Fresh Herbs for Winter

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Posted by @Sharon on
I live in zone 7a and though our winter weather is unpredictable, for the past three years it hasn't stood between my fresh herbs and me. In fact, it was last year's severe drought that taught me the very best lesson. Here are some hints that might help put fresh herbs on your dinner table every winter day.

We can't save them all, but if we know our climate and watch our weather we can enjoy many fresh herbs all winter long. There are two annual herbs that don't mind cooler weather,  cilantro and parsley.  Sow their seeds in late summer or early fall in a protected location directly in ground, and if you sow them in small groups about a week apart, you'll have a steady supply of fresh leaves for most of the winter.  Even better, if you start late like I did, sow them directly into a cold frame.  You can sow seeds until the ground is too cold for planting; for me that isn't until about Thanksgiving.  If that doesn't work for you, start them inside in a location that's cool, but warmer than outside, just until they germinate, then into the cold frame they go.  I've found that the curly leafed parsley grows much better in cold weather, so keep that in mind.

Rosemary, oregano, sage and thyme are considered perennial where I live and they are the plants that taught me a valuable lesson following last year's drought.  The drought lasted all summer and by September there was hardly any green to be found.  I'd kept the herbs watered, but along with everything else that grows in my garden, they looked quite dead to me. A catastrophe, I thought. I cut everything back, including the herbs, almost all the way to the ground; I thought there was no saving them, until we got some rain in September.  Then I noticed the oregano first, new leaves appeared and it began to grow.  The same happened with the rosemary, then the thyme and finally the sage.  They were in six hours of full sun in a fairly protected location near my kitchen door and though last winter was mild, there were some frosty days.  They were just fine and I enjoyed those herbs, too, all winter long.

This year, along with cutting the rosemary, sage, oregano and thyme back to the ground in late September, I also took advantage of the fact that perennial herbs can be rooted from cuttings, so I have an extra supply of them now.  Most can even be rooted from the fresh cuttings you find at the grocery.  I don't think I can ever have too many herbs.  Oregano is hardy to Zone 5 and most of the other perennials I've mentioned are hardy to Zone 6, so if my theory is correct with the cuttings, I should have fresh herbs whenever I want them. 

I really miss basil, but I haven't found a way to keep it growing yet; the only way I can save it is to freeze or dry it.  The fresh basil/mozzarella/mushroom and olive oil pizza I love so much will have to wait.  Though delicious, it just isn't the same made with oregano.

 
Comments and Discussion
Thread Title Last Reply Replies
Great Article! by vic Nov 18, 2013 11:38 PM 12

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