Lemongrass

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Lemongrass is a tropical herb used in Asian cooking, as well as in teas, sauces, and soups. In the garden, lemongrass forms a tall, grassy clump 3 to 6 feet tall. Lemongrass can be grown in containers but must occasionally be split into new ones as the clump expands. The plant likes moist soil and thrives in Hawaii’s tropical climate.

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Oregano (Cuban)

Cuban oregano, a succulent herb, is native to India and not a “true oregano.”  However, it can be used in place of oregano in cooking and is a hardy plant requiring not much more than sunlight, scant water and an occasional treat of fertilizer.  The plant grows upward and can reach several feet tall.  The exchange has received two different types of Cuban oregano, one with solid green leaves and other with white-trimmed green leaves.

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Oregano (traditional)

Traditional oregano, a perennial herb, is native to temperate western and southwestern Eurasia and the Mediterranean region.  It likes moist well-drained soil and thrives in partial shade.  Oregano makes a great ground cover, putting out roots where the stalk touches the soil.  As an herb it is used in Mediterranean cooking, on pizzas, as well as in sauces.

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Celosia (Cockscomb)

Largely an ornamental plant in America, celosia is an annual. Seed production in these species can be very high. One ounce of seed may contain up to 43,000 seeds. Depending upon the location and fertility of the soil, blossoms can last 8–10 weeks.  Plants like full sun and well-drained soil.

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Mint

A fragrant plant used in many different cultural dishes.  It can be crushed and used in drinks or to add zest to a salad.  Mint propagates by root and spreads rapidly.  It is a water-loving plant, but tolerates an occasional skipping.  Keep in partial shade to full sun.

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