Thyme is an herb known for its culinary and medicinal uses. Individual branches of the plant, sprigs, are harvested from the plant. Fresh sprigs are what you’ll find fresh at the farmers’ market or green grocer, dried leaves are found in the Spice section of supermarkets. It is a drought resistance plant and easy to [ read more ]

Shiso (Hangul)

  Shiso is an herb plant that belongs to the Mint family.  Formerly known as Beefsteak Plant and sometimes known as Perilla Leaf (though perilla of the sesame family does not have the distinctive fragrance that Shiso is prized for). Red or purple and Green Shiso varieties are grown and used culinarily.  Reddish purple variety, [ read more ]

Rau Ram (Vietnamese Coriander, Cambodian Mint, Phak Pheuw, Daun Kesom,Phak Phai)

Rau Ram is an herb whose leaves are used in Southeast Asian cuisines. It is not a mint, but part of the smartweed or pink weed family. It is a green segmented vine-line stem with small leaves whose tips are a reddish purple. It grows well in Hawaii, cultivated on farms or grown in backyards [ read more ]

Rice Paddy Herb (Ngo Om, Roum Om, Phak Kayang, Finger Grass)

Rice Paddy Herb is a flowering tropical plant native to Southeast Asia.  It traditionally flourishes in flooded rice paddies, hence its name.  It belongs to the plantain family. It is known for a lemony and cumin-like aroma and flavor.   Prepping and Eating Tips – Always wash your rice paddy herb well before using. – [ read more ]


  Parsley is a highly nutritious herb with origins in the Mediterranean and southern Europe that was known for its medicinal properties before culinary use.  There are two varieties found in the markets and menus: curly leaf (most commonly used as a sprig garnish on plates) and flat leaf (Italian Flat Leaf, used in pasta [ read more ]

Green Onion

Green onions are members of the allium family (garlic, shallots, leeks and onion), and are also known as Japanese Bunching Onion or Welsh Onion.  They have long green hollow stems, with a white undeveloped bulb.  They are different species from chives and garlic chives. The origins of the green onions we see being cultivated by [ read more ]


The onion, also known as allium cepa, the common or round onion, bulb onion, is the most widely cultivated species of the Allium family (which also includes garlic, green onions, shallots, leeks). Common onions are available in three colors – white, yellow and red – all three are grown by farmers in Hawaii.  They are [ read more ]


Mint is an ancient herb used for its culinary, medicinal and aromatic properties. Being that it is a perennial herb and that it grows well in Hawaii, bunches of freshly harvested mint can be found in farmers markets everywhere in any season.  It is used fresh in salads, dressings, juices, cocktails.  It is a staple in [ read more ]

Lemongrass (krai, lapine)

Lemongrass is a clumping, tall stemmed, perennial grass whose stalks hold an aromatic, delicate lemony flavor.  It is used widely and deeply in Thai, Vietnamese, Lao and Cambodian cuisine. The key combination of lemongrass, garlic, chile and coriander used in many of these cuisines is being studied right now by scientists for its possibly potent [ read more ]

Garlic Chives (gau choi, buchu, nira, chinese chives)

Garlic chives are known for their strong garlic aroma and flavor, and some cooks turn to it as last minute emergency garlic substitute when that last clove of garlic you thought you had is no where to be found. Besides their remarkably unmistakably garlic flavor, what distinguishes them from the common chive is that their [ read more ]