If your meals aren’t complete without ulam on the side, why not grow it yourself?
Ulam Raja, Kangkong, and Daun Kesum are three of the easiest, fastest, and most satisfying edible greens to grow at home in Malaysia — even if all you have is a balcony or tiny backyard.
This guide shows you exactly how to grow all three, from seed to sambal.
🌿 1. Ulam Raja (Cosmos caudatus)
Why Grow It:
- Beautiful, feathery leaves with a slight citrusy taste
- Packed with antioxidants
- Self-seeds once mature
- Loved in nasi ulam, kerabu, or raw dips
How to Grow:
- Start from seeds (available on Shopee or local nurseries)
- Sow directly into soil or pots
- Likes full sun and loose, fertile soil
- Water daily in dry weather
Harvesting:
- Can begin snipping leaves after 4–6 weeks
- Pick young leaves for best flavour
- Let one plant flower and go to seed to regrow naturally
✅ Fun fact: Butterflies love the purple flowers!
🌱 2. Kangkong (Ipomoea aquatica)
Why Grow It:
- Super fast — ready in 2–3 weeks!
- Great for stir-fries, soups, or ulam
- Can grow in soil or water (hydroponic-style)
How to Grow:
- Regrow from stalks: Buy kangkong, trim leaves, and soak stems in water for 1–2 days
- Plant in moist soil OR grow hydroponically
- Likes partial to full sun
- Water daily (likes wet feet!)
Harvesting:
- Cut top 15–20cm of stem, just above leaf node
- Regrows quickly — harvest weekly!
✅ Keep snipping and it keeps coming back.
🌱 3. Daun Kesum (Polygonum odoratum)
Also known as Vietnamese coriander / laksa leaf
Why Grow It:
- Main herb in Asam Laksa, nasi kerabu, and ulam dishes
- Spreads quickly and grows well in containers
- Fragrant, tangy flavour
How to Grow:
- Best grown from cuttings (get fresh stalks from market)
- Soak stalks in water for 3–5 days until roots appear
- Transplant to moist soil or wide container
- Likes partial shade and wet soil (great for water trays)
Harvesting:
- Snip top 10–15cm above leaf node
- Don’t remove too many leaves at once
- Feed monthly with compost or banana peel water
✅ Will spread sideways like mint if not contained!
🌿 Care & Maintenance Tips (All 3 Plants)
| Task | Ulam Raja | Kangkong | Daun Kesum |
|---|---|---|---|
| Sunlight | Full sun | Partial to full | Partial |
| Watering | Daily | High moisture | High moisture |
| Container Size | Medium pot / garden bed | Polybag, tray, garden | Wide pot / moist tray |
| Fertilizer | Compost every 2 weeks | Compost or foliar spray weekly | Monthly organic feeding |
| Harvest Time | 4–6 weeks | 2–3 weeks | 3–4 weeks |
🌱 Bonus: How to Make Your Own Ulam Bed
- Use a large container, old bathtub, or raised bed
- Fill with loose soil mixed with compost
- Plant 1 row each of Ulam Raja, Kangkong & Kesum
- Mulch with coconut husk or dried leaves
- Water regularly — you’ll harvest in no time!
🌼 Pest & Problem Fixes
| Symptom | Plant | Fix |
|---|---|---|
| Yellow leaves | Kangkong / Kesum | Water stress or lack of nutrients |
| Stunted growth | Ulam Raja | Soil too compact / needs compost |
| Aphids | Any | Spray neem oil or garlic water |
| Wilting | Daun Kesum | Needs more shade or moist soil |
✅ Wrap-Up
These three Malaysian classics — ulam raja, kangkong, and daun kesum — are perfect for beginners, fast growers, and best of all… they go from garden to pinggan in just a few weeks.
Show us your ulam tray, stir-fry, or laksa leaf harvest! Tag @projectharvest.my — we want to see what you’re growing 🌱💚