June is the perfect month for harvesting herbs.
Choose a dry sunny morning (before thereat of the day releases the herb’s essential oils). Cut shoots and tie them into small bundles. Hang the bundles upside down in a warm place (like an airing cupboard). Alternatively you can microwave them. Place the sprigs in a single layer on a sheet of kitchen paper, microwave for 2-3 minutes but check and rotate them every 30 seconds. Once cool, crumble them up and store. For herbs that are hung dry (better option), once dry strip the leaves from the stalks and store the leaves in glass jars.
Alternatively, chop your fresh herbs up and freeze them in ice cube trays. Simply add one tablespoon of water for every tablespoon of herbs. This is a good method for parsley, basil, mint, basil and borage flowers.