Before the first frost of fall, harvest the last of your herbs. Chop them finely, put them in an ice cube tray, and cover with either water or olive oil. (I designate my blue trays for herbs, so they aren't inadvertently used for regular ice cubes later.) You can do cubes of individual herbs (one cube would equal about 1-1/2 tsp. of dried herb in a recipe), or a combination of compatible herbs, like basil and oregano, or rosemary and thyme. Cover the tray with plastic wrap, and when they are frozen hard, transfer them to labeled freezer bags.
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