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Everyday Exotic Garden

By / Photography By | May 09, 2019
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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 75–100 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 80–100 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 60–80 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 115–130 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