just got a tip from a friend, today: with fresh herbs, like basil, rosemary, etc, one can "freeze" them in an ice cube tray, filling each section with olive oil. the oil hardens, you can pop each cube out, and store them in the freezer in labelled bags. then you can pop them into whatever you need them for. (water works, too, but of you're making a pesto sauce, for instance, the oil is part of the recipe, right along with the basil--and you can use the rosemary cubes to rub down a chicken, tuck under the skin, or float in a pot of soup. ditto with sage. i'm going to do this this week. makes my mouth water, thinking about winter cooking!)