Scott Lowell and wife Carolyn Howard, owners of the Traffic Jam and Snug Restaurant, utilize fresh veggies and herbs from a community farm near their restaurant in Detroit, Michigan. Pictured here, Howard holds up some freshly cut herbs she will use including Lemmon Thyme, Chives, Thai Basil, and Marjoram.

Wondering what to do with that abundance of garden-fresh herbs you've carefully tended all summer long?

No worries. You can enjoy fresh herbs year-round by drying or freezing. They won't have quite the quality of fresh-picked ones, but they can still bring a kiss of sunshine to many dishes — even in the doldrums of winter.

Here a rundown on using and storing fresh herbs:

USING: Use 1 tablespoon fresh herbs if a recipe calls for 1 teaspoon dried. Add the fresh herbs near the end of cooking so they don't lose their flavor.

Mix fresh chopped herbs with mayonnaise for an herb spread. Or toss fresh herbs in salads. You can also add fresh chopped herbs to olive oil and serve with fresh baguettes.

REFRIGERATOR STORING: Store basil loosely covered with plastic wrap, with the stems in water. Keep most other herbs unwashed in a plastic sealable bag with the air squeezed out.

Or wash and dry them and trim the stem ends. Place the herb bunch in a tall glass canning jar with a screw-on lid or a plastic container. Add water to cover the stems by at least 1 inch; do not cover the leaves with water. Cover tightly with the lid.

Change the water every couple of days. The herbs should keep for seven to 10 days. Remove and discard any leaves that wilt or darken.

LONG-TERM STORAGE: Here are some recommendations from the Michigan State University Extension and the Free Press Test Kitchen:

Bag-drying: Tie herbs by the stems, in a small bunch. Place them inside paper bags with the leaves down. Tie a string around the top of each bag. Cut several holes in the sides and hang the bag in a warm area with good air circulation until the herbs have completely dried.

Do not use a microwave oven to dry herbs — they can burn. Dehydrators work well; follow the manufacturer's instructions.

Freezing: Wash, drain, pat them dry and spread them on a flat tray to freeze. When they are firm, pack the herbs in freezer-safe bags. Use them straight from the freezer.

Place chopped herbs in ice cube trays and cover them with water or chicken or vegetable stock. Freeze until firm and transfer the herb ice cubes to freezer-safe bags or containers. Add the ice cubes to stews, soups or sauces. Or thaw and add the herbs to cooked dishes that call for fresh herbs.

With basil, I find it's best to make pesto and freeze it in ice cube trays or divide and store it in freezer quality containers.

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GRILLED CORN WITH HERB BUTTER

Serves: 4 / Preparation time: 15 minutes / Total time: 40 minutes

4 ears fresh corn, silk removed, husks left on

1/2 cup (1 stick) unsalted butter, softened

1 clove garlic, peeled, minced

1/4 cup (or more as desired) cup fresh chopped herbs such as chives, basil, tarragon

If desired, soak the corn for 1 hour or longer before grilling. Preheat the grill to medium-high. Place the corn on the grill in the husk and grill, turning every so often. Grill about 20 minutes.

Meanwhile, place the softened butter in a bowl and mix in the garlic and herbs. Place the butter on a piece of plastic wrap, and use the wrap as a guide to roll it into a log. Refrigerate until ready to use.

Serve the herb butter with the grilled corn.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

280 calories (75 percent from fat), 24 grams fat (15 grams sat. fat), 18 grams carbohydrates, 3 grams protein, 17 mg sodium, 60 mg cholesterol, 3 grams fiber .

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HERB VINAIGRETTE

Makes: 1 cup / Preparation time: 10 minutes / Total time: 10 minutes

Substitute orange juice for part of the vinegar for a citrusy flavor.

1 small shallot, peeled

1 clove garlic, peeled

1/4 cup fresh herbs such as tarragon or thyme

1 tablespoon minced parsley

1/4 cup red or white wine vinegar or plain vinegar

1 tablespoon Dijon mustard

3/4 cup olive oil

1/2 teaspoon sugar

1/2 teaspoon salt or to taste

1/4 teaspoon ground black pepper or to taste

In a blender or food processor, place the shallot and garlic. Pulse a few times to coarsely chop them. Add the herbs, parsley, vinegar and mustard. Pulse again to combine. With the machine running, slowly pour in the oil in a steady stream until the mixture is emulsified. Season to taste with the sugar, salt and pepper. Add more herbs or garlic as desired.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis per 2 tablespoons.

159 calories (96 percent from fat), 17 grams fat (2 grams sat. fat), 1 gram carbohydrates, 0 grams protein, 152 mg sodium, 0 mg cholesterol, 0 grams fiber.

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BASIC BASIL PESTO

Makes: 1 cup / Preparation time: 10 minutes / Total time: 10 minutes

2 cups tightly packed basil leaves (or use a mix of basil and parsley)

2 garlic cloves, peeled

1/4 cup toasted walnuts

1/2 cup grated Parmesan cheese

6 to 8 tablespoons olive oil

Salt to taste

Freshly ground black pepper

In a food processor, place the basil, garlic, walnuts and cheese. Process until the ingredients are chopped. With the machine running, add the olive oil in a steady stream until the mixture is smooth. Add salt and pepper to taste. All the ingredients in this pesto can be adjusted to taste.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

91 calories (93 percent from fat ), 9 grams fat (1 gram sat. fat ), 1 gram carbohydrates, 1 gram protein, 63 mg sodium, 1 mg cholesterol, 0 grams fiber .

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RECIPE: CHICKEN BURGERS WITH SAGE PESTO

Serves: 4 / Preparation time: 25 minutes / Total time: 45 minutes

The pesto in this recipe is not made with traditional basil, but rather with fresh sage and parsley leaves to enhance the poultry. The pesto can be made one day ahead and kept refrigerated.

SAGE PESTO

1/4 cup plus 2 tablespoons lightly packed fresh sage leaves, washed and patted dry

2 tablespoons lightly packed fresh Italian flat-leaf parsley leaves, washed and patted dry

1 clove garlic, peeled

1/4 cup plus 2 tablespoons pine nuts

1/4 cup plus 2 tablespoons olive oil

3 tablespoons freshly grated Parmesan or Pecorino Romano cheese

Coarse salt (kosher or sea salt) to taste

BURGERS

1 1/2 pounds ground chicken

1/3 cup dried bread crumbs or panko crumbs

1/3 cup 1 percent milk

1/2 teaspoon coarse salt (kosher or sea salt)

Garlic-flavored olive oil or other olive oil (about 2 tablespoons)

4 onion rolls or hamburger buns, split

2 tablespoons reduced-fat mayonnaise

To prepare the pesto: In a food processor fitted with the metal blade, chop the sage, parsley, garlic and pine nuts.

With the machine running, drizzle the olive oil in a thin, steady stream through the feed tube.

Add the cheese and salt to taste, and process briefly to combine. The mixture should be a nearly smooth consistency. Let sit at room temperature before serving.

Preheat or prepare a grill for medium heat.

While the grill heats, prepare the burgers. In a large bowl, combine the chicken, bread crumbs, milk and salt.

Gently form the mixture into four patties about 1/2- to 3/4-inch thick. The patties should hold together firmly, but don't compact them or handle them any more than necessary.

Lightly rub each side of the patties with the garlic oil.

Grill the burgers, uncovered, for 12 to 14 minutes total. Grill each side twice, rotating the burgers to get crisscross grill marks. When ready, the burgers will be medium brown, crisp and fully cooked inside. While the burgers cook, toast the rolls at the edges of the grill, if you wish.

To serve, spread the mayonnaise on the bottoms of the rolls, and place a burger on each one. Generously spoon the pesto on and add the roll tops.

From "Chicken on the Grill: 100 Fired-up Ways to Grill Chicken to Perfection" by Cheryl & Bill Jamison (William Morrow, $24.95). Analysis based on using all of the pesto and a 6-ounce cooked burger. 675 calories (60 percent from fat), 45 grams fat (9 grams sat. fat), 31 grams carbohydrates, 38 grams protein, 499 mg sodium, 149 mg cholesterol, 2 grams fiber.