The Flavours of Spring
As the seasons change, so do our cravings. Spring is the perfect time to transition from hearty, wintery meals to lighter, more vibrant dishes that highlight bold, layered flavours. While fresh produce takes center stage, the secret to making these meals truly shine lies in the right combination of dried herbs and spices. These powerful seasonings add depth, brightness, and balance without overpowering the natural ingredients.
In this guide, we’ll explore the best dried herbs and spices to use in spring cooking, along with creative ways to incorporate them into your meals.
Why Herbs & Spices Shine in Spring Cooking
Spring meals often feature seasonal vegetables, lean proteins, and lighter sauces, making dried herbs and spices essential for adding depth and complexity.
The Benefits of Using Dried Herbs & Spices in Spring Cooking:
- Longer Shelf Life – Unlike fresh herbs, dried versions last longer and retain their potency over time.
- Concentrated Flavour – A little goes a long way in enhancing meals with aromatic and citrusy notes.
- Health Benefits – Many dried spices and herbs contain antioxidants and digestive benefits, making them ideal for seasonal transitions.
- Enhancing Without Overpowering – The right spices create depth without masking natural ingredients.
Essential Spring Herbs & Spices for Light & Bright Dishes
Citrus & Brightening Spices
- Mexican Oregano (March’s featured spice!)
- More citrusy and earthy than Mediterranean oregano—pairs well with citrus, grilled vegetables, and seafood.
- Adds complexity to salsas, light broths, and vinaigrettes.
- Sumac (An exciting, tangy option to try!)
- Tangy, slightly sour spice commonly used in Middle Eastern cooking—perfect for salads, yogurt dressings, and grilled meats.
- Excellent for adding acidity without liquid, making it a great substitute for lemon zest.
Aromatic & Floral Notes
- Herbes de Provence
- A fragrant French blend—ideal for roasted vegetables, poultry, and light stews.
- Perfect for seasoning grilled fish, vinaigrettes, and even springtime baking.
- Tarragon
- Classic in French spring cuisine; anise-like flavour pairs with eggs, chicken, and light cream sauces.
- Great for herbaceous salad dressings and finishing fresh dishes.
Savory & Earthy Spices
- Marjoram
- Mild, slightly floral, and earthy—often compared to a lighter, sweeter oregano.
- Pairs well with vegetables, poultry, and Mediterranean dishes.
- Works beautifully in vinaigrettes, light sauces, and herbal spice blends.
- Smoked Paprika
- Adds warmth and depth without being overpowering.
- Complements grilled vegetables, eggs, and creamy dressings.
- Brings a smoky contrast to bright spring flavours like citrus and fresh herbs.
Creative Ways to Use Spring Herbs & Spices
- Blend dried herbs into infused oils for drizzling over roasted vegetables and proteins.
- Make a quick vinaigrette with pantry staples like Mexican oregano, Dijon mustard, and apple cider vinegar. (check out the recipe, below!)
- Combine dried herbs with sea salt to create a finishing salt for grilled meats and salads.
- Use spice rubs for light grilling instead of heavy marinades.
Simple Swaps to Make Your Cooking Lighter & Brighter
- Swap heavy sauces for herb-infused dressings.
- Use fresh-tasting dried herbs to replace excess salt.
- Elevate grilled proteins with spice rubs instead of thick marinades.
- Add depth to broths and stews with citrusy notes from Mexican oregano.
Try This! (Simple Spring Cooking Tip)
Try This: Quick Spring Vinaigrette – Whisk together:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Mexican oregano
- 1/4 tsp garlic powder
- Pinch of salt
Shake well and drizzle over roasted vegetables or grain salads for a zesty, herbaceous finish.
Welcome the Flavours of Spring
With the right dried herbs and spices, spring meals can be flavourful, aromatic, and perfectly balanced. From citrusy Mexican oregano to tangy sumac and smoked paprika, these pantry staples allow you to create light, vibrant dishes that celebrate the season.
