Home dried herbs
One of the great aspects of seasonal food is preserving what’s abundant for future use. Obviously this can mean buying what’s in season to create pickles, jams, sauces or preserves.
Even simpler is to dry herbs and have them on hand for months to come. Recently I trimmed sage and thyme plants which were coming to the end of summer flowering. I simply laid the herbs out on newspaper and kept them in a sunny position.
After two weeks I have a supply of dried sage and thyme for cooking through the winter months. Maybe give it a try and and make the most of autumn herbs.