Freezing herbs in ice cube trays is my go-to method for preserving woody herbs like sage, thyme and rosemary. It’s quick, easy, and the cubes are perfect for popping into soups, stews, or right into a roasting tray with your roast potatoes. It’s a lovely way to capture that fresh-from-the-garden flavour at the end of summer, ready to use throughout the colder months.

To do this, first chop the herbs finely, then place a spoonful into each compartment of a silicone ice cube tray. Top up each compartment with a good-quality extra virgin olive oil. I get mine from Citizens of Soil (use code OLIVEJOSIE10). Freeze until solid, then you can transfer the cubes to a silicone bag and store for months in the freezer. I find the cubes especially handy on busy evenings when you want to add plenty of flavour without any extra chopping or preparation.

Drying is a technique that is best suited for woody herbs like rosemary, thyme, and oregano as they hold up beautifully when dried. Drying is one of the oldest methods of preservation and works wonders if done correctly.

The traditional way to dry herbs involves gathering small bundles of herbs and tying the stems together with kitchen string. Hang them upside down in a dry, well-ventilated space out of direct sunlight, and then after about two weeks, the herbs should feel dry and crumble easily between your fingers. Alternatively, if you happen to have a dehydrator, you can use that to speed up the process and have the herbs dried within a matter of hours.

Whichever method you choose, once fully dried, strip the leaves from the stems and store them in airtight jars. It means you can create your own little collection of homegrown dried herbs rather than buying jars from the supermarket, and they’ll last for months. The dried herbs are perfect for seasoning roast meats and vegetables, or even using in homemade teas!

Infused oils are a really quick and easy way to preserve herbs, and they also make beautiful gifts. I love infusing herbs such as oregano and rosemary in extra virgin olive oil – they add a rich, aromatic depth to roasted dishes and salad dressings. They’re wonderful drizzled over warm bread, pasta, roasted vegetables or even a homemade pizza, so it’s always worth having a bottle to hand.

When making your infused oil, be sure to use clean, sterilised bottles. Lightly bruise or chop the herbs to release their natural oils then add them to the bottle and top up with extra-virgin olive oil. You can also add a garlic clove or two or even a chilli to mix things up. Seal and store in a cool, dark place for 1–2 weeks, shaking gently every day to help the flavours to infuse, then aim to use within a month or so.

Herb butter is simply scrumptious; perfect for spreading on fresh bread as soon as it’s pulled out of the oven, or using in cooking. For your herb butter, I recommend using softer herbs such as parsley or chives. Chive butter is wonderful melted over new potatoes!

Simply chop your chosen herbs and combine with softened butter, roll into an oblong shape, wrap with parchment paper and store in the fridge until needed. You can also slice the butter into individual portions and freeze them in a silicone bag, which is a brilliant way to preserve a glut of fresh herbs for much longer.