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.

Elderberry and Fresh Mint Tea - Tea Blend of the Month

Cooler weather, being indoors and vissiting with family and freinds often brings many airbourne illnesses, so I thought a tea you could keep in the refrigerator to use as an energy and immuity booster.  This is a two part tea you brew separately and mix together to serve. You can use any combination of fresh mint leaves you may have on hand to create this.

ELDERBERRY AND FRESH MINT TEA

Make a concentrated elderberry tea:

1 1/4 cup water
1 tsp dried elderberries
1 Tbls raisins

Bring water to a boil.  Reduce heat to simmer, add elderberries and raisins, close pot and simmer for 15 minutes.  Remove from heat, allow to come to room temperature and strain off the liquid.  You can keep the concentrate in the fridge for a week.

Make mint tea:  

Any combination of mints will work, so if you have a flavored mint, like lime, chocolate, orange or more, add those.  For a base I used spearmint and applemint in mine.

With fresh herbs we used 1 Tbls of fresh mint per cup of water (1 tsp of dried mint).  Bring water just to a boil, turn off heat. Place herbs in a teapot and pour over water.  Steeping with the lid closed on the pot for 3-5 minutes.  Remove the herbs.

Mix the two teas together, altering the ratio depending on whether you want more mint or more fruit flavor.  The raisins will give some natural sweetness, but you can also add honey.  Great as an iced tea, but excellent to keep handy in the fridge to heat up in the winter for your daily boost.  Drink daily 

 

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!

Seven Herbal Gift Ideas for Mom - to make and buy

There are many gift ideas for Mom that incorporate herbs. Here are a few perfect examples, several of which you can make yourself:

1. Herbal Tea Set: Give your mom a collection of her favorite herbal teas, along with a beautiful teapot and a set of tea cups. This gift is perfect for mothers who love to relax with a cup of tea after a long day. Teapot Gifts and Tea Gifts.

2. Herbal Bath Salts: Herbal bath salts are a great way to provide relaxation and rejuvenation. You can make your own bath salts using dried herbs such as lavender, rose petals, and chamomile, or you can purchase pre-made herbal bath salts.

We shared this recipe on the blog back in May 2023, but here is a quick blend of salts to pamper skin.

Pampering Bath Salts

• 1 1/2 cups Epsom salts
•  3/4 cup baking soda
• 3/4 cup herbs (finely ground)

Combine everything in a jar and shake well.  Add 2 to 4 Tablespoons directly to the bath or place in a mesh or organza bag and swish to dissolve the salts.

3. Herbal Soaps: Another great gift for mom is herbal soaps. Especially soaps made from natural ingredients and infused with essential oils and dried herbs, providing a pleasant aroma and gentle cleansing.  I get my herbal soaps from Soapy Roads here in Lombard and you can order online too!

4. Herbal Body Oils: Herbal body oils are a great way to nourish the skin and provide a relaxing massage. You can make your own body oils by infusing carrier oils with dried herbs such as lavender, rose petals, and chamomile or you can just use essential oils in a carrier oil.

Essential oils like lavender, lemon, and eucalyptus come with benefits. But other oils—like black pepper, clove, and peppermint—can irritate the skin, so choose carefully. To make a safe, DIY bath oil blend five to 20 drops of an essential oil with one tablespoon of a carrier oil (like grapeseed, jojoba, almond, or argan oil). Add the oil right before you're about to get into the bath to keep it from evaporating.

5. Herbal Sachets: Herbal sachets are small bags filled with dried herbs, which can be placed in drawers or closets to provide a pleasant aroma and natural pest control. You can make your own sachets using herbs such as lavender, rose petals, and chamomile. RECipe

Romantic Evening Dreams

• 1/2 cup rose petals
• 1/2 cup rosemary
• 1/4 cup lavender flowers
• 2 lemon verbena leaves, crushed
• 1 teaspoon mint
• 4 whole cloves
• 1 small piece of cinnamon stick, 1 inch long, broken up

Directions:

Combine all ingredients in a large jar with a tight-fitting lid and shake to combine.  Allow to meld for at least 2 days before placing in a sachet.

For a simple pillow, fill a 3- to 5-inch drawstring bag with 1/4 to 1/2 cup of chosen herbs; draw strings and tie closed.

TO USE: place the sachet inside the pillowcase or under the pillow and inhale deeply as you fall asleep.  Enjoy the dreams!

6. Herb Garden: Giving an herb garden can be a great gift for a mom who likes gardening, cooking or both. You can give her a small indoor herb garden or a larger outdoor one.  Try these seed papers or these plant seedlings.

7. Herbal Candles : Herbal candles are a great way to provide a pleasant aroma and relaxation. You can make your own candles using beeswax and essential oils, or purchase pre-made herbal candles or those with pressed flowers.

All these gifts are thoughtful and can be personalized to your mom's preferences and interests, and can be a great way to show her how much you care.

Easter & Spring Entertaining with Herbal Dips & Spreads

Spring is the perfect time to gather with friends and family, enjoying fresh flavors and vibrant colors inspired by the season. Whether you’re hosting an Easter brunch, a casual garden party, or simply looking for new ways to incorporate herbs into your entertaining, these herbal dips and spreads are sure to impress. Featuring a mix of Backyard Patch Herbs blends and fresh individual herbs, these recipes are easy to prepare and bursting with seasonal flavor.

Garden Fresh Herb & Lemon Goat Cheese Spread

A bright and creamy spread that pairs perfectly with crackers, crostini, or fresh vegetables.

• 8 oz goat cheese, softened
• 2 Tbls olive oil
• 1 Tbls fresh lemon juice
• 1 tsp lemon zest
• 1 Tbls Backyard Patch Herbs Fine Herbs Seasoning or a mix of fresh thyme, parsley, and chives
• Salt and pepper to taste

In a bowl, mix the softened goat cheese with olive oil, lemon juice, and zest. Stir in the BYP Fine Herbs Seasoning or fresh herbs, blending until smooth. Season with salt and pepper to taste. Serve with crackers, bread, or sliced veggies.

 

Spring Pea & Mint Hummus

A fresh twist on classic hummus, this recipe incorporates the sweetness of peas and the brightness of mint.

• 1 cup fresh or frozen peas (thawed)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 Tbls tahini
• 2 Tbls lemon juice
• 2 Tbls olive oil
• 1 Tbls fresh mint, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

In a food processor, blend the peas and chickpeas until smooth. Add tahini, lemon juice, olive oil, and garlic, pulsing until combined. Stir in the fresh mint and season with salt and pepper. Serve with pita chips or fresh cut pita, or fresh vegetables.

Dill & Chive Yogurt Dip

A creamy, herbaceous dip perfect for spring vegetables or as a topping for roasted potatoes.

• 1 cup Greek yogurt
• 1 Tbls Backyard Patch Herbs Marcy’s Dill Dip Mix or a mix of fresh dill and chives
• 1 tsp lemon juice
• 1 small garlic clove, minced
• Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Let sit for 10-15 minutes to allow flavors to meld. Serve chilled with vegetables, chips, or use as a sauce for grilled meats.

 

Sun-Dried Tomato & Basil Cream Cheese Spread

A rich and flavorful spread that pairs well with bagels, crackers, or sandwiches.

• 8 oz cream cheese, softened
• 2 Tbls sun-dried tomatoes, finely chopped
• 1 Tbls Backyard Patch Herbs Sun-Dried Tomato Pesto Mix or fresh basil, chopped
• 1 Tbls olive oil
• Salt and pepper to taste

In a bowl, mix the cream cheese with olive oil until smooth. Stir in the sun-dried tomatoes and BYP Sun-dried Tomato Pesto Mix or basil. Season with salt and pepper. Serve at room temperature for easy spreading.

 

Herbal Entertaining Tips

• Pair your dips with fresh spring vegetables like radishes, snap peas, carrots, and cucumbers.

• Use a variety of crackers, breads, and pita chips to offer different textures and flavors.

• Garnish with fresh herbs or edible flowers for a beautiful and festive presentation.

• Make the dips ahead of time so flavors can develop and you can focus on enjoying your gathering.

These herbal dips and spreads are simple yet flavorful additions to any Easter or springtime gathering. Whether using Backyard Patch Herbs blends or fresh garden herbs, you’ll bring fresh, seasonal flavors to the table with ease. Happy spring entertaining!

 

Fresh Herb Sun Tea - Tea Blend of the Month

July is the best month for fresh herbs. Everything is growing well, the sun is at its best, the herbs need to be cut and there is generally an abundance. So this is the perfect time to make a sun tea with all those fresh herbs.

For this one you can use two quart jars or one larger two quart jar with the same results.

Fresh Herb Sun Tea (for about 2 quarts)

2 quarts water 6-10 leaves mint (any flavor you have or enjoy) 6-10 leaves spearmint 6-8 leaves of lemon verbena 3-5 sprigs of rosemary 3-5 sprigs lemon thyme (or any kind of thyme) 6-10 leaves Stevia ( or 1 1/2 Tbls sugar) 1 lemon, juiced 1/3 cup of raw honey

Start by washing herbs as needed. Next fill 2 quart jar(s) with hot water. Then tie together rosemary and thyme with string into two bundles. Place one bundle in each jar or place both in larger jar. Rough chop or break the remaining herbs with hands, including mint, lemon verbena and stevia (if you do not have any stevia just use sugar or sugar substitute.) Cut lemon in half, squeeze one half into each jar or both into a larger jar. Add honey to jar(s) and stir.

Cover and let the tea sit out in the sun for 5 - 12 hours. Strain with clean cheese cloth or a coffee filter and a wire mesh strainer. Refrigerate or pour over ice and serve. Enjoy!