In January, just before we left the island, my friend Beuhla and I sowed some red chilie seeds (from the dried red chilies she had brought with her for cooking) right next to the curry leaf plants. Chilies are one of those must-have ingredients in Indian cooking. I always have curry leaves and green chilies in my freezer. In March, these little plants were doing quite well. However, the iguanas discovered and devoured all their tender leaves. I did not have much hope. In November, I found that some of the chilie plants survived the iguana banquet. Surprised, I learned that the chilie plant is not an annual and can grow for many years. I weeded the bed and staked the plants. I am now hopeful for fresh, spicy chilies whenever I need them.