Dried herbs will never provide the fresh burst of brightness that fresh herbs bring to cooking, but they can lend their signature flavors to all kinds of dishes. Here's how to make the most of whatever kind of herbs you've got.
There is a link in the article about freezing Herbs. I do this all the time. Such a great thing to do with extra fresh herbs so they do not rot. I have three ice cube trays dedicated to doing this. I use vegetable oil to freeze the herbs in because of its neutral flavor. Sometimes olive oil just doesn't work in what I am making but vegetable oil always seems to work.
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