As lovely as the idea of fresh herbs from the garden is, the reality of having them when you need them is slightly trickier.
A very cool trick I sussed out a while ago is to make up batches of fresh oily herbs like thyme, rosemary, oregano, garlic etc. and store them in the freezer in either oil of butter, so you have them when you need them. These are really handy to use straight on the pan for saute potatoes, vegetables or meats.
You can make single herb butters or blend any flavours that you might use in your cooking. I find it easier to have them chopped and prepped so they can be used straight away but you could freeze larger sprigs if that suited.
To make these:
1. Select the herbs you want to use and wash and chop them (if suits). Pat them dry between two sheets of kitchen paper.
2. Using a ice cube tray, pack each cube to 2/3 full with herbs.
3. Fill and cover the herbs with Olive Oil, Rapeseed Oil or unsalted Butter, depending on which you prefer.
4. Freeze flat in the freezer overnight.
5. Remove the tray from the freezer and loosen the cubes (this can be tricky) and store in a labelled bag in the freezer until needed.