FLAT FREEZE
 

• Blanch. Blanching kills things that mold or degrade leaves, helping keep the bright green color when frozen. Here’s how:
• Dip basil in boiling water until just wilted—no more!
• Go immediately from the boiling water to an ice bath to stop the heating.
• After blanching, pat leaves dry and cut them from the stems.
• Lay in a single layer inside a sealable freezer bag and place in freezer. When winter blues hit, pop open bag, break off a chunk, add to food and feel the warm summer love in your heart.

FREEZE IN OIL
 

• Stem herbs and use whole leaves or chop them into pieces.
• Place herbs into cube trays. Don’t fill more than ¾ of each cube with herbs; ⅔ full is a nice amount.
• Pour your choice of olive oil, coconut oil or avocado oil into each cube until you see the herb/oil ratio you want to achieve.
• Place the cube tray into the freezer until your nuggets of herbaceous goodness are completely frozen (probably overnight).
• Pop the frozen cubes out of the tray and store in a sealable freezer bag for future use.

DRY
 

• Tie bundles of heartier herbs (rosemary, thyme, sage, lavender) at the stems and hang them in a dry, warm place away from sunlight.
• Drying can take one to four weeks. When dry, simply pack the herbs loosely in a storage bag and store them in that cool, dry spot … you know, the one in your rustic Provençe kitchen. These herbs can last up to a year.