, blue-ripe fruits can be harvested from the end of May, depending on the variety. They are suitable for fresh consumption and processing (juice, jam, food coloring, addition to yogurt, ice cream, etc.).
Alder-leaved serviceberry (Amelanchier alnifolia)
The Amelanchier species comprises about 25 varieties, most of which originate from north America. Serviceberries are completely frost-hardy and undemanding. They stand out for their beautiful blossom, tasty fruit rich in vitamins and minerals, and wonderful autumn colour.
The “Northline” (Amelanchier alnifolia) variety is particularly attractive for commercial cultivation as its fruit are larger and ripen more evenly than the wild variety.
Chinese magnolia-vine (Schisandra chinensis)
The Chinese limonnik is a species of the magnolia vine genus and belongs to the Schisandraceae family. It is a hardy vine that can reach up to 8 m in height. It is native to China, where it has been used throughout history as a medicinal plant.
Schisandra is dioecious, meaning that each plant has either male or female flowers only. Female plants produce 2 cm to 7.5 cm long bunches of red fruit from July to September. The fruit are exceptionally healthy, containing plenty of vitamin C, citric acid, malic acid and pectin. They can be eaten fresh or processed.