14 mint basil recipes

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Vietnamese vegetable platter arranges fresh lettuce, cilantro, mint, basil, cucumber, scallions, and bean sprouts alongside rice rolls or grilled meats. The essential wrap-and-dip accompaniment.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Bread machine herb bread with mint, basil, parsley, Parmesan, and applesauce for subtle moisture. A fragrant, savory loaf with an unexpected herbal twist from the mint.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

Chilled fruit gazpacho with tomatoes, honeydew, cantaloupe, mango, nectarines, and cucumber in fresh orange juice with basil, mint, and a jalapeño kick. A stunning summer starter.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.