Gardening in spring always brings a rush of hope. I’m eager to see the tender green seedlings mature, which fills me with promise about the season ahead. I spend those lengthening sunny days managing the new growth with countless hours of pruning, watering, staking and harvesting.

But by late fall, the plants and I are both tired. Yellowing leaves and slower growth signal the end of the season, and my focus shifts from tending to preserving. Come the winter months, I am always glad that I’ve taken the time to save the best of my summer herbs. That way, I keep them on hand to enhance my cooking until I can grow them again.

The first task is harvesting all the tender vegetables—tomatoes, zucchini, and peppers—before the first frost. The cold damages them, but they’ll ripen on the counter. Carrots, potatoes, kale, and broccoli can stay in the ground longer, often tasting sweeter after a light frost. When they’re gone, I mix compost into the beds to nourish the soil, then cover the dirt with leaves.

Next comes draining the water from the hose and drip irrigation lines to prevent damage and scrubbing down tools to put away for the winter. Once the spent plants are removed, I pull any weeds in the beds to prevent them from returning next spring. Then my attention turns to the herbs, and how to transition my plants out of the garden and into my pantry.

Most herbs are processed into butters, salts and oils, but I leave some plants outside to flower and produce seeds. Dill, fennel, cumin, celery and cilantro can be saved to plant next year or fill up the spice jar. After their flowers dry and fade, I cut the stems with seed pods and lay them on a tray to air-dry for a few weeks before storing.

Drying herbs boosts flavor and gives them longer shelf life. For example, a tablespoon of fresh, chopped herbs is the equivalent of 1 teaspoon of dried.

Drying at home is also less expensive than buying dried herbs in a grocery store. Herbs can be dried in a dehydrator at 95 to 110 degrees for two to four hours; gathered and placed on a tray like the seeds or tied with twine and hung for a few weeks. Once they’re dry, remove from the leaves from the stems, crumble into a jar, then label and store in an airtight container for up to six months.

Drying, infusing or blending seeds and herbs into salts, oils and butters is an easy way to bring summer’s final flavors indoors. Once the beds are cleared and the tools are stored, my garden continues to help me create depth in my everyday cooking. It’s also the best way to keep the growing season alive year-round.

Basic Herb Oil Recipe

Simple and versatile—perfect for marinades, dressings, or drizzling over roasted vegetables.

Ratio: One-part fresh herbs to 10 parts oil or one-part dried herbs to three to five parts oil.

Wash and dry the herbs, then place them in a clean glass jar with a seal. Pour enough olive oil over the ingredients to cover them. Seal the jar and store in a cool, dark place for three to six weeks.

For faster results, gently heat the mixture to a simmer for about one minute, then cool and store in an airtight container for up to six months.

Basic Flavored Salt Recipe

Adds instant flavor to roasted vegetables, meats, and even baked goods.

1 to 3 parts dried or fresh herbs or seeds

½ cup coarse kosher salt

Grind herbs with half the salt using a mortar and pestle or small processor to desired texture between coarse and fine. Mix with the remaining salt.

For fresh herbs, spread the mixture on a parchment-lined sheet tray for two to three days, raking occasionally until dried. Store in an airtight container.

Basic Infused Butter Recipe

Perfect for finishing grilled meats, spreading on warm bread or melting over vegetables.

1 stick unsalted butter, softened

¼ cup fresh herbs

Chop the herbs finely and mix into the butter until well blended. Roll into a log with wax or parchment paper and freeze until ready to use for up to one year.

From Stem to Jar: Simple Ways to Store Summer Flavor