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How to Use Your Fresh Herbs

Updated: Dec 10, 2022

If you're like me, it's either feast or famine when it comes to fresh herbs.

What are Herbs Good For?

That's a LONG list. Herbs are packed with minerals, vitamins, and cardiovascular, circulatory, and anti-cancer benefits.

Let's take basil for example. Basil has "anti-stress effects" due to its help in balancing stress hormones like cortisol.

Basil can also help:

• Neutralizing free radicals

• Repairing the heart

• Clearing skin

• Reducing levels of uric acid in gout

Which is your favorite herb?

Which is your favorite herb?

  • 0%Thyme

  • 0%Parsley

  • 0%Cilantro

  • 0%Rosemary

Feel like you're wasting more fresh herbs than you're using?

Keep going! Whether it's dehydrating them, using them in water, or cooking with them, there's plenty of things you can do with fresh herbs that aren't letting them go bad.

Recipes to get you started:

Herbed Quinoa Salad

Gluten Free | Dairy Free


  • 2 cups quinoa (instructions for cooking quinoa HERE)

  • 2 cups chicken broth, water or veggie broth

  • 1/4 cup extra virgin olive oil (cold pressed is best)

  • 3/4 tsp sea salt, or to taste

  • 1 pound asparagus

  • 1/2 bunch fresh basil

  • 1/2 bunch fresh parsley

  • 1/2 bunch chives

  • 2 Tbls lemon juice

  • (a little feta is good here too, but totally optional)


  1. Soak quinoa over night if possible.

  2. Step-by-step instructions for how to cook quinoa HERE.

  3. Meanwhile, slice asparagus very thinly into rounds. Finely, mince the basil, parsley and the chives.

  4. Bring a large pot of salted water to a boil. Add the asparagus and blanch until it turns bright green. Drain water and rinse in cold. then drain again.

  5. Add the basil, parsley, chives, and lemon juice to the bowl with the asparagus. Stir to mix.

  6. Add the quinoa to the asparagus mixture and stir to coat. Season to taste with sea salt. Enjoy!

Spaghetti Squash with Spring Pesto

Gluten Free | Dairy Free | Grain Free | Vegetarian | Vegan


  • 1 spaghetti squash

  • 1 bunch fresh parsley

  • 1/2 bunch fresh mint leaves

  • 1 lemon

  • 1/2 cup pine nuts

  • 1/2 cup extra virgin olive oil (cold pressed is best)

  • Sea salt, or to taste

  • Ground black pepper, to taste


  1. In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes (depending on the size of the squash) until the squash is soft when punctured with a fork.

  2. When cool enough to handle, cut the squash in half lengthwise.

  3. Scoop out seeds and discard.

  4. Gently scoop out "spaghetti" inside of the squash and set aside.

  5. Juice the lemon.

  6. In a food processor, mix the parsley, mint, pine nuts, lemon juice and olive oil until smooth.

  7. Toss the spaghetti squash with the pesto.

  8. Season with sea salt and pepper to taste.

  9. Add the quinoa to the asparagus mixture and stir to coat. Season to taste with sea salt. Enjoy!

Herbed Chicken Burgers

Gluten Free | Grain Free


  • 3 green onions

  • 1.5 Tbls extra virgin olive oil

  • 1 Tbl minced garlic

  • 10 ounces frozen spinach

  • 1 pound ground chicken

  • 1 tsp dried oregano

  • 3/4 tsp dried basil

  • 1 tsp sea salt, to taste

  • 3/4 tsp ground black pepper

  • 1/8 cup tzatziki (optional)


  1. Chop the green onions.

  2. In a sauté pan, heat oil to medium heat. Add garlic and green onions and sauté for about 2 minutes to release the flavors. (careful not to let the garlic burn).

  3. Squeeze out the liquid from the frozen spinach and finely chop.

  4. In a mixing bowl. combine all remaining ingredients, except tzatziki. Form into patties.

  5. Grill or sauté burgers on medium heat until cooked through (internal temp should be at least 160F). Add tzatziki if using.



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