I was throwing away money on fresh herbs for years without knowing it

It hit me last week when I saw a tiny plastic pack of basil for $3.50 at the store. I was making a big pot of pasta sauce, my usual cheap meal, and I realized I was spending more on the herbs than the can of tomatoes. I'd been doing this for every single recipe that called for a 'fresh garnish' or 'finishing touch.' The kicker was when my neighbor, who grows her own stuff, saw my trash and just said, 'You know you can freeze that, right?' I felt so dumb. Now I buy one bunch, chop it all, and freeze it in an ice cube tray with a little water or oil. I've probably saved $20 a month just on parsley and cilantro. What other little things do people do to cut costs on flavor?

3 comments

3 Comments

blakem823mo ago

My buddy got a cheap dehydrator at a yard sale and dries all his extra mushrooms now. He crumbles them into a powder that makes soups taste amazing.

nathanbailey3mo ago

What kind of mushrooms does he usually dry? Just the regular store ones or wild ones too?

victor_carr541mo ago

Honestly, wild mushrooms are where it's at if you can get them. Store-bought ones work fine but they're mostly water so you end up with a tiny pile of dried stuff. Tbh, your buddy's powder trick is solid - I do the same with porcini and it's a game changer for stews. Ngl, if you find a good patch of chanterelles or morels, drying them really locks in that earthy flavor way better than freezing does. Just make sure to clean 'em well before drying or you'll be crunching on dirt later.