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Don't Call it a Comeback Keep your herb garden in full bloom all year  Image courtesy istockphoto It's been a heady season with lush, fragrant herbs seducing your senses. But with fewer hours of daylight and colder temperatures ahead, you may think you're done with fresh herbs until spring. Maybe not, say experts. Depending on the variety, you may be able to enjoy herbal flavors for weeks, even months to come. Some are sturdy enough to withstand cooler weather until a frost, others make themselves at home indoors, and still more can be dried or frozen for winter meals. Fall Plantings "This is the perfect time for starting herbs again," says Sal Gilbertie, of Gilbertie's Herb Gardens, Westport, Conn. Your herbs should get enough sunlight to yield a harvest for Thanksgiving cooking, says Gilbertie. He recommends buying small pots of basil, dill weed, fennel and cilantro. Depending on how much sun you're getting you may be able to grow parsley from seed.Successful Transplants It's painful to say farewell to an herb that's thriving outdoors, but don't forget that you might be able to bring some of your most-loved plants inside for the season."When you dig things up that have been growing all summer, they're going to be bigger. Ask yourself how much room you have," says Gilbertie. The herb that started in a 4-inch pot may require a 10-inch container now, so you'll need more space in a sun porch or windowsill. Unless you have a lot of room, don't transplant basil. Gilbertie recommends buying new small pots instead. Thyme, which doesn't have large roots, can be brought indoors. Peppermint does well inside, though spearmint does not, according to Gilbertie. Leave sage outdoors, says Rhonda Janke, associate professor in the department of horticulture, forestry and recreation services at Kansas State University in Manhattan, Kan. "Sage becomes too big and leggy," Janke says. In addition, sage is one of the few herbs that keeps its leaves, making it an attractive part of a winter garden, according to Janke. Rosemary is a gamble. You may be able to bring it inside if the plant remained in a pot, not in the ground. However, rosemary requires a lot of air circulation, bright sunshine during the day and cool temperatures, around 40 to 50 degrees at night, according to Gilbertie. Herb Preservation What you can't continue to grow, you can cook. Freeze basil, cilantro, dill weed and parsley until you need it, says Janke. She suggests pureeing basil with a little olive oil in a blender."Put the mixture in the freezer and you have a versatile product you can use for pesto, spaghetti sauce or scrambled eggs. There are all kinds of things you can do with basil oil," says Janke. An avid home cook, Janke chops and freezes cilantro, dill weed and parsley leaves in plastic bags. "You can use [cilantro] in Thai soup and salsa. It's almost as good as fresh," says Janke. "Dill freezes well. [Frozen] parsley is good for tabbouleh," she says. Sage can be dried instead. Janke ties sage sprigs in bunches and hangs them to air dry. "They're so pretty; the leaves stay on the stems," she says.
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Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"
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