I have a confession to make: Every year I go overboard with my herbs, and every year, I watch a lot of them go to waste. Not this year. First, I only bought herbs that were easier to find uses for (basil, mint, chives, rosemary, parsley), and then I found recipes that used a lot of them (basil pesto, mint julep iced tea). And now, I'm refusing to let them shrivel and die under inevitable frost. So, read on for some tips and links to bring your herbs indoors, because really, there's no reason to lose them when you can have the fresh smells and flavors at home all year round.
- The best time to bring them in is before the first frost, and if possible, ease them into the transition.
- Certain herbs transplant better, like most of what I listed above: mint, parsley, thyme, rosemary, and chives.
- If you had herbs outside, but still in pots, you cannot just bring them in. They must be prepped for BUGS.
- There are sure to be bugs in your soil or possibly on your leaves. I shake out the plant as much as possible to get rid of the old soil and critters, give it a good insecticidal soap rinse, and inspect before re-potting with fresh soil.
- It's still good to sequester the plants for a few weeks in case any house-plant-harming bugs were missed.
- Make sure there's lots of light, and if there isn't, you might want to get a plant lamp.
- Extra hints.
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