Herbs for Grillin’
Impress your guests with your grillin' skills this weekend.
Take a look at our favorite ways to fan the flames of flavor.
Want to impress your guests with your grillin’ skills this weekend? Try incorporating herbs, picked fresh from the garden.
Three Ways to Sizzle your Seasonings
- Herbaceous varieties such as basil, thyme, oregano and cilantro all make great additions (fresh or dried) to rubs, marinades and sauces. They can also be laid inside foil for roasting veggies or meats.
- Woody herbs such as sage, lavender, rosemary and sweet bay can be used as skewers. Find thick or woody stems, partially-defoliate and soak for at least an hour before use.
- Any type of herb can be added to heat to “smoke” the food, infusing it with a slightly herbal, smoky flavor. Bundle your favorite flavors into a sachet, soak for a few minutes, lay on coals and enjoy the sweet-smelling smoke.
Grow Delicious Flavor Pairings
Rosemary: Rosemary sticks make the best skewers for steak, chicken, potatoes or other veggies. Be sure to choose upright varieties such as ‘Chef’s Choice’ or ‘Barbecue’.
Lemon Thyme: A little herbal piquancy really brightens up a dish! Try tossing some lemon thyme into your foil while roasting asparagus, salmon or chicken.
Tarragon: The anise-like flavor of this herb is a subtle and delicious complement to fish, turkey and chicken dishes.
Sage: Strong, fragrant foliage stands up well to rich meats such as pork, duck and sausages.
Looking for some recipes? Check out this blog by Weber: Top 10 Recipes for Grilling with Fresh Herbs