The hack: Save your bounty of window box herbs by freezing them in olive oil.
How to do it: Ditch the tough stems on your herbs. Chop the leaves roughly, then fill each compartment of an ice cube tray about halfway with the leaves. Top off each cube with a little olive oil (don't fill completely), cover and freeze. Once set, store the savory cubes in the freezer in a zip-top bag.
Why it's worth it: Dried herbs just don't taste as good. Plus, the finished herb cubes are perfectly proportioned for cooking. (Each ice cube compartment holds about two tablespoons of liquid.)
What to watch out for: This method works best for woody-stemmed herbs like rosemary and thyme. You can do it with tender herbs, too, but blanch them first to keep them tasting bright.
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