The Crone's Garden
Embracing the Wheel of the Year Through Hardiness Zones
This last weekend, the weather here was glorious, so in addition to regular yard work (cutting, weeding, blowing, burning), my husband stained the deck, and I started de-winterizing the gardens (which for me, means cutting out last year’s dead and removing winter debris—sticks, leaves, broken pots, etc.). I have more to go, and I need to make some repairs to my winter beds (they’re mostly built out of left over or reclaimed wood and doors, so they sometimes fall down or rot). I am excited, though, for planting season. Here, our US Hardiness zone tells us that we can’t plant until after Beltane, usually the referred to as “after Derby” or “Mother’s Day.”
What the Heck are Hardiness Zones...and Why Should a Witch Care?
Think of the USDA Hardiness Zone Map as a simplified glimpse into the climate and plant life. Zones, determined by average winter lows, tell us which plants our gardens can cradle through the darkest, coldest times. This isn't about restricting our green witchery; it's about aligning our desires with what the land can sustainably support. It basically gives us the last average for an overnight freeze—we don’t plant until after that to protect new growth (and when I’ve ignored it, I’ve been sorry!).
My area straddles Zones 6b and 7a. This gifts us with a unique dance:
The Embrace of Cool Seasons: Our gardens awaken early, welcoming the tender greens of spinach, kale, and hardy lettuces. They thrive in the crisp air, offering nourishment as the world slumbers around them. These can go in the ground now, so long as we protect them from heavy spring rain and frost (at the same time).
Summer's Fiery Bounty: Zone 6b lets us revel in the sun's warmth. Tomatoes ripen to a depth of flavor unknown in cooler climates. The taste of well-ripened homegrown tomatoes is worth the effort. Beans and squash vines spill over in abundance. We become weavers, transforming the summer's gifts into sustenance for the leaner months. In May, these will go in, as will any herbs I need to replace (oregano, chives, thyme, are all perennial here, but basil and parsley are not, for example). Seeds for these veggie and herbs (and more) have been sprouting inside for the last month.
The Wisdom of Perennials: Berry bushes, flowering herbs, and stalwart native flowers offer a different kind of magic. They are anchors in our gardens, returning year after year. My flowers and herbs are popping up and spreading now, and my berries are appearing (blueberries are already out, raspberries are shooting new runners). Asparagus is up, and rhubarb is pushing through the soil and looks to be huge.
Here’s a look at my planning notes (that I made for Imbolc in the dark of the winter):
Remember, zones are guidance, not gospel: the land has its own stories. Microclimates, the way your garden slopes, shelter – these can create pockets of unexpected possibility. Experiment and learn is the best advice a new gardener can hear. Take notes for the next year: when did the first buds break out? When did the frost kiss the last tomato? This intimate knowledge, gathered over years, is the root of garden magic.
Here’s some suggestions for herbs:
Herbs occupy a special place in the witch’s garden. They offer not only flavor and fragrance but echoes of ancient healing arts and kitchen witchery. My climate allows me to cultivate a variety, but timing, as always, is key.
Hardy Herbs for Early Awakenings: Chives, mint, oregano, and thyme are some of the most resilient herbs. Plant these as soon as the ground is workable in early spring for an abundant harvest that will bless your kitchen all season long. For me, these are perennials, and I could actually harvest off of them now because they’ve been in the ground for seven years at this house—they are well established.
Herbs Love the Heat: Basil, queen of summer, despises cold soil. So, I hold off until the last frost (“after Derby day”) and temperatures stay reliably warm. Rosemary, though somewhat hardier, thrives best with a similar planting schedule. Parsley here is fickle, so it stays in a pot on the deck to get partial shade and so I have easy access to harvest for dinner.
Perennial Powerhouses: Lavender, sage, lemon balm, echinacea and many others are gifts that keep on giving. Here, these are perennials, but if you are planting new, you’ll want to do so in the spring or fall to give them time to establish before winter arrives. (and, I’ll note, sage is only a perennial here sometimes—this year, it lived through the mild winter we had; it doesn’t always).
Here’s some suggestions for veggies:
Cool-Weather Warriors: Peas, spinach, radishes, lettuce, broccoli, kale, and other leafy greens adore the crispness of spring. These can go in the ground now (though, protect them from heavy rain or frost after rain).
Beat the Heat Lovers: Plant your tomatoes, peppers, cucumbers, squash, melons, and beans when the soil is reliably warm and nights are frost-free (May, here). I often cascade planting these: the first round in May and the second round in July (though in our intense heat that takes some work and baby-ing in July). I do that so I have a longer harvest period—into late October or early November, depending on the year and the weather.
Root Vegetable Wisdom: Carrots, beets, potatoes, and their kin have unique needs. I planted carrots, onions, and garlic last fall for them to ready in the middle of summer. I don’t do beets, but my potatoes (white and sweet) will go in during May.
Resource:
USDA Zone Finder: Know your starting point: https://planthardiness.ars.usda.gov/.
Like everything a Crone does, planting a garden should be done with intention. Talk to your seedlings and starters. Love them as they grow. Thank them for the nourishment they provide.
Share Your Wisdom: What plants are the heart of your garden? Do you honor the seasons in your planting and harvesting rituals? What’s your favorite thing to grow and harvest?