top
Shop our Customer Favorites! Shop now!
asd

Lemon Balm and Cucumber Soup Recipe

In a blender or food processor, coarsely chop 3 cucumbers with 1 tbsp Lemon Balm leaves, 2 scallions, 2 hard-boiled eggs, 1/4 cup toasted pecans and 1 tbsp each of fresh dill, mint and parsley. Add 3 cups plain yogurt and 1 tbsp olive oil. Blend until puréed. Season with salt and freshly ground pepper. Serve chilled.

 

Read the next Article: Growing impatiens from seed

Personalize Your Site:

Enter your zip code to:

  • Find your growing zone.
  • See best products for your region.
  • Show accurate product shipping dates.
Go
Clear my Zip Code

Gardening Tip of the Day

  • Homegrown carrots are usually sweeter and juicier than those sold at the grocery store. But straight out of the ground, they lack the nutrition of the store-bought product. It takes two weeks of chilling for carrots to develop their maximum vitamin C content. So harvest carrots at their peak and refrigerate them for 14 days before eating. Cut off tops (they draw moisture out of the carrot), and store in zipper-type plastic bags to retain crunch and flavor. For long-term storage, layer carrots and damp sand in boxes and store in a dark, cool area such as a basement.