Summer Is Fresh Herb Season

— Written By
en Español / em Português

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Tomato Herb Bread SaladWhether you have an herb garden or purchase at local markets, fresh herbs are essential for your summer culinary toolbox. A little herbal know-how will take your culinary skills to a new level, enabling you to transform plain dishes into extraordinary ones.

Herbs are physically, biochemically and nutritionally quite similar to leafy greens such as lettuce, spinach and kale. They are rich in vitamins A and C and some phytochemicals, which have been shown to protect cells from disease.

If you have a recipe that calls for dried herbs, use three times the amount of fresh. When getting ready to chop, you can include some of the tender stems with delicate herbs, such as parsley, cilantro, and basil. But with sturdy stemmed herbs, such as rosemary, thyme and oregano, remove the leaves by running your thumb and index finger down the opposite direction the leaves have grown.

To chop, bunch the leaves on a cutting board and then use a sharp chef’s knife to not bruise the leaves, rocking back and forth.

Basil, chives, cilantro, dill leaves, mint and parsley should be added the last minute or two of cooking or sprinkled on food just before serving. Oregano, rosemary, sage and thyme may be added the last 20 minutes or so of cooking.

Herb-rich Chimichurri is originally from Argentinian and Uruguayan cuisines. I like to use it as a marinade for potatoes and vegetables for kabobs before grilling and serve it as a condiment at the table. It is delicious on grilled meat.


  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ cup finely chopped parsley
  • 3 – 4 cloves garlic, finely chopped or minced
  • 1 tablespoon finely chopped red chili
  • 1 tablespoon finely chopped oregano
  • 1 level teaspoon salt
  • ½ teaspoon pepper

Mix all ingredients together in a bowl. Allow to sit at least 5-10 minutes.

This recipe embellishes tomatoes and day-old or toasted bread cubes with an herb-infused vinaigrette. Great way to use day-old bread!

Tomato-Herb Bread Salad

Serves 4

  • 3 cups sturdy Italian-style bread such as ciabatta or rustic sourdough, cut into bite-sized pieces
  • ¼ cup + 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • About 1-pound ripe tomatoes, cut into bite-sized pieces
  • 3 green onions or similar amount of chives, thinly sliced
  • 1 tablespoon coarsely chopped fresh basil leaves, or mint leaves
  • 1 teaspoon fresh oregano leaves, finely chopped
  • 2 teaspoons fresh parsley leaves, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 350°. In a large bowl, toss bread cubes with 2 tablespoons of olive oil. Place on a rimmed baking sheet and bake about 15 minutes, or until crisp but not browned. Let cool and toss with ½ tablespoon of basil or mint, ½ teaspoon oregano, and 1 teaspoon parsley.
  2. Use the bowl to mix ¼ cup oil, vinegar, the other half of herbs, salt and pepper. Add tomatoes and green onions. Let stand for flavors to develop, about 10 minutes, then add bread and toss well.

Margie Mansure is an extension agent with N.C. Cooperative Extension. As a registered dietitian/nutritionist chef, she offers nutrition and cooking classes to community members.