Cut & come again herbs such as parsley, rocket, sorrel, chervil and coriander, prefer growing in the cooler months. Sow some seeds every month straight into the garden for a trickle harvest into the kitchen. Pick as you need them and they will regrow. Coriander, dill & chervil are our favourite herbs at this time of year.
Sorrel: is an evergreen herb or hardy perennial grown for its lush leaves that have a unique lemon flavour. Native to Europe, it will grow all year round and is hardy throughout winter. Grow in a sunny to part sun spot from seed or seedling. Use fresh in soups, omelettes, salads and thrown into pasta. We love it to add flavour to potato and leek soup.
Chervil: is an annual herb that grows through the cooler weather, ending its life cycle in summer and setting seed for the next year. Chervil has a long taproot so keep transplanting to a minimum. Grow under other herbs or vegetables from seed or seedling as chervil prefers semi-shade. Chervil is associated with French cooking; the flavour of the leaf is similar to parsley with a hint of aniseed. Use fresh with buttery potatoes, over fish and chicken, or egg dishes. Add fresh leaves at the end of the meal to avoid loss of flavour. Coriander: is a winter loving annual that prefers growing in full sun throughout the cooler part of the year. Very few pests bother this plant, sow straight into the garden in organically rich, well draining soil. Coriander has an aromatic earthy flavour and can be added to curries, rice, stews and salads. Coriander seeds are used in curries, soups and sauces. Coriander leaves and vinaigrette goes really well with hard boiled eggs. Coriander roots are used in laksa soups. Their seed keeps well in jars for the spice rack.
Many herbs are annuals and will not last the winter months. The weather has begun cooling so get your autumn herb crop in this weekend. There is still enough time to get a crop of basil before winter takes hold.