Fall may feel like the end of the gardening season, but for herbs, it’s just the beginning. Many thrive in the cooler weather and give you fresh flavor well into winter. Keep reading to learn which herbs to plant in fall.
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20 Common Herbs To Plant In Fall
Many of the most flavorful kitchen herbs thrive when planted as temperatures start to cool in fall. Choosing the right varieties can supply your kitchen with fresh harvests through the winter and into spring.
Parsley
You can grow flat-leaf or curly varieties of parsley. Both types prefer cool soil, making fall a great time to sow them. Parsley does best when started from seed rather than transplants.
Aim for moist, rich soil and a spot with light shade if you live in a hot area. Keep the soil damp until seeds sprout, which may take up to three weeks. Once established, parsley doesn’t need much attention. Regular harvesting encourages fresh growth. The leaves add flavor to soups, salads, and sauces. Parsley often survives mild winters and can resume growing in early spring.
Cilantro (Coriander)
Cilantro benefits from lower temperatures, especially in climates where summers are hot. Sow seeds directly where you want them to grow, as cilantro does not transplant well.
As temperatures drop, cilantro is less likely to bolt and flower. It grows fast, sometimes ready to pick in as little as four weeks. Both the leaves (cilantro) and seeds (coriander) are useful in the kitchen. Water regularly and supply fertile, well-drained soil. Harvest the outer leaves often to encourage continuous growth. You can often grow several crops in succession through the fall.
Chives
Chives offer a mild onion flavor for salads and eggs. You can plant chive seeds or divide mature clumps and transplant them in the fall.
Give them full sun or light shade with moist, fertile soil. Chives are very hardy and survive most winters, returning vigorously each spring. Trim the leaves as needed and use them fresh. The blossoms are edible and attractive to pollinators. Regular cutting helps keep plants bushy and productive.
Thyme
Thyme is a perennial that tolerates frost well. Start with young plants or rooted cuttings for best results in fall.
Choose a sunny spot with well-drained soil. Thyme prefers to dry out between waterings and resists most pests and diseases. Leaves can be harvested any time after plants are established. Snip short sprigs for seasoning meat, vegetables, and soups. Thyme stays green in mild winters and grows more once spring arrives.
Oregano
Oregano needs full sun. Plant seeds, cuttings, or young plants as temperatures start to cool. Well-drained soil is essential to prevent root rot.
Once established, oregano forms a thick, bushy clump. It spreads easily if left unchecked. Leaves taste strongest before flowering, so harvest regularly during active growth. Oregano overwinters well in many regions. Trim plants back in the spring to encourage dense growth.
Sage
Plant sage in fall using either seed or transplants. Select a location with plenty of sun and good air movement.
Sage prefers well-drained soils and can handle drought once mature. The leaves are popular in poultry dishes and stuffing. Trim sage plants once a year to keep them from getting woody. In areas with severe frost, a mulch layer helps protect roots over winter. Sage can live for years in the same spot if conditions are right.
Rosemary
Rosemary grows best as a small shrub in mild climates. Start with a young plant rather than trying to grow from seed, which can be slow.
Rosemary needs a sunny, sheltered site and well-drained soil. Too much water is the most common problem. Prune the plant to keep it compact. Snip sprigs any time for culinary use. In colder zones, plant rosemary in pots and bring it indoors before freezing weather. The aromatic leaves flavor meats, bread, and oils.
Mint
Mint grows with little attention and spreads quickly. Plant it in a pot or contained bed to avoid it taking over your garden.
Mint enjoys moist, rich soil and prefers some afternoon shade in hot climates. You can grow mint from seeds, but cuttings or purchased plants are faster. Trim regularly to keep plants tidy and encourage fresh leaves. Varieties include spearmint, peppermint, and chocolate mint. Fall plantings root well and survive most winters.
Tarragon
French tarragon is prized for its licorice-like flavor and use in sauces and salads. Grow it from cuttings or divisions rather than seed.
Choose a spot with fertile, well-drained soil and plenty of sunlight. Tarragon hates soggy roots and should not be overwatered. Harvest sprigs as needed once the plant is established. In cold climates, mulch tarragon for winter protection. Divide clumps every few years in the fall to maintain healthy growth.
Lemon Balm
Lemon balm produces bright green leaves with a fresh lemon scent. Sow seed or plant divisions in fall in loose, moist soil.
Growth is fast if kept watered and given some afternoon shade in hotter regions. Lemon balm spreads easily. Consider placing barriers to keep it contained. Leaves can be used for tea or desserts. Cut them often to encourage new shoots. Mulch helps protect roots during winter.
Marjoram
Sweet marjoram enjoys a sunny spot and well-drained soil. Sow seeds or set out small plants at the start of fall.
Marjoram is more tender than oregano and benefits from winter protection in colder regions. The mild flavor works well in soups, dressings, and meats. Pinch back stems often to promote branching and leafy growth. Plants tend to be more productive if cut regularly and not allowed to flower.
Chervil
Cool weather helps chervil thrive. Direct sow seeds in moist, fertile soil and thin out seedlings as they grow.
Chervil produces delicate, fernlike leaves with a mild, anise flavor. The plant bolts quickly in heat, so fall is ideal. Water well but avoid soggy soil. Harvest leaves before flower stems appear. Use chervil as a fresh garnish or add it late in cooking. Resow every few weeks for a steady supply during the cooler months.
Fennel
Fennel prefers full sun and rich, well-drained soil. Plant seeds directly outdoors after the heat of summer fades.
Bulb fennel forms a swollen, edible stem base; leaf fennel is grown for its fronds. Water consistently for tender bulbs and foliage. Allow enough space since fennel forms long roots and tall stalks. Both the fronds and seeds are useful for seasoning and teas. Fennel leaves add flavor to salads and roasted vegetables.
Garlic Chives
Choose garlic chives if you want a mild garlic flavor. They grow from seed or division. Plant in loose, well-drained soil.
Garlic chives grow upright, forming flat leaves. They are less pungent than regular garlic. Harvest leaves often for use in stir-fries, eggs, and sauces. These plants handle frost and resume growth early in spring. Flowers appear in late summer and attract pollinators. Divide clumps every few years for healthiest growth.
Winter Savory
Winter savory is a perennial herb that tolerates cold and poor soil. Plant young plants in a sunny location with good drainage.
Leaves provide a peppery flavor for beans, meats, and stews. Trim plants frequently to keep them compact. Winter savory resists many pests and rarely needs fertilizer. Provide a layer of mulch for extra protection in harsh winters. Cut branches as needed throughout the season for kitchen use.
Chamomile
Plant chamomile seeds in fall for flowers in spring and summer. Choose a site with full sun and well-draining soil.
There are German and Roman types, both valued for soothing teas. Chamomile needs very little fertilizer but appreciates regular water until established. The plants produce small, daisy-like blossoms. Harvest the flowers as soon as they open for the best flavor and aroma. Plants may self-seed and return each year in the garden.
Horseradish
Horseradish roots are planted in fall for harvest the following year. Select a sunny, out-of-the-way spot for this vigorous perennial.
Plant root cuttings vertically in deep, fertile soil. Horseradish is low maintenance but spreads quickly if not contained. The best flavor comes from roots left in the ground until late fall or early winter. Harvest pieces as needed and store them in cool, moist sand. Use grated horseradish to spice up sauces and traditional dishes.
Lovage
Lovage grows tall, with stems and leaves similar to celery. Plant divisions or seeds in fall into rich, moist soil.
Give the plants plenty of space as they can reach several feet high. Lovage leaves and stems are edible and have a celery-like flavor. Use them in soups, stews, or salads. Plants may die back in winter but return from their roots. Divide every few years to encourage new, vigorous growth.
Anise Hyssop
You can start anise hyssop from seed in fall for blooms the following year. Choose a sunny location with good air flow and well-drained soil.
The plant attracts bees and butterflies with its spikes of purple flowers. Leaves offer a mild licorice taste and work well for teas or desserts. Anise hyssop tolerates drought but grows best with regular water. Cut stems to control the size and shape of the plant. Harvest leaves throughout the season for fresh or dried use.
Sorrel
Sorrel grows best in cool weather, making fall sowing ideal. Plant seeds or young plants in moist, fertile soil.
Sorrel leaves have a sharp, tangy flavor that works well in soups and salads. Cut leaves young for the best taste. Plants continue to produce as long as temperatures stay cool. Remove flower stalks to encourage leafy growth. Mulch helps retain soil moisture and keep roots cool into late spring.
