Herbs autumn harvest

Growing aromatic herbs

October 21, 2012

The weather remains quite hot and I'm still harvesting all varieties of basil, thyme, sage and white mint. Soon all the herbs planted in September will be ready for the first harvest: coriander, watercress, chervil, dill, parsley.
I'm also storing the herbs dried during the summer, preparing my favourite aromatic herbs mixtures.

Herbs

From the left: greek oregano, sage mixture, thyme mixture, and the Middle Eastern aromatic mixture.

This year I had three sage varieties: normal sage, scarlet sage with its beautiful flowers and clary sage with its large fleshy leaves.
I dried them, then minced in a sage mixture.

I'm still harvesting wild thyme, and I will add to its jar (in the picture above) when dried.

Fennel seeds were finally ready: I set aside some for the next sowing, and I will use these as spice.

With all the varieties of basil, chives and chives garlic, this summer I prepared many batches of pesto without garlic, digestible and delicious.

I'm also harvesting peppers and chilies, sorrel and chards, the last Ky pickles (in the pictures), and all the exotic greens sown last month.

A bunch of mizuna on the left, and a mixed bunch of komatsuna, pak choi and semposai on the right: we ate with the vegan burgers with aromatic herbs (yes, my kid still love that recipe!) and in a salad.

This harvest joins to Harvest Mondays.