How to Prune Herbs (And Why You Definitely Should)
Updated: Feb. 10, 2024
Learn how to prune herbs to keep your plants thriving!
Once you’ve planted herbs in the garden or containers, you may be tempted to walk away and let them grow unchecked. However, knowing when and how to prune herbs is so important. It helps your plants stay vigorous and productive, and keeps them growing longer than if left to fend for themselves.
Editor’s Note: For the best flavor from your fresh herbs, plan to harvest them in the morning before it gets hot and plants are stressed for water. Herbs also have more vibrant, fresher flavors when harvested from younger stems—another good reason to prune herbs often!
How to Prune Basil
Basil plants will grow quickly in the garden, getting leggy with oversized leaves. Pruning every couple of weeks will keep the plant tidy, prevent flowering and encourage growth of new leaves. Prune basil by snipping the stems about 3 to 4″ down from the tops, just above a leaf node. This is how to store fresh basil.
Easy Ways to Use Fresh Basil
Caprese SaladMy husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
Prosciutto-Pesto Breakfast StrataI'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. Leftover pesto? Use it up in these recipes using pesto. —Vicki Anderson, Farmington, Minnesota
Mango Chicken Thighs with Basil-Coconut SauceThis recipe brings the restaurant to my home kitchen. And it’s easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York
Bella Basil Raspberry TeaGive iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Tou’ll love the fun fizz and make-ahead convenience! —Laurie Bock Lynden, Washington
Sue’s Spicy Tomato Basil TortelliniA friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Nectarine, Basil and Clementine Infused WaterNectarine and basil may sound a little strange, but trust us, this combination is a real winner. A few slices of clementine seal the deal. —Taste of Home Test Kitchen
Meat Lover's Pizza Rice SkilletFor a quick dinner, I threw this together from what I had in the fridge and pantry. Add any other pizza toppings you desire. I often add black olive slices or mushrooms. My son loves this and calls it pizza rice. —Teri Rasey, Cadillac, Michigan
BLT Quinoa BowlsI absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah
Italian Cloud EggsDrop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
Chicken Pesto MeatballsThese tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. —Ally Billhorn, Wilton, Iowa
Tasty Marinated TomatoesMy niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Shrimp Pasta PrimaveraThey say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland
Lemon Basil SalmonMy husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA
Lemon Chicken with OrzoHere's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Basil-Tomato Grilled CheeseThe tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
Peach-Basil Lemonade SlushThis chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
Parsley PestoHomemade pesto always makes a thoughtful hostess gift. Mix things up with this parsley pesto variation. It's delicious served with pasta or in one of these recipes using pesto. —Taste of Home Test Kitchen
Over-the-Rainbow MinestroneThis colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Basil-Butter Steaks with Roasted PotatoesA few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal. A simple basil butter gives the steaks a very special taste. —Taste of Home Test Kitchen
Basil Citrus CocktailFruity, fantastic and lighter in calories! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
How to Prune Parsley
Regularly cutting your parsley plants not only stimulates new growth, but also keeps the plant from getting overgrown and going to seed. To prune parsley, go for the stems growing around the outside of the plant—new stems come up through the center. Trim outer stems close to the ground. Prune throughout the season when you see the plant getting gangly, to remove flowers or when you need parsley for a recipe.
Don’t miss our guide to cooking with fresh herbs!
Ways to Use a Bunch of Parsley
Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Chicken with Citrus Chimichurri SauceChimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. —Tyffanie Perez, Springville, Utah
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Grapefruit Gremolata SalmonIf you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. —Gilda Lester, Millsboro, Delaware
Roasted Herb & Lemon CauliflowerA standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Herb-Buttered Baby CarrotsThe herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Pork Meatballs with Chimichurri SauceChimichurri is a tangy herb sauce that comes from South America that's often served with steak. If you've never had it with meatballs, it's time to give it a try! —Amy Chase, Vanderhoof, British Columbia
Shrimp Pasta SaladI adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! —Traci Wynne, Denver, Pennsylvania
Garlic-Herb Mini QuichesLooking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
Cherry Tomato SaladThis 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
Potato-Bean Salad with Herb DressingMy 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, Rincon, Georgia
Parsley ButterMaking a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.—Taste of Home Test Kitchen, Greendale, Wisconsin
How to Prune Rosemary
Regular pruning of rosemary plants will keep the stems from getting thick and woody. If your rosemary has survived the winter, prune back older stems in the spring. On young rosemary plants, snip the top 2 to 3″ of the stems weekly or even more often if the plant is growing vigorously. Prune through the spring and summer.
Ways to Use Fresh Rosemary
Chicken with Red Wine Cream SauceMy creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Garlic Chicken with HerbsPan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is also fantastic with a loaf of crusty bread or mashed potatoes on the side. —Kathy Fleming, Lisle, Illinois
Herb Roasted Root VegetablesHere's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri
Herbed Apple-Cranberry Bread DressingNot all stuffings are created equal. My version of the classic side dish features apples for a sweet crunch and cranberries for a little tartness. —Aysha Schurman, Ammon, Idaho
Rosemary Lamb ChopsMy father loves lamb, so I make this rosemary lamb chop recipe whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida
Cranberry, Brie & Turkey PizzaWhile traveling in New Zealand, my husband and I discovered turkey pizza. We came up with our own version for a creative way to use leftovers. —Kristin Stone, Little Elm, Texas
Roasted Herb & Lemon CauliflowerA standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Rosemary JellyThis deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio
Portobello Bruschetta with Rosemary AioliBy caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Mushroom-Gruyere Scalloped PotatoesWhen I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. —Nadine Mesch, Mount Healthy, Ohio
Rosemary LemonadeA 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
Rosemary-Lemon Sea SaltMaking 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
Roast Rack of Lamb with Herb SauceThe sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. —Mya Zeronis, Pittsburgh, Pennsylvania
How to Prune Thyme
Thyme is another woody type of herb and frequent trimming will promote new growth. You can pinch leaves from thyme plants as you need them, or trim the top couple of inches of the stems. Cut stems just above a leaf node (where the leaves grow from the stems). Flowers can be removed so that more leaves will grow; however, thyme plants will still grow even after flowering.
Ways to Use Your Pruned Thyme
Lemon & Thyme Roasted ChickenI love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon
Thyme-Baked Apple SlicesMy children love this healthy apple side dish along with chicken fingers for lunch. It's also a wonderful alternative to potatoes when serving meat. My family even asks for seconds!—Constance Henry, Hibbing, Minnesota
Orange-Glazed Pork LoinThis is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Asparagus 'n' Shrimp with Angel HairWe’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It is easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland
The Ultimate Chicken Noodle SoupMy first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Grilled Lemon & Thyme LemonadeWe 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
Thyme-Roasted CarrotsCutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
Rosemary Lamb ChopsMy father loves lamb, so I make this rosemary lamb chop recipe whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida
Strawberry-Thyme JamI created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado
Lemon Thyme Green TeaFresh sprigs of lemon thyme make this citrusy tea so refreshing—it’s like sipping summer from a cup. My family and I enjoy it so much that it’s a staple on our southern front porch.—Melissa Pelkey Hass, Waleska, Georgia
Potato Kielbasa SkilletNo need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect on those cold late fall and early winter nights. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Shrimp Tortellini Pasta TossNo matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen
How to Prune Mint
You will be much happier with your mint if you prune it frequently throughout the season. Left unchecked, established mint plants will overrun your garden and even the lawn! Begin pruning and harvesting mint in spring as soon as leaves appear on the stems. Trim mint stems back by as much as half, and this can be done every few weeks. Pruning this way works with all varieties of mint. A few reasons why growing mint indoors will become one of your favorite hobbies.
Ideas for Using All Your Fresh Mint
Cantaloupe Ice PopsYour reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin
Cilantro & Lemon Marinated Chicken KabobsCook the onions first so there’s plenty of room on the grill for the chicken skewers. Before serving, give the whole platter a spritz of lemon for a sunshiny delight. —Moumita Ghosh, Kolkata, West Bengal
Touch-of-Mint Iced TeaMy family loves the mild mint and lemon flavors in this iced tea. It's a wonderful alternative to soft drinks.—Martha Haseman, Hinckley, Illinois
Mint JulepIt wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. —Taste of Home Test Kitchen
Minted Beet SaladWe 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, Appleton, Wisconsin
Lemon Mint CurdI like to "dress up" ordinary recipes with my fresh, homegrown herbs. This minty lemon curd is a family favorite! —Sue Gronholz, Beaver Dam, Wisconsin
Grilled Pork with Pear SalsaMy husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho
Pork Tenderloin with Cranberry-Orange RelishI like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey
Mint-Cucumber Tomato SandwichesI jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Moroccan Stuffed MushroomsCoriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Mojito Marinated FruitAll the flavors of the popular mojito cocktail are featured in this fantastic salad. After you eat the fruit, you’ll want to sip the luscious syrup! —Marcy Griffith, Excelsior, Minnesota
Mediterranean Layered DipThis quick and easy dip begins with purchased hummus. It's then flavored with the Mediterranean flavors of feta cheese, olives and lemon.
—Patterson Watkins, Philadelphia, Pennsylvania
Mimi's Lentil MedleyI made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Shrimp with Tomatoes & FetaAny recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. —Susan Seymour, Valatie, New York
Slow-Cooker Tropical Pork ChopsPork and fruit go so nicely together and when you add fresh herbs, you get this fresh, light and bright main dish that everyone loves. —Roxanne Chan, Albany, California
Lime Mint JellyThis holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio
Lemon Herb QuinoaMy family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
Delicate Mint ThinsNewly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies. I got many compliments on their subtle flavor.—Kristine McDaniel, Kettering, Ohio
Thai Veggie DipThis delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. —Jeanne Holt, Mendota Heights, Minnesota
Minted ButterI prefer to serve this mint butter with scones, but it goes well with other breads, too. When I make the butter, it's only with mint fresh from our garden.—Sherry Smeltzer, Osage Beach, Missouri
Halibut Steaks with Papaya Mint SalsaAn amazing mix of fresh, zesty salsa and good, smoky flavor—plus 161mg of magnesium—makes this dish the catch of the day! —Sonya Labbe, Los Angeles
Citrusy Fruit KabobsFresh, fruity—and lower in sodium and fat—this kabob recipe is a great pick! —Mary Relyea, Canastota, New York
Raspberry Mint JamI 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
Grilled Pork Noodle SaladThe only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York
How to Prune Cilantro
Cilantro plants that are not pruned will quickly produce flowers, and then die back. Snip stems from your cilantro before it flowers, cutting about one third of the way down the stem with leaves remaining below so the plant can regrow. The plant loses energy later in the season and you’ll have to let it go to seed at this point. (Those seeds are coriander!) This is why some gardeners do successive plantings of cilantro seeds to have new plants growing all summer. Looking for herbs that can grow indoors? Here’s our guide to growing cilantro indoors.
Here’s how to chop cilantro.
Recipes that Use a Bunch of Cilantro
Fajita-Style Shrimp and Grits
I combined two of my favorite dishes—fajitas and shrimp with cheesy grits—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois
Not everybody's a fan of this herb. Here's the scientific reason why some people think cilantro tastes like soap. 
Mexican Street Corn ChowderCorn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. —Rashanda Cobbins, Food Editor, Taste of Home
Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Psst! Learn how to grow your own cilantro indoors so you always have it fresh and on hand.
Mojito Pulled PorkThis fork-tender pulled pork tastes fabulous on a bun, or in a wrap or tortilla. My kids like it spooned over rice in its citrus-flavored juices. —Mindy Oswalt, Winnetka, California
Peppered Cilantro RiceThis colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree.
-Laura Lunardi of West Chester, Pennsylvania
Shrimp Tostadas with Lime-Cilantro SauceI love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. — Leslie Kelley, Dorris, California
Southwest Frito PieI got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. Now back in South Carolina, we still crave New Mexican dishes, and this is one of my go-to favorites. —Janet Scoggins, North Augusta, South Carolina
Spicy Sweet Potato Chips & Cilantro DipThis irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Southwestern Pasta SaladI created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. —Valonda Seward, Coarsegold, California
Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas
Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Jicama Citrus SaladNever tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. —Crystal Jo Bruns, Iliff, Colorado
Orange-Glazed Chicken & Chorizo MeatballsThese tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. —Jeanne Holt, Mendota Heights, Minnesota
Cilantro Ginger CarrotsPeppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test Kitchen
Cilantro-Avocado Tuna Salad SandwichesLime juice and cilantro in tuna salad – who knew? This recipe for avocado tuna salad came to me as a way to have a protein-packed meal with lots of pizzazz. —Heather Waldorf, Black Mountain, North Carolina
Cilantro-Lime Chicken SandwichesYou can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.—Debbie Speckmeyer, Lakewood, California
Mexican Egg CasseroleTomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin
Watermelon and Spinach SaladSummer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Sesame Cilantro ShrimpOn days when I don't feel like spending much time in the kitchen, I reach for shrimp. I can have a hot meal in the table in 10 minutes. —Tami Penunuri, League City, Texas
Radish, Carrot & Cilantro SaladBright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Shrimp GazpachoHere’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Cilantro Beef TacosWhen I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
Cauliflower CevicheMy 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. —Beatriz Barranco, El Paso, Texas
How to Prune Dill
Dill is a vigorous grower (it’s one of the fastest growing herb plants), but will quickly bolt (go to seed) in hot weather. The fragrant, leafy stems can be harvested beginning when dill plants are 6 to 10″ tall, and doing so will help prevent the dill from flowering. When cutting dill, take only about one third of the plant at a time.
And if your dill does flower? Save and dry the flower heads to harvest the dill seeds. Like cilantro, many gardeners do successive plantings of dill to have more plants to harvest.
Recipes That Call for Fresh Dill
Fresh Cucumber SaladCrisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. —Betsy Carlson, Rockford, Illinois
Salmon with Dill Sauce & Lemon RisottoI love the classic combination of lemon and fish, and this salmon risotto is delicious and easy to throw together at the end of a long day. —Amanda Reed, Nashville, Tennessee
Eggs Benedict with Dill SauceHere's an extra-special way to make eggs Benedict—this recipe has all the richness but the sauce is much easier to make than a traditional Hollandaise. —Mary Louise Lever, Rome, Georgia
Chicken Tzatziki Cucumber BoatsI’ve tended a garden for decades, and these colorful “boats” made from cucumbers hold my homegrown tomatoes, peas and dill. It’s absolute garden greatness. —Ronna Farley, Rockville, Maryland
Grilled Corn with DillI like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania
Red, White & Blue Potato SaladTossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
Lemon & Dill Shrimp SandwichesOur family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey
Garden Spinach-Potato SaladNot only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. —Marilyn Haynes, Sylacauga, Alabama
Smoked Salmon-Potato Brunch BakeThe two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special. —Victoria Johnson, Gilbert, Arizona
Greek-Style Chicken BurgersThe original recipe for these burgers called for lamb or beef, but I decided to try ground chicken to decrease the fat. The sauce easily doubles as a flavorful dip for veggies and pita chips. —Judy Puskas, Wallaceburg, Ontario
Mediterranean Shrimp Orzo SaladLoaded with veggies and shrimp, this crowd pleaser is a tasty change from standard pasta salads. —Ginger Johnson, Pottstown, Pennsylvania
Roasted Green Bean SaladThis easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
Greek Salad RavioliTurn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in five minutes! —Carla Mendres, Winnipeg, Manitoba
Mushroom & Smoked Salmon TartsThis recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
Flavorful Matzo Ball SoupA variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen
Shrimp Pasta SaladI adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! —Traci Wynne, Denver, Pennsylvania
Balsamic Herb VinaigretteBalsamic vinaigrette is a classic, versatile dressing. A variety of savory seasonings gives this recipe a tangy kick. It's the perfect complement to a bed of fresh greens. —Edgar Wright, Silver Spring, Maryland
Cucumber-Stuffed Cherry TomatoesBesides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Tzatziki Potato SaladMy son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
Originally Published: June 11, 2020
