If the advent of winter leaves you longing for fresh herbs, this Tuscan technique will preserve plenty of basil, rosemary and sage--even as snow covers your garden. Alternate half-inch layers of herbs in a covered glass container, beginning and ending with coarse salt. The salt absorbs mold-breeding moisture and stalls the action of enzymes that turn fresh herbs brown. Refrigerate. Before using, rinse the herbs with water, and pat dry. You'll be savoring the flavors of August well into December.
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