05/26/2026
If you know us, you know how much inspiration we draw from seeing fresh produce, so in preparation for our Singaporean pop up debut (June 14 at .sg !), we’ve been scoping out every grower we could in the area.
As a result, we recently received an incredibly generous and vibrant box of locally grown edible flower and herb samples from .sg including ulam raja leaves and flowers full of green mango aroma, woody bronze fennel that reminded us of hikes in the Bay, honey licorice-y Mexican tarragon flowers and leaves, citrusy buzz buttons (aka Sichuan) buds and leaves that tingle and numb, watermelon rind-like borage flowers and its almost oyster-oily leaves, fennel micros with their flavor-bomb seeds attached, sweet grassy signet, and citrusy, sharp oxalis.
Here’s everything we’ve tried them in so far:
1.Sourdough pizza with broad beans stewed with tomato, white wine and bronze fennel.
2.Pea leaves, ice plant, borage leaf and blossom, pickled shallot vinaigrette.
3.Hydroponic lettuce from another local farm, borage, peanuts and all the other crunchy things in the snack box (midnight chaat of sorts), Mexican tarragon and oxalis vinaigrette.
4.Silken tofu with stir fried shelling beans, green garlic, chilies, Sichuan herb and buzz button. Local lettuce in, flowering fennel micros, Shandong cherries, shaved celery and cucumber, braised tofu croutons, crunchy seeds and nuts, creamy backyard curry leaf green goddess. Puntarelle alla romana (more on that soon).
5. Ulam raja flowers about to get sugar-packed.
6 to 8: Ulam raja leaves: fresh, in sugar, and infusing with celtuce peels and backyard pandan.
9.Cheeky gin and tonics with signet, Mexican tarragon flowers, fennel micros, and calamansi.
11. Join us for our 1st author talk in Singapore, with the one and only at .sg . Link in bio!
This is only a fraction of what they grow. Thanks Lionel!
