I don’t have a name for this one, other than the extra large orange flesh papaya a coworker brought back from her house in Molokai. Excellent flavor, sweet — the flavor is almost like a cross between papaya and cantaloupe. Papayas aren’t picky plants. When young, they like water. Once […]
Endemic Hawaii plant that is used to make herbal tea. Plant likes moist soil and partial sun. Hearty, grows from slip.
Compact easy to grow indoor plant requires minimal windowsill light to grow. Keep soil moist.
Both varieties are dwarf basil that produce heavily branched plants with tiny, dark green leaves. The leaves have a good basil aroma and a fine basil flavor. The plants are compact, globe-shaped and reach 7 to 8″ in height at full maturity. Excellent for both open field and pot production, […]
Mexican Mint Marigold has aromatic leaves which are often used as a substitute for French Tarragon. Sweet licorice flavor brightens salads and main dishes. The edible, pretty, golden-yellow flowers bloom all summer. Thrives in warmer climates where French tarragon will not grow. Also known as sweet mace or Mexican tarragon. […]
The kukui nut tree, also known as candlenut, grows to a height of 25 to 75 feet, with wide spreading or pendulous branches. The leaves are pale green, simple, and ovate, or trilobed or rarely five-lobed, with an acute apex, 10–20 cm (3.9–7.9 in) long. The nut is round, about an inch in diameter […]
The buds are used to make red zinger hibiscus tea and the plant itself is a beautiful for accentuating your garden. Can be used as a shrub for dividing your garden areas. Propagate by cuttings or seed.
Chives, scientific name Allium schoenoprasum, are an edible species of the genus Allium. Their close relatives include the garlic, shallot, leek, scallion, and Chinese onion. A perennial plant, it is widespread in nature across much of Europe, Asia, and North America. This variety has white flowers and reproduces by bunching […]
Rau ram, also known as Vietnamese Coriander or Vietnamese mint is well known in Vietnamese cooking. Often pronounced as ‘zow-zam’, it is used as a cilantro substitute. Rau ram can often be substituted for either cilantro or mint. In Malaysia, the plant is known as laksa and often served there […]
Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. In addition to having a basil flavor, the herb has overtones of anise and licorice. It is a welcome addition to any Hawaii garden, as it is a tropical perennial that can be harvested throughout the year. […]