Do you know this kitchen “trick”? From the recent recipes, I had leftover fresh thyme and flat-leaf Italian parsley that I didn’t want to waste, so I minced it all, and portioned it into ice cube trays (tablespoon portions of parsley and teaspoon portions of thyme). Then I added just enough water to cover each portion and put the tray into the freezer. After the cubes are frozen solid, I put them into freezer bags. For future soups, I can take cubes straight from the freezer and pop them right into the soup pot without buying and mincing. They are just as good as fresh herbs but easier and quicker!
