The Seed Cabinet

The Cabinet

A Never Ending Story The origin of life begins from the same source. Both animals and plants play their own role within the ecosystem, and their interactions are beneficial to one another throughout their evolution. While humans are omnivores, we cannot survive without plants that are at the start of the food chain. Hence the creation of agriculture where plants have become domesticated. The use of plant breeding technology has allowed humans to select and conserve the best seeds for cultivation. Some seeds become modified and improved plant species that can be produced in volumes as cash crops. Leaf buds, rhizomes, flowers, and fruits will exude their best either by releasing aromatic fragrance or possessing sweet and luscious-looking fruit during the process of crop domestication. All in the hopes of reproducing and accommodating human preferences, plants adapt to their environment and evolve over time. Technological advances have also improved plant breeding by improving soil quality, microorganism levels, and other ecological conditions. This commensal relationship within evolution continues without end. After 10,000 years of transforming the best vegetables and fruits, a vital source of our food, is what appears on our dining table today. The journey of life begins with a seed sprouting whilst representing the decades of transformation that took place to create this very seed. It is a witness and byproduct of the coexistence of humans and nature.

We Are What We Eat The trend of eating local originates from the concept of you are what you eat. It emphasizes how our bodies and the land we live on are inseparable. Eating seasonally produced food is not only more fit for our bodies but also environmentally and economically more viable. Modernization has allowed vegetables that were once thousands of miles away to appear on our dining tables. While we can enjoy food outside of our own local seasonality, we are also unintentionally breaking the natural selection Mother Nature has installed for us. As emphasized in Chinese medicine one should live in accordance with nature. This means adapting our bodies to seasonal and climate changes. By consuming a diet that adheres to this principle we can improve our overall well-being. Eating locally is more than improving our physical well-being but also remaining true to our original aspiration to take care of our land. Seasonal farming produces higher yields whilst using fewer resources. On the contrary, imported foods are often treated with chemicals to ensure their freshness. The transportation process also utilizes more resources and the long journey results in vegetables and fruits becoming less nutritious. The food choices we make have a significant impact on the environment. Let us better protect our land with each bite of food we make. Support local produce and encourage eco-friendly farming that produces safer, healthier, and sustainable harvests. Together, let us safeguard the Earth that provides us with life.

The Plant Families This exhibition has selected 38 seeds of common local vegetables on display. We hope visitors can learn more about the familiar faces of these vegetables and see them in their original form as seeds. Let us relearn how to be responsible consumers and reduce the usage of unnecessary natural resources and protect the precious seed of life that our ancestors have given us. Brassicaceae Cucurbitaceae Broccoli, Wasabi and Kale Zucchini, Hairy Gourd and Chayote Brassicaceae family is one of the largest Many melons are part of the Cucurbitaceae plant families. Its plant species are often family. Zucchini’s appearance is like a found in various cuisines. Edible parts cucumber, but it belongs to the Cucurbita include leaves, rhizomes, roots, and seeds. genus within the Cucurbitaceae family Local favorites choi sum, pok choi, and which has a classification closer to pumpkins. white radish also belong to this family. Most of the Cucurbitaceae plants are Radish and carrots are often confused as climbing plants that need the support of belonging to the same family but in fact, trellis. carrots belong to the Apiaceae family. Asteraceae Fabaceae Great Burdock, White Mugwort Navy Bean, Peanut and Butterfly Pea and Chinese Mugwort All the beans we are familiar with belong to Aside from the commonly seen vegetables the Fabaceae family. They are a farmers’ in the genus Lactuca, the Asteraceae best friend as most Fabaceae plants can family members also include various millets, coexist with rhizobia, a nitrogen-fixing herbs, and wild plants such as Jerusalem bacterium, which can help add nutrients into artichoke, marigold, dandelion, and more. the soil. The plants in the Asteraceae family possess a strong scent, a survival mechanism, in making them less prone to pests.

Solanaceae Apiaceae Potato, Matrimony Vine and Goldenberry Celery, Anise and Parsley When we think of the Solanaceae family, we Apiaceae are a family of mostly aromatic often think of eggplant and tomato. In fact, plants with hollow stems. They are often potato which is often cooked with tomatoes used as herbs in our cooking such as also belong to this family and surprisingly cumin, dill, coriander, and fennel. Its chili as well. members also include celery and carrot which have a unique fragrant making it Chenopodiaceae best paired with lamb and other meat with a distinctive flavour. Beetroot and Quinoa Lamiaceae There are not many crops in the Chenopodiaceae family, but many of its Motherwort Herb, Cuban Oregano and Mint members are rich in nutritional value. Quinoa, known as a superfood, also belongs Plants in this family contain aromatic oils to this family. If we take a closer look at which are often used as herbs and beetroot leaves, they closely resemble the medicine. For example, basil, perilla, mint, leaves of spinach and swiss chard, and as rosemary, sage, thyme, etc. such seeds of beetroot and swiss chard are almost identical. Amaranthaceae Malvaceae Spiny Amaranth and Wild Amaranth Okra and Roselle Many medicinal plants belong to the Amaranthaceae family such as the Okra and roselle belong to the Malvaceae common achyranthes and feather family. Roselle’s edible parts are the calyxes cockscomb. Vegetables in this family of the roselle flower while okra’s seed pod is are all rich in nutrients. Although many edible. If we place the two side by side, we often quote spinach as a natural iron can see five distinct lines. supplement,it is outshined by vegetables in this family as amaranth contains more nutrients in comparison.

Convolvulaceae Poaceae Sweet Potato Lemongrass, Sugar Cane and Water Bamboo Most plants in this family have twining vines. Tung choi and sweet potato belong Members of the Poaceae family have a to this family and are widely grown by farmers deep and coarse root system that helps during the Spring and Summer. Sweet with soil aggregation as such often being potato’s leaves and roots are all edible, but used as green manure by farmers. Many their cultivation method greatly differs. grains such as wheat, millet, oat, rice, and sorghum belong to this family. Amaryllidaceae Basellaceae Onion, Spring Onion and Shallot Madeira Vine Chinese chives, garlic, and onions are members There are few vegetables within the of the Amaryllidaceae family. They have a Basellaceae family and the most common strong scent and are often used as seasoning species that we eat is the ceylon spinach. particularly to remove gamey flavors. This highly nutritious plant is easily grown Amaryllidaceae plants also emit an odor that and has leaves that resemble fan palm makes them a great natural insect repellent. leaves. It is often planted by farmers in the summer. In fact, Chenopodiaceae, Amaran- thaceae and Baculaceae are all members of the order Caryophyllales, so their appearance is somewhat similar. Special Thanks To Cloverseed for donating a portion of the seeds for the exhibition.

Why Support Local Farmers? Growing seasonal vegetables requires Eating seasonal vegetables is more fewer pesticides, fertilizers, and other beneficial to our body and health. resources. Helping to reduce emissions from Supporting local farmers who use unnecessary long-haul transportation. sustainable farming methods that retain soil nutrients while establishing ecological balance.

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