“Those that are native to Singapore and a tropical climate,” says Militza Maury, founder of eco-lifestyle blog Little Green Dot. “Lemongrass and mint are good examples.” Head of Gardens at Citizen Farm by Edible Garden City, Sandy Chen, also recommends mint, as well as basil, Indian borage, aloe vera and mustard greens.

“In Singapore, we have several exotic mint varieties, like chocolate mint, apple mint, ice mint and pineapple mint!” she says. “Thai, holy and Italian basil grow easily – keep them in the shade when germinating before gradually introducing them to the sun. Indian borage can thrive in both shade and sun, and few pests bother it, while aloe vera only requires watering once a week. The tatsoi variety of mustard greens are full of vitamin C, folic acid, calcium and potassium, and thrive in sunlight.”

“They’re just not suited to Singapore’s climate,” Sandy says. Mediterranean herbs like rosemary, lavender, sage and thyme are more susceptible to stem and root rot, she explains. “Fragrant and versatile rosemary requires more care in the tropics, preferring well-drained soil and lots of sunlight. Take care to water the soil and not the leaves, and keep the main stem dry to prevent overwatering and rot.”

Militza advises: “Prune your herbs regularly, especially if they are like mint, which grows quickly and can look a bit straggly”.

“Regularly, but whether it’s every day or every other day depends on the type of soil you use and how much sun your herbs get. If the soil is dry, water it; if it’s wet, wait until tomorrow. Make sure to water the soil and not the leaves, as wet leaves promote fungal disease,” Sandy advises.

“In an area that gets direct or indirect sun for four to six hours a day, such as your balcony, by the corridor or by a window,” Sandy says. Militza suggests starting with one herb at a time: “Bring it home, get to know it and slowly build up your herb garden”.

“In vertical planters or racks,” says Sandy. “Just make sure they have enough soil and are easily accessible for pruning and maintenance.” Militza says, “Healthy herbs begin with healthy soil, so always re-pot your store-bought herbs into rich, healthy soil.”

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