Getting fresh herbs is amazing, whether you grow them yourself or bought them, but they sadly don't last forever. Here's the ...

If you love to cook tasty but healthy foods, chances are you use a lot of herbs. Basil, thyme, chives, mint, rosemary, dill ...

A time for succulent squash, impossibly sweet corn, life-altering tomatoes, and, perhaps most thrilling of all, utterly ...

The best method for drying basil, according to Rubens, is drying it quickly using a dehydrator on the lowest setting. A ...

Drying your herbs helps savor their flavors and nutritional benefits for a lot longer -- but what's the best way to dry them in your home kitchen?

This method works well for hardy herbs like rosemary and thyme. Freezing is a great way to preserve the fresh taste of ...

From freezing to drying, these tips and tricks will extend the bounty from your herb garden year-round.

First, rinse the parsley, shake it a few times, then pat it dry with a paper towel. Place it in a brown paper bag (a small one) and leave it in the refrigerator for about a month.

Making herb infused oils is an easy way to enhance your cooking. The oils as well as drying herbs are quick and easy to complete. Rose Massie, a volunteer with Community Partnerships in Lewistown, has ...

Herbs can also be dried to keep them at room temperature. This is my preferred method for those with small, textured or needled leaves, such as thyme, sage, oregano and rosemary.

Repeat for 30 seconds as needed until the herbs are brittle. Store dried herbs in an airtight plastic or glass jar. Keep enjoying these fresh-from-the-garden flavors throughout the rest of the season.

Keep enjoying your homegrown herbs all year round. Harvest throughout the growing season and include them in garden-fresh meals. Then preserve a few for the winter ahead. Snip a few leaves or leaf ...