Spring is the perfect time to resurrect or start your herb garden. For those in the Northern Hemisphere, now is ideal for planting seeds of both annual/biennial herbs (e.g., basil, cilantro, parsley, dill) and perennial herbs (e.g., anise, comfrey, lavender, sage, thyme, oregano). Whether you choose a few or dive into many, tending an herb garden is a beautiful way to connect with the soil using your heart and hands. Cultivating a relationship with culinary and medicinal herbs opens pathways of communication between you and the natural world. Bit by bit, humanity is rediscovering the joy and importance of growing crops that nourish both home and community.
Benefits of Planting an Herb Garden
Growing herbs, plants, vegetables, or fruits teaches you about the space, care, and resources needed to cultivate them. This hands-on experience may inspire you to adjust what and how much you consume, fostering a deeper appreciation for food. Mother Nature, in her abundance, mirrors the need for patience, attention, and generosity. By embodying these traits, you can grow bountiful resources to enjoy and share with family, friends, and neighbors.
Additional benefits include:
Mental and Physical Wellness: Gardening reduces stress, boosts mood, and provides gentle exercise.
Sustainability: Homegrown herbs reduce reliance on store-bought produce, cutting down on packaging and transport emissions.
Biodiversity: Herbs attract pollinators like bees and butterflies, supporting local ecosystems.
Flavor and Health: Fresh herbs elevate your cooking and offer medicinal properties, from soothing teas to immune-boosting remedies.
How to Choose What Herbs to Plant
Consider the recipes you prepare regularly in spring and summer. Select herbs that will enhance your kitchen and thrive in your garden. Focus on what grows effortlessly for you—this is where you’ll learn the most. For example, if you love Italian dishes, basil and oregano are great choices; if you enjoy fresh salsas, cilantro is a must. Bonus all three are power house for to boost your immunity and lend a helping hand in detoxification.
Additional Spring Planting Options
Expand your garden with these seeds for a vibrant, diverse harvest:
Corn and Grains: Buckwheat, barley, rye, oats, wheat.
Flowers: Bee balm, cosmos, chamomile, sunflower, calendula, gaillardia, zinnia (these attract pollinators and add beauty).
Leafy Greens: Arugula, chicory, dandelion, lettuce, bok choy, kale, collards, mustard, chard.
Nightshades: Eggplant, peppers, tomatoes, tomatillos, tobacco.
Roots & Bulbs: Beets, carrots, parsnips, turnips, radishes, fennel, kohlrabi, onions, leeks.
Cruciferous Vegetables: Broccoli, cabbage, cauliflower.
Creamy Lemon Yogurt-Avocado-Feta Dip
4
servings10
minutes35
minutesI poured my heart into this Greek platter, a celebration of spring’s bounty and a longing for the Greek Isles. It’s brimming with fresh Greek salad—crisp cucumbers, juicy cherry tomatoes, and briny olives—alongside tender dolmades, grilled asparagus + zucchini, and smoky red onions. At the center, a creamy lemon yogurt-avocado-feta dip ties it all together, perfect for dipping or spreading. Each bite has a freshness and vibrancy that grab your attention and invite you to be nourished by the simplicity found in Greece. During these spring season, it is a great time to create sharing platters of food for meals with family and friends.
Ingredients
8 oz feta cheese, crumbled
1 ripe avocado, pitted and peeled
1/2 cup plain Greek yogurt
1 lemon (zested and juiced, about 2 tbsp juice)
1 head of garlic (for roasting)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp smoked paprika
2 tbsp olive oil (for roasting garlic and blending)
Directions
Roast the Garlic: Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool, then squeeze out the roasted cloves.
Whipped Feta: In a food processor, add crumbled feta, 1/4 of roasted garlic cloves, lemon juice, lemon zest, and 1 tbsp olive oil. Blend until smooth and creamy, scraping down the sides as needed (about 1-2 minutes).
Add Avocado and Yogurt: Add avocado, Greek yogurt, thyme, salt, pepper, and paprika to the food processor. Blend until fully combined and creamy, about 30-60 seconds. Adjust seasoning to taste.
Serve: Transfer to a serving bowl. Garnish with a drizzle of olive oil, a pinch of paprika, and extra thyme if desired.
