Fresh Herb Recipes That Are More Than Just a Garnish
Chickpea and Parsley Salad
Tired of limp lettuce? Serve a salad with parsley instead. Two full cups of this leafy green herb shine alongside crunchy celery slices, crispy chickpeas, and sharp red onion in this simple salad recipe. Once you try it, you'll switch to making herb salads all the time.
Cilantro Chicken with Peanuts
There aren’t many ingredients out there that are as polarizing as fresh cilantro. And this recipe uses a full cup and a half of this controversial herb, so it’s a dish best served to cilantro-lovers only. If you are on Team Cilantro, this super-speedy, Asian-inspired peanut chicken recipe will reward your taste buds.
Tarragon Chicken Salad with Cranberries
You can never go wrong with a basic chicken salad sandwich, but this version is even better because of the fresh tarragon. Stir half a cup of this herb in along with your mayo, cooked chicken, and red onion, and you’ll always crave a taste of tarragon with your chicken salad. It's ready in 15 minutes, so stir up a batch whenever you need a quick lunch.
Peach Cobbler with Thyme Biscuits
Using fresh summer peaches is a surefire way to make a delicious cobbler, but adding fresh thyme makes it spectacular. You'll never be plagued by bland biscuits when you stir in a few tablespoons of fresh thyme. Make sure you savor every bite of the flaky biscuits and juicy peach filling.
Roasted Sage Fingerling Potatoes
When autumn rolls around, you’re seriously missing out if you don’t use some of your fresh sage to make these irresistible roasted potatoes. They’re a double treat of super-tasty and super-easy: You only need four ingredients to make them. With a whole sage leaf pressed into each potato half, they’re also a picture-worthy side (especially when you use a mix of yellow, red, and purple potatoes).
Quinoa Salad with Squash and Mint
We’re always on the lookout for new ways to dress up basic quinoa, and this recipe is definitely one of our favorites. Fresh summer squash and arugula give it a healthy dose of veggies. Over a cup of mint leaves gives every bite a unique, bright flavor. This salad is a tasty way to use up herbs and summer squash from your garden.
Fresh Basil Salad
Prepare for basil overload. There’s as much basil in this bright, fresh salad as there is lettuce. Six (yes, six) full cups. We also used fresh raspberries, fennel, and red onion to give this salad bold flavor. And, better than croutons, this salad gets crunch and creaminess from balls of goat cheese rolled in toasted farro.
Dilled Zucchini Bread
Zucchini bread is certainly a summer favorite. (Who are we kidding? We make it all year.) But adding fresh herbs will make it even more popular. Use zucchini and fresh dill from your garden to make this homemade bread even more special. If a half cup of dill mixed into the dough isn’t quite enough for you, garnish your loaf with a few extra sprigs.
This juicy recipe has a fresh blackberry filling made earthy with fresh sage leaves. When you add a scoop of vanilla ice cream on top, this recipe makes for a delicious dessert transition from summer into fall.
Sure, you can buy a jar of pesto at the store, but nothing really compares to making your own homemade pesto with 2 cups of freshly picked basil leaves. This recipe keeps in the fridge for up to a week. But we bet it won't last that long when you start using it on pasta, sandwiches, or chicken.
The best part about this homemade bread recipe is that you can make it flavor it however you want. Basil, thyme, oregano, Italian parsley? They all taste wonderful in this focaccia. Snip whichever one is currently growing the fastest in your herb garden. Then next week, switch it up.
Lavender buds don’t always get a ton of love in the kitchen. This recipe will show you why that’s a mistake. Seasoned with dried lavender buds, rosemary, and cinnamon, the nuts aren't like anything you find at the store. The addictive treat makes a tasty snack or addition to an hors d'oeuvre tray.
Roasted Beet and Chervil Salad
Never heard of chervil? Here's a great recipe to try the delicate green herb. Related to parsley, it's great insalads. In this recipe, we showcased it alongside lots of other fresh ingredients like beets, arugula, and pear slices so its bright flavors could stand out.
Basil & Olive Potatoes
This summery recipe will make you rethink everything you thought you knew about potato salad. For one, it skips the usual ultracreamy sauce in favor of one that mixes oil and vinegar with just a touch of mayo. For another, it’s packed with fresh ingredients like more than a cup of basil leaves and a couple of sweet peppers. You’ll never think of potato salad the same way again.
Garden Greens and Mushroom Soup
You may not be able to see the parsley in this recipe, but you’ll definitely be able to taste it. Two cups of fresh parsley blend into this bright green soup alongside spinach and arugula. Of course, it’s not just herbs and salad greens that make this soup special. Potatoes makes it hearty enough for a meal. And sautéed mushrooms give it a yummy earthy flavor.
Think beyond pesto when you think of basil. It makes a delicious peach jam. A cup of basil brings a taste of one of our favorite herbs to this simple peach jam recipe. And if you’re running low on basil, you can sub in sage to put a new spin on your sandwiches.
Mashed Yukon Golds with Parsley Butter
Rich butter and fresh parsley combine in this mashed potato topper. While your potatoes cook, whip up this super-delish butter sauce. A cup of fresh parsley, leeks, and garlic flavor the butter for potatoes that have an indulgent side dish.
Garlic-Rosemary Olive Oil
Why just garnish your dishes with rosemary when you can start off cooking with this rosemary-infused olive oil? Roasted garlic and a few sprigs of fresh rosemary transform basic olive oil into liquid gold. We recommend using this herb-infused oil when roasting vegetables to give them bold, caramelized flavor.
Compound butters are versatile and easy to mix whenever you have a few extra tablespoons of a fresh herb to use up. Choose one of our variations using dill, tarragon, cilantro, or parsley, and then spread it on bread or dress up a steak. Compound butters keep in the fridge for up to two weeks or the freezer for up to 3 months so you can get fresh herb flavors even in the winter.