We had some ambitious warm-weather meal plans in mind this spring when we planted large pots of herb seedlings on our sunny backyard deck. Summer suppers would feature homemade pasta sauce, seasoned with our fresh basil, oregano and parsley. We’d have tomato-basil soup. Parsley potatoes. Fresh herbs garnishing every dinner plate. Let’s just say, the seedlings grew far beyond our expectations. There’s no way we can keep up, so we’ve been looking for ways to preserve our fresh herbs to last through the cooler months. For best flavor, we learned, start by harvesting your herbs before the plants begin to flower. Cut them in the morning, just after the dew has evaporated, rinse them gently in coo
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