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Peas, saag greens, and many early vegetables mark the beginning of the growing year in a practical kitchen garden. These are the crops that thrive when mornings are cool, soil holds gentle moisture, and the sun feels soft rather than intense. In many Indian and diaspora gardens, this season brings tender sabzi greens, fresh pods […]

Tulsi, dhaniya, and methi sit at the heart of many Indian Kitchen Gardens, but herbs like oregano, thyme, basil, chives, and fennel earn their place because they support the way many people actually cook today. Diaspora kitchens move easily between cuisines. A handful of cilantro finishes dal one day and roasted vegetables the next. Basil […]

Eggplant holds a special place in Indian cooking. From smoky baingan bharta to stuffed ringan, different shapes and sizes bring different textures to the kitchen. In the garden, however, most eggplants begin the same way. Strong seedlings and warm soil make the difference between a struggling plant and one that produces heavily all season. This […]

Indian cooking uses a remarkable range of chilies, from tiny, fiery bird’s-eye types to long, dried peppers ground into powder. Rather than overwhelming growers with dozens of cultivar names, I’d like to focus on a few essential chili types. Each represents a different role in the kitchen and a different growing habit in the garden. […]

Tulsi isn’t just another herb in the garden. It carries presence, memory, and care that many of us grew up around. In countless homes it lives near an entrance or courtyard, part of a daily rhythm that blends gardening with intention. Growing green leaf tulsi from seed follows that same spirit. It asks for patience, […]

Tomatoes (Solanum lycopersicum) are warm-season plants grown for their rich, versatile fruits. They play a central role in many Indian home kitchens — forming the base of everyday sabzi, dals, gravies, and chutneys — and growing them at home allows you to harvest tomatoes at their peak flavor. In warm California gardens, tomatoes are often […]

Turiya (Luffa acutangula), also known as ridge gourd, is a warm-season climbing vine grown for its tender green fruits. It’s widely used in Indian home cooking and thrives in heat when given space and support. If you’re growing from seed, start with the quick-start section below. 🌱 Quick Start: Growing Turiya from Seed This is […]

If you garden in California, don’t skip the fall–winter season. A lot of people think winter means shutting down the garden, but honestly, this is when things get easy. Cool weather + natural moisture = plants that mostly take care of themselves. As someone who grows a ton of Indian herbs and vegetables here in […]

Perhaps you were taught the same simple story I was: that all plants start from a seed. The truth is far more interesting. Even in nature, plants have countless ways of reproducing. Some grow the way we were taught, from seed. Others, like the curry leaf tree, also grow from seed, but only if the […]

From sacred Indian tree to every gardener’s toolkit If there’s one product that perfectly captures the bridge between ancient Indian wisdom and modern sustainable gardening, it’s neem oil. Extracted from the seeds of the Azadirachta indica tree — known across India as “the village pharmacy” — neem oil has been relied on for thousands of […]

Here are some pro tips for getting the most out of your masala dabba: 1. Organize Strategically: 2. Store Fresh Spices: 3. Use Whole Spices: 4. Regular Cleaning: 5. Experiment with Blends: 6. Proper Measurement: 7. Seal Tightly: 8. Incorporate Daily: By following these pro tips, you can maximize the utility and lifespan of your […]