14 Herbs That Are Perfect For Planting In The Fall For A Luscious Kitchen Garden

In many cases, fall is not too late to get in the garden and start planting. There are many delicious herbs for a well-rounded kitchen garden that you can add in the fall, including cold-hardy species that will establish themselves well before winter sets in. There are also several annual options, like cilantro and parsley, that are common cool-season herbs. They will grow quickly after being planted in the fall for a rapid harvest, but as annuals may need to be planted again in your kitchen garden in the spring. That's why it's also good to start establishing several perennial herbs in the fall months. Get creative as you plant your kitchen garden and perhaps borrow a traditional kitchen garden design that makes growing easier by embracing the potager, or French kitchen garden. This design choice encourages you to intermingle annual and perennial plants. The result is a full kitchen garden in the fall with many perennial herbs established for a reliable spring garden, too.

While planning what herbs to add in your kitchen garden, remember to think about timing. Depending on your USDA Hardiness Zone, you might have a wider range of herbs to add to a kitchen garden in fall because you have more time to plant before harsh freezes. The further north you are, you might have less time before freezing weather and fewer options to plant and establish herbs outside. Plan which herbs you will plant in your kitchen garden during the autumn beforehand to give yourself the most time to establish perennial herbs and to enjoy annual species. 

Either you love it or you hate it – cilantro (Coriandrum sativum) has a distinct taste. This herb grows best in cooler temperatures and reaches maturity quickly, which makes it ideal for a kitchen garden when started around mid-August or even later. More southern areas can start seeds 4 weeks before the anticipated frost. Other areas continue to grow cilantro outdoors until the first hard freeze. Some protection can ensure bountiful late season harvests for your cooking. As an annual herb, it will die back as winter sets in and needs replanting in spring.

A drought-tolerant, low-growing perennial herb, thyme (Thymus vulgaris) is a popular option to include in a kitchen garden. Depending on your climate, it can easily be established either in early or late fall. For an easier process, opt for cuttings instead of seeds so that your thyme has time to thrive before going dormant in the winter. Check for specifically cold-hardy varieties of thyme for the best results cultivating this herb in the autumn. In general, common English thyme is hardy in zones 5 through 9.

A cool-season herb native to temperate regions, chives (Allium schoenoprasum) are in the same family as onions and garlic and adds subtle onion taste to dishes. In warmer climates, chives are an evergreen plant but will die back to the ground in other areas. However, this herb also comes back strong in spring. Hardy in zones 4 to 8, this easy-to-grow herb with hardiness to cold grows well in the fall. In warmer zones, you can start chives later in the fall.

Your kitchen herb garden would be incomplete without the 'chef's herb.' Tarragon, including the popular French tarragon (Artemisia dracunculus) is a hardy, flavorsome herb that'll grow well in shady areas of your garden. This herb is best used fresh and is hardy to zone 4. This perennial will die back over the winter unless you provide some type of protection. However, tarragon can tolerate a little bit of frost before going dormant. 

If you missed out on planting fennel (Foeniculum vulgare) in the spring, perhaps you should consider planting it in the fall for your kitchen garden. Fennel seeds will germinate well when soil temperatures range from 50 to 75 degrees Fahrenheit. This herb, hardy in zones 4 through 9, needs cooler temperatures combined with decent sun to thrive. In the kitchen garden, fennel is a must-have, but be careful where you plant it because of its allelopathic qualities.

Sage (Salvia officinalis) is but one species among many in the salvia genus, but it is perhaps the most well-known for use in a kitchen garden. Starting sage, which is hardy in zones 4 through 8, in fall is actually recommended. Autumn is a good time to plant sage, because this herb does not like excessive heat. Consider using a transplant or cutting for a quicker reward and a more robust plant.

This unique species of salvia attracts hummingbirds with its late-blooming flowers and has a pineapple aroma. But it's also easy to incorporate pineapple sage into teas, jams, and more. In zones 8 through 10, this salvia is considered hardy and it is a rapid-growing selection. But you can also choose to grow this sweet-tasting herb in the fall as an annual to add color and fruity flavor to your kitchen garden layout. Although, some gardeners might prefer to plant pineapple sage in spring to ensure a longer growing period.

Angelica (Angelica archangelica) is low-maintenance herb from the carrot family with a taste similar to licorice. This herb, which is biennial, grows very well in areas with cooler climates. You can start this herb in the fall from seed to get it established. It is hardy in zones 5 through 8 and can thrive in sunny conditions in northern areas, a good option for a gardener looking to add to their kitchen garden during the fall.

This hardy herb has a well-earned place in the kitchen garden. Caraway (Carum carvi) requires well-drained soil and bright light to flourish, and grows well in the fall months from seed. It's first period of growth in fall, as a biennial, is a thin plant that will return fuller in the spring. The aromatic seeds harvested from a caraway plant are popular in various dishes. The seeds are best sown directly in the garden. Caraway is hardy in zones 3 through 9.

You can plant this easy-to-grow herb in August for a flavorful harvest before the first freeze, a great option to extend your growing season and get started on establishing herbs for next year's kitchen garden. Lemon balm (Melissa officinalis) is a perennial herb with aggressive tendencies but with a multitude of culinary uses. Long-lasting flowers bloom into the fall on this herb that is hardy from zones 3 through 7. In certain areas, such as Texas, you can start lemon balm in the month of October to get it established in the garden.

A bold herb once used as a sugar substitute that features fernlike leaves, sweet cicely (Myrrhis odorata) is a fun and easy choice for a kitchen herb garden. Grow this hardy perennial from seed beginning in the fall, typically in partial shade. A period of cold allows for germination. Sweet cicely is hardy in zones 3 to 7 and enjoys damp soil for ideal growth. Harvest regularly in fall for salads and dips and enjoy again when it comes back in the spring.

English lavender (Lavendula angustifolia) is the cold hardy, versatile herb ideal for your kitchen garden. When planting lavender in the fall, allow for 2 full months of growth for the best root formation. Knowing how to harvest lavender and the surefire way to tell when it is ready will allow for a thriving kitchen garden that keeps giving back each time you use your herbs. A perennial that is hardy in zones 5 through 8, lavender can bloom multiple times a year and will come back after going dormant in the winter. 

This tall herb, recognizable by its celery-like leaves and yellow flowers, flourishes in rich and moist soil conditions. Lovage (Levisticum officinale) is a hardy perennial that will grow readily when sown in the fall and continues to self-seed. Grow this herb, which is hardy in zones 4 through 8, in a kitchen garden to add a touch of spice to your cooking. Utilize rich, moist soil for robust plants that come back in the spring.

A quick-growing perennial herb, winter savory (Satureja montana) is a unique selection for the kitchen garden that can be sown in late fall. Related to summer savory (Satureja hortensis), winter savory has more cold hardiness. Trim this herb regularly for continual harvests for cooking. This herb, hardy to zone 5, is an easy choice to grow with your herbs and features prominently in Mediterranean cuisine. Plant it in the fall to enjoy it then and again in springtime.