Six Herbs for Spring

Spring is the season of beginnings — tender leaves, fresh flavors, and gardens waking up after winter’s rest. While many gardeners rush toward tomatoes and peppers, experienced herb growers know that the real magic of spring starts with herbs.

These early-season herbs do far more than flavor your kitchen. They improve soil health, attract pollinators, repel troublesome insects, and support neighboring plants through natural companion planting. In many ways, herbs act as the quiet caretakers of the garden, creating balance long before summer arrives.

 

Planting a thoughtful mix of herbs in spring sets the tone for the entire growing season. The six herbs below are hardworking companions that nurture both your garden ecosystem and your spring table.

 

Basil: Basil can benefit the growth petunias and the flavors of tomatoes, asparagus, peppers and oregano; it should not be planted near common rue or sage, and it will kill rosemary. To increase the essential oils in your basil, plant chamomile or anise.

 

Borage: Borage acts as a deterrent to tomato hornworms and cabbage worms and is known to attract bees and wasps. It also improves soil composition and helps any plants near it be more resistant to both pests and disease. Plant borage with strawberries, tomatoes or squash to enhance both the flavor and amount of your fruit or vegetable harvest.

 

Chamomile: In addition to increasing the essential oils of any nearby herbs, chamomile can help basil, wheat, onions, cabbage and cucumber plants. This herb also attracts hoverflies and wasps, which assist in pollination and prey on aphids and other pest insects.

 

Chives: A long-term investment, chives are often planted in conjunction with tomatoes, carrots, apple trees and roses. At first growth they will repel aphids from tomatoes, mums and sunflowers, and after about three years they have known to prevent apple scab and rose black spot.

Cilantro / Coriander: This familiar kitchen spice will deter aphids, potato beetles, and spider mites. It’s a good companion to anise, caraway, spinach and dill. If you have continued problems with spider mites, a tea made from coriander can repel them.

 

Dill: Companion to lettuce, cabbage, onions, sweet corn and cucumbers, dill should not be planted near carrots, caraway, lavender or tomatoes (it attracts tomato horn worms). This herb will keep aphids, spider mites and squash bugs from taking over your garden and will attract hoverflies, wasps, and honeybees. To avoid cross-pollination, don’t plant dill near fennel.

 

Simple Recipes Using Your Six Spring Herbs

One of the joys of growing herbs is walking from garden to kitchen with fresh ingredients in hand. These easy recipes celebrate the bright, clean flavors of spring and encourage frequent harvesting — which keeps plants thriving.

Spring Garden Herb Butter

Perfect for vegetables, grilled meats, potatoes, or warm bread.

• 1 stick softened butter
• 2 Tbsp fresh chives, minced
  
  
  
• 1 Tbsp fresh basil, chopped
• 1 tsp fresh dill
• 1 tsp chopped cilantro
• Pinch lemon zest
• Optional: edible borage flowers for garnish

Directions
Mix all ingredients until smooth. Roll into parchment paper to form a log and chill. Slice as needed.

Tip: Freeze extra herb butter for summer grilling season.

Herbal Spreads and butters were among the first blends I created and are still the most popular, see a list of all of them here: Herb Butters

Chamomile & Basil Spring Tea

• 1 Tbsp fresh or dried chamomile flowers
• 3–4 fresh basil leaves
• 2 cups hot water
• Honey or lemon (optional)

Directions
Steep herbs for 5–7 minutes. Strain and enjoy warm or chilled.

Of if you want a more rounded tea flavor featuring Chamomile, check out these teas from Backyard Patch Herbs.

Fresh Spring Herb Salad Dressing

• ¼ cup olive oil
• 2 Tbsp lemon juice or herbal vinegar
  
  
  
• 1 Tbsp chopped dill
• 1 Tbsp chopped cilantro
• 1 Tbsp chopped chives
• ½ tsp honey
• Pinch black pepper

Directions
Whisk together and toss with fresh greens, cucumbers, or roasted asparagus.

For A set of our Salt-free Salad Dressing mixes, check out this: Salad Dressing bundles

Borage Blossom Strawberry Salad

• Fresh strawberries, sliced
• Baby greens
• Borage flowers
• Goat cheese or toasted nuts
• Light vinaigrette

Directions
Combine ingredients and top with borage blossoms just before serving. Their cucumber-like flavor highlights spring fruit beautifully.

Spring herbs remind us that gardening is not just about harvest — it is about relationships. These plants feed pollinators, protect neighboring crops, enrich soil, and reward us with fresh flavor long before the main garden reaches its peak.

By planting basil, borage, chamomile, chives, cilantro, and dill, you create a garden that works with nature instead of against it. A few thoughtfully placed herbs can transform both your garden beds and your meals, inviting you to slow down, harvest often, and celebrate the season of renewal.

Plant generously, harvest freely, and let spring begin with herbs.

 

Six Great Plants for Spring - how to grow and use them!

Whether you're an experienced gardener or just starting, growing your own herbs and vegetables can be a rewarding experience. Not only does it provide you with fresh, flavorful ingredients, but it also allows you to connect with nature and enjoy the satisfaction of nurturing plants from seed to harvest. In this post we'll explore the planting, growing, and culinary uses of six delicious plants: Rainbow Swiss Chard, Arugula, Sweet Pea, Strawberries, Parsley, and Chives.

Arugula

Planting: Arugula prefers cool weather and grows best in well-draining soil. Plant seeds ¼ inch deep and 1 inch apart in rows spaced 6-12 inches apart. It can be grown in full sun to partial shade.

Growing: Keep the soil consistently moist, but avoid overwatering as it can lead to root rot. Arugula grows quickly and can be harvested in as little as 4 weeks. Harvest by cutting the leaves when they are young and tender, before the plant starts to flower.

Using: Arugula has a peppery flavor that adds a delicious kick to salads, sandwiches, and pasta dishes. It can also be used as a garnish for soups and pizzas.

 

Arugula and Pasta

4 cups arugula leaves washed, drained and trimmed
1 pound uncooked rigatoni or other small pasta
2 cups chopped fresh or canned tomatoes
3 garlic cloves pressed or minced
2 tablespoons olive oil
1 bay leaf
2 tablespoons chopped fresh basil or 2 teaspoons dried
salt & red or black pepper to taste

Tear arugula into generous bite-sized pieces. Lay the leaves in a large, heat resistant, shallow serving dish. Cook pasta in a large pot of boiling water until it reaches that barely tender stage. Remove and drain. While the pasta is cooking prepare this easy tomato sauce: Heat olive oil and stir garlic around until softened and fragrant. Add tomatoes and seasonings and heat to a simmer. Remove bay leaf.  Pour the hot, drained steaming pasta, over the bed of arugula.  Spread the tomato sauce over the pasta. Let a few bright green leaves show around the edges of the pasta. Do not toss together. Serve with grated parmesan cheese. Serves 4-6.

Chives

Planting: Chives are a perennial herb that grows well in containers or in the ground. Plant them in well-draining soil in a sunny location. Space the plants 6-8 inches apart in rows spaced 12 inches apart. They can be started from seed, but I recommend getting nursery plants to be able to harvest sooner.

Growing: Keep the soil consistently moist and fertilize yearly with a balanced fertilizer. Harvest the leaves as needed, cutting them down to the base of the plant. Chives can be harvested throughout the growing season.

Using: Cut the flowers in spring and use in salads or to create onion flavored vinegar. Chives have a mild onion flavor that pairs well with a variety of dishes. Use them fresh as a garnish or add them to salads, soups, and omelets for extra flavor.

Spring Herb Popcorn 

• 1/2 cup popcorn kernels 
• 2 tbsp butter melted, can sub olive oil 
• 1/4 cup fresh dill chopped
•  1/4 cup fresh chives chopped S
• Sea salt to taste

Pop the popcorn kernels using an air popper or other device. When the popcorn is finished, transfer to a bowl. Drizzle with melted butter or olive oil. Shake the bowl to distribute the butter or oil more evenly. You will need to do this before adding the herbs so that they have something to stick to and won't fall to the bottom. Add the fresh herbs and shake the bowl again. Add sea salt to taste, and enjoy

Parsley

Planting: Parsley is a biennial herb that is best grown from nursery plants, as the seed is difficult to germinate. Plant plants 6-8 inches apart in rows spaced 12 inches apart. Parsley prefers well-draining soil and full sun to partial shade.

Growing: Keep the soil moist, but once a starting fertilizer, it should do well if the soil is rich without any additional fertilizer. Harvest the outer leaves as needed, leaving the inner leaves to continue growing. Parsley can be harvested throughout the growing season. Although a biennial, it should be treated as an annual and removed from the garden at the end of the season.

Using: Parsley is a versatile herb to use fresh or dried.  Fresh parsley is very rich in Vitamin A and potassium. It is moderately rich in Vitamin C, calcium, folic acid, and phosphorous. It is also a good source of dietary fiber. It adds flavor to soups, stews, sauces, and salads. It can also be used as a garnish for a decorative touch and to freshen breath.

Creamy Parsley Salad Dressing

• 1/2 cup vegetable oil
• 1/3 cup finely chopped fresh parsley leaves
• 3 scallions, finely chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbls sour cream (or plain yogurt)

Combine all ingredients except sour cream in food processor, blender or bowl and mix well.  With machine running (or using whisk if preparing by hand), slowly add sour cream, blending thoroughly.  Refrigerate in an airtight jar and shake well before serving.

 

Rainbow Swiss Chard

Planting: Rainbow Swiss Chard is a cool-season crop that thrives in well-draining, nutrient-rich soil. Plant seeds ½ inch deep and 2-3 inches apart in rows spaced 12-18 inches apart. Ensure the plants receive at least 6-8 hours of sunlight per day.

Growing: Keep the soil consistently moist but not waterlogged. Thin the seedlings to 6-8 inches apart once they reach a few inches in height. Mulch around the plants to retain moisture and suppress weeds. Harvest by cutting outer leaves when they reach 6-8 inches tall, leaving the inner leaves to continue growing.

Using: Rainbow Swiss Chard can be used in a variety of dishes, from salads and soups to stir-fries and omelets. Its colorful stems are edible and add a vibrant touch to any dish.

 Sauteed Swiss Chard with garlic

• 1 bunch of Swiss chard, approximately 6 to 8 stems
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ¼ cup water
• kosher salt, to taste

Prep the Swiss chard. Remove the stems at the bottom of the leaves and slice them up. Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips. Cook the garlic and stems. Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for 30 seconds. Then, add the water and chard stems and cook for 1 to 2 minutes, until softened. Add the leaves. Cook for an additional 4 to 5 minutes, until the chard leaves wilt down. Before serving, sprinkle with kosher salt, to taste.

Strawberries

Planting: Strawberries are perennial plants that can be grown in containers or in the ground. Plant them in well-draining soil in a sunny location. Space the plants 12-18 inches apart in rows spaced 2-3 feet apart. There are three types: June-bearing strawberries produce a large, concentrated crop in mid-June to early July; Ever-bearing types produce two crops, one in early summer and the second in early fall; Day neutral plants produce fruit throughout most of the growing season.

Growing: Keep the soil consistently moist and mulch around the plants to suppress weeds and retain moisture. Remove any runners to encourage the plants to focus on fruit production. Harvest the berries when they are fully ripe and red. The June-bearing produce the largest yield per season, but in a short period of time.  The plants begin flowering in May with fruit appearing about four weeks later.

Using: Strawberries are delicious eaten fresh, but they can also be used in a variety of desserts, jams, and sauces. They pair well with chocolate, cream, and other berries.

Lemony Strawberry Butter 

• 1/2 cup (1 stick) softened unsalted butter
• 1 1/2 tablespoons sugar
• 4 tablespoons minced strawberries
• 1 teaspoon minced fresh lemon balm
• 1 teaspoon minced fresh lemon verbena

Combine all the ingredients. Keep refrigerated for up to 5 days.  it is great on scones and biscuits..

Sweet Pea

Planting: Sweet Peas are a climbing plant that requires support such as a trellis or fence. Plant seeds 1 inch deep and 2 inches apart in rows spaced 12 inches apart. They prefer full sun but can tolerate partial shade.

Growing: Keep the soil consistently moist and provide support for the vines to climb. Pinch off the growing tips of the vines to encourage branching and more flowers. Harvest the pods when they are young and tender for the best flavor.

Using: Sweet Peas can be eaten raw or cooked. Add them to salads, stir-fries, or pasta dishes for a sweet and crunchy texture.

 Sweet Pea Guacamole 

• 1 clove garlic, minced
• 2 cups fresh green peas
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• ¼ small red onion, finely chopped
• 2 jalapeños, minced 
• ⅓ cup chopped cilantro
• tortilla ships, raw vegetables, or crackers

Sprinkle a pinch of salt over garlic and mash into a paste using the side of your knife. Add mashed garlic to a food processor with the peas, lime juice, and a generous pinch of salt. Pulse mixture until a coarse purée forms, scraping with a rubber spatula occasionally. With motor running, stream in olive oil and blend until smooth. Taste, and adjust seasonings. Add jalapeño, onion, and cilantro. Pulse just to incorporate. Serve guacamole with chips, vegetables, or crackers.

Growing your own herbs and vegetables can be a fun and rewarding experience. Whether you have a large garden or just a few pots on a sunny balcony, these six plants are sure to add beauty and flavor to your home. Experiment with different varieties and recipes to discover the joys of homegrown produce!

 

Vegan Summer Squash and Pesto Soup - Recipe Theme

If you have a few leftover summer squash as the frost moves in, this is a great soup to help use them up.  You can also use your other garden produce to make this flavorful and unique soup that can use up all your remaining fresh basil. This is another crock pot recipe, can you tell where my cooking of soups tends to gravitate?  Hubby does not like to make soup and I don’t like to be in the kitchen for long periods which makes crockpot soups my favorite.  

The butter-based pesto topping is what makes you love this soup as one last time to enjoy the flavors of summer. And the butter is great on pasta, rolls, and steamed vegetables too! Leftovers of both can be frozen. 

Vegetable Soup with Pesto Butter

•  1 large onion, chopped
• 3/4 pound new potatoes (1-inch diameter), halved
• Salt and pepper
• 2 summer squash (8 oz. each), halved lengthwise and sliced crosswise into 1/3-inch pieces
• 1/2 pound green beans, halved
• 1/2 pound sugar snap peas
• 1 quart vegetable broth or stock
• 1 cup (packed) fresh basil
• 1 small clove garlic, peeled
• 1/4 cup finely grated parmesan
• 4 tablespoons butter or vegetable butter substitute
• 3 ears corn, kernels cut off (about 1 1/2 cups)
• 1 large tomato, diced

Directions:

Layer the onion and potatoes in a large, lined slow cooker; season with salt and pepper. Add the squash, green beans, snap peas and broth. Cover and cook until the potatoes and squash are soft and the beans and peas are crisp-tender, about 2 hours on high or 3 hours on low.

Meanwhile, make the pesto butter: Using a food processor, puree the basil and garlic until finely chopped. Add the parmesan, butter/butter substitute, 1/2 tsp. salt and 1/4 tsp. pepper. Process until the butter comes together in a ball. Transfer to a small bowl.

Stir the corn and tomato into the finished stew; season. Top each serving with pesto butter.

 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Grilled Zucchini for your Grilling day!

Getting out the Grill for Fourth of July?

Try this great Grilled Zucchini recipe. 

I originally distributed this recipe back when I started lecturing in 1995, it is a quick and easy way to use rosemary when it is fresh and less pungent as well as make a compound butter you can save for use with  many other vegetables and a grilled steak too!

Grilled Zucchini with fresh rosemary butter

(serves 3 to 4)

Rosemary butter:

2 scallions, white part only, finely chopped

2 Tbls. finely chopped fresh rosemary leaves

1/4 tsp. freshly ground pepper

12 tsp. lemon juice

1/2 tsp. finely grated lemon rind

pinch ground cayenne pepper

1/2 c. salted butter, at room temperature

Grilled Zucchini:

6 medium zucchini

olive oil

Thoroughly blend together the rosemary butter ingredients, then transfer to a deep custard dish or butter server, or place a 12 inch long roll in plastic wrap and roll into a 1 inch thick log.  Chill the herb butter slightly to firm and let flavors blend.

Slice zucchini lengthwise into thirds so you have long slices about 1/2 inch thick.  Brush with olive oil. Grill or broil them until cooked and soft inside.  Top each zucchini slice with a portion of the rosemary butter and serve. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZuccJul)

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZuccJul)

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails