We see you barbequers out there planning your summer cookouts. We are here to help you understand how fresh herbs can elevate your meats to the next level. Meat is really just meat until you start dressing it up in the finest herbs and seasonings out there. The best doesn’t come from a bottle though. It comes from the fresh plants.
If you are a grilling connoisseur, chances are you have had your fair share of smelling seasoning blends in search of the perfect flavor. But have you familiarized yourself with the fresh versions of those spices? They are powerful! Not only in flavor, but in scent, and the sensations they leave by combining the senses they trigger. Fresh herbs should not only be used for taste, but for a full experience of the senses.
If you are interested in using more fresh herbs on the grill, try starting with some of the following recommendations.
Thyme - Rounds out the flavors well, can add a lemony taste depending on the variety used
Parsley - bright and fresh flavor when added near the end of cooking or as a garnish
Basil - Bright but powerful, can be added at any point of the cooking process
Rosemary - Goes best with heavy or greasy flavors and tough cuts of meat
Sage - fragrant aroma and a warm, cozy taste
Oregano - A mild flavor perfect for basting a chicken
Marjoram - A citrus and piney flavor ideal for brushing on with oil, used as a rub, or as a topper
About the Author
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
Become a True Leaf Market Brand Ambassador! You’ll enjoy awesome perks, free products and exclusive swag & offers! Help us create a gardening revolution and help others experience the joy of growing!
Leave a comment
Your email address will not be published. Required fields are marked *
I love bbq with herbs grown in my own garden, not only do they make wonderfully delicious fresh marinades rubs and sauces, they are great to smoke with too even if you are grilling something quick cooking like a steak or fish you can mix fresh herbs with hay to flash smoke them swiftly.
Grilling with fresh herbs is the best way to go. They make great rubs, marinades, and sauces. One of my favorite ways to use them for grilling is to make herb butters. It’s another way to use them and add flavor to grilling or smoking. I even grow herbs inside during cool weather months to make sure I always have that fresh flavor. I dry herbs too, but fresh is always better to me.
Discovering the Festival of Lights: Hanukkah's History and Traditions
Written By Chelsea Hafer Often referred to as the Festival of Lights, hanukkah is a radiant celebration that illuminates the winter season with hope, unity, and tradition. Can you feel the warm glow of candlelight, the sizzle of potato latkes, and the ...
Ashleigh Smith2023-11-295 min read0
Stay Healthy - Foods to Eat This Winter
Written By Lara Wadsworth Staying healthy in the winter is always on the top list for health-conscious individuals. With flu season, less sunlight, cold temperatures, and back-to-school time, the winter season is often a hash of sickness after sickness...
Ashleigh Smith2023-11-285 min read0
Rediscovering Kamut: A Nutrient-Rich Journey
Written By Chelsea Hafer In the world of grains, Kamut stands as a venerable ancestor, a time-honored variety that has gracefully made its way back into the spotlight. The name Kamut, derived from the ancient Egyptian word for "wheat," paints a vivid p...
Ashleigh Smith2023-11-267 min read0
DIY Bird Seed Ornaments
Who doesn't enjoy watching birds out their window? I find birds absolutely mesmerizing to watch. The way they interact with each other and the environment is so much fun to observe. You can even stage their presence by providing a source of food. These...
Ashleigh Smith2023-11-263 min read1