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 […]
Southeast Asian Cuisine
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. […]
Pandan Pandanus amaryllifolius is a tropical plant commonly known simply as pandan leaves and is used widely in South Asian and Southeast Asian cooking as a flavoring. Leaves tied in a knot give off a jasmine-like scent and add flavor when cooked with rice. Pandan is also widely used […]
Lemongrass 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. […]
