Photo: Our client Tamarine Restaurant uses fresh herbs like jalapenos, basil, and green onion to build layers of flavor across their dishes. Pictured here are their Crispy Rice Cakes, Oxtail Dumplings, and Grilled Octopus. Their herb-forward approach is subtle, balanced, and beautiful. See the dish lineup here: https://www.instagram.com/p/BcI1eYqACyj/?igsh=OWo3ajR3bXB6YmRi
Spring has officially sprung, and with it comes one of our favorite culinary excuses to get creative, National Herb Day. We view this as an opportunity for restaurants to highlight the fresh, aromatic herbs that thrive this season and bring vibrancy, flavor, and freshness to any dish.
Start Simple: Herb-Forward Starters
Fresh herbs are flavor powerhouses. For starters, think of dishes where herbs take center stage, not just garnish. A spring pea soup with mint, a chive-laced goat cheese spread served with grilled bread, or a herb-packed green goddess dip with seasonal crudités sets the tone for what’s to come. Consider offering a special “Herb Flight” tasting: small bites featuring tarragon, dill, parsley, and chervil—all bright and elegant ways to showcase your spring pantry.
Upgrade the Mains
Spring herbs can elevate main courses in both subtle and bold ways. Think rosemary and thyme-infused butter for steak, a chimichurri made with parsley and oregano for grilled chicken, or a pesto twist using arugula, basil, and lemon balm over pasta or fish. Herb-marinated tofu or lentils can also offer a bright, earthy option for vegetarian guests.
For brunch or lunch menus, try a frittata with seasonal herbs and greens, or a spring herb grain bowl with soft-boiled eggs, pickled radish, and a lemon-tarragon vinaigrette.
Herbaceous Cocktails and Refreshers
Don’t forget the bar. Your cocktail menu is ripe for a spring herb takeover. Offer a cucumber-mint gin spritz, a lavender lemonade, or a rosemary greyhound. For a no-proof option, create infused waters with basil-citrus or thyme-strawberry combinations. These drinks are as refreshing as they are beautiful—and they photograph well, too.
Desserts with a Twist
Herbs in dessert? Absolutely. Basil pairs beautifully with strawberries. Mint brightens up chocolate. Thyme and honey can turn a simple panna cotta into a head-turning dish. Even a scoop of herb-infused ice cream (think: lemon verbena or rosemary) gives guests something memorable to end their meal.
Don’t Forget the Story
Guests love knowing where their food comes from, and that includes herbs. If you source locally, tell that story too. Diners want to feel connected to what’s on their plate, and spring herbs offer a perfect way to highlight freshness, seasonality, and care.
