By the time spring rolls around, we're so excited for fresh produce that we load up our carts with rhubarb, peas, asparagus, artichokes and, if we can't get our hands on them, some oh so swanky ramps. But don't forget that spring is the beginning of the growing season for most herbs, too: cilantro, sage, chamomile, cumin, basil, mint, thyme, tarragon, and dill, to name a few.
In recent years, savory sweets have become more popular at restaurants and bakeries and if you've ever had a lemon-rosemary scone or chocolate ice cream mixed with fresh mint, you know why. Herbs can add bright, fresh flavor to more muted or one-note sweets, while adding earthiness to ground sugary desserts. Want some inspiration? Click through the slideshow to see 10 of our favorite ways to use spring herbs as they come into season.
Go Straight to the Recipes
Mint Lime Granita
Strawberry Thyme Tart with Mint Glaze
White Chocolate Mint Ice Cream with Pomegranate Molasses
Strawberry Balsamic Thyme Jam
Blackberry-Thyme Crumb Cake
Chamomile Rice Pudding with Tea-Soaked Golden Raisins
Chamomile Pound Cake
Basil Sweet Corn Ice Cream
Basil Cornmeal Sandwich Cookies with Apricot Filling
Flakey Herb Biscuits
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