If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.
When you freeze fresh whole herbs like mint, the leaves turn black and when thawed are wet and limp. My preference is to puree the leftover herbs with just a little oil and freeze the puree in ice cube trays. Then you can freshen up your pastas and soups in the winter with a cube of mint.
For more ways to use fresh mint in recipes, see 7 Ways with Mint.
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