| "Early fall is your last chance to harvest most herbs before they go dormant for the winter. Think about the plant's natural growth patterns before you harvest. If the herb dies back completely, as do parsley, French sorrel, coriander/cilantro, and basil in cold climates, you should remove as many good leaves as you need before they are killed by winter cold." "But if you harvest hardy woody perennials such as thyme, savory, and tarragon heavily now, you can weaken the plants. (It won't hurt to take a couple of sprigs but discontinue heavy pruning of woody herbs and roses 45 days before you expect the first fall frost.) Avoid heavy fall pruning on roses, evergreens, and other trees and shrubs that haven't yet fallen dormant. As long as woody plants are still growing, they could resprout with soft new twigs that are certain to be lost to winter cold." " Start new plants or bring in existing plants. About a month before the first fall frost, dig up the plants you want to keep indoors. Capture as many of the roots as you can. Mature plants, such as sweet marjoram, lavender, and scented geraniums, should be cut back by about one-third their full height to make them more manageable. Put each one into a pot that's slightly bigger than its roots. Fill in the vacant area with a soiless growing mix. Let the plants get settled in the pots in a lightly shaded outdoor location for a week or so. Then move them into deeper shade for another week to get them ready to come indoors. Before frost arrives, bring tender herbs indoors to the window or light garden you've prepared. But let chives and garlic chives stay out through a month or so of winter cold before you bring them indoors; they will grow much better indoors if they get a short winter to trick them into thinking it's spring." "When your herbs are grouped together indoors, they may be more
... read the whole article |