Not sure about the other herbs, but I bought a big bunch of basil from a farmer’s market a few weeks ago. I was worried about it going bad too, so I asked the lady who sold it to me if I could freeze it and she said yes! Just lay the leaves out on a cookie sheet in flat single layers with saran wrap separating them. Then once they’re frozen take them out and put them in ziplock bags, you can fit more in this way. Then whenever you need them in a recipe just pinch the leaves off in bits as you use them! I’ve been using them in tomato sauces lately, mmm it just can’t be beat for flavour!

I think most recipes can easily be frozen – I like to experiment with it, and see what can and cannot be successfully frozen! My Grandmother, bless her heart, always froze milk – *not* such a good idea Milk at Gramma’s always tasted a little odd!

I am always happy to provide advice on cooking and baking! So anytime you need help, ask away!

Well, first, I’m going to have to say that the PC ones are a great idea, most stores that carry President’s Choice sell them for $2, and the size is not overwhelming, so normally, I end up using most if not all of what I buy! For herbs such as cilantro that come in large bunches, I make several recipes at once (ie: salsa, butter chicken, mango bean salad.etc) that uses up what I have…

I also have a bunny! He helps with the rest

I wondered what you do about cooking with fresh herbs in the winter. I find that when I buy a big bunch of whatever for the dish I am making, that the rest of it goes bad in the fridge!! Such a waste. Any tips for me, lovely lady?