Harvest and dry herbs

In summer, perennial herbs such as sage, rosemary, oregano, mint, tarragon, (perennial) savory or thyme can be propagated via head cuttings. With constant heat and plenty of light, they now root quickly and develop into small plants by the end of the season.

April is the right time to plant perennial herbs such as thyme, sage, mint, rosemary, mountain savory or oregano, as well as annual herbs such as chervil, cress or dill directly into the open ground. In addition, herbaceous perennials already present in the garden must be cut back before they begin to sprout more. This maintains the vitality of the plants and promotes a compact and bushy growth habit.

In July and August, the biennial herbs are sown, which remain green over the winter and can then be harvested. These include parsley, spoonwort, Barbara herb (winter cress), winter purslane, dandelion and caraway.