About the Food Forest

1-Arden, with the Food Forest, is seen as 'sustainability on show' through a lush, beautiful sky-high food forest. A place to educate on sustainability through carefully curated gardens which provide a whole new understanding of the many layers of bio-diversity and the importance of exological relevance through regenerative farming and a closed loop approach. Gardens include the Singapore Food Heritage Garden, the Wellness Garden, the Mediterranean Potager Garden, the Japanese Potager Garden, and the Australian Native Garden.

1-Arden Sustainability Showcase

The 'Farm-to-Table' concepts at 1-Arden takes sustainability and responsible farming into the mainstream in a fun, social and engaging environment. Chefs and mixologists become advocates and present their creativity and knowledge in dishes and cocktails which underscore various stories behind specially selected ingredients taken directly from the Food Forest.

  • Tropical Wellness Garden
  • Singapore Heritage Garden
  • Japanese Potager Garden
  • Tropical Food Forest
  • Mediterranean Potager Garden
  • Australian Native Garden
Cat's Whiskers
Orthosiphon Aristatus

Use: Leaves, Flowers

Flowers of the Cat's Whiskers are edible and mildly sweet. The leaves are commonly dried and brewed into a herbal tea to treat aliments like arthritis.

Bandicoot Berry
Leea Indica

Use: Leaves, Flowers, Fruit

The leaves of the Bandicoot Berry can be consumed raw or brewed into tea. The whole plant can also be used as a natural remedy for relief of headache, body pains, or skin aliments.

Oyster Plant
Tradescantia Spathacea

Use: Leaves, Flowers

The Oyster Plant is also known as Moses in the Cradle, due to the tall purple and green leaves cradling the delicate white blooms. Its brewed leaves give tea a purple tinge, and is used as a remedy for colds.

Sabah Snake Grass
Clinacanthus Nutans

Use: Leaves

Sabah Snake Grass is named for its initial use in treating snake bites. To this day, it is still used in traditional medicine. Studies have shown that its lead extract can be effective in supporting the treatment of cancer.

Black Face General
Strobilanthes Crispus

Use: Leaves, Stem

Black Face General is rich in vitamins, antioxidants, and anti-cancer properties. It is also said to help with kidney problems and diabetes.

Curry Leaves
Murraya Koenigii

Use: Leaves

Curry is used to flavour rice, chutneys, soups, stews, and even dals. It has also been known to support immune health with its rick antioxidants.

Cymbopogan Citratus

Use: Leaves, Stem

Lemongrass is excellent for its antibacterial qualities, and is often processed into essential oils for its soothing and relaxing smell.

Purple Snakeweed
Stachytarpheta Jamaicensis

Use: Flowers, Leaves

Leaves of the Purple Snakeweed are used for antimicrobial and antifungal effects, while its delicately sweet flowers can be eaten as an attractive garnish.

Sayur Manis
Sauropus Angrogynus

Use: Leaves

Sayur Manis simply means "sweet vegetable" in Malay. It is packed with nutrients and has all the traits of a superfood. It can be toxic when eaten raw in large amounts, so don't forget to cook them before consumption.

Fame Flower
Talinum Paniculatum

Use: Leaves

Suitable in dry conditions and commonly planted as an ornamental, the leaves of this plant can be consumed in salads and is thought to have healing properties.

Brassica Rapa var. Niposinica

Use: Leaves

Also known as Japanese mustard greens, the mizuna is described as having a mild peppery flavour when eaten raw. It is also used in stir-fries, soups, or pickles.

Wasabina Mustard
Brassica Juncea var. Cernua

Use: Leaves

The mustard is one of the oldest spices in history and is enjoyed in many cuisines. Containing vitamins A, B and C, the tender and serrated leaves of the Wasabina Mustard have a peppery and subtly wasabi-like flavour. The young leaves can be enjoyed raw while the more mature greens taste best when boiled or stir fried.

Brassica Rapa var. Perviridis

Use: Leaves

The mustard is one of the oldest spices in history and is enjoyed in many cuisines. Containing vitamins A, B and C, the tender and serrated leaves of the Wasabina Mustard have a peppery and subtly wasabi-like flavour. The young leaves can be enjoyed raw while the more mature greens taste best when boiled or stir fried.

Daikon Raddish
Raphanus Sativus

Use: Root, Leaves

Has a long white napiform root, it helps to break up compacted soils. Can be served raw, in salad, or as pickles. Frequently used as garnish in Japanese cuisine, and dipped into Ponzu sauce.

Brassica Campestris

Use: Leaves

The long thin leaves resemble those of dandelions but Mibuna is easier and faster to grow. The mild mustardy flavour also serves as a slightly spicy addition to salads.

Hibiscus Sabdariffa

Use: Fruits, Leaves

The Roselle fruit's fleshy parts, or calyses, rich in antioxidants and abscorbic acid, is commonly used to make the ribena-reminiscent Hibiscus tea.

Psidium Guajava

Use: Fruits, Leaves

Most people know Guava for its fruits, but the seeds and leaves of the tree are also used in pharmaceutical medicine and herbal remedies.

Spondias Dulcis

Use: Fruits, Leaves

Rich in Vitamin C, the sour fruits of the Kedondong can be squeezed into a refreshing juice, or cooked in spicy sour curries. Leaves can also be stir-fried or eaten raw.

Cucurbita Maxima

Use: Fruits, Seeds

The Pumpkin is a highly nutritious and especially rich in Vitamin A. It is delicious and versatile, usable in vegetable dishes, soup, or even desserts.

Mentha Spicata L.

Use: Leaves

Spearmint can be brewed into a tea like its Peppermint relative and is said to relieve headaches, fever, and digestive problems.

Portulaca Oleracea

Use: Leaves. Flower

The Purslane is often harvested from the wild for local use as good and medicine. Its succulent-like leaves are juicy and tender, and bright flowers are slightly sweet.

Anethum Graveolens

Use: Leaves

Fresh and dried Dill leaves are widely used as herbs in Europe and Central Asia. The Dill is usually used for flavouring food, as toppings or mixed in sauces. Dill oil can also be extracted and used in the manufacturing of soaps.

Origanum Vulgare

Use: Leaves

Before Oregano became popular Mediterranean herb, Greeks used it for medicine and believed that cows that grazed in fields full of Oregano were healthier and had tastier meat.

Salvia Officinalis

Use: Leaves

Got a bountiful harvest of Sage? Don't fret! Sage keeps its flavour better when stored in the freezer. High in Vitamin K, Sage is both a culinary and medicinal powerhouse.

Bay Laurel
Laurus Nobilis

Use: Leaves

The herbal and floral leaves of the Bay Laurel are commonly used in cooking. The plant is also used for treating ailments, nausea, fever, and anemia.

Lemon Myrtle
Backhousia Citriodora

Use: Leaves

The leaves of the Lemon Myrtle has been used by Indigenous Australians for a variety of purposes. They can be used to flavour foods, or made into a poultice to treat skin boils or repel insects. It is an excellent source of calcium and a great source of antioxidants and minerals.

Disphyma Crassifolium subsp. Clacellatum

Use: Fruits, Leaves

Also known as Australian Pig Face, the Karkalla's flowers can be enjoyed fresh or dried. The saly, juicy, and crunchy succulent leaves are also edible and are a popular accompaniment with meat.

Warrigal Greens
Tetragonia Tetragonoides

Use: Leaves

Commonly called New Zealand spinach, Warrigal Greens can be cooked or pickled, and are believed to help fight scurvy. It has similar flavour and texture as spinach.

Baby Sunrose
Mesembryanthemum Cordifolium

Use: Leaves, Flowers

This succulent plant belongs to the iceplant family and is a hardy, sprawling groundcover. The salty leaves are best eaten raw with salads.

Australian Mint
Mentha Australis

Use: Leaves

Has a taste and aroma or spearmint and pepper. Wonderful when included in tea or dressings.

About our Farmer
Brent Purtell