“Plant-and-forget” garden plants are low-maintenance plants. They are easy to plant, easy to grow, can withstand heat and pests, and some are even self-seeding.
Here are my suggestions, and I do have them as a pillar in my organic gardening in Bacolod City, the Philippines.
- Moringa (Malunggay)
- I use the leaves in many dishes such as sinabawan nga isda (clear fish soup), monggo, laswa. I also use the leaves whenever I have a cut. The moringa seeds can be taken like a pill for overall health medicine. I’ve also tried using the leaves in pineapple & moringa smoothie.
- Malabar spinach (Alugbati)
- I use the leaves in many dishes such as monggo, laswa, and with ground meat.
- Kamote (Sweet potato) leaves
- I use camote greens in sinabawan nga isda and KBL (kadyos, baboy, langka) dishes.
- Water spinach (Kangkong)
- We use kangkong in sinigang and in clear soups.
- Mustard greens (Mustasa)
- I use mustasa in soups.
- Chili pepper (Sili)
- I use the leaves for chicken soup, and the fruit in our sauces and hot chocolate.
- Pigeon pea (Kadyos)
- This is an Ilonggo favorite, as we use it in KBL (kadyos, baboy, langka) dish.
- Eggplant (Talong)
- We like eggplant fritters (tortang talong) and baked eggplant cheddar. Of course, we use talong in sinigang, laswa, and pinakbet.
- Philippine lime (Calamansi)
- Of all my plants, this is my favorite and most important as I take pure calamansi juice every morning as my breakfast to get energized and protected from common diseases.
- Turmeric (Kalawag)
- We use turmeric to flavor steamed fish dish and for tea.
- Ginger (Luy-a)
- We use ginger in many fish dishes and for tea.
- Lemongrass (Tanglad)
- We use lemongrass in chicken soup ad for tea.
- We use pandan for rice and for tea.