How to Use the Most Overlooked Herbs for Dinner
Jun 28, 2017
Adding fresh herbs to your meals is one of the easiest ways to amp up go-to recipes. But while we’re all pretty familiar with parsley, basil, and cilantro, there are other herbs that deserve our attention. Try swapping in shiso for basil in your favorite pesto recipes, or adding a handful of lemony purslane to your vegan summer salads, and you’ll soon learn that you’ve been missing out. These 14 overlooked herbs will add new life to your menu.
Shiso and Scallion Chicken Tsukune
Grilled chicken meatball skewers get charred and juicy on the grill. Shiso and scallions add a fresh flavor, which helps liven up the sweet and salty yakitori sauce. (via Just One Cookbook)
Shiso Pasta With King Mushrooms
Instead of your usual red sauce, try making pasta inspired by Japanese flavors. This dish uses shiso (sometimes called Japanese basil), along with king oyster mushrooms, soy sauce, and scallions. (via Culinary Tribute)
Ginger Coconut Braised Chicken With Leeks and Tarragon
The anise-like flavor of tarragon works just as well with coconut milk as it does with a traditional dairy-based cream sauce. Add in leeks and ginger for a chicken dish that’s anything but boring. (via Feed Me Phoebe)
Nequesale
Pork and corn in a rich chile broth make for a meal that’s delicious any time of year. Epazote, an herb used in traditional Mexican food, gives it a dash of unique flavor. (via Dave Bakes)
Vietnamese Lemongrass Beef Noodle Salad
Lemongrass has a way of making red meat taste remarkably light and fresh. Pair it with rice noodles and cool, crunchy vegetables for a light but satisfying meal. (via Glebe Kitchen)
Lovage Salmon Chowder
Pungent lovage, with a taste similar to celery leaf, is a natural choice for adding to creamy chowders. Its strong flavor means you only need one or two leaves to successfully season the entire dish. (via Gobo Root)
Spring Potato Salad With Quail Eggs and Sorrel
Potato salad is summer fresh when made with green peas, spring onions, and sorrel. Instead of mayo, pesto and vinegar coat each bite. (via Wild Greens and Sardines)
Chervil Soup With Meatballs
Fresh chervil adds a pleasant flavor to this simple soup. (via Port and Fin)
Lebanese Fattoush
Juicy tomatoes make any salad better, but in this fattoush, it’s purslane and sumac that are the stars. You’ll want to make plenty of toasted pita bread to soak up the tangy juice seasoned by the fresh herbs and spices. (via Cooking Lessons)
Marjoram Orange Roast Chicken
Swap out lemon and thyme for a roast chicken thats a little more unusual. All it takes are a few orange slices and marjoram to transform this classic meal. (via Techinicolor Kitchen)
Potato Pie With Carrots and Marjoram
This hearty pie is suitable for vegetarians and meat-eaters alike. It’s made with carrots, potatoes, eggs, and marjoram — hold the bacon if needed. (via Mamangerie)
Wild Garlic and Purslane Pesto Pasta
Purslane and wild garlic combine to make a flavorful pesto in this dish. (via Grits and Chopsticks)
Lemon Tarragon Chicken Salad
Brighten up your chicken salad with a winning combination: lemon and tarragon. Serve in lettuce wraps instead of bread for a light meal that’s perfect in hot weather. (via Flavor the Moments)
Grilled Flank Steak With Tarragon Caper Sauce
Grilled steak, with its smokey savoriness, begs for a hit of acidity. This tarragon sauce, made with capers, red onion, and vinegar, more than hits the mark. (via Mutt and Chops)
