Every post we tagged with #kraeuter. Newest first.
13 postsSage is an undemanding Mediterranean subshrub. With the right spot and a firm spring cut, one plant carries you through the kitchen for many years.
The hour you harvest and drying below 40 degrees decide the flavour. Here is how to turn your garden surplus into a fragrant tea stock that lasts until the next harvest.
Chives are native, perennial and easy, as long as you give them moist, rich soil. Here is how to cut, divide and force them right.
Dill and coriander dislike transplanting. With direct sowing, the right spot and clever succession sowing, you harvest leaves all summer plus aromatic seeds.
Drying, freezing, in oil and salt: how to secure your summer herb surplus for winter, with the right harvest moment and the right method for each herb.
Without pruning, lavender falls apart after a few years. With two simple cuts a year it stays dense, compact and flowers more lavishly summer after summer.
Mint is effortless to grow and a rampant spreader at the same time. With a root barrier, the right spot and regular cutting, you get fresh mint all summer without it taking over the bed.
Thyme is easy once you understand where it comes from: sun, poor soil, little water. The way you prune it decides whether it lasts ten years or goes bald.
Not every herb overwinters the same. Sort them into three groups: hardy perennials stay outside, half-hardy come in cool and bright, sensitive ones you resow.
