HerbCo Hints

An Herb Medley
Consider drenching your favorite roast, poultry, fish or ham with a medley of herbs to enhance the natural flavors.

Crispy Pita Wedges

  • 4 six-inch whole pita breads
  • ⅛ cup olive oil
  • 1 Tbl. HerbCo fresh thyme, minced
  • 1 Tbl. HerbCo fresh rosemary, minced


1. Preheat oven to 375 degrees.

2. Cut pitas in half around the edges, making 8 whole rounds. Lightly brush both sides with olive oil. Season with salt. Cut each pita with pizza cutter into 6 wedges each. Sprinkle wedges with fresh herbs.

3. Using 2 baking sheets, arrange wedges in one layer and bake 10-12 minutes, or until wedges are a crispy, golden brown. Switch trays at 5-6 minutes for more even baking results.

Makes 48 wedges. Serve with Potato Soup with Fresh Dill (see recipe).


Dilled Potato Salad with Garlic Aoli

  • 2 lbs. new potatoes, cut bite-sized
  • ¼ cup HerbCo fresh dill
  • 4 cloves fresh garlic, minced
  • ⅓ cup mayonnaise
  • 2 tsp. salt
  • 1 Tbl. hot water
  • Juice of one lemon


1. In a large saucepan, bring water to a boil. Add potatoes and 1 tsp salt, cover and simmer for 15 minutes, or until potatoes are tender. Drain.

2. Mix minced garlic with remaining 1 tsp salt, forming a paste. In large bowl, mix paste with lemon juice, mayonnaise and hot water.

3. Add warm potatoes to bowl, slowly mixing until potatoes are evenly coated. Add dill and mix again. Serve chilled.

Serves 4-6

Salmon Salad with Fresh Dill

  • ½ lb. salmon, cooked, de-boned and skinned
  • 1 small jicama, peeled and cut into bite-sized pieces
  • 1 cup zucchini, julienned
  • ½ cup radish, sliced
  • 2 Tbl. mayonnaise
  • 3 Tbl. ranch dressing
  • 1 Tbl. plain yogurt
  • 3 Tbl. HerbCo fresh dill, minced
  • 5 oz. spring mix
  • salt and pepper to taste


1. Break salmon into bite-sized pieces, and place in bowl. Add jicama, zucchini and radishes, and toss lightly.

2. In a separate bowl, mix mayonnaise, ranch dressing, yogurt and dill. Add mixture to salmon and toss very carefully until salmon is coated. Serve on bed of spring mix.

Serves 4 as an appetizer

Fresh Herb and Shrimp Salad

  • 8 oz. spring mix, rinsed and dried
  • 1 Tbl. HerbCo fresh basil, minced
  • 1 Tbl. HerbCo fresh oregano, minced
  • 1 Tbl. HerbCo fresh thyme, minced
  • ½ English cucumber, sliced
  • 4 oz. cherry tomatoes, halved
  • ½ red onion, diced
  • 1 large carrot, shredded
  • 9 oz. small shrimp, cooked
  • 1 small red pepper, diced


  • 2 tsp. lemon juice
  • 3 Tbl. white wine
  • 2 tsp. stone ground mustard
  • 1 Tbl. olive oil
  • Salt and pepper to taste


1. Whisk dressing ingredients together and set aside.

2. Mix salad ingredients together in bowl and chill until ready to serve. Drizzle dressing over salad and toss before serving. Enjoy!

Makes 4 appetizer-sized servings