I thought we had one of these threads. (Maybe I missed it, please merge if necessary). If not can someone sticky this so I can find it next time. TIA LOL
Here is one of my tips:
I have been chopping/prepping all my fresh rosemary, thyme, sage, garlic, onion, parsley, oregano and basil in my Braun mini food processor (love that thing) ahead of time. Nothing added to the herbs/spices. Whatever I don't use for the dish I spread each individually in a thin layer in a snack size zip top bag. Push all the air out and label bags. I place bags flat in freezer. When I need some for another dish I just snap a piece off and the bag goes back in freezer for next time. Really saves time and money. No forgetting the unused in back of fridge and having to throw it away when it goes bad. I used to buy the frozen Dorot brand cubes but that gets pricey and they add stuff to the herbs/spices.
I am so proud of all of us who always try to develop their kitchens. I also would like to boast about my new gift from my husband. Cooking is more than a hobby for me and 4 hotplates on the stove aren't enough for me. A lot of years I have repeatedly said husband that I really need a portable Induction countertop burner and this Christmas I have got it (I am so happy). Now I can cook steaks and outside the home in the garden or to make a sauce for meat at the same time with other meals. He has ordered this burner on Amazon, it's awesome!