Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaiʻi
A fully illustrated guide book that describes more than thirty herbs grown, sold, and used in Hawai'i. A brief, non-technical description of each herb is accompanied by a full-page line drawing and one or more color photographs. Entries on culinary use are followed by specific instructions for the herb's cultivation and best methods of propagation.
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Apiaceae Asian blade Boesenbergia rotunda botanical bottom heat bracts Capsicum Chinese clump COMMENTS Community Garden Located coriander corolla Cryptotaenia canadensis culinary herbs cultivars cultivated CULTURAL PRACTICES curry dense DESCRIPTION develop dishes DISTRIBUTION Division eaten English EXPOSURE family COMMON NAMES Fast growing feet tall fertilizer flavor flowers foliage fragrant fresh leaves fruits full sun galanga garlic chive glabrous green grown growth Hawai'i Holy basil Honolulu Community Gardens Houttuynia humus inches long inflorescence inserted Japanese Kaffir lime Lamiaceae Leaf miners lemon grass Linnaeus Lippia lolot margins mioga native node numbers Ocimum Okinawan oregano ovate Pandanus amaryllifolius partial shade perennial herb Perilla PESTS petals petiole Pilipino pinched produce PROPAGATION METHODS pruning removed replanted rhizomes roots salads season seed seedlings shoots side branch soil Solanum torvum soups Southeast Asia spading fork species spray stalks stem cuttings stolons tablespoon terminal Thai tip and stem tip cuttings tropical vegetable Vietnamese well-drained whitish woody Zingiberaceae
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