Planting herbs is a simple way to add fragrant beauty to your garden and have ingredients on-hand for the freshest addition to recipes. Most herbs grow as easily in containers as they do in the ground, allowing versatility in the garden. For a lush look, combine your favorite herbs into one container for quick kitchen accessibility this summer.
Creating an herb planting is a beginner level gardening project. Most herbs thrive in basic, good-quality garden soil with adequate drainage. Choose your preferred container or a collection of vessels with proper drainage holes, and prepare your pots. Choose herbs that you would frequently add into your food and drink recipes in the kitchen—such as lavender, thyme, parsley, mint, basil and rosemary. Place your finished planting in a sunny location and use your cuttings throughout the season.
Our Favorite Summer Salad Recipes
Members of our team have shared their favorite recipes incorporating garden grown herbs for fresh and flavorful summer salads.
Watermelon & Feta Salad with Basil
Prepared by Tiffany
- 6 c. seedless watermelon - cut into 1-inch cubes
- 1 cucumber - sliced
- ¼ c. fresh basil - cut into thin strips
- 4 oz. feta cheese - broken or cut into chunks
- Kosher salt and freshly ground black pepper, to taste (We used Bella Cucina Italian Calendula & Chive salt).
- 1 tbsp. lemon juice - freshly squeezed
- 1 ½ tbsp. agave
- 2 tbsp. olive oil
Combine watermelon, cucumber, basil, and feta in a large bowl. In a small bowl: whisk the lime juice, agave and olive oil. Pour dressing over the watermelon, cucumber, basil and feta and toss to combine. Season with salt and pepper to taste. Serve immediately or cover and store in the fridge for one hour, until ready to serve.
Radish & Mint Summer Salad
Prepared by Jamie
- 1 ½ tbsp. fresh lemon juice
- 1 tsp. honey or agave
- Kosher salt
- 1 tsp. Dijon mustard
- 2 tbsp. olive oil
- 1 small shallot finely chopped
- 1 lb. mixed radishes, trimmed
- ¼ c. small fresh mint leaves
In a small bowl, whisk together lemon juice, honey and ½ teaspoon salt to dissolve. Whisk in mustard and oil, then stir in shallot. Very thinly slice the radishes and arrange on a platter. Drizzle with vinaigrette and top with mint.
Corn & Black Bean Salad with Cilantro
Prepared by Tracy
- 2 cans black beans, drained and rinsed
- 1 ½ c. fresh corn
- ¼ c. red onion, minced
- 1 red bell pepper, diced
- 1 avocado peeled and diced
- 1 jalapeno, ribs and seeds removed, then minced
- ⅓ c. cilantro leaves, chopped
- ⅓ c. olive oil
- ¼ c. lime juice
- 2 tsp. honey
- 1 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper to taste
Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.
In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper. Pour the dressing over the beans and vegetables and toss gently to coat.