Top 5 Summer Herbs & How To Use Them


There is no other herb that can compare to the refreshing feel that mint gives to a dish. The natural stimulant is great at awakening senses, increasing energy levels, and lessening the damage of radiation. We love to incorporate mint into summer recipes and do so in our Grilled Shrimp Pasta with Mint Pesto & Peas and Watermelon Gazpacho with Mint & Feta.

summer herbs


More than a delightfully aromatic herb, studies show that basil is an anti-inflammatory and antioxidant agent. Try it in our homemade Basil Pesto, a  sauce that pairs well with all types of savory dishes. We particularly enjoy it with our Summer Vegetable Soup.

summer herbs


Dill is a buttery, delicate herb that adds a beautiful pop of green to salads, fish, and meat dishes. Dill is a source of antioxidants, iron, calcium, and manganese. Pair it alongside other summer herbs in our Dill & Mint Marinated Salmon for a light and flavorful dish.

summer herbs


Not only a garnish, but parsley is also a flavor boosting herb. Although curly leaf parsley is often used for decorative purposes, flat-leaf parsley adds a mild flavor to fish, meat, and vegetable dishes. Parsley goes above-and-beyond in terms of nutritional value. Parsley contains flavonoid compounds that reduces free radical damage. We recommend trying it with our Grilled Tuna with Mediterranean Herbs and our Millet Tabbouleh.

summer herbs


Aside from adding a distinct flavor to a variety of cuisines, cilantro is rich in flavonoids and phytonutrients. It is also packed with vitamins A, C, E, and K. Our Lemon Lime Cilantro Fish Tacos are the perfect summer dish if you’re looking to switch up your traditional grilling. Since cilantro is commonly used in Vietnamese dishes, we also recommend giving our Vegan Pho a try.

summer herbs

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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