Edible Mexican Garden

To fill out the garden, I sent away for Mexican specialties, including epazote, Mexican tarragon, cumin, huauzontlí, and chía, and grew most of them in containers. For bright colors, I planted lots of zinnias, petunias, and marigolds in cheery containers

hite onions, lima beans, tomatoes, chard, corn, beans, and lots of chilis.

he ‘Golden Bantam’ corn, ‘Peruano’ dry beans, chayote, jícama, watermelon, ‘Grey Zucchini,’ and grain amaranth, all of which need very warm conditions,

Iceberg’ lettuce and cilantro

tomatillo ‘Toma Verde,’ some Mexican chiles—poblano, jalapeño, serrano, ‘Habañero,’ ‘Mulato,’ and ‘Chili de Arbol’—and ‘Beefsteak’ and ‘Costoluco Genovese’ tomatoes,

flowers like dahlias, sunflowers, marigolds, nasturtiums, and cannas. The large beds were filled with chilis, corn, pumpkins, squash, and tomatoes as well as epazote, Mexican tarragon, and Mexican oregano.

running squash and bush beans with a front border filled with sunflowers, scarlet runner beans, amaranths, and giant Mexican corn.

beans, and sunflowers

corn, pumpkins, tomatillos, lima

tomatillos, jícama, chilis, tomatoes, and Mexican herbs