Let me count the ways that fresh herbs are awesome. For one thing, they add flavor to food; sometimes dominating, and other times subtle. For another, they’re gorgeous, transforming ordinary dishes into visual masterpieces with their bright green hues.
Herbs can serve as perky garnishes, adding elegant finishing touches to your plant-based creations. They can also be baked or cooked right in, adding a touch of earthiness to both sweet and savory dishes. Fresh herbs can balance flavors and elevate a meal’s nutritional goodness.
Humankind has been in love with fresh herbs for thousands of years. Herbs have been used not just as flavoring and decoration but also as medicine and a way to preserve food from spoilage.
With all that in their favor, you’d think that we’d be using fresh herbs in our cooking all the time. But many of us don’t, and these greens go tragically underused. Even in recipes that call for them, they’re often omitted due to their limited freshness.
Most recipes that include fresh herbs call for just a small amount. And what’s left is then at risk of spoilage. I mean, how many dishes that call for dill can you make in the same week? (That’s a rhetorical question — the correct answer is actually, “Dill is awesome, and I don’t see any reason not to add it to vegan ice cream, do you?”)
In this article, I aim to inspire you to use fresh herbs more often. We’ll start with their culinary and nutritional benefits, explore commonly used fresh herbs, and look at how to select, wash, and store them.
Then, once you know everything you need to know about getting started with herbs, you’ll receive seven fresh herb recipes to inspire you to use them in your cooking.
Why Use Fresh Herbs?
I want to focus on three main benefits of fresh herbs: their culinary prowess, nutritional benefits, and medicinal uses.
1. Herbs Enhance the Flavor of Dishes
Fresh herbs boost flavor and add depth, brightness, and complexity to dishes. For example, (channeling my inner “wine lover” writing voice), there’s the freshness of basil, the citrusy notes of cilantro, and the earthiness of rosemary.
Natural oils in herbs release aromatic compounds that make food more enticing and appealing. Herbs can balance richness, add freshness, or introduce contrast, like mint cutting through a creamy dish or parsley brightening a hearty stew.
They also add color and visual appeal to dishes as garnishes after the cooking process has finished.
2. Herbs Are Nutritional Powerhouses
Fresh herbs are packed with vitamins (such as C, K, and A) and minerals (including iron and calcium). They’re also high in powerful antioxidants that help reduce inflammation and support immune health.
Adding fresh herbs to dishes is a convenient and easy way to increase the variety of plants in your diet, which can support your gut health. And leafy greens, like herbs, are thought to reduce the risk of multiple chronic conditions, such as cardiovascular disease and cancer.
3. Herbs Also Have Medicinal Uses
Many fresh herbs are revered by practitioners of traditional medicine beyond nutrition. Because they’re natural and safe, they’re often recommended as a first-line treatment for minor ailments and to boost overall immunity. Examples include mint and rosemary for digestive upset, basil for anti-inflammatory benefits, thyme and oregano for immune health, and sage for sore throats.
Meet the Most Common Herbs
There are two main kinds of herbs: delicate (soft) and hardy (hard). The main differences between these categories are their texture, flavor intensity, and culinary uses.
Delicate herbs have soft, tender leaves with a mild, fresh flavor. They’re best added at the end of cooking or used raw to preserve their bright taste and delicate texture.
Here are some common delicate herbs, and their most common pairings or uses:
- Basil: tomatoes, pesto, strawberries
- Chives: potatoes, plant-based cheeses, creamy cashew-based sauces
- Cilantro: citrus, avocado, black beans and rice
- Dill: cucumber, potatoes, sauces and dressings
- Mint: watermelon, quinoa, and other grains, herbal teas
- Parsley: garlic, chickpeas, mushrooms
Hardy herbs have woody stems and more robust, concentrated flavors. They can withstand longer cooking times and are often added early in the cooking process to infuse flavor.
Here are the four hardy herbs most commonly found in European cooking, along with some suggested pairings:
- Oregano: eggplant, olives, Mediterranean foods
- Rosemary: potatoes, soup, roasted vegetables
- Sage: butternut squash, sweet potatoes, mushrooms
- Thyme: lentils, soups, pasta dishes
There are dozens of other herbs that are great in cooking. However, they aren’t commonly available in supermarkets because they’re hard to harvest, transport, and store economically. However, that doesn’t mean they aren’t delicious.
If you come across herbs like sorrel, lemon balm, tulsi (also known as holy basil), or chervil at a farmers market or by growing them yourself, you can make delicious dishes with unexpected flavor profiles. You’ll find plenty of guidance online to encourage variety in your plant-based cooking.
What’s the Best Way To Select, Wash, and Store Herbs?
As we’ve seen, the big problem with fresh herbs is how much is wasted when a recipe calls for just a small amount. Delicate herbs, especially, can spoil quickly — so knowing how to select, wash, and store them is key.
Where To Buy Fresh Herbs
Most grocery stores and markets carry some of the most common herbs. Be aware, however, that while herbs in grocery stores that come precut in plastic containers may look happy and healthy, this may be due to preservatives or oils that are added to them.
If you have access to a farmers market, that might be the best place to get herbs freshly harvested the same day, and whose shelf life might be longer because of the short supply chain. When you’re buying herbs, look for the perkiest ones you can find.
Some grocery stores and farmers markets also sell living herbs; that is, a plant growing in a pot. If you have the space and inclination to take on responsibility for a kitchen plant (including giving it a cute name and singing to it daily), that’s a great way to solve the wasted herb problem. You can just pluck off the leaves that you need while Basil Fawlty (that’s obviously the name of your basil plant if you’re a John Cleese fan!) goes on growing.
Speaking of which, it’s quite easy to grow your own herbs. Herbs like basil, mint, and chives can thrive indoors in small containers or herb towers. You can buy them as potted plants or seedlings or start them from seed for the greatest economy (and bragging rights: “Check it out: I grew Rosemary Clooney from a tiny seed, and look at her now!”).
Editor’s Note: If you have limited space and/or want a super-easy solution for growing your herbs, you may want to consider a self-contained system. Gardyn’s Home Kit offers a vertical garden in a hybriponic system — a cross between aeroponic and hydroponic technologies. It allows you to grow a variety of herbs, greens, and even fruits and vegetables, all within two square feet of space and using 95% less water than traditional watering methods. To find out more about Gardyn’s Home Kit, click here. (If you make a purchase using this link, a portion of the sale will benefit FRN’s work. Thank you!)
How To Wash Herbs
For delicate herbs such as cilantro, dill, parsley, or basil, it’s best to rinse them under cold water to wash away any dirt, debris, or small insects. Keep the flow gentle to avoid damaging the leaves.
You can also submerge herbs in a bowl of cold water and gently swirl them in a circle to dislodge any unwanted particles. Let the water sit for a couple of minutes to give the sediment time to settle on the bottom of the bowl, then carefully lift the herbs out using your hands or a slotted spoon. (Don’t pour the water out while the herbs are still in the bowl, or the dirt could cling again to the leaves.)
To maximize their shelf life, wait to wash fresh herbs until just before using them; keeping them dry can preserve their flavor, texture, and longevity. If you need to wash them beforehand, dry them completely before storing to prevent early spoilage.
How To Store Herbs
After you bring fresh-cut herbs into your kitchen, trim the stems a bit, remove any discolored or wilted parts, and place them in a glass container (tall jars and drinking glasses are fine) with about an inch of water. Make sure the bottom of the stems is completely submerged in the water.
This simple step can help extend the freshness of herbs for several days, even up to a week. Remember to change the water every few days to avoid “Eau de swamp.” And make sure to keep delicate herbs like mint and basil on a kitchen counter rather than in your fridge.
You can also keep herbs fresh by wrapping the stems in a moist towel and storing them in an airtight glass container or paper bag.
What To Do with Excess Herbs
After using your two basil leaves as garnish or that tablespoon of chopped parsley in a winter stew, what do you do with the rest to avoid food waste?
One strategy is to double down on that herb and make more dishes that include it. You can find recipes with the search prompt “plant-based recipes that use (fill in the blank).” I prefer using search engines to AI chatbots so that I can find links to actual recipes rather than a potentially hallucinated version of cilantro chocolate pudding, for example.
You can add leftover fresh herbs to:
- soups
- casseroles
- salads
- hummus
- plant-based cheese spreads
- grain bowls
- smoothies and juices
- dips, sauces, and dressings
- or anything your imagination comes up with
Another strategy is to infuse vinegars and extra virgin olive oils with flavorful herbs. Rosemary and basil go great with olive oil, while lemon balm and thyme can add intrigue to white wine vinegar.
You can even use leftover herbs in homemade skincare products. For example, you can sprinkle mint leaves over a bowl of steaming hot water to make a pore-opening facial steam. Or add rosemary leaves to hot water and then mix them with aloe vera gel or apple cider vinegar for a scalp rinse.
If you’re into crafting or flower arranging, you can make an herb “bouquet” held together with a fetching ribbon. You can gift these bouquets to friends and neighbors, along with a recipe card containing your favorite recipe using that herb.
And if all else fails, and your herbs have spoiled (as indicated by smelly, slimy, or discolored parts), you can always give them a second life as compost.
Preserving Fresh Herbs
If you’re running out of ideas for using fresh herbs, you can always preserve them by drying them.
One method for dehydrating herbs is to tie the stems together and hang them upside down. Once fully dried, strip off the leaves and store them in an airtight container at room temperature for up to 12 months.
If you have a dehydrator, set it to 90–100 F and dry the herbs until completely dehydrated.
Fresh herbs can also be frozen. Spread them evenly on a baking sheet and flash-freeze them until solid. Transfer the frozen herbs to a freezer bag or airtight container, where they can be stored for up to six months. The additional step of flash freezing on a sheet prevents the herbs from clumping together.
Fresh Herb Recipes
Herbs do more than garnish — they can transform a dish with just a handful of leaves. Whether you’re looking to use up what’s on hand or explore new ways to let fresh herbs shine, these recipes bring bold, vibrant flavor to the table. From creamy spreads to nourishing soups and zesty bowls, these recipes turn everyday herbs into the main attraction — no waste, all taste.
1. Potato and Herb Frittata
Leftover herbs in danger of wilting? This plant-powered Potato and Herb Frittata turns that handful of parsley, dill, chives — or whatever you’ve got — into the star of a satisfying, savory meal. With tender baby potatoes, a creamy chickpea flour base, and a hint of turmeric, it’s a comfort food that clears your crisper drawer.
2. Kale Walnut Basil Pesto
Don’t let those last leaves of basil or kale go to waste — blend them into this bold, herb-forward Kale Walnut Basil Pesto. Creamy avocado, crunchy walnuts, and zippy lemon make this recipe rich, bright, and endlessly versatile. Toss with pasta, smear on toast, or stir into grain bowls.
3. Soothing Chickpea Soup with Fresh Thyme and Oregano
A nourishing hug in a bowl, this chickpea soup makes fresh thyme and oregano the stars — not the leftovers. Paired with savory mushrooms, sweet carrots, and a creamy coconut base, it’s the kind of recipe that welcomes a little improvisation. Toss in what you’ve got, and you’ll end up with a pot full of cozy comfort and zero food waste.
4. Moroccan Millet Bowl
Leftover herbs get a second chance in this North African-inspired Moroccan Millet Bowl that’s equal parts bright, savory, and satisfying. A lemony millet base meets a spicy herbed tahini sauce (hello, chermoula!), and it’s all finished with crunchy chickpeas, steamed broccoli, and a sprinkle of dukkah. It’s a herby, no-waste kind of meal.
5. Strawberry Mint Salad
This fresh, summery salad celebrates ripe strawberries — and a clever way to use up extra mint and basil. The combination of juicy fruit, crisp red onion, and creamy tahini-lime dressing creates a sweet-savory balance that’s unexpectedly crave-worthy. Topped with slivered almonds for crunch, our Strawberry Mint Salad recipe is perfect for picnics, brunches, or any time you want to make a handful of herbs feel like the star.
Embrace the Freshness of Herbs
Fresh herbs can provide delightful taste notes and aesthetic appeal while balancing the overall flavor of plant-based dishes. They’re rich in nutrients and antioxidants and offer a myriad of health benefits and medicinal properties.
Understanding how to select, store, and use herbs in a variety of dishes can add culinary finesse to your cooking skills and enhance your overall wellness through their nutrition and antioxidants. Try experimenting with herbs in your kitchen creations or try one of the recipes shared in this article!
Featured image: iStock.com/zeleno
Tell us in the comments:
- What are your favorite herbs?
- Do you use fresh herbs in your recipes?
- What fresh herb recipe will you make next?
Read Next:
- Fresh vs. Dried: A Guide to Herbs and Spices
- How to Cook: How to Keep Produce Fresh to Avoid Food Waste
