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Grilling season!

Itís that time of the year - everyone wants to be outside.
Grilling is a great tradition that allows you to enjoy the weather and your company instead of cooking over the stove. Daregal fresh frozen herbs and spices are all that is needed to bring out the true taste and flavor of whatever you're preparing. And, there's just nothing better than something cooked outdoors.
The methods for grilling with herbs are as varied as the meats, fish and vegetables themselves. Toss them in marinades, thread them with skewers, put on a grilling tray, or pop them in foil packets flavored with Daregal herbs.
We prepared a few recipes with Daregal grilling blend, which is a mix of Thyme, Rosemary, Savory, and Italian Parsley.

A few useful tips before we begin:

- Herbs and spices should be used before the meat, fish and vegetables are placed on the grill.

- Wash the vegetables thoroughly, but do not dry them.

- If using foil, make sure that the foil is sealed before placing the package on the grill.

- If desired, fish or meats can be marinated in oil, wine, and herb sauces, which improve the taste and have a tenderizing effect. After marinating, the fish or meat must be dried prior to grilling, as oily foods causes flare-ups and tends to burn.

Chicken Skewers with Daregal grilling blend
Zucchini roll-ups with Daregal herbs and cheese

Chicken Skewers with Daregal grilling blend

  • 2 lbs. Chicken (cut into 1" chunks)
  • 3 Tbsp. Oil (or enough to coat chicken)
  • 2 cloves Garlic (crushed)
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Daregal grilling blend
  • Fresh cracked Black Pepper (enough to season chicken)
  • Approx 10 Skewers

1. Put chicken in a bowl and dress with remaining ingredients. Slide chicken onto skewers.
2. Heat grill for direct heat, medium high. Grill chicken for a couple minutes each side, until thoroughly done. Serve with rice or salad.

Zucchini roll-ups with Daregal herbs and cheese

  • 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4" slices
  • 1 Tbsp. olive oil
  • 1 1/2 oz. fresh goat cheese
  • 1 Tbsp. Daregal parsley
  • 1 Tbsp. Daregal basil
  • 1/2 tsp. fresh lemon juice
  • 2 cups (lightly packed) baby spinach
  • salt and pepper to taste

1. Preheat grill to medium.
2. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side.
3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.
4. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Sprinkle with Daregal basil and top with a few spinach leaves. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices.
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