Favorite Herbs for Everyday Cooking
The ones worth growing, buying, and actually using before they become expensive compost.
There are two kinds of herbs in the refrigerator.
The ones you bought for dinner.
And the ones slowly becoming a science experiment in the back of the crisper drawer.
This is about the first kind.
You do not need twelve varieties of basil, an herb spiral, or a particularly impressive relationship with tarragon to cook well.
You need a handful of herbs you understand.
The ones you can grab without looking up a recipe. The ones that rescue eggs, make vegetables interesting, turn a bowl of beans into dinner, and somehow make Tuesday's chicken look like you had a plan.
These are ours.
01. Basil
The one that makes dinner look finished.
Tomatoes · Pasta · Eggs · White beans · Peaches · Mozzarella · Grilled zucchini
Add it last.
Basil has given enough. Please stop cooking it into submission.
02. Rosemary
The one with absolutely no sense of proportion.
A little.A little less.Perfect.
Rosemary does not understand the concept of background music.
Potatoes · Chicken · Focaccia · White beans · Roasted vegetables
03. Thyme
The quiet overachiever.
When in doubt, thyme.
It rarely needs attention. It simply makes dinner taste like someone knew what they were doing.
Chicken · Mushrooms · Soups · Tomatoes · Beans · Butter · Roasted vegetables
04. Parsley
Not a garnish. We have discussed this.
Use more than you think.
Three leaves arranged delicately beside the chicken are not doing anybody any favors.
Lemony breadcrumbs · Salads · Pasta · Beans · Roasted potatoes · Chicken · Vinaigrettes
05. Mint
Please stop saving it for iced tea.
Mint+Lemon+Something salty
Suddenly lunch has a passport.
Peas · Cucumbers · Watermelon · Yogurt · Feta · Grain salads · Lemon · Lamb
06. Dill
The herb that makes everything taste brighter.
Dill does not whisper.
And we respect that.
Potatoes · Cucumbers · Salmon · Eggs · Yogurt · Beans · Pickles
The Herb Cheat Sheet
If you're making...
- Eggs
- chives, parsley, dill
- Tomatoes
- basil, thyme
- Potatoes
- rosemary, parsley, dill
- Chicken
- rosemary, thyme, parsley
- Beans
- rosemary, parsley, thyme
- Fish
- dill, parsley, chives
- Zucchini
- basil, mint, thyme
- Salad
- basically everyone is invited
Keep Them Alive a Little Longer
Basil
Counter.
Glass of water.
Treat it like flowers.
Parsley + Cilantro
Trim stems.
Glass of water.
Refrigerator.
Rosemary + Thyme
Slightly damp towel.
Refrigerator.
Mint + Dill
Keep cool and use them sooner than your optimism suggests.
Grow What You Actually Eat
There is no prize for having the most interesting herb garden.
Grow basil because you tear it over tomatoes three nights a week.
Grow rosemary because potatoes happen.
Grow mint because eventually someone will hand you a watermelon.
The best kitchen garden isn't the most impressive one.
It's the one you walk outside and use.
Pick something. Make dinner.
A small letter for the long seasons.
Thoughtful words on faith, culture, healing, motherhood, and the ordinary beauty of a life being lived.
Join the Quiet Letter