Hi Tom, What zone are you in? We are suppose to get down in the mid-20's at night this week. Some of the herbs that should do well with light frosts are sage, thyme, oregano. What herbs are you trying to save? Basil froze already in my area. If you do cover them don't use plastic, use a blanket.

Here is a link that might be useful: Patty's Plants

Zone or general location does help alot. I'm sure there are people that live in the same general area as you do or at least in places with similar conditions that could speak from experience.

I brought the basil indoors in pots. It was so beautiful I didn't have the heart to see it die just yet. Tender stuff like basil will have to be brought in if you are getting pretty frosty like it is where I live - they are calling for snow over the next couple of days.

FataMorgana

My rosemary and thyme are both outside and I expect that both should survive a light frost or two. So far that has been the case and I could probably harvest some of both before te holiday and refrigerate. I also made a few big batches of herbed butter and the contain these two herbs as well as lots of fresh garlic and some olive oil. The butter is placed in small plastc wrap lined sushi molds, then frozen. Seasoning the turkey will involve slipping some of the herbed butter under the skin of the turkey. Its also great as a chicken kiev filling. Here in my Z6 we have only been getting rain so far.

That herb butter sounds yummy! I should make some. I've never made it before. Is it pretty easy? I usually dry my herbs and use a lot of them for making tea or just adding to my sauces.I'm going to an herb show this weekend, I can't wait.

Here is a link that might be useful: pattysplants

Yes, a small food processor with a sharp blade will do the job. I used not only fresh rosemary and thyme, but also soe dried onion, and fresh garlic. The herbs are chipped finly in the processor first, then I add a cut up stick of butter. The cuts are about a tablespoon each. They usually clump up a bit, so you should pulse the processor and push them down into the blade area. Once they show signs of becoming a paste, I pour in about two talespoons of olive ol. Whizz a few more seconds and then chill a half hour before forming into a suitable portion amount. It can also be refrigerated for about a week. I made some with ground pepper and some without, as well as adding a bit of ground up celery seed. The garlic is usually about 6 cloves or more, depending on how much you like garlic. Makes a nice garlic bread spread too. My batches are usually a half pound of butter each with about a half cup or more of fresh chopped herbs.

Thank you very much. I'm going to make some. I'll let let you know how it turns out. It sounds so good. patty

My BIG basil plant froze last night...so sad...it's mostly black now...and dang it I planned to but it off last week and get it in the freezer...any chance it might still be ok to use? aside from the color? will it be the same flavor?

Will be very wilted now and once black its lost most of the delicate flavor. Its a shame you didn't pluck leaves a while back and dry them.