Some herbs such as rosemary, thyme and sage last all year round, except in a very hard winter, so you can eat them fresh all year round.
The less hardy ones, however, die back in winter, so you need to make the most of them mid summer by preserving them.
We’ve got mint, oregano, chives, coriander and parsley that will soon need using up and here are my favourite three methods of preserving herbs
One of the simplest ways is to freeze them.
Simply snip your herbs into short pieces and put them in ice cube trays.
Top up the tray with either olive oil or water then freeze
Take out one or two cubes as and when you need them and add straight to your meals (this method works especially well for stews and casseroles)
Similar to the freezing method I like to make herb butters.
These herb butters keep for a couple of weeks in the fridge, so if you want them for winter use, you’ll need to freeze them.
Snip your herbs and mix into butter. I LOVE doing this with mint then enjoying minted potatoes on a cold winter day to remind me of the summer to come!
My Dad loves peppermint tea and drinks about three cups every day.
But it’s simple to make your own recipe which has more zing than a shop bought product.
Select half a dozen long stems of mint and tie them together with string.
Hang upside down inside the house where the air can circulate for two or three weeks until completely dry.
Then crumble into an airtight container.
You can do this with any herb to save yourself buying an overpriced plastic pack in a supermarket!
What about you – how do you preserve herbs at home?
Image courtesy of Marcus / FreeDigitalPhotos.net