Plant herbs in autumn

As it gets cooler outside, I like to make big pots of soup and hearty sauces to warm up from the inside. My recipes taste so much better when I flavor them with fresh herbs like the basil and parsley on my chopping board (above).

 Known as culinary herbs, the mild or savory ones add a delicate flavor to food while the stronger or pungent herbs impart zest. And since these herbs are varied and  attractive, their ornamental value is also important.

Their ornamental appeal enables them to be used in flower beds, rock gardens, and borders. Some herbs are annuals while others are perennial, coming up every year. Care for the herb garden will be similar to your vegetable or flower gardens. Most herbs love sunny, well-drained locations. Apply a slow-release fertilizer at the rate of 2 pounds per 100 square feet to your herb garden in mid to late summer.

Water as necessary during dry periods. Generally, you need about one inch of water per week, if not supplied by natural rainfall. A mulch will help conserve soil moisture and reduce weeds. The mints prefer moist soil so they will require more frequent watering (especially in full sun).

Annual and biennial herbs can be established by planting the seed directly in the garden or starting seeds indoors for later transplanting to the garden. You can save seed produced by the herb plants for next year's crop or get seed from your local garden center or seed catalog. To save your own seed, harvest the entire seed head after it has dried on the plant. The seeds should then be allowed to dry in a protected location that is cool and dry (I store them in brown paper bags in my basement). After the seeds are thoroughly dry, pluck seeds from the seed heads and discard the rest.

Leaves of many herbs such as parsley and chives can be harvested for fresh seasonings. On these plants you can gradually remove some of the leaves as you need them. Don't remove all the foliage at one time. These plants will produce over a long period of time if they are well cared for.

On rosemary and thyme, clip the tops when the plants are in full bloom. Usually, leaves and flowers are harvested together. Basil, fennel, mint and parsley leaves can be cut and dried anytime.

After harvesting, hang the herbs in loosely tied bundles in a well-ventilated room. You can also spread the branches on a screen or cheesecloth. For herbs where leaves only are needed, the leaves can be spread on flat trays. Keep dust off the herbs by a cloth or similar protective cover that will allow moisture to pass through.

Enjoy your herbs all season. If you plant parsley, sage and rosemary in containers, bring them in just before the first frost. No such care is needed for oregano, chives and mint, which thrive year after year in my upstate New York garden--right next to the lavender. Herbal warriors like these defy ice, snow and ridiculously low temperatures!