Hauraki Herald - - GARDENING -

Now it’s time to say good­bye to an­nual culi­nary herbs like basil (which dies when tem­per­a­tures drop below 4°C). Go out with a bang and make a big batch of pesto. Sim­ply com­bine hand­fuls of basil leaves with olive oil, gar­lic, Parme­san, lemon juice, pep­per and salt and sun­flower seeds or pine nuts and blend. Or use rocket or other sum­mer herbs in­stead of basil if you pre­fer.

Other sum­mer herbs that are on their last legs now are fen­nel, chervil and co­rian­der. Col­lect the seed to sow next spring. Let the seed­heads dry as much as pos­si­ble on the plant be­fore you har­vest them. Lay on sheets of news­pa­per in a warm spot in­doors to fully dry be­fore sort­ing the seed from the de­bris. Fen­nel and co­rian­der seed is ed­i­ble too. Use ex­cess seed in cook­ing.

Give peren­nial herbs like rose­mary, sage and oregano and thyme a spruce up. Rose­mary can be pruned back lightly. Cut sage back as well, but be care­ful not to

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