Recipes & Cooking

Freeze it! Here’s how: Just chop up the extra herbs, then place one-tablespoon portions into empty ice-cube tray compartments. Fill with water until the herbs are covered and put in the freezer. When the cubes are frozen solid, you can easily pop them into labeled (e.g., basil, rosemary) zip-top bags. Then, when cooking soups and sauces, simply toss in a cube or two for a fresh burst of flavor.