How Does Your Garden Grow?

We present a case for growing some of your food.

- Weets Goh

For most Singaporeans, discovering a novel piece of produce in the market or at a zi char stall is a rare occurrence. Most of us have been eating the same plants for a large part of our lives, but it doesn’t always have to be this way. For the curious gourmand and intrepid gardener, Singapore's climate is suitable for growing a large variety, including many with unexplored culinary potential, says Joanna Chuah.

“We're so spoilt for choice, and there hasn’t been any incentive to want to grow or consume different kinds of produce. Plus, it's so easy to buy what you need from the supermarket. However, people should note that there are more choices out there,” adds the lawyer, part-time urban farmer and founder of Weird & Wonderful Edibles.

Chuah, who has been exploring the viability of growing various organic edible plants in the Singapore climate for the last four years, works out of a 15m by 17m space. She uses organic fertilizer from food waste for the nearly 100 varieties of vegetables on her farm. From Singapore and elsewhere, many are lesser-known and even rare.