Volunteering at City Sprouts: Week One

On Monday, 13 May, I spent my first morning volunteering at City Sprouts, an urban farm in Singapore. As part of their community programme supporting SUTD and Boon Lay Primary School, I joined a few other volunteers to help with plant propagation and general garden maintenance.

What We Did

The day started with a clear task list, and most of my time was spent focusing on cutting propagation, the process of growing new plants from stem cuttings. The goal was to prepare 150 viable cuttings for future planting.

Cutting Propagation: How It’s Done

We worked with a range of edible and aromatic plants, including:

• Sweet potato
• Brazilian spinach
• Passionfruit marigold
• Indian borage
• Thai watercress

The method was quite specific. Using clean garden scissors, we cut just below a node—the small bump on a plant stem where leaves grow and roots can form. The cut was made at a 45-degree angle, which helps increase the surface area for rooting and reduces the chance of rotting.

We left around 10–15cm of stem per cutting, removed the lower leaves, and placed each cutting in a cup of clean water. The node needed to be fully submerged while keeping the remaining leaves above water to allow photosynthesis to continue.

These cups were then placed in a shaded area of the greenhouse to root over the coming days. It’s a simple but effective way to multiply plant stock without seeds—and one that’s great for schools and community gardens.

Follow the link for video.

Natural Composting in Action

One of the other areas I learned about was their dual-chamber compost bin. It’s a clever rotating system with two separate compartments. While one side is being actively filled with new food and garden waste, the other side is left to decompose and break down into nutrient-rich compost. Once the “resting” side is ready, the doors are switched, and the cycle continues.

The rotating function helps aerate the compost, speeding up decomposition and reducing odour. Acceptable items include vegetable scraps, coffee grounds, eggshells, tea leaves, and garden clippings. But cooked food, dairy, meat, and anything oily are avoided to prevent pests and slow breakdown.

It’s a hands-on way to turn waste into something useful for the soilanother simple system that’s accessible and impactful.

Worm Bin Duties

Another highlight of the day was tending to the worm bin, a key part of the farm’s natural composting system. The bin is home to composting worms—usually Eisenia fetida, or red wigglers—that help break down organic waste into nutrient-rich vermicast, also known as "black gold" for the garden.

Our tasks included:

• Harvesting vermicast from the finished side of the bin
• Topping up bedding with shredded leaves and damp cardboard to create a soft, breathable environment
• Feeding the worms with used coffee grounds, which they love in moderation

A practical tip I learned: if worms are seen crawling up the sides or trying to escape, it’s a signal something in the system is off-balance. This might mean too much moisture, acidity, or a lack of oxygen. A healthy worm bin should smell earthy, not sour, and worms should stay comfortably within the bedding.

What you can put in:

• Veggie scraps
• Coffee grounds
• Tea leaves
• Crushed eggshells
• Shredded newspaper/cardboard

What to avoid:

• Citrus, onions (too acidic)
• Dairy, meat, oily or spicy foods
• Synthetic materials

Seeing how much care goes into even the smallest parts of the farm reinforced how interconnected and responsive natural systems are.

Other Tasks That Morning

Nursery Tasks

• Watered seedlings and changed water in the cutting jars
• Packed up nursery tools and materials into boxes
• Moved supplies down from the office

Sensory Garden Maintenance

• Pruned overgrown mint and basil
• Cleared weeds around sand ginger

A Grounding Experience

What stood out most wasn’t just the work it was the environment. I was surrounded by birdsong and the fresh scent of herbs like basil and mint. It was warm but peaceful, and the repetitive, hands-on nature of the tasks brought a sense of quiet focus.

By the time I left, I felt completely calm. To top it off, we were offered cold-pressed coconut water infused with a plant from the garden (possibly pandan or lemongrass), it was light, herbal, and incredibly refreshing.

Why This Matters

As someone studying for a Masters in Fashion Sustainability, this experience connected directly with my interests in regenerative systems and community-led solutions. Working with plants from the soil up literally brought a fresh perspective to what sustainability looks like beyond the supply chain.

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Thanks for walking this journey with me. 🌸

With gratitude,
Tala 🌿 💚