John Jeavons and several other sources I have seen, say that aromatic herbs are incompatible with cucurbits (cucumbers, squash, melons). Basil should be fine with peppers and tomatoes. Nataraj

I generally use pickling salt and make sure to have it around, but there have been a couple of times I've used pure sea salt with no problems. It could be a potential problem if you were talking about a pink salt from Hawaii, something like that. But I've used a plain white sea salt I buy from an Asian store with no after-taste. After all, we're only talking about a teaspoon in the batch. Morton's Kosher has the same additives as their table salt. Diamond Crystal Kosher doesn't, but you might find yourself using more - 1 1/2 tsp. You could also can without any salt and just add to taste to the sauce during cooking or when serving. Carol

Like the other responders I've trellised tomatoes and cucumbers right next to eachother (mine in high tunnels). Also have grown basil and peppers in close proximity to tomatoes. The major problem that I've experienced is the shading effect that any taller or trellised plants create. The peppers tend to suffer unless placed in a sunward side of the mix. Basil also will need the sun and prefers a condition where it can dry sooner (sun and air movement). There are going to be insect and disease problems with any crop and you need to plan on how you will handle the treatment in one crop like peppers without interfering with the food safety of another, eg. basil. Tomato variety mingling is a fairly common practice. I regularly plant over a hundred varieties in very close spacing using stringline support. My only advise is to lump determinate types seperate from indeterminate types and manage them according to their growth habit in order to simplify your management routine.

Here's a tomato and cucumber salad with a marinated character, good for buffets. If your husband has a hard time with onions, leave them out, mince a little scallion or sweet onion very fine or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. I have a similar tendency to indigestion with green bell peppers, but I still love this salad. Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste: 1. Cover slices or chunks of sweet red ONION with Good Seasons Italian DRESSING, prepared according to package directions, in the bottom of a large bowl. Allow onions to marinate while preparing other ingredients. 2. Cut TOMATOES in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). If you're feeling very fancy, peel the tomatoes first. Peel and cut CUCUMBERS in slices or chunks and add to the bowl, along with the tomatoes. Add green BELL PEPPER chunks or slices, freshly ground black pepper and more salad dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing. Try some of those deep green Ancho chiles instead of green bell pepper for a touch of heat. Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally. IN WINTER when it's hard to get good tomatoes and/or cucumbers: 1. Substitute extra vinegar for water when preparing dressing mix to marinate onions. Apple cider vinegar tastes best in the winter salad. If you can't find sweet onions, thinly slice a smaller amount of regular onion or scallions. 2. Substitute bite-sized BROCCOLI and CAULIFLOWER florets for tomatoes and cucumbers, heavy on the broccoli. 3. Substitute peeled, thinly sliced CARROTS (you may blanch carrots briefly if desired or use halved peeled baby carrots or carrots cut in matchsticks so they will be easier to get on a fork) and sliced BLACK OLIVES for green peppers. Cover and marinate for a little longer than the tomato and cucumber salad, tossing occasionally. Serve at room temperature, refrigerating leftovers. Even kids like this salad despite its strongly flavored ingredients, and it is perfectly suited to buffets, as it is served at room temperature. If you have cold leftovers the next day, toss in some shredded cabbage or mild Asian greens just before serving to take advantage of the surprisingly large quantity of salad dressing which is required for this salad. I have used up to four little bottles of prepared dressing in a very large bowl of salad for a buffet. The salad will be sweeter and milder the second day due to juices from the vegetables mixing with the dressing.