The Role of Fresh Herbs in Your Baby's Diet: Safe and Delicious Options to Try

fresh herbs

Fresh herbs offer a world of flavor and nutrition that can make your baby's meals more exciting and healthier. At Kekoa Foods, we believe that introducing a variety of flavors early on is the key to cultivating an adventurous eater. Let's delve into the role of fresh herbs in your baby's diet and some safe options for you to begin introducing to your little ones.

Role of Fresh Herbs

Nutritional Powerhouses

Herbs like basil, mint, and parsley are packed with essential vitamins and minerals. For instance, parsley is rich in vitamins K, C, and A. These nutrients support a variety of bodily functions, from bone health to immune response.

Flavor Without Salt or Sugar

Herbs provide a great way to add flavor to your baby's meals without the need for salt or sugar. This helps to develop their palate for natural flavors and promotes healthier eating habits.

Digestive Aid

Many herbs are known for their digestive benefits. Mint, for example, has been used for centuries to soothe upset stomachs and promote digestion. Kekoa Foods’ Peas & Mint baby pouches are a great way to introduce mint to your baby.

Safe and Delicious Baby Food Ingredients to Try

Basil: This herb is a good source of Vitamin K and adds a subtle sweet flavor that works well in purees.

Parsley: Rich in vitamins, parsley can be finely chopped and added to your baby's meals.

Mint: The cooling effect of mint can be a nice addition to fruit purees.

Thyme: With a mild, slightly sweet flavor, thyme can be added to vegetable purees or meat dishes.

Dill: Known for its distinctive aroma and taste, dill pairs well with carrots, peas, and fish.

Including fresh herbs in your baby's diet can add variety and depth to their meals, all while providing an extra nutritional boost. Remember, when introducing solids, start with a small amount to check for any adverse reactions and consult your pediatrician or a registered dietitian for personalized advice.



Drewnowski, A., & Gomez-Carneros, C. (2000). Bitter taste, phytonutrients, and the consumer: a review. The American journal of clinical nutrition, 72(6), 1424-1435.

National Institutes of Health. (n.d.). Herbs at a Glance. Retrieved from

Ventura, A. K., & Worobey, J. (2013). Early influences on the development of food preferences. Current Biology, 23(9), R401-R408.