Call me perverse, people often do, but I find it deeply satisfying to prepare the garden for winter. I love summer, eating outdoors, enjoying the flowers, eating the soft fruit, but cutting back feels like I am getting ready to hibernate and I do love my many hibernation rituals – spoiler alert most of these revolve around preparing food.
Cutting back all of the herbs in the garden feels like it is certainly the end of summer despite the fact that it is unseasonably warm. I have tried freezing herbs in the past but have found through trail, error and personal preference that I like to dry them or create flavoured oils.
Using sharp scissors trim your herbs and form small bunches. Feel free to mix some of the bunches especially if it is a mix you favour in cooking.
Hang the herbs somewhere that the air will flow freely around all of the herbs. Make sure they are fully dry before storing them in an air tight container, this could take a couple of weeks.
To make a flavoured oil chop your chosen herbs so that they fit into the neck of a bottle then simply fill with oil and leave for at least 3 weeks to let the flavour infuse before using.