Because of the climate in southern Louisiana and the long growing season, we have an ideal environment for planting a very productive garden. This is one of the reasons so many Italian farmers sold their produce in the French Market for so long - they were men who farmed or had gardens in their homeland, and did what they knew in their new home in America. The soil and climate - as well as the availability of land - made farming a perfect way for them to make a living (or earn some extra money on the side).

The vast expanses of land these men used to farm are gone - on the Westbank, the Gretna Dairy is a distant memory, the Relle farm has long been turned into the Kass Apartments, and Oakwood Mall now sprawls across what used to be the Costanza farm. Kenner is no longer known for being one of the top vegetable growing communities in the country. But, generations later, descendants of the first generations of Italian farmers such as myself still raise many of the same fruits and vegetables - albeit in much smaller plots of ground.

Garlic - Used in many dishes, both Italian and traditional New Orleans cuisine, garlic is a very versatile herb. It's easy to cultivate and an essential for any Italian garden.

Okra - New Orleanians are familiar with okra mainly because of its use in gumbo. But it's a great side dish when fried with olive oil, garlic, and onions (my elderly Italian neighbor's favorite recipe), simmered with tomatoes and green peppers, or put into a stew. Okra is a very productive plant, especially in south Louisiana's climate.

Cucuzza - The cucuzza is an Italian squash. It can be cooked in many ways, including added to stews and soups. The cucuzza seems to be less common in modern gardens than it was in the old days - but it is sold in local grocery stores. In fact, the largest cucuzza grower in the world is located in Ruston, Louisiana. Ask any older New Orleanian about cucuzza: you'll hear many people pronounce it as it is spelled ("coo-coot-za"), but many people pronounce it closer to "ga-gootz". However you say it, the plant grows rapidly and is easy to grow.

Basil - A very aromatic and sweet herb, the leaves have many uses: they can simply be paired with mozzarella and eaten with bread, added to sauces freshly chopped, or dried and stored for later use. Basil is very easy to grow, and plants can be raised in pots indoors as well as outdoors.

Parsley - The parsley plant is known to many people as nothing more than a garnish, but in many Italian dishes it adds important flavor. You'll want fresh Italian parsley on hand for many recipes.

Fennel - Also called Finuccio, or more commonly called Fernook by the old-time Italians in the New Orleans area, this anise-like herb is very hardy. The herb has many uses in cooking, and is an essential ingredient in Italian sausage. You will probably note it's presence in certain traditional St. Joseph's altar dishes.

Tomatoes - What would an Italian garden be without tomatoes? Almost any variety will grow quite well in New Orleans, so you can try one of the many wonderful heirloom varieties or one of the tried-and-true types such as Roma (for cooking) or any of the varieties locally known as Creole tomatoes.

Green pepper

Eggplant
