Fresh herbs and petite greens bring healthful energy to an array of applications, while diverse leaf varieties—whether served whole, chopped, fried or as sprigs—add a mesmerizing botanical touch. Menu developers can lean into a wide range of flavors that are as diverse as the herbs themselves: refreshing and cool mint, earthy yet citrusy coriander, smoky flash-charred rosemary, licorice-like fennel fronds. Each amplifies flavor in its own way.

Try This

Savory: Fall Harvest Salad, comprising shredded kale with creamy cider dressing, shaved apples, toasted walnuts, popped sorghum, white cheddar crumbles and finished with a ring of maple leaf-shaped Haight Ashbury hibiscus

Sweet: Honey-Glazed Peaches, topped with dollops of whipped ricotta and lemon verbena chiffonade

Sippable: Thai Collins, featuring gin, lime juice, club soda, ginger syrup and a cucumber ribbon, topped with a long sprig of Thai basil