You've been to the market and got carried away buying the ingredients for a Thai curry... Now how do you avoid wasting all those herbs and spices?
In my house we eat lots of spicy food, but I still find I don't use all of that bunch of coriander before it goes limp and tired in the fridge.
So here are some ways to get more use from your herbs and spices.
Step 1: In the Fridge
Chillies, lemon grass and ginger will keep for a week or so in the salad crisper.
Step 2: Freezing Spices
I use the food processor to slice chillies, then use them from frozen in curries and on pizzas.
Ginger and garlic can be grated or chopped finely and frozen in ice cube trays. Better and cheaper than the jars you can buy.
Step 3: Freezing Leafy Herbs
I keep coriander and parsley always, and freeze dill and mint when I have them to spare.
Large parsley and coriander stalks can be frozen separately and used to make stock.
Basil is better made into pesto.