My son posted he was making chicken and dumplings, and I had to laugh because right down to the pan, he makes it like I do. Man that sounds good right now too. But instead, I wanted to share something I read, be sure I'll be doing it too now that the gardens are finishing up.
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Freeze Fresh Herbs In Olive Oil to use when not in season and it’s a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes! I LOVE THIS!
8 Steps for Freezing Herbs in Oil
1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!
• Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.
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Love is all you need. 
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