Preparation

Most herbs are at their peak flavor just before flowering, so this is a good time to collect them for drying and storage. To be certain, check drying directions on specific herbs in a reliable reference book. Cut off the herbs early in the morning just after the dew has dried. Cut annuals off at ground level, and perennials about one-third down the main stem, including the side branches.

Wash herbs, with the leaves on the stems, lightly in cold running water to remove any soil, dust, bugs, or other foreign material. Drain thoroughly on absorbent towels or hang plants upside down in the sun until the water evaporates.

Strip leaves off the stalks once plants have drained and dried, leaving only the top 6 inches. Remove all blossoms.

Freezing

While this section is dedicated to drying and curing some folks might be inclined to freeze the herbs. To Freeze Herbs make sure you harvest only the freshest, healthiest leaves. Wash and pat dry with paper towels. Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together. Cover and place the tray of leaves into the freezer. When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, usually, the leaves will not meld together.

Ice cube

Alternatively you can wash and dry as above and place 2-3 individual leaves or a spoonful of chopped herbs in ice cube trays. Fill the tray half way with water. Make sure the leaves are down into the water, as best you can. Place the half filled tray in the freezer. Once the ice cubes are frozen, finish filling the try with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid. Once the ice cubes are frozen, remove from the tray and store in zip closure bags. When ready to use, toss the whole ice cube into your favorite stew or dish.