A handful of the right herb can transform a dish, lifting a curry, brightening a soup or perfuming a plate of rice. The cooking of this region leans heavily on aromatics, and knowing them well is one of the most rewarding skills a home cook can build. This guide to fresh herbs Singapore markets stock covers the leaves and stems you will meet most often, how to choose and keep them fresh, and how to use each one so its flavour sings rather than fades.
The everyday aromatics
Coriander (cilantro, or yuen sai) is the most familiar of all, with soft green leaves and a bright, citrusy flavour that some people find soapy and others adore. The whole plant is useful: the leaves as a garnish, the tender stems chopped into the dish, and the roots pounded into curry and soup pastes for a deep, earthy base. Add the leaves at the end, as heat quickly dulls them.
Spring onion (scallion or cong) is the workhorse garnish, with a mild oniony bite. The white parts can be cooked with aromatics, while the green tops are usually scattered raw over noodles, porridge and steamed fish. Keep a bunch on hand at all times.
Mint (daun pudina) brings a cool, sweet freshness. It is used raw in salads, rojak, and as a table herb alongside rice dishes and grilled meats. Add it just before serving so it stays lively.
Thai basil (horapha) has purple stems and a distinctive aniseed and liquorice note, quite different from the Italian sweet basil used in pasta. It is essential in many stir fries and curries, tossed in at the last moment so the aroma stays vivid.
The regional leaves
These are the herbs that give local cooking its unmistakable character, and there are no easy substitutes for most of them.
Laksa leaf (daun kesum, Vietnamese mint or Vietnamese coriander) has narrow, pointed leaves and a pungent, peppery, citrus scent. It is the defining aroma of laksa, chopped and stirred through the gravy, and it is also used in many nyonya dishes. Use it fresh and add it late.
Kaffir lime leaf (daun limau purut, makrut lime leaf) is a glossy, figure of eight double leaf with an intense floral citrus perfume. Remove the tough central vein and slice the leaf into hair fine shreds for salads and curries, or bruise whole leaves and simmer them in soups and curries to release their fragrance. A little goes a long way.
Curry leaf (daun kari, karuveppilai) grows in sprigs of small, glossy leaves with a warm, nutty, slightly citrus aroma. They are fried in hot oil at the start of South Indian cooking, a technique called tempering, which blooms their flavour into the dish. They are also used in fish curries and dry mutton dishes.
Pandan (screwpine, daun pandan) is not a herb in the Western sense but a long, blade like leaf with a sweet, grassy, almost vanilla aroma. Tie the leaves into a knot and add them to rice, coconut desserts, drinks and braises. The leaves are also blended and strained to colour and flavour kaya and cakes.
Lemongrass (serai) is a fibrous stalk rather than a leaf, but it belongs in any herb discussion. Bruise the pale lower stem to release its lemony fragrance for soups and curries, or slice the tender core finely for pastes and salads. Peel away the dry outer layers first.
Polygonum, sawtooth coriander (ngo gai) and Chinese celery round out the collection, each adding its own herbal note to soups, salads and stir fries.
Choosing and storing fresh herbs
Look for herbs that are perky and richly coloured, with no yellowing, black spots or wilting. Give a leaf a gentle rub and smell it; a strong, clean aroma means freshness. Avoid bunches that are slimy at the stem ends or that smell musty.
Storage depends on the herb. Soft, leafy herbs like coriander, mint and spring onion do best treated like cut flowers: trim the stem ends, stand them in a glass with a little water, cover loosely with a bag, and refrigerate. Change the water every couple of days and they will keep for a week or more.
Firmer, waxier leaves such as kaffir lime and curry leaf store well in a sealed container or bag in the fridge, and both freeze beautifully with almost no loss of flavour, so buy a big sprig and freeze what you cannot use. Pandan and lemongrass also freeze well. Laksa leaf and Thai basil are more delicate and are best used within a few days.
Wash herbs only when you are ready to use them, and dry them gently, as excess moisture speeds up spoiling. A quick spin in a salad spinner or a gentle roll in a clean tea towel removes surface water without bruising the leaves. If you find yourself with more of a hardy herb than you can use, chop it and freeze it in a little oil in an ice cube tray, ready to drop straight into the pan.
You will find most of these herbs at wet markets, where they are often sold in generous bunches at good value, as well as at supermarkets and provision shops in smaller packs. Buying at a market usually means fresher, more fragrant leaves and the chance to choose your own bunch, while packs are convenient when you need only a little. Either way, buy what you will realistically use, since even the best stored herbs are at their finest within the first few days.
| Herb | Aroma and flavour | Best uses |
|---|---|---|
| Coriander | Bright, citrusy | Garnish, curry pastes (roots) |
| Spring onion | Mild onion | Garnish for noodles, porridge, fish |
| Mint | Cool, sweet | Salads, rojak, table herb |
| Thai basil | Aniseed, liquorice | Stir fries, curries |
| Laksa leaf | Pungent, peppery citrus | Laksa, nyonya dishes |
| Kaffir lime leaf | Floral citrus | Curries, salads, soups |
| Curry leaf | Warm, nutty | Tempered in oil, fish curries |
| Pandan | Sweet, grassy | Rice, desserts, drinks |
| Lemongrass | Lemony, fresh | Soups, curries, pastes |
The simplest way to build confidence with herbs is to keep a small rotating stock and taste as you go. Add soft leaves late, bloom hardy ones in oil, and freeze what you cannot finish. With these habits, fresh herbs will quietly raise the standard of everything you cook.
Explore more
Local Pantry Ingredients Guide
A Guide to Southeast Asian Spices
How to Shop at a Wet Market
Condiments and Sauces