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Edible Spring

Something about spring always puts a smile on our face. Maybe itís the promise of longer, warmer days, or the perfumes in the air, or the bright, newly colorful landscapes surrounding us. The freshly-grown fruits and tender, leafy vegetables of spring, with their vivid colors and crunchy textures, should all be represented on your plate. They are a much-welcomed change after the long, gray months of stews and soups.

Spring vegetables include:
Artichokes, asparagus, snap beans, carrots, peas, radishes, new potatoes; and many salad greens including chard, spinach, lettuce, watercress, dandelion, beet, and turnip leaves.

Spring fruits include:
Apricots, blueberries, cantaloupe, cherries, currants, raspberries, strawberries, nectarines, figs, papaya, pineapple, and mango.

Spring produce is full of fresh vitamins like Vitamin A and C, along with fiber, folates, potassium, and many minerals. Paring produce with fresh frozen herbs makes cooking not only easy to prepare, but also healthy and natural. Just add some gourmet fresh frozen herbs, that stay fresh in your freezer 36 months, and you are ready to enjoy a feast of the senses. Lets face it, this is the time of year we all prefer to spend more time outdoors then standing over the stove.

Here are some pairing ideas with our fresh frozen herbs:

A classic pairing is a sprinkle of parsley or basil over a fresh tomato salad.

A cucumber's juiciness is easily jazzed up with some Daregal dill.

Basil and berries are also an easy and fresh flavor combination.
 Sprinkle some basil on a mixed-berry salad for a revitalized taste.
 Put a dash of parsley on your bread and butter, or mixed in with
 cream cheese, can bring additional flavor.
 New potatoes are also amazing with pasrley.

Enjoy our spring favorite raspberries, mango and Daregal basil.

Cream of Mango with Raspberries and Basil
Serves 4
  • 4 mangoes
  • 1 lb. of raspberries
  • 1 glass of sweet wine
  • 3 tablespoons of honey
  • 3 tablespoons of Frozen Daregal Basil
  • Peel the mangoes and cut them in pieces.
  • Pour the honey in a casserole. Add the sweet wine and 2 tablespoons of water. Boil 1 minute, and then remove from the heat. Let it cool.
  • Place the mangoes in the mixer. Add the syrup and mix them until you obtain a cream sauce. Keep cool for 1 hour.
  • When ready to serve, pour the cream sauce into a soup tureen.
  • Sprinkle with raspberries and basil.
  • Serve immediately.
You can replace the mangoes with a mixture of red fruits, which will go well with the spicy basil flavours.
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