My food garden is still alive. I started out with basil, rosemary, oregano, chilli, laksa leaf, mint and pandan (also known as screw pine) and I’ve savoured the leaves before most of the plants died. The amazing thing about growing your own herbs is the quality – the smell is stronger and you feel good knowing it truly is organic.
Pandan, laksa and chilli got attacked by a root bug. It was white and infested the roots and made it rot. These plants also suffered from measly bugs nesting between its leaves. Basil had a nasty aphid attack and oregano decided to wilt and die.
What’s left are my rosemary and new basil seedlings from the seeds of the aphid-ridden parent plants.
I have discovered that natural fertilizers attract less pests than store-bought pallets. Don’t discard your egg shells, wash and let dry before grinding into a powder either manually with a stone mortar or with the electric blender. Scatter onto soil, your plants will thank you for the extra vitamins.
Recently, I have taken to growing food scraps. The joy from snipping leaves off for immediate consumption is indescribable. For dinner last night, I snipped off a stalk and a few leaves from the spring onion I was growing. Behold, water was dripping off the ends where I cut which showed just how juicy and fresh it was.
For lunch today, I used coriander and 小白菜. I chucked the ends into the soil and I’m waiting to see if these would grow at all!
Stay tuned to the progress of these greenies!