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To prevent fresh parsley from spoiling before I get a chance to use it all, I place washed sprigs in an ice cube tray, then fill the tray with water. After the cubes are frozen, I store them in a freezer bag. This makes it easy to pull out as many as needed and drop them in soups and stews. —Sherri K., Grand Junction, Colorado
Candied or crystallized ginger is the root of the ginger plant that has been cooked in a sugar…
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Fenugreek is an annual herb with a slightly sweet, nutty flavor often described as a cross…
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