There are so many ways to preserve our garden’s produce. Let me count the ways.
The simplest is Cold Storage. Examples would be hanging your onions and garlic, or storing carrots in a bucket of dry sand. Cold storage means a cold (not freezing) and dry space. My childhood home had a ‘root cellar’, a room off the rest of the basement that was certainly not heated, but used to store mostly root vegetables: carrots, potatoes, beets.
Drying. The simplest example would be of herbs; oregano, thyme, and winter savory can all be dried then the leaves can go into small jars or little bags.
Don’t forget the lavender; I hope you have been harvesting it and making sachets for your closets and drawers. Here’s a great little DIY!
Freezing. Simple, easy, and great to enjoy in the dead of winter. Some vegetables need to be blanched before freezing (place in boiling water for 2 to 5 minutes, drain and plunge into ice water, drain again, pat dry, and place in freezer bags); fruits (berries) do not need to be blanched.