We have had perennial and annual herbs in the patio garden for years. Aromas of lavender, oregano, basil, sage, etc are wonderful. Unfortunately, the seasons change before I use the herbs for cooking. I have tried drying them. I’ve even done little gift bags of catnip at the holidays.
I am inspired by the idea of herbs chopped and frozen in ice-cube trays. Last weekend, I froze a tray of basil. Today, two trays of parsley. Filling each cube with a tablespoon of herbs, it takes about two cups for a full tray.
http://www.simplycanning.com/freezing-herbs.html
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- Basil
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- Top off with water after frozen to minimize freezer burn .
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- Parsley prep
I expect to use all of these cubes preparing soup through the winter.
elfcroft 
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