“I grow my own vegetables and herbs. I like?being able to tell people that the lunch I’m serving started out as a seed in my yard.” – Curtis Stone, celebrity chef and author
Did you know that you can?save over a $100 a year if you grow your own herbs? Luckily, fall is for herb gardens, and starting your own herb garden is a task that anyone can do. Herbs don’t need full sunlight, they do wonderfully in containers and in small spaces, and can even be grown year round in the kitchen. Keeping a container garden going through fall and winter means fresh flavors and bright greens in the cooler months – so feel free to start this weekend!?Here are 5 herbs to grow this Fall.
Cilantro – This herb will grow quickly in cooler climates. It’s best to grow cilantro in full sun or partial shade, and?if you give this herb more space to self-sew, it will allow new plants to grow in the Spring. To harvest, cut leafy stems near the ground, and do not harvest more than a quarter of the plant,?to prevent weakening the plant. Cilantro grows well in well-drained soil, which will also help prevent fungus and pests.?For cooking, dried seeds are wonderful in East Indian curries and chutneys, and fresh leaves are delicious in salsas.
Chives – Chives grow well in partial shade, and will stand tall and strong in well-drained and rich soil. You’re welcome to harvest as you need, but try to focus on the outer portions of the plant, and do not over-harvest. Pinch off flower buds when they arrive, and do be sure to use compost if you harvest often, which will add nutrients back into the soil. Chives taste best when served fresh in soups and salads, or on potato dishes. Frozen chives also taste great?in soups, stews, and sauces.
Dill -This herb is an annual, self-seeding plant like cilantro, and is known for the feathery green leaves. It tastes terrific in fish and potatoes – but also eggs, salads, and Scandinavian dishes. Dill does well in partial shade and prefers moist soil. For a long season of herbs, pinch off flowers and do not disturb the soil. You will be ready to harvest when you notice at least 4-5 leaves. Pinch off or cut leaves when needed, and don’t over-harvest for the added benefit that dill attracts insects that eat predatory insects.
Parsley – Many dub parsley “frost proof” because it can really thrive in the winter time. It’s an annual plant and loves partial shade, rich soil, and moist soil. You may notice caterpillars munching on your leaves, but luckily it won’t damage the plant and you may enjoy the beautiful butterflies which will result. White flies can be deterred with natural insecticide, and we recommend you make an effort to use it if needed. Harvest parsley by cutting near the base of the plant, which will help the plant grow back lush and full. Sprinkle parsley on meat, potato, and egg dishes to add brightness and green to a plate.
Thyme – Thyme grows beautifully in containers and in full sun. The first year, gardeners just need to focus on pruning, plenty of sunlight, and maintaining well drained, rich soil. Pinching the tips of the plant periodically will help maintain the plants full, bushy loveliness. You want to avoid woody stems. When frost is near, stop pruning and keep the soil warm by mulching or covering. Thyme will taste fresh even during the cold, winter months – harvest as needed and remove leaves off the stems before serving. Thyme will add lots of flavor to oils, butter, and mayonnaise (our new favorite way to use it!), but also pastas, stews, soups, and meat dishes.
***Friends, we’re curious which herbs you’re growing this fall? ***
Humble Seed specializes in premium garden seed banks that are packaged and themed for convenience and ease. We are dedicated to providing the highest quality heirloom, non-GMO, non-hybrid, and organic seed varieties to those who choose to start from seed. We’re also proud to say we have taken the Safe Seed Pledge!
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