September in Routt County is that magical moment when the garden shifts from “look what I grew!” to “oh no… I have to do something with all of this.”

The basil is bolting, the dill has taken over like it pays property taxes and the lettuce has quietly decided to go to seed while you weren’t paying attention. This is not failure. This is your cue.

It’s time to harvest herbs, save seeds and stash away a little bit of summer for the long winter ahead.

Let’s start with herbs, because they are the easiest way to feel wildly self-sufficient with very little effort. Drying is the classic method and still one of the best. Bundle hardy herbs like sage, thyme, oregano and rosemary, tie them with string, and hang them upside down in a dry, airy spot out of direct sun. When the leaves crumble easily between your fingers, they’re ready to store.

A word to the wise: label your jars. Every dried herb looks exactly the same in February, and the difference between oregano and thyme suddenly matters a lot more than you think.

Softer herbs like basil, cilantro, parsley and chives do better in the freezer. Chop them, pack them into ice cube trays, cover with water or olive oil, and freeze. Once solid, pop the cubes into a bag and you’ll have ready-to-go flavor all winter long. Toss one into soup, pasta or eggs in January and suddenly dinner tastes a lot less like winter.

Now for seed saving, the part of gardening that makes you feel like both a scientist and a squirrel preparing for winter. Many garden plants are easy to save seed from, including lettuce, beans, peas, dill, cilantro, calendula and marigolds.

The trick is patience. Let the plant finish its life cycle. When seed heads turn brown and dry, and pods rattle when you shake them, they’re ready.

Harvest on a dry day, spread seeds on a plate or screen for a few days to finish drying, then store them in labeled envelopes or jars in a cool, dark place. Next spring, when seed packets cost more than you remember, you’ll be glad you saved your own.

If you’ve ever watched herb seeds scatter the second you touch them, try the paper-bag trick. Slip a bag over the seed head, give it a shake and catch the seeds before they blow away or plant themselves somewhere you didn’t ask them to.

For gardeners who can’t resist one more project, this is also a great time to make herb salts or vinegars. Mix chopped herbs with coarse salt and let it dry, or steep rosemary, thyme, garlic or dill in vinegar for a few weeks. Suddenly even simple meals feel a little more flavorful, which is always welcome in the middle of winter.

When snow piles up and the garden sleeps, you’ll open a jar of home-dried basil or plant seeds you saved yourself and remember: summer may be short in Routt County, but if you save a little of it, it lasts just enough.

Sarah Storm is a Routt County Master Gardener, environmental educator and unapologetic herb enthusiast. She believes herbs are the gateway plant to lifelong gardening and culinary magic.

Have gardening questions? The CSU Routt County Extension Office and Master Gardener help desk are ready to help. Stop by Thursdays, 10 a.m.–1 p.m., May through September. Call (970) 879-0825 or email rcextension@co.routt.co.us.