Newsletter: 12th October
Looking after your Herbs in Autumn
Jekka's herb garden has started preparing itself for autumn, the Evergreen herbs, including our Lavenders and Thymes, have been putting all their energy into producing new leaf after their summer prune, where as the Herbaceous herbs are starting to direct their energy down into their roots. By November the herbs will be entering their hibernation mode as we approach winter.
Perennial Herbs in autumn
Perennial herbs live for a number of seasons and most flower annually once established. A Herbaceous perennial herb, characterised by their non-woody stems, will die back to the ground in winter and come back up in spring. A deciduous perennial shrub, such as Lemon Verbena, will drop all of their leaves and just leave their branches over winter.
Evergreen perennial herbs will hold on to their leaves regardless of the season even in the depths of winter. Evergreen herbs continue to provide flavour to meals throughout the year. Our favourites are Rosemary, Lavender and Myrtle and they are must haves in any herb garden, they form the pillars that we design our gardens around.
Want to know more? Join Jekka's Garden Design Master Class and learn about herbs and design your perfect herb garden for 2026 - 1 space left!
Herbaceous perennial herbs: Chives, Mints and Nepetas
Biennial Herbs in autumn
Biennial Herbs require two years to complete their whole life cycle. These are herbs that produces leaves in the first season and flowers in the second. They often go to seed at this time of year before they die. Popular biennial herbs in our herb garden are Caraway, Clary Sage and Vipers bugloss.
Biennial herbs: Caraway, Clary Sage and Vipers Bugloss
Annual Herbs in autumn
An annual herb lives for just one season. They can be used and enjoyed all summer. Most annual herbs will self-seed if you allow them to bloom near the end of summer. Some annuals herbs, such as Pot Marigold and Borage will happily keep growing till February if you dead-head the flowers. Thereby providing you with colour on the greyist of days.
Dividing and transplanting Herbs
This is a good time of year to divide herbs and replant, into another pot or a different part of the garden. This keeps the plant healthy and productive. We recommend dividing herbs like Mint, Oregano, Lovage, Sorrel, Chives, Lemon Balm, Salad Burnet, Bergamot and Chamomile.
Want to know more? Read Jekka's tips on maintaining your herbs in autumn and buy your saws, secateurs and sharpening bundle through our online shop.
We love to use fresh herbs when ever we can in our cooking as the oils in the leaves bring so much flavour to a dish. However, there are a few herbs which we will preserve for use in the winter months.
- Drying Lemon Verbena: place on a stretched muslin frame to dry allowing for good airflow. Once crisp, store in airtight containers away from light.
- Freezing Chives: Chop chives directly into an ice cube trays making individual portions. Great for soups, stews, and sauces.
- Herb-infused vinegars: anyone who has been on Jekka's How to Use master class will know that we love making herb vingears especially French Tarragon Vinegar which we use when we make sauces.
- Herb-infused ice cubes: A delicious way to preserve herbal teas which can add flavour to your evening cocktails.
Get more ideas from our Herb-based recipes through the link below and look out for our Spring master classes - launching soon!
Cultivating flavour, creating experiences.