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!

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!

 

Celebrate the Spring Equinox with Three Unique Herbs

As the days grow longer and nature awakens, the Spring Equinox is the perfect time to embrace renewal and balance. What better way to celebrate than with fresh, vibrant herbs? Here are a few ways to welcome the season with the power of nature’s green gifts.

Herbs of Renewal and Balance

Spring is a season of fresh starts, and certain herbs embody this energy beautifully:
🌿 Parsley – A symbol of cleansing and new beginnings, parsley is packed with nutrients and vitality.
🌼 Dandelion – This resilient herb supports detoxification and represents transformation, making it ideal for spring.
💜 Violet – Delicate yet strong, violets bring a sense of balance and harmony to the season.

Create an Herb-Inspired Centerpiece

Bring the freshness of spring indoors with an herb-inspired centerpiece. Fill a rustic basket or ceramic bowl with small pots of parsley, dandelion greens, and violets. Add sprigs of rosemary for a touch of fragrance, and tuck in a few bright flowers for color. This living arrangement not only looks beautiful but also provides fresh herbs to snip and use in seasonal dishes.

Go on a Spring Herb Foraging Walk

Take advantage of the season’s renewal by heading outdoors for a spring herb foraging walk. Look for young dandelion greens, violets, chickweed, or wild garlic along trails or in your own backyard. These fresh finds can be used in teas, salads, or homemade remedies. Foraging is a great way to connect with nature and appreciate the gifts of spring—just be sure to forage responsibly and avoid areas treated with pesticides.

Recipe: Violet Syrup

For a full step by step see this how to post from my herb freind Tina Sams of The Essential Herbal: Violet Syrup.

Here is a quick recipe:

Simple Violet Syrup (for treating coughs, colds and headaches)

• 2 cups boiling water
• 1 cup packed fresh violet flowers and leaves
• 2 lb. sugar

Pour boiling water over fresh crushed flowers and leaves cover and let stand for 12 hours. Strain and squeeze through cloth, add sugar and boil for 1 hour or until syrupy. Store in glass jars. 

Recipe: Dandelion and Parsley Pesto

Celebrate the equinox with a fresh, herbal pesto that’s perfect for spreading on bread, mixing into pasta, or drizzling over roasted veggies.

• 1 cup dandelion greens (washed and dried)
• 1 cup fresh parsley leaves
• ½ cup nuts (walnuts or pine nuts work well)
• 2 cloves garlic
• ½ cup olive oil
• ¼ cup grated Parmesan (or nutritional yeast for a vegan option)
• Juice of ½ lemon
• Salt and pepper to taste

Directions:

1. Blend dandelion greens, parsley, nuts, and garlic in a food processor until finely chopped.
2. Slowly drizzle in olive oil while blending until smooth.
3. Add Parmesan (or nutritional yeast), lemon juice, salt, and pepper. Blend again to combine.
4. Adjust seasoning as needed and enjoy!

This pesto is a perfect way to welcome the changing season with the bright flavors of spring. How do you celebrate the Spring Equinox? Let us know in the comments!

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!