Growing your own herbs in Alberta’s short but intense growing season can be incredibly rewarding. Even in Zone 3, there are many annual herbs that thrive, providing fresh flavors for your kitchen and beneficial properties for home remedies. Below are the top 10 picks, complete with their Latin names, common culinary and medicinal uses, planting tips, and harvesting cues.
Parsley (Petroselinum crispum) is frequently used as a garnish or flavor enhancer in soups, sauces, and dressings, and it’s also rich in vitamins A, C, and K, potentially supporting kidney function and reducing water retention.
When to Plant:
- Parsley seeds can be started indoors 8–10 weeks before the last frost because they are slow to germinate.
- Transplant into the garden in late May or early June.
How to Tell It’s Ready to Harvest:
- Harvest leaves from the outer edges of the plant once they’re large enough to use.
- Regular harvesting encourages new growth.
Tips for Successful Herb Growing in Alberta (Zone 3):
- Soil Preparation: Most herbs prefer well-draining, moderately fertile soil. Consider adding compost or well-rotted manure to boost soil quality.
- Sunlight: Aim for at least 6 hours of direct sunlight per day, though some herbs (like parsley and cilantro) can tolerate partial shade.
- Watering: Keep soil evenly moist, especially during the germination phase. Avoid waterlogged conditions.
- Frost Protection: Alberta’s spring and fall frosts can be unpredictable. Keep row covers or protective cloths handy to safeguard young plants or extend the growing season.
- Regular Harvesting: Many herbs respond well to frequent, light harvesting, which encourages new growth and prevents premature flowering (bolting).
Use this list of robust annual herbs as a starting point to enjoying fresh flavors and traditional remedies throughout the season. Experiment with different culinary recipes and herbal home remedies from herbs you’ve grown, and explore other herb varieties beyond those mentioned here for even more diverse flavours and benefits.
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