Every patio needs a snack you can eat one-handed while the other hand holds a glass of wine. Ours is garden herb popcorn — dill, oregano, garlic, and flaky salt on hot, fresh popcorn. It takes about ten minutes, it’s vegan and gluten-free, and it disappears faster than anything else we put out.
The herbs come from our gardens at the winery when they’re in season. Here’s how to make our version at home.
Ingredients
- 1/2 cup popcorn kernels (about 10 cups popped), or 10 cups pre-popped popcorn
- 3 tablespoons olive oil or melted vegan butter
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon flaky sea salt, plus more to taste
How to make it
- Pop the popcorn (stovetop or air popper) and tip it into a large bowl, discarding any unpopped kernels.
- In a small bowl, stir together the dried dill, oregano, garlic powder, and flaky salt.
- Drizzle the warm popcorn with the olive oil or melted vegan butter and toss to coat — warm popcorn helps the seasoning stick.
- Sprinkle the herb-salt mix over the popcorn, toss again until evenly seasoned, taste, and add more salt if needed. Serve right away.
What to drink with it
Salty, herby popcorn and cold bubbles are a perfect match — the fizz resets your palate between handfuls. Reach for a chilled Pet-Nat or a Piquette; both are light, dry, and made for snacking. Shop our Pet-Nats and Piquettes, or come try the pairing on the patio.
Tips
Toss the popcorn while it’s still warm so the oil and herbs cling. Dried herbs work best here (fresh dill can go limp), and a coarse flaky salt gives you those little bursts of seasoning. Make it dairy-free with olive oil, or use melted butter if vegan isn’t a concern.
Want it made for you? Garden Herb Popcorn is $3 on our summer menu. Plan a visit to Hillier and pair it with a flight.
More from the patio: Food at the Vineyard · Wine flights · Wine slushies
