Propagate herbs by head cuttings

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.

Many herbs have reached the peak of their development in July, are now particularly rich in seasoning power and healing substances - and are available in abundance. To stock up for the winter, they are now harvested, dried and stored in suitable containers.

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.