Permaculture, Plants, People and Preservation
Cilantro, the plant we in Hawaii once knew as Chinese parsley, is a gardener’s frustration.
It’s slow to sprout, and once it gets above ground, a feast for slugs and snails. Then, if we’re lucky enough to get a few leaves of it, it goes to seed in the hot Hawaii sun.
We hear that there are plants that are like cilantro, but are there really?
Join us at our monthly plant exchange, second Tuesdays in Hawaii Kai
Join us at our monthly plant exchange, second Tuesdays in Hawaii Kai
Join us at our monthly plant exchange, second Tuesdays in Hawaii Kai
Going green isn’t a one-size-fits-all, and it’s time we go beyond the government encouragement. There’s something for everyone but traditional methods of composting don’t work for most modern households.
Join us at our monthly plant exchange, second Tuesdays in Hawaii Kai
It never gets easier, but it puts the value of life and food into perspective as an almost religious experience.
There’s no need to read about indoor farming as the wave of the future. It’s here now and is available to everyone.
Whether you shop at Sam’s Club, Costco, Chef Zone or Smart and Final, bulk purchases can be daunting.
Here’s a recipe to preserve a full five pounds of lemons for future use. Added benefit: the food tastes better too.