FAQs

Annuals complete their life cycle in one growing season, giving you bold, continuous color from spring through frost. Perennials die back in winter but return each year, making them a reliable, low-maintenance investment for your landscape over time.

Most annuals should go in the ground after the last frost, typically mid-May in the Portage, MI area. Planting too early risks cold damage, so watch overnight lows and wait until soil temps are consistently above 50°F before transplanting.

Deadheading spent blooms regularly redirects the plant's energy into producing new flowers rather than seeds. Consistent watering and a balanced slow-release fertilizer applied at planting also help annuals stay vibrant and full through the end of the season.

Yes — spring is one of the best times to plant perennials in Michigan. Cooler temps and spring rainfall help roots establish before summer heat arrives. Planting early in the season gives perennials the best chance to bloom in their first year.

Most perennials thrive for three to five years or longer with proper care. Some varieties, like hostas and coneflowers, can persist for decades. Dividing clumps every few years refreshes vigor and gives you extra plants to fill other areas of your garden.

Starter plants give your vegetable garden a significant head start over direct seeding, especially in Michigan's shorter growing season. Transplants are already weeks into their growth cycle, meaning earlier harvests and less risk from late cold snaps or slow soil warm-up.

Warm-season vegetables like tomatoes, peppers, and cucumbers shouldn't go out until after Michigan's last frost, typically around mid-May. Cool-season crops like broccoli and lettuce can handle earlier planting — even late April — as long as hard freezes aren't forecast.

Both work well, and the best choice depends on the herb. Mint is notoriously invasive and does better in containers, while basil, parsley, and chives thrive in garden beds with good drainage. Containers also let you bring tender herbs indoors before the first fall frost.

Most culinary herbs — basil, rosemary, thyme, and oregano — need at least six hours of direct sun per day to grow robustly and develop strong flavor. Herbs grown in too much shade tend to become leggy with less intense aroma and taste.

Local greenhouses offer regionally grown plants conditioned to your local climate, which means better transplant success than plants shipped from distant growing regions. You also get hands-on expert advice tailored to your specific garden conditions — something big box stores rarely provide.