We're getting to the end of the season and many herbs are not going to make it through fall and winter, right?

So how do you save them? How do you harvest them and then prepare them in some way where you don't have to use them right away?

We're going to look at different ways that you can freeze your herbs. I say freeze. I mean we can talk about drying or even dehydrating at other points in other

episodes but we're doing freezing because it preserves the flavor a little bit more in my humble opinion.

The first way to do it is the simplest way

and that would just be to freeze bear leaves.

You don't need to do any sort of processing,

makes it really easy to harvest, wash, and then just freeze.

So you want to strip the leaves from the stems, place them in a single layer on a baking

sheet, and then put that pan in the freezer, freeze it and then put it in an airtight

container.

So that is the real key to that step.

You want to freeze them where they're completely exposed to that cold and then they can freeze,

then you handle them very quickly and you move them into a zip block bag or some sort of airtight

container. Really good way to do it. If you do it this way you'll have nice clumps of leaves that you can either break apart or chop as needed. The next way is quite simple as well. It would be to do it in water.

Tender leaves you may want to preserve in water.

So, basil, a little bit more hardy,

something like mint, something like parsley,

a little bit more tender than try this method.

You want to wash them, you want to chop or mince, and then put them in an ice cube tray and

fill it up with water, andila you have now preserved them.

It's a fantastic way to do it and then when you need to use it you can just pop it out and

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