Herbs are the special little tidbits of flavor that we add to so many dishes year round.

The summer months bring fresh herbs from porch-side pots or from the garden. But what about when fall's chill rolls in, putting a stop to those fresh flavors?

Steve Cratty, owner of Plant City Bonsai and Herb Nursery in Clermont, said not to worry; it is simple to dry your own herbs and they even complement certain recipes more than the fresh varieties.

"An herb like rosemary is used equally, lets say 50-50 fresh and dry," he said. "Some herbs do not react in cooking when they are fresh; it is better for them to be dried."

For example, fresh basil is best in salads, while dried basil can be used in soups and sauces.

"Basil salad is my favorite salad. Of course, I use fresh basil and fresh tomatoes and olive oil," Cratty said. "But if you are preparing a sauce it is better to actually dry the basil first."

To prepare your summer herbs for drying, all you need to do is find a cool, dry spot in your home.

"Most people just remove stem and all and the old country way is to tie them with string and put them in a dry place and let them dry out," Cratty said. After the herbs have dried, put them in an air-tight container for winter use.

Chef Michael Hunt of The Olive Branch restaurant in Clermont said he goes a different direction when drying his herbs at home.

"I'll put them in the oven on a sheet pan and cut the oven to 200 degrees for about 10 minutes and sit them in there," he said. "And I'll let the pilot light do the rest."

Some herbs will grow throughout the winter in our area, like hearty rosemary and sage.

"Rosemary we even have started using for bonsai because of the woody stem," said Cratty, who wanted locals to know that most any herb is suited for the North Georgia climate. "We can grow anything here because we have the perfect climate - not too hot and not too cold - and in the spring we can actually plant all the herbs, and some of them being annual and several of them being a perennial."

Cratty said his favorite dish using herbs is rosemary chicken. He uses just the tips of the rosemary to add flavor.

"Take a very sharp knife and cut off all the tips off each leaf and never use the stem," he said. "It is the most wonderful flavor in the world."

Hunt said it is easy to dry your own herbs, but he argues fresh is the way to go.

"I prefer fresh herbs instead of dry," he said. "They have a more green, popping flavor whereas the dried herbs can be more earthy in flavor. They are better in salad dressings, marinades and even meat seasonings."

Although, Hunt added, in the fall and winter months if you have to go with dry herbs there is an easy way to adapt them to any recipe.

"Generally with dry herbs you would use 1 tablespoon to 3 tablespoons of fresh," Hunt said. "Because the flavor is more concentrated."