Dill, parsley, sage, thyme, chives and basil leaves can be frozen with blanching or drying. Just slip them in freezer containers or resealable freezer bags. Remove what you need and use immediately!

You can also make a paste by mixing 1/3 cup of oil with 2 cups of herbs in a blender until smooth. The paste freezes beautifully in sealed jars or in ice cube trays that are thoroughly wrapped to make them airtight. The paste will also keep for about a week in the refrigerator. In winter, retrieve a frozen paste to give a fresh taste to your dishes. Herbs that are good candidates for grinding into pastes include basil, chervil, cilantro, coriander, dill, fennel, marjoram, mint, parsley, rosemary, sage, savory, and tarragon. Herbs can also be frozen to make decorative ice cubes for party drinks. Freeze strawberries and their leaves, mint sprigs, and woodruff sprigs into an ice ring or block. Boil the water first to make it clear. Once it has cooled, fill the bottom of the mold with the boiled water and freeze. Arrange the herbs you plan to freeze, and then continue adding water until the mold is filled.

Herbs that freeze well:

• Basil
• Borage
• Chives
• Dill (better frozen than dried)
• Lemongrass
• Mint
• Oregano
• Sage
• Savory (both winter and summer)
• Sorrel (better than dried)
• Sweet woodruff
• Tarragon
• Thyme