How to Prune Herbs (And Why You Definitely Should)
Updated: Dec. 15, 2020
Learn how to prune herbs to keep your plants thriving!
Once you’ve planted herbs in the garden or containers, you may be tempted to walk away and let them grow unchecked. However, knowing when and how to prune herbs is so important. It helps your plants stay vigorous and productive, and keeps them growing longer than if left to fend for themselves.
Editor’s Note: For the best flavor from your fresh herbs, plan to harvest them in the morning before it gets hot and plants are stressed for water. Herbs also have more vibrant, fresher flavors when harvested from younger stems—another good reason to prune herbs often!
How to Prune Basil
Basil plants will grow quickly in the garden, getting leggy with oversized leaves. Pruning every couple of weeks will keep the plant tidy, prevent flowering and encourage growth of new leaves. Prune basil by snipping the stems about 3 to 4″ down from the tops, just above a leaf node. This is how to store fresh basil.
Easy Ways to Use Fresh Basil
Blueberry, Basil and Goat Cheese Pie
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
Caprese Salad
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
Prosciutto-Pesto Breakfast Strata
I'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. Leftover pesto? Use it up in these recipes using pesto. —Vicki Anderson, Farmington, Minnesota
Mango Chicken Thighs with Basil-Coconut Sauce
This recipe brings the restaurant to my home kitchen. And it’s easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York
Bella Basil Raspberry Tea
Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. You’ll love the fun fizz and make-ahead convenience for parties. —Laurie Bock, Lynden, Washington
Peanut Butter, Chicken and Basil Sandwich
Stay with me, here. These classic Thai flavors work on so much more than noodles...try 'em on a sandwich and you won't be disappointed. —James Schend, Taste of Home Deputy Editor
Sue’s Spicy Tomato Basil Tortellini
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Basil Tomato Tart
I received this tomato tart recipe from a good friend of mine. It's a fun way to use up fresh tomatoes from the garden, and it reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
Pesto Shrimp Pasta
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
Nectarine, Basil and Clementine Infused Water
Nectarine and basil may sound a little strange, but trust us, this combination is a real winner. A few slices of clementine seal the deal. —Taste of Home Test Kitchen
Grilled Bruschetta
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona
Meat Lover's Pizza Rice Skillet
My son named this "pizza rice" after I threw together a quick dinner from what I had in the fridge and pantry. Add any other pizza topping ingredients you desire. I often add black olive slices or mushrooms. Teri Rasey, Cadillac, Michigan
BLT Quinoa Bowls
I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah
Italian Cloud Eggs
Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
Chicken Pesto Meatballs
These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. —Ally Billhorn, Wilton, Iowa
Grilled Basil Chicken
This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire
Orzo with Parmesan & Basil
Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! Thanks to Anna Chaney of Antigo, Wisconsin for sharing her recipe.
Seared Salmon with Strawberry Basil Relish
Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon
Tasty Marinated Tomatoes
My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Shrimp Pasta Primavera
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland
Grilled Basil Chicken and Tomatoes
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Caprese Macaroni Salad
When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. —Debbie Glasscock, Conway, Arkansas
Lemon Basil Salmon
My husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA
Lemon Chicken with Orzo
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Caprese Salad Kabobs
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Basil-Tomato Grilled Cheese
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
Cherry Tomato & Basil Focaccia
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
Peach-Basil Lemonade Slush
This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
Eggplant Parmesan
We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Grilled Sausage-Basil Pizzas
We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida
Flavorful Tomato Soup
A cookbook recipe called for ingredients I didn’t have on hand, so I improvised and came up with this. I often make it for friends at church, and I’ve shared the recipe many times. -Jean Sullivan, Denver, Colorado
Caprese Chicken with Bacon
Smoky bacon, fresh basil, ripe tomatoes and gooey mozzarella top this appealing chicken caprese recipe. The aroma as it bakes is irresistible! —Tammy Hayden, Quincy, Michigan
Basil and Parsley Pesto
Toss this herby parsley pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
Favorite Baked Spaghetti
This baked spaghetti is my grandchildren's most-loved dish. It feels like such a special dinner and is so cozy for winter. —Louise Miller, Westminster, Maryland
Over-the-Rainbow Minestrone
This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Feta Tomato-Basil Fish
I rely on my husband for the main ingredient in this fuss-free dish. He fills our freezer after his summer fishing trip. —Alicia Szeszol, Lindenhurst, Illinois
Herbed Balsamic Chicken
Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas
Basil-Butter Steaks with Roasted Potatoes
A few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. —Taste of Home Test Kitchen
Apricots with Herbed Goat Cheese
After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. —Wendy Weidner, Ham Lake, Minnesota
Basil Citrus Cocktail
Fruity, fantastic and lighter in calories! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chicken Florentine Casserole
Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. —Dori Jackson, Gulf Breeze, Florida
Mixed Fruit with Lemon-Basil Dressing
A slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois
Peach Mango Caprese Salad
Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with a new recipe for the harvested goods, and this bright, flavorful salad is the refreshing end result. —Richard Robinson, Park Forest, Illinois
Pine Nut and Basil Guacamole
Guacamole is typically a Mexican dish, but that doesn’t mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.—Taste of Home Test Kitchen
Cinnamon-Basil Ice Cream
I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin
Basil Chicken Spirals with Mango Salsa
I love this recipe! It is one of my favorites to wow a crowd. Most of its wow factor comes from all the fresh ingredients. I always pick up fresh herbs, garlic, cucumbers, and hot peppers—as well as honey and onions when I can— at my local farmers market. All those ingredients give this dish a punch of flavor. —Noelle Myers, Grand Forks, North Dakota
Lime Basil Pie
This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. —Samara Donald, Redmond, Washington.
Pressure Cooker Creamy Pesto Chicken Stew
I am a fan of thick stews and soups, so this dish is perfect! It's similar to a creamy broccoli soup. I replaced white rice with riced cauliflower for my low-carb-loving family. —Kim Banick, Turner, Oregon
Honeydew & Prosciutto Salad
For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington
Grilled Eggplant Panini with Basil Aioli
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, CaliforniaHow to Prune Parsley
Regularly cutting your parsley plants not only stimulates new growth, but also keeps the plant from getting overgrown and going to seed. To prune parsley, go for the stems growing around the outside of the plant—new stems come up through the center. Trim outer stems close to the ground. Prune throughout the season when you see the plant getting gangly, to remove flowers or when you need parsley for a recipe.
Don’t miss our guide to cooking with fresh herbs!
Ways to Use a Bunch of Parsley
Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Grilled Veggie Sandwiches with Cilantro Pesto
I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. —Carolyn Phenicie, Titusville, Pennsylvania
Blue Cheese-Stuffed Shrimp
Cooked shrimp become something more extraordinary when stuffed with blue cheese. The mild flavor has mass appeal.—Amy Dollimount, Glace Bay, Nova Scotia
Cheese and Fresh Herb Quiche
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
Chicken with Citrus Chimichurri Sauce
Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. —Tyffanie Perez, Springville, Utah
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Crunchy Herbed Chicken Breasts
This Italian dish is out of this world. I’m always getting requests to make it for family and friends. —Lucia Johnson, Massena, New York
Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Lemony Parsley Baked Cod
The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. —Sherry Day, Pinckney, Michigan
Simple Lemon Parsley Potatoes
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas
Grapefruit Gremolata Salmon
If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. —Gilda Lester, Millsboro, Delaware
Homemade Ranch Dressing and Dip Mix
Give this versatile mix in a decorative jar with instructions for making dip or dressing. Then tuck it into a gift basket along with a pretty serving bowl and snack crackers or chips. —Joan Hallford, North Richland Hills, Texas
Flavorful Herb Bread
This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. (Psst—If you don't have a bread machine on hand, learn how to make bread without one!) —Gerri Hamilton, Kingsville, Ontario
Roasted Herb & Lemon Cauliflower
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Quinoa Tabbouleh
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon
Quick Bacon Potato Salad
My family was tired of the same old potato salad at family functions, so I created this potato salad with bacon. Now I'm always asked to bring it to potluck gatherings. —Tami Gallagher, Eagan, Minnesota
Chicken Piccata with Lemon Sauce
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
Herb-Buttered Baby Carrots
The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Lemon-Parsley Baked Cod
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho
Grilled Pineapple Chimichurri Chicken
Classic chimichurri gets a Hawaiian twist thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida
Quinoa Tabbouleh Salad
In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
Bow Ties with Walnut-Herb Pesto
I can't resist having pasta at least once a week, but I also didn't want the fat and extra calories that come with. I created this dish, and now I sometimes can even have second helpings! —Diane Nemitz, Ludington, MichiganBasil and Parsley Pesto
Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, such as minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
Red Potato Salad with Lemony Vinaigrette
At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. —Elizabeth Dehart, West Jordan, Utah
Pork Meatballs with Chimichurri Sauce
Chimichurri is a tangy herb sauce that comes from South America that's often served with steak. If you've never had it with meatballs, it's time to give it a try! —Amy Chase, Vanderhoof, British Columbia
Parsley Smashed Potatoes
I love potatoes but hate all the work involved in making mashed potatoes from scratch. I came up with a simple side dish that was made even easier thanks to my slow cooker. Save the leftover broth for soup the next day! —Katie Hagy, Blacksburg, South Carolina
Shrimp Pasta Salad
I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! —Traci Wynne, Denver, Pennsylvania
Garlic-Herb Mini Quiches
Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
Garlic Garbanzo Bean Spread
My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Potato-Bean Salad with Herb Dressing
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Bayonne, New Jersey
Spicy Kale and Herb Porchetta
Serve this classic Italian specialty as a main entree or with crusty artisan bread as a sandwich. Use the liquid from the slow cooker with your favorite seasonings to make a sauce or gravy. —Sandi Sheppard, Norman, Oklahoma
Curry & Parmesan Tuna Salad
I absolutely LOVE tuna salad. With this recipe, I brought together all of my favorite things to make the best tuna salad sandwich ever! —Jenny Dubinsky, Inwood, West Virginia
Herbed Salmon Fillet
On a busy day I turn to this sensational salmon recipe for dinner. It's fast, healthy, and tastes great. —Karen Ensign, Providence, Utah
Lemon Cranberry Quinoa Salad
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois
Herbed Beer Can Chicken
Our Fourth of July tradition is to grill a chicken standing up on a can of beer. It might look slightly silly when you're making it, but it's such a fun conversation piece—and you can't beat the tender taste. —Karen Barros, Bristol, Rhode Island
Parsley Butter
Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.—Taste of Home Test Kitchen, Greendale, Wisconsin
Chimichurri Monkey Bread
The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly thanks to refrigerated biscuits. Serve warm as an appetizer with marinara for dipping, or as a side to an Italian entree. —Eden Dranger, Los Angeles
Grilled Steaks with Cilantro Sauce
Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. —Lynne Keast, Monte Sereno, CaliforniaHow to Prune Rosemary
Regular pruning of rosemary plants will keep the stems from getting thick and woody. If your rosemary has survived the winter, prune back older stems in the spring. On young rosemary plants, snip the top 2 to 3″ of the stems weekly or even more often if the plant is growing vigorously. Prune through the spring and summer.
Ways to Use Fresh Rosemary
Rosemary Flatbreads
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
Rosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas
Chicken with Red Wine Cream Sauce
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Lemon-Rosemary Layer Cake
Tall and impressive, this unique lemon-rosemary layer cake is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait until you taste it! —Mary Fraser, Surprise, Arizona
Strawberry-Rosemary Yogurt Pops
We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah
Beer-Braised Pulled Ham
To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
Rosemary Butternut Squash Lasagna
I came up with this recipe when our garden was brimming with butternut squash. This is now our favorite way to use it. —Christine Wood, Tipton, Iowa
Sausage Skillet with Pasta & Herbs
The fresh herbs really pop in this cinch of a weekday meal. If you want a break from pasta, serve the saucy sausages on polenta instead. It would make a fantastic hoagie filling, too. —Victoria Davis, Wilder, Vermont
Bistro Herb-Rubbed Pork Tenderloin
A mouthwatering rub featuring fresh tarragon, thyme and rosemary releases rich, bold flavor as this pork entree sizzles. Served with a delectable thickened sauce, it’s crazy good! —Naylet LaRochelle, Miami
Rosemary-Parmesan Popcorn
Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. —Dan Kelmenson, West Bloomfield, Michigan
Garlic Chicken with Herbs
Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is also fantastic with a loaf of crusty bread or mashed potatoes on the side. —Kathy Fleming, Lisle, Illinois
Herb Roasted Root Vegetables
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri
Citrus & Herb Roasted Turkey Breast
This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. —Fay Moreland, Wichita Falls, Texas
Herbed Apple-Cranberry Bread Dressing
Not all stuffings are created equal. My version of the classic side dish features apples for a sweet crunch and cranberries for a little tartness. —Aysha Schurman, Ammon, Idaho
Apple Orchard Pork Roast
Onions and apples meld perfectly to make a sweet and savory treatment for pork roast. Serve it with the accompanying sour cream sauce. —Vikki Lee, Gold River, California
Rosemary-Thyme Lamb Chops
My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida.
Cranberry, Brie & Turkey Pizza
While traveling in New Zealand, my husband and I discovered turkey pizza. We came up with our own version for a creative way to use leftovers. —Kristin Stone, Little Elm, TexasRoasted Herb & Lemon Cauliflower
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Honey-Roasted Chicken & Root Vegetables
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
Flavorful Mashed Potatoes
Earthy herbs bring a full chorus of flavor to creamy red potatoes, making this side dish anything but ordinary. Save it for special occasions or serve as a dressy accompaniment to a weeknight meal. —Mary Relyea, Canastota, New York
Skillet Beef and Potatoes
Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bruschetta with Prosciutto
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. —Debbie Manno, Fort Mill, South Carolina
Champagne Cocktail
This amber champagne cocktail is a bubbly twist on the traditional old-fashioned. Try it with extra dry champagne. —Taste of Home Test Kitchen
Winter Squash, Sausage & Feta Bake
This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. —Craig Simpson, Savannah, Georgia
Lemon & Rosemary Shortbread Cookies
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
Lamb Stew
My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
Kalamata Cheesecake Appetizer
It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California
Grandma's Rosemary Dinner Rolls
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania
Rosemary Jelly
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio
Herb Garden Vegetables
I have a garden and wanted to highlight all the vegetables and herbs I grow. This medley was the perfect way to do just that. —Julie Stella, Champlin, Minnesota
Herbed Goat Cheese Baguette Slices
This fun appetizer is guaranteed to wow guests! It takes just moments to whip up the herb-infused goat cheese spread. —Taste of Home Test Kitchen, Greendale, Wisconsin
Rosemary Beet Phyllo Bites
The deep red of the beets will definitely bring a splash of festive color to any appetizer buffet. The mild rosemary flavor accents the peppery bite of the arugula and the sweet-sour flavor of the pickled beets. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Portobello Bruschetta with Rosemary Aioli
Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania
Mushroom-Gruyere Scalloped Potatoes
When I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. —Nadine Mesch, Mount Healthy, Ohio
Brussels Sprouts in Rosemary Cream Sauce
Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky
Rosemary Lemonade
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Rosemary-Lemon Sea Salt
Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. —Shelley Holman, Scottsdale, Arizona
White Bean Soup with Rosemary & Parmesan
This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. —Jerry Gulley, Pleasant Prairie, Wisconsin
Roast Rack of Lamb with Herb Sauce
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. —Mya Zeronis, Pittsburgh, Pennsylvania
French Onion Pizza au Gratin
I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples. —Bonnie Long, Lakewood, OhioHow to Prune Thyme
Thyme is another woody type of herb and frequent trimming will promote new growth. You can pinch leaves from thyme plants as you need them, or trim the top couple of inches of the stems. Cut stems just above a leaf node (where the leaves grow from the stems). Flowers can be removed so that more leaves will grow; however, thyme plants will still grow even after flowering.
Ways to Use Your Pruned Thyme
Lemon & Thyme Roasted Chicken
I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon
Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
Thyme-Baked Apple Slices
My children love this healthy apple side dish along with chicken fingers for lunch. It's also a wonderful alternative to potatoes when serving meat. My family even asks for seconds!—Constance Henry, Hibbing, Minnesota
Orange-Glazed Pork Loin
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Herb & Romano Cheese Wreath
After the wreath is baked and cooled, it can be wrapped in foil, placed in an airtight container and frozen until you are ready to use it yourself or give it away. Add some whipped butter on the side and it’s the perfect gift. —Linda Padia, Wauna, Washington
Chicken & Garlic with Fresh Herbs
The key to this savory chicken is the combination of garlic, fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois
Heirloom Tomato Pie
My green-thumbed neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
Asparagus 'n' Shrimp with Angel Hair
We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It’s easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, MarylandFlavorful Mashed Potatoes
Earthy herbs bring a full chorus of flavor to creamy red potatoes, making this side dish anything but ordinary. Save it for special occasions or serve as a dressy accompaniment to a weeknight meal. —Mary Relyea, Canastota, New York
Orange-Thyme Chicken in Garlic Sauce
The roasted garlic sauce in this recipe makes ordinary chicken breasts amazing. To switch things up, replace the orange juice and zest with lime. —Charlene Chambers, Ormond Beach, Florida
The Ultimate Chicken Noodle Soup
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Roasted Potatoes with Garlic Butter
A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. —Elizabeth Kelley, Chicago, Illinois
Slow-Cooker Short Ribs
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs—you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) —Rebekah Beyer, Sabetha, Kansas
Grilled Lemon & Thyme Lemonade
We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. —Susan Jordan, Denver, Colorado
Blushing Penne Pasta
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
Thyme-Roasted Carrots
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, MissouriRosemary-Thyme Lamb Chops
My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida.
Maple-Thyme Chicken Thighs
We eat a lot of chicken at our house, and figuring out different ways to serve it gets challenging. My family went nuts for the cozy maple flavors in this recipe, so now I share it at potlucks, too. —Lorraine Caland, Shuniah, Ontario
Thyme-Sea Salt Crackers
These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. —Jessica Wirth, Charlotte, North Carolina
Strawberry-Thyme Jam
I created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado
Thyme & Basil Roast Pork
Dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. —Lorraine Caland, Shuniah, Ontario
Honey-Thyme Butternut Squash
This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut
Turkey Thyme Risotto
This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms. —Sunny McDaniel, Cary, North Carolina
Spring-Thyme Chicken Stew
During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. —Amy Chase, Vanderhoof, British Columbia
Lemon Thyme Green Tea
Fresh sprigs of lemon thyme make this citrusy tea so refreshing—it’s like sipping summer from a cup. My family and I enjoy it so much that it’s a staple on our southern front porch.—Melissa Pelkey Hass, Waleska, Georgia
Potato Kielbasa Skillet
No need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect on those cold late fall and early winter nights. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cherry Tomato Mozzarella Saute
This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Shrimp Tortellini Pasta Toss
No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen
Chicken Biscuit Potpie
This hearty chicken potpie recipe with biscuits takes just 10 minutes to assemble before you can pop it into the oven. —Dorothy Smith, El Dorado, Arkansas
West African Chicken Stew
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, CaliforniaHow to Prune Mint
You will be much happier with your mint if you prune it frequently throughout the season. Left unchecked, established mint plants will overrun your garden and even the lawn! Begin pruning and harvesting mint in spring as soon as leaves appear on the stems. Trim mint stems back by as much as half, and this can be done every few weeks. Pruning this way works with all varieties of mint.
Ideas for Using All Your Fresh Mint
Mojito Slush
Whether you're splashing poolside or watching the kids inside, this slushy beverage has just the right balance of minty crispness and limey tartness that's sure to tingle your taste buds. —Jessica Ring, Chicago, Illinois
Minty Watermelon-Cucumber Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Minty Sugar Snap Peas
Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. —Alice Kaldahl, Ray, North Dakota
Cantaloupe Ice Pops
Your reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin
Cilantro & Lemon Marinated Chicken Kabobs
Cook the onions first so there’s plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. —Moumita Ghosh, Kolkata, West Bengal
Touch-of-Mint Iced Tea
My family loves the mild mint and lemon flavors in this iced tea. It's a wonderful alternative to soft drinks.—Martha Haseman, Hinckley, Illinois
Couscous Tabbouleh with Fresh Mint & Feta
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. —Elodie Rosinovsky, Brighton, Massachusetts
Hearty Chicken Gyros
I love reinventing classic recipes to fit our taste and healthy lifestyle. This recipe is quick to prepare and can be served with oven fries or on its own. You can add Greek olives, omit the onion, or even use cubed pork tenderloin for a new taste. —Kayla Douthitt, Elizabethtown, Kentucky
Mint Julep
It wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. —Taste of Home Test Kitchen
Summer Orzo
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand; feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Tandoori-Style Chicken with Cucumber Melon Relish
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
Minted Beet Salad
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Couscous Salad with Olives & Raisins
There's plenty to like in this recipe, and you'll want to pair it with your next special meal.—Mya Zeronia, Pittsburgh, Pennsylvania
Lemon Mint Curd
I like to "dress up" ordinary recipes with my fresh, homegrown herbs. This minty lemon curd is a family favorite! —Sue Gronholz, Beaver Dam, Wisconsin
Cranberry-Lime Semifreddo with Pound Cake
Everyone has a favorite way to serve pound cake, but no one will expect this! It's my go-to trick for using up leftover cranberry sauce. —Christine Wendland, Browns Mills, New Jersey
Mint Watermelon Salad
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! —Antoinette DuBeck, Huntingdon Valley, PennsylvaniaQuinoa Tabbouleh Salad
In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
Grilled Pork with Pear Salsa
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho
Brown Sugar Salmon with Strawberries
I first tasted strawberries and cucumber together when living in the UK; now they make a delicious relish for salmon. —Judith Foreman, Alexandria, Virginia
Grilled Fruit Phyllo Tart
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
Mediterranean Bulgur Bowl
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Pork Tenderloin with Cranberry-Orange Relish
I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey
Curried Beef Pitas with Cucumber Sauce
A good friend gave me this recipe when I first got married. I was a bit apprehensive to try it since the ingredients weren't that familiar to me, but, years later, it's now one of our family favorites. —Shannon Koene, Blacksburg, Virginia
Mint-Cucumber Tomato Sandwiches
I jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Spring Chicken and Pea Salad
My endive, radicchio and chicken salad with a dash of mint jelly dressing makes a wonderful meal for a luncheon or light dinner. —Roxanne Chan, Albany, California
Moroccan Stuffed Mushrooms
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Strawberry Mint Chicken
I hand-pick wild strawberries for this saucy chicken dish. We love it with fresh spring greens and a sweet white wine. —Alicia Duerst, Menomonie, Wisconsin