In ancient China, kitchens often incorporated indoor vegetable gardens as a way to ensure a steady supply of fresh ingredients. These gardens were typically located near a window or in a courtyard, allowing for ample sunlight. Chinese cooks grew a variety of vegetables, including bok choy, Chinese cabbage, and green onions, in these indoor gardens. The proximity of the garden to the kitchen made it convenient for chefs to harvest the vegetables and use them immediately in their dishes, enhancing the flavor and nutritional value of the meals.
