Facebook
X (Twitter)
Reddit
Pinterest
Tumblr
Delicious
LinkedIn
StumbleUpon
Culinary herb use in southern California restaurants
Author
Stephen H. BrownAuthor Affiliations
Stephen H. Brown is Cooperative Extension Farm Advisor, Los Angeles County. Thanks to Carol Adams, Statistician, at UC Riverside.Publication Information
Hilgardia 45(1):4-6. DOI:10.3733/ca.v045n01p4. January 1991.
PDF of full article, Cite this article
Abstract
Southern California restaurants are increasing their use of fresh culinary herbs. Opportunities exist for well-placed growers to take advantage of the restauranteurs' desire to deal directly with farmers.
Brown S. 1991. Culinary herb use in southern California restaurants. Hilgardia 45(1):4-6. DOI:10.3733/ca.v045n01p4
Also in this issue:
Behavior of the honey bee (Apis mellifera L.) mutant, diminutive-wingNatural Reserve System: Putting the “Nature” in “Natural Resources”
Controlling Russian wheat aphid in California
Effect of a topically applied whitener on sun damage to Granny Smith apples
Low-input management of weeds in vegetable fields
Irrigation uniformity and cotton yields in the San Joaquin Valley
The Estonian Turg and the California Certified Farmers' Market
Vaccinating grapevines against spider mites
Wild oat competition in short-statured wheat
Liquid polymers keep drip irrigation lines from clogging
A shoppers' survey: California nuts and produce, food quality, and food safety
Aphid problems increase on ornamentals
Thinning Granny Smith apples chemically