I finally decided to bring in the parsley plants yesterday. I have curly and Italian (flat leaf) growing in the same pot. They've made a remarkable recovery from the caterpillar scourge a few weeks ago. What prompted me to move the pot inside was how much cooler it's gotten. I know we're not frost threatened any time soon but it's good to bring in plants that have been outside all summer before you turn on the furnace. It gives them a chance to acclimate to the difference. My bay tree is not nearly as tall as I had hoped it would be.
I'll try to keep it going through the winter. It might be a slow starter. Pulling a fresh leaf off when I need one is much better than having to rely on the ones in a jar.
One year I bought a large wreath of bay leaves from a catalog. When they had all completely dried out I pulled them off and bagged them. I use a lot of bay leaves for the marinated shrimp I serve during the holidays so I got my money's worth out of that purchase.
There are two houseplants on my screened porch that will come inside as well. I haven't done the best job of remembering to water them but they've survived.
Now my work is cut out for me with all the basil I have. I want to take a picture of the plant and post it before I turn its leaves into pesto. I read that it's best to make it fresh each time because it darkens when you freeze it. I, however, can deal with that since it's the taste I'm looking forward to this winter when I pull some out of my freezer.
Another sign that summer is truly over was the lack of watermelons at the grocery store. I was, however, excited to see them at Sam's Club. Problem is, it's not as good as the earlier ones. Obviously they were picked a little too soon.