Herbs For Cool Climates
Crisp mornings, misty afternoons, and the earthy scent of damp soil, cooler climates offer a quiet magic that certain herbs absolutely adore. While heat-loving varieties bask in the sun, these hardy herbs thrive in the chill, bringing bold flavor and resilience to your garden. Cool-weather herbs not only survive the frost, they flourish in it. If your garden leans toward the brisk and breezy, these plants are your perfect companions for cozy cooking and seasonal baking.
Chives
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Why it thrives in cool climates: It is a hardy perennial that tolerates frost and grows early in spring.
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Why its fantastic in baking: Adds mild onion flavor to baked potatoes, breads, and dips.
Growing Tip: Harvest the outer leaves or cut back the entire clump every few weeks during the growing season. Don't be shy! Regular cutting keeps the plant healthy and prevents the stems from becoming tough.
Growing and Maintaining Resilient Chives
Chives are incredibly easy to grow and thrive in cooler temperatures. While they can be started from seed indoors about 6 to 8 weeks before the last expected frost or directly sown in the ground in early spring, the easiest method is to plant dormant bulbs, divisions, or a nursery clump in early spring as soon as the ground is workable. Chives are adaptable, growing well in full sun to partial shade, but they produce the best flavor and flowers in sunnier spots. They prefer rich, moist, and well-draining soil with a neutral pH (6.0–7.0). Unlike many Mediterranean herbs, chives appreciate consistent moisture, so do not let the soil dry out completely, especially during hot spells.
Harvesting and Fertilizing for Continuous Growth
Chives are relatively light feeders. Since you are harvesting the leaves, they benefit from nutrients, but not excessive amounts. Top-dress the plant with compost in the early spring to enrich the soil. If the leaves look pale or growth is slow, apply a diluted liquid, nitrogen-rich fertilizer (like a fish emulsion) once or twice during the growing season.
Harvesting chives is simple: use sharp scissors to snip the hollow, green blades off, cutting them back to about 1/2-inch above the soil line. You can begin harvesting once the plant is established and has at least six blades. The more frequently you harvest, the more tender the new growth will be, which also encourages the plant to produce continuously throughout the season. You can also harvest the pretty purple flowers, which are edible and have a mild onion flavor. Chives will go dormant when the weather becomes very hot in mid-summer or when the ground freezes in winter, but they will reliably return early the following spring.
Cilantro
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Why it thrives in cool weather: Bolts in heat, so it prefers cooler temps for leaf production.
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Why its fantastic in baking: Essential in salsas, breads, and savory pastries.
Growing Tip: Planting Time is Crucial: Cilantro thrives in temperatures between 50°F and 70°F (10°C and 21°C). Plant it in the early spring as soon as the danger of hard frost passes, or in late summer/early fall for a fall and winter harvest. Avoid planting in the heat of summer.
Growing and Maintaining Leafy Cilantro
Cilantro is best grown in the cool seasons of spring and fall. The best time to start seeds is as soon as the soil is workable in early spring (about 60 days before your last frost) for a spring harvest, and again in late summer/early fall (6 to 8 weeks before your first hard frost) for a fall and winter harvest. Cilantro does not transplant well due to its taproot, so direct sowing is preferred, or use biodegradable pots if starting indoors. If you must purchase a plant, do so in early spring or early fall. Cilantro is happy with full sun in the spring and fall, but it appreciates partial or afternoon shade if grown in mild climates where temperatures might rise above 75°F (24°C). It prefers light, well-draining, moderately fertile soil with a neutral pH (6.0–7.5). Keep the soil consistently moist but never waterlogged; dry soil, especially combined with warmth, will quickly cause the plant to bolt.
Harvesting and Fertilizing for Maximum Leaves
Cilantro requires a moderate amount of nutrition to maintain lush, leafy growth. If you amend your soil with compost before planting, you may not need additional fertilizer. However, if the plants look pale, a light feeding of a diluted, nitrogen-rich liquid fertilizer once or twice during the growing season will promote leaf growth. Avoid fertilizing when frost is possible.
The goal with cilantro is to delay bolting (flowering) for as long as possible, as the leaves become bitter and wispy once it bolts. Begin harvesting when the leaves are 4 to 6 inches long. Harvest the outer leaves and stems first, cutting them off near the base of the plant. This encourages the plant to continue growing from the center. Only harvest up to one-third of the plant at a time. Plant a new batch of seeds every few weeks during the cool season to ensure a continuous supply. Once the plant bolts (typically when temperatures consistently exceed 80°F/27°C), you can leave it to produce seeds (coriander), or pull it and plant a new cool-season herb.
Dill
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Why it thrives in cool climates: Cold-hardy annual that bolts in summer heat.
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Why its fantastic in baking: Great in rye breads, savory muffins, and pickling.
Growing Tip: The moment you see a tall, central flower stalk starting to form (which looks like an umbrella of yellow buds), snip it off at the base. This is the plant's signal to stop producing leaves and focus on seed production. Removing the flower stalk will redirect the plant's energy back into creating fresh foliage.
Growing and Maintaining Fragrant Dill
Dill performs best when started in the cool conditions of spring and fall. Like cilantro, it has a taproot and hates to be transplanted, so direct sowing of seeds is highly recommended. Sow seeds directly outdoors in early spring as soon as the soil is workable, and then continue planting small batches every few weeks until the summer heat arrives. If you buy plants, choose small, young transplants in early spring. Dill needs full sun (at least 6 hours daily) to produce strong stalks and rich flavor. It requires light, well-draining soil that is moderately fertile. While it is adaptable, it performs best in a neutral pH (6.0–7.0). Keep the soil consistently moist but not waterlogged, particularly during the germination phase and early growth. Because dill can grow quite tall (up to 4 feet), planting it in a sheltered spot away from strong winds is helpful.
Harvesting and Fertilizing for Dual Purpose
Dill is generally a light feeder. If your soil has been amended with compost before planting, additional fertilizer is rarely needed. If you notice slow growth or pale leaves, a single application of a diluted, balanced liquid fertilizer in the early growing phase is enough. Excessive fertilization can lead to weak stalks.
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For Dill Weed (Leaves): Begin harvesting when the plant is about 6 inches tall. Snip the outer, feathery leaves at the stem as needed. Frequent, light harvesting encourages more leafy growth.
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For Dill Seed: Allow the plant to mature and flower (it will produce large, yellow flower heads). Harvest the seed heads when the flowers have turned brown and the seeds are flat, tan, and mature. Cut the whole stalk and hang the heads upside down in a paper bag to catch the falling seeds.
Dill is prone to bolting (flowering) once temperatures rise above 80°F (27°C). If you want continuous leaves, keep planting successive batches of seeds in cool weather. Once it bolts, the leaf production slows, but the plant is then ready for seed harvest.
Parsley
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Why it thrives in cool weather: Biennial often grown as an annual; tolerates light frost.
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Why it's fantastic in baking: Brightens savory bakes, herb crusts, and stuffing.
Growing Tip: Seeds can take 2 to 4 weeks to sprout. Soaking them overnight before planting can speed things up.
Growing and Maintaining Lush Parsley
Parsley is notoriously slow to germinate, so patience is key. Start seeds indoors 8 to 12 weeks before the last expected frost or directly sow outdoors in early spring as soon as the soil is workable. Soaking the seeds overnight before planting can hasten germination. If you buy plants, purchase sturdy transplants in early spring or early fall. Parsley thrives in a wide range of light, from full sun to partial shade. In very warm climates, partial shade is preferred, but in cooler zones, full sun yields the best growth. It requires rich, deep, consistently moist, and well-draining soil with a neutral pH (6.0–7.0). Maintaining moisture is essential; dry soil can cause the leaves to turn yellow.
Harvesting and Fertilizing for Continuous Leaf Production
Parsley is a heavy feeder and benefits significantly from rich soil. Before planting, amend the soil heavily with compost or aged manure. Throughout the growing season, particularly if the leaves look dull or pale, apply a balanced liquid fertilizer (or one slightly higher in nitrogen) every 4 to 6 weeks to support its continuous leaf production.
Begin harvesting once the stems have three segments. The secret to continuous, healthy growth is to harvest the outermost, mature stems near the base of the plant. Snip the entire stalk, including the leaf, right where it emerges from the soil crown. Never just snip the leaf tips off the top, as this weakens the plant and leaves the long, inedible stems behind. Harvesting the outer stems forces the plant to send up new growth from the center. In many cold climates, if you heavily mulch the plant, parsley can overwinter and provide an early spring harvest before it bolts and goes to seed in its second year.
Tarragon
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Why it thrives in cool climates: It prefers cool weather and partial shade.
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Why its fantastic in baking: It is elegant in herb breads, quiches, and creamy sauces.
Growing tip: Tarragon pairs well with tomatoes, rosemary, and sage—some gardeners believe it enhances neighboring flavors.
Growing and Maintaining Aromatic Tarragon
True French Tarragon (Artemisia dracunculus 'Sativa') does not set viable seeds, meaning it must be started from a root division or purchased as a young plant. The best time to purchase and plant French tarragon is in early spring as soon as the soil is workable. Tarragon is incredibly cold-hardy and will die back to the ground in winter, returning reliably the following spring. It thrives in full sun but tolerates some partial afternoon shade in hot climates. Tarragon is another herb that prefers to be left alone: it requires lean, well-draining, and sandy or loamy soil. It cannot tolerate heavy, waterlogged clay, which causes its roots to rot. The optimal pH is slightly acidic to neutral (6.0–7.5). Allow the soil to dry out between waterings once the plant is established; overwatering is the biggest killer of tarragon.
Harvesting and Fertilizing for Flavor Intensity
Tarragon is a very light feeder. Excessive fertilizer, especially nitrogen, will severely dilute its delicate anise flavor. If planted in decent garden soil, it generally requires no fertilizer. If you are growing in a container, a single light feeding of a diluted, balanced liquid fertilizer in the early spring is sufficient.
Begin harvesting once the plant is established and has plenty of foliage. The best time to harvest the leafy stems is before the plant flowers (which it rarely does reliably). To harvest, snip the tender, green stem tips back by about one-third of their length, cutting just above a leaf node. Regular, light pruning encourages bushier growth and prevents the plant from getting leggy. For the best flavor, use the leaves fresh. If you plan to dry them, harvest a large quantity of stems in mid-summer when the flavor is most concentrated. French tarragon is sensitive to transplanting but benefits from being divided every few years in the early spring to maintain its vigor.
There is nothing more rewarding than knowing you can step away from the grocery store and instead rely on your own flourishing, fragrant supply.
Don't let the thought of a shorter season or frosty mornings deter you from the joy of fresh herbs. Many of the most flavorful and essential kitchen herbs—like chives, parsley, dill, and mint—actually thrive in cooler temperatures, offering a robustness and deep color that warm-weather varieties often lack. Imagine snipping your own fresh herbs right off the windowsill while the air outside is crisp, instantly elevating a simple weeknight meal or adding a touch of bright green life to your cozy, winter-inspired kitchen.
The time to plan and plant is now. Take action by selecting just one or two cool-hardy herbs that you use often, grab a container with good drainage, and find your sunniest spot. There is nothing more rewarding than knowing you can step away from the grocery store and instead rely on your own flourishing, fragrant supply. Begin your journey today and discover the rich flavor and quiet satisfaction that comes from tending a garden built to withstand the elements.