Many people might be surprised that, apart from being a fabulous ornamental statement in the garden, banana leaves are extremely handy in the kitchen. Throughout the tropics and subtropics they are used to wrap, steam, and serve many types of food. Here I also like to use them as table runners for special tropically-themed evenings. [...]
These crispy, unusual chips pair as well with a gourmet burger as they do with a main course salad. Rough skinned and uber-starchy Taro corms (Colocasia esculenta) are readily available at world markets, and whatever you don’t use, you can plant in the garden. Many taro species (not all) have characteristic black squiggles throughout the [...]
There is no one I trust more with mixology than my friend Jamee Robinson. So, when I wanted something red, refreshing, and ever so slightly intoxicating to sip on a hot summer night, I took her to my garden, gave her some Roselle leaves and calyces and said “Work your wicked magic!” She did. And [...]
In late summer, the purple-yellow buds of hardy Japanese ginger appear at soil level and can be hidden from all but the knowledgeable forager. Harvest them when still tight and prepare right away. The zesty, gingery buds can be pickled or shredded on salads, but tempura makes a meal an occasion. When fried, mioga buds [...]
