Now that we’re well into autumn, both vegetable and herb gardens are responding to the shorter days and cooler weather. We’ve had a couple light frosts here, and some plants have died or turned to mush. So the great experiment has begun, to see what herbs we can grow indoors over the winter. I’ve potted sections of perennials cut from the parent plants (oregano, marjoram, thyme and chives), and started parsley, basil and cilantro from seed (as well as potting a few volunteer cilantro plants from outdoors). What natural light they’ll get through a decent expanse of glass, will be supplemented with grow lights.

Meanwhile, we’d better make the best of the outside herb garden while it lasts. Tonight’s stuffed pepper filling (ground turkey, onions, wild rice) has been seasoned with parsley and oregano, and just a bit of sage. But the predominant flavor will be horseradish from a jar, which I’ve never grown. Maybe I’ll try it someday, but for now, the indoor herb stand is enough of a stretch.