So I resorted to magazines that I found yesterday while going out for lunch.
As I was flipping through a magazine on gardens and landscape, much to my delight, there was an article on herbs. Not too extensive, but enough for my basic knowledge. I know some people are talking about 'temulawak', and 'sambung nyawa' etc, but I always like to know more about the basic ones like kunyit, halia, serai, daun limau purut, cili, pandan, lengkuas. (In translation, tumeric, ginger, lemongrass, kaffir lime, chilies, and gallangher) First entry level to herbs.
I am so happy and proud that my herbal garden is growing well, though, slow and steady. More to add, but at the moment, already a cheery lot of herbal plants.
These two plants above, is the ginger and the tumeric. Which is which, please don't ask me now. I don't know, because I don't remember which when it was planted. I will know when its time to harvest, and God knows when. Maybe in a few months time when they look 'harvestable'. Next time I should have it labeled, too.
Gallangher, lemongrass and pandan. Gallangher, as well as tumeric leaves is a must for our spicy dish, 'rendang' in our family. Lemongass makes tom yum simply irresistable, especially when you add the kaffir lime leaves. Pandan is simply aromatic in nasi lemak, and traditional deserts. You can also use it as an air freshener in your car, or place it in your cupboards to keep away the roaches.
Kasturi lime, kaffir lime, curry and chillies. Also extensively used in Asian cooking. Kasturi lime is normaly served fresh cut into two for additional flavourings to many traditional delicacies like Assam Laksa, Mee Kari and Laksa Johor. So is the chillies, for extra spicy meal. Curry leaves adds aromatic flavour especially to curry dishes and butter prawns. Yum,yum....!
But...for the life of me, I just cannot remember what plant is this.....!!!!