The Best Herbs to Grow in Spring for Summer Use

When the weather begins to warm up in spring, it’s the perfect time to start planning and planting an herb garden that will thrive all summer long. Choosing the right herbs to grow in spring ensures you’ll have a bountiful harvest of fresh herbs to use in cooking, medicine, crafts and more once summer rolls around.

Some of the best herbs to plant in early to mid spring for use in summer include basil, parsley, cilantro, dill, oregano, sage, thyme, rosemary, chives, mint and lemon balm. These versatile, easy-to-grow herbs will flourish with proper spring care and provide abundant leaves, seeds, flowers and oils for culinary, medicinal and other applications during the warm summer months.

Basil

Sweet basil is a wonderfully aromatic annual herb that is indisputably one of the best options for a spring herb garden focused on summer use. This quintessential Italian herb grows rapidly once soil temperatures reach 50 degrees Fahrenheit. Plant basil outdoors after any danger of frost has passed, and you’ll be rewarded with plenty of flavorful leaves all summer long for making pesto, Caprese salad, tomato sauces and more. Basil also has some medicinal properties.

Parsley

A versatile biennial herb that often lives for two growing seasons, parsley can be planted in spring for a long summer harvest. Curly and flat-leaf Italian parsley varieties are equally useful for culinary purposes. Parsley has a long taproot so it should be sown directly into the ground rather than transplanted. This fresh-tasting herb is loaded with nutrition and makes a tasty, healthy addition to so many dishes.

Cilantro

Known as coriander once it goes to seed, cilantro is a fast-growing annual herb that does very well when planted in spring and typically lasts through the summer before bolting. All parts of this herb are edible, from the leaves and stems to the seeds. Cilantro adds a unique flavor to salsas, curries, salads and more. Just make sure to harvest it before it flowers or the leaves will become bitter and tough.

Dill

Dill is another annual herb that grows well when planted in spring for summer use. Valued for the distinct flavor of its feathery leaves as well as its aromatic seeds, dill has a variety of culinary uses, especially as a flavoring for pickles, fish and potatoes. Dill attracts beneficial insects to the garden too. Plant it near vegetables like broccoli, cabbage and lettuce.

Oregano and Marjoram

These aromatic perennial herbs in the mint family are excellent choices for a spring herb garden focused on summer harvesting. Oregano and its milder relative marjoram contain oils that give them their signature spicy-sweet flavors and fragrances. Once established, both herbs require little care while providing abundant leaves for cooking all summer long as well as pretty flowers that attract pollinators.

Thyme

Thyme is another hardy perennial herb that rewards the spring gardener with bountiful summer harvests once established. This Mediterranean staple comes in over 350 varieties, some more suitable for culinary use than others, like common thyme, lemon thyme and creeping thyme. Thyme retains its flavor well when dried, so large summer harvests can be preserved to season soups, stews, meats and more all year.

Sage

Salvia officinalis is the true culinary species of this aromatic, silvery-leaved perennial herb that has been grown for centuries in herb gardens. Although sage leaves can be harvested as soon as plants reach 6 to 8 inches tall, flavor and oil concentration peak just before summer flowering. Use fresh or dried sage leaves to season a variety of foods. Sage also has some medicinal properties and can be used to make stimulating teas.

Rosemary

Known as the “herb of remembrance,” this iconic Mediterranean woody perennial herb can grow quite large, even into a shrub over time, which makes rosemary a great choice for spring planting if you want abundant harvests for summer cooking. Both the leaves and flowers add flavor to seafood, meats, breads, oils and more. Rosemary is also used to make soothing herbal teas and hair rinses.

Chives

No herb garden is complete without chives. These hardy perennial bulbs multiply rapidly, ensuring you’ll have plenty of their grassy leaves to harvest all summer long. Both chive leaves and their edible lavender flowers add mild oniony flavor to salads, soups, omelets, baked potatoes and more. Regular harvesting encourages steady regeneration of leaves.

Peppermint and Spearmint

These spreading perennial mints are perfect for planting in spring because they need time to establish their extensive root systems before the high-harvest summer months. Peppermint and spearmint grow very aggressively, so plant them in containers unless you want them taking over your garden beds. Their leaves can be harvested as soon as plants reach 4 to 6 inches tall. These minty herbs have many culinary uses for summer beverages like mojitos, juleps and teas in addition to their medicinal properties.

Lemon Balm

A hardy perennial mint-relative, lemon balm is another great herb for spring planting to ensure abundant summer leaves for use as an herb tea, seasoning ingredient or essential oil. Lemon balm spreads vigorously, so keep an eye on it. But its lemony fragrance and flavor make it a great addition to summer harvests. Medicinally, lemon balm has soothing properties and is used to reduce stress, anxiety and insomnia.

This selection of 10 versatile, beginner-friendly herbs represents some of the very best options for spring planting to ensure bountiful harvests all summer long. Many can be dried or preserved as well, allowing you to enjoy the flavors and benefits of your homegrown herbs year-round.

When to Plant Popular Culinary Herbs for Summer

One of the keys to a successful herb garden is knowing the right time to plant each type of herb. Planting at the correct time ensures your herbs will be ready for harvest during the summer months when you need them most for cooking, preserving and medicine making.

Timing matters because herbs are incredibly diverse. Some are quite hardy and can be planted very early in spring, while others are frost sensitive and must wait until after the last expected frost. Below you’ll find guidelines on optimal planting times for the most popular culinary herbs.

Basil – Plant after last frost date

Basil is very susceptible to cold damage, so don’t rush to plant it in spring. Wait until after your area’s average last frost date, when nighttime temperatures remain above 50 degrees Fahrenheit. Plant basil outdoors in late spring to early summer. Basil planted now will be ready for harvest by mid-summer.

Chives – Plant early spring

Chives are a cold-hardy perennial that can be planted as soon as the soil can be worked in early spring. You’ll be harvesting the grass-like leaves within a few weeks. Chives will provide an ongoing harvest all season long.

Cilantro – Plant early spring or fall

Cilantro bolts and turns bitter quickly in summer heat, making it ideal for planting in early spring and again in fall. Sow cilantro seeds directly in the garden 2-3 weeks before your last expected spring frost when soil temperatures reach at least 40 degrees Fahrenheit. Cilantro planted now will be ready to start harvesting in early summer.

Dill – Plant early to mid-spring

Dill can be planted 4-6 weeks before your area’s last spring frost date. Place dill seedlings outdoors or sow seeds directly in the garden in early to mid-spring for a summer harvest. Dill will be one of the first fresh herbs ready to start picking come early summer.

Mint – Plant early spring or fall

Mint is a versatile culinary herb that can be planted in spring or fall, as it is winter hardy. Bare root mint plants can go straight into well-drained soil as soon as it thaws in early spring. For best results, plant mint in a container to prevent aggressive spreading. Harvest mint all summer long once established.

Oregano – Plant early spring

Like most herbs, oregano prefers soil temperatures between 60-80 degrees F before planting. Wait until just before your last expected spring frost then plant oregano seedlings or seeds directly in the garden in full sun. Oregano is tough and drought tolerant once established, providing herbs for summer dishes.

Parsley – Plant early spring

Parsley can handle colder weather, allowing you to plant it 4-6 weeks before your area’s average last spring frost. Soak parsley seeds overnight before planting directly in the garden in early spring. You’ll have fresh parsley to harvest by early to mid-summer.

Rosemary – Plant early to mid-spring

Rosemary prefers warm soil and air temperatures, so wait until daytime temps reach into the 50s and 60s F before planting. Start rosemary indoors 6-8 weeks before your last frost date, then transplant seedlings into the garden in early to mid-spring once the danger of frost has passed.

Sage – Plant early spring

Like most culinary herbs, sage prefers soil temperatures between 60-80 degrees F at planting time. Wait until just before your expected last spring frost then plant sage outdoors. You can also start seeds 6-8 weeks early indoors under grow lights before setting out in the garden in early spring.

Thyme – Plant early spring

Thyme grows well in cool weather and can be planted outdoors 4-6 weeks before the average last spring frost. Plant thyme seedlings or sow seeds directly in the garden in early spring in a sunny spot with well-drained soil. Thyme is drought tolerant and provides summer-long harvest.

When planning an herb garden, refer to your local frost dates and plant hardiness zone to determine the optimal time to sow each type of herb. Herbs planted at the right time in spring will provide a bountiful harvest all summer long. Check out companion planting guides to find great plant pairings to help your herbs thrive. With proper timing and care, you’ll have delicious fresh herbs on hand for all your favorite summer recipes.

Top 10 Easy-to-Grow Spring Herbs for Summer Cooking

When the weather begins warming up in spring, it’s the perfect time to plant an herb garden filled with culinary herbs you can harvest all summer long. Growing herbs from seed is often easier than nurturing vegetable transplants or flowering annuals. Many popular cooking herbs thrive with minimal care once established.

Below are 10 of the easiest-to-grow spring herbs that will provide a bountiful summer harvest for your kitchen:

1. Basil – A warm-weather loving annual, basil is arguably the most popular herb grown in summer vegetable gardens. Its leaves lend signature flavor to pesto, tomato dishes, salads and more. Sow basil seeds directly in the garden after your last spring frost date. Provide at least 6 hours of sunlight.

2. Parsley – A versatile biennial herb that imparts an earthy flavor, parsley can be planted in either spring or fall. Soak seeds overnight before sowing to speed germination. Select a spot with partial shade to full sun. Parsley is a great companion plant to tomatoes, asparagus and roses.

3. Cilantro – Known as coriander once it goes to seed, cilantro boasts a pungent flavor perfect for Mexican, Indian and Thai cuisine. Direct sow cilantro every 2 to 3 weeks for a continual harvest. Just be sure to plant new seeds frequently, as cilantro bolts quickly in summer heat.

4. Chives – These hardy perennial herbs belong to the onion family and add mild onion flavor to everything from mashed potatoes to salads. Plant chive bulbs or divisions in spring. Harvest chive grass by snipping it with scissors, leaving 2 inches of growth.

5. Oregano – Closely related to marjoram, oregano imparts a slightly bolder, more pungent flavor. Sow seeds of this perennial in prepared soil and thin seedlings to 10 inches apart. To dry leaves, cut stems just before flowers appear.

6. Sage – Featuring dusty green foliage and purple flowers, garden sage lends warm, savory flavor to meats, stuffings and more. Although perennial, it appreciates renewal every 2-3 years via new cuttings or divisions. Full sun and well-drained soil is key.

7. Thyme – Often planted between pavers along garden paths thanks to its delicate appearance and tolerance for foot traffic, lemon thyme or English thyme make excellent seasoning for chicken, vegetables and herb butter. Start with nursery transplants.

8. Rosemary – An aromatic evergreen shrub in warmer zones, rosemary can be grown in containers and overwintered indoors where winters are cold. Its pine-like flavor shines in roast meats and bread. Choose upright varieties for narrow spaces.

9. Dill – A favorite companion plant to cabbage, cucumbers and lettuce, dill has an anise-like flavor perfect for pickles, salad dressing and seafood. Direct sow in prepared soil, as it dislikes being transplanted. Expect fast growth and continual harvests if planted every few weeks.

10. Mint – Extremely vigorous, mint spreads rapidly across garden beds. For this reason, it’s smart to plant mint in containers sunk into the earth or bottomless buckets confined underground. Its cooling flavor and scent add dimension to fruit salads, beverages, desserts and more. Select your favorite variety from spearmint, peppermint or orange mint.

When prepping your herb garden for these popular spring-planted herbs, choose a spot that receives at least 6 hours of direct sunlight daily. Amend soil with copious amounts of compost or aged manure before planting. Maintain consistent moisture, allowing soil to dry slightly between waterings. Cut back herbs frequently to encourage bushy new growth. With proper site selection and care, you’ll be rewarded with an abundant summer harvest of homegrown herbs.

Best Soil, Sunlight and Water Conditions for Spring-Planted Herbs

When it comes to growing herbs, soil, sunlight and water are three of the most important factors that will determine the success or failure of your spring-planted herb garden. Providing the right conditions will ensure your herbs thrive and reach their full productive potential to be harvested and enjoyed all summer long.

The Best Soil for Spring-Planted Herbs

High-quality soil is vital for spring-planted herbs to establish strong root systems and vigorous growth ready for abundant summer harvesting. The ideal soil texture is loose and crumbly, allowing for good drainage while retaining some moisture – a sandy loam or silt loam is perfect. The soil should also be relatively nutrient-rich to fuel plant growth. Mixing in some aged compost or well-rotted manure before planting is hugely beneficial.

You can test and amend your native soil’s texture and nutrients before sowing spring herbs. Adding organic material boosts nutrition and opens up heavier clay soils. Incorporating grit or gravel improves drainage for very dense or boggy soils. Taking the time to prepare the soil well makes all the difference in getting the best from spring-planted herbs.

Optimal Sunlight Conditions

Most culinary and medicinal herbs grow best in full sun, which means at least 6 hours of direct sunlight daily. Strong sunlight fuels active photosynthesis in herb leaves and stems, enabling the plants to robustly grow, develop flavorful oils, and produce abundantly for summer harvests. Some herbs like basil, oregano, thyme and rosemary truly thrive on 8 hours or more of hot sunlight.

When arranging an herb garden, be sure to site it where sunlight is maximized. Observe the patterns of sunlight and shade throughout the day on your property, and place your spring-planted herbs where they will receive the most direct sun. A few herbs like parsley, chives and mint will tolerate partial shade, but most require full sun exposure to yield well and reach their full potential.

Water Requirements

Getting the watering regime right is crucial for spring-planted herbs, especially as they establish. The soil should be kept consistently moist but not saturated for the first few weeks after sowing seeds or transplanting seedlings. As herbs become established, allow the soil to partially dry out between waterings to a depth of around 1 inch. Most herbs prefer soil on the drier side once their root systems are developed.

Set up irrigation and drainage to match the needs of your specific spring-planted herbs. Frequent shallow watering works well for basil, cilantro and chives, while rosemary, sage and thyme prefer less frequent deeper soakings. Observe your plants and soil and adapt your watering schedule to suit. Going into summer, you’ll likely need to water herbs daily in hot, dry conditions to replace moisture lost through transpiration.

Fine-tuning the soil quality, sunlight levels and irrigation in your herb garden takes some trial and error. Pay close attention to how your spring-planted herbs grow and make adjustments to better meet their needs. With the right conditions, your herbs will flourish ready for abundant summer harvests.

Spring Herb Garden Design and Layout Tips

When planning your spring herb garden for a summer harvest, consider the layout and design to maximize your available space. With some strategic planning, you can grow a productive and beautiful herb garden. Here are some key tips for designing your spring herb garden:

Choose a Sunny Spot

Most culinary herbs need at least 6 hours of direct sunlight per day. Choose the sunniest part of your yard or landscape a south-facing location without shade from trees or buildings. Morning sun is ideal. If you only have shade, look for shade-tolerant herbs like mint or lemon balm.

Prepare the Soil Well

Herbs thrive in well-drained, nutrient-rich soil. Before planting, mix in several inches of aged compost or manure to improve drainage and nourish plant roots. Most herbs prefer a soil pH around 6.5. Test your soil and amend it if needed. Feed with an organic fertilizer when planting and once more mid-season.

Leave Room for Growth

When plotting out your spring herb garden, be sure to follow spacing guidelines on seed packets or plant tags. Leave enough room between plants and rows for them to reach mature sizes by summer harvest time. Failure to space properly is one of the most common herb garden design mistakes.

Go Vertical

In small spaces, make the most of limited square footage by gardening vertically. Mount wall-mounted planter boxes or hang flowering baskets and pots on fences or rails. Pole beans, vining tomatoes and trailing herbs like thyme work beautifully grown upward. Vertical gardening increases sunlight exposure.

Use Containers Strategically

Pots let you move sun-loving plants to optimize conditions. Use large containers for vegetables and sprawling herbs like oregano or parsley. Repurpose household items like buckets or crates. Add casters to make containers portable. Grouping pots together creates a neat, defined planting area.

Add Pathways

Incorporate pathways between beds and add stepping stones to keep foot traffic from compressing the soil and damaging plants. Pathways improve access for tending, harvesting and enjoying your herb garden. Grass or mulch paths are attractive but can foster weeds – try landscape fabric topped with gravel or wood chips instead.

Include Flowering Herbs

Many popular culinary herbs like lavender, basil, borage and chamomile bear pretty blooms in addition to flavorful leaves and stems. These make great companion plants in both herb and flower gardens. They attract pollinators while also seasoning your summer recipes.

Try Theme Gardens

If space allows, designate separate beds for various cooking uses like salsa gardens, tea herb gardens or pizza herb gardens. This makes harvesting easier when recipe ingredients are grouped together. Themes add purpose and visual appeal.

Focus on Favorites

When planning an herb garden for summer use, choose tried-and-true herbs your household uses most and will enjoy harvesting. Grow enough of basics like basil, cilantro and dill to share with friends. Supplement with a few new varieties to experiment with.

Make It Accessible

Position your herb garden near your kitchen door for convenient harvesting while cooking. Keep frequently used herbs closest. Add a potting bench, containers to transport harvests indoors, gardening gloves and pruners. Make herb gardening a pleasure, not a chore!

A thoughtfully designed herb garden sown in spring promises abundant summer rewards. Follow these layout and design tips when planning this season’s garden for a winning harvest of homegrown herbs. Additional elements like trellises, arbors, benches and garden art create personality and charm. Most importantly, have fun designing and tending your spring herb garden!

How to Harvest and Preserve Your Homegrown Summer Herbs

Harvesting and preserving herbs from your summer herb garden can allow you to enjoy their unique flavors all year long. Follow these simple techniques for gathering and storing your homegrown herbs.

When to Harvest Herbs

Knowing the ideal time to harvest is key for maximum flavor. In general, harvest herbs in the morning after the dew has dried but before the sun gets too hot. This helps preserve the aromatic oils in the leaves. Cut back herbs frequently to encourage new growth.

For tender leafy herbs like basil, mint, cilantro, dill and parsley, harvest when the plant has reached 6 to 10 inches tall. Continue harvesting leaves as you need them, being careful not to remove more than one-third of the plant at once.

For sturdy herbs like thyme, oregano, sage and rosemary, wait until the plant is more mature before harvesting. Trim back whole stems or sprigs from larger, woodier growth. Don’t harvest more than one-third of the plant per season.

Choosing the Right Harvesting Method

The harvesting method depends on the type of herb:

– Leafy herbs like basil can be harvested by pinching off leaves or cutting whole stems. Always leave some leaves on the plant.

– Woody herbs like rosemary and thyme should be cut with gardening shears or pruning scissors, leaving some new growth behind.

– Delicate herbs like cilantro and dill often need individual leaves pulled by hand to avoid damaging the plant.

Storing Fresh Summer Herbs

If using herbs soon after harvesting, store them in the refrigerator wrapped loosely in a damp paper towel and sealed in a plastic bag. Most fresh herbs will last around 5 days. Basil is more delicate and only lasts a couple days.

Air Drying Summer Herbs

One easy way to preserve herbs is air drying. This retains good color and flavor. To air dry herbs:

1. Cut herbs in the early morning. Choose healthy, mature stems with lots of leaves.

2. Remove any dead or damaged material. Gently rinse if needed. Pat off excess moisture with a paper towel.

3. Bundle a few stems together and secure ends with a rubber band or string. Hang bundles upside down in a warm, dry, dark place with good airflow.

4. Check periodically. When completely crisp and dry, remove from stems by stripping leaves off with your fingers.

5. Store dried herbs in sealed glass jars out of direct light. Most will retain optimal flavor for 6 months to a year.

Freezing Summer Herbs

Freezing is another way to lock in flavor from freshly harvested herbs. Try these steps:

1. Harvest herb leaves or stems. Rinse gently and pat dry if needed.

2. Lay a single layer of leaves/stems on a baking sheet and place in freezer. Freeze until completely firm.

3. Transfer frozen herbs to an airtight freezer bag or container. Squeeze out excess air.

4. Label with the herb variety and date. Use within about 6 months.

Herb-Infused Oils and Vinegars

Flavorful herbal vinegars and oils are easy to make at home with your fresh summer herbs:

For herb-infused vinegar:

1. Harvest clean herb leaves/stems. Good choices are basil, thyme, rosemary, oregano, tarragon, chives and lemon balm.

2. Lightly bruise herbs to release flavors. Loosely pack a clean glass jar with herbs.

3. Heat white vinegar to a simmer. Pour over herbs to fill jar, covering completely.

4. Cap tightly and store 2-4 weeks out of direct light, shaking jar every few days.

5. Strain and transfer to bottles. Keeps 6 months to 1 year stored in a cool, dark place.

For herb-infused oil:

1. Gently rinse and thoroughly dry delicate herb leaves like basil, parsley, chives, dill and cilantro.

2. Loosely pack leaves into a clean, dry glass jar. Pour in olive or vegetable oil to cover, about 1 inch from the top.

3. Store jar in a cool, dark place for 2 weeks, shaking gently every few days.

4. Strain oil through a cheesecloth-lined mesh strainer into bottles or jars. Store refrigerated up to 2 months. Discard herbs.

Enjoy Your Bountiful Summer Herb Harvest!

With the simple tricks of proper harvesting, air drying, freezing or infusing into vinegars and oils, you can stock up on homegrown herbs to spice up meals all year long. Experiment with the unique flavors summer herbs like basil, cilantro, dill, oregano and more can bring from your herb garden to your kitchen.

Common Pests and Diseases Affecting Spring-Planted Herbs

Even the most careful herb gardener may find their spring-planted herbs affected by common pests and diseases over the summer months. Being aware of the signs and symptoms of issues can help you take action before major crop damage occurs. Monitoring your herb garden frequently, removing affected plants promptly, and utilizing integrated pest management techniques can all help protect your summer herb harvest.

Aphids

Aphids are small, soft-bodied insects that feed by sucking sap from the stems and leaves of plants. An aphid infestation can quickly stunt the growth of young spring herb plants. Signs of aphids include curled, distorted or yellowing leaves, sticky residue on plants, and visible colonies of the small insects, often found on the underside of leaves or at joints. Organic control measures for aphids include spraying plants with insecticidal soap, introducing ladybugs or other beneficial insects, and pruning off heavily infested parts of plants.

Caterpillars

The larvae of butterflies and moths, caterpillars can make quick work of the tender new leaves and stems of spring-planted herbs. Watch for signs of ragged holes in foliage or the presence of caterpillars themselves – often green, black or brown worms. Manually remove any found, or use Bacillus thuringiensis (BT), a natural bacteria that targets caterpillars but is safe for humans and beneficial insects. Row covers and screens can also exclude egg-laying moths.

Powdery Mildew

This fungal disease manifests as a white or gray powdery coating on the leaves and stems of affected plants. It often first appears on older or lower leaves. Powdery mildew thrives in warm, humid conditions. To prevent and treat it, space plants for good air circulation, prune off affected parts promptly, and use fungicidal soap sprays as needed. Choose resistant herb varieties whenever possible.

Damping Off

This common disease, caused by various fungal pathogens, attacks young seedlings before or just after they emerge from the soil. Affected plants become weakened, collapse and die. It favors wet, poorly drained soils. Prevent damping off by sowing seeds into sterile starting mix, avoiding overwatering, providing good ventilation and lighting, and not crowding seedlings.

Spider Mites

Too small to be seen with the naked eye, spider mites suck nutrients from plant cells, causing stippling, discoloration and wilting of leaves. Fine webbing may also be visible. Hot, dry conditions encourage outbreaks. Knock mites off plants with a strong spray of water, or use insecticidal soap. Introduce predatory mites to achieve biological control of the pests.

Slugs and Snails

These slimy pests feed on seedlings and tender greens like lettuce, basil, parsley and cilantro at night, leaving behind telltale slime trails and ragged holes in leaves. Hand pick them from plants when possible or set out boards or grapefruit halves for them to gather under, then collect and destroy them. Copper tape and diatomaceous earth barriers also help exclude them.

Thrips

Tiny thrips rasp tender leaves and buds to suck plant juices, resulting in distorted growth, silvering or spots on leaves. Their populations boom in hot weather. Blue or yellow sticky traps help monitor for thrips. Deter them with strong blasts of water and spray plants with insecticidal soap or neem oil. Predatory mites and nematodes can provide biological control.

Anthracnose

This fungal disease results in spots, blotches or scorched areas on leaves and stems, often following the veins. It also attacks ripening fruits and pods. It spreads rapidly in warm, wet weather. Promote good air circulation between plants, water at the soil line only, and remove and destroy severely infected plant material.

Leaf Miners

The larvae of certain flies and moths feed between the upper and lower surfaces of leaves, creating winding tunnels or “mines” in the leaves. This damage can reduce photosynthesis and plant vigor. Remove and destroy heavily infested leaves. Row covers and screens can exclude the adult insects. Beneficial parasitic wasps help provide biocontrol.

Verticillium Wilt

This soil-borne fungal disease causes wilting, yellowing, defoliation and eventual death, usually starting with the older leaves. Disinfect garden tools and avoid moving soil from infected areas. Solarize beds to heat-treat soil. Rotate plant families each season. Resistant varieties are the best defense.

By routinely checking for signs of common spring herb pests and diseases, and promptly utilizing organic treatments at the first signs of problems, you can help ensure your homegrown herbs thrive through the summer harvest season. Consistently monitoring plants, removing affected growth, and creating good growing conditions are vital preventive measures for avoiding major crop damage.

Companion Planting: What to Grow with Your Spring Herbs

When planning your spring herb garden, it’s important to consider companion planting. Grouping complementary plants together can help them thrive. Careful planning allows your spring-planted herbs to benefit from their companion plants over the summer months.

Some classic companion plant pairings for spring herbs include:

Basil & Tomatoes

This classic combo is beneficial in several ways. Basil repels some common tomato pests like hornworms and aphids. And the shallow basil roots help aerate the soil for tomato plants. For best results, interplant basil throughout your tomato beds. The basil will be at its peak when the tomatoes ripen in summer.

Chives & Carrots

Plant chives along with your carrots in spring. The oniony odor of chives helps confuse carrot flies and deter them from laying eggs that turn into root-damaging larvae. The pretty purple chive blossoms are an added bonus in summer.

Cilantro & Beans

Grow cilantro plants among your bean vines, whether pole beans or bush beans. Cilantro has been shown to repel aphids and other sap-sucking insects that affect beans. The cilantro will go to seed just as the beans start producing, making for perfect summer timing.

Spring Herbs to Plant Now for a Summer Harvest like parsley, sage, thyme and oregano have similar needs – well-drained soil, at least 6 hours of sunlight and moderate moisture. Interplanting them together results in an attractive, low-maintenance herb garden. The compact growth habit of thyme makes it a great edging plant. And the flowers on the parsley and sage are beautiful additions to summer gardens.

Other great companion plants for spring-planted culinary herbs like dill, fennel, rosemary and mint include:

– Lettuce & other leafy greens – These fast-growing plants enjoy the lightweight shade created by taller herbs. And their quick growth cycle means you can sow successive crops under the herbs all summer long.

– Petunias, marigolds & nasturtiums – These pretty ornamental flowers repel aphids, whiteflies and other small insects that can damage tender herb plants. And they’ll keep blooming brightly all summer with minimal care.

– Green onions & garlic – Interplanting alliums like onions, garlic, leeks and chives can help confuse pests and deter them from munching your herbs. Plus they make great culinary combinations, like garlic and rosemary.

A few spring-planted herbs like mint and lemon balm can be quite invasive thanks to their vigorous spreading roots. For these aggressive herbs, it’s best to plant them inside bottomless buckets or pots buried in the garden to contain them. Or plant them in spaces where you don’t mind them taking over, like along a fence line or an unused corner. Surround them with tough perennial flowers that can hold their own against the spreading herbs.

When designing your spring companion plantings, it helps to make a simple garden map first. This allows you to visualize the mature sizes of different plants and how they’ll fit together as they grow over the summer. Remember to leave enough space for plants to reach their full sizes without crowding. With smart companion planting, your spring-sown herbs will thrive with their plant friends and be bursting with flavor all summer long.

10 Delicious Recipes Using Summer-Harvested Herbs

# 10 Delicious Recipes Using Summer-Harvested Herbs

One of the best parts about planting a herb garden in the spring is getting to enjoy the fresh flavors of homegrown herbs in summer recipes. The aromatic, flavorful herbs that you nurture from seedlings will reach their peak just in time for you to harvest and add them to salads, marinades, dressings and all kinds of delicious dishes. Here are 10 mouthwatering recipe ideas for making the most of your summer herb harvest.

## Lemon Basil Shrimp Skewers

Take advantage of an abundance of lemon basil by making these zesty shrimp skewers. The bright, citrusy flavor pairs perfectly with the sweet shrimp. Thread peeled, deveined shrimp onto skewers, alternating with cherry tomatoes and chunks of red onion. Whisk together olive oil, lemon juice, lemon zest, crushed garlic, salt and plenty of freshly chopped lemon basil. Brush the herb mixture over the shrimp skewers before grilling until the shrimp turn pink. The burst of summery lemon basil is the ideal complement to the charred shrimp.

## Three Herb White Bean Salad

This simple yet delicious salad lets the fresh flavors of oregano, thyme and basil shine. Toss cooked cannellini beans with diced cucumber, halved cherry tomatoes, thinly sliced red onion and crumbled feta cheese. Whisk together a quick dressing of lemon juice, olive oil, crushed garlic, salt and chopped oregano, thyme and basil. Pour the vibrant herb-infused dressing over the bean salad and enjoy this tasty side or light meal.

## Rosemary Chicken Vegetable Kebabs

These colorful veggie-packed chicken kebabs are an excellent way to take advantage of an abundant rosemary harvest. Slide chunks of bell pepper, zucchini, onion and cherry tomatoes onto skewers, alternating with bite-sized pieces of chicken. Mix up a quick marinade of olive oil, lemon juice, minced garlic, Dijon mustard and plenty of freshly chopped rosemary. Let the chicken and vegetables marinate for 30 minutes, then grill the kebabs until the chicken is cooked through. The rosemary adds a wonderful woodsy flavor to the chicken and grilled veggies.

## Mozzarella, Tomato and Basil Bruschetta

This classic Italian-inspired appetizer is one of the tastiest ways to enjoy freshly harvested basil. Slice a French baguette into rounds and toast or grill until golden brown. Rub the toasts with a cut garlic clove, then top with sliced fresh mozzarella, tomatoes and basil leaves. Finish with a drizzle of balsamic reduction, olive oil, salt and pepper for an easy yet impressive bruschetta that’s bursting with sweet, summery basil flavor.

## Minty Melon Fruit Salad

Take advantage of your thriving mint patch by making this cool, refreshing fruit salad. The sweet juiciness of honeydew, watermelon and strawberries is perfectly balanced by the bright, tangy flavor of freshly chopped mint. For pretty presentation, use a melon baller to scoop the melons and strawberries into bite-sized balls. Gently toss the fruit with thinly sliced mint leaves, lime or lemon juice and a bit of honey or agave nectar. This sweet and tangy salad makes a lovely summer dessert or palate-cleansing side.

## Chimichurri Steak Salad

Transform your next summer cookout with this incredible chimichurri steak salad. The zesty, herby chimichurri sauce can be made with any combination of your favorite fresh summer herbs, like parsley, cilantro and oregano. Let the steak marinate for at least 30 minutes in a chimichurri blend of olive oil, red wine vinegar, garlic, herbs and spices. Grill the steak to desired doneness, then slice and serve over a bed of mixed greens, cherry tomatoes, corn, black beans and avocado. Drizzle with extra chimichurri sauce for a salad that really celebrates those fresh, vibrant herb flavors.

## Lemon Thyme Chicken

This skillet chicken dish makes it easy to use up a bountiful harvest of lemon thyme. Sauté chicken breast cutlets in olive oil with sliced lemon, garlic, crushed red pepper flakes, salt and plenty of freshly chopped lemon thyme leaves. The tart, lemony flavor brightens up the tender chicken. Serve the skillet chicken with rice or pasta and a medley of sautéed summer vegetables like zucchini and bell peppers. The possibilities are endless for enjoying this versatile lemon thyme chicken.

## Cilantro Lime Shrimp Tacos

Fire up the grill and get ready to enjoy the zesty flavor of freshly harvested cilantro in these easy shrimp tacos. Marinate peeled shrimp in a zippy blend of lime juice, olive oil, cilantro, crushed garlic and cumin. Grill the shrimp until pink and cooked through, then assemble tacos using warmed corn tortillas, shredded cabbage, diced avocado and tomato salsa. Top with the plump garlicky cilantro shrimp and add extra cilantro leaves for a burst of fresh flavor in every bite.

## Basil Lemonade

Quench your thirst on a hot summer day with this refreshing basil lemonade. Bring water, lemon juice and sugar or honey to a boil, stirring to dissolve the sweetener. Remove from heat and stir in lots of freshly torn basil leaves. Let the basil lemonade mixture steep and infuse for at least 30 minutes, then strain out the leaves. Serve chilled over ice, garnished with lemon slices and small basil sprigs. The sweet, slightly spicy flavor of basil complements the tart lemonade perfectly.

Follow these recipe ideas to make the most of the tender herbs harvested from your spring-planted herb garden this summer. The fresh, garden-grown flavor simply can’t be replicated with store-bought herbs. Happy harvesting and happy summer cooking!

Saving Seeds from Your Favorite Spring-Planted Herbs

One of the most rewarding parts of growing herbs is saving seeds from your favorites to plant again next spring. Many popular culinary herbs like basil, cilantro, dill and parsley are annuals or biennials, meaning they complete their lifecycle within one or two seasons. Allowing some of your herbs to flower and go to seed provides free seeds for future plantings. With some basic harvesting and storage tips, you’ll have a supply of heirloom herb seeds ready for spring planting.

When to Harvest Herb Seeds

It’s important to monitor your spring-planted herbs and harvest the seeds at just the right time. Herb seeds are ready when the flowers or seed heads turn brown and dry. You’ll also notice seeds beginning to drop. This is your cue to harvest. Use pruners to snip off entire dry flower/seed heads and place them in paper bags labeled with the herb variety. Some good candidates for easy seed saving include:

Basil – Watch for flowers to fade and dry. Snip off entire brown flower heads.

Cilantro/coriander – Allow plants to self-sow. The seeds that drop are coriander.

Chives – Mature flowers turn brown. Cut off dried heads.

Dill – Seed heads turn brown. Cut off heads when seeds are dry.

Fennel – Harvest umbel heads when tops turn brown.

Oregano – Monitor tiny white flowers for browning.

Parsley – Biennial parsley will produce flowers and seeds the second year. Allow some plants to winter over and set seed next season.

Thyme – Clip off tops of plants when small purple flowers fade and turn brown.

Seed Cleaning and Storage

After cutting dried herb flowers and seed heads, further cleaning and processing is necessary before storage. Place the seed heads in a bag and crush gently to separate the seeds. Pour seeds onto a plate or tray and allow to dry further. Discard any debris, stems or undeveloped seeds. Transfer fully dried seeds to sealable glass jars or envelopes labeled with the herb variety and date. Store herb seeds in a cool, dark place for up to 3 years. Refrigeration can prolong viability for some varieties like parsley, basil, dill and cilantro.

Optimal Conditions for Seed Saving

To produce an abundant seed harvest from spring herbs, provide optimal growing conditions like full sun and high-quality soil. Fertilize herbs regularly with compost or organic plant food. Avoid using hybrid or genetically modified seeds, as their offspring may not come true from seed. Allow some herbs like cilantro and dill to self-sow. These often cross-pollinate, producing some exciting seed variations. Maintaining only one variety of the same herb will help preserve the genetic lineage. When saving seeds from several herbs, isolate varieties by at least 100 feet if possible or cage plants to prevent cross-pollination.

Tips for Spring Herb Seedlings

Starting seeds from your home-saved herb plants is rewarding. Most herbs require light and warm soil to germinate, so sow seeds indoors 6-8 weeks before the last expected frost. Basil, cilantro, dill and parsley germinate readily when started indoors. Prepare seed trays with seed starting mix and sow 3-4 seeds per cell. Cover lightly with mix and water. Place trays in a sunny window or under grow lights. Thin seedlings to the strongest plant per cell. Harden off before transplanting outdoors after danger of frost when soil and air temperatures have warmed. Space plants appropriately and water regularly until established.

Benefits of Seed Saving

Growing herbs from your own saved seeds has many advantages. You’ll have free seeds perfectly adapted to your garden’s growing conditions. These heirloom or open-pollinated seeds often have superior flavor and higher nutrient levels compared to commercial hybrid seeds. Saving and storing seeds also helps preserve genetic diversity in herbs. And continuing the cycle of planting and gathering fresh seeds each season connects you more closely to nature’s cycles and the origins of your food. Discover the joys of seed saving your favorite spring-planted herbs this season.

Warm Up with Fall Spices

As the weather turns crisp and the leaves start to fall, our thoughts turn to warming up from the autumn chill. There’s no better way to banish the cold than by infusing your kitchen with the sweet, spicy scents of fall. Autumn’s signature spices not only fill your home with cozy aromas, they provide a host of health benefits as well.

Warming spices like cinnamon, nutmeg, ginger and cloves impart a subtle heat that increases circulation and leaves you feeling toasty from the inside out. Their anti-inflammatory compounds can give your immune system a boost to fend off those seasonal sniffles. Certain spices are also packed with antioxidants to support overall wellness. Infusing your favorite autumnal treats and drinks with spices is a tasty way to reap these benefits.

As we transition into the cooler months, our bodies naturally crave warming, comforting flavors to provide a counterbalance. The rich, gently spiced flavors we associate with the fall season give us a sense of familiarity and nostalgia. Sitting down to a soul-warming bowl of cinnamon-kissed oatmeal, or a mug of chai brimming with ginger, cardamom and black pepper transports us back to childhood days of crisp, apple-scented mornings. The sweet scent of pumpkin pie spices wafting from the oven ignites our anticipation for cozy gatherings with friends and family.

We tend to reach for those comforting, spice-laden flavors without even realizing their emotional and physical impact. Beyond imparting nostalgia and warmth, spices contain powerful health-protective compounds. Antioxidants found in spices like cinnamon, turmeric, cumin and thyme help reduce cellular damage from free radicals. Anti-inflammatory compounds in ginger, black pepper and cloves soothe joint pain and boost immunity. Certain spices are also linked with antibacterial and antiviral properties to fend off illness.

While spices make any dish more appetizing, they serve a greater purpose than simply enhancing flavor. Ancient cultures have long recognized the protective powers of spices. Now, modern research is validating many of their traditional uses. As you cook with your favorite fall spices this season, you can feel good knowing these flavorful ingredients are also providing tangible benefits. So cozy up with spiced apple cider, pumpkin bread or a comforting curry. Let these fragrant, health-boosting spices warm you from the inside out.

Cinnamon, Nutmeg & Cloves: Classic Fall Flavors

The aromatic spices cinnamon, nutmeg, and cloves evoke cozy fall days spent baking in the kitchen. Their warming flavors and fragrances transport us back to childhood memories of the changing leaves, crisp autumn air, and hearty comfort foods. This trifecta of spices adds sweetness, spice, and depth to both sweet and savory dishes, making them essential for autumnal cooking.

Cinnamon’s sweet and spicy zing enhances everything from breakfast baked goods to slow-cooked stews and chilies. Its distinctive flavor and fragrance sparks nostalgia for the autumn season. Cinnamon combines beautifully with apples, pumpkin, chocolate, vanilla, nuts, and winter squash in comforting baked goods like pies, cakes, cookies, muffins, coffee cakes, and quick breads. It also adds warmth and complexity to savory dishes like chicken tagines, beef stews, bean chilies, roasted root vegetables, curries, and rice pilafs.

The mildly spicy, musky sweetness of nutmeg is the perfect match for fall’s signature flavors. Its warmth shines through in spice-flecked egg custards, creamy pumpkin dishes, old-fashioned fruit pies, and nutty, custard-filled pastries. Blend it into cream sauces for pasta or chicken, stir it into mashed root vegetables, or add it to savory bread stuffings heightened with sausage, mushrooms, or chestnuts. Freshly grated nutmeg provides the best flavor.

Cloves have a sweet-spicy, aromatic warmth that evokes the holiday season. Their pungency stands up especially well to long simmering in brothy braises, mulled ciders, rich desserts, and spice cookies. Cloves pair nicely with red wine and oranges, as well as apples, pears, and dried fruits. Use cloves sparingly though, as their assertive flavor can overwhelm.

This trio of baking spices shares an affinity for apples, pumpkin, nuts, chocolate, and vanilla. Their flavors bloom through long, slow cooking methods that give time for the spices to permeate—think braises, oven-roasted dishes, simmering pots of soup or mulled cider, steamy baked puddings, and slow cooker recipes. The warmth of these spices makes them well-suited for the chillier temperatures of fall. So break out the cinnamon, nutmeg, and cloves this autumn and let their comforting flavors infuse your cozy seasonal cooking.

Pumpkin Spice Recipes Beyond Latte

The pumpkin spice latte may be the poster child for pumpkin spice flavor, but there’s so much more you can do with this iconic fall flavor combination. From breakfasts to desserts and everything in between, pumpkin spice can add its warming flavors to all kinds of autumnal treats.

Pumpkin Spice Pancakes

Start your fall mornings off right with a tall stack of fluffy pumpkin spice pancakes. They make for the perfect weekend brunch paired with maple syrup, toasted nuts, and a steaming mug of coffee. The pumpkin puree gives them a subtly sweet flavor and beautiful orange color, while the classic pumpkin pie spices—cinnamon, ginger, nutmeg, and allspice—add that quintessential autumn aroma and warmth.

Pumpkin Spice Baked Oatmeal

Baked oatmeal is a great make-ahead breakfast for busy fall mornings. This pumpkin spice version has all the comforting flavors of pumpkin pie baked right into a hands-off, satisfying meal to fuel your day. The combination of oats, pumpkin, warm spices, maple syrup and nuts makes this a sure crowd-pleaser.

Pumpkin Spice Smoothie Bowl

Blend up this cold pumpkin spice smoothie bowl for the perfect healthy breakfast or snack when you want pumpkin flavor without turning on the oven. Silky pumpkin, banana, yogurt and milk get spiced up with cinnamon, ginger and nutmeg and topped with crunchy granola, coconut flakes and pumpkin seeds for texture and crunch. It’s creamy, filling and full of cozy fall essence.

Pumpkin Spice Energy Bites

These bite-sized pumpkin spice treats make an ideal quick snack for autumn. Date paste and pumpkin puree lend natural sweetness and bind together oats, nuts, spices and chocolate chips for the ultimate pumpkin spice flavor bomb. They come together in just one bowl and store for a grab-and-go fall snack.

Pumpkin Spice Chili

For the ultimate comforting one-pot meal, look no further than this pumpkin spice chili. Beans, pumpkin puree and veggies simmer in a rich, tomatoey broth spiked with warm spices like cumin, paprika, cinnamon and cayenne for a hearty, flavorful chili that really tastes like autumn. Top with avocado, cheese or pumpkin seeds.

Pumpkin Spice Soup

What better way to warm up than with a steaming bowl of pumpkin soup swirled with cream and fragrant fall spices? This velvety soup has an incredibly lush and satiny texture thanks to vitamin-rich pumpkin puree. The blend of ginger, nutmeg and cinnamon adds comforting warmth and vibrancy. Serve with crusty bread for dipping into every last spoonful.

Pumpkin Spice Granola Bars

Chewy granola bars with all the flavors of pumpkin pie make for a most tasty autumn snack. Buttery oats, brown sugar, vanilla and pumpkin pie spice get pressed into bars with pumpkin puree, chocolate chips and nuts for bars that taste like a walk through the leaves. Wrap individually to take along in lunches or as a pick-me-up with coffee or tea.

Pumpkin Spice Popcorn

For a savory, seasonal twist on movie night popcorn, toss air-popped kernels with olive oil, pumpkin pie spice and a bit of brown sugar. The sugar caramelizes as it pops, coating each kernel with sweet and spice. Sprinkle with a little extra salt for the ultimate sweet and salty popcorn snack that feels like cozying up by the fire.

Pumpkin Spice Maple Roasted Chickpeas

Roasted chickpeas make for the perfect hearty and healthy snack, with their crispy-crunchy exteriors and nutty, creamy insides. Coating them in maple syrup, olive oil and pumpkin pie spice takes them to a whole new level of fall deliciousness. These maple pumpkin spice roasted chickpeas will be your new favorite snack for autumn.

Apples and Warm Spices: A Perfect Pair

As the air turns crisp and the leaves start to fall, apples come into peak season. Their sweet, tart flavor pairs perfectly with warming spices like cinnamon, nutmeg, ginger and cloves. Together, they create the quintessential flavors of fall.

In this section of our Autumn Warmers series, we’ll explore recipe ideas that bring out the best of apples and cozy spices. Whether baked into pies and crisps, simmered into compotes and sauces, or muddled into cocktails, apples and spices simply belong together.

Heirloom Apple Crisp with Cinnamon and Nutmeg

For a comforting fruit dessert on a chilly fall night, you can’t beat a classic apple crisp. Tart heirloom apples are topped with a buttery, spiced streusel topping and baked until bubbly and golden. The contrast of the tender fruit and the crispy, spiced topping is so satisfying.

We love Jonagolds, Honeycrisps or Pink Ladies in this Autumn Warmers recipe, but use your favorite local heirloom varieties. Toss the sliced apples with cinnamon, nutmeg and just a bit of sugar to lightly sweeten. Top with a streusel mixture of flour, oats, brown sugar, cinnamon and nutmeg before baking. The results are a perfect cozy dessert, best served warm with a big scoop of vanilla ice cream.

Mulled Cider with Apples and Mulling Spices

Simmering a pot filled with apples and mulling spices is one of the easiest ways to fill your kitchen with fall fragrance. Mulling spices like cinnamon sticks, whole cloves, star anise and orange peel infuse apple cider with their warming flavors. We love to serve homemade mulled apple cider at autumn gatherings – its aromas are so inviting, and it makes any occasion more festive.

Sliced apples softened in the simmering cider contribute even more apple flavor. Ladle into mugs and top with an optional splash of brandy or rum for the adults. Mulled cider is delicious on its own, but also pairs nicely with Autumn Warmers cookies or other baked treats.

Apple Pie Spiced Roasted Nuts

Looking for an irresistible spiced snack to serve guests as you gather around the firepit? These apple pie spiced nuts are sure to be a hit. Toss walnuts or pecans with cinnamon, nutmeg, ginger and other apple pie-inspired spices, then roast until toasty and fragrant. The sweet and salty nuts will have everyone going back for more handfuls. They’re delicious on their own or sprinkled over autumn recipes like salads, oatmeal or ice cream.

Whiskey Apples with Orange and Cloves

Sometimes the simplest recipes allow the ingredients to shine. These whiskey apples highlight the natural affinity between apples and warming spices. Sliced apples are simmered with orange juice, cloves and cinnamon until softened. A splash of whiskey brings out even more rich, intense flavor. Enjoy the spiced apple compote warm over oatmeal, spooned over ice cream or even stirred into cocktails. We love showcasing local apples and spices in this easy Autumn Warmers recipe.

Spiced Apple Upside-Down Cake

Upside-down cakes showcase fruit in the starring role, with the tender cake playing a supporting part. This spiced apple version features caramelized apples baked under a lightly spiced batter. The results are so impressive – as you flip over the cake after baking, the apples are beautifully displayed. A ginger and cinnamon infused glaze adds even more flavor. Serve wedges of this spiced apple cake warm from the oven with a scoop of vanilla bean ice cream in our next cozy Autumn Warmers post.

We hope these apple and spice recipe ideas have sparked some inspiration to enjoy fall flavors to their fullest potential. Apples and warming spices simply go hand-in-hand. Their affinity for each other shines through in rustic crisps, comforting drinks, sweet and savory snacks and elegant cakes. As the weather turns cool, break out the cardamom, nutmeg and cloves to blend with peak season apples. You’ll instantly bring warmth and coziness to any kitchen.

Ginger: A Spicy and Soothing Addition

Ginger is a warming and aromatic spice that adds a spicy kick and soothing flavor to drinks and dishes perfect for cozy autumn nights. Its tangy heat and subtle sweetness make it a versatile ingredient when creating autumn warmers.

Ginger has long been used in traditional medicine as a digestive aid and to help soothe nausea or motion sickness. Modern research shows ginger contains anti-inflammatory compounds called gingerols that may help relieve joint and muscle pain when consumed regularly. This makes ginger an ideal spice for spicing up soothing teas, warming nonalcoholic nightcaps, or spiked autumnal beverages you can sip while curled up under a blanket.

One easy way to incorporate ginger into cozy autumn recipes is through fresh ginger tea. Simply steep thinly sliced fresh ginger root in hot water for 10-15 minutes along with a cinnamon stick and orange slices. The resulting ginger tea makes for a comforting, fragrant drink to enjoy on chilly autumn nights. To give the ginger tea a delicious autumnal twist, add a splash of apple cider or pumpkin puree.

Ginger also stars in a variety of Autumn Warmer spice-infused drinks that can be served warm or chilled over ice. For a warming ginger apple cider, simmer apple cider, lemon juice, honey and grated fresh ginger together for 15-20 minutes. Strain the mixture before serving for a sweet and spicy non-alcoholic beverage. For an adult twist, add rum or bourbon. Batch this Autumn Warmer drink and store in the fridge for easy weeknight enjoyment.

The bright, citrusy heat of ginger makes it an ideal addition to cranberry juice cocktails. Mix together cranberry juice, orange liqueur, lemon juice and grated ginger in a cocktail shaker with ice. Shake vigorously and strain into sugar-rimmed glasses for a gorgeous rosy cocktail that perfectly balances sweet and spice flavors. Garnish with orange slices or cranberries if desired. Sip while admiring the fall foliage through the window.

For an indulgent nightcap, blend heated almond milk with pure maple syrup, grated fresh ginger and a dash of cinnamon. Top with freshly whipped cream and garnish with candied ginger pieces for a soothing and comforting end to a chilly autumn day. This creamy Ginger Spice Nightcap highlights ginger’s ability to aid digestion after a heavy meal.

The warming heat of ginger melds beautifully with the creamy sweetness of pumpkin in both savory and sweet dishes. Add grated fresh ginger and ground ginger to the filling of your favorite pumpkin pie or pumpkin soup recipes. You can also fold grated ginger into pumpkin bread or pumpkin muffin batters. Top these autumnal baked goods with a ginger crumble for extra spice and crunch. The combination of ginger and pumpkin evokes the very essence of fall.

For a simple weeknight dinner, make a Thai red curry pumpkin soup spiced with garlic, ginger, coconut milk and red curry paste. Roast cubes of pumpkin or squash in the oven until caramelized before adding them to the aromatic curry broth along with spinach or kale. Garnish bowls of this vibrant soup with fresh cilantro. The ginger helps to balance the richness of the coconut milk.

You can also use freshly grated ginger to add heat and brightness to a variety of Autumn Warmer beverages. Steep ginger with orange peel and cloves in apple cider for an overnight mulled cider that fills your kitchen with cozy aroma. Stir a teaspoon of grated ginger into hot chocolate or coffee for extra warmth. Or blend it into your favorite pumpkin spice latte recipe for a gingery twist.

However you choose to use it, ginger’s sweet heat and soothing properties make it an ideal addition to spice-infused recipes and drinks for cozy autumn nights spent curled up indoors. This versatile root adds aromatic flavor and comforting warmth to both savory dishes and sweet treats. So don’t be afraid to experiment with ginger while creating your own Autumn Warmer recipes this fall.

Mulled Ciders with Apple & Orange

As the air turns crisp and the leaves start to fall, few things are as comforting as a steaming mug of mulled cider. The sweet and spicy aromas immediately evoke cozy autumn nights by the fire.

Mulled ciders are easy to make at home with just a few simple ingredients. At their base, they contain apple cider, orange juice, and fall spices like cinnamon, clove, and nutmeg or pumpkin pie spice. The cider and citrus are gently heated together with the spices to infuse the drink with comforting warmth and flavor. Additional extras can include brandy or rum for an alcoholic twist.

The brilliance of mulled ciders is that they allow for ample creativity and customization. Play around with different spice blends to create your own signature mixture. We’ve highlighted two mulled cider recipes below, one classic and one with a twist using chai tea bags. Both are sure to delight on a chilly autumn evening. Don’t forget to garnish with orange slices or cinnamon sticks!

Classic Mulled Cider

This traditional mulled cider containing orange juice and autumn spices is easy to prepare. The clove, cinnamon, and nutmeg infuse the drink with nostalgia-inducing flavor. It’s perfect for Autumn Warmers: Spice-Infused Recipes for Cozy Nights get-togethers or just curling up fireside with a good book.

Ingredients:

– 1 quart apple cider

– 1 cup orange juice

– 3 cinnamon sticks

– 1 teaspoon whole cloves

– 1 teaspoon whole allspice berries

– 1 sliced orange, for garnish

– Cinnamon sticks, for garnish

Instructions:

1. Combine apple cider, orange juice, cinnamon sticks, cloves, and allspice berries in a saucepan over medium heat.

2. Bring to a gentle simmer and cook for 15-20 minutes to allow flavors to meld and infuse.

3. Serve hot in mugs garnished with orange slices and cinnamon sticks.

For an alcoholic version, add 1 cup of rum or brandy along with the cider and juice.

Chai Spiced Mulled Apple Cider

This fragrant, Indian-inspired take on mulled cider gets its spice from black tea and chai masala spice blend. The combination of cardamom, cinnamon, ginger, clove, and black pepper creates rich depth of flavor.

Ingredients:

– 4 chai tea bags

– 1 quart apple cider

– 1 orange, juiced and sliced into rounds

– 2 tablespoons brown sugar

– 1 cinnamon stick

– 1 star anise pod

– Fresh ginger, peeled and sliced (optional)

Instructions:

1. Brew chai tea bags in apple cider over medium heat for 5 minutes. Discard tea bags.

2. Add orange juice, brown sugar, cinnamon stick, star anise, and ginger (if using).

3. Gently simmer for 15 minutes to develop flavors.

4. Serve warm garnished with orange slices.

The chai spices play beautifully with the apples and orange in this mulled cider. It’s an exotic twist perfect for Autumn Warmers: Spice-Infused Recipes for Cozy Nights. The aromas transport you straight to a cozy autumn night by the fire.

Cozy Slow Cooker Recipes

As the crisp autumn air sets in, there’s nothing better than coming home to a house filled with the comforting aromas of slow-cooked fall spices. Cozy slow cooker recipes infused with cinnamon, nutmeg, cloves, ginger, and other warming spices are the perfect antidote to chilly autumn nights. In this article, we’ll share some mouthwatering slow cooker recipes that will fill your home with the scents of fall.

The slow cooker is a perfect vessel for simmering autumnal ingredients like apples, squash, sweet potatoes, pears, and pumpkin into tender, spice-laden dishes. Set it in the morning before you head out for the day, and come home to a ready-made, comforting meal that requires little hands-on effort. An added bonus – your whole house will smell amazing!

Apple and Pear Crumble

This luscious fruit crumble brings together the classic fall flavors of apples, pears, cinnamon, nutmeg, and brown sugar. Diced apples and pears are combined with spices and a bit of lemon juice, then topped with a crispy, streusel oat topping. As it cooks, your home will fill with the comforting, nostalgic aromas of fall baking. Scoop into bowls and top with vanilla ice cream or whipped cream for a soul-warming autumn treat.

Pumpkin Spice Latte Oatmeal

Wake up to the tastes of fall with this easy pumpkin spice oatmeal! Steel-cut oats are cooked until creamy and combined with canned pumpkin puree, warm fall spices like cinnamon and nutmeg, a bit of maple syrup for sweetness, and milk for creaminess. Top with toasted nuts, coconut flakes, or dried fruit for extra texture and crunch. This cozy breakfast will fill your kitchen with the comforting scents of pumpkin and spice as it simmers.

Apple Cider Pulled Pork

Tender, spice-rubbed pork roast meets the sweetness of apple cider in this simple recipe. Pork shoulder is rubbed with a blend of chili powder, cumin, salt, garlic and onion powders, then placed in the slow cooker atop sliced onions. Apple cider and chicken broth lend a sweet, apple-y flavor as the pork cooks low and slow until fall-apart tender. Serve on soft rolls with extra cooking liquid for moist and flavorful pulled pork sandwiches.

Spiced Pear Butter

Pears slow cooked with apple cider, lemon juice, fall spices like ginger, nutmeg, and cinnamon, and a bit of sugar are blended into a lushly sweet and smoothly spreadable fruit butter. Slather it onto biscuits, scones, toast, or even stirred into yogurt or oatmeal for a seasonal treat. The pear butter can also be canned or stored in the fridge for up to a month – if it lasts that long!

Maple Sweet Potato Casserole

This easy set-it-and-forget-it sweet potato casserole turns the classic Thanksgiving side dish into a simple weeknight meal. Sweet potatoes are combined with pure maple syrup, brown sugar, and warming spices like cinnamon and nutmeg. Topped with chopped pecans, the sweet potatoes cook into a bubbling, maple-kissed casserole with a crispy nut topping. Serve it alongside baked chicken or pork chops for a cozy, comforting dinner.

Cider Braised Beef Short Ribs

Boneless beef short ribs become fall-off-the bone tender when braised in a sauce of apple cider, balsamic vinegar and beef broth. Onion, carrots, celery, garlic, thyme, bay leaves, and a blend of spices like cinnamon, nutmeg and red pepper flakes add layers of flavor. After 8 hours of hands-off cooking, the ribs are lacquered in the thick, glossy sauce – perfect for serving over buttery mashed potatoes or wide noodles.

Whether you’re craving comforting stews, tender roasts, sweet and spicy pork, warming oatmeal or lush fruit desserts, the slow cooker is your perfect autumn kitchen ally. These set-it-and-forget-it Autumn Warmers: Spice-Infused Recipes for Cozy Nights will fill your home with nostalgic aromas and deliver soul-soothing comfort all season long.

Baking with Fall Spices: Pies, Breads & More

As the weather turns crisp and the leaves start to fall, our ovens heat up with the comforting aromas of cinnamon, nutmeg, ginger, and other warming spices. Baking with these aromatic spices is one of the best parts of autumn. The rich, spicy scents that fill our kitchens make it feel like home. This section will explore some of our favorite baked goods recipes infused with fall’s signature spices.

The subsection “Baking with Fall Spices: Pies, Breads & More” focuses on desserts and breads that incorporate cinnamon, nutmeg, cloves, ginger, allspice, and pumpkin pie spice blends. These tasty baked treats will make your home smell amazing on a chilly autumn day.

Cinnamon-Sugar Monkey Bread

Buttery, pull-apart monkey bread gets an autumnal twist with cinnamon-sugar. The bursts of cinnamon in every bite pair perfectly with a mug of apple cider or spiced coffee. Making this easy recipe is a great way to warm up your kitchen on a blustery fall afternoon.

Pumpkin Bread with Cream Cheese Swirl

This pumpkin quick bread has all the flavors of pumpkin pie packed into loaf form. Orange-hued pumpkin puree gives it moistness while fall spices like cinnamon, ginger, nutmeg, and cloves add that signature aroma. A swirl of tangy cream cheese running through the bread puts it over the top. Slice it thick and serve it warm with butter.

Apple Pie Scones with Cinnamon Glaze

Tender, cake-like scones studded with apples and spices get drizzled with a sweet cinnamon glaze for an irresistible fall treat. Enjoy them for breakfast or an afternoon snack along with a steaming cup of spiced apple cider. Their enticing cinnamon aroma will make your kitchen smell like an apple orchard.

Triple Ginger Molasses Cookies

These crispy, ginger-loaded cookies have triple the ginger flavor from ground ginger, fresh ginger, and gingersnap cookie crumbs. Blackstrap molasses and fall spices like cinnamon and nutmeg add extra warmth and complexity. Their crackly tops and chewy centers make them the ultimate spiced cookie for dipping into hot chocolate or spiced cider.

Dutch Apple Pie with Crumble Topping

This classic fall dessert features tart apple slices baked under a crisp, nutty streusel topping. Cinnamon, nutmeg, and lemon zest enhance the apple flavor. As it bakes, your kitchen will fill with the nostalgic spicy-sweet aroma of apples and crumble. Serve it warm with vanilla ice cream or whipped cream.

As you can see, baking with fall’s signature spices takes seasonal desserts and breads to the next level. Cinnamon, nutmeg, ginger, cloves, and apple pie spice blends infuse our homes with cozy aromatic warmth. These spiced baked goods like monkey breads, pumpkin breads, apple pies, molasses cookies, and more capture the flavors of autumn in tasty form. So turn on your oven, preheat some mugs of cider, cocoa, or coffee, and let your kitchen fill with the scents and flavors of fall.

Spiced Hot Chocolates for Chilly Nights

As the temperatures drop and autumn winds blow, nothing warms you up quicker than a steaming mug of rich, velvety hot chocolate. But why settle for plain when you can spice things up? Spiced hot chocolates are the ultimate cozy treat for chilly fall nights. Infused with cinnamon, nutmeg, ginger and other aromatic spices, these delicious hot chocolate recipes will warm you from the inside out.

Cinnamon Hot Chocolate

Cinnamon adds a sweet, fragrant warmth to classic hot chocolate that feels like autumn in a cup. For this spiced hot chocolate, you’ll need cocoa powder, cinnamon sticks, milk or milk alternative, and sweetener. Simmer the dairy and spices together, then mix until frothy and top with whipped cream, cinnamon sprinkles and orange zest. The result is a comforting, cinnamon-kissed drink that will make any chilly night feel warmer.

Pumpkin Spice Hot Chocolate

Pumpkin spice has become synonymous with cozy autumn vibes. This luscious pumpkin spice hot chocolate combines rich chocolate with fall’s favorite blend of cinnamon, ginger, nutmeg and clove. Mix pumpkin puree and the eponymous spice blend into milk or a non-dairy alternative, adding cocoa powder and sweetener to taste. Top with whipped cream and ground pumpkin pie spice for a quintessential autumn warmer.

Mexican Hot Chocolate

Spicy Mexican hot chocolate is an amped up take on the classic that will fire you up on cold nights. The key ingredients are cocoa powder, milk, cinnamon and cayenne pepper. The sweet chocolate and creamy milk balance beautifully with the spicy kick of cayenne and warmth of cinnamon. Top with whipped cream or marshmallows. ¡Olé!

Masala Chai Hot Chocolate

For an exotic twist, try masala chai-inspired hot chocolate packed with cozy Indian spices like cardamom, ginger and cloves blended with cocoa’s rich decadence. Steep black tea and whole spices in milk before mixing in chocolate, then top with honey and frothy foam. Every luxurious sip will transport you straight to spice markets in Old Delhi.

Boozy Spiked Hot Chocolate

What better way to warm up than with a splash of alcohol? Spiked hot chocolate takes this childhood favorite to the 21+ level. Simply add 1-2 ounces of your favorite liquor – think peppermint schnapps, spiced rum, hazelnut liqueur, Irish cream or amaretto. Garnish festively with crushed candy canes, chocolate shavings or a dollop of whipped cream sprinkled with cocoa powder. Naughty and nice!

Keep the Chill Away

These spiced hot chocolate recipes are sure to keep the chill away during long autumn nights. As you curl up under a blanket and gaze out at the falling leaves with a steaming mug in hand, their rich chocolate depths laced with fragrant spice will warm you from head to toe. So put the kettle on and get ready to cozy up with one of these delicious spiced hot chocolates – the perfect treat for chilly fall nights.

Spice-Infused Desserts: Cakes, Cookies & Puddings

As the weather turns crisp and the leaves start to fall, our thoughts turn to warming, comforting desserts infused with the flavors of fall. For the “Autumn Warmers: Spice-Infused Recipes for Cozy Nights” series, let’s explore some cozy spice-infused cakes, cookies and puddings perfect for chilly autumn nights.

Cinnamon, ginger, nutmeg and cloves are classic baking spices that evoke feelings of warmth and hominess. When combined with seasonal ingredients like apples, pumpkin and maple syrup in desserts like cakes, cookies and puddings, the results are doubly comforting and satisfying.

Spiced Apple Cake

This moist, tender spiced apple cake is filled with fresh apples and fragrant fall spices. Ground cinnamon, ginger and nutmeg add layers of flavor while chopped nuts on top provide a tasty crunch. Serve warm with a dollop of whipped cream or vanilla ice cream for the ultimate cozy treat.

Pumpkin Spice Cookies

Chewy pumpkin spice cookies with a crackled sugar topping are a perfect sweet for dunking into a steaming mug of tea or hot apple cider. Molasses, cinnamon, ginger, cloves and nutmeg add comforting fall flavor to every bite of these cakey pumpkin cookies.

Maple Nutmeg Pudding

This easy stovetop maple nutmeg pudding has the taste and texture of a warm, decadent caramel sauce. The combination of maple syrup and nutmeg makes for an ideal autumnal flavor. Serve warm over ice cream or slices of apple cake for the perfect “Autumn Warmers” dessert.

Spiced Persimmon Pudding

This steamed persimmon pudding is moist and richly spiced with cinnamon, ginger and nutmeg. Sweet, seasonal persimmons provide moisture while fall spices give it a wonderful warmth and complexity of flavor. Top with whipped cream or brandy sauce for added decadence.

Carrot Cake with Cream Cheese Spice Frosting

Moist carrot cake layers filled with pineapple and toasted nuts get blanketed in a cinnamon cream cheese frosting for the ultimate autumn treat. This spice-infused carrot cake combines beloved fall flavors like cinnamon, ginger, nutmeg and cloves for a dessert that feels like a big, cozy hug.

Gingersnap Crust Pumpkin Cheesecake

A gingersnap cookie crust provides a spicy, crunchy base for a smooth and creamy pumpkin spiced cheesecake swirled with maple caramel sauce. With flavors like ginger, cinnamon, nutmeg and maple, this gorgeous cheesecake is autumn in dessert form.

Spiced Pear & Almond Tea Cakes

These tender, buttery individual spiced pear and almond cakes are served warm and dripping with a brown sugar glaze. Poached pears baked inside impart moisture while almond meal and spices like cardamom, ginger and nutmeg provide wonderful flavor. Enjoy with a cup of chai or spiced tea for dunking.

With endless ways to infuse fall flavors into desserts, baking with warming spices is an ideal way to create cozy, comforting treats perfect for chilly autumn nights curled up by the fire with a mug of mulled cider. This “Autumn Warmers” series explores spice-infused recipes that provide a delicious dose of hygge.

The Best Summer Fruits for Fresh Salads

Summer is prime time for fresh, flavorful fruits that pair beautifully with leafy greens and herbs to create colorful, tasty salads. When selecting the best summer fruits for fresh salads, opt for produce at the peak of ripeness to enjoy maximum sweetness and flavor.

Some of the best options for summer fruit salads include juicy berries like strawberries, blackberries, raspberries, and blueberries. The sweet yet slightly tart taste of berries complements bitter greens like arugula, radicchio, and endive. Berries also pair well with soft herbs like mint, basil, and tarragon. For another flavor dimension, add crumbled feta or goat cheese to berry salads.

Stone fruits are another excellent choice for summer salads. Peaches, nectarines, apricots and plums add sweetness and vibrant color contrast. Grilled stone fruit lends a delicious charred flavor. Fresh herbs like basil, cilantro or thyme accent the fruit’s sweetness. Toasted nuts like almonds or walnuts provide crunch.

Watermelon is very versatile for salads. Seedless watermelon cubed on skewers and quickly grilled makes a tasty, meatless addition to green salads. Chilled watermelon paired with cucumber, feta and mint is a refreshing summer combo. For heartier salads, try diced watermelon with arugula, shaved Parmesan and balsamic vinaigrette.

Tropical fruits like mango, pineapple and kiwi also shine in summer salads. Their sweet/tart flavors and exotic colors upgrade simple greens. Diced mango and pineapple liven up bland chicken or shrimp salads. Kiwi makes an unexpected but pleasant addition to salads with strawberries and mixed baby greens.

Cherry tomatoes technically qualify as a fruit. These sweet red gems add juicy bursts of flavor and color to all kinds of salads, pairing well with nearly any greens or herbs. Sliced cherry tomatoes combined with mozzarella, basil and balsamic is a classic Caprese salad.

When prepping summer fruit for fresh salads, proper storage is key to preserving flavor and texture. Rinse berries and leave them unwashed in their original container in the refrigerator for up to 3 days. Store stone fruits and tropical fruits in the crisper drawer, unwashed and uncut in a perforated plastic bag, for 2-4 days max. Keep cut fruit tightly covered and use within a day to prevent browning or spoilage.

With so many options for delicious combinations, summer fruit salads open up creative possibilities. Vary the fruits, greens, herbs and other add-ins to invent your own perfect pairings. No matter what fruits you choose, follow these best practices for washing, storing and using summer produce at the height of freshness. Doing so will ensure your salads capture the full flavor and nutritional benefits of the season’s bounty.

Complementary Herbs that Make Fruit Salads Shine

When creating fresh fruit salads in the summer, herbs can take the flavors to the next level. Certain herbs beautifully complement popular summer fruits, adding dimensions of aroma, taste and visual appeal. Discovering perfect summer fruit and herb pairings for salads can lead to unexpected delights.

Some of the most versatile herbs for summer fruit salads include mint, basil, cilantro, rosemary, oregano, thyme and sage. These herbs enhance the inherent sweet and acidic notes of berries, melons, stone fruits and citrus. Thoughtfully combining fruits with herbs creates salads that shine with complementary flavors.

Mint’s cooling, bright taste pairs wonderfully with sweeter fruits like strawberries, blueberries, watermelon and honeydew. The slight menthol taste of mint balances sweetness and gives the fruits a more complex, intriguing flavor. Mint also contributes a vibrant green color to fruit salads. Chopped fresh mint leaves sprinkled on fruit salads add pops of herbaceous aroma and flavor in every bite.

Sweet fruits like peaches, nectarines and plums marry beautifully with the peppery flavor of basil. Basil brings out the full, ripe flavors of stone fruits and adds an unexpected zing. Thinly sliced peaches or nectarines combined with torn basil leaves and a dash of balsamic vinegar makes for a simple, elegant summer salad. The anise notes of basil complement berries like blackberries and raspberries as well.

Cilantro pairs wonderfully with fruits and vegetables that have a touch of acidity, like pineapple, strawberries, cherry tomatoes and citrus fruits. The bright, lemony flavor of cilantro lifts and enhances the tropical sweet-tartness of grilled pineapple. Cilantro also gives brightness to heavier fruits like watermelon, allowing their sugars to shine. Scatter cilantro over melon chunks or blend it into fruit salad dressings.

The woodsy flavor of rosemary beautifully complements darker summer fruits like plums, blackberries and cherries. The piney, aromatic quality of rosemary balances out the sometimes cloying sweetness of these fruits. Adding a few sprigs of rosemary to a blackberry salad creates an unexpectedly delightful flavor combination. Lemon zest or juice helps unify the flavors.

Oregano has a natural affinity for tomatoes, as anyone familiar with Italian cooking knows. Combining cherry tomatoes with oregano instantly evokes the summery flavors of the Mediterranean. Toss oregano-spiked halved cherry tomatoes with bite-sized fresh mozzarella, cubes of watermelon, fresh arugula and a lemony vinaigrette for a gorgeous composed salad. The interplay of flavors and textures is sublime.

Thyme and sage are two other herbs that pair deliciously with summer fruits in fresh salads. Lemon thyme has bright citrusy notes that enhance berry and stone fruit salads. The earthy, slightly piney flavor of sage beautifully complements sliced fresh figs. Garnish fig salads with fresh sage leaves and a drizzle of honey for an elegant starter or dessert.

When combining fruits and herbs in fresh summer salads, moderation is key. The herbs should enhance the flavor of the fruit rather than overwhelm them. Start with small amounts of gently chopped or torn herbs, then adjust amounts to taste. Herbs like basil, mint and cilantro should be added just before serving the salad, so their flavors and colors remain vibrant. Heartier herbs like rosemary, thyme and sage hold up well when marinated with the fruits.

Thoughtfully combining summer’s bounty of sweet juicy fruits with aromatic, flavorful herbs results in fresh salad combinations that shine. Discovering your favorite fruit and herb pairings transforms simple ingredients into something special. Let your imagination run wild playing with flavors and textures to create delightful summer fruit salads.

Creative Salad Combinations with Strawberries, Blueberries, and Mint

Strawberries and blueberries are quintessential summer fruits that pair beautifully with fresh mint in fruit salads. The sweet juiciness of ripe berries complements the cooling freshness of mint for a perfect summer treat. This article will explore creative salad combinations featuring these classic summer fruits and herbs.

Strawberries and blueberries make a classic summer fruit salad combination. The sweet tartness of strawberries balances nicely with the deep, complex flavor of blueberries. When paired with the bright pop of mint, these fruits make a light and refreshing salad perfect for hot summer days.

One creative salad combination is mixing sliced strawberries and blueberries with baby spinach, toasted almonds, crumbled feta cheese, and a mint vinaigrette. The nuts and cheese add protein and texture contrast, while the spinach contributes color and freshness. The mint dressing ties everything together.

For another tasty combination, blend blueberries and sliced strawberries with arugula, shaved Parmesan, and a lemon-mint dressing. The peppery arugula contrasts with the sweet fruits, the Parmesan adds a salty bite, and the bright dressing brings out the flavors. Garnish with whole strawberries and a mint sprig.

Strawberries and blueberries also combine tastily with field greens or butter lettuce as the base. Toss the greens with some goat cheese crumbles, the berries, toasted walnuts or pecans, and a simple vinaigrette infused with minced mint. The nuts add crunch, while the goat cheese offers a tangy creaminess to complement the sweet and tart berries.

For a Greek or Mediterranean salad, pair chopped strawberries and blueberries with cucumbers, red onion, kalamata olives, feta cheese, and oregano-mint dressing. The salty olives and briny feta contrast with the sweet fruits, while the onions and cucumber add a refreshing crispness. Oregano and mint make a dynamic herb duo.

Fruit skewers also present the strawberries and blueberries beautifully. Thread chunks of both fruits onto skewers, alternating them for color contrast. Lay them over a bed of baby spinach and drizzle with a poppy seed dressing accented with mint. For added protein, add some grilled chicken strips.

These combinations highlight just some of many creative and tasty ways to use strawberries and blueberries together in summer fruit salads paired with fresh mint. Experimenting with different greens, herbs, cheeses, nuts, dressings and proteins will yield endless flavorful permutations.

No matter which ingredients you choose, always select ripe, fresh strawberries and blueberries in their peak season for maximum sweetness and flavor. Rinse them just before use and handle them gently to avoid bruising. Use fresh mint leaves and chop or tear them rather than cutting for the best flavor and aroma. Store any fruit salads containing cut fruit and herbs in an airtight container in the refrigerator and enjoy within a couple days for optimum freshness and taste.

We hope these suggestions spark ideas to help you create your own signature summer fruit salads with strawberries, blueberries and mint. Pairing these quintessential summer flavors can yield endless delicious, healthy and refreshing combinations perfect for backyard barbecues, potlucks or anytime you want to enjoy a taste of the season. Let your imagination run wild with herbs and fruits!

Watermelon and Basil – A Match Made in Heaven

The refreshing sweetness of watermelon paired with the vibrant flavor of fresh basil is truly a match made in heaven when it comes to summer fruit and herb combinations. This dynamic duo brightens up any salad with their complementary flavors and mouthwatering aroma.

During the hot summer months, juicy watermelon is at its sweetest and most delicious. The sweet nectar and crisp texture add hydration and texture contrast to fresh salads. Meanwhile, basil reaches its peak season in the summer as well, lending its distinctive flavor and fragrance to dishes. Together, these two ingredients create salad perfection.

Why Watermelon and Basil Work So Well Together

This fruit and herb combination is so popular because the ingredients play off each other so beautifully. The sweet juice of the watermelon contrasts perfectly with the slight spicy kick and flavor burst of the basil. The interplay of flavors, textures, colors, and scents delights the senses, making watermelon and basil salads an unforgettable summer treat.

In addition to great taste, watermelon and basil make a nutritious salad pairing. Watermelon provides hydration along with vitamins A, B6 and C, while basil contains antioxidants and phytonutrients that boost immunity. With healthy fats, fiber and plant compounds, these Summer Fruits and Herbs: Perfect Pairings for Fresh Salads provide nourishment as well as refreshment.

Simple Watermelon Basil Salad Recipes

The beauty of a watermelon and basil salad is its simplicity. With just a few quality ingredients, you can create a fast, easy and delicious salad perfect for hot summer days. Here are some tasty recipes to try:

Watermelon Cucumber Basil Salad

Thinly slice watermelon, cucumber and red onion. Toss with torn fresh basil, feta cheese, lemon juice, olive oil, salt and pepper. The cucumber adds a nice crunch while the feta lends a tangy, salty creaminess to complement the fruit and herbs.

Watermelon Caprese Salad

Swap tomato for watermelon in this fruity take on a classic caprese. Layer fresh mozzarella cheese and watermelon slices on a platter. Tuck small basil leaves in between the layers. Drizzle with balsamic reduction and olive oil, then season with salt and pepper. Simple, beautiful and full of flavor!

Grilled Watermelon and Halloumi Salad

Grill cubes of watermelon and Halloumi cheese until slightly charred. Toss with mixed baby greens, fresh basil, and a lemon shallot vinaigrette. The smoky notes from grilling pair exceptionally with the sweet watermelon and salty cheese.

Get Creative with Watermelon Basil Salad Combinations

Once you master the basics, get creative by mixing in other ingredients that complement this dynamic duo. Some tasty add-ins include:

– Fresh mint – Contrasting flavor and aroma

– Arugula – Peppery notes and added texture

– Cherry tomatoes – Sweet burst of flavor

– Cucumber – Cooling crunch

– Feta or mozzarella – Salty, creamy goodness

– Citrus (lemon, lime) – Bright, fresh kick

– Balsamic vinegar/glaze – Sweet/tart contrast

– Grilled veggies or seafood – Smoky flavors

The possibilities are endless when pairing sweet watermelon and aromatic basil! Allow your imagination to wander, but the keys are balance, contrast and fresh high-quality ingredients.

Tips for Handling Watermelon and Basil

To yield the best flavor and texture from watermelon and basil:

– Choose watermelons that sound hollow when tapped and have a creamy yellow spot on one side.

– Use only fresh, vibrant looking basil with no black or wilted spots.

– Cut watermelon just before assembling salad to prevent it from getting watery.

– Hand tear basil leaves rather than chopping to retain flavorful oils.

– Add basil just before serving to preserve freshness and prevent oxidation.

– Store prepared salads with watermelon in an airtight container and basil on the side to mix in just before eating.

The Perfect Marriage of Sweet and Savory

Watermelon and basil salads are the ultimate summer treat, with flavor combinations as refreshing as a dip in the pool on a hot day. The natural sweetness of the melon matched with the pungent flavor of the herb is a match made in heaven. With so many simple ways to enjoy this iconic pairing, be sure to take advantage this summer when both ingredients are at their seasonal best! “Summer Fruits and Herbs: Perfect Pairings for Fresh Salads” like watermelon and basil capture the essence of warm weather eating at its finest.

Peaches and Balsamic Vinegar Bring Out the Best in Each Other

Peaches are one of the most beloved fruits of summer. Their sweet, juicy flesh is simply delightful on its own, but pairing peaches with balsamic vinegar takes the flavor to new heights. The tanginess of aged balsamic vinegar perfectly balances out the peach’s sweetness. This dynamic duo of ingredients truly brings out the best in each other.

When creating fresh summer fruit salads, peaches and balsamic make an ideal match. The sweet and tart flavors complement each other beautifully. Balsamic vinegar also helps make peaches shine by adding complexity and depth of flavor.

Choosing the Best Peaches

You’ll want to pick peaches at the peak of ripeness for salads pairing peaches and balsamic vinegar. The fruit should give slightly when gently pressed but still have some firmness. Tree-ripened peaches bought at farmers markets or farm stands often offer the best flavor. The skin should have a vibrant reddish-orange hue.

For the balsamic vinegar, select a high-quality aged balsamic. The longer a balsamic vinegar has aged, the thicker it becomes and the more pronounced the sweet and tart flavors are. The acidity will balance the ripe peaches while the sweetness enhances the fruit’s natural sugars.

Simple Peach Balsamic Salad Combinations

One of the easiest ways to let the flavors of peaches and balsamic shine is to keep the other salad ingredients simple. Some tasty combinations include:

– Peaches, balsamic vinegar, arugula, goat cheese, and toasted almonds or pecans

– Peaches, balsamic, fresh mozzarella, and basil

– Peaches, balsamic, baby spinach, prosciutto, and shaved Parmesan cheese

The fresh greens in these salads add crispness while the cheeses and nuts complement the flavors already present. The prosciutto’s saltiness balances nicely against the sweet and tart duo of peaches and balsamic.

For the dressings, go with a simple mix of olive oil, balsamic vinegar, salt, and pepper. A 3:1 ratio of oil to vinegar works well. Let the quality of ingredients shine through by not overcomplicating the dressing.

Grilled Peach Balsamic Salad

For an extra flavor boost, try grilling peaches before making your summer fruit salad with balsamic vinegar. Grilling caramelizes natural sugars and concentrates flavors. It also adds smoky undertones that pair deliciously with aged balsamic.

Start by cutting peaches in half and removing the pits. Brush the cut side lightly with olive oil and sprinkle with salt. Grill cut-side down for 2-3 minutes until grill marks appear. Flip and grill the skin side for another 1-2 minutes.

Make a bed of mixed baby greens and top with the grilled peach halves. Drizzle generously with aged balsamic vinegar. Top with crumbled goat cheese or feta and toasted pine nuts or almonds. The heat from the grilled fruit pairs perfectly with the aged balsamic’s sweet tanginess.

Balsamic Peach Caprese Salad

For a fun twist on a classic caprese salad, substitute juicy summer peaches for the traditional tomatoes. Layer fresh peach slices and mozzarella cheese with torn basil leaves. Drizzle with balsamic vinegar and olive oil. The sweet and tart flavors mimic a tomato-based caprese while putting a seasonal summer twist on it.

The soft textures and flavors of the cheese, fruit and herbs also complement each other beautifully. For variety, use burrata or buffalo mozzarella in place of regular mozzarella. Top with a sprinkle of flaky sea salt and black pepper to finish.

Preparing and Storing Summer Fruit Salads

To keep your summer fruit salads fresh and vibrant:

– Wash, dry and prep fruits and vegetables right before assembling salads

– Use a sharp knife to prevent bruising of delicate fruit

– Gently mix in balsamic vinegar dressing just before serving to prevent sogginess

– Store leftover salad in an airtight container, separating the dressing to prevent overmarination

– Enjoy fruit salads within a day or two for the best texture and flavor

With peak-season peaches and high-quality aged balsamic vinegar, you don’t need much else besides maybe some fresh greens, cheese, herbs or nuts. Simply let the natural flavors of the fruit and vinegar shine through. The sweet juiciness of the peaches paired with the thick, tart balsamic makes each ingredient taste even better. This classic flavor combo truly brings out the best in summer’s bounty.

Blackberries and Rosemary – An Unexpected Delight

Blackberries are one of the quintessential summer fruits, with their deep purple color and sweet yet slightly tart flavor. While they are delicious eaten fresh out of hand, blackberries can also elevate fruit salads to new heights when paired with complementary ingredients. One particularly unexpected yet delightful pairing for blackberries is the fresh herb rosemary. With its piney fragrance and subtle lemon-pepper flavor, rosemary beautifully complements the fruity sweetness of ripe blackberries. The interplay between these ingredients makes for an exciting fruit salad filled with flavor contrasts.

When incorporating blackberries and rosemary into a fresh summer fruit salad, it helps to understand what makes them such an exceptional pairing. The sweet juice and mellow tartness of blackberries balance wonderfully against rosemary’s resinous overtones. As an herb, rosemary also contains aromatic oils that accentuate the berry flavors. Together, these summer fruits and herbs create layers of flavor that make the palate come alive.

Preparing the Ingredients for Starring Roles

When tossing blackberries and rosemary together, it helps to start with high-quality ingredients at their peak of freshness. Look for plump, fully ripened blackberries with a deep purple-black color and gentle sheen. Ripe blackberries should be plump and tender but still hold their shape, neither appearing mushy nor overly firm. Gently wash the berries just before use and leave them to drain in a colander, handling them delicately to avoid bruising. For the rosemary, seek out perky, vibrant stems with supple leaves. After rinsing, pat the rosemary dry with paper towels and strip the leaves from the bottom half of the stems. The fresh leaves have the best flavor for fruit salads. Stack a few leaves on top of each other, roll tightly, and slice crosswise into thin ribbons or coarsely chop. This technique, called a chiffonade cut, tenderizes the woody stem fibers and helps release rosemary’s aromatic oils.

Building Flavor Contrasts into Refreshing Salad Combinations

A simple salad of just blackberries and rosemary allows their contrasting flavors to shine. However, additional fruits and herbs can accentuate the dynamic interplay between these starring ingredients. Tart red currants, mildly sweet black seedless grapes, or wine-inflected black raspberries all make excellent additions. For herbs, other pungent leaves like thyme, sage, or winter savory marry well with rosemary’s piney notes. Softer herbs like dill, fennel fronds, or the anise flavor of tarragon also pair nicely with blackberries.

When composing a blackberry and rosemary fruit salad, use a light hand with the rosemary so it remains a flavor accent rather than overpowering the other ingredients. Here are two refreshing salad combinations highlighting this summer fruits and herbs pairing:

Tangy Blackberry Salad with Rosemary and Red Currants – Toss sweet blackberries with tart red currants and a sprinkle of finely chopped fresh rosemary. The currants provide a bright pop of flavor that complements both the berries and herb. For additional contrast, add some thinly sliced fennel bulb or a few fennel fronds. Dress the salad with a white wine vinaigrette or simply high-quality extra virgin olive oil and white wine vinegar.

Summer Berries with Rosemary and Black Grapes – Sweet black seedless grapes provide gentle contrast to mix of blackberries, black raspberries, and blueberries. Fresh rosemary, tarragon leaves, and lemon zest all accentuate the berry flavors. For the vinaigrette, blend stone-ground mustard with white balsamic vinegar, extra virgin olive oil, and a touch of honey. Spoon the dressing over the mixed berries to allow a little to permeate the salad while keeping much of the fruit bright and unadorned.

Tips for Handling Blackberries and Making Summer Fruit Salad

Blackberries are extremely delicate and perishable. Because they bruise and spoil easily, follow a few tips when incorporating them into fresh fruit salads with rosemary and other ingredients:

Store unwashed blackberries in a single layer in a paper bag or vented plastic clamshell in the refrigerator. Do not place them in sealed containers, bags, or piles that will crush them. Use within 2-3 days for best quality and flavor.

Avoid washing blackberries until ready to use. The moisture causes them to spoil quicker. When ready to prepare the salad, gently rinse them, drain well in a colander, and pat dry with paper towels. Work quickly and handle them gently during prep.

When adding rosemary or herbs, chop just before assembling the salad. Cutting ahead of time causes them to discolor and lose vibrancy.

Compose the salad no earlier than an hour before serving. Toss all ingredients together just before presentation to keep the flavors fresh. The juices will bleed and make the salad mushy if it sits longer.

For potlucks, BBQs, or picnic transport, pack salad components separately in individual containers. Assemble on site and retoss for peak texture and flavor. The fruit will turn soggy if combined ahead of time.

Storing Blackberry-Rosemary Summer Fruit Salad

To enjoy blackberry and rosemary summer fruit salads for several days, prepare and dress the ingredients separately in stages:

1) Store washed fresh herbs like rosemary wrapped in paper towels in a partially closed plastic bag for up to a week in the fridge, refreshing as needed.

2) Clean berries and delicate fruit thoroughly and distribute evenly in a single layer on paper towels. Refrigerate in vented container or bag up to three days.

3) Mix salad dressing ahead and chill covered for 3-5 days. Shake well before drizzling over fruit.

4) Prep sturdier ingredients like sliced fennel or grape halves whenever convenient. Seal and refrigerate 3-5 days.

When ready to serve, retrieve ingredients and let stand briefly to mitigate chilling. Then gently toss together in desired portions. With a little forethought, components of this fresh summer fruit salad with blackberries, rosemary and more can be made in advance while preserving that just-picked flavor.

Cherry Tomatoes, Arugula, and Oregano for a Greek-Inspired Salad

The combination of cherry tomatoes, arugula, and oregano makes for a delightfully fresh and flavorful Greek-inspired summer salad. The mix of sweet, juicy cherry tomatoes, peppery arugula, and aromatic oregano perfectly encapsulates the flavors of the Mediterranean.

Cherry tomatoes are one of the tastiest fruits and vegetables of summer. Their sweet and burst-in-your-mouth flavor combines perfectly with the slight bitterness and spiciness of arugula. Oregano adds its distinctive herbal, slightly woodsy taste, bringing the flavors of Greece to your salad bowl.

Why Cherry Tomatoes are Perfect for Summer Salads

Cherry tomatoes are one of the most versatile summer fruits, fitting seamlessly into all kinds of salads. Their small size makes them perfect for biting into whole and bursting with sweet, tomatoey juice. Cherry tomatoes are available from early summer through October in most regions, making them a reliable summer salad ingredient. They keep longer than larger slicing tomatoes, and hold up well to chopping and tossing into salads. Cherry tomatoes pair well with nearly any summer herb, green, cheese, or dressing you can think of. Their versatility and conveniently bite-sized package makes Summer Fruits and Herbs: Perfect Pairings for Fresh Salads with cherry tomatoes an easy win.

Nutritional Benefits of Cherry Tomatoes

In addition to their bursting flavor, cherry tomatoes deliver ample nutrition in their petite packages. One cup of cherry tomatoes provides nearly 40% of your recommended daily vitamin C and vitamin A. They also contain lycopene, an antioxidant compound that gives tomatoes their rich red color. Lycopene has been linked to reduced risk of certain cancers, heart disease, and inflammation when consumed in adequate amounts from tomatoes and other lycopene-rich foods. Cherry tomatoes make it easy to add cancer-fighting, inflammation-reducing lycopene to Summer Fruit and Herb Salads.

The Peppery Kick of Arugula

Arugula, also known as “rocket”, adds a nice peppery bite to balance the sweetness of ripe summer cherry tomatoes. A leafy green vegetable similar to lettuce, arugula has saw-toothed leaves that pack a spicy punch reminiscent of mustard greens, horseradish, or radishes. Arugula has been grown in the Mediterranean region since ancient Roman times, so it fits seamlessly into a Greek-inspired cherry tomato summer salad. The ancient Greeks and Romans definitely knew their way around Perfect Pairings for Fresh Summer Fruit and Herb Salads!

In addition to livening up salads with its pep, arugula provides ample amounts of vitamin K, vitamin A, and folate. The dark leafy green also contains certain phytochemicals only found in cruciferous vegetables that may help fight cancer. So arugula adds both spice and nutritional value to Cherry Tomato Greek Summer Salads.

The Woodsy, Herbal Essence of Oregano

No Greek-inspired dish would be complete without the distinctive flavor of oregano. Oregano’s woodsy, herbal essence rounds out the trinity of flavors beautifully in this summer cherry tomato and arugula salad combo.

A fragrant herb in the mint family, oregano grows wild on the mountainsides of the Mediterranean region, including Greece and Italy. Its ancient Greek name roughly translates to “joy of the mountain”. And oregano surely will bring joy to your taste buds when paired with sweet cherry tomatoes and peppery arugula, transporting you to the Mediterranean hillsides.

In addition to providing Mediterranean flavor to salads and other dishes, oregano contains antioxidants called phenols that provide anti-inflammatory benefits and help fight cancer. Its antifungal and antibacterial properties come from thymol and carvacrol compounds. So oregano gives both flavor and health perks to this Greek cherry tomato and arugula salad.

Putting it All Together: Cherry Tomato, Arugula, and Oregano Summer Salad

Combining sweet cherry tomatoes, peppery arugula, and woodsy oregano makes for an unforgettable Greek-inspired summer salad, perfect for al fresco dining. Here is one delicious way to put together this flavor and nutrition-packed combo:

Ingredients:

– 1 pint red and yellow cherry tomatoes, halved

– 5 oz baby arugula

– 1/4 cup chopped fresh oregano

– 1/3 cup crumbled feta cheese

– 1/4 cup kalamata olives, pitted and halved

– 3 Tbsp red wine vinegar

– 2 Tbsp extra virgin olive oil

– 1 small shallot, minced

– 1 garlic clove, pressed

– 1/4 tsp dried oregano

– Salt and pepper to taste

Whisk together the olive oil, vinegar, shallot, garlic, and dried oregano in a small bowl. Season to taste with salt and pepper.

In a large salad bowl, gently toss the halved cherry tomatoes, arugula, feta, olives, and fresh oregano. Shake the dressing then pour it over the salad. Toss gently until coated evenly. Enjoy this Greek-inspired blast of summer flavors!

Bonus Greek-Inspired Salad Ideas:

– Add chopped cucumber for extra crunch

– Mix in diced red onion for some bite

– Top with chopped mint for a fresh twist

– Include crumbled Greek yogurt feta for a creamy tang

– Garnish with lemon wedges to brighten flavors

This cherry tomato, arugula, and oregano salad combination is endlessly adaptable to your taste preferences. Play around with add-ins to invent your own Perfect Greek-Inspired Summer Fruit and Herb Salad. Just don’t leave out those three key players that make this combo sing!

Grilled Pineapple and Cilantro Take Salad to the Next Level

Pineapple and cilantro are a match made in tropical heaven when it comes to fruit salads. The sweet and tart flavors of grilled pineapple pair perfectly with the bright, citrusy notes of fresh cilantro. Adding these two ingredients to your summer salads takes them to new heights in terms of flavor and enjoyment.

The caramelized sugars in grilled pineapple give it a depth of flavor that complements the herbaceous cilantro. The smoky notes imparted by grilling also balances beautifully with cilantro’s brightness. As unlikely as this combination may seem at first, once you taste them together, you’ll realize they’re a perfect pairing for summer salads.

Grilling Pineapple to Perfection

Getting beautifully caramelized, smoky pineapple to top your cilantro-infused salads starts with choosing a ripe, golden pineapple. Cut off the crown and bottom to expose the flesh, then stand it upright and slice off the skin, carving out any remaining “eyes” with a paring knife. Cut the pineapple into 1/2 to 1-inch rings, cores intact to hold the rings together on the grill.

Brush both sides of the rings lightly with oil to prevent sticking. Grill over medium heat for 2 to 4 minutes per side, until grill marks appear and the juices start to bubble on the surface. The pineapple is ready when it’s softened slightly and has appealing caramelized bits. Let it cool slightly before chopping into chunks for your salad.

Pineapple and Cilantro Create Summertime Magic

The flavors and textures of grilled pineapple and fresh cilantro come together to create a light, vibrant topping for all kinds of summer fruit salads. Try adding them to a salad of watermelon chunks, crumbled feta and toasted almonds for a sweet, savory and crunchy blend of flavors and textures. The pineapple and cilantro provide a flavor punch that wakes up the mellower melon and cheese.

For a tropical fruit salad, combine grilled pineapple with mango slices, diced papaya and fresh lime juice. Shower it abundantly with chopped cilantro before serving for a bright, refreshing pop of herbaceous flavor and aroma that enhances the fruits’ natural sweetness. The lime juice highlights the grill flavors on the pineapple for a dish that tastes like an island vacation.

Grilled stone fruits also pair deliciously with cilantro in summer salads. Try nectarines, peaches or apricots that have nice sear marks and caramelization from the grill. Mix them with crisp greens, chewy lentils, crumbled feta and lots of chopped cilantro for a hearty yet refreshing main dish salad. The stone fruits soften slightly on the grill, creating delightful contrasts with the other textures.

For a simple side, make a caprese-inspired salad with grilled pineapple replacing the traditional tomato, alternating cubes with fresh mozzarella balls, torn basil leaves, extra virgin olive oil and cracked black pepper. The pineapple brings a tropical twist while matching the tomatoes level of sweet/tart juiciness that works so well with creamy mozzarella and fragrant basil. The cilantro adds a layer of brightness, blending especially nicely with the basil.

Grilling brings out pineapple’s natural sweetness and adds delicious depth of flavor, while fresh, herbaceous cilantro perfectly balances its rich caramelization with verdant notes. Combining smoky grilled pineapple and lively cilantro adds an unexpected twist to all kinds of fruit salads this summer. So fire up the grill and get ready to take your salads from boring to boardwalk-worthy by mixing sweet summer fruits with cilantro’s magical flavor. When you taste them together, you’ll realize grilled pineapple and cilantro truly take summer salads to the next level thanks to their perfect pairing of flavors and textures.

Summer Salad Dressings: Vinaigrettes, Oils, and Herb Pairings

A fresh summer fruit salad is delicious on its own, but the right salad dressing can take it to the next level. When making a fruit-based salad, it’s best to avoid heavy, creamy dressings that will overwhelm the natural flavors. Instead, opt for light vinaigrettes made with herb-infused oils and vinegars. These types of salad dressings will complement, not cover up, the tastes and textures of whatever fruits you choose to use.

Vinaigrettes are easy to prepare from basic ingredients you likely have on hand. At its most basic, a vinaigrette is three parts oil to one part vinegar, plus salt, pepper, and any other seasonings you want to add. You can use a neutral-tasting oil like canola or vegetable oil, or switch it up with a fruit-flavored extra virgin olive oil. Similarly, plain white vinegar works nicely, but fruit-infused vinegars like raspberry, strawberry, or blueberry balsamic add wonderful fruity undertones. Fresh herbs are also excellent for seasoning oil and vinegar mixtures intended for summer fruit salads.

When making a dressing for salads containing strawberries, blueberries, blackberries, watermelon and other juicy summer favorites, consider using one or more of the following herbs:

Mint – This cooling herb has an affinity for berries of all kinds. The minty flavor brings out the sweetness of the fruit while also taming any tartness. Use fresh mint leaves, chopped, in lemon vinaigrettes or infuse mint into olive or grapeseed oil.

Basil – Sweet basil is famously paired with slices of vine-ripened tomatoes, but it also complements other summer fruits like melon and peaches. For the best flavor, use fresh basil leaves, chopped or torn into pieces rather than cut with a knife. This prevents bruising and browning. Infuse the basil in balsamic vinegar or olive oil.

Cilantro – This herb, also known as coriander leaf, is ideal for dressing up tropical and citrus-based fruit salads. Its bright, aromatic flavor matches well with mango, pineapple, papaya, oranges and grapefruit. Let fresh cilantro steep in lime juice or a neutral oil to release its essence before making a vinaigrette.

Oregano – Bring the taste of the Mediterranean to your summer fruit salads by adding some oregano to your vinaigrettes. Its earthy, aromatic qualities pair nicely with figs, melon, grapes and stone fruits like plums, cherries, peaches and nectarines. Use fresh oregano leaves or dried oregano in moderation.

Rosemary – The piney notes of rosemary complement berries and grapes especially well. For best results, fry a few sprigs of fresh rosemary briefly in olive oil over medium heat. This infuses the flavor beautifully into the oil, which can then be used as the base for vinaigrettes and drizzled over the finished salad.

Thyme – Lemon thyme is a natural choice for dressing up citrus-based salads, as it marries the bright taste of lemons with the woodsy flavor of thyme. For other fruits, regular garden thyme also works nicely. Use a light hand though, as thyme can be overpowering.

When it comes to oils, extra virgin olive oil is always a winner. The highest grade available, with its fruity, peppery notes, is ideal for drizzling over fresh summer salads. Nut oils like walnut and hazelnut can also be used judiciously in fruit salads. Their rich, nutty flavor is delicious with berries, sliced pears, apples and grapes. Avoid using low quality vegetable oil, canola oil or corn oil, as these will not enhance the flavor of your fruits.

Similarly, when selecting a vinegar, go for quality over quantity. Wine vinegars, fruit vinegars and aged balsamic vinegar offer complexity and depth of flavor that complement summer’s bounty beautifully. If opting for a fruit-infused vinegar, make sure it contains real fruit, not artificial flavoring. Organic is best if possible. White wine vinegar, champagne vinegar, sherry vinegar and red wine vinegar also make excellent bases for vinaigrettes to dress summer fruit salads.

No matter what fruits, herbs, oils and vinegars you select, remember that restraint is key when dressing fruit salads. You want a delicate coating on the ingredients, not a drowning. Start with three parts oil to one part vinegar, then adjust according to taste. Go even lighter if the fruit is very juicy or delicate. Pay attention to textures as well, as you don’t want a thin dressing that will slip right off smooth melon cubes or grapes. Some thicker oils and creamed vinegars help the dressing adhere properly.

Feel free to get creative and make your own signature dressings. Infuse oils with different herb combinations, or create unique blends using several vinegar types. Just stick to high quality, natural ingredients, and let the magnificent flavors of summer’s bounty shine through. Fruit salads dressed in refreshing vinaigrettes made with seasonal herbs, oils and vinegars are simple, healthy and utterly delicious.

Tips for Preparing and Storing Summer Fruit Salads

Summer fruit salads made with juicy, ripe produce are the perfect light and healthy meals for hot weather. Berries, stone fruits, melons, pineapple, and more make refreshing additions that pair beautifully with fresh herbs. While summer fruit salads are simple to prepare, following some best practices will help you create tasty combinations that retain maximum nutrition and flavor.

Select the Freshest, Ripe Fruits

The key to delicious summer fruit salads is choosing produce at the peak of freshness and ripeness. The best selections will have bright, vivid colors without bruises. Berries should be plump and firm, stone fruits should give slightly to gentle pressure, and melons should smell sweet and feel heavy. Farmers markets and grocery store displays highlighting seasonal, local options offer the finest picks. Prioritize fruits like strawberries, blueberries, blackberries, raspberries, cherries, peaches, plums, nectarines, watermelon, honeydew, cantaloupe, pineapple, and mango.

Wash and Dry Thoroughly

Because you’ll be eating the fruits raw in salads, it’s essential to wash them thoroughly before cutting to remove any dirt, chemicals, or microbes. The best method is to briefly soak the fruits in a bowl of cool water, gently rubbing them to loosen debris. Rinse under running water, then dry well with paper towels or a clean dish towel. Drying helps prevent dilution of vinaigrettes or juices.

Cut and Seed Strategically

Prepare fruits and herbs intentionally to highlight their flavors, textures, shapes, and colors. For berries, leave small ones whole and halve or quarter larger varieties. Slice stone fruits and pineapple into wedges, cubes, or balls. Scoop out melon and seed fruits like tomatoes or cucumbers. Julienne mint, thinly slice basil, and chop other tender herbs. Arrange prepped ingredients attractively in your salad bowl.

Use Acidic Dressings

Boost the sweet summer flavors by pairing fruits with acidic vinaigrettes and juices. Tangy citrus juices like lemon, lime, orange, or yuzu brighten up berries. Balsamic vinegar and olive oil bring out the best in stone fruits and melons. Pineapple shines with a honey, brown sugar, or ginger dressing. Herbs like basil, cilantro, and mint add freshness. Whisk up oil and acid emulsions right before serving the salad at its optimal texture.

Consider Texture Combinations

Mixing fruits with varying textures creates appealing contrasts and mouthfeels. Creamy, cold melons paired with juicy berries or sweet cherries makes a refreshing salad. Crunchy apples or jicama give some bite to soft stone fruits. Toasted nuts or seeds like almonds, walnuts, or pepitas lend some crunch too. Tangy feta, salty prosciutto, peppery arugula, and delicate microgreens also supply diverse textures.

Store Properly for Maximum Freshness

To retain optimum flavor, texture, color, and nutrients in your summer fruit salads, proper storage is key. Keep prepared salads chilled at 40°F or below until ready to serve. Transfer leftovers to airtight containers, making sure fruit pieces are in a single layer and juices cover them. Most will last around 3 days. Berries are more delicate, lasting 1-2 days. Avoid leaving salads at room temperature over 2 hours. Freeze any excess fruit to use later in smoothies, baked goods, or compotes.

With ripe seasonal produce, flavorful herbs and dressings, and strategic prep and storage methods, your summer fruit salads will shine as refreshing healthy treats. Vibrant berries, juicy melons, and sweet stone fruits paired with mint, basil, or cilantro make tantalizing combinations perfect for patio lunches, potlucks, or light dinners on hot days. Follow these tips to create, prepare, and store fresh fruit salads bursting with sweet and savory summer flavors.