• Herbs are most flavorful when picked just before flowering.


• Heat and sunlight will fade the color and weaken the flavor of dried herbs. When stored in airtight jars, away from heat and light, dried herbs will remain flavorful for about one year.


• To harvest whole sprigs and bunches, clip the plants an inch or so from the base of the stem, and shake them lightly to remove bugs and soil.


• When hanging herbs to dry, choose a dry, well-ventilated room that receives minimal light; herbs placed in a dank environment will simply rot.


• Tie a paper bag (not waxed) or a piece of cheesecloth around each bouquet of herbs, and hang them upside down from the ceiling or from a rack. The coverings catch any leaves that might fall, keep dust off, and protect the herbs from strong light.
  

While frequently served on a shallow plate with slices of Italian bread, dipping oil can be used for so much more. Use olive oil infused with fresh garden herbs instead of butter to enhance any dish. Brush it on vegetables or meat before grilling, toss it with pasta, or drizzle it over sliced bocconcini (mozzarella balls) and tomatoes for a quick appetizer. Make flavored oil with a blend of fresh herbs or just one type — whatever suits your taste or the dish you are preparing.

• 2 cups (500ml) extra-virgin olive oil
  


• 3 or 4 sprigs of your choice of fresh herbs (e.g., rosemary, thyme, oregano, basil)
  


• 3 cloves garlic, minced
  


• 1/4 tsp (1.25ml) dried red pepper flakes (optional or to taste)
  

Heat the oil in a medium-size saucepan to medium-high heat, being careful not to burn it. Bruise the herbs to release their flavor, then add them and the remaining ingredients to the oil. Reduce heat to low and cook for about 5 minutes. Let cool, then pour the mixture into a glass bottle with an airtight seal. Store flavored oil in a cool, dark place, such as a pantry. Use within one month, but, since you’ll find excuses to use it, it won’t last that long.