Aromatic herbs in November
Growing aromatic herbs
November 09, 2012
It's a warm autumn, many aromatic herbs are still producing fresh leaves, and some are even blooming.
 The chervil sowed the last month is ready to be harvested. Chervil has a freshand delicate aroma, and it's used raw because it loses flavor when cooked.
 I'm already harvesting also land cress, or American cress. Despite its heart-shaped leaves look much different from those of cress, land cress has the same pungent taste, excellent on meat, eggs and smoked salmon.
 The burnet plants sowed last month grow more slowly, and it will take a few weeks for a first harvest. Burnet leaves can be eaten raw in salads, or used dried for herbal teas.
 I grow broad leaf mustard during autumn because it's more resistant to cold than other mustard varieties. Its big leaves can be eaten raw or cooked.
 Incredibly, cinnamon basil is blooming, with odd white flowers.
 Scarlet sage is blooming too.
 Horsemint is full of tender leaves ready to be harvested.
 I have sown many coriander seeds this fall and soon I will have the first harvests.
 Wood Sorrel has many new leaves and even some purple flowers.
 The Welsh onion sown in spring will be ready to be harvested soon.
One year ago: Autumn recipes
Two years ago: November gardening tips
Three years ago: Design, plan, thank
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