LICH Landscape Hawaii Magazine May/June 2013 Issue

Landscape Industry Council of Hawai’iP. O. Box 22938 Honolulu HI 96823-2938


E D I B L E L A N D S C A P E S

NATIVE EDIBLEGARDEN

LICT CEU PROGRAM

100 SQ. FT. GARDEN

There are many native fruits or vegetative parts that can complement your garden

New program will keep professionals informed to maintain certification

How-To-Create a edible garden in limited space


PRESORTEDSTANDARD

U.S. POSTAGE PAIDHONOLULU, HI

PERMIT NO. 1023

MAY | JUNE 2013

T h E V o i c E o f h A W A i i ’ S G R E E N i N D U S T R Y $5.00

LANDSCAPEHAWAII.ORG 3

We design, engineer and manufacture long-lasting, ergonomic and attractive site furnishings. For 30 years, Victor Stanley has shipped products

to the Hawaiian Islands, taking care to find the most economical means of transport.

S-45 Litter Receptacles with Optional Lid, Waterfront Promenade, Dubai.

DESIGN for COMMUNITY

1.800.368.2573 (USA & Canada) | Maryland, USA | www.victorstanley.com | Proud sponsor of Hawaii ASLA.

Formed in June 1986, the Landscape Industry Coun-cil of Hawai‘i is a state wide alliance representing Hawaii's landscape associations: Aloha Arborist As-sociation, American Society of Landscape Architects Hawaii Chapter, Hawaii Association of Nurserymen, Hawaii Island Landscape Association, Hawaii Land-scape and Irrigation Contractors, Hawaii Society of Urban Forestry Professionals, Kauai Landscape In-dustry Council, Maui Association of Landscape Pro-fessionals, Professional Grounds Management Soci-ety, Big Island Association of Nurserymen, and the Hawaii Professional Gardeners Association.

Landscape Industry Council of Hawai’iP. O. Box 22938, Honolulu HI 96823-2938

Editor Christopher A. Dacus [email protected]

Advertising Sales Jay Deputy [email protected]

Membership Cheryl M. Dacus [email protected]

Web MasterCory [email protected]

Designer Darrell Ishida

Cover Photo Photo by Sod Solutions Captiva™ St. Augustine

2 0 1 3 B o a r d o f d i r e C T o r sChris Dacus Brandon Au President Vice President

Matt Lyum Rick Quinn Treasurer Secretary

Jay Deputy Mark SuisoCarl Evensen Josh SandRandy Liu Aaron AgsaldaChristy Martin Orville BaldosChris McCullough Chuck ChimeraClifford Migita Steve NimzLelan Nishek Boyd ReadyKaren Ostborg Garrett WebbEdmundo Reyes

THE VOICE OF HAWAII’S GREEN INDUSTRY

Facebookhttp://facebook.com/LICH.organization

websitewww.landscapehawaii.org

eNewsletter signuphttp://eepurl.com/r0O35

Twitterhttp://twitter.com/LICHNews

Google+http://bit.ly/LICHGoogle

Be Sociable!

TA B L E O F C O N T E N T S

INSIDElook

DEPARTMENTS

4 PRESIDENT’S MEMO Mahalo to Landscape Industry Council of Hawaii Sponsors

PLaTINuM SPONSOrS WebSITe SPONSOrS

4 LICH NEWS

12 TREE STORIES

18 LOW HANGING FRUIT

23 PEST COLUMN

28 TOOL TIPS

FEATURES

8 EDIBLE HEDGES

13 COMMUNITY GARDENER

14 LYON ARBORETUM ‘ULU’ GARDEN

16 PLANTING BRADFRUIT

20 URBAN FOOD GARDENS

21 COMMUNITY GARDENING PROGRAM

22 GROWING KALO

24 TROPICAL FRUIT GROWERS

30 JACKFRUIT

COVER STORIES

6 LICT CEU PROGRAM

10 HOW-TO CREATE EDIBLE GARDEN

26 NATIVE EDIBLE GARDEN

13


We design, engineer and manufacture long-lasting, ergonomic and attractive site furnishings. For 30 years, Victor Stanley has shipped products

to the Hawaiian Islands, taking care to find the most economical means of transport.

S-45 Litter Receptacles with Optional Lid, Waterfront Promenade, Dubai.

DESIGN for COMMUNITY

1.800.368.2573 (USA & Canada) | Maryland, USA | www.victorstanley.com | Proud sponsor of Hawaii ASLA.

Formed in June 1986, the Landscape Industry Coun-cil of Hawai‘i is a state wide alliance representing Hawaii's landscape associations: Aloha Arborist As-sociation, American Society of Landscape Architects Hawaii Chapter, Hawaii Association of Nurserymen, Hawaii Island Landscape Association, Hawaii Land-scape and Irrigation Contractors, Hawaii Society of Urban Forestry Professionals, Kauai Landscape In-dustry Council, Maui Association of Landscape Pro-fessionals, Professional Grounds Management Soci-ety, Big Island Association of Nurserymen, and the Hawaii Professional Gardeners Association.

Landscape Industry Council of Hawai’iP. O. Box 22938, Honolulu HI 96823-2938

Editor Christopher A. Dacus [email protected]

Advertising Sales Jay Deputy [email protected]

Membership Cheryl M. Dacus [email protected]

Web MasterCory [email protected]

Designer Darrell Ishida

Cover Photo Photo by Sod Solutions Captiva™ St. Augustine

2 0 1 3 B o a r d o f d i r e C T o r sChris Dacus Brandon Au President Vice President

Matt Lyum Rick Quinn Treasurer Secretary

Jay Deputy Mark SuisoCarl Evensen Josh SandRandy Liu Aaron AgsaldaChristy Martin Orville BaldosChris McCullough Chuck ChimeraClifford Migita Steve NimzLelan Nishek Boyd ReadyKaren Ostborg Garrett WebbEdmundo Reyes

THE VOICE OF HAWAII’S GREEN INDUSTRY

Facebookhttp://facebook.com/LICH.organization

websitewww.landscapehawaii.org

eNewsletter signuphttp://eepurl.com/r0O35

Twitterhttp://twitter.com/LICHNews

Google+http://bit.ly/LICHGoogle

Be Sociable!

TA B L E O F C O N T E N T S

INSIDElook

DEPARTMENTS

4 PRESIDENT’S MEMO Mahalo to Landscape Industry Council of Hawaii Sponsors

PLaTINuM SPONSOrS WebSITe SPONSOrS

4 LICH NEWS

12 TREE STORIES

18 LOW HANGING FRUIT

23 PEST COLUMN

28 TOOL TIPS

FEATURES

8 EDIBLE HEDGES

13 COMMUNITY GARDENER

14 LYON ARBORETUM ‘ULU’ GARDEN

16 PLANTING BRADFRUIT

20 URBAN FOOD GARDENS

21 COMMUNITY GARDENING PROGRAM

22 GROWING KALO

24 TROPICAL FRUIT GROWERS

30 JACKFRUIT

COVER STORIES

6 LICT CEU PROGRAM

10 HOW-TO CREATE EDIBLE GARDEN

26 NATIVE EDIBLE GARDEN

13

4 LANDSCAPE HAWAII MAY | JUNE 2013 LANDSCAPEHAWAII.ORG 5THE VOICE OF HAWAII’S GREEN INDUSTRY

LIC.ABC-10825

808-245-7747

Mon. - Fri. 7:30-5 / Sat. 7:30-4WEB: www.kauainursery.comMAIL: [email protected]

Toll Free: 888-345-7747 Fax: 808-245-9289

3-1550 Kaumualii HwyLihue, Kauai, HI 96766

CERTIFIED EXPORT NURSERYINTERISLAND SHIPPING

LANDSCAPE ARCHITECTURE& DESIGN/BUILD

RESORT, COMMERCIAL & RESIDENTIALINSTALLATION / MAINTENANCE

CCERTIFIED LANDSCAPE TECHNICIANSARBORISTS

IRRIGATION DESIGNINSTALLATION/REPAIR

KAUAI NURSEY &LANDSCAPING, INC.

60,000 SF Greenhouses 150 Acres of Plants & MaterialLARGEST NURSERY SELECTION ON KAUAI

2013 is off to an incredible start!

There’s too much to share in this column so make sure you read the whole magazine. To name a few there’s the LICH Runway Plant show, new LICH logo, Ag Day at the State Capi-tol, new LICT communication program, first Loulu seedbank

plantings, web conferencing for LICH meetings, 10 year strategic LICT planning meeting, the annual LICH conference and tradeshow, Senate Bill 803, new LICH website, native plant poster and before I forget this incredible issue about edible landscap-ing in Hawaii. Everything we are doing is important and I would like to emphasize a couple that are happening soon. First the LICH Runway Plant show is hap-pening on June 14th at KCC Culinary Arts Ka ‘ikena restaurant. There’s a lot of excitement about plants walking a runway. This event is literally growing everyday and I promise it will be the talk of the town. So buy your tickets soon as there’s a 100 person maximum occupancy for the event venue.Another item which is beginning this month is the new LICT communication program (LICT was formerly called CLT). The new program will keep LICT professionals informed of CEU classes, job opportunities and track reported CEUs earned. Look for the “PLANET CEU Approved” logo on event flyers to make sure you’re keeping your cer-tification, because it literally pays to be certified.Lastly, this issue shares a hot new trend in the green industry called edible landscaping. It’s a great trend of taking responsibility for producing some of your own food. Living in the tropics pro-vides residents numerous choices for edible land-scaping as you read this issue. So plant a fruit tree!And it’s only May, the second half of 2013 prom-ises to be just as exciting as LICH launches the edible landscape initiative and the top invasive species list. As you can see, LICH is a bustling organization hard at work for you. Please consider becoming a member for a nominal fee of $30 a year. Step up and become a member today.

Aloha,

Chris DacusPresident

phot

o: S

haun

Tok

unag

a

President'sCOLUMN

May 14arbOrJeT Trees and Trunk Injection Pearl City urban Garden Center, Oahu1.5 LICT Ceus

May 15 Irrigation Design & SolutionsDiamond Head Irrigation, Oahu5 LICT Ceus

May 15-16Pesticide risk reduction educationLihue, Kauai

May 16basics of air LayeringHoomaluhia botanical GardenKaneohe, Oahu

May 16-17CPS 13th annual Golf & Seminar/Tradeshowroyal Kunia Golf and Honolulu Country Club Kunia, Oahu

May 23, 30 & June 6urban HorticultureKauai Community College, Kauai6 LICT Ceus

June 12, 19, 26 & July 3Plant Pest ManagementKauai Community College, Kauai12 LICT Ceus

June 14runway Plan ShowKapiolani Community CollegeHonolulu, Oahu

June 15 & 22PLaNeT LICT TestKona, big Island

July 16-17Pesticide risk reduction educationPearl City urban Garden Center, Oahu

July 26Hawaii MIDPaC Horticultural Conference & expoHapuna beach Prince resort, Waikoloa, big Island

auguSt 2, 3 & 9Irrigation School Pearl City urban Garden Center, Oahu13.5 Ceus

auguSt 7 & 10PLaNeT LICT TestOahu

SepteMBer 7 & 14PLaNeT LICT TestKauai

OctOBer 10LICH Conferenceblaisdell exhibition Hall, Oahu5 LICT Ceus

OctOBer 12Certified arborist/Certified Tree Worker exams Honolulu, Oahu

HIla landscape Maintenance training (10 classes)Hapuna beach Prince Hotel, Kona, HawaiiMay 1 - Plant and Soil HealthMay 8 - Turf CareMay 9 - establishing and Managing a LandscapeMay 15 - Irrigation basicsMay 22- Pruning Trees and ShrubsJune 5 - applied Math for LandscapersJune 12 - Inset Pest ID and ControlJune 15 - LICT Test Prep Intensive

landscape Industry certified technician training (13 classes)Pearl City urban Garden Center, OahuJune 24 – Plan reading and Math for LandscapeJune 25 – Plant ID & SensitivitiesJune 27 – First aidClasses continue until august 3rd3 LICT Ceus per class

calendar Of eventSLandscapeHawaii.org (Check website for details)

THE GARDEN OF REMEMBRANCE

AG DAy AT THE STATE CApITOL

W H A T S H A p p E N I N G

NEWSlich

By sTepHeN Haus

Watercolor renderings of The Garden of Remembrance by Carter Black.

03-10-09/0000229489

KOOLAU SEEDS & SUPPLY R 2.00 X 2.00

3009 PMP-PENARO Proofed By: jmahoney

Susan OwenManager

Contact

(808) 239-1280 Office

(808) 239-2151 Fax

[email protected]

48-373 G Kamehameha HwyKaneohe, Hawaii 96744

Susan OwenManager

Contact

(808) 239-1280 Office

(808) 239-2151 Fax

[email protected]

48-373 G Kamehameha HwyKaneohe, Hawaii 96744The Garden of Remembrance planned for Lyon Arbore-

tum, in Manoa, addresses one of Hawaii's most over-looked sustainability issues, the final resting place for Hawaii's million plus souls. Simply finding space makes the burial ground obsolete. In Eastern cultures, it is

not an issue, as cremation takes up no space. But the western Judaic-Christian tradition of the cemetery has placed an undue burden on Hawaii's limited space.

The Arboretum has long been a repository of memorial tree plaques and benches to remember loved ones. Their proliferation has cre-ated a shortage of major trees and views that have not already been claimed by plaque or bench. This garden will be a sustainable alterna-tive to consolidate this important function. The Garden of Remem-brance will be located on the Diamond Head side of the visitor center, at the end of a ADA ramp that leads to the downstairs classrooms. The garden is the final garden in a trilogy of memorial gardens that wrap around the visitor center. Whereas the Okimoto Mapes Gar-den and the Young Garden honor a single individual, The Garden of Remembrance will honor members of the greater Arboretum com-munity.

The Lyon Arboretum has lost significant members of its community in recent years. The Garden of Remembrance will honor Ray Baker, the Arboretums collections and grounds manager for 38 years, May Moir, a floral artist and garden author, and Ranjit Cooray, a director of education at the Arboretum. The garden will also be available to the larger Lyon Arboretum community to remember family members and friends. There are a total of 36 bronze bricks available for dedication.

Located in a courtyard below the visitor center, the center of the

See Garden on page 6

LICH UNVEILS NEw LOGO

After 20 years, LICH updates its logo. The original logo designer, Rick Quinn, was part of the LICH team that created the new logo. The logo features an ‘Ohi‘a flower which is endemic, found only in Hawaii. The choice of a native plant in the logo reflects LICH’s growing focus on sustainable initiatives, which includes na-tive plants, invasive plants, irrigation wa-ter conservation and edible landscaping. The logo development became LICH’s biggest FaceBook story when hundreds of viewers voted on the two logo finalists. Ultimately, the ‘Ohi‘a logo was chosen.

AG Day at the State Capitol on March 28th was a huge success. The LICH booth was one of the most crowded during the event as LICH gave away over 340 native plants to legislators and their aides. (like a midnight xmas sale) LICH promoted Senate Bill 803 regarding Water Conser-vation to legislators. The native plants

were provided by the Native Plant Source, Ultimate Innovation, Kauai Nursery & Landscaping and Hui Ku Maoli Ola. Thanks to Rick Quinn and Josh Sand for organizing the LICH participation and thanks to Madeleine Shaw, Brandon Au and Rick Quinn for helping at the booth making many people very happy :)


LIC.ABC-10825

808-245-7747

Mon. - Fri. 7:30-5 / Sat. 7:30-4WEB: www.kauainursery.comMAIL: [email protected]

Toll Free: 888-345-7747 Fax: 808-245-9289

3-1550 Kaumualii HwyLihue, Kauai, HI 96766

CERTIFIED EXPORT NURSERYINTERISLAND SHIPPING

LANDSCAPE ARCHITECTURE& DESIGN/BUILD

RESORT, COMMERCIAL & RESIDENTIALINSTALLATION / MAINTENANCE

CCERTIFIED LANDSCAPE TECHNICIANSARBORISTS

IRRIGATION DESIGNINSTALLATION/REPAIR

KAUAI NURSEY &LANDSCAPING, INC.

60,000 SF Greenhouses 150 Acres of Plants & MaterialLARGEST NURSERY SELECTION ON KAUAI

2013 is off to an incredible start!

There’s too much to share in this column so make sure you read the whole magazine. To name a few there’s the LICH Runway Plant show, new LICH logo, Ag Day at the State Capi-tol, new LICT communication program, first Loulu seedbank

plantings, web conferencing for LICH meetings, 10 year strategic LICT planning meeting, the annual LICH conference and tradeshow, Senate Bill 803, new LICH website, native plant poster and before I forget this incredible issue about edible landscap-ing in Hawaii. Everything we are doing is important and I would like to emphasize a couple that are happening soon. First the LICH Runway Plant show is hap-pening on June 14th at KCC Culinary Arts Ka ‘ikena restaurant. There’s a lot of excitement about plants walking a runway. This event is literally growing everyday and I promise it will be the talk of the town. So buy your tickets soon as there’s a 100 person maximum occupancy for the event venue.Another item which is beginning this month is the new LICT communication program (LICT was formerly called CLT). The new program will keep LICT professionals informed of CEU classes, job opportunities and track reported CEUs earned. Look for the “PLANET CEU Approved” logo on event flyers to make sure you’re keeping your cer-tification, because it literally pays to be certified.Lastly, this issue shares a hot new trend in the green industry called edible landscaping. It’s a great trend of taking responsibility for producing some of your own food. Living in the tropics pro-vides residents numerous choices for edible land-scaping as you read this issue. So plant a fruit tree!And it’s only May, the second half of 2013 prom-ises to be just as exciting as LICH launches the edible landscape initiative and the top invasive species list. As you can see, LICH is a bustling organization hard at work for you. Please consider becoming a member for a nominal fee of $30 a year. Step up and become a member today.

Aloha,

Chris DacusPresident

phot

o: S

haun

Tok

unag

a

President'sCOLUMN

May 14arbOrJeT Trees and Trunk Injection Pearl City urban Garden Center, Oahu1.5 LICT Ceus

May 15 Irrigation Design & SolutionsDiamond Head Irrigation, Oahu5 LICT Ceus

May 15-16Pesticide risk reduction educationLihue, Kauai

May 16basics of air LayeringHoomaluhia botanical GardenKaneohe, Oahu

May 16-17CPS 13th annual Golf & Seminar/Tradeshowroyal Kunia Golf and Honolulu Country Club Kunia, Oahu

May 23, 30 & June 6urban HorticultureKauai Community College, Kauai6 LICT Ceus

June 12, 19, 26 & July 3Plant Pest ManagementKauai Community College, Kauai12 LICT Ceus

June 14runway Plan ShowKapiolani Community CollegeHonolulu, Oahu

June 15 & 22PLaNeT LICT TestKona, big Island

July 16-17Pesticide risk reduction educationPearl City urban Garden Center, Oahu

July 26Hawaii MIDPaC Horticultural Conference & expoHapuna beach Prince resort, Waikoloa, big Island

auguSt 2, 3 & 9Irrigation School Pearl City urban Garden Center, Oahu13.5 Ceus

auguSt 7 & 10PLaNeT LICT TestOahu

SepteMBer 7 & 14PLaNeT LICT TestKauai

OctOBer 10LICH Conferenceblaisdell exhibition Hall, Oahu5 LICT Ceus

OctOBer 12Certified arborist/Certified Tree Worker exams Honolulu, Oahu

HIla landscape Maintenance training (10 classes)Hapuna beach Prince Hotel, Kona, HawaiiMay 1 - Plant and Soil HealthMay 8 - Turf CareMay 9 - establishing and Managing a LandscapeMay 15 - Irrigation basicsMay 22- Pruning Trees and ShrubsJune 5 - applied Math for LandscapersJune 12 - Inset Pest ID and ControlJune 15 - LICT Test Prep Intensive

landscape Industry certified technician training (13 classes)Pearl City urban Garden Center, OahuJune 24 – Plan reading and Math for LandscapeJune 25 – Plant ID & SensitivitiesJune 27 – First aidClasses continue until august 3rd3 LICT Ceus per class

calendar Of eventSLandscapeHawaii.org (Check website for details)

THE GARDEN OF REMEMBRANCE

AG DAy AT THE STATE CApITOL

W H A T S H A p p E N I N G

NEWSlich

By sTepHeN Haus

Watercolor renderings of The Garden of Remembrance by Carter Black.

03-10-09/0000229489

KOOLAU SEEDS & SUPPLY R 2.00 X 2.00

3009 PMP-PENARO Proofed By: jmahoney

Susan OwenManager

Contact

(808) 239-1280 Office

(808) 239-2151 Fax

[email protected]

48-373 G Kamehameha HwyKaneohe, Hawaii 96744

Susan OwenManager

Contact

(808) 239-1280 Office

(808) 239-2151 Fax

[email protected]

48-373 G Kamehameha HwyKaneohe, Hawaii 96744The Garden of Remembrance planned for Lyon Arbore-

tum, in Manoa, addresses one of Hawaii's most over-looked sustainability issues, the final resting place for Hawaii's million plus souls. Simply finding space makes the burial ground obsolete. In Eastern cultures, it is

not an issue, as cremation takes up no space. But the western Judaic-Christian tradition of the cemetery has placed an undue burden on Hawaii's limited space.

The Arboretum has long been a repository of memorial tree plaques and benches to remember loved ones. Their proliferation has cre-ated a shortage of major trees and views that have not already been claimed by plaque or bench. This garden will be a sustainable alterna-tive to consolidate this important function. The Garden of Remem-brance will be located on the Diamond Head side of the visitor center, at the end of a ADA ramp that leads to the downstairs classrooms. The garden is the final garden in a trilogy of memorial gardens that wrap around the visitor center. Whereas the Okimoto Mapes Gar-den and the Young Garden honor a single individual, The Garden of Remembrance will honor members of the greater Arboretum com-munity.

The Lyon Arboretum has lost significant members of its community in recent years. The Garden of Remembrance will honor Ray Baker, the Arboretums collections and grounds manager for 38 years, May Moir, a floral artist and garden author, and Ranjit Cooray, a director of education at the Arboretum. The garden will also be available to the larger Lyon Arboretum community to remember family members and friends. There are a total of 36 bronze bricks available for dedication.

Located in a courtyard below the visitor center, the center of the

See Garden on page 6

LICH UNVEILS NEw LOGO

After 20 years, LICH updates its logo. The original logo designer, Rick Quinn, was part of the LICH team that created the new logo. The logo features an ‘Ohi‘a flower which is endemic, found only in Hawaii. The choice of a native plant in the logo reflects LICH’s growing focus on sustainable initiatives, which includes na-tive plants, invasive plants, irrigation wa-ter conservation and edible landscaping. The logo development became LICH’s biggest FaceBook story when hundreds of viewers voted on the two logo finalists. Ultimately, the ‘Ohi‘a logo was chosen.

AG Day at the State Capitol on March 28th was a huge success. The LICH booth was one of the most crowded during the event as LICH gave away over 340 native plants to legislators and their aides. (like a midnight xmas sale) LICH promoted Senate Bill 803 regarding Water Conser-vation to legislators. The native plants

were provided by the Native Plant Source, Ultimate Innovation, Kauai Nursery & Landscaping and Hui Ku Maoli Ola. Thanks to Rick Quinn and Josh Sand for organizing the LICH participation and thanks to Madeleine Shaw, Brandon Au and Rick Quinn for helping at the booth making many people very happy :)

6 LANDSCAPE HAWAII MAY | JUNE 2013

NEw LICTCOMMUNICATION pROGRAM By CHris daCus

LICH RUNWAYPLANT SHOWBe a part of an evening unlike anything you have ever seen before. The Runway Plant Show will fea-ture underutilized plants walking an actual fashion runway by UH CTAHR Apparel Design students and emceed by Pamela Young. LICH is pulling out all the stops with a $10.00 admission price, com-plimentary wine, heavy pupus made from locally grown ingredients, stunning ocean views, nursery exhibitor tables, rare plant auction and a special appearance by IONA Dance Theatre dancers.

The plants will be the stars of the night on the runway and featured in a special edition color book-let. Attendees will complete a scoring card of all runway plants. The winning plant and model will be the next cover photo! DonÕ t miss this special evening on June 14th at Kapilani Community College. Space is limited to 100 attendees, so reserve your tickets today. The Landscape Industry Council of Hawaii is grateful to these businesses for their generous support.

BUY TICKETS ONLINE AT WWW.2013RUNWAY.EVENTBRITE.COM

AliÕ i Turf Company, LLC.

Are you LICT or CLT certified and running out of time to complete your 24 CEUs to main-tain your certification? Did your your certifica-

tion lapse? Well don’t worry if you said yes to these questions, there’s a quick path to get your certification current – LICH’s new LICT communication program.

Since 1999, LICH has administered in Hawai’i, the PLANET Landscape Industry Certified Technician (LICT) test formerly known as CLT. Over three hundred people have passed the exam with many passing multiple certifica-tions.

It’s hard to get certified and impor-tant to keep it current. If your certifica-tion has lapsed, PLANET at the mo-ment has an amnesty program. Lapsed certifications can be recertified without retaking the exam as long as the LICT professional has earned 24 CEUs in the past 24 month period. For more information on the amnesty program, contact Zane Castle or Sharon Casmay at (800) 395-2522.

To better serve our certification com-munity, LICH is launching a LICT com-munication program. The new program will keep LICT professionals informed of CEU classes, job opportunities and track reported CEUs earned. Look for the “PLANET CEU Approved” logo on event flyers to ensure you’re earning CEUs to maintain your certification and always make sure to sign the attendance sheet.

In May, the email newsletter will be sent to LICT members on file. The email newsletter will list the various training opportunities and job openings around the state. Ensure you receive the email newsletter, sign up online at http://eepurl.com/yeG1z.

PLANET has authorized LICH to ap-prove CEUs for local educational work-shops, greatly streamlining the process for event organizers and businesses to quickly add CEUs to their educational seminars, classes and workshops. Of-fering CEUs is a great way to increase event attendance and ensure the com-pany decision makers attend. LICH is committed to respond within 48 hours with the number of CEUs and the of-ficial logo for use on event brochures. Submit your events today.

Increasingly maintenance contracts are requiring a LICT professional on the job site creating a higher demand and higher pay for LICT professionals. LICH will promote position openings requiring LICT certification and CEU approved events free of charge in the magazine and on the website.

To submit free LICT job listings or inquire about CEUs for an event please email [email protected].

Earning CEUs or finding a job has never been easier. Sign up for the email newsletter and keep your certification current. It’s pays to be certified!

Chris Dacus is a landscape architect and arborist for the Hawaii Department of Transportation and the President of LICH.

Continued from page 4GARDENgarden is a cast lava rock lotus-shaped fountain. A U-shaped enclosure of onyx slabs cut out in a “Tree of Life” motif is supported by a lava stone foundation with engraved bronze bricks anchored to the front ledge. Vine covered pergolas frame each onyx slab, planted in hanging vines of blue-green jade, Thunberghia mysoren-sis, and passionflower. The courtyard faces Waahila ridge through a filtered grove of Albizia, and a distant view of Mt. Olympus.

In the final passage of life, we need new symbols which are actually very old, the return to the garden from which we came. Rejoining the elements in the eter-nal recycling of life is universal to all reli-gions. The axis mundi is that link between earth and sky forged from a reverence for nature.

Stephen Haus is the designer of The Garden of Remembrance. He is the author / photographer of “Gardens of Hawaii” which is being re-issued this summer. He has received the Rome Prize in Landscape Architecture, and was a Henry Luce Scholar in Kyoto

CAROL KwAN ELECTED TO wCISA BOARD

Carol Kwan has won a position as a Direc-tor on the Western Chapter International Society of Arboricul-ture (WCISA) Board. WCISA covers the states of Arizona, California, Hawaii and Nevada. It has been around for over 70 years and Carol is the first arborist working in Hawaii to be elected. “I am looking forward to bringing Hawaii’s issues and perspectives to the table and I hope to learn from my colleagues in the Mainland so that I can bring back some of their ideas and tech-niques to our Hawaii tree care industry too,” said Carol. “Mahalo nui loa to all of Hawaii’s WCISA members who took the time to vote and helped to elect me to the Board.”

CAROL KWAN


NEw LICTCOMMUNICATION pROGRAM By CHris daCus

LICH RUNWAYPLANT SHOWBe a part of an evening unlike anything you have ever seen before. The Runway Plant Show will fea-ture underutilized plants walking an actual fashion runway by UH CTAHR Apparel Design students and emceed by Pamela Young. LICH is pulling out all the stops with a $10.00 admission price, com-plimentary wine, heavy pupus made from locally grown ingredients, stunning ocean views, nursery exhibitor tables, rare plant auction and a special appearance by IONA Dance Theatre dancers.

The plants will be the stars of the night on the runway and featured in a special edition color book-let. Attendees will complete a scoring card of all runway plants. The winning plant and model will be the next cover photo! DonÕ t miss this special evening on June 14th at Kapilani Community College. Space is limited to 100 attendees, so reserve your tickets today. The Landscape Industry Council of Hawaii is grateful to these businesses for their generous support.

BUY TICKETS ONLINE AT WWW.2013RUNWAY.EVENTBRITE.COM

AliÕ i Turf Company, LLC.

Are you LICT or CLT certified and running out of time to complete your 24 CEUs to main-tain your certification? Did your your certifica-

tion lapse? Well don’t worry if you said yes to these questions, there’s a quick path to get your certification current – LICH’s new LICT communication program.

Since 1999, LICH has administered in Hawai’i, the PLANET Landscape Industry Certified Technician (LICT) test formerly known as CLT. Over three hundred people have passed the exam with many passing multiple certifica-tions.

It’s hard to get certified and impor-tant to keep it current. If your certifica-tion has lapsed, PLANET at the mo-ment has an amnesty program. Lapsed certifications can be recertified without retaking the exam as long as the LICT professional has earned 24 CEUs in the past 24 month period. For more information on the amnesty program, contact Zane Castle or Sharon Casmay at (800) 395-2522.

To better serve our certification com-munity, LICH is launching a LICT com-munication program. The new program will keep LICT professionals informed of CEU classes, job opportunities and track reported CEUs earned. Look for the “PLANET CEU Approved” logo on event flyers to ensure you’re earning CEUs to maintain your certification and always make sure to sign the attendance sheet.

In May, the email newsletter will be sent to LICT members on file. The email newsletter will list the various training opportunities and job openings around the state. Ensure you receive the email newsletter, sign up online at http://eepurl.com/yeG1z.

PLANET has authorized LICH to ap-prove CEUs for local educational work-shops, greatly streamlining the process for event organizers and businesses to quickly add CEUs to their educational seminars, classes and workshops. Of-fering CEUs is a great way to increase event attendance and ensure the com-pany decision makers attend. LICH is committed to respond within 48 hours with the number of CEUs and the of-ficial logo for use on event brochures. Submit your events today.

Increasingly maintenance contracts are requiring a LICT professional on the job site creating a higher demand and higher pay for LICT professionals. LICH will promote position openings requiring LICT certification and CEU approved events free of charge in the magazine and on the website.

To submit free LICT job listings or inquire about CEUs for an event please email [email protected].

Earning CEUs or finding a job has never been easier. Sign up for the email newsletter and keep your certification current. It’s pays to be certified!

Chris Dacus is a landscape architect and arborist for the Hawaii Department of Transportation and the President of LICH.

Continued from page 4GARDENgarden is a cast lava rock lotus-shaped fountain. A U-shaped enclosure of onyx slabs cut out in a “Tree of Life” motif is supported by a lava stone foundation with engraved bronze bricks anchored to the front ledge. Vine covered pergolas frame each onyx slab, planted in hanging vines of blue-green jade, Thunberghia mysoren-sis, and passionflower. The courtyard faces Waahila ridge through a filtered grove of Albizia, and a distant view of Mt. Olympus.

In the final passage of life, we need new symbols which are actually very old, the return to the garden from which we came. Rejoining the elements in the eter-nal recycling of life is universal to all reli-gions. The axis mundi is that link between earth and sky forged from a reverence for nature.

Stephen Haus is the designer of The Garden of Remembrance. He is the author / photographer of “Gardens of Hawaii” which is being re-issued this summer. He has received the Rome Prize in Landscape Architecture, and was a Henry Luce Scholar in Kyoto

CAROL KwAN ELECTED TO wCISA BOARD

Carol Kwan has won a position as a Direc-tor on the Western Chapter International Society of Arboricul-ture (WCISA) Board. WCISA covers the states of Arizona, California, Hawaii and Nevada. It has been around for over 70 years and Carol is the first arborist working in Hawaii to be elected. “I am looking forward to bringing Hawaii’s issues and perspectives to the table and I hope to learn from my colleagues in the Mainland so that I can bring back some of their ideas and tech-niques to our Hawaii tree care industry too,” said Carol. “Mahalo nui loa to all of Hawaii’s WCISA members who took the time to vote and helped to elect me to the Board.”

CAROL KWAN


Photo by Hiroko Letman

Above: Kumquat Fruit, Right: Grumichama Fruit

LANDSCApINGEDIBLE

803 Mapunapuna Street, Honolulu, HI 96819-2086

TEL (808) 833-4567 FAX (808) 833-9346 hiscosales.com

The proven leader in smart water management.

Public Works, Irrigation and Landscape Supplies

Hisco is the only authorized irrigation distributor of both Hunter and Rain Bird on

the islands, as well as your distributor for WeatherTRAK controllers and Atlantic

water gardens for pond products. Your one-stop shopping solution with our

complete line of Best fertilizer, Echo & Shindaiwa power equipment, landscape

lighting by FX Lighting, Vista Lighting and Auroralight. Our extensive inventory is

available to supply large or small projects. We deliver with same day delivery on

Oahu or shipping to the outer islands. Contact our friendly staff today!

There are a number of options for both formal (regularly trimmed) and informal (seasonally pruned) fruit-producing hedges and privacy

screens. Criteria for choice would include:

■ Attractive foliage, flowers and fruit ■ Vigorous and bushy growth habit ■ Tolerance for trimming and/

or pruning ■ Adaptation to a variety of ecological

conditions ■ Fruit production ■ Low maintenance and disease

resistance

The following species are a few of our favorites:

Grumichama or Brazilian Cherry (Eu-genia brasiliensis): A small bushy tree that grows to a maximum of 10-15 feet high and 8-10 feet wide, though it can be main-tained at ½ this size. It is trainable as a hedge but more attractive as an informal screen because of its large, leathery leaves. The Grumichama’s shiny, dark green foliage flushes a showy bronze-red. The 1” white flowers quickly develop into black, sweet, cherry-like fruit that are delicious eaten fresh or as preserves. It grows well in all areas but may require irrigation in drier conditions.

Kumquat (Fortunella sp.): A citrus rela-tive whose size can be controlled by the choice of rootstock on which it is grafted. Using true dwarf rootstock, it can easily be kept to 4-5 feet in height for formal or informal hedges/screens. The dark green foliage, profusion of fragrant white flowers and small, bright orange fruit that hang on the tree for several months in winter/spring make the Kumquat an excellent and attractive hedge. The fruit are stewed as a condiment or made into a popular marmalade. It grows well in all areas and prefers full sun.

Surinam Cherry (Eugenia uniflora): Even though this tree can grow up to 25 feet high, it can easily be kept as low as 3-5 feet high and 2-4 feet wide in formal hedges. The beautiful glossy leaves flush pink to red to dark green. A mass of small white flowers rapidly develop into bright orange, red or black fruits. The dark fruited cultivars are the sweetest. The Su-rinam Cherry will produce several crops of vitamin C rich fruit a year. It grows well in most soils, is drought tolerant and prefers full sun.

Coffee (Coffea arabica): This member of the Gardenia family tolerates heavy pruning and can be maintained at 4-6 feet for formal hedges. It’s shiny bright green foliage, abundant fragrant, white flowers and bright red or yellow fruit make coffee an excellent choice for a hedge. It will tolerate full sun but is more attractive in light shade conditions. Coffee grows well in most of Hawaii’s microclimates but requires some irriga-tion during dry periods.

Pomegranate (Punica granatum): This refreshing and healthy fruit makes an

ideal hedge or screen from 4 feet up-wards. The shiny green leaves flush red to pink and the showy orange-red flowers develop into large leathery yellow fruits overlaid with pink or red. Pomegran-ates thrive in hot, dry areas and are also salt and wind tolerant. Its dense, spiny branches make it an effective barrier to unwanted 2 and 4-legged intruders. A dwarf variety is also available.

Other excellent edible hedge/screen possibilities are:

Calamondin (Citrus madurensis) for-mal/informal

Key lime (Citrus aurantifolia) formal/informal/ barrier

Acerola, Barbados Cherry (Malpighia punicifolia) formal/informal/barrier

Mulberry (Morus sp.) informalPeanut Butter Fruit (Bunchosia argen-

tea) informalStarfruit (Averrhoa carambola) informal

Milan Rupert is the lead propagation specialist for Kauai Nursery & Landscaping’s fruit trees, water plants, and Bamboo.

By MiLaN ruperT


Photo by Hiroko Letman

Above: Kumquat Fruit, Right: Grumichama Fruit

LANDSCApINGEDIBLE

803 Mapunapuna Street, Honolulu, HI 96819-2086

TEL (808) 833-4567 FAX (808) 833-9346 hiscosales.com

The proven leader in smart water management.

Public Works, Irrigation and Landscape Supplies

Hisco is the only authorized irrigation distributor of both Hunter and Rain Bird on

the islands, as well as your distributor for WeatherTRAK controllers and Atlantic

water gardens for pond products. Your one-stop shopping solution with our

complete line of Best fertilizer, Echo & Shindaiwa power equipment, landscape

lighting by FX Lighting, Vista Lighting and Auroralight. Our extensive inventory is

available to supply large or small projects. We deliver with same day delivery on

Oahu or shipping to the outer islands. Contact our friendly staff today!

There are a number of options for both formal (regularly trimmed) and informal (seasonally pruned) fruit-producing hedges and privacy

screens. Criteria for choice would include:

■ Attractive foliage, flowers and fruit ■ Vigorous and bushy growth habit ■ Tolerance for trimming and/

or pruning ■ Adaptation to a variety of ecological

conditions ■ Fruit production ■ Low maintenance and disease

resistance

The following species are a few of our favorites:

Grumichama or Brazilian Cherry (Eu-genia brasiliensis): A small bushy tree that grows to a maximum of 10-15 feet high and 8-10 feet wide, though it can be main-tained at ½ this size. It is trainable as a hedge but more attractive as an informal screen because of its large, leathery leaves. The Grumichama’s shiny, dark green foliage flushes a showy bronze-red. The 1” white flowers quickly develop into black, sweet, cherry-like fruit that are delicious eaten fresh or as preserves. It grows well in all areas but may require irrigation in drier conditions.

Kumquat (Fortunella sp.): A citrus rela-tive whose size can be controlled by the choice of rootstock on which it is grafted. Using true dwarf rootstock, it can easily be kept to 4-5 feet in height for formal or informal hedges/screens. The dark green foliage, profusion of fragrant white flowers and small, bright orange fruit that hang on the tree for several months in winter/spring make the Kumquat an excellent and attractive hedge. The fruit are stewed as a condiment or made into a popular marmalade. It grows well in all areas and prefers full sun.

Surinam Cherry (Eugenia uniflora): Even though this tree can grow up to 25 feet high, it can easily be kept as low as 3-5 feet high and 2-4 feet wide in formal hedges. The beautiful glossy leaves flush pink to red to dark green. A mass of small white flowers rapidly develop into bright orange, red or black fruits. The dark fruited cultivars are the sweetest. The Su-rinam Cherry will produce several crops of vitamin C rich fruit a year. It grows well in most soils, is drought tolerant and prefers full sun.

Coffee (Coffea arabica): This member of the Gardenia family tolerates heavy pruning and can be maintained at 4-6 feet for formal hedges. It’s shiny bright green foliage, abundant fragrant, white flowers and bright red or yellow fruit make coffee an excellent choice for a hedge. It will tolerate full sun but is more attractive in light shade conditions. Coffee grows well in most of Hawaii’s microclimates but requires some irriga-tion during dry periods.

Pomegranate (Punica granatum): This refreshing and healthy fruit makes an

ideal hedge or screen from 4 feet up-wards. The shiny green leaves flush red to pink and the showy orange-red flowers develop into large leathery yellow fruits overlaid with pink or red. Pomegran-ates thrive in hot, dry areas and are also salt and wind tolerant. Its dense, spiny branches make it an effective barrier to unwanted 2 and 4-legged intruders. A dwarf variety is also available.

Other excellent edible hedge/screen possibilities are:

Calamondin (Citrus madurensis) for-mal/informal

Key lime (Citrus aurantifolia) formal/informal/ barrier

Acerola, Barbados Cherry (Malpighia punicifolia) formal/informal/barrier

Mulberry (Morus sp.) informalPeanut Butter Fruit (Bunchosia argen-

tea) informalStarfruit (Averrhoa carambola) informal

Milan Rupert is the lead propagation specialist for Kauai Nursery & Landscaping’s fruit trees, water plants, and Bamboo.

By MiLaN ruperT


EKO Compost is made in Hawaii . It ’s an integral part of theislands ’ ecosystem. It ’s also one of the Founding Members of the

U.S. Composting Council ’s Seal of Testing Assurance Program.

You can find EKO Compost at :Maui EKO ’s Plant

Central Maui Landfill - Pulehu Rd . Puunene8 0 8 - 5 7 2 - 8 8 4 4

Hawaii Grower ProductsMaui , Lanai & Molokai : 8 0 8 - 8 7 7 - 6 6 3 6

Big Island : 8 0 8 - 3 2 6 - 7 5 5 5

Pacific Agricultural Sales & ServiceOahu & Kauai : 8 0 8 - 6 8 2 - 5 1 1 3

MadeOn

Maui

C O M P O S T I N GC O U N C I LUS

Seal of Testing Assurance [email protected], Maui

While doing re-search for my new book Edible Landscaping, I became so aware of how much

energy is squandered on lawns. What if, I thought, a small area of people’s lawns were converted to growing edibles? When I checked stats for fruit and vegetable yields, I realized that all the information online is for commercial growers, not home gardeners. Home gardeners harvest more often and don’t discard misshapen vegetables. So I decided to dedicate a 5 by 20 foot area to growing edibles and measure how much I produce in 100 square feet. I put the garden in an area that adjoined my small lawn. It wasn’t a perfect spot; a third of the bed is shaded by a cedar tree, but the rest of the garden gets about 8 hours of sun. I kept it simple, choosing vegetables that I could buy as transplants at my local nursery; those that in my experience are either super pro-ductive or the vegetables themselves are expensive to buy:

2 tomato plants (‘Better Boy’ and ‘Early Girl)

6 bell peppers (2 ‘California Wonder’, 2 ‘Golden Bell’, 1 ‘Orange Bell’, and 1 ‘Big Red Beauty’)

4 zucchini (2 green ‘Raven’ and 2 ‘Golden Dawn’) – started from seeds

4 sweet basils18 lettuce plants (6 ‘Crisp Mint’

romaine, 6 ‘Winter Density’ romaine, and 6 ‘Sylvestra’ butterhead) – inter planted among the tomatoes and peppers

After decades of gardening I’m prob-

ably a bit blasé, but even I was amazed that it all happened so quickly—within a few weeks we were picking outer lettuce leaves—as many as we needed. Would you believe that a little over a month later, when we harvested the last of it, and got the final tally, we had grown enough for 230 individual servings of salad? And by

that time the tomatoes, zucchini, and pepper plants had nearly filled the bed.

We created spreadsheets (visit website www.rosalindcreasy.com for spread-sheets) for each type of plant and record-ed each time we harvested—the amount (pounds and ounces, as well as number of fruits [for each cultivar of tomato, zucchini, and peppers] or handsful [for lettuces and basil]). Everyone pitched in, noting their harvests in a three-ring binder—neighbors, friends, and my crew. From April to September, this little or-ganic garden yielded:

Tomatoes 77.5 poundsRipe bell peppers 15.5 poundsLettuce 14.3 poundsBasil 2.5 poundsZucchini 126 pounds

Curious about what my harvest would cost in the market, in midsummer I began

checking out equivalent organic prices and figured that the total value was $746.52. Subtracting the cost of seeds, plants, and compost (no way can I make enough)—$63.09—I still saved $683.4 on fresh vegeta-bles. For comparison, a friend in Iowa fig-ured the same amount of organic produce in her area would be worth $975.18.

The Global PossibilitiesSo, what if other people did what I

did—how could this effect the economy? So I started crunching numbers. Accord-ing to the Garden Writers Association’s 2009 surveys, 84 million U.S. households garden. If only half of them—42 mil-lion—took out a 5-by-20 foot area of lawn and grew a 100-square-foot garden, that would take 96,419 acres (150 square miles) out of lawn cultivation (think of the resources saved!). Granted, I’m an experienced gardener with great soil, so if those gardeners got half the yield I did,

the savings on fresh produce would be: $14.4 billion!!!

The Garden – Fall/Winter/Spring 2008-2009

This winter season, I grew:Bok choi ‘Pak Choy Chinese’ 2.3 poundsBroccoli ‘Green Comet’ 2.6 poundsChard ‘Rainbow’ 3.6 poundsKale ‘Winterbor’ 1.3 poundsLettuce ‘Speckled Trout’ 4.1 poundsLettuce ‘Summer Bibb’ 1.5 poundsMesclun ‘Tangy Cook Mix’ 2.8 poundsPea ‘Sugar Snap Pole’ n/aSnow Pea ‘Oregon Giant’ n/aRadish ‘Easter Egg’ 2.6 pounds (63 radishes)Scallion ‘White Lisbon’ n/a

In fall and winter, growing slows, as is obvious by the harvest amounts. I had a germination problem with the peas; birds got those that did germinate. The lesson: Put bird netting down when you plant seeds. I also must confess that I was not as vigilant with my record keeping. The scal-lions grew past scallion stage into small onions. They were delicious, but alas they didn’t get weighed.

The Garden – Spring/Summer 2009

My plants and yields were:Beans ‘Spanish Musica’ 22.3 poundsChard ‘Rainbow’ 10.4 poundsCollards ‘Vates’ 11.4 poundsPepper ‘Blushing Beauty’ 3.5 poundsTomato ‘Celebrity’ 38.7 poundsTomato ‘Early Girl’ 83.1 poundsZucchini ‘Raven’ 39.7 pounds

I grew the beans on a bamboo teepee. The chard was left over from the previous season; I had cut it down to the ground and it regrew beautifully. The collards were so gorgeous; I didn’t harvest much from them. They grew vigorously, unfor-tunately overshadowing the pepper plant. The collards are this fall’s focal points. It’s obvious from the harvest amounts that the ‘Celebrity’ tomato was the one that was on the north end of the garden, and suffered from lack of sunlight. Even so, I had a bountiful year.

The Future is in Your Hands—and SoilI’m going to plant one more summer

trial garden in April before my redo of Edible Landscaping comes out in the fall and I’m too busy traveling to benefit from another garden like this. So, then I’ll be

passing on the 100-Square-Foot Garden to all of you. Spread the word—tear up a bit of lawn and grow some fantastic food!!

Let me know what you grow and what your yields are. Happy Growing and Bon Appétit!!

Rosalind Creasy is a garden and food writer, photographer, and landscape de-signer with a passion for beautiful vegetables and ecologically sensitive gardening. Her first book, The Complete Book of Ed-ible Landscaping, coined the term “Edible Landscaping,” which is now a part of the American vocabulary. Her latest edition, now called Edible Landscaping, is in its 4thprinting and available on line. For more information visit her website: www.rosalindcreasy.com

EDIBLE GARDENHOw-TO-CREATE A 100-SQUARE FOOT

By rosaLiNd Creasy

Photo: ROSALIND CREASY

Inset: The site prepared for a 100 square foot garden; Above: The garden in full bloom.

lawn and grow some fantastic


EKO Compost is made in Hawaii . It ’s an integral part of theislands ’ ecosystem. It ’s also one of the Founding Members of the

U.S. Composting Council ’s Seal of Testing Assurance Program.

You can find EKO Compost at :Maui EKO ’s Plant

Central Maui Landfill - Pulehu Rd . Puunene8 0 8 - 5 7 2 - 8 8 4 4

Hawaii Grower ProductsMaui , Lanai & Molokai : 8 0 8 - 8 7 7 - 6 6 3 6

Big Island : 8 0 8 - 3 2 6 - 7 5 5 5

Pacific Agricultural Sales & ServiceOahu & Kauai : 8 0 8 - 6 8 2 - 5 1 1 3

MadeOn

Maui

C O M P O S T I N GC O U N C I LUS

Seal of Testing Assurance [email protected], Maui

While doing re-search for my new book Edible Landscaping, I became so aware of how much

energy is squandered on lawns. What if, I thought, a small area of people’s lawns were converted to growing edibles? When I checked stats for fruit and vegetable yields, I realized that all the information online is for commercial growers, not home gardeners. Home gardeners harvest more often and don’t discard misshapen vegetables. So I decided to dedicate a 5 by 20 foot area to growing edibles and measure how much I produce in 100 square feet. I put the garden in an area that adjoined my small lawn. It wasn’t a perfect spot; a third of the bed is shaded by a cedar tree, but the rest of the garden gets about 8 hours of sun. I kept it simple, choosing vegetables that I could buy as transplants at my local nursery; those that in my experience are either super pro-ductive or the vegetables themselves are expensive to buy:

2 tomato plants (‘Better Boy’ and ‘Early Girl)

6 bell peppers (2 ‘California Wonder’, 2 ‘Golden Bell’, 1 ‘Orange Bell’, and 1 ‘Big Red Beauty’)

4 zucchini (2 green ‘Raven’ and 2 ‘Golden Dawn’) – started from seeds

4 sweet basils18 lettuce plants (6 ‘Crisp Mint’

romaine, 6 ‘Winter Density’ romaine, and 6 ‘Sylvestra’ butterhead) – inter planted among the tomatoes and peppers

After decades of gardening I’m prob-

ably a bit blasé, but even I was amazed that it all happened so quickly—within a few weeks we were picking outer lettuce leaves—as many as we needed. Would you believe that a little over a month later, when we harvested the last of it, and got the final tally, we had grown enough for 230 individual servings of salad? And by

that time the tomatoes, zucchini, and pepper plants had nearly filled the bed.

We created spreadsheets (visit website www.rosalindcreasy.com for spread-sheets) for each type of plant and record-ed each time we harvested—the amount (pounds and ounces, as well as number of fruits [for each cultivar of tomato, zucchini, and peppers] or handsful [for lettuces and basil]). Everyone pitched in, noting their harvests in a three-ring binder—neighbors, friends, and my crew. From April to September, this little or-ganic garden yielded:

Tomatoes 77.5 poundsRipe bell peppers 15.5 poundsLettuce 14.3 poundsBasil 2.5 poundsZucchini 126 pounds

Curious about what my harvest would cost in the market, in midsummer I began

checking out equivalent organic prices and figured that the total value was $746.52. Subtracting the cost of seeds, plants, and compost (no way can I make enough)—$63.09—I still saved $683.4 on fresh vegeta-bles. For comparison, a friend in Iowa fig-ured the same amount of organic produce in her area would be worth $975.18.

The Global PossibilitiesSo, what if other people did what I

did—how could this effect the economy? So I started crunching numbers. Accord-ing to the Garden Writers Association’s 2009 surveys, 84 million U.S. households garden. If only half of them—42 mil-lion—took out a 5-by-20 foot area of lawn and grew a 100-square-foot garden, that would take 96,419 acres (150 square miles) out of lawn cultivation (think of the resources saved!). Granted, I’m an experienced gardener with great soil, so if those gardeners got half the yield I did,

the savings on fresh produce would be: $14.4 billion!!!

The Garden – Fall/Winter/Spring 2008-2009

This winter season, I grew:Bok choi ‘Pak Choy Chinese’ 2.3 poundsBroccoli ‘Green Comet’ 2.6 poundsChard ‘Rainbow’ 3.6 poundsKale ‘Winterbor’ 1.3 poundsLettuce ‘Speckled Trout’ 4.1 poundsLettuce ‘Summer Bibb’ 1.5 poundsMesclun ‘Tangy Cook Mix’ 2.8 poundsPea ‘Sugar Snap Pole’ n/aSnow Pea ‘Oregon Giant’ n/aRadish ‘Easter Egg’ 2.6 pounds (63 radishes)Scallion ‘White Lisbon’ n/a

In fall and winter, growing slows, as is obvious by the harvest amounts. I had a germination problem with the peas; birds got those that did germinate. The lesson: Put bird netting down when you plant seeds. I also must confess that I was not as vigilant with my record keeping. The scal-lions grew past scallion stage into small onions. They were delicious, but alas they didn’t get weighed.

The Garden – Spring/Summer 2009

My plants and yields were:Beans ‘Spanish Musica’ 22.3 poundsChard ‘Rainbow’ 10.4 poundsCollards ‘Vates’ 11.4 poundsPepper ‘Blushing Beauty’ 3.5 poundsTomato ‘Celebrity’ 38.7 poundsTomato ‘Early Girl’ 83.1 poundsZucchini ‘Raven’ 39.7 pounds

I grew the beans on a bamboo teepee. The chard was left over from the previous season; I had cut it down to the ground and it regrew beautifully. The collards were so gorgeous; I didn’t harvest much from them. They grew vigorously, unfor-tunately overshadowing the pepper plant. The collards are this fall’s focal points. It’s obvious from the harvest amounts that the ‘Celebrity’ tomato was the one that was on the north end of the garden, and suffered from lack of sunlight. Even so, I had a bountiful year.

The Future is in Your Hands—and SoilI’m going to plant one more summer

trial garden in April before my redo of Edible Landscaping comes out in the fall and I’m too busy traveling to benefit from another garden like this. So, then I’ll be

passing on the 100-Square-Foot Garden to all of you. Spread the word—tear up a bit of lawn and grow some fantastic food!!

Let me know what you grow and what your yields are. Happy Growing and Bon Appétit!!

Rosalind Creasy is a garden and food writer, photographer, and landscape de-signer with a passion for beautiful vegetables and ecologically sensitive gardening. Her first book, The Complete Book of Ed-ible Landscaping, coined the term “Edible Landscaping,” which is now a part of the American vocabulary. Her latest edition, now called Edible Landscaping, is in its 4thprinting and available on line. For more information visit her website: www.rosalindcreasy.com

EDIBLE GARDENHOw-TO-CREATE A 100-SQUARE FOOT

By rosaLiNd Creasy

Photo: ROSALIND CREASY

Inset: The site prepared for a 100 square foot garden; Above: The garden in full bloom.

lawn and grow some fantastic

12 LANDSCAPE HAWAII MAY | JUNE 2013 THE VOICE OF HAWAII’S GREEN INDUSTRY LANDSCAPEHAWAII.ORG 13

CHAULMOOGRA THE pICKLE

LADyTREES By JosH saNd

HEIDI LEIANUENUE BORNHORST

STORIEStree

Photo: JOSH SAND

Chaulmoogra tree at Foster Botanical Garden

One of the coolest, odd-est, prolifically fruiting trees in Foster botanic garden is the Chaul-moogra or Chaulmoo-gra oil tree. It is one of

our legacy trees, originally collected in the wild in Thailand in 1931 by Forester L.W Bryan

It has yellowish-orange colored, vel-vety-coated fruits about the size of a small softball. The chaulmoogra tree grows, and fruits prolifically in the makai portion of the garden that we call the Daibutsu terrace, in honor of the Daibutsu Buddha statue, a gift of friendship from the people of Japan for the people of Hawaii.

As Joshlyn Sand, Horticulturist at the Honolulu Botanic gardens says: the Chaulmoogra species, H. anthelmintica is bombing the garden floor with fruit in July around the summer time when the garden hosts the Midsummer Night’s Gleam.

This big tree is the species of Chaul-moogra known as Hydnocarpus anthel-mintica. is located in the Daibutsu terrace area of the garden and it is an Exceptional Tree.

The Data is: Seed obtained in the wild in Thailand by L.W. Bryan in 1931. It was nominated by Friends of Foster Garden’s - Dr. Anthony Hepton as an ET.

It is one of the many exceptional trees, “ETs” for short that grow in Foster gar-den. ETs are historic, rare, big old native or otherwise special unique and worthy of protection by city ordinance and the ET committee appointed by the Mayor.

There are two species of Chaulmoogra and they are known in Latin as Hydno-carpus anthelmintica and H. Kurzii and are in the Achariaceae plant family. They are native to southeast Asia: Myanmar, India, Thailand and so on.

Sand shared some interesting acces-sion data and information about the Chaulmoogra trees. There are 2 kinds of Hydnocarpus growing in Foster garden H. kurzii and H. anthelmintica. H. kurzii

is located in the economic garden (this is the newest part of the garden and is bounded by Vineyard Boulevard and Nu‘uanu Avenue), and it was collected by Dr. Joseph “Pohaku” Rock.

The accession Data on this tree is: Seedling from Dr. Rock from tree growing in a forest preserve, Kahana, from seed originally collected in 1924 in Burma. Neither Josh sand nor I have ever see the H. kurzii bear fruit.

Dr. Rock had a good long botanically diverse and colorful time in Hawaii, in China and all over the world. One of his protégé was director Paul Weissich who was in charge of the Honolulu botanic gardens for 38 years, and who still volunteers and nurtures the gardens and the folks who care for these great gardens of Oahu.

Leprosy is a terrible disease and it had devastating impacts on Hawaii. Rock was

looking for a cure as were many other people worldwide. Chaulmoogra oil was one of the early treatments. It was one of the best before we got the real cure or treatment which is sulfone drugs. Rock traveled and collected useful and me-dicinal plants. He like many others was searching for something to cure leprosy and he brought this interesting tree with economic potential to Hawaii. On Molo-kai, people with leprosy were treated with remarkable success by chaulmoogra oil.

We now have these wonderful and use-ful trees as a legacy, and maybe there are other medicinal uses for these trees. They are also very pretty and the fruit are most unusual.

Heidi Leianuenue Bornhorst is a Sustain-able Hawaiian Food, Native Hawaiian plants and Hawaii-Style Xeriscapes Garden designer, landscape consultant, arborist, aquaponics specialist, public speaker and Garden writer. She has worked on large landscape maintenance and design projects: with botanical gardens and with the Bread-fruit Institute as O‘ahu Coordinator for tree distribution and long-term care.

The Prolific Chaulmoogra at Foster Botanical Garden fruits heavily in the summer months.

Phot

o: H

EID

I BO

RN

HO

RS

T

Community gardening is a new discovery for Leono-ra Ching. Like many, her gardening passion was first fueled by a love of fresh food. “I find I come

to the garden about 5 times a week and work 1-2 hours. I come in the morning before it gets hot. I planted green onion first. I have lettuce, cucumbers, chili, and tomatoes. I’m just getting started, but I love it.”

Leonora is one of the busiest “retirees” I’ve ever met. Her occupational therapist career led her to the mainland, but the last twenty years she spent with the Ho’opono Center for the Blind. She now teaches cooking at Loveland Academy three times a week and on Saturdays at The Kahi Mohala Behavioral Health Center. She gives tours in Chinatown and is constant motion sharing her pickling love and pro-moting her book, The Pickle Lady’s Pickle Passion, at demonstrations island-wide.

Leonora is third generation Chinese on both sides. Her mother was an amazing cook. After attending college in Kentucky, she returned to Hawai`i and realized she couldn’t cook a thing! That’s when she got serious and had her mother teach her. She recently brought the tradition full circle by giving her two mainland children a one-month crash cooking class. She shares, “It was intensive. We did about ten recipes a day. I don’t know what hap-pened after I came home (laughs)…..but, I wanted to pass these things on to my children”.

When asked why pickled recipes Leono-ra said, “Well, there’s no other book quite like it. I wanted to write it down and share with people here and on the mainland. These are recipes we like locally, but also international things. And, it’s easy! I tell people these dishes are so good and cost you pennies. It isn’t hard and takes so little money, no equipment or special supplies. In fact, you probably already have all you need…some vinegar, sugar, salt. And, Chi-natown is your best bet. I shop there 99% of the time. I don’t go to Safeway unless I’m desperate!”

What’s recipe do people ask about most? Leonora quickly answers, “Oh, the Korean Pickled Garlic! You can eat tons and have no indigestion or odor. You soak it in vinegar for a week and then in soy sauce for a month. Everywhere I go people love it. And, the Sweet Sour Kai Choy is very popular”.

Leonora has ideas for future books. She wants to pass on her knowledge of Chi-natown. The book would span history to today’s markets. She would include what they sell with recipes on how to prepare these things. She says, “I want to include old-time recipes you can’t get anymore.”

She would also like to write a book on how to cook for “local boys”. This was funny because I had asked if she ever gets asked to pickle meat. She said, “Yes, you can! I have wonderful recipes like Chinese Sweet Sour Pigs Feet and a great pickled pressed salmon!”

“Folks give me vegetables they don’t know what to do with…a “pickle chal-lenge”. I like to experiment. Sometimes I walk around stores and the ideas come. I use the garden for inspiration and TV Food Network is a favorite. I pick up a lot from Korean cuisine. I have a Korean neighbor who’s been a great source of knowledge and ideas.”

“People tell me their stuff won’t turn out like mine. But, it can! You just adjust it. I tell them they can even use stevia or Splenda. But, I always caution to watch the salt. It’s a balance. Even I don’t follow recipes exactly.”

Leonora uses social media to reach out. Her Facebook page has her demo schedule, recipes and she posts vegetable specials she finds around the island. She says, “I’ve been using it for a few years. I need to add more photos. But, I really want to share and it’s a great way to do that. When it comes to recipes sometimes people don’t want to share, but I do!”

Joshlyn Sand is a horticulturist and arbor-ist for the Honolulu Botanical Gardens, president of HSUFP and a member of the LICH Board of Directors.

Sweet Sour Chinese Mustard (Kai Choy) Pickles

2 lbs. kai choy½ c. water½ c. vinegar½ c. sugar1 T. Hawaiian salt1 T. ginger, sliveredSlivered pickled or fresh chili peppers

Cut cabbage into bite sized pieces. Boil 2 c. water. Add cabbage, stirring until darkens and glistens (about 2-3 minutes). Drain and put in bowl. Boil ½ c. water, vinegar, salt and sugar, stirring to dissolve. Pour hot mixture over cabbage. Add ginger and peppers. Mix well. Bottle and refrigerate. Wait 3-5 days before eating if you can wait that long!

Southeast Asian Pickled Tomato Salad

1 lb. large cherry tomatoes, 3/4th ripened¼ c. vinegar2 T. fresh citrus juice – lemon, lime or orange1 clove garlic, minced1 stalk green onion, cut in ¼” pieces1 T. shallot, red or yellow onion, diced1 t. sugar3 T. fish sauce6 mint leaves, broken up or julienned1 Hawaiian chili pepper, bruised

Cut tomatoes in half and put in bowl. Add rest of ingredients and mix well. Cover and let flavors marry in refrigerator until serv-ing time. Let sit a few hours or next day for best flavor. Hint: to heighten flavor or add color, try add unpeeled Japanese cucumbers or fresh dill!

12 LANDSCAPE HAWAII MAY | JUNE 2013 THE VOICE OF HAWAII’S GREEN INDUSTRY LANDSCAPEHAWAII.ORG 13

CHAULMOOGRA THE pICKLE

LADyTREES By JosH saNd

HEIDI LEIANUENUE BORNHORST

STORIEStree

Photo: JOSH SAND

Chaulmoogra tree at Foster Botanical Garden

One of the coolest, odd-est, prolifically fruiting trees in Foster botanic garden is the Chaul-moogra or Chaulmoo-gra oil tree. It is one of

our legacy trees, originally collected in the wild in Thailand in 1931 by Forester L.W Bryan

It has yellowish-orange colored, vel-vety-coated fruits about the size of a small softball. The chaulmoogra tree grows, and fruits prolifically in the makai portion of the garden that we call the Daibutsu terrace, in honor of the Daibutsu Buddha statue, a gift of friendship from the people of Japan for the people of Hawaii.

As Joshlyn Sand, Horticulturist at the Honolulu Botanic gardens says: the Chaulmoogra species, H. anthelmintica is bombing the garden floor with fruit in July around the summer time when the garden hosts the Midsummer Night’s Gleam.

This big tree is the species of Chaul-moogra known as Hydnocarpus anthel-mintica. is located in the Daibutsu terrace area of the garden and it is an Exceptional Tree.

The Data is: Seed obtained in the wild in Thailand by L.W. Bryan in 1931. It was nominated by Friends of Foster Garden’s - Dr. Anthony Hepton as an ET.

It is one of the many exceptional trees, “ETs” for short that grow in Foster gar-den. ETs are historic, rare, big old native or otherwise special unique and worthy of protection by city ordinance and the ET committee appointed by the Mayor.

There are two species of Chaulmoogra and they are known in Latin as Hydno-carpus anthelmintica and H. Kurzii and are in the Achariaceae plant family. They are native to southeast Asia: Myanmar, India, Thailand and so on.

Sand shared some interesting acces-sion data and information about the Chaulmoogra trees. There are 2 kinds of Hydnocarpus growing in Foster garden H. kurzii and H. anthelmintica. H. kurzii

is located in the economic garden (this is the newest part of the garden and is bounded by Vineyard Boulevard and Nu‘uanu Avenue), and it was collected by Dr. Joseph “Pohaku” Rock.

The accession Data on this tree is: Seedling from Dr. Rock from tree growing in a forest preserve, Kahana, from seed originally collected in 1924 in Burma. Neither Josh sand nor I have ever see the H. kurzii bear fruit.

Dr. Rock had a good long botanically diverse and colorful time in Hawaii, in China and all over the world. One of his protégé was director Paul Weissich who was in charge of the Honolulu botanic gardens for 38 years, and who still volunteers and nurtures the gardens and the folks who care for these great gardens of Oahu.

Leprosy is a terrible disease and it had devastating impacts on Hawaii. Rock was

looking for a cure as were many other people worldwide. Chaulmoogra oil was one of the early treatments. It was one of the best before we got the real cure or treatment which is sulfone drugs. Rock traveled and collected useful and me-dicinal plants. He like many others was searching for something to cure leprosy and he brought this interesting tree with economic potential to Hawaii. On Molo-kai, people with leprosy were treated with remarkable success by chaulmoogra oil.

We now have these wonderful and use-ful trees as a legacy, and maybe there are other medicinal uses for these trees. They are also very pretty and the fruit are most unusual.

Heidi Leianuenue Bornhorst is a Sustain-able Hawaiian Food, Native Hawaiian plants and Hawaii-Style Xeriscapes Garden designer, landscape consultant, arborist, aquaponics specialist, public speaker and Garden writer. She has worked on large landscape maintenance and design projects: with botanical gardens and with the Bread-fruit Institute as O‘ahu Coordinator for tree distribution and long-term care.

The Prolific Chaulmoogra at Foster Botanical Garden fruits heavily in the summer months.

Phot

o: H

EID

I BO

RN

HO

RS

T

Community gardening is a new discovery for Leono-ra Ching. Like many, her gardening passion was first fueled by a love of fresh food. “I find I come

to the garden about 5 times a week and work 1-2 hours. I come in the morning before it gets hot. I planted green onion first. I have lettuce, cucumbers, chili, and tomatoes. I’m just getting started, but I love it.”

Leonora is one of the busiest “retirees” I’ve ever met. Her occupational therapist career led her to the mainland, but the last twenty years she spent with the Ho’opono Center for the Blind. She now teaches cooking at Loveland Academy three times a week and on Saturdays at The Kahi Mohala Behavioral Health Center. She gives tours in Chinatown and is constant motion sharing her pickling love and pro-moting her book, The Pickle Lady’s Pickle Passion, at demonstrations island-wide.

Leonora is third generation Chinese on both sides. Her mother was an amazing cook. After attending college in Kentucky, she returned to Hawai`i and realized she couldn’t cook a thing! That’s when she got serious and had her mother teach her. She recently brought the tradition full circle by giving her two mainland children a one-month crash cooking class. She shares, “It was intensive. We did about ten recipes a day. I don’t know what hap-pened after I came home (laughs)…..but, I wanted to pass these things on to my children”.

When asked why pickled recipes Leono-ra said, “Well, there’s no other book quite like it. I wanted to write it down and share with people here and on the mainland. These are recipes we like locally, but also international things. And, it’s easy! I tell people these dishes are so good and cost you pennies. It isn’t hard and takes so little money, no equipment or special supplies. In fact, you probably already have all you need…some vinegar, sugar, salt. And, Chi-natown is your best bet. I shop there 99% of the time. I don’t go to Safeway unless I’m desperate!”

What’s recipe do people ask about most? Leonora quickly answers, “Oh, the Korean Pickled Garlic! You can eat tons and have no indigestion or odor. You soak it in vinegar for a week and then in soy sauce for a month. Everywhere I go people love it. And, the Sweet Sour Kai Choy is very popular”.

Leonora has ideas for future books. She wants to pass on her knowledge of Chi-natown. The book would span history to today’s markets. She would include what they sell with recipes on how to prepare these things. She says, “I want to include old-time recipes you can’t get anymore.”

She would also like to write a book on how to cook for “local boys”. This was funny because I had asked if she ever gets asked to pickle meat. She said, “Yes, you can! I have wonderful recipes like Chinese Sweet Sour Pigs Feet and a great pickled pressed salmon!”

“Folks give me vegetables they don’t know what to do with…a “pickle chal-lenge”. I like to experiment. Sometimes I walk around stores and the ideas come. I use the garden for inspiration and TV Food Network is a favorite. I pick up a lot from Korean cuisine. I have a Korean neighbor who’s been a great source of knowledge and ideas.”

“People tell me their stuff won’t turn out like mine. But, it can! You just adjust it. I tell them they can even use stevia or Splenda. But, I always caution to watch the salt. It’s a balance. Even I don’t follow recipes exactly.”

Leonora uses social media to reach out. Her Facebook page has her demo schedule, recipes and she posts vegetable specials she finds around the island. She says, “I’ve been using it for a few years. I need to add more photos. But, I really want to share and it’s a great way to do that. When it comes to recipes sometimes people don’t want to share, but I do!”

Joshlyn Sand is a horticulturist and arbor-ist for the Honolulu Botanical Gardens, president of HSUFP and a member of the LICH Board of Directors.

Sweet Sour Chinese Mustard (Kai Choy) Pickles

2 lbs. kai choy½ c. water½ c. vinegar½ c. sugar1 T. Hawaiian salt1 T. ginger, sliveredSlivered pickled or fresh chili peppers

Cut cabbage into bite sized pieces. Boil 2 c. water. Add cabbage, stirring until darkens and glistens (about 2-3 minutes). Drain and put in bowl. Boil ½ c. water, vinegar, salt and sugar, stirring to dissolve. Pour hot mixture over cabbage. Add ginger and peppers. Mix well. Bottle and refrigerate. Wait 3-5 days before eating if you can wait that long!

Southeast Asian Pickled Tomato Salad

1 lb. large cherry tomatoes, 3/4th ripened¼ c. vinegar2 T. fresh citrus juice – lemon, lime or orange1 clove garlic, minced1 stalk green onion, cut in ¼” pieces1 T. shallot, red or yellow onion, diced1 t. sugar3 T. fish sauce6 mint leaves, broken up or julienned1 Hawaiian chili pepper, bruised

Cut tomatoes in half and put in bowl. Add rest of ingredients and mix well. Cover and let flavors marry in refrigerator until serv-ing time. Let sit a few hours or next day for best flavor. Hint: to heighten flavor or add color, try add unpeeled Japanese cucumbers or fresh dill!


Based on extensive studies conducted at the Univer-sity of Minnesota, Regents Professor of Ecology David Tilman and his colleagues have projected the global

food demand to double by 2050. A higher food demand means more land, more fertilizer, more packaging, and more infrastructure for shipping, and so on. Cultivating, processing, and distributing food from our homes and public spaces, termed urban agriculture, is needed to cope with this rising food demand.

Historically, an edible kitchen garden

medicinal and lei gardens. Doing so not only perpetuates the culture of Hawaii, but also triggers diversity in native fauna. Efficiency is generated with the use of companion planting. Planting different food crops in strategic proximity can have benefits to the grower: to increase the yield of a crop, to divert pests and disease from crops, and to attract beneficial insects. The need for environmentally detrimental herbicides and pesticides is greatly reduced.

The garden also features a whimsical spiral hugelkultur garden. Hugelkultur is the uncommon but highly effective meth-od of stacking logs and compost material to create raised planting beds. The de-composing logs aid in retaining moisture and warming the soil which prolongs the growing season and reduces the amount of water needed. These gardens can also be a highly effective wind screen due to the mounded structure.

The wet conditions of the site make use of several storm water management prac-tices. The use of a rainwater catchment tank to capture runoff from the roofs can later be used to irrigate the garden plots. A vegetated bioswale that terminates at a raingarden is meant to slow, capture, and remove toxins from excess storm water through phytoremediation. Riparian plants in the path of the controlled storm water will thrive.

A focal point of the site is the imple-mentation of natural building. An earthbag construction is sited on the path between the two major areas of the garden: the upper hugelkulter garden and the lower plaza. The building functions as a transitional gateway that visitors can marvel at the durability and affordability that natural building provides. The struc-ture is built from modified site soil and is able to support a green roof, green walls and vertical plantings.

Reused and upcycled materials are meant to be used in the general con-struction of the site. Grated metal panels found onsite are to be used as raised walkways that cross wet conditions. Ter-raced gardens formed along the existing grade are retained by corrugated metal panels. Each terrace is accessible by steps built from old tires. An ipu trellis and gutter systems would be constructed of bamboo. Wood shipping palettes are used as vertical planting vessels that screen the utility pad. Logs used for steps and hugelkulter walls are abundant, inexpen-sive, easily replaceable, and return safely

provided many annual vegetables and herbs for the typical American home. Over the past 50 years the necessity of the kitchen garden diminished, due to smaller living spaces, busier schedules, and more readily available fast food. A more recent movement toward urban ag-riculture, sparked by promising solutions for our economic and environmental con-cerns as well as our growing population, epitomizes the public’s recognition for the importance of change. Furthermore, the practice is a catalyst for greater com-munity interaction and a link between the natural and built environments, and

to the earth at the end of their lifetime.

The idea be-hind upcycling is ‘waste equals food’; excess fruit from a tree isn’t consid-ered waste, but rather food when it becomes nutrients for new plants. This infinite cycle is especially im-portant in Hawaii where garbage is the number one export, and can be applied to the design of natural and synthetic materials. Recycled prod-ucts pollute the environ-ment during manufacturing and are merely degradations of the original material. They end up living shortly and meet their fate at the landfill, thus the process is unsustainable.

Sustainability in ecology is defined as the ability to endure diversity and productivity over time. The Ulu Gar-den was designed with sustainability in maintenance in mind. Along with com-panion planting and the use of durable and renewable construction materials, mulching and composting are simple and more frequent practices that will be displayed to visitors. Mulching is a quick and aesthetically pleasing practice that uses organic garden waste to provide numerous benefits: the ability to reduce soil moisture loss from evaporation, to provide a cool living area for beneficial insects, and to create a natural fertilizer layer through decomposition. All plant life will flourish from the additional 2-3 inch layer of chipped small branches, old leaves and green plant material.

Composting shares many of the benefits of mulching. Compost is or-ganic matter that decomposes through various means to be used as fertilizer or soil amendment. Old plant material, green waste, and kitchen scraps are a free and healthy way to naturally fertil-ize your food crops without the worry of the harmful effects of toxic compounds. There are several ways to increase nutri-ent availability and reduce soil compac-

the people who prosper in those environ-ments.

Lyon Arboretum has collaborated with Honolulu based landscape architecture firm KI Concepts LLC to design and build the Ulu Garden, an interactive sustainable garden meant to showcase the beauty, creativity, ease of construction, avail-ability of materials, and affordability of sustainable landscape practices in order to inspire the urban and suburban com-munity to follow suit.

The garden employs the use of native, non-invasive, and Polynesian introduced canoe plants and culturally important

tion through composting. The Ulu garden plans to showcase and host several classes on various composting techniques, such as vermiculture (using worms), hugelkul-ter (creating plant beds from rotting wood), bokashi (using microorganisms) and compost tea (compost and water formula).

In the Hawaiian language, ulu has sev-eral meanings: to grow, to protect, to pre-serve and to inspire. Each meaning of the word “ulu” relates explicitly to the goals of the Ulu Garden: to serve as a visual and hands-on inspiration, a tool that fosters a sense of environmental stewardship, a model that demonstrates the importance of protecting and preserving the balance of nature with the built environment, and a contemporary icon that raises awareness to the effects that positive and negative actions have on natural systems and the urban community. The Ulu Garden will provide teaching and training programs, demonstrations, and displays where visitors can be enthused to learn practical, sustainable, affordable, and in-novative ways to grow edible plants that can be incorporated into any urban or suburban residential setting.

Wayne Baldwin is a landscape designer at the landscape architecture firm Ki Concepts LLC. Bernice Fielding is manager of the new Ulu Garden.

Graphics: WAYNE BALDWIN

Site plan of the proposed Ulu Garden.

LyON ARBORETUM‘ULU’ GARDEN

By WayNe BaLdWiN & BerNiCe fieLdiNG


The idea be-hind upcycling is ‘waste equals food’; excess fruit from a tree isn’t consid-ered waste, but rather food when it becomes nutrients for new plants. This infinite cycle is especially im-portant in Hawaii where garbage is the number one export, and can be applied to the design of natural and synthetic materials. Recycled prod-ucts pollute the environ-ment during manufacturing and are merely degradations of the original material. They end up living shortly and

tion through composting. The Ulu garden


Based on extensive studies conducted at the Univer-sity of Minnesota, Regents Professor of Ecology David Tilman and his colleagues have projected the global

food demand to double by 2050. A higher food demand means more land, more fertilizer, more packaging, and more infrastructure for shipping, and so on. Cultivating, processing, and distributing food from our homes and public spaces, termed urban agriculture, is needed to cope with this rising food demand.

Historically, an edible kitchen garden

medicinal and lei gardens. Doing so not only perpetuates the culture of Hawaii, but also triggers diversity in native fauna. Efficiency is generated with the use of companion planting. Planting different food crops in strategic proximity can have benefits to the grower: to increase the yield of a crop, to divert pests and disease from crops, and to attract beneficial insects. The need for environmentally detrimental herbicides and pesticides is greatly reduced.

The garden also features a whimsical spiral hugelkultur garden. Hugelkultur is the uncommon but highly effective meth-od of stacking logs and compost material to create raised planting beds. The de-composing logs aid in retaining moisture and warming the soil which prolongs the growing season and reduces the amount of water needed. These gardens can also be a highly effective wind screen due to the mounded structure.

The wet conditions of the site make use of several storm water management prac-tices. The use of a rainwater catchment tank to capture runoff from the roofs can later be used to irrigate the garden plots. A vegetated bioswale that terminates at a raingarden is meant to slow, capture, and remove toxins from excess storm water through phytoremediation. Riparian plants in the path of the controlled storm water will thrive.

A focal point of the site is the imple-mentation of natural building. An earthbag construction is sited on the path between the two major areas of the garden: the upper hugelkulter garden and the lower plaza. The building functions as a transitional gateway that visitors can marvel at the durability and affordability that natural building provides. The struc-ture is built from modified site soil and is able to support a green roof, green walls and vertical plantings.

Reused and upcycled materials are meant to be used in the general con-struction of the site. Grated metal panels found onsite are to be used as raised walkways that cross wet conditions. Ter-raced gardens formed along the existing grade are retained by corrugated metal panels. Each terrace is accessible by steps built from old tires. An ipu trellis and gutter systems would be constructed of bamboo. Wood shipping palettes are used as vertical planting vessels that screen the utility pad. Logs used for steps and hugelkulter walls are abundant, inexpen-sive, easily replaceable, and return safely

provided many annual vegetables and herbs for the typical American home. Over the past 50 years the necessity of the kitchen garden diminished, due to smaller living spaces, busier schedules, and more readily available fast food. A more recent movement toward urban ag-riculture, sparked by promising solutions for our economic and environmental con-cerns as well as our growing population, epitomizes the public’s recognition for the importance of change. Furthermore, the practice is a catalyst for greater com-munity interaction and a link between the natural and built environments, and


The idea be-hind upcycling is ‘waste equals food’; excess fruit from a tree isn’t consid-ered waste, but rather food when it becomes nutrients for new plants. This infinite cycle is especially im-portant in Hawaii where garbage is the number one export, and can be applied to the design of natural and synthetic materials. Recycled prod-ucts pollute the environ-ment during manufacturing and are merely degradations of the original material. They end up living shortly and meet their fate at the landfill, thus the process is unsustainable.

Sustainability in ecology is defined as the ability to endure diversity and productivity over time. The Ulu Gar-den was designed with sustainability in maintenance in mind. Along with com-panion planting and the use of durable and renewable construction materials, mulching and composting are simple and more frequent practices that will be displayed to visitors. Mulching is a quick and aesthetically pleasing practice that uses organic garden waste to provide numerous benefits: the ability to reduce soil moisture loss from evaporation, to provide a cool living area for beneficial insects, and to create a natural fertilizer layer through decomposition. All plant life will flourish from the additional 2-3 inch layer of chipped small branches, old leaves and green plant material.

Composting shares many of the benefits of mulching. Compost is or-ganic matter that decomposes through various means to be used as fertilizer or soil amendment. Old plant material, green waste, and kitchen scraps are a free and healthy way to naturally fertil-ize your food crops without the worry of the harmful effects of toxic compounds. There are several ways to increase nutri-ent availability and reduce soil compac-

the people who prosper in those environ-ments.

Lyon Arboretum has collaborated with Honolulu based landscape architecture firm KI Concepts LLC to design and build the Ulu Garden, an interactive sustainable garden meant to showcase the beauty, creativity, ease of construction, avail-ability of materials, and affordability of sustainable landscape practices in order to inspire the urban and suburban com-munity to follow suit.

The garden employs the use of native, non-invasive, and Polynesian introduced canoe plants and culturally important

tion through composting. The Ulu garden plans to showcase and host several classes on various composting techniques, such as vermiculture (using worms), hugelkul-ter (creating plant beds from rotting wood), bokashi (using microorganisms) and compost tea (compost and water formula).

In the Hawaiian language, ulu has sev-eral meanings: to grow, to protect, to pre-serve and to inspire. Each meaning of the word “ulu” relates explicitly to the goals of the Ulu Garden: to serve as a visual and hands-on inspiration, a tool that fosters a sense of environmental stewardship, a model that demonstrates the importance of protecting and preserving the balance of nature with the built environment, and a contemporary icon that raises awareness to the effects that positive and negative actions have on natural systems and the urban community. The Ulu Garden will provide teaching and training programs, demonstrations, and displays where visitors can be enthused to learn practical, sustainable, affordable, and in-novative ways to grow edible plants that can be incorporated into any urban or suburban residential setting.

Wayne Baldwin is a landscape designer at the landscape architecture firm Ki Concepts LLC. Bernice Fielding is manager of the new Ulu Garden.

Graphics: WAYNE BALDWIN

Site plan of the proposed Ulu Garden.

LyON ARBORETUM‘ULU’ GARDEN

By WayNe BaLdWiN & BerNiCe fieLdiNG


The idea be-hind upcycling is ‘waste equals food’; excess fruit from a tree isn’t consid-ered waste, but rather food when it becomes nutrients for new plants. This infinite cycle is especially im-portant in Hawaii where garbage is the number one export, and can be applied to the design of natural and synthetic materials. Recycled prod-ucts pollute the environ-ment during manufacturing and are merely degradations of the original material. They end up living shortly and

tion through composting. The Ulu garden

16 LANDSCAPE HAWAII MAY | JUNE 2013 THE VOICE OF HAWAII’S GREEN INDUSTRY

BREADFRUIT TREES FORFOOD SECURITy

By diaNe raGoNe, pHd

Breadfruit Crab CakesCreated by Ian Cole

Crab Cakes1 large or several small mature firm

breadfruit2 or 3 fresh jalapeno chilies1/2 to 1 pound fresh crab meat

(or steamed fish, flaked)1 large Kula onion, diced1/3 cup chopped cilantro1/3 cup grated Parmesan cheese3 or 4 teaspoons red pepper flakes

or to taste2 or 3 teaspoons Old Bay seasoning

or to tasteHawaiian saltJuice of 2 or 3 limesSplash of beerPeanut or sunflower oil

Dipping sauce2 or 3 tablespoons ponzu sauce1 cup plain yogurt3 or 4 teaspoons wasabi powder

or to taste

Preparation■ Roast jalapenos on grill or cook in a

pan over medium heat until they begin to "sweat," remove seeds, and dice.■ In a bowl, combine crab, onion, cilan-

tro, cheese, jalapenos, red pepper flakes, Old Bay seasoning, generous amount of Hawaiian salt, lime juice and beer; set aside.■ Cool breadfruit enough to handle,

but while still warm, peel and remove core. Cut into small chunks and add to bowl with crab mixture. Coat hands lightly with oil; then knead mixture thoroughly until a uniform consistency is achieved. Form into cakes, stack them on a plate and cover with a damp towel.■ In a cast-iron skillet or other frying

pan, heat one-quarter inch of peanut or sunflower oil.■ Cook crab cakes until golden brown,

and place in oven pre-heated to 200°F to keep warm until serving.■ Mix dipping-sauce ingredients. If

making ahead of time, wasabi will become more potent the longer it sits.

Additional recipes available at: http://ntbg.org/breadfruit/resources/display/cat/7/


Breadfruit Crab CakesBreadfruit Crab Cakes

Huey P. Long, Governor and U.S. Senator from Louisiana during the Great Depression was famously known for his campaign slogans,

including “A chicken in every pot and a car in every garage.” In Hawaii, we have that car or two in the garage, but to paraphrase Long, what if we had an ‘ulu tree in every yard, school, public park, or public housing project?

Breadfruit (Artocarpus altilis) has a sig-nificant, and often unappreciated, legacy in Hawai‘i. It is one of the canoe plants brought from eastern Polynesia centuries ago and was widely grown throughout the archipelago. Handy & Handy, the authors of Native Planters in Old Hawaii published in 1940, reported that in the pre-contact era there were vast groves of ‘ulu on the Big Island in the Kona and Puna districts, with many trees in Hilo and the valleys along the Hamakua coast and Kohala; extensive groves on Kauai along the south-ern and leeward coasts, from Waimea to Wailua, and in Anahola; on Oahu, the trees were planted mostly on the southerly side in Wailupe, Waikiki, Kalihi, and ‘Ewa, and in sheltered places on the north shore and windward coast from Waialua to Waimanalo. The southern shores of west-ern Maui were a major area for ‘ulu, and it was planted from Olowalu to Waiehu. In east Maui it was extensively grown in all the settlements and valleys. On Molokai the trees were mainly found on the south-ern side towards the eastern end of the is-land. ‘Ulu was even abundantly planted on Lanai! Legends and songs provide evidence of the extent of ‘ulu plantings throughout the islands and the importance of the tree for food and other products.

‘Ulu made significant contributions to food security and agricultural sus-tainability in the islands by providing a long-lived, easy to grow, productive, nutri-tious, starchy staple crop. Over the past 100 years, breadfruit cultivation and use declined, and many trees were cut down, especially in urban areas. It’s exciting to

be part of a renaissance in Hawai‘i for ‘ulu and other traditional crops that sustained Pacific Islanders for millennia.

Breadfruit is traditionally propagated vegetatively using root suckers or cuttings. The Breadfruit Institute and research col-laborators have developed groundbreaking micropropagation methods to produce healthy and vigorous breadfruit plants. A partnership with an innovative horti-cultural company, Cultivaris LLC, www.globalbreadfruit.com with facilities on the U.S. mainland, in Europe, and in other lo-cations now makes it possible to propagate and ship millions of young plants to the tropics where they will quickly grow and become productive breadfruit trees. Bread-fruit tree planting projects are underway in 16 countries in Africa, the Caribbean, Central America, Asia, and Oceania, and close to 60 countries have expressed inter-est in using breadfruit to help address their food security issues.

But here in Hawaii we have food secu-rity issues as well. There is a compelling need for food self sufficiency and better health and nutrition in Hawaii. Hawaii imports about 85% of its food, making it one of the most food insecure states in the nation. In 2010, more than 14% of our residents—191,000 people—received emergency food assistance through the

Hawaii Foodbank network. Hawaiians and other Pacific Islanders

such as Micronesians, Samoans, and Ton-gans comprise 10% (135,422) of the state’s population, and 16% live at the poverty level compared to 9.6% for the general population. They are especially vulnerable to food insecurity and health issues, such as obesity and diabetes, associated with a Western diet. Many of these islanders are from breadfruit growing cultures, so helping them plant breadfruit trees at their homes and in their communities is a sus-tainable and achievable step to addressing these problems. Tree planting projects will help provide Hawaii with a more sustain-able and secure food supply.

Breadfruit can easily be grown as a backyard tree and in public spaces, alone or interplanted with a wide range of plants such as bananas, taro, citrus, vegetables, lei plants, etc. The fruit can be roasted, baked, boiled, pounded into poi, or fried, and is used in a wide array of recipes. It can be made into chips and other snacks, or dried and ground into gluten-free flour that can used to make bread, pastries, pasta, crack-ers, biscuits, baby food, snack products, and more. Why import potatoes or white rice when you can use ‘ulu instead?

Through the Ho‘oulu ka ‘Ulu project (www.breadfruit.info), a collaboration with

the Hawaii Homegrown Food Network, the Breadfruit Institute is working to revitalize ‘ulu as an attractive, delicious, nutritious, abundant, affordable, and culturally appropriate food. This work is done through educational and outreach programs such as ‘Ulu festivals, workshops, cooking demonstrations, and information resources which are available in print form and/or on the Internet.

In October 2012, the Breadfruit Institute launched the Plant a Tree of Life – Grow ‘Ulu project to distribute more than 4,000 trees of an exceptional breadfruit variety, Ma‘afala, to residents and organizations to plant in their yards and communities. Funding for this project was provided by The Ceres Trust in Wisconsin. The Hawai‘i Department of Land and Natural Resources Kaulunani Urban and Com-munity Forestry Grant Program provided additional support.

Ma‘afala was selected for distribution as this popular variety, which originated in Samoa and Tonga, has been grown in Hawai‘i for decades. Ma‘afala has a compact shape that is especially suited to urban and community landscapes. The tree can be easily pruned and shaped to fit its location and make it easier to reach and harvest the fruit. Trees can begin bearing fruit in 2-1/2 to 3 years.

Ma‘afala can produce 150-200, or more, delicious, nutritious fruits each year. The fruit has a creamy to pale yellow flesh and is usually seedless. The flesh has a soft, ten-der texture when cooked. ‘Ulu is a starchy energy-rich carbohydrate food and is also gluten free. Ma‘afala is higher in protein

(3.3%) than most breadfruit varieties, and flour made from the dried fruit contains 7.6% protein. It is a good source of fiber and rich in minerals such as potassium, magnesium, and calcium. Ma‘afala also provides niacin, thiamin, and riboflavin (B vitamins), Vitamin C, and Vitamin-A producing carotenoids.

The institute has partnered with numerous communities, organizations, and individuals throughout the state to distribute the trees. Ma‘afala trees have been planted at homes, schools, churches, community gardens, social service orga-nizations, parks, and other sites on Kauai, Oahu, Maui, Lanai, Molokai, and the Big Island. Our goal is to see ‘ulu trees growing and flourishing again in all of the commu-nities where the trees grew in days of old. Trees that will provide beauty and shade, but most importantly, healthy food for home consumption, to share with family and friends, and to help create economic opportunities through the development of new breadfruit products. Let’s grow and eat more ‘ulu!

To learn more about our work to promote the conservation and use of breadfruit for food and reforestation visit: www.breadfruit.org and www.facebook.com/Breadfruitinstitute. Photos and posts about the Plant a Tree of Life can be seen on Facebook at www.facebook.com/Plan-tUluTreesHawaii.

Diane Ragone is director of the Breadfruit Institute at the National Tropical Botanical Garden.

Photos: JIM WISEMAN

Diane Ragone with two-year old Ma‘afala tree on Kauai.

Angela Tillson, Plant a Tree of Life project manager, with 12-week-old Ma‘afala trees ready for distribution and planting.trees ready for distribution and planting.

Phot

os: ©

DIA

NE

RA

GO

NE,

BR

EAD

FRU

IT IN

ST

ITU

TE


BREADFRUIT TREES FORFOOD SECURITy

By diaNe raGoNe, pHd

Breadfruit Crab CakesCreated by Ian Cole

Crab Cakes1 large or several small mature firm

breadfruit2 or 3 fresh jalapeno chilies1/2 to 1 pound fresh crab meat

(or steamed fish, flaked)1 large Kula onion, diced1/3 cup chopped cilantro1/3 cup grated Parmesan cheese3 or 4 teaspoons red pepper flakes

or to taste2 or 3 teaspoons Old Bay seasoning

or to tasteHawaiian saltJuice of 2 or 3 limesSplash of beerPeanut or sunflower oil

Dipping sauce2 or 3 tablespoons ponzu sauce1 cup plain yogurt3 or 4 teaspoons wasabi powder

or to taste

Preparation■ Roast jalapenos on grill or cook in a

pan over medium heat until they begin to "sweat," remove seeds, and dice.■ In a bowl, combine crab, onion, cilan-

tro, cheese, jalapenos, red pepper flakes, Old Bay seasoning, generous amount of Hawaiian salt, lime juice and beer; set aside.■ Cool breadfruit enough to handle,

but while still warm, peel and remove core. Cut into small chunks and add to bowl with crab mixture. Coat hands lightly with oil; then knead mixture thoroughly until a uniform consistency is achieved. Form into cakes, stack them on a plate and cover with a damp towel.■ In a cast-iron skillet or other frying

pan, heat one-quarter inch of peanut or sunflower oil.■ Cook crab cakes until golden brown,

and place in oven pre-heated to 200°F to keep warm until serving.■ Mix dipping-sauce ingredients. If

making ahead of time, wasabi will become more potent the longer it sits.

Additional recipes available at: http://ntbg.org/breadfruit/resources/display/cat/7/


Breadfruit Crab CakesBreadfruit Crab Cakes

Huey P. Long, Governor and U.S. Senator from Louisiana during the Great Depression was famously known for his campaign slogans,

including “A chicken in every pot and a car in every garage.” In Hawaii, we have that car or two in the garage, but to paraphrase Long, what if we had an ‘ulu tree in every yard, school, public park, or public housing project?

Breadfruit (Artocarpus altilis) has a sig-nificant, and often unappreciated, legacy in Hawai‘i. It is one of the canoe plants brought from eastern Polynesia centuries ago and was widely grown throughout the archipelago. Handy & Handy, the authors of Native Planters in Old Hawaii published in 1940, reported that in the pre-contact era there were vast groves of ‘ulu on the Big Island in the Kona and Puna districts, with many trees in Hilo and the valleys along the Hamakua coast and Kohala; extensive groves on Kauai along the south-ern and leeward coasts, from Waimea to Wailua, and in Anahola; on Oahu, the trees were planted mostly on the southerly side in Wailupe, Waikiki, Kalihi, and ‘Ewa, and in sheltered places on the north shore and windward coast from Waialua to Waimanalo. The southern shores of west-ern Maui were a major area for ‘ulu, and it was planted from Olowalu to Waiehu. In east Maui it was extensively grown in all the settlements and valleys. On Molokai the trees were mainly found on the south-ern side towards the eastern end of the is-land. ‘Ulu was even abundantly planted on Lanai! Legends and songs provide evidence of the extent of ‘ulu plantings throughout the islands and the importance of the tree for food and other products.

‘Ulu made significant contributions to food security and agricultural sus-tainability in the islands by providing a long-lived, easy to grow, productive, nutri-tious, starchy staple crop. Over the past 100 years, breadfruit cultivation and use declined, and many trees were cut down, especially in urban areas. It’s exciting to

be part of a renaissance in Hawai‘i for ‘ulu and other traditional crops that sustained Pacific Islanders for millennia.

Breadfruit is traditionally propagated vegetatively using root suckers or cuttings. The Breadfruit Institute and research col-laborators have developed groundbreaking micropropagation methods to produce healthy and vigorous breadfruit plants. A partnership with an innovative horti-cultural company, Cultivaris LLC, www.globalbreadfruit.com with facilities on the U.S. mainland, in Europe, and in other lo-cations now makes it possible to propagate and ship millions of young plants to the tropics where they will quickly grow and become productive breadfruit trees. Bread-fruit tree planting projects are underway in 16 countries in Africa, the Caribbean, Central America, Asia, and Oceania, and close to 60 countries have expressed inter-est in using breadfruit to help address their food security issues.

But here in Hawaii we have food secu-rity issues as well. There is a compelling need for food self sufficiency and better health and nutrition in Hawaii. Hawaii imports about 85% of its food, making it one of the most food insecure states in the nation. In 2010, more than 14% of our residents—191,000 people—received emergency food assistance through the

Hawaii Foodbank network. Hawaiians and other Pacific Islanders

such as Micronesians, Samoans, and Ton-gans comprise 10% (135,422) of the state’s population, and 16% live at the poverty level compared to 9.6% for the general population. They are especially vulnerable to food insecurity and health issues, such as obesity and diabetes, associated with a Western diet. Many of these islanders are from breadfruit growing cultures, so helping them plant breadfruit trees at their homes and in their communities is a sus-tainable and achievable step to addressing these problems. Tree planting projects will help provide Hawaii with a more sustain-able and secure food supply.

Breadfruit can easily be grown as a backyard tree and in public spaces, alone or interplanted with a wide range of plants such as bananas, taro, citrus, vegetables, lei plants, etc. The fruit can be roasted, baked, boiled, pounded into poi, or fried, and is used in a wide array of recipes. It can be made into chips and other snacks, or dried and ground into gluten-free flour that can used to make bread, pastries, pasta, crack-ers, biscuits, baby food, snack products, and more. Why import potatoes or white rice when you can use ‘ulu instead?

Through the Ho‘oulu ka ‘Ulu project (www.breadfruit.info), a collaboration with

the Hawaii Homegrown Food Network, the Breadfruit Institute is working to revitalize ‘ulu as an attractive, delicious, nutritious, abundant, affordable, and culturally appropriate food. This work is done through educational and outreach programs such as ‘Ulu festivals, workshops, cooking demonstrations, and information resources which are available in print form and/or on the Internet.

In October 2012, the Breadfruit Institute launched the Plant a Tree of Life – Grow ‘Ulu project to distribute more than 4,000 trees of an exceptional breadfruit variety, Ma‘afala, to residents and organizations to plant in their yards and communities. Funding for this project was provided by The Ceres Trust in Wisconsin. The Hawai‘i Department of Land and Natural Resources Kaulunani Urban and Com-munity Forestry Grant Program provided additional support.

Ma‘afala was selected for distribution as this popular variety, which originated in Samoa and Tonga, has been grown in Hawai‘i for decades. Ma‘afala has a compact shape that is especially suited to urban and community landscapes. The tree can be easily pruned and shaped to fit its location and make it easier to reach and harvest the fruit. Trees can begin bearing fruit in 2-1/2 to 3 years.

Ma‘afala can produce 150-200, or more, delicious, nutritious fruits each year. The fruit has a creamy to pale yellow flesh and is usually seedless. The flesh has a soft, ten-der texture when cooked. ‘Ulu is a starchy energy-rich carbohydrate food and is also gluten free. Ma‘afala is higher in protein

(3.3%) than most breadfruit varieties, and flour made from the dried fruit contains 7.6% protein. It is a good source of fiber and rich in minerals such as potassium, magnesium, and calcium. Ma‘afala also provides niacin, thiamin, and riboflavin (B vitamins), Vitamin C, and Vitamin-A producing carotenoids.

The institute has partnered with numerous communities, organizations, and individuals throughout the state to distribute the trees. Ma‘afala trees have been planted at homes, schools, churches, community gardens, social service orga-nizations, parks, and other sites on Kauai, Oahu, Maui, Lanai, Molokai, and the Big Island. Our goal is to see ‘ulu trees growing and flourishing again in all of the commu-nities where the trees grew in days of old. Trees that will provide beauty and shade, but most importantly, healthy food for home consumption, to share with family and friends, and to help create economic opportunities through the development of new breadfruit products. Let’s grow and eat more ‘ulu!

To learn more about our work to promote the conservation and use of breadfruit for food and reforestation visit: www.breadfruit.org and www.facebook.com/Breadfruitinstitute. Photos and posts about the Plant a Tree of Life can be seen on Facebook at www.facebook.com/Plan-tUluTreesHawaii.

Diane Ragone is director of the Breadfruit Institute at the National Tropical Botanical Garden.

Photos: JIM WISEMAN

Diane Ragone with two-year old Ma‘afala tree on Kauai.

Angela Tillson, Plant a Tree of Life project manager, with 12-week-old Ma‘afala trees ready for distribution and planting.trees ready for distribution and planting.

Phot

os: ©

DIA

NE

RA

GO

NE,

BR

EAD

FRU

IT IN

ST

ITU

TE


ADAM M. WILLIAMS

FRUITlow hanging

Hello to everyone and thanks for your interest in tropical fruits! First off, my disclaimer: I am not a pomologist (someone who stud-

ies fruit) or any kind of an expert grower. Rather, I am a fruit enthusiast seeking to share information about less common fruits and promote the use of a wider diversity of fruit trees in the landscape. For my first installment I wanted to draw attention to an uncommon fruit that bears a striking resemblance and has close relations to the well-known (at least in Hawai‘i) Mountain Apple (Syzygium malaccense).

The Wax Jambu (Syzygium samaran-gense) is a Southeast Asian fruit in the family Myrtaceae. The family Myrtaceae is

BIG and can be divided into two parts, the first of which (subfamily Lep-

tospermoidea) has dry dehiscent seed capsules and includes

familiar trees such as the non-native timber trees in the genus Eucalyptus, as well as the invasive New Zealand Tea Tree (Lepto-spermum scoparium) and Paperbark Tree (Mela-

leuca quinquenervia), just to name a few.

However, it’s not all bad because it’s also the same sub-family as the

endemic ‘Ōhi‘a Lehua (Metrosideros

polymorpha), one of the most

important of all native trees in Hawai‘i. But the other half of the family Myrta-

ceae (subfamily Myrtoideae) is what we’re really interested in today because this is the group in which we find the fleshy-fruited plants. We’re already familiar here in Hawai‘i with the highly invasive Common and Strawberry Guavas (Psidium guajava and P. cattleianum) hailing from Tropical America. From Southeast Asia we have the Java Plum (Syzygium cumini) and Rose Apple (Syzygium jambos) too. But there are also Hawaiian natives on this branch of the family tree, such as Nīoi (Eugenia koolauensis, E. reinwardtiana) and the aptly named ‘Ōhi‘a hā (Syzygium sandwicensis), both of which have small but edible fruit.

When Polynesians arrived they brought with them an array of edible and utilitar-ian plants, collectively known as canoe plants. One of these was the ‘Ōhi‘a ‘ai (Syzygium malaccense), known in English as Mountain Apple or, probably more correctly Malay Apple (because its native to Malaya and doesn’t grow too high in the mountains!). But no matter what you call it if you’ve lived in Hawai‘i long you may have at least seen or even tasted it. If you hike much you’ve perhaps come across remnant groves of ‘Ōhi‘a ‘ai grow-ing in the forests, naturalized in some wet lowland areas of the islands as relics from pre-contact Hawai‘i. I will say it has a nice flavor, attractive appearance, and the Hawaiian cultural significance is definitely great. However, what isn’t so great about ‘Ōhi‘a ‘ai is its extremely short shelf life, mushy consistency (personal opinion), and requirement of wet, wind-sheltered growing areas.

The Wax Jambu is a more recent arrival to Hawai‘i and, though similar in appear-ance to ‘Ōhi‘a‘ai, certainly deserves more recognition as an outstanding fruit in its own right. Originally native from Malaya to the Andaman and Nicobar Islands in the Indian Ocean, Wax Jambu was spread to the Philippines in pre-historic times and is still widely grown there where it is known as Makopa. In Malaya it is called Jambu, but is also common in Thailand, Laos, Cambodia, Vietnam, Indonesia and Taiwan and was introduced to some of the Caribbean Islands over a century ago. The fruit carries a different name in most of the countries where it is grown, and even several different English names: Wax Apple, Java Apple, Water Apple, and the before mentioned Wax Jambu. I’m partial to the latter for several reasons, first, of which it is the name I was introduced to the fruit as. Secondly, I despise the con-stant comparison of exotic tropical fruits to common Eurasian analogs (apple this, cherry that, plum this, etc.) and it seems reasonable that a good fruit should be able to stand on its own name, regardless of the dialect or language, and not rely on what is inevitably an inaccurate reference to a common and unrelated fruit. Thirdly, Jambu is apparently the Malay word for this fruit and that’s where it’s supposed to be native.

There are many different varieties of Wax Jambu, and though generally pear-shaped they can be found in an array of sizes and colors, from white, greenish white, green, pink to deep red. Generally the lighter colored varieties bear the sweet-est fruits, though I’ve heard the opposite stated too. The flavor is similar to an ‘Ōhi‘a ‘ai, lightly sweet with a subtle floral finish. What I really like about this fruit though is the texture, crunchy and crisp yet light and airy, almost spongy. It is juicy, with a liquid to flesh ratio comparable to a watermelon, yet not quite so messy. The fruits also store well and can be kept much longer than ‘Ōhi‘a ‘ai. Flowers and resulting fruit are borne not just on the smaller branches, but also directly on the larger branches and even the main trunk (a phenomenon called cauliflory), making the fruit very accessible and easy to pick. Almost the entire fruit can be eaten, from the thin skin all the way down to the airy mesh surrounding the seed (occasionally two), while some variet-ies are nearly seedless. Wax Jambu is usu-ally consumed fresh, out of hand, but can also be cut up and added to a salad, though some regional cuisines may utilize unripe fruits cooked as part of other dishes.

Because the tree will not come true from seed (you cannot plant the seed and expect it to make a tree which bears the same quality fruit as its parent), most propagation is done by asexual means. The easiest way is by rooting cuttings or making airlayers. Grafting is occasionally utilized, either onto its own rootstock, or onto related species of Syzygium (reported-ly done to provide resistance to termites in Malaya when grafted onto S. densiflorum).

Trees are said to mature within five years and, if planted in fertile soil, be capable of bearing up to 700 pounds of fruit a year. Ken Love of the Hawaii Tropi-cal Fruit Growers says that his backyard tree in the Kailua-Kona area produced 600 pounds of fruit last year! The Wax Jambu can grow up to fifty feet tall, but is easily kept shorter through pruning. Lynn Tsuruda of Frankie’s Nursery recom-mends keeping the trees pruned shorter and slightly drought stressed to induce flowering and fruiting, noting that under ideal growing conditions the tree may be inclined to just grow rather than repro-duce. Overall Wax Jambu can tolerate wind and heat, including many low eleva-tion leeward parts of Hawai‘i where ‘Ōhi‘a ‘ai cultivation is near impossible. The

fruit production in Hawai‘i seems more dependent on rain and drought cycles than a particular season, with multiple crops possible in the same year depend-ing on the weather and where you live. Dr. Francis Zee of the USDA Agricultural Resource Service in Hilo reports that the Wax Jambu produces higher quality fruits during the cool season compared to fruits that ripen during the warmer times of the year. As for growing challenges, Dr. Zee says the Wax Jambu is affected by few pests or diseases, though birds may attack fruits that aren’t picked on time, and rec-ommends it as a good backyard tree.

For more information on Wax Jambu or to find out how to acquire one for your backyard, contact Frankie’s Nursery on O‘ahu by calling 808-259-8737, or call the Hilo-based Tropical Plant Genetic Resources and Disease Research unit at 808-959-5833 which maintains germplasm of many different tropical fruits including at least one variety of Wax Jambu.

Adam M. Williams is an avid gardener, native plant advocate, and tropical fruit enthusiast.

NO, IT’S NOT A MOUNTAIN AppLE… IT’S A

JAMBU!wAx

) is a Southeast Asian fruit in the family Myrtaceae. The family Myrtaceae is

BIG and can be divided into two parts, the first of which (subfamily Lep


familiar trees such as the non-native timber trees in

Eucalyptuswell as the invasive New Zealand Tea Tree (spermum scopariumPaperbark Tree (

leuca quinquenerviajust to name a few.

However, it’s not all bad because it’s also the same subfamily as the

endemic ‘Ōhi‘a Metrosideros ), one of the most

in Hawai‘i) Mountain Apple (Syzygium malaccense).

The Wax Jambu (Syzygium samarangense) is a Southeast Asian fruit in the


gense) is a Southeast Asian fruit in the family Myrtaceae. The family Myrtaceae is



familiar trees such as the non-native timber trees in the genus Eucalyptuswell as the invasive New Zealand Tea Tree (spermum scopariumPaperbark Tree (





Photos: ADAM M. WILLIAMS

Wax Jambu (Syzygium samarangense)


ADAM M. WILLIAMS

FRUITlow hanging

Hello to everyone and thanks for your interest in tropical fruits! First off, my disclaimer: I am not a pomologist (someone who stud-

ies fruit) or any kind of an expert grower. Rather, I am a fruit enthusiast seeking to share information about less common fruits and promote the use of a wider diversity of fruit trees in the landscape. For my first installment I wanted to draw attention to an uncommon fruit that bears a striking resemblance and has close relations to the well-known (at least in Hawai‘i) Mountain Apple (Syzygium malaccense).

The Wax Jambu (Syzygium samaran-gense) is a Southeast Asian fruit in the family Myrtaceae. The family Myrtaceae is

BIG and can be divided into two parts, the first of which (subfamily Lep-


familiar trees such as the non-native timber trees in the genus Eucalyptus, as well as the invasive New Zealand Tea Tree (Lepto-spermum scoparium) and Paperbark Tree (Mela-

leuca quinquenervia), just to name a few.

However, it’s not all bad because it’s also the same sub-family as the



important of all native trees in Hawai‘i. But the other half of the family Myrta-

ceae (subfamily Myrtoideae) is what we’re really interested in today because this is the group in which we find the fleshy-fruited plants. We’re already familiar here in Hawai‘i with the highly invasive Common and Strawberry Guavas (Psidium guajava and P. cattleianum) hailing from Tropical America. From Southeast Asia we have the Java Plum (Syzygium cumini) and Rose Apple (Syzygium jambos) too. But there are also Hawaiian natives on this branch of the family tree, such as Nīoi (Eugenia koolauensis, E. reinwardtiana) and the aptly named ‘Ōhi‘a hā (Syzygium sandwicensis), both of which have small but edible fruit.

When Polynesians arrived they brought with them an array of edible and utilitar-ian plants, collectively known as canoe plants. One of these was the ‘Ōhi‘a ‘ai (Syzygium malaccense), known in English as Mountain Apple or, probably more correctly Malay Apple (because its native to Malaya and doesn’t grow too high in the mountains!). But no matter what you call it if you’ve lived in Hawai‘i long you may have at least seen or even tasted it. If you hike much you’ve perhaps come across remnant groves of ‘Ōhi‘a ‘ai grow-ing in the forests, naturalized in some wet lowland areas of the islands as relics from pre-contact Hawai‘i. I will say it has a nice flavor, attractive appearance, and the Hawaiian cultural significance is definitely great. However, what isn’t so great about ‘Ōhi‘a ‘ai is its extremely short shelf life, mushy consistency (personal opinion), and requirement of wet, wind-sheltered growing areas.

The Wax Jambu is a more recent arrival to Hawai‘i and, though similar in appear-ance to ‘Ōhi‘a‘ai, certainly deserves more recognition as an outstanding fruit in its own right. Originally native from Malaya to the Andaman and Nicobar Islands in the Indian Ocean, Wax Jambu was spread to the Philippines in pre-historic times and is still widely grown there where it is known as Makopa. In Malaya it is called Jambu, but is also common in Thailand, Laos, Cambodia, Vietnam, Indonesia and Taiwan and was introduced to some of the Caribbean Islands over a century ago. The fruit carries a different name in most of the countries where it is grown, and even several different English names: Wax Apple, Java Apple, Water Apple, and the before mentioned Wax Jambu. I’m partial to the latter for several reasons, first, of which it is the name I was introduced to the fruit as. Secondly, I despise the con-stant comparison of exotic tropical fruits to common Eurasian analogs (apple this, cherry that, plum this, etc.) and it seems reasonable that a good fruit should be able to stand on its own name, regardless of the dialect or language, and not rely on what is inevitably an inaccurate reference to a common and unrelated fruit. Thirdly, Jambu is apparently the Malay word for this fruit and that’s where it’s supposed to be native.

There are many different varieties of Wax Jambu, and though generally pear-shaped they can be found in an array of sizes and colors, from white, greenish white, green, pink to deep red. Generally the lighter colored varieties bear the sweet-est fruits, though I’ve heard the opposite stated too. The flavor is similar to an ‘Ōhi‘a ‘ai, lightly sweet with a subtle floral finish. What I really like about this fruit though is the texture, crunchy and crisp yet light and airy, almost spongy. It is juicy, with a liquid to flesh ratio comparable to a watermelon, yet not quite so messy. The fruits also store well and can be kept much longer than ‘Ōhi‘a ‘ai. Flowers and resulting fruit are borne not just on the smaller branches, but also directly on the larger branches and even the main trunk (a phenomenon called cauliflory), making the fruit very accessible and easy to pick. Almost the entire fruit can be eaten, from the thin skin all the way down to the airy mesh surrounding the seed (occasionally two), while some variet-ies are nearly seedless. Wax Jambu is usu-ally consumed fresh, out of hand, but can also be cut up and added to a salad, though some regional cuisines may utilize unripe fruits cooked as part of other dishes.

Because the tree will not come true from seed (you cannot plant the seed and expect it to make a tree which bears the same quality fruit as its parent), most propagation is done by asexual means. The easiest way is by rooting cuttings or making airlayers. Grafting is occasionally utilized, either onto its own rootstock, or onto related species of Syzygium (reported-ly done to provide resistance to termites in Malaya when grafted onto S. densiflorum).

Trees are said to mature within five years and, if planted in fertile soil, be capable of bearing up to 700 pounds of fruit a year. Ken Love of the Hawaii Tropi-cal Fruit Growers says that his backyard tree in the Kailua-Kona area produced 600 pounds of fruit last year! The Wax Jambu can grow up to fifty feet tall, but is easily kept shorter through pruning. Lynn Tsuruda of Frankie’s Nursery recom-mends keeping the trees pruned shorter and slightly drought stressed to induce flowering and fruiting, noting that under ideal growing conditions the tree may be inclined to just grow rather than repro-duce. Overall Wax Jambu can tolerate wind and heat, including many low eleva-tion leeward parts of Hawai‘i where ‘Ōhi‘a ‘ai cultivation is near impossible. The

fruit production in Hawai‘i seems more dependent on rain and drought cycles than a particular season, with multiple crops possible in the same year depend-ing on the weather and where you live. Dr. Francis Zee of the USDA Agricultural Resource Service in Hilo reports that the Wax Jambu produces higher quality fruits during the cool season compared to fruits that ripen during the warmer times of the year. As for growing challenges, Dr. Zee says the Wax Jambu is affected by few pests or diseases, though birds may attack fruits that aren’t picked on time, and rec-ommends it as a good backyard tree.

For more information on Wax Jambu or to find out how to acquire one for your backyard, contact Frankie’s Nursery on O‘ahu by calling 808-259-8737, or call the Hilo-based Tropical Plant Genetic Resources and Disease Research unit at 808-959-5833 which maintains germplasm of many different tropical fruits including at least one variety of Wax Jambu.

Adam M. Williams is an avid gardener, native plant advocate, and tropical fruit enthusiast.

NO, IT’S NOT A MOUNTAIN AppLE… IT’S A

JAMBU!wAx

) is a Southeast Asian fruit in the family Myrtaceae. The family Myrtaceae is



familiar trees such as the non-native timber trees in

Eucalyptuswell as the invasive New Zealand Tea Tree (spermum scopariumPaperbark Tree (



endemic ‘Ōhi‘a Metrosideros ), one of the most

in Hawai‘i) Mountain Apple (Syzygium malaccense).

The Wax Jambu (Syzygium samarangense) is a Southeast Asian fruit in the


gense) is a Southeast Asian fruit in the family Myrtaceae. The family Myrtaceae is



familiar trees such as the non-native timber trees in the genus Eucalyptuswell as the invasive New Zealand Tea Tree (spermum scopariumPaperbark Tree (





Photos: ADAM M. WILLIAMS

Wax Jambu (Syzygium samarangense)


By Mary fLood

D.R. Horton – Schuler Division is embracing urban agriculture and making it accessible to residents at Kahiwelo at Makakilo, a single-

family home community in West O‘ahu. Designed by Richard Brownlie, landscape architect and founder/partner of Brownlie & Lee, the urban food gardens at Kahiwelo offer residents the option to customize their backyards with FarmPodz™ gar-den beds and Mari’s Gardens aquaponic systems, encouraging residents to live sustainably by growing some of the fruits and vegetables that they eat.

Residents can raise herbs such as mint, lemon basil, rosemary, Hawaiian chili peppers and Gourmet Super Greens Blend in Alan Joaquin’s FarmPodz™ garden beds. Differ-ent sized Podz come equipped with an inte-grated battery-operated timer, valve, pressure regulator and water filter.

“The opportunity to partner with D.R. Horton – Schuler Division is an exciting step toward building sustainable neighbor-hoods in Hawai‘i,” said Alan Joaquin, founder of FarmRoof®. “Through our Farm-Podz™ beds, we hope to show people that the distance food travels between the farm and the table can be as short as the walk between

their own kitchen and garden.”Kahiwelo at Makakilo is also working

with Fred Lau at Mari’s Gardens to offer residents a radical approach to backyard farming. Aquaponics is a hybrid of hydro-ponics and aquaculture, and integrates two systems: raising fish and growing hydroponic vegetables. The fish byprod-ucts provide almost all of the necessary nutrients to the greens, which flourish in this environment. An excellent example of making use of every inch of space, aqua-ponic systems allow residents to raise ti-lapia in the same container as their lettuce.

“We are excited to introduce Kahiwelo

at Makakilo residents to cultivating fish and vegetables through aquaponics, and we look forward to helping to create a community that brings farming into the backyard,” said Fred Lau, owner of Mari’s Gardens.

In addition to the FarmPodz™ and aquaponic systems, a wide range of familiar and exotic fruits and vegetables can be grown at Kahiwelo at Makakilo, including Chinese banana, starfruit, green onion, kale, avocado, purple sweet potato, Okinawan spinach, loquat, red pineapple and more.

D.R. Horton – Schuler Division is currently partnering with the Mālama Learning Center, a Kapolei-based non-profit organization whose mission is to inspire a generation of students passion-ate about developing healthy, sustainable lifestyles through art, science, conserva-tion and culture. Students from Mālama Learning Center care for the FarmPodz™ at the Kahiwelo urban food garden and sell their produce at Makeke Kapolei, a weekly farmer’s market held at Kapolei High School. This hands-on learning equips students with the knowledge, skills and experience to help move Hawai‘i toward a more sustainable future.

Mary Flood is vice president of sales and marketing for D.R. Horton – Schuler Division and a leader in the local real estate industry. With more than 30 years of experi-ence, Ms. Flood has provided expert guid-ance to both clients and colleagues.

Homeowners may choose to landscape their homes with edible gardens that can provide fresh and nutritious food for the entire family. Kahiwelo’s mountain location provides cool comfort, allowing a wide variety of crops to grow, including spinach, tangerine, basil, banana, eggplant and an assortment of berries.

Wayne Sasaki admires a gardener’s handiwork at Foster Community Garden.

wEAVING AGRICULTURE INTO

URBAN FOOD

EDIBLE TApESTRy IN THEURBAN

LANDSCApE

GARDENS

Across the island on any given day there are thou-sands of green thumbs in motion. Gardeners are busy tending over 1,200 garden plots provided

at a nominal cost by the City & County of Honolulu. What drives someone to grow their own food even in the most urban environment imaginable? I took a garden stroll with Wayne Sasaki, Com-munity Garden Coordinator and asked if it’s about more than vegetables. Wayne explains, “It’s definitely more. People like being in touch with nature. It’s a basic hu-man need. Gardening has a soothing ef-fect on people. It’s been medically proven.

Even for me, if I’m feeling stressed, I go for a walk around the garden and I just relax.”

There are ten garden locations with varying costs. Each garden is managed by a committee of elected gardeners who volunteer to organize the membership and keep the garden running smoothly.

For more information log on to: http://www1.honolulu.gov/parks/hbg/crgp.htm or call 522-7063.

Joshlyn Sand is a horticulturist and ar-borist for the Honolulu Botanical Gardens, president of HSUFP and a member of the LICH Board of Directors.

y IN THE

pEpEpBy JosH saNd



By Mary fLood

D.R. Horton – Schuler Division is embracing urban agriculture and making it accessible to residents at Kahiwelo at Makakilo, a single-

family home community in West O‘ahu. Designed by Richard Brownlie, landscape architect and founder/partner of Brownlie & Lee, the urban food gardens at Kahiwelo offer residents the option to customize their backyards with FarmPodz™ gar-den beds and Mari’s Gardens aquaponic systems, encouraging residents to live sustainably by growing some of the fruits and vegetables that they eat.

Residents can raise herbs such as mint, lemon basil, rosemary, Hawaiian chili peppers and Gourmet Super Greens Blend in Alan Joaquin’s FarmPodz™ garden beds. Differ-ent sized Podz come equipped with an inte-grated battery-operated timer, valve, pressure regulator and water filter.

“The opportunity to partner with D.R. Horton – Schuler Division is an exciting step toward building sustainable neighbor-hoods in Hawai‘i,” said Alan Joaquin, founder of FarmRoof®. “Through our Farm-Podz™ beds, we hope to show people that the distance food travels between the farm and the table can be as short as the walk between

their own kitchen and garden.”Kahiwelo at Makakilo is also working

with Fred Lau at Mari’s Gardens to offer residents a radical approach to backyard farming. Aquaponics is a hybrid of hydro-ponics and aquaculture, and integrates two systems: raising fish and growing hydroponic vegetables. The fish byprod-ucts provide almost all of the necessary nutrients to the greens, which flourish in this environment. An excellent example of making use of every inch of space, aqua-ponic systems allow residents to raise ti-lapia in the same container as their lettuce.

“We are excited to introduce Kahiwelo

at Makakilo residents to cultivating fish and vegetables through aquaponics, and we look forward to helping to create a community that brings farming into the backyard,” said Fred Lau, owner of Mari’s Gardens.

In addition to the FarmPodz™ and aquaponic systems, a wide range of familiar and exotic fruits and vegetables can be grown at Kahiwelo at Makakilo, including Chinese banana, starfruit, green onion, kale, avocado, purple sweet potato, Okinawan spinach, loquat, red pineapple and more.

D.R. Horton – Schuler Division is currently partnering with the Mālama Learning Center, a Kapolei-based non-profit organization whose mission is to inspire a generation of students passion-ate about developing healthy, sustainable lifestyles through art, science, conserva-tion and culture. Students from Mālama Learning Center care for the FarmPodz™ at the Kahiwelo urban food garden and sell their produce at Makeke Kapolei, a weekly farmer’s market held at Kapolei High School. This hands-on learning equips students with the knowledge, skills and experience to help move Hawai‘i toward a more sustainable future.

Mary Flood is vice president of sales and marketing for D.R. Horton – Schuler Division and a leader in the local real estate industry. With more than 30 years of experi-ence, Ms. Flood has provided expert guid-ance to both clients and colleagues.

Homeowners may choose to landscape their homes with edible gardens that can provide fresh and nutritious food for the entire family. Kahiwelo’s mountain location provides cool comfort, allowing a wide variety of crops to grow, including spinach, tangerine, basil, banana, eggplant and an assortment of berries.

Wayne Sasaki admires a gardener’s handiwork at Foster Community Garden.

wEAVING AGRICULTURE INTO

URBAN FOOD

EDIBLE TApESTRy IN THEURBAN

LANDSCApE

GARDENS

Across the island on any given day there are thou-sands of green thumbs in motion. Gardeners are busy tending over 1,200 garden plots provided

at a nominal cost by the City & County of Honolulu. What drives someone to grow their own food even in the most urban environment imaginable? I took a garden stroll with Wayne Sasaki, Com-munity Garden Coordinator and asked if it’s about more than vegetables. Wayne explains, “It’s definitely more. People like being in touch with nature. It’s a basic hu-man need. Gardening has a soothing ef-fect on people. It’s been medically proven.

Even for me, if I’m feeling stressed, I go for a walk around the garden and I just relax.”

There are ten garden locations with varying costs. Each garden is managed by a committee of elected gardeners who volunteer to organize the membership and keep the garden running smoothly.

For more information log on to: http://www1.honolulu.gov/parks/hbg/crgp.htm or call 522-7063.

Joshlyn Sand is a horticulturist and ar-borist for the Honolulu Botanical Gardens, president of HSUFP and a member of the LICH Board of Directors.

y IN THE

pEpEpBy JosH saNd


22 LANDSCAPE HAWAII MAY | JUNE 2013 LANDSCAPEHAWAII.ORG 23

Phot

o co

urte

sy: G

LEN

N T

EVES

By GLeNN TeVes

LANDSCAPEHAWAII.ORG 23THE VOICE OF HAWAII’S GREEN INDUSTRY

Uahi O Pele, the smoke of Pele, a very unique Hawaii taro variety with purple leaves and a purple petiolei. An excellent accent plant and also great for mass plantings.

Photo by Scot NelsonPowdery mildew on mango flowers.

• Specimen Trees in Boxes• Fruiting Trees• Palms• Topiaries• everything else

in Kona329-5702

Kalo (Colocasia esculenta) is an important food crop in Hawaii, and many of the more than 70 Hawaiian varieties make excellent edible landscape plants,

adding texture and color to a wall or a hedge along a driveway. The quivering leaves also add a sense of tranquility and comfort to a backyard. Its dual purpose is attracting many to the growing of kalo in backyards, including its health benefits.

Preparing laulau with pork or chicken, squid luau, or even luau stew are local traditions, and it starts with healthy kalo leaf or luau. Kalo leaves can be harvested monthly, and are an excellent source of nutrients, including provitamin A carot-enoids, calcium, fiber, vitamins C and B2 or riboflavin, and they also contain vitamin B1 or thiamin.

As poi or cubed corms, kalo root produces one of the most nutritious and easily digested starches due to its relatively small starch granules, and are considered an excellent rice or potato substitute for individuals allergic to these starches or with digestive difficulties. Poi is also an excellent baby food. Corms contain more potassium than banana, carbohydrate for energy, and fiber. When eaten regularly, corms provide a good source of calcium and iron in an easily digested form.

Caution must be exercised in adequately cooking kalo leaves and corms to destroy rhaphides, needle-shaped crystals found in the entire kalo plant that causes an itchy reaction when the crystals lodge in the mouth or on skin. Steaming or boiling leaves for at least 1½ to 2 hours, from the time boiling starts, is adequate to rid all the crystals from all plant parts.

Although kalo thrives best in wetter areas of the island, such as the upland valleys and rainy windward sides, it’s also well adapted to a warm, moist environ-ment with evenly distributed rain. Soil with good water retention is preferred if planted in an un-irrigated landscape. Planting in furrows can help to capture water and retain moisture, but supple-mental irrigation may be necessary in dry, low rainfall areas.

Other than moisture, the height and size of kalo plants are dependent on both light and fertilizer. Kalo grows well in a wide range of soils with a pH of 5.5 to 6.5, but requires good soil fertility for opti-mal growth. Apply a 10-30-10, 10-20-20 or similar analysis at 2¾ to 3 pounds per 100 square feet, incorporated into the soil prior to planting. At two, four, and six months after planting, apply 1-2 pounds per 100 square feet as a side dress. Kalo benefits from compost or organic matter such as peat-perlite mixes incorporated into the soil at planting. A soil sample taken before planting will help to fine tune nutrient requirements. A healthy kalo plant can reach heights of 6-7 feet in 4-6 months, and are best utilized as background plants against walls, along boundaries, and as hedges. Protection from strong winds is a must to protect leaves from tearing.

Kalo is propagated by huli, which are sideshoots from a mother plant. Huli consists of the upper ½ inch of the corm and about 10-12 inches of the petiole. Huli can be planted with a trowel, pineapple planter, or small shovel to a depth of about

4-6 inches deep. Planting huli about 2 feet apart in rows will allow them to get very large. If planting many rows, they should be planted about 2 feet apart between rows.

There are many of the Hawaiian variet-ies available, some with beautiful color-ation to provide a Hawaiian accent to the landscape. Elepaio has green splashes on the leaves, while Uahi a Pele (Smoke of Pele) is a purple leaf variety. Other distinctive Hawaiian selections include Ulaula kumu with a bright red petiole, Mana ulu with pinkish petioles, and Mana eleele, Lauloa eleele ula, and Kumu eleele with black petioles. Another very color-ful include the Manini kalo with striped petioles, including Manini opelu, Manini uliuli, and Manini kea. The color com-binations are many, and the leaves and corms of all varieties can be eaten. Kalo plants are available in many garden shops or by asking family and friends.

Glenn I. Teves is County Extension Agent for the University of Hawaii CTAHR Coop-erative Extension Service Molokai Office.

GROwING KALOIN THE LANDSCApE CAROL KWAN

COLUMNpest

“What’s wrong with my mango? It sets fruits but they all fall off!” Over the past several years that I’ve handled the calls to Aloha Arborist Association, the most frequent question from home-

owners has been about mango powdery mildew. While it is easy to diagnose powdery mildew on mango

(Mangifera indica) from the whitish powdery growth on the panicles (flowers, flower stalks, and young fruits) with the flowers and young fruits eventually turning brown and dry, it is more difficult to treat. Powdery mildew tends to occur yearly in the dry areas where this disease dominates, particularly on susceptible cultivars. In higher rainfall areas, mango anthrac-nose is the predominant fruit disease.

Products registered to control powdery mildew in Hawaii include 70% Neem oil, Bi Carb Old Fashioned Fungicide, Biocover MLT, Biocover UL, Drexel Sulfur 90W, Kaligreen, and Rally 40 WSP and other fungicides with the same active ingredients as these. The first spray application should be done no later than 50% of full flowering. Spraying should continue every 1-2 weeks until fruit set. However, the best control of the disease is selecting a less susceptible cultivar to grow and planting it in a hot, dry area.

For more information about mango powdery mildew, see CTAHR’s publication PD-46, Mango Powdery Mildew, by Scot C. Nelson at http://www.ctahr.hawaii.edu/oc/freepubs/pdf/PD-46.pdf.

Carol Kwan is the President of Carol Kwan Consulting, a Certi-fied Arborist, and the Secretary of Aloha Arborist Association.

MANGO pOwDERyMILDEw

22 LANDSCAPE HAWAII MAY | JUNE 2013 LANDSCAPEHAWAII.ORG 23

Phot

o co

urte

sy: G

LEN

N T

EVES

By GLeNN TeVes


Uahi O Pele, the smoke of Pele, a very unique Hawaii taro variety with purple leaves and a purple petiolei. An excellent accent plant and also great for mass plantings.

Photo by Scot NelsonPowdery mildew on mango flowers.

• Specimen Trees in Boxes• Fruiting Trees• Palms• Topiaries• everything else

in Kona329-5702

Kalo (Colocasia esculenta) is an important food crop in Hawaii, and many of the more than 70 Hawaiian varieties make excellent edible landscape plants,

adding texture and color to a wall or a hedge along a driveway. The quivering leaves also add a sense of tranquility and comfort to a backyard. Its dual purpose is attracting many to the growing of kalo in backyards, including its health benefits.

Preparing laulau with pork or chicken, squid luau, or even luau stew are local traditions, and it starts with healthy kalo leaf or luau. Kalo leaves can be harvested monthly, and are an excellent source of nutrients, including provitamin A carot-enoids, calcium, fiber, vitamins C and B2 or riboflavin, and they also contain vitamin B1 or thiamin.

As poi or cubed corms, kalo root produces one of the most nutritious and easily digested starches due to its relatively small starch granules, and are considered an excellent rice or potato substitute for individuals allergic to these starches or with digestive difficulties. Poi is also an excellent baby food. Corms contain more potassium than banana, carbohydrate for energy, and fiber. When eaten regularly, corms provide a good source of calcium and iron in an easily digested form.

Caution must be exercised in adequately cooking kalo leaves and corms to destroy rhaphides, needle-shaped crystals found in the entire kalo plant that causes an itchy reaction when the crystals lodge in the mouth or on skin. Steaming or boiling leaves for at least 1½ to 2 hours, from the time boiling starts, is adequate to rid all the crystals from all plant parts.

Although kalo thrives best in wetter areas of the island, such as the upland valleys and rainy windward sides, it’s also well adapted to a warm, moist environ-ment with evenly distributed rain. Soil with good water retention is preferred if planted in an un-irrigated landscape. Planting in furrows can help to capture water and retain moisture, but supple-mental irrigation may be necessary in dry, low rainfall areas.

Other than moisture, the height and size of kalo plants are dependent on both light and fertilizer. Kalo grows well in a wide range of soils with a pH of 5.5 to 6.5, but requires good soil fertility for opti-mal growth. Apply a 10-30-10, 10-20-20 or similar analysis at 2¾ to 3 pounds per 100 square feet, incorporated into the soil prior to planting. At two, four, and six months after planting, apply 1-2 pounds per 100 square feet as a side dress. Kalo benefits from compost or organic matter such as peat-perlite mixes incorporated into the soil at planting. A soil sample taken before planting will help to fine tune nutrient requirements. A healthy kalo plant can reach heights of 6-7 feet in 4-6 months, and are best utilized as background plants against walls, along boundaries, and as hedges. Protection from strong winds is a must to protect leaves from tearing.

Kalo is propagated by huli, which are sideshoots from a mother plant. Huli consists of the upper ½ inch of the corm and about 10-12 inches of the petiole. Huli can be planted with a trowel, pineapple planter, or small shovel to a depth of about

4-6 inches deep. Planting huli about 2 feet apart in rows will allow them to get very large. If planting many rows, they should be planted about 2 feet apart between rows.

There are many of the Hawaiian variet-ies available, some with beautiful color-ation to provide a Hawaiian accent to the landscape. Elepaio has green splashes on the leaves, while Uahi a Pele (Smoke of Pele) is a purple leaf variety. Other distinctive Hawaiian selections include Ulaula kumu with a bright red petiole, Mana ulu with pinkish petioles, and Mana eleele, Lauloa eleele ula, and Kumu eleele with black petioles. Another very color-ful include the Manini kalo with striped petioles, including Manini opelu, Manini uliuli, and Manini kea. The color com-binations are many, and the leaves and corms of all varieties can be eaten. Kalo plants are available in many garden shops or by asking family and friends.

Glenn I. Teves is County Extension Agent for the University of Hawaii CTAHR Coop-erative Extension Service Molokai Office.

GROwING KALOIN THE LANDSCApE CAROL KWAN

COLUMNpest

“What’s wrong with my mango? It sets fruits but they all fall off!” Over the past several years that I’ve handled the calls to Aloha Arborist Association, the most frequent question from home-

owners has been about mango powdery mildew. While it is easy to diagnose powdery mildew on mango

(Mangifera indica) from the whitish powdery growth on the panicles (flowers, flower stalks, and young fruits) with the flowers and young fruits eventually turning brown and dry, it is more difficult to treat. Powdery mildew tends to occur yearly in the dry areas where this disease dominates, particularly on susceptible cultivars. In higher rainfall areas, mango anthrac-nose is the predominant fruit disease.

Products registered to control powdery mildew in Hawaii include 70% Neem oil, Bi Carb Old Fashioned Fungicide, Biocover MLT, Biocover UL, Drexel Sulfur 90W, Kaligreen, and Rally 40 WSP and other fungicides with the same active ingredients as these. The first spray application should be done no later than 50% of full flowering. Spraying should continue every 1-2 weeks until fruit set. However, the best control of the disease is selecting a less susceptible cultivar to grow and planting it in a hot, dry area.

For more information about mango powdery mildew, see CTAHR’s publication PD-46, Mango Powdery Mildew, by Scot C. Nelson at http://www.ctahr.hawaii.edu/oc/freepubs/pdf/PD-46.pdf.

Carol Kwan is the President of Carol Kwan Consulting, a Certi-fied Arborist, and the Secretary of Aloha Arborist Association.

MANGO pOwDERyMILDEw


Purchase open land, build a dwelling, operating loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agree-ment of sale, etc.

Both the Federal Land Bank Association of Hawaii, FLCA and Hawaii Production Credit Association can custom design a

loan to meet your needs.

We offer: Long term loans, short term loans, competitive interest rate programs, flexible repayment schedules, excellent loan servicing options, etc. We also have programs for Young, Beginning, Small and Minority Farmers.

C A L L O N E O F O U R LOA N O F F I C E R S AT :

Oahu Office 99-860 Iwaena Street, Suite A Aiea, HI 96701 Phone: 808-836-8009 Fax: 808-836-8610 www.hawaiifarmcredit.com

Hilo Office 988 Kinoole Street Hilo, HI 96720 Phone: 808-961-3708 Fax: 808-961-5494

From the Neighbor Islands Call Toll Free 1-800-894-4996

FCS of Hawaii, ACA is part of the Farm Credit System, a nationwide system of leading agricultural financial institutions which started in 1917. FCS of Hawaii, ACA has been doing business in Hawaii since 1966 through its subsidiary the Federal Land Bank Association of Hawaii, FLCA. The FCS of Hawaii, ACA is not a Federal Agency of the Federal Government.


Purchase open land, build a dwelling, operating loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agree

Purchase open land, build a dwelling, operating loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agree-

LOAN?LOAN?AGRICULTURALAGRICULTURALNEED ANNEED AN

Federal Land Bank Association of Hawaii, FLCAHawaii Production Credit Association

FARM CREDIT SERVICES OF HAWAII, ACA

loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agreement of sale, etc.

and Hawaii Production Credit Association can custom design a

FARM CREDIT

Dedicated to the research, education, marketing and promotion of Ha-waiian grown tropical fruit.

Let’s get serious about landscaping with fruit trees- Why not? I will argue that well selected fruit trees are attractive components of a good landscape. There are also great examples of fruit trees in landscapes all around our State- if you look for them. In the past, people understood and appreciated the value of fruit produced on property. However, many current landscapes do not have anything edible on it. Interest-ingly with all this talk of the need for food

security we really should be growing more fruit

trees on our land-scapes.

The Hawaii

Tropical Fruit Growers formed in 1986 as a non-profit organization to ad-vance the growing of tropi-cal fruit in Hawaii. There are chapters on East Hawaii, West Hawaii, Kauai, Maui and Oahu. A Chapter is forming on Molokai. Our extended member-ship is over 600. Our extended membership consist of small farmers, large commercial producers, nurserymen, back yard hobbyist, students, researchers, people in government organizations, fruit wholesalers and retailers, chefs, and of course people in the landscape industry.

Our organization is helpful to people as they progress in the art of growing tropi-cal fruit in Hawaii. Selecting the right plant for the many microenvironments here is often the first and most serious challenge. For example, most mango va-rieties fruit best in locations with lots of

sun, little wind and can take short periods lots of water. Trying to grow a mango tree on a windy hilltop or

at high elevations is not going to be easy. I suggest growing dragon fruit or

carissa on the windy hilltop; and lychee at elevations over 1000 ft. It is even more chal-

lenging when you consider personal taste and the specific

space available within a property. Each day we learn more and that collective knowledge sometimes help us find mangoes that taste

good and grow in Wahiawa. There are hundreds of varieties of

mangoes. The fruit characteristics of the different varieties are fairly well known. For example Haden, one of

the most popular in Hawaii, has a slight

amount of fiber, firm flesh, a mild to moderate mango flavor, and fruit range from ½ pound to over a pound. Haden skin turns yellow and red as it ripens. They tend to ripen in May and June. They will occasionally have offseason fruit. Haden mango trees can get large if not pruned well. The fruit can also be susceptible to fungal disease and soft flesh near the seed.

Finding which mango cultivar will produce best in a specific location is an ongoing work in progress. It is more than just the general region. Being aware of the soil type, wind and sun exposure are some of the factors. For most people in Hawaii space is limited. For these people there are even some varieties that fruit in pots, such as Fairchild. Grafting 2 or more cultivars on the tree will help you get fruit in May and again in August. Pruning techniques can help configure the tree to keep it more like a bush or as a shade tree with fruit that does not get “too tall”. A tree over 20 ft tall is hard to pick from.

Hawaii is famous for developing tropi-cal fruit. Pineapple, papaya and macada-mia nut are famous examples. However, Hawaii is also famous for a lot of back yard fruit like mango, avocado, lychee.

There are many more. The Hawaii Tropi-cal Fruit Growers are investigating new fruit varieties. Rambutan is one example recent introduction. Figs, pomegranates, grape cultivars are currently being tested in plots around the state. Our members get access to plant material so they can also participate and we can test different growing environments. Our goal is to find what grows and fruits best in a given microenvironment of our the state. The recent showing of “The Fruit Hunter“ at the Hawaii Film Festival showcased some of our Hawaii affiliates in a similar pursuit.

The Hawaii Tropical Fruit Growers works closely with university researchers. Optimal growing requirements for differ-ent fruits like lychee, longan and rambu-tan are ongoing collaborations. Evalua-tion of avocado cultivars and post harvest fruit handling procedures are some of the current research efforts.

As advocates of producing tropical fruits we are encouraging more research to develop more effective growing tech-niques and meaningful polices. There is much controversy over growing local and various growing techniques. It helps to have more research. Another example is our effort to develop markets of ultra exotic fruits like Surinam cherry, grumi-chama and jabotica. These plants have become popular hedgerows in Brazil.

So why are fruit trees not as common in landscapes as in the past? Concerns over wasting fruit attracting vermin and excessive maintenance requirements I believe are largely overstated. In contrast consider the amount of effort to maintain a lawn and hedges. Arguably the occa-sional fruit should be a blessing, not a hindrance.

There is something special about have fruit grown on property. It attaches us to our environment like nothing else. In-corporating life styles using fruit is what make living in Hawaii so special. Whether you are developing your business or sharing with others producing your own fruit is truly special. Having fruit grown on property forms real bonds with nature and provides endless opportunities for families and neighborhoods to interact.

There is a never-ending need for more sources of tropical fruit plants. Many of our members have some plant propaga-tion capacity. Having better and more nursery capability is a great need. On June 14 the Landscape Industry Council of Hawaii is sponsoring a plant fashion

show to showcase plants for the future. This is a chance for plant nurseries to showcase plants for future production to landscape designers. Let’s hope that the desire for fruit trees builds among landscape designers to warrant expanded production of fruit trees in the plant nurseries.

To get more information on the Hawaii

Tropical Fruit Growers go to www.HTGF.org or check out www.hawaiifruit.net.

Mark Suiso is the current president of the Hawaii Tropical fruit Growers and a board member of the Landscape Industry Coun-cil of Hawaii. He is the owner of Makaha Mangoes.

By MarK suiso

HAwAII TROpICALFRUIT

GROwERS

West Hawaii, Kauai, Maui and Oahu. A Chapter is forming on Molokai. Our extended member-ship is over 600. Our extended membership consist of small farmers, large commercial producers, nurserymen, back yard hobbyist, students, researchers, people in government organizations, fruit

amount of fiber, firm flesh, a mild to moderate mango

pICALpICALpFRUIT

ERS

not have anything edible on it. Interest-ingly with all this talk of the need for food



The Hawaii

course people in the landscape industry.Our organization is helpful to people as

they progress in the art of growing tropical fruit in Hawaii. Selecting the right plant for the many microenvironments here is often the first and most serious challenge. For example, most mango varieties fruit best in locations with lots of



carissa on the windy hilltop; and lychee at elevations over 1000 ft. It is even more chal








Purchase open land, build a dwelling, operating loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agree-ment of sale, etc.


loan to meet your needs.

We offer: Long term loans, short term loans, competitive interest rate programs, flexible repayment schedules, excellent loan servicing options, etc. We also have programs for Young, Beginning, Small and Minority Farmers.

C A L L O N E O F O U R LOA N O F F I C E R S AT :

Oahu Office 99-860 Iwaena Street, Suite A Aiea, HI 96701 Phone: 808-836-8009 Fax: 808-836-8610 www.hawaiifarmcredit.com

Hilo Office 988 Kinoole Street Hilo, HI 96720 Phone: 808-961-3708 Fax: 808-961-5494

From the Neighbor Islands Call Toll Free 1-800-894-4996

FCS of Hawaii, ACA is part of the Farm Credit System, a nationwide system of leading agricultural financial institutions which started in 1917. FCS of Hawaii, ACA has been doing business in Hawaii since 1966 through its subsidiary the Federal Land Bank Association of Hawaii, FLCA. The FCS of Hawaii, ACA is not a Federal Agency of the Federal Government.


Purchase open land, build a dwelling, operating loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agree

Purchase open land, build a dwelling, operating loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agree-

LOAN?LOAN?AGRICULTURALAGRICULTURALNEED ANNEED AN

Federal Land Bank Association of Hawaii, FLCAHawaii Production Credit Association

FARM CREDIT SERVICES OF HAWAII, ACA

loans, line of credit, equipment purchase, truck or automobile purchase, refinance a mortgage or agreement of sale, etc.

and Hawaii Production Credit Association can custom design a

FARM CREDIT

Dedicated to the research, education, marketing and promotion of Ha-waiian grown tropical fruit.

Let’s get serious about landscaping with fruit trees- Why not? I will argue that well selected fruit trees are attractive components of a good landscape. There are also great examples of fruit trees in landscapes all around our State- if you look for them. In the past, people understood and appreciated the value of fruit produced on property. However, many current landscapes do not have anything edible on it. Interest-ingly with all this talk of the need for food



The Hawaii

Tropical Fruit Growers formed in 1986 as a non-profit organization to ad-vance the growing of tropi-cal fruit in Hawaii. There are chapters on East Hawaii, West Hawaii, Kauai, Maui and Oahu. A Chapter is forming on Molokai. Our extended member-ship is over 600. Our extended membership consist of small farmers, large commercial producers, nurserymen, back yard hobbyist, students, researchers, people in government organizations, fruit wholesalers and retailers, chefs, and of course people in the landscape industry.

Our organization is helpful to people as they progress in the art of growing tropi-cal fruit in Hawaii. Selecting the right plant for the many microenvironments here is often the first and most serious challenge. For example, most mango va-rieties fruit best in locations with lots of



carissa on the windy hilltop; and lychee at elevations over 1000 ft. It is even more chal-






amount of fiber, firm flesh, a mild to moderate mango flavor, and fruit range from ½ pound to over a pound. Haden skin turns yellow and red as it ripens. They tend to ripen in May and June. They will occasionally have offseason fruit. Haden mango trees can get large if not pruned well. The fruit can also be susceptible to fungal disease and soft flesh near the seed.

Finding which mango cultivar will produce best in a specific location is an ongoing work in progress. It is more than just the general region. Being aware of the soil type, wind and sun exposure are some of the factors. For most people in Hawaii space is limited. For these people there are even some varieties that fruit in pots, such as Fairchild. Grafting 2 or more cultivars on the tree will help you get fruit in May and again in August. Pruning techniques can help configure the tree to keep it more like a bush or as a shade tree with fruit that does not get “too tall”. A tree over 20 ft tall is hard to pick from.

Hawaii is famous for developing tropi-cal fruit. Pineapple, papaya and macada-mia nut are famous examples. However, Hawaii is also famous for a lot of back yard fruit like mango, avocado, lychee.

There are many more. The Hawaii Tropi-cal Fruit Growers are investigating new fruit varieties. Rambutan is one example recent introduction. Figs, pomegranates, grape cultivars are currently being tested in plots around the state. Our members get access to plant material so they can also participate and we can test different growing environments. Our goal is to find what grows and fruits best in a given microenvironment of our the state. The recent showing of “The Fruit Hunter“ at the Hawaii Film Festival showcased some of our Hawaii affiliates in a similar pursuit.

The Hawaii Tropical Fruit Growers works closely with university researchers. Optimal growing requirements for differ-ent fruits like lychee, longan and rambu-tan are ongoing collaborations. Evalua-tion of avocado cultivars and post harvest fruit handling procedures are some of the current research efforts.

As advocates of producing tropical fruits we are encouraging more research to develop more effective growing tech-niques and meaningful polices. There is much controversy over growing local and various growing techniques. It helps to have more research. Another example is our effort to develop markets of ultra exotic fruits like Surinam cherry, grumi-chama and jabotica. These plants have become popular hedgerows in Brazil.

So why are fruit trees not as common in landscapes as in the past? Concerns over wasting fruit attracting vermin and excessive maintenance requirements I believe are largely overstated. In contrast consider the amount of effort to maintain a lawn and hedges. Arguably the occa-sional fruit should be a blessing, not a hindrance.

There is something special about have fruit grown on property. It attaches us to our environment like nothing else. In-corporating life styles using fruit is what make living in Hawaii so special. Whether you are developing your business or sharing with others producing your own fruit is truly special. Having fruit grown on property forms real bonds with nature and provides endless opportunities for families and neighborhoods to interact.

There is a never-ending need for more sources of tropical fruit plants. Many of our members have some plant propaga-tion capacity. Having better and more nursery capability is a great need. On June 14 the Landscape Industry Council of Hawaii is sponsoring a plant fashion

show to showcase plants for the future. This is a chance for plant nurseries to showcase plants for future production to landscape designers. Let’s hope that the desire for fruit trees builds among landscape designers to warrant expanded production of fruit trees in the plant nurseries.

To get more information on the Hawaii

Tropical Fruit Growers go to www.HTGF.org or check out www.hawaiifruit.net.

Mark Suiso is the current president of the Hawaii Tropical fruit Growers and a board member of the Landscape Industry Coun-cil of Hawaii. He is the owner of Makaha Mangoes.

By MarK suiso

HAwAII TROpICALFRUIT

GROwERS

West Hawaii, Kauai, Maui and Oahu. A Chapter is forming on Molokai. Our extended member-ship is over 600. Our extended membership consist of small farmers, large commercial producers, nurserymen, back yard hobbyist, students, researchers, people in government organizations, fruit

amount of fiber, firm flesh, a mild to moderate mango

pICALpICALpFRUIT

ERS

not have anything edible on it. Interest-ingly with all this talk of the need for food



The Hawaii

course people in the landscape industry.Our organization is helpful to people as

they progress in the art of growing tropical fruit in Hawaii. Selecting the right plant for the many microenvironments here is often the first and most serious challenge. For example, most mango varieties fruit best in locations with lots of



carissa on the windy hilltop; and lychee at elevations over 1000 ft. It is even more chal








By CHuCK CHiMera

AN EDIBLE HAwAIIANGARDEN Alectryon micrococcus (mahoe) Sapindaceae – Soapberry Family

Native Range: Kauai, Oahu, Molokai Edible relatives: lychee, rambutan, longan and and Maui other Sapindaceae

Edible part(s): The fleshy arils and seeds were formerly eaten.

Comments: Unfortunately, this tree is now critically endangered in the wild and can not currently be grown for consumption.

Bidens species (ko‘oko‘olau ) Asteraceae – Sunflower Family

Native range: Different species found Edible relative: Bidens pilosa on all the main Hawaiian Islands

Edible part: Leaves used medicinally in herbal teas.

Comments: Because there are many species found in different climates and elevations, be sure to find an appropriate species native to your area.

Clermontia species (‘ōhā wai) Campanulaceae – Bellflower Family

Native range: Different species found Edible relative: None known on all the main Hawaiian Islands

Edible part(s): Sweet berries; Boiled leaves; Latex of berries mixed with sweet potato to increase breast milk production

Comments: Of minor importance as a food item, and useful as a novelty food item today. Some species are highly endangered.

Cibotium glaucum (hāpu‘u) Cibotiaceae – Tree fern Family

Native range: Mesic to wet forests Edible relatives: Cibotium chamissoi on all major islands

Edible part(s): The uncoiled fiddleheads were eaten boiled, and the starchy core was used as a famine food.

Comments: While only a famine food for humans, feral pigs often knock down hāpu‘u ferns in the forest and eat out the entire starchy trunk.

Diospyros sandwicensis (lama) Ebenaceae – Ebony Family

Native range: Dry to mesic forests of all Edible relatives: persimmon islands except Niihau and Kahoolawe

Edible part: Early Hawaiians ate the edible pulp of lama fruit, called pi‘oi

Comments: The name “Lama” suggests enlightenment. Its wood was used for medicinal purposes and placed in hula altars.

Diplazium sandwichianum (hō‘i‘o, pohole) Woodsiaceae – Cliff Fern Family

Native range: Mesic to wet forests on all Edible relatives: paca or vegetable fern islands except Niihau and Kahoolawe (Diplazium esculentum)

Edible parts: Fiddleheads and young fronds

Comments: Eaten uncooked with poi and freshwater shrimp (‘ōpae)

Fragaria chiloensis (‘ōhelo papa) Rosaceae – Rose Family

Native range: Wet forest and subalpine Edible relatives: strawberry (Fragaria ×ananassa) shrubland of East Maui and Hawaii

Edible parts: Fruit

Comments: An indigenous species also found on the Pacific coast of North America from Alaska to California, as well as in Chile, Argentina, and the Juan Fernández islands

Machaerina angustifolia (‘uki) Cyperaceae – Sedge Family

Native range: Wet forests and bog margins Edible relatives: Sedges in other genera are of all islands except Niihau and Kahoolawe sometimes eaten

Edible parts: Pale white base of leaves, slightly reminiscent of artichoke hearts

Comments: An indigenous sedge also found in New Guinea and the Society Islands

Osteomeles anthyllidifolia (‘ūlei) Rosaceae – Rose Family

Native range: A variety of habitats on all Edible relatives: The fruits of all Osteomeles islands except Niihau and Kahoolawe species are edible.

Edible parts: White fruit, reminiscent of rose petals

Comments: The fruit were also used to make a purple dye for kapa.

Pandanus tectorius (hala) Pandanaceae – Screw pine Family

Native range: Low elevation and coastal areas Edible relatives: Other Pandanus species eaten of all islands except Kahoolawe raw or cooked and made into flour

Edible parts: The sweet fresh fruit tips were eaten as famine food.

Comments: Once thought to be a Polynesian introduction, hala pollen and fruit were found in the prehuman sediment samples.

Pipturus albidus (māmaki) Urticaceae – Nettle Family

Native range: Mesic to wet forest of all main Edible relatives: Leaves of stinging nettles (Urtica) islands except Niihau and Kahoolawe may be eaten if steamed

Edible parts: Leaves and fruit were eaten by early Hawaiians. Leaves are used today to make a mild tea.

Comments: Attracts Hawaii’s only two native butterflies

Planchonella sandwicensis (‘āla‘a) Sapotaceae – Sapodilla family

Native range: Dry to mesic forest of all main Edible relatives: Eggfruit tree (Pouteria islands except Niihau and Kahoolawe campechiana)

Edible parts: “The fruit is edible when it ripens and drops to the leaf litter and sits for a couple of days. The flavor is like baked yams” (Sam Gon, 2010)

Comments: The milky sap was used for bird catching by early Hawaiians

Rubus hawaiensis (‘ākala) Rosaceae – Rose Family

Native range: Mesic to wet forests of Kauai, Edible relatives: Rubus species (blackberries, Molokai, Maui and Hawaii raspberries)

Edible parts: Fruit eaten fresh, or made into pies and preserves.

Comments: The invasive thimbleberry (Rubus rosifolius) hybridizes with ‘ākala where the two occur together.

Streblus pendulinus (a‘ia‘i) Moraceae – Mulberry Family

Native range: Mesic to dry forests of all main Edible relatives: Other Moraceae are important islands except Niihau and Kahoolawe food plants (figs, mulberries)

Edible part: Fruit are mildly sweet

Comments: An indigenous tree also native from New Guinea to Micronesia, eastern Australia, Fiji and elsewhere

Syzygium sandwicense (‘ōhia hā) Myrtaceae – Myrtle family

Native range: Mesic to wet forests of Kauai, Edible relatives: Mountain apple, ‘ōhia ‘ai Oahu, Molokai, Lanai and Maui (Syzygium malaccense)

Edible parts: Berries can be sweet, but are also sometimes bitter or bland

Comments: The bark was also used to make a black dye for kappa.

Vaccinium reticulatum (‘ōhelo) Ericaceae - Heath family

Native range: Middle to upper elevations Edible relatives: Vaccinum species (blueberries, of Kauai, Oahu, Molokai, Maui and Hawaii huckleberries, cranberries)

Edible parts: Berries eaten raw or used to make jams and jellies

Comments: The Nēnē or Hawaiian goose also eat the berries

EDIBLE NATIvE HAWAIIAN PLANTS FOR THE LANDSCAPE

Those familiar with the old commercials for Ameri-can Express Traveler’s Cheques may recognize the slogan “Don’t leave home without them”,

an admonition on the importance of being prepared before traveling abroad. While leaving home without a source of income would certainly be an inconve-nience to international travelers today, no one would argue that their survival was absolutely dependant on bringing along this currency. In contrast, those intrepid Polynesian voyagers that explored and colonized the far reaches of the Pacific would never have left home without being thoroughly prepared for their transoce-anic journeys. When the first Polynesians ventured to the Hawaiian Islands, they brought with them certain plants and animals truly vital to survival in their new island home. Food plants now enjoyed by locals and visitors alike, such as kalo (taro; Colocasia esculenta), ‘uala (sweet potato; Ipomoea batatas), ‘ulu (breadfruit; Artocar-pus altilis) and mai‘a (banana; Musa ×para-disiaca), among others, were not found

in the Hawaiian archipelago prior to

the arrival of Polynesian settlers, but be-came widely distributed in the landscape through their cultivation and importance as staples of the Hawaiian diet. Although fish, limu and other marine life, and the once abundant bird life on land provided a plentiful source of food to the early ar-

rivals, the islands would not have been able to support what became a thriv-ing Hawaiian population, with its rich

cultural heritage and traditions, without the introduction of the “canoe plants” (i.e. those brought to the islands in the Polynesian voyaging canoes).

Despite the lack of dietary staples, the Hawaiian flora does

have a diverse variety of native plants with edible fruits or vegeta-tive parts that are palatable, and

in some cases quite delectable, to people. Because many of these plants

are now only found in more remote and intact native forests, often at upper

elevations, they may not be as familiar to people as their non-native counter-parts, or might not be suitable for cul-tivation in the lower and drier climates

where the majority of people currently live. Some, such as the native Hawaiian hō‘i‘o or pohole fern (Diplazium sandwi-

chianum), with its edible fiddleheads and young fronds, have been largely replaced in local pohole salad recipes by the non-native substitute, the paca or vegetable fern (Diplazium esculentum) of Southeast Asia and the Pacific. Others, such as ‘ōhā wai (Clermontia species), with their mildly sweet berries and milky latex mixed with sweet potato and consumed by mothers to increase breast milk production, were only a minor food source and would at best be considered an edible novelty in a modern garden or landscape. Neverthe-less, for the gustatorily adventurous or the native plant enthusiasts among us, it is possible to complement your edible garden with many indigenous or endemic Hawaiian plants. Always be sure to get permission before collecting from wild plants, or get your plants from a nursery specializing in native Hawaiian plants.

Chuck Chimera works as a weed risk assessment specialist for Hawaii and is a member of the LICH Board of Directors. His enthusiasm for native Hawaiian plants grew out of his years of volunteering and working with the National Park Service, the Nature Conservancy and the USGS-Biological Resources Division.

island home. Food plants now enjoyed by locals and visitors alike, such as kalo (taro; Colocasia esculenta), ‘uala (sweet potato; Ipomoea batatas), ‘ulu (breadfruit; Artocar-Artocar-Artocarpus altilis) and mai‘a (banana; Musa ×para-disiaca), among others, were not found


came widely distributed in the landscape through their cultivation and importance as staples of the Hawaiian diet. Although fish, limu and other marine life, and the once abundant bird life on land provided a plentiful source of food to the early ar

rivals, the islands would not have been able to support what became a thriving Hawaiian population, with its rich



have a diverse variety of native plants with edible fruits or vegetative parts that are palatable, and



elevations, they may not be as familiar to people as their non-native counterparts, or might not be suitable for cultivation in the lower and drier climates

where the majority of people currently live. Some, such as the native Hawaiian hō‘i‘o or pohole fern (



By CHuCK CHiMera

AN EDIBLE HAwAIIANGARDEN Alectryon micrococcus (mahoe) Sapindaceae – Soapberry Family

Native Range: Kauai, Oahu, Molokai Edible relatives: lychee, rambutan, longan and and Maui other Sapindaceae

Edible part(s): The fleshy arils and seeds were formerly eaten.

Comments: Unfortunately, this tree is now critically endangered in the wild and can not currently be grown for consumption.

Bidens species (ko‘oko‘olau ) Asteraceae – Sunflower Family

Native range: Different species found Edible relative: Bidens pilosa on all the main Hawaiian Islands

Edible part: Leaves used medicinally in herbal teas.

Comments: Because there are many species found in different climates and elevations, be sure to find an appropriate species native to your area.

Clermontia species (‘ōhā wai) Campanulaceae – Bellflower Family

Native range: Different species found Edible relative: None known on all the main Hawaiian Islands

Edible part(s): Sweet berries; Boiled leaves; Latex of berries mixed with sweet potato to increase breast milk production

Comments: Of minor importance as a food item, and useful as a novelty food item today. Some species are highly endangered.

Cibotium glaucum (hāpu‘u) Cibotiaceae – Tree fern Family

Native range: Mesic to wet forests Edible relatives: Cibotium chamissoi on all major islands

Edible part(s): The uncoiled fiddleheads were eaten boiled, and the starchy core was used as a famine food.

Comments: While only a famine food for humans, feral pigs often knock down hāpu‘u ferns in the forest and eat out the entire starchy trunk.

Diospyros sandwicensis (lama) Ebenaceae – Ebony Family

Native range: Dry to mesic forests of all Edible relatives: persimmon islands except Niihau and Kahoolawe

Edible part: Early Hawaiians ate the edible pulp of lama fruit, called pi‘oi

Comments: The name “Lama” suggests enlightenment. Its wood was used for medicinal purposes and placed in hula altars.

Diplazium sandwichianum (hō‘i‘o, pohole) Woodsiaceae – Cliff Fern Family

Native range: Mesic to wet forests on all Edible relatives: paca or vegetable fern islands except Niihau and Kahoolawe (Diplazium esculentum)

Edible parts: Fiddleheads and young fronds

Comments: Eaten uncooked with poi and freshwater shrimp (‘ōpae)

Fragaria chiloensis (‘ōhelo papa) Rosaceae – Rose Family

Native range: Wet forest and subalpine Edible relatives: strawberry (Fragaria ×ananassa) shrubland of East Maui and Hawaii

Edible parts: Fruit

Comments: An indigenous species also found on the Pacific coast of North America from Alaska to California, as well as in Chile, Argentina, and the Juan Fernández islands

Machaerina angustifolia (‘uki) Cyperaceae – Sedge Family

Native range: Wet forests and bog margins Edible relatives: Sedges in other genera are of all islands except Niihau and Kahoolawe sometimes eaten

Edible parts: Pale white base of leaves, slightly reminiscent of artichoke hearts

Comments: An indigenous sedge also found in New Guinea and the Society Islands

Osteomeles anthyllidifolia (‘ūlei) Rosaceae – Rose Family

Native range: A variety of habitats on all Edible relatives: The fruits of all Osteomeles islands except Niihau and Kahoolawe species are edible.

Edible parts: White fruit, reminiscent of rose petals

Comments: The fruit were also used to make a purple dye for kapa.

Pandanus tectorius (hala) Pandanaceae – Screw pine Family

Native range: Low elevation and coastal areas Edible relatives: Other Pandanus species eaten of all islands except Kahoolawe raw or cooked and made into flour

Edible parts: The sweet fresh fruit tips were eaten as famine food.

Comments: Once thought to be a Polynesian introduction, hala pollen and fruit were found in the prehuman sediment samples.

Pipturus albidus (māmaki) Urticaceae – Nettle Family

Native range: Mesic to wet forest of all main Edible relatives: Leaves of stinging nettles (Urtica) islands except Niihau and Kahoolawe may be eaten if steamed

Edible parts: Leaves and fruit were eaten by early Hawaiians. Leaves are used today to make a mild tea.

Comments: Attracts Hawaii’s only two native butterflies

Planchonella sandwicensis (‘āla‘a) Sapotaceae – Sapodilla family

Native range: Dry to mesic forest of all main Edible relatives: Eggfruit tree (Pouteria islands except Niihau and Kahoolawe campechiana)

Edible parts: “The fruit is edible when it ripens and drops to the leaf litter and sits for a couple of days. The flavor is like baked yams” (Sam Gon, 2010)

Comments: The milky sap was used for bird catching by early Hawaiians

Rubus hawaiensis (‘ākala) Rosaceae – Rose Family

Native range: Mesic to wet forests of Kauai, Edible relatives: Rubus species (blackberries, Molokai, Maui and Hawaii raspberries)

Edible parts: Fruit eaten fresh, or made into pies and preserves.

Comments: The invasive thimbleberry (Rubus rosifolius) hybridizes with ‘ākala where the two occur together.

Streblus pendulinus (a‘ia‘i) Moraceae – Mulberry Family

Native range: Mesic to dry forests of all main Edible relatives: Other Moraceae are important islands except Niihau and Kahoolawe food plants (figs, mulberries)

Edible part: Fruit are mildly sweet

Comments: An indigenous tree also native from New Guinea to Micronesia, eastern Australia, Fiji and elsewhere

Syzygium sandwicense (‘ōhia hā) Myrtaceae – Myrtle family

Native range: Mesic to wet forests of Kauai, Edible relatives: Mountain apple, ‘ōhia ‘ai Oahu, Molokai, Lanai and Maui (Syzygium malaccense)

Edible parts: Berries can be sweet, but are also sometimes bitter or bland

Comments: The bark was also used to make a black dye for kappa.

Vaccinium reticulatum (‘ōhelo) Ericaceae - Heath family

Native range: Middle to upper elevations Edible relatives: Vaccinum species (blueberries, of Kauai, Oahu, Molokai, Maui and Hawaii huckleberries, cranberries)

Edible parts: Berries eaten raw or used to make jams and jellies

Comments: The Nēnē or Hawaiian goose also eat the berries

EDIBLE NATIvE HAWAIIAN PLANTS FOR THE LANDSCAPE

Those familiar with the old commercials for Ameri-can Express Traveler’s Cheques may recognize the slogan “Don’t leave home without them”,

an admonition on the importance of being prepared before traveling abroad. While leaving home without a source of income would certainly be an inconve-nience to international travelers today, no one would argue that their survival was absolutely dependant on bringing along this currency. In contrast, those intrepid Polynesian voyagers that explored and colonized the far reaches of the Pacific would never have left home without being thoroughly prepared for their transoce-anic journeys. When the first Polynesians ventured to the Hawaiian Islands, they brought with them certain plants and animals truly vital to survival in their new island home. Food plants now enjoyed by locals and visitors alike, such as kalo (taro; Colocasia esculenta), ‘uala (sweet potato; Ipomoea batatas), ‘ulu (breadfruit; Artocar-pus altilis) and mai‘a (banana; Musa ×para-disiaca), among others, were not found


the arrival of Polynesian settlers, but be-came widely distributed in the landscape through their cultivation and importance as staples of the Hawaiian diet. Although fish, limu and other marine life, and the once abundant bird life on land provided a plentiful source of food to the early ar-

rivals, the islands would not have been able to support what became a thriv-ing Hawaiian population, with its rich



have a diverse variety of native plants with edible fruits or vegeta-tive parts that are palatable, and



elevations, they may not be as familiar to people as their non-native counter-parts, or might not be suitable for cul-tivation in the lower and drier climates

where the majority of people currently live. Some, such as the native Hawaiian hō‘i‘o or pohole fern (Diplazium sandwi-

chianum), with its edible fiddleheads and young fronds, have been largely replaced in local pohole salad recipes by the non-native substitute, the paca or vegetable fern (Diplazium esculentum) of Southeast Asia and the Pacific. Others, such as ‘ōhā wai (Clermontia species), with their mildly sweet berries and milky latex mixed with sweet potato and consumed by mothers to increase breast milk production, were only a minor food source and would at best be considered an edible novelty in a modern garden or landscape. Neverthe-less, for the gustatorily adventurous or the native plant enthusiasts among us, it is possible to complement your edible garden with many indigenous or endemic Hawaiian plants. Always be sure to get permission before collecting from wild plants, or get your plants from a nursery specializing in native Hawaiian plants.

Chuck Chimera works as a weed risk assessment specialist for Hawaii and is a member of the LICH Board of Directors. His enthusiasm for native Hawaiian plants grew out of his years of volunteering and working with the National Park Service, the Nature Conservancy and the USGS-Biological Resources Division.

island home. Food plants now enjoyed by locals and visitors alike, such as kalo (taro; Colocasia esculenta), ‘uala (sweet potato; Ipomoea batatas), ‘ulu (breadfruit; Artocar-Artocar-Artocarpus altilis) and mai‘a (banana; Musa ×para-disiaca), among others, were not found


came widely distributed in the landscape through their cultivation and importance as staples of the Hawaiian diet. Although fish, limu and other marine life, and the once abundant bird life on land provided a plentiful source of food to the early ar

rivals, the islands would not have been able to support what became a thriving Hawaiian population, with its rich



have a diverse variety of native plants with edible fruits or vegetative parts that are palatable, and



elevations, they may not be as familiar to people as their non-native counterparts, or might not be suitable for cultivation in the lower and drier climates

where the majority of people currently live. Some, such as the native Hawaiian hō‘i‘o or pohole fern (



p H Y L L I S J O N E S

TIPStool

wHAT’S

IN TOOLS?NEw

If anyone asks you what’s new in the industry would you be able to answer the question? Or would your answer be “nothing”. I’m sure for many in the industry they can quickly update you on the latest in electronics and

cell phones, but what about the industry that employees you. By not keeping current, you could be putting yourself at a disadvantage. Instead, let’s spend some time up-dating you. You may want to find out more about these new trends, which could benefit your business.

The outdoor power equipment industry, which includes hand held to turf equipment, has responded to pressure from environmen-talists. There has been a movement from all sectors of the industry to convert to new methods to power equipment, and produce more “clean”, less polluting equipment.

I think that most in the industry will agree that

the third tier EPA com-pliant machines, just are not as powerful

as the older, non-compliant units. The

compliant units while less polluting because

of adjustments made to carburetors and exhaust sys-tems, are more fuel sensitive

and require more routine

maintenance in order to run properly. Some manufacturers have responded with offering alternative “fuel” systems—propane and bat-tery powered. Obviously, there must be some advantages and demand for each of these new machines or manufacturers would not invest money in the production for these units. Let’s look at what each has to offer and possible applications for them. I am not endorsing any of these new systems over the traditional gas powered units; however, I do feel that they offer some interesting options not previously available.

Propane—not just for your BBQMany cities across the country have con-

verted their large municipal mowers from existing gas engines to propane. Propane conversions have been available for decades. With the price of gasoline (and it doesn’t seem to be going down) and stricter emis-sions standards, many municipalities have converted their equipment to this alternative fuel. The conversion requires re-plumbing and some changes to the carburetor bodies. There are companies, which specialize in these conversions, and all you do is call them with your engine info and they can help you with the parts you will need. I do not know if turf manufacturers are currently selling new units with propane set-ups, but the savings in fuel seems to be the advantage of the con-version. I have seen generators, which were converted to propane, and there was no need to worry about rusty as tanks, old fuel, or rub-bish in the carburetors. There is something to be said for that.

The new battery revolutionThe advances in the lithium ion battery

have expanded to the hand-held power equipment arena. Today, almost ever gas powered piece of equipment is available as a battery powered unit—line trim-

mers, hedge trimmers, blowers, chain saws, mowers. Many of the units are consumer units, and would not be appropriate for the

professional, or commercial user. However, there are a few manufac-

turers that have made units, which are advertised as being comparable

to traditional gas units, having the same power. The primary advantage to the battery-powered unit is less noise, and no exhaust fumes. Tests indicate that these units are quieter, without the high pitch whine. You also do not need to be concerned about fuel

cans and mixing fuel. In residential areas where noise is a concern, the battery-

powered units are beginning to emerge as a tool of choice.

Most have “quick charge” battery chargers, but

you may still need to carry extra battery

packs. The run time per battery

is supposed to be the same as one tank of fuel. And the cost of the units plus

extra batteries is comparable to gas powered units. However, you have no fuel costs, and no engine repair costs.

I have had experience with a battery powered reel mower, and it certainly is quieter. And best of all it starts with the flip of a switch; a nice change from pulling a gas powered engine.

Again, I an not endorsing these new “fuel” options, but it is nice to see the industry trying to be innovative and responsive to the environment. If you have had any experience with these new “fuel” systems, please share your experiences with us. We’d love to hear your feedback.

Phyllis Jones is with A to Z Equipment and Sales, formally A to Z Rental Center, in business for over 25 years.


PERMEABLE PAVERS MAKE PROJECTS POSSIBLE

GO GREEN WITH THE AQUAPAVE PERMEABLE ON SITE STORMWATER SOURCE CONTROL SYSTEM

WHEN IT POURS …… IT STORES

BENEFITS NO SLOPING REQUIRED INFILTRATES UP TO 354 INCHES OF RUNOFF AN

HOUR ROOF WATER MANAGEMENT GROUNDWATER TABLE RECHARGING WATER HARVESTING OIL CONTAMINATES MANAGEMENT FILTERING & TREATMENT OF POLLUTANTS LOWER CONSTRUCTION & LIFE CYCLE COSTS 30-40 YEAR LIFESPAN SLIP AND SKID RESISTANT UP TO 12 LEED POINTS GEOTHERMAL SYSTEMS CONSIDERED A BMP COMPLIES WITH NPDES PAVERS CAN BE ENGRAVED FOR FUNDRAISING

APPLICATIONS PARKING LOTS RESIDENTIAL DRIVEWAYS COMMERCIAL ENTRANCES SIDEWALKS PLAZAS LOW SPEED RESIDENTIAL ROADS

FOR MORE INFORMATION CONTACT FUTURA STONE OF HAWAII

WWW.FUTURASTONEHAWAII.COM

841-7433 C23741

powered units; however, I do feel that they offer some interesting options not previously available.

Propane—not just for your BBQMany cities across the country have con

verted their large municipal mowers from existing gas engines to propane. Propane conversions have been available for decades. With the price of gasoline (and it doesn’t seem to be going down) and stricter emissions standards, many municipalities have converted their equipment to this alternative fuel. The conversion requires re-plumbing and some changes to the carburetor bodies. There are companies, which specialize in these conversions, and all you do is call them with your engine info and they can help you with the parts you will need. I do not know if turf manufacturers are currently selling new units with propane set-ups, but the savings in fuel seems to be the advantage of the conversion. I have seen generators, which were converted to propane, and there was no need to worry about rusty as tanks, old fuel, or rubbish in the carburetors. There is something to be said for that.


have expanded to the hand-held power equipment arena. Today, almost ever gas powered piece of equipment is available as a battery powered unit—line trim


Instead, let’s spend some time up-dating of these new systems over the traditional gas


you. You may want to find out more about these new trends, which could benefit your business.














professional, or commercial user. tank of fuel. And the cost of the units plus

extra batteries is comparable to gas powered


professional, or commercial user. However, there are a few manufac







offer some interesting options not previously


professional, or commercial user.

IN TOOLS?maintenance in order to run properly. Some manufacturers have responded with offering alternative “fuel” systems—propane and battery powered. Obviously, there must be some advantages and demand for each of these new machines or manufacturers would not invest money in the production for these units. Let’s look at what each has to offer and possible applications for them. I am not endorsing any of these new systems over the traditional gas powered units; however, I do feel that they

IN TOOLS?maintenance in order to run properly. Some manufacturers have responded with offering alternative “fuel” systems—propane and bat-tery powered. Obviously, there must be some advantages and demand for each of these new machines or manufacturers would not invest money in the production for these units. Let’s look at what each has to offer and possible applications for them. I am not endorsing any of these new systems over the traditional gas powered units; however, I do feel that they










p H Y L L I S J O N E S

TIPStool

wHAT’S

IN TOOLS?NEw

If anyone asks you what’s new in the industry would you be able to answer the question? Or would your answer be “nothing”. I’m sure for many in the industry they can quickly update you on the latest in electronics and

cell phones, but what about the industry that employees you. By not keeping current, you could be putting yourself at a disadvantage. Instead, let’s spend some time up-dating you. You may want to find out more about these new trends, which could benefit your business.








maintenance in order to run properly. Some manufacturers have responded with offering alternative “fuel” systems—propane and bat-tery powered. Obviously, there must be some advantages and demand for each of these new machines or manufacturers would not invest money in the production for these units. Let’s look at what each has to offer and possible applications for them. I am not endorsing any of these new systems over the traditional gas powered units; however, I do feel that they offer some interesting options not previously available.

Propane—not just for your BBQMany cities across the country have con-

verted their large municipal mowers from existing gas engines to propane. Propane conversions have been available for decades. With the price of gasoline (and it doesn’t seem to be going down) and stricter emis-sions standards, many municipalities have converted their equipment to this alternative fuel. The conversion requires re-plumbing and some changes to the carburetor bodies. There are companies, which specialize in these conversions, and all you do is call them with your engine info and they can help you with the parts you will need. I do not know if turf manufacturers are currently selling new units with propane set-ups, but the savings in fuel seems to be the advantage of the con-version. I have seen generators, which were converted to propane, and there was no need to worry about rusty as tanks, old fuel, or rub-bish in the carburetors. There is something to be said for that.


have expanded to the hand-held power equipment arena. Today, almost ever gas powered piece of equipment is available as a battery powered unit—line trim-


professional, or commercial user. However, there are a few manufac-









extra batteries is comparable to gas powered units. However, you have no fuel costs, and no engine repair costs.

I have had experience with a battery powered reel mower, and it certainly is quieter. And best of all it starts with the flip of a switch; a nice change from pulling a gas powered engine.

Again, I an not endorsing these new “fuel” options, but it is nice to see the industry trying to be innovative and responsive to the environment. If you have had any experience with these new “fuel” systems, please share your experiences with us. We’d love to hear your feedback.

Phyllis Jones is with A to Z Equipment and Sales, formally A to Z Rental Center, in business for over 25 years.


PERMEABLE PAVERS MAKE PROJECTS POSSIBLE

GO GREEN WITH THE AQUAPAVE PERMEABLE ON SITE STORMWATER SOURCE CONTROL SYSTEM

WHEN IT POURS …… IT STORES

BENEFITS NO SLOPING REQUIRED INFILTRATES UP TO 354 INCHES OF RUNOFF AN

HOUR ROOF WATER MANAGEMENT GROUNDWATER TABLE RECHARGING WATER HARVESTING OIL CONTAMINATES MANAGEMENT FILTERING & TREATMENT OF POLLUTANTS LOWER CONSTRUCTION & LIFE CYCLE COSTS 30-40 YEAR LIFESPAN SLIP AND SKID RESISTANT UP TO 12 LEED POINTS GEOTHERMAL SYSTEMS CONSIDERED A BMP COMPLIES WITH NPDES PAVERS CAN BE ENGRAVED FOR FUNDRAISING

APPLICATIONS PARKING LOTS RESIDENTIAL DRIVEWAYS COMMERCIAL ENTRANCES SIDEWALKS PLAZAS LOW SPEED RESIDENTIAL ROADS

FOR MORE INFORMATION CONTACT FUTURA STONE OF HAWAII

WWW.FUTURASTONEHAWAII.COM

841-7433 C23741







Instead, let’s spend some time up-dating of these new systems over the traditional gas


you. You may want to find out more about these new trends, which could benefit your business.














professional, or commercial user. tank of fuel. And the cost of the units plus

extra batteries is comparable to gas powered









offer some interesting options not previously



IN TOOLS?maintenance in order to run properly. Some manufacturers have responded with offering alternative “fuel” systems—propane and battery powered. Obviously, there must be some advantages and demand for each of these new machines or manufacturers would not invest money in the production for these units. Let’s look at what each has to offer and possible applications for them. I am not endorsing any of these new systems over the traditional gas powered units; however, I do feel that they

IN TOOLS?maintenance in order to run properly. Some manufacturers have responded with offering alternative “fuel” systems—propane and bat-tery powered. Obviously, there must be some advantages and demand for each of these new machines or manufacturers would not invest money in the production for these units. Let’s look at what each has to offer and possible applications for them. I am not endorsing any of these new systems over the traditional gas powered units; however, I do feel that they










ARE THESE YOUR

KEYS?

You could win a Cat® machine working on your job site for free.

Sign up to attend Hawthorne Cat’s demo event on Aug. 15, 2013.

Registration is limited, enter today at CatAllDay.com/Real

© 2013 Caterpillar All Rights Reserved. CAT, CATERPILLAR, their respective logos, “Caterpillar Yellow” and the “Power Edge” trade dress, as well as corporate and product identity herein, are trademarks of Caterpillar and may not be used without permission.

JACKFRUITwORLD

AROUND THEBy KeN LoVe

From early in history jackfruit (Artocarpus heterophyllus) fame and popularity spread throughout the known world. Perhaps as early as 12,000 years ago when our

ancestors first developed agriculture. Nomadic tribes may have settled in

areas of abundant fruit but many early humans still had the desire to explore as far from home as they could. Jackfruit was brought to ancient Rome where the sage Pliny the Elder described it being from “where the Indian sages and philosophers do ordinarily live”

An Italian exploring Chennai in 1350, Giovanni de’Marignolli, thought its pulp and flavor surpassed the best Italian melon. During these years of early explo-ration jacks fame spread far and wide.

Early Javanese traders may have brought the fruit to the Philippines in the 1200s where it has become a stable with people and where many hundreds of value added products have been devel-oped including furniture, musical instru-ments, bird traps as well as food products. Traders coming to Kochi further spread the fruit to the known world.

One can speculate that jackfruit came to Australia with the first settlers from

Great Britain while others feel that the native aborigines traded with other groups native to islands in South East Asia. The Chinese might also be credited with spreading the fruit in the 1400’s along with pumelo and other early citrus that was brought to Kochi Port.

Australian horticulturalists have devel-oped a number of varieties like the very popular soft textured and sweet black gold, a favorite in many cultures. Jack is also sold at farmers markets as deep friend snacks.

Jackfruit in Malaysia is extremely popular with a number of other rela-tives of jackfruit having originated in the Sarawak region. Malaysia has developed a number of varieties of jackfruit and has ongoing programs along those lines. A hybrid between jackfruit and champedek (Artocarpus integer) called Cheena is also very popular.

Delicious Thai varieties have inspired a wide variety of unusual culinary cre-ations, especially desserts mixed with sweet rice or honey.

Indonesia’s Tabouey variety is also very popular in many growing areas as it produces later in the season and is very sweet.

On Palau island jackfruit is gaining in popularity so quickly that the bureau of agriculture is giving away free trees to farmers as both as part of a re-greening program and as a major part of their food

security program,On Guam Island the university also is preparing thousands

of seedling trees for free distribution. Jackfruits

popularity has spread from the islands large Filipino population to the native Chamorro and other ethnic groups. This is also part of a food secu-

rity plan. Island chefs are also very interested in de-veloping jackfruit specialties.

Jackfruit is planted in Many African countries that boarder the equator. Western countries social concern programs of reforestation planted many trees. Jack is growing in popularity especially in Uganda but recently a lady was thrown off a bus for eating jackfruit when the other riders complained of the smell.

China grows jack in its far south areas where the fruit is usually used for cooking but also made into freeze dried or vacuum packed chips and added to mixed juices.

They also make a wide variety of ma-chines for processing the fruit.

Although the products are moving into the market place, for some unknown rea-son pictures of durian are used on many jackfruit products.

Jackfruit wood is imported into Japan as well as limited amounts of fruit. Some trees are grown in greenhouses especially at the countries popular fruit parks. When fruit is not in season, life size pictures are hung on tree so that visitors can get an idea of the size.

Jackfruit is very popular in South Flori-da in the US in part because of the immi-grants form the Caribbean area and South America where Jackfruit as been growing for many hundreds of years, Some suspect that jackfruit may have reached the Caribbean with the breadfruit in the late 1700s when the British looked for cheap crops to feed slaves. South American fruit is thought to have been brought by early Spanish and Portuguese explorers.

The U.S. Fairchild National Tropi-cal Botanic Garden in Florida as a large collection of jackfruit varieties form many countries and the curators of the

garden have published a book featuring them. Jack is also very popular in farmers markets.

I’m Hawaii I’ve been working to intro-duce chefs at resort hotels to jackfruit with some success. Sometimes curry and ice cream can be found on menus of daily specials.

Still some people are intimidated by the fruits size. Others by the order but desire for the fruit is growing. Many older Americans can remember when chew-ing gum called juicy fruit said made with jackfruit on the label.

Almost all the countries producing the fruit are in the business of helping farmers develop value added products. Personally as someone with many food allergies, I hope jackfruit seed flour in great promise for the future.

I held market research with taste tests once a week for more than 2 years. We found that Caucasian Americans really did enjoy the taste of jack—8.5 people out of every 10.

I think this is in part do to better tasting sweet soft cultivars ripened at the correct time and to the relation between juicy fruit gum and childhood memories

Ken Love is Executive Director of Hawaii Tropical Fruit Growers (HTFG). HTFG is dedicated to tropical fruit research, educa-tion marketing and promotion.


sweet.On Palau island jackfruit is gaining in

popularity so quickly that the bureau of agriculture is giving away free trees to farmers as both as part of a re-greening program and as a major part of their food



popularity has spread from the islands large


Jackfruit Panna CottaChef Kristin Dougherty

Ingredients1-2 Jackfruit

(enough to yield 2 cups Jackfruit juice)

1/3 cups granulated sugar

2 cups heavy cream

3 gelatin leaves

2 tablespoons dark spiced rum

Preparation■ Prepare the Jackfruit Panna

Cotta; scoop up Jackfruit, remove the seeds and purée the remaining flesh with 1 cup water. You should have 2 cups of Jackfruit juice at the end.■ In a heavy-bottomed sauce-

pan, heat the heavy cream over medium heat, stirring frequently to avoid burning, just until it come to a simmer.■ Soften the gelatin by soaking

the sheets in enough cold water to cover. Once soft, add to the hot cream and stir until the felatin is dissolved completely.■ Add the Jackfruit juice, sugar

and rum to the cream mixture and stir to combine well.■ Pour the mixture into indi-

vidual martini glasses and chill for at least 1 hour.

Produced with funds from the State of HawaiiDepartment of Agruculture©2012 Hawaii Tropical Fruit GrowersKen Love, Presidentwww.htfg.org

Jackfruit Panna Cotta


ARE THESE YOUR

KEYS?

You could win a Cat® machine working on your job site for free.

Sign up to attend Hawthorne Cat’s demo event on Aug. 15, 2013.

Registration is limited, enter today at CatAllDay.com/Real

© 2013 Caterpillar All Rights Reserved. CAT, CATERPILLAR, their respective logos, “Caterpillar Yellow” and the “Power Edge” trade dress, as well as corporate and product identity herein, are trademarks of Caterpillar and may not be used without permission.

JACKFRUITwORLD

AROUND THEBy KeN LoVe

From early in history jackfruit (Artocarpus heterophyllus) fame and popularity spread throughout the known world. Perhaps as early as 12,000 years ago when our

ancestors first developed agriculture. Nomadic tribes may have settled in

areas of abundant fruit but many early humans still had the desire to explore as far from home as they could. Jackfruit was brought to ancient Rome where the sage Pliny the Elder described it being from “where the Indian sages and philosophers do ordinarily live”

An Italian exploring Chennai in 1350, Giovanni de’Marignolli, thought its pulp and flavor surpassed the best Italian melon. During these years of early explo-ration jacks fame spread far and wide.

Early Javanese traders may have brought the fruit to the Philippines in the 1200s where it has become a stable with people and where many hundreds of value added products have been devel-oped including furniture, musical instru-ments, bird traps as well as food products. Traders coming to Kochi further spread the fruit to the known world.


Great Britain while others feel that the native aborigines traded with other groups native to islands in South East Asia. The Chinese might also be credited with spreading the fruit in the 1400’s along with pumelo and other early citrus that was brought to Kochi Port.

Australian horticulturalists have devel-oped a number of varieties like the very popular soft textured and sweet black gold, a favorite in many cultures. Jack is also sold at farmers markets as deep friend snacks.

Jackfruit in Malaysia is extremely popular with a number of other rela-tives of jackfruit having originated in the Sarawak region. Malaysia has developed a number of varieties of jackfruit and has ongoing programs along those lines. A hybrid between jackfruit and champedek (Artocarpus integer) called Cheena is also very popular.

Delicious Thai varieties have inspired a wide variety of unusual culinary cre-ations, especially desserts mixed with sweet rice or honey.

Indonesia’s Tabouey variety is also very popular in many growing areas as it produces later in the season and is very sweet.

On Palau island jackfruit is gaining in popularity so quickly that the bureau of agriculture is giving away free trees to farmers as both as part of a re-greening program and as a major part of their food



popularity has spread from the islands large Filipino population to the native Chamorro and other ethnic groups. This is also part of a food secu-

rity plan. Island chefs are also very interested in de-veloping jackfruit specialties.

Jackfruit is planted in Many African countries that boarder the equator. Western countries social concern programs of reforestation planted many trees. Jack is growing in popularity especially in Uganda but recently a lady was thrown off a bus for eating jackfruit when the other riders complained of the smell.

China grows jack in its far south areas where the fruit is usually used for cooking but also made into freeze dried or vacuum packed chips and added to mixed juices.

They also make a wide variety of ma-chines for processing the fruit.

Although the products are moving into the market place, for some unknown rea-son pictures of durian are used on many jackfruit products.

Jackfruit wood is imported into Japan as well as limited amounts of fruit. Some trees are grown in greenhouses especially at the countries popular fruit parks. When fruit is not in season, life size pictures are hung on tree so that visitors can get an idea of the size.

Jackfruit is very popular in South Flori-da in the US in part because of the immi-grants form the Caribbean area and South America where Jackfruit as been growing for many hundreds of years, Some suspect that jackfruit may have reached the Caribbean with the breadfruit in the late 1700s when the British looked for cheap crops to feed slaves. South American fruit is thought to have been brought by early Spanish and Portuguese explorers.

The U.S. Fairchild National Tropi-cal Botanic Garden in Florida as a large collection of jackfruit varieties form many countries and the curators of the

garden have published a book featuring them. Jack is also very popular in farmers markets.

I’m Hawaii I’ve been working to intro-duce chefs at resort hotels to jackfruit with some success. Sometimes curry and ice cream can be found on menus of daily specials.

Still some people are intimidated by the fruits size. Others by the order but desire for the fruit is growing. Many older Americans can remember when chew-ing gum called juicy fruit said made with jackfruit on the label.

Almost all the countries producing the fruit are in the business of helping farmers develop value added products. Personally as someone with many food allergies, I hope jackfruit seed flour in great promise for the future.

I held market research with taste tests once a week for more than 2 years. We found that Caucasian Americans really did enjoy the taste of jack—8.5 people out of every 10.

I think this is in part do to better tasting sweet soft cultivars ripened at the correct time and to the relation between juicy fruit gum and childhood memories

Ken Love is Executive Director of Hawaii Tropical Fruit Growers (HTFG). HTFG is dedicated to tropical fruit research, educa-tion marketing and promotion.


sweet.On Palau island jackfruit is gaining in

popularity so quickly that the bureau of agriculture is giving away free trees to farmers as both as part of a re-greening program and as a major part of their food



popularity has spread from the islands large


Jackfruit Panna CottaChef Kristin Dougherty

Ingredients1-2 Jackfruit

(enough to yield 2 cups Jackfruit juice)

1/3 cups granulated sugar

2 cups heavy cream

3 gelatin leaves

2 tablespoons dark spiced rum

Preparation■ Prepare the Jackfruit Panna

Cotta; scoop up Jackfruit, remove the seeds and purée the remaining flesh with 1 cup water. You should have 2 cups of Jackfruit juice at the end.■ In a heavy-bottomed sauce-

pan, heat the heavy cream over medium heat, stirring frequently to avoid burning, just until it come to a simmer.■ Soften the gelatin by soaking

the sheets in enough cold water to cover. Once soft, add to the hot cream and stir until the felatin is dissolved completely.■ Add the Jackfruit juice, sugar

and rum to the cream mixture and stir to combine well.■ Pour the mixture into indi-

vidual martini glasses and chill for at least 1 hour.

Produced with funds from the State of HawaiiDepartment of Agruculture©2012 Hawaii Tropical Fruit GrowersKen Love, Presidentwww.htfg.org

Jackfruit Panna Cotta

HERE, NOW

The Future ofTurfgrass

in Hawaii

HAWAIIAN TURFGRASSPO Box 89-3340 | Mililani, HI 96789 | www.hawaiianturfgrass.com | [email protected] | 808.371.0527

Zeon is a fine-textured, shade tolerant,

environmentally friendly Zoysia, requires less water & less fertilizer.

zoysiajamur TM

JaMur Zoysia is a medium-textured Zoysia

with significant drought tolerance.

TifGrand is a shade-tolerant semi-dwarf

Bermudgrass.

L1F Zoysia is a fine-textured dwarf type

Zoysia with excellent shade tolerance.

Captiva is a Southern chinch bug resistant dwarf

St. Augustine grass.