7 Herbs and Herb-Combinations for Your Next BBQ
If you’re looking for the best herbs to use in barbecues, or are just a BBQ enthusiast like me, you’re in the right place.
What Are The Best Herbs for Barbecue?
Pitmaster Tip 1:
Avoid using a combination of more than 3 herbs at a time, as the mix would lose its essence. Plus, the mix would be too overpowering, and you won’t be able to appreciate each herb’s flavor. BBQs are all about keeping it pure, with simple flavors and the right meats/veggies to barbeque.
Each of these herbs is perfect for adding a pleasant kick of flavor to your BBQ dishes. I’ll also add some of the best herb combinations later in the article.
Let’s read on to learn more about using them.
01.
Rosemary
Rosemary is a strongly flavored herb with an enticing, piney flavor to it.
This goes well with almost any meat or vegetable when used correctly.
It is also known as the ‘King of Herbs.’
The leaves feel slightly sticky, and that’s because of the oil that Rosemary secretes.
This oil seeps into the food while cooking and makes it taste heavenly. Rosemary leaves are a little chewy, so it is recommended to chop them up finely when adding them to a marinade or while cooking.
For BBQs, you can simply separate the leaves from the stem with your fingers and sprinkle them over the meat while grilling to release its flavor.
Rosemary is a strongly flavored herb with an enticing, piney flavor to it.
This goes well with almost any meat or vegetable when used correctly.
It is also known as the ‘King of Herbs.’
The leaves feel slightly sticky, and that’s because of the oil that Rosemary secretes.
This oil seeps into the food while cooking and makes it taste heavenly. Rosemary leaves are a little chewy, so it is recommended to chop them up finely when adding them to a marinade or while cooking.
For BBQs, you can simply separate the leaves from the stem with your fingers and sprinkle them over the meat while grilling to release its flavor.
The stem is hard and unpalatable, but still packs a lot of flavor. If the stem is long enough, you can use it as a kebab skewer, which would secrete essence inside of the meat while grilling.
Rosemary is usually recommended with fattier meat such as lamb, pork and beef, but would go well with white meats, seafood, and veggies when used with a lighter touch.
Rosemary sprigs also make a great garnish, but remember they’re not as appetizing to eat whole.
Another plus is the pleasant aroma that wafts around while being cooked or grilled. Rosemary has been known for its therapeutic scent.
02.
Thyme
Common Thyme is the best for BBQs when compared to it’s milder variants, such as lemon-scented Thyme, which is better suited for marinades and dips.
It has a pungent, spicy flavor with a hint of sweetness.
Thyme can be carelessly added to any BBQ, and the result is always tasty.
Thyme leaves are pretty fine, so there’s no need to chop them. Simply sprinkle the sprigs over the meat/veggies and barbeque.
Thyme can be added to olive oil and garlic to make a simple marinade for meats and potatoes before barbequing. The leaves can also spice up dips and salad dressings with a sharp kick.
Common Thyme is the best for BBQs when compared to it’s milder variants, such as lemon-scented Thyme, which is better suited for marinades and dips.
It has a pungent, spicy flavor with a hint of sweetness.
Thyme can be carelessly added to any BBQ, and the result is always tasty.
Thyme leaves are pretty fine, so there’s no need to chop them. Simply sprinkle the sprigs over the meat/veggies and barbeque.
Thyme can be added to olive oil and garlic to make a simple marinade for meats and potatoes before barbequing. The leaves can also spice up dips and salad dressings with a sharp kick.
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03.
Chives
Chive leaves are an excellent addition to any BBQ, with its distinctive oniony flavor.
Simply chop up the leaves and add it to butter or olive oil to use as a brush-on before and during barbequing. The result will be succulent and flavorful meat.
Garlic Chives are even better. As the name suggests, this variant has a more noticeable garlic flavor that infuses well with meats while barbequing. The tiny, white flowers on top can be used as an edible garnish to make any dish look beautiful.
Chive leaves are an excellent addition to any BBQ, with its distinctive oniony flavor.
Simply chop up the leaves and add it to butter or olive oil to use as a brush-on before and during barbequing. The result will be succulent and flavorful meat.
Garlic Chives are even better. As the name suggests, this variant has a more noticeable garlic flavor that infuses well with meats while barbequing. The tiny, white flowers on top can be used as an edible garnish to make any dish look beautiful.
04.
Fennel
Fennel is a delicate, feathery herb that is known for its mild flavor that is used to complement lean meats and veggies that require lighter flavors. It is often used in combination with a stronger-flavored herb to do the trick.
Fennel leaves have an aniseed taste, somewhat like licorice. On the other hand, fennel seeds carry a much stronger flavor, which is excellent for marinades in richer meats.
Fennel is a delicate, feathery herb that is known for its mild flavor that is used to complement lean meats and veggies that require lighter flavors. It is often used in combination with a stronger-flavored herb to do the trick.
Fennel leaves have an aniseed taste, somewhat like licorice. On the other hand, fennel seeds carry a much stronger flavor, which is excellent for marinades in richer meats.
05.
Marjoram
More commonly known as wild Oregano, Marjoram is a milder variant from the Oregano family.
It is not as tart as Oregano, but it is an excellent choice to barbeque meats and vegetables without overpowering the other flavors.
A few sprigs of slightly dried Marjoram are perfect for barbecuing. Fresh Marjoram is better used in a marinade or dip.
More commonly known as wild Oregano, Marjoram is a milder variant from the Oregano family.
It is not as tart as Oregano, but it is an excellent choice to barbeque meats and vegetables without overpowering the other flavors.
A few sprigs of slightly dried Marjoram are perfect for barbecuing. Fresh Marjoram is better used in a marinade or dip.
06.
Basil
Of course, the most common herb – Basil, is capable of adding richness to any dish it is cooked with.
Dried basil leaves work best for barbecues, but if you have fresh Basil lying around, you can finely chop that up and add it to your BBQ as well.
Fresh Basil is also a great garnish to add color, texture, and vigor to your BBQ dishes.
Of course, the most common herb – Basil, is capable of adding richness to any dish it is cooked with.
Dried basil leaves work best for barbecues, but if you have fresh Basil lying around, you can finely chop that up and add it to your BBQ as well.
Fresh Basil is also a great garnish to add color, texture, and vigor to your BBQ dishes.
07.
Dill
An aromatic, delicate herb, Dill is a flavorful member of the Parsley Family.
Its bright green, feathery leaves work wonderfully with chicken, potatoes, and seafood – specifically salmon. Dill is also a common ingredient in barbecue marinades and salads.
Dill also has a variety of medicinal uses, as it has been used as a cure to many ailments since ancient times.
And there you have it – the best herbs for BBQs!
An aromatic, delicate herb, Dill is a flavorful member of the Parsley Family.
Its bright green, feathery leaves work wonderfully with chicken, potatoes, and seafood – specifically salmon. Dill is also a common ingredient in barbecue marinades and salads.
Dill also has a variety of medicinal uses, as it has been used as a cure to many ailments since ancient times.
And there you have it – the best herbs for BBQs!
What are The Best BBQ Herb Combinations?
At the beginning of the article, I mentioned the importance of using combinations of herbs using a maximum of three different herbs. I’ve also mentioned throughout this article that some herbs are more powerful, while others are milder. The trick over is to use strong & mild herb combinations. Here are some of the herb combinations that I personally recommend for BBQs.
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Basil, Marjoram & Thyme
With Thyme being a strong-flavored herb, and Basil and Marjoram being mild-flavored herbs, this combination is a beautiful mixture of sweet, spicy, and pungent notes.
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Rosemary, Thyme & Dill
Rosemary & Thyme are a well-known combination since our grandmother’s times. However, use both of these herbs in moderation – we don’t want to overpower the dish. Add some freshly chopped Dill to that for a sprinkle of freshness and a hint of sweetness.
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Fennel, Garlic Chives & Basil
Fennel, with its noticeable anise flavor, goes well with the garlic kick from the chives. These two distinct flavors are balanced by fresh Basil.
Pitmaster Tip 2:
A garnish of fresh Basil, Parsley, or Dill always goes well with barbequed meat and veggies. This balances the smokey taste from the grill with refreshingly sweet notes.
How to Grow Your Own Barbecue Herbs?
All the herbs listed here are commonly found in groceries and supermarkets throughout the year. However, if you like the idea of having your own supply of herbs, they are extremely easy to grow at home too!
The best part is, you can easily grow these goodies with or without a garden. These herbs grow just as well in small pots that are easy to accommodate in your kitchen or home and are inexpensive as well.
You just need:
- Good Soil: That you can get at Home Depot or Amazon, and
- Good Seeds – which you will find at SeedsNow.com. I am one of the thousands of happy patrons of theirs because of their variety of high-quality, non-GMO seeds at great prices. They ship the seeds out to your doorstep across the USA and Canada. Visit their site now>>
Growing Your Own Rosemary
The best time to plant Rosemary is in Early Spring when the soil temperature is between 75 °F and 85 °F (24 °C to 30 °C). Ensure that the pH level of your soil is between 6 and 7 and plant the seeds about a ¼ of an inch deep.
Rosemary seeds can take about 3 months to turn into a plant, so start them very early, about three months before warm weather arrives in your area.
If cooler weather approaches, you may bring small potted rosemary plants indoors and harvest from them throughout the winter.
Growing Your Own Thyme
The best time to plant Thyme is in Spring when the soil temperature is around 70 °F (21 °C). Ensure that the pH level of your soil is in about 7 and plant the seeds about a ½ an inch deep.
Ensure that the plant gets a lot of sunlight and that the soil doesn’t get soggy. If cooler weather approaches, you may bring small potted thyme plants indoors for winter.
Growing Your Own Chives
Chives grow best in cooler weather when the soil temperature is between 60 °F and 70 °F (15.5 °C to 21 °C). Ensure that the soil is well-drained and well-fertilized and plant the seeds about a ¼ of an inch deep.
When the flowers bloom (in May or June), make sure to remove them unless you want the seeds to spread throughout your garden. Remember that the flowers are edible so they’ll make an excellent garnish for your barbecue.
You can harvest your chives 3-4 times in the first year and then monthly after that. Remember to leave 1-2 inches so that they can grow back.
Growing Your Own Fennel
The best time to plant Fennel is late winter when the soil temperature is between 50°F and 70 °F (10 °C to 21°C). Ensure that the pH level of your soil is between 6.5 and 8 and plant the seeds about a ⅛ of an inch deep.
Fennel seeds take about 80 to 100 days to turn into a plant in which it develops an intricate root system. This means that a plant needs at least 5 gallons (19 liters) of soil.
When harvesting the leaves, harvest little at a time as needed, but don’t cut off too much. Harvest the bulbs when they’re the size of a tennis ball, any later than this, and the bulb of the plant will flower. This ruins the taste of the Fennel bulb.
Growing Your Own Marjoram
The best time to plant Marjoram is before the last frost. You can plant it as a houseplant and transplant it outside when the soil temperature is around 70 °F (21 °C). Ensure that the pH level of your soil is between 6.5 and 7.5 and plant the seeds about a ½ of an inch deep.
Marjoram seeds take 70 days to turn into a plant, and they thrive in the sun and well-drained soil.
You can start harvesting Marjoram as soon as it has a dozen leaves since young, tender Marjoram leaves have the best flavor. Harvesting is also best done early in the morning since that’s when the oils are the strongest.
Growing Your Own Basil
The best time to plant Basil is when the soil temperature is between 65 °F and 85 °F (18.5 °C to 30 °C). Ensure that the pH level of your soil is between 6 and 7 and plant the seeds about a ¼ of an inch deep.
Basil plants love the sun and hate the cold. The plant needs 6-8 hours of sun each day but needs to be sheltered from the wind.
Basil plants thrive outdoors only when the daytime temperatures over 70° F (21 °C) and nighttime temps over 50° F (10 °C). You must definitely bring basil plants indoors below these temperatures, or else they will die at the first fall frost.
Growing Your Own Dill
The best time to plant Dill is between Spring and Fall when the soil temperature is between 60 °F and 70 °F (15.5 °C to 21 °C). Ensure that the pH level of your soil is between 5.5 and 6.5 and plant the seeds about a ¼ of an inch deep.
Dill plants can tolerate dry conditions and need to be watered no more than once or twice a week. They enjoy full sun and well-drained soil.
Dill seeds can take 50-70 days to turn into a plant. Harvest the plant when you see dark green leaves (i.e., “dill weed”). You can harvest the leaves at any time, but the young leaves tend to have better flavor.
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Conclusion
Which of these herbs will you be using in your next barbecue? Do you have any herb combinations for me to try out? Drop a line in the comments section below, I’d love to hear from you!
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