There’s an abundant palette of garden herbs & flowers that thrive when planted in Fall. No need to keep them separated – pair them together for the perfect garden to table companions.
The classic herbs for the Fall season align with those familiar flavors for soups and holiday meals. Sage, Thyme, Rosemary, Parsley, Oregano, Cilantro, and Chives are well known and very successful in South Texas gardens.
Epazote, Yerba Buena, and Yerba Anís (aka Mexican Mint Marigold or Mexican Tarragon) also grow well here in South Texas. Epazote is used when cooking beans to ease digestion. Yerba Buena is a relative of mint commonly used in teas and to freshen breath. Yerba Anís is the flavor associated with licorice, but the fresh leaves + oil and vinegar make an amazing salad dressing.
Fall is prime time for flowers too: Pansies, Violas, Calendulas, Nasturtiums, Roses, Lavender, Anise Hyssop, Marigolds, & Ornamental Cabbage and Kale are all beautiful AND edible with proper care. (Remember to not use chemical fertilizers & treatments on your flowers, especially if you plan to eat them.)
Instead of thinking of separate herb and flowerpots or beds, try planting them together. Maybe a soup garden with Parsley, Sage, Thyme, and Violas. Or a salsa garden in a large pot with Cilantro, Mexican Oregano, and Pansies for color.
Herbs and flowers can be planted in ground; making sure the soil is well drained; or in containers using a good potting mix. All will need at least 4-6 hours of sun and regular watering, especially at first planting.
Our go-to organic solutions for herbs and flowers (and all things edible):
- Hasta Gro, Espoma Plant Tone, & BioTone for feeding.
- Spinosad, Neem Oil, and Beesafe 3 in 1 spray to prevent and control pests.
Need more ideas? Come see us!
-Debbie