Shoutout to the guy who told me to freeze my lemon zest

I was always throwing away leftover lemon rinds after juicing for my vinaigrettes, which felt like a waste. I started grating the zest first, packing it into an ice cube tray with a little water, and now I have perfect, fresh-tasting zest ready for any sauce or garnish. How do you all save your citrus scraps?