More high-rise home owners are growing their own herbs and vegetables on their roof gardens and balconies
By Tay Suan Chiang
FEEDING the family some greens is a snip for housewife Connie Chua. She simply goes up to the roof garden at her penthouse in Changi to cut some leafy vegetables such as cai xin and xiao bai cai.
Ms Chua, 35, says: 'The vegetables from my garden are fresher and are organically grown.
'I don't use pesticides so I know what I eat is safer.'
The mother of two is one of a growing number of home owners living in high-rise apartments who grow their own vegetables and herbs.
They are digging the fact that you don't need to have a backyard or vast space to get some chow that hardly costs a bean, and what's more, is free of potentially harmful pesticides.
While there are no official figures on the number of high-rise residents who grow their own vegetables, nurseries say they are seeing an increase.
Vegetable and herb growing can be done on rooftop gardens and balconies, they point out.
And there is a wide range of tasty treats that can be planted in these environments.
The initial costs involve those for pots, fertiliser and seeds or seedlings - but on the flip side, the result is something you can reap the benefits from, literally, for a long time.
Mr Lee Meng Kwan, a sales manager at leading nursery World Farm, advises: 'Most vegetables such as chives and sawtooth coriander come in small pots, so they are especially suitable for high-rise growing.'
Expect to pay about $5 to $18 for a pot. World Farm offers a selection of potted vegetables, such as lady's finger, angled loofah and chives.
Another popular nursery, Far East Flora, sells pots of herbs such as mint and basil.
Both nurseries also sell vegetable seeds in packets, which usually cost about $1.50 a pack. These seeds can also be grown in pots or in plastic troughs.
World Farm's Mr Lee notes: 'More Singaporeans are trying their hand at growing something that they can eat rather than just for ornamental reasons.'
Ms Lucy Teo, a horticulturist at Far East Flora, says: 'Singaporeans are seeing the benefits of herbs, so they want to grow them at home, where they can have easy access to them.'
She adds that growing them at home means consumers have control over the type of fertilisers used. She recommends using organic fertiliser, which not only makes the vegetables grow bigger, but is also safer for consumption.
Mr Wilson Wong, founder of Green Culture Singapore, a local website for plant lovers, says that some consumers are wary of the amount of pesticides used in vegetables sold outside.
'By growing their own produce, they are assured that it is safer to eat,' he says.
For plants suitable for high-rise growing, Mr Wong recommends chilli, lady's finger and cucumbers as they can be pruned to a manageable size.
Leafy edibles, such as kangkong and watercress, are also suitable and are 'perhaps the most rewarding', he says, as leaves can be picked while allowing new ones to regenerate for a later harvest.
But regardless of the type of vegetable, home owners should ensure that the vegetables and herbs get sunlight.
Far East Flora's Ms Teo recommends at least five hours of direct sunlight every day.
And Mr Wong says: 'It doesn't matter where you have your plants, but without direct sunlight, little success can be achieved.'
Good drainage and regular addition of organic fertiliser are also important to ensure healthy growth.
'Regular pruning of the leaves also encourages them to grow better,' adds Ms Teo.
As for Ms Chua and her penthouse garden, she harvests her greens every two months. She began growing them as a hobby since the family moved in eight months ago.
She grows her greens in plastic troughs about 35cm long and 20cm wide, and each harvest is enough to feed the family of four for about two meals. However, she still has to buy most of her vegetables from the supermarket.
Besides cai xin and xiao bai cai, she also grows long beans and silk gourds, from packets of seeds from nurseries. These are planted in a special planter box that comes with a trellis that her husband Alex Ong, 37, made.
About one-fifth of her 1,000 sq ft roof garden is set aside for growing greens. Besides vegetables, she also grows herbs such as basil, laksa and curry leaves.
Another whose gardening skills have reached new heights is cooking instructor Forest Leong.
Mrs Leong, who conducts cooking classes at her 12th-storey apartment at Jurong West, grows Thai basil, lime, mint and Thai ginger on her balcony.
The 37-year-old, who grew up in Thailand, says she has always loved growing vegetables since she was young.
When the need arises, she plucks basil and lime leaves from her balcony to add to tom yam soup, curry and salad.
'Sometimes, the ones sold in the market are not fresh, so I pluck my own,' she says.
Still, she admits: 'It is convenient, but if I need a bigger amount, I still have to buy from the market.'
-----------------------------------
Good to grow |
| IF YOU are keen to get down and dirty and grow your own vegetables and herbs, here are several to try. ANGLED LOOFAH $12 a pot, from World Farm, 15 Bah Soon Pah Road Uses: It has a mild taste and can be used in stir-fries and soups.
CHILLI $5.90 a pot, from Far East Flora, 555 Thomson Road Uses: As a spicy flavouring
CHILLI JUBU $7 a pot, from World Farm Uses: As a spicy flavouring
CHILLI PADI $4.90 a pot, from Far East Flora Uses: As a spicy flavouring CHIVES $5 a pot, from World Farm Uses: Usually used in egg, chicken and vegetable dishes and in soups and sauces.
CURRY LEAF $5 a pot, from Far East Flora Uses: Can be used either fresh or dried - for curries, of course. INDIAN BORAGE $7 a pot, from Far East Flora Uses: Finely chopped, its leaves are used to flavour meat dishes, especially beef and lamb.
LADY'S FINGER $9 a pot, from World Farm Uses: Also known as okra, these can be eaten raw, stir-fried or cooked in curries. When boiled in salt water, they are supposedly eaten as a cure for heartburn. LAKSA LEAF $7 a pot, from Far East Flora Uses: Also goes by the name Vietnamese mint, and is added to laksa gravy. LEMON BALM $3 a pot, from World Farm Uses: Leaves can be added to tea, salads, dressings and sauces.
LEMONGRASS $15 a pot, from Far East Flora Uses: To flavour curries and soups, and a vital flavour in Thai curry pastes.
LIME $15 a pot, from Far East Flora Uses: Fresh leaves are used as a flavouring in cooking. MINT $4.90 a pot, from Far East Flora Uses: Its leaves liven up teas and other beverages, jellies, syrups, candies and ice creams.
RICE $8 a pot, from World Farm Uses: Eaten cooked on its own, or can be used to make porridge, cakes and noodles. SAWTOOTH CORIANDER $5 a pot, from World Farm Uses: Can be served raw as a flavour accent, but is more often used to flavour cooked dishes. Its strong flavour is a good foil for offal. SWEET BASIL $4.90 a pot, from Far East Flora Uses: Commonly teamed with tomatoes, and often used in pasta dishes. It is a major ingredient in pesto sauce.
THAI BASIL $4.90 a pot, from Far East Flora Uses: Commonly used in Thai cooking, it has a subtle licorice taste.
|
No comments:
Post a Comment