Wyoming’s high altitude and short growing season demand herbs that mature quickly. Finding the best herbs to grow in Wyoming means choosing plants that can handle cold nights, intense sun, and dry soil. You need tough, fast-growing varieties that fit your garden’s unique conditions.
This guide walks you through the top choices for your Wyoming herb garden. You will learn which herbs thrive, how to plant them, and how to keep them healthy through unpredictable weather. Let’s get started with the essentials.
Best Herbs To Grow In Wyoming
The key to success is picking herbs that are naturally cold-hardy and drought-tolerant. Many Mediterranean herbs do well here because they love sun and poor soil. Others, like chives and mint, can handle frost and come back year after year.
Below is a list of the top performers for Wyoming gardens. Each one has been tested in high-altitude conditions and proven to survive.
Chives
Chives are one of the easiest herbs you can grow. They sprout early in spring and keep producing until the first hard freeze. The purple flowers are edible and attract pollinators.
- Plant in full sun or partial shade
- Water once a week, more in sandy soil
- Cut leaves back to 2 inches after flowering
- Divide clumps every 3 years for more plants
Mint
Mint is almost impossible to kill, which makes it perfect for Wyoming. It spreads quickly, so plant it in a container or a buried pot to control it. Spearmint and peppermint both work well.
- Prefers moist soil but tolerates dry spells
- Grows in part shade to full sun
- Harvest leaves anytime, but best before flowers open
- Cut back to the ground in late fall
Oregano
Oregano is a hardy perennial that thrives in poor, rocky soil. It loves heat and does not need much water once established. Greek oregano is the most flavorful variety for cooking.
- Plant in well-drained soil with full sun
- Space plants 12 inches apart
- Water deeply but infrequently
- Harvest stems when they reach 6 inches tall
Thyme
Thyme is a low-growing perennial that handles cold winters well. It forms a dense mat that suppresses weeds. Common thyme and lemon thyme are both good choices.
- Needs full sun and sandy soil
- Does not like wet feet, so avoid overwatering
- Trim after flowering to keep it compact
- Divide plants every 2 to 3 years
Sage
Sage is a woody perennial that gets better with age. It handles drought and cold better than most herbs. The leaves have a strong flavor that works well with meats and stuffing.
- Plant in full sun with good drainage
- Water only when the soil is dry
- Prune back in early spring to promote new growth
- Replace plants every 4 to 5 years
Parsley
Parsley is a biennial, but most people grow it as an annual. It grows slowly at first but picks up speed after a few weeks. Flat-leaf parsley is more flavorful than curly.
- Soak seeds overnight before planting to speed germination
- Keep soil moist until seedlings appear
- Thin plants to 6 inches apart
- Harvest outer leaves first to encourage new growth
Cilantro
Cilantro bolts quickly in hot weather, so plant it in spring or fall. In Wyoming, it does best in cool temperatures. Let some plants go to seed for coriander.
- Plant seeds directly in the garden
- Water regularly to prevent bolting
- Harvest leaves when plants are 4 to 6 inches tall
- Sow new seeds every 2 weeks for a steady supply
Dill
Dill is a fast-growing annual that self-seeds easily. It attracts beneficial insects like ladybugs and lacewings. The leaves and seeds are both useful in the kitchen.
- Plant in full sun after the last frost
- Keep soil evenly moist during germination
- Thin seedlings to 12 inches apart
- Allow some plants to flower and drop seeds
Lavender
Lavender needs well-drained soil and lots of sun. English lavender varieties are more cold-hardy than French ones. It takes a year to establish but then blooms reliably.
- Plant on a slope or raised bed for drainage
- Mulch with gravel to keep roots dry
- Prune after flowering to maintain shape
- Protect with row cover during harsh winters
Tarragon
French tarragon is the best culinary variety, but it does not produce seeds. You need to buy plants or cuttings. It has a mild licorice flavor that goes well with chicken and fish.
- Plant in full sun with light soil
- Water sparingly once established
- Divide roots every 3 years to keep plants vigorous
- Harvest leaves from spring through fall
Preparing Your Wyoming Garden For Herbs
Before you plant, you need to prepare your soil and choose the right spot. Wyoming soil is often alkaline and low in organic matter. Herbs generally prefer a pH between 6.0 and 7.0.
Soil Preparation Steps
- Test your soil pH with a simple kit from a garden store
- Add compost or aged manure to improve drainage and fertility
- Remove rocks and break up clay clumps
- Raise beds if your soil stays wet after rain
- Mix in sand or perlite for heavy soils
Choosing A Location
Most herbs need at least 6 hours of direct sunlight each day. South-facing slopes warm up faster in spring. Avoid low spots where cold air settles, as frost can damage tender plants.
- Pick a spot that gets morning sun and afternoon shade if summers are hot
- Protect herbs from strong winds with a fence or hedge
- Keep herbs close to the kitchen for easy harvesting
- Group herbs with similar water needs together
Planting And Care Tips For Wyoming Herbs
Timing is everything in Wyoming. The last frost date can vary from late May to early June. Use a frost blanket or cloche to protect young plants from unexpected cold snaps.
When To Plant
Hardy herbs like chives, mint, and oregano can go in the ground 2 to 3 weeks before the last frost. Tender herbs like basil should wait until the soil warms up to 60°F.
- Start seeds indoors 6 to 8 weeks before the last frost
- Harden off seedlings by putting them outside for a few hours each day
- Direct sow cilantro, dill, and parsley in early spring
- Plant lavender and sage in late spring after the soil dries out
Watering Wisely
Overwatering is a common mistake. Most herbs prefer to dry out between waterings. Wyoming’s low humidity means you may need to water more often during heat waves.
- Water deeply once a week rather than lightly every day
- Use drip irrigation or soaker hoses to avoid wetting leaves
- Check soil moisture by sticking your finger 2 inches deep
- Mulch around plants to retain moisture and suppress weeds
Fertilizing
Herbs do not need much fertilizer. Too much nitrogen makes them grow leggy and reduces flavor. A light application of compost in spring is usually enough.
- Avoid high-nitrogen synthetic fertilizers
- Side-dress with compost mid-season if growth slows
- Use a balanced organic fertilizer for container herbs
- Stop fertilizing by late summer to let plants harden off for winter
Extending The Growing Season
Wyoming’s short summer means you need to make the most of every warm day. Cold frames, row covers, and greenhouses can add weeks to your harvest.
Using Cold Frames
A cold frame is a simple box with a glass or plastic top. It traps heat from the sun and protects plants from frost. You can start herbs earlier in spring and keep them growing later in fall.
- Place the cold frame facing south
- Ventilate on warm days to prevent overheating
- Use it to harden off seedlings before transplanting
- Grow cold-tolerant herbs like parsley and chives through winter
Row Covers
Row covers are lightweight fabrics that let light and water through. They add a few degrees of frost protection and keep insects away. Use them on nights when frost is forecast.
- Drape the cover over hoops or directly on plants
- Secure the edges with soil or rocks
- Remove covers during the day if temperatures rise above 80°F
- Replace covers if they tear or become too thin
Harvesting And Storing Your Herbs
Harvesting at the right time gives you the best flavor. Morning is the best time to pick herbs because the oils are most concentrated. Use sharp scissors or pruners to avoid damaging the plant.
Harvesting Tips
- Harvest leafy herbs before they flower for the strongest taste
- Cut no more than one-third of the plant at a time
- Pick flowers from chives, lavender, and mint for salads or teas
- Harvest seeds from dill and cilantro when they turn brown
Drying Herbs
Drying is the simplest way to preserve herbs. Tie stems in small bundles and hang them upside down in a dark, dry place. Crumble the leaves into jars once they are crisp.
- Dry herbs away from direct sunlight to preserve color
- Use a dehydrator set to 95°F for faster drying
- Store dried herbs in airtight containers away from heat
- Label jars with the herb name and date
Freezing Herbs
Freezing keeps the fresh taste better than drying for some herbs. Chop leaves and pack them into ice cube trays with water or olive oil. Pop out the cubes and store them in freezer bags.
- Freeze basil, cilantro, and dill for best results
- Blanch parsley and mint before freezing to preserve color
- Use frozen herb cubes directly in soups and stews
- Do not thaw before using to avoid mushiness
Common Problems And Solutions
Even tough herbs can face challenges in Wyoming. Here are the most common issues and how to fix them.
Frost Damage
Late spring frosts can kill tender seedlings. Cover plants with a frost blanket or old sheet when temperatures drop below 32°F. Remove the cover in the morning to let the sun warm the soil.
Pests
Aphids, spider mites, and slugs can bother herbs. Spray aphids off with a strong stream of water. Use diatomaceous earth around plants to deter slugs. Introduce ladybugs for natural pest control.
Poor Germination
Some herb seeds need light to germinate, while others need darkness. Read the seed packet instructions carefully. Keep the soil moist but not waterlogged during germination.
Bolting
Bolting happens when herbs flower and go to seed too early. It is common in cilantro and basil during hot weather. Plant these herbs in partial shade or sow them in succession to avoid bolting.
Frequently Asked Questions
What herbs grow best in Wyoming’s high altitude?
Chives, mint, oregano, thyme, and sage are the most reliable. They handle cold winters and dry summers well. Lavender and tarragon also do well if given proper drainage.
Can I grow basil in Wyoming?
Yes, but basil is sensitive to cold. Plant it after the soil warms up in June. Use a cold frame or row cover to protect it from cool nights. Harvest leaves regularly to keep the plant bushy.
How do I protect herbs from Wyoming winds?
Plant herbs near a fence, wall, or larger plants that block wind. Use windbreaks made of burlap or fabric. Low-growing herbs like thyme and oregano are naturally wind-resistant.
Should I grow herbs in containers or in the ground?
Containers give you more control over soil and water. They also let you move herbs indoors during cold snaps. In-ground beds work well for hardy perennials like mint and sage.
When is the best time to plant herbs in Wyoming?
Plant hardy herbs in late April or early May. Wait until late May or early June for tender herbs. Check your local frost dates and adjust accordingly.
Final Thoughts On Growing Herbs In Wyoming
Growing herbs in Wyoming is not as hard as it sounds. Pick the right varieties, prepare your soil, and protect your plants from frost. With a little planning, you can have fresh herbs from spring through fall.
Start with a few easy herbs like chives and mint. Add more as you gain experience. Your garden will reward you with flavor and beauty, no matter how short the season is.
Remember to water wisely, harvest often, and enjoy the process. Wyoming’s tough conditions make your success even sweeter. Happy gardening, and may your herbs thrive in the high country.