Three essential spring herbs

Mint, basil and cilantro. Individually, they play an essential role in certain dishes. Without basil, margherita pizza and caprese salad would be lost. Mint gussies up iced tea, pea soup and fresh fruit salad to an inspired level. And cilantro makes chicken tortilla soup realize its full potential. Combined, these herbs also work magic. They make curries sing. They comprise the herb salad essential to pho. They form the herby layer that gives a shrimp spring roll its specificity.

Like so many things, these herbs are a cinch to grow in our climate. Basil loves the long, hot summer, as long as you keep it watered. Sturdy mint, a perennial in our parts, can last until a freeze knocks it back, then it returns with full force. It’s invasive, so consider where you plant it. Cilantro can wilt in the heat, so try it in partial shade. Even if growing vegetables scares you, try your hand at herbs. They don’t require much space or effort and they bring new satisfaction to cooking. The LSU AgCenter has great resources for growing herbs.

Woodsy rosemary grows in our front yard and I frequently pick it for roasted meats and veggies, but now that my basil, mint and cilantro are in, I’ve settled in to a springtime channel. These herbs help blast me out of the occasional culinary funk and they remind me that all a good dish really needs is a few simple, fresh ingredients. The caterpillars recently decimated my crop of Swiss chard and I have intermittent luck with tomatoes, but my herbs rock along, consistent and reliable. I’m not limited to these three by any means. I also love chives, thyme and parsley this time of year.

The trick to cooking with herbs in the summer months is that simplicity rules. Add chopped basil, cilantro and chives to fresh salad greens just before you dress it. Stuff a handful of herbs in a jar, pour good vinegar, olive oil and a toe of garlic on top and shake for a fresh salad dressing. (Add a tiny bit of fish sauce for an extra layer of umami, as so many national chefs are doing these days.) When blackberries emerge, add both fresh mint and basil to the fruit and top with crust to make a standout cobbler. Or make your own chicken salad lettuce wraps by combining cooked chicken with chopped red pepper, celery, grated carrot, minced jalapeno, chopped nuts, diced mango, the vinaigrette you made above and a handful of chopped basil, mint and cilantro for something sweet, savory and springy.

Maggie Heyn Richardson is a veteran journalist and food writer whose work has appeared in Eating Well and on the national public radio program, On Point. She is currently working on a book about Louisiana foodways and is a regular 225 contributor. Email her at [email protected] and follow her on Twitter @mhrwriter.