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In your herb garden in August

August is the time to start thinking forward to winter, when there will be few fresh herbs to harvest. You can cut shrubby herbs back to maintain their shape now, and harvest and dry the prunings for use later. Now is also the time to prepare a few herbs for a winter indoor herb garden. You can also start saving seeds to sow next spring.

August may also be holiday time, in which case make sure you have someone to keep an eye on the garden, and water outdoor plants and containers when necessary. Any herbs in the greenhouse will need daily attention. And if you're not going away, remember to find time to relax and enjoy the sensual delights of the herb garden on a summer's evening!

Things to do in the herb garden this month

Flavour from the garden this month

Nearly all herbs should be available from the garden this month.
Here are a few ...

Edible flowers from the herb garden this month

Using flowers in salads and cookery is an ancient method of adding flavour and colour to food. Pick early in the day, once any overnight moisture has gone, but before the sun becomes too hot. Take care not to bruise the delicate blooms.

Scented geraniums Pelargonium spp.
Pot marigold  Calendula officinalis
Nasturtium  Tropaeolum majus
Hollyhock  Alcea rosea
Heartsease  Viola tricolor
Violet  Viola odorata
Pinks  Dianthus sp.
Rocket  Eruca versicaria
Borage  Borago officinalis
Day lily  Hemerocallis sp.
Rose  Rosa sp.
Warning!
Only eat flowers that you are sure are edible, and that you are sure you can identify correctly.
Some flowers, just like other parts of the plants, can be very poisonous. Do not eat flowers from florist shops that may have been sprayed with pesticides
Garden Organic members can see our Edible flowers factsheet for more information.

Access to this factsheet requires members' password.
Find out more about Garden Organic membership.

Herbs to propagate this month

Seed sowing

Angelica
Angelica

For a continual crop, sow the following in a prepared seedbed, outdoors:

Potting up herbs for a winter supply

Chives, mint, marjoram, parsley and lemon balm can all be lifted carefully from the garden, divided if necessary, then small plants potted up using a gritty compost mixture. Keep these in a shady spot to acclimatise them gradually to the lower light levels they will have when brought indoors in the autumn.

Cuttings to take

Take cuttings from bay, wormwoods, rosemary, thymes, lavenders, sages, scented geraniums (Pelargonium spp.), Balm of Gilead (Cedronella triphylla), pineapple and other tender sages, myrtles.

'Softwood' is the term given to the type of cutting taken from young growth in the spring and early summer.
Here are the main points to follow:

Drying herbs for winter use

Drying herbs is not easy and if you plan to dry lots, it may be worth investing in a dehydrator – they will also dry fruit and vegetables.

If drying herbs without a dehydrator, they need to be placed in a dry, airy, dark place at 20-32°C. Try an airing cupboard or spare bedroom with the curtains closed and the door open. Place the herbs on absorbent kitchen paper and turn them frequently. They should be dry and ready to pack in 24-48 hours. If they develop any moulds or black spots, the drying process has not worked and the herbs should be composted. You can also use a microwave oven. Again place the clean herbs on absorbent kitchen towel and set the microwave for 30 seconds. Check after this time and repeat– most herbs should be dry in 3 minutes or less

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