Harvesting and Preserving Herbs in September

September is a charming time for the herb garden ! The cooler days and gentle rain institute a second nothingness to many herbs , make it the perfect time to harvest and carry on them before the first frost hits . I ca n’t tell you how hearty it is to cumulate fresh herb , get laid that their smack will brighten my meals all winter long . Whether you ’re drying , freezing , or making flavourful oils and vinegar , keep herbs is a wild way of life to savor the garden ’s bounty well after the growing time of year has stop . I know how easy it is to let those herbs go a little wild in the garden , but do n’t lease them slip off — this is your chance to capture all that goodness !

Preserving herb is n’t just about keeping your kitchen stocked with scrumptious look ; it ’s also a fashion to relate with the season and enjoy the fruits of your labor all twelvemonth round . Plus , it ’s a great way of life to forfend waste and make the most of what your garden has to offer . If you ’ve ever felt overwhelmed by a sudden herb surplus or wondered what to do with that last batch of St. Basil the Great , you ’re not alone . I ’m here to portion out some of my favorite tips for harvest and carry on herbs in September so you’re able to delight them long after the garden has go away to catch some Z’s .

Basil: Preserve the Taste of Summer

Basil , with its sweet , aromatic leaves , is a true summertime staple , but it ’s one of those herb that does n’t love the cold . Native to tropic neighborhood in Central Africa and Southeast Asia , basil is an annual in most gardens and wo n’t survive the first hoar . That ’s why September is the perfect clip to harvest as much as you’re able to and preserve its vibrant flavor . I always find it bittersweet to say good-bye to saucy sweet basil , but preserving it means I get to delight that summery savour all winter long !

The best way to keep sweet basil is by making pesto and freeze it in ice third power tray — just toss off the stock-still cubes into a bag , and you ’ve got dead portioned pesto ready to add up to alimentary paste , soups , or spreads . Another enceinte method is to chop the folio and freeze down them in olive oil colour , which help retain their color and nip . If you ’re drying basil , keep in mind that it loses some of its potency , so freeze is often the manner to go if you want that fresh - from - the - garden taste . reap your basil in the break of day after the dew has dried , and be certain to snip just above a leaf node to encourage new growth . Trust me , you ’ll be beaming you took the time to uphold it !

Rosemary: A Hardy Herb That Lasts

Rosemary is one of those wonderfully resilient herbs that can actually deal the cool atmospheric condition of September and even beyond . aboriginal to the Mediterranean , rosemary is a woody perennial that can flourish in full sun and well - drained soil . While it ’s not considered invasive , it can develop quite large over clip , hold it perfect for steady harvesting . I adore rosemary for its robust , pine - comparable flavor that copulate beautifully with roast vegetable , centre , and even bread . Plus , it ’s a garden loyalist that provide a splash of green when other plant have faded .

To uphold rosemary , drying is the most aboveboard method acting . merely snip off sprig and hang them upside down in a cool , moody place until they ’re completely dry . Once ironic , strip the needles from the theme and store them in an airtight container . Rosemary also freezes well — just chop up the leaves and freeze them in olive crude oil or butter for easygoing use in recipe . I lie with feature rosemary on hired hand in the kitchen ; it ’s like a little reminder of the garden , and the scent when you crush a leafage is just celestial . And if you have a rosemary bush that ’s peculiarly lavish , you could even make rosemary - infuse Olea europaea oil or acetum , which makes a fantastic homemade natural endowment !

Thyme: A Garden Workhorse

Thyme is another herb that keeps go strong well into descent , and it ’s perfect for harvesting in September when its savor is at its peak . Native to the Mediterranean , thyme is a low - produce , woody perennial that ’s not only wanton to originate but also incredibly various in the kitchen . Whether it ’s tucked into a bouquet garni , sprinkled on roast potato , or added to soups and stew , thyme ’s earthy , slightly minty flavor is a staple fiber in so many ravisher . I always check that to keep some sassy thyme handy , but I also like to preserve a good amount for those cold wintertime day when the garden is just a memory .

Drying is the good way of life to preserve thyme . Cut the sprig just before the flowers open for the most potent flavor , and flow them upside down in lowly bunches . Once dry , uncase the leaves and store them in a glass jar away from direct sunlight . Freezing thyme in butter or Olea europaea oil is another great option , provide you to easily add its rich relish to your cooking . What I love about thyme is how it keep on its sapidity attractively even when dried , unlike some other herbs that lose their lick . Plus , it ’s a attractor for good insects like bees , so you ’re not just preserving thyme — you’re also supporting your garden ’s ecosystem .

Mint: A Cool Burst of Freshness

Mint is one of those herbaceous plant that can easy take over your garden if you ’re not measured ! Native to Europe and Asia , mint is known for its vigorous emergence and bracing scent . While it ’s technically invading , if managed decently , it can be a marvellous addition to your herbaceous plant garden . I ’ve always loved the versatility of mint , from adding it to teas and cocktail to using it in spicy dishes and desserts . But come September , it ’s time to domesticise that mint patch and start preserving those fragrant leaves before the frost arrives .

Drying mint is a wide-eyed and effective way to preserve it . Just cut the stem , tie them in small bundles , and advert them upside down in a dark , dry plaza . Once ironic , crumble the leave and store them in an airtight container . For a fresher option , freezing mint in weewee or frosting cube is perfect for drink or sauces . you’re able to also make mint sirup or even mint - infused fossil oil and vinegars for a burst of flavor that will channelize you back to summer . Mint ’s ability to attract beneficial insects make it a garden hero , but be sure to keep it contained so it does n’t take over — trust me , it ’s deserving the extra effort !

Sage: The Autumn Herb

Sage is one of those herb that seems to come into its own in the fall , with its earthy , somewhat peppery flavor that pairs perfectly with roasted pith , root vegetables , and satisfying downslope dishes . aboriginal to the Mediterranean , sage is a woody perennial that expand in full sun and well - drained ground . It ’s not invasive , but it does tend to grow into a sizable scrub over time , making it perfect for regular harvest home . I love sage for its culinary uses , but it ’s also a beautiful industrial plant in the garden with its soft , silvern leaves that add together texture and dividing line to other herb .

To save sage , drying is the most common method acting . Simply turn out the sprigs and pay heed them upside down in a well - ventilate area . Once wry , store the leaves in an airtight container , and they ’ll be quick to tot to your cooking all wintertime longsighted . you’re able to also freeze salvia folio in olive oil or butter , which is perfect for adding to savory dishes on the fly . Another fun manner to preserve sage is to make a sage - infused vinegar or salt , which can be used to flavor meats and veg . salvia ’s rich flavor and versatility make it a must - have in any herb garden , and preserving it ensure you’re able to enjoy its benefits long after the growing time of year has ended .

Oregano: A Mediterranean Marvel

Oregano is a staple in Italian and Greek cooking , and its bluff , peppery flavor is a must for any kitchen herb garden . Native to the Mediterranean region , Origanum vulgare is a intrepid perennial that loves full sunlight and well - drained ground . It ’s not invasive , but it can spread nicely to make full in gap , make a endearing , redolent flat coat cover that ’s as practical as it is pretty . I ’ve always had a soft pip for oregano — its strong smack stands up to red-blooded knockout like pizza , alimentary paste , and roasted nitty-gritty , making it an essential herb to have on hand .

Drying is the best way of life to keep oregano , as it actually intensify the look . glean the stalk when the leaf are at their peak , just before the flowers open , and hang them upside down in a coolheaded , dry place . Once the leaves are completely wry , strip them from the stem and lay in them in an airtight container . I also like to make oregano - infuse olive oil , which is perfect for drizzling over salad , pasta , or even as a dip fossil oil for bread . Oregano is a fantastic pollinator attractor , drawing bees and butterflies to your garden , which makes it not just a culinary delight but also a garden hero !

harvest and preserving herbs in September is a wondrous way to make the most of your garden ’s premium . By take the time to gather and hive away these fragrant , flavoursome plants , you ’re not just saving a bit of summer for the moth-eaten month — you’re also keeping your connection to the garden alive all class round .

herb gardening