Have you ever tried a Vietnamese dish called pho?

I am on such a kick for this stuff! It is a bowl of hot soup that has a beef broth (made from scratch the right way!) and spices like star anise, cloves and cinnamon, ginger, noodles and thinly sliced beef or chicken. Then they add a side plate of fresh herbs for you to add including basil, cilantro, sprouts, a variety of chiles, and limes.

It tastes unbelievably fresh and healthy but is so filling at the same time. If you haven’t ever tried it, I would encourage you to go find the nearest Vietnamese restaurant and try it ASAP!

The fresh herbs are really what take this dish to the next level, In my opinion. But I gotta be honest…..using fresh herbs in my cooking can seem a bit daunting to me! Which herbs go with which? How do you know where to begin?

As we approach spring and summer, when lighter meals with fresh ingredients like fresh herbs really shine, I thought I would share some tips from Real Simple to guide us on how to use herbs and pair them together like a pro!

Mint

Twenty-five species exist, but spearmint is one of the most common. Besides using mint for pea recipes and tea, try adding fresh torn leaves to a pasta or grain salad. This herb loves zucchini and cucumbers, two summertime stars; pair lots of mint with parsley for a fresh Middle Eastern flavor.

Chives

With a mild oniony taste, this slender herb adds depth in a delicate way. Look for a bunch with lavender-colored flowers attached (you can eat those too!). Toss chives with parsley, tarragon, and chervil to make classic French fines herbes.

Rosemary

This sturdy herb is lamb’s best friend and traditional in a roast, but it stuns in a lemon pound cake. For a tasty herbal iced tea, step rosemary in hot water with lemon verbena, then chill.

Basil

You know it works in Italian dishes, but basil is also welcome in desserts alongside strawberries and stone fruit. Toss it with cilantro and mint to give a meal Southeast Asian flair. Try Thai basil for authentic flavor and opal basil for a surprise pop of purple.

Cilantro

Combine this versatile herb with cumin and oregano for Latin American dishes, curry powder for Indian meals, and coconut milk for aromatic Thai dinners.

Sage

Good in more than just stuffing, sage shines when pan-fried in butter or olive oil and takes any plate of pasta, pork tenderloin, or chicken to new heights. Its earthy flavor is a delicious complement to roasted peaches or apples, especially when combined with woody thyme.