Fresh from the Patio: 3 Easy Recipes Using Your Garden Herbs

Celebrate the long weekend with mint, basil, parsley, and thyme—straight from your patio garden

As Memorial Day weekend kicks off the unofficial start to summer, it’s the perfect time to celebrate what’s growing—especially in your own container garden. Whether you’re planning to grill, sip something refreshing, or create a vibrant side dish, your patio herbs are ready to be the stars of the weekend.

Here are three simple, flavor-packed recipes that make the most of your harvest—plus Grow Pro tips to help you snip, clip, and enjoy every leaf.

1. Garden Mojito with Fresh Mint

Bright, refreshing, and herb-forward—this cocktail is summer in a glass.

Ingredients:

• 8 fresh mint leaves
• 1 oz lime juice
• 1 oz mint simple syrup (recipe below!)
• 2 oz white rum
• Club soda
• Ice

Directions:
Muddle mint leaves with lime juice and mint syrup in a glass. Add rum and ice, then top with club soda. Stir and garnish with a mint sprig.

? Grow Pro Tip: How to Harvest Mint
Snip mint stems just above a set of leaves to encourage fuller growth. Harvest in the morning for peak flavor, and prune regularly to keep your plant thriving.

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? Bonus Recipe: Mint Simple Syrup

Perfect for cocktails, mocktails, tea, or fruit.

Ingredients:

• 1 cup water
• 1 cup granulated sugar
• 1 cup fresh mint leaves

Instructions:
Bring sugar and water to a simmer until sugar dissolves. Remove from heat, stir in mint leaves, and let steep for 15–20 minutes. Strain, cool, and store in the fridge for up to two weeks.

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Grilled Herb Butter Corn (with Parsley & Thyme)

A patio favorite made even better with herb-infused butter.

Ingredients:

• 4 ears of corn, husked
• 4 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• Salt and pepper to taste

Directions:
Mix chopped herbs into softened butter. Grill corn until charred, then brush with the herb butter while hot. Sprinkle with salt and pepper and serve warm.

? Grow Pro Tips:

• Parsley: Cut stems at the base, starting from the outside. This keeps your plant growing strong.
• Thyme: Clip 2–3 inches off the top (not the woody parts). Trim just before flowering for the best flavor.

? 3. Tomato, Basil & Burrata Salad

Fresh, flavorful, and ideal for warm weekends.

Ingredients:

• 3 ripe tomatoes, sliced
• 1 ball of burrata cheese
• 1 handful of fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Sea salt and cracked pepper

Directions:
Layer tomatoes, torn burrata, and basil on a platter. Drizzle with olive oil and balsamic glaze. Sprinkle with sea salt and cracked pepper. Serve immediately.

? Grow Pro Tip: How to Harvest Basil
Pinch or cut just above a leaf pair—never the topmost leaves. Regular harvesting encourages bushy growth and keeps the flavor bold and sweet.

From Patio Garden to Summer Table

Your container garden isn’t just something beautiful to look at—it’s an invitation to slow down, savor the season, and enjoy the freshest ingredients possible. These simple recipes are perfect for your Memorial Day weekend and all summer long.