All-Season Seasoning: Planning an Herb Garden

Rosemary, thyme, and winter savory can withstand temperatures down to 20 degrees F. trattieritratti/Shutterstock

Novice gardeners will be pleased to note that some of the most popular seasonings are some of the easiest plants to grow.

They fall into three categories: annuals that grow for one season, conveniently setting seeds for the next crop as the current plants begin to fade out; biennials that grow for two seasons, setting seeds in the second year; and perennials that can live for years but may die back in winter when planted in the ground in cold climates.

Herbs are generally low-maintenance plants—many can be efficiently propagated by cuttings rooted in water or well-drained soil. Give them adequate water and sunlight (they tend to need fewer hours than fruiting plants), fertilize occasionally and, most importantly, use them. Snipping off a piece, or simply pinching the tips, keeps plants bushy and encourages new growth.

Fall-ing Into Freshness

While there are pluses and minuses to every season, the cooler temperatures of fall are an ideal time to begin or expand the herb garden. Pests and diseases are fewer compared to the hot months of summer, and in most locations, there’s time for a good harvest of annuals before full winter arrives, particularly if one focuses on cold-hardy varieties.

For those in the northernmost climes where the first frost is imminent, another option is to plant in containers. Pots can be as small (e.g., mint for the kitchen windowsill) or as large (e.g., a giant lemongrass for cooking and tea) as one likes, all ready to be brought inside when winter’s first bite is felt. At the other end of the country, in zones 9 through 11, gardeners are ramping up for prime growing season through fall and winter.

While many herbs—such as basil, parsley, pineapple sage, lemongrass, cilantro, and lemon verbena—can be easily started from seeds, it may be best to start with nursery plants the first year. Particularly if only one plant is desired, which brings the price of that single plant closer to a pack of largely unused seeds.

Perennials such as sage, oregano, tarragon, winter savory, chives, French sorrel, and rosemary can even be considered an investment since all give a jump on the season. If you’re starting from seed, plan to allow six to eight weeks to get the plants to the equivalent of the nursery seedling stage.

If not, keep an eye on the upcoming first frost date and make sure you have the ability to move the plants indoors. They will need either grow lights or a warm, sunny location that gets at least four to six hours of sun daily.

Many herbs can be potted and grown indoors. Vinnikava Viktoryia/Shutterstock

Cool Choices

There’s a good reason that rosemary, mint, oregano, sage, thyme, parsley, winter savory, and chives feature prominently in holiday season recipes. Unlike basil, which will wither when the temperature drops into the 40s, these plants extend the season into cool temperatures. In particular, rosemary, thyme, and winter savory can withstand temperatures down to 20 degrees F.

For best results, mulch in-ground plants two to three inches deep with an organic mulch to help keep the soil from freezing, leaving some room around the stems to prevent disease and rot. Landscape fabric can also be used to keep soil temperatures up.

Consider planting in a protected location or erecting windbreaks. Better yet, if the temperature is going to take a deep dip, plan on covering plants individually with frost protection cloth, floating row cover, or a polytunnel to help keep the harvest going. They have the additional benefit of keeping out some critters and pests.

The exception to this rule is container-grown herbs that will be moved inside. This is something to think about before fall planting.

Then there are the tropical gardeners, who can now finally plant or move outdoors all the herbs that would have wilted in their brutal summer heat.

Thinking Ahead to Summer

While gardeners closer to the equator aren’t the only ones who have to deal with extreme heat, they are some of the best prepared with some tasty alternatives that will grow just as well in a Cleveland summer.

When Greek oregano begins to suffer, Cuban oregano steps in to combine an oregano flavor with a dash of mint. Similarly, Mexican tarragon offers the flavor profile of French tarragon, yet tolerates high heat better and is drought tolerant.

Though they’re cousins, cilantro and tropical culantro look nothing alike. They are, however, easily substituted in recipes, with culantro offering more zing.

If watered well, perennial basils such as Thai basil laugh off three-digit temperatures. Another way to avoid the heat is to go below ground with ginger, turmeric, or garlic. Bon appetit!

Exotic Yet Attainable

A flavor burst of mint, citrus, basil, anise, and coriander, shiso is just one of many internationally renowned herbs and spices that can be grown at home. There are plenty more.

Sweet Surprise

Yes, Stevia rebaudiana (sweetleaf, candyleaf, or sugarleaf) is the same as the zero-calorie stevia product sold in grocery stores. A tender perennial, it is up to 200 times sweeter than sugar but does not cause a spike in blood glucose. Good news for diabetics.

Beyond Tacos

The Aztecs, Mayans, and Mesoamericans revered papalo (Porophyllum ruderale) for its unique blend of cilantro and arugula. The younger leaves are milder, with sharpness and complexity increasing as they age. It is high in vitamin C.

Aquatic Grass

The cumin/citrus blend of Limnophila aromatica, aka rice paddy herb or ngo om, adds a distinctive flavor to sour soup and fish dishes. It is used in traditional medicine for its antimicrobial properties. Plan on growing it in a wet environment that mimics its native habitat.