Rooted Ramblings: Preserving summer herbs

Written by Rita Connelly, Portage County Master Gardener Volunteer

In July many herbs are at their prime and now is a perfect time to harvest and preserve them. If your herbs are abundant, try freezing them this year. After washing and drying the leaves put them in a food processor with enough oil to cover the leaves. Blend well and pour the fragrant oil in an ice cube tray or zip lock bag and freeze. Then in the midst of winter you can add the amount you need for soups, sauces and pastries. This process is an easy way to add flavor and nutrition in winter and works especially well with basil, tarragon, fennel, dill, cilantro and rosemary.