Plants and herbs to grow in Singapore that won't wilt in a hot second
Green fingers at the ready — these edible plants and herbs are ideal for the Red Dot’s hot temperature
Text: Joel T
Gardening in Singapore might be a daunting challenge. What if your green fingers fail you? How do you keep anything alive in this heat? What is the secret to bushiness? But listen up: growing plants and herbs in Singapore can be relatively straightforward if you pick the right ones. Prepare your gardening tools, pots and soil and set aside a small space in your void deck, balcony, or garden porch. These are the plants and herbs to grow in Singapore that won't wilt in a hot second.
Basil
Suitable for making sauces, puree, juices, and condiments for our food, basil is full of nutrients and these leafy herbs thrive in Singapore’s hot weather. They require full sunlight, frequent light watering, and the soil should be well drained and moisture retentive. These leafy herbs can die soon after blossoming so pruning is very important in ensuring that it grows well. Should your basil start to bloom, clip the flowers immediately as once it reaches flowering stage, it’s approaching the end of its life cycle. Clip constantly to make the most out of your herb.
Mint
Well known for a garnish in cocktails, the uses of mint leaves extend far beyond a tipple. It can be used for juices, herb paste for grilling meats and fishes, salads, and even as a natural mosquito repellent. Morning sun works best and it requires frequent light watering and well-drained soil. Mint should be planted in separate pots as it grows fast and takes up space and consequently nutrients. Your best bet is to isolate mint to prevent competition from other plants and herbs.
Curry leaves
Highly aromatic and instantly recognisable through its smell, curry leaf is a common sight in most of Singapore’s food. Used in curries, salted egg dishes, and as garnish for seafood and meats, the herb is easy to grow in Singapore’s heat. Requiring full sunlight, light watering, and moist well-drained soil, curry leaves might be tricky to grow from seed as its germination is temperamental. You can instead try growing them using existing curry leaves with petiole or stem to produce a new plant.
Celery
Containing a plant compound called apigenin, celery is a great source of antioxidants and anti-inflammatory nutrients. We tend to throw away the ends of the plant after using the stalk, but these parts can be grown into new stalks and reused. You just need to suspend the end of the stalk over a bowl of water with sticks, leave it in a room full of ample sunlight, wait for the new plant to grow, and repot the plant after one to two weeks. Once completed, the plant requires full sunlight, frequent watering and moist soil.
Ginger
Similar to celery, ginger has its own unique anti-inflammatory and antioxidant properties as the herb contains high level of gingerol. The nutritious herb can be grown easily at home; find a larger piece of ginger with a ‘knob’ and plant it with the knob facing upwards (no sniggering at the back). Ginger requires lots of highly fertile soil so do top up the soil as it grows. It also needs full sunlight, so keep it outdoors. The soil should be moist and well-drained but a good tip to remember is to water less when there are no leaves to prevent the plant from rotting.
