These are my first zinnia blooms. I never thought zinnias can grow this lovely under our tropical weather here in Manila. Both the pink and corral zinnia varieties have grown so well and have blossomed generously. Read More
Aside from my herb garden, I also started an organic vegetable garden in my little community. First, I planted some okra seeds in containers. After about two months, they started to produce lots of nice okras. I got so excited that I decided to plant eggplants and tomatoes in pots. I also ventured into leafy vegetables like pechay (pakchoy), Chinese kangkong (water spinach), green onions, Chinese bokchoy, and alugbati (malabar spinach), as well as other vegetables like pepper, squash, and radishes. Aside from okra, I have so far been very successful with eggplants, pechay, kangkong, and alugbati while I failed miserably with tomatoes, pepper and radishes. Read More
I started my herb garden by buying a few seedlings of my favorite herbs. From there, I propagate herbs from cuttings. Most herbs can be propagated this way, except for those plants that grow in a cluster or from a bulb, like garlic, onion, parsley, dill and chives, which can only be propagated from seeds. Read More
Celosias were my first foray into flowering plants. I was a little skeptical at first. Can I really grow flowers under this scorching summer heat in Manila? I have always thought that beautiful flowers can only thrive in cold places. Nonetheless, I bought two packets of celosia seeds, one is a pink elongated cone variety and the other, a red-orange crested variety. Two months later, the flowers began to bloom. To my pleasant surprise, they have become a lovely addition to my little urban garden!
Pechay is one of those leafy vegetables that can easily grow in containers. It is a very popular vegetable in Chinese and Southeast Asian cuisine. In western countries, they are also known as “bok choy” or “pak choy”. The pechay leaves are smooth and dark green in color forming a cluster similar to mustard greens. In the Philippines, we usually add pechay leaves to beef or pork broth soups, or on their own, they are best sautéed with garlic. Read More