Spring is in the air. We’ve put away our parkas and the grass is slowly greening. Christmas lights are (hopefully) long gone and lawn gnomes are emerging from hibernation as garden season begins.

Accordingly, our taste buds are shifting, too. The toddies and flips that fortified our souls during winter’s drudge are a little hot and heavy for 55-degree days. Refreshing, herbaceous drinks are back in season.

Mother Nature wants us to use her bounty to improve our cocktails (at least we’d like to think so) and there are myriad ways to bring your garden into your glass. Before breaking out the rake, consider how the seeds you sow can aid your drinks. Think mint, basil, rosemary and cucumbers among them.

Get inspired with these four plant-powered libations, which we promise are way more fun than squash.

Michael Rietmulder of Minneapolis writes about cocktails, beer and nightlife.