Herbs for grilling from your own garden

Fresh herbs for grilling bring an extra spicy note. Meat and fish, as well as vegetarian grilled food, are even tastier with thyme, sage, oregano and the like.

Many people think of herbs for grilling as spicy marinades for meat and fish. But especially with vegetarian grilling, the various herbs add that certain something to the dishes and bring variety to the table. We present various grilled herbs for the garden and give tips on cultivation and use.

1. rosemary

rosemary (Rosmarinus officinalis) is a classic in the Mediterranean summer kitchen and therefore also perfect for grilling. Chopped up in marinades, the grilled herb rosemary gives meat and fish a note reminiscent of a holiday, and rosemary should definitely not be missing when marinating vegetables. Since rosemary does not burn as quickly as many other herbs, it is one of the grilled herbs for the embers. Fresh rosemary sprigs, which you may water, are placed directly on the embers - in this way, the aroma is absorbed directly into the grilled food with heat and smoke. You can also give the twigs whole to the food. This is useful, for example, with a whole fish or with vegetables that are usually grilled in bowls anyway. Another benefit of rosemary is that it is easy to grow. The bushy growing subshrub has no problems with a lot of sun, heat and drought and, with proper care, is frost hardy to at least -20 ° C.

2. thyme

Even thyme (Thymus vulgaris) is one of the classics among grilled herbs. Its leaves have an intensely spicy taste and burn less quickly than, for example, basil. Thyme is also well suited for marinades when grilling or, like rosemary, can be used as grilled herb for the embers. Grilled thyme potatoes are a special delicacy and if you like to eat 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 location in the sun with a poor, well-drained soil - and thyme feels good.

3. sage

Something more extraordinary 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 grilling, for example in combination with feta or dates. It is also worth mentioning the digestive effects of sage. When grilling, in particular, you often eat a lot, which can later be difficult for you to stomach. This clearly shows the advantages of herbs for grilling.

Tip: Sage, rosemary and thyme all originally come from the Mediterranean. Therefore, they can withstand heat well and even need dry locations with poor soil. When planting these barbecue herbs, a suitable substrate, which is rather poor in nutrients and permeable, is extremely important. For example, ours is well suited Plantura organic herb and seed compostwhose composition is perfectly matched to these Mediterranean herbs. In addition, it is peat-free and therefore more climate-friendly than many conventional soils.

4. tarragon

tarragon (Artemisiadracunculus) is one of the heat-resistant grilled herbs and can therefore be added to white meat such as poultry or fish right from the start. Something that is also worth trying out is asparagus marinated with tarragon from the grill. The spicy taste of tarragon is slightly reminiscent of aniseed and so tarragon is also excellent in herb dips for grilling. To grow tarragon in the garden, it should be allocated a sunny but sheltered place with nutrient-rich, permeable soil.

6. mint

Even mint (Mentha spec.) is probably not one of the best-known and most typical barbecue herbs. But if you like the taste, peppermint can be used in many ways on the grill and as a side dish. For example, grilled zucchini with mint are a special delicacy, also with lamb Mint harmonizes perfectly and with a yoghurt-mint dip they also provide something next to the grill Variety. If you like it exotic, you should definitely try grilled mango, melon or pineapple with mint. In the garden, the perennial grilled herb 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, caution should be exercised when using basil because, like garlic and some other herbs, it burns quickly on the grill and then becomes bitter. It should therefore be added to the dishes shortly before the end of the cooking time or freshly on the plate. However, basil is indispensable in many grill side dishes - from tomato and mozzarella to herb breads to herb dips or pesto.

Although we also associate basil with the Mediterranean region, it originally comes from India. Its nutritional and soil requirements also differ from those of most other Mediterranean herbs. Basil also needs a sunny location, but draws a lot of water and nutrients, which should be considered when choosing a substrate. For example, ours is recommended for growing in pots Plantura organic universal soilthat has already been pre-fertilized and has good water retention capacity.

7. coriander

Typical marinades can get boring over time. Then you are with coriander (Coriandrum sativum) advise just right. It gives grilled food an Asian touch and can, for example, be combined with soy sauce, Lime juice and sesame oil are used to marinate various types of meat, but also tofu and vegetables will. In addition to dill, coriander is also a great herb for grilling fish. Coriander can be grown at home both in the garden and in the pot. It is important to give it a sunny, warm place and to water it regularly.

8. Borage

What would a barbecue evening be without sauces, dips and salads. Borage (Borago officinalis) is often used to season them and goes perfectly 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 if the heat is too high, borage will burn and become bitter. The annual herb thrives best in chalky, nutrient-rich, well drained soils in a sunny spot. Borage also enchants with its purple-blue flowers.

9. dill

Anyone looking for herbs for grilling fish will come to dill (Anethum graveolens) do not come by. But even dill burns when the heat is too high, which is why it is better to grill fish marinated with dill indirectly, for example smoked on cedar wood. Traditionally, dill is also 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 restrained taste of dill is lost. However, dill goes well with chives or basil. The grilled herb can be grown in the garden directly with cucumbers or carrots in the sun.

Tip: As a rule, fresh herbs in particular should be used for grilling, as they burn faster when dried.

10. oregano

A classic from Italian cuisine, which is also good for grilling, is oregano (Origanum vulgare). 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 orientate yourself on rosemary, thyme and the like. Because oregano also comes from the Mediterranean region and prefers warm, dry and sunny locations with poor soils.

The sweet potato is also something special from the grill. A recipe for marinated grilled sweet potatoes and more Sweet potato recipes can be found in a separate article. And if you feel like planting sweet potatoes yourself, you can find us too Tips and tricks for growing sweet potatoes.