Winter may feel more like a month of hibernation, but it's perfectly possible to enjoy gardening and see a few green shoots well before spring rolls around. One of the best ways to do this is by propagating and growing herbs indoors. Whether you're interested in growing basil for your favorite dishes or would like the calming fragrance of lavender in your home, we spoke with two gardening experts to get their best advice on propagating herbs during winter. Meet the Expert Ren Elizabeth is the steward of a 5-acre homestead, and the author of the educational blog ecofriendlyhomestead.com, where she shares information on environmentally sustainable ways to grow food. Kim Butler is a master gardener based in Central Florida who educates others about all things urban homesteading and growing her own food and herbs. Use Softwood Cuttings First, you're going to need cuttings to get your indoor herb garden started. "For herbs like basil, thyme and oregano, I would recommend to use softwood cuttings, not hard, so that one can actually succeed at getting those plants started," says master gardener Kim Butler. The same can be said for lavender and rosemary. If you don't already have cuttings, it's better to wait for spring. "They don't propagate well from hardwood cuttings, which is usually all that's available in the winter months," says gardening expert Ren Elizabeth. Want more gardening tips? Sign up for our free gardening newsletter for our best growing tips, troubleshooting hacks, and more! Keep Your Cuttings Warm You're not the only one who appreciates a cozy home during winter—your herb cuttings will love and thrive in this kind of environment, too. "Herbs develop roots a lot faster if they are kept around 70ºF," Elizabeth says. To maintain this temperature, she suggests using a heat mat, or putting them near your radiator or wood stove. Not only does this give your plants a better chance of survival but it cuts down on the possibility of rotting, too. Be a Mindful Propagator Some herbs are easier to grow than others, and practice makes perfect, as does knowing certain plant behaviors. Even the simplest herbs to grow can have their fair share of challenges—like mint. While you may want to move these herbs outside come springtime, Elizabeth warns against putting mint to raised beds or directly into the ground. "It really will take over and it is really difficult to stop its spread," Elizabeth says. The best way to keep herbs in check is to do your research. Invest in a Grow Light Because winter is darker and colder than spring and summer, having a little supplementary light can help support your cuttings. Propagated herbs need the energy from a light source in order to grow and thrive, just as newly planted seeds might. In order to support your plants, you can invest in true grow lights, or get creative like Elizabeth does. "I use LED shop lights that I have mounted on a metal shelving unit," she explains. "While shop lights don't emit a focused light spectrum like grow lights do, they are very affordable to buy and are energy efficient." Opt for Water Propagation There are a few different ways you can propagate plants, but Butler recommends using a water propagation method by "placing the cuttings in a clear jar at room temperature with the leaves above the water." It's a relatively simple way to get your herbs going and doesn't require any soil from the get-go. However, Elizabeth says to keep an eye out for algae growth. She's found that her water-bound cuttings are often prone to algae. "In order to keep this at a minimum, I change the water a few times a week," Elizabeth says. Add Some Honey Part of propagating and growing herbs indoors is waiting. It takes some time to see growth and get your herbs to a point where they can be planted and harvested. "I sometimes add honey to stimulate the process," Butler says. But she also adds that you shouldn't "use nutrients until they have properly established roots." Stimulate Growth with Kitchen Items Outside of store-bought rooting hormones, you can also try using aloe, cinnamon, or apple cider vinegar to stimulate growth in your plants. Keep a System Going Year-Round Winter propagation is totally doable, but it's smart to have a system and routine in place all year long to keep your plants healthy and keep an abundance of herbs coming in. "[I] regularly prune them, rotate my pots, and sometimes move them outdoors for some air, and use those cuttings to start new plants," Butler says. Elizabeth also encourages taking more cuttings than you usually would—especially for this colder season. "By giving yourself an extra cutting or two, you're countering some of the decline in rooting rate that you'll normally experience in the winter," she says. Know Specific Plants' Needs While there are some general herb care guidelines, each plant has its own needs. It's smart to read up on the specific herbs you want to propagate and grow so you know how to best care for them. For example, Elizabeth notes that oregano is hardy and "does well being propagated by division nearly year-round." Thyme, on the other hand, does best when it's layered under dirt in the soil. Knowing what different herbs like will lead to far more success when creating your own herb garden this winter.

Cardamom (Elettaria cardamomum) hails from the ginger family and is most commonly grown for its seeds, which are used as a pungent, aromatic spice. This herbaceous perennial grows from thick, knobby underground rhizomes to produce an evergreen plant with erect, 6 to 15 cane-like stems with glossy, 24-inch, lance-shaped, dark green leaves. In late spring or summer, leafless flowering stems emerge from the plant base to form 2-inch and yellowish-white flowers. The blooms are reminiscent of orchids, with lilac-purple veins and pink or yellow margins. The flowers and stems are not scented but will produce pale yellowish-green 3/4-inch fruit pods. The pods contain 15 to 20 aromatic black to reddish-brown seeds, commonly used in Asian, Middle Eastern, and Scandinavian dishes and drinks. How to Plant Cardamom When to Plant This rainforest native grows in the tropical areas of India, Myanmar, and Sri Lanka, typically places that receive about 150 inches of rain per year and temperatures that rarely dip below 70 degrees Fahrenheit. Plant outdoors when temperatures reach at least 70 F, depending on your region. Bring the plant indoors when temperatures dip below 70 F. However, if you bring the plant indoors, it rarely flowers or produces seed pods. Selecting a Plant Site Plant cardamom in an edible garden with other shade-tolerant herbs, greens, or vegetables or in a rain garden where it will tolerate wet soil. The plants prefer rich, slightly acidic humus soil. Hardy in USDA zones 10 through 12, this herbaceous perennial is also suitable for growing in containers. Spacing, Depth, and Support If planting outdoors, plant your seeds 1/2 to 1 inch apart, about 1/8 inch deep, in a partially shady place. Alternatively, plant cardamom seeds in a pot to bring the plant indoors to overwinter. Staking is only needed for young plants if heavy rains or floods are expected, potentially washing the plants away. Cardamom Plant Care Light Cardamom prefers part to full shade. Avoid planting in direct sun. Consider planting under tall trees in tropical conditions akin to its native rainforests. Soil Cardamom grows best in fertile, loam-based potting compost. If planting in bright, unfiltered light with high humidity, add leaf mold or granulated bark to the soil. Because cardamom needs tropical conditions to produce the optimal amount of fruit, it can thrive exceptionally well under glass. In the garden, it prefers acidic conditions (5.1-5.5 to 6.1-6.5). Water Mist cardamom frequently with rainwater; water regularly but do not overwater. Cardamom does best in sites where conditions are stable year-round, without much change to the climate, soil moisture, or natural light exposure. Temperature and Humidity Flowers and fruits will only grow in tropical conditions, so plant cardamom, where daily temperatures rarely go below 72 degrees Fahrenheit. Plant growth will suffer most dramatically if temperatures reach below 50 degrees Fahrenheit. In semi-tropical or temperate climates, grow cardamom in a heated indoor greenhouse or a hot, steamy bathroom. While flowers and fruit rarely grow indoors, cardamom can make a lovely houseplant. Set the plant on a dish of consistently moist pebbles. The houseplant will grow much smaller than outdoors, to a humble 2 to 4 feet tall. Fertilizer Give the plant organic, high-phosphorus fertilizer twice a month during the growing season. Apply after heavy rain, never before. Supplement with compost once a year. Pollination Bees and other flying insects commonly pollinate cardamom plants. In places where bees are scarce, hand pollination is necessary. However, timing is crucial since flowers only stay open for about one day. Farmers use a small tool or brush to transfer pollen grains from the male anther to the female stigma. Signs that fertilization was successful include the flower wilting and the ovary swelling. Types of Cardamom Cardamom comes from the ginger family but has two main genus lines: Elettaria and Amomum. Lanxangia is a less commonly cultivated genus, more closely related to the Amomum genus. Green cardamom (Elettaria cardamomum): Also called true cardamom, Siam cardamom, or white cardamom, this type is native from India to Malaysia. Black cardamom (Amomum subulatum): Also called Indian cardamom, this type is native to Nepal and China. Lanxangia tsaoko (formerly Amomum tsaoko): Also called black cardamom, this Chinese and Vietnamese native plant is commonly used in Sichuan cooking. Green Cardamom vs. Black Cardamom Green and black cardamom are used for flavoring foods, although green cardamom will also be used in sweets. Green cardamom has a sweeter, eucalyptus-type flavor, while black cardamom has a more robust, smokier flavor. With rich camphor or more menthol-like notes, black cardamom is best used in savory stews and curries. Harvesting Cardamom The best way to harvest this plant is to hand-pick each seed pod or fruit. Harvest when the seed pod is beginning to split. You also know it's ready for picking if the seed pod pulls away easily from the plant when you tug at it. Cardamom is the third most expensive spice by weight, just behind saffron and vanilla.1 There is a long history of trade and consumption for more than 1,000 years. In the early 1900s, German coffee planter Oscar Majus Kloeffer introduced cardamom to Guatemala. Until about 1980, India was the largest producer and exporter of cardamom until Guatemala took the lead. While cardamom is used around the globe, some of the main consumers are Middle Eastern countries, where the spice is often added to warm beverages, and Scandinavian countries, where it is often added as flavoring to cookies and cakes. As the primary ingredient in curry powder, cardamom can flavor rice, meat, vegetables, liquors, and ice cream. Guatemala and Mexico now use it to flavor chewing gum. In addition to culinary uses, cardamom is also used in cosmetics and perfumery. When storing cardamom, prevent air and oxygen exposure by keeping it in airtight containers, such as tight-fitting lids or vacuum-sealed bags. These methods preserve the freshness and potency of cardamom longer. Also, keep cardamom cool and dry, away from sunlight or heat sources. How to Grow Cardamom in Pots Cardamom grows well in pots. Start seeds with very moist soil. Plant them at least 1 inch apart. Each plant needs a pot at least 1 foot deep and 6 inches wide. If you plant multiple seeds in each 6-inch pot, only keep the strongest seedling and remove the others. Since this plant gets stressed during transplanting, it's best to grow it in a pot that is 12 to 14 inches wide to accommodate its full growth indoors. Ensure the container has ample drainage holes. If you live in a climate that gets wintery cold weather, bring the plant inside when temperatures drop to the 60s F. Most people grow the plant in the most humid part of the house, often the bathroom. When grown indoors, the plant rarely grows past 4 feet tall unless grown in a greenhouse. Pruning Cardamom doesn't need pruning, although removing dead or damaged leaves is fine by cutting the withered or old flower stems. Also, if the plant is growing larger than you like, trim it down to a size you prefer. Propagating Cardamom Propagate by dividing the rhizome root structure or by sowing seed. Consider dividing every three years so the rhizome does not overgrow its container or plot. To divide, here's how: Loosen the soil around the parent plant using a trowel and hand rake. Lift the rhizomatous roots from the ground. Use a sharp knife or a root saw to separate or split off a rhizome segment with at least four to five leaf shoots. Plant the segment elsewhere and replant the parent plant where it was. How to Grow Cardamom From Seed Purchase cardamom designed explicitly for planting, or if you have a mature plant that produces seeds, let the seed pods dry on the plant, then break them open to collect the seeds. Sow them as soon as you collect them from the plant. Presoak cardamom seeds overnight before planting. Plant the seeds in a warm, partially shady spot in loamy, rich soil. Expect germination to take about 30 to 40 days. Potting and Repotting Cardamom Cardamom gets stressed from transplanting, so it's best to grow cardamom in the container it will mature in. However, cardamom grows from a rhizome that can grow large and be divided after three to four years. To transplant a segment of the cardamom rhizome, get a similarly sized container and use moist, loamy soil to repot a piece of the cardamom with several leaf sheathes. Overwintering If your plant is kept outdoors during the warm summer temperatures, bring the plant indoors when the temperatures drop between 60 to 70 F. The plant gets stressed in cold temperatures and will die. Bring cardamom plants indoors during the late fall, winter, and early spring, and keep the plants in the most humid part of the house with filtered light. Bathrooms are one of the best spots for cardamom plants. In the colder months, from October to March, withhold fertilizer—also, water only when the soil is dry. The plant requires humidity, so keep the plant moist by misting, if necessary. Common Pests and Diseases While the cardamom plant is generally free from pests and disease, it may be affected by thrips or cardamom mosaic virus. Aphids spread the virus, so prevent the virus by keeping aphids away with a forceful water spray, insecticidal soap, or neem oil.

Whether you have a full bed of rosemary, oregano, and mint or are growing a mini edible herb garden in pots, there' a specific methodology in retaining flavor and freshness that comes down to the time of day you harvest. We spoke with two experts to understand the worst time of day to harvest herbs, and how to set your harvesting schedule up for success when it comes to timing. Meet the Expert Sara Rubens is a certified garden coach and founder of Seed to Sanctuary, a company that supports people in becoming proficient gardeners. Edwin Dysinger is an expert gardener and the co-founder of the garden planning app Seedtime. The Worst Time to Harvest Herbs The worst time to harvest herbs is in the afternoon, especially during the summer when the day hits its hottest point. "This is when the sun is strongest and the plants are under the most stress," says gardening coach Sara Rubens. "During this time, essential oils—which are responsible for the herb’s aroma and flavor—tend to dissipate due to the heat." In doing so, you potentially lose out on a lot of their unique taste and won't be able to experience the plant at its best. However, there is a single exception to the rule. "If your goal is longer shelf life, rather than greater potency and flavor, it is ideal to harvest from mid-day to afternoon," says expert gardener Edwin Dysinger. "This is because during the day, as the herbs photosynthesize, they manufacture carbohydrates (sugars) as a byproduct. Higher carbohydrate levels in the leaves result in better post-harvest storage." On extremely hot summer days, you may still need to adjust your harvesting time to earlier. Even if you're planning for storage as opposed to using right away, the sun can scorch or wilt the leaves. Best Time to Harvest Herbs The best time to harvest your herbs is in the morning, just after the dew has dried and before the sun gets too hot. While your culinary and DIY endeavors will benefit from the exceptional flavor, there are a few other reasons for this. "In addition to having higher levels of essential oils in the morning, levels of vitamins, antioxidants, and polyphenols are also higher and decrease as the day progresses with prolonged exposure to the sun," says Dysinger. How to Harvest Herbs for Maximum Flavor Now that you have the time of day down, there are a few other factors to consider for an optimal harvest. Dysinger notes that for leafy herbs that eventually flower, it's best to harvest before those blooms appear. Not only will it impact the taste if they flower, but leave production will decrease, too. "Regular picking of leaves will help to prolong the time before flowering," he says. "If you want to do a larger harvest for preservation and storage, leave between one-half and two-thirds of the plant intact. This will enable it to have the strength to regrow quickly for more harvests." Well-timed plucking and harvesting are imperative, as is giving your herbs the best possible growing conditions. Ruben notes that well-draining soil, ample sunlight, and the right levels of water are key—and so is pruning. "Regular pruning encourages bushier growth and more tender leaves," she says. If you have cooler patches around your garden, consider bringing in some herbs that grow in shade, like cilantro or sweet cicely. Don't forget to take a look at herb companion plants for successful growth and to overwinter your plants so you can keep the cycle going next season. 5 Tips for Flavorful Herbs Here are a few expert-approved tips for keeping your herbs full of flavor: Harvest in the morning. Do so after the dew dries and before the sun reaches its peak. This will retain flavor, antioxidants, and oils. Watch the fertilizer. Ruben notes that too much fertilizer can dilute the flavor of herbs too. "Growing herbs in nutrient-rich but not overly fertile soil, and harvesting them at the right time, will help ensure they’re flavorful and aromatic," she says. Understand your herbs' needs. Make sure that they're receiving the right amount of light or shade, water, and nutrients; even herbs that love the sun might need shade on extremely hot days. Prevent bolting. Don't allow certain herbs (like basil) to flower if you intend to harvest—this can put a damper on the taste. Know your herb. Learn which parts are edible for each herb type you have. You'll be able to make the most of every bit of flavor this way.