By Carol Anderson, Master Gardener in Training

Many gardeners plant and harvest their own herbs throughout the summer either in outdoor planters, garden beds or even indoors where the aroma can be enjoyed throughout the season. And for some, fresh herbs from the garden come to an end as the growing season tapers off and fall temperatures and cool nights prevail. However, enjoying your herb bounty throughout the winter is not only possible, but easy to do. Frozen herbs can be enjoyed throughout the winter (I have used mine up to six months after freezing) in soups, casseroles, and other cooked dishes, using the same quantities in recipes as you would if they were “fresh”. However, they do tend to darken in color with freezing and as such cannot be used in some applications where raw fresh herbs are required (such as pesto and/or garnish).

To freeze herbs, the process is as simple as this:

1. Harvest your herbs before the frost takes them from you,
2. Ensure that they are clean (wash if unsure) and pat dry,
3. Lay them flat (leaves and stems) on a tray,
4. Put in freezer for one hour (“flash freeze”),
5. Remove and place in labeled freezer bags, and
6. Remove the air from the bags (use of a vacuum sealer may be helpful if freezing individual batches for later use.

(source: https://www.bhg.com/recipes/how-to/food-storage-safety/freezing-herbs)

Herbs that freeze well for use later in cooking include Basil, Chives, Dill, Lemongrass, Mint, Oregano, Rosemary, Sage, Savory, Tarragon and Thyme. An interesting option is to make an herb blend from your favourite herbs that you enjoy together. To do this, simply use 2 cups of fresh herbs and 1/3 cup of olive oil and blend thoroughly in a blender. Place the paste in an ice cube tray to freeze and then place frozen cubes in an airtight bag. Simply use the “herb paste” in any of your favourite dishes. I have used rosemary, thyme, basil, oregano, and mint together in a skillet chicken dish with fresh lemon zest, garlic and orzo pasta…simply delicious!!!

Alternatively, fresh herbs can be dried, stored and used throughout the winter as well. The process is as simple as this:

1. Bundle together 3-6 stems and bind end with garden yarn/string (see pic above),
2. Hang upside down in a dry and dark location,
3. Wait 2-3 weeks for them to be completely dry (ensure stems are brittle), and
4. Remove leaves and store in airtight jars or bags and use as per recipe as a “dry spice”.

Personally, I cannot see my summer herb bounty go to waste. It is well worth the effort to freeze, dry and/or make a paste blend…ensuring that you have fresh herbs throughout the season. Just add this activity to your fall canning party and share the wealth 😊.