Fall herb care is about capturing the last of the summer's flavour and protecting the plants that will give flavour next year. Tender herbs such as basil are finished by the first frost and must be harvested before it arrives. Hardy herbs such as parsley and cilantro keep going through fall and can be sown for a fall harvest. Woody herbs such as rosemary, thyme, sage and oregano need light care in fall and protection in cold zones, since hard pruning or feeding now can kill them. A little fall herb work — harvesting, drying, freezing, and a light tidy — pays off all winter in the kitchen and all next year in the garden.
The fall herb routine follows the frost. Harvest tender herbs before frost, dry or freeze what you cannot use fresh, cut back annual herbs that have finished, and leave woody herbs largely alone apart from a light trim and a mulch in cold zones. This guide covers each group, how to preserve the harvest, and how to protect herbs through winter. If you are unsure about a herb in your area, check your local extension service.
Harvesting herbs before frost
Tender herbs must be harvested before the first frost, since frost blackens their leaves and destroys their flavour. Basil is the most frost-tender herb of all, and it should be picked before any frost is forecast — see our growing basil guide. Pick in the morning, after dew has dried but before the sun is strong, when the oils that give herbs their flavour are at their peak. Cut stems rather than pulling leaves, and do not take more than a third of the plant at once if it is still growing, though a final harvest before frost can take the whole plant.
Hardy herbs such as parsley, cilantro, dill and chives keep going through fall, and they can be picked as needed until hard frost. Our guides to growing parsley, growing cilantro, growing dill and growing chives cover those herbs. Mint is hardy but spreads aggressively, so fall is a good time to lift and divide it and to cut it back, containing it before it takes over — see our growing mint guide. Harvest herbs for drying on a dry day, since wet leaves take longer to dry and can go mouldy.
Drying, freezing and preserving herbs
Drying is the simplest way to preserve herbs, and it suits woody herbs such as thyme, rosemary, oregano and sage, as well as mint and dill. Tie small bunches, hang them upside down in a warm, airy place out of direct sun, and leave them until they are crisp. Strip the leaves, store them in airtight jars in a cool, dark place, and label them with the herb and the date. Do not dry herbs in a damp place, since they will go mouldy, and do not dry them in direct sun, which bleaches their flavour and colour.
Freezing suits tender herbs such as basil, parsley and cilantro, which lose flavour when dried. Chop the leaves, pack them into ice cube trays with water or oil, freeze, and store the cubes in bags in the freezer. Basil can also be made into pesto and frozen, which preserves its flavour far better than drying. Herbs can also be preserved in oil or vinegar, and as herb butters frozen in portions. Whatever method you use, label everything, use the oldest preserves first, and store dried herbs away from light and heat. If you are unsure about safe preserving methods, check your local extension service.
Woody herbs in fall: rosemary, thyme, sage and oregano
Woody herbs need gentle fall care. Rosemary, thyme, sage and oregano are Mediterranean plants that need sharp drainage and dry conditions, and they are vulnerable to wet, cold winters rather than to cold alone. In fall, give them only a light trim after flowering, removing straggly growth but never cutting hard into old wood, since old wood often does not regrow. Our guides to growing rosemary, growing thyme, growing sage and growing oregano cover each herb's needs, and our fall pruning guide covers the light-trim method.
Do not feed woody herbs in fall, since feeding pushes soft growth that frost damages, and do not mulch them with heavy, wet mulch, which holds moisture against their crowns and causes rot. A light gravel mulch suits them better, since it keeps the crown dry and reflects heat. In cold zones, rosemary in particular may need protection: grow it in a pot that can be moved to a sheltered spot, or cover it with horticultural fleece in a cold snap. Lavender, which is grown as a herb as well as a flower, needs the same treatment — see our growing lavender guide. Bay is tender in cold zones and should be grown in a pot that can be moved under cover — see our growing bay leaves guide.
Tender herbs and herbs to bring indoors
Tender herbs such as basil are annuals in most zones and are finished by frost; harvest them and compost the plants. Some tender herbs can be brought indoors for winter, though they need a bright windowsill and careful watering to survive. Basil can be grown indoors in fall if it has enough light, but it often struggles in short days and is usually better started fresh in spring. Chives, parsley and mint can be lifted and potted up in fall and grown on a windowsill, giving fresh leaves through winter, though they will need a rest period and may go dormant. Our fall houseplant care guide covers the indoor rules that apply to herbs brought inside: less water, no feeding, and as much light as possible.
Herbs sown in fall for a fall harvest include cilantro, parsley and dill, which prefer cool weather to summer heat and can be sown in early fall. See our fall seed starting guide for sowing dates. Protect fall-sown herbs from slugs, which love young seedlings in damp weather — see our slugs and snails control guide. In mild zones, herbs can be sown and grown through fall and winter with little protection, and the zone 9 fall gardening guide covers that pattern.
Fall herb garden tidy and soil
Clear annual herbs that have finished, composting healthy material and removing diseased plants. Cut back mint that has spread, lift and divide it, and replant it in a pot sunk in the ground if you want to contain it. Weed herb beds, since weeds compete for light and water and harbour pests, and mulch around woody herbs with gravel rather than organic mulch, to keep their crowns dry. Do not dig herb beds deeply in fall, since many herbs have shallow roots that are easily damaged, and do not feed herb beds with strong fertiliser, since herbs grown in rich soil often have less flavour than herbs grown in poor soil — a light topdressing of compost is enough.
Check drainage in herb beds, since wet soil in winter kills more herbs than cold does. If a bed stays wet, raise it or add grit to improve drainage, and consider growing herbs in pots or raised beds where drainage is easier to control. Our soil drainage improvement and raised bed soil mix guides cover drainage and raised beds. Clean pots and tools before storing them, and note which herbs did well and which did not, so next year's herb garden is planned from experience.
Common fall herb mistakes
The most common mistake is leaving basil out for a frost and losing the whole crop overnight. The second is cutting woody herbs hard in fall, which can kill them. The third is feeding herbs in fall, which pushes soft growth and dilutes flavour. The fourth is mulching Mediterranean herbs with heavy, wet mulch, which rots their crowns. The fifth is drying herbs in a damp place, so they go mouldy. The sixth is forgetting that mint spreads and needs containing. And the seventh is bringing tender herbs indoors without enough light, so they grow leggy and weak. Harvest tender herbs before frost, trim woody herbs lightly, keep crowns dry, and preserve the harvest properly.
Frequently asked questions
When should I harvest basil before frost?
Before any frost is forecast. Basil is the most frost-tender herb, and a single light frost blackens its leaves. Pick in the morning on a dry day, and preserve what you cannot use fresh by freezing or making pesto.
How do I dry herbs?
Tie small bunches, hang them upside down in a warm, airy place out of direct sun, and leave them until crisp. Strip the leaves, store them in airtight jars in a cool, dark place, and label them.
Should I prune rosemary in fall?
Only lightly. Trim straggly growth after flowering, but never cut hard into old wood, since it often does not regrow. Do not feed rosemary in fall, and keep its crown dry with a gravel mulch.
Can I grow herbs indoors in winter?
Yes, parsley, chives and mint can be potted up in fall and grown on a bright windowsill, though they need less water and no feeding in winter. Basil often struggles in short days and is usually better started fresh in spring.
Which herbs can I sow in fall?
Cilantro, parsley and dill can be sown in early fall for a fall harvest, since they prefer cool weather. If you are unsure about sowing dates in your area, check your local extension service.