Golden Wax bush beans are all-around good. Their toothy crunch and sweet flavor makes them winners on the table, in the freezer, as pickles and even shell beans to dry. Some people just like growing them because plants are fast-growing, and the beans are easy to pick and prepare for a simple Summer supper.
When youre short on garden space, look up. Thats where Purple Podded pole beans will thrive as long as conditions are right: a secure support system, full sun, warm weather, and frequent harvests. Sounds complicated but really, pole beans are one of the easiest vegetables to grow and their leafy vines with pink blossoms make an attractive backdrop.
Red Russian kale is nearly a year-round star in the edible landscape, with deep green, ruffled leaves and purple stalks reaching 3 feet high. Use tender young leaves for spring salads and garnish; then steam, saute or roast larger leaves for best flavor and nutrition.
Sugar Pie pumpkin: this very popular and easy-to-grow squash is prolific and dependable. Three or four fine-grained fruit, ranging between three and seven pounds, grow on each vine. They are considered by most to be the best choice for smooth, rich pumpkin soups, breads and desserts.
Want crisp, delicious radishes? Plant Cherry Belles while the soil is cool, harvest while theyre no bigger than an inch across, and eat right away. Radish roots and leaves are a low-calorie source of antioxidants and vitamin C. In the garden, radish leaves attract pollinators and will deter several insect pests.
These dark, glossy summer squash grow from showy, deep-yellow flowers on compact bushes. I thought I preferred smaller zucchini until a few 14 inch clubs were discovered to be delicious when sliced thick and marinated in lemon juice and olive oil, then grilled until golden brown.
Large Red Cherry tomatoes: easy to grow and more productive than their full-size cousins, cherry tomatoes can save the summer for many gardeners. Traditionally started indoors, cherry tomatoes will also germinate and thrive when sown directly in a warm spot with at least 6 hours of sun.
Arugula, also known as Roquet, is a tasty micro-green for salads, and at a larger size, is often served sautd with pasta or on pizza. Arugulas distinct flavor is mildest when picked before the plant sends up flower stalks. After that the leaves can be quite spicy, like its relative the radish.
Chives are the onions pretty, perennial cousin with shorter, slender leaves and pale purple flowers. Traditionally used in savory dishes such as soups and sauces, chive leaves and flowers have been promoted to the top of the plate as an elegant garnish.
Cilantros pungent leaves are the finishing flavor of numerous Central American, Indian and Asian dishes. The ripe, dry seed, referred to as coriander, is frequently used in baked goods. Certain rye breads, tea-cakes and holiday cookies are distinguishable by corianders spicy, citrus fragrance.
Dill is a sweetly aromatic herb that plays a key role in traditional recipes like potato salad, Hungarian mushroom soup, andof coursepickled vegetables. Share some with your butterfly friends, too: the caterpillars of yellow swallowtails feed on its soft foliage. Need another reason to grow dill? Bouquets seem to twinkle with its green and golden flowers...