D Tucholske wrote:
--Persimmon. These only grow in southern Ohio, but there are domesticated European & Asian Persimmons, some varieties of which you can grow in northern Ohio, if you want. The taste is similar to peaches in the ones I've had, but with a plum-like texture & no pit.
Rebecca Norman wrote:The seeds and the fresh or dried leaves are used in South Asian cuisine, called methi in Hindi and Indian English. It's not used in many dishes, though. Overuse can make your sweat smell distinctive! Long ago I thought it was cumin doing that, but it's the fenugreek. I haven't run into fenugreek in East Asian cuisine, but it could be there in some countries, I don't know.
It's a legume, an annual and seems to me that it would be a good thing to grow in the annual herb garden, like coriander/cilantro.