Autumn herb garden

We're almost tired of basil icecream, the freezer is full of pottles of pesto, the thyme has grown out of the herb garden and is taking over the courtyard, along with the oregano, and we are eating parsley with everything.
Having said that, I am all too aware that if I'm not on to it, there will come a time in the not-too-distant future when I go to the herb garden, and the cupboard, so to speak, is bare. So I am preparing for winter by harvesting most of my existing herbs (more bloody basil icecream) and either making them into something useful or storing them in the freezer.
I'm cutting back the perennials (thyme, oregano, mint, tarragon and chives) to keep them going, whacking flowers off everything left, right and centre, and thinking about starting a new herb patch to take us through the winter.
Winter food demands good herbs - especially those slow-cooker recipes that have come back into fashion, as well as pies, stews, casseroles and other yummy cold-weather meals. So, first up, I'm planting coriander. Even though it's an annual, I'm told it's very hardy and, in a sunny spot with good drainage, it'll probably do far better than it did in summer, when it bolted the second I took my eyes off it. It's a fantastic herb to serve with the accompaniments to curries, and that's a favourite winter offering at our house.
Parsley, both curly and Italian, will grow quite vigorously throughout autumn. The curly will take over in the winter, making scrambled eggs an absolute necessity on Sunday. I'm also trying to think ahead and have made space for garlic and plain chives to get them established before spring. Chives are slow to establish and although I've still got plenty, I want to get some more in over the autumn. If you don't have existing thyme and oregano, now's the time to get them established for next spring. If you love fish, then dill is another annual herb that performs best through the cooler months of the year. The feathery leaves look a bit like fennel, but this herb grows a lot smaller. It's a fabulous, fragrant herb that's perfect for all seafood dishes. I've tried growing it over summer, but it's a complete disaster - a couple of tall spikes that provide a garnish for smoked salmon nibbles and that's it. But grow it now in fertile soil with good drainage, plenty of water and full sun, and you may find it performs beautifully.
Have a bash at Vietnamese mint, too. It's not really mint and possibly not really Vietnamese, but it's almost an essential if you like Asian flavours. If you live in the north it'll form a spreading, perennial clump that'll threaten to take over your garden. If that's a risk, you can grow it in a pot. It likes lots of water, a bit of light, and regular picking. The leaves pack a bit of a punch in terms of heat, but there are also hints of coriander and citrus, and mint, of course. It also makes a very good substitute for coriander.
Don't forget that herbs have medicinal qualities. There's been a lot of chat recently about feverfew, which is reputed to deter whitefly, and reduce migraines. You can eat it fresh (put in a sandwich to reduce any irritation to your mouth), or steep it. It likes a sunny spot in well-drained soil. Pyrethrum's another clever herb known as an organic insecticide when dried and powdered.
It acts on aphids, mites, flies, ants and cockroaches. Grow it in full sun in rich, moist and well-drained soil.