Fall Herb Garden Prep
Fall is an underrated season for the herb garden. Cool-weather herbs that struggle in summer heat come back into their own, tender tropical herbs need to be moved indoors, and there are important tasks to do now that will pay off next spring.
Plant Cool-Season Herbs
Early fall (6–8 weeks before the first frost) is the ideal time to sow or transplant:
- Cilantro — performs far better in fall than spring in warm climates
- Dill — a late-summer or early-fall sowing produces a fall crop
- Parsley — established plants continue producing well into fall; sow new ones now for early spring harvest next year
- Chives — divide and replant clumps in early fall
Bring Tropicals Indoors
Before the first frost, move container-grown tropical and tender herbs inside:
- Curry leaf plant
- Lemongrass
- Ginger and turmeric (or harvest rhizomes and store)
- Basil (take cuttings to root indoors; the parent plant will not survive)
- Rosemary (in zones 6 and colder)
See Overwintering Herbs for detailed guidance on the transition indoors.
Harvest and Preserve
Late summer and early fall is the ideal time for a major harvest of herbs for drying or freezing. See Harvesting and Drying Herbs and Preserving Herbs for Winter.
Garden Cleanup and Soil Care
- Pull spent annual herbs (basil, dill, cilantro) and compost them
- Cut back perennials (oregano, chives) to a few inches
- Spread 2–3 inches of compost or aged manure over beds; fall rains and winter weather will work it into the soil
- Apply a thick layer of straw mulch over the beds to protect soil and suppress winter weeds. Old straw bales are perfect for this