The Butterfly Lodge is uniquely created to house about 20 local butterfly species. You can get up-close to them and be awed by the beauty of these flying jewels. Read More...

The Dynamic Root Floating (DRF) Technique is a nutrient circulation hydroponics system used in a tropical climate which Oh' Farms adopts, growing hygienic and high quality leafy vegetables and culinary herbs all year round. Read More...

Designed and made in Japan, the Horizontal Pillow Packing Machine is available in two models to suit all your packing needs. Read More...

With a good understanding of the culinary and medicinal values of Herbs & Spices, not only will it enhance the flavour of food when used in cooking but also a healthier life style as it will cut down the usage of oil, artificial seasonings and condiments. Read More...

Oh' Farms has the knowhow and facilities to process ready-to-cook vegetables. Peel, cut, dice, chop or slice to your requirement, these cut-vegetables are hygienically packed and ready for immediate cooking. Read More...



Hydroponics is a technique of growing plants in water rather than in soil or is known as soilless culture.

Basics Of Hydroponics

Sowing of seeds

Seeds are put into the pre-cut sponge.
They must be visibly on the sponge.
Soak the sponge with water for 7 - 8 hours.

Germination Room

Requirements: Air, water and warmth.
This process usually takes up to 2 - 3 days.
The seedlings are then transferred to the
nuresery greenhouse for further cultivation.
Put one seed into one sponge except for
Kang Kong (two seeds).
The seed must be embedded in the sponge but
yet still visible from the top.

Nursery Greenhouse

Seedlings are raised in the nursery house for 7 to 10 days.
They are feed with 1/2 standard nutrient.
They will be ready to be transplanted into the greenhouse when the true-leaves appear.


The seedlings are transplanted into the culture
panel holes with forceps.
The sponge must be in contact with the water to
provide enough moisture to promote root growth.


The seedlings are allowed to grow in the greenhouse until it is ready to harvest.
Nettings are used to protect the plants from pests or insects, therefore no pesticides are used.


The roots and the yellow leaves are removed.
The sponges are kept to prolong the shelf-life
of the vegetables.
The harvest is weighed and pack into plastic bags.


Ready pack fresh vegetables are send to supermarket daily.