Culinary Herb Garden Growing Methods and Tips

There are so many reasons to start your own herb garden. Herbs are some of the easiest plants for beginners to grow, pollinators love them and they taste great too.

Additionally, with grocery prices on the rise, growing your own herbs is a wonderful way to cut shopping costs, as fresh herbs tend to be some of the priciest produce around. Growing your own herbs can be as inexpensive as a few packets of seeds and, if you learn how to preserve your herbs properly, you can have great tasting herbs all year long to add to tons of different recipes.

Whether you’re a beginning gardener or a seasoned green thumb, there are many varieties of herbs to try growing. And adding them to your garden is certain to inspire you to try out new recipes, explore other cuisines and so much more!

So if you’re ready to start growing your own herbs, this article will take you through every step you need to grow herbs successfully. And don’t worry if you don’t have much space to work with. These tips work just as well in container gardens as they do in large in-ground beds!

Jump to:

• Getting started with herb gardening
• Types of herb gardens
• In-ground herb gardens
• Raised beds
• Container planting
• Indoor herb gardens
• Choosing a location
• Soil
• Watering
• Lighting
• Fertilizer
• Pests and diseases
• Companion planting
• Harvesting and storing your herbs
• Overwintering your plants
• 15 Best herbs to grow for recipes
• 1. Basil
• 2. Cilantro
• 3. Chives
• 4. Sage
• 5. Rosemary
• 6. Dill
• 7. Tarragon
• 8. Marjoram
• 9. Mint
• 10. Fennel
• 11. Bay
• 12. Savory
• 13. Parsley
• 14. Oregano
• 15. Thyme
• Easy recipes to try with your homegrown herbs
• Dry Herb blends
• Pesto
• Chimichurri
• Homemade tzatziki sauce
• Roasted root vegetables
• Conclusion

Getting started with herb gardening

Before planting your herb garden, you’ll want to ask yourself some questions first to determine your goals for your planting and what sorts of plants will work best for you.

• How much space do you have to work with? Are you interested in container gardens, raised beds or in-ground gardening?
  Some herbs, like mint, tend to spread a lot, while others grow more compactly. Some plants have trailing growth habits that look great in hanging baskets, while others can grow quite large and are best for in-ground planting.

• What is your climate like? Hot and dry? Cool and wet? Other?

Herbs like rosemary and thyme prefer drier conditions, while basil, cilantro and dill require lots of water and cooler temps to prevent bolting. It’s important to understand your growing space, so you know which herbs will do best in your area.

• How much time do you want to spend working with your herbs?

Herbs like sage are pretty resilient perennial plants that will come back year after year. Dill and cilantro, on the other hand, are annuals that often require succession planting for consistent harvests.

Beyond plant type, your garden size will also determine how much time you’ll likely need to invest. For busy gardeners, sometimes small herb gardens are the best choice, but if you love getting your hands dirty, go big with in-ground beds.

• What are your favorite recipes that use herbs? What cuisine styles do you prefer?

If you don’t like the taste of tarragon, don’t grow it. But if you love pesto, grow lots of basil. Plan your garden according to your tastes. There’s no point in growing herbs you don’t like the taste of, after all!

• Do you want to garden outdoors, or indoors?

Many herbs grow quite compactly and can do well as indoor plants. If you just want a few plants and don’t have the space for an outdoor garden, there are lots of herbs you can grow on a small kitchen windowsill too.

Answering these questions will help you determine which plants will grow best in your area and what size and sort of herb garden will suit you best. Don’t be afraid to get creative – draw up some possible garden bed arrangements and see what you come up with.

It can also be fun to pick up a few seed catalogs to flip through, looking for interesting seed varieties to experiment with. Basil, for instance, comes in many different varieties and flavors which go well with different dishes, including Thai basil and Genovese basil (commonly used in pesto). There are also many different types of mint, such as chocolate mint, pineapple mint, orange mint, peppermint and spearmint.

If you feel up to a challenge, try to grow some unusual flavors alongside more common, staple herbs, like rosemary.

Types of herb gardens

The first step to growing your own herbs is to determine which type of herb garden you’d like to grow. Each type of herb garden has its pros and cons, so consider this question carefully before getting started.

In-ground herb gardens

If you have a large backyard and lots of space to work with, in-ground gardening is the obvious choice. These are the best herb gardens for growing lots of herbs, which is particularly useful if you intend to make products with your herbs (like herbal teas or soaps), or if you plan on drying or freezing herbs for preservation.

In-ground herb gardens are relatively inexpensive to begin. If you’re starting an entirely new bed, you can either till a patch of earth to begin or have garden mix delivered to enrich your existing soil. Simply prep your soil and you’re ready to plant.

These sorts of herb gardens are particularly great for large plants, like sage. In-ground beds works well for perennial herbs too as they provide lots of space for your herbs to come back year after year and mature to their full size.

Raised beds

Like in-ground beds, raised beds give you plenty of space for large, perennial plants to grow into. But, unlike in-ground gardening, raised beds are built on top of existing soil. That makes them especially well-suited for yards with poor, heavy clay or rocky soil.

Startup costs may be a bit higher for raised bed gardening at first, but they can still be constructed quite inexpensively. You’ll likely need to purchase soil for your raised beds. Local landscaping companies usually offer the cheapest bulk pricing and will deliver soil to you too, which is much handier than lugging bags of soil home to fill your raised beds.

Depending on your yard and your style, you can make your raised bed frames super inexpensively or opt for more elaborate options instead. If you’re into DIY, ledger board works well for raised beds and is a good, budget-friendly option. Ledger board frames can be simply screwed together and will last for many years outdoors with little maintenance.

For more stylish, premade raised beds, there are plenty of choices available online, including galvanized steel beds and traditional wood options.

Container planting

If you have limited backyard space, such as a small patio or balcony, or you’re currently renting and a permanent, in-ground bed is out of the question, try container planting. Container gardens are usually quite quick to install, but you can grow a surprising amount of plants in them, including herbs.

When choosing which sort of containers to use for your herb garden, consider the aesthetic you’re going for and the colors of your home and outdoor design. Coordinating planters with window shutters and trim is always a fun option and can add curb appeal. Alternatively, you can try out some sleek modern pots or more cozy and traditional planter styles too for a bit of contrast.

Keep in mind that containers can sometimes cause problems with water drainage, so only purchase planters with plenty of drainage holes or drill holes yourself with your hand drill. Natural materials, like terracotta, and fabric grow bags allow soil to breathe more and are less likely to hold water, which can help prevent root rot. Plastic and metal containers will work too, just ensure they drain properly.

For particularly small outdoor spaces, take advantage of vertical space by using vertical planters, railing planters or hanging baskets. Despite their small size, planters of this sort are usually spacious enough to hold a few herb plants.

Finally, if you’re a busy gardener or tend to travel a lot, self-watering planters can be helpful options too. Not only will they help you provide consistent watering to your plants, but they require less frequent care than other planter types.

Indoor herb gardens

Most herbs grow well inside too and indoor herb gardens are the absolute best solution for small spaces or for gardeners who live in cold areas but want fresh herbs all year long.

As many herbs stay pretty small, most herbs can be grown indoors. Even larger plants, like sage, make great windowsill plants, you’ll just want to prune them a bit more frequently.

Indoor herb gardens can be super simple – just a few small terracotta pots on a windowsill – or more elaborate. Self-watering planters work well for indoor arrangements and take a lot of the guesswork out of when to water your plants. Some options even come with handy water gauges so you’ll always know when the planter’s reservoir needs refilling.

Just a few small herb plants can fit quite well on a sunny windowsill. For larger indoor herb gardens, or if you don’t have any sunny windows, try adding some grow lights to guarantee your plants have adequate lighting. Poor lighting can sometimes be a problem with growing herbs indoors, so if your plants’ leaves appear faded in color or stems seem to be stretching towards light, add more lighting.

A final note about growing herbs indoors, is that you will want to pay attention to your indoor humidity levels. Normal household humidity levels are usually much lower than outdoor humidity levels and certain herbs, like rosemary, may get a bit crispy inside due to lack of humidity.

To prevent this, add a humidifier to your set up or place your herbs on a pebble tray with water to add a bit more moisture to the air. For a simple solution, you can also just mist your herbs down every day or so to increase humidity too.

Learn more about the keys to successfully growing herbs indoors here: https://gardening.org/growing-herbs-indoors/

Choosing a location

When choosing where to plant your herb garden, you’ll want to consider three important factors: soil quality, water and sunlight. Herbs, like other plants, require all three elements to grow properly, so take the time to pick a location that can provide your plants with everything they need.

Soil

Choosing a location with nutrient-rich, well-draining soil is essential for growing healthy herbs. If you’re building new beds, fill them with lots of good quality garden mix. Established beds, on the other hand, should be amended with organic compost or aged manure prior to planting to further enrich your soil.

A good rule of thumb is to add between 1 and 3” of compost to your soil and then mix the compost well into the top few inches of your garden beds. Adding compost is an easy way to improve poor soils, including sandy or heavy clay soils.

However, if you have particularly poor or rocky soil, raised beds or container gardening may be a better solution. This will save you the trouble of needing to rent a tiller to work through tough ground.

It's also important to avoid planting your herb garden in an area with waterlogged soil. Although some drainage issues can be fixed with an amendment of compost, compost can only do so much. Super wet soil is likely to cause root rot in your herbs so, if possible, locate your herb garden elsewhere if you have a wet yard.

Watering

Culinary herbs originally come from different parts of the world, so they have different care requirements. Some herbs, like rosemary, are native to the arid regions of the Mediterranean and require relatively little water. Other, tender-stemmed herbs, like basil, dill and cilantro, are not as adept at conserving water and require more frequent waterings.

While you can arrange your herb garden however you like, it can help to make a basic division between tender-stemmed herbs that like water and woody-stemmed herbs that are more drought tolerant. This will give you the ability to water certain herbs as much as you need, while ensuring woody-stemmed herbs don’t get waterlogged.

For tender-stemmed herbs, it’s usually best to water when the top 1” of soil feels dry to the touch. You can determine if it’s time to water your plants by gently inserting your finger into the soil to the second knuckle. If the soil is dry, it’s time to water.

Container planted herbs will generally need more frequent watering than in-ground gardens, as containers more readily dry out. This is particularly true of breathable containers, like fabric grow bags and terracotta pots, while plastic pots tend to hold water longer.

When determining how often to water your herbs, you’ll want to consider what sorts of containers you’re growing in, your local weather and what types of herbs you’re growing. Generally speaking, tender-stemmed herbs should be watered at least once a week (more for container gardens), while woody-stemmed herbs can be watered every two weeks or less once established.

Herbs that prefer consistent watering:

• Basil
• Cilantro
• Chives
• Dill
• Tarragon
• Marjoram
• Mint
• Fennel
• Savory (summer)
• Parsley
• Bay

Herbs that prefer drier conditions:

• Sage
• Rosemary
• Savory (winter)
• Oregano
• Thyme

Lighting

Like most plants, herbs need lots of bright sunlight for optimal growth. For that reason, you’ll want to plant your herbs in an area that receives at least 6 to 8 hours of full sun, which will work well for pretty much any culinary herb.

While herbs do require full sun to thrive, certain herb varieties can benefit from some afternoon shade. Basil can suffer from sunburn in really hot, direct light, so it is often best to interplant your basil with taller plants (like tomatoes) to shield their delicate leaves a bit. Additionally, cilantro and dill frequently bolt when temperatures start to climb in summer.

To prevent bolting, try locating tender-stemmed herbs in an area of your garden that receives some afternoon sun and provide your plants with consistent watering. Although bolting may not be able to be prevented entirely in some plants, you can usually slow the process down. Succession planting herbs like cilantro and dill every two weeks throughout the growing season will ensure you have a ready supply of fresh herbs, spring through fall.

For indoor herb gardens, brightly lit windowsills usually work quite well. South-facing windows, in particular, are often the best spot for most herb plants. That said, if you don’t have a nice, bright window, try out some grow lights. Grow lights allow you absolute freedom to locate your herbs anywhere in your home, even in rooms with no windows at all!

Fertilizer

It’s always a good idea to amend your soil with a good, rich organic compost or aged manure prior to planting anything, including herbs. Compost and aged manure are full of most of the nutrients plants need to thrive. A good dose of compost can improve soil structure too, increasing soil’s ability to retain water and drain properly.

As most herbs are not heavy feeders, for many species, amending your soil with compost once a year provides herbs with all the nutrients and vitamins they need to support their growth. Compost, aged manure or worm castings can be added as a top dressing or side dressing alongside plant stems. If you do decide to side dress your herbs, just be careful to leave about 3” of space between your compost line and your herb stems to prevent rot or tissue burn.

Most herbs can also benefit from an occasional dosing of a good, quality organic fertilizer, although for some species this is not necessary. When choosing a fertilizer for your herb garden, look for high nitrogen or balanced fertilizers; either granular or liquid fertilizers will do. Nitrogen supports leafy growth and, as you’re mostly growing herbs for their edible leaves, that’s what you want!

Some of the best fertilizers for the job include kelp mixes or fish emulsions.

Pests and diseases

Unlike most of the vegetables you’ll grow in your garden, most herbs are relatively pest resistant and don’t struggle with predation nearly as much as other crops you may grow. That said, every plant does have a vulnerability or two, and even pungent herbs can fall victim to insect attack from time to time.

As with other plants in your garden, you’ll want to check over your herb plants occasionally to look for signs of pests or diseases. Common signs your herbs may be struggling, include:

• Limp or wilted looking leaves
• Yellow, brown or dried looking leaves, or other signs of discoloration
• Stippling or small dots on leaves
• Sticky substances on leaf surfaces (known as honeydew, a sticky secretion from aphids)
• Powdery coatings on plant leaves
• Holes on leaves or leaves chewed down to nubs
• Droopy plants
• Leaf drop
• Visible webbing on leaves from spider mites. (Note: Spiders are beneficial insects in the garden, so check the webs first to ensure they weren’t spun by helpful little spiders!)

If your plants are displaying signs of distress, you’ll first want to check your growing conditions. Over- or underwatering are the most common causes of most difficulties with growing herbs, so make sure your growing conditions are correct.

Another common cause of leaf discoloration, wilting and leaf drop is too much or too little sun, so double check that your plants are receiving a lot of bright, indirect light. While some herbs can tolerate bright, direct sun, too much light can cause leaf scorching in some species.

If you rule out lighting and watering issues and you’re certain your herbs are suffering from pest attack, there are plenty of organic options for pest control. But first you’ll want to pinpoint which pests you’re dealing with. To do so, examine your plants carefully, checking leaves for holes, discoloration, honeydew or webbing, which can all help with identification.

Once you’ve determined what pests are affecting your herb plants, treat your plants with an organic, all-natural pesticide. No matter what pest you’re dealing with, there is no need to resort to chemical pesticides, which may affect pollinators. Instead, some great organic pest control options include:

• Ideal for large insects, like tomato hornworms and Japanese beetles.
• Neem oil. One of the best options for small, soft-bodied insects, like aphids.
• BT Thuricide. A targeted pesticide that works for cabbage loopers and tomato hornworms.
• Kaolin clay. Helps mask plants from predator attack and makes feeding unpleasant for many insects, including stink bugs and cucumber beetles.
• Milky spore. A specialized pesticide that is effective against beetle grubs, like Japanese beetles.
• Organic insecticidal soaps. A generalized pesticide that works on most pests.Make your own basic DIY insecticidal soap by mixing a few drops of Castile soap into a gallon of water and spraying your plants down.
• Diatomaceous earth. Another generalized pesticide, diatomaceous earth is particularly useful for insects with hard exoskeletons, like beetles and squash bugs.
• Floating row covers. Better at preventing, rather than treating, pests, floating row covers work well against most pests, including cabbage loopers and beetles. They don’t work well against crawling insects, like slugs, though.

Companion planting

Due to their strong fragrance, many herbs are naturally resistant to most pests and can repel many destructive species. This makes herbs excellent companion plants for most vegetables, fruit and ornamental plants.

Basil, for instance, is frequently paired with tomatoes in recipes; however, these two plants grow very well together in the garden too. Planting basil with tomatoes helps repel some of tomatoes’ natural predators, like hornworms, while basil can also improve tomato flavor and harvest yield. In turn, basil benefits from the shade that larger tomatoes provide, helping to shield delicate leaves from hot afternoon sun.

Most herbs are great at repelling at least one type of pest. Some plants, like chives, repel most common garden pests, making them superstars plants for companion planting. This list isn’t an exhaustive one, but it includes some of the most common insects repelled by herbs and some companion planting suggestions to get you started.

Companion planting with herbs for natural pest control:

Herb name:	Naturally repels:	Best companion plants:
Basil	Mosquitos, whiteflies, spider mites, aphids, tomato hornworms	Tomatoes, peppers and asparagus
Cilantro	Potato beetles	Potatoes, beans and peas
Chives	Aphids, beetles, slugs, cabbage loopers, deer, rabbits and chipmunks	Carrots, tomatoes, sunflowers, roses, potatoes, broccoli and cabbage
Sage	Cabbage loppers, carrot fly, deer, rats and rabbits	Carrots, lettuce, beans, broccoli and cabbage
Rosemary	Carrot fly, cabbage loopers, beetles, rats and deer	Beans, garlic, carrots and brassicas like broccoli and cabbage
Dill	Spider mites, squash bugs and aphids. Dill is a great trap crop for luring hornworms away from tomatoes.	Tomatoes, peppers, eggplants, broccoli and cabbage
Tarragon	Most pests	Many plants, including eggplant
Marjoram	Whiteflies	Corn, tomatoes, eggplant and squash
Mint	Cabbage loopers, flea beetles, aphids and deer. Peppermint, specifically, deters rats and chipmunks.	Peas, tomatoes and brassicas like broccoli and cabbage
Fennel	Aphids, slugs and spider mites	Fennel suppresses the growth of plants potted with it, so it should be grown in its own pot.
Bay	Flies, moths, mice	Beans, citrus, pomegranate
Savory	Bean beetles	Onions, tomatoes and beans
Parsley	Asparagus beetles and some other beetles	Tomatoes, asparagus and carrots
Oregano	Aphids, spider mites, leafhoppers, rats and deer	Tomatoes, peppers, onions, squash and beans
Thyme	Cabbage loopers, whiteflies and deer	Strawberries, cabbage and other brassicas

Beyond the natural pest controlling abilities of herbs, herbs can also help improve pollination rates in your garden. This is because herbs are also some of the most enticing plants for pollinators and other beneficial insects, especially when they are allowed to flower.

While many gardeners grow herbs, like sage, just for their edible leaves, these plants produce very pretty blooms when they are fully mature and bees, butterflies, hoverflies and other insects can’t resist them! Interplanting flowering herbs among your vegetable beds can improve pollination rates and increase your harvest yield. This can be particularly beneficial for plants in the cucurbit family (cucumbers, zucchini, pumpkins and squash), tomatoes, corn, beans and peas.

Although all herbs will attract pollinators when allowed to flower, the absolute best herbs to increase pollinator activity are:

• Dill
• Sage
• Chives
• Fennel
• Thyme

Special note: Swallowtail butterflies love dill! If you happen to spot large, colorful caterpillars on your dill plants, leave them be. They’ll turn into some of the most stunning butterflies around! Some gardeners even plant extra dill plants just for swallowtails.

Harvesting and storing your herbs

Once established, most herbs can be harvested as needed, spring through fall. Unlike vegetable crops, like squash, that produce a harvest once a year in fall, you can take cuttings from herbs whenever you need them. In fact, frequent harvests encourage your herb plants to branch and produce fresh growth.

To harvest herbs, use a sharp knife or kitchen shears to prevent damaging stems. For most plants, try to take cuts above a leaf node (where a leaf branches off), as this will promote more branching.

Fresh herbs don’t last very long in the fridge, so during summer try to harvest only as much as you need. Plants can be harvested as soon as they reach a usable size, just try not to overharvest your plants, especially during the first year of growth. To be certain your plants have enough leaves to regrow, never harvest more than ⅓ of your herb plant’s growth at once.

If you do need to store herbs in your fridge, tender-stemmed herbs like cilantro can be kept in a jar full of clean water. Simply remove any brown or mushy leaves, give your herbs a good rinse and allow them to dry. Then place them in a jar with water (like you would keep flowers in a vase) and store in your fridge for up to one week.

Woody-stemmed herbs can also be stored in the fridge. To store them properly, rinse off your herbs and then loosely wrap them in a moist paper towel. Place the paper towel inside a Ziploc bag or Tupperware container and store up to 10 to 14 days in your fridge.

Dehydrating

For longer term storage, dehydrating works well for all herbs. Dehydrating your herbs allows you to store herbs up to three years at room temperature. It’s also a great way to reduce your grocery budget as you’ll no longer need to purchase store bought herbs from the spice aisle!

For small quantities, you can simply hang herbs to dry by tying them up with cotton string or hemp cord and hanging them in a cool, dry location until they are fully dried. Avoid hanging your herbs in direct sun to preserve flavor and color.

Larger quantities of herbs are most easily processed in food dehydrators, although you can hang dry them too. Alternatively, some electricity-free hanging dehydrators are available for purchase that are capable of drying lots of herbs at once and are budget-friendly too.

Once your herbs are dried, you can store them in air-tight baggies or other containers or in glass canning jars. Use a coffee mill, mortar and pestle or spice grinder to grind your herbs prior to use. Depending on what you use to process your herbs, you can create anything from loose grinds to finely powdered herb blends.

Freezing

Another option for storing herbs for longer periods of time is to freeze them.

Herbs can be frozen whole by placing them in Ziploc bags and removing as much air as possible to prevent freezer burn. If you have one, a vacuum sealer can help with this process.

For an even more handy solution, try blending up your herbs with a bit of water and freezing them in ice cube trays or muffin tins. Then, simply pop out your frozen herbs and store them in Ziploc baggies until you’re ready to use them. Since they’re already prechopped, your frozen herbs can be mixed into soups, sautés and other dishes to simplify meal prep.

Overwintering your plants

Winter prep for your herb beds will depend on what plants you’re growing and what your growing zone is. Hardy perennial herbs, like sage, usually don’t need a lot of winter care. However, if you’re growing herbs that don’t grow as perennials in your growing zone, you can still keep them alive all winter long with a bit of know-how.

Herbs like rosemary (zones 7 to 10) and marjoram (zones 9 to 11) can be grown as annuals in cooler regions, or they can be brought indoors as potted plants. When you bring your plants indoors, just be sure to place them near a brightly lit window or grow light. Additionally, because household humidity levels are often lower than outdoor humidity levels, you may want to add a humidifier or pebble tray to your set up to keep your herbs nice and lush.

Cold-hardy herbs, like oregano and some types of mint, can actually keep growing in winter. In fact, you may even be able to harvest their fresh leaves under the snow! Adding a cloche, row cover, tunnel or some other sort of snow protection over these herbs can extend your growing season significantly so that you may be able to harvest these plants all year long.

15 Best herbs to grow for recipes

Although there are other edible herbs you can plant in your herb garden or container planters, we’ve selected the top 15 popular herbs to explore. These are common herbs you’ve most likely heard of before and most of them are known to be quite versatile plants that work in lots of different dishes and cuisine styles.

1. Basil

Herb name:	Basil
Water requirements:	Moderate
Perennial growing zone:	Zones 10 to 11, grown as an annual in cooler regions
Top varieties to try:	- Genovese basil - Thai sweet basil - Holy basil - Lemon basil - Lime basil

A crowd favorite, no garden is complete without a basil plant or two. Basil plants are easy-going herbs that love a moderate amount of moisture and well-draining rich soil. Prone to leaf burn in hot areas, basil can benefit from a bit of afternoon sun in hot areas and does particularly well when planted with taller tomatoes that provide some shade.

Basil grows well in pots and in-ground gardens too. It’s also one of the easiest herbs to propagate and does well with both soil and water propagation methods. Basil can also be started easily from seed.

When fully mature, basil plants usually grow to about 24” high and are prone to flowering. To keep plants bushier, pinch off flowers and harvest frequently to promote new growth. If you allow your basil to flower, it will be a hit with bees and other pollinators.

Genovese basil is the most popular type of basil and is the flavor you think of when you think of Italian cooking, margherita pizzas and pesto. For more adventurous palates, Thai sweet basil is a staple in Thai cuisine and Vietnamese pho. Other fun basil varieties to try include holy basil (a wonderful herbal tea) and lime basil.

2. Cilantro

Herb name:	Cilantro
Water requirements:	Moderate to high
Perennial growing zone:	Annual
Top varieties to try:	- Slo Bolt - Culantro - Seed coriander

Cilantro can be a difficult herb to grow for novices, but that is usually due to a single reason: temperature. Cilantro is an herb that loves cool weather, but when temperatures start to rise in summer, cilantro begins to bolt. Once bolting begins, cilantro’s flavor starts to change and the plant should be pulled and composted.

To slow bolting down, try planting your cilantro in an area of your garden that receives afternoon shade and provide your plant with regular and consistent watering. Although this will help, cilantro will still likely bolt eventually, so succession planting every 2 weeks spring through fall is recommended. Certain varieties of cilantro are also less prone to bolting, so look for types like “Slo Bolt.”

Cilantro is a versatile plant that is mostly harvested for its flavorful leaves. The seeds of the plant are also a prized spice, known as coriander. If your cilantro bolts, you can leave it in place to harvest coriander seeds later!

Great in fresh salads and as a garnish for soups and other dishes, cilantro is a common ingredient in Mexican and Indian cuisines. Some easy ways to use up extra cilantro include cilantro and lime rice, Indian chutneys, salsas and guacamole.

3. Chives

Herb name:	Chives
Water requirements:	Moderate
Perennial growing zone:	Zones 3 to 9
Top varieties to try:	- Common chives - Garlic chives - Siberian chives

Chives are low maintenance perennial herbs that grow happily in in-ground gardens and containers too. Preferring full sun and regular watering, chives are the sort of herb you can plant and tend with minimal care.

Naturally quite pest-resistant, chives are the ideal herb to plant among vegetables that are prone to insect or deer predation. When allowed to flower, chives are also wonderful for attracting pollinators to your garden and blossoms make pretty, edible salad toppers too!

While common chives are the variety you’ll most likely find at your local nursery, look for garlic chives for a stronger boost of flavor.

With mellow, oniony flavors, chives pair well with many dishes and make exceptionally tasty garnishes on soups, salads, casseroles and baked potatoes. For a creative twist, try making a pesto with chives in place of basil, scramble up some chives into your breakfast eggs or make a chive butter for toast.

4. Sage

Herb name:	Sage
Water requirements:	Low, relatively drought-tolerant once established.
Perennial growing zone:	Zones 4 to 11
Top varieties to try:	- Common sage - Purple sage - Pineapple sage

Sage is one of the larger herbs you can grow. When mature, sage plants can grow 2 to 3 feet tall by about 2 feet wide, so make sure you have plenty of room for them. Sage is a great choice for in-ground beds, but it can grow in containers and indoor gardens too, just prune your plants a bit more.

A woody-stemmed herb from the Mediterranean region, sage is a very drought-hardy herb once established. Mature plants only need to be watered once every one to two weeks, or less. However, while your plants are still young, sage can benefit from more regular watering.

Once mature, sage will bloom very pretty purple flowers that bees absolutely love. But beyond these blooms, some varieties of sage sprout pretty leaves too. For stunning foliage, look for purple or variegated varieties which won’t disappoint.

In the kitchen, sage can be used as either fresh leaves or as a finely powdered dried herb. Sage pairs particularly nicely with autumnal flavors, like butternut squash, and is a popular ingredient in chicken dishes and marinades. For a special treat, try out some gnocchi with sage butter.

5. Rosemary

Herb name:	Rosemary
Water requirements:	Low, relatively drought-tolerant once established.
Perennial growing zone:	Zones 7 to 10
Top varieties to try:	- Tuscan blue - Spice island

Like sage, rosemary is another plant native to the Mediterranean region that is pretty drought tolerant. While new plants may need a bit more water to get established, mature plants can be watered every one to two weeks or less.

In warmer climates rosemary can be kept as a perennial evergreen shrub that grows 5 feet high or taller. In colder areas, however, rosemary stays much more petite and is a common herb to keep as a container plant.

Because rosemary is only hardy to zone 7, potted plants are frequently overwintered indoors. If you choose to go this route, just remember that although rosemary likes relatively dry soil, it does best in humid areas. For that reason, it can be helpful to grow rosemary near a humidifier or on a pebble tray to prevent crispy leaves and leaf drop.

A savory, autumnal flavor, rosemary works nicely with sage and tastes great in baked dishes or with roasted vegetables. Some popular ways to serve rosemary are with roasted potatoes or lamb chops or as a topping for fresh baked focaccia bread.

6. Dill

Herb name:	Dill
Water requirements:	Moderate to high
Perennial growing zone:	Biennial in zones 9 to 11, grown as an annual in cooler regions
Top varieties to try:	- Bouquet dill - Fernleaf dill - Dukat dill (slow to bolt)

Like cilantro, dill is prone to bolting in hot weather, so you’ll want to locate your dill in areas that receive afternoon shade to slow the bolting process down some. It can also be helpful to provide this water-loving herb with consistent moisture and to opt to grow only varieties like “Dukat,” which don’t bolt as readily in summer heat.

While we mostly grow dill for its delicate, feathery leaves, it is a popular herb to keep in pollinator gardens too as it readily attracts many pollinators and beneficial insects alike. In fact, dill is one of the favorite foods of swallowtail butterfly caterpillars, so try planting some extra plants that you don’t mind caterpillars munching on.

Dill is also one of the best companion plants to keep with many other vegetables, as it can increase pollination rates. It can also serve as an effective trap crop to lure hornworms and other common pests away from more precious produce.

With its subtle, fresh flavor, dill works well in baked chicken dishes or in a lemon dill sauce to serve with seafood. Dill is also a common ingredient in Mediterranean and Middle Eastern fare and is a primary flavor in tasty tzatziki.

7. Tarragon

Herb name:	Tarragon
Water requirements:	Moderate
Perennial growing zone:	Zones 4 and above
Top varieties to try:	- Russian tarragon - French tarragon

Tarragon is a pretty hardy herb that is considered a “nurse plant.” That means that it grows well with most vegetables and can prevent pests and encourage more new growth.

A native of Siberia, tarragon is widely used worldwide today, with two popular varieties being Russian tarragon and French tarragon.

Preferring bright sun and regular watering, tarragon is naturally resistant to many pests. It can be susceptible to spider mites though, so keep a lookout for any signs of webbing not caused by spiders.

When mature, tarragon will bloom cute golden-orange flowers which are also edible and make for very lovely salad toppers.

Tarragon is frequently used in seafood dishes and can elevate tuna fish salad when used as a garnish. The distinct flavors of this herb also taste amazing in cream sauces, with chicken or in homemade tarragon butter.

8. Marjoram

Herb name:	Marjoram
Water requirements:	Moderate
Perennial growing zone:	Zones 9 to 11, grown as an annual in cooler regions
Top varieties to try:	- Sweet marjoram - Pot marjoram

Marjoram is only hardy to zone 9, so if you live in a colder area, grow marjoram as an annual or be prepared to overwinter it indoors.

A less commonly used herb than some, marjoram tastes somewhat similar to oregano but with a more complex flavor profile.

When fully mature, marjoram can grow up to 2 feet tall, but it benefits from regular pruning, which encourages new growth. Beyond that, just provide your plant with lots of sun and consistent watering and this low maintenance plant should grow quite contentedly in your garden or planters.

Marjoram can be sipped as an interesting herbal tea. It also is very tasty in roasted dishes, such as baked chicken, roasted vegetables or hearty autumnal soups.

9. Mint

Herb name:	Mint
Water requirements:	Moderate
Perennial growing zone:	Zones 3 to 8
Top varieties to try:	- Peppermint - Spearmint - Chocolate mint - Apple mint - Orange mint - Pineapple mint

Mint is a wonderful plant to grow, especially for beginners, because it’s so easy going. But it comes with a note of caution. Because this plant is so resilient and adaptable, it does tend to spread a lot.

Mint plants spread via a network of underground rhizomes which can burrow under raised beds and through pot drainage holes. If you’re not careful, mint can rapidly overwhelm garden beds. For that reason, it’s best to plant mint in dedicated mint beds or in containers where its growth can be limited.

There are so many different flavors of mint that you’re sure to find one you’ll love. Popular varieties include peppermint, spearmint, chocolate mint, orange mint and pineapple mint. Lemon balm, wild bergamot and catnip are also common herbs to grow that are in the mint family too.

Peppermint tea makes an exceptional after dinner drink, while chopped mint adds freshness and flavor to garden salads and can be steeped in lemonade too.

Mints are so versatile in cooking that they work in savory dishes just as easily as they work in sweet desserts. Try adding mint to Middle Eastern or Greek recipes or bake it up in some mint chocolate chip cookies.

10. Fennel

Herb name:	Fennel
Water requirements:	Moderate
Perennial growing zone:	Zones 4 to 9
Top varieties to try:	- Herb fennel

Herb fennel and bulb fennel are actually different plants. While bulb fennel is similar in form and texture to celery, herb fennel is grown for its leafy fronds and seeds that have an anise-like flavor.

Fennel flowers are very delicate yellow florets that are a hit with bees and other pollinators. If you’re looking for natural pest control and to increase pollination rates, fennel is one of the best plants for the job.

A hardy plant, fennel’s resilience comes at a cost. To prevent competition from other plants, fennel secretes a substance that inhibits other plants’ growth, so fennel should be grown in a pot by itself. Just place your potted fennel in your garden to promote pollinator activity in nearby plants.

Fennel pairs nicely with pork and is frequently added to salads too. If you’re into preserving, fennel seeds are a common ingredient in pickles and other lacto-fermented goods.

11. Bay

Herb name:	Bay
Water requirements:	Moderate
Perennial growing zone:	Zones 8 to 10, commonly grown as a houseplant
Top varieties to try:	- California bay leaves - Turkish bay leaves

Bay laurel plants are native to the Mediterranean region, where they can grow up to 60 feet tall. In your garden, bay plants will likely remain much smaller as they can only be grown as perennials in zones 8 and above.

Bay plants may be difficult to locate, but they’re well worth the search. Frequently, they are sold as houseplants, rather than as herbs, so check out your local plant nursery’s houseplant collection if you can.

Bay leaves can be used fresh, but they are frequently dried and stirred into soups and stews. Adding a bay leaf to rice when it’s cooking is a simple way to add a flavor boost to a common dish.

12. Savory

Herb name:	Savory
Water requirements:	Low to moderate.  Winter savory is quite drought-tolerant once established, while summer savory prefers a bit more water.
Perennial growing zone:	Winter savory grows as a perennial in zones 6 to 9. Summer savory is an annual.
Top varieties to try:	- Winter savory - Summer savory

There are two main types of savory: winter savory and summer savory.

Winter savory is a woody-stemmed herb that grows as a perennial in zones 6 and above. It has stiffer leaves and a stronger flavor than summer savory. Interestingly, in ancient Rome it was believed to be an aphrodisiac and was consumed regularly.

Summer savory has softer leaves and a sweeter, milder flavor. Overall, it is a more delicate plant and only grows as an annual.

Savory is an ingredient in the herbes de Provence herbal blend and adds lots of flavor to meat dishes, soups and roasted vegetables.

13. Parsley

Herb name:	Parsley
Water requirements:	Moderate
Perennial growing zone:	Biennial in zones 3 to 9
Top varieties to try:	- Curly (French) parsley - Flat (Italian) parsley

Fresh tasting parsley is commonly used as a garnish, but it’s so much more than that. Parsley’s bright flavor adds lightness to any dish it’s added too. This herb is also rich in vitamins and nutrients, including vitamins A, C, K and calcium.

Parsley leaves come in two main shapes: curly and flat leafed. While everyone has their preference, most gardeners agree that flat leafed parsley is a bit easier to grow so, if you’re a new gardener, try flat leafed parsley first.

As a biennial, parsley lives for two years; however, the flavor of second year parsley changes slightly. For this reason, you may want to plant a new crop annually.

Parsley works well in green smoothies and is also a primary ingredient in Greek tabbouleh salad and chimichurri sauce.

14. Oregano

Herb name:	Oregano
Water requirements:	Low, relatively drought-tolerant once established.
Perennial growing zone:	Zones 5 to 12
Top varieties to try:	- Common oregano - Greek oregano - Italian oregano

Oregano is a powerhouse herb that is high in antioxidants and also has antimicrobial properties. When allowed to bloom, it is a wonderful plant for pollinators, is naturally quite pest resistant and is tasty too!

Another woody-stemmed herb, oregano is pretty undemanding and drought-tolerant once established. It is also a cold hardy herb that can grow all winter long in milder areas and can stay fresh even under snow.

While common oregano is the variety you’re most likely to find, there are other interesting types to try, like Greek and Italian oregano.

Oregano dries exceptionally well for future use and is a tasty condiment on homemade pizzas. Try adding a bit of fresh oregano to pasta sauces, roasted vegetables, soups and salads for lots of flavor.

15. Thyme

Herb name:	Thyme
Water requirements:	Low, relatively drought-tolerant once established.
Perennial growing zone:	Zones 5 to 9
Top varieties to try:	- Common thyme - French thyme - German thyme - Lemon thyme

There are tons of different types of thyme: common thyme, French thyme, German thyme and lemon thyme to name a few. Each variety has its own distinct flavor and unique growth pattern.

A very hardy plant, thyme requires minimal watering once established. It is also a perfect plant for containers as it stays quite small.

Thyme is a low growing plant in general, but creeping thyme is a particularly low growing species that works well as a ground cover. When it flowers it will attract pollinators too.

A savory herb, thyme is a great choice for chicken dishes, roasted vegetables or soups. For something different, whip up an easy salad by adding thyme, parmesan and shallots to fresh, chopped kale and top it off with a lemon vinaigrette.

Easy recipes to try with your homegrown herbs

Once you start gardening with herbs, you’ll likely not be able to stop. So don’t be surprised if you find yourself with an abundance of fresh herbs you need to find recipes for!

Herbs are some of the most versatile cooking ingredients and there are countless ways to use them. From pasta dishes, to casseroles, soups, salads and so much more, don’t be afraid to explore new recipes to find ways to use your fresh herb harvest.

Below, we thought we’d share a few simple herb recipes to hopefully inspire you to get cooking!

Dry Herb blends

Dry herbal blends are one of the simplest ways to use garden-grown herbs, and they’re so tasty too! Herbal seasoning blends can be mixed into just about everything, including soups, salads and roasted dishes.

Herbes de Provence

A perfect herbal blend to sprinkle on fresh salads or for seasoning roasted chicken, fish, lamb or vegetables.

Ingredients:

• 3 tablespoons of dried thyme
• 2 tablespoons of dried winter savory
• 2 tablespoons of dried oregano
• 2 tablespoons of dried parsley
• 1 tablespoon of dried marjoram
• 1 tablespoon of dried rosemary
• 1 tablespoon of dried lavender flowers (optional)

The process:

Mix all your dried ingredients together and store your mix in an airtight container for up to 1 year.

Greek seasoning

Make your own Greek salad dressing or boost roasted or baked dishes with this simple mix.

Ingredients:

• 3 tablespoons of dried oregano
• 2 tablespoons of dried basil
• 2 tablespoons of onion powder
• 2 tablespoons of garlic powder
• 1 tablespoon of dried dill
• 1 tablespoon of fresh black pepper
• ½ tablespoon of salt

The process:

Mix all your dried ingredients together and store your mix in an airtight container for up to 1 year.

Italian seasoning

Just what you need to make Italian salad dressing or to enhance pasta dishes and other Italian favorites.

Ingredients:

• 2 tablespoons of dried oregano
• 2 tablespoons of dried basil
• 2 tablespoons of dried parsley
• 1 tablespoons of dried rosemary
• 1 tablespoon of dried thyme
• 1 tablespoon of red chili flakes
• 1 teaspoon of garlic powder

The process:

Mix all your dried ingredients together and store your mix in an airtight container for up to 1 year.

Pesto

Pesto is a delicious basil-based sauce that’s used to flavor pasta dishes and pizzas. But if you like experimenting, you can make pesto from other herbs too! Here are two of our favorite herb pestos to try:

Classic basil pesto

A pantry staple that’s even better when freshly made from your garden!

Ingredients:

• 2 cups of fresh basil, packed
• ½ cup of extra virgin olive oil
• ½ cup of freshly grated Romano or parmesan cheese
• ⅓ cup of pine nuts
• 3 cloves of garlic
• ¼ teaspoon of salt
• ⅛ teaspoon of fresh black pepper

The process:

Add all ingredients to your food processor and pulse until you’ve achieved a smooth consistency.

Tex-Mex cilantro pesto

Spice up tortas, tacos or put a fun twist on a standard pasta dish.

Ingredients:

• 2 cups of fresh cilantro, packed
• ½ cup of extra virgin olive oil
• ½ cup of sliced almonds
• ⅓ cup of cotija cheese
• ¼ cup of diced red onion
• 3 tablespoons of lime juice
• 1 clove of garlic
• 1 teaspoon of salt
• ¼ teaspoon of fresh black pepper

The process:

Add all ingredients to your food processor and pulse until you’ve achieved a smooth consistency.

Chimichurri

A tasty South American sauce that goes with grilled meats and vegetables. Delicious on steaks too!

Ingredients:

• ¼ cup fresh parsley, packed
• 2 tablespoons of fresh oregano
• 3 tablespoons of red wine vinegar
• 4 of garlic
• 2 teaspoons of red pepper flakes
• ½ cup of extra virgin olive oil
• Salt and pepper to taste

The process:

Add all ingredients (except the olive oil) to your food processor and pulse until you’ve achieved a smooth consistency. Pour your mix into a bowl and drizzle on the olive oil. Allow to marinate at least 20 minutes before use.

Homemade tzatziki sauce

A cooling sauce or dip that’s great for hot summer days. Serve with a side of pita chips or pair with roasted meat or vegetables.

Ingredients:

• 1 cup of Greek-style yogurt, plain
• 1 cucumber, peeled, seeded and finely chopped
• 2 tablespoons of fresh dill, chopped
• 2 tablespoons of lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

The process:

Mix your ingredients in a bowl and serve chilled.

Roasted root vegetables

This makes a wonderful and healthy side dish, but it really shines when served with cheesy polenta and a drizzle of balsamic glaze!

Ingredients:

• Chopped root vegetables of your choice, such as beets, sweet potatoes, carrots, parsnips and onions, approximately 6 to 8 cups total
• ½ tablespoon of fresh rosemary
• ½ tablespoon of fresh thyme
• ½ tablespoon of fresh winter savory
• ½ tablespoon of fresh oregano
• ½ tablespoon of fresh marjoram
• 3 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste

The process:

Preheat your oven to 400° F. Chop your root vegetables into bite-sized chunks and then mix them with a drizzle of olive oil, salt and pepper, chopped garlic and fresh herbs. Spread your vegetables out in a single layer on a sheet pan and roast until soft – about 35 minutes.

Conclusion

Growing your own herbs in your backyard is fun, and easier than most people expect. Most herbs are very undemanding plants and they’re small-space friendly. More than that, herbs are some of the best plants for companion planting and pollinator gardens and can help reduce your weekly grocery budget too.

If you decide you want to start your own herb garden, but don’t know where to begin, try something small at first. Just a pot or two of fresh dill and basil on a windowsill or a few containers on your back patio will do. You can always expand later as you get more confident, but a simple setup at first is a great way to finetune your herb-growing skills before making a bigger investment.

So why not pick up a few mint plants at your local nursery or order a package of cilantro seeds to experiment with? Your garden will reap the rewards with natural pest control and your recipes will benefit from all the tasty fresh herbs you grow!

References:

• Bernstein, Michelle. “Chimichurri.” Food and Wine. 13 July 2022. June 2006.
• Bustard, Denise. “Easy Greek Seasoning Blend.” Sweet Peas and Saffron. 13 July 2022. 7 September 2021.
• “Cilantro Pesto.” Isabel Eats. 13 July 2022. 1 June 2020.
• “Companion Planting with Herbs.” The Old Farmer’s Almanac. 13 July 2022. 26 May 2022.
• Gurk, Rachel. “Herbes de Provence Recipe.” Rachel Cooks. 13 July 2022. 15 June 2021.
• “Italian Seasoning.” Spend with Pennies. 13 July 2022. 14 August 2018.
• Winslow, Kate. “Cucumber-Dill Tzatziki.” 13 July 2022. January 2014.