The Secret to Next-Level BBQ? It's Growing in Your Yard

Grill season is in full swing, and you’ve got the essentials: smoky ribs, charred veggies, and cold drinks on deck. But if you’re not raiding your herb garden before every cookout, you’re seriously missing out. Basil, mint, dill, cilantro—these aren’t just garnish. They’re flavor powerhouses that can take your BBQ from “pretty good” to wait, you made this?!

So yes, keep tossing them into marinades and sauces—but let’s also go a little off-script. These herbs are way more versatile (and fun) than you think.

Basil: Beyond Pesto

We all know basil crushes it in marinades and compound butters. Grilled chicken with a basil-garlic rub? Always a win. But let’s shake it up.

Try this:

• Basil sugar: Blitz fresh basil with sugar for an herby sprinkle over grilled peaches or pineapple. You’ll thank us later.

• Smoky basil syrup: Muddle basil into a simple syrup and brush it over grilled watermelon or use it in a smoky mezcal cocktail.

Unexpected flex: Add whole basil leaves to skewers—they crisp up and become like herb chips. Seriously satisfying.

Mint: Not Just a Mojito Buddy

Yes, mint’s the go-to for cooling sauces and lamb marinades. But it also plays beautifully in unexpected pairings.

Try this:

• Minty slaw: Toss shredded cabbage, lime, and mint for a bright, crunchy side to smoky ribs or grilled tofu.

• Grilled flatbread + mint: Grill naan or pita and top it with whipped feta, grilled peaches, chili oil, and a lot of mint.

  
  

Unexpected flex: Freeze mint into ice cubes with cucumber slices and throw them into a cooler full of sparkling water or spritz cocktails.

Dill: Your Secret Flavor Weapon

Dill’s got a clean, almost citrusy bite that’s so much more than a pickle garnish.

Try this:

• Grilled dill tzatziki pizza: Use naan or pizza dough on the grill, then top with tzatziki, fresh dill, and thinly sliced grilled veg.

• Dill-laced corn butter: Whip up a smoky butter with chopped dill, smoked paprika, and lemon zest. Slather it on corn or roasted sweet potatoes.

Unexpected flex: Add fresh dill to grilled cheese sandwiches or quesadillas before you press them—elevates the flavor and gives them a summery aroma.

Cilantro: Bold & Bright

Cilantro gets plenty of love in salsas and chimichurris, but it’s got way more to offer—especially when fire is involved.

Try this:

• Grilled cilantro-lime watermelon wedges: A little char + lime juice + chopped cilantro = an insanely good side or snack.

• Cilantro butter toast: Mix softened butter with cilantro, garlic, and a hint of cumin. Spread it on bread and grill it until golden and crisp.

Unexpected flex: Add chopped cilantro to your grilled cheese inside and out—coat the buttered outside with cilantro before grilling for a crispy, herbaceous crust.

Quick Pairings for Maximum Impact

• Basil + mint: Use this duo in marinades for pork or toss into a grilled veggie salad with feta.

• Dill + cilantro: Stir into mayo or Greek yogurt for a punchy spread on grilled sandwiches.

• Cilantro + basil: Perfect for herbed rice bowls with grilled shrimp or steak tips.

Final Pro Tip: Herb Ice Cubes & Infused Oils

Toss chopped herbs into olive oil and freeze in ice cube trays. Throw a cube onto hot steaks, roasted veggies, or even into a skillet before searing halloumi. You can also steep herbs in oil to make a DIY drizzle that goes on everything.

So what’s your grill missing? Probably a fistful of flavor from the garden. Whether you’re keeping it classic or going totally rogue, fresh herbs are the BBQ MVPs you didn’t know you needed.