Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaiʻi

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University of Hawaii Press, 1999 - Gardening - 122 pages
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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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Contents

Allium tuherosum garlic chive
9
Chrysanthemum coronarium garland chrysanthemum
24
Curcuma longa turmeric
42
Lippia micromera Mexican oregano Spanish thyme
56
Contents
60
Herbs Grouped by Botanical Families
109
Index
117
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