PUT HERBS IN ICE CUBE TRAYS AS FOLLOWS
Fresh herbs – I use this one all the time. I LOVE the Springdell herb garden. You pick the herbs from the garden, chop them up and put them in the cubes. Add oil and freeze. Remove the cubes and put them in a ziplock. Don’t forget to label them with what herb they are. I also like to do herb combos that I know I use together a lot for pasta sauces etc.
Simple syrup – I make a simple syrup out of equal parts sugar and water. Heat until the sugar has dissolved. You can freeze as is and just pop a cube into a beverage or you can steep the simple syrup with herbs or flavors too. I love to use mint from Springdell and let that steep. I let it sit in there until the syrup is cool, strain out the mint, freeze and I have cubes to use in my iced tea. Delicious.
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Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
This one is great for using basil that may have flowered and is on it’s way to seed. My other half didn’t like it, but I did (I added a drizzle of honey)! So clearly I had to help drink both of them (hiccup). Hope you enjoy this one! Please note that the vodka and soda water used for this cocktail are not on our “staples” list in Veggiescope, so those will have to be extra ingredients to pick up.
Think of this as a cross between a meat loaf, a cabbage roll, and a lasagna. It’s delicious, and a great way to use that cabbage when you’re unsure what to do with it.
Sour cream is a welcome addition to cool and crisp seasonal cucumbers. A bit of sugar and white vinegar adds a sweet tang, along with the optional basil and sweet onion. When looking for something different to do with your cukes, this is a good go-to dish!
