Best Herbs to Grow in the Philippines

Why Grow Your Own Herbs

The best herbs to grow in the Philippines are easy to maintain and save you money on daily market purchases. Fresh herbs cost 20 to 50 pesos per bundle at the market. A single potted herb plant costs the same but produces months of harvests. Growing your own guarantees freshness and eliminates pesticide concerns.

Herbs take up very little space. A windowsill, small balcony corner, or garden edge can hold 6 to 8 herb varieties. Most herbs grow well in containers and need minimal care beyond regular watering and harvesting. The tropical Philippine climate provides the warmth that most culinary herbs love.

Essential Cooking Herbs

1. Sweet Basil (Albahaka)

Sweet basil is the most versatile herb for Filipino kitchens. It thrives in full sun and well-drained soil. Pinch flower buds as they form to keep leaves growing. Harvest by cutting stems above a leaf pair to encourage branching. Use fresh in pasta, stir-fries, salads, and infused oils. One pot on your kitchen windowsill provides daily harvests for months.

2. Filipino Oregano (Coleus amboinicus)

Filipino oregano is the thick-leaved succulent herb used in tinola and other Filipino soups. It grows from stem cuttings in just days. The fleshy leaves store water, making this herb drought-tolerant. Plant in a pot with good drainage. It spreads quickly, so give it its own container or dedicated garden spot.

3. Mint

Mint grows aggressively in Philippine conditions. Always plant in a separate pot because it will overtake neighbouring herbs. It handles partial shade well, making it ideal for shaded garden spots. Harvest by pinching stem tips. Use in drinks, desserts, salads, and as a garnish. Spearmint and peppermint varieties both grow well in the Philippines.

4. Wansoy (Cilantro/Coriander)

Wansoy prefers cooler conditions and grows best during the dry season (November to February). It bolts quickly in extreme heat, so provide afternoon shade during summer. Sow seeds every 2 to 3 weeks for continuous supply. Use the fresh leaves in spring rolls, dipping sauces, and noodle dishes. The dried seeds become coriander spice.

5. Parsley

Parsley handles partial shade better than most herbs. Choose flat-leaf (Italian) parsley for stronger flavour. It grows slowly but steadily, lasting for months in containers. Use in pasta dishes, soups, and as a garnish. Rich in vitamins A, C, and K. A single plant provides enough parsley for daily cooking needs.

6. Rosemary

Rosemary needs excellent drainage and full sun. Use a sandy soil mix with extra perlite. Water only when soil is completely dry. It struggles in the rainy season, so move to a sheltered spot during monsoon. The woody stems make excellent skewers for grilling. Use leaves in roasted meats, bread, and infused oils.

Filipino Kitchen Herbs

7. Tanglad (Lemongrass)

Tanglad or lemongrass grows wild across the Philippines. Plant a single stalk and it multiplies into a clump within months. The citrusy stalks flavour soups, teas, and marinades. Lemongrass oil also repels mosquitoes naturally. Plant near seating areas for pest control. It grows in any soil and needs almost no care besides occasional dividing.

8. Pandan

Pandan is an essential flavouring in Filipino desserts and rice dishes. The long, fragrant leaves grow in clumps that spread gradually. Plant in partial shade with consistently moist soil. One clump provides enough leaves for regular cooking. The sweet vanilla-like aroma also freshens rooms and repels cockroaches when placed in corners.

9. Spring Onion (Sibuyas na Mura)

Spring onion grows year-round in Philippine gardens. Regrow from kitchen scraps by planting the root end in moist soil. Harvest green tops while roots keep producing. Use in nearly every Filipino dish. Plant in narrow rows along garden edges or in small containers. One of the easiest and most rewarding herbs for beginners.

10. Luya (Ginger)

Luya or ginger grows well in containers and garden beds throughout the Philippines. Plant a piece of fresh ginger with visible buds 5 cm deep in rich, moist soil. Harvest after 8 to 10 months when leaves yellow. Use in salabat (ginger tea), tinola, and countless Filipino recipes. The attractive foliage also adds ornamental value to gardens.

Aromatic and Specialty Herbs

11. Thai Basil

Thai basil has a distinctive anise flavour that differs from sweet basil. It holds up better in cooking because the leaves do not wilt quickly when heated. Grow in full sun with regular watering. The purple stems and flower spikes add ornamental beauty to herb gardens. Use in Thai-inspired dishes, curries, and pho.

12. Chives

Chives produce thin, onion-flavoured leaves from a compact clump. They grow well in containers and handle partial shade. Snip leaves as needed with scissors. The mild onion taste works in omelets, dips, and as a garnish. Purple flower heads are also edible and add colour to salads. Easy to grow and nearly impossible to kill.

Herb Growing Tips for the Philippines

Most herbs prefer well-drained loam soil mixed with extra perlite or sand. Herbs generally need less feeding than vegetables. Over-fertilising actually reduces the intensity of essential oils that give herbs their flavour. Water in the morning and let the top centimetre of soil dry between waterings.

Harvest herbs regularly by pinching or cutting stem tips. This encourages bushy, productive growth. Never remove more than one-third of the plant at once. Most herbs can be dried for storage by hanging upside down in a well-ventilated area for 3 to 5 days.

Group herbs by water needs. Mint and pandan prefer more moisture, while rosemary and oregano like drier conditions. Use companion planting to pair herbs with vegetables for pest control. Basil planted near tomatoes improves flavour and repels aphids. For indoor growing, check our kitchen window herbs guide.

Frequently Asked Questions