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Lemon Thyme

Are you a thyme aficionado?  Try Lemon Thyme in your dishes for a citrusy punch.

Pasta with Tarragon and Shrimp

  • ¼ cup olive oil
  • 1 Tbl. balsamic vinegar
  • 1½ Tbl. stone-ground mustard
  • 2 Tbl. shallots, minced
  • 1 tsp. fresh lemon juice
  • 25 medium shrimp, cooked
  • 2 Tbl. HerbCo fresh tarragon, chopped
  • 1 tsp. honey
  • 5 cups cooked pasta
  • dash of salt and pepper


1. Cook pasta according to directions on package.

2. In a large mixing bowl, combine olive oil, vinegar, mustard, shallots, lemon juice, salt, pepper and mix well.

3. Add shrimp and tarragon, and mix well with pasta. Cover with plastic wrap, and place in refrigerator for one hour

Serves 5

Sauteed Clams with Basil Tomato Sauce


  • 1 24 oz. can chopped clams
  • 3 tomatoes, on the vine, diced
  • 2 cloves garlic, minced
  • 3 Tbl. olive oil
  • ½ cup Pecorino cheese, grated
  • 5 cups penne pasta
  • 2 tsp. HerbCo fresh marjoram, minced
  • 2 Tbl. HerbCo fresh basil, chiffonade*
  • 2 tsp. HerbCo fresh basil, minced
  • 2 tsp. HerbCo fresh oregano, minced
  • salt and pepper to taste


1. Cook penne pasta to directions on package.

2. In large skillet over medium heat, saute garlic and clams in olive oil for 5 minutes. Add rest of ingredients except cheese, reduce heat and simmer uncovered until ingredients are heated through, about 10 minutes

3. Toss lightly to mix, and place in a serving dish. Sprinkle cheese on top, and serve.

Serves 4-6

*to chiffonade: take 3 or 4 basil leaves and stack on top of each other. Roll leaves up tightly side-to-side (not stem to tip). Using a sharp knife, cut basil across the width of the basil, making narrow ribbons.

Sauteed Shrimp with Lemon Thyme

  • 10-20 medium shrimp, peeled and de-veined
  • 2 cloves garlic, minced
  • 2 Tbl. olive oil
  • 2 tsp. HerbCo fresh lemon thyme, minced
  • 4 cups steamed basmati rice


1. Prepare rice according to directions on package.

2. Heat oil in a large saucepan. Add garlic and saute one minute. Add shrimp and lemon thyme. Cook until shrimp is pink and firm, about 1-2 minutes each side, being careful not to overcook. Serve shrimp over rice and enjoy.

Serves 2-3

Stir-Fried Vegetables with Thai Basil

  • 4 large cloves garlic, minced
  • 4 Tbl. vegetable oil
  • 2 Tbl. soy sauce
  • 1 jalapeno pepper, minced
  • 1 package HerbCo fresh Thai basil, destemmed
  • 1 cup fresh asparagus, chopped
  • 1 cup yellow onion, chopped
  • 1 cup red pepper, chopped
  • 1 cup carrot, julienned
  • 1 cup bean sprouts
  • 1 cup broccoli florets


1. Heat oil in wok or large skillet at high temperature. Add garlic and cook until tender, about 1 minute.

2. Add rest of vegetables except for Thai basil. Cook for 10-12 minutes, stirring constantly to prevent burning.

3. At the last two minutes, tear Thai basil leaves into mixture. Add soy sauce and cook for one minute. Serve on steamed rice

Makes approx. 5 servings

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