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.

ChervilThe 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.


Land cressI'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.


BurnetThe 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.


Broad Leaf MustardI 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.


Cinnamon basilIncredibly, cinnamon basil is blooming, with odd white flowers.


Scarlet sageScarlet sage is blooming too.


HorsemintHorsemint is full of tender leaves ready to be harvested.


CorianderI have sown many coriander seeds this fall and soon I will have the first harvests.


Wood SorrelWood Sorrel has many new leaves and even some purple flowers.


Welsh onionThe Welsh onion sown in spring will be ready to be harvested soon.



Autumn recipes
One year ago: Autumn recipes

Two years ago: November gardening tips

Three years ago: Design, plan, thank




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