Bring a world of flavors to your backyard
Inspired by the cuisines of far-off lands, we suggest five ingredients to grow in your Indiana garden, big or small. Send your taste buds on vacation without leaving home.
TOMATILLO
Husk Tomatoes
Native to Central America and Mexico
Plant after frost
Harvest in 75â100 days after planting
A staple in Mexican cuisines
The tomatillo (toema- TEE-yo) dates back more than 50 million years
Popular dishes: Salsa verde, fried green tomatillos
FAVA BEAN
Broad Bean
Found in eastern Mediterranean around 6000 B.C., one of the most ancient plants cultivated
Cool-weather crop, plant in early fall
Harvest in 80â100 days
Notably used in Mediterranean diets
Often used as a cover crop
Popular dishes: Doubanjiang (chili bean paste), shiro wot (Ethiopian dish)
INDIAN BRINJAL EGGPLANT
Native to India Plant after frost
Harvest in 60â80 days
Traditional Indian ingredient
India is the second-largest producer of eggplant, next to China
Popular dishes: Bhurtha and Baingan Ka Bharta
THAI CHILI
Bird’s Eye Chili
Native to Central America, Mexico and South America, brought to Southeast Asia in the 16th or 17th century
Plant early
Harvest in 115â130 days
Perfect indoor or patio plant
Often used in Vietnamese or Thai cuisines
There are more than 79 varieties from three species of Thai chilies
Popular dishes: Tom Yum Goong, Panang curry
WATERMELON RADISH
Red Meat Radish
An heirloom Daikon radish originating in China
Cool-weather crop, plant early spring or early fall
Harvest in 65 days
Often used in salads or pickled
The Chinese name Shinrimei translates to “in one’s heart beautiful”
Popular dishes: Bahn Mi sandwich, watermelon radish tacos