Rosemary at your fingertips: It's a great time to plant herbs

As with many of our perennials, fall is the perfect time of year to also plant most herbs (excluding the summer annuals, such as basil and summer savory). If you have never tried growing herbs, you will be pleasantly surprised at how fun and relatively easy it is to grow these sensory, as well as useful, plants. Herbs are links to our ancient past, as they have been cultivated since virtually the beginning of time.

Basically, herbs need good garden soil with proper drainage and at least six hours of sunlight daily. If they do not receive enough sun, most herbs will not adequately develop essential oils in their leaves. Some herbs grown without enough sun may seem to thrive but will not have the correct flavor or fragrance (remember that most herbs are native to the Mediterranean region). The majority of herbs also benefit from regular, light pruning so cut and use them often.

I grow my herbs in raised beds just outside my back door so that they are easily accessible for quick gathering for meal preparation. This location also affords the ability to take in the wonderful fragrances of overhanging herbs (especially my favorite, rosemary) that are released when passing by on the walkway. But herbs can also be incorporated within your vegetable garden, ornamental landscape, or containers.

Rosemary

As mentioned above, one of my absolute favorites is rosemary (Rosmarinus officinalis), not only for its wonderful fragrance but also for its culinary uses. Rosemary is divided into either the upright or prostrate varieties, with many different cultivars.

The upright varieties can grow into a shrub of three to four feet high in our area, and occasionally can reach five or six feet. The prostrate varieties have a trailing habit that makes them suitable for hanging baskets or containers. Once established under the right conditions, rosemary will supply your needs for many years. My upright rosemary is well over 20 years old and still going strong.

Sweet bay

Sweet bay (Laurus nobilis), also known as bay laurel or sweet laurel, is an evergreen shrub or tree. Bay leaves can be used in seasoning soups, stews, sauces, marinades, or stuffing and are one of the main ingredients of a bouquet garni of classic French cuisine. The leaves may be used either fresh or dried but be sure to remove them before serving as they are very coarse.

Once it is mature, sweet bay is hardy to 15 degrees Fahrenheit and can grow as tall as 25 feet. Plant it on a sunny south or east exposure close to your house or a building for protection. I have had my bay planted on the east side of the house also for over 20 years and it is approximately 20 to 25 feet tall. Note that new plants grow slowly the first couple years, but once established grow rather rapidly. The only problematic pests can be scale.

Winter savory

Winter savory (Satureja montana) is a winter-hardy, low-growing evergreen, unlike summer savory (Satureja hortensis), which is an annual herb that thrives during the summer. Winter savory is commonly used in poultry and vegetable dishes, particularly with various types of beans. While it is said to be easy to grow from seeds, I cannot personally attest to this, as I purchased mine as a small plant. Additionally, it is typically resistant to pests and diseases and is often featured in knot gardens.

Sage

Sage (Salvia officinalis) is a popular culinary herb for seasoning poultry and pork. Unfortunately, it is hard to grow here because it dislikes our summer heat and humidity. Even though it is classified as a perennial, it often perishes even when planted high and dry in full sun. I have found that it does best in a clay pot and mulched with small rocks or gravel. In spite of this, I still have only had one survive two to three years at most.

Comfrey

Comfrey (Symphytum peregrinum) is another hardy perennial that tolerates our cold winters. It grows best in full to part sun, but with some afternoon shade from our hot summer sunshine. Comfrey has a rich history of medicinal use for topical and internal injuries, but it is no longer considered safe for human consumption.

It can be applied externally to treat conditions such as sprains, swelling, and bruises; however, I must emphasize the importance of consulting a trained medical professional before using it for any medicinal purposes. Personally, I have not experimented with these applications. I just enjoy the pretty drooping bellflowers when it blooms spring and summer and pollinators are drawn to it also.

Rue

Rue (Ruta graveolens) is another medicinal herb that I only grow for its lovely blue-green foliage and tiny yellow flowers. It is a hardy evergreen perennial, but most of all, it is a host plant for the black swallowtail and giant swallowtail butterflies. Just use caution when handling or working around rue, as the leaves can cause dermatitis in sensitive people.

Dill

Dill (Anethum graveolens) is a cool weather annual that grows well from seeds planted in the fall. Besides its obvious culinary uses, dill’s attractive delicate ferny leaves and yellow umbrellalike flowers enhances the beauty of the garden and also is a swallowtail butterfly host plant.

Fennel

Fennel resembles dill, but there are two different kinds. Common fennel (Foeniculum vulgare) is grown for its shoots, leaves, and seeds, while Florence or sweet fennel (Foeniculum bulgare) is grown for its bulbous leaf base, which is eaten as a cooked vegetable but can be more challenging to grow in this region. I have bronze fennel, a reliable perennial, growing in my herb garden because I love its pretty foliage. Additionally, it serves as a host plant for swallowtail butterflies.

As you can see there are many different varieties, qualities, and uses for herbs. If you have not tried your hand at growing herbs, I hope that you will be inspired to give them a place in your garden.

Cindy Horning is a Master Gardener Volunteer with UF/IFAS Leon County Extension, an Equal Opportunity Institution. For gardening questions, email [email protected].

This article originally appeared on Tallahassee Democrat: Rosemary and thyme: Fall is a great time to plant herbs