Summer having come to a graceless close, many are scrambling to gather the last, good leaves from their herb gardens to preserve for winter. Tender herbs like basil are the first to go at the hint of a frost, whereas others like peppermint hang in until the bitter end. Before it’s too late, take the time to bring in as much as possible so that the long winter’s meals can be jazzed up with the freshest dried herbs from summer’s harvest. This can be accomplished through drying, freezing and/or repotting herbs that transition well from the garden to the windowsill.

Freezing is the simplest way of preserving the final crop. Simply wash herbs, shake them off and place them in freezer bags. A few pieces at a time can be taken out to use in soups, stews and other recipes. You can also mince herbs, place them in ce cube trays filled with water and freeze until needed.

Herbs can be dried in a low-temperature oven. Take herbs off the stems, cut them if necessary, and place them on cookie sheets on the lowest setting. For tea mixtures, herbs can be mixed together to dry. Check frequently, testing the herbs to see if they are dry. Dry them until they can easily crumble, but don’t let them brown. A microwave can be used, but with care, because the drying process is much more rapid with this method. Savory herbs can be placed on coarse sea salt and dried using either method.

Providing there is a storage area with good circulation, herbs can be tied or banded together in small bunches and hung upside down until dry. To avoid dust, they can be placed in cheesecloth or other types of bags that allow air flow. Check frequently and store the crumbled herbs immediately once they are dry enough.

Whether herbs are air dried or preserved in dehydrators, microwaves, ovens or freezers, they are the next, best thing to fresh—good enough to tide us over until our gardens again grow and flourish.

Here are a few herb mixtures to use with various recipes. Before using them in recipes, crush them in the palm of the hand or between the fingertips to release their oils. Store the mixtures, tightly covered, in a cool, dark place or, preferably, in the refrigerator or freezer.

Combine 1 TBS each dried thyme, marjoram, cumin, paprika, dehydrated onion and crushed fennel seeds; 2 tsp cayenne pepper (or to taste); and 2 tsp garlic powder.

Mix together 1 TBS each dried oregano, chile pepper, cumin, coriander and paprika; and 1 tsp each onion powder and garlic powder.

Combine 1/2 tsp each garlic powder, oregano, basil, ground allspice and pepper; 2 tsp dried parsley; and grated rind of 1 small lemon (yellow part only).

Blend 1 TBS each dried oregano, marjoram, basil, thyme, sage and rosemary.

Seafood or Poultry Seasoning (similar to Old Bay)

Combine 1 TBS ground bay leaves; 2 1/2 tsp celery salt; 11/2 tsp each dry mustard and ground black pepper; 3/4 tsp ground nutmeg; and 1/2 tsp each ground cloves, ginger, paprika and cayenne.