When most gardeners are winding down for fall, savvy container gardeners are already thinking ahead. Planting perennial herbs in autumn means you’ll be rewarded with fresh, fragrant growth next spring—without starting from scratch. These hardy plants settle in during cooler months and come back year after year, making them a smart investment for your container garden. 🌱 𝐖𝐡𝐲 𝐏𝐥𝐚𝐧𝐭 𝐏𝐞𝐫𝐞𝐧𝐧𝐢𝐚𝐥 𝐇𝐞𝐫𝐛𝐬 𝐢𝐧 𝐅𝐚𝐥𝐥? * Cooler weather reduces stress on young plants, helping roots establish before winter. * Moist soil conditions in fall encourage steady root development. * Jump-start next spring with herbs that are already growing strong when the season begins. * Low maintenance—once established, perennials need less fussing than annual herbs. 🌿 𝐏𝐞𝐫𝐞𝐧𝐧𝐢𝐚𝐥 𝐇𝐞𝐫𝐛𝐬 𝐭𝐨 𝐏𝐥𝐚𝐧𝐭 𝐍𝐨𝐰 𝟏. 𝐂𝐡𝐢𝐯𝐞𝐬 One of the easiest perennials for containers! Their mild onion flavor perks up salads, eggs, and soups. They die back in winter but return with fresh shoots in spring. 𝟐. 𝐓𝐡𝐲𝐦𝐞 A tough, drought-tolerant herb that thrives in containers. Perfect for roasting dishes and soups, thyme stays evergreen in many climates. 𝟑. 𝐎𝐫𝐞𝐠𝐚𝐧𝐨 A Mediterranean favorite that comes back reliably each year. Great for Italian dishes, sauces, and marinades. 𝟒. 𝐒𝐚𝐠𝐞 With silvery leaves and earthy flavor, sage is a hardy fall planting choice. Plus, it adds beauty as well as taste to your container garden. 𝟓. 𝐌𝐢𝐧𝐭 Mint is vigorous (sometimes too much!), but containers keep it in check. Plant now, and you’ll have a fresh crop for teas and mojitos by spring. 𝟔. 𝐋𝐞𝐦𝐨𝐧 𝐁𝐚𝐥𝐦 A cousin of mint with a bright, lemony scent—perfect for teas, desserts, and calming remedies. 𝟕. 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲 (𝐢𝐧 𝐦𝐢𝐥𝐝 𝐜𝐥𝐢𝐦𝐚𝐭𝐞𝐬) Rosemary is perennial in warmer zones and can thrive year-round in containers with protection. If you’re in a colder climate, bring it indoors before hard frost. 🪴 𝐓𝐢𝐩𝐬 𝐟𝐨𝐫 𝐒𝐮𝐜𝐜𝐞𝐬𝐬 * 𝐂𝐡𝐨𝐨𝐬𝐞 𝐬𝐭𝐮𝐫𝐝𝐲 𝐩𝐨𝐭𝐬 with good drainage so herbs don’t sit in soggy soil over winter. * 𝐌𝐮𝐥𝐜𝐡 𝐥𝐢𝐠𝐡𝐭𝐥𝐲 to protect roots from freeze-thaw cycles.

Fresh herbs are a gardener’s treasure—fragrant, flavorful, and bursting with life. But when the harvest is bountiful, it’s hard to use them all before they wilt. That’s where preservation comes in! Two of the most popular methods are freezing and drying, each with its own perks. Let’s dive into the differences so you can choose the best way to keep your herbs lasting long past harvest day. ❄️ 𝐅𝐫𝐞𝐞𝐳𝐢𝐧𝐠 𝐇𝐞𝐫𝐛𝐬 Freezing is the closest you can get to preserving that “fresh-picked” flavor. 𝐇𝐨𝐰 𝐭𝐨 𝐅𝐫𝐞𝐞𝐳𝐞 𝐇𝐞𝐫𝐛𝐬: Whole leaves: Spread clean, dry leaves (like basil or parsley) on a baking sheet, freeze, then transfer to airtight containers. Ice cube method: Chop herbs, pack them into ice cube trays, and cover with water or olive oil. Pop out cubes and store in freezer bags for ready-to-use portions. 𝐁𝐞𝐬𝐭 𝐇𝐞𝐫𝐛𝐬 𝐟𝐨𝐫 𝐅𝐫𝐞𝐞𝐳𝐢𝐧𝐠: * Basil * Parsley * Cilantro * Dill * Chives 𝐏𝐫𝐨𝐬: * Retains fresh, vibrant flavor * Convenient pre-portioned cubes for cooking * Keeps bright green color in many herbs 𝐂𝐨𝐧𝐬: * Herbs may lose their firm texture—better for cooking, not garnishing * Requires freezer space ☀️ 𝐃𝐫𝐲𝐢𝐧𝐠 𝐇𝐞𝐫𝐛𝐬 Drying is the oldest preservation method and ideal for herbs that pack a punch when concentrated. 𝐇𝐨𝐰 𝐭𝐨 𝐃𝐫𝐲 𝐇𝐞𝐫𝐛𝐬: * 𝐀𝐢𝐫 𝐝𝐫𝐲: Tie small bundles of herbs (like rosemary or thyme) and hang them upside down in a cool, dry place. * 𝐎𝐯𝐞𝐧 𝐨𝐫 𝐝𝐞𝐡𝐲𝐝𝐫𝐚𝐭𝐨𝐫: Spread herbs on trays and dry at a very low temperature until crisp. * 𝐌𝐢𝐜𝐫𝐨𝐰𝐚𝐯𝐞 𝐦𝐞𝐭𝐡𝐨𝐝: Place herbs between paper towels and microwave in short bursts until dry. 𝐁𝐞𝐬𝐭 𝐇𝐞𝐫𝐛𝐬 𝐟𝐨𝐫 𝐃𝐫𝐲𝐢𝐧𝐠: * Oregano * Thyme * Rosemary * Sage * Mint 𝐏𝐫𝐨𝐬: * Long shelf life (up to a year when stored properly) * Doesn’t take up freezer space * Great for seasoning blends and teas 𝐂𝐨𝐧𝐬: * Some delicate herbs lose flavor intensity (like basil or cilantro) * Color often fades to dull green 🌿 𝐒𝐨… 𝐖𝐡𝐢𝐜𝐡 𝐒𝐡𝐨𝐮𝐥𝐝 𝐘𝐨𝐮 𝐂𝐡𝐨𝐨𝐬𝐞? * Want bright, fresh flavors for soups, sauces, and pestos? → Freeze them. * Prefer convenient, long-lasting storage for cooking blends and teas? → Dry them.

Herbs are such versatile plants. From seasoning our food, helping our bodies to delicious teas. And then they are also such helpers in the gardens. They can repel unwanted insects, four legged critters, even some not so friendly insects.🪰 These versatile plants are a must have in our garden. We've been expanding each year on which ones we grow for helping to protect the garden and giving us some delicious flavors for our kitchen. What' your favorite herb to grow and why? ❤️

When the cooler air of fall rolls in, many gardeners assume it’s time to pack away the trowels and let their gardens rest. But autumn is actually prime season for some of the most flavorful and hardy herbs around—sage, thyme, and rosemary. This aromatic trio doesn’t just survive fall; they thrive in containers and bring flavor, fragrance, and greenery well into the season. 🍃 𝐖𝐡𝐲 𝐓𝐡𝐞𝐬𝐞 𝐓𝐡𝐫𝐞𝐞 𝐇𝐞𝐫𝐛𝐬? * 𝐒𝐚𝐠𝐞: Its silvery, textured leaves add visual interest, while the earthy flavor is a fall kitchen staple, perfect for roasted vegetables and stuffing. * 𝐓𝐡𝐲𝐦𝐞: Compact, resilient, and flavorful, thyme fills in beautifully around other plants and tolerates cooler nights. * 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲: This Mediterranean favorite loves a sunny spot and doubles as an ornamental container “thriller” with its upright growth. Together, they create a mini herb garden that’s practical, beautiful, and incredibly fragrant. 🌱 𝐂𝐨𝐧𝐭𝐚𝐢𝐧𝐞𝐫 𝐆𝐫𝐨𝐰𝐢𝐧𝐠 𝐓𝐢𝐩𝐬 * 𝐂𝐡𝐨𝐨𝐬𝐞 𝐭𝐡𝐞 𝐑𝐢𝐠𝐡𝐭 𝐏𝐨𝐭: A 12–14 inch wide container works well for all three if planted together. Make sure it has excellent drainage. * 𝐒𝐨𝐢𝐥: Use a well-draining potting mix with added sand or perlite. These herbs don’t like “wet feet.” * 𝐒𝐮𝐧𝐥𝐢𝐠𝐡𝐭: Aim for 6+ hours of direct sun daily—especially crucial for rosemary. * 𝐖𝐚𝐭𝐞𝐫𝐢𝐧𝐠: Keep the soil slightly moist but never soggy. Allow the top inch of soil to dry before watering again. * 𝐏𝐫𝐮𝐧𝐢𝐧𝐠: Snip regularly to encourage new growth and prevent woody stems. 🍲 𝐅𝐚𝐥𝐥 𝐅𝐥𝐚𝐯𝐨𝐫𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 One of the joys of these herbs is their perfect pairing with fall cooking. Try: * 𝐒𝐚𝐠𝐞: Toss fresh leaves into butternut squash soup or brown butter pasta. * 𝐓𝐡𝐲𝐦𝐞: Add sprigs to roasted root vegetables or chicken dishes. * 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲: Infuse olive oil, or use whole sprigs for roasting meats and potatoes. Together, they bring warmth and depth to autumn meals. 🌿 𝐐𝐮𝐢𝐜𝐤 𝐓𝐢𝐩 Bring your container indoors before the first frost (especially rosemary, which is less cold-hardy than sage or thyme). Place them in a bright window, and they’ll keep your kitchen stocked with fresh herbs all winter long.

Nothing is more satisfying than snipping fresh herbs straight from your container garden. But as the seasons shift, you don’t have to say goodbye to those fragrant leaves you’ve nurtured all summer. Drying and storing your herbs allows you to enjoy their flavor and aroma all year long — even when your garden is resting. Here’s how to do it right: 🌿 𝐒𝐭𝐞𝐩 𝟏: 𝐇𝐚𝐫𝐯𝐞𝐬𝐭 𝐚𝐭 𝐭𝐡𝐞 𝐑𝐢𝐠𝐡𝐭 𝐓𝐢𝐦𝐞 * Pick herbs in the morning after the dew has dried but before the sun gets too hot. * Snip just before they flower for maximum flavor and oils. * Choose healthy leaves — avoid any that are yellowed or damaged. 🌬 𝐒𝐭𝐞𝐩 𝟐: 𝐃𝐫𝐲𝐢𝐧𝐠 𝐌𝐞𝐭𝐡𝐨𝐝𝐬 There are a few easy ways to dry your herbs, depending on your setup and climate: 𝟏. 𝐀𝐢𝐫 𝐃𝐫𝐲𝐢𝐧𝐠 (𝐁𝐞𝐬𝐭 𝐟𝐨𝐫 𝐫𝐨𝐬𝐞𝐦𝐚𝐫𝐲, 𝐬𝐚𝐠𝐞, 𝐨𝐫𝐞𝐠𝐚𝐧𝐨, 𝐭𝐡𝐲𝐦𝐞, 𝐚𝐧𝐝 𝐦𝐢𝐧𝐭) * Tie small bundles with string. * Hang them upside down in a warm, dry, dark place with good airflow. 𝟐. 𝐓𝐫𝐚𝐲 𝐃𝐫𝐲𝐢𝐧𝐠 * Spread leaves on a clean screen or baking rack. * Place in a warm, ventilated spot, turning occasionally until crisp. 𝟑. 𝐎𝐯𝐞𝐧 𝐃𝐫𝐲𝐢𝐧𝐠 (𝐅𝐨𝐫 𝐪𝐮𝐢𝐜𝐤 𝐫𝐞𝐬𝐮𝐥𝐭𝐬) * Spread herbs on a baking sheet. * Dry at the oven’s lowest temperature (around 170°F / 75°C). * Check often — they dry fast! 𝟒. 𝐃𝐞𝐡𝐲𝐝𝐫𝐚𝐭𝐨𝐫 * Use a food dehydrator if you have one. * This method works quickly and preserves flavor beautifully. 🫙 𝐒𝐭𝐞𝐩 𝟑: 𝐒𝐭𝐨𝐫𝐢𝐧𝐠 𝐘𝐨𝐮𝐫 𝐇𝐞𝐫𝐛𝐬 * Once herbs are completely dry (crumbly, not bendy), remove leaves from stems. * Store in airtight glass jars, tins, or sealed bags. * Keep in a cool, dark cupboard away from light and heat. * Label with the herb name and date. ⏳ 𝐒𝐭𝐨𝐫𝐚𝐠𝐞 𝐋𝐢𝐟𝐞 & 𝐅𝐥𝐚𝐯𝐨𝐫 𝐓𝐢𝐩𝐬 * Dried herbs keep for about 6–12 months. * Crush them just before use to release essential oils. * Remember: dried herbs are more concentrated, so use about 1 teaspoon dried for every 1 tablespoon fresh in recipes. 🌱 𝐖𝐡𝐲 𝐓𝐡𝐢𝐬 𝐌𝐚𝐭𝐭𝐞𝐫𝐬 𝐟𝐨𝐫 𝐂𝐨𝐧𝐭𝐚𝐢𝐧𝐞𝐫 𝐆𝐚𝐫𝐝𝐞𝐧𝐞𝐫𝐬 When space is limited, preserving your harvest means you get maximum value from every plant. A few pots of basil, oregano, or rosemary can keep your pantry stocked all winter long. Plus, home-dried herbs taste fresher (and save you money!) compared to store-bought jars.