So we haven’t gotten into the real thick of the herbs yet, but if past years have been any indication they’re coming.    This advice from Mark Bittman was in the Dining In/Dining Out section a few weeks ago on what to do with fresh herbs.


If you have extra herbs, your four best options are: Make pesto by puréeing the herb with oil and whatever other seasonings you like; make “pesto,” a purée of herb and water, with or without other seasonings; make compound butter; chop herbs, and freeze in ice cube trays covered with water.


If you want to read the whole article that talks about better ways to use your freezer, click below


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