Introducing Herbal Mixology

Herbal Mixology: Crafting the Perfect Herb-Infused Cocktails for Any Occasion

Introducing Herbal Mixology

Herbal mixology is the art of crafting unique and flavorful cocktails by infusing liquors with fresh herbs, spices, fruits, vegetables, and even flowers. This innovative cocktail trend combines the craft of mixology with the healing properties of plants to create one-of-a-kind drink experiences.

The use of herbs and botanicals in alcoholic drinks has a long history, but the recent rise of artisanal cocktails has sparked a new wave of interest in herbal mixology. Home mixologists and bartenders alike are experimenting with homemade infusions and innovative combinations to wow their guests. The versatility of herbs allows for endless possibilities when it comes to developing new cocktail recipes.

So what exactly is herbal mixology? Put simply, it involves steeping fresh herbs, fruits, spices, or edible flowers in a high-proof spirit to extract and infuse their flavors and aromas. The infused spirit can then be mixed into classic or custom cocktails, adding a new layer of botanical flavors. Gin, vodka, rum, tequila, and whiskey are all popular bases for infusions, depending on the flavor profile you wish to create.

Herbal mixology brings out the natural essences of plants to enhance and balance cocktails. Muddling fresh herbs in a cocktail is common practice, but infusing the liquor itself allows the flavors to fully permeate and integrate. Subtle herbal notes can elevate everything from a vodka soda to an old fashioned.

The beauty of herbal mixology also lies in its simplicity. All you need to get started are a bottle of liquor, some fresh herbs and produce, and a glass jar or bottle. In just a few days you’ll have a homemade infusion ready to mix up into creative cocktails. It’s an accessible craft that anyone can try at home.

So why has herbal mixology become such a hot trend? For one, it taps into the growing interest in botanical wellness and holistic healing. Herbs have been used for centuries to support health and wellbeing. Infusing these plants into spirits imparts their essence in a most enjoyable way. It also allows folks to reconnect with nature through their cocktails.

Additionally, the craft cocktail renaissance and rise of small-batch distilleries has paved the way for innovation and experimentation behind the bar. Mixologists are continuously looking for ways to create one-of-a-kind flavor experiences. Herbal infusions allow for limitless combinations using local, seasonal botanicals.

The variety of herbs, spices, fruits, and vegetables to infuse is endless, ranging from common ingredients like lemon, mint, and rosemary to unusual botanicals like hibiscus, cardamom, and lavender. Blending global flavors is also popular, such as lemongrass ginger infused rum or cucumber jalapeño tequila.

While there are no hard rules for mixing and matching flavors, using ingredients complementary to the base spirit will create balance and prevent any one flavor from overpowering. So for an herbal gin, stick with botanicals like juniper, coriander, citrus peels, fennel, and peppercorn. For rum, try tropical fruits, vanilla, cinnamon, citrus zest, ginger, or allspice berries. Follow your intuition and taste as you go when developing an infusion.

The possibilities are endless when it comes to crafting herb-infused spirits and cocktails. It’s a fun way to experiment with flavors and bring out the essence of nature’s bounty. So whether you’re a pro bartender or amateur home mixologist, embrace your inner alchemist and explore the wondrous world of herbal mixology!

Popular Herbs to Use in Cocktails

When crafting herb-infused cocktails, the possibilities are endless. However, some herbs lend themselves particularly well for infusing in spirits and brightening up cocktails. Understanding the flavor profiles of various fresh herbs can help you determine which ones to use depending on the type of cocktail you want to create.

One of the most versatile herbs for cocktails is mint. The cooling, refreshing flavor of mint makes it a perfect addition to citrusy or fruit-forward cocktails, especially in the spring and summer. Popular types of mint like spearmint, peppermint, and lemon balm can be muddled in drinks or used as herb-infused simple syrup. The mojito is perhaps the most well-known mint cocktail, usually made with rum and fresh lime juice.

Another excellent herb for herbal mixology is basil. Its slightly sweet and peppery flavor pairs deliciously with fruit flavors like watermelon, strawberry, or peach. For example, a basil and strawberry vodka or gin infusion would be delightful in a summer cocktail. Basil also complements herbs like rosemary and pairs well with citrus. Try a basil and grapefruit vodka cocktail for a Mediterranean twist.

Rosemary is an intensely aromatic herb that infuses spirits with notes of pine and eucalyptus. Its bold flavor stands up well to aged spirits like whiskey, bourbon, and dark rum. A rosemary-infused old fashioned or Manhattan makes a nice digestion cocktail after a heavy meal. Rosemary also complements fruits like pear, apple, and grapefruit.

Thyme is another herb that marries nicely with aged spirits like brandy, whiskey, and spiced rum. Its earthy, herbal quality shines through in cocktails without overpowering other flavors. Lemon thyme is especially tasty paired with vodka or gin and citrus flavors. For more savory cocktails, regular thyme works well in combination with ingredients like black pepper, oregano, olives, or celery.

Lavender is an unexpected herb that can add a light floral quality to cocktails. As a versatile herb, it pairs well with citrus, berries, stone fruits, and herbs like rosemary, thyme, or sage. Popular spirits to infuse with lavender include vodka, gin, rum, and even champagne. Try a lavender lemon drop with lemon vodka or a lavender French 75 with gin and champagne. Just take care not to overdo the lavender, as it can quickly become overpowering.

Cilantro is an herb not commonly associated with cocktails, but its fresh, aromatic flavor can lend a tasty twist. Best paired with white spirits like vodka, silver tequila, and white rum, cilantro’s crisp flavor profile complements citrus, tropical fruits, cucumber, melon, and chili pepper. For a sweet and spicy infusion, try soaking cilantro in rum along with cloves, cinnamon, and orange peel.

No matter which fresh herbs you choose, the key is balancing and layering flavors that complement each other. Taste as you mix and tweak infusion times until you achieve the perfect intensity of herbal flavor. Pay attention to aroma as well, as much of our taste experience is influenced by smell. With endless combinations to explore, herbal mixology opens up a world of possibilities for home mixologists looking to spice up their cocktail repertoire.

Matching Herbs and Liquors

When crafting herb-infused cocktails, it’s important to carefully match your fresh herbs with compatible base spirits and liquors. The right herb and liquor pairing can result in a beautifully balanced, botanically infused cocktail, while the wrong combination may produce an unpleasant or overly bitter taste.

As a general rule of thumb when matching herbs and liquors for herbal mixology:

– Delicate herbs like basil, cilantro, dill, mint, and tarragon pair best with lighter spirits like vodka, gin, white rum, tequila and light wheated bourbons. Their grassy, citrusy flavors won’t overpower these mixers.

– Woodsy herbs like rosemary, thyme and oregano make excellent partners for aged spirits like brandy, aged rum, rye whiskey and oaky bourbons. The woody, herbal notes complement and accentuate similar flavors in the liquor.

– Stronger herbs like sage, lavender, lemongrass and cardamom marry well with a broader range of brown liquors and aged spirits, adding floral, spicy complexity.

Popular pairings like mint with rum or vodka and basil with gin or vodka are classics for a reason. But don’t be afraid to experiment with more unusual herb and spirit combinations using the above guidelines—that’s where the true creativity of herbal mixology comes into play!

Gin is an incredibly versatile base for herb-infused cocktails. Its crisp, botanical flavor profile pairs beautifully with delicate herbs like lemon verbena, cucumber, chervil and fennel fronds. For woodier gin cocktails, rosemary, thyme and sage make excellent matches.

Vodka’s smooth, neutral palette allows the flavors of more gently flavored herbs like basil, dill, tarragon and chives to really sing through. It also harmonizes well with bolder herbs like lemongrass, cardamom and lavender.

Aged rums and cachaças lend themselves to herbs with tropical fruit notes like lemongrass, citrus thyme, makrut lime leaves or lively cilantro. For a warming direction, cinnamon, star anise or clove accents work nicely.

Since whiskeys like bourbon, rye and Scotch have such distinct flavor profiles from the wood barrel aging process, they call for bolder herb companions. Classic pairings include oregano, rosemary, sage and thyme.

Tequila and mezcal both do beautifully with herb infusions, as the agave spirit echoes similar earthy-floral notes. Epazote, lemon verbena, mint, cilantro and chamomile are particularly complementary.

Herbal Mixology: Crafting the Perfect Herb-Infused Cocktails for Any Occasion allows home mixologists to unleash their creativity and inner alchemists. Take inspiration from classic flavor combinations, but don’t be afraid to forge new paths. With a well-stocked home bar and herb garden, you’ll be able to craft the perfect bespoke cocktail for any guest or special occasion.

Herb-Infused Cocktails for Different Occasions

When crafting herb-infused cocktails, carefully selecting ingredients that complement the occasion can take your drink from basic to brilliant. Herbal mixology allows for incredible creativity and customization for craft cocktails tailored to everything from intimate dinners to lively parties.

Citrus and herbal infusions make bright, refreshing cocktails perfect for backyard barbecues or summer pool parties. Try an herb-infused gin with lemon, like a rosemary gin rickey, or vodka infused with basil and lime for a new take on a summery vodka tonic. The possibilities for light, garden-inspired cocktails are nearly endless.

For more formal occasions like anniversary dinners or date nights, consider herb-infused spirits paired with darker liquors or richer mixers. A mint-infused bourbon old fashioned or thyme and apple brandy sidecar bring herbal notes to classic cocktails without overpowering the spirit. Heartier liqueurs like ginger or maple may also complement herb flavors for unique, sophisticated cocktails.

The winter holiday season brings opportunities for warming, herbaceous cocktails to ring in the New Year or spice up family gatherings. Herbs like rosemary, nutmeg, cinnamon, and clove pair deliciously with aged spirits like brandy, rum, or rye whiskey. For festive gatherings with friends, try an infused apple cider or hot toddy.

When herb-infused cocktails begin to feel expected, think outside the box for new flavor combinations. Ingredients like lavender, sage, or even vegetable juices can offer uncommon but intriguing aromatics. Don’t limit yourself to the herbs and occasions listed here – experimentation is at the heart of mixology. Track your infusion methods and flavor pairings to discover new favorites tailored to you and your guests.

With the techniques of herbal mixology, the possibilities for crafting custom cocktails are endless. Whether enjoying summer sun or cozying up by the fire, herb-infused spirits elevate everything from casual gatherings to elegant affairs. Use these occasions as inspiration when dreaming up your next delightfully unique infusion.

Tips for Infusing Liquor with Fresh Herbs

Infusing liquors with fresh herbs is an art that takes some practice to perfect. By following a few key tips, you’ll be crafting complex, herbaceous cocktails like a pro mixologist in no time.

Start with Quality Herbs

The quality of the herbs you use makes all the difference in your final infused spirit. Choose fresh herbs with vibrant colors and no wilting or brown spots. Delicate leafy herbs like basil, mint, and tarragon should be used within a day of purchase. Heartier herbs like rosemary, thyme, oregano can last 3-5 days in the fridge. For best results, remove any thick stems or discolored leaves before using. Rinse gently under cold water and pat thoroughly dry with paper towels.

Pick Complementary Herb and Liquor Pairings

Certain fresh herbs pair better with particular liquors. When first experimenting with herbal mixology, stick to classic combinations like mint with vodka or gin, basil with gin or vodka, rosemary with bourbon or rye whiskey, and thyme with brandy. Then once you perfect the basics, get creative and try infusing liquors with unique herb blends for custom cocktails. Refer back to the “Matching Herbs and Liquors” section of this article on “Herbal Mixology: Crafting the Perfect Herb-Infused Cocktails for Any Occasion” for suggestions.

Use the Right Herb to Liquor Ratio

A good rule of thumb is to use about 1 cup of loosely packed fresh herbs for every 750mL bottle of liquor. But feel free to adjust ratios depending on how prominent you want the herb flavor to be. For more subtle herbal notes, use 3/4 cup herbs per 750mL liquor. For an intense herbal infusion, use up to 1 1/2 cups herbs per 750mL liquor.

Give it Time

Full flavor extraction can take 1-4 weeks depending on the resilience of the herbs used. Delicate leafy herbs like basil, mint, and cilantro infuse within 1-2 weeks. Heartier herbs like rosemary, thyme, and oregano need 2-4 weeks. Sample the infusing spirit periodically until you achieve the desired herbal intensity.

Consider an Additional Flavoring Ingredient

To add complexity to your infused liquor, consider adding complementary flavoring agents like citrus zests, whole spices, peppers, vanilla beans or even tea bags. Try lemon or orange zests with delicate herbs like basil or tarragon. Peppercorns pair well with heartier herbs like rosemary and thyme. The options are endless once you understand flavor pairings.

Use Vodka as a Neutral Spirit

When first venturing into the world of herbal infusions, vodka is the best choice. As a fairly neutral spirit, it allows the fresh herb flavors to shine. Once you perfect your herb-infused vodka, experiment with gin, rum, tequila and whiskey.

Fine-Strain Before Bottling

For speck-free clarity in your final infused liquor, fine-strain it through cheesecloth or a coffee filter before bottling. This also ensures no lingering herb particles end up in your cocktails.

Store Properly

After straining, transfer your infused spirit to clean, sealed bottles or jars away from heat, moisture and light. Overexposure to air, light and heat can cause the subtle herbal flavors and aromas to deteriorate quickly. Stored properly in a cool, dark place, herb-infused liquors can last up to a year.

Follow these tips when infusing liquors with fresh herbs for “Herbal Mixology: Crafting the Perfect Herb-Infused Cocktails for Any Occasion”, and you’ll be garnishing gorgeous, gourmet cocktails in no time. What herb and liquor combinations will you be experimenting with first? Let us know in the comments below!

Recipe: Classic Herb-Infused Gin and Tonic

# Recipe: Classic Herb-Infused Gin and Tonic

The classic gin and tonic is a timeless and refreshing cocktail that’s perfect for showcasing herb-infused gin. By infusing gin with fresh herbs, you can put a flavorful twist on this classic drink. This herb-infused gin and tonic recipe only requires a few ingredients, making it easy to mix up a batch to enjoy anytime.

## Ingredients

– 1 cup gin

– 1⁄4 cup fresh herbs (rosemary, thyme, basil, cilantro, sage, oregano, mint, etc.)

– 4 cups tonic water

– Lime wedges for garnish

## Infusing the Gin

Infusing gin with herbs is simple. Start by washing and gently bruising the fresh herbs to release their aromatic oils. You can use just one type of herb or experiment with an herb blend. Good herb combinations for gin include rosemary-thyme, basil-mint, or sage-oregano.

Add the bruised herbs and gin to a clean glass jar. Seal and store the jar in a cool, dark place for 3-10 days, tasting periodically until the desired flavor intensity is reached. For a subtle herbal essence, 3 days is enough. For a intense herbal flavor, infuse for up to 10 days.

Once the gin is infused, strain out the herbs through a fine mesh sieve. Use cheesecloth to squeeze any remaining moisture from the herbs. The infused gin keeps for several months stored in an airtight container out of direct sunlight.

“Infusing gin with fresh herbs is a simple way to put an flavorful twist on a classic gin and tonic,” says mixology expert Julia Smith. “Experiment with different herb combinations to craft your own signature gin for serving in perfect summer cocktails.”

## Mixing the Cocktails

To mix the herb-infused gin and tonics, fill a Collins glass with ice cubes. Pour in the infused gin and top off with tonic water. Squeeze a lime wedge over the drink and drop it in as a fun, flavorful garnish.

“I like to garnish my herbal gin and tonics with a sprig of whatever herb I used to infuse the gin,” Smith says. “It provides a pop of vibrant color and lets guests know what flavor notes to expect.”

Mint, basil, oregano, and thyme all make attractive garnishes. Just be sure to gently slap the herb sprig against your hand before adding to the drink – this releases more essential oils and flavor!

## Variations

While the classic herb-infused gin and tonic includes only a few ingredients, there are many ways to put a flavorful spin on this summery cocktail by adding other herbs and fruits.

For a refreshing twist, muddle some sliced cucumber or watermelon in the bottom of the glass before adding ice and the infused gin and tonic. Their mild sweetness and fruitiness pair exceptionally well with herbal gin.

For a stronger herbal flavor, add a splash of an herbal liqueur like Chartreuse, Benedictine, or St. Germain’s Elderflower Liqueur, Smith suggests. The liqueur’s bold herbal essence enhances the gin’s botanicals.

If you enjoy bitter flavors, add 2-3 dashes of Angostura bitters to your herbal gin and tonic. “The bitters lend a lovely balancing bitterness and beautiful aroma,” says Smith.

The options for crafting the perfect summer gin and tonic are endless once you start playing around with herb-infused gin. Infuse gin with rosemary, basil, cilantro or any fresh herbs you have on hand. Then start mixing herb-infused gin and tonics to enjoy all season long on sunny patios, at backyard barbecues or anytime friends stop by for a refreshing cocktail.

Recipe: Mint and Cucumber Vodka Mojito

The Mint and Cucumber Vodka Mojito is a refreshing twist on the classic rum mojito, infusing herbaceous mint and crisp cucumber flavors into vodka for a light and lively cocktail perfect for warm weather occasions. This easy-to-make mojito recipe can be scaled up for parties or scaled down for an afternoon sipper.

To start, you’ll need to infuse vodka with fresh mint and cucumber to extract those bright, summery flavors. Begin by washing and gently bruising a large handful of fresh mint leaves to release their aromatic oils and set aside. Thinly slice 1 large cucumber into rounds. Combine cucumber slices and mint in a quart-sized glass jar or bottle and top with a 750 ml bottle of vodka, like Tito’s or Ketel One. Seal and store at room temperature out of direct sunlight, allowing the vodka to infuse for 3-5 days, gently shaking the jar each day.

After 3-5 days, the vodka will have taken on a pale green hue and smells strongly of mint and cucumber. Strain through a fine mesh sieve to remove all solids. Use a funnel to return the infused vodka back into the empty vodka bottle. This Mint and Cucumber Infused Vodka can be enjoyed on its own over ice or used to create the perfect summer cocktail.

For the Mint and Cucumber Vodka Mojito:

Ingredients:

– 2 oz Mint and Cucumber Infused Vodka

– 3-4 Fresh Mint Leaves

– 1 oz Fresh Lime Juice

– 1⁄2 oz Simple Syrup

– Sparkling Water or Club Soda

– Cucumber Slices for Garnish

Instructions:

In the bottom of a sturdy glass, gently muddle 3-4 fresh mint leaves just to lightly crush and release oils. Do not shred leaves. Add 2 oz of the infused vodka, 1 oz fresh lime juice, and 1⁄2 oz simple syrup. Fill glass with ice and top with 2-3 oz sparkling water or club soda. Garnish with fresh cucumber slices.

Tips for the Best Mint and Cucumber Vodka Mojito:

– Use fresh, brightly colored mint leaves for maximum flavor and aroma

– Muddle leaves very gently just to bruise and release mint oils

– Adjust sweetener to taste preference

– Use crisp seedless cucumber variety like English or Persian

– Infuse vodka for full 3-5 days to extract lots of cucumber and mint flavor

The herbaceous mint pairs beautifully with the clean botanicals of vodka, while the cucumber provides an extra layer of refreshing crispness in each sip. Tart lime juice and just a touch of sweetener balance out this light and lively warm weather cocktail.

Serve Mint and Cucumber Vodka Mojitos at summer barbecues, pool parties, or relaxed outdoor happy hours. The flavors of garden-fresh mint and crisp cucumber make this the ultimate patio pounder. Garnish with extra cucumber slices or sprigs of mint for a gorgeous presentation.

For a fun variation, use your infused vodka to create a new take on a vodka tonic with cucumber and herbs. Just combine ice, 2 oz infused vodka, 4 oz tonic water, cucumber slices, and a sprig of mint in a tall glass. So simple and so refreshing!

The versatility of infusing spirits with fresh herbs, fruits, and vegetables opens up an exciting world of options for creating your own signature cocktail recipes perfectly suited for any occasion. So grab some fresh mint and cucumber next time you’re shopping, whip up this quick vodka infusion, and treat your guests to the perfect summer sipper. Just don’t be surprised when you hear “Wow, I taste the cucumber and mint in this mojito – it’s amazing!” as you master the art of herbal mixology and craft unforgettable herb-infused cocktails.

Recipe: Rosemary Bourbon Old Fashioned

# Recipe: Rosemary Bourbon Old Fashioned

This warming, herbaceous twist on a classic old fashioned cocktail is perfect for fall and winter entertaining. The addition of rosemary-infused bourbon and a rosemary garnish infuses the drink with piney, bright flavors that pair beautifully with the sweetness of bourbon and bitters.

## Ingredients

– 2 ounces rosemary-infused bourbon (recipe below)

– 1 sugar cube

– 2-3 dashes aromatic bitters

– Orange twist, for garnish

– Rosemary sprig, for garnish

## Rosemary-Infused Bourbon

– 1 cup bourbon

– 2 sprigs fresh rosemary

– Fine strainer

Add the bourbon and rosemary sprigs to a glass jar or bottle. Let infuse for 2-3 days, tasting daily until desired flavor is reached. Strain out the rosemary before using.

## Instructions

To make the rosemary old fashioned:

1. In an old fashioned glass, muddle the sugar cube and 2-3 dashes of bitters until sugar is dissolved.

2. Fill the glass with ice and add the rosemary-infused bourbon.

3. Garnish with an orange twist and rosemary sprig.

The piney rosemary pairs beautifully with the vanilla, caramel, and oak notes of quality bourbon, while the bitters and sugar balance out the herbal flavors. For an even more intense rosemary flavor, consider using a full ounce of the infused bourbon.

This herbaceous twist on a classic cocktail is perfect for fall and winter gatherings when you want to warm your guests with comforting, seasonal flavors. The rosemary’s pine-like notes mingle beautifully with bourbon’s sweet caramel and vanilla for a cocktail that’s perfect for fireside sipping.

For more ways to use fresh herbs like rosemary in your cocktails, see our guides on herbal mixology and crafting the perfect herb-infused cocktails for any occasion. Cheers!

Storing and Serving Herb-Infused Spirits

Once you’ve infused liquor with fresh herbs, proper storage is key to preserving the flavors and aromas you’ve worked so hard to create. Here are some tips on storing and serving your herb-infused spirits:

Remove the Herbs

The first step is to strain out the fresh herbs from the infused liquor. Leaving the herbs in for extended periods will make the flavors overly intense and potentially unpleasant. Carefully pour the infused spirit through a fine-mesh strainer to catch all herb particles.

Store in an Airtight Container

Transfer the strained spirit to an airtight container like a mason jar or bottle with a tight-fitting lid. This prevents the herbal essences from dissipating into the air over time. Dark glass bottles also help protect light-sensitive herbal compounds. Make sure to label bottle with the spirit, herbs used, and infusion date for easy identification later.

Refrigeration vs. Room Temperature

Most herb-infused spirits can be stored at room temperature, as the alcohol acts as a natural preservative. However, some delicate herbal flavors, like basil, mint or cucumber, fade more quickly. For these, refrigeration is best to slow flavor deterioration. The trade-off is that chilling dulls the aromatic compounds. Take spirits out of the fridge and allow them to warm up before serving for best taste.

Duration of Infusion

Over long periods, intense herbal flavors can become unpleasantly grassy or bitter. For most herb-infused liquors, optimal taste is achieved within 2-4 weeks of infusion. Citrus peels tend to hold up better over longer durations. Experiment to find the perfect infusion times for your favorite flavor pairings. Err on the shorter side, as you can always re-infuse the spirit for a stronger herbal punch.

Serving Herb-Infused Cocktails

When it comes time to serve up your herbaceous cocktails, follow these tips:

– Stir before serving. The flavors tend to settle, so give the infused spirit a quick stir to distribute the flavors.

– Use a delicate hand with the mixer. For cocktails like gin and tonic or vodka soda, go easy on the mixer to let the complex herbal notes shine through.

– Garnish with the infusing herb. Brighten up your drink with a fresh sprig of the herb used to infuse it. This adds a fresh hit of aroma.

– Chill appropriately. Shake or stir cocktails with herb-infused spirits to properly dilute and chill. Neat pours can be served room temp or over ice, depending on the base spirit.

– Rim the glass. For additional herbal impact, rim cocktail glasses with salt, sugar or spices blended with fresh chopped herbs.

The world of herbal mixology opens up an endless array of possibilities for crafting botanically-infused cocktails. With proper storage and serving techniques, you can create and preserve unique flavor combinations that will impress any guest. So go ahead – shake up some herb-infused spirits and share your aromatic concoctions!

Experiments and Variations

Once you have mastered the basics of herbal mixology and crafting herb-infused cocktails, it’s time to start experimenting. The wonderful thing about infusing liquors and creating herbal cocktails is that there are endless possibilities for new flavor combinations.

Try Playing with Different Herbs

Instead of always using traditional herbs like mint, rosemary, and basil in cocktails, venture out and explore unique herbs from your garden or the market. Herbs like lemon verbena, bee balm, lavender, sage, and thyme can all add exciting new flavors to cocktails. Even just slightly changing up your herb selection can dramatically impact the flavor profile of your herbal infusions and mixed drinks. Don’t be afraid to taste test some unique herb combinations and find what works well together.

For example, a lemon thyme gin and tonic or lavender vodka lemonade can put fun new twists on classic drinks. The key is experimenting with small batches first to determine which unconventional herbs pair well with different liquors and mixers. Take notes so you remember your successful flavor combinations for Herbal Mixology: Crafting the Perfect Herb-Infused Cocktails for Any Occasion.

Make Your Own Bitters and Shrubs

Once you master the process of infusing liquors with fresh herbs as described in the “Tips for Infusing Liquor with Fresh Herbs” section, consider expanding your mixology horizons by creating your own homemade bitters, shrubs, or drinking vinegars.

Much like infusing liquor, making bitters involves steeping strong herbs, barks, roots, peels, spices, and botanicals in high-proof alcohol for weeks to extract their flavors and aromas. You can then use small amounts of your homemade bitters to add complex layers, accent flavors, or balance sweetness in cocktails. Popular bittering herbs and botanicals include gentian root, wormwood, cinchona bark, orange peel, cardamom and more. But don’t limit yourself – try bitter roots, flowers, berries or leaves from your region too.

Shrubs are sweet and sour drinking vinegars made by steeping fruit, sugar and vinegar together. They can be mixed into cocktails in small amounts instead of syrups or juices to provide acidity and fruitiness. Shrubs are very versatile for crafting the perfect herb-infused cocktails for any occasion. Try experimenting with some homemade shrubs featuring herbs like basil, rosemary or lavender mixed with the fruit.

Make Your Mixology Seasonal

One fun way to keep your herbal mixology exciting is to shift your herb and cocktail selections with the seasons.

In spring, take advantage of fresh, early season mint and basil. Create bright herbaceous cocktails featuring ingredients like cucumber, lemon, and elderflower.

In summer, use cooling herbs like lemon balm, lemon verbena and fruit shrubs. Make herb-based cocktails light and crisp with ingredients like watermelon, stone fruit, citrus, ginger and floral flavors.

As the weather cools down in autumn, use warming spices, herbs and liquors. Feature ingredients like apple, pear, cranberry and herbs like sage, rosemary and thyme to craft the perfect fall cocktails.

Finally, in winter, showcase herbs and flavors that conjure up the holidays and comfort. Use mulling spices like clove, cinnamon, star anise, nutmeg and allspice. Pair them with ingredients like cranberry, pomegranate, citrus, vanilla, almond and herbs like rosemary.

No matter the season, you can develop unique herb-infused cocktails tailored to what’s fresh and seasonal in your area. This will keep your mixology exciting all year round.

The Final Touches

Don’t forget the final touches that can take your herbal cocktail presentation to the next level. Use a light hand when muddling herbs to prevent over-muddling bitterness. Always taste test as you create a new herbal cocktail recipe. And carefully consider your glassware, ice and garnishes with as much care as you put into choosing your herbs, liquors and other ingredients when crafting the perfect herb-infused cocktails for any occasion.

A custom ice cube with edible flowers, herbs or fruit can provide a visual treat and added flavor. Carefully selected glassware like a copper mug or elegant wine glass also enhances the drinking experience. And a fresh herb sprig, edible flower or fruit slice garnish adds a final pop of color, aroma and taste.

So go forth and starting experimenting with new herbs, homemade mixers like shrubs and bitters, seasonal ingredients and artful presentations! Use the foundations covered in this guide on Herbal Mixology: Crafting the Perfect Herb-Infused Cocktails for Any Occasion and then build upon them with your own creative cocktail alchemy. The flavor possibilities are endless, so have fun seeing what herb and liquor combinations you can conjure up. Soon your home bar will be stocked with an array of unique handcrafted infusions and mixers that you can use to deliver herbaceous cocktails suited to any occasion that are sure to wow and delight your guests!

Welcome Spring with Bright, Fresh Flavors

The cold winter months are finally giving way to warmer weather, longer days, and the vibrant colors and flavors of spring. As the earth awakens from its slumber, it’s time to savor the seasons with fresh herb recipes that capture the essence of spring.

The mild herbs and greens that come into season in spring lend brightness and verve to meals after months of hearty winter fare. Delicate yet full of flavor, herbs like chives, parsley, cilantro, dill, and mint add fresh appeal to salads, soups, pastas, and more. Embrace the bounty of spring produce like peas, asparagus, and leeks by pairing them with the season’s fresh herbs.

Savor the Seasons: Welcome Spring with Bright, Fresh Herb Recipes

As part of our series “Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall, and Winter,” we’ll explore ways to incorporate spring’s herbs into light dishes that celebrate the new season. The term “savor the seasons” reminds us to fully appreciate each season’s offerings when it comes to food and flavors. Let’s discuss some tips for selecting, storing, and cooking with common spring herbs before diving into some mouthwatering recipes you’ll want to add to your spring repertoire.

Choosing the Best Spring Herbs

Look for spring herbs that appear fresh, without wilting, spotting, or yellowing. The leaves should appear perky. Choose herbs with a vibrant green color. When possible, choose herbs that are grown locally and organically. Store fresh herbs loosely wrapped in paper towels and keep them in the refrigerator, where most will last 3 to 5 days. Soft herbs like cilantro, parsley, basil, and mint freeze well either whole or chopped. Simply place them into freezer bags or ice cube trays filled with olive oil or broth for longer storage. Thaw and use within a few months.

Bright Spring Herb Recipes

The mild flavors of chives, parsley, cilantro, dill, and mint add fresh appeal without overpowering other ingredients. These herbs shine when used abundantly in recipes focused on spring produce, lighter proteins like eggs and chicken, and brighter citrus flavors. Consider the following fresh takes on spring meals:

Chive Pesto Pasta – Toast pine nuts and mix with olive oil, lemon zest, garlic, Parmesan, and lots of snipped fresh chives. Toss with hot pasta and top with extra chives. Savor the bright, oniony flavor of chives when they first emerge in spring.

Citrus Mint Salad – Combine mixed baby greens with plenty of fresh mint, orange or grapefruit segments, slivered red onion, toasted almonds or pecans, and a tangy citrus vinaigrette. Allow mint’s cooling flavor to balance the salad’s citrus brightness.

Dill Roasted Asparagus and Potatoes – Toss asparagus spears and cubed new potatoes with olive oil, garlic, salt, and lots of chopped fresh dill. Roast at 400°F until browned and tender, about 30 minutes. Dill and asparagus are the perfect spring pairing.

Cilantro Lime Chicken – Pound chicken breasts to an even thickness and saute with lime juice, chopped cilantro, garlic and spices until cooked through. Serve over rice with extra lime and cilantro. Cilantro adds a summery flair to this quick weeknight dinner.

These recipes allow the flavors of each fresh herb to shine through while complementing other spring ingredients. Experiment with herb pairings and amounts to find your favorite combinations.

More Spring Herb Recipes

Browse our site for many more recipes showcasing spring produce with fresh herbs like chives, parsley, cilantro, basil, dill, and mint. Upcoming articles will cover herb varieties and recipe ideas for summer, fall, and winter. Our series “Savor the Seasons” encourages readers to fully embrace each season’s bounty through cooking with fresh, seasonal ingredients like herbs.

As spring gets underway, gather inspiration from nature’s renewal and treat your taste buds to the bright flavors of the season. Turn to fresh herbs often as you prepare lighter, healthier meals that reflect springtime rejuvenation. Let this be a season of exploration in the kitchen as you infuse the vibrancy of spring greens and herbs into your cooking.

Summer Herbs for Grilling and Light Dishes

The long, sunny days of summer are perfect for firing up the grill and enjoying fresh, flavorful meals outdoors. When creating recipes for grilled meats, fish, vegetables, and more, don’t forget to take advantage of the bounty of summer herbs. Their bright, zesty flavors are ideal for lighter dishes and grilled foods.

Popular warm-weather herbs like basil, cilantro, dill, oregano, and thyme all shine during the summer months. Their flavors sing with seasonal produce like juicy tomatoes, sweet corn, zucchini, and stone fruits. Blending summer herbs into marinades, compound butters, salad dressings, and more is one of the easiest ways to make grilled foods taste even better.

Keep reading for tips on selecting, storing, and preparing summer herbs. You’ll also find a collection of mouthwatering recipes that allow the flavors of cilantro, basil, and oregano to take center stage. From grilled shrimp tacos to charred summer squash salad, these dishes will have you savoring fresh herb recipes all summer long.

Tips for Selecting Summer Herbs

When creating fresh herb recipes for spring, summer, fall, and winter, it all starts with ingredient quality. Follow these simple tips for choosing flavorful herbs at the farmer’s market or grocery store:

– Seek out herbs with vibrant green leaves. Avoid any browning, wilting, or sliminess.

– Opt for herbs sold with their roots attached when possible. They’ll last longer.

– Give herbs a sniff before purchasing. Their aroma should be bright and pronounced.

– For delicate herbs like cilantro and dill, purchase only what you’ll use within a few days.

Proper Storage for Summer Herbs

To keep summer herbs fresh and flavorful as long as possible:

– Store herbs loosely wrapped in paper towels in the refrigerator.

– Place basil stems in a cup of water, like flowers, on the counter.

– Keep oregano, thyme, and other woody herbs in a container on the counter.

– Freeze leftover herbs in oil or water inside ice cube trays for later use.

How to Prepare Summer Herbs

Summer herbs pair perfectly with quick cooking methods like grilling. Follow these tips:

– Use tender herb leaves like basil, mint, cilantro, and dill raw. Add them at the end of cooking or as a garnish.

– Heartier herbs like rosemary, thyme, oregano, and sage hold up well to grilling. Skewer them on kebabs or add whole sprigs while cooking.

– Mince, puree, or finely chop herbs to blend them into marinades, dressings, and compound butters.

– Grind up leftover herbs to make fragrant rubs and spice blends for grilled meats, poultry, fish, and veggies.

Mouthwatering Summer Herb Recipes

This collection of summer recipes allows bright, fresh herb flavors to shine through. From tacos to salads and more, these dishes are perfect for easy summer grilling and meals.

Grilled Shrimp Tacos with Cilantro Lime Slaw

The combination of smoky grilled shrimp, creamy slaw, and vibrant cilantro and lime is utterly addicting. These easy tacos are a go-to summer dinner.

Ingredients:

Shrimp, olive oil, chili powder, garlic, lime, corn tortillas, cabbage, Greek yogurt, lime juice, cilantro

Instructions:

1. Toss shrimp with oil, chili powder, garlic and lime juice. Grill until pink.

2. Mix together thinly sliced cabbage, yogurt, lime juice and cilantro.

3. Warm tortillas. Fill with shrimp and slaw. Top with more cilantro.

Basil Pesto Zucchini Flatbreads with Blistered Tomatoes

Nutty whole wheat flatbreads are topped with sweet basil pesto, meaty grilled zucchini, and blistered cherry tomatoes for an easy yet impressive summer meal.

Ingredients:

Whole wheat pizza dough, olive oil, zucchini, basil pesto, cherry tomatoes, fresh mozzarella, basil leaves

Instructions:

1. Grill or broil zucchini slices until tender and browned.

2. Toss cherry tomatoes with oil. Grill or broil until blistered.

3. Top stretched dough rounds with pesto, zucchini, tomatoes and mozzarella.

4. Grill flatbreads until the cheese melts.

5. Top with fresh basil before serving.

Charred Summer Squash Salad with Oregano Vinaigrette

Take advantage of an abundance of summer squash by tossing grilled slices with this flavor-packed oregano vinaigrette. Blackened squash pairs perfectly with the bright, herby dressing.

Ingredients:

Yellow squash, zucchini, red onion, olive oil, red wine vinegar, oregano, garlic, tomato, feta cheese, lettuce

Instructions:

1. Toss squash and onion with oil. Grill or broil until charred.

2. Whisk together vinegar, oregano, garlic and tomato.

3. Toss grilled veggies with lettuce, feta, and vinaigrette. Top with more oregano.

No matter your favorite summer ingredients and recipes, herbs undeniably make them even better. Let flavorful additions like basil, cilantro and oregano steal the spotlight this season by complementing fresh vegetables, lighter proteins, and seasonal flavors. With a little creativity and these mouthwatering recipes in your repertoire, you’ll fully savor the seasons with fresh herb recipes for spring, summer, fall and winter.

Warm Up with Robust Fall Herb Recipes

As the weather cools down in fall, it’s time to warm up with hearty, robust recipes made even better with fresh and dried herbs. Herbs like rosemary, thyme, and sage add a depth of flavor that pairs perfectly with fall comfort foods. Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall, and Winter has plenty of ideas for spicing up your autumn cooking.

Rosemary is one of the most popular herbs to use in fall. Its piney, woodsy notes stand up well to hearty fare like stews, roasts, and root vegetables. Try Rosemary Roasted Potatoes or Rosemary and Garlic Crusted Lamb for a real treat. Fresh or dried rosemary also shines in fall soups like Rosemary Butternut Squash Soup. Even desserts get a kick from this robust herb, as in Rosemary Pear Crisp.

Thyme is another essential herb for fall recipes. It has an earthy, slightly lemony flavor that enhances fall vegetables, beans, grains, and proteins beautifully. Warm up with dishes like Thyme and Mushroom Pot Roast, Barley Risotto with Thyme, or Roasted Chicken with Thyme Gravy. Don’t forget to add fresh or dried thyme to your fall garden vegetable sides too.

Savory sage brings a woodsy, slightly peppery flavor that pairs perfectly with fall fare. It enhances rich meats like pork or duck, hearty bean dishes, and even fall vegetable sides. Try dishes like Sage and Apple Stuffed Pork Chops, White Bean and Sage Soup, or Roasted Delicata Squash with Sage Brown Butter.

Beyond these powerhouse herbs, there are many other options for spicing up fall meals. Marjoram, parsley, oregano, and bay leaves all make tasty additions to fall recipes. Check out Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall, and Winter for even more ideas.

With a little creativity, you can incorporate fresh or dried herbs into just about any fall recipe. Here are some tasty ways to use them:

Stews and Chilis: Rosemary, thyme, sage, and bay leaves infuse rich flavor into fall stews, chilis, and braises.

Roasts: Coat roasts with an herb paste or sprinkle them generously with rosemary, thyme, parsley, oregano, or marjoram before roasting.

Soups: Add a bouquet garni, thyme, sage, parsley, or other herbs to fall vegetable and bean soups.

Gravies and Sauces: Simmer rosemary, thyme, sage, marjoram, or other herbs into the liquid for extra flavor.

Salads: Toss hearty fall salads with fresh parsley, thyme, sage, oregano, and other herbs.

Vegetable Sides: Roast fall vegetables with fresh rosemary, thyme, sage, or oregano.

Breads and Grains: Knead rosemary, thyme, oregano, parsley or other herbs into bread dough or add them to pilafs, risottos or polenta.

Desserts: Add rosemary, thyme, sage or bay leaves to fall fruit desserts.

With Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall, and Winter as your guide, the possibilities for jazzing up fall fare with herbs are practically endless. So get cooking and spice up the season! What robust fall herb recipe will you warm up with first?

Add Zest to Winter Meals with Potent Herbs

The cold winter months present a perfect opportunity to warm up from the inside out with flavorful, aromatic herbs. Rather than letting your cooking grow dull when fresh produce is less readily available, turn to herbs to add interest to simple winter ingredients. Certain potent, zesty herbs are particularly well-suited for transforming basic dishes into vibrant, satisfying meals during the colder seasons.

Herbs like bay leaves, marjoram, rosemary, sage, and thyme all pack a strong, pronounced punch of flavor that stands up well to hearty winter fare. These herbs infuse dishes with warmth and complexity without overpowering other ingredients. With their intense flavors, a little goes a long way in adding major flavor. Whether mixed into stews, roasted meats, casseroles, or winter vegetables, these herbs build depth of taste and cut through heavier, richer ingredients.

Marjoram’s sweet, woodsy notes are perfect for seasoning roasted root vegetables and winter squash. The subtle lemon-pine flavor of rosemary beautifully complements roasted meats and hearty stews. Thyme adds a refined, elegant aroma to soups, grains, and savory pies. And bay leaves lend a distinctly aromatic, slightly bitter flavor that makes an excellent addition to long-simmered dishes like chili, pot roasts, and bean or lentil soups.

While fresh herbs taste best in the spring and summer months, potent dried herbs stand up to cooking extremely well. In fact, their flavors become even more concentrated through drying, making them ideal for infusing big, bold taste into cold weather cooking. With just a dash of these dried herbs, you can take simple comfort foods from boring to brilliant. Read on for tips, tricks and delicious recipes for adding zest to your meals using flavor-packed herbs this winter. Say goodbye to bland and embrace delicious herb-infused dishes all season long.

Tips for Cooking with Potent Dried Herbs

– Start with small amounts – a little dried herb goes a long way! Add pinch by pinch.

– Rub or crush herbs before adding to release oils and flavors.

– Add early in cooking process so flavors develop and meld.

– Pair woody herbs like rosemary and thyme with roasted meats, hearty stews and vegetables.

– Use bay leaves and marjoram for slow-cooked foods like soups, chilis and braised dishes.

– Try making compound butters, herb salts, infused oils or vinegar to add instant flavor.

Warm and Cozy Dinner Recipes with Dried Winter Herbs

These hearty, comforting winter dishes are made extra inviting with the addition of aromatic herbs. The following recipes will chase away any chill while pleasing your palate. Be sure to keep potent dried herbs like marjoram, rosemary, sage and thyme on hand this season to add satisfying flavor to all your cold weather cooking.

Thyme and Sage Roasted Chicken

This herb-rubbed roast chicken recipe is simple to prepare but packs incredible flavor. The savory combination of thyme, sage and garlic infuses the meat and juices with aromatic taste in every bite. Serve this satisfying entrée with roasted root vegetables and brown rice pilaf for a complete, delicious meal on a cold night.

Beef and Barley Stew with Bay Leaves

Tender beef, hearty vegetables and nutty barley come together in this rich, mouthwatering stew seasoned to perfection with bay leaves. As the stew simmers, the bay leaves slowly impart their distinctively aromatic, slightly herbal flavor into the broth. The result is a wonderfully cozy, comforting meal for a blustery winter evening at home.

Marjoram and Rosemary Roasted Winter Vegetables

Root vegetables and squash take on an incredible depth of flavor when tossed in oil and herbs and roasted to caramelized perfection. The unique piney notes of rosemary and subtle citrus of marjoram meld together beautifully to complement the natural sweetness of the vegetables. This easy roasted veggie medley makes a stellar accompaniment to roast meats and poultry.

As you snuggle up and keep warm this winter, be sure to have flavorful herbs like marjoram, rosemary, sage and thyme close at hand in your pantry. Just a small amount of these aromatic dried herbs can enhance the flavors of your cooking all season long. Let these potent herbs lend their magic to transform simple comfort foods into truly mouthwatering meals. This winter, savor hearty, soul-satisfying dishes highlighted with the vibrant, complex flavors of dried herbs.

Spring Herbs: Recipes with Chives, Mint, Parsley

Welcome the fresh flavors of spring with herbs like chives, mint, and parsley. These bright, verdant herbs are at their peak in the springtime and add vibrancy and lightness to recipes.

Chives are the first fresh herb to emerge in early spring. Their hollow grass-like stems and mild oniony flavor are perfect for egg, potato, and vegetable dishes. Try mixing snipped chives into creamy mashed potatoes, scrambled eggs, green salads, or compound butters and spreads. Popular in many cuisines, this versatile spring herb brings a pop of green onion flavor and vivid green flecks to any dish.

Cool, refreshing mint is synonymous with springtime. Its bright, pepperminty flavor pairs deliciously with fruits, beverages, salads, legumes, and more. The options for cooking with this very popular herb are endless. Use minced mint in fruit salads with berries and melons, mix it into lemonade, mojitos, and iced tea for a hit of refreshment, or blend it into dairy products like yogurt. It also makes a wonderful garnish. Parsley is another quintessential spring herb that is ubiquitous in many cuisines. Curly leaf and Italian flat leaf varieties add fresh flavor and bright green color to everything from salads to vegetable dishes, pasta, fish, chicken, and more. Sprinkle chopped parsley over finished dishes as a flavorful, colorful garnish.

“Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall, and Winter” are at their freshest and most flavorful in springtime. As the weather warms, incorporate peak season spring herbs like chives, mint, and parsley into your cooking to welcome brighter, verdant flavors. Read on for some delicious recipes showcasing these herbs.

Lemony Chive Compound Butter

This easy compound butter recipe combines fresh chives, lemon zest, and butter for a quick flavor boost. Use it on steamed vegetables, baked potatoes, fish, chicken, or toast. The bright flavors are perfect for spring.

Ingredients:

1 stick softened butter

2 tablespoons minced chives

1 teaspoon lemon zest

1⁄4 teaspoon lemon juice

1⁄4 teaspoon salt

Instructions:

Blend together all ingredients in a small bowl with an electric mixer until fully incorporated. Scrape down sides as needed. Transfer the compound butter onto a sheet of parchment or wax paper and roll into a log. Twist ends to seal and refrigerate until firm. Slice off pieces to use on hot foods so the butter melts over them.

Citrus Mint Salad

This simple yet refreshing salad pairs sweet orange segments and sliced red onion with fresh mint, parsley, olive oil, and citrus vinaigrette. It’s light, brightly flavored, and perfect for spring and summer.

Ingredients:

3 large oranges, peeled and segmented

1⁄2 small red onion, thinly sliced

1⁄4 cup chopped fresh mint

1⁄4 cup chopped Italian parsley

3 tablespoons extra virgin olive oil

2 tablespoons lime juice

1 tablespoon lemon juice

1⁄2 teaspoon honey

Salt and pepper to taste

Instructions:

In a large bowl, gently mix together the orange segments, onion, mint and parsley.

In a small bowl, whisk together the olive oil, lime juice, lemon juice, honey, and salt and pepper to taste. Drizzle vinaigrette over the salad and gently toss to combine. Taste and adjust seasoning as desired. Serve immediately.

Minty Pea Salad

This easy spring salad featuring fresh mint and peas makes a bright, flavorful side dish for meals or bbqs. The sweet snap peas and peas, creamy feta, and aromatic mint and parsley pair deliciously together.

Ingredients:

2 cups fresh or frozen peas

2 cups snap peas, strings removed, chopped

1⁄4 cup crumbled feta cheese

1⁄4 cup chopped mint leaves

1⁄4 cup chopped Italian parsley

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 small shallot, minced

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions:

Blanch the peas in boiling salted water for 2 minutes if using fresh, or thaw if using frozen. Drain and rinse under cold water to stop cooking.

In a large bowl, mix together the cooked peas, snap peas, feta, mint and parsley.

In a separate small bowl, whisk together the olive oil, lemon juice, shallot, mustard, and salt and pepper to taste until emulsified. Pour vinaigrette over the salad and toss gently until combined and everything is coated evenly. Adjust seasoning if desired. Serve right away or refrigerate until ready to eat.

Spring Pasta with Parsley Pesto

This easy homemade parsley pesto sauce tossed with pasta makes a quick, fresh weeknight dinner. The bright Italian flat leaf parsley, garlic, lemon, and Parmesan gives vibrant flavor and color that’s perfect for welcoming spring.

Ingredients:

12 ounces pasta (penne, farfalle, or fusilli work well)

1 cup packed Italian parsley leaves

1 garlic clove

1⁄3 cup Parmesan cheese, grated

1⁄3 cup extra virgin olive oil

3 tablespoons lemon juice

1⁄4 cup pasta cooking water

Salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve at least 1⁄4 cup of the cooking water before draining.

While pasta cooks, make the parsley pesto. In a food processor or blender, pulse together the parsley, garlic, Parmesan, olive oil and lemon juice until smooth, stopping to scrape down sides as needed. Stream in the pasta water and blend again until incorporated. Season to taste with salt and pepper.

Drain pasta and return to the pot. Add pesto and toss, coating pasta completely. Add more cooking water 1 tablespoon at a time if too thick. Serve hot topped with more Parmesan cheese if desired. Freshly cracked black pepper is also delicious.

These recipes highlight the starring roles that chives, mint, and parsley can play in spring cooking. Their bright, fresh flavors help “Savor the Seasons”. Turn to these verdant herbs often when warmer weather arrives. Embrace and showcase peak season produce with delicious herb-infused recipes all spring and summer long.

Grill and Chill: Summery Cilantro, Basil, Oregano Dishes

When the weather heats up, it’s time to fire up the grill and enjoy the sunny days of summer. Cilantro, basil, and oregano are fresh herbs that pair perfectly with the lighter dishes we crave during the hot summer months. With their bright, zesty flavors, these herbs are ideal for spicing up chicken, seafood, vegetables, and more.

In this article, we’ll share some of our favorite summer recipes featuring cilantro, basil, and oregano. The light dishes highlighted here are perfect for backyard barbecues and casual summer gatherings with friends. Read on for tips and recipes on how to use these flavorful herbs to add a burst of summer freshness to your meals.

Cilantro Lime Chicken

This zesty chicken dish is bursting with the fresh flavors of cilantro and lime. Boneless chicken breasts are marinated in a mix of olive oil, lime juice, cilantro, garlic, and spices. Grilled until lightly charred and juicy, this simple chicken recipe really lets the summery flavors shine through. Scatter extra cilantro over the top for a pop of color and freshness. Savor the seasons with this bright chicken perfect for summer.

Basil Pesto Vegetable Kabobs

Upgrade your veggie kabobs by brushing them with flavorful basil pesto before grilling. Zucchini, tomatoes, mushrooms, bell peppers, and red onion are threaded onto skewers and brushed with the bright green basil and garlic pesto. Grill the pesto veggie kabobs until tender, turning occasionally to avoid burning. The summer vegetables caramelize while the basil pesto adds a delightful flavor boost. For an even bigger pesto flavor, dice up some extra basil leaves and sprinkle them over the hot-off-the-grill kabobs. This light, healthy veggie grill recipe is a great way to savor summer’s basil bounty.

Oregano Shrimp and Vegetable Foil Packs

For a full meal cooked right on the grill, try these foil pack shrimp and veggie dinners. Shrimp is nestled with potatoes, corn, and red onion inside a foil pouch along with olive oil, oregano, garlic, salt, and pepper. Seal up the foil packs and place directly on the hot grill, rotating occasionally. The shrimp and vegetables steam inside the packs, soaking up all the flavors. The oregano adds a wonderful woodsy flavor to the seafood and veggies. Let the foil packs rest for a few minutes before opening—the steam will finish cooking the ingredients. Dinner is served!

Cilantro Lime Shrimp Tacos with Basil Avocado Crema

Take taco night outside to the grill with these tasty cilantro lime shrimp tacos. Marinated shrimp skewers are grilled until just opaque and then layered into warm corn tortillas along with sliced avocado, tomatoes, shredded cabbage, and a drizzle of basil avocado crema. The crema sauce is blended from Greek yogurt, avocado, lime juice, basil, and garlic for a cool, creamy topping to the tacos. Scatter extra cilantro over the finished tacos for some added vibrance. This recipe is full of bright flavors and textures perfect for summer grilling.

No-Cook Summer Pasta Salad with Cilantro Pesto

On hot summer days when you don’t want to turn on the oven, try this easy no-cook cilantro pesto pasta salad. Cooked pasta shells are simply tossed with the fresh cilantro pesto then added to tomatoes, cucumbers, red onion, feta cheese, and kalamata olives. Chill the pasta salad for at least an hour before serving to let the flavors meld. The cilantro pesto infuses each bite with flavor. No cooking required means this chilled pasta salad is a stress-free way to enjoy cilantro at the peak of summer.

Oregano Chicken Souvlaki with Tzatziki Sauce and Basil

Chicken souvlaki skewers are a classic Greek grilled meal. In this flavorful version, chicken is threaded onto skewers alternately with slices of red onion and bell pepper. A marinade of olive oil, lemon juice, oregano, garlic, and spices infuses the chicken and vegetables with taste as they grill. Served atop fluffy pitas and topped with cooling tzatziki sauce and fresh basil leaves, these Greek chicken skewers are packed with herby flavor. Oregano shines in the chicken while basil gives the tzatziki sauce a fresh finish. This is Greek grilling at its best!

No matter what recipes you choose, cilantro, basil and oregano are sure to give your summer grilling a flavorful boost. As you try out these herb-focused recipes, remember to savor the seasons with fresh herb recipes for spring, summer, fall and winter. Keep the summer vibes going strong by utilizing fresh herbs at their peak. Let cilantro, basil and oregano infuse your chicken, meat, seafood and veggies with bright flavors perfect for the sunny season. Grill and chill all summer long with dishes that let these delightful herbs shine.

Hearty Fall Fare with Rosemary, Thyme, Sage

Fall is the perfect time to warm up with hearty, herb-infused dishes. As the air turns crisp, rosemary, thyme, and sage add robust flavor to comforting meals. With their intense, earthy notes, these herbs are ideal for slow-cooked stews, roasted meats and vegetables, and nutty grains.

Savor the Seasons with Rosemary

Known as the “dew of the sea” for its refreshing scent, rosemary packs an evergreen punch. Its piney flavor enhances the natural sweetness of fall’s bounty, from squash to root vegetables. Slow-roasted delicata squash takes on warm, woodsy notes with a rosemary brown butter sauce. Pork tenderloin marinated in orange juice, olive oil, and chopped rosemary develops a slight citrusy bite when roasted. Even simple baked Russet or sweet potatoes taste luxurious with a sprinkle of minced rosemary leaves and coarse salt.

Fall Thyme Recipes

Thyme tastes like fall distilled into an herb, with hints of cloves and lemon. It adds vibrancy when paired with autumnal ingredients like Brussels sprouts, wild mushrooms, pumpkin, and cranberries. Saute shrimp with thyme leaves and serve over butternut squash risotto for an elegant dinner. Roast chicken or turkey with fresh thyme sprigs under the skin for a flavorful holiday centerpiece. For vegetarians and vegans, thyme complements the nutty taste of most grains, especially farro, barley, and wild rice.

Sage Seasoning for Hearty Fall Meals

With its musky, peppery notes, sage packs a flavorful punch. It enhances richer fall ingredients like squash, nuts, mushrooms, and aged cheese. Saute apples, onions, and sage to mix into a squash or pumpkin soup. Add sage to the dry rub or brine for pork chops or roast chicken. Mix crumbled sausage with sauteed sage, onions, garlic, and kale for a flavorful pasta topping. For breakfast, scramble eggs with wilted sage leaves, then spread the sage-studded eggs onto crusty toast.

Herb Combinations for Bold Fall Flavor

While each herb shines on its own, certain combinations create synergy. Saute mushrooms, rosemary, and thyme for an umami-packed side dish. Stuff acorn squash halves with a mixture of sausage, apples, sage, parsley, and cornbread. Roast chicken or pork layered with sage leaves under the skin to infuse the meat with woodsy flavor.

Simple Ways to Use Fresh Herbs

Experiment by adding rosemary, thyme, or sage to your favorite fall recipes. Place whole herb sprigs under roasting vegetables or meat to gently perfume the dish. Mince herbs to mix into a compound butter for spreading onto bread, sweet potatoes or winter squash. Make herb-infused oils by heating olive oil with herbs in a small saucepan, then strain and store for later use. Chop or tear herbs to sprinkle onto finished dishes just before serving.

Preserve Herbs’ Bright Flavor

To keep herbs fresh for several days, trim the stems and stand them upright in a jar of water. Cover loosely with a plastic bag. For longer storage, wash herbs gently and dry with paper towels until no moisture remains on leaves. Place whole sprigs or leaves in resealable plastic freezer bags, press out excess air, and freeze for 4-6 months. Alternatively, puree chopped herbs with a bit of oil or water and freeze in ice cube trays for easy use. Thaw and add to sautés, soups, and more. With a few simple tricks, you can savor the seasons with fresh herbs year-round.

Spice Up Winter: Dishes with Bay, Marjoram, Savory

The cold winter months are a perfect time to warm up with delicious dishes featuring flavorful herbs like bay, marjoram, and savory. These potent herbs can add lots of taste to all kinds of winter meals. Read on for some mouthwatering recipes using these herbs to spice up your winter!

Bay Leaf Basics

The bay leaf is well known for adding its distinctive flavor to soups, stews, bean dishes, and more all year long. But this potent herb is especially nice for making hearty winter fare even more delicious. Bay leaves have an assertive, slightly woodsy flavor that enhances wintry favorites like chili, pot roast, and long-simmered soups. Use whole bay leaves in your cooking and then remove them before serving. Here are some delicious ways to cook with bay leaves this winter:

– Add 2-3 whole bay leaves to your favorite chili or beef stew recipe. It boosts the richness and complexity.

– Slip a bay leaf into the cavity before roasting a whole chicken or turkey. It infuses a subtle flavor.

– Simmer bay leaves in tomato-based pasta sauces, marinara, or Bolognese. It enhances the tomato flavor.

– Use bay leaves in lentil or split pea soup. It gives great background notes.

You’ll be surprised how much a few bay leaves can spice up winter! Keep reading for specific bay leaf recipe ideas.

Marjoram Magic

Sweet and slightly spicy marjoram is another great herb for livening up meals in the colder months. It has hints of oregano’s woodsy notes but also minty undertones. Marjoram excels when paired with meat dishes, tomato sauces, mushroom recipes, eggs, cheese, and more. It brings warmth and complexity. Here are some tasty ways to cook with marjoram in the winter:

– Sprinkle chopped marjoram on pizza or flatbreads before baking.

– Mix marjoram into mashed potato recipes.

– Add marjoram to pasta sauces, lasagna, or egg dishes.

– Use marjoram when roasting, stewing, or braising meat.

– Mix marjoram into stuffing recipes for extra depth.

Keep marjoram on hand this winter to spice up all kinds of dishes!

Savory’s Secret Powers

Savory is the most obscure of the herbs we’re featuring here, but it deserves more attention. This potent herb has a peppery bite similar to thyme along with subtle mint and sage notes. It enhances the other flavors in a dish beautifully. Use winter cooking as a chance to experiment with savory. It’s great in things like:

– Hearty bean or lentil stews and soups

– Stuffings, meatloaf, or sausage dishes

– Roasted vegetables like potatoes or squash

– Mushroom ragouts and risottos

– Gravies and pan sauces

Savory’s flavor holds up well to long cooking times, so have fun trying it in simmered dishes this winter for more depth of flavor. Keep reading for actual recipes using these three fabulous herbs to spice up your cold weather meals!

Wonderful Winter Bay Leaf Recipes

If you’re not already cooking with bay leaves in the winter, you’re missing out! This unique herb adds intrigue to all kinds of hearty cold weather fare. For a simple way to enjoy bay’s magic, add 2 leaves to your favorite homemade soup or stew recipe. But here are some recipes specifically designed to highlight bay’s beautiful winter flavor:

Moroccan Chicken and Chickpea Soup with Bay Leaves

This vibrant tomato-based soup gets incredible depth from cinnamon, cumin, paprika, and bay leaves, along with lemon and chicken. It’s easy, warming, and delicious!

Bay Leaf-Roasted Potatoes

Roasting potatoes is a cold weather favorite, but bay leaf makes the flavor even better. These crispy spuds get tossed in oil and seasoned with rosemary, garlic, and bay leaf for simple but tasty roasted potatoes.

Bay Leaf Bolognese Sauce

A rich meat sauce is very cozy on a winter night! Slow-cooked ground meat simmered with tomatoes, wine, milk, and bay leaf makes a fabulous Bolognese for topping pasta.

These recipes highlight how versatile and easy bay leaf is for spicing up winter meals. Keep a supply on hand for impromptu use too!

Marjoram Magic: Tasty Winter Recipes

Marjoram is an underappreciated herb that can make your cooking more interesting in the cold months. Its sweet woodsy notes with hints of mint and spice make a great addition to hearty winter fare. Try marjoram in these recipes:

Baked Penne with Sausage, Tomatoes, and Marjoram

The classic Italian flavors of tomato, meat, cheese, and herbs meet in this luscious baked pasta. Marjoram adds its magical touch.

Marjoram and Garlic Hasselback Potatoes

Crispy hasselback potatoes get kicked up with garlic, olive oil, and marjoram. They make a fabulous side to serve with any winter meal.

Mushroom and Marjoram Frittata

Eggs, cheese, and mushrooms combine in a delightful skillet frittata. A bit of marjoram adds depth and brings the flavors together beautifully.

Marjoram deserves more time in your winter cooking rotation. Embrace this underrated herb!

Savory Winter Dishes: Recipes with Depth

Don’t overlook the incredible flavor potential of savory! This herb adds fabulous taste to hearty winter fare. Experiment with savory in recipes like:

Savory Bean and Veggie Pot Pie

Wintry vegetables, beans, and creamy sauce topped with flaky pastry get an flavor boost from savory in this updated, hearty pot pie.

Savory Sausage and Apple Stuffing

Savory is perfect for stuffing, pairing nicely with sausage, apples, sage, parsley, celery, and broth in this turkey or chicken accompaniment.

Cider Braised Pork with Savory

Boneless pork shoulder braises slowly in apple cider, garlic, herbs, and savory for fall-apart tender, full-flavored meat. Serve over mashed potatoes.

Make this winter a delicious one with bay, marjoram, and savory recipes that will warm you up from the inside out!

Best Ways to Use Popular Spring Herbs

Welcome to the spring herb guide! The vibrant green flavors of chives, mint, and parsley are perfect for ushering in the freshness of spring. This season offers the first taste of herbs after the long winter. Savor the Seasons by exploring the best ways to use these popular spring herbs in your cooking.

Chives

The slender, grassy chive delivers a mild oniony bite. Its hollow stems impart a delicate flavor that enhances egg dishes, soups, salads, and more. Best uses for chives in spring:

– Add freshly snipped chives as a lively final garnish on creamy soups. Their vibrant green color and subtle onion flavor provide a pop of spring.

– Mix minced chives into herb butters and spreads for a spring twist on toast and sandwiches. The grassy taste of chives makes them an ideal addition to creamy and buttery foods.

– Stir chopped chives into plain Greek yogurt to use as a tasty dip or topping for baked potatoes, fish, and chicken. The tang of the yogurt pairs nicely with the mellow onion notes from the chives.

Mint

From desserts to drinks, mint’s cool freshness shines in spring. Its bright flavor works well in both sweet and savory dishes. Best uses for mint this spring season:

– Create mint simple syrup to sweeten iced tea, lemonade, and cocktails. Muddle fresh mint leaves in a simple syrup mixture of sugar and water to infuse the liquid with refreshing flavor.

– Mix chopped mint into fruit salads and salsa for a burst of color and herbaceous flavor. It brightens up melons, berries, peaches, mangoes, and tomatoes.

– Add mint to marinades and rubs for lamb, chicken, and fish. Its clean flavor cuts through richer meats. Blend mint with garlic, lemon juice, and olive oil for a light marinade.

Parsley

Parsley’s fresh, grassy flavor serves as a vibrant seasoning and garnish. A classic component of Middle Eastern, European, and American cooking, parsley packs a nutritious punch with vitamins A, C, and K. Best uses for parsley this spring:

– Boost salads by sprinkling in some chopped curly parsley for color, texture, and a peppery lemon-herb taste. Toss it with mixed greens, vegetable salads, pasta salads, potato salads, and more.

– Make chimichurri sauce with parsley as the star. Blend it with garlic, oregano, olive oil, vinegar, and red pepper flakes for a bright green Argentinean-style sauce that excels as a marinade or drizzled over grilled meats and vegetables.

– Garnish soups and grain bowls with a sprinkle of freshly chopped Italian parsley. Its fresh herby flavor and vibrancy makes it a perfect finishing touch.

Remember to make the most of spring’s fresh herb bounty with these bright and lively recipes. The mild onion tones of chives, the cool minty refreshment from mint leaves, and the fresh herby notes of parsley all lend themselves perfectly to ushering in a new spring season. Savor the Seasons by exploring even more ways to cook with the vibrant flavors of these popular spring herbs!

Keep It Light: Let Summer Herbs Shine

The long, sunny days of summer are perfect for enjoying meals alfresco. When creating recipes to savor on the patio, opt for bright, fresh herbs that complement the season’s bounty of produce and lighter proteins. Keeping things light allows the flavors of basil, cilantro, dill, and oregano to shine through.

Start off a summer meal with a bright salad topped with Savor the Seasons’ cilantro lime vinaigrette. The tart lime and bright, grassy cilantro are a perfect way to welcome guests to a casual summer gathering. Grill up shrimp, chicken, or flank steak, then serve with our summery cilantro rice. The fresh, global flavors are light enough not to weigh down a hot summer evening. End the night with berries and cream dressed with a splash of basil simple syrup for a sweet, yet light dessert.

The possibilities are endless when utilizing summer’s fresh herb harvest. Follow our suggestions below to keep things light and let the herbs be the star in these seasonal recipes.

Bright Salads

Basil, cilantro, dill, and mint are perfect herbs for light, summery salads. Take advantage of summer produce like juicy tomatoes, crisp cucumbers, and peppery arugula by pairing with the fresh herbs. The possibilities are endless – Greek salad with mint, Caprese with basil, all-American potato salad with dill. Don’t be afraid to get creative and come up with your own combinations! The herbs and vegetables are meant to be together during these sunny months.

Our favorite salads to Keep It Light include:

Cucumber Dill Salad: Thinly sliced cucumbers and red onion tossed in a light dill dressing for a simple side.

Watermelon Feta Mint Salad: Cubed watermelon, crumbled feta, and torn mint leaves create a sweet and savory salad.

Mexican Street Corn Salad: Grilled corn, peppers, onion, cilantro, lime and cotija cheese for a fresh take on elote.

Protein Packed Bowls

Summer produce like sweet corn, squash, eggplant and peppers were made for the grill. Take advantage by grilling them up and serving over fresh herbs and grains for a satisfying one-bowl meal. Steak, chicken and shrimp also grill up nicely without needing heavy sauces. The possibilities are endless, so grill up your favorites and keep things light!

Our top Protein Packed Bowls include:

Steak & Arugula Bowl with Chimichurri: Grilled steak over arugula and tomatoes, topped with a bright cilantro and parsley chimichurri sauce.

Lemon Chicken & Herb Quinoa: A light summer take on chicken salad with quinoa instead of mayo-laden dressing.

Shrimp & Summer Veggie Skewers with Chimichurri Rice: Double down on the herbs by pairing cilantro-lime rice with chimichurri shrimp and veggie skewers.

Shareable Sides

Don’t forget about the sides! Letting the herbs and vegetables shine makes for easy shareable dishes perfect for passing around a summer table. Think grilled vegetables, herb-loaded potatoes and grains, pesto drizzles, fresh salsas and more.

Our favorite fresh Shareable Sides include:

Hasselback Herb Potatoes: Crispy, cheesy hasselback potatoes loaded up with parsley, dill and chives.

Tomato Cucumber Salad: Fresh sliced tomatoes & cukes tossed in a red wine vinegar oregano dressing.

Cilantro Lime Rice: Bright rice pilaf with cilantro and lime to complement grilled meats or Mexican dishes.

No-Cook Sauces and Spreads

When it’s too hot to turn on the oven or stove, whip up herb-focused sauces and spreads that require no cooking. Blend up chimichurris, pestos, tapenades and salsas to dollop onto everything from sandwiches to grilled meats and vegetables. Bonus – they often last for a week or more in the fridge!

Our top No-Cook Sauces include:

Classic Basil Pesto: Blend basil, pine nuts, garlic and olive oil for an easy sauce for pasta, chicken and more.

Cilantro Jalapeño Chimichurri: A zesty chimichurri made for steak, shrimp, chicken and vegetables.

Olive Rosemary Tapenade: Chopped olives and fresh rosemary makes for a unique, shareable spread.

No Matter the Protein, Herbs Make it Better

No need to weigh down your summer meals with heavy sauces. A little drizzle of chimichurri or pesto is all steak, chicken, shrimp and white fish need to shine. Grilling is a must, but the possibilities go far beyond the barbecue.

Try our favorite summery proteins:

Mojo Chicken Bowls with Cilantro Lime Rice

Lemon Garlic Shrimp & Veggies

Grilled Flank Steak with Chimichurri

Pesto White Fish & Zucchini Noodles

Sweet Summer Treats

Berries and stone fruits own the summer. Keep dessert light by letting the fruit shine with just a kiss of herb. Whip cream with lemon basil, blend peach basil ice cream or puree berries into mint syrup for drizzling.

Our favorite sweet endings include:

Lemon Basil Blueberry Crisp: Skip the heavy toppings and let the fruit shine with just a hint of basil.

Peach Raspberry Mint Sorbet: Sweet summer fruits swirled with fresh mint for a cool, refreshing treat.

Watermelon Basil Granita: Sweet watermelon with a kiss of basil for a unique spin on sorbet.

We hope our summer herb recipes have inspired you to keep things light this season. Be sure to check out the rest of our Savor the Seasons content for more fresh herb recipes perfect for spring, fall and winter as well!

Fall Comfort Foods Made Better with Herbs

As the weather turns crisp and the leaves start to fall, our cravings turn to warm, comforting fall dishes. Fortunately, fresh herbs can add a flavor boost to all your favorite autumn recipes. Whether you’re baking, braising, roasting or simmering, herbs lend a depth of flavor that enhances any cozy comfort food.

The rich, woodsy notes of rosemary, thyme and sage make them perfect for enhancing the natural flavors of heartier fall ingredients. These aromatic herbs pair beautifully with foods like roasted root vegetables, braised meats, stuffed squash, and creamy pasta bakes. Just a sprinkle of chopped fresh herbs or a few sprigs added to the cooking liquid can make a dish taste like it simmered all day, even if you only have time for a quick weeknight meal.

Here are some delicious ideas for fall comfort foods made better with herbs:

Rosemary Roasted Chicken and Vegetables

This sheet pan dinner couldn’t be simpler. Toss chicken pieces and fall veggies like potatoes, carrots, parsnips and Brussels sprouts with olive oil, salt, pepper and lots of chopped rosemary. Roast until the vegetables are caramelized and chicken skin is crispy. The rosemary infuses everything with its piney fragrance.

Thyme and Sage Stuffing

For a flavor boost to your Thanksgiving stuffing, saute onions and celery in butter or olive oil. Add chopped fresh thyme and sage and let the herbs bloom to release their flavors. Then simply mix with your favorite bread stuffing recipe. The herbs provide a savory depth that enhances the rich flavors of the stuffing.

Braised Short Ribs with Red Wine and Rosemary

Melt-in-your-mouth tender short ribs deserve an equally luxurious herbal flavor. As the ribs braise for hours in red wine, the wine and herbs form a rich, glossy sauce. Sprigs of rosemary infuse the sauce with their aroma. Serve the fall-off-the-bone ribs over creamy polenta or buttery mashed potatoes.

Creamy Thyme and Leek Baked Pasta

Comfort food at its finest, this rich baked pasta dish gets a flavor lift from sauteed leeks and fresh thyme. Simply prepare your favorite pasta bake recipe, adding chopped thyme leaves and sliced leeks that have been sauteed in olive oil or butter until softened. The sweet allium flavor of the leeks and woodsy thyme complement the creamy cheese sauce.

Slow Cooker Beef Stew with Bay Leaves

Let your slow cooker do the work to create fall stew filled with tender beef and vegetables. Brown the beef first to develop lots of flavor. Then simply add fall veggies like potatoes, carrots and onions and seasonings like garlic, salt, pepper and bay leaves. The bay leaves will lend a subtle warmth. Serve the hearty stew with crusty bread.

Cider Braised Pork with Sage

Pork shoulder or pork butt braises into succulent shreds with just a few hours in the oven or slow cooker. Brown the pork first, then let it braise in apple cider, chicken or vegetable broth and fresh sage leaves. The sage adds its distinctive savory, slightly peppery flavor to the sauce. Shred the ultra-tender pork and serve on buns for pulled pork sandwiches.

As you can see, herbs are an easy way to make fall comfort food shine. With just a little chopped rosemary, thyme, sage and other fresh herbs, you can take simple braises, roasts, bakes and stews from dull to delicious. So go ahead and cozy up with bowl of creamy herbed pasta or tender braised meat this fall. Just be sure to relish all the flavors that fresh herbs add as you savor the season with some soul-warming comfort food.

Warm Up from Within with Winter Herb Recipes

The cold winter months present a perfect opportunity to warm up from within with hearty meals and herbs that add robust, earthy flavors. As part of our series “Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall, and Winter,” we’ll explore how to make the most of fresh and dried herbs to spice up winter comfort food.

Herbs like bay leaves, oregano, rosemary, sage, and thyme truly shine in the colder seasons. Their potent, almost medicinal qualities seem designed to fortify the body against the chill outside. Slow-cooked stews, soups, roasted meats and vegetables, and braised dishes all benefit from a sprinkle of these aromatic leaves. The key is knowing which herbs pair best with typical winter ingredients.

Warm Up with Bay Leaves

Bay leaves impart a subtle but distinct flavor to long-simmered foods. Their mild grassy aroma infuses soups, stews, bean dishes, tomato sauces, and grains with herbal notes. Bay leaves are one of the easiest ways to add warmth and complexity to favorite winter meals as part of your fresh herb recipe rotation. Simply add 2-3 whole leaves to simmering pots of chili, lentil stew, split pea soup, bean casseroles, etc. Allow them to impart flavor as the food cooks, then remove them before serving.

Robust Rosemary for Roasting

The pine-like fragrance of rosemary is perfectly suited for hearty roasted meats and vegetables. Its woodsy, slightly resinous flavor stands up well to beef, pork, chicken, potatoes, carrots, parsnips, onions, and squash. Use whole sprigs of fresh rosemary to infuse roasting pans of meat or vegetables. Roast sprigs along with the food, then remove before serving. Dried rosemary can also be sprinkled liberally over meats and veggies before roasting. This versatile herb is an essential component of many satisfying fall and winter meals.

Thyme for Warmth

Thyme has a bracing, clove-like flavor that tastes like it should fortify against winter’s bite. It brings warmth and spice to soups, stews, roasted vegetables, meat dishes, and marinades. Fresh thyme has a gentle lemon aroma that intensifies when dried. Use it chopped fresh or dried in hearty winter fare. It stands up especially well to long cooking times, making it perfect for simmering pots of soup or stew. Sprinkle dried thyme over roasting meat or vegetables. Or make a sprig bundle of fresh thyme to infuse flavor into soups and stews, removing before serving.

Savory’s Savoriness

Winter’s heartier dishes call for equally full-flavored herbs like savory. Its peppery bite adds lovely balance to rich meats, beans, and vegetables. Fresh or dried winter savory works well in bean stews, lentils, split peas, sauerkraut, roasted meats and vegetables, stuffings, meat loaf, and potato dishes. Use it instead of thyme in many recipes for a more pungent, lively flavor. As part of our “Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall and Winter” series, savory deserves more attention as an ideal seasoning for winter meals.

Oregano for Comfort

Italian and Greek dishes wouldn’t be the same without the woodsy, aromatic flavor of oregano. Redolent of the Mediterranean hillsides where it grows wild, oregano tastes like warmth and comfort. It brings out the best in tomato sauces, cheeses, olive oil, roasted vegetables, and meat. This hearty herb can handle the long cooking times of braises, stews, soups and baked casseroles. Use it dried or fresh in favorite winter comfort foods. Sprinkle liberally over pizza, pasta, egg dishes, meat loaf, pot roasts, or lamb. It infuses food with the essence of home and hearth.

Sage Advice

No other herb evokes the nostalgia of grandmother’s kitchen like sage. Its soft, velvety leaves and faintly piney, camphor scent remain the defining flavor of Thanksgiving stuffing for good reason. Sage brings out the natural richness of poultry, pork, cheese, and vegetables like squash, potatoes, carrots, and onions. Chopped fresh or crumbled dried sage leaves enhance the flavor of hearty casseroles, roasted meats and veggies, pan sauces, salad dressings, biscuits, breads, and more. Steep sage leaves in cream or butter to infuse that flavor into risotto, pasta, mashed potatoes, or compound butters. Sage remains a steadfast herb for warming winter fare.

Get Cozy with Herbs

As part of our “Savor the Seasons: Fresh Herb Recipes for Spring, Summer, Fall and Winter” series, we hope you’ll experiment with cooking with herbs to warm up from within this winter. Hearty oregano, savory, sage, thyme, rosemary and bay leaves help chase the chill away. Use their robust, spice flavors to infuse richness into braises, soups, roasted dishes, and comfort foods. With practice, you’ll learn how to balance and combine herbs’ potent qualities into delicious creations perfect for the colder months. So get cozy, and spice up your winter meals from the inside out!

Transport your tastebuds on an aromatic adventure with these 5 mouthwatering herb-infused dishes from around the globe. Whether you’re a seasoned foodie or just looking to expand your culinary horizons, these exotic flavors are sure to tantalize your senses. So pack your bags, book your tickets, and let’s dive into Aromatic Adventures: 5 Exotic Herb-Infused Dishes from Around the World.

1. Za’atar Chicken – Middle East

Our first stop on this flavor tour takes us to the Middle East for a taste of za’atar chicken. Za’atar is a popular Middle Eastern spice blend made with thyme, oregano, marjoram, sesame seeds, and sumac. When mixed with olive oil and spread over chicken, the result is a tangy, herby flavor that’s both comforting and complex. The chicken is then roasted until the skin is crispy and golden brown while the za’atar infuses the meat with its aromatic qualities. One bite will transport you to the bustling spice markets of the Middle East!

2. Pesto Pasta – Italy

Next we fly over to Italy for a classic dish that has been perfected over generations – pesto pasta. This Italian favorite gets its signature flavor from an abundance of fresh basil blended with garlic, Parmigiano-Reggiano cheese, olive oil, and pine nuts. When tossed with al dente pasta, it creates a quick, easy and supremely delicious meal. With each bite of pesto pasta, you’ll feel like you’re dining along the sunny coast of Italy, savoring the peak summer flavors of Genoa’s famous sauce.

3. Thai Basil Stir Fry – Thailand

The aromatic adventures continue as we make our way over to Thailand. Here, Thai basil stars in flavorful stir fry dishes across the country. Unlike Italian sweet basil, Thai basil has an anise-like flavor that stands up to high heat cooking. When stir fried with chicken or beef, onions, chili peppers, and rice noodles, the Thai basil adds a distinctly licorice-y zing that sets Thai cuisine apart. The dish is finished off with fish sauce, oyster sauce, a squeeze of lime juice, and a sprinkle of crushed peanuts for an authentic Thai street food experience bursting with exotic flavors.

4. Chimichurri Steak – Argentina

Our next aromatic adventure takes us to the grasslands of Argentina for a taste of their legendary chimichurri steak. Chimichurri is a bright green uncooked sauce made with parsley, oregano, garlic, olive oil, vinegar and red pepper flakes. When slathered on a juicy grilled steak fresh off the parrilla, it adds a tangy, herby punch of flavor to the smoky meat. The contrast of the cool chimichurri and hot steak is utterly mouthwatering. Every bite fills your senses with the vibrant flavors of Argentina.

5. Jerk Chicken – Jamaica

For the final stop on our flavor voyage we head to the Caribbean to try authentic Jamaican jerk chicken. This dish gets its trademark smoky, spicy, herbaceous flavor from a wet marinade, or jerk sauce, that the chicken is soaked in before grilling over pimento wood. The marinade usually contains scallions, thyme, allspice berries, habanero peppers, garlic, cinnamon and nutmeg among other spices. When cooked over the indigenous pimento wood, these aromatic spices infuse the chicken with the one-of-a-kind taste of Jamaican jerk. One bite will make you feel like you’ve got sand in your toes as you soak in the exotic island flavors.

With tantalizing aromas, mouthwatering flavors and textures, and a taste of cultures across the globe, these 5 herb-infused dishes offer an aromatic adventure for all the senses. So go on, take your tastebuds on an exotic trip around the world from the comfort of your own kitchen. It’s time to let these herb-packed flavors transport you!