Fact Sheets
Selected Culinary Herbs Harvesting, Preservation and Usage Culinary herbs are the aromatic, fresh, dried or processed leaves and flowers of herbaceous plants that enhance the flavor and fragrance of food. There are literally hundreds of plants that can be grown for this purpose, and there are no steadfast rules that must be applied when cooking with herbs. Bishop, C. 2015, Extension | University of Nevada, Reno, FS-15-04
Informational Publications
Extension Master Gardener Annual Report (2024) The full report for the 2024 Extension Master Gardener year. Brinkerhoff, K. 2025, Extension, University of Nevada, Reno
Journals
Effect of chitosan and bioactive Aloe vera gel edible coating on the postharvest quality of fresh-cut guava Nasrin, T.A.A., Rahman, M.A., Arfin, M.S., Afroz, M., Naznin, M.T., Molla, M.M. 2025, New Zealand Journal of Crop and Horticultural Science - Volume 53, 2025 - Issue 5
Physicochemical composition, fatty acid profile, and sensory attributes of salted sun-dried meat from different bovine crossbreeds Macedo, V.P., de Mello, A.S., Bezerra, L.R., Barbosa, A.M., Silva, T.M., Oliveira, R.L. 2025, Tropical Animal Health and Production (2025) 57:156
Lay or Popular Publications
Decorating, Eating and Composting for a Sustainable Halloween Andrews, A. 2016, Reno Gazette-Journal
Donating the Harvest Andrews, A. and Morrow, L. 2014, Reno Gazette-Journal
Preserving the Harvest Andrews, A. 2016, Reno Gazette-Journal
Women in science: a Q&A with CABNR researchers Professors Stringham and Yerka, along with postdoctoral scholar Dunham-Cheatham, discuss their work as CABNR researchers Andrews, A. 2019, Nevada Today