Bringing Herbs Indoors
It’s the end of September and evening temperatures will be dropping sharply. Although your herbs are starting to look shabby, it is possible to bring some of them indoors for the winter.
Herbs you should not bring indoors.
1. Don’t bring in any herb that looks diseased or has pests. This goes for any of your plants which you might want to bring inside. Pitch them NOW!
2. Annuals: these may not produce well indoors. It is better to plant new seed and grow new plants. Annuals include herbs such as chervil, cilantro, dill and some basils. Basil is technically a tender perennial and can be brought in and may survive to produce in the spring but it may not, so keep extra seeds on hand. The more (basil), the merrier!
3. If you have access to good dried herbs you can also skip bringing in fresh herbs such as oregano and sage. I find these plants do better “in-ground” rather than as container plants.

Herbs to bring inside and use over Winter
Bring in any special, hard to find herbs. For me that would be Pineapple Sage. Megan loves this and it was hard to find so I am bringing it in for the winter (although I might take cuttings and start new plants). I also bring in rosemary and thyme. Although they both are available dried, they are great fresh garnishes for winter soups and veggies.

Herbs to bring inside and store until Spring
Some herbs do well if you bring them in and leave them alone until Spring. This is actually what I did with my basil plants last year. If the plants have become woody and spindly, cut them down to about 2 inches and then put them in a cool (not freezing), dark place. Bring them back out again in early April and put them under lights or by a bright window. You should have green leaves appearing in early May and the plants can go back outside at the end of the month.

The next blog will discuss taking cuttings and how to care for your herbs after you get them indoors. Potting Soil Recipes!