Weeds & More
We work with organic farmers in Malaysia’s Cameron Highlands to grow and supply mainly heirloom herbs and vegetables for restaurants in Singapore and Malaysia.
On average, it takes vegetables 10 days from harvest to reach restaurant kitchens in Singapore. Ours take less than 24-hours. Using no middle men, we keep the money with the local farmers and the freshness with the chefs.
We don’t use chemical fertilisers or sprays, but also don’t need an expensive certificate to show it. Instead, we believe in trust and integrity- and keep the door open for anybody who wants to visit.
Most of our products are European, American and Australian heirlooms. But we are quite partial to Asian heirlooms as well, especially wild herbs and fruits native to Malaysia.
Our farms are located outside of Ringlet in the southern reaches of the Cameron Highlands. Over 1000 meters above sea level, they have year-round perfect climates, around 15 degrees Celsius at night and 23 degrees Celsius during
We can harvest most vegetables year-round, the only interlude being the two monsoons, a small one in April and a big one in November- December when sun-loving slow-growing vegetables like red cabbages, cauliflower and leek take a bit longer to mature.
Our farms employ companion planting techniques to combat insects and crop rotation for soil health.
We grow around 60 different varieties of edible flowers, cresses, herbs, fruits and vegetables. Some are run of the mill- like orange Nantes carrots, broccoli and cherry tomato. Others, like red veined sorrel, watermelon radish and purple blush cauliflower are unique for these parts. Tamarillo, a “tree tomato” from South America and red dandelion, even more exotic.