Herbs almost as good as fresh in the dead of winter? Of course we should be thinking of those things right now, what with September just around the corner.

Although I eat seasonal, an abundance of herbs during the summer or thereabouts just makes me wish I could preserve what usually just goes to the compost heap. Fortunately, here's Kalyn to the rescue! Freezing rosemary and thyme? Simple! Kalyn shows us how:

• Place herbs in a ziploc bag (one bag per herb)
• Freeze for a few weeks
• Take out of the freezer
• Loosen leaves from stem by using a rolling pin over the bag
• Place separated leaves in bottles and re-freeze

Simplicity at its best, isn't it? Check out the complete post, wonderfully illustrated with pictures.

Make sure you also read related posts on how to freeze basil and Beyond Salmon's FAQ About Herbs.

Can you smell the fragrance yet?