HerbCo Hints

Preserve Subtle Flavors

When adding fresh herbs to a cooked preparation, add at the end of the recipe to preserve their subtle flavors.

Santori Greek Salad

As with all salads, this traditional Greek salad will really pop during the summer months when local veggies are available. True to the original Greek salad, this salad does not include any leafy greens.


  • 2 Tbl extra virgin olive oil.
  • 1 Tbl fresh oregano, minced
  • 2 Roma tomatoes, cut into bite-sized chunks
  • ½ English cucumber, unpeeled, sliced and cut into bite-sized chunks
  • 2 red peppers, cut into bite-sized chunks
  • ½ sweet red onion, thinly sliced
  • ¼-½ cup Kalamata olives, pitted and sliced in half
  • ¼ cup Feta cheese, crumbled


1. Combine olive oil and oregano, and let stand for 15 minutes.

2. In a large glass serving bowl, combine tomatoes, cucumber, red peppers, onion and olives. Pour olive oil mixture over ingredients and mix well to coat vegetables. Sprinkle Feta cheese on top of salad to complete.

Makes 4 servings

Herb Cottage Ale

  • ⅓ cup sugar
  • 10 cups water
  • 1 4 oz. package HerbCo fresh mint
  • 1½ cups lemon balm (substitute with lemon peel if not available)
  • ⅛ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 4 quarts ginger ale


1. Heat water to almost boiling. Add herbs, turn off heat and steep until cool. Strain out herbs if desired.

2. In large pitcher, add steeped mixture and all other ingredients and mix.

Makes approx. 1 ½ gallons

Rosemary Lemonade

  • 11 lemons, medium-sized
  • 2 sprigs HerbCo fresh rosemary
  • 1 ½ gallons water
  • 2 cups sugar
  • ½ tsp. vanilla extract


1. Juice lemons, taking care to remove any seeds. In large jug, add lemon juice, water, sugar and water. Whisk until sugar is dissolved.

2. Add rosemary sprigs and refrigerate 2 hours. Remove rosemary. Fill glass with ice and serve.

Makes approx. 1 ¾ gallons.

Arugula Summer Salad

  • 1 cup red leaf lettuce, torn into bite-sized pieces
  • 1 cup HerbCo fresh arugula leaves, (or one 4oz. bag) torn into bite-sized pieces
  • 1 cup spinach leaves, torn into bite-sized pieces
  • ½ cup celery, thinly sliced
  • ½ cup slivered almonds
  • 1 Roma tomato, cut in thin wedges
  • ½ cup apple, cut into thin wedges
  • ½ cup Feta cheese
  • HerbCo edible flowers as garnish


1. In large salad bowl, combine all ingredients except almonds and flowers. Top with a light vinaigrette dressing, (see Fresh Herb Vinaigrette Dressing) and sprinkle with almonds and Feta cheese. Garnish with edible flowers.

Makes 5 salad-size servings