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Always something delicious. ​
You can find all the herbs and
spices on our website. Just look under 'Spices' and at our store.

Cocoa Herbs

Pasta Seasoning

This is a great blend of Italian herbs that you mix and store in an airtight container.

When you are ready to make pasta for dinner, everything is ready to go.



3 tablespoons dried basil

3 tablespoons dried parsley

3 tablespoons dried oregano

1 tablespoon garlic granules

Suggested Use:  Mix 1cup of herb blend with ¼ cup

melted butter or olive oil. Toss with warm pasta and enjoy!!!


Yields: Approx. 2/3 cup herbs.


Any & All Soup Seasoning


This blend can be used in most any soup except chowders.

The subtle hint of lemon enhances all the other herbs in your


Yields: Approx. ½ cup herbs.


Mix all herbs thoroughly and store in an airtight container away

from heat and light.

2 tablespoons dried parsley

1 tablespoon dried thyme

½ tablespoon dried Chervil (can substitute with Fennel seeds)

½ tablespoon dried basil

½ tablespoon dried marjoram

½ tablespoon celery seed

1 teaspoon dried savory (summer or winter)

1 teaspoon dried rosemary

1 teaspoon dried lemon zest

For BEEF soup add about 5 juniper berries for an extra kick.

Suggested uses:  Season any homemade soup (beef, veggie,

or poultry) to taste, or use approx. 1 tablespoon of the herb

blend to 1 quart of stock. Can also be used in stews and Swiss

steak and meat sauces.

They look yummy! AND they’re healthy for you (in moderation)!


Cocoa Herbs


  • 1-1/4 cups packed dark brown sugar

  • 1/2 cup canola oil

  • 6 tablespoons vanilla soy milk

  • 1/4 cup sugar

  • 1/4 cup unsweetened applesauce

  • 2 teaspoons vanilla extract

  • 2-1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 cup dairy-free semisweet chocolate chips

  • 1/2 cup finely chopped walnuts


BAKE: 10 min./batch
YIELD: 42 servings

  1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour.

  2. Drop rounded tablespoonful’s 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.

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