Seed pack instructions

Congratulations on embarking a journey towards smart urban farming
"grow your own vegetables at home"

Below are the basic key pointers for successful harvesting !

Bayam

(Green Red Leaf)

Green Red Leaf Bayam or the Amaranth leaves, commonly known as the Chinese Spinach, is a popular choice of vegetable due to its inherent nutritional values. It is rich in vitamins A and C which are essential for enhancing eyesight and boosting immune system. Green Red Leaf Bayam is also an ideal choice for gluten-intolerant consumers as it contains a high amount of protein to fulfil their daily protein requirements.

To best enjoy Green Red Leaf Bayam, stir-fry it with garlic in high heat to retain its crunchiness and lightly season it with oyster sauce. The leaves can also be eaten raw in salads or boiled with ikan bilis and wolfberries to enhance the flavour of the soup.

Purple Bok Choy

Unlike other varieties of Bok Choy, Purple Bok Choy has a lovely purple hue instead of the standard all-green leaves. It has a sweet yet delicate flavour, and it comes with a crunch when biting it. It contains substantial amount of vitamin C that play a crucial role in the body’s natural collagen production to fight against signs of aging such as wrinkles.

Add a twist to the classic stir frying method by grilling Purple Bok Choy for the extra smoky taste. Sprinkle crispy fried garlic and shallot with light soya sauce to enrich the taste and aroma of the vegetable.

Watercress

Watercress is an aquatic plant species native to Asia and Europe that grows rapidly in water bodies. It is also considered as one of the most nutrient-dense vegetables and is rich in vitamin K that aid in blood clotting. Watercress also contains considerable amount of vitamin C which is effective to boost immune system and fight against infections.

Watercress is widely used for watercress soup and is often treated as a supposed flu remedy. Carrots, wolfberries and dry honey dates can added to amplify the sweetness of the soup, which pairs perfectly with a plain bowl of rice for a nutritious meal.

Kale

Curly kale is the most common type of kale and is a member of the cabbage family. Unlike other varieties of kale, curly kale has slightly darker shade of green and ruffled leaves. Kale is a powerful source of antioxidant that protect the body from free radicals, which are key drivers for ageing. Adding kale to your diet on a regular basis can also lower cholesterol and reduce the possibilities of heart disease.

As kale has a bitter taste when eaten raw, the best way to prepare kale is to mix it with Caesar salad dressing to balance out the flavours. Alternatively, olive oil can be drizzled over kale with a pinch of salt to air fry it for kale chips.

Kailan

Kailan is characterised by its glossy green leaves with firm and juicy stem. Prominent in the Chinese cuisine, the older Kailan tend to be fibrous and tough while the baby ones are generally sweeter due to its thinner stem. The high fibre content of Kailan can help to prevent constipation and promote good bowel health.

A hassle-free way to prepare Kailan is to steam it and pour it over with oyster sauce. Crispy fried garlic can be added for a depth of flavour and to warm up the colour of the side dish.

Milk Bok Choy

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Lettuce

Lettuce is a cultivated plant which originates from the daisy family and is most often grown as a leafy vegetable, but occasionally for its stem and seeds. It contains adequate amount of vitamin K which is significant for bone strengthening and to reduce the risk of bone fracture. Lettuce is also made up of 96% of water content which can contribute significantly to the body’s hydration level.

Lettuce is a basic ingredient for salads and a trouble-free method to prepare them is to utilise lemon dressing. Simply mix the lettuce with fresh lemon juice, olive oil and black pepper and the salad is ready to be served.

Chinese Bok Choy

Chinese Bok Choy is a type of cabbage which has a cluster of green flat leaves with lightercoloured bulbous bottoms that resemble a celery. A versatile ingredient popular among the Chinese cuisine, this crunchy and sweet-tasting vegetable is a perfect fit for any diet. One of the health benefits of consuming Chinese Bok Choy regularly include the prevention of cancer. Furthermore, it has an excellent source of quercetin to fight against inflammation in the body.

To best enjoy Chinese Bok Choy, stir-fry it with minced garlic and light soya sauce to create beautifully browned edges and crisp-tender stalks.

Xiao Bai Cai

Xiao Bai Cai is one of the commonly consumed greens in Singapore. It has a forest green foliage and a lighter green stem that look stunning due to its contrasting colours. It has decent amount of vitamin A where the best-known health benefit is its ability to protect eye health. Additionally, regular intake of Xiao Bai Cai can help to improve circulation so that blood and oxygen will flow continuously throughout the body for optimal health.

Similar to Chinese Bok Choy, stir-frying in medium heat is a great option to prepare Xiao Bai Cai. Enhance the fragrance of the vegetable by stir-frying it with minced garlic and light soya sauce.

Shanghai Green

Shanghai Green is a vase-shaped plant with thick succulent white stems and glossy dark green leaves. This variety has excellent heat tolerance which adapts well to growing in tropical climate like Singapore. It is well-known for numerous health benefits such as the ability to boost immune system due to its high content of vitamin C. The vegetable also contain anticancer properties where regular intake can reduce the likelihood of developing cancer.

Shanghai green can be easily prepared by boiling and drizzling garlic oil or oyster sauce over it. Ensure that excess water are drained from the vegetables after boiling so that it does not dilute the flavour of the garlic oil or oyster sauce.

Blue Butterfly Pea

Blue butterfly pea, also referred as clitoria ternatea is a plant species belonging to the Fabaceae family. During flowering stage, its solitary flower blooms into a brilliant blue colour with yellow base. A blue, edible dye is extracted from the flower and typically used as a natural food colouring agent in pastries such as Pulut Tai Tai or infused in Nasi Lemak to enhance its appearance.

Traditionally, the plant roots are used to treat abdominal swelling, mucus disorders and sore throats. An alternative use is to squeeze the plant roots for juice and mix it with cold milk as a remedy to remove phlegm.