Root Awakening: Plant is Spotted Medicinal Aloe
This plant is a cultivar or hybrid of the common Aloe vera.
Aloe vera lacks sunlight
Is this species of Aloe vera edible, and can its flesh be applied to the skin?
Susan Tay
This plant is commonly called the Spotted Medicinal Aloe. It is thought to be a cultivar or hybrid of the common Aloe vera. It is edible and can be used medicinally.
Your plant seems to lack sunlight, as the internodal distance (the space between leaves in the main plant) is obvious. Consider separating the plants by potting them individually and placing them in a brighter spot.
Grow tropical pumpkin varieties in Singapore
High temperatures can promote the production of male flowers over female ones.
PHOTO: LEE CHEE CHEE
My pumpkins keep producing male flowers. How do I make them produce female flowers for pollination ?
Lee Chee Chee
The high temperatures in Singapore can promote the production of male flowers in pumpkin plants. Temperate cultivars need a cooler climate for proper growth and development.
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Monitor the plant for the eventual arrival of female flowers. Alternatively, consider growing a pumpkin variety, such as a Thai pumpkin, that is better suited to a tropical climate.
Aloe vera infested with scale insects
Use summer oil to suffocate the pests.
PHOTO: CHEW SOR HOON
My Aloe vera plants get full afternoon sun on a west-facing balcony. Lately, there have been light beige pests on the leaves. I tried to remove them manually, but damaged the leaves. What is this pest and how can I save my plants?
Chew Sor Hoon
Your Aloe vera plant has been infested with scale insects, a type of sap-sucking pest.
You can use summer oil, which is available for sale at local nurseries, to control their population. Summer oil works by suffocating the pests, so thorough coverage is required. Apply it regularly for adequate pest control.
Shrub is a basil plant
This plant appears to be sweet basil.
PHOTO: GAN SING HAI
I found this plant growing in my chilli plant's pot. I have repotted it and it is thriving. What is it and is it edible?
This curry plant likely has pests or a disease.
PHOTO: GAN SING HAI
Also, the undersides of my curry plant's leaves are covered with tiny black spots. What are they and how do I get rid of them?
Gan Sing Hai
The shrub that grew in your chilli pot is likely a variety of sweet basil. Its leaves can be harvested for culinary purposes.
As for the black spots on the leaves of your curry plant, can they be gently scraped off? If so, they could be a pest. If not, the spots may be a sign of fungal disease. In both cases, you may want to remove all the infested leaves. The plant will grow new ones under optimal conditions.
Monkey's Potato is a common weed
The leaves of this plant are said to be edible when cooked.
PHOTO: ALICE ANG
What is this plant, is it edible and how do I take care of it?
Alice Ang
This plant could be a weed known as Monkey's Potato (Plectranthus monostachyus). It has medicinal properties and its leaves are said to be edible when cooked, though this plant is not often consumed in our part of the world.
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PHOTO: PASARFISH 'They just bought it from this fish trader from Jurong Fishery Port from a random bucket.' The fish's identity was unravelled on the same day with the help of Major-General William Farquhar, the first British resident and commandant of colonial Singapore. A Google search of the fish's features netted a 19th-century picture from the Farquhar Collection, a series of watercolour paintings by Chinese artists of flora and fauna that the leader commissioned. Said Mr Ong: 'It was a perfect match.' The painting was labelled in a neat, slanted script, with one of its local names, ikan biang biang, otherwise known as the shorthead hairfin anchovy. The pair theorised that the fish was likely commonly found at markets back then. The mystery of the anchovy stemmed from the fact that it had been forgotten and people now no longer know how to cook it, they concluded. The coastal fish is common in Indonesia and Malaysia, where it is usually fried or salted. In Sarawak, the anchovy features in a raw fish delicacy called umai, where thin slices are cured with the sour juice of a native palm fruit and tossed with tropical herbs. It is unclear why stallholders buy fish they do not know since the species tend to be unpopular with consumers, said Mr Ong, who has encountered such situations several times. He added: 'Honestly, they go at very low prices, so there's no commercial value.' Still, these weird finds can contribute to science. Some of the anchovies were delivered to the Lee Kong Chian Natural History Museum, where they will remain as physical records of fish sold in Singapore markets. Dr Tan Heok Hui, the museum's senior collection manager of fishes, said the species was collected because it was uncommon in Singapore. 'Once it is deposited in the museum, it provides a time stamp, a possible genetic resource and historical record,' he added. 'The fact that it is uncommon in the trade in Singapore could lead to its inclusion into social history and trends of consumption.' Such resources can aid comparative studies as well as the tracking, tracing and managing of fish reserves. Wet markets can also be treasure troves for discovering new fish. Dr Tan said: 'Not all fish are possible to catch with your own hands or set of tools. I would rely on fisherfolk for their skill set with larger nets to fish from deeper waters.' Through forays into local markets in Indonesia, his team has uncovered new species such as the Crossocheilus obscurus carp and Hemibagrus velox catfish. Yellowtail fish, which are traditionally overharvested, being sorted into baskets at Jurong Fishery Port on June 20. ST PHOTO: ANG QING On a grim note, considering a fish weird can be a symptom of overconsumption. Worldwide, overharvesting has driven marine species' populations down, erasing them from collective memory as they become harder to find. This was witnessed during Pasarfish's market tours to raise awareness about seafood heritage and sustainable consumption, said Mr Lek, when only older folk recognise the species sold. I joined Pasarfish on one such tour at 2am on June 20 to learn more about Jurong Fishery Port, Singapore's sole port for fish. The cacophony of different tongues reflects the international diversity of the port's wholesale market, where about 100 merchants display piles of fresh seafood kept fresh with ice. There was hardly a moment of stillness throughout the two-hour tour. Sweaty men in yellow rubber boots processed prawns, sorted fish and shouted at idle buyers to get out of the way as they dragged baskets of slimy produce. Mr Ong and Mr Lek's knowledge was apparent, as out of more than 80 species of seafood at the port that they shared details about, only one species baffled them. After a brief search online, they identified it on their Instagram page as the Hawaiian ladyfish. Three ocellated parrotfish at Jurong Fishery Port. One of these was given away for free during the June 20 Pasarfish tour, a common practice for unpopular fish. ST PHOTO: ANG QING Another unusual fish we saw is the ocellated parrotfish that a fishmonger gave to Mr Ong for free, a practice often used to dispose of unpopular catch and build rapport. Eating certain fish perceived to be strange, however, can be a good choice, as doing so can be more sustainable for popular species. During the tour, our group of six encountered varying sizes of yellowtail fish, traditionally used to make fish balls. Mr Ong explained: 'This was historically one of the most common fish in Singapore. But they're not as common any more because the fish stocks are depleted.' He pointed out that the smaller yellowtail we spotted were signs of overfishing and unsustainable practices, with the fish not having had time to grow before they were caught. Instead, Mr Ong recommended using a wider range of fish for fish balls to avoid pressuring a single species. Other substitutes that can and have been used include wolf herring, milk fish and pike conger. To help consumers make better choices, Pasarfish plans to launch a guide of 60 common fish from its year-long survey by listing their local names, price ranges and sustainability recommendations.
