Here is a growing listing of information gathered about hundreds of fruits, vegetables, spices, and nuts currently being grown in Hawaiʻi.
The heart of this database started in our hours of standing in farmers markets and listening to all the gems of information being shared between market goers and with the farmers themselves –
“How do you cook that?” “How do you know when it’s ripe?” “Can you eat the whole thing?”
We knew we had to come up with a way to keep that spirit of sharing food knowledge and stories alive, and a way to archive it too.
Another valuable tidbit we found was more information on how to prolong the life of a fruit or a vegetable once we got it home. The thing about locally grown things is that it already has a longer refrigerator life than what gets flown in – but how much money could we all save (and how much wasting of food could we avoid) if we knew the best way to keep that cucumber?
So far we have 100 items we are excited about writing about and listing here, we are only half way done and every day the list grows – so stay tuned for more!
Would you like to add information to this growing archive of how we eat in Hawaii? We are always interested in hearing how you and your grandma use this or that, or even if you had tips you’d like to share about selecting or storing so if you are up for sharing, let us know.
Napa Cabbage is also known as Won Bok, Chinese Cabbage and Celery Cabbage. It is of the cabbage family and is widely used in Chinese, Taiwanese, Japanese and Korean cuisine0 [ read more ]
Often the first bite of many in the realm of edible flowers is the common nasturtiums (tropaeolum majus). Not only are its bright, vividly colored flowers (deep red orange, orange,0 [ read more ]
Okinawan Spinach is a vegetable that grows in sub-tropical climate. It can easily be grown in a pot or a container, as it is a fast growing dense, non-vining shrub.0 [ read more ]
Okra is a flowering plant that is part of the mallow family that is grown for its edible green or red seed pods. It is cultivated in warm temperate,0 [ read more ]
Ong Choy is a semiaquatic plant belonging to the sweet potato family that originated in South Asia. It is grown as a leafy vegetable. Its light green hollow stems can0 [ 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,0 [ read more ]
Oranges are one of the most cultivated tree fruit in the world. They belong to the citrus tree family, along with lemon, lime and grapefruit. The oranges we eat0 [ read more ]
Papaya is a soft skinned fruit, a staple on breakfast tables in Hawaii for its nutritional value, softness and delicate sweetness. Fruit is ripe when the green fades out0 [ 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 found0 [ read more ]
[caption id="attachment_1495" align="alignleft" width="225" caption="Inside the Lilikoi"][/caption] Passionfruits are spreading vine plants that produce stunning, extraterrestrial-like flowers and flavorful fruit. Numerous varieties grow in gardens and run wild in Hawaii.0 [ read more ]