It's going to happen any day now. You'll wake up and find a silvery crust atop the the garden, signaling the arrival of the first frost. Before this silent killer officially ends the outdoor growing season, collect any remaining fresh herbs you have and start drying them for the winter months.

To maximize the herbs' flavor, harvest them in the early morning. Cut the stems a couple inches above the ground, and gather them in small bunches. Tie the stems together with twine or a rubber band, and hang them upside down in a dark, dry, well-ventilated spot. Attics or closets are ideal locations. Tying a paper bag around the bunch will keep light out and will catch leaves and flowers that may fall off the stems. Drying herbs in this way can take up to 2 weeks, but for those who are patient it is an easy way to preserve the harvest.

If you're pressed for time, herbs can also be dried in the oven. Place the stems on cookie sheets and keep your oven on its lowest setting. This usually takes about a day, so be sure to check the herbs frequently and take them out as soon as they're crumbly to the touch. This method is fast, but it's impractical if you have to leave the house or the herbs aren't dried by nightfall. Personally, I don't leave my oven on if I'm not at home or if I'm sleeping, but that's just me. For those who are really in a hurry, you can dry your herbs in the microwave by placing them between two sheets of paper towels and cooking them for 1 minute. If needed, microwave them at continuous 20- or 30-second intervals until they're completely dried. This method can be tricky, however, because the herbs can end up tasting burnt if they get too hot (another reason to opt for the patient method).

Once your herbs are fully dried, remove the leaves and/or flowers from the stems and store them in jars in a dark cabinet. They should keep for about a year, but hopefully you'll finish them by next spring, just in time to enjoy a new harvest of fresh herbs!

— Rose Rankin