Recipes

50 Herb Recipes to Help You Use Up All That Basil, Cilantro, Parsley, Mint, and More

From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.
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Peden + Munk

Have more herbs than you know what to do with? Put your parsley, mint, cilantro, and basil front-and-center with these recipes, for everything from salad to vinaigrettes and even pie.

  • Overhead shot of Caprese salad on a white platter with various types of tomatoes torn mozzarella and small basil leaves.
    Laura Murray
    1/50

    Ultimate Caprese Salad

    Real talk: This is a dish to make when the tomatoes are peaking—at the farmers' market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them).

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  • Image may contain Food Dish Meal Plant and Seasoning
    Gentl & Hyers
    2/50

    Egg Salad Tartines with Mixed Herbs

    Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

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  • Image may contain Food Meal Dish Animal Bird Seafood Lobster and Sea Life
    Juco
    5/50

    Grilled Oregano Chicken

    The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

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  • Image may contain Food Dish Meal and Plant
    Keirnan Monaghan & Theo Vamvounakis
    6/50

    Red Sangria with Herbs and Citrus

    Just because this is an infused mixture of wine, brandy, and orange liqueur doesn’t mean you can just throw anything in there and expect it to taste good. Use spirits you’d be happy to sip on their own. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

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  • Image may contain Fruit Strawberry Plant Food Dish and Meal
    Alex Lau
    7/50

    Watermelon with Yogurt, Poppy Seeds, and Fried Rosemary

    There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

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  • Image may contain Plant Food Bread Produce Fruit Dish and Meal
    Alex Lau
    8/50

    Herbed Baked Brie

    Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.

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  • Tomato Salad with Cardamom
    Photo By Peden & Munk
    11/50

    Tomato Salad with Cardamom

    Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

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  • Image may contain Food and Pizza
    Marcus Nilsson
    12/50

    Scallion-Herb Yogurt Sauce

    Bright and cooling, this will have the right saucy texture when you use regular yogurt as opposed to Greek, which is too thick.

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  • Image may contain Potted Plant Vase Plant Pottery Jar Planter Herbs Mint Drink Cocktail Alcohol and Beverage
    Alex Lau
    17/50

    Honeydew, Cucumber, and Mint Soda

    True, this concoction is slightly more complex than lemonade. But so are most relationships.

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  • A single mojito with a tuft of fresh mint poking out the top of its collins glass alongside spent limes a gold shaker...
    Photograph by Isa Zapata.  Food Styling by Susan Ottaviano.  Prop Styling by Maeve Sheridan and Molly Longwell
    18/50

    Mojito

    Be sure to thoroughly muddle the 2 mint sprigs with the simple syrup before shaking.

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  • Image may contain Dish Food Meal Plant and Bowl
    Eva Kolenko
    23/50

    Stuffed Lamb Breast with Lemon, Ricotta, and Oregano

    Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

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  • Image may contain Jar Drink Milk and Beverage
    Eva Kolenko
    24/50

    Herb Salt

    You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

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  • Image may contain Plant Food and Bread
    Alex Lau
    31/50

    Herbed Egg Salad

    Dill is our choice of herb for this diner classic. It's best with a vinegar-y hot sauce, like Tabasco or Crystal.

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  • Image may contain Plant Vase Pottery Jar Bowl Food Dish Meal and Potted Plant
    Michael Graydon + Nikole Herriott
    32/50

    Herby Lime Dressing

    A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat.

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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand ... Read More
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