Herbs will keep for several months in the freezer. Leaves from larger-leafed herbs like basil and sage should be removed from their stems, while tiny-leafed herbs like thyme and dill may be frozen while still on the stem. Wash and dry the herbs, then store individual
varieties in sealed plastic bags or small freezer containers, labeled and dated. Frozen herbs often become limp or rubbery, so use them in dishes that
call for some simmering, like soups or pasta sauces.

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