Growing your own herbs is one of the easiest and most rewarding ways to bring flavor into your home. Whether you’ve got patio pots or a backyard bed, cultivating garden herbs gives you fresh ingredients right outside your door—and a deeper connection to what you cook.
I write about food and kitchen culture for outlets like Food & Wine and Forbes, but this list comes from what I grow in my own garden—and actually reach for in my kitchen.
In this guide, I’ll walk you through the best garden herbs to grow, along with tips for how to plant them, care for them, and actually use them in your cooking.
Basil
Basil is the king of aromatics—fragrant, tender, and essential in any herb garden. It thrives in sunny spots with well-drained soil, whether you grow it in a container or directly in the ground. Use it in homemade pesto, caprese salads, or to finish your favorite tomato-based dishes.
Try varieties like Genovese for classic Italian flavor, or lemon basil for a citrusy note in teas and vinaigrettes. Basil grows best in zones 4–10 and benefits from frequent harvesting to prevent bolting.
Related: Easy Basil-Infused Vodka Recipe
Rosemary
Rosemary is a Mediterranean staple known for its strong, woody flavor and tough, drought-tolerant nature. It thrives in zones 7–10, prefers full sun, and loves well-drained soil—making it ideal for warmer climates and patios with limited watering.
This evergreen herb adds punch to roasted chicken, grilled veggies, and infused oils. It’s also beautiful in the garden, with needle-like leaves and tiny blue blooms. Bonus: rosemary is a natural pest deterrent.
Related: Getting to Know Rosemary
Sage
Sage brings softness, structure, and deep, savory flavor to the herb garden. Its velvety, silvery-green leaves are as beautiful as they are useful, and the plant occasionally produces delicate purple blooms that attract pollinators.
A classic for fall cooking, sage shines in brown butter sauces, roasted squash, and hearty stuffings. It thrives in full sun and well-drained soil, and is particularly drought-tolerant once established. Sage grows best in zones 4–9 and pairs well with rosemary and thyme in dry gardens or container combos.
Thyme & Oregano
Thyme and oregano are Mediterranean marvels—low-growing, sun-loving, and packed with bold flavor. Both herbs prefer full sun and dry, well-drained soil, making them perfect for rock gardens, patios, or container setups that don’t need constant watering.
Thyme has tiny leaves and a woodsy aroma that pairs beautifully with roasted meats, stews, and infused honeys. Oregano’s pungent, earthy bite is ideal for pasta sauces, grilled vegetables, and pizza. Both are perennial in zones 5–9 and respond well to regular trimming.
Related: Getting to Know Thyme
Chives
Chives are the unsung heroes of the beginner herb garden—easy to grow, quick to regrow, and full of subtle onion flavor. Their hollow, grass-like leaves are perfect for snipping over eggs, potatoes, salads, or soups. And in spring, chives produce beautiful edible purple blossoms that can be used as a garnish or steeped in vinegar.
Chives (Allium schoenoprasum) grow well in zones 3–9, tolerate a variety of soil types, and thrive in both beds and containers. Regular trimming encourages bushier growth and a longer harvest season.
Dill
Airy and feathery, dill adds visual interest and bright, tangy flavor to your garden. It’s a must-have for seafood dishes, yogurt sauces, and of course—pickling. Both the leaves (dill weed) and seeds are edible, and the plant’s yellow blooms attract beneficial insects.
Dill (Anethum graveolens) prefers full sun and grows quickly in warm weather. It’s best direct-sown, as it doesn’t love being transplanted. Suitable for zones 3–9, dill makes a great companion plant for cucumbers and carrots.
Fennel
Fennel is a bold, aromatic herb with multiple uses—fronds for garnish, seeds for spice, and bulbs for roasting. It has a faint licorice scent, and its delicate, fern-like foliage makes it a striking garden feature.
Grow fennel (Foeniculum vulgare) in full sun and rich, well-drained soil. It does best in zones 6–10 and can grow quite tall, so give it space. Note: fennel doesn’t play well with others in the herb bed—plant it in its own area to avoid inhibiting nearby growth.
Parsley
Bright, clean, and incredibly versatile, parsley is more than a garnish—it’s a foundational flavor in everything from chimichurri to broth. Flat-leaf parsley offers a stronger flavor, while curly parsley adds visual texture.
Parsley (Petroselinum crispum) thrives in full sun to partial shade and grows well in containers. It’s a biennial in zones 3–9, but most people grow it as an annual for the best leaf quality. Harvest regularly to prevent bolting and encourage fresh growth.
Related: Getting to Know Parsley
Cilantro
Cilantro is one of the most polarizing herbs—bright and citrusy to some, soapy to others—but it’s indispensable in salsas, curries, and chutneys. Bonus: the seeds of the same plant are known as coriander, a warming spice used in baking and spice blends.
Cilantro (Coriandrum sativum) grows best in cooler temps and bolts quickly in summer heat. Succession plant every few weeks for a continuous harvest. It grows well in zones 3–11 and appreciates afternoon shade in warmer climates.
Lemon Balm
Lemon balm has a soft citrus scent and is beloved for its calming properties. Use the leaves fresh in tea blends, infused waters, or as a garnish for desserts. It’s also a great pollinator plant, drawing bees into the garden.
This member of the mint family (Melissa officinalis) grows well in partial shade, tolerates a range of soil types, and spreads easily—so keep it contained if needed. It thrives in zones 4–9.
Peppermint
Peppermint is the cool, invigorating cousin in your herb garden. It’s commonly used in teas, desserts, herbal syrups, and even homemade salves. It grows vigorously—sometimes too vigorously—so plant it in a container to avoid takeover.
Peppermint (Mentha × piperita) prefers moist, fertile soil and partial sun. It’s perennial in zones 3–11 and a favorite among pollinators. Regular cutting keeps it under control and promotes lush, flavorful leaves.
Marjoram
Often overshadowed by its bolder cousin oregano, marjoram brings a sweet, floral note to sauces, soups, and vegetable dishes. It’s especially good with mushrooms, lentils, and anything that benefits from gentle warmth rather than a punch of spice.
Marjoram (Origanum majorana) is a tender perennial in warmer zones (9–10) but is usually grown as an annual elsewhere. It prefers full sun, well-drained soil, and regular pinching to stay compact. Plant it near thyme and basil in your herb bed or container garden for a fragrant trio.
Chervil
Chervil is a delicate herb with a light anise flavor—like a whisper of tarragon—and it’s often used in French cooking, particularly with eggs, fish, and cream-based dishes. It’s one of the four classic fines herbes (alongside parsley, tarragon, and chives), but often overlooked in home gardens.
Chervil (Anthriscus cerefolium) prefers cooler temperatures and partial shade. It bolts quickly in the heat, so plant it early in the season and consider succession sowing for a longer harvest window. Best suited to zones 3–8, it grows easily from seed and does well in containers.
Spearmint
Spearmint is a classic summer herb—cool, clean, and slightly sweet. It’s a favorite for mojitos, mint tea, fruit salads, and even savory dishes like tabbouleh. Like peppermint, it spreads aggressively, so it’s best grown in containers or contained raised beds.
Spearmint (Mentha spicata) thrives in moist soil and partial sun but will tolerate a range of conditions. It’s perennial in zones 3–11 and attracts pollinators while deterring pests. Snip frequently to encourage bushy growth and prevent flowering, which can reduce leaf flavor.
Growing Herbs in Pots
If you’re short on space—or just want flexibility—growing herbs in pots is a smart solution. Containers let you move plants to catch the sun, bring them indoors for winter, or contain aggressive growers like mint and oregano.
Choose pots with good drainage, and group herbs with similar water and light needs. Great options for containers include rosemary, sage, thyme, peppermint, chives, and basil.
Caring for Your Herb Garden
Most herbs prefer full sun and well-drained soil, though some like lemon balm and chervil tolerate partial shade. Be mindful of water—herbs like lavender, rosemary, and thyme do best with less frequent watering, while basil and mint like more consistent moisture.
Regular pruning encourages bushy growth and keeps herbs producing. A layer of mulch around your plants helps retain soil moisture and suppress weeds—especially useful during hot, dry stretches.
Pest Control for Herbs
Aphids, spider mites, and caterpillars are the most common threats to garden herbs—but there are gentle, organic ways to protect your plants. Introducing beneficial insects like ladybugs can naturally reduce pest populations. You can also use neem oil or insecticidal soap to spot-treat infestations.
Healthy, well-spaced herbs with good air circulation are also less likely to attract pests.
Harvesting and Preserving Herbs
Harvest herbs in the morning when oils are most concentrated. Use clean scissors to snip just above a leaf node, and never take more than a third of the plant at once.
To preserve herbs:
• Air-dry: Bundle stems and hang in a ventilated space.
• Freeze: Chop herbs and freeze them in olive oil or water in ice cube trays.
• Store: Once dried, keep them in airtight containers away from light and heat.
Frequent harvesting keeps herbs productive and flavorful.
Exploring the World of Herb Flavors
Each herb brings its own flavor and aroma—here’s a quick flavor map to inspire you:
• Basil: Sweet, peppery, and bright—perfect with tomatoes and cheese
• Rosemary: Bold, piney, and woodsy—great with garlic and potatoes
• Thyme: Savory and floral—balances root vegetables and legumes
• Oregano: Earthy and pungent—classic for pizza and sauces
• Dill: Tangy and fresh—must-have for seafood and pickles
• Mint: Cool and refreshing—perfect for drinks and fruit
• Sage: Warm, woodsy, and grounding—ideal in fall cooking
Even brushing past a rosemary shrub or crushing a basil leaf between your fingers can change your entire mood. Let your garden be part of your sensory life—not just your meal prep.
Creative Ways to Use Herbs
Herbs don’t just belong in the garnish pile. Once you have them growing, use them to:
• Steep into herbal teas or cold infusions
• Blend into compound butter or vinaigrettes
• Infuse vinegars or honeys
• Freeze into ice cubes for cocktails or broths
• Make your own herb salts or seasoning blends
You don’t need a perfect garden to start. Just one pot of chives or lemon balm can open the door to experimentation and ease.
Frequently Asked Questions About Garden Herbs
What are the easiest herbs to grow in the garden?
Basil, chives, mint, and parsley are beginner-friendly, fast-growing, and do well in containers or beds.
What herbs cannot be planted next to each other?
Avoid planting fennel near most herbs—it can stunt their growth. Mint should also be planted separately to keep it from spreading.
Which herbs grow well together?
Group herbs with similar needs—like rosemary, sage, and thyme (dry soil), or parsley, cilantro, and basil (moist soil).
What is the king of herbs?
Basil is often called the “king of herbs” for its versatility and beloved flavor.
Which herb is called the queen of herbs?
Tulsi (holy basil) is considered the “queen of herbs” in traditional Ayurvedic medicine.
Can herbs survive winter outdoors?
Perennials like thyme, sage, and chives can survive winter in many zones. Others, like basil, will need to be regrown in spring.
Not sure what grows well in your area? Check your region’s USDA Plant Hardiness Zone Map for guidance.
Final Thoughts
Growing garden herbs doesn’t require a big yard or fancy setup—just a little attention and curiosity. Whether you’re snipping basil from a patio pot or watching chive blossoms unfold in your raised bed, herbs invite you into a slower, more flavorful way of living.
With the right mix of care, creativity, and seasonal rhythm, your garden herbs will flourish and transform the way you cook, sip, and savor every day.
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