I remember the time when I had experience with vegetable gardening and was thinking about learning to grow some herbs. This was my question then, are herbs perennials or are more of them annuals like garden veggies? It was confusing since it seemed like a lot of herb plants would die back in the winter, but then come back next spring.
So first off, let's clarify – perennial vs. annual:
Perennial herbs live for three or more growing seasons. They are less work than annuals because they grow back each year from roots that go dormant in the winter. They will be around from year to year, so they put their energy into growing strong roots.
So why three or more growing seasons for a description? Well, to make it even more confusing the alternative is not just annual plants, but biennials also! In this article I'll give some examples of all three kinds of herb plants.
An annual herb lives for just one season. Whether you plant from seed or purchase seedlings an annual will sprout, flower, seed and then die — all in the same year. The confusing part about this is many annual herbs will drop seed – lots of seed – and those seedlings can come up in the same patch next spring.
Herbs To Plant In Fall
It turns out that most perennial herbs and some of the annuals are great to plant in the fall. Perennial herbs love to be planted in the fall because they can get a good start in the mild weather and a root system established before freezing temperatures. You can plant them where they will grow for the next few years, take care of them periodically and let them go.
There are some annual herbs that work well as fall plants because they will produce leaves and roots to eat before the weather gets bad enough to freeze them. And biennials will get a good start in the fall, then finish up next year.
Chives
All parts of chives are edible, including the bulbs, foliage, and flowers. Of course, the most common part to use is the tender new leaves. Chives have a mild flavor so they're perfect to add to soups, dips, mashed or baked potatoes, fish, seafood dishes and omelets. Add chives to dishes at the last minute so heat won't kill the flavor. Thinly slice, chop or snip when adding to your recipe. Get chive seeds shipped in one day.
Mint
Cilantro
Cilantro brings a vibrant flavor to any dish, lending a cooling sensation, that's great for spicy Latin or Thai foods. It also has a bright flavor that is perfect for chutneys and salsas. You can use cilantro leaves as a garnish to nearly any dish. Order Cilantro seeds for fall planting.
Thyme
Thyme tastes great as a rub or herb crust on steak or roast beef. Thyme is a classic that pairs fantastically with beef. Whether used fresh or dry, thyme rounds out the flavors and adds a touch of depth to beef dishes of all sorts, including stews and casseroles.
Rosemary
Use rosemary to flavor roasts and tough cuts of meat that will be cooked for long periods of time. Rosemary tastes great in all sorts of beef dishes, including stews and casseroles. It can also be rubbed into roasts, steaks and cuts of beef for the BBQ. Rosemary has a piney flavor and is a wonderful pairing with heavy or greasy flavors that beef dishes sometimes have. Plant rosemary seeds in the fall.
Sage
Sage is used not only as a spice but also as a way to improve health in traditional medicine. Sage has been used in Egyptian, Roman, and Greek medicine, as well as in Native American healing. Dried sage is burned as a way to heal, protect, increase wisdom, and boost defense against disease.
Parsley
Parsley is a popular herb in many Mediterranean dishes. It pairs well with many grains, beans, tomatoes, lemon, fish and seafood. Parsley is a source of iron, potassium, vitamin A, K and C. It is commonly used as a garnish as restaurants often use it as a garnish on their plating. Grow parsley this fall.
Can you start an herb garden in the fall?
Yes you can! Fall is a perfect time to plant an herb garden. Perennial herbs can be started this time of year, including the ever-popular sage and thyme. There are also some great annual herbs that can be planted now, like cilantro and parsley.
Basil is an annual herb that can be started in the fall. In cooler weather it will grow quickly and leaves can be harvested to use in cooking. Sow Chervil seeds in early fall in a cold frame. By late autumn, the plants will fill a good space and the cold-tolerant foliage is ready to be harvested all winter long, adding a licorice flavor to your food.
Marjoram is hardy to zone 7, but try overwintering it in cold frames or polytunnel in colder zones. For those in zones 7 and up, this is one of the best herbs you can plant in fall. Just be sure to tuck it in beds by early to mid-autumn which gives it time to set roots before winter.
Plant lavender in fall six to eight weeks before the soil freezes so the plants have time to settle in. Protect the plant during its first winter with mulch such as a layer of straw. Lemon balm grows well in full sun to partial shade and is great for fall planting. It loves rich, moist soil so water regularly if there has been no rain.
Does perennial mean it will come back every year?
Yes. I love my perennials, whether is herbs, flowers or fruits. I just pick a spot where they will grow well and plant a few, then wait to see how they like their new home. If they grow well the first year then they will probably do well there for years to come.
Not only that but they usually will spread and make new plants. If you have room then let them grow. If they get too invasive then do what my parents did – share them with others by trading “starts” with them. My mother loved to show off her garden and tell stories of the friends who gave her the start.
So, Are Herbs Perennials? Well, quite a few of them are, but those that are annuals will come back every year also if they get a chance to drop seed where they grow. Herbs are especially hardy and will try to live and regrow, so give them a nice home and baby them like your grandchild.
