HerbCo Hints

Best Customer Experience!
We strive to ensure that our customers have the best possible experience purchasing and cooking with fresh organic herbs.

Tarragon Butter Sauce

  • 2 cups dry white wine
  • 2 shallots, finely chopped
  • 1 HerbCo fresh bay leaf
  • 4 peppercorns, whole
  • 2 Tbl. white wine vinegar
  • 1 cup heavy cream
  • ½ cup butter, chilled
  • 1 package HerbCo fresh tarragon, minced


1. In 3 qt. saucepan, bring first 5 ingredients to a boil until mixture is reduced to one-quarter of original volume. Remove from heat, and remove bay leaf and peppercorns.

2. Add cream, butter and tarragon. Heat on medium until sauce has thickened. Serve over grilled salmon, steak or steamed asparagus.

Makes approx. 2 cups

Quick & Hearty Southwest Salsa with Cilantro


  • 2 cups of frozen sweet corn
  • 16 oz. can of black beans, rinsed
  • 2 cups of your favorite salsa
  • 1 cup cilantro, snipped (approximately one 2/3 oz. container) – more if you like it


Combine all ingredients in one bowl and serve! This recipe is ready in less than 5 minutes and will get rave reviews served with chips, on top of scrambled eggs, salads, baked potatoes and over grilled chicken! This recipe gets even better the next day and will have your guests coming back for more.


Cilantro-Infused Hummus

  • 1 15 oz. can garbanzo beans; drain and reserve liquid
  • 2-3 cloves fresh garlic, chopped, to taste
  • 1 tsp. sea salt
  • 4 Tbl. tahini (sesame seed paste)
  • 4 Tbl. fresh lemon juice
  • 2 Tbl. HerbCo fresh cilantro, minced
  • 1-2 Tbl. olive oil


1. In a food processor or blender, combine garbanzo beans, garlic, salt, tahini, lemon juice, cilantro, and olive oil. Puree until smooth, adding the reserved liquid to achieve desired consistency.

2. Hummus can be refrigerated for up to one week, or frozen for up to 3 months. Make up a double batch and store one for unexpected guests!

Makes approx. 16 ounces


Cucumber Herb Dip


  • 1⅓ cups sour cream (lite may be used)
  • ⅔ cup plain yogurt
  • ½ tsp. soy sauce
  • 3 dashes sugar
  • 1 clove garlic, crushed
  • 1 Tbl. HerbCo fresh Italian parsley, minced
  • 1 Tbl. HerbCo fresh dill, minced
  • 1 Tbl. HerbCo fresh basil, minced
  • ½ tsp. white pepper
  • 1½ tsp. white wine vinegar
  • pinch of salt


1. Mix all ingredients in a medium sized bowl. Chill for 30 minutes in refrigerator.

Makes 2 ½ cups (serve with fresh jicama)


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