The tips of our giant, round, burning bushes are beginning to turn red, the cheerful sunflowers are at their height of beauty and the pumpkins are finally turning orange.

And so far, we have not had a frost, so whatever is left in the garden can continue to grow.

As September draws to an end, along with the gardening season, our labors continue, for the garden must soon be cleaned up and put to bed, and plans made for the next year.

But before all that happens, preservation of the vegetables and herbs that made it through this less-than-stellar gardening season must take place. During this time of year, I am in production. The oven is drying herbs; the canner is busy processing tomatoes, beets, a few potatoes and any remaining beans still flourishing; and cool, dark, dry places must be found to store the potatoes, carrots, winter squash, garlic, onions and more beets.

Drying and freezing herbs

In the past, I have hung bunches of herbs up to dry in paper bags, then crumpled them up and stored them in small jars. I have found using the oven to be much easier and produces a better result. The leaves dry evenly and a simple test of crushing a few leaves will determine whether all the moisture has evaporated.

To dry parsley, basil, thyme, sage and most other herbs, remove the leaves from the stalks and spread them in a single layer on cookie sheets, one sheet per herb. Place in a 225-degree oven and let dry for about a half-hour. Check for moisture evaporation and remove if ready — or keep in the oven for a few more minutes. Be sure all the leave are dry. If they aren’t, the herbs will mold.

When done, let cool, thoroughly crush, then store in tightly covered glass or plastic containers.

I like to preserve parsley both ways — some dried to sprinkle on soups and stews, some frozen. While some people do freeze basil and other herbs, I have found that drying them results in a much better flavor.

While you’re tending your herbs, why not dig a large clump of parsley from the garden and place in a large pot. Place that filled pot on the porch near the house. Parsley can survive many frosts, so this nutritious herb will be available for several months more.

Parsley and basil, in particular, can also be grown on a windowsill inside the house throughout the year. The flavors aren’t as defined as those that are grown in the garden, but the herbs are your own, and they add flavor to winter dishes.

Winter squash and pumpkins

These must be stored in a cool, dry place. Under a bed in an upstairs unheated bedroom works well. Be sure the squash and pumpkins do not have any flaws. Check them periodically to make sure they are holding up well.

If blemishes appear, use immediately. Squash in good condition can remain good to eat for several months if properly stored.

Of course, bright orange pumpkins make attractive fall displays, particularly when paired with cornstalks.

Pumpkins and squash may also be canned. Processing them requires a pressure canner and a long time, though. Freezing is usually better.

Beets, carrots, potatoes, turnips, parsnips and rutabagas should be stored separated from each other in cool, dark places. Some gardeners store their beets and carrots in sand, but I have had better results storing beets and carrots — if you don’t have too many — in the bottom crisper in the refrigerator, or in covered baskets in an unheated hall. Potatoes should be stored in a dark, cool place, too. Check on them regularly, and use those that have started to send out eyes first.

Our grandparents once built root cellars to preserve their crops. The one thing that should always be remembered is that wherever the vegetables are stored, be sure that the temperature does not drop below freezing .

We store onions and garlic in separate bags in a back hall. The garlic heads generally remain good until April or May. Onions usually start to soften within a few months.

Canning and freezing

*Follow University of Maine Extension Service directions for canning vegetables and fruits. Canning is my preferred method for tomatoes, beans and some other vegetables, while freezing works well for broccoli, cauliflower, Brussels sprouts and winter and summer squash.

Maintaining a compost pile

*Just because the warm months are ending doesn’t mean we have to stop building our compost heaps. If possible, locate one near an entrance to your house so household vegetable scraps can be tossed in throughout the cold, snowy months. If that’s not possible, keep a large plastic container, such as those that contain some brands of kitty litter, in a cold hallway or in the garage and periodically add kitchen waste to it.

When the snow level drops, haul it out to the main compost bin.

Miscellaneous

*Find a spot to plant bulb flowers now. Mulch, if necessary.

*Take photos of your garden. This will help with planting next year.

*Scatter wildflower seeds in a meadow.

*Clean out the flower gardens, move bulbs, divide such things as rhubarb and horseradish.

*Start the garden cleanup.

And above all, step back and look over the garden and all the produce that the magical earth has provided. Despite a poor season for some vegetables, others have likely made up for it.

When the snow is blowing, a glimpse inside the pantry is a most satisfying experience. You’ve grown it and preserved it and you know exactly what went into it.

Eileen Adams has been gardening for most of her life. She is always amazed at what comes out of the earth. She is now very busy filling up that larder. She can be reached at [email protected]