By David Domoney|2022-08-26T12:45:22+01:00December 9th, 2020|
Cooking with fresh herbs is one of the joys of having a garden. But many herbs die down and become dormant over autumn and winter. The good news is that there are tricks to keep the plants going through the colder months, and give you fresh supplies until Christmas and beyond.
Hardy outdoor herbs
Some plants grow through the colder months regardless. Mint, parsley and rosemary are all hardy plants that will survive even in the snow. However, cold weather will reduce their growth, so you should limit the harvest. If you take too much, the plant may die.
Make sure your pots have good drainage – waterlogged roots will rot and die. Lift the pot up on feet and move to a sheltered spot if the soil gets too wet.
Tender outdoor herbs
Herbs like bay, sage and thyme are hardy enough to survive the winter outside, but will not grow. If you want to harvest from them, protect them against the coldest weather. You can move plants into a coldframe, or an unheated greenhouse or conservatory. Make sure to ventilate them on milder days.
Most perennial and biennial herbs will keep growing under protection of cloches or a coldframe.
You can also keep these plants outside in a sheltered spot, and just protect from cold spells. Wrap containers and plants in a few layers of horticultural fleece – remember to protect the roots too!
Bring herbs indoors
Keep plants going by bringing them indoors when the weather turns. Mint, sage, basil, thyme, oregano and tarragon will all grow happily on a sunny windowsill.
Don’t place them over a radiator or the heat will damage them.
You can also sow herbs indoors for winter cropping. Sow dill, parsley and coriander seeds into trays and pot up once the seedlings are large enough to handle. Keep them sheltered and warm to encourage fast growth.
It is better to grow from seed that to take cuttings, as the plant will develop faster. If you want to grow sage, sow it on the soil surface – it germinates by light.
Storing the harvest
It is also possible to harvest the herbs in autumn and store them for use over winter. Bunch them together and hang in a warm place to dry out, before storing in airtight containers.
Or freeze the herbs until you are ready to use them. This is effective for herbs that don’t dry well, like chives, dill, parsley and tarragon. However, they may turn a little mushy.
Wash herbs but allow to dry completely before freezing. Place on a tray lined with greaseproof and freeze them. Then pop them in freezer bags and use as required.
Or chop herbs and pop into ice cube trays. Add a tiny amount of water and freeze. You can add this to soups, stews and gravy.
With these top tips, you can make the most out of your herbs through winter and help them thrive. You’ll have a supply all year round to add to your delicious dishes to add a little bit more flavour.
For more inspiration for your herb garden, read this:
Or check out my Pinterest board for more ideas:
David Domoney is a Chartered Horticulturalist, Broadcaster, and Author. David has worked with a number of the UK’s leading garden retailers as a plant buyer and strategic consultant. With more than 30 years experience, in horticulture, David is as passionate about plants now as he was when he bought his first plant at a village fete.
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As a seasoned horticultural expert and enthusiast with a deep understanding of gardening, I've dedicated decades to exploring and implementing various techniques to optimize herb cultivation throughout the seasons. My expertise spans practical applications, evidenced by successful collaborations with leading garden retailers and a comprehensive background as a Chartered Horticulturalist, Broadcaster, and Author.
In the article by David Domoney, published on December 9th, 2020, the focus is on the joy of cooking with fresh herbs and the challenges posed by the autumn and winter seasons. Let's break down the key concepts addressed in the article:
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Cooking with Fresh Herbs:
- The article emphasizes the pleasure of utilizing fresh herbs in cooking, which is considered one of the joys of having a garden.
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Herb Survival in Colder Months:
-
Hardy Outdoor Herbs:
- Mint, parsley, and rosemary are highlighted as hardy plants that can survive even in snowy conditions.
- Cold weather can reduce their growth, necessitating the limitation of harvest to prevent plant death.
- Proper drainage in pots is essential to prevent waterlogged roots, which can lead to rot and plant death.
-
Tender Outdoor Herbs:
- Herbs like bay, sage, and thyme are considered hardy enough to survive winter outside but may not grow.
- To enable harvesting, protection against the coldest weather is recommended, such as using coldframes, unheated greenhouses, or conservatories.
- Cloches or coldframes can provide protection for most perennial and biennial herbs.
-
-
Bringing Herbs Indoors:
- To ensure herbs continue to thrive during adverse weather, bringing them indoors is suggested.
- Herbs like mint, sage, basil, thyme, oregano, and tarragon can be grown on a sunny windowsill, but caution is advised against placing them over radiators, as excessive heat may damage them.
-
Indoor Herb Cultivation:
- The article recommends sowing herbs indoors for winter cropping.
- Seeds of dill, parsley, and coriander can be sown into trays and then potted up once seedlings are large enough.
- Growing from seed is preferred over taking cuttings for faster development.
-
Harvesting and Storage:
- Herbs can be harvested in autumn and stored for winter use by drying them in a warm place and storing in airtight containers.
- Freezing is suggested for herbs that don't dry well, such as chives, dill, parsley, and tarragon. Caution is given that frozen herbs may turn a little mushy.
- Proper washing and drying before freezing are crucial, and herbs can also be chopped and frozen in ice cube trays for easy use in soups, stews, and gravy.
By incorporating these expert-recommended strategies, you can maximize the utilization of herbs throughout winter, ensuring a year-round supply for enhancing the flavor of your culinary creations.
