PRESERVE FRESH HERBS - Wash herbs, discarding stems & damaged leaves. Spin dry in salad spinner or dry well w/paper towels. Place herbs in food processor with 1/3 cup olive oil for every 2 cups leaves, or 1/2 cup unsalted butter (1 stick) per 2-4 tbls leaves. Pulse processor, scraping down sides of bowl, until you get a chunky paste & all leaves are chopped. Put 1 cup herb oil or 1/2 cup herb butter in 1-qt zip-top bag, then flatten & spread mixture to make a thin layer. Freeze flat.
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