It is the end of Winter, hopefully the beginning of Spring here in Pennsylvania. I can only grow fresh herbs during the growing season as I have several cats who eat anything green in the house. However, I love having fresh herbs when I cook. Anyone who has bought fresh herbs at the store knows that you almost always have way too much, especially when it comes to parsley. (On a side note, I was super excited to be able to purchase a reasonable sized bunch of parsley my last trip, rather than having to purchase enough to make soup for the French army). Back to the extra herbs – a trick I learned is to chop the herbs, cover them with olive oil in an ice cube tray and freeze. I then put the blocks of herbs into labeled Ziploc freezer bags and they are ready for the next time I need fresh herbs. As long as the recipe calls for olive oil that is. Perfect for pasta sauce and flavoring chicken recipes!