bayam
It is always bayam to us here. We can get them cheap at the market, but growing bayam ourselves is something else. It is always nice to have bayam right at the backyard ready to be cut for a lovely lunch or dinner. Sometimes it is called amaranth tricolour. A friend said, one should buy seeds only once, then after one should keep saving seeds when the plants flower and produce seeds. The seeds are black in colour, so small that a pinch could contain hundred of seeds.
They are slightly more than two months, and now they are already flowering. That's bayam, at after two months, they are considered old or ancient.
They are slightly more than two months, and now they are already flowering. That's bayam, at after two months, they are considered old or ancient.
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| bayam |
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| bayam |
ulam raja
We never miss growing ulam raja. It is quite strong against pests and wind. Picking the shoots for fresh salad never kill them, in fact will promote development of side shoots, turning the plant into bushy ornamental herb.
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| ulam raja |
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| ulam raja |
kangkung
kangkung, or water spinach is known as poor man's veggie. It can propagate by cuttings, but the most usual way is by seeds. And like the above veggies, kangkung will bloom and produce seeds in a short time. This veggie is unique, because once it sets, it will keep growing and crawl where ever it wishes. Heavy pruning will give the plant a fresh start all over again.
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| kangkung / water spinach |
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| kangkung / water spinach |
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| water spinach |
The three leafy green will always be with us, placed somewhere at the backyard. I am eyeing at other leafy greens to be included here. The one foot square vegetable bed, will be an adventurous site to trying as many as I can squeeze.
bangchik and kakdah
pasir gudang JOHOR
beautiful plants...I've never had amaranth greens...would be interesting to try!
ReplyDeleteThanks for the glimpse into the green leafy vegetables you grow. They are so different from what I can grow here in Virginia. The diversity of plants and edibles never fails to amaze me!
ReplyDeleteWow, your plants are so healthy, your organic soil is very good. We don't have or eat those amaranth here, but maybe as ornamentals. However, some people eat the green native variety. Is your kangkong planted not in water? So maybe that is the upland kangkong, because the aquatic type is always in water. I prefer the upland type when bought from the market, because the aquatic type accumulates heavy metals, just to be sure if we dont know where they came from.
ReplyDeleteNice variety of greens. Wonder why some of these aren't shared across the world?
ReplyDeleteWow, great plants! I didn't know any of them.
ReplyDeleteIt is always nice to learn about something new. These are greens that I am not familiar with.
ReplyDeleteIt is always so fascinating to see some of the wonderful plants you are able to grow...the water spinach sounds very interesting. I couldn't agree more with your friend about the amaranth, even in our short growing season we have not had to purchase amaranth seeds for many years as this plant self seeds so readily.
ReplyDeleteThanks everyone. Some of us live in a different climate, so what's grown here in Malaysia, a truly tropical country, may appear foreign to you.
ReplyDeleteIn fact edible plants come in a very long list. Too bad, modern life reduces the list to what's available in the market. The whole big list of edible plants was with our great great grandparents.
I remembered the shoots of peria pantai which grew in abundance at the backyard in childhood days. Boiled, the shoot is an excellent veggie, or ulam.
I wonder if a friend who was brought up in Petaling Jaya have heard about peria pantai, pucuk meranti, buah kemunting, etc etc.
Answering question on kangkong I am growing, it's the upland variety with long leaves....
have a good day.
~bangchik and kakdah
I so love it. Seeing green around me.
ReplyDeletethank you... at least the green will sooth tired eyes.
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