We are searching data for your request:
Upon completion, a link will appear to access the found materials.
If you want your dishes to not lose flavor with the arrival of autumn, it is better to prepare yourself in time to refuel, knowing Which herbs grow in the fall. They are by no means few, you will be surprised to discover it and find yourself cooking with so many interesting flavors. These are also excellent herbs for maintaining some greenery on the balcony or in the garden, fairly resistant herbs that can be harvested almost until winter or that even give their best if sown in September and October and which can be considered real autumn herbs.
Hoping that the months of September and October they follow tradition and accompany us towards winter with temperatures that are not too aggressive, let's get ready to sow some types of aromatic herbs that resist the cold and give us fresh leaves to use in our recipes.
Which herbs to grow in the fall: the best
Let's find out together which herbs to grow in the fall, in strict alphabetical order, with a list that takes into account the main ones.
L'Chinese garlic it is an excellent substitute for chives which in autumn does not give much satisfaction. It is not very well known but if you grow it in the fall you can flavor the dishes with its pungent taste.
L' Dill it is an umbelliferous herb particularly recommended for the autumn season as it does not like the heat and invigorates as soon as cooler temperatures arrive. We can sow it in September to obtain a continuous supply of leaves in the following weeks until winter, leaves that we can use to accompany any type of dish, especially fish, eggs and cheeses, but also potatoes.
The Thai basil it is actually a summer herb but we include it in this list of tips for autumn because it resists even with the temperatures of September and October, as long as the temperatures do not drop too severely. This is not the case with all types of basil, but with this Thai, yes. Its taste is a bit more wild and acidic than that of the "normal" basil we are used to, we must take this into account when we use it in recipes.
The chervil it should be sown in autumn and in a few weeks it becomes immediately useful by obtaining leaves with a fresh and delicate taste. In Italy it is used in a modest way, nothing to do with its presence in French cuisine which enhances it a lot.
The coriander it is an aromatic herb that we can also sow in autumn as it also survives during the winter thanks to its rustic origins. In spring it blooms and produces seeds.
The English cress in summer it is not very resistant because it ravages a lot in dry climates, but in autumn it can give its best. It develops very quickly and after being planted, it offers us some tasty leaves. Its flavor has character, is pungent and goes well with egg dishes, smoked salmon and cheeses, or it can be used to flavor soups and vegetable creams. There is also another cress that can be used in autumn, the earth cress, but it is a completely different plant.
L'grass star or minutina it is particularly recommended for autumn, with its pungent flavor that can change the fate of our seasonal dishes. It is to be consumed fresh.
There Licorice it is a root and not strictly an aromatic herb but in autumn it can be quite useful and for this reason we are happy to mention it. In this season the aerial part disappears and the roots continue to grow, remaining available for the production of essential oils.
There Roman mint It is a mint variety that suffers when temperatures are too high and that is why it can fall into the category of autumn herbs. Its small, toothed leaves come out more easily in September.
There Portulaca winter is winter but it begins to be useful already in autumn. In Italy it is not particularly known as an aromatic herb but if we dedicate ourselves to its research, we can also find it on the market. Of course, it is better to grow it in our house, sowing it in the fall. It is a precious source of vitamins, useful in winter and in the months when cold ailments can catch us off guard. It looks like a small plant with fleshy leaves, also called miners' lettuce.
There mustard is one of the best known autumn herbs. We use its seeds as a spice and to prepare the sauce of the same name but there are many varieties of this herb, some of which can be grown in September and then used as leaves, both fresh and cooked.
The dandelion, or rather its roots, are harvested around October-November and can be eaten raw like a radish, or after being dried to prepare infusions.
The saffron in autumn it recovers from the summer dormancy period and blooms at the end of the season. Punctual to make winter risottos golden.