Welcome back, herb-lover. If you read the first post in this series, you already know that herbs are a keto cook’s best friend. Cooking with herbs punches up flavor, adds color and freshness, and does it all without touching your carb count. Today, we’re talking about the essential herbs every low-carb kitchen should have—fresh or dried for some kick-butt low-carb cooking with herbs.
Think of this as your herb starter pack. Whether you’re brand new to keto or just tired of eating the same three things on repeat, these herbs are the quickest way to add variety and flair to your meals.
My Top 10 Must-Haves for Cooking with Herbs
Cooking with herbs is actually kinda fun. These are the herbs I reach for constantly. Some are pantry staples in dried form, others I try to keep fresh on the counter or in the fridge. Together, they cover a wide range of cuisines and flavors.
The Herbs:
1. Basil
- Best with: Eggs, zucchini noodles, chicken, tomatoes, cheese
- Flavor: Sweet, peppery, fresh
- Use it in: Pesto, Caprese salad, omelets, herb butters
- Why it rocks: Basil instantly lifts a dish from bland to bright. It’s a classic for Italian-style keto meals.
2. Rosemary
- Best with: Chicken, lamb, pork, mushrooms
- Flavor: Piney, earthy, woodsy
- Use it in: Roasted meats, herbed olive oil, keto bread
- Why it rocks: A little goes a long way. Rosemary’s boldness stands up to rich, fatty proteins.
3. Thyme
- Best with: Beef, chicken, mushrooms, cabbage
- Flavor: Earthy, minty, slightly floral
- Use it in: Soups, stews, roasted veggies, marinades
- Why it rocks: Super versatile and easy to pair with other herbs. It’s the quiet MVP of herb blends.
4. Oregano
- Best with: Ground beef, chicken, tomatoes, cheese
- Flavor: Bold, slightly bitter, warm
- Use it in: Keto pizza, meatballs, salad dressings
- Why it rocks: Dried oregano is one of the few dried herbs that can outshine its fresh version.
5. Parsley
- Best with: Eggs, fish, cauliflower, anything grilled
- Flavor: Clean, grassy, slightly peppery
- Use it in: Garnishes, chimichurri, tabbouleh (cauliflower version!)
- Why it rocks: It’s not just a garnish. Parsley brightens and balances heavy, fatty dishes.
6. Cilantro
- Best with: Avocados, eggs, fish, pork, cauliflower rice
- Flavor: Bright, citrusy, fresh (unless it tastes like soap to you—sorry)
- Use it in: Salsas, keto tacos, guacamole, Thai-inspired dishes
- Why it rocks: Cilantro adds a punch of freshness that’s hard to replicate. Bonus: it’s great for digestion
7. Dill
- Best with: Fish, eggs, cucumbers, sour cream
- Flavor: Tangy, grassy, sharp
- Use it in: Dips, egg salad, herbed butters
- Why it rocks: Dill makes creamy things taste lighter. It’s magic with mayo or Greek yogurt.
8. Chives
- Best with: Eggs, cheese, fish, cauliflower
- Flavor: Mild onion
- Use it in: Omelets, sour cream, chaffle toppings
- Why it rocks: Chives are the fastest way to add oniony flavor without carbs—or tears.
9. Tarragon
- Best with: Chicken, eggs, mushrooms, vinaigrettes
- Flavor: Slightly sweet, with a hint of anise (like mild licorice)
- Use it in: Cream sauces, salad dressings, herbed chicken
- Why it rocks: It brings French bistro vibes to basic keto dishes.
10. Sage
- Best with: Pork, poultry, sausage, browned butter
- Flavor: Warm, musky, slightly minty
- Use it in: Stuffing-inspired dishes, compound butters, pan sauces
- Why it rocks: Sage pairs beautifully with rich, fatty meats and gives you instant fall/winter flavor.
Cooking with Herbs: Fresh or Dried? Here’s What I Recommend
| Herb | Best Form | Why |
|---|---|---|
| Basil | Fresh | Loses punch when dried |
| Rosemary | Fresh or dried | Both are strong and aromatic |
| Thyme | Dried | Great staying power and easy to use |
| Oregano | Dried | Bold, holds up in cooking |
| Parsley | Fresh | Best for garnishing and finishing dishes |
| Cilantro | Fresh | Not the same dried—just skip dried cilantro |
| Dill | Both | Dried works for dips, fresh is brighter |
| Chives | Fresh | Dried can taste like hay |
| Tarragon | Fresh | More flavor and fragrance fresh |
| Sage | Dried | Still potent and easy to blend |
Bonus: Build Your Own Herb Kit
Let’s have some fun!
- A windowsill herb garden (or countertop pots)
- Airtight containers for dried herbs
- Herb scissors or a sharp knife
- Ice cube trays (for freezing fresh herbs in oil)
And keep a little notebook or note in your phone with your favorite combos and go-to dishes. Herb mastery is a process, but once you start noticing what you like, cooking with herbs will give you more confidence and creativity.
Next up in this series: cooking with fresh herbs—how to chop, store, time, and unlock their best flavor.
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