Fresh herbs can transform an everyday meal, and they look good while doing it. Their leaves add colour, texture and fragrance to a kitchen counter, balcony or windowsill. Singapore's warm, bright climate suits many herbs well, though a few classics need adjusting for the heat. Here's our guide to the herbs worth growing at home, with tips on keeping them thriving and using them well.
Everyday Kitchen Herbs
Sweet Basil ($8.00) Flavour: sweet and lightly peppery. Grow: Basil loves Singapore's warmth and needs several hours of bright light. Pinch off the tips and any flower buds regularly to keep it full and bushy. Use: pesto, pasta, pizza and caprese salad, paired with tomato, garlic and cheese.
Mint ($8.00) Flavour: cool and refreshing. Grow: Mint is vigorous and will crowd out its neighbours, so give it its own pot. It likes moist soil and bright light with a little shade. Use: teas, mojitos, desserts and Asian salads.
Rosemary ($8.80) Flavour: piney and robust, with needle-like evergreen leaves. Grow: Rosemary is tough but hates soggy roots. Use a well-draining pot and let the soil dry between waterings, especially in rainy weeks. Use: roast meats, potatoes, bread and olive oil infusions.
Thyme ($8.80) Flavour: subtle, earthy and aromatic. Grow: Compact and low-maintenance, thyme wants bright light and good drainage. Trim regularly to keep it neat. Use: chicken, fish, roast vegetables and soups. It pairs well with rosemary and garlic.
Parsley ($8.00) Flavour: fresh and mildly peppery. Grow: Parsley likes bright light, regular watering and an occasional feed. Use: sauces, soups, salads, and as a garnish that lifts almost any dish.
Chives ($8.00) Flavour: mild and onion-like, with slender stalks and edible purple flowers. Grow: Chives are hardy and happy in bright light. Regular harvesting encourages fresh growth. Use: eggs, soups, baked potatoes, herb butter and dressings.
Oregano ($8.00) Flavour: warm, savoury and slightly peppery. Grow: Oregano enjoys sun and good drainage, and its trailing stems look lovely spilling over a pot edge. Use: pizza, tomato sauces and grilled meats.
Asian Kitchen Herbs
Lemongrass ($9.00) Flavour: citrusy, with a hint of ginger. Grow: Lemongrass thrives in Singapore's heat and sun with regular watering. One pot goes a long way. Use: laksa, tom yum, rendang, satay marinades and teas.
Curry Leaf ($8.00) Flavour: nutty and aromatic. Grow: A steady grower in warm, sunny spots. Water when the top layer of soil dries. Use: fry the leaves in hot oil for dal, curries and tadka. Available in standard and large sizes.
Pandanus Pandan ($12.00) Flavour: sweet and grassy. Grow: Easy to grow and tolerates partial shade. A few leaves go a long way. Use: kaya, kueh, nasi lemak and desserts.
What About Coriander and Dill?
Some classics prefer cooler weather and tend to bolt or struggle in our heat. If you want to try coriander or dill, give them morning sun, afternoon shade and frequent harvesting. For a similar fresh, citrusy lift that grows easily at home, try laksa herb ($8.00) instead.
Growing Basics
Most herbs need four things: bright light, well-draining soil, water when the top layer dries out, and regular harvesting. Choose pots with drainage holes and saucers, and place herbs where they'll get at least four to six hours of light. Rotate pots weekly so growth stays even. A classic starter trio is basil, rosemary and thyme; for a local twist, try pandan, lemongrass and curry leaf.
Style Them Like Décor
Herbs are as decorative as they are useful. Group three or five in matching pots on a tray, line them along a sunny shelf, or lift them onto a plant stand for a layered corner. Trailing thyme and oregano soften edges, while tall lemongrass and pandan add height. Set a small tray on the dining table and guests can pinch a leaf for their drink. Harvest from the front so the display stays full.
Browse our complete herb plant collection. Over 30 varieties are available, starting from $6.40, and all come ready-to-grow in pots.