Freeze a little of the herb garden for later

Give each handful a future meal

If your herb pot is producing more than supper needs, freeze a small batch while the leaves are still fresh. You do not need enough basil or parsley to fill a whole drawer.

A few useful portions are a worthwhile start.

Ohio State University Extension recommends washing and thoroughly drying herbs, then freezing whole leaves on a baking sheet before transferring them to freezer bags. Chopping is optional.

Label each bag with the herb and date; parsley and cilantro become harder to distinguish once packed away.

For small portions, put chopped herbs in an ice cube tray, cover with water and freeze. Transfer the solid cubes to a labeled freezer container.

This method suits dishes that can take a little extra water.

Think cooked dishes

Freezing changes texture. Ohio State advises using thawed herbs in cooked dishes such as soups, stews and sauces, where softened leaves are less noticeable.

Keep fresh leaves for a crisp garnish.

Michigan State University Extension also describes freezing washed, dried herb sprigs or leaves in freezer wrapping and a sealed freezer bag. Choose the method that fits how you actually cook.

Keep the freezer at 0°F. Ohio State suggests using frozen herbs within three to six months for best quality.

Write one intended use on the label: “parsley for soup” is a helpful message to your future self.