Sow parsley and chervil in a sunny, well drained position – chervil makes a lovely winter herb to add to soups and stews and look beautiful too. They will be ready for use by late winterearly spring.
Trim over lavender and cotton lavender, sage and thyme lightly just to tidy them up – we like to burn the prunings on the open fire – they smell gorgeous. If you have pieces of soft growth when you have pruned your plant then use these as cuttings
Cut back mint, chives and lemon balm now to tidy them up and if the weather holds you may get a few leaves to pick over winter.
Dig up some mint and cut the root up into small sections, lay them on their side in a tray or pot and keep them on a sunny windowsill and you will have mint for cooking in the colder months.
You can also divide clumps of perennials herbs now such as lovage, lemon balm, oregano and marjoram now. Dig up your herb clump, cut back the foliage to a about 5cm from the ground and using a spade or pruning saw, cut or chop the clump into about five pieces, discard the old piece in the middle. Re-plant your clumps or give them away to other allotment owners.