Fresh herbs from the garden add flavor to the dishes you create in the kitchen. Harvest your herb garden before the snow falls to enjoy those same flavors throughout the year. Dried or frozen, the essence of your herbs will enhance your culinary experience all winter long. To gain the most flavor, harvest your herbs from the garden just before their flowering stage.
Clip 6-inch to 8-inch sections of the herbs with garden sheers, and place them in a tub of water to wash. Do not scrub them, but make sure the dirt is removed. You'll also be washing off insecticides and other chemicals.
Gather the cuttings together by the clipped end, and wrap them with a section of twine. Do not make the bunched clippings too dense, because you want air to penetrate so your herbs will dry.
Hang the bundles of herbs in a cool, dry place until they are completely dried. The clippings will be brittle and should not be disturbed until you are ready to strip the leaves from the stalks and store them.
Strip the herb leaves by gently running your hand down the clipping until the only things left are stems.
Store your dried herbs in a sealed container, such as a glass jar or spice bottle. Label your containers for easy access later.
Harvest and store fresh herbs in your freezer by clipping and washing as with dried herbs. After washing, remove the leaves and place them in ice cube trays filled with spring water. Freeze and remove to plastic storage bags for later use.