This is a great Italian herb blend if you grow your own herbs or have access to a farmers market.

• 1. Rinse herbs. Blanch for 2–3 seconds. Remove from water when the color of the leaves is noticeably brighter green. Cool and let drip dry.

• 2. Remove the stalks and mince the sage, thyme, and parsley.

• 3. Freeze in small plastic containers or add herbs to olive oil and freeze in ice cube trays.

• MAKES 3 ½ CUPS

• INGREDIENTS

• ½ cup fresh rosemary

• 1 cup fresh sage leaves

• 1 cup fresh thyme

• 1 cup fresh parsley