Growing fresh herbs and veggies indoors

I haven't thought that far I'd honestly be happy if they provided me leafy greens throughout the summer (or at all)! Since I'm only using them for sprouts and new shoots, I figured I'd just have to replant. I tend to think of edible greens as seasonal anyway. But it would be awesome if I actually have Asian leafy greens all throughout the year (they aren't readily available here). I actually have a UV lamp set - one of those for seed starting. I don't think they're that great compared to a southern facing windowsill, that's of course if it's actually sunny.

My Padrón peppers and maybe the malabar would be the only ones with long-term potential. I've tried growing those peppers before and I wasn't too successful, but that's when I replanted them outside. I used to browse through DIY greenhouses, the really quaint and unique looking ones, although I don't think I'll ever have one built; my yard isn't so big and I'm a lazy gardener - I'd dread the constant watering.

Here's some pics that I've pinned for inspiration

Here's the method I use for my pea shoots. I buy dried peas from the grocery store (it comes in huge bags, used to make pea soup) - from my experience, they will germinate and grow no matter how long you've had them. With peas, you'll need to grow them in sequence for a constant supply - big bags are perfect since they're cheap and you can constantly sprout a new batch. You don't need to buy seeds from seed packets if you'll only use them for shoots. Buy them whole, not split.

All I do is put some potting soil into a pot and pour the peas in. Water, cover the top with plastic wrap and place on a southern facing windowsill. It'll sprout in a few days and you'll have your first batch of pea shoots in a week. When it's time to harvest, leave one set of leaves on the stem. These should already be starting to sprout side shoots for a 2nd or 3rd harvest. Perfect to snack on, as a topping or stir-fry.

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Here's someone's method with pictures. I don't bother with newspaper or placing them in rows and mine grow just fine.
http://www.thedailygardener.com/snow-pea/

I'm now assuming that the kang kong you cited is the same kangkong that we Malaysians know as the humble vine-type, weed-like veggy that can simply grow & thrive practically anywhere, as in this pic here below.

It seems to like a wet or at least moist environment the best though, I reckon. A swamp wud be a kangkong's haven.

When I was a kid, many low lying places around our village wud become swamps during the rainy season, and the post-rain period wud be almost festival-like for fresh fish aficionados. The kangkong wud then be blooming that time too, and the fungi & algae that grow around it below the water surface, plus the fallen leaves of the kangkong itself, wud be good food for the fish. My mother & a close cousin of hers wud then be harvesting the kangkong by the jeluks (i.e. big metal bowls or tubs used for keeping water or storing foodstuff) and taking it to the food market to sell it.

So, based on the kangkong being comfortable with a wet, and therefore relatively cool, environment in a tropical setting, perhaps you cud find a way to grow it well in a greenhouse in a temperate climate, I guess. If you need a green house at all. It's an easy grower, you do not need any fertiliser at all. It will even grow in your bath-tub, or under your sink, if you just leave it there.

Yes, that's the one! Kangkong is hella expensive in the US and only sold in Asian supermarkets. It's even harder to find in parts of Europe. I'm thinking about buying a bunch just to use as cuttings so I can grow it myself.