Sesame

Sesame (Sesamum indicum) is a warm-season annual grown for its tiny, oil-rich seeds, which pop out of dried seed pods so readily that "open sesame" is thought to reference exactly that trait. Both pale and black sesame varieties exist, with the black seeds carrying a slightly deeper, more assertive flavor.

Growing Sesame

Sesame needs a long, hot, and fairly dry summer to mature its seed pods, making it best suited to warm-climate gardens with 90 or more frost-free days. Plants are typically direct-sown after the soil has warmed and left largely alone — sesame tolerates poor soil and drought reasonably well, though it does need full sun to thrive.

Culinary Uses

Toasted sesame seeds add a nutty crunch to breads, salads, and stir-fries, while pressed sesame oil brings a deep, aromatic finish to Asian cooking — usually added at the end rather than used for high-heat frying. Sesame seeds ground into a paste become tahini, essential to hummus and countless Middle Eastern dishes.