3 Best Herb Recipes

As we know how beneficial the herbs are to our overall health. Having herbs in all of your diet enhances the body’s immune system. 

So, let’s see what are the 10 best herb recipes

1. Lemon verbena, lemon balm and lavender tea

This is a herbal tea that is very soothing, and refreshing. Its taste is very flavoury and it smells and tastes good. Herbal tea rejuvenates your mind and makes you feel fresh.

This recipe procedure is as follows :


500ml boiling water.

2 springs of Lemon Verbena

2 springs of Lemon balm.

And take 4 young heads of Lavender flowers

Steps include:

1. Pour the 500ml boiled water over the fresh herbs.

2 Cover the boiling jar and leave it to infuse for 10 minutes.

3. Lastly, strain it and serve.

2. Garden herb spread  

Homemade herbal recipes are always healthy and nourishing. You can make an amazing garden herb spread for bagels or crackers. This spread is creamy and herby. Also, it’s perfect for ferocious morning hunger. This recipe is fast and good when you don’t have time for cooking other recipes. The total grams it makes is 500g.

This recipe procedure is as follows:


60g raw cashews.

1 garlic clove which is chopped

450g firm tofu that too which is drained.

2tbsp fresh basil which is chopped.

2 tbsp fresh thyme


1 tbsp fresh tarragon

2 tbsp fresh oregano which is chopped.

Juice of 1 lemon

30g of red Onion that is chopped.

¼ tsp salt.

2 tbsp nutritional yeast.

Take salt and black pepper as per required taste.

Steps include:

Step 1 – Blitz the cashews into coarse crumbs in a blender. Then add the garlic and pulse to integrate with each other. Crumble the tofu in the mixer. You need to blend it until it gets relatively smooth. You should not make a complete puree of onion and herbs. Instead, they should be chopped into small bits.

Step 2 – Later, after some time you can serve it. It’s certainly good if served immediately but it’s better to keep it chilling for some time. And then serve it, after 30 minutes at least.

3. Anchovy and sage fritters

The procedure of this recipe is as follows :

Anchovy and sage fritters are small fritters. It makes a great snack bar along with a cold drink. But as an alternative, fritters can be used in all kinds of vegetables. Veggies like Courgette and aubergines (or fish) as a fritto misto. Then you can scatter the whole capers, deep-fried can be scattered over the final dish.

The total weight it makes is 20g.


150g plain flour, sifted

2 tbsp olive oil

Use 2 egg whites


1 tbsp finely grated parmesan

10 anchovy fillets (in olive oil)

40 sage leaves

Sunflower oil, for deep frying

Add salt and black pepper

Steps include:

Step 1 – Add the oil to the plain flour in a large bowl, whisking to combine. Slowly add lukewarm water, whisking, until the batter base is the consistency of double cream. Season with salt and pepper, then set to one side for at least 15 minutes.

Step 2 –  In another bowl, whisk the egg whites with a pinch of salt until just stiff. Fold into the rested batter along with the parmesan.

Step 3 – Cut each anchovy fillet in half. Sandwich between 2 sage leaves to make 20 parcels.

Step 4 – Add the oil to a saucepan until it is at least 3cm deep. Heat the oil to around 180C/350F. Have some kitchen roll ready in a tray. Dip the anchovy sage parcels in the batter and fry for a few minutes on each side until golden. This may have to be done in batches, depending on the size of the pan used. Remove with a slotted spoon and drain on the kitchen roll. Serve with a wedge of lemon.

Leave a Comment