Have you ever bought a fresh ginger root, used half an inch, and ended up throwing out the rest? Or bought a lemon only for the zest?
Do you find that the bunch of parsley you buy in the store is way more than you could use before it wilts?
Items like these I call precious ingredients. They’re precious because they add an important lift to your cooking. But precious also means “small.” You only need a small amount of these ingredients, usually much less than what you get in the minimum-size store packaging.
You can save the remainders of precious items from the trash by storing them in the freezer. And in all cases, you’ll do just a little work to process them upfront, and save yourself precious minutes of prep time when you take them out to use them later.