Most varieties die down in autumn. Can be bottled but better frozen. Wipe stems, cut into chunks 1.5cm long – place in singel layer on foil tray and freeze. Once frozen tip into plastics bags
Bottle, make soup, Freeze
Thick walled Roma best for drying. Can oven dry at 100 degrees C. Can take up to 6 hours to dry
Leave in ground over winter. Actually taste better after a couple of frosts. Watch in early spring as they will go to flower.