Tips for enjoying autumn
Cutting and processing herbs in autumn
Autumn is one of the most beautiful seasons for us. We love this time of transition between summer and winter: autumn. The surrounding peaks seem within reach, and the stunning nature glows in picturesque shades of gold and red. Now is the perfect time to soak up the sun and gather energy before winter, collecting and processing nature’s treasures. Cutting and processing herbs in autumn—a true delight. Here, you will learn what to keep in mind, how to process herbs in a variety of ways, and how to enjoy wonderful relaxation through the power of garden herbs.
Autumn is the spring of winter.
Henri de Toulouse-Lautrec
Anyone who wants to enjoy herbs from their own garden even in winter should harvest and preserve them in time. Cutting herbs in autumn is essential to ensure optimal quality and the finest flavor. Therefore, we recommend harvesting herbs on a sunny morning after the morning dew has dried. This way, the plants contain more essential oils and are more aromatic; autumn garden herbs will unfold their wonderful, versatile effects throughout the entire winter. You can taste it, feel it, and experience it.
Drying herbs properly
- Tie the herbs as loosely as possible to prevent mold or rot. About five to ten stems per bundle is recommended.
- Hang the finished bunches for around two weeks in a dark, dry, and well-ventilated place.
- Tip: Large-leaved herbs such as sage, lemon balm, peppermint, or lemon verbena dry better if laid out loosely, for example on a rack.
Further processing of dried herbs
In general, it’s best to store some of the herbs in jars or tins for use in cooking, such as rosemary, thyme, or chili. This adds the perfect seasoning to your dishes. Here are two of our favorite ways to deliciously process the herbs harvested in autumn.
You need a ratio of 10 g of herbs to 100 g of salt.
- You can use any type of salt.
- Use only the leaves of the herbs, not the stems.
- Weigh the herbs and salt according to the ratio on a kitchen scale, then mix everything together in a food processor (or with an immersion blender).
- Check afterward to make sure no stems remain in the herbal salt.
- Pour into small jars—this makes a wonderful gift.
- A blend that truly tastes good and brings the full aroma to the cup consists of different components or herbs. To start, it’s perfectly fine to include three to five different ingredients in your tea blend.
- Mix the main herbs, which make up the bulk of the blend (for example, sage, chamomile, elderflowers, peppermint, lemon balm, or lemon verbena).
- For decoration, you can add dried flower petals such as calendula, cornflowers, rose petals, or dried orange peel or apple peel.
Herbal salt
Other tips for processing garden herbs:
- Freezing herbs: Wash the freshly harvested herbs, dry them thoroughly, and chop finely. Properly packaged, they can last several months in the freezer. This method works best for herbs such as parsley, chives, and dill.
- Making herb butter: Whip the butter and then mix it thoroughly with the herbs. Next, place it on a sheet of cling film, roll it tightly, and then freeze.
Our special tips:
- Prepare a warming massage oil with mugwort: Fill a bottle with as many leaves and flowers of the plant as possible and pour almond oil over them. Then let the oil steep in the sun for three to four weeks, shaking it occasionally.
- St. John’s Wort helps to relax and promote better sleep. Simply pour hot water over a teaspoon of St. John’s Wort and let it steep for ten minutes.