In Virginia’s zone 7b, milder climate allowed us harvest our herbs year round. But that is not the case in New Hampshire. Since we are now living in the land of ice and snow, we must beat old man winter to the punch by freezing our herbs indoors.
It is easy-peasy! After washing and drying, picking out the dead stems, and chopping chives, I like to freeze them flat in quart-size freezer bags, squeeze out all the air, and simply break off the amount I need for garlic bread, soups, casseroles, deviled eggs… you name it.
I do the same thing with my other herbs: parsley, basil, sage, rosemary, thyme, and oregano.
There are other methods of freezing herbs. Check out some neat ways that at A Way to Garden freezes her herbs.