Hi.
Just wanting to share an experiment... I read quite a while ago that some top chefs freeze finey chopped spices/herbs for winter use, and for salads and what have you, in ice cubes.
So I chopped basil really fine, and put 1 teaspoon into the tray cups, filled with water and froze it. Hope to try it out this weekend.
Any feedback on this method?
Thanks, B.