The Real Reason Veggie Bags Have Green Stripes
Updated: Mar. 29, 2023
Ever wonder why vegetable bags have green stripes? It's actually for a pretty interesting reason.
When it comes to getting your daily dose of vegetables, there are endless ways to enjoy them: air frying, roasting and stir-frying are just a few. But when you’re at the grocery store picking up your veggies, have you ever noticed that some of the vegetable bags have horizontal green stripes lining them? It’s true! The thin green lines blend into the package and it’s almost unnoticeable.
But, they’re actually on the packaging for a reason.
Why Do Veggie Bags Have Green Stripes?
You might be surprised at the reason: the green stripes create an optical illusion that makes the vegetables inside appear greener. By making the color pop, customers may be more likely to invest in their greens.
Yup, that really is the reasoning! And it’s kind of genius. It’s the same idea behind the reason why oranges are sold in red mesh bags. Or similarly why lemons are sold in green or yellow bags, as well. The packaging makes the goods look more vibrant and appealing, encouraging consumers to buy it.
These Are Some Other Grocery Store Tricks and Details
Many of the grocery store details that we hardly think about actually have intentional reasoning behind them. Beyond the green stripes on vegetable bags, these other grocery store details are there for a reason.
For example, have you ever thought about the reason why supermarkets sell bread in brown bags? It actually has to do with keeping the bread fresh. There’s also a reason why milk is typically kept towards the back of the grocery store, too.
Some of these grocery store tricks get you to spend more, while other grocery store secrets serve more functional purposes. Either way, the next time you’re checking out certain bags of vegetables, you’ll know the reasoning behind why they look so green.
Recipes for Vegetable Side Dishes
Green Bean Casserole
This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Cheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Buttery Horseradish Corn on the Cob
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Parmesan Roasted Broccoli
Sure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
Beets in Orange Sauce
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen
Baked Garlic Parmesan Potato Wedges
As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
Baked Parmesan Breaded Squash
Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas
Cauliflower au Gratin
Count on this dish to make new vegetable converts. Whenever I serve it, people ask me for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada Learn how to store cauliflower the right way.
Spring Asparagus
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
Oktoberfest Red Cabbage
Four generations of our family have made this dish of red cabbage and apples, known as rotkohl ("red cabbage"). We love the tart and sweet flavors. —Diana Likes, Chandler, Arizona
Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Grandma's Southern Collard Greens
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida
Roasted Sweet Potato Salad with Honey-Maple Vinaigrette
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania
Steak Fries Recipe
Seasoned to perfection, these herbed steak fries from our Test Kitchen make a quick and tasty side dish for casual suppers. A great way to dress up frozen fries in a hurry!
Eddie's Favorite Fiesta Corn
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
Savory String Beans
I love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. —Ina Reed, Kingman, Arizona
Artichoke Caprese Platter
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Sauteed Garlic Mushrooms
These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret! —Joan Schroeder, Mesquite, Nevada
Pennsylvania Dutch Cucumbers
My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan
Zesty Garlic Green Beans
These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
Sauteed Radishes with Green Beans
I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri
Festive Tomato Wedges
Since I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". —Wilma Purcell, Alma, Illinois
Minty Peas and Onions
Mother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida
Broccoli Slaw
Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. —Konny Thomas, Citrus Heights, California
Barley Corn Salad
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas
German-Style Cabbage and Beans
This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan
Broccoli with Asiago
This is one of the best (and most simple) ways I’ve found to serve broccoli. It’s also good with Parmesan if you don’t have the Asiago cheese. —cjintexas, Tasteofhome.com, Community
Wilted Spinach Salad with Butternut Squash
Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. —Margee Berry, White Salmon, Washington
Grilled Zucchini with Onions
Wondering what to do with all of your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Braised & Creamy Vidalia Onions
In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. — Elaine Opitz, Marietta, Georgia
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Khmer Pickled Vegetable Salad
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Honey-Lemon Asparagus
Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable such as turnip or parsnip. —Lorraine Caland, Shuniah, Ontario
White Balsamic Blueberry, Corn and Feta Salad
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia
Vegetable Medley
This is a wonderful side dish to make when garden vegetables are plentiful, and if you have fresh corn, use that instead of frozen. —Terry Maly, Olathe, Kansas
Sugar Snap Pea Stir-Fry
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen
Baked Onion Rings Recipe
These crispy, lightly browned rings from Della Stamp of Long Beach, California are a healthy alternative to the deep-fried version. Thyme and paprika enhance the flavor of the tender onions.
Fiesta Chopped Salad
We create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona
Balsamic Asparagus Salad
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That’s one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. —Dolores Brigham, Inglewood, California
Cabbage and Rutabaga Slaw
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. —Ann Sheehy, Lawrence, Massachusetts
Fresh Ginger Carrot Salad
I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! —Lauri Cherian, Scott Depot, West Virginia
Butternut-Pineapple Crumble
I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Roasted Red Pepper Green Beans
This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia
Slow-Cooker Garlic-Rosemary Cauliflower Puree
I love this delicious fake take on mashed potatoes, and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes and make mock potato pancakes. —Sharon Gibson, Hendersonville, North Carolina
Slow-Cooked Corn on the Cob
I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
Fresh Thai Asparagus, Kale and Garlicky Mushrooms
Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. —Julie Peterson, Crofton, Maryland
Slow-Cooked Summer Squash
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz up the dish a bit. This was a huge hit with my family. —Joan Hallford, North Richland Hills, Texas
Crunchy Lemon-Pesto Garden Salad
I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah
Ginger Green Beans
The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. —Marina Castle Kelley, Canyon Country, California
Spaghetti Squash with Tomatoes and Olives
This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa
Warm Cabbage, Fennel and Pear Salad
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Kohlrabi, Cucumber and Tomato Salad
This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York
Swiss Corn Casserole
My mom shared this recipe with me back in the '80s, and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland
Kale and Fennel Skillet
I love to mix different vegetables together and use a variety of herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. —Patricia Levenson, Santa Ana, California
Sesame-Ginger Cucumber Salad
I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. —Kimberly Ludvick, Newburgh, New York
Slow-Cooked Cheesy Cauliflower
When my main course took up the entire oven, I needed a vegetable that I could make in the slow cooker. After searching for a recipe, I ended up writing my own. My dish turned out better than I could have hoped! —Heather Corson, Casper, Wyoming
Sweet Onion Creamed Corn
A friend from church gave me this easy and delicious recipe more than 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I remember her fondly. —Nancy Heishman, Las Vegas, Nevada
Chard with Bacon-Citrus Sauce
Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac, Michigan
Shaved Fennel Salad
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina
Nicole's Slow-Cooker Broccoli
My sister is a huge inspiration to me and an amazing force behind who I have become. This is one of her favorite dishes. It’s a tasty side. Typically, little to none of it is ever left over! —Toni Ann Moschello, Manahawkin, New Jersey
Boiled Potatoes
Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.
Chopped Garden Salad
This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas
Green Bean Bundles
I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, Virginia
Skillet Cabbage
I use this dish often when the schedule gets tight and I need a hurry-up vegetable to cook. It adds plenty of substance to a simple meal. —Charmaine Fricke, St. Charles, Illinois
Caramel Sweet Potatoes
The sauce is the star of this recipe. It really does taste like butterscotch. It is a nice side dish for poultry or ham. —Mary Jo Patrick, Napoleon, Ohio
Mushroom and Spinach Saute
Mushrooms and spinach make a super fast combination that’s perfect for two. And it’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, Texas
Grilled Cabbage
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Elegant Green Beans
Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe. —Linda Poe, Sandstone, Minnesota
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Eggplant Parmesan
We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Sesame, Sunflower and Carrot Salad
This is such a beautiful salad to serve because of the ingredients' harmonizing colors, and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Shaved Brussels Sprout Salad
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
Mashed Cauliflower with Parmesan
I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
Favorite Cucumber Salad
Add a fresh-tasting touch to your menu with this favorite salad. The crunchy cucumbers are tossed with onion, green pepper and a sweet-tart dressing seasoned with celery seed.—Mary Lou Boyce,Wilmington, Delaware
Bacon-Wrapped Asparagus
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon-wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Tomato Feta Salad
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. —Robert Golus, Greer, South Carolina
Sautéed Broccoli
I invented this sauteed broccoli recipe while looking for a different way to cook broccoli that was lower in fat and sodium. Quick, colorful and tasty, it makes a quick and easy accompaniment to a variety of meals.—Jim MacNeal, Waterloo, New York
Fresh Sugar Snap Pea Salad
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas
Roasted Herb & Lemon Cauliflower
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Cheesy Slow-Cooked Corn
My family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. —Mary Ann Truitt, Wichita, Kansas
Asiago Mashed Cauliflower
Asiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won't leave you feeling guilty or completely stuffed. —Colleen Delawder, Herndon, Virginia
Mustard Brussels Sprouts
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
Broccoli and Apple Salad
Even my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona
Southwestern Sauteed Corn
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
Garlic Parmesan Asparagus
Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love? —Tara Ernspiker, Falling Waters, West Virginia
Sweet & Sour Squash Salad
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Old-Fashioned Green Beans
Mom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri
Cheesy Potatoes
As a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho
Creamy Mushrooms
So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.
Garden Tomato Salad
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Sweet Carrots
Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. —Taste of Home Test Kitchen
Roasted Rosemary Cauliflower
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
Dad's Creamed Peas & Pearl Onions
While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada
Kale Slaw Spring Salad
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Roasted Herbed Squash with Goat Cheese
Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. —Lindsay Oberhausen, Lexington, Kentucky
Balsamic Zucchini Saute
This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
Mashed Cauliflower
This is our choice for a side dish that's lower in carbs than mashed potatoes but just as flavorful and satisfying. I suggest garnishing it with chopped green onions. —Tina Martini, Sparks, Nevada
Originally Published: March 29, 2023
