It’s the time of year when the fresh garden herbs are growing rapidly. To keep them thriving throughout the summer season, they need to be cut back before they go to bloom. Mine almost got away from me before I had a chance to cut back and harvest for storage which is typical Christy.

There are many ways to preserve fresh herbs. I opt to freeze most of my herbs. I would typically make refrigerator dill pickles with the first batch of fresh dill from my garden. However, the deer chowed down on my cucumbers, among other things, so I’ll be freezing most of my dill this year. I still love you, Bambi and friends. I just don’t want to throw midnight parties for you in my garden anymore, mkay?

It’s very simple to freeze herb cubes which are prefect for use in winter soups and stews. You’ll just need a silicone cube mold or ice cube tray, a bundle of fresh dill and water.

Simply rinse fresh dill, remove from stems and chop finely.

Fill a silicone mold or ice cube tray almost to the top with the chopped dill.

Add water to completely fill each cube.

Place filled mold in freezer until frozen solid.

Once cubes are frozen, place in an airtight bag or container and return to the freezer for later use. Frozen dill cubes are best used within four to six months.

An even simpler method of freezing dill is to chop, dry thoroughly and place straight into an airtight bag or container. No water necessary.

This method is best when used within three to four months.

What takes a little effort now will be so worth it this winter when flavoring those delicious comfort foods.