籽站 Station Greens

Greening Your Journey

綠色旅程

Understand Station Greens Pilot Project

了解「籽站」試驗計劃

1. Project Concept概念

MTR Corporation is dedicated to enhancing the traveling experience for passengers while supporting Hong Kong in achieving carbon neutrality by 2050. The "Station Greens Pilot Project" has been launched, introducing green elements that utilise station spaces to generate greater ecological value, promote low-carbon living, and create a more pleasant environment for passengers.

港鐵公司致力於提升乘客的出行體驗，並支持香港於2050年實現碳中和。首個「籽站」試驗計劃已正式啟動，旨在通過增加車站空間的綠色元素，創造更大的生態價值，推廣低碳生活，並為乘客營造更舒適的環境。

2. Project Objective目的

  • Integrates sustainability into railway operations
  • Supports carbon neutrality, urban greening, and community well-being
  • 將可持續性融入鐵路營運中
  • 支持碳中和、城市綠化及社區福祉

What is Hydroponics?

什麼是水耕種植？

Hydroponics

What is Hydroponic Farming?
甚麼是水耕種植?

無土種植模式
Soil-free growing method
精準養分控制
Precise nutrient control
資源高效運用
Efficient resource utilization
環保綠色生產
Eco-friendly green production
多元應用場景
Versatile applications
How it works

How Does Station Greens Work?
「籽站」如何種植?

1
Seed Germination
種子發芽
2
Provide Light
幼苗照燈
3
Transplant
移植系統
4
Harvest
收成
Local Hydroponics

Why Local Hydroponics Matters?
為何需要本地種植

縮短運輸距離:本地種植減少蔬果長途運輸,降低碳排放。
Reduces food miles: Local growing eliminates long-distance transport, lowering carbon emissions.
新鮮又營養:蔬果不用長途奔波,摘下就能吃,營養不流失。
Fresh and nutritious: Produce can be eaten right after harvest, preserving nutrients.
認識食物來源:親身參與種植,了解食物從哪裡來。
Understanding food origins: Participate in growing to learn where food comes from.
守護地球環境:減少碳足跡,讓地球更綠,天空更藍。
Protecting the environment: Reducing carbon footprint for a greener planet.
「籽站」不使用土壤,减少耗水量90%,零農藥
This system uses no soil, 90% less water, and zero pesticides
本地種植,就在您出行的地方
Grown locally, right where you travel

Local growing reduces the distance of imports and long-distance transport, along with associated carbon emissions, helping to lower the carbon footprint of crops.

本地種植可減省進口及長途運輸的距離及衍生的碳排放,有助減低種植物的碳足跡。

What's Growing Today?

現在種植蔬菜品種介紹

Red Amaranth

Red Amaranth紅莧菜

20-30°C
15-20cm
30-40 days/天
40-60cm

「籽站」食譜推介
Station Greens Recipes
Wasabi Greens

Wasabi Greens山葵菜

18-25°C
10-15cm
30 days/天
20-40cm

「籽站」食譜推介
Station Greens Recipes
Pak Choi

Pak Choi八仙白菜

15-25°C
15-20cm
40-50 days/天
20-30cm

「籽站」食譜推介
Station Greens Recipes
Kale

Kale羽衣甘藍

10-22°C
30-45cm
55-75 days/天
30-60cm

「籽站」食譜推介
Station Greens Recipes
Basil

Basil羅勒

20-30°C
20-25cm
60-90 days/天
30-60cm

「籽站」食譜推介
Station Greens Recipes
More Herbs

More Herbs更多香草

18-28°C
15-30cm
30-60 days/天
20-50cm

「籽站」食譜推介
Station Greens Recipes

Station Greens Recipes

「籽站」食譜推介

Stir-Fried Red Amaranth

清炒紅莧菜 Stir-Fried Red Amaranth

Stir-fry 清炒
Soup 湯羹
Cold salad 涼拌
15 min / 15分鐘
2-3 servings / 2-3人份

Ingredients / 食材

  • 300g Red Amaranth紅莧菜 300克
  • 3 cloves garlic, minced蒜頭 3瓣，切碎
  • 2 tbsp cooking oil食用油 2湯匙
  • 1 tsp salt鹽 1茶匙
  • 1/2 tsp sugar糖 半茶匙

Instructions / 做法

  1. Wash and drain the amaranth thoroughly將紅莧菜洗淨並瀝乾
  2. Heat oil in a wok over high heat熱鍋下油，大火加熱
  3. Add garlic and stir-fry until fragrant加入蒜頭爆香
  4. Add amaranth and stir-fry for 2-3 minutes加入紅莧菜，翻炒2-3分鐘
  5. Season with salt and sugar, serve hot加入鹽和糖調味，趁熱享用
Wasabi Greens Salad

山葵菜沙拉 Wasabi Greens Salad

Salad 沙拉
Sushi 壽司
Stir-fry 清炒
Pickled 醃漬
10 min / 10分鐘
2 servings / 2人份

Ingredients / 食材

  • 200g Wasabi Greens山葵菜 200克
  • 1 tbsp sesame oil芝麻油 1湯匙
  • 1 tbsp soy sauce醬油 1湯匙
  • 1 tsp rice vinegar米醋 1茶匙
  • 1 tsp sesame seeds芝麻 1茶匙
  • Pinch of salt鹽少許

Instructions / 做法

  1. Wash wasabi greens and blanch in boiling water for 30 seconds將山葵菜洗淨，在沸水中焯30秒
  2. Drain and immediately place in ice water to cool瀝乾後立即放入冰水冷卻
  3. Mix sesame oil, soy sauce, and rice vinegar for dressing混合芝麻油、醬油和米醋製成醬汁
  4. Toss greens with dressing and sprinkle with sesame seeds將菜與醬汁拌勻，撒上芝麻
  5. Serve as a refreshing side dish作為清爽配菜享用
Garlic Pak Choi in Chicken Stock

上湯蒜蓉白菜 Garlic Pak Choi in Chicken Stock

Stir-fry 清炒
In stock 上湯
Garlic 蒜蓉
20 min / 20分鐘
3-4 servings / 3-4人份

Ingredients / 食材

  • 400g Pak Choi八仙白菜 400克
  • 4 cloves garlic, minced蒜頭 4瓣，切碎
  • 2 tbsp cooking oil食用油 2湯匙
  • 1 cup chicken stock雞湯 1杯
  • 1 tbsp oyster sauce蠔油 1湯匙
  • 1 tsp sugar糖 1茶匙
  • Salt to taste鹽適量

Instructions / 做法

  1. Wash pak choi and cut into halves lengthwise將白菜洗淨，對半切開
  2. Heat oil in a wok and sauté garlic until golden熱鍋下油，爆香蒜頭至金黃
  3. Add pak choi and stir-fry for 2 minutes加入白菜，翻炒2分鐘
  4. Pour in chicken stock and bring to a boil倒入雞湯，煮至沸騰
  5. Add oyster sauce and sugar, simmer for 3-4 minutes加入蠔油和糖，小火煮3-4分鐘
  6. Season with salt and serve hot用鹽調味，趁熱上桌
Kale Berry Smoothie

羽衣甘藍莓果昔 Kale Berry Smoothie

Smoothie 果昔
Salad 沙拉
Chips 脆片
15 min / 15分鐘
2 servings / 2人份

Ingredients / 食材

  • 200g fresh kale leaves新鮮羽衣甘藍 200克
  • 1 banana香蕉 1根
  • 1 cup almond milk杏仁奶 1杯
  • 1/2 cup frozen berries冷凍莓果 半杯
  • 1 tbsp honey蜂蜜 1湯匙
  • 1 tsp chia seeds奇亞籽 1茶匙

Instructions / 做法

  1. Wash kale and remove tough stems將羽衣甘藍洗淨，去除粗梗
  2. Roughly chop kale leaves將葉子粗略切碎
  3. Add kale, banana, berries, and almond milk to blender將甘藍、香蕉、莓果和杏仁奶放入攪拌機
  4. Blend until smooth and creamy攪拌至順滑濃稠
  5. Stir in honey and chia seeds, serve immediately加入蜂蜜和奇亞籽拌勻，立即享用
Basil Pesto

羅勒青醬 Basil Pesto

Italian 意式
Pesto 青醬
Thai 泰式
10 min / 10分鐘
4 servings / 4人份

Ingredients / 食材

  • 2 cups fresh basil leaves新鮮羅勒葉 2杯
  • 1/2 cup pine nuts松子 半杯
  • 3 cloves garlic蒜頭 3瓣
  • 1/2 cup olive oil橄欖油 半杯
  • 1/2 cup parmesan cheese, grated帕瑪森芝士 半杯，磨碎
  • Salt and pepper to taste鹽和胡椒適量

Instructions / 做法

  1. Wash and dry basil leaves thoroughly將羅勒葉洗淨並徹底擦乾
  2. Toast pine nuts in a dry pan until golden在乾鍋中將松子烤至金黃
  3. Combine basil, pine nuts, and garlic in food processor將羅勒、松子和蒜頭放入食物處理機
  4. Pulse while slowly adding olive oil邊攪打邊慢慢加入橄欖油
  5. Stir in parmesan cheese and season with salt and pepper拌入帕瑪森芝士，用鹽和胡椒調味
  6. Serve with pasta or as a dip配意大利麵或作為蘸醬享用
Fresh Herbal Tea

新鮮香草茶 Fresh Herbal Tea

Tea 茶飲
Seasoning 調味
Garnish 裝飾
5 min / 5分鐘
2 servings / 2人份

Ingredients / 食材

  • 1 cup mixed fresh herbs (mint, rosemary, thyme)混合新鮮香草 1杯（薄荷、迷迭香、百里香）
  • 2 cups boiling water沸水 2杯
  • 1 tbsp honey (optional)蜂蜜 1湯匙（可選）
  • 1 lemon, sliced檸檬 1個，切片
  • Fresh mint leaves for garnish新鮮薄荷葉作裝飾

Instructions / 做法

  1. Wash and gently bruise the herbs to release flavors將香草洗淨，輕輕拍打以釋放香味
  2. Place herbs in a teapot or heatproof pitcher將香草放入茶壺或耐熱水壺
  3. Pour boiling water over the herbs將沸水倒入香草中
  4. Steep for 3-5 minutes, then strain浸泡3-5分鐘，然後過濾
  5. Add honey and lemon slices if desired如需要，加入蜂蜜和檸檬片
  6. Serve warm or chilled with fresh mint garnish熱飲或冷飲皆可，用新鮮薄荷葉裝飾