The one vital piece of information you haven't given us is - which herbs do you have? With 20000 herbs to consider, you've left the issue of caring for each of them wide open!

Oops, so sorry. I got so excited when I found this site and joined that I guess I overlooked the obvious. Okay here goes...Peppermint, pineapple sage, basil, thyme, cilantro, lavendar, sweet marjorum, dill, oregano, rosemary, chives, lime basil, fennel, lemon thyme, dwarf curry, parsley, garlic chives, french tarragon, and spearmint. I think thats all I have so far. Looking forward to advise

If you live in the Cleveland area like me, you should have the same results I have had.

Peppermint: You will never get rid of it and it will spread like hot butter on toast. Contain it somewhere, like maybe pot it and sink it in the ground. Trust me--I've dealt with it, and it is not worth the hassle IMHO.

Pneapple sage, basil, sweet marjoram: Won't overwinter outside.

Rosemary *probably* won't make it outside, but I have so much trouble trying to keep it happy inside the house that I just get new plants in the spring. If you are close to the lake, you have a better chance of it returning, but don't bank too much on it.

Dill is an annual, technically, but it will reseed everywhere. Cut the tops before they go to seed. You will thank me. :) this is another herb that I fought for 5 years at my old house. Sad thing is, I never used it. I was going to make pickles... never followed thru on the plan after I made several jars of spaghetti sauce and got tired of canning.

thyme, cilantro, lavendar, oregano, chives, parsley, garlic chives: Should all grow back next year fine. I'd go ahead and pop 'em in the ground.

lime basil, fennel, lemon thyme, dwarf curry, french tarragon, and spearmint: Never grown them, so perhaps someone else can help with these.

I have found, generally, that my home does not have enough light to keep herbs inside. I've tried to grow herbs in the kitchen window with poor success--and it's a south facing window that gets a lot of light. If you bring them in, you will need a very sunny spot.

Good luck!!

Jennifer

Oh, btw: The seeds come after they flower. The seeds will form on the old flowerheads. Let the flowers die and the seeds darken and harden before harvesting them. Know also that some plants may not come true from seed, but I don't know about the varieties you have chosen.

You should go get a book on herbs from the library and look up your plants. It is fun and will be really helpful to you. You'd be surprised how many books there are on herbs! :) Each herb has a mind of its own and will need treated differently from the others.

Here-here for the book suggestion! I suggest getting a book, library or bookstore, to every new herb gardener. It will be a valuable resource in planning, planting, maintenance, and harvesting. Some include recipes and medicinal use as well. There are loads of books on the subject. They all have roughly the same information on the plants but are formatted differently. Find one that suits you.

As far as peppermint, I don't revile it so much as others. I like it. I figure the more it spreads the more there is to harvest. Although if you want plants neat and orderly and in their places, mints will probably drive you bonkers.

Some other scattered comments:

Peppermint - keep the spearmint and the peppermint apart. Once they grow together you won't know what is what and it will be one big mass of mystery mint. :)

basil - annual

thyme - likes it lean and dry/well-drained

cilantro - annual

lavendar - another lean and dry/well-drained

dill - annual

oregano - regular clipping is best but does have pretty flowers if you let it flower

rosemary - not winter hardy here

chives - pretty early spring purple flowers as well as tasty leaves

fennel - love the feathery look

parsley - biennial

french tarragon - often mis-labeled. Buy plants only not seeds because it won't be french tarragon otherwise

FataMorgana