Two months ago, we planted two sturdy branches of malunggay in the garden. They were cuttings from a mature tree owned by an aunt of one of the house helpers. It took a while but it looks like we’re finally going to have a steady supply of malunggay.
It’s not about riding with current malunggay craze. No singular food item, whether a vegetable or herb, is a cure-all as some claim. That’s preposterous. It’s about being a voracious malunggay eater for as long as I can remember. And it’s about the inexplicably satisfying feeling one gets when harvesting herbs and vegetables from one’s own garden. We have three varieties of basil, cilantro, mint, peppers, pandan, a small lemon tree and a small kaffir lime tree. The oregano died after replanting, the lemongrass got left behind in the old house, and I intend to replace both.
And I’m planning on adding more. I have the seeds for chives, bok choy and Chinese kangkong (water spinach). Dill and parsley, both of which we had in the old house, are next on the list.