Cold weather has settled in across the Midwest, and as I look out my kitchen window, I see a sad-looking herb garden. Very sad. This week, temps dipped low enough that the plants I’d left in the garden—parsley, chives, mint, oregano, rosemary and thyme—froze completely. The tender herbs, in particular the parsley, wilted into a green pile. But I managed to salvage a whole bunch of garden herbs by cutting them and immersing the stems in a jar of very warm water. Now, I have a bouquet of parsley on my kitchen shelf, just waiting to be snipped and used.