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Stayin’ Alive: Moving Your Kitchen Garden Inside for the Winter
Stayin’ Alive: Moving Your Kitchen Garden Inside for the Winter
Not ready to say goodbye to your edible garden? Then say “Come on in!” with this expert advice
By: Beth Levine
In summer, your outdoor potted kitchen garden is going great. The mint is flourishing, the tomatoes are abundant. But as the seasons change and fall unfurls, not so much.
But this year you can keep the good times rolling through the winter by bringing your containers inside. "Oh, sure," you mutter. "Easy for you to say." But never fear, we asked and Lucy Mora, author and illustrator of The Kitchen Garden: Sowing, Growing and Cooking for the Garden Enthusiast, answered your questions.
Q: Is a classic terracotta pot best for wintering plants?
A: Terracotta looks beautiful, but it dries out quickly. Glazed ceramic, resin, and good-quality plastic pots tend to hold moisture more evenly and offer better insulation for roots. Whatever you choose, excellent drainage holes are essential.
Q: How big should the pot be?
A: Most herbs thrive in pots eight to 12 inches wide, while larger crops such as kale, chard, and broccoli need containers at least 12 to 16 inches across.
Q: What type of soil is best?
A: Do use a premium potting mix rather than garden soil. An indoor potting mix like Miracle Gro Indoor Potting Mix for All Plants works well for growing vegetables and herbs indoors. You could also use Miracle Gro Organic Indoor Potting Mix.
Q: When should you bring plants inside?
A: Move plants indoors before the first hard frost arrives and while night temperatures are still relatively mild. The transition is less stressful if plants are acclimatized gradually — bring them inside at night for a week or so before keeping them indoors permanently.
Q: Should you concentrate on crops that regrow after harvesting?
A: Absolutely. ‘Cut-and-come-again’ crops make the most sense through winter. Swiss chard, kale, Asian greens, parsley, and some lettuces continue to produce after repeated picking.
Q: Which herbs do best?
A: Parsley, chives, thyme, oregano, mint, and sage are among the easiest herbs to keep going indoors.
Q: Where should you keep them?
A: The ideal spot is bright, cool, and sheltered. A sunny windowsill or enclosed porch is often better than a heated living room. An unheated garage can work, provided there is sufficient light. Keep pots away from heaters, fireplaces, and air-conditioning vents which can dry them out.
Q: What’s the right amount of light?
A: Most edible plants need at least four to six hours of direct sun each day, and leafy greens generally perform better with even more.
Q: What about watering?
A: Indoor plants need far less water than they do in summer. Before watering, insert a finger a few inches into the potting mix; if it still feels damp, wait. Water thoroughly but less frequently and always allow excess water to drain away. Overwatering is a far greater risk than underwatering during winter. Always empty saucers after watering.
Q: And how about fertilizer?
A: Plants growing slowly through winter require only light feeding. A diluted liquid fertilizer every four to six weeks is usually enough. Miracle-Gro Organic Indoor Plant Food is an excellent liquid fertilizer option.
Key Takeaways
- It's wise to move outdoor edible plants indoors before the first frost arrives.
- Make sure to use a big enough pot with good drainage and a high-quality potting mix.
- Your herbs and other plants will need four to six hours of light and regular watering to thrive, or try a countertop hydroponic garden.
Now that you’ve heard from a pro, get set to see those herbs, greens, and more thrive inside.
…Or Take a Shortcut to an Indoor Edible Garden
Intimidated by the prospect of bringing your munchable plants indoors? You can still enjoy a winter crop. That’s what AeroGarden is all about: An array of hydroponic gardens that are extra-easy and super-successful. You’ll be growing enough basil in a corner of your kitchen to make pesto every week year-round.
About the writer
Beth Levine is an award-winning health writer whose work has been published in The Washington Post, Everyday Health, and others. Her essays have appeared in McSweeney’s, Salon, and more, and she was a finalist in The New Yorker cartoon caption contest. She can be found at bethlevine.net.
