Q. I find it impossible to use up fresh herbs before they go bad, especially cilantro and flat-leaf parsley. I’ve heard they don’t survive being frozen. Is that true for all herbs, or just the more leafy ones? Any suggestions appreciated.
A. The best way to freeze many types of herbs, in my opinion, is to blend them with oil to make a paste, and then to freeze that. Check out the recipe for Basil Paste in our recipe page at journalgazette.net/recipes.