Ashwagandha Seeds - Withania somnifera

3, 4, 5, 6, 7, 8, 9, 10, 11

USDA Zones 3-11: Grows as a warm-season annual in most zones (3-7). It is a tender perennial or woody shrub in Zones 8-11, where it can survive mild winters. It is not frost-tolerant and requires a very long, warm growing season.

Best Performance (Hot Zones 8-11): Thrives as a perennial in the long, hot, and dry summers of these zones. This is its preferred climate, where it will establish into a multi-year woody shrub.

Northern Zones (3-7): Starting seeds indoors is mandatory. This plant requires a very long season (150+ days) to develop a harvestable root. Start seeds indoors 6-8 weeks before your last frost date. Transplant outdoors only after all danger of frost has passed and the weather is very warm.

Hot Climate Zones (8-11): Can be direct-sown in spring after all frost danger has passed, or started indoors 4-6 weeks early for a head start. Thrives in the heat. In the hottest desert zones, it still requires full sun but will appreciate consistent watering to get established.

Soil Temperature: Requires very warm soil for germination. The optimal soil temperature is 70-85 degrees F. Germination is very slow and erratic in cool soils (below 65F). A heat mat is highly recommended.

Growing Season: Requires a very long frost-free period (150-180 days) to produce a mature, harvestable root. The root is the desired harvest and is typically dug in the fall of the first year, even in perennial zones.

Learn more about USDA Hardiness Zones here

When to Plant (Indoors):

Start seeds indoors 6-8 weeks before your average last frost date. This is essential for all zones (3-7) growing it as an annual. In zones 8-11, an early indoor start will also lead to a more robust plant.

When to Plant (Outdoors):

Transplant seedlings outdoors well after all danger of frost has passed and both soil and air are consistently warm. Nighttime temperatures should be reliably above 55 degrees F.

Where to Plant:

Sunlight: Full, direct sun (6-8+ hours per day).

Soil (Critical): Ashwagandha must have well-drained soil. It thrives in sandy, loamy, and even poor, rocky soil. It will fail in heavy, wet clay or overly rich, damp soil. Good drainage is the most important factor.

Soil pH: Prefers a soil pH between 6.5 and 7.5.

How to Plant (Seed Starting):

Seed Prep: To improve germination, you can soak the seeds in warm water for 12-24 hours before planting.

Depth: Plant seeds 1/4 inch deep in a sterile seed-starting mix.

Warmth: Use a seedling heat mat set to 70-85 degrees F. This is crucial for good germination.

Germination: Be patient. Germination is slow and can take 10-20 days. Keep the soil mix moist but not soaking wet.

Light: As soon as seedlings sprout, place them under strong grow lights or in a very sunny south-facing window.

How to Plant (Transplanting):

Harden Off: Acclimate your indoor-sown seedlings to outdoor conditions for 7-10 days before planting in the garden.

Spacing: Space plants 18-24 inches apart. They will grow into small, bushy shrubs.

Growing and Care:

Watering: Water regularly to get the plants established. Once established (after a few weeks), Ashwagandha is highly drought-tolerant. Allow the soil to dry out between waterings. Overwatering is a primary cause of root rot and failure.

Fertilizing: Do not over-fertilize. This plant is adapted to lean soil. Amending the soil with a small amount of compost at planting time is all it needs. Too much nitrogen will result in bushy leaf growth and poor-quality roots.

Mulching: A light mulch of straw can help suppress weeds, but keep it pulled back from the plant's crown to prevent moisture buildup.

Harvesting:

When: Harvest the roots in the fall of the first year, after 150-180 days. The best time is when the leaves begin to yellow and dry, and the berries have ripened to a bright red/orange.

How: Use a digging fork to carefully loosen the soil deep around the plant, as the taproots can be long. Gently pull the entire plant up. Cut the leaves and stems off, and thoroughly wash the roots. The roots can then be chopped and dried for storage.