Tuesday, January 4, 2011


Fresh herbs are available pretty much year round now, however, they are pricey. With that in mind, I never want to waste them, so whatever I have left over is chopped and stored in an airtight container in the freezer.


I even freeze basil leaves, which actually hold up pretty well. So next time you have herbs left over, take a few minutes to chop and freeze them instead of letting them rot in the vegetable bin. You'll be glad that you did as they taste so much better than dried in anything that you make. Enjoy!

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