Daughters of Israel residents and staff members recently snipped herbs that they had planted in the spring, including dill, rosemary, basil, peppermint and lemon verbena. The herbs were then incorporated into a “make your own” tea sandwich buffet menu, which included dill cream cheese, lox with dill and opal basil butter. Fresh lemonade, infused with the lemon verbena and rosemary, was also served.