The first ulam that I have grown in my garden is the king of ulam itself, which is Ulam Raja aka king ulam in English, although the formal name is wild cosmos. Initially growing wild from seeds transferred by the wind from my neighbour's garden, it is now growing well enough in my backyard although the ulam does much better in my wife's village house. I first came across the flower plant when I visited one nursery specialising in such jungle produce, but the impression I got at the time was that it was a finicky plant to grow and propagate. So it was to my surprise that seeds from the flowers was the propagating agent, and if planted in a damp soil area grows easily enough without much care though it is a short lived species. You can see the black seeds in the picture of the ulam raja flowers. But since the plants are easily renewed with new naturally growing seedlings, it is not such a big problem to maintain a healthy community of ulam raja in your garden. With beautiful pink flowers that can qualify itself as an ornamental plants, the shoots are the parts that are usually eaten as the ulam. Nonetheless you need a healthy quantity available to satisfy a meal table requirements, at least a fistful. The taste is quite unique unlike something that is easily describeable, mildly peppery with a little tartness. Deserving its kingly pretensions. Nonetheless this ulam is sometimes substituted by a pretender called daun selom, that has a similar taste although differing in texture and appearance.
The other type of ulam that is growing well in my garden is the creeping four angled beans that has basically colonised my back fence. At one time when I had a maid that came daily to my house, I was wondering why there was only infrequent harvest from the bean bush. After she left was only it was discovered that she had been picking up the beans to eat at her own kitchen. No wonder as this previously lowly ulam has now reached the status of restaurant menu item, with price to boot even at the wet market. In my home the bean is usually eaten raw with sambal or fried with sambal, although some day old beans that has lost their crunchiness can be cut up and rejuvenated in stews or in fried rice. Again something that is quite difficult to describe in taste, it is something that just becomes easily palatable when eaten.