Cucumbers originated in India where they have been cultivated for 3000 years. It has been widely used in Asian dishes. And one of our popular local delights "Hainanese Chicken Rice" is best served with fresh sliced cucumbers.

It is originates from Eastern Asia and is popularly known as Pak Choi. The fact that these cabbages can be easily crossbred has resulted in many cultivars under different names used by farmers in the markets. Nevertheless, it is one of the easiest and most productive vegetables in the tropics for all elevations. It is delicious to stir-fried in olive oil and garlic.

Chinese Celery is a smaller version of the celery in the Western markets. It has much thinner stalks and a stronger taste than its European relative. It is also said to contain an active ingredient that reduces blood pressure by reducing the level of hormones associated with stress. Celery is rich in vitamin A, B, C, D, iron and potassium.

Seed Facts:
Sow Depth: 2mm; Germination: 7-14 days; Plant Space: 10cm; Row Space: 10cm; Maturity: ~45 days

Eggplant which also commonly known as Brinjal, is believe to be originated from India. It belongs to the Solanaceae family, which includes tomatoes, peppers, and potatoes. There are both round shape and long and slender eggplants. For Asian, they would prefer the later variety as shown below.

A member of the gourd family, it is cultivated extensively for its pleasant-tasting fruit. Watermelon grows as a trailing vine which is coarse and hairy, and bears divided, oval leaves on short stalks and round, light yellow, individual flowers. Its original habitat was tropical Africa, particularly the region of the Kalahari Desert, but its popularity became widespread early in history, and is cultivated throughout the world today.

The beans belong to the family of Leguminosae. They are considered as nutritious vegetables as they contain high amount of vegetable proteins besides carbohydrates and vitamins.

Seed Facts:
Sow Depth: 5cm; Germination: 7-14 days; Plant Space: 10cm; Row Space:

Chinese Kale is more commonly known as "Kai-Lan" in South East Asia. It is very popular with Chinese cooks as it can be cooked in a variety of ways. Furthermore, this vegetable is high in "Calcium", "Iron" content and "Vitamin A" precursors

Seed Facts:
Sow Depth: 6mm; Germination: 5 days; Plant Space: 15cm; Row Space: 15cm; Maturity: ~45-50 days

There are a few varieties of this species in the market. The two most common ones are Heart mustard and Bamboo Mustard. The Heart mustard is more bitter and is usually used for pickled. The Bamboo mustard is less bitter and can be eaten fresh or stir-fried.

Seed Facts:
Sow Depth: 6mm; Germination: 4-5 days; Plant Space: 15cm; Row Space: 15cm; Maturity: ~30 days

Chinese Spinach is at times also known as hot-climate spinach. It is an excellent substitute to English Spinach because it contains considerable amounts of vitamin A, B & C. Furthermore, it is believe to have double amount of iron compared to the later.

Seed Facts:
Sow Depth: 3mm; Germination: 3 days; Plant Space: 5cm; Row Space: 5cm; Maturity: ~28 days

Lettuce is generally a cool-weather crop but certain varieties can be grown in temperature climates. There are 5 commonly recognised cultivar groups of lettuce which are: Butterhead, Chinese Lettuce, Crisphead, Looseleaf & Romaine.

Seed Facts:
Sow Depth: 2mm: Germination: 3-10 days; Plant Space:15cm; Row Space: 15cm; Maturity: ~40 days

Coriander is a native of the Mediterranean and is an annual herb. The leaves are widely used in Asian dishes as a flavoring and garnish. It has a distinctive lemony-ginger aroma.

Seed Facts:
Sow Depth: 6mm; Germination: 7-14 days; Plant Space: 10cm; Row Space: 12cm; Maturity: ~30-35 days

Water Convolvulus is an herbaceous perennial aquatic and semiaquatic crop belonging to the Morning Glory family. It is an excellent source of Vitamin A and is fairly rich in iron, calcium and Vitamin C. In most parts of South-East Asia, the leaves and stems are stir fried or braised. Generally, the two most commonly grown variety here are the big leave type and the narrow leave type. The big leave type is said to be easier to grow but the narrow leave type is generally regarded as superior in flavour.

Seed Facts:
Sow Depth: 6mm; Germination: 3-4 days; Plant Space: 4cm; Row Space: 4cm; Maturity: ~26 days

It originated in Eastern Asia and is very popular with Chinese cooks. It can be stir-fried with chopped garlic or added to soup and noodle dishes. However, this vegetable must not be over-cook to retain its crisp texture.

Seed Facts:
Sow Depth: 3mm; Germination: 3 days; Plant Space: 5-7cm; Row Space: 7cm; Maturity: ~30 days

It is originates from Eastern Asia. The fact that these pak choy can be easily crossbred has resulted in many cultivars under different names used by farmers in the markets. Nevertheless, it is one of the easiest and most productive vegetables in the tropics for all elevations. It is delicious to stir-fry in olive oil and garlic.

Seed Facts:
Sow Depth: 3mm; Germination: 3 days; Plant Space: 10-12cm; Row Space: 12cm; Maturity: ~28-30 days.