It’s time to regather my brain – which is still halfway to the beach – and share this herb primer featuring my three favorite green herbs to grow and use in cooking: rosemary, mint, and sage.
Rosemary
Rosemary is so fragrant and makes me think of hot, dry summers in the South of France where it grows abundantly in our little roof garden. It’s easy enough to grow in a pot on your sunny window sill too.
I love a quick chop of fresh rosemary in an herb rub for meat or whole branches tucked into a parchment envelope when roasting whole or filleted fish.
And, yes, baked apples with rosemary is one of my signature dishes.
Here are some ideas to get you started:
- baked apples with rosemary & honey
- jerusalem artichokes with garlic, rosemary & chives
- roasted tomato salad
- flounder & spicy artichokes in papillote + roasted red snapper
Mint
Mint can be a little harder to incorporate – it is such a strong, standalone flavor, but used sparingly, it can provide a cooling freshness to desserts, summer salads, and even heavier meat dishes.
Keep a bunch of mint standing in a glass of water (like a little herb bouquet) in a cool spot in your kitchen and you will be surprised at how often you reach for it.
Here are some fun mint recipes to try:
- green tea and chocolate marble cake with mint glaze
- watermelon, tomme, and mint salad
- cucumber & mint tzatziki
- spring pea risotto & minted pea salad
There are so many varieties of mint – spearmint is probably the strongest in flavor, and I would avoid using it in anything besides drinks, unless you want that particular strong, minty green cool.
Sage
The flavor of sage is heady and complex. Often, it may be that “secret ingredient” that you can’t immediately recognize in a dish, but that adds a little magic touch.
Frying or roasting sage really brings out its earthy flavor. Sage pairs particularly well with mushrooms, squashes and pumpkins, and (oh yes) anything having to do with butter.
If you fry sage leaves – or mint leaves too, actually – they get crispy and brighter green in color.
Some of the many ways to cook with sage:
- portobello, poached egg, & spicy sausage
- parsnip puree with fried sage and walnuts
- sage butter roasted chicken
- butternut squash and sage ravioli
- mushroom ragu
ps. Coming up soon! A primer on edible flowers. You know that I am a big fan of using edible flowers in dishes – such an easy way to introduce simple color and joy to plating.
Ksenia I just had breakfast and now I’m hungry once again! These recipes look fantastic!
Thank you, Karista! Mission accomplished đ
I often wonder what my favourite herb is. It’s a much more difficult question than it seems! At the minute I’d say my three essential herbs would be rosemary, thyme and coriander.
I agree that it is quite hard to choose! Thyme was a very close one for me, as well.
I’d say I most often use parsley, thyme and cilantro (which I was told by my brother that I overuse, but I am completely addicted to it). Often when out to eat, I’ll have a vegetable dish where mint is the flavor that really makes It amazing.,..I should buy it more often.
I love cilantro! I think, similar to mint, it’s a very bright “zesty” flavor that I really enjoy but others may use more sparingly đ
This is a gorgeous post, I am certain that I can smell fragrant herbs after reading it! I adore all three of the herbs you listed. Probably my favourites too, if I HAD to choose (though I would also deliberate for ages about thyme and parsley, both of which are always in my fridge!). I definitely want to try that gorgeous baked apple recipe, it’s perfect for our cold weather at the moment xxxx
SO hard to choose, Laura! I almost included thyme but somehow “4 essential herbs” had less of a ring to it haha đ I think you would love the baked apple recipe! xx
Those are all great herbs and I love the round up of recipes you chose for them. My go to fresh herbs (from my own garden, no less) are rosemary, thyme, and sage. My rosemary plant is nine years old and ready for a half barrel next year. I’d also add tarragon and basil to the list in the summertime. I really wish I could overwinter the tarragon plant I have this year – it’s so big and beautiful.
Oh tarragon is absolutely beautiful, Teresa! I am always looking for new ways to use it – so any suggestions from your experience are more than welcome!
I love having a little basil plant in the kitchen as well.