Saw this article on LifeHacker, a cool "get things done" site, that had a bunch of interesting tips. Some I knew from watching mom - a whiz at innovating in the kitchen (she'd be able to add a bunch of new ideas in the garlic section) - but some were new. I'm planning to try out the ice cube advice - to freeze extra herbs with just enough water to lock them in. I can't wait. I've always hated just freezing curry leaves (turns then an unattractive brown), and tend to waste mounds of mint (pudhina) once I've used the pinch needed for the dish. Now anymore!
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