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Quick Hit: Steaming with Herbs

In kitchen breakthroughs that many others have probably figured out long before me: If you find yourself with a big handful of an herb you like but just can’t use in every dish? Use the herbs to line the steamer basket when you’re steaming potatoes or green beans (or even fish or such).

I found that tarragon, which I like only in small doses in a dish, imparts a nice subtle flavor to steamed purple potatoes or green beans if you use it as a bed for steaming. Then you can make potato-green bean salad with just a hint of tarragon.