Many herbs are seasonal, but if you have a bumper crop and still want fresh herbs once they’re out of season, freezing them is a great option. Herbs with a high moisture content are particularly good for freezing. Herbs such as tarragon, chives, parsley, chervil, basil, dill, mint, and fennel tips are usually the best as they don’t dry well.

Wash the herbs, cut them up and place them into ice-cube trays with a little water to help freeze. After they have frozen you can pop into plastic bags and they’ll keep for months in the freezer. You can freeze the herbs whole too. Wash the herbs and pat dry, then tie loosely together. Place into a zip lock plastic bag and pop into the freezer. They’re all perfect to add straight from the freezer to soups, casseroles, pasta, or of course cocktails!