Herbs & Vegetables

 

Vegetables Arugula Broccoli Brussel Sprouts Cabbage Cantaloupe Cauliflower Cucumbers Eggplants Kale Lettuce Peppers Spinach Strawberries Tomatoes Watermelon Yellow Squash Zucchini

Herbs Chamomile Chive Curry Fennel Lavender Lemon Verbena Majoram Mint Anise Basil Catnip Cilantro Dill Leek Oregano Rosemary Sage Santolina Savory Scented Geraniums Shallots Sorrel Tarragon Thyme

A Great Bean Recipe

• Beans are a good source of vitamin A and C, as well as calcium and iron. And they pair well with a number of herbs, especially basil and dill. For the best flavor and nutrition, pick beans right before you intend to cook them.

  Green Beans with Tomatoes & Basil 1 lb. Small, tender green beans 2 tbsp. Olive oil 2 cloves garlic, minced ¼ cup fresh basil, chopped freshly ground pepper to taste

     Clean and snap the stem end off the beans and break the beans into bite-size pieces. Bring a large pot of water to a boil and add the beans. Boil briskly for 3 minutes, and check the largest bean to see if it is crisp-tender. Cook them longer if necessary, but the beans should still be bright green. Drain them in a colander and set aside.
     In a pot, saute the garlic in olive oil until soft, about 2 minutes. Over high heat, add the basil and the tomatoes, stirring as the tomatoes soften and create a light sauce; cook for about 2 minutes. Add the beans and toss to mix and reheat. Add black pepper if desired. Serves 4 this is one of the best ways to get those finicky young eaters to try fresh green beans.