Purchasing fresh herbs can be a splurge, but adds so much salt-free and fat-free flavor to dishes. Make sure you’re using every last bit by storing the leftover herbs in a way that will last until your next recipe.
- Store herbs (other than basil) in the fridge upright in jars (stems down) filled with 1-2 inches of water just as you would a bouquet of flowers.
- Fresh herbs can also be frozen by chopping and freezing in ice cube trays full of olive oil. Pull out cubes as needed for pasta dishes, to add to soups, or even your breakfast eggs!