As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!
Herbal "cigar": It was my neighbor Margaret Roach who suggested this nifty way to store Italian parsley. I find the same procedure works well with other large, flat-leaved herbs too, like sage and lovage. When needed, simply cut off a portion of the cigar, and return the rest to the freezer-bag.