Continue to enjoy your homemade herbs all year round. Harvest throughout the growing season and include them in meals fresh from the garden. Then save a few for the coming winter.

Cut off a few leafy leaves or stems as needed. For the same intensity of flavor, you generally need two to three times more fresh herbs than dried, except for rosemary which has as strong a flavor fresh as dried. So if the recipe calls for a teaspoon of dried parsley, use a tablespoon of fresh parsley leaves.