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Meatless Monday: 5 Summer Herbs


August 29 is More Herbs, Less Salt Day. Celebrate on Meatless Monday by adding zingy herbs such as mint and basil to your vegetarian dishes!

Friday, August 29, is More Herbs, Less Salt Day—so why not celebrate on Meatless Monday by cooking up a herb-enriched vegetarian meal? Here are five herbs that can add health benefits and zingy flavour to your late-summer dishes.

1. Mint

We’re all familiar with this herb, right? Beyond its association with toothpaste, mint may promote healthy digestion when eaten regularly. For a pop of tongue-tingling flavour, mint can be infused in teas, tossed in sandwiches, blitzed into pesto sauces, and even baked into brownies and cookies.

Use it: Minty Strawberry Crostini

2. Basil

This well-known herb may help ease sore muscles and alleviate menstrual pains (ouch) thanks to its anti-inflammatory compounds. Basil also boasts a starring role in many summer dishes and is particularly yummy on tomato salads. For a sweet take on this herb, pair cinnamon basil or lemon basil with peaches in dessert recipes.

Use it: Penne with Roasted Tomatoes

3. Thyme

Often used in savoury soups and stews, thyme also plays a role in some summer fare. Lemon thyme, in particular, is awesome with fish, zucchini, and corn (as in the recipe below), as well as berries and apples.

Use it: Thyme, Tomato, and Corn Pancakes

4. Cilantro

If you like strong, pungent flavours, get to know cilantro. This herb is featured in many ethnic dishes, including Mexican and Vietnamese. Heat can dim the flavour of fresh cilantro, so it’s best when added to a dish right before serving.

Use it: Crepes with Summer Vegetables and Herb Sauce

5. Tarragon

Often associated with French cooking, tarragon can be used to flavour a variety of vegetables such as potatoes, tomatoes, and carrots. Garnish your salads with the long, flat leaves for visual appeal. If using tarragon in cooking, add it near the end of a recipe.

Use it: Tarragon Tempeh Salad in Pita Pockets



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