A Self Sufficient Garden

I transform ordinary water spinach into a beautiful and delicious vegetable. After slicing it into many pieces, I can use it in many recipes, making it more visually appealing and increasing the desire to eat it.

Slicing water spinach by hand can be time-consuming, but thanks to artisanal tools, we now have a faster way to do it. You can purchase one of these tools at the Amazon link above.

Water spinach shredded is commonly used in Vietnamese, Chinese, Malaysian, Indonesian, Thai, and Cambodian cuisine. It is also used in some Indian and Sri Lankan dishes.

Here are some popular dishes made with shredded water spinach:

• Vietnamese: Rau muống xào tỏi (stir-fried water spinach with garlic), canh rau muống (water spinach soup), bún chả giò (vermicelli noodles with fried spring rolls and grilled pork), and gỏi cuốn (summer rolls)
• Chinese: Ong choy stir-fry, ong choy soup, and ong choy dumplings Malaysian: Kangkung belacan (stir-fried water spinach with fermented shrimp paste), kangkung goreng (fried water spinach), and nasi lemak (rice cooked in coconut milk with various side dishes, including shredded water spinach)
• Indonesian: Tumis kangkung (stir-fried water spinach), kangkung terasi (water spinach with fermented shrimp paste), and gado-gado (Indonesian salad with peanut sauce, often including shredded water spinach)
• Thai: Pad kra pao moo (stir-fried basil with pork and shredded water spinach), pad kra pao gai (stir-fried basil with chicken and shredded water spinach), and tom yum goong (hot and sour shrimp soup, often including shredded water spinach)
• Cambodian: Lok lak (stir-fried beef with onions, garlic, and shredded water spinach), bai sach chrouk (grilled pork with rice and shredded water spinach), and khmer curry (Cambodian curry, often including shredded water spinach).

Shredded water spinach is a versatile ingredient that can be used in a variety of dishes. It is a good source of vitamins A and C, as well as iron and calcium. It is also low in calories and fat.

To shred water spinach, simply remove the leaves from the stems and discard the stems. Then, stack the leaves and roll them up tightly. Use a sharp knife to shred the leaves into thin strips. You can also use a food processor with a shredding attachment.

Shredded water spinach can be used fresh, cooked, or frozen. To cook shredded water spinach, simply stir-fry it with a little oil and garlic until wilted. You can also add other ingredients to your stir-fry, such as meat, seafood, or tofu. Shredded water spinach can also be added to soups and stews.

If you are freezing shredded water spinach, blanch it first by boiling it for 1-2 minutes. Then, drain it and plunge it into ice water to stop the cooking process. Once it is cool, squeeze out any excess water and freeze it in an airtight container. Shredded water spinach can be frozen for up to 3 months.

I love

Kumquat plants are a beloved New Year's tradition in our country, just like Christmas trees are in the West. While people often use them as New Year's decorations, I have found a way to use the kumquat fruit to make delicious and affordable food that I enjoy every day.

I like to use Kumquat fruit to make vegetable salad with slicer Water spinach, peanut, chilli, meat, and more.

Kumquat trees produce much more fruit than lemon trees, and I have adopted kumquats as an alternative to lemons. Kumquats are nearly free to grow, and there are many delicious recipes that include kumquats. I can introduce you to some of these recipes in the near future. Kumquat recipes are tasty, enjoyable, and free to get all year round.

Lemon is a citrus fruit known for its bright yellow rind and tart, acidic juice. It is a versatile ingredient used in cuisines, cleaning products, and traditional remedies around the world.

Lemons are native to Southeast Asia, but have been cultivated in the Mediterranean region for centuries. They were introduced to the Americas by European colonists and are now grown in tropical and subtropical climates around the world.

Lemons are a good source of vitamin C and antioxidants. They are also low in calories and fat. Lemon juice is often used as a natural preservative and can also be used to clean and disinfect surfaces.

In many cultures, lemons are used to enhance the flavor of food and drinks. Lemon juice is a common ingredient in marinades, dressings, and sauces. It is also used to add brightness and acidity to soups, stews, and stir-fries. Lemon zest is the grated outer rind of the lemon and is used to add flavor to baked goods, desserts, and cocktails.

Here are some examples of how lemons are used in different cultures around the world:

• Mediterranean region: Lemon juice is a staple ingredient in Mediterranean cuisine and is used in dishes such as hummus, baba ghanoush, and tabbouleh. It is also used to marinate fish and meat, and to add acidity to sauces and dressings.
• Middle East: Lemons are used in a variety of Middle Eastern dishes, such as chicken tagine, lemon rice, and fattoush salad. Lemon juice is also used to make a refreshing drink called lemonade, which is popular throughout the region.
• India: Lemons are used in many Indian dishes, such as dal makhani, chicken tikka masala, and raita. Lemon juice is also used to make a refreshing drink called nimbu pani, which is made with lemon juice, water, sugar, and salt.
• Mexico: Lemons are used in many Mexican dishes, such as ceviche, tacos al pastor, and guacamole. Lemon juice is also used to make a refreshing drink called agua fresca, which is made with lemon juice, water, and sugar.
• United States: Lemons are a popular ingredient in American cuisine and are used in dishes such as lemon chicken, lemon meringue pie, and lemonade. Lemon juice is also used to make a variety of cocktails, such as the margarita and the mojito.

Lemons are a versatile and flavorful ingredient that are used in cuisines around the world. They are a good source of vitamin C and antioxidants, and they can also be used to clean and disinfect surfaces.

Apple snail meat is a popular food in many parts of the world, including Southeast Asia, Africa, and South America. It is also becoming more popular in other parts of the world, as people become more aware of its nutritional benefits and delicious taste.

Apple snail meat is a good source of protein, iron, calcium, and vitamin A. It is also low in fat and calories. The meat has a slightly chewy texture and a mild flavor that can be compared to chicken or fish.

Apple snail meat can be used in a variety of recipes, including soups, stews, stir-fries, and curries. It can also be grilled, baked, or fried.

Lemon leaves are the leaves of the lemon tree. They have a strong citrus aroma and flavor, and are used in many cuisines around the world, including Thai, Vietnamese, Indonesian, and Laotian cuisine.

Lemon leaves are typically not eaten whole, as they are too tough. However, they can be used in a variety of ways to add flavor to food.

Most of the case is to use young lemon leaves to slice and add to the facourite food and recipes.

Shiso is a versatile herb that is widely used in East Asian food culture, particularly in Japan, Korea, and Vietnam. It has a unique flavor that is often described as a combination of anise, mint, and basil. Shiso can be eaten raw, cooked, pickled, or dried, and it is used in a variety of dishes like: Sushi and sashimi, Noodles, Soups, Meat and fish dishes, Salads, Pickles, and Tempura, much more.

In addition to its culinary uses, shiso is also used in traditional medicine in some cultures. It is said to have anti-inflammatory and antioxidant properties.

Shiso is a delicious and versatile herb that can be used to add flavor and freshness to a variety of dishes. It is a staple in East Asian food culture, and it is becoming increasingly popular in other cuisines around the world.

A combine with Lemon Leaf, Kumquat, Butterfly Pea, and Guava Leaf could make a good home drink If you still not know. Diferent from the western country, in Asia, lot of flower could be used for make drink at home, from natural and good health.

Rosemary

Rosemary is a small to medium-sized shrub, growing to about 1.5m (5ft) tall after five to ten years, but it can be pruned to keep it much smaller. It can also be grown as a hedge. There are several varieties with different styles of growth, ranging from upright to trailing.

Rosemary is drought-tolerant once established and needs little maintenance, apart from clipping annually to keep it compact and bushy. Left unpruned, it can become straggly and bare at the base. Even with regular trimming, it is often best to replace rosemary every five years or so with a new young plant, and luckily it’s very easy to grow from cuttings.

Thailand Chilli Pepper

To successfully grow and harvest these small, prolific peppers you need to provide day time temperatures of 75 to 80 degrees F. and a lengthy gardening season of at least 100 days.

Basil

Basil is not usually seeded directly into the soil; typically, gardeners transplant small starter plants purchased at a nursery. Or, they may start the seeds themselves indoors under grow lights.

Common or sweet basil, Ocimum basilicum, is the most common basil; other types include purple basil (less sweet than common basil), lemon basil (lemon flavor), and Thai basil (licorice flavor)

Basil will grow best in a location that gets 6 to 8 hours of full sun daily, though it can perform well in partial sun, too.

Soil should be moderately fertile and moist but well-draining. Basil works great in containers or raised beds, as these allow for better drainage. The pH of the soil should ideally be in the range of 6.0 to 7.5 (slightly acidic to neutral).

If you plan on cooking with these plants, plant in clean soil, don’t use insecticides, and grow them away from driveways and busy streets so exhaust won’t settle on the plants.

Rare Black Tomato

You can plant tomatoes from seeds or seedlings. However, black tomatoes are often heirloom tomatoes and seedlings can be difficult to find at your local nursery or garden center.

Growing black tomatoes is similar to growing any other type of tomato. Start by planting the seeds indoors 6-8 weeks before the last frost. Once the seedlings are a few inches tall, transplant them outdoors to a sunny spot with well-drained soil. Water the plants regularly, and fertilize them every few weeks. Black tomatoes will typically ripen in 70-80 days.

Mint

Mints are vigorous perennials that thrive in light soil with good drainage.
Ideally, they prefer a moist but well-drained site, something like their native habitat along stream banks.
Most will grow in sun or partial shade; the variegated types may require some protection from direct sun.
For growing outdoors, plant one or two purchased plants (or one or two cuttings from a friend) about 2 feet apart in moist soil. One or two plants will easily cover the ground. Mint should grow to be 1 or 2 feet tall.
Mint is a vigorous grower and needs to be contained, or it will send out its runners and spread all over your garden. The key is to contain the plant’s roots. Whether it’s in the ground or above ground, plant mint in a pot; we suggest each mint is planted in a 10-inch pot that has drainage holes. You can then sink this pot into the ground or another larger container of soil.
If you are fine with mint becoming a ground cover and understand that it may become invasive, plant in its own raised bed or separate area. In the garden, plant mint near cabbage and tomatoes--in pots, again, in order to prevent it from spreading and stealing nutrients from your crops!

Potatoes top the list for vegetables to grow at home. Homegrown potatoes taste a world better than store-bought, they're easy to grow, and they're especially fun to harvest -- like digging for treasure!

The article still be developing and update, more and more still be adding to this article as my own self- demand farm still growing and developing.