Potted herbs from Market! Market!
When anyone asks me what my cooking “secrets” are, I only have two answers: 1) herbs and 2) spices. I used to be content with dried herbs (convenience and longer shelf life are definite advantages) but after discovering the wonders of fresh herbs, I developed a craving for them.
It started with a packet of parsley seeds that we planted in the garden long ago, the same year we moved to the suburb. If you will notice, the meals in the photos of most of the earliest entries in Pinoy Cook are garnished with parsley. That’s because I could pick them from the backyard anytime. Then, we built the kitchen wing and concrete was poured over where the parsley grew. I didn’t have fresh herbs since except for what was available in the supermarkets.
Then, I discovered potted herbs.
I discovered them on my very first visit to Market! Market! about two years ago. Not in the mall but in the market itself beside the fast food area near the fountain. At three pots for PhP 100.00 (less than US$2.00), the price was pretty good. The first potted herbs I bought were dill (still thriving), Java mint and Chinese coriander. The mint, coriander and basil (given by my friend Mabel) died after drowning in the succession of typhoons. So, I’ve learned my lesson. I won’t replant my herbs directly into the ground. I will place them in larger clay pots so that, in case of non-stop rains, I can easily move them to a safer place.
Last Sunday, while hunting for cabinet doors (we’re having customized cabinets and book shelves built), my husband and I ended up in Market! Market! I bought 12 pots of herbs. Two sets of six kinds of herbs, actually—I gave one set to someone who loves fresh herbs as much as I do. I took some photos earlier today prior to replanting them in larger pots.
Above, the potted oregano. Oregano is an important ingredient in paksiw na pata and humba.
There were three different varieties of mint available; I chose lemon mint (above).
The potted tarragon, above.
Because basil has to be most often used herb in my kitchen, I bought two kinds—purple basil (above) and Thai basil (below).
Finally, my favorite herb of all—the coriander (below). It is labeled as Vietnamese coriander although it is also known as Chinese coriander. I don’t know if the label is meant to describe its origin or only to differentiate it from the more common wansuy which is also a variety of coriander with large, round, jagged-edged leaves.
If you want to enjoy fresh herbs with your home-cooked meals, you can get them from Market! Market! Outside Metro Manila, there are a lot of establishments selling potted herbs in Los Baños and Tagaytay City. For some reason, though, they are more expensive.
It isn’t hard to maintain these potted herbs. Make sure they get their share of morning sunlight and regular watering. Not too much water though so as not to drown them.
Comments
11 Responses to “Potted herbs from Market! Market!”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Sweet and spicy tofu
Creamy corn and clam soup
Chinese ham, corn and cheese muffins
Junk Food Spaghetti
Beef and hofan soup
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Mia on 'Penne with portobello mushrooms': Hi, I just bought a bag of pre-washed, pre-sliced portabellos and...
- faye on 'Cheesecake with homemade blueberry topping': hi ms connie. wats the difference betweeen ur 2...
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
Feast Asia
Lasang Pinoy 24: Coconut custardMy most memorable leche flan experience was at a fiesta. The custard was made with duck eggs and coconut milk, according to the... »
Hi Ms. Connie.
Thank you so much for taking the time to share bits and pieces of info like this recent post. Malaking tulong ka talaga. God bless. 
I came to Nairobi with my husband,an IT professional, only last January. I’ve been a frequent visitor of your site since early 2006 and your posts have been constant sources of “solace” for me especially now that I’m in an unfamiliar country.
I just have one question,would you know the English term for kinchay? O yun na ba yun? I wanted to buy fresh basil the other day and it was then that I found out that the local name here for basil is “fundina.” Naisip ko kasi baka local name lang sa pinas yung kinchay.
Pasensya na,medyo clueless sa herbs.:-D Thank you in advance for your time.
Recently happily uprooted
,
Sherill
Hi, Connie. Do check out my friend Claire’s garden shop that specializes in herbs. Her website is http://www.greenhearts.com. It contains lots of tips on propagating herbs. She also sells potting mixes ideal for growing them
I was wondering about the use of “coriander” in your dishes, since I usually use the name coriander for what you’d probably call “cilantro”. The coriander that you have in this entry is what Malaysians call laksa leaf/kesom or polygonum. It’s great that you have this entry up cos now I can be more confident that I’m using the right herbs for your recipes.
just wanted to ask for the contact info of happy haus donuts..please send it to my email ad… thanks
sherill, kinchay i think is chinese celery.
carol, thank you! oh my gosh, i need all that info very much. i want the herbs to continue to grow and grow and grow. and thrive. we grilled tilapia for lunch today and we put lots of freshly cut dill over the charcoal. ang bango-bango!
Rose, yes, cilantro (wansuy is the local name) is coriander leaf. Lots of varieties, apparently.
Hi Ms. Sassy! What is the difference between the purple basil and the thai basil? Also, I am planning to make a pesto sauce. Do you know which basil variety is good for pesto sauces and can you tell me where I can buy pine nuts? Thanks a lot !
I posted a question last night and somehow it didn’t get through so I am posting it again
Ms. Sassy, what is the difference between the purple basil and the thai basil? I am thinking of making a pesto sauce. Which basil variety is best for making pesto sauce? Also, can you tell me where i can get pine nuts? thanks!
hi miss connie,maraming salamat po sa mga msasarap na recipes at mga infos gaya nito.i love ur site.Ÿ
elit, commenting is under moderation that’s why you don’t immediately see the comment you posted.
Re difference between purple and green basil. That’s why I intend to find out.
I use green basil for making pesto. Have no idea where you can get pine nuts in the Philippines but you might want to see this.
salamat, nanskii.
Thanks Ms Connie. Do share with us about the two different basil you are going to try. Also, I looked up the link you gave and might try using pili nuts if pine nuts are not available. I didn’t know that anchovies are used for pesto sauce. I thought salt and pepper lang to taste yun. Thanks for the big tip!
No problem, elit.