Disclaimer: As a member of Blog Friendly PR, I received a free product for my review! These views are my own and were not at all influenced by the party who gave me this opportunity.
Personally, when I use herbs I love for them to be fresh rather than dried. Unfortunately this is not always possible because fresh herbs tend to cost more and go bad faster. I recently found out about Daregal Gourmet, a company that makes frozen fresh herbs! I love this product that now allows me to keep fresh herbs in the house at all times so my meals taste even fresher and my wallet doesn’t moan because I have to throw out old herbs!
A little background on Daregal Gourmet: this company, based out of Milley-la-Floret, France, has been family owned since 1887 and are now the world’s leader in production of culinary-grade aromatic herbs. They even own their own patented, custom-designed machinery for harvesting and manufacturing.
How fresh are Daregal Gourmet’s Frozen Fresh Herbs? Very fresh. Because they own and operate their own production, quality-testing and warehouse facilities and are vertically integrated in all operations “from seed to fork” (meaning they partner with farmers in order to control the entire process of growth and production,) they can ensure the best herbs possible. Their herbs are grown in open fields and harvested at optimal maturity for not only the freshest, but the best-tasting and best-colored herbs. In 1976 they created the first IQF (Individually Quick Frozen) herbs which they pre-wash and pre-chop so they are ready to use, sprinkled into your recipes or onto your finished dishes without thawing. Daregal herbs will also last up to 3 years in your freezer while keeping their vibrant coloring, texture, flavor and fragrance thanks to this fast freezing process. Their herbs are also 100% natural and salt-free so you can feel great about eating them! Simple. Quick. Fresh.
I really loved using their herbs. They currently offer four different varieties: basil, cilantro, parsley and garlic. I was able to try out all of these and can vouch for the fact that these frozen fresh herbs are easy to use and have a delightfully powerful aroma and an even better taste! They are very brightly colored and look amazing in your dishes. My mouth was seriously watering while I used them. All I had to do was take the container out of the freezer, shake onto my food (or measure in) then return the container to the freezer to use again next time! Same idea as dried herbs but so, so much more color and flavor! I felt like a real chef being able to make such bright, delicious dishes!
Daregal Gourmet’s frozen fresh herbs can be purchased from Amazon.com and in the Northeast region at Stop n Shop, Giant Landover, and Shaws.
Check out my recipes below by clicking on the photo to view the full recipe (one recipe is included here):
Salsa Fresca and Chicken Tacos
Roasted Parsley Potatoes
Baked Salmon with Capers and Orzo
Baked Salmon with Capers and Orzo (recipe below)
*My recipes are currently based off of portions that feed my 3-year-old and myself with little to no leftovers so as not to waste any food while my husband is deployed. If you need more servings, simply multiply the recipes.
Ingredients:
- 1 thawed filet salmon
- 1 cup orzo
- 1 teaspoon Daregal basil
- 1 Tablespoons unsalted butter
- 1 teaspoon Daregal garlic
- 1 Tablespoon lemon juice
- 1 Tablespoon milk, 2% or whole/buttermilk
- 1 teaspoon lowfat plain yogurt or plain Greek yogurt
- 1 Tablespoon rinsed and drained capers
- Salt and pepper to taste (sea salt and freshly ground pepper are best)
Directions:
- Coat the thawed salmon filet(s) with some salt and pepper and bake according to the packages directions or about 17 minutes at 350° F until flakey. You can remove the skin before or after baking; I chose after so it just slid right off.
In the meantime, cook the orzo according to the directions on the box until al dente.- For the sauce, melt the butter in a saucepan then add the chopped garlic and simmer for about 2 minutes. Add the lemon juice, milk and yogurt and simmer, stirring frequently, a few more minutes until everything is combined and the sauce a bit thickened.
- Drain the orzo then stir in the chopped basil.
- Plate the orzo then rest the salmon filet on top. Drizzle the sauce over and finish off with capers.
In the meantime, cook the orzo according to the directions on the box until al dente.
sauce a bit thickened.
-Do you like to use fresh herbs? What do you think of Daregal Gourmet fresh frozen herbs?
I think this is something I should consider trying.