But “too many” herbs is a situation that’s easily remedied, especially in the summer, when they can be used to make the perfect flavor base or finishing touch for a plethora of dishes, from salads and 30-minute mains to eggs and pasta dishes (and one dish that combines eggs and pastas).
When in doubt, make a sauce (or seasoning salt)
If you have a lot of herbs but not much else, the easiest thing to do is make a sauce and drizzle it on a protein or bowl of grains. This spicy, punchy adobo sauce uses 5 cups of cilantro leaves and stems (along with a handful of garlic cloves and four whole jalapeños, while this garlic and herb oil calls for nearly 3 cups of a combination of herbs—chives, dill, and parsley.
If you’ve got a few tablespoons of a variety of herbs, chop them up and toss them in some garlic butter, then brush it on the quickest of quick breads, which gets its tender crumb and tangy flavor from whole-milk yogurt.
And if your pantry is on the truly bare side, you can always make herb salt. Combine equal parts of herbs and coarse kosher salt by mass and grind them together in the food processor before storing the mix in the freezer—in a zip-close bag or sealed container—where the flavor will intensify.
Give weeknight-friendly suppers pizzaz
Herbs are the hero of 30-minute meals, like this simple grilled snapper that’s flavored with a zesty puree of cilantro, scallions, ginger, and lime. It comes together quickly in a blender and is used two ways. Some of it is rubbed on the fillets before cooking to season them and help the flesh caramelize as it browns; the rest is served alongside, providing a bright contrast to the smoky fish.
Herbs also are the key to quick, flavor-packed stir-fries. Three cups of basil give this 30-minute chicken and snap pea stir-fry a verdant, herbal flavor and aroma, and a 2-cup combination of mint and cilantro perk up an even more expedient 20-minute spicy beef stir-fry that’s great with noodles, rice, or lettuce cups.
Add more exciting leaves to your salad
Our favorite summer zucchini salad doesn’t feature the standard romaine, but ribbons of fresh zucchini, toasted hazelnuts, Parmesan cheese, and hand-torn basil and mint leaves—it’s essentially zucchini carpaccio.
On the other end of the salad spectrum we have our grilled potato salad—the potatoes are parboiled in acidulated water (which tenderizes them and helps them keep their shape), then charred briefly on the grill and finished with a clingy, mustardy dressing and a handful of scallion and dill.
And for a main-course chicken salad, we make a creamy-herbal dressing by blending rich, nutty tahini with handfuls of fresh parsley and cilantro, lime juice, garlic and olive oil. Apple, celery and romaine bring light, fresh notes and lots of texture. We especially like a firm, snappy apple such as Honeycrisp or Granny Smith, but use whatever variety you prefer. For ease, we call for 3 cups of shredded cooked chicken; an average-size rotisserie bird should yield just enough meat.
Eat herby eggs for dinner (or lunch or breakfast)
This thin and crispy Middle Eastern omelet uses a trio of parsley, mint, and dill. Yogurt keeps the omelets tender; fresh scallions, tomatoes, and pita bread complete the meal.
If you have herbs and a bit of pasta, try mixing both with eggs to make a cheesy, pleasantly toothsome omelet that’s punctuated with spaghetti or bucatini. For the best flavor and texture, we used two kinds of cheese: Parmesan for its salty-sweet nuttiness and sharp or extra-sharp white cheddar for its creaminess. Gruyère is a good alternative to cheddar.
Another cheesy, carby combination of herbs and eggs is our artichoke tart with gouda and herbs, which makes great use of basil and parsley. It’s impressive but not fussy, with a crust made from frozen puff pastry and a filling fortified with canned artichokes. It makes a great brunch, lunch, or—when served with a simple green salad—easy dinner.
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