Cut back, plant or sow herbs

In summer, perennial herbs such as sage, rosemary, oregano, mint, tarragon, (perennial) savory or thyme can be propagated via head cuttings. With constant heat and plenty of light, they now root quickly and develop into small plants by the end of the season.

Many herbs have reached the peak of their development in July, are now particularly rich in seasoning power and healing substances - and are available in abundance. To stock up for the winter, they are now harvested, dried and stored in suitable containers.

In July and August, the biennial herbs are sown, which remain green over the winter and can then be harvested. These include parsley, spoonwort, Barbara herb (winter cress), winter purslane, dandelion and caraway.