If you have an high-yielding herb garden or even if you’ve bought some beautiful fresh herbs but can’t use them all, don’t let them go to waste! Here’s some tips on how to savor the flavor through winter!

1. DRY METHOD for oregano, sage, marjoram, bay, rosemary, lemon verbena, mints, lavender, dill and thyme. Gather a small bunch and tightly tie a piece of twine an inch from the bottom. Hang the bunches upside down in a well-ventilated area out of the sun. When the leaves are dry enough to crackle, strip the leaves from the stem and store them in glass jars. They’ll stay fresh for up to 18 months.
2. ICE CUBE SYSTEM for basil, parsley and chervil. While these herbs are at their freshest, wash and dry the leaves. You can leave them whole or I suggest chopping them by hand or using a herb chopper. Mix the herbs with water or olive oil. Pour the mixture into and ice tray to freeze. Pop out the ice cubes and pop in the fresh flavor!

Special thanks to Organic Gardening magazine for these herb saving tips.

My husband came up with this recipe when we were experimenting with completely alkaline meals. This also just happens to be totally satisfying and delicious! You will need:

• 1 jicama
• 1 cucumber
• 1 bunch parsley
• 1-2 ripe avocados , mashed
• 1-2 tbsp olive or flaxseed oil
• 1 tbsp veganaise or mayonnaise
• 2 tbsp tahini
• 2 lemons for juice
• sea salt

Peel and chop jicama and cucumber into bite size cubes. Wash and chop parsley by hand or using an herb chopper. Mix all ingredients in a salad bowl along with the mashed avocado, oils, tahini, lemon juice and salt to taste. ATTN: This salad is not an exact science. Use your good sense when mixing. It should be creamy and delicious! You can also add any other vegetables or beans you think might taste good: chick peas, tomato, or even seeds like sesame or pumpkin. Enjoy! And if you don’t eat it all, this salad will save in the refrigerator for a day or two, just give it a stir and you’re good to go.