Now’s a great time to harvest some herbs while they are still verdant and flourishing and freeze them for use over the winter. You can use them in stews or pop them into bowls of soup.
I’ve picked winter savoury, oregano, thyme and rosemary. Remove the woody stems, chop them small and then fill an ice cube container with them and top them up with water.
The different combinations are endless but I am also going to do basil & oregano for tomato soup and passata and some plain mint to ensure a plentiful supply of fresh mint through the winter.