The flip side of trying to eat seasonally is the desire to preserve one season’s foods for later in the year.

Of the methods of food preservation, freezing has been my choice. It is easy and doesn’t involve boiling water and irrational fears of botulism. I had good luck freezing items last year and really benefited from my purchase of a large chest freezer. So far we have been fortunate not to run over it with the car as it sits in the garage.

While I have frozen fruit, vegetables, casseroles, and sauces before, this is my first time freezing herbs. I love the idea of pulling out small quantities of parsley on an as needed basis. As I end up with more herbs in the mystery produce box, I’ll add them to my frozen stock pile.