But don't wait for the flowers! For tip-top flavor and fragrance, harvest culinary herbs when the oils are most intense, before the flower buds appear. Herbs are at their most flavorful when picked in early morning, as the dew dries. Some techniques for drying:

• Air dry. Gather sprigs in a bunch secured by a rubber band and hang in a warm, dark place to dry. To keep dust off, or when you're drying seed heads such as dill, fennel, coriander, hang in a paper bag. Alternatively, place on a screen in the shade, cover with a dish towel. (Good for small-leaf herbs, such as thyme.)

• Oven dry. Place herbs on brown paper in a 120-degree oven with the door slightly ajar for three to six hours.

• Freeze. Place chives, parsley, dill, oregano, mint, or tarragon into labeled plastic bags and pop them into the freezer. (Don't defrost before using.) Another trick: spoon chopped herbs into an ice cube tray, fill with water, and freeze. The frozen cubes are great in soups, stews, casseroles.