Second to cooking with fresh herbs is being able to cook with herbs throughout the year that you’ve harvested from your garden. Currently the basil and sage are growing like weeds in my garden and I can’t keep up with it. The last couple of years, I’ve but my excess basil in ice cube trays, filled with some water and froze them to use in sauces through the winter. You can trade olive oil for the water. Since many recipes call for olive oil anyway, you’re set. Plus cooking onions and garlic in herb-infused oil is a good thing. You can air and oven dry many herbs, when they’re ready, just put them in an airtight container and the dried herbs will last for a year.