The Ali’i Kula Lavender Farm knows their stuff when it comes to growing lavender. Located in the cool hills of Kula in Maui’s Upcountry area, the farm has approximately 55,000 lavender plants in 45 different varieties. Here are some of their tips on growing lavender.  

Lavender requires few things to grow well. It likes full sun, needs very little water and is drought tolerant. Lavender likes porous soil preferably on a slope so that the roots do not sit in water.

Lavender likes to be planted facing south - west. Lavender does not require a lot of fertilizer. During the summer, when the temperature goes up and rainfall is less, plants are watered by hand. When growing for maximum essential oil content, the lavender must be given a warm sunny position. Mixing sand with the soil also improves the quality of the plant growth, due to the increased drainage potential.

What to do with a bumper crop of basil? One word: pesto. Here's a great recipe from Alan Toy, one of the gardeners at the Park Drive Community Garden in Santa Monica:

Start with a whole bunch (that's figurative, not a literal bunch) of basil, including perennial types (I use three different varieties, but mostly the really green, annual kind), with the leaves picked from stems (including their own stems if they are large leaves) - at least six ounces or more of plucked leaves.

About ten ounces of pine nuts, toasted  (just spread them on a cookie sheet and put in the oven at about 350 for a few minutes.  Don't forget them or they'll burn before you know it.

About 6 ounces of pumpkin seeds, shelled and also toasted  (same method as the pine nuts)

1 - 2 whole heads of garlic, depending on how much you like the stuff - I use two (peeled, of course)

A bottle of extra virgin olive oil, which you'll add throughout - the exact amount you'll use is up to you, but start with a bottle of least 12 ounces

4 - 6 ounces of grated Asiago cheese (Pavilions/Vons has it in bags, ready to go)

Some sea salt (a few pinches)

6 to 8 zip lock baggies

One gallon sized zip lock baggie

This cocktail is as cool and refreshing as the prevailing winds.  Matusalem Platino Rum from the Dominican Republic, Marie Brizzard Watermelon, Soho Lychee liqueur, and freshly made sweet and sour.  Shaken and served over ice.

The Tradewinds Recipe

• 1.5 oz Matusalem Platino
• 1 oz Marie Watermelon
• Splash of Soho Lychee Liqueur
• 1 oz Fresh Sween ‘n Sour

Combine all ingredients into cocktail shaker and shake with ice.  Strain and serve into a chilled martini glass.  Garnish with a cube of watermelon and lemon zest.