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.

Preserving the Harvest: Making Herb Salts, Vinegars, and Syrups Before Frost

As the last golden days of fall arrive and the garden begins to slow, now’s the time to capture those fresh herbal flavors before frost claims your plants. Preserving herbs into salts, vinegars, and syrups lets you savor their fragrance and taste all winter long — or share them as thoughtful, homemade gifts.

🌿 Herbal Vinegars: Bright and Beautiful

Herbal vinegars are the perfect way to capture the essence of your garden in a bottle. They’re lovely for salad dressings, marinades, or drizzling over roasted veggies.

Try these combinations:

• Rosemary & Garlic Chive Vinegar – Earthy, aromatic, and perfect for roasted potatoes or chicken.
• Tarragon & Shallot Vinegar – Ideal for vinaigrettes and fish dishes.
• Basil & Oregano Vinegar – A perfect flavor to splash over tomatoes or toss with olive oil and pasta.

How to Make It:

1. Fill a clean glass jar half to two-thirds full with fresh (washed and dried) herbs.
2. Warm your vinegar slightly (white wine, distilled white, or rice vinegar with 5% acidity).
3. Pour over herbs, leaving about an inch of headspace. 
4. Bruise the herbs with the handle of a wood spoon.
5. Cover tightly and let infuse for 2–3 weeks in a cool, dark place.
6. Strain and bottle in decorative jars — they make charming kitchen gifts!

Add your creation to Backyard Patch Italian Dressing Mix or Lemon Chive Dressing Mix and enjoy at your holiday table.

🍬 Simple Herbal Syrups: Sweet and Soothing

Herbal syrups add flavor and flair to tea, sparkling water, mocktails, and desserts.

Flavor Ideas:

• Thyme & Lemon Syrup – Uplifting and bright; delicious in tea or with plain soda.
• Anise Hyssop Syrup – Lightly licorice and floral; pairs beautifully with gin-style mocktails.
• Lemon Verbena Syrup – Perfect for cocktails or drizzled over fruit salad.

How to Make It:

1. Combine 1 cup water and 1 cup sugar in a saucepan.
   
2. Bring to a simmer, stirring until sugar dissolves.
3. Add a generous handful of herbs (about ½ to 1 cup) and stir for 1 minute.
4. Remove from heat and cover.
5. Let steep 30 minutes or until it reaches room temperature, strain, and refrigerate up to 2 weeks.

Use these along with the drink suggestions in our Backyard Patch Beginner Mocktails book.

🧂 DIY Herb Salts and Sugars: Quick Gifts from the Garden

These are ridiculously easy to make and keep the essence of herbs long after the garden fades.

Herb Salt Ideas:

• Rosemary & Sage Salt – Great for roasted vegetables and meats.
• Basil & Marjoram Salt – Adds a burst of summer to pasta dishes.

Herb Sugar Ideas:

• Scented Geranium Sugar – Perfect for baking or tea.
• Mint Sugar – Adds a cool twist to hot cocoa or cookies.

How to Make It:

1. Layer salt or sugar with fresh herbs leaves in a shallow jar (or pulse in a blender).
2. Use a ratio of 4 parts base to 1 part herbs.
3. Allow to meld for two weeks, then remove leaves whole (if using a blender, spread out on wax papaer to dry for 48 hours before storing.)
4. Store in airtight jars.

Keep near the stove with a jar of Backyard Patch Herbs Seasonings as ready-to-use cooking aids.

🎁 Gift Idea: “Preserve the Harvest” Basket

Bundle your homemade herb vinegar, a jar of herb salt or sugar, and a bottle of syrup with one of our Backyard Patch Herb Mixes for a thoughtful, garden-inspired gift. Add a sprig of dried herbs and a recipe tag for a personal touch.

🪶 Suggestion:
A woven basket with a bottle of herbal vinegar, a jar of salt, a syrup bottle, and a tea blend or seasoning packet — all nestled in kraft paper and tied with a raffia bow.

🌬️ Don’t Let Frost Steal Your Flavor

Taking a few hours to preserve your herbs now means you’ll have a taste of summer all winter long. Whether you enjoy them in your kitchen or give them as gifts, these simple projects keep your herbal harvest alive — in the most delicious ways possible.

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!

Exploring the Rich Diversity of 6 Varieties of Oregano

Today, we dive into the captivating world of oregano, a flavorful and versatile herb that has charmed gardeners and chefs alike for centuries. With its enticing aroma and culinary prowess, oregano has secured its place as a must-have ingredient in kitchens around the globe.

In this blog post, I will introduce you to six delightful varieties of oregano and provide you with all the essential details on how to cultivate this herbaceous gem in your own garden. Let's embark on this flavorful journey together!

Greek Oregano (Origanum vulgare subsp. hirtum):

Greek oregano, also known as wild marjoram, is a classic and widely recognized variety. It boasts a robust flavor and aroma, making it a staple in Mediterranean cuisine. Greek oregano thrives in full sun and well-drained soil, and it appreciates a slightly alkaline pH. This hardy variety is known for its ability to withstand heat, drought, and poor soil conditions, making it suitable for various gardening environments.

Italian Oregano (Origanum x majoricum):

Renowned for its mild and sweet flavor, Italian oregano is a popular choice among chefs and home cooks. It features larger leaves and a milder aroma compared to Greek oregano. Italian oregano prefers full sun and well-drained soil with a neutral to slightly alkaline pH. It grows well in containers, herb gardens, or as a border plant, adding a touch of elegance to your outdoor space.

Mexican Oregano (Lippia graveolens):

Adding a touch of vibrant spice to your culinary creations, Mexican oregano is not botanically related to the Mediterranean varieties but shares a similar flavor profile. It offers a hint of citrus and mild heat, making it a perfect complement to Mexican, Tex-Mex, and Latin American dishes. Mexican oregano prefers full sun to partial shade and well-drained soil. This variety is quite drought-tolerant and can withstand hot and dry conditions.

Cuban Oregano (Plectranthus amboinicus):

Cuban oregano, also known as Spanish thyme or Mexican mint, is a versatile herb with a distinctive flavor and aroma. While not a true oregano, it is a member of the mint family. It features broad, succulent leaves and an intense fragrance reminiscent of thyme and oregano. Cuban oregano thrives in full sun or partial shade and well-drained soil. It is easy to grow and can even be cultivated as a houseplant or in hanging baskets.

Golden Oregano (Origanum vulgare 'Aureum'):

For a touch of visual delight in your herb garden, consider golden oregano. This variety boasts striking golden-yellow foliage that adds a pop of color to your landscape. Golden oregano prefers full sun to partial shade and well-drained soil. It provides the same aromatic flavor as other oregano varieties, making it an excellent choice for both culinary and ornamental purposes.

Cultivation Tips

To successfully cultivate oregano, regardless of the variety, here are some essential tips to keep in mind:

Location and Sunlight: Oregano thrives in full sun, although some varieties tolerate partial shade. Select a well-drained spot in your garden or use containers if space is limited.

Soil: Oregano prefers well-drained soil with a neutral to slightly alkaline pH. Amend heavy or clay soil with organic matter to improve drainage.

Watering: Oregano is drought-tolerant once established. Water it deeply but infrequently, allowing the soil to dry out between waterings. Avoid overwatering, as oregano is susceptible to root rot.

Pruning: Regular pruning helps maintain the shape and vigor of oregano plants. Trim after flowering or during spring to encourage bushier growth and prevent legginess.

Harvesting: Begin harvesting oregano leaves when the plants are well-established. Harvest in the morning, after the dew has evaporated but before the sun becomes too hot. Cut sprigs from the top of the plant, leaving enough foliage for it to continue growing.

Remember, oregano thrives in well-drained soil, ample sunlight, and proper watering practices. With a little care and attention, you can cultivate this versatile herb in your own garden, allowing you to infuse your dishes with the vibrant essence of the Mediterranean, the Middle East, Mexico, or even your own unique blend.

So, whether you're crafting a Greek salad, preparing a tantalizing pizza, or experimenting with fusion cuisine, let the diverse world of oregano be your guide, and savor the delicious results!