1) Nabechan Scallions 2) Cilantro + Dill
Nabachan Scallions: Harvest Season in Our Garden/How We Use It
- Nabachan scallions are often called green onions. Their leaves are edible both raw and cooked and have a milder taste compared to most onions.
- Nabachan scallions are ready to be harvested July through October/November.
- The scallions are mostly sent to the dining halls, if dining cannot use them they will be sent to Amherst Survival Center.
Cilantro/Dill: Harvest Season in Our Garden/How We Use It
- Cilantro is an herb associated with a fresh slighly citrus taste. (Due to genetic variations some people taste soap when eating cilantro!). Dill is also an herb with a similar fresh and slightly citrus taste, used for flavoring in cooking.
- Cilantro/dill will be ready to be harvested July through September
- The cilantro/dill will be sent to the dining halls, if dining cannot use them they will be sent to Amherst Survival Center.
