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Gourmet Ideas

What to eat this season
with gourmet frozen herbs?

Eating seasonal foods is a natural, traditional approach to meal planning, which we tend to forget in this modern age. Our garden, the farmers' market or your grocery store- at the produce section or fresh frozen aisle, provide seasonality, that reminds us of the cycle of life, offering what our body needs nutritionally during that time of year. Eating seasonal produces is not only healthy, and not just for those with a diet concern, but also befitting with our habits today, with an increasing desire to buy natural products.

Winter staples are full of vitamins, minerals and antioxidants, such as broccoli, beats, cabbage (Red, Savoy), celery roots, winter squash, sweet potatoes, parsnip, and turnips, avocados, brussel sprouts, rhubarbs, cauliflowers, onions, potatoes, whether you pick them up in a jar, from the produce stand or the frozen section. And now you can add fresh frozen herbs to your selection- gourmet herbs that always stay fresh in your freezer.
The fruits of the season are: pears, oranges and other citrus fruits, apples, grapes, cranberries, pomegranates, persimmons to name a few.

These classic ingredients can be turned into a unique and savory meal by adding a new flavor, using gourmet fresh frozen herbs. With herbs you can easily refresh the ordinary, every day dish you are used to, and create a gourmet surprise by adding a new aroma to everyone’s pleasure. Cooking with fresh frozen herbs awakens your senses, brings new flavors, textures, colors onto your table, while filling the house with fresh fragrances. The benefits of fresh frozen herbs are endless: they are natural and healthy, convenient to use, not only saving you time and money, but also providing you with a fresh ingredient for 36-months. Delicious meals don't come any easier! So enjoy our carrot cream soup recipe with cilantro, and bon appetit!

Carrot Cream Soup with Frozen Daregal Cilantro
Serves 4

  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1-2 garlic cloves, minced
  • 1 teaspoons ground coriander seeds
  • 1/2 teaspoon paprika
  • 3 cups fat-free, less-sodium chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound peeled baby carrots
  • 3/8 cup coarsely chopped frozen Daregal Cilantro, divided
  • 1/4 cup half-and-half or milk
  • 1/8 cup honey

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add coriander, paprika, cumin, sauté 2 minutes. Add broth, salt, pepper, and carrots; bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are very tender. Let stand 5 minutes.

Place the mixture in a blender; cover tightly, and process until smooth. Return into pan, and stir in half of the frozen cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until thoroughly heated. Sprinkle some frozen cilantro over the soup before serving.

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