Eight Summer Green Sauces

Nearly every culture has a version of herb sauce — pesto, chimichurri, salsa verde, zhug. The formula is forgiving:

Fresh herbs + oil + acid + salt.

Blend whatever is abundant. The garden decides dinner.

Green sauces are one of the easiest ways to add fresh herb flavor to meals. They can be used as dips, sandwich spreads, marinades, salad dressings, or toppings for grilled vegetables, meats, fish, pasta and grains. 

Classic Herb Chimichurri

A bright Argentine sauce perfect for grilled vegetables, steak, chicken, or roasted potatoes.

• 1 cup parsley, finely chopped
• ¼ cup oregano leaves
• 3 cloves garlic, minced
• ½ tsp red pepper flakes
• 2 Tbsp red wine vinegar
• ½ cup olive oil
• Salt and pepper to taste

Directions

Mix all ingredients together and let sit for at least 30 minutes before serving.

Garden Herb Green Goddess

Creamy and packed with fresh herbs.

• 
  ½ cup mayonnaise
  
• ½ cup plain Greek yogurt
• ¼ cup chives
• ¼ cup parsley
• 2 Tbsp tarragon
• 2 Tbsp lemon juice
• 1 clove garlic
• Salt and pepper to taste

Directions

Blend until smooth. Serve as a dressing, dip, or sandwich spread.

Basil Parsley Pesto

Not just for pasta!

• 1 cup basil leaves
• 1 cup parsley
• ⅓ cup walnuts or sunflower seeds
• ¼ cup grated Parmesan
• 2 cloves garlic
• ½ cup olive oil
• 1 Tbsp lemon juice

Directions

Process all ingredients in a food processor until smooth.

Uses

• Toss with pasta
• Spread on sandwiches
• Stir into soups
• Top grilled vegetables

Lemon Balm Herb Sauce

A refreshing sauce that pairs well with fish and chicken.

• 1 cup lemon balm leaves
• ½ cup parsley
• 2 Tbsp chives
• 2 Tbsp lemon juice
• ¼ cup olive oil
• 1 tsp honey
• Salt and pepper

Directions

Blend until smooth.

Herb Salsa Verde

A zesty Italian-style green sauce.

• 1 cup parsley
• 2 Tbsp fresh oregano
• 1 Tbsp capers
• 2 anchovy fillets (optional)
• 1 garlic clove
• 2 Tbsp lemon juice
• ⅓ cup olive oil

Directions

Pulse ingredients together until finely chopped but not completely smooth.

Mint & Cilantro Green Sauce

Excellent with grilled vegetables, lamb, or grain bowls.

• 1 cup cilantro
• ½ cup mint
• 1 jalapeño, seeded
• Juice of 1 lime
• 1 garlic clove
• ¼ cup olive oil
• Salt to taste

Directions

Blend until smooth.

Dill Cucumber Sauce

Fresh and cooling for summer meals.

• 1 cup cucumber, chopped
• ¼ cup dill
• 2 Tbsp parsley
• ½ cup Greek yogurt
• 1 Tbsp lemon juice
• 1 clove garlic

Directions

Blend until creamy.

Uses

• Fish
• Salmon burgers
• Vegetable platters
• Potato salad dressing

Backyard Patch Garden Green Sauce

A "use what you've got" herb garden sauce.

• 2 cups mixed herbs (parsley, basil, lemon balm, chives, oregano, mint, or dill)
• 2 cloves garlic
• 2 Tbsp lemon juice or vinegar
• ½ cup olive oil
• 1 Tbsp honey
• Salt and pepper

Directions

Blend until smooth. Adjust thickness with more oil or a splash of water.

Tip

This is a great recipe for using small harvests from several herbs at once. The flavor changes throughout the season depending on what's growing in the garden.

Green sauces are proof that a handful of fresh herbs can transform everyday meals into something special. Whether you prefer the bright tang of chimichurri, the creamy richness of Green Goddess dressing, or a simple garden herb blend made from whatever is thriving in your backyard, these versatile sauces offer endless ways to enjoy the flavors of the season. They’re a delicious solution for using up abundant herb harvests while adding color, nutrition, and fresh flavor to everything from grilled vegetables and meats to salads, sandwiches, and grain bowls. So grab a handful of herbs, fire up the blender, and discover just how easy it is to bring a little green goodness to your table.

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.

 

Celebrate National Taco Day with this great Recipe

In celebration of National Taco Day, I thought it would be a great way to give you a recipe that highlights the herb of the year - ginger!  This traditional recipe gets its spice from the flavor of ginger and the toppings are for a more traditional street taco style. And you do not need cheese, so this is dairy free!

Traditional Style Tacos 

• 3 tablespoons soy sauce
• 1 tablespoon finely grated garlic
• 1 tablespoon finely grated peeled fresh ginger
• 1 1/2 pounds skirt steak, cut into 5-inch lengths
• Salt and Pepper
• Warm corn tortillas, for serving
• Diced fresh pineapple, for serving
• Thinly sliced red onion, for serving
• Cilantro leaves, for serving

Directions
In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper. Let stand for 20 minutes.

Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Zucchini Recipes (and no Bread in sight!)

Tuesday night at the Zoom garden club meeting, we were talking about recipes for using excess zucchini that did not include Zucchini bread.  I remarked that years ago the office ladies at Aurora University and I shared Zucchini recipes and I had a slew that did not include pickles or bread.

Here are several for you to try out if you also have a zucchini excess in your home!

This recipe is based on a Mexican dished called Calabacitas Picadas that has been served in Central America for over 9,000 years.

Chopped Zucchini

• 3 Tbls vegetable oil
• 1 medium onion, finely chopped
• 1 to 3 cloves garlic, finely chopped
• 1 lb. zucchini, cut into ½ inch dice (about 1 medium zucchini)
• 3 tomatoes, peeled, seeded and chopped
• 1 sprig cilantro (about 8 leaves)
• 1 to 2 jalapeno peppers, seeded and chopped
• Salt and pepper to taste

Heat oil in a pan over moderate heat and sauté the onion and garlic until tender, but not brown, about 10 minutes.  Add the remaining ingredients and simmer covered over very low heat until the zucchini are tender, about 30 minutes.  Serves 4 to 6.

Zucchini Bake

• 2 cups zucchini, sliced
• 1 ½ cup fresh mushrooms, sliced
• ¼ cup onions, sliced
• ½ cup cheddar cheese, shredded
• 1 tsp basil, dried

Grease a shallow 1 quart baking dish.  Layer zucchini slices with mushrooms and onions.  Sprinkle with cheese and basil. Cover and bake at 350 degrees for 20 minutes.  Uncover and bake 10 minutes longer or until veggies are tender.  Serves 4.

Zucchini with Walnuts

• 4 cups Zucchini, thinly sliced
• 1/3 cup fresh chives, chopped
• 2 Tbls dry sherry
• ½ tsp salt
• 1/3 cup walnuts, coarsely chopped and toasted

In a large saucepan, combine zucchini, chives and butter.  Cook over low heat for 5 minutes.  Stir in sherry and salt.  Cover and cook over low heat for 3 to 5 minutes, until zucchini is tender.  Stir in Walnuts and serve.  Serves 4 to 6

This one is a bit more involved, but it makes a great side dish for a special meal.

Zucchini Casserole

• 2 Tbls vegetable oil
• 2 medium zucchini, sliced
• 1/2 cup onion, chopped
• 2 cups tomatoes, chopped
• 1/4 cup tomato paste
• 1 clove garlic, minced
• 1 tsp oregano
• 1/2 tsp basil, crushed
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded (divided)
• 1/4 cup Parmesan, grated
• 2 Tbls milk
• 2 Tbls + ¼ cup seasoned dry breadcrumbs

Preheat oven to 400 degrees.  Grease an 8 inch square baking pan.  In a large skillet heat oil over medium-high heat.  Add zucchini and onion. Cook stirring occasionally until crisp tender, about 5 to 6 minutes.  Add tomato, tomato paste, garlic, herbs, salt and pepper.  Cook stirring occasionally until tomatoes are soft.

Meanwhile, combine ricotta, ½ cup mozzarella, parmesan and milk.  Sprinkle 2 Tbls breadcrumbs over bottom of baking dish.  Layer half the vegetable mixture over the crumbs.  Sprinkle with 1/4 cup breadcrumbs. Spread cheese mixture over crumbs and top with remaining vegetable mixture.  Sprinkle remaining 1/2 cup mozzarella over top.  Bake at 400 degrees for 20 to 25 minutes or until cheese is browned.

 Enjoy your Zucchini in all its abundance and share your fav recipe below!  Here are more of mine Zucchini Recipes or these other Zucchini Recipes.

 

Four Herbs you can still grow from seed in June

Herbs are often easy to grow from seed, but planting early is the key to getting a harvest the first year.  However, there are a few herbs that you can grow later in the season to enjoy a harvest this year and next.

flat-leaf parsley

Parsley is top of my list, for it improves so many dishes and is packed full of healthy vitamins and minerals. Italian, or flat-leaved parsley, is gaining in popularity over the more decorative, curly kind, for it has more flavor.  Parsley is a flavor enhancer, making it a great companion in dried blends.  However, if when dry it turns brown, discard as the flavor is gone.

I buy mine as nursery plants, for there may be some truth in the adage that the seeds of parsley go to the devil and back six times before sprouting, and I haven’t the patience to wait that long.

To speed up germination, soak the seeds in lukewarm water overnight, or place them in the freezer for a day. Then, pour hot water over the soil before sowing. The seedlings should be transplanted at the 4-6 leaf stage. Parsley likes a rich, moist soil and can be grown in sun or semi-shade. When harvesting, pick the leaves from the outer edges first.

Cilantro with seeds (coriander)

Cilantro is either loved or hated. My husband, for instance, cannot stand the smell of its fresh leaves, but likes their taste in salad, while I find my appetite activated when I am merely within sniffing distance of the plants. Cilantro bolts (goes to seed) in hot summer days, so to enjoy a longer harvest, sow seed every two weeks to give you a continuous crop.  And save the seed – called coriander to sow or enjoy as a spice.

Sow it at regular intervals to provide a constant supply, and close together, allowing the plants to support each other. Cut the leaves right down when harvesting, then leave the plants to produce another crop. Cilantro does not like full sun and needs to be grown in light, well-composted soil.

Dill Weed and Seed

Dill has fine, feathery leaves with a taste of caraway seeds. It resembles a small fennel, but the two are not related and should not be grown together. Plant dill in slightly acidic soil that is well-drained. It is the perfect accompaniment to many fish dishes and can also be used to flavor soups, cheeses and butters. In Illinois our soil tends to be alkaline due to the limestone everywhere, so I top dress with pine needles around the plants once they emerge from seed to provide a bit more acid for them to flourish.  It is not required, I just like a lot of foliage. 

Like Cilantro you want to sow seed every two weeks to get a continuous crop of dill weed. The seed should mature just in time for pickling season.

Chives will spread by seed if you do not cut off the flower heads, making it an easy herb to grow from seed.  The narrow leaf common chives have an onion flavor and the flat leaved garlic chives have a mild garlic flavor.  Both make great vinegar. Give them a sunny location in a pot or in the ground and you will have plants for years to come.  They winter over in zone 5 very well.

Crockpot Teriyaki for the overbooked

Today I booked myself to do two different cooking programs (what was I thinking!?) The first is with the Hinsdale Garden Study Group where I will be teaching them to be Herbal Gourmets.

The second is a new program called Eating Clean at Dist 214 CommED, which is about making your own condiments, so you don't have to buy the deeply processed items available in the stores and reduce, salt, fats and preservatives in your diet.  I will be teaching how to make simple things like Pico de gallo along with crafting your own ketchup and mustard. I look forward to teaching this again at District 214 or District 128.  If you are interested in it, let me know.

Teaching two cooking classes means I am not going to make dinner today for the family.  So I am making a crockpot teriyaki that is herb-flavored and delicious that they can nosh on with the left over rice in the refrigerator.

Crock Pot Chicken Teriyaki

Put simply, crockpots make cooking easier. This method of cooking is invitingly hands-off, and the results are mouthwatering. Just throw your chicken in with teriyaki sauce, brown sugar, garlic, and broth, then let the mixture stew for about six hours, depending on the level of heat you opt to use. When you return to the crockpot, you’ll be greeted with a piping hot meal, slow-cooked to perfection.  This version takes about 6 hours to slow-cook and yields 4 servings.

1 pound chicken (sliced or cubed)

1 cup chicken broth

½ cup teriyaki or soy sauce (with or without sesame seeds)

⅓ cup brown sugar

3 minced garlic cloves

2 Tbls fresh cilantro, chopped
2 Tbls fresh basil or thai basil (or lemon basil)

Directions: 

Place chicken in bottom of crock pot. In separate bowl whisk together remaining 4 ingredients then pour onto chicken in crock pot. Cook on high for 4 to 6 hours or low 6 to 8 hours. If sauce is runny, mix 2 tablespoons of cornstarch with 2 tablespoons water and pour it into sauce to thicken.  Add the herbs just before serving and serve with rice or ramen and fresh steamed vegetables.

TIP: You can substitute 2 tsp of each herb dry instead of fresh and the recipe will still be tasty.

 

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 (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies

December 2019 - Mocktails