<h1>You've scanned the QR Code. Thank you for being curious!</h1><h2><strong>Enter Goodman Community Farm. Experience <em>Ulam - A Herbal Journey</em> trail.</strong></h2>

<p>Enjoy learning about the goodness, benefits and traditional uses of <em>ulam. </em>Indigenous, regional, diverse and easily grown, the <em>ulam </em>in this community farm will leave you hungry and curious about growing, cooking, eating and sharing <em>ulam</em>.</p>

Enter Goodman Community Farm

<h1><strong>Sayur Manis or Mani-cai!</strong></h1><h2>We are going to start with Sayur Manis. You will find it planted in a blue wheelbarrow on the left side of the entrance of the garden.</h2>

<p>The Sayur Manis (Sweet Leaf Bush or Katuk) is a native perrenial shrub to Southeast Asia. We've cultivated all the Sayur Manis here using stem cuttings. This is a hardy plant that can be grown in a container with little care. Give it 2-3 weeks to establish afterwhich you can harvest about 2-3 months after planting. </p>

Sayur Manis

<h2>Walk towards the planter beds arranged in a circle. The planter beds are made out of bricks, wood and some with old wine bottles as edges. You will find some Ulam Raja planted in the first planter bed on your right as you enter the circular ulam patch. The Ulam Raja has distinct leaves and when in bloom the flowers are pink in colour.&nbsp;</h2>

<p>Ulam Raja or <em>cosmos caudatus is native to </em>West Indies and Central America. According to the Plant resources of South East Asia (PROSEA) it was introduced by the Spaniards into the Philippines, possibly because it was used by them as a vegetable at sea. Now it is cultivated in Southeast Asia and also occurs in a naturalised state.</p>

Ulam Raja

<h2>You will find the pucuk ubi kayu or tapioca shoots at the top left corner of the circular herb patch just before the square wooden raised beds. The leaves are large and striking. Look for vibrant green leaves&nbsp; that are palmately lobed, meaning they radiate from a central point like the fingers of a hand.</h2>

<p>Did you know the tapioca tuber is a staple food for more than 500 million people in the humid tropics. But the shoots are also edible and is rich in medicinal and nutrional value. </p><p>All our tapioca plants were grown from stem cuttings. We simply cut a stem and stick it into the ground. The plant is so hardy, sometimes we find shoots growing after being buried in our compost heap.</p>

Tapioca shoots.

<h2>There are many leaves in this space that look like turmeric leaves. But do not be mistaken. Turmeric leaves have a distinct flavour. Turmeric leaves impart a floral, pungent, and gingery flavor with slightly bitter undertones. </h2><h2>We have many patches of turmeric growing everywhere. Draw your attention to the wooden framed soil and tool shed. Walk towards the left of that shed. Here you will find a random patch of kang kong and sweet potato leaves.  Amongst it is a patch of healthy turmeric plant. Walk towards it.</h2>

<p>All parts of this plant can be eaten, from the leaves to the rhizome to the flower. Tear a small piece of leaf, smell it and you can taste it too.</p>

Eat the turmeric leaves too!

<h2>Walk towards the short drive-through and look for the green betel leaves growing vertically amongst purple-green sweet potato leaves.&nbsp;</h2>

<p>The leaves are picked fresh from the plant, washed, and served alongside other raw or blanched vegetables and herbs.The slightly bitter and peppery taste of the betel leaf complements the other ingredients in the ulam platter.</p>

Betel leaves for bloatedness.

<p>We’ve come to the end of this short trail and I’ve not even scratched the surface of the world of ulam.&nbsp; The diversity of ulam is impressive, each with its own unique flavor, aroma, nutritional value and texture.&nbsp;</p>

<p>The practice of sharing about ulam can facilitate intergenerational and community exchanges, where elders, growers and cooks pass on knowledge about traditional ingredients, preparation methods, and the cultural significance of the dish. As an urban grower I hope this short trail has sparked your ulam journey in Singapore.</p>