Us ing le s s sa l t to reduce sodium in recipes may make you feel like you are losing flavor, but you can boost flavor with fresh or dried herbs. The American Heart Association has a page dedicated to using fresh herbs on their website. Check it out for more healthy living tips! Below are some popular summertime herbs and how to best use them: Basil
One of the more popular herbs in the United States, basil has many varieties. Perhaps the most common are sweet (Italian) basil and Thai purple basil. Both are floral and clove-like, with powerful sweetness and a hint of pepper. Although most commonly associated with Mediterranean cooking, basil is a fragrant companion to Asian and Indian foods and adds a refreshing balance to spicier dishes. For maximum flavor and to prevent browning, add basil at the end of cooking. Remove the leaves and discard the stems, as the leaves hold the most flavor. Basil is a delightful accompaniment to summer tomatoes, grilled chicken, curry and mozzarella cheese.
Cilantro
Otherwise known as the coriander leaf, cilantro is bright and refreshing with a zesty lemon flavor. Some find it “soapy,” (there’s a scientific reason why!) and American consumers are pretty well divided on whether they love it or hate it. The herb is a staple in Latin American and Asian cooking.
Parsley
Parsley is perhaps the most versatile and popular herb in the world. It has a subtle f lavor that adds freshness and bite. Although the leaves hold the most flavor, the stems can be equally potent.
Mint
This cool, bright herb has a similar flavor profile to basil. Though it’s most commonly associated with desserts, mint is a key player in savory dishes.
Rosemary
Tough and woody, rosemary is a pungent herbal stalk that pairs best with full-f lavored and robust meats. The leaves can be used fresh or dried.
Thyme
A staple in French cooking and a key ingredient in Herbes de Provence, thyme is a pungent herb with a thin woody stem and tiny leaves. The leaves are aromatic and floral with a strong but understated taste. For best results, strip the leaves from the stems (like rosemary) and chop before use.
Dill
A bouquet of wispy, fragrant fronds, Dill weed is a tangy herb most commonly associated with Scandinavian and German cooking. Its delicate strands boast a strong flavor of clean, fresh earthiness.
Chives
Often confused for green grass, chives are a garlicky relative of the onion. They have a bold yet refined flavor, making them one of the most versatile ingredients in a cook’s arsenal.
Here is a favorite herb recipe of mine! It’s a great alternative to lots of salt.
Best Chimichurri Recipe Ever
2 tbsp fresh garlic roughly chopped 1/2 cup fresh parsley 1/4 cup fresh cilantro 1 cup olive oil 1/4 cup fresh lemon juice 1 tbsp dried oregano 1 tbsp crushed red pepper 1/2 tbsp salt plus more to taste (You don’t need a lot!)
In a food processor, process fresh garlic until minced. Add fresh parsley and fresh cilantro and pulse until uniformly chopped. Add in remaining ingredients and pulse until well combined. Transfer to an airtight container and keep in the fridge.
This is just not for steak! Check out these other ways to use it for food!
Chimichurri complements any number of meats and vegetables.
Serve it alongside grilled steak or pork chops, roasted chicken, poached salmon or sautéed shrimp.
Drizzle it over grilled vegetable kebabs or oven-roasted vegetables.
Use it as a salad dressing for greens or stir it into cooked, cooled grains for an easy grain salad.
Toss roasted potatoes with the sauce for a quickand- easy side dish, or mix it into a potato salad recipe.
Swirl a tablespoon or two into mayonnaise to create a sandwich spread.
Add it to yogurt or sour cream to create a creamy dipping sauce.
Use it to marinate meat, seafood or vegetable dishes.
Spoon it over eggs on your favorite breakfast dish.
Bake it on bread with grated Parmesan cheese to create the ultimate garlic bread.
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