To capture that pleasure year-round, harvest herbs throughout late summer and fall. Two methods can be used and both are very easy. The first is so simple it's been used for many centuries. Cut the herbs and divide them into small bundles. Using twine or twist-ties, tie them by their stems and hang them upside down to dry. I use a collapsible clothes drying rack. Use a basement room or spare bedroom. In our dry climate, the herbs usually dry to a crisp within a week or so.

To test for dryness, try snapping a stem or crumble the leaves. If you're satisfied that they're completely dry, remove the leaves (and flowers) and store them in an airtight plastic or glass container. Discard the stems. It's important that the herbs are completely dry or they'll mold.

Many culinary herbs can be dried in this manner, such as thyme, mint, oregano, sage, dill and savory. Aromatic herbs can also be dried for household use. Lavender, artemisia, santolina and worm wood can be used to perfume your sheets and towels, as well as protect sweaters and other garments made of wool from moths. I like to insert a few sprigs of lavender or sweet Annie in between layers of sheets and pillow cases in my linen closet. They smell wonderful and promote a restful sleep.

The other method of preserving herbs is to freeze them. Use an ice cube tray and add a few leaves of an herb to each cell filled with water. After freezing, pop out the herbal ice cubes and store them in plastic freezer bags. Pop out what you need in the winter when you make a stew or spaghetti sauce. The advantage is that frozen herbs retain their original taste far better than dried ones. I primarily freeze basil, mint and Italian parsley. Even though parsley is available in the winter at stores, I prefer the taste of flat-leafed Italian parsley, and it's more difficult to find.

It takes very little effort to dry or freeze your own herbs. The results will save money, of course, and you'll find that the satisfaction of using them is well worth the effort.