Herb Gardens Mean Sustainable Cooking

I was just at the Ritz-Carlton in Kapalua, Hawaii, and do you know what's extra neat about their culinary philosophy? Hint in the title ... they use 100 percent local herbs which they grow right on their property.

Executive Sous Chef Marc McDowell showed a small group of us around his prized herb, fruit and vegetable gardens, where they grow everything from lime thyme (say it, it's fun) to starfruit, and a lot of what's in between.

Not only is this plan sustainable, but it's also organic -- no harsh pesticides; they use things like saltwater with sulfur to keep the critters away. Chef Marc's enthusiasm is evident when he talks about his plants. Ask him about  why the cucumbers and radishes need each other.

Chef Marc ended our tour by making us smoothies from fruits in the garden -- and from the foliage, too! Bet you never thought of throwing spinach and other greens into the blender with your smoothie, but it turns out if you use enough berries, it tastes totally bitchin' and packs a serious healthy punch, especially when it's as fresh as this. Check out the photos below!

Photos  by Annie Scott.