Summer Cooking with Herbs: Seasonal Dishes

Make the most of summer produce with fresh herb recipes!

Summer is peak herb season, with gardens overflowing with lush, aromatic leaves and Farmer’s Markets brimming with locally grown produce. Cooking with fresh herbs is the best way to highlight seasonal produce and add layers of bright, unforgettable flavor to every meal.

Herb-Forward Salads and Dressings

• Add chopped parsley, dill, basil, or chives to green salads.
• Whip up an herby vinaigrette: olive oil, vinegar or lemon juice, Dijon, fresh herbs.
• Quick Herb Vinaigrette
  
  
  
• 3/4 cup light flavored oil
• 1/4 cup herb or rice vinegar (sweet and savory work well)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 tablespoon chopped fresh herbs (savory or sweet)
• Salt and pepper to taste

Place all the ingredients in a mason jar and shake vigorously until emulsified. Serve immediately. Makes 1 cup. Store any leftovers in the refrigerator for up to a week.

 

• Toss tomato, cucumber, and feta with oregano and mint for a Mediterranean touch. Or add our Greek Blend Seasoning.
• which is perfect on tomatoes.

Grilling with Fresh Herbs

• Make marinades with rosemary, thyme, and sage for meats and veggies.
• Easy Marinade
  
  
  
• ½ cup olive oil
• 1/8 cup cider vinegar  
• 2 clove garlic, crushed 
• 1 bay leaf 
• 1 Tbls. finely chopped onion
• ½ tsp. brown sugar
•  ½ tsp. fennel seed
•  ½ tsp. salt 
• 1/8 tsp. pepper 
• 2 tsp. fresh, 1 tsp dried herbs of your choice

Combine ingredients in a jar or cruet and shake well. Pour over cooked or uncooked vegetables, pasta salad, or chicken or beef.  Allow to marinate 2 to 8 hours, then grill, bake or broil as desired.

• Create herb butters with parsley, garlic, and chives to melt over grilled corn or steaks. Check out our previously posted herb butter recipes.
• Use sturdy herbs like rosemary or thyme as skewers for kebabs.

Light, Summery Pastas and Grain Bowls

• Toss pasta with olive oil, cherry tomatoes, basil, and mozzarella.
• Make tabbouleh with fresh parsley and mint, bulgur, lemon juice, and tomatoes.
• Add chopped herbs to rice or quinoa salads with summer vegetables,
•  Tabbouleh
• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. 

 

Closing

Your summer harvest deserves center stage. By weaving herbs into every dish, you celebrate the freshest flavors of the season while making meals that are as colorful as they are delicious.

Tea Blend for the Zodiac of Cancer - Tea Blend of the Month

Cancer is a Water sign ruled by the Moon—deeply emotional, nurturing, intuitive, and protective. A tea blend for Cancer should be calming, heartwarming, and supportive of emotional balance and digestive ease (since Cancer also rules the stomach).

♋ Cancer Zodiac Tea Blend

Purpose: To soothe the heart, calm the mind, and nurture the body—perfect for Cancer’s caring, home-loving nature.

• 1 part chamomile
  (Calming, anti-inflammatory, and emotionally soothing—perfect for Cancer’s sensitive spirit.)

• 
  
  

• 1 part lemon balm
  (Bright, lemony, and uplifting—helps ease anxiety and balance moods.)

• 1 part rose petals
  (Supports the heart and offers gentle emotional comfort and self-love.)

• ½ part peppermint
  (Adds a refreshing note and supports digestion—important for this stomach-ruled sign.)

• ½ part oatstraw (optional)
  (Deeply nourishing, helps with stress, and gently uplifts while grounding.)

🫖 Directions:

Blend all herbs together and store in an airtight jar.

To Use: To brew, use 1 tablespoon of the blend per cup of hot water. Steep for 5–7 minutes, covered. Sweeten with honey if desired. Enjoy in a cozy nook with a blanket and a book—very Cancerian!

Need a gift for a Cancer Birthday?  Check out our Zodiac Blends!

Herbs for Summer Beverages: Teas, Shrubs & Mocktails

Cool off with refreshing, herb-infused drinks!

Summer heat calls for drinks that truly refresh. Why settle for boring store-bought options when you can craft your own beautiful, herb-infused beverages? From iced teas and tangy shrubs to sophisticated mocktails, herbs bring bright flavors and gentle wellness benefits to your summer sipping.

Iced Herbal Teas to Soothe and Refresh

• Brew strong herbal tea with mint, lemon balm, hibiscus, or chamomile. Chill and serve over ice with fresh citrus slices. Check out our Summer Tea Blends.
• Add a touch of honey or herbal simple syrup for gentle sweetness.
• Tip: Try cold-infusing overnight in the fridge for mellow flavor.
  
  
  
• Making Simple Syrup

o    1  cup sugar

o    1  cup water

o    1 cup loosely packed fresh herb leaves, savory or sweet you can use any herb or edible flower

Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the herbs. Allow to steep until the liquid reaches room temperature (15-30 minutes) and strain and discard herbs. Place syrup in a glass container or squeeze bottle if you have it.  Cover and chill for a couple hours. Leftovers can be stored in the fridge for up to a month.  

Herbal Shrubs for Tart Complexity

• Make a shrub (drinking vinegar) with herbs, fruit, sugar, and vinegar.
• Basil-strawberry, rosemary-peach, or thyme-blueberry are classic summer combos.
• Mix 1–2 tablespoons of shrub concentrate with sparkling water for a sophisticated non-alcoholic cocktail.
  
  
  
• Roasted Raspberry-Thyme Shrub
• 2 cups raspberries
• 1 cup sugar
• 8 thyme sprigs (or 2 tsp dried)
• 1 cup apple cider vinegar

Place raspberries in a 9 x 13-inch baking dish and toss with sugar, 6 thyme sprigs. Cover and refrigerate for at least 8 hours or overnight, until raspberries release their juice.  Preheat oven to 400 degrees F.  Bring the pan to room temperature.  Roast the raspberries and their juice for about 25 minutes until the berries start to float.  Remove the pan from the oven and mash the berries lightly with a spoon.  Strain the juice through a fine mesh sieve over a measuring cup.  Pour vinegar over the berries in sieve and press to remove any last juice.  Pour liquid into a pint jar, add remaining thyme and cap with a plastic lid, shake and refrigerate 1 day to 1 week before using.  (Will keep up to 1 year in the refrigerator.)

TO USE: Combine 1 ounce of Shrub with 4 ounces of seltzer or sparkling water.

This recipe is from The Complete Guide to Pickling by Julie Laing (Rockridge Press:2020)

Elegant Mocktails with Garden-Fresh Flavor

• Muddle fresh herbs (like basil, mint, or lavender) with citrus or berries.
• Add simple syrup, club soda, or tonic for a refreshing fizz.
• Example: Faux Gin and Tonic with your own herbal gin blend and tonic water garnished with cucumber and lemon.

Thyme without Gin Mocktail

• Thyme Simple Syrup
• fresh lemon juice
• Substitute gin
• Garnish: thyme sprigs

To make as a single cocktail – 1 part thyme simple syrup, 2 parts fresh lemon juice, 1 part zero proof Gin or regular gin, add to a large rocks glass with ice and about 3 ounces of sparkling water – part as ¾ ounce jigger makes a 6-ounce cocktail.

Closing

Summer herbs are more than just pretty—they’re the secret to memorable drinks that cool and delight. Experiment with your garden bounty and toast to a season of herbal refreshment!

Moonlit Comfort Soak - Bath Blend of the Month

Here's a calming, nurturing Cancer Zodiac Bath Blend that reflects Cancer’s deep emotional sensitivity, love of comfort, and connection to water. Cancer is ruled by the Moon, which governs tides, intuition, and the home—so this bath soak is all about soothing the senses and creating a cocoon of self-care.

♋ Cancer Zodiac Bath Blend

Moonlit Comfort Soak

For emotional balance, relaxation, and heart-centered restoration

• 1/4 cup chamomile flowers (calming, soothing for skin and spirit)
• 1/4 cup lemon balm (uplifting and gentle; helps ease anxiety)
• 2 Tbsp rose petals (emotional heart support, self-love)
• 1 Tbsp lavender buds (relaxing and comforting)
• 1/4 cup Epsom salt (muscle-relaxing and energetically grounding)
• 1/4 cup sea salt (cleansing and detoxifying)
• Optional: 3–5 drops chamomile or rose essential oil, added just before bath time (never directly to dry herbs for long-term storage)

Mix all dry ingredients in a large bowl. Store in an airtight jar. 

To Use: For each bath, scoop about 1/2 cup of the blend into a muslin bag, tea infuser, or directly into the tub (if you're okay with a bit of floating flora). Fill your tub with warm water, add the herbal blend, and let it steep for a few minutes before getting in. Soak for at least 20 minutes, ideally with candlelight or moonlight for the full Cancer effect.

Tip for Cancer Energy:

For extra comfort, pair your soak with soft music, a cup of warm tea made with Backyard Patch Cancer Herb Blend, and journaling or meditation to honor the nurturing, intuitive self.

Elevate Your Summer BBQ with Herbal Blends from the Lombard Farmers Market

Nothing says summer quite like the smoky aroma of food sizzling on the grill. Whether you're a weekend grill master or a casual backyard cook, using the right herbal blends can take your barbecue to the next level. At BackyardPatch Herbs, we’ve crafted blends designed to enhance meats, vegetables, and even grilled fruit, all while keeping things fresh and flavorful.

And what better place to grab the freshest ingredients than your local Farmers Market? Pair our Grilled Meat Rub, Paprika Chicken Rub, and BBQ Spice Blend with market-fresh produce and proteins for an unforgettable outdoor feast!

Grilling with Herbs: The Flavor Boost You Need

Herbs add depth, complexity, and balance to your grilling. Unlike traditional salt-heavy seasonings, our blends focus on fresh, homegrown flavors that complement rather than overpower.

🌿 Grilled Meat Rub – A balanced blend of garlic, onion, thyme, and other aromatic herbs that bring out the natural richness in beef, pork, and even portobello mushrooms.

🌶️ Paprika ChickenRub – A smoky, slightly spicy mix featuring paprika, rosemary, and a hint of citrus, perfect for chicken, turkey, and even shrimp skewers.

🔥 BBQ Spice Blend – The ultimate all-purpose BBQ seasoning with a savory, slightly sweet profile—ideal for ribs, burgers, or roasted corn on the cob.

Farmers Market-Inspired Grilled Recipe

Try this Herb-Rubbed Grilled Chicken with Summer Veggies, featuring our Paprika Chicken Rub!

Ingredients:

• 
  2 lbs chicken thighs or breasts
  
• 2 tbsp Paprika Chicken Rub
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 ear of corn, cut into rounds
• 1 tbsp butter
• 1 tbsp BBQ Spice Blend

Coat the chicken with olive oil and Paprika Chicken Rub. Let marinate for 30 minutes. Toss the zucchini and peppers in olive oil and BBQ Spice Blend. Grill the chicken for 6-8 minutes per side until fully cooked. Grill the veggies and corn for 5 minutes, turning occasionally. Serve hot and enjoy the herbal-infused goodness!

Come See us in Person

This summer, stop by our local Farmers Market, if you are in Lombard, Illinois Tuesday afternoon from 3 to 7 PM and pick up your favorite Backyard Patch Herbs blends to make your grilling season unforgettable!

How to make Edible Flower Spread - How Tuesday

One of the most decorative and easy to create dishes you can make for summer gatherings. Just a few simple ingredients but a lovely item that will be talk of the event. 

Here is a list of possbile Edible flowers to use in your creation:

• Pansies are probably the most common of all edible flowers, so pretty and they come in a wide range of colors and hues. Pansies are really more showy than flavorful but you might note a slight "grassy" taste.
• 
  
  Violets grow wild in the spring and early summer (depending on where you live) and can also be grown as a landscape perennial (known as sweet violets). Violets have a sweet, floral flavor in both leaves and flowers. However, don't confuse violets with African violets which are usually considered non-edible.
• Johnny-Jump-Ups look like miniature pansies, but have a different flavor that is slightly "minty." some say they taste a bit like bubblegum! They're perfect on cakes or with soft mild cheese. Johnny-jump-ups, pansies and violets are all members of the Viola genus.
• Marigolds, like the name says, come in shades of yellow and gold. They have a mild citrus flavor. Another bonus to marigolds? Deer are not too wild about them, and tend to leave them alone in the garden!
• Roses are not only beautiful to look at and smell! All roses are edible, each has a delicate, slightly sweet flavor. So stop and eat the roses!
• Honeysuckle flowers are abundant in the spring and, like the name says, have a sweet honey taste. They can be used as a pretty garnish, but also for tea, jelly, syrup and lots of other things. Just a note: only the flowers are edible, the berries are poisonous!
• Chive Blossoms are a beautiful pale purple and have a mild chive taste. They're lovely in salads and you can break apart the flowers and sprinkle the tiny pretty purple petals over vegetables, eggs, soup, potato salad, etc.
• Dandelions aren't just pesky weeds! You can eat dandelion greens. But everything; the leaves, the flowers and even the roots of the dandelion are edible. Dandelion leaves are a bit bitter, but the flowers have a sweet flavor. Their bright, cheerful color makes a beautiful addition to salads!
• Elderflower has a flavor profile described as uniquely fresh, fruity, green and slightly floral with subtle pear, lychee and tropical nuances. You can pair elderflower with light teas, as well as adding to fruit salads or combining in spreads or dips and use to make elderflower cordial. Remove the flowers fully from the stems which can be toxic.
• Nasturtium is a favorite flower for displaying and eating. Nasturtiums have brightly colored red, orange and yellow blossoms and round stiff leaves. Both the leaves and the flowers are edible with a slightly peppery flavor a bit like arugula. The blossoms have a milder taste and add color to garnish cakes, pastries, salads, soups, etc.
• Cornflowers, also known as Bachelor Buttons have a sweet, spicy clove-like flavor. Their brilliant blueish purple hue adds an eye-catching touch!
• Campanula (bell flower) has a mild, bland flavor so it's used more for the pretty purple flowers than for added flavor. The leaves and flowers of the Campanula plant can be used in salads and as an edible garnish for lots of other dishes.

Your first step is to gather the flowers.  Whatever is in season when you are ready to create the spread.

Pull the flowers from the stem. Save some whole for garnish and chop the rest fine.

I did cut flowers up with scissors directly into the cheese mixture, but I started with a bowl of cut flowers, like chamomile, roses, lavender, daisy, calendula, etc. Then added the pansies later.  I soaked the chopped flowers in 1 1/2 tsp of lemon juice while I blended the cheese and butter.

Step Two is the create the cheese mixture. Blend the one 8 oz. package of cream cheese with 1/4 cup of butter.

Once the cheese was blended, I added the thyme or savory and mixed well. Then blended in the flowers.  I use a fork to get everything well mixed, so I don't have clumps of cheese or butter in the final product.

Once everything is well blended, I placed it on some plastic wrap (or wax paper) and shaped it into a log.  

  

     

I placed the log in the refrigerator for about 15 to chill it, then I unwrap and cover the top side of the log with whole flowers (garnish.) Then I put the flower covered log back in the fridge for at least 30 minutes. 

Place clean wrap over the flowers and allow to chill up to overnight.

When ready to serve, carefully unwrap the log and place on a decorative plate for serving.

Edible Flower Spread 

8 oz. package light cream cheese

1/4 cup butter

1 1/2 tsp. lemon juice

3 to 4 tsp fresh minced flowers

1 tsp fresh thyme or savory

Blend butter and cream cheese together with a fork in a medium bowl.  Add the lemon juice to herbs and allow to soak a couple minutes before blending into cheese and butter mixture.  Roll into a log and wrap in plastic wrap.  Allow to meld in refrigerator at least 1 hour before serving.  Spread on toasted French bread, crackers, cut vegetables or fruit wedges.

How to Grow Herbs You’ll Actually Use

No more mystery plants taking up garden space—these herbs are the real MVPs of your kitchen and teacup!

Let’s be honest: we’ve all planted something that seemed like a great idea at the time—only to forget what it was or why we planted it. The secret to a thriving herb garden isn’t growing every herb under the sun. It’s growing the ones you’ll actually use—often, and with joy!

So let’s dig into the most useful culinary and tea herbs you can grow, how to care for them, and how to make them the stars of your daily routine.

SIDE NOTE - I am playing with emojis - let me know if they help in reading the posts or interfere.

🌿 Culinary Herbs You’ll Use Again and Again

Basil (Ocimum basilicum)

Best for: Pesto, pasta, caprese salad, tomato anything.
Growing tip: Loves heat and hates cold. Plant after danger of frost and harvest frequently to keep it bushy. Great container plant – use a rich potting soil mix.

💡Quick use: Blend with olive oil and freeze in ice cube trays for instant pasta pizzazz.

Parsley (Petroselinum crispum)

Best for: Garnishing everything, soups, tabbouleh, chimichurri.
Growing tip: Flat-leaf is easier to chop, curly adds texture. Parsley is a biennial, but treat it as an annual and harvest to the ground in fall and remove the root. One plant or two is all you will need for a household. Plant in full sun where the soil drains well.

💡Quick use: Chop and toss over roasted veggies or mix into butter for a fast herb spread.

Chives (Allium schoenoprasum)

Best for: Eggs, baked potatoes, creamy dips.
Growing tip: Perennial and tough as nails. Cut back always at the bottom of the stem to keep fresh
growth coming. Can grow in pots and will winter over there, or grow in the ground.  Harvest the flowers in spring to make vinegar and cut down on spreading.

💡Quick use: Snip onto scrambled eggs or stir into sour cream with a pinch of salt.

Thyme (Thymus vulgaris)

Best for: Roasts, stews, soups, veggies, bread.
Growing tip: Prefers dry feet—plant in well-drained soil and don’t overwater. Needs full sun. Choose English, French or German for the best cooking flavors. The low growing varieties like creeping red or orange spice are great as a cascade in a container.

💡Quick use: Sprinkle fresh sprigs on roasted chicken or infuse in olive oil.

thyme in the walkway

Oregano (Origanum vulgare)

Best for: Pizza, pasta, Greek and Italian dishes.
Growing tip: Can spread like crazy—great for containers, but can freeze overwinter and may not return.  If you want to grow the same plant next year, place it in the ground and harvest frequently. Check the flavor when you buy, if there is no flavor now, it will not develop any later.  Choose Greek for best cooking.  The flavor of oregano is stronger when dried.

💡Quick use: Mix into tomato sauce or dry and blend with garlic and sea salt for a quick seasoning.

🍵 Herbs That Make Tea Time Magical

Mint (Mentha spp.)

Best for: Iced tea, mojitos, digestive blends.

Growing tip: Plant in containers unless you want mint to take over your yard (and your neighbor’s). Give it full sun and water when dry.  Harvest often to get a bushy plant and shelter for overwintering.

💡Quick use: Toss a few leaves in hot water for an instant fresh tea or muddle into lemonade.

Lemon Balm (Melissa officinalis)

Best for: Calming evening teas, lemony tea blends.
Growing tip: Easy to grow and self-seeds freely. Cut back to keep it tidy and lush. Cut to the ground when you see flowers in late June or July and it will reward you with less spreading and lovely bright leaves for harvesting in just a couple weeks. Dies back to the ground in winter to start new the following growing season.

💡Quick use: Steep with mint for a bright and relaxing afternoon tea.

Chamomile (Matricaria chamomilla)

Best for: Soothing bedtime teas, herbal blends.

Growing tip: Loves sun and well-drained soil, not very picky about soil quality (AKA will grow anywhere.) Plant seed every few weeks for a constant crop through the season so you can harvest flowers frequently.  Dry on screens or use fresh for tea and relaxing baths.

💡Quick use: Dry the blossoms and mix with lemon balm for a gentle sleep aid.

Lavender (Lavandula angustifolia)

Best for: Floral tea blends, baking, bath soaks.
Growing tip: Needs full sun and good drainage. Don’t overwater in a container, but grows best in the ground where water does not pool, especially in winter.  Mulch at the end of the season to protect the crown and do not give up too early in spring. It can be slow to revive if the spring is wet or chilly.

💡Quick use: Add a pinch to black tea or honey for a relaxing twist.

Lavender 'Grosso'

Fennel (Foeniculum vulgare)

Best for: Digestive teas, licorice-flavored blends.
Growing tip: Grows tall! Needs space and full sun. Caterpillars love it. Harvest to get fronds but let some flower so you get fennel seed. Collect seeds using a paper bag for later use. Grow fron seed to get summer harvests.

💡Quick use: Steep crushed seeds with mint after meals to soothe digestion.

🌱 Herb Garden Starter Tips

• Start small. Choose 3–5 herbs you already use in cooking or tea.
• Use containers if space is limited—or to corral runaway herbs like mint and lemon balm.
• Harvest often to keep plants productive and prevent flowering (especially basil and mint).
• Label your plants. Trust me, parsley and cilantro look nearly identical when young. And anything in the mint family will look the same when mature.

🍴 Bonus: Mix & Match Pairings

Try growing herbs in themed combos:

• Italian Garden: Basil, oregano, parsley, thyme
• Tea Lover’s Mix: Mint, lemon balm, chamomile, lavender
• Allium Corner: Chives, garlic chives, bunching onions

With just a few well-chosen herbs, your garden (and kitchen) can transform. No more guilt over neglected plants—only delicious, fragrant, fresh-from-the-garden flavor in your meals and mugs. Now that’s an herb garden worth growing!