Many perennial and biennial herbs live throughout the winter, despite freezing temperatures. These include some "Mediterranean" herbs, which you may not immediately think of as being cold-hardy. But certain herbs have developed adaptions that do make them more winter-resistant. Having small leaves is one example: a smaller leaf presents a smaller surface area to the elements. As a result, they lose less moisture through evaporation during winter's dry, windy, frozen conditions than do bigger leaves. Learn about seven Mediterranean herbs tough enough to get through winter unscathed. How to Use Mulch With Herbs Always check that an herb is suited to your hardiness zone before planting it. If it's only borderline hardy where you live, mulch it lightly for winter. Just be sure to pull the mulch away as temperatures rise in spring (to avoid smothering). Culinary Sage (Salvia officinalis) Often associated with chicken stuffing (for which it acts as a seasoner), culinary sage is a perennial herb in the mint family with a musky, earthy aroma. If starting sage outdoors from seed, sow about 1/8 inch deep and around the date when, on average, the last spring frost is predicted. But sage seed takes up to six weeks to germinate, so many gardeners choose to buy plants that have already been started at the garden center, setting them out after the threat of frost has passed. Mature Size: 2 to 3 feet tall and wide Sun Exposure: Full sun Soil Type: Well-drained loam USDA Hardiness Zones: 4 to 10 Want more gardening tips? Sign up for our free gardening newsletter for our best-growing tips, troubleshooting hacks, and more! Common Thyme (Thymus vulgaris) Another perennial herb, common thyme is popular as a flavoring agent in Italian dishes. Sow thyme seed 1/4 inch deep (or plant seedlings that have already been started) in late spring after the danger of frost has passed. A member of the mint family, common thyme has creeping relatives with landscaping uses, such as red creeping thyme (Thymus serpyllum 'Coccineus'). Creeping thyme is edible, but Thymus vulgaris is the preferred thyme for culinary purposes. Mature Size: 6 to 12 inches tall and wide Sun Exposure: Full sun Soil Type: Well-drained loam USDA Hardiness Zones: 5 to 9 Italian Parsley (Petroselinum crispum var. neapolitanum) Flat-leafed, or "Italian" parsley may not be as popular as a garnish as is curly parsley (var. crispum), but it has a stronger taste, making it the superior parsley to use as a flavoring agent. Parsley is a biennial in the celery family. Since parsley doesn't germinate as well as many other herbs, set out already-started plants in spring after the last frost date. Mature Size: 9 to 12 inches tall and wide Sun Exposure: Full sun to partial shade Soil Type: Well-drained, fertile, and evenly moist USDA Hardiness Zones: 2 to 11 Oregano (Origanum vulgare) The perennial herb, common oregano is in the mint family. Commonly used to season our foods, you will find it in everything from Italian sauces to submarine sandwiches. Like other Mediterranean herbs it is easy to grow as long as you give it plenty of sun and a soil that is well-drained, but only average (at most) in fertility. The flavor of oregano can actually suffer if it is grown in overly fertile soil. Sow the seeds in mid-to-late spring (depending on how cold it gets where you live). Since the seeds need sunshine to germinate, simply press them lightly into the soil (rather than covering them with soil). Mature Size: 1 to 2 feet tall and wide Sun Exposure: Full sun Soil Type: Well-drained, with low-to-average fertility USDA Hardiness Zones: 4 to 10 Mint (Mentha spp.) Mint is sweeter than the other herbs considered here, which is one reason why it's used to flavor candies. The problem with this highly fragrant herb is that it tends to spread out of control too easily, usurping garden space not intended for it. The best way to keep it in check is to grow it in a pot instead of directly in the ground. There's another advantage to growing the perennial herb, mint in a pot: You can sow your seed (1/4 inch deep) in the pot indoors while it's still cold outdoors, then place your mint seedlings on a patio once danger of frost has passed. Mature Size: 12 to 18 inches tall, 18 to 24 inches wide Sun Exposure: Full to partial sun Soil Type: Well-drained loam USDA Hardiness Zones: 3 to 11 Lovage (Levisticum officinale) Lovage is a perennial herb in the celery family. Indeed, it tastes like celery and can be used to flavor the same dishes (soups, for example) that you flavor with celery. Lovage seed is slow to germinate, so plant already-started plants in late spring, once danger of frost has passed. It often reseeds if you allow the plant to go to seed and let the seed drop on the ground. Mature Size: 3 to 6 feet tall (when in flower), 2 to 3 feet wide Sun Exposure: Partial sun to partial shade Soil Type: Well-drained loam that never fully dries out USDA Hardiness Zones: 4 to 8 Chives (Allium schoenoprasum) Grass-like and bearing an oniony taste, common chives are often cut up in salads. Even the purple flowers are edible (as well as being ornamental). As an added bonus, chives' oniony aroma tends to repel pests. Unlike its relative, the common onion (Allium cepa), chives are perennial. Sow the seeds in mid-spring, about 1/4 inch deep. Mature Size: 10 to 15 inches tall and wide Sun Exposure: Full sun to partial shade Soil Type: Well-drained, fertile loam USDA Hardiness Zones: 3 to 9

Dill plants benefit from repeat harvests, regenerating new growth for fuller, bushier plants. Start harvesting when plants are 5 to 6 inches tall with four or five sets of fronds. Harvest dill seeds for pickling when they are bright green. Dill (Anethum graveolens) is a full-flavored, annual herb that completes its life cycle in one season. Harvesting equates to pruning, which means more growth and a full, bushy habit. Done correctly, you'll enjoy dill for fresh use throughout the growing season. Leaves, flowers, and seeds are all edible. Find out how and when to harvest each part of the plant, along with tips for preserving and storing dill for use over winter. When to Harvest Dill Start harvesting dill fronds when plants reach 5 to 6 inches tall with four or five leaf-bearing stems. This herb grows rapidly, so you can start snipping fairly early in the growing season. For best flavor and moisture content, plan your trip to the herb garden in mid-morning, just after dew has dried but before the heat of the day sets in. Repeat harvests generate new growth to extend the plant's life cycle. Want more gardening tips? Sign up for our free gardening newsletter for our best growing tips, troubleshooting hacks, and more! How to Harvest Dill Dill features upright, branching growth with delicate, alternate, fern-like leaves or fronds. Harvested correctly, plants regenerate, putting out more stems and leaves. Use a small snipper to avoid bruising or stripping stems. Here's what to do. Select a plant with four or five fronds, Use your snipper to make a sharp cut across the leaf stem just above the growth point on the main stem. Look for tips of new fronds starting to emerge along a central stem to locate the right spot. Continue harvesting additional leaves and stems with this method, but remove no more than one-third of the leaves at each cutting. The first few harvests will be small, but the amounts increase as the dill plant puts out new growth. Dill flowers and seeds Depending on the variety, dill generates flowers between 45 and 70 days. Once flowers appear, plants cease to put out green growth, signaling the end of the annual life cycle. Hot, dry weather stimulates early flowering, so gardeners in these climates should succession plant for better harvests. How to Harvest Dill Seeds Once flowers open, flavor concentrates at the top of the stems. Seeds form one to two weeks after flowers appear. For pickling use, harvest heads when seeds are bright green. Yellow seeds aren't quite ready, while brown or black seeds indicate flavor and moisture loss. Cut stems just below the heads and store them whole in plastic bags in the refrigerator or freezer. Fresh dill seeds retain the best flavor for pickling. To harvest seeds for saving, wait until they turn brown or black on the plant. Cut stems just below the heads, tie them together, and place or hang them upside down in a paper bag. Once they're completely dry, shake the bag to separate seeds and stems. Harvest leaves with flower heads After dill flowers, leafy growth ceases so this is a good time to harvest most of the remaining usable leaves on your plant. Tips for Storing Dill Freezing fresh dill is often recommended as a better method for storing, however, it depends on your taste and preference. Freezing preserves color and holds flavor longer. Drying initially concentrates on a spicier flavor with less green taste. Wash dill, run it through a salad spinner, and allow it to dry before storing. Wrap clean, fresh dill stems in a moist paper towel or place leaves in a plastic bag. Keep them in the refrigerator crisper drawer for up to two weeks. Leaves can be dried in a low oven or dehydrator. Or tie several stems together and hang them in a dry location out of direct sunlight. Store fresh leaves and seeds for pickling in plastic bags in the freezer for up to 12 months. Expect some flavor loss after six months. Store dried leaves and saved seeds in glass bottles or jars in a cool, dark cupboard. Seeds remain viable for three to five years. Dried leaves lose their green flavor initially, but can be kept for several years.

‘Zephirine Drouhin’ is an old garden rose with abundant blooms, superior fragrance, and loose, full rosettes. As Bourbon roses, these historic hybrids bring high fragrance and vigor in a climbing form. Explore this favorite heirloom, deserving of a spot in today’s garden, with gardening expert Katherine Rowe. ‘Zephirine Drouhin’ is an heirloom rose with full, deep pink blooms and a vigorous climbing habit. Part of the Bourbon class, this selection is a favorite for reliable flowering and fast growth. Bourbons feature repeat flowering, strong performance, fragrance, and adaptability, ‘Zephirine Drouhin’ delights with an exceptional classic rose fragrance full of raspberry notes. The antique roses perform beautifully in the contemporary garden. As climbers, they create vertical appeal by training on an upright structure or arching their long canes as graceful shrubs. What are ‘Zephirine Drouhin’ Roses? ‘Zephirine Drouhin’ is a continuous bloomer with an exceptional old rose fragrance and a tall, vigorous habit. Deep rose-colored flowers emerge in late spring and bloom until frost. An 1868 heirloom rose, ‘Zephirine,’ is of the Bourbon classification. These old garden hybrids led to the cultivation of modern roses and remain popular today. They are hardy and adaptable, with origins in wild species. Their abundant blooms, vigor, fragrance, and history enchant the garden. Bourbon roses boast large, fragrant flowers, recurrent blooms, hardiness, and disease resistance. The cherished antique roses are parented by hybrid teas, and display adaptability and exceptional flowering. As a carefree climber, ‘Zephirine Drouhin’ suits a variety of garden situations. It quickly fills trellises, house walls, arbors, pillars, arches, and fences. Without upright support, this vigorous Bourbon rose grows as a free-standing specimen shrub with arching canes. Characteristics A time-tested beauty, ‘Zephirine Drouhin’ roses shine in bloom color, size, and fragrance. Cerise-pink blooms perfume the garden with raspberry notes. Flowers occur most prolifically in the cool temperatures of spring and fall. The four-inch, semi-double blossoms hold 20 to 30 petals for a look of lush, loose, old-fashioned rosettes. This variety has dark green foliage with coppery-red new growth. Its long canes are nearly thornless, making them easy to work with and prime for seating areas. It is also very adaptable, thriving in full sun and tolerating partial shade and less-than-ideal soils. While susceptible to black spot and mildew diseases, the plant continues to grow and bloom despite them. As a climbing rose, this heirloom reaches heights of 20 feet but, more commonly, a midrange of 10 to 12 feet. Climbing roses don’t twine or vine naturally; they need support, training, and tying to a sturdy structure. Native Area On an island in the Indian Ocean, wild roses naturally cross-pollinated to create a new type of rose and the origin of modern roses. Bourbon roses represent a group of old garden rose hybrids from a natural cross between wild roses on the Ile de Bourbon (now Reunion) near Mauritius and off Madagascar. A lineage of ‘Autumn Damask’ hybridized with a China rose, which accounts for their heavenly fragrance and continual blooming. The new Bourbon roses arrived in France around 1820, and they went on to produce more hybrids, like ‘Zephirine Drouhin.’ ‘Zephirine’ is of French origin from the breeder Bizot. Planting Climbing roses grow in a variety of garden situations. Place them near a support structure like a pillar, wall, arbor, or trellis. As roots establish, long canes develop, and ‘Zephirine Drouhin’ quickly climbs. Tie the long canes to your support structure to direct growth. Ensure good air circulation and that the roots have enough room to spread. To avoid overcrowding, leave at least one foot between roses and companion plantings and three to four feet between larger plants.