LICH Landscape Hawaii Magazine May/June 2013 Issue

E D I B L E L A N D S C A P E S
Landscape Industry
Council of Hawai’i
P. O. Box 22938
Honolulu HI 96823-2938
NATIVE
EDIBLE
GARDEN
LICT CEU
PROGRAM
There are many native fruits
or vegetative parts that can
complement your garden
New program will keep
professionals informed
to maintain certification
100 SQ. FT.
GARDEN
How-To-Create a edible
garden in limited space
Landscape Industry
Council of Hawai’i
P. O. Box 22938
Honolulu HI 96823-2938
U.S. POSTAGE PAID
HONOLULU, HI
PERMIT NO. 1023
PRESORTED
STANDARD
MAY | JUNE 2013
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INSIDE
LANDSCAPEHAWAII.ORG 3
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’i
P. O. Box 22938, Honolulu HI 96823-2938
Editor
Christopher A. Dacus
Chris.Dacus@gmail.com
Advertising Sales
Jay Deputy
jaydeputy@gmail.com
Membership
Cheryl M. Dacus
Cheryldacus@yahoo.com
Web Master
Cory Blumerick
coryblumerick@gmail.com
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 s
Chris Dacus Brandon Au
President Vice President
Matt Lyum Rick Quinn
Treasurer Secretary
Jay Deputy Mark Suiso
Carl Evensen Josh Sand
Randy Liu Aaron Agsalda
Christy Martin Orville Baldos
Chris McCullough Chuck Chimera
Clifford Migita Steve Nimz
Lelan Nishek Boyd Ready
Karen Ostborg Garrett Webb
Edmundo Reyes
www.landscapehawaii.org
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eNewsletter signup
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THE VOICE OF HAWAII’S GREEN INDUSTRY
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Be Sociable!
TABLE OF CONTENTS
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 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 Dacus
President
photo: Shaun Tokunaga
President's
COLUMN
lich
NEWS
WHATS H AppENING
Watercolor renderings of The Garden of Remembrance by Carter Black.
TTHE GARDEN OF
REMEMBRANCE
By sTepHeN Haus
he 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

Susan Owen
Manager
Contact
(808) 239-1280 Office
(808) 239-2151 Fax
E-mail
owens001@hawaii.rr.com
48-373 G Kamehameha Hwy
Kaneohe, Hawaii 96744
LICH
AG DAy AT THE STATE CApITOL
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 :)
03-10-09/0000229489
3009 PMP-PENARO Proofed By: jmahoney
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KAUAI NURSEY &
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808-245-7747
3-1550 Kaumualii Hwy
Lihue, Kauai, HI 96766
CERTIFIED EXPORT NURSERY
INTERISLAND SHIPPING
LANDSCAPE ARCHITECTURE
& DESIGN/BUILD
RESORT, COMMERCIAL & RESIDENTIAL
INSTALLATION / MAINTENANCE
CERTIFIED LANDSCAPE TECHNICIANS
ARBORISTS
IRRIGATION DESIGN
INSTALLATION/REPAIR
Mon. - Fri. 7:30-5 / Sat. 7:30-4
WEB: www.kauainursery.com
MAIL: knl@kauanursery.com
Toll Free: 888-345-7747 Fax: 808-245-9289
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
calendar Of eventS
LandscapeHawaii.org (Check website for details)
May 14
arbOrJeT Trees and Trunk Injection
Pearl City urban Garden Center,
Oahu
1.5 LICT Ceus
May 15
Irrigation Design & Solutions
Diamond Head Irrigation, Oahu
5 LICT Ceus
May 15-16
Pesticide risk reduction education
Lihue, Kauai
May 16
basics of air Layering
Hoomaluhia botanical Garden
Kaneohe, Oahu
May 16-17
CPS 13th annual Golf & Seminar/
Tradeshow
royal Kunia Golf and Honolulu
Country Club
Kunia, Oahu
May 23, 30 & June 6
urban Horticulture
Kauai Community College, Kauai
6 LICT Ceus
June 12, 19, 26 & July 3
Plant Pest Management
Kauai Community College, Kauai
12 LICT Ceus
June 14
runway Plan Show
Kapiolani Community College
Honolulu, Oahu
June 15 & 22
PLaNeT LICT Test
Kona, big Island
July 16-17
Pesticide risk reduction education
Oahu
July 26
Hawaii MIDPaC Horticultural
Conference & expo
Hapuna beach Prince resort,
Waikoloa, big Island
auguSt 2, 3 & 9
Irrigation School
Oahu
13.5 Ceus
auguSt 7 & 10
PLaNeT LICT Test
Oahu
SepteMBer 7 & 14
PLaNeT LICT Test
Kauai
OctOBer 10
LICH Conference
blaisdell exhibition Hall, Oahu
5 LICT Ceus
OctOBer 12
Certified arborist/Certified Tree
Worker exams
Honolulu, Oahu
HIla landscape Maintenance
training (10 classes)
Hapuna beach Prince Hotel,
Kona, Hawaii
May 1 - Plant and Soil Health
May 8 - Turf Care
May 9 - establishing and Managing
a Landscape
May 15 - Irrigation basics
May 22- Pruning Trees and Shrubs
June 5 - applied Math for
Landscapers
June 12 - Inset Pest ID and Control
June 15 - LICT Test Prep Intensive
landscape Industry certified
technician training (13 classes)
Oahu
June 24 – Plan reading and Math
for Landscape
June 25 – Plant ID & Sensitivities
June 27 – First aid
Classes continue until august 3rd
3 LICT Ceus per class
THE VOICE OF HAWAII’S GREEN INDUSTRY LANDSCAPEHAWAII.ORG 5

GARDEN
CAROL KWAN
6 LANDSCAPE HAWAII MAY | JUNE 2013
NEw LICT
COMMUNICATION
pROGRAM ABy CHris daCus
re 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 chris.dacus@gmail.com.
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 4
garden 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.”

PLALNICTH S RHUNOWWAY Be 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.
AliÕi Turf
Company, LLC.
BUY TICKETS ONLINE AT WWW.2013RUNWAY.EVENTBRITE.COM

EDIBLE
TLANDSCApING
Photo by Hiroko Letman
Above: Kumquat Fruit, Right: Grumichama Fruit
here 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.) informal
Peanut Butter Fruit (Bunchosia argen-tea)
informal
Starfruit (Averrhoa carambola) informal
Milan Rupert is the lead propagation
specialist for Kauai Nursery & Landscaping’s
fruit trees, water plants, and Bamboo.
By MiLaN ruperT

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EDIBLE GARDEN HOw-TO-CREATE A 100-SQUARE FOOT
By rosaLiNd Creasy
10 LANDSCAPE HAWAII MAY | JUNE 2013 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 basils
18 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 pounds
Ripe bell peppers 15.5 pounds
Lettuce 14.3 pounds
Basil 2.5 pounds
Zucchini 126 pounds
Curious about what my harvest would
cost in the market, in midsummer I began
Photo: ROSALIND CREASY
Inset: The site prepared for a 100
square foot garden; Above: The
garden in full bloom.
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 Possibilities
So, 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
pounds
Broccoli ‘Green Comet’ 2.6 pounds
Chard ‘Rainbow’ 3.6 pounds
Kale ‘Winterbor’ 1.3 pounds
Lettuce ‘Speckled Trout’ 4.1 pounds
Lettuce ‘Summer Bibb’ 1.5 pounds
Mesclun ‘Tangy Cook Mix’ 2.8 pounds
Pea ‘Sugar Snap Pole’ n/a
Snow Pea ‘Oregon Giant’ n/a
Radish ‘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 pounds
Chard ‘Rainbow’ 10.4 pounds
Collards ‘Vates’ 11.4 pounds
Pepper ‘Blushing Beauty’ 3.5 pounds
Tomato ‘Celebrity’ 38.7 pounds
Tomato ‘Early Girl’ 83.1 pounds
Zucchini ‘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 Soil
I’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
EKO Compost is made in Hawaii. It’s an integral part of the
islands’ 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. Puunene
808-572-8844
Hawaii Grower Products
Maui , Lanai & Molokai: 808-877-6636
Big Island: 808-326-7555
Pacific Agricultural Sales & Service
Oahu & Kauai: 808-682-5113
Made
On
Maui
COMPO STIN G
USC O U N C I L
Seal of Testing Assurance rubens.mauieko@gmail.com
Puunene, Maui

tree
12 LANDSCAPE HAWAII MAY | JUNE 2013 CHAULMOOGRA TREES HEIDI STORIES
LEIANUENUE BORNHORST
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.
Photo: HEIDI BORNHORST

THE LADypICKLE CBy JosH saNd
ommunity 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 choy
½ c. water
½ c. vinegar
½ c. sugar
1 T. Hawaiian salt
1 T. ginger, slivered
Slivered 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 ripened
¼ c. vinegar
2 T. fresh citrus juice – lemon,
lime or orange
1 clove garlic, minced
1 stalk green onion, cut in ¼”
pieces
1 T. shallot, red or yellow onion,
diced
1 t. sugar
3 T. fish sauce
6 mint leaves, broken up or
julienned
1 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!

LyON ARBORETUM ‘ULU’ GARDEN By WayNe BaLdWiN & BerNiCe fieLdiNG
14 LANDSCAPE HAWAII MAY | JUNE 2013 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
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
Graphics: WAYNE BALDWIN
Site plan of the proposed Ulu Garden.
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

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
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
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.

16 LANDSCAPE HAWAII MAY | JUNE 2013 BREADFRUIT FOOD SECURITy
TREES FOR By diaNe raGoNe, pHd
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
Diane Ragone with two-year old Ma‘afala tree on Kauai.
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
Photos: JIM WISEMAN
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

Breadfruit Crab Cakes
Created by Ian Cole
Crab Cakes
1 large or several small mature firm
breadfruit
2 or 3 fresh jalapeno chilies
1/2 to 1 pound fresh crab meat
(or steamed fish, flaked)
1 large Kula onion, diced
1/3 cup chopped cilantro
1/3 cup grated Parmesan cheese
3 or 4 teaspoons red pepper flakes
or to taste
2 or 3 teaspoons Old Bay seasoning
or to taste
Hawaiian salt
Juice of 2 or 3 limes
Splash of beer
Peanut or sunflower oil
Dipping sauce
2 or 3 tablespoons ponzu sauce
1 cup plain yogurt
3 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/
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.
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: © DIANE RAGONE, BREADFRUIT INSTITUTE

low hanging
FRUIT
ADAM M. WILLIAMS
NO, IT’S NOT A
MOUNTAIN IT’S A
wAx
AppLE…
JAMBU!
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.
) Lep
tospermoidea) Eucalyptus
spermum scoparium
leuca quinquenervia
sub
family ), samaran
gense)

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.
Wax Jambu (Syzygium samarangense)
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
Photos: ADAM M. WILLIAMS
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.

wEAVING AGRICULTURE INTO URBAN FOOD
GARDENS
20 LANDSCAPE HAWAII MAY | JUNE 2013 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.
EDIBLE URBAN
TApESTRy y IN THE
LANDSCApE
ApppE By JosH saNd
cross 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.

courtesy: GLENN TEVES
GROwING KALO
IN THE LANDSCApE By GLeNN TeVes
Photo 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.
22 LANDSCAPE HAWAII MAY | JUNE 2013 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.

pest
COLUMN
MANGO pOwDERy MILDEw
THE VOICE OF HAWAII’S GREEN INDUSTRY Photo by Scot Nelson
Powdery mildew on mango flowers.
• Specimen Trees in Boxes
• Fruiting Trees
• Palms
• Topiaries
• everything else
in Kona
329-5702
CAROL KWAN
“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.

HAwAII TROpICAL FRUIT GROwERS
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
pppICAL ERS
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
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.
By MarK suiso
amount of fiber,
firm flesh, a mild
to moderate mango
tropi
cal va
rieties chal
lenging 24 LANDSCAPE HAWAII MAY | JUNE 2013

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.
NEED AN
AGRICULTURAL
LOAN?
Purchase open land, build a dwelling, operating
loans, line of credit, equipment purchase, truck or
automobile purchase, refinance a mortgage or agree-ment
agree
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.
FARM CREDIT
SERVICES OF
HAWAII, ACA
Federal Land Bank Association of Hawaii, FLCA
Hawaii Production Credit Association
CALL ONE OF OUR LOAN OFFICERS 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.
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

AN EDIBLE HAwAIIAN GARDEN TBy CHuCK CHiMera
hose 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.
came ar
rivals, thriv
ing vegeta
tive counter
parts, cul
tivation 26 LANDSCAPE HAWAII MAY | JUNE 2013

EDIBLE NATIvE HAWAIIAN PLANTS FOR THE LANDSCAPE
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

TIPS tool wHAT’S
p H Y L L I S J O N E S
NEw
IN TOOLS?
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
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.
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
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,
and require more
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
powered units; however, I do feel that they
offer some interesting options not previously
available.
Propane—not just for your BBQ
Many cities across the country have con-verted
con
their large municipal mowers from
verted 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
emis
standards, many municipalities have
sions 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.
con
I have seen generators, which were
version. converted to propane, and there was no need
to worry about rusty as tanks, old fuel, or rub-bish
rub
in the carburetors. There is something to
bish be said for that.
The new battery revolution
The 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,
trim
hedge trimmers, blowers, chain saws,
mers, mowers. Many of the units are consumer
units, and would not be appropriate for the
methods to power equipment, and produce
more “clean”, less polluting equipment.
I think that most in the
are more fuel sensitive
routine
bat
tery

PERMEABLE PAVERS MAKE PROJECTS POSSIBLE
GO GREEN WITH THE AQUAPAVE PERMEABLE ON SITE STORMWATER SOURCE CONTROL SYSTEM
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
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
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.
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
manufac
turers fumes. Tests indicate that these units are
quieter, without the high pitch whine. You
packs. The run
time per battery

LICH Landscape Hawaii Magazine May/June 2013 Issue

LICH Landscape Hawaii Magazine May/June 2013 Issue

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