I got an email from a fellow Central Texas gardener this week and it reminded me of a time when I had the same problem. Since I am sure many other of you out there have the same issue I thought I would answer Amanda's question in this weeks edition of Garden Tech Support Tuesday. Let's jump right in...
Q. “It is nearly November. I live in the southern U.S. in Central Texas and I did not get any cool weather herbs planted yet, is it too late?”
Q. “It is nearly November. I live in the southern U.S. in Central Texas and I did not get any cool weather herbs planted yet, is it too late?”
A. Unfortunately, it is rather late to plant your herbs now if you were wanting to start them by seed. But it is not TOO late to have a nice fall/winter herb garden. With a bit of extra care and some help from Mother Nature you can still have a wonderful assortment of cool weather herbs.
A few tips for those who are planting late:
Now, as for a selection of herbs that grow well in cool fall months or in areas with mild winters (more or less like those we have in Central Texas) I have a few favorites, I would consider parsley (flat leaf Italian or curled), cilantro, chervil, chives, sage, rosemary, thyme, lavender, oregano, and mint.
A few tips for those who are planting late:
- Plant your herbs in an area of your garden where they will get plenty of sun
- Plant your herbs in containers that can be moved during really cold weather
- Cold wind can be as bad as a freeze – shield your herbs from harsh winds
- Mulch to keep the soil warm for your herbs
- Use your herbs regularly – this means you will be pruning them often to encourage more growth
- If you plan on a few of your spring herb carrying over for fall and winter, you will want to prune those plants a few weeks before the first frost, be sure to remove any woody or dead stems and snip off the upper leaves.
Now, as for a selection of herbs that grow well in cool fall months or in areas with mild winters (more or less like those we have in Central Texas) I have a few favorites, I would consider parsley (flat leaf Italian or curled), cilantro, chervil, chives, sage, rosemary, thyme, lavender, oregano, and mint.
While many people may not know it, fall is a prime time for planting the hardiest herbs that actually grow very well in areas with mild winters. You can put an assortment of your favorite cool-weather-loving fall herbs by the kitchen door—all in one container, if you like—for a pinch of each right at your fingertips. You can also plant pretty cilantro and parsley in existing flower beds or containers to serve as a green companion for pansies and other winter flowers.
Unlike warm-weather summer-grown herbs, cool-weather herbs can be sown directly in the garden a month or more before the last frost in spring for late spring harvest and again in late summer for fall harvest. But keeping in mind that we are talking about getting a late start here, there really is not time to start from seed – you will have to use transplants. I love to start my herbs from transplants anyway and any good nursery or big box store will still have a fairly good supply from which to choose.
Unlike warm-weather summer-grown herbs, cool-weather herbs can be sown directly in the garden a month or more before the last frost in spring for late spring harvest and again in late summer for fall harvest. But keeping in mind that we are talking about getting a late start here, there really is not time to start from seed – you will have to use transplants. I love to start my herbs from transplants anyway and any good nursery or big box store will still have a fairly good supply from which to choose.
Cool-season herbs grow best in soil that is rich in aged compost. Compost-rich soil retains moisture, is well-drained, and contains the important nutrients necessary for cool-season herbs to thrive. It will most likely come as no surprise to learn that cool-season herbs prefer cool temperatures to grow to maturity, (well duh!) but they still germinate most quickly in warm soil. So, when you are starting from seed remember that to speed the germination of cool-season herbs you should soak the seeds overnight in water before sowing them. There is no need to bury the seeds, just sprinkle them on top of the soil. After sowing the seeds cover the bed with clear plastic to help warm the soil (optional and not really necessary in the southern U.S.).
By sowing or setting cool-season herbs in the garden up to a month before the last expected frost in spring, you are almost guaranteed to harvest these herbs at their peak of flavor. When temperatures rise in late spring or early summer cool-weather herbs will want to bolt—that is their stalks will elongate, develop flowers, bloom, and go to seed. Bolting tends to turns herbs bitter. But with a fall/winter planting you will be able to enjoy many months of wonderfully flavored herbs before the bolting begins.
By sowing or setting cool-season herbs in the garden up to a month before the last expected frost in spring, you are almost guaranteed to harvest these herbs at their peak of flavor. When temperatures rise in late spring or early summer cool-weather herbs will want to bolt—that is their stalks will elongate, develop flowers, bloom, and go to seed. Bolting tends to turns herbs bitter. But with a fall/winter planting you will be able to enjoy many months of wonderfully flavored herbs before the bolting begins.
So, let’s take a look at each of the herbs listed above.
Parsley is a hardy biennial herb commonly grown as an annual, but many of us can carryover our spring grown parsley into the fall and have a really well established, large plant by the time next spring rolls around. Direct sow seeds or set out six-week to eight-week old transplants about a week before the last frost in spring. Where winters are mild parsley can be sown in late winter. I recommend starting with transplants in both fall and spring. If growing from seed remember that parsley seeds are slow to germinate; soak them or freeze them overnight before sowing. Parsley can be grown in full sun or partial shade. Italian parsley with its celery and cilantro like leaves is more flavorful than curly parsley yet the curly variety remains more popular in the home garden – why not grow them both!?! Harvest the outer leaves or cut the whole plant down to a couple of inches above the soil and it will regrow.
Parsley is a hardy biennial herb commonly grown as an annual, but many of us can carryover our spring grown parsley into the fall and have a really well established, large plant by the time next spring rolls around. Direct sow seeds or set out six-week to eight-week old transplants about a week before the last frost in spring. Where winters are mild parsley can be sown in late winter. I recommend starting with transplants in both fall and spring. If growing from seed remember that parsley seeds are slow to germinate; soak them or freeze them overnight before sowing. Parsley can be grown in full sun or partial shade. Italian parsley with its celery and cilantro like leaves is more flavorful than curly parsley yet the curly variety remains more popular in the home garden – why not grow them both!?! Harvest the outer leaves or cut the whole plant down to a couple of inches above the soil and it will regrow.
Cilantro is a cold-hardy annual herb. It is a ‘twofer’ because the leaves and stem are the herb known as cilantro while the seeds, that come along after the plant bolts, are known as the spice we call coriander. Cilantro seeds can be sown a week or two before the last frost in spring and again in late summer. It can also be grown from fall to spring where winter temperatures are mild.
For best germination, soak seeds in water overnight before sowing, but use transplants when you are starting this late. Cilantro leaves have a parsley-sage-citrus flavor. Cilantro seeds (aka coriander) has a completely different flavor altogether, more of a citrus and spice flavor.
For best germination, soak seeds in water overnight before sowing, but use transplants when you are starting this late. Cilantro leaves have a parsley-sage-citrus flavor. Cilantro seeds (aka coriander) has a completely different flavor altogether, more of a citrus and spice flavor.
Chervil (pronounced "SHER-vil") is a half-hardy annual which means that if it gets too cold it will die but it can still stand really cool temps and thrive. It can be sown three to four weeks before the last frost in spring and again in late summer. Chervil grows best in light shade but its seeds require light to germinate. Soak seeds for up to 24 hours before sowing to speed germination. Thin seedlings to 6 to 9 inches apart. Chervil is a delicate culinary herb used frequently in French cuisine. A member of the parsley family, chervil has a mild flavor with hints of liquorice or anise. Chervil leaves are delicate and curly, somewhat resembling carrot greens. Because of its delicate flavor, chervil is usually included in recipes, such as salads and soups, where it will not be overpowered by the other flavors. Chervil is a good addition to omelets. Chervil is commonly used in making a classical Béarnaise sauce. In the fall/winter garden I give this herb as much full sun as possible.
Chives are a cold-hardy perennial herb. Here in Central Texas my spring chives carryover throughout the fall and winter and I know I will be rewarded with a huge stand of chives come next spring.
Chives can be grown from seeds, transplants, or divisions. Sow seeds or set out six-week-old transplants about four weeks before the last frost in spring. Divide clumps every two to four years in spring or fall. Common, Garden or Onion chives have a delicate onion flavor with long leaves that are rounded and hollow, similar to a green onion. they will get a small purple flower with a wonderful peppery taste. Garlic chives have a mild garlic flavor and the leaves of this plant are flat like thick blades of grass. The flowers are white and are borne on long umbrella like flower stalks and they attract beneficial bugs like crazy! The flowers can be eaten as well as the leaves, and are sometimes used in Asian cooking before the blooms fully open.
Chives can be grown from seeds, transplants, or divisions. Sow seeds or set out six-week-old transplants about four weeks before the last frost in spring. Divide clumps every two to four years in spring or fall. Common, Garden or Onion chives have a delicate onion flavor with long leaves that are rounded and hollow, similar to a green onion. they will get a small purple flower with a wonderful peppery taste. Garlic chives have a mild garlic flavor and the leaves of this plant are flat like thick blades of grass. The flowers are white and are borne on long umbrella like flower stalks and they attract beneficial bugs like crazy! The flowers can be eaten as well as the leaves, and are sometimes used in Asian cooking before the blooms fully open.
Sage is a good fall and winter herb for southern garden climates. It is also great for containers as it very much needs good drainage. Again, it is often easy to carryover your spring sage through the winter. Sage can be a slow grower so I really feel that transplants are the way to go here. Sage, a good herbaceous perennial with uniquely flavored leaves, adds a bold and delicious note to sauces, stuffings, poultry, pork, and sausage. It provides a lovely fragrance and flavor to a dish, especially when leaves are sautéed before being added. Keep the soil moist after planting, but only until the plants are well-rooted. Once established, plants in beds survive fine on rainfall alone. In containers, water whenever the soil is dry. Mulch to promote warmth and dryness beneath the lower leaves. Sage is perennial in zones 5 to 8. Established plants can survive a few hard frosts (under 28º F), but you might want to employee a frost blanket to protect newly planted seedlings from late spring frosts or prolong the growing season in fall.
Rosemary is native to the Mediterranean region and is a member of the mint family, rosemary is a lovely, easy-to-grow plant with great culinary and ornamental value. A striking, upright evergreen shrub that is winter-hardy in zones 8 to 10, it fills the air with its fragrance as soon as you brush your hand across the leaves. The key to growing rosemary is a well-drained soil that stays evenly moist at first; as the plant takes root it becomes increasingly drought tolerant. It is also excellent for containers, which lets gardeners in colder climates to bring it indoors in the winter. Unlike most herbs, rosemary has a stronger flavor when fresh than when dried. Cut sprigs anytime for fresh use. Trim it regularly to encourage tender new stems or the plant will get woody. Full sun is ideal for rosemary but this wonderful herb can tolerate part shade, but growth may become a bit scraggly. Keep soil uniformly moist, but allow it to dry out between watering. As with sage, established plants can survive a few hard frosts (under 28º F), but you might want to employee a frost blanket to protect newly planted seedlings from late spring frosts or prolong the growing season in fall.
Thyme is aromatic and it perfectly enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. I recommend German Thyme as it works wonderfully well in my central Texas herb garden plus the fact that this tiny-leaved thyme is among the most aromatic. You may also hear this called winter thyme, because it is one of the most cold-hardy of all the different varieties of thyme. The leaves are evergreen to semi-evergreen, depending on the how far North it is growing. In the warm, humid climates of zones 9 and 10 it may suffer in the summer; in zone 10 it is best to lower your expectations and just consider it a cool season annual. German thyme is perennial in zones 5 to 9; lemon thyme (another popular variety), in zones 7 to 9. Established German thyme plants can survive hard frosts (under 28º F). Use a frost blanket to protect newly planted seedlings from late spring frosts or prolong the fall growing season. In coldest zones, cover plants with pine boughs or other similar mulch after soil freezes to help protect the plant from winter damage.
Lavender is native to the Mediterranean. It gives off an intoxicating perfume that has kept it in cultivation for centuries. Lavender is also ideal for culinary use, as it is rich in essential oils. A favorite ornamental for landscapes, the blue-violet blooms are striking against gray-green foliage, and if you are trying to entice pollinators into your garden this is a real winner. Plant lavender in the spring and enjoy it year-round; expect blooms in summer and aromatic foliage even in winter in many areas. Lavender demands well-drained soil so I recommend plenty of nutrient rich compost as it adds in drainage, and Lavender really prefers drier soil. Heavy, wet soil, especially in winter, can kill plants quickly. Lavender thrives in heat, but humidity can lead to fungus issues in some varieties. Plant where air circulation is good, and thin plants as you harvest blooms or stems. Add rock mulch to enhance moisture evaporation beneath plants. Lavender is generally pest-free. Hardier English lavender can tolerate temperatures as low as 23° F.
Oregano is easy to grow; you really just leave it alone as it requires little care. Oregano can be grown from seeds, cuttings, or purchased container plants. Established plants do not require much attention. In fact, these drought-tolerant herbs need watering only during excessively dry periods. Oregano doesn’t need to be fertilized either, as these hardy plants can typically take care of themselves. For optimal flavor (if growing oregano for kitchen use) or more compact plant growth, flower buds can be pinched out as they begin to bloom. Oregano herb plants are commonly used for cooking. Plants can be harvested anytime once they have reached 4 to 6 inches tall. Harvesting oregano leaves as flower buds form will often yield the best flavor. Harvest oregano leaves in the morning hours once dew has dried. As with other plants on this list, established plants can survive a few hard frosts (under 28º F), but you might want to employee a frost blanket to protect newly planted seedlings from late spring frosts or prolong the growing season in fall.
Mint is one of the easiest herbs to grow, some folks say it is too easy as it can go crazy if you let it. Left on its own it can become very invasive. For this reason, many people grow it in a pot. The long stems can even be trained on a little wire trellis, especially in spots where a bit of shade causes it to stretch. Keep pinched to encourage tender new leaves. One of the mints I really love is the large leafed sweet mint, it has a bit of a spearmint flavor and its large leaves are prized by chefs who really like it for chopping into sauces and drinks. Mint is perennial in zones 3 to 11. Plants tolerate light frosts, but eventually die back to the ground in all but the warmest zones. If you need plants to survive a light frost, cover them with a frost blanket. Protect newly planted seedlings from late spring frosts. Mint can quickly overrun a planting bed, spreading by above ground and underground stems. Keep it in check by planting in containers or beds bordered by sidewalk or driveway, or by planting in partially submerged pots in planting beds. Mints wants nutrient-rich, moist soil, although mint grows in nearly any type of soil. I always recommend that you amend your soil with organic matter, such as compost.
Growing herbs, not matter if you choose to grow them outside, like in the wagon wheel herb garden pictured above, or in a kitchen window sill is a great and easy way to enhance not only your garden, but also your health, and your cooking. Many of the most popular garden herbs, however, are native to the Mediterranean and this means that as your weather turns cold your herb garden may suffer or die due to frost and snow. Luckily, there are plenty of herbs that can withstand the cold, and there are a few simple ways to protect your precious bounty.
I hope the information presented here helps! If you have any tips or best practices you want to share leave a comment below!
Happy Gardening!!
I hope the information presented here helps! If you have any tips or best practices you want to share leave a comment below!
Happy Gardening!!
RSS Feed
