Regrowing lettuce

One of the lettuce stumps rotted away after a week but the other one kept producing new leaves. I am so pleased with how the experiment is going!

Regrowing vegetable stumps

I like experimenting with plants. I've tried growing different kinds of edibles from seeds and cuttings in my patio. My recent experiment with a salad green that I purchased from the market was a success.

















The salad vegetables came with healthy roots. After cutting the leaves for salad, I planted the remaining heads in soil. On the second day, new leaves were seen sprouting out from the stumps.

Day by day, the leaves grew taller and larger. The photo below shows the stumps exactly one week after I've planted them. At the rate they're growing, I will have a new crop of salad greens in no time.

Growing mustard greens

I know, not many people can appreciate the bitter taste of the oriental mustard green but they're so lovely to look at. The leaves are big and showy and they grow so quickly, they can really perk up any garden. Just give them plenty of sun light, fertiliser and room to grow.

Growing fig at home

Fresh figs are expensive at our stores simply because they are too delicate to transport across the globe. Eating fig is almost a luxury here. Not only are they rarely available, they are usually not lusciously sweet.

Before my friend gave me his fig plant, I had never imagined they'll do so well in Singapore. The plant I have is just about 1.5 metre tall and it takes up very little space. It doesn't require any special attention or care. In less than a year, I have harvested about a dozen plump and delicious figs.

If you're a fig lover like me, you should start growing your own plant at home.

Vine-ripened tomatoes

I leave my tomatoes on the vine until they have turned a deep shade of red because that is when they're so unbelievably sweet and delicious.

I don't pick the fig until it is dark and almost cracking. That is when the flesh is honey sweet and succulent.

Being able to savour my own organic sun-ripened fruits is what makes gardening so rewarding.

Using herbs

What do I do with all the herbs that I grow? I use fresh basil leaves in salads, pasta and pizzas to give the dish some kick!

Herbs like thyme, oregano, sage and rosemary are perfect for marinating roast chicken. Pound a handful of fresh herbs together with garlic, and mix with salt and olive oil to form a paste for rubbing all over the chicken. Let the marinate do its magic for few hours or overnight before putting the chicken in the oven. The chicken will smell and taste fabulous!

If I have too much herbs growing in the garden, I make herb oil and vinegars. It is easier than you think. Just put some fresh herbs in a jar and pour olive oil (room temperature) or warmed vinegar (red wine vinegar or cider vinegar) inside. Shake regularly and they will be ready in 2 weeks.

Four kinds of basil

 

I normally have Thai basil growing in my patio. They grow so quickly in the hot weather and are useful in Thai dishes like stir fried minced meat.

Recently a friend gave me some sweet basil cuttings (also called Mediterranean basil) and I was surprised they're soing so well in my garden. The recent cool air must have played a part. I should harvest some leaves for making pesto.  With herbs, the more you cut, the bushier they'll get.

The red and green holy basil cuttings from another friend are coming along nicely too. It helped that I let them acclimatise slowly in the shade. Now they're strong enough to go under full sun. These are great with stir fries and have lot of medicinal value if you know how to use them.

It is the first time I have four kinds of basil growing side by side.