We see you barbequers out there planning your summer cookouts. We are here to help you understand how fresh herbs can elevate your meats to the next level. Meat is really just meat until you start dressing it up in the finest herbs and seasonings out there. The best doesn’t come from a bottle though. It comes from the fresh plants.

If you are a grilling connoisseur, chances are you have had your fair share of smelling seasoning blends in search of the perfect flavor. But have you familiarized yourself with the fresh versions of those spices? They are powerful! Not only in flavor, but in scent, and the sensations they leave by combining the senses they trigger. Fresh herbs should not only be used for taste, but for a full experience of the senses.

If you are interested in using more fresh herbs on the grill, try starting with some of the following recommendations.

Thyme - Rounds out the flavors well, can add a lemony taste depending on the variety used

Parsley - bright and fresh flavor when added near the end of cooking or as a garnish

Basil - Bright but powerful, can be added at any point of the cooking process

Rosemary - Goes best with heavy or greasy flavors and tough cuts of meat

Sage - fragrant aroma and a warm, cozy taste

Oregano - A mild flavor perfect for basting a chicken

Marjoram - A citrus and piney flavor ideal for brushing on with oil, used as a rub, or as a topper