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