Spring is a season of renewal – longer days, blooming gardens, and the irresistible urge to refresh what’s on our plates. One of the easiest and tastiest ways to celebrate the season is by cooking with herbs. They add brightness, complexity, and that unmistakable touch of springtime freshness to every dish.
Here is a guide to some of the best herbs to cook with this spring, plus a few ideas on how to use them.
Basil
Basil loves the warmth, making it a springtime essential as temperatures rise. Its sweet, slightly peppery flavour pairs beautifully with tomatoes, fresh cheeses, and pasta.
How to use it:
- Toss it into salads for a burst of flavour.
- Whizz up a classic pesto with basil, pine nuts, and Parmesan.
- Tear fresh basil over pizzas, pastas, or avocado toast.
Chives
Chives are one of the first herbs to pop up after winter. Their mild onion flavour is perfect for lighter spring dishes.
How to use it:
- Stir into creamy mashed potatoes or scrambled eggs.
- Sprinkle over soups like spring pea or asparagus.
- Blend into yoghurt or sour cream for an easy herb dip.
Mint
Mint is vibrant and cooling – the perfect herb to freshen up your spring recipes. It grows quickly (almost too quickly) so do not be afraid to use it generously.
How to use it:
- Add to spring salads with peas, feta, and lemon.
- Mix into drinks like mojitos or iced teas.
- Pair with lamb, yoghurt, or strawberries for savoury or sweet dishes.
Parsley
Bright, grassy, and slightly peppery, parsley is not just a garnish – it is a flavour booster.
How to use it:
- Toss handfuls into grain salads like tabbouleh.
- Use in green sauces like chimichurri or salsa verde.
- Stir into omelettes, risottos, or spring vegetable soups.
Tarragon
With its subtle anise flavour, tarragon is a bit of a hidden gem. It pairs wonderfully with delicate proteins and spring vegetables.
How to use it:
- Infuse into cream sauces for chicken or fish.
- Toss with roasted carrots or baby potatoes.
- Add to vinaigrettes for a hint of sweet liquorice flavour.
Dill
Dill brings a soft, grassy brightness with a hint of citrus. It is especially good with seafood and all things green.
How to use it:
- Stir into yoghurt sauces or dressings.
- Add to potato salads, pickles, or grilled salmon.
- Sprinkle over roasted asparagus or cucumber salads.
Coriander
Coriander’s citrusy kick is a springtime staple in everything from tacos to curries.
How to use it:
- Blend into fresh salsas or chimichurri.
- Toss into rice, noodles, or veggie bowls.
- Garnish soups, stews, or spring rolls.
Quick Tip: How to Keep Herbs Fresh
Wrap them in a damp paper towel and store in a plastic bag in the fridge.
Or trim the stems and place them in a glass of water (like a bouquet) with a loose plastic bag over the top.
Ready to cook? Head to your local farmers’ market or garden and grab a few handfuls of these vibrant herbs. Your taste buds will thank you – and your kitchen will smell like a breath of fresh spring air.
