Hi.

Just wanting to share an experiment... I read quite a while ago that some
top chefs freeze finey chopped spices/herbs for winter use, and for salads
and what have you, in ice cubes.

So I chopped basil really fine, and put 1 teaspoon into the tray cups,
filled with water and froze it. Hope to try it out this weekend.

Any feedback on this method?

Thanks,
B.