Fresh herbs brighten any dish, but they’re fleeting in the garden. Drying, freezing, and oil infusions all help carry their flavour into the colder months.
Dry herbs in a warm, well-ventilated spot away from direct sunlight. Freeze herbs like parsley and basil in ice cube trays with a little water or olive oil for easy use in soups and sautés. Infuse oils with rosemary, thyme, or chilli for a shelf-stable flavour boost.
Opening a jar of preserved herbs in January can feel like stepping back into a summer garden.