So I went out to harvest the herbs before it gets frosty enough to kill them all. Ohhhhh goodness. If it had been the basil, we'd be in business: tons of fresh basil means tons of fresh pesto. But the basil seems to have died off on its own, along with the cilantro, which I also could have used. Instead it's oregano and sage and chives.
Help! What does one do with a metric ton of oregano? sage? chives? And is there any point to fresh lavender, or should I go with the "it smelled pretty and now it's dead; such is the way of the world" attitude?
And a word to the wise: sage goes nuts in Minnesota, apparently. Now you know.