Herbs for Fall

Herbs are grown for their special flavors and aromas and are used mainly to season, enrich, or otherwise improve the taste and smell of food. Fall is the perfect time to plant a number of common herbs.

Growing Herbs at Home
Suggested Herbs for Fall Planting
Location
Soil Preparation
Propagation
Harvesting & Curing

Growing Herbs at Home

Most of the common herbs can be grown seasonally in Florida for home use. In south Florida, many herbs may be grown in the home garden throughout the year.

Because the plants are generally small and only a small portion is needed at any one time, herbs are perfect for container gardening. Their attractiveness as ornamental plants allows them to be easily incorporated into the home landscape as either a border planting or part of a flower garden.

Most herbs can be successfully grown in containers that can be attractively arranged outdoors along borders of driveways, sidewalk, and patios, or on porches and balconies. Hanging baskets are especially suitable.

With special care and plenty of sunlight, a few herbs can be grown indoors. The culture of herbs in containers--including soil preparation and fertilizing--is similar to that for vegetables.

Suggested Herbs for Fall Planting

Throughout most of the state, the following herbs are perfect for fall planting. Some of them may even be planted during the winter months in south Florida.

Seeds and planting stock of most common herbs are generally available at local retail stores or seed retailers. Some savory herbs may be harder to find, but can generally be obtained from herb specialty businesses.

Anise

Anise (Pimpinella anisum) is a small annual plant (no taller than two feet) grown for its seeds. Because of its many white flowers, the plant is attractive in a flower garden or as a border plant. Leaves may be used fresh.

Start plants by seeding in the spring or fall. In south Florida, anise will also grow in the winter. Cover seeds ¼ inch deep; thin seedlings to leave two to three plants per foot in an 18-inch-wide row. If container-grown, seed one plant per 6-inch pot.

Harvest the seeds when they turn brown, separating the seeds from the fruiting structures (umbels). You may need to dry the umbels before the seeds can be separated, cleaned, and stored.

Basil

Sweet basil (Ocimum basilicum) is a pleasant-smelling annual plant with a spicy taste. Plant size ranges from small to large, and the leaf colors range from green to purple to variegated. Basil grows well in Florida and is attractive as a potted plant. The green, tender leaves may be used fresh at any time or dried along with the white flowers.

In the early spring or fall, plant basil seeds fairly thick ¼ inch deep in the soil. Thin the seedlings so that the plants are approximately four inches apart in the row.

Borage

Borage (Borago officinalis) is also known as "burrage" and "common bugloss." The plant has a cucumber-like odor and flavor. It grows well in Florida, producing a large, spreading plant with whitish hairy bristles. It has pretty blue or purple starlike flowers and is attractive in a flower garden. The flowers may be used fresh as a garnish for beverages and salads.

In the spring or fall, plant borage seeds thickly ¼ inch deep in the soil. Thin the seedlings to six to twelve inches apart.

Chervil

Chervil (Anthriscus cerefolium) is an annual plant grown for its aromatic, decorative leaves. It resembles parsley in growth habit but tastes and smells much like tarragon. Some forms of chervil have thick roots that can be eaten like carrots. Leaves should be picked as needed to garnish salads, soups, and other foods.

In the spring or fall, sow the seeds ¼ inch deep. Thin the seedlings to three inches apart in the row.

Coriander

Coriander (Coriandrum sativum) is a small-leaved flowering annual grown mainly for its aromatic seeds. It is attractive in the flower garden or landscape due to its pretty flowers. The fresh foliage of coriander is also used in cooking, where it is referred to as "cilantro."

Plant the seeds in the fall, winter, or spring. Cover them with soil ¼ - ½ inch deep. Thin the seedlings to three to six plants per foot. When the tiny fruits turn brown upon maturity--about three months after seeding--remove them from the plant and dry them on a screen. Once the fruiting structures have dried, thresh the seeds and store the, in a dry, airtight container.

Dill

Dill (Anethum graveolens) is the flavoring plant whose young leaves and fully developed green fruits give dill pickles their name. It is an erect, strong-smelling, fennel-like annual plant reaching a height of four feet. Yellow flowers develop into fruiting structures. Fruiting tops may be used fresh or dried, along with young leaves and portions of the stems. Dill grows well in Florida, where it is produced commercially and in many home gardens.

Sow the seeds should be sown ¼ inch deep. Thin the seedlings to twelve inches apart. November through December is the best time to plant, although dill may also be planted in the spring. Seeds usually are formed in about sixty-five days.

Fennel

The term "fennel" is confusing because there are two kinds. Common fennel (Foeniculum vulgare) is grown for its shoots, leaves, and seeds, used as flavoring agents in foods. Florence fennel (Foeniculum vulgare var. azoricum)--also known as "sweet fennel," fetticus," and "finocchio"--is grown mainly for the thickened, bulbous leaf base which is eaten as a cooked vegetable.

Except for the swollen, above-ground base of the leaves on Florence fennel, the two are very similar in appearance and in their licorice-like flavoring. The plant resembles dill, with narrow, finely feathered leaves, bright yellowish green hollow stems, and umbrella-like seed structures.

Sow seeds ½ inch deep in the fall or early winter; space plants twelve inches apart in rows three feet apart. Harvest, thresh, and dry the seeds, which mature in the second year.

Garlic

Garlic (Allium sativum) is similar to onion, except that instead of producing a single bulbous stem, it produces a compound bulb consisting of groups of white or purplish cloves enclosed by purplish membranous skin. The leaves reach twelve inches in height and are narrow but not hollow. Garlic culture is similar to onion culture.

The suggested planting time is October through January. Garlic is propagated by dividing the cloves and planting the pieces as a set.

Ginger

Ginger (Zingiber officinale) is a perennial plant which produces well from Homestead to Pensacola. It is an erect perennial that grows from thick, white, tuberous, underground rhizomes that are very aromatic. Flat, pointed, sheathed leaves are about one foot long.

Plant ginger in the fall, and harvest the rhizomes about a year after planting, when the stalks die down. After cleaning, scraping, boiling, and peeling the rhizomes, dry them in the hot sun for about a week.

Lovage

Lovage (Levisticum officinale) is a tall perennial herb which smells, tastes, and looks like leaves of celery. The leaves and stems are used fresh as needed. Other useful parts are seeds and oil extracted from the roots.

Not much information is available on the culture of lovage in Florida. Usually, the plant is started from seeds or transplants, spaced eight to ten inches apart in the row.

Parsley

Parsley (Petroselinum crispum) grows well in Florida gardens. While the curly-leaf type is most commonly grown, the plain-leaf and the rooting types are frequently included in gardens. The leaves are used fresh or dried as flavoring or as a decorative garnish. The rooting types are useful as a cooked vegetable, particularly in soups.

Parsley is a cool-season vegetable, best planted in late fall or winter. Sow the seeds fairly thickly ¼ inch deep. Thin the seedlings to six inches apart.

Sage

Sage (Salvia officinalis) is a medium-sized 2-foot-tall hardy perennial herb with grayish-green, oblong, pointed, 2- to 3-inch-long leaves. Purple flowers bloom in the second year. The leaves can be used fresh or dried. In the landscape, sage is an attractive, low-growing border plant.

While starting sage may be difficult, it grows well in Florida once it is established. Sage may be started in the fall through spring using seeds or cuttings. Young plants may be transplanted when small. As with most herbs, only a few plants are needed to supply a family.

Thyme

Thyme (Thymus vulgaris), a shrubby perennial herb, is represented by a fairly wide variety of shapes and sizes. Usually, it is a small-growing plant less than 1½ feet tall, with very tiny, ¼-inch-long, gray-green leaves. Purplish flowers are formed at the ends of the stems.

You may need patience to grow thyme; in Florida trials, seeds were slow to germinate, and seedlings made slow initial growth. In the fall or early spring--and even in winter in south Florida--start the plants from seeds sown ¼ inch deep. Space the plants twelve inches apart. For best growth, replant every three to four years.

To use thyme, remove the top third of the plant when in full bloom and spread it on newspaper in a well-ventilated room. When the plant is dry, strip the leaves and flowering tops from the stem and store them in tightly closed containers.

Location

Only a small amount of space is required for an herb garden because you will only need a few plants of each type of herb. No matter what size, an organized garden can make the plants easier to care for.

Perennial herbs live from year to year, so group these plants together where they will not interfere with the preparation of the rest of the garden. Annual herbs also may be grouped together so that you can easily replant each year.

Perennial herbs live from year to year, so group these plants together where they will not interfere with the preparation of the rest of the garden. Annual herbs should also be also grouped together so that you can easily replant each year.

Soil Preparation

Most herbs will grow under the same sunlight and soil conditions--and with similar cultural techniques--as vegetables. Check our vegetable gardening guide for more specific information about soil preparation, liming, fertilizing, and watering.

Some herbs are sensitive to soil moisture conditions and need special care. Sage, rosemary, and thyme require a well-drained, slightly moist soil, whereas parsley, chervil, and mint grow best in damp soil. Because herbs are shallow-rooting, adding organic matter to sandy soils is particularly beneficial.

Keep in mind that some herbs tend to proliferate and become weeds if allowed to grow unchecked.

Propagation

Most annual and biennial herbs are grown from seed sown in the spot where the plants will grow. Perennials grow best when started in plant beds or boxes using seed or cuttings, and then transplanted into the garden or growing containers.

A few herbs can also be propagated by cutting, simple layering, or subdivision. Mint spreads by means of long roots called "runners," which can be transplanted.

Harvesting & Curing

The seeds, leaves, flowering tops, and roots of herbs are used for flavoring purposes. Their flavor is generally due to a volatile or essential oil contained in these parts. The flavor is retained longer if the herbs are harvested at the right time and properly cured and stored.

Leaves

The young, tender leaves can be gathered and used fresh at any time during the season. To save the leaves for later use, harvest them when the plants begin to flower and dry them rapidly in a well-ventilated, darkened room. If the leaves are dusty or gritty, wash them in cold water and drain them thoroughly before drying.

The tender-leaf herbs--such as basil--have a high moisture content and must be dried rapidly away from the light in order to retain their green color and prevent them from molding. A dark, well-ventilated room is ideal for curing herbs quickly.

The less-succulent leaf herbs--such as sage, rosemary, thyme, and summer savory--contain less moisture and can be partially dried in the sun without affecting their color. Avoid excessive exposure should be avoided.

Seeds

Harvest seed crops when the plants are mature or when their color changes from green to brown or gray. You may want to leave a few of the annuals undisturbed to flower and mature seed for planting each season. Dry the seeds thoroughly before storing them to prevent molding, loss of quality, or loss of viability for planting. After curing the seeds for several days in an airy room, a day or two in the sun will ensure safekeeping.

Storage

When the leaves or seeds are dry, remove stems and other foreign matter. Pack the leaves and seeds in suitable containers to prevent the loss of essential oils that give herbs their delicate flavor. Glass, metal, or cardboard containers that can be closed tightly will preserve the aroma and flavor. Glass jars should be painted or stored in a dark room to prevent the green leaves from being bleached by light.

For more information about herbs or gardening in general, contact your county Extension office.