Fresh herbs for grilling bring an extra spicy note. Meat and fish, as well as vegetarian grilled food, become even more delicious with thyme, sage, oregano and co.
When you think of herbs for grilling, many people think of spicy marinades for meat and fish. But especially with vegetarian grilling, the various herbs give the dishes that certain something and bring variety to the table. We present various grilled herbs for the garden and give tips on growing and using them.
1. Rosemary
Rosemary (Rosmarinus officinalis) is a classic in the Mediterranean summer kitchen and therefore also perfect for grilling. Chopped into marinades, the grilled herb rosemary gives meat and fish a holiday-like note, and rosemary should not be missing when marinating vegetables. Since rosemary does not burn as quickly as many other herbs, it is one of the grill herbs for the embers. Fresh sprigs of rosemary, which you may water, are placed directly on the embers - this way the aroma, heat and smoke are drawn directly into the food to be grilled. You can also give the branches whole to the food to be grilled. This is useful, for example, with a whole fish or with vegetables, which are usually grilled in bowls anyway. Another advantage of rosemary is that it is easy to grow. The bushy semi-shrub has no problems with a lot of sun, heat and drought and is frost hardy down to at least -20 °C with proper care.
Thyme (Thymus vulgaris) is also one of the classic grill herbs. Its leaves taste intensely spicy and burn less quickly than basil, for example. Thyme is also good for marinades when grilling or, like rosemary, can be used as a grill herb for the embers. Grilled thyme potatoes are a particular delicacy, and if you like grilled mushrooms or pork medallions, you should definitely try them with thyme butter. Growing thyme in the garden is just as easy as growing rosemary.A dry, warm spot in the sun with lean, well-drained soil - and thyme will thrive.
3. Sage
Somewhat more unusual is sage (Salvia), because not everyone likes its intense taste, which reminds some people of medicine. But that doesn't mean it should be removed from the list of grilled herbs. In addition to meat and fish, sage can also be used creatively, for example in combination with feta or dates for grilling. Also worth mentioning is the digestive effect of sage. Especially when barbecuing, you often eat a lot, which can later weigh heavily on your stomach. Here again the benefits of herbs for grilling are clear.
Tip: Sage, rosemary and thyme originally come from the Mediterranean region. Therefore, they tolerate heat well and even need dry locations with poor soil. When planting these barbecue herbs, a suitable substrate that is rather nutrient-poor and permeable is extremely important. For example, our Plantura organic herb and seed soil is well suited, the composition of which is perfectly matched to these Mediterranean herbs. In addition, it is peat-free and therefore more climate-friendly than many conventional soils.
4. TarragonTarragon (Artemisia dracunculus) is one of the heat-resistant grill herbs and can therefore be added to white meat such as poultry or fish right from the start will. Another thing worth trying is grilled asparagus marinated in tarragon. The spicy taste of tarragon is slightly reminiscent of aniseed, so tarragon is also excellent in herb dips for grilling. To grow tarragon in the garden, it should be allocated a sunny but sheltered spot with nutrient-rich, well-drained soil.
Even mint (Mentha spec.) is probably not one of the best-known and most typical grilled herbs. But if you like the taste, peppermint has many uses on the grill and in side dishes. For example, grilled courgettes with mint are a special delicacy, mint also harmonises excellently with lamb and with a yoghurt-mint dip they also provide next to the grillsome variety. If you like it exotic, you should definitely try grilled mango, melon or pineapple with mint. In the garden, the perennial cricket prefers warm, partially shaded to sunny locations with nutrient-rich, moist soil.
5. Basil
A classic from Italian cuisine, which we also like to use when grilling, is basil (Ocimum basilicum). However, care should be taken when using basil because, like garlic and some other herbs, it burns quickly on the grill and becomes bitter. It should therefore only be added to the dishes shortly before the end of the cooking time or directly on the plate. However, basil is indispensable for many barbecue side dishes - from tomato mozzarella and herb bread to herb dips or pesto.
Although we also associate basil with the Mediterranean region, it originally comes from India. Its nutrient and soil requirements also differ from those of most other Mediterranean herbs. Although basil also needs a sunny location, it draws a lot of water and nutrients, which should be considered when choosing a substrate. Our Plantura organic universal soil, for example, is recommended for cultivation in pots, as it is already pre-fertilized and has good water retention capacity.
7. Coriander
Typical marinades can get boring over time. Then coriander (Coriandrum sativum) is the right choice for you. It gives grilled food an Asian touch and can be used, for example, in combination with soy sauce, lime juice and sesame oil to marinate various meats, but also tofu and vegetables. Along with dill, cilantro is also a great herb for grilling fish. Coriander can be cultivated at home both in the garden and in a pot. It is important to give it a sunny, warm place and to water it regularly.
8. Borage
What would a barbecue be without sauces, dips and salads. Borage (Borago officinalis) is often used to flavor them and goes well with cucumber salads, for example. If you also want to use borage with zucchini on the grill, for example, you should only add it shortly before the end of the cooking time, because whentoo much heat borage burns and becomes bitter. The annual herb thrives best in calcareous, nutrient-rich and well-drained soil in a sunny location. In addition, borage enchants with its purple-blue flowers.
9. Dill
If you are looking for herbs for grilling fish, you cannot avoid dill (Anethum graveolens). But dill also burns if the heat is too high, which is why it is better to grill fish marinated with dill indirectly, for example smoked on cedar wood. Dill is also traditionally used in cucumber salads or in herb dips for grilling. In combination with intense and strong herbs such as rosemary or thyme, it can quickly happen that the rather reserved taste of dill is lost. However, dill harmonizes perfectly with chives or basil. Grilled cabbage can be grown in the garden, for example, directly in the sun next to cucumbers or carrots.
Tip: As a rule, fresh herbs should be used for grilling because they burn faster when dried.
10. Oregano
Oregano (Origanum vulgare) is a classic from Italian cuisine, but it is also good for grilling. Grilling with oregano is extremely versatile, starting with a Mediterranean marinade for vegetables or meat. Or have you ever tried grilled pizza? Again, oregano definitely belongs in the sauce. When growing oregano in the garden, you can use rosemary, thyme and the like as a guide. Because oregano also comes from the Mediterranean region and prefers warm, dry and sunny locations with poor soil.
The sweet potato is also something special from the grill. If you now feel like planting sweet potatoes yourself, you will also find tips and tricks for growing sweet potatoes with us.