The temperatures are getting cooler, and your herbs are slowing down. Time to harvest, enjoy…and prepare for next season where possible.
Pull off and dry all the leaves you can from parsley, French sorrel, coriander/cilantro, and basil.
For woody perennial herbs such as thyme, rosemary, savory, and tarragon, don’t cut too much off. A few sprigs is okay, but discontinue heavy pruning of woody herbs 45 days before you expect the first fall frost.
To overwinter non-hardy herbs indoors, dig up the plants about a month before the first fall frost. Put each one into a pot that’s slightly bigger than its rootball, and then let them rest in a partly shaded outdoor location for a week or so. Then move them into deeper shade for another week to get them ready to come indoors. (Chives are an exception, however; leave them outside to enjoy a little of winter’s brisk temperatures before potting up and bringing in.)
Whiteflies and spider mites can be a problem for indoor herbs. Spray with a food-safe insecticide and try to increase the humidity around your plants; either use a pebble tray or spray plants often with a mister to increase humidity.