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  • Maddy Belaustegui


Updated: Jul 7, 2021

Fresh herbs can add so much freshness, color, flavor, and nutrients to your cooking. While many herbs can be grown year-round indoors, summer is the perfect time to grow herbs alongside your vegetable garden or just in a pot outside.

Antioxidant Super Powers

Free radicals are highly reactive chemicals that form in the body and damage cells and DNA. Anytime cell damage occurs there is an increased risk of chronic diseases such as heart disease and particularly cancer. These free radicals can be formed naturally, such as when your body breaks down fat in the body. But high concentrations of them can form from environmental factors such as smoking and from not eating enough of the key elements which neutralize them - antioxidants! So keep up your intake of antioxidants, and your body can take care of these free radicals on its own. Herbs and spices are an incredible source of antioxidants. For example, a 1/2 teaspoon of dried oregano contains the antioxidant concentration of 1/2 cup of sweet potatoes. Try these herbs which shine in summer dishes.

  • Basil - try on pizza, in pasta dishes, on salads, or use for homemade pesto

  • Cilantro - the cornerstone of any fresh Mexican dish or salsa

  • Mint - fresh mojitos by the pool? Or add to your greek yogurt and fruit, Thai dishes such as spring rolls, and many Greek dishes

  • Dill - add to German potato salad, eggs, and salads

  • Chives - the perfect combo of onion and garlic flavor. Add to eggs, chicken dishes, and really anything!

Most fresh herbs can be cut and stored for 1-2 weeks when kept cold in the fridge and can even be frozen for longer. Check out these tips.

Herb-Forward Recipes

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