4 Ways to Use Fresh Herbs from Your Garden

Hello,

My name is Rachael Miller, and I am a nutritionist and the owner of an herb and spice store called Zhi Herbals. I have a favorite recipe for herb and egg frittata that I would like to contribute. This recipe works well with any herbs that you have growing. I personally grow parsley, basil, chervil, green onion, dill, and fennel, and any combination of these will work.

Recipe:

8 large eggs

Sea salt and black pepper

200g crumbled feta

50ml oil

1 onion, peeled and finely chopped

125g baby spinach

40g any fresh herbs, finely chopped

(optional) fresh lemon wedges

1. Preheat the oven to 165°C.

2. Crack the eggs into a medium bowl with a 1/2 teaspoon salt and a good grind of pepper and beat to combine. Gently stir in the crumbled feta. Set aside.

3. Place a small, nonstick, ovenproof sauté pan on medium-high heat and add 45ml oil. Once it's hot, add the chopped onion and a quarter-teaspoon of salt and cook, stirring occasionally, for three minutes, until the onion is translucent. Stir in the spinach and all but a tablespoon of the fresh herbs, and cook for two minutes, until the spinach has wilted and the herbs are fragrant.

4. Pour the beaten egg and feta into the pan and stir to combine with the onion, spinach, and herbs.

5. Transfer the pan to the oven, bake for 20 minutes.

6. Using a spatula, release the frittata from the bottom of the pan, then carefully slide it onto a serving plate.

7. Sprinkle over the remaining fresh herbs and serve warm or at room temperature with the lemon wedges on the side.

If you choose to feature my contribution, I would greatly appreciate it if you could link to Zhi Herbals at the following URL:

https://www.zhiherbals.com/

Thank you.

Best,

Rachael Miller

Fresh cilantro has been a favorite because it ties directly into the flavors of South Texas cooking. We often use it in homemade pico de gallo, combining chopped cilantro with fresh tomatoes, onions, jalapeños, and lime juice. The freshness elevates even simple meals like grilled chicken or beans and rice. To preserve flavor when the garden produces more than we can use, we chop cilantro, pack it into ice cube trays with a little olive oil, and freeze it. The cubes can be dropped directly into soups, stews, or rice dishes, releasing the same brightness months later. This method avoids waste while keeping the authentic taste of fresh herbs available year-round, a small but meaningful way to keep meals connected to the region's traditions.

One of the most rewarding uses has been making herb-infused olive oil. Fresh rosemary, thyme, and basil are lightly bruised to release their oils, then submerged in warmed extra-virgin olive oil and stored in sterilized glass bottles. After a week of infusion, the result is a fragrant base that elevates simple dishes like roasted vegetables or grilled chicken. It keeps for several weeks when refrigerated and preserves the herbs' brightness far longer than drying them.

Another practical tip is freezing chopped herbs in ice cube trays with a splash of water or broth. Dropping a cube into soups or sauces gives the same fresh taste even months after harvesting. Both methods extend the garden's flavor well beyond the season and reduce waste from unused bunches.

One of my favorite ways to use fresh herbs from my garden is by blending them into smoothies for a natural burst of flavor and nutrients. Mint pairs perfectly with chocolate protein smoothies, adding a refreshing twist, while fresh basil complements tropical blends with pineapple and mango. To preserve their flavor year-round, I wash, chop, and freeze the herbs in ice cube trays with a little water or coconut water—then drop them straight into my blender when making smoothies. It's an easy, budget-friendly way to keep garden-fresh taste in my daily nutrition routine.