Fresh herbs can add an unexpected punch of flavor to any salad. (Even healthy protein-packed salads!) Because herbs are easily grown in small containers indoors, you can have access to fresh basil, cilantro, chives and other herbs all year long.
Here’s a quick look at how to use the most popular herbs:
Basil
Flavor: Depending on the variety, basil’s flavor profile includes hints of pepper, mint and anise.
How to Use It: This aromatic herb pairs well with mild cheeses, fresh tomatoes and spicy flavors. Fresh basil highlights the Italian flavors of this Cioppino-Mixed Green Salad.
Cilantro
Flavor: Cilantro, the leaves from a coriander plant, has a pungent, almost citrus-like flavor. However, for some people, it has a very unpleasant, soapy flavor. (Here’s the reason why some people hate cilantro.)
How to Use It: Cilantro is a popular ingredient in Asian, Latin and Indian cuisine. It pairs well with avocado, red onions, ginger and chili peppers. Fresh cilantro is the perfect addition to this Shrimp Avocado Salad.
Chives
Flavor: Chives have a mild oniony flavor.
How to Use It: Given its connection with baked potatoes, it should come as no surprise that chives are a great addition to potato salads! Fresh chives also stand up to the strong flavors in any Cobb salad recipe.
Dill
Flavor: Dill has a subtle licorice or fennel-like flavor. It is best used in small quantities, as too much can overwhelm a dish.
How to Use It: Due to its feathery appearance and mild flavor, dill works well in many spring salad recipes and pairs well with spring vegetables such as asparagus and peas. It’s also a delicious addition to homemade salad dressings.
Learn how to store fresh herbs the right way.
Lemon Balm
Flavor: Lemon balm, along with lemon verbena and lemon thyme, all have a citrusy, lemon-like flavor.
How to Use It: This lemony herb works well in fruit salads and also pairs well with cucumber, feta and asparagus.
Mint
Flavor: Mint ranges from peppery to strongly menthol in flavor.
How to Use It: Mint is a common ingredient in Middle Eastern and Mediterranean cuisine. It pairs well with citrus, salty cheeses such as feta and fresh cucumbers. It also pairs well with other herbs, like basil and tarragon.
Parsley
Flavor: Parsley has a fresh, celery-like flavor with bitter undertones.
How to Use It: Parsley is a very versatile herb and works with most food pairings, including potato and pasta salads. (Yum!) It is also commonly added to grain salads, such as our contest-winning Lemon Cranberry Quinoa Salad.
Tarragon
Flavor: Tarragon has a delicate licorice-like flavor.
How to Use It: This piquant herb pairs well with carrots, mild onions such as shallots and mustard. You might even add it to your tuna salad!
Thyme
Flavor: Thyme has a spicy, slightly sweet and woodsy flavor.
How to Use It: Thyme works well with poultry (think chicken salad) and strong cheeses.
More Clever Ways to Use Fresh Herbs
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Strawberry-Rosemary Yogurt Pops
We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah
Cheese and Fresh Herb Quiche
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Basil Corn on the Cob
Steaming the basil under the husks adds lots of flavor to these fantastic ears. Lime makes their sweet taste pop even more. —Diane Eaton, Campbell, California
Rosemary Lemonade
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Herbed Vinegar
This herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Seafood Cakes with Herb Sauce
Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. — Elizabeth Truesdell, Petaluma, California
Creamy Dilled Cucumber Salad
This creamy cucumber salad, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan
Portobello Bruschetta with Rosemary Aioli
Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania
Minty Watermelon-Cucumber Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Rosemary-Lemon Sea Salt
Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. —Shelley Holman, Scottsdale, Arizona
Shrimp on Rosemary Skewers
Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. —Amber Joy Newport, Hampton, Virginia
Basil Burgers with Sun-Dried Tomato Mayonnaise
I often end up with a bumper crop of basil—here's a favorite way to use some of it. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. —Virginia Kochis, Springfield, Virginia
Herby Potatoes with Sour Cream
Colorful potatoes, a fun farmers market find, are flecked with home-grown herbs and have a peppery bite tamed by cool sour cream. Red potatoes will work in this recipe you won’t be able to stop eating! —Emily Falke, Santa Barbara, California
Lemon-Rosemary Layer Cake
Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! —Mary Fraser, Surprise, Arizona
Basil and Parsley Pesto
Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
Savory Bean & Tomato Salad
Garlic and blue cheese in the dressing really perk up green beans and tomatoes. Carol Gano sends this recipe from her home in Ballwin, Missouri.
Broiled Fish with Tarragon Sauce
The delicate flavor of this fish pairs perfectly with the tangy sauce. A yummy hint of honey comes through. Serve it with crusty bread, mixed vegetables or rice to help soak up the sauce.—Robin Pratt, Athens, Georgia
Basil Corn & Tomato Bake
I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York
Citrus-Tarragon Asparagus Salad
I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
Chive Mascarpone Dip with Herbed Pita Chips
I have a massive herb garden in the summer, with an abundance of chives. This cream-cheesy dip helps use them up. Make it a few days in advance for best flavor. —Sarah Vasques, Milford, New Hampshire
Potato-Bean Salad with Herb Dressing
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Bayonne, New Jersey
Mojito Slush
Whether you're splashing poolside or watching the kids inside, this slushy beverage has just the right balance of minty crispness and limey tartness that's sure to tingle your taste buds. —Jessica Ring, Chicago, Illinois
Herbed Potato Salad
Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! —Judy Grebetz, Racine, Wisconsin
Lemon Mint Curd
I like to "dress up" ordinary recipes with my fresh, homegrown herbs. This minty lemon curd is a family favorite! —Sue Gronholz, Beaver Dam, Wisconsin
Minted Beet Salad
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets and the kalamata olives add a salty touch. —Barbara Estabrook, Rhinelander, Wisconsin
Herbed Salmon Fillet
On a busy day I turn to this sensational salmon recipe for dinner. It's fast, healthy, and tastes great. —Karen Ensign, Providence, Utah
Berry-Basil Limeade Jam
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
Jalapeno Poppers with Lime Cilantro Dip
Crispy and crunchy with a creamy filling, these little pepper bites always earn rave reviews. They're fit for any event, from a cocktail soiree to a party to watch the big game. —Tana Rogers, New York, New York
Iced Melon Moroccan Mint Tea
I grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca. For extra flair, add some ginger ale. —Sarah Batt Throne, El Cerrito, California
Fresh Cucumber Salad
Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple cucumber salad. The recipe can easily be expanded to make large quantities, too. —Betsy Carlson, Rockford, Illinois
Pork & Chive Pot Stickers
Here's my top make-ahead appetizer. My three kids are old enough to cook these themselves, right from the freezer. They're a lot more nutritious than the ones you get at a restaurant. —Marisa Raponi, Vaughan, Ontario
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Cuban Chimichurri
This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! —Elaine Sweet, Dallas, Texas
Herb Garden Lasagnas
I love the taste and texture of these homemade noodles and the beautiful lasagnas they make. A healthy dose of fresh herbs give this dish its unique flavor. — Kathryn Conrad, Milwaukee, Wisconsin
Fresh as Summer Salad
I wanted a nice light and healthy salad to go with the spicy Mediterranean and Middle Eastern dishes I prepare, and this one fits the bill. Plus, it’s easy to grow some of the ingredients yourself.—Victor Finger, Sunbury, Ohio
Rhubarb Mint Tea
A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington
Zucchini Patties with Dill Dip
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
Blackberry-Basil Panna Cotta
I love the simple taste and creaminess of panna cotta and decided to try this dessert with some fresh berries and basil from the farmers market. My family really enjoyed it.—Karen S. Shelton, Collierville, Tennessee
South-of-the-Border Caprese Salad
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah
Dilly Potato & Egg Salad
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Herbed Tarragon Butter
This is a great butter to serve at your next dinner party. It will taste so delicious on dinner rolls.—Taste of Home Test Kitchen, Greendale, Wisconsin
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Lemon-Basil Chicken Rotini
My husband and sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, Texas
Raspberry Mint Jam
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Melon with Serrano-Mint Syrup
This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
Bella Basil Raspberry Tea
Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. You’ll love the fun fizz and make-ahead convenience for parties. —Laurie Bock, Lynden, Washington
Fresh Summer Salsa
This fresh-tasting combination is great with chips or grilled salmon, chicken or pork chops. But it’s so good, sometimes I just eat it with a spoon! —Lindsay Anderson, Inman, Kansas
Lemon-Basil Frozen Yogurt
This creamy, unique froyo is a cinch to make and will have you cooled down in no time. —Bryan Kennedy, Kaneohe, Hawaii
Summertime Tomato-Melon Salad
Looking for a savory summer salad? The combination of tomatoes, cantaloupe, avocado and greens sings with freshness and health.—Carolyn Kumpe, El Dorado, California
Roasted Tomato Salsa
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. —Donna Kelly, Orem, Utah
Lime Basil Pie
This sweet tooth satisfying dessert has a unique taste, plus less calories and fat than the traditional key lime pie.—Samara Donald, Redmond, Washington.
Cilantro-Pepita Pesto
This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. —Ami Okasinski, Memphis, Tennessee
Lemon-Thyme Tea Bread
I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. —Jeannette Mango, Parkesburg, Pennsylvania
Touch-of-Mint Iced Tea
My family loves the mild mint and lemon flavors in this iced tea. It's a wonderful alternative to soft drinks.—Martha Haseman, Hinckley, Illinois
Pepper and Fresh Herb Frittata
Peppers add “zing” to this wonderful egg dish, chock-full of herby seasoning. It’s simple to put together for breakfast or brunch. —Kristin Cummins, Mogadore, OH
Grilled Lemon & Thyme Lemonade
We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. —Susan Jordan, Denver, Colorado
