I’m enjoying a late harvest from my container of semi-hardy herbs by the back step – Rosemary, Thyme and Big Leaf Sage are the greatest combination for your holiday meals! These plants will be edible until temperatures drop to about 10 degrees. At that time I usually harvest what remains and hang on my indoor drying rack for future use.
In the three-season greenhouse, I’m growing potted Par-Cel and Flat Leaf Parsley which are more vulnerable to frost damage when temperatures dip into the 20s. Par-Cel is a cross between parsley and celery, with a pleasant flavor combining the two. We grow it from seed each spring. Want fresh, local, organic herbs for your holiday season? Contact us for a design consultation of a container kitchen herb garden or three season greenhouse to your backyard. Give the gift of fresh, healthy organic food for seasons to come!