Throwback to early this year, I witnessed a peculiar plant growing in one of my pots. As time goes by, it grew taller and taller, and starts bearing very cute rectangular pods.
Here’s an update on my vegetables & fruits about 3 months later. They were grown from seeds obtained from kitchen scraps. Enjoy!
I mentioned about sharing my experience on growing avocado trees from seeds back in June in my growing vegetables & fruits from kitchen scraps post. So here it is, nearly 3 months later. Although not much I’ve gain in terms of experience except to see my beloved avocado trees growing bigger and stronger.
Before I divulge more, let me tell you the story on how it got started.
Back around Feb-Mar this year, my sis attempted growing avocado with this peculiar technique of poking the seed with toothpicks and let it half-submerged in a glass of water. If you google ‘grow avocado’, you’ll see many search results using this method. My sis’ attempt was a failure. Nothing grew.
So I told her why not just plant the seed directly to the soil? The most straight forward method. Hah! She followed my advice and wah la…
I’ve been making weekdays packed lunch for quite some time now. Dealing with fresh ingredients mean you’ll automatically create kitchen scraps like wilted leaves, seeds, peeled skins, etc. One day, I have the idea of saving some of the vegetables and fruits scraps and try growing them. Let’s re-purpose! It’s not a new thing actually because I’ve grown chili plant from seeds and spring onions from onions bottom before. This time, I intend to experiment with stuffs that are new to me. Btw, I’ve tried composting before and it didn’t worked for me. Compost were too gooey. 😛
First up, I tried growing celery, yau mak (baby romain) and lettuce from their scraps. They grew a little and then started to rot (as if they de-compost by itself haha). Plan on growing them are currently on hold as I’ve no more space.
Next up, I saved the seeds from kitchen scraps and germinate them. Was really thrilled when I see them sprouting. Some survived pass the sprouting stage but most not (due to inexperienced, pests, diseases). Still I’m really happy. The fact that I can grow my own vegetables and fruits is REAL!
Turmeric plant grew from leftover turmeric root. This pot is located at a shade with morning sun. I also grew some at totally shaded areas but they don’t grow that much. I bet they’ll grow even better in sunny spot. You can make use of the turmeric leaves for rendang or wrapped meat. Do share if you know other uses of turmeric leaf.
From my first time tinkering with rosemary back in 2008, I’ve definitely come a long way with growing herbs. Plenty of failure along the way and now over 4 years on since my last herbs planting post, I can tell you one thing. Both my basil and rosemary survived! BUT the rest of the herbs were not so lucky. The rosemary and basil are not the first generation because they’ve been propagated many times (especially basil).
As for the rest of the herbs like thyme, oregano, mint, dill, etc… I ain’t giving them up. Right now, I’m busy
playing experimenting on growing fruit and vegetable from seeds. This will be on another post.
My tips on growing basil & rosemary successfully in Malaysia
Note: The basil I have is called sweet basil
Basil and rosemary love full sun. You can plant them all year round in Malaysia and they will thrive. They grow really slow in sheltered or shaded area. I water them once a day in the morning or if I forget/lazy, evening will do too. If the soil is really dry, I might water twice a day but mostly once a day is enough as both basil and rosemary are hardy plants. If it has been raining, I don’t water them. I use organic soil or organic compost soil. And I dig the soil (to loosen them) every 1-2 months for better air and water circulation. I rarely fertilize my basil and rosemary plants and when I do, I use organic fertilizer.