Now, on to my first adventure in HDB gardening.
I started with seeds from Ban Lee Huat Seed, which I read, was quite comprehensive in their stock of seeds, with a helpful storekeeper ‘uncle’ to round it off. True to what our online friends shared, both accounts were true when I visited the shop. Being a wholesale supplier, it was stocked with the seeds of vegetables that are commonly grown on farms in the local climate. If you were raised in any way like me, you might be fascinated to see the seeds of so many of the familiar vegetables we eat for the first time. I knew I was. Uncle Chen, the storekeeper, was patient and indulged my questions at every point.
Seeds I bought from Ban Lee Huat
I ended up buying the seeds of kangkong, parsley (some of us may know it as chinese parsley) and tomato, three of my favorite vegetables. Of the three, I was actually the most excited about the kangkong and the parsley. The kangkong, because it’ll supposedly be ready for harvest within 4 – 5 weeks, and the parsley, because I’ve recently fallen in love with it as a main ingredient for pasta. Most people know it only as a garnish, but it actually kicks-ass well on its own. I’ll share more about this in my future posts.
Kangkong seeds up close
The kangkong seeds look like little pebbles. That’s Uncle Chen’s Chinese-calligraphic hand-writing, which I complimented him on. Behind the bag are information from him which I scribbled on in the shop.
Parsley seeds up close
The parsley seeds were much finer in comparison. These little babies will supposedly take 2 – 3 months to harvest (gulp). But Uncle Chen pointed out that they’re mostly ready to eat when they have sprouted. They don’t have to be ‘mature’.
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