12 Fresh Flavors for Spring

When winter is over and spring arrives, it’s only natural that you put away your cold-weather coats and boots and pull out your cooler garb. So, it’s only natural that you move your heavier, heartier spices and herbs to the back of your cabinet and bring forward the lighter and brighter ones! In fact, many cultures have developed spice blends and traditional food dishes that coincide with their seasonal produce and climate. Discover how these 12 herbs and spices can refresh your culinary repertoire and revitalize your taste buds this spring!

A close relative of onion, chives provide a convenient and colorful way to add a delicate onion taste to a wide variety of dishes. Though a lightweight herb, it can add a big punch of flavor to baked potatoes, chip and vegetable dips, and scrambled and deviled eggs. Keep a good supply in your pantry to spruce up tomato or milk-based soups, pastas, salad dressings, and any casserole. If using fresh chives, remember that the lavender-hued flower is also edible and can add an artistic touch to your salads.

The fragrant, pungent leaf and stem of the coriander plant, cilantro is a must-have in Mexican, Thai and Vietnamese cooking. This parsley look-alike has a somewhat floral, herbaceous flavor with subtle citrus notes. Between 4% and 14% of the U.S. population find cilantro to be soapy on the palate, due to a genetic predisposition, but for most people, there’s no substitute for its unique lively flavor in salads, salsas, sauces and soups. Sprinkle on top of seasonal grilled vegetables, on cooked beans and rice dishes. Add cilantro just before serving, and if using the dried herb instead of fresh (which tends to be milder), you’ll want to add more and crush the dried leaves to help release more flavor.

Though coriander and cilantro come from the same plant, they are not interchangeable spices. While cilantro leaf has a bright, vegetal flavor, the earthy flavor of ground coriander seed has faint floral and citrus notes, enhanced with a subtle sweetness. Enjoy coriander in spring’s milder curries and chilis and in Middle-Eastern and Indian dishes. It lends a slight spiciness to marinades and rubs, and complements spinach, carrots, tomatoes and cucumbers, especially when accompanied by a creamy sauce. Coriander’s sweet side adds a delightfully unique depth to custards, cookies and cakes. Pair it with cumin, black pepper, cardamom, fennel, ginger, parsley, thyme, cilantro and basil. 

A relative of caraway, anise, and carrot, dill is most commonly used to flavor cucumber dishes such as salads, pickles, and cold soups. In some countries, it’s simply referred to as “cucumber herb.” But most cooks will attest to the fact that dill is the perfect complement to salmon and other fish. Dill weed is more delicately flavored than dill seed; it enhances rather than dominates. Sprinkle dill weed atop a salad, in egg dishes, on steamed sugar snap peas, asparagus, and other spring vegetables. Stir into creamy sauces, dips, and cooked grains. Because the flavor diminishes quickly when cooked, it’s best to add it later in the process. It pairs exceptionally well with lemon and garlic.

Popular in northern India, this mixture of warm spices is a winter staple. But spring weather can be fickle, and you’ll want to keep it close at hand during cooler, transitional weather events, when a dash of rich warmth is called for. Add garam masala at the end of cooking, as a finishing spice on roasted early-season vegetables. Mix a bit in yogurt to create a light yet rich marinade for grilled chicken or fish. Stir into soups and partner it with dishes that also include garlic, lime and cilantro. Garam masala is also wonderful in baked goods, especially those featuring apples and bananas. Recipes for masalas vary according to region, as well as individual cooks, who often concoct a new masala for each dish, as needed. Our rich, slightly sweet organic blend will save you that step and still deliver authentic Indian flavor.

The light and airy nature of this aromatic blend brings to mind the French countryside, with just a hint of Parisian romance. Savory, thyme, rosemary, basil, tarragon, and lavender flowers, in perfect measure, complement the fresh flavors of spring produce. Use it to season roasted vegetables, grilled or baked fish, chicken and pork dishes, buttered pasta, salad dressings, marinades, and light sauces. Enjoy herbs de Provence on a spring onion or leek tart, on lobster or shrimp po’boys, and roasted olives and tomatoes. Mix it with goat cheese or cream cheese for an excellent herbed spread. Hermes de Provence pairs well with citrus and, of course, all meals containing French wine.

Nothing enlivens a dish like a dash of zingy lemon! Lemon peel granules or lemon powder can add a zesty kick to baked goods, marinades and rubs, soups and stews. But its bright, citrus flavor especially shines with fresh spring produce like asparagus, peas, and spring salad greens, as well as herbs like dill and cilantro. Fresh and convenient, dried lemon peel is a great addition to make your own infused oil and flavored butter. Keep it well within reach to add extra sparkle to sparkling water and to brighten teas, especially if spring allergies cause an irritating tickle.

You don’t have to leave home to enjoy a Spring Break! Transport yourself to sunny Havana with our Mojo Cuban Seasoning. This vibrant, organic blend features garlic, oregano, lemon, lime and orange, black pepper and just a touch of sugar to balance the acidity. Its taste is bright, citrusy and earthy and bears a subtle-yet-refreshing hint of mint. Sprinkle liberally on chicken and fish dishes, black beans and rice, fried potatoes, scrambled eggs, roasted vegetables, salads, creamy sauces, popcorn…. The list goes on and on!

Looking to complement spring’s lighter dishes with a bright dash of herbaceousness? Look no further than parsley. Most recipes call for it in combination with several other stronger herbs, which tend to overpower the light and vibrant flavor of its clean, green and slightly peppery taste. To savor its subtleties, keep additional spices to a minimum. Lean toward pairing parsley with just a dash of salt and freshly ground pepper, perhaps a hint of garlic and squeeze of lemon. Such simplicity speaks to the heart of Spring. There aren’t many savory dishes where parsley isn’t welcome; and even the fussiest of eaters won’t question its low-key presence. That said, here are a few suggestions to highlight parsley’s powers: sprinkle on roasted new potatoes, carrots, asparagus; mix a generous amount in rice during cooking; stir into hummus and other bean dips and dishes, bake into breads and quiches.

If ever there was a single spice to symbolize Spring, it would be saffron, widely considered the world's most precious spice. Saffron comes from the Crocus sativus flower (also known as the saffron crocus) and is hand-harvested from the flower's crimson-red stigmas. Don’t be intimidated by the price tag — a few threads go a long way, so use sparingly. And there is no substitute; saffron imparts a beautiful yellow-orange-golden color, a delicately sweet aroma, and subtle yet distinct flavor to recipes. In many cultures around the world, saffron is relied upon for traditional Easter breads, pastries and egg dishes; but, its versatility knows few bounds! It is beautifully paired with seafood dishes like paella and bouillabaisse, rice and other grains, chicken and lamb, salads, dressings, and creamy sauces for your spring peas, asparagus and other early vegetables.

Spearmint is a parent of peppermint and one of the oldest cultivated mints. Perhaps best known as a soothing ingredient in wellness teas, spearmint is also highly regraded for its culinary uses. This pleasant-tasting herb is great with berries, mango, peaches and apricots, and in yogurts, smoothies, iced teas, and cocktails. We urge you to also explore spearmint’s savory side. Spearmint offers just the right amount of delicate minty zing, with sweet undertones and a refreshing fragrance. Mix it with your spring green salads. Sprinkle liberally atop roasted carrots, asparagus and other veggies. Blend with butter and sea salt for a divine herbed butter to serve with your fresh-from-the-garden radishes. Other ideas: minty spring pea soup; herbaceous sauces for lamb, chicken, and fish dishes; warm potato salad with a hint of mint and lemon powder. 

With its distinctly bright, citrusy flavor, lemon thyme is the perfect herb to add a fresh, vibrant touch to spring meals. It is well paired with fish of all types and chicken, and complements spring vegetables like asparagus, peas, new potatoes and baby onions. Use it in your marinades and sauces, soups and casseroles, and crumble a few sprigs atop salads as a garnish. Though best known as a savory herb, don’t hesitate to incorporate lemon thyme’s sun-shiny essence into breads, scones, shortbread and tea cakes. It is paired especially well with basil, oregano, parsley, rosemary, and sage.