Flowers and Herbs
- Nasturtiums are edible flowers that add a peppery bite to your dish.
- Chives and parsley made a delicious topping for baked potatoes.
- Cilantro leaves are traditional to the Mexican, Mediterranean, and Asian diets. The seeds of the plant can be ground into coriander for curry dishes.
- Red cabbage makes a fresh and sharp coleslaw or German Rot Kraut.
- White cabbage can be boiled with potatoes and corned beef as an Irish classic.
- Swiss chard can be braised with onion and garlic for a vitamin-rich side dish. Serve on toast with cheese and paprika.
- Add arugula to your leaf lettuce salad for even more flavor.
- Celery is an excellent starter for soup.
- Cucumbers can be added to salads and sandwiches.
- Pole beans and lima beans can be enjoyed fresh or frozen.
- Zucchini can be breaded and fried, grilled, or added to pasta.
- Snap peas are irresistible straight off the vine!
- Wax beans make a delicious addition to a bean salad.
- Slice a Big Boy tomato for a BLT.
- Roma tomatoes are a favorite for making sauce.
- Cherry tomatoes are best in a fresh summer salad.
- Okra can be fried or added to Cajun gumbo.
- Eggplant parmesan is a tasty vegetarian alternative.
- Carrots make the base of many soups.
- Red beets can be boiled with butter. Their greens are good on salads.
- Kohlrabi can be used fresh for salads, added to stews, or steamed like collard greens.
- Turnips can be mashed, just like potatoes.
- Add leeks to potato soup or French onion soup.
- Acorn squash can be cut in half, roasted in the microwave or oven, and enjoyed with butter, salt, and pepper.
- Stab a sweet potato with a fork and microwave it for a healthy side dish.