Like many other gardeners, I've enjoyed the convenience of stepping onto my deck to pick sage, basil, marjoram, parsley, and many other herbs throughout the summer. These herbs were a great addition to salads and entrées, and left my tastebuds humming throughout many a meal.
As the temperature drops across the country, some gardeners may have already resigned themselves to giving up their herbs until next spring. But I'm here to tell you that you don't have to!
If you already have herbs in your garden, then you can transfer them indoors for the fall and winter. According to Lighter Footsteps, mint, parsley, thyme, rosemary, and chives all have a great chance to make it indoors.
To find out how to transplant your herbs, just
- Mix equal parts commercial potting soil, sand, and peat moss.
- Transfer the healthiest-lookng herbs to pots, while being gentle with the plants' roots.
- Store the pots in a shaded, protected area, such as a porch or garage.
- Give your herbs one to two weeks to adjust to the reduction in heat and sunlight before bringing them indoors part-time.
- After another week or two, the herbs will be ready to stay inside for the rest of the fall and winter.
- Keep potted herbs where they'll get plenty of light, but make sure that they aren't by any heating ducts or major appliances.
- Water regularly, but make sure not to overwater.
- Enjoy fresh herbs in your winter meals, even if there's snow falling outside your kitchen window!