Indian

A. country where the Bengal monsoon paddy waits ankle-deep for the southwest rains, where the Kashmir saffron crocus opens for two hours each October on the Pampore Karewa, where Subhash Palekar codified jeevamrit in a Karnataka cow shed, and where Vanaja Ramprasad pulled seventy-eight millet varieties back from the seed bank in the Kolli Hills. We pulled together every growing method worth knowing — eight methods, deep — from the kitchen gardens, monsoon plots, and seed-saving villages that keep the calendar.

Indian sits under Grow in the HowTo Food menu. It has 8 sections: Herb, Vegetable, Fruit, Berry, Microgreen, Sprout, Mushroom and Flower.