Re: [gardeners] Have you grown these?

Margaret Lauterbach (
Fri, 11 Dec 1998 08:19:00 -0700

>I'm interested in finding a flavorful, non-bitter eggplant that produces 
>largeish fruit.  Eggplant in my area stayed expensive throughout 
>this year and I am certainly not going to let another year go by 
>without growing some.  Any suggestions for a suitable variety?

Louisiana green is a large non-bitter eggplant (obviously not purple).  I
don't know of a seed source (other than Seed Savers' Exchange), but
Southern Exposure Seed Exchange carries the Louisiana long green (smaller
in diameter, but also supposed to be non-bitter).
>I tried growing epazote once.  Got seed from Johnny's and I direct 
>seeded it into the garden.  None of them germinated.  I seem to 
>recall someone saying that epazote seed have poor germination 
>rates but my memory is not what it once was.  Any comments or 
>suggestions about what I did wrong/the seed/germination of 
>epazote seed?  (BTW, how is epazote pronounced?)

I think it's hard to grow from seed, so I buy a plant if last year's
doesn't self-seed (and I don't believe it did).  
>Can anyone who has grown cutting celery comment on whether it's 
>worth the effort to grow?

I'd rather grow the regular celery, but haven't mastered it yet.  
>Does anyone know a source for kari AKA curry -- the large-leaved 
>herb used in some Indian dishes (not the narrow leaf stuff that 
>occasionally goes by the same name)?  Anyone know the 
>botanical name of the same?  Does anyone know of a source for 
>some of the more unusual Indian veggies and spices?  Seems like 
>sources for Far Eastern veggies and herbs are everywhere but I 
>haven't found any good sources for Indian produce.

I have no idea of the identity of the kari.  I don't know whether the
flower type of Nigella is edible or not.  Catharine should know.  You
should be able to get most of the spices you're looking for through Redwood
City ( or Richters.  I think you can get the latter
catalog via  
>Speaking of eastern herbs can anyone give me a botanical name 
>for yellow chives or a source for seed?  No, they aren't garlic 
>chives.  What about the plant known as bunching mustard that is 
>eaten pickled in dishes all over far eastern and southeastern asia?

I'd suggest you lay hands on Joy Larkcom's "Oriental Vegetables, The
Complete Guide for the Gardening Cook."  
>I don't even want to think about tomatoes.