Not to brag, but I’m living the summer of my dreams. This morning, I woke up at 6:30, grabbed a cup of coffee, and headed outside to inspect my garden. Now I’m sitting here in a headscarf and a floral summer dress (I know), thinking about the herbs I grew from little sprouts I picked up at Home Depot and H-E-B that are absolutely thriving (minus that one cilantro plant—I got cocky) and dreaming up all the ways I’m going to use them.
I know it feels a little random to bring this up in an article about how to use summer herbs, but I have to add a little gratitude into the mix. I’ve always wanted to be the coffee-in-the-garden person. This was the summer I finally asked myself the question that changed everything: Am I living a life that feels like me? I realized I didn’t just want to be that person—I already am that person. I just hadn’t prioritized creating the opportunity for it to happen. A bunch of mulch and a few weekends later, I’ve got a thriving herb garden to wander through on slow summer mornings. (The questionable vegetable plants and flower seeds are a story for another day.)
Whether you’ve got a sprawling garden, a few herbs growing on your windowsill, a big bunch from the farmers’ market, or your Instacart shopper accidentally brought you three pounds of basil instead of three sprigs (true nightmare fuel), there are countless delicious ways to put fresh herbs to good use. Let’s talk about it.
Here’s how to use summer herbs before they wilt in the fridge (or take over your garden)—my favorite creative ideas and recipes for putting every sprig to good use.
Creative Ideas to Use Summer Herbs
Even before my Garden Goddess days, I loved to have fresh herbs on hand as that final something. The little touch of green adds so much to realize the full potential of a dish, but they’re just as effective in cocktails, desserts, homemade gifts, and even around the house. Here are a few unexpected ways I love to employ herbs.
Make herb-infused drinks
From lemonade to sparkling water to cocktails, herbs instantly elevate simple drinks. On the simplest days, a sprig of mint and a sliced cucumber in water is my go-to for instant refreshment. But basil, mint, rosemary, thyme, and lavender are all contenders—and pair perfectly with summer fruit in a glass.
Freeze herbs into ice cubes
This is a fun one to do with kids or girlfriends alike. Freeze chopped herbs with water, citrus slices, or edible flowers for really stunning ice cubes to dress up lemonade, iced tea, or sparkling water.
Blend compound butter
It’s hard to beat butter on it’s own, but mixed with chopped herbs, garlic, citrus zest, or flaky salt? This is heaven. Roll into a log while the butter is soft, then slice off a round anytime grilled vegetables, steak, corn, or fresh bread need.
Infuse olive oil or vinegar
Steep rosemary, thyme, oregano, or basil in olive oil or white wine vinegar, then use it in your homemade dressings and marinade recipes.
Dry or freeze herbs for later
If your garden is overflowing, tie herbs into small bundles and hang them upside down to dry. Or, chop them up and freeze them in ice cube trays covered with olive oil. You’ll have homegrown herbs ready long after summer ends.
Use herbs as a centerpiece or place-setting
One of my favorite tricks is filling simple jars with bunches of basil, dill, rosemary, or mint instead of flowers. They smell incredible, look effortlessly beautiful, and are ready to snip while you’re cooking.
Add herbs to desserts
Fresh herbs pair surprisingly well with berries, peaches, citrus, and cream. Think basil whipped cream, thyme shortcakes, rosemary olive oil cake, or mint folded into homemade chocolate ice cream.
Make herbal simple syrup for cocktails
My favorite homemade cocktail starts in the garden. Make a simple syrup by dissolving equal parts sugar and water, then steep it with a few sprigs of fresh herbs. I love keeping basil simple syrup in the fridge to blend with frozen peaches and tequila, then topping it off with sparkling water or bubbly for the ultimate summer cocktail.
Recipes to Use Up Basil
If summer had an official flavor, I’d nominate basil. It’s the herb that somehow finds its way into nearly every meal this time of year, whether it’s layered into sandwiches, tossed with tomatoes, blended into pesto, or scattered over pizza straight from the oven. And if you’re growing basil yourself, you probably know it has a habit of producing faster than you can keep up—which is exactly the kind of problem I love having.
Recipes to Use Up Mint
Mint might be the easiest herb to grow—and the hardest to keep contained. Once it gets going, it seems to multiply overnight. Fortunately, it’s just as versatile as it is prolific. Beyond mojitos, fresh mint adds brightness to salads, smoothies, desserts, fruit, and some of my favorite summer drinks.
Recipes to Use Up Dill
Dill has a way of making simple summer meals taste like they came from a cozy little café. Its delicate, grassy flavor pairs beautifully with cucumbers, potatoes, seafood, yogurt, and creamy dips, making it one of the herbs I reach for all season long.
