Get inspired with herbs!
“Make friends with herbs. They will transform your salad from mediocre to magical.” ~ Hetty McKinnon
We couldn’t agree more. If every vegetable on the plate has a personality, fresh herbs are the life of the party. They have a way of making even the simplest meal feel a little more interesting, whether you’re sprinkling them over a curry, muddling them into a mocktail, or blitzing them into pesto. Suddenly your dinner’s got personality.
So if you’re looking for a little inspiration for your next box, here are a few of our favourite herbs and some easy ways to use them.
Be inspired, and grab your herbs (plastic free!) here!
CORIANDER
Bright, zesty and endlessly versatile, coriander is one of those herbs that finds its way into an incredible range of cuisines, from Mexican and Asian to Indian and Middle Eastern.
Chopped up fresh, it’s perfect with tacos, burritos, curries, stir-fries, rice paper rolls and falafel. And if you’ve got a bunch sitting in the fridge, here are a couple of easy ways to make good use of it.
Lime & Coriander Dressing
Blend coriander with lime juice, olive oil, garlic, a little honey and a pinch of salt for a bright, fresh dressing. Drizzle it over tacos, grain bowls or BBQ meats.
Asian-Style Slaw
Finely shred cabbage or wombok and toss with coriander, mint, sesame oil, rice vinegar and roasted peanuts. It’s fresh, crunchy and very easy to demolish.
PARSLEY
Parsley might be the quiet achiever and it brings so much freshness. Mix it with garlic and olive oil (or butter) and it becomes pure magic on mushrooms - my personal favourite - as well as meat or crusty bread.
Chimichurri Sauce
This is one to keep in the fridge because it can turn a last-minute dinner into something that feels a little more special.
1 bunch of parsley, 3 cloves of garlic, 3 tbsp white wine vinegar, 1/2 cup olive oil, 1/2 tsp salt
Whiz it up in a blender, taste and adjust seasonings if required
Use it to marinade meat, or pour over cooked meat and vegetable dishes
MINT
Cool, refreshing and a little bit fancy, mint is great for much more than just a mojito. Sprinkle it through salads, add it to drinks or pair it with coriander for an Asian-inspired twist.
For a fresh, crunchy Asian-style salad, choose whatever salad vegetables you have on hand — tomato, cucumber, capsicum, carrot, avocado, lettuce, wombok or snow peas all work beautifully. Add finely chopped mint and coriander, then dress with a drizzle of sesame oil, fish sauce, soy and lime juice. Finish with some roasted cashews for a bit of crunch.
DILL
Fresh and tangy, dill is the underdog hero of the herb world, with a seriously loyal following.
Finely chop it into salads, mix it with yoghurt and salmon, or toss it through cucumber with capers and lemon. It’s particularly lovely when you want to add a fresh, herby note without overpowering the rest of the dish.
BASIL
Sweet, aromatic and unmistakably summery, basil is one of those herbs that instantly makes a meal feel like summer.
Of course, there’s pesto and bruschetta, but don’t stop there. Add fresh basil to pizza, pasta or salads, pile it onto avo toast, or tuck it into a tomato and cheese toastie for an easy lunch.
ROSEMARY
Woody and fragrant, rosemary is a classic for good reason. It pairs beautifully with roast lamb and vegetables, and a few sprigs can add a lovely depth of flavour to your next batch of spag bol.
My favourite way to use rosemary is in a cocktail or mocktail. It adds that little something extra and makes even a simple drink feel a bit fancy.
So next time you’re putting together your fruit and veg order, don’t forget the herbs. They’re an easy way to add a whole lot of flavour to the ingredients you’re already bringing home.
Grab a fruit and veg box here, add some herbs, and you’ll be underway!