Not to brag, but I’m living the summer of my dreams. This morning I woke up at 6:30, had a cup of coffee and went outside to inspect my garden. Now I’m sitting here in a scarf and a floral summer dress (I know), thinking about the herbs I grew from little sprouts I picked up at Home Depot and HEB that are absolutely thriving (minus that cilantro plant – I’m getting cocky) and imagining all the ways I’m going to use them.
I know it seems a little random to talk about this in a post about how to use summer herbs, but I have to. add a little gratitude in the mixture. I always wanted to be the coffee person in the garden. It was the summer when I finally asked myself the question that changed everything: Am I living a life that suits me? I realized that I didn’t just want be this person – I already have him am this person. I just hadn’t prioritized creating the opportunity for this to happen. A pile of mulch and a few weekends later, I have a thriving herb garden to wander through. slow summer mornings. (Dodgy vegetable plants and flower seeds are a story for another day.)
Whether you have a sprawling garden, a few herbs growing on your windowsill, a big bouquet from the farmers’ market, or your Instacart shopper accidentally brought you three pounds of basil instead of three sprigs (real nightmare fuel), there are countless delicious ways to put fresh herbs to good use. Let’s talk about it.
Here’s how to use summer herbs before they wilt in the fridge (or take over your garden) – my favorite creative ideas and recipes for making good use of every sprig.
Creative Ideas for Using Summer Herbs
Even before my Garden Goddess days, I loved having fresh herbs on hand for that finale something. The little touch of green adds a lot to realize the full potential of a dish, but it’s just as effective in cocktails, desserts, homemade gifts and even at home. Here are some unexpected ways I like to use herbs.
Make herb-infused drinks
From lemonade to sparkling water to cocktails, herbs instantly elevate simple drinks. On simpler days, a sprig of mint and slices of cucumber in water are my favorite for instant refreshment. But basil, mint, rosemary, thyme and lavender are all contenders and pair perfectly with summer fruits in a glass.
Freeze herbs in ice cubes
It’s a fun activity to do with children or friends. Freeze chopped herbs with water, citrus slices or edible flowers for truly stunning ice cubes to dress up lemonade, iced tea or sparkling water.
Mix the compound butter
It’s difficult to beat butter alone, but mixed with chopped herbs, garlic, citrus zest or flaky salt? It’s paradise. Roll into a log while the butter is soft, then cut a slice whenever you need one from grilled vegetables, steak, corn or fresh bread.
Infuse olive oil or vinegar
Soak rosemary, thyme, oregano or basil in olive oil or white wine vinegar, then use them in your homemade salad dressings and marinade recipes.
Dry or freeze herbs for later
If your garden is overflowing, tie herbs into small bouquets and hang them upside down to dry. Or, chop them and freeze them in ice cube trays covered in olive oil. You’ll have homegrown herbs ready long after summer ends.
Use Herbs as a Centerpiece or Place Setting
One of my favorite tips is to fill simple jars with bunches of basil, dill, rosemary or mint instead of flowers. They smell amazing, look effortlessly beautiful, and are ready to cut while you cook.
Add herbs to desserts
Fresh herbs pair surprisingly well with berries, peaches, citrus, and cream. Think basil whipped cream, thyme shortbread, olive oil and rosemary cake, or mint incorporated into homemade chocolate ice cream.
Make Herbed Simple Syrup for Cocktails
My favorite homemade cocktail begins in the garden. Make a simple syrup by dissolving equal parts sugar and water, then infuse it with a few sprigs of fresh herbs. I love storing basil simple syrup in the refrigerator to mix with frozen peaches and tequila, then top it with soda or sparkling water for the ultimate summer cocktail.
Recipes for using basil
If summer had an official flavor, I would name it basil. It’s the herb that finds its way into almost every meal this time of year in one way or another, whether it’s layered on sandwiches, mixed with tomatoes, mixed with pesto, or scattered on pizza straight from the oven. And if you grow basil yourself, you probably know that it has a habit of producing faster than you can keep up, which is exactly the kind of problem I like to have.
Super Greens Frittata
Avocado Caprese Salad
Peach, Pesto and Balsamic Pizza
5 Ingredient Pesto Parmesan Potatoes
5 Ingredient Tomato Pasta
Its strawberry burrata latte
Caprese Pasta Salad
Balsamic salmon on plate
Grilled Summer Peaches
Get the recipe
Dairy-Free Mango-Basil Ice Cream
Recipes for using mint
Mint is perhaps the easiest herb to grow and the most difficult to contain. Once started, it seems to multiply overnight. Fortunately, he is as versatile as he is prolific. Beyond mojitos, fresh mint adds brightness to salads, smoothies, desserts, fruit, and some of my favorite summer drinks.
Kombucha Cocktail Recipes
Alcohol-free summer spritz
Fennel salad with herbs
Mediterranean Quinoa Bowl
Green chutney
Herb Grilled Fish with Salsa Verde
Pea salad with mint and microgreens
Grilled Zucchini with Chilean Mint Vinaigrette
Classic Mint Julep Cocktail
Recipes for using dill
Dill has a way of making simple summer meals taste like a cozy little cafe. Its delicate, herbaceous flavor pairs wonderfully with cucumbers, potatoes, seafood, yogurt and creamy dips, making it one of the herbs I consume all season long.
Smoked Salmon Breakfast Bowl
Sheet Pan Chicken with Japanese Sweet Potatoes
Cucumber Crispy Rice Salad
Smoked salmon toast
Zucchini Ribbon Salad
Roasted Cauliflower with Garlic Tahini, Chimichurri and Dill
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