Happy October, Friends!

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Because I wanted to catch Autumn “early,” I wrote my 30 Day series in September this year, instead of participating in October like many bloggers are doing. Thanks to everyone who commented and kept up with me last month. Whew! Now on to October …

We’ve already harvested 1/2 of our garden with potatoes, sweet potatoes, and believe it or not, we still have tomatoes and zucchini and squash. I’m hoping to can zucchini relish this week. Yum!

We’ve been roasting tomatoes and making our own pesto, so today I want to share how to preserve it, so that you can keep the flavors alive and enjoy it all year round!

This method works beautifully if you want to keep and preserve the many flavors of your garden. I’ve tried the ice-cube method of freezing herbs, and to be honest, I wasn’t impressed. They not got freezer-burned, the texture was really strange and soggy.

When we make pesto or roast tomatoes, we always use olive oil. Which makes sense for freezing, because combining the leaves (I pack my roasted tomatoes with tons of basil) with oil actually preserves more flavor.

Yay for more authentic flavor!

Here’s my recipe and the process used to roast tomatoes.

Or if you’re creative, make your own combination using up any of the herbs in your garden, before the cold weather hits!

The next thing I do is rather simple and takes up very little space in your freezer. Follow these instructions next time you want to take advantage of the herbs in your garden!

1. Make pesto or roasted tomatoes.

2. Add 1 cup to a 1 gallon Ziploc bag.

3. Remove the air and seal the bag.

4. Mark the bag with the contents and the date.

5. Lay the bag flat in the freezer on a flat surface.

The contents are good for 6 months. You can break off pieces or use the entire bag for soups, lasagnas, casseroles – sky’s the limit!

It doesn’t take long at all, and I’m for sure looking forward to enjoying our herbs in the winter months ahead.

What is your easy method for freezing fresh herbs?