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.

 

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!

Five herbs to put Spring in your Spring!

Spring is a time for renewal, and herbs can play a big role in refreshing and rejuvenating your body, mind, and home. Here are a few herbs that are perfect for spring:

• Ø  Lemon balm: This herb has a bright, lemony scent and flavor that's perfect for spring. It's also a natural mood booster, making it great for those days when you need a little extra help to shake off the winter blues. Lemon balm can be used in cooking, teas, and as a bath infusion. Add fresh or dried lemon balm to marinades, dressings, and sauces for a lemony flavor boost. Steep fresh or dried leaves in hot water to make a soothing tea.
  
  
  
• Ø  Dandelion: Dandelions are often considered a weed, but they're actually packed with nutrition and have a variety of medicinal properties. The leaves can be used in salads, and the roots can be roasted and used as a coffee substitute. Dandelion tea is a great detoxifying herbal tea and the root is also used as a liver tonic. Use the leaves in salads, or roast the roots to make a coffee substitute. Dandelion tea is a great detoxifying herbal tea and the root is also used as a liver tonic.
• 
  
  
• Ø  Chives: These delicate herbs are one of the first to appear in the spring, and their mild onion flavor makes them a great addition to a variety of dishes. They can be used fresh or dried and are a great source of Vitamin K. Add fresh or dried chives to eggs, soups, and salads for a mild onion flavor.
  
  
  
• Ø  Rosemary: This woody herb is a classic in Mediterranean cuisine and is perfect for spring grilling. It is also good for digestion and improving memory. Use fresh or dried rosemary to flavor meats, vegetables, and breads.
  
  
  
• Ø  Lemon Grass: This tropical herb is a great addition to spring cooking, as it has a fresh, lemony flavor that's perfect for marinades, dressings, and teas. Lemon grass can also be used in bath infusion for a relaxing soak. Use fresh or dried lemon grass in dressings and sauces for a lemony flavor boost. Add a handful of fresh or dried stalks to a muslin bag and let it steep in your bathwater for a relaxing soak.
  
  
  

These herbs can be used in a variety of ways, from cooking and medicine to bath infusions. Try incorporating them into your spring routine for a fresh and rejuvenating experience.

And if you want more info on any of these herbs Check out the Herb A to Z

Foot Soak for Sandal Season - Bath Blend of the Month

To prepare you for the sandal season, try this easy to craft foot soak with some fresh ginger and a bit of hot water. Ginger improves skin elasticity and evens skin tone, which further helps improve skin texture. Packed with antioxidants it can help restore the rough surface of feet.

Foot Soak for Pretty Feet

1 cup grated ginger
olive oil
hot water
foot basin
towel

Grate the fresh ginger. Fill the basin with hot water. Squeeze the ginger gently over the basin, then add to the water. Sprinkle in a few drops of olive oil. 

To Use: Place feet in container and cover with towel to help hold in the heat. Soak feet for 15 minutes. Towel dry feet and put on warm socks. You will be ready for sandals in no time.

Facing the Music - What does the herb garden look like this year

There are no good overall shots of the garden as yet. I sat on my camera and broke the screen, so now I cannot tell what I am taking pictures of and I cannot change the settings.  Until I get a new camera, I can take outdoor photos, medium range, full sun only because that was the setting when I sat on it.

Here are some details of the garden plants.  There were some situations I prayed would not happen, some I expected and others that were a complete surprise.

We will start with some good news.  The Catmint (and other mints) are thriving, not even a polar vortex can keep mint down!

catmint / catnip

The whole row looked as good as these couple of plants. This chives got very thick, like German leek chives, I do not know why.  The flowers are not as purple as in past years, more of a pink shade.  I took this image and promptly cut off all the flowers for vinegar!

chives

The dill did come up from seed, some from last season self-sow and some I threw down this spring, but the early heat made them leggy and thin and they are falling over already.

dill

Now to the expected bad news.  This winter was too harsh for lavender.  Even though I do not trim them in the fall and even though I piled mulch on them after the first frost, they were largely dead this spring.  In hopes of encouraging growth from the base, I trimmed them a month ago.  However, well... you can see the results.

dead lavender

end plant from above photo with some small growth!!

More dead lavender, but one plant has made a healthy comeback.

I prayed that the snow cover would protect and preserve my thyme plants when the weather turned bitter, but this was not to be.  My lemon thyme fared best, those plants int he middle of the row arte still alive.  The ends of the rows are all dead and have been ruthlessly yanked from the ground so there is no photographic evidence of their demise.  However, the lowest growing thymes seem to have fared the best.  There was some winter kill in the creeping thyme.  The red creeping thyme, almost a miniature thyme seems to have fully recovered from winter with few dead stems.  It is now a carpet taking over the vacated places of its neighbor plants.

common thyme with winter kill

creeping lemon thyme with winter kill

Creeping red no death at all!

The peppermint, of course wintered over, but it was stressed and this spring was plagued by an infestation of bugs that are damaging the leaves and leaving black spots.

Black stem Peppermint

 From a distance you cannot see the damage, but if you look at a close up of the same plant you can see the infestation and the leaf damage.,  See the white bug there in about the middle of the photo?

Peppermint

The plant that surprised me with its inability to survive the winter was sage.  A woody shrub it is normally my first plant to green in the spring after the salad burnet and chives, but this year some plant stalks were totally dead.  Many of the plants did spring new growth from the crown, but they are in sorry shape and there was no spring harvest of sage this year. (I love the sweetness of spring sage leaves and use them in salads and to make vinegar.)

Russian sage growing from the crown the stalks still dead.

The plants at the top of the picture are just dead.

Common sage again many dead branches

I have many more pictures of dead sage, but I think this is enough carnage.  Now back to some good news.  The rue is fine and looking a nice bright green and flowering (a bit early).

Rue

The Golden Anise Hyssop I got after seeing the plant at the Arboretum last year not only made it through the winter, but it self seeded some wonderful little friends.

Golden Anise Hyssop

At first when I came into the garden and saw these plants, I thought they were lemon balm because of the bright green color, but when I realized the lemon balm should be on the other end of the garden.  I panicked thinking they had been relocated by wild life or water, but then I realized it was anise hyssop and I was pleased that my single plant (lower left corner of photo) had made so many babies. There is hope and growth after the long winter after all! 

In posting these photos I noticed something I did not while I was taking the pictures.  There are a lot of weeds in there.  I need to get to work!