×

Backyard Gardener: Fall care for the herb garden

Hello Mid-Ohio Valley farmers and gardeners. We have moved into the bliss of autumn with the calendar turning to October. Last harvest of tomatoes, peppers, and other vegetables are happening around the area as we move closer to the first frost. Many gardeners will be cleaning up and planting cover crops to protect the soil this winter as well as adding organic matter and suppressing weeds.

Now is also a good time to get your bulbs in the ground. Planting spring flowering bulbs is a fall tradition for many gardeners in the Valley, and can be planted from late September through the end of October. Ideal soil temperatures are below 60 degrees. This allows the root system to develop before the ground freezes. If you buy bulbs ahead of planting time, store them in a cool, dry area. By choosing different varieties, you can enjoy spring flowers from late winter to early summer. For an early bloom, plant crocuses and snowdrops. Daffodils bloom next, followed by tulips, squill, and grape hyacinth.

Most bulbs need full sunlight, so choose a planting site that gets at least five or six hours of direct sunlight per day. When purchasing bulbs, buy only top quality bulbs that are large, firm, and of good color. Plant bulbs upright with the pointed end up. As a rule of thumb, bulbs should be planted three times as deep as the bulb’s greatest dimension. Use a shovel, trowel, or bulb planter, and space bulbs according to size. Large bulbs such as tulips and daffodils should be placed four to six inches apart. Smaller bulbs such as crocus, snowdrops, and squill should be placed one to two inches apart.

Many gardeners will be making a final herb harvest before the frost. Everyone who has an herb garden enjoys harvesting fresh herbs for cooking and flavoring a variety of dishes in the kitchen. Many of our herbs also have beautiful flowers and emit distinctive aromas. Most herbs can be dried and stored for long periods of time in air-tight jars in the kitchen.

There are several ways to dry herbs. The most popular and easiest method is air-drying. After harvesting and cleaning the herbs, simply hang small bunches in a warm, dark, well-ventilated location for a couple of weeks until the leaves are crispy. Herbs also can be dried on cheesecloth or screens in well-ventilated locations. Once dry, the leaves can be separated from the stems, then crushed and placed into air-tight jars. Keep the jars in a dark location in the kitchen for easy access when cooking.

If cared for, many herb plants will survive in the garden for a number of years. Herb gardens are divided into annuals and perennials as well as special annuals such as dill, fennel, and cilantro which reseed each year. Perennial herbs like sage, thyme, lavender, chives and mint do not need to be replanted each year but annuals like basil will not survive the winter and must be replanted each spring. Annual herbs will be killed with the first hard frost in the fall. Remove dead plants in order to minimize overwintering insects and disease problems.

Many annual herbs as well as non-winter hardy perennials (sensitive to frost) can be potted and brought indoors for the winter. A favorite of mine is rosemary, a perennial herb but not winter hardy to our USDA hardiness growing zone. Cuttings can be taken from rosemary and other perennial herbs like sage and chives for new plants. Take 4-inch cuttings from new growth and root them in pots. Keeping cuttings moist will encourage roots to grow. Rosemary, basil, parsley, and other herbs can also be grown in permanent pots to grow outdoors in spring and summer and brought indoors for the winter.

Leave the plants in their new pots outdoors in a shady spot for one week before bringing them indoors; this will allow them to adjust to the change in light. Many gardeners make the mistake of not potting herbs into containers large enough to accommodate their root system. Herbs growing in containers year round can be moved indoors when winter comes.

Again, be sure to help them adjust to the change in light by setting them in the shade for a week before bring them indoors. Conditions differ widely between the inside and outside of your home, so a gradual reintroduction to the indoors is best. Sudden changes in temperature, light, and humidity can be stressful to plants, resulting in yellowed leaves, dieback and wilting.

Once inside the home, remember herbs need plenty of light each day. A sunny window is best but they also can be set under fluorescent lights. Set the plants six to eight inches away from the lights. Most herbs grow best at daytime temperatures between 60 and 70 degrees with cooler temperatures of 50 to 65 at night.

When potting herbs, it is recommended not to use garden soil. Use a soilless mix or you can mix potting soil with peat moss and perlite or vermiculite in a one-third mix of each. Do not overwater plants. Water herbs thoroughly then allow the soil to nearly completely dry before watering again. If humidity is low, spray plants with a light mist a couple of times a day. Many herbs do not like the dry air of our winter homes, so any way you can add some humidity will help.

Many outdoor herbs will benefit from mulching. Mulch is an adequate winter protection for herbs such as mint, chives and fennel, providing protection to minus 20 degrees. A winter mulch helps maintain uniform soil temperatures around the root system and provides protection against heaving cause by frequent freezing and thawing of the soil.

A final thought on the herb harvest. Some herbs, including basil, actually can be preserved better by freezing than drying. Frozen basil leaves also will keep the bright green foliage color. After basil leaves are harvested and cleaned, simply blend them with a little water and/or oil in a blender or food processor. The resulting bright green slurry can then be placed in small containers or ice cube trays in the freezer to be used later. Many gardeners will only need a few of their favorites to provide all the fresh and dried herbs they need year round. Select your favorite herbs and give them a try in the garden. They are a tasty addition to almost any meal. Contact me at the Wood County WVU Extension Office at 304-424-1960 with questions. Good Luck and Happy Gardening.

NEWSLETTER

Today's breaking news and more in your inbox

I'm interested in (please check all that apply)
Are you a paying subscriber to the newspaper? *

Starting at $4.62/week.

Subscribe Today