Herbs of Summer

As bouquets of fresh-picked herbs start appearing alongside piles of late-spring and early-summer produce at the farmers’ market, now’s the time to branch out from the classic basil-tomato, rosemary-potato combos. In the following recipes, mint perks up traditional tabbouleh, basil infuses a citrus cocktail, and finely chopped rosemary balances the tang of lemon in buttery sugar cookies. These recipes showcase how herbs can turn simple dishes into inventive, impressive offerings that you’ll want to make over and over while the bounty lasts.

Herbs 101

Basil: Give veggie dishes a fresh twist by adding some basil leaves during the last 5 minutes of cooking. Or use basil to make and freeze pesto for future dinners.

Rosemary: Use rosemary stems as grilling skewers to infuse veggies with fragrant flavor, or throw the sprigs directly onto coals to smoke in flavor.

Tarragon: Stir chopped tarragon into scrambled eggs or salad dressings, or add to mayonnaise with chopped pickle to make homemade tartar sauce.

Chives: Sprinkle chive flowers over salads and add chopped chives to everything: the delicate flavor won’t overpower other seasonings.

Mint: Try mint in place of basil, oregano, or cilantro in tomato sauces, stews, and other savory dishes.

Oregano: Sprinkle halved tomatoes with chopped fresh oregano and broil for a colorful side dish, or add oregano to squash recipes.

The Recipes

• Fresh Pea Soup with Tarragon

• Lemon-Rosemary Butter Cookies

• Pistachio-Mint Tabbouleh

• Oregano and Asiago Focaccia

• Three Citrus Basil Cocktail