In Basket: September 2012

The Herb Companion readers talk about vegetables that have gone to seed and flower, growing lavender in humid climates and skin safety with rue.

| August/September 2012

  • Delight in a plate of healthful, herbal greens. This photo was submitted by Dayna McDaniel from Raytown, Missouri.
    Photo by Dayna McDaniel

Veggies Gone to Seed Are Still Tasty

Veggies gone to flower and seed offer an amazing array of tasty delights to your dinner plate. Try turnip, chervil, peas, fennel, dill, broccoli, kale, collards, mustard greens, cabbage, crowder peas, scarlet runner beans, leek, onion, garlic, radish, arugula, parsley, bok choy, tatsoi ... the list goes on. It’s okay to eat the flowers or pods of most any vegetable you can eat the leaves of. They are great in salads, stir-fries and soups (add toward the end of cooking when making soups). If you consider the nutritional work the plant puts into flowering and going to seed, it makes the harvest of this treat even more beneficial.

—Dayna McDaniel, Raytown, Missouri

Thanks for sharing! —Eds.


Praise for Lavender Lemonade Recipe

The Lavender Lemonade recipe you posted in your e-newsletter today was so good!



—Karen Rush, Fredericksburg, Virginia

We’re so glad you enjoyed it, Karen! That recipe was featured in a recent Herb Companion article called Lavender Plant Love & Obsession. To subscribe to our popular weekly e-newsletters, visit our e-newsletter subscriber’s page. —Eds.






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