Cooking with Fresh Herbs
Chicken Breasts with Herbs [1]
A braise with fresh oregano and parsley keeps this chicken dinner flavorful and moist.
Whipped Fresh Herb Butter [5]
Homemade butter is a great conversation starter; your friends won’t believe you made it from scratch! This fresh, herby version from Urban Roots Farm in Springfield, Missouri, is perfect for melting over sweet corn or spreading on bread.
Lemon-Basil Pasta [9]
Lemon, basil and olive oil form a pestolike sauce to complement the linguine and kidney beans. From start to finish, this five-ingredient dinner takes only 25 minutes.
Lemon-Basil Pasta [10]
Chimichurri [13]
This classic Argentinian sauce with fresh parsley and cilantro is made for spooning over grilled meats (especially steak), but we also love it with scrambled eggs or roasted potatoes. The recipe comes from chef Michael Ollier of Certified Angus Beef [14] in Wooster, Ohio.
Chimichurri [15]
Fresh Herb Pasta Primavera [18]
A Parmesan cream sauce tops pasta made with your choice of fresh herbs and veggies.
Basil-Buttered Salmon [22]
An all-purpose marinade of basil and butter works great on salmon, halibut or sea bass fillets. Broil or grill for an easy meal.
Fingerling Potato Salad with Honey-Thyme Vinaigrette [26]
You'll have more Honey-Thyme Vinaigrette than you need for this fresh-tasting potato salad; keep the extra dressing on hand for another potato or pasta salad. The recipe is from Chicago chef Myk Banas.
Pea and Mint Pesto [30]
Fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that you’ll find even more ways to use it for a burst of early-summer flavor.
Pea and Mint Pesto [31]
Minted Iced Tea [34]
Top this fruit-infused tea with a refreshing garnish of mint for the perfect summer drink.
Minted Iced Tea [35]
Italian Basil, Tomato and Pasta Salad [38]
Designed for a potluck or large family gathering, this make-ahead salad features a mustard-garlic vinaigrette along with cut green beans, tomatoes, Parmesan cheese, your choice of pasta and lots of basil.
Fresh Rosemary & Lemon Cupcakes [42]
Italian flavors inspired this cupcake with its refreshing blend of fresh rosemary and lemon and topping of lemon glaze.
Mini Puffs with Goat Cheese and Herbs [46]
Mix parsley, dill or basil, and pepper into goat and cream cheese for a filling for these delicate puffs. Bake the puffs ahead of time and freeze until needed.
Herb Salt [50]
If you have a bounty of herbs in your garden, harvest several cups to make simple herb salts that can be sprinkled on meat, fish, vegetables or eggs.
Herb Salt [51]
Sage Potato Rolls [54]
For a pretty presentation, lightly dip the top of each dough ball into flour or brush with egg white. Top each with a sage leaf, brush with egg white, and place on prepared baking sheets.
Sage Potato Rolls [55]
Hearty Boys Cilantro-Garlic Ribs [58]
Combine cilantro, soy sauce and Asian sweet chili sauce to create an Asian-inspired sauce for these ribs.
Lemon-Rosemary Chicken with Roasted Vegetables [62]
Rub a blend of lemon peel, rosemary, thyme, parsley and garlic on the chicken before baking; Add fresh thyme sprigs and garlic bulbs around the chicken for even more flavor. Potatoes, sweet potatoes and carrots make this a one-pan meal.
Cheddar-Basil Mini Scones [66]
These savory scones taste best warm, but you can make them in advance. Just wrap them in foil and freeze them for up to a month. To reheat, place the wrapped, frozen scones in a 350 degree oven for about 25 minutes.
Fire-Roasted Dilled Potato Medley [70]
Season this colorful potato, carrot and onion combination with just dill, salt and pepper.
Honey-Rosemary Shortbread Cookies [74]
Beehives on the rooftop of the Chicago Marriott hotel that's home to executive chef Myk Banas' restaurant, Harvest, inspired him to create these utterly delicious and subtly sophisticated cookies.
Honey-Rosemary Shortbread Cookies [75]
Lemon-Dill Walleye Sandwiches [78]
Our walleye sandwiches showcase fish grilled on a bed of lemon slices with a lemon-and-dill marinade.
Lamb Chops with Garlic and Lavender [82]
Lemon and lavender top off these hearty lamp chops. Prep the night before for easy weeknight grilling.
Mint Ice Cream [86]
Give homemade vanilla ice cream a refreshing twist of mint. A dash of salt in the cream mixture enhances sweetness.
Mint Ice Cream [87]
Watermelon, Feta and Mint Salad [90]
Discover the savory potential of watermelon in this five-ingredient salad.
Parsley-Herb Rice with Cranberries [94]
This colorful rice makes the perfect side dish for any meal. Stir in fresh basil and parsley just before serving.
Homemade Herb Vinegars [98]
Do you have a bounty of herbs in your backyard? Use them to make simple herb-infused vinegars. They're great for salad dressings and marinades and make wonderful gifts.
Watermelon-Basil Lemonade [102]
Jazz up traditional lemonade with watermelon slices and fresh basil leaves.
Grilled Green Tomatoes with Garden Herb Salad [106]
This recipe is perfect just before the beginning of tomato season and just as it ends. Grilling the tomatoes gives them a smokiness that complements their natural tanginess.
Lemon-on-Lemon Carrot Soup [110]
Lemon thyme and fresh lemon slices add a double dose of refreshing flavor to this nutritious, low-fat side-dish soup.
Herb Butter Mashed Potatoes [114]
Create herb butter by adding snipped fresh Italian (flat-leaf) parsley, oregano and thyme to softened butter.
Fruit-and-Herb Crepes [118]
Sage, basil or mint flavor delicate crepes filled with a yogurt-fruit mixture. Use whatever fruit combination you prefer.
Fruit-and-Herb Crepes [119]
Herbed Country Twist Bread [122]
You can add a different herb to each rope of this braided bread, or combine them and add them to the whole batch of dough.
Herb-Lover's Salad [126]
Toss edible flowers and greens with a homemade vinaigrette, then add snipped fresh tarragon, marjoram, and chives.
Herb-Lover's Salad [127]
Rosemary Biscuits [130]
Whole-wheat flour and rosemary give these biscuits a nutty-herb flavor. Try them with soup or salad.
Rosemary Biscuits [131]
Grow your own herbs [134]
Easy-to-grow herbs thrive in a variety of settings. Try a small kitchen container garden for easy access to fresh ingredients.
Rosemary (pictured): This drought-tolerant shrub likes hot, sunny spots with quick-draining soil. Use rosemary to flavor main dishes, such as chicken, as well as some sweet desserts.
Basil: This annual herb grows best in full sun and rich, moist soil. Once the root system is established, about six weeks after sowing, it tolerates short periods of drought. Use it in pesto or Italian dishes.
Cilantro: Plant this annual herb in well-drained soil. Cilantro grows best in sun, although it tolerates some shade. Because it has a long taproot, place it in a container at least 12 inches deep. Cilantro adds extra tang to Mexican or Asian dishes.
More herbs to grow [137]
Oregano (pictured): This perennial plant likes full sun and well-drained potting mix. The more sun oregano receives, the more pungent the flavor of the leaves. It does not tolerate wet soil. Use oregano in pizza and pasta sauces.
Thyme: Thyme comes in many varieties, and all grow best in full sun and well-drained soil. A sprinkle of thyme adds a savory flavor to roasted vegetables.
Mint: This vigorous plant becomes invasive unless confined to a pot. Grow in full sun or partial shade. Garnish drinks or desserts with a fresh sprig of mint, or use in salads.