Revitalizing Bath Blend - Bath Blend of the Month

This lemony bath combination will soothe and relax, while revitalizing muscles and energy.  And being the summit of harvesting, you can use fresh herbs too.  See below for a single batch using fresh herbs.

Revitalizing Bath Blend 

• ½ cup lavender flowers
• ¼ cup lemon verbena
• ¼ cup lemon balm (You can substitute ½ cup of one or the other)
• ½ cup lemon or orange peel
• 10 drops lavender essential oil
• 6 drops lemon grass essential oil 

Combine all herbs in a plastic bowl. Add oils by the drop and stir with a plastic spoon or spatula (not with your hands.) Allow to meld for an hour and then place about ¼ cup in a cotton muslin bag or heat-sealed tea bag.

TO USE: allow bath bag to steep in hot bath water for 3 to 5 minutes before bathing.

Fresh Herb Version (makes 1 bath)

• 2 Tbls fresh or dried lavender buds
• 2 Tbls fresh lemon verbena leaves, crushed
• 2 Tbls lemon balm leaves, torn
• 2 Tbls frsh lemon zest
• 6 drops of matching essential oils, if desired

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.

Celebrate National Garden Week with Presentations, Events and Roses

Hello and welcome to National Garden Week. It starts June 7 and runs through June 13. This year we are celebrating with a couple of special events. June 14 you will find us at Garden Gait, the garden walk and boutique of the Lisle Women's Club.  A few years back I developed a special tea for them which I sell as a fund raiser for their scholarship fund. You can get GARDEN GAIT TEA as both a sun tea and a loose tea throughout the month of June.  The proceeds will be donated to the Lisle Women's Club.

Garden Gait Tea

On June 9 we will be doing the program Edible Flowers at the Wood Dale Public Library, Wood Dale, IL at 7 pm. We will discuss a variety of edible plants and flowers and sample a few items made with these delicious flowers.

 

Then on June 11 we are at the Winfield Public Library with Crafting Herbal Blends that includes our new Blending Bar where participants can create their own blend to take home using the information learned during the presentation.

 

June is also (among many other things) National Rose Month.  So are two lovely recipes using Roses for you to enjoy.

 

Happy Garden Week!

 

The classic Collins took a trip through the garden with this twist by bartending vet Charlotte Voisey, I love that it uses Rose Water as an additive.  A couple drops of red food coloring and this Gin drink will be perfect served as a holiday cocktail.

Herby Rose Collins

• 1 1/2 ounces Hendrick's gin
• 3/4 ounce fresh lemon juice
• 1/2 ounce rose simple syrup (see below)
• 1/2 ounces fresh cucumber water
• Garnish: cucumber slice, rose petals 

1.     Craft a rose simple syrup, add 2 cups sugar to ½ cup water and bring water to a boil and stir to dissolve the sugar. Then stir in ½ cup rose water and reduce heat to simmer.  Simmer the mixture for about 15 minutes. Then remove from heat and allow to cool to room temperature before transferring to a jar and refrigerate and use up within 3 weeks.

2.      Create cucumber water by washing and chopping an English cucumber (leave the skin on) and mashing in a juicer. Use the juice within a day.

3.      Add all the ingredients to a cocktail shaker with ice and shake until well-chilled. About 45 seconds.

4.      Strain into a Collins glass over fresh ice.

5.      Garnish with a cucumber slice and a crumble of rose petals.

Ricotta Crepe Blintzes with Roses

·         1/4 cup walnuts, finely chopped
·         1 cup all-purpose flour, sifted
·         1/4 teaspoon kosher salt
·         2/3 cup whole milk
·         6 tablespoons water
·         3 large eggs
·    1 cup plus 2 tablespoons mascarpone cheese
·         1 cup plus 2 tablespoons ricotta cheese
·         2 teaspoons finely grated lemon zest
·         1/4 teaspoon ground cinnamon
·         1/4 teaspoon ground allspice
·         1/4 cup confectioners’ sugar, plus more for dusting
·         2 1/4 teaspoons rosewater
·         6 tablespoons unsalted butter
·         2 tablespoons extra-virgin olive oil
·         3 tablespoons honey
·         1 teaspoon fresh lemon juice
·         2 teaspoons edible dried rose petals

1.      Preheat the oven to 350°. Spread the chopped walnuts on a baking sheet and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool.

2.      In a medium bowl, whisk together the flour and salt. Whisk in the milk, water and 2 eggs until a smooth batter forms. Set aside while you make the filling.

3.      In a medium bowl, combine the mascarpone, ricotta, toasted walnuts, lemon zest, cinnamon and allspice. Stir in the 1/4 cup of confectioners’ sugar, 2 teaspoons of rosewater and the remaining egg until smooth. Refrigerate the filling while you make the crêpes.

4.      In a nonstick 6-inch skillet, melt 1/2 tablespoon of the butter over moderately high heat. Pour 2 tablespoons of the batter into the skillet, immediately swirling the pan to evenly cover the bottom. Cook until set, about 45 seconds. Flip the crêpe and cook until lightly browned on the bottom, about 45 seconds more. Transfer the cooked crêpe to a work surface and repeat with the remaining butter and batter to make 11 more crêpes.

5.      Brush a 12-by-8-inch baking dish with 1 tablespoon of the olive oil. Spoon 3 tablespoons of the filling into the center of a crêpe, fold in the sides and roll up into a tight tube. Transfer to the baking dish, seam side down. Repeat with the remaining crêpes and filling, fitting the crêpes in the baking dish snugly in a single layer. Brush with the remaining 1 tablespoon of olive oil and bake for 25 minutes, until the crêpes are light golden brown and the filling is warmed through.

6.      Meanwhile, in a small saucepan, combine the honey and lemon juice with the remaining 1/4 teaspoon of rosewater and warm over moderate heat. Drizzle the honey mixture evenly over the crêpes, then lightly dust with confectioners’ sugar and sprinkle with the rose petals. Serve the crêpes warm or at room temperature.

MAKE AHEAD - Refrigerate the crêpes and filling separately for up to 3 days before filling and baking the crêpes.

NOTES - Edible dried rose petals are available at specialty food shops, online or harvest from the garden if you do not treat your roses for pests or disease.

 

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.

 

One Herb Mix, Five Party Dishes

(How to Let the Herbs Do the Work)

There’s a moment before guests arrive when the kitchen feels full — not just of food, but of anticipation. Platters are lining up. Glasses are ready. Someone’s going to ask what’s in that dip.

And here’s the secret: you don’t need five complicated recipes. You need one good herb mix.

When a blend is thoughtfully balanced — herbs layered for brightness, depth, and aroma — it becomes the backbone of a gathering. Instead of reinventing flavor over and over, you let the blend carry the meal.

Here’s how one herb mix – Boursin Blend, can create five completely different party dishes.

 Five Party Dishes Using Boursin Blend

1. The Signature Dip

This is the easiest and most expected — and often the first thing to disappear.

Stir 1 to 2 Tbls Boursin Blend into:

Boursin in Goat Cheese on baguette

• 1 cup Greek yogurt
• 1 cup sour cream
• 8 oz. cream cheese or goat cheese
• or a dairy-free base of your choice

Let it rest at least 30 minutes so the flavors bloom.

Serve with:

• fresh vegetables
• crackers
• toasted baguette slices

Why it works: The herbs hydrate and expand, creating a full, rounded flavor without extra salt or additives.

2. Herb-Roasted Party Nuts

Toss raw or lightly roasted nuts with:

• olive oil or melted butter
• a spoonful of herb mix
• a pinch of sea salt if needed

Spread on a sheet pan and warm gently in the oven (about 300°F for 10–15 minutes).

Let cool before serving.

Why it works: Heat wakes up dried herbs. The oils carry their flavor, making something simple feel intentional and elegant.

3. Instant Herb Flatbread or Crostini

Brush sliced baguette or flatbread with olive oil. Sprinkle generously with the Boursin Blend. Toast until golden and crisp.

These pair beautifully with:

• cheeses
• charcuterie
• olive spreads
• hummus

Why it works: The herbs toast slightly, releasing aroma and creating a warm, inviting flavor that feels both rustic and refined.

4. Herb-Infused Olive Oil

In a small bowl, stir 1 to 2 Tbls of Boursin Blend into good olive oil. Let it sit at least 20–30 minutes before serving.

Serve with:

• torn bread
• grilled vegetables
• drizzled over burrata or fresh mozzarella

Why it works: The oil extracts flavor gently, creating a dip or drizzle that feels elevated but takes almost no effort.

5. The “Unexpected” Finish

Here’s where guests get curious.

Sprinkle the Boursin Blend lightly over:

• deviled eggs
• sliced tomatoes
• a warm grain salad
• popcorn
• roasted vegetables

Used as a finishing touch, the blend becomes a flavor accent instead of a base.

Why it works: Herbs added at the end stay bright and aromatic, giving dishes a fresh, lively feel.

Why This Approach Changes Hosting

Using one herb mix across several dishes:

• Creates flavor harmony across the table
• Reduces prep stress
• Makes you look incredibly organized
• Allows you to focus on people, not recipes

It’s not about doing less. It’s about doing it thoughtfully.

One can use Boursin Blend or Potato Topper or even our Best Seller, Garlic and Herb Combo with all of these ideas and have a great selection of tastes.  When a blend is well crafted, it carries layers of flavor — leafy, floral, savory, bright — so you don’t have to chase complexity. You simply let the herbs do the work.

A Gentle Hosting Reminder

Parties don’t have to be complicated to be memorable.

Sometimes what people remember most is:

• the warmth of the bread
• the aroma of herbs
• the comfort of simple food done well

One blend. Five dishes. And a table that feels effortless.