Florida gardeners grow culinary herbs like basil, mint, and bay laurel in nearly every season, but if you’re gardening in Delaware, your approach needs to be different. The First State’s climate, with its cold winters and humid summers, actually creates perfect conditions for many hardy herbs. This guide covers the Best Herbs To Grow In Delaware so you can have a thriving kitchen garden from spring through fall.
Delaware sits in USDA hardiness zones 7a and 7b, which means you get about 180 to 200 frost-free days each year. That’s plenty of time to grow a wide variety of herbs. The key is choosing plants that can handle both the chilly spring nights and the muggy August afternoons.
Let’s get straight to the point. You want herbs that survive Delaware’s weather, taste great, and don’t require a ton of work. Below you’ll find the top choices, along with planting tips and common mistakes to avoid.
Best Herbs To Grow In Delaware
When we talk about the Best Herbs To Grow In Delaware, we’re looking at plants that thrive in the state’s unique mix of coastal influence and continental climate. The soil here ranges from sandy loam near the coast to heavier clay inland, but most herbs adapt well with a little preparation.
Basil: The Summer Staple
Basil loves heat, and Delaware summers deliver. Plant it after the last frost, usually around mid-May. Sweet basil, Genovese, and Thai basil all do well here.
- Plant in full sun, at least 6 hours daily
- Space plants 12 inches apart for good air flow
- Water at the base to prevent leaf diseases
- Pinch off flower buds to keep leaves growing
One thing to watch for: basil hates cold. If a late frost hits, cover your plants or bring pots indoors. Delaware’s spring can be tricky, so keep an eye on the forecast.
Mint: Almost Too Easy
Mint grows like crazy in Delaware. Spearmint, peppermint, and chocolate mint all thrive. The problem is containing it. Mint spreads through underground runners and can take over a garden bed fast.
Grow mint in a container or a raised bed with a solid bottom. It prefers partial shade, especially in the afternoon. Delaware’s humidity helps mint stay lush, but it also attracts aphids. A strong spray of water usually takes care of them.
Rosemary: Tricky But Worth It
Rosemary is a Mediterranean herb that struggles with Delaware’s wet winters. Most varieties won’t survive outdoors year-round. However, you can grow it as an annual or bring pots inside before the first frost.
Arp and Hill Hardy are two varieties that sometimes make it through a mild Delaware winter if planted in well-drained soil and mulched heavily. For best results, keep rosemary in a pot and move it to a sunny window when temperatures drop below 20°F.
Thyme: Low Maintenance And Hardy
Thyme is one of the easiest herbs for Delaware gardens. It tolerates poor soil, drought, and even a little frost. English thyme and lemon thyme are popular choices.
- Plant in full sun with good drainage
- Space plants 8-10 inches apart
- Water only when the soil feels dry
- Trim back after flowering to keep it bushy
Thyme stays green well into November in Delaware. It’s also deer-resistant, which is a bonus if you live near wooded areas.
Oregano: The Perennial Powerhouse
Oregano comes back year after year in Delaware. Greek oregano is the best for cooking. It spreads slowly and doesn’t need much care. Plant it once, and you’ll have oregano for a decade.
Cut it back hard in early spring to encourage new growth. Oregano flowers attract bees and butterflies, which helps your whole garden. The leaves taste best just before the flowers open.
Sage: Tough And Flavorful
Sage handles Delaware’s climate well. Common sage and purple sage both grow without fuss. They prefer full sun but can take some afternoon shade in the hottest part of summer.
Sage plants get woody after a few years. Replace them every 3-4 years for the best flavor. The leaves are great for cooking with poultry and pork, and they dry easily for winter use.
Chives: The Onion Alternative
Chives are among the first herbs to appear in spring. They pop up as soon as the soil thaws, often in March. Garlic chives have a mild garlic flavor and flat leaves, while common chives have round leaves and an onion taste.
Chives grow in clumps and spread slowly. Divide them every 2-3 years to keep them healthy. The purple flowers are edible and look nice in salads.
Dill: Self-Seeding Success
Dill grows quickly in Delaware’s spring and fall. It bolts in hot summer weather, so plant it early or late. Dill self-seeds readily, meaning once you plant it, you’ll likely see volunteers popping up for years.
Use dill leaves fresh for fish dishes and pickles. The seeds are great for breads and sauerkraut. Dill attracts swallowtail butterfly caterpillars, so don’t panic if you see them munching leaves.
Cilantro: Short But Sweet
Cilantro has a short life cycle in Delaware. It bolts as soon as temperatures hit 85°F. To get a steady supply, plant seeds every 2-3 weeks from April through September. Use the leaves fresh, and let some plants go to seed for coriander.
Cilantro grows best in cool weather. Spring and fall plantings give the best harvest. It also does well in partial shade, which helps delay bolting.
Parsley: The Biennial Workhorse
Parsley is a biennial, meaning it grows leaves the first year and flowers the second. In Delaware, it often survives winter if mulched. Flat-leaf Italian parsley is more flavorful than curly parsley, but both grow well.
Soak parsley seeds overnight before planting to speed germination. It can take 3-4 weeks for seeds to sprout otherwise. Parsley needs consistent moisture but not soggy soil.
Tarragon: French Flavor
French tarragon is the one to grow for cooking. Russian tarragon is less flavorful. French tarragon doesn’t produce viable seeds, so buy plants from a nursery.
Tarragon likes well-drained soil and full sun. It’s drought-tolerant once established. In Delaware, it dies back in winter but returns in spring. Divide plants every 3 years to keep them vigorous.
Lavender: Fragrant And Hardy
Lavender can be tricky in Delaware because of the humidity. English lavender varieties like Hidcote and Munstead handle the moisture better than French or Spanish types. They need full sun and very well-drained soil.
Raised beds or sandy soil help lavender survive wet winters. Mulch with gravel or sand, not bark, to keep the crown dry. Lavender blooms in June and July, and the flowers are great for sachets and teas.
Lemon Balm: Calming And Productive
Lemon balm is a mint relative that grows easily in Delaware. It spreads but not as aggressively as mint. The leaves have a lemony scent and are used in teas and salads.
Lemon balm prefers partial shade and moist soil. It can handle full sun if watered regularly. Cut it back after flowering to encourage fresh growth. The plant dies back in winter and returns in spring.
Fennel: Anise Flavor
Fennel grows tall in Delaware gardens. It can reach 4-5 feet. Florence fennel has a bulbous base used as a vegetable, while common fennel is grown for leaves and seeds.
Fennel self-seeds easily and can become weedy. Remove flower heads if you don’t want it spreading. It attracts beneficial insects like ladybugs and lacewings.
Planting Tips For Delaware Herbs
Getting your herbs off to a good start makes all the difference. Here are some practical tips for Delaware gardeners.
Timing Your Planting
Delaware’s last frost date averages around April 20 in southern counties and May 5 in northern areas. First frost comes in mid-October. Use these dates to plan your planting.
- Cool-season herbs (cilantro, dill, parsley): Plant in early April
- Warm-season herbs (basil, rosemary): Plant after mid-May
- Perennial herbs (oregano, thyme, sage): Plant in spring or early fall
You can start seeds indoors 6-8 weeks before the last frost for a head start. Use a sunny window or grow lights.
Soil Preparation
Most herbs prefer soil with a pH between 6.0 and 7.0. Delaware soil tends to be slightly acidic, especially in wooded areas. Add lime if needed to raise the pH.
Mix in compost or aged manure before planting. Herbs don’t need rich soil, but good drainage is essential. If your soil is heavy clay, consider raised beds or containers.
Watering Wisely
Delaware gets about 45 inches of rain per year, spread fairly evenly. During dry spells, water herbs deeply once a week rather than lightly every day. This encourages deep root growth.
Overwatering is a common mistake. Herbs like rosemary, thyme, and lavender prefer to dry out between waterings. Basil and mint need more consistent moisture.
Mulching Matters
A 2-3 inch layer of mulch helps retain moisture and suppress weeds. Use straw, shredded leaves, or wood chips. Avoid piling mulch against plant stems, which can cause rot.
In winter, mulch helps protect perennial herbs from freeze-thaw cycles. Apply a thicker layer after the ground freezes.
Common Problems And Solutions
Even the Best Herbs To Grow In Delaware face challenges. Here’s how to handle the most common issues.
Powdery Mildew
Delaware’s humid summers can cause powdery mildew on herbs like basil and mint. It looks like white powder on leaves. Prevent it by spacing plants for air flow and watering at the base.
If you see mildew, remove affected leaves and spray with a mixture of 1 teaspoon baking soda in 1 quart of water. Neem oil also works.
Aphids And Whiteflies
These small insects suck sap from herb leaves. They’re common on mint, basil, and fennel. A strong spray of water knocks them off. For heavy infestations, use insecticidal soap.
Ladybugs and lacewings eat aphids. Plant dill and fennel to attract these beneficial insects.
Slugs And Snails
Slugs love moist, shady spots. They chew holes in basil and parsley leaves. Hand-pick them at night or use diatomaceous earth around plants. Beer traps also work.
Keep the area around your herbs free of debris where slugs hide. Water in the morning so the soil dries by evening.
Winter Damage
Perennial herbs like rosemary and lavender can suffer in Delaware winters. Protect them with a thick layer of mulch or row covers. Potted herbs should be moved to an unheated garage or basement.
Don’t prune herbs in fall. Wait until spring to cut back dead growth. The old stems help protect the crown from cold.
Harvesting And Storing Herbs
Knowing when and how to harvest makes your herbs more productive. Here are some guidelines.
When To Harvest
Harvest herbs in the morning after the dew dries but before the sun gets hot. This is when the essential oils are most concentrated. For most herbs, harvest just before flowers open for the best flavor.
- Basil: Harvest leaves from the top down, starting when plants are 6-8 inches tall
- Mint: Cut stems anytime, but avoid taking more than one-third of the plant
- Thyme: Harvest sprigs before flowers open
- Oregano: Cut stems when plants are 4-6 inches tall
Regular harvesting encourages bushier growth. Don’t let herbs go to seed unless you want them to self-sow.
Drying Herbs
Drying is the easiest way to preserve herbs. Tie stems in small bundles and hang them upside down in a dark, dry place with good air flow. A closet or attic works well.
Herbs are dry when the leaves crumble easily. Store them in airtight jars away from light. Dried herbs last about a year.
Freezing Herbs
Freezing preserves the fresh flavor better than drying for some herbs. Basil, dill, and chives freeze well. Chop the herbs and pack them in ice cube trays with water or olive oil.
Once frozen, pop the cubes out and store them in freezer bags. Use them in soups, stews, and sauces all winter.
Making Herb Infusions
Herb-infused oils and vinegars are easy to make. Fill a jar with fresh herbs and cover with oil or vinegar. Let it sit for 2-4 weeks, then strain.
Be careful with garlic-infused oil. It can cause botulism if not stored properly. Use dried garlic or refrigerate the oil.
Frequently Asked Questions
What are the easiest herbs to grow in Delaware for beginners?
Mint, chives, oregano, and thyme are the easiest. They tolerate Delaware’s climate well and need minimal care. Start with these if you’re new to herb gardening.
Can I grow herbs year-round in Delaware?
Outdoor growing stops in winter, but you can grow herbs indoors on a sunny windowsill. Basil, mint, and chives do well indoors. Use grow lights if you don’t have enough natural light.
When should I plant herbs in Delaware?
Plant cool-season herbs like cilantro and parsley in early April. Warm-season herbs like basil and rosemary go in after mid-May. Perennial herbs can be planted in spring or early fall.
Do herbs need full sun in Delaware?
Most herbs need at least 6 hours of sun daily. However, mint, cilantro, and lemon balm tolerate partial shade, especially in the afternoon when Delaware’s sun is strongest.
How do I protect herbs from Delaware’s humidity?
Space plants for good air flow, water at the base, and avoid overhead watering. Use well-drained soil and consider raised beds. Remove diseased leaves promptly to prevent spread.
Final Thoughts On Growing Herbs In Delaware
Growing herbs in Delaware is rewarding and not complicated. The key is choosing the right plants for your specific spot. Start with a few easy ones like mint and chives, then expand as you gain confidence.
Remember that Delaware’s climate is a blessing for many herbs. The cool springs and falls are perfect for cilantro and dill. The warm summers make basil and oregano thrive. Even the humidity, which can be a challenge, helps keep herbs like mint lush and productive.
Pay attention to your garden’s microclimate. A south-facing slope warms up faster in spring. A spot near a brick wall stays warmer in fall. Use these small advantages to extend your growing season.
Herbs are forgiving plants. If you make a mistake, they usually bounce back. Don’t be afraid to experiment with different varieties. You might find that a herb you never considered becomes your favorite.
With a little planning and care, you’ll have fresh herbs from spring through fall. And with proper storage, you can enjoy them all winter long. Happy gardening in the First State.