Preserving Herbs

Lay gently washed herbs flat on a baking sheet and freeze for 48 hours to dry, then package for freezer storage. For use in sauces or soups, freeze herbs as ice cubes - measuring one teaspoon of chopped, fresh herb into each compartment of an ice cube tray, then filling the remaining space with water. When frozen solid, place the cubes into freezer bags or containers. Basil is best made into pesto and then frozen into cubes - no water added - using 1 tablespoon of pesto per cube.