Your herbal harvest is at its peak, but you’ve got your hands full with other tasks. How can you capture all that flavor? It’s easy! Blender-process 2 cups of herbs (one herb or a sweet or savory combination) with one-half cup mild-tasting vegetable oil. Spoon into an ice-cube tray and freeze. Unmold into labeled freezer bags.

Savory herbs for soups, dressings, marinades: thyme, basil, mint, tarragon, parsley.
Sweet herbs for desserts: rose geranium, orange mint, lemon balm, lemon verbena.