The selection of a plant for consumption is a social phenomenon that depends not simply on its availiability but on our choice and ultimately on customs and fashions. In Singapore especially, there are three large ethnic races and it is obvious from the range of vegetables offered by markets in different localities that certain vegetables are consumed by certain ethnic groups only.
The only book that gives a representative account of this varied range of vegetables found locally is that written by Muslims and Grist (1941) which also furnishes a comprehensive list of the names used by the different ethnic groups. Burkill (1935) wrote extensively on the origins of whatever vegetables included in his two-volumed works on the economic products of the Malay Peninsula. A. De Candolle (1884) also discussed the origins of some plants used as food by man. Other books on vegetables are not lacking but these are often written by British and other writers who describe vegetables occuring in their markets; many of these vegetables are not found locally. For instance, Knott and Deanon (1967) described vegetables in the Philippines, Choudbury (1967) on Indian vegetables, Brouk (1975) on many British types. Chinese vegetables are dealt in great detail by Herklots (1975).
This guide features the wide range of vegetables available in the local wet markets and gives a description accompanied by illustrations and photographs of each vegetable which is arranged in alphabetical order of the families. Information on their origin, uses and countries from which they are imported is also given. In addition, scientific, English, Chinese (Mandarin, Cantonese and Hokkien, the latter two are designated C and H respectively), Malay (designated M) and Tamil (designated T) names are also recorded.
The selection of markets is arbitrary. Of the many different markets visited, those at Kandang Kerbau, Geylang Serai, Chinatown and Nee Soon Village have been found to be most interesting as they offer a large variety of ethnic vegetables.
