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
Store-bought garlic is sometimes last year’s crop. If the cloves start to sprout, they pick up a…
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Summer savory is an herb used to season soups, vegetables, fish, eggs, lentils and German…
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