As the days creep by our temperatures are on a slow decline. Once November rolls around it is anybodies game as far as our weather is concerned. Most of the beds have been cleaned up and many perennials cut down. A few annual containers still look presentable so I’ll leave them for a bit. I would however like to salvage some of my herbs for winter growing, so now is the time to bring them indoors. Drying your herbs is an excellent way to save them, but fresh herbs in a pot are always better.
Some herbs adapt to this change better than others and through trial and error the following have been the most successful. As you might have guessed they are all perennial herbs. The annual herbs are better grown fresh from seed in indoor containers.
THYME / TARRAGON / CHIVES / LEMON BALM / WINTER SAVORY
Dig a small clump of the desired herb from your garden. Be careful not to overly disturb your clump as you want it to go into winter healthy for next years harvest. Divide your borrowed clump into smaller sections with a sharp knife for easy handling. Plant herbs in pots that are clean with drainage holes using fresh indoor soil. That way you will not be inviting any unnecessary critters into your house.
Trim the growth right back and water thoroughly. Give your pot herbs a spot in a west or south sunny window, preferably in a cool room with good air circulation. Water when the top of the soil is dry, about every 7 to 10 days. Apply a light strength of organic fertilizer each time you water and pick off any dead leaves. Within a few weeks you will be able to snip off fresh sprigs from your indoor herbs for cooking. Be sure to harvest the herbs regularly to stimulate new growth.
If you can think that far ahead and have the space, making up a few extra of these herb pots is a great idea for Christmas gifts. What cook wouldn’t love a fresh herb pot in the middle of winter! Just be sure to protect it well from the cold when you transport your gift to their new home.