Cutting back and processing herbs in fall
Tips for an enjoyable fall season
Garden herbs need to be properly cut back and processed in fall. Learn more about the correct drying process, as well as some great recipes for your herbs.
Tips for an enjoyable fall season
Fall is one of the most beautiful seasons for us. We love this time of change between summer and winter; the fall. The surrounding mountain peaks seem close enough to touch, the stunning nature scenically glistens in gentle hues of gold and red. Now is the perfect time to catch some rays and stock up on energy before winter, to collect and process the treasures of nature. Cutting back and processing herbs in fall is a true delight.Fall is the spring of winter.If you want to enjoy herbs from your own garden even in winter, be sure to harvest and preserve them in time. It’s recommended to harvest herbs on a sunny morning. This way, the plants contain more essential oils and are more aromatic, and your garden herbs will unveil their wonderful, versatile effect the whole winter.
Correctly drying herbs
- Bind the herbs in as airy a bundle as possible to avoid mold or rot. About five to ten shoots per bundle are recommended.
- Hang the finished bunches in a preferably dark, dry, and well-aired place for about two weeks.
- Tip: Big-leafed herbs, such as sage, balm, peppermint, and lemon verbena hard-dry better when they lie loosely, e.g. on a grid.
Our special tips:
- Preparing a warming massage oil with wormwood: Put as many leaves and blossoms of the plant as possible into a bottle and pour over with sweet almond oil. Leave the oil in a sunny place for three to four weeks, shaking the mixture every so often.
- St John’s wort helps to bring peace of mind and better sleep. Simply pour hot water over a teaspoon of St John’s Wort and let it steep for ten minutes.
Your well-being is our priority.
We are pleased to offer you this special experience. Enjoy the autumn nature at Hotel Schloss Mittersill!