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Food shortages are continuing as grocery stores face supply chain issues and fewer deliveries. So, I highly recommend that you learn to freeze some things for the winter season.

Here’s how you do it:

—Parsley is known as a blood cleanser and diuretic. Take a bunch, cut off the stems, and wash the leaves well. Spread them out on a clean towel and dry them the best you can. Try to get as much water off as possible. You can chop them nicely if you want to, but this is optional. Once dry, put them in a little freezer storage bag and seal tightly, getting out as much air as you can.

—Kale contains many anti-cancer compounds and antioxidants. Take a bunch of kale, separate the leaves from the stems and cut them into pieces. Wash them very well, drain and pat dry with paper towels.

Lay the pieces out on a cookie sheet lined with waxed paper. Freeze that for an hour or even overnight. Then take it out and store the individual pieces of frozen kale in a big freezer bag. If you don’t do it this way, you’ll wind up with one big green glob that’s hard to work with!

—Carrots contain beta carotene, which converts to vitamin A in the body, and you need A for good eyesight, beautiful skin and a strong immune system.

To freeze carrots, I cut off the green tops and the tip, then peel them. Rinse them and cut into slices. Blanch the carrots for three minutes in hot water, then plunge into cold water to stop the cooking.

Lay the slices out on a cookie sheet lined with waxed paper. Dry them completely. Freeze the whole tray for a few hours and then transfer to freezer bags.

—Rosemary and Thyme: Every rice dish and soup I make contains rosemary and thyme. The compounds in both herbs exert strong antibacterial, anti-fungal, and anti-inflammatory actions on the body.

Rinse them and then remove the leaves from the sprigs. Put a tablespoon of herb into each cube of an ice cube tray. Then pour some good olive oil over each “cube” and freeze the whole tray. This does not impact the quality of your oil, don’t worry. When ready to use, just put a cube into your soup or recipe.

—Lemons: I use lemon juice in my marinades, smoothies and teas. Honestly, I never want to be without lemons! Wash fresh lemons well and slice them or cut into wedges. Dry them off and put into a labeled freezer bag and freeze. You can freeze zested lemon rind too, preferably in a small glass container.

To maintain freshness, make sure your fruits, vegetables and spices are as dry as possible and use a straw to siphon out all air in the bag as you seal it.

If you’re interested in how to freeze more fruits and veggies, I have a longer version of this article posted on my website, suzycohen.com.

This information is opinion only. It is not intended to treat, cure or diagnose your condition. Consult with your doctor before using any new drug or supplement.

Suzy Cohen is a registered pharmacist and author of The 24-Hour Pharmacist and Real Solutions from Head to Toe.