Choose plants that thrive in cool weather conditions. They include anise, lemongrass, arugula, sorrel, borage, chervil, cilantro, dill, fennel, garlic chives, lavender, chives, lovage, parsley, rosemary, feverfew, salad burnet, chamomile, and tansy.
Plant before the soil loses its warmth.
When Santa Ana winds blow, add some water to the herbs and prune the damaged foliage. Don’t forget to collect seeds produced by the herbs to plant during the next fall.
Winter is best suited for cool-season and short-lived herbs like those planted during fall. For indoor herbs, don’t hesitate to prune and feed them because the little light isn’t sufficient to help them make their food.
The approach of spring marks a rich supply of the potted herbs at garden shows and nurseries.
Replace your perennial herbs with plants such as: catmint, tarragon, chamomile, feverfew, lemon balm, lemongrass, sage, lemon verbena, marjoram, rosemary, St. John’s Wort, lavender, sweet woodruff, chervil, tansy, thyme, catnip, oregano, and winter savory.
As you eliminate weeds, apply organic fertilizers and compost to ensure proper growth of the herbs. Water them regularly to keep the soil moist always.
During summer, potted herbs at nurseries are rare to find. If you’ll keep perennial herbs, ensure they’re well watered.
Some of the herbs fit for the season are basil, tansy, feverfew, lemon balm, lemon verbena, marjoram, rosemary, oregano, sage, lemongrass, St. John’s Wort, lavender, and thyme.
When harvesting orris roots, grate them before they dry. Otherwise, dry orris roots become too hard to grate.