kats, we do love living in our new house. it is so much fun. the only frustrating thing is finding so many mistakes in the drywall. the drywallers were terrible. there are so many tape marks showing and little marks. every day I find a new one. luckily it's not stuff that people visiting would notice. but living here 24 hrs a day makes them start to pop up. I do love our house and living in the country. right now I'm at my desk, looking out at my view of cows in a 100-acre meadow. it's gorgeous. here is one baby and her mom that I find especially endearing. the baby is such a mini-me of her mom: oh, and we bought ten chicks, too! they are buff orpingtons:

You can use any type of olive oil you like. I have made thousands of bars using Pomace Olive oil. I have bought 24 cans of 3 liter containers at a time. It supponifies the same as other olive oils. It is the cheapest olive oil, less the great scent and taste of more costly olive oils. hth

I'll share the methods that work for me. The woody herbs like rosemary, sage, thyme, and tarragon can be frozen whole. Be sure to dry them completely after rinsing. Chuck them in freezer bags stems and all. Once they're frozen, squeeze the bag and the leaves break right off the stems. Easy! For the more tender herbs like basil, parsley, and oregano I simply chop them up in a food processor and put them in ice cube trays. Most say to cover them with olive oil, but I find they freeze just as well using water. Store the frozen herb cubes in freezer bags and drop them frozen into your sauce or whatever. I'm sorry you have such a mess to deal with!

Thank you all. Parsley, I have a section of heavy clay ground a half yard bucket on my loader so I have space and equipment. One of my winter projects is to turn a tractor mounted snow blower into a windrow turner. I think it will work. :) Harry and armoured, it could be recycled but there is the cost to transport it. Cheaper to just throw it out. BTW I'm on the south shore of Lake Erie. Other growers just spread the 'raw' pomace on their fields, I would think that composting it first would be beneficial. I'm thinking of layering equal amount of cardboard and pomace to about two or three feet high let that cook for a bit then turn it. I'm afraid this post is now in the wrong forum:) I guess I'll get some bins and try it small with kitchen scraps with a hand full of pomace for variety. I've read of 'finishing' compost with worms, how 'unfinished' is cold compost?