From the Center for Cultural Outreach, a unit of the Pennoni Honors College at Drexel University
Cupcakes dead? Of course not.
The (dis)comfort of weiner schnitzel
Building a better burger
Treasures and horrors in local cookbooks
A white wine worth contemplating
The other advantage to GYO herbs is that you can freeze the ones you can’t use fresh. Wash, dry, freeze on baking sheet, then transfer to freezer bags. They retain the fresh-herb flavor, so they do great in cooking. They do lose their texture when thawed, so don’t try sprinkling them on a salad. I kept bags of basil, cilantro, oregano, and mint in my freezer all winter, and it made a huge difference in cold-season cooking.