There is still time to preserve herbs for use over the winter. The “woody” herbs are best dried – sage, thyme, mint, balm, rosemary – and the softer herbs are best frozen. We hang bunches of the woody herbs until they are bone dry and “crunchy” then strip off the leaves and store them in a dry container. We freeze the softer herbs in ice trays, chopping them first. Here we have chives, two varieties of parsley and basil. Then when we need some for flavouring the cooking, we just drop in a cube to melt and add its flavour. Job done, just drop a borage cube into a glass of pink elderflower and celebrate!