Preserving Tip

Some herbs, especially chives and basil, are great frozen. To freeze herbs, chop and pack them in ice cube trays, then top them with water or stock. Or freeze stripped leaves on cookie sheets. Whichever method you choose, pack frozen herbs in freezer containers and use them in cooking but not as garnish. Pop herbal “ice cubes” directly into soups and stews or thaw them in a strainer.