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You Don’t Need a Garden to Grow Fresh Herbs All Summer Long

Starting an herb garden is a low-maintenance and affordable way to keep fresh herbs within reach whenever you need them. Fresh herbs pack a lot of flavor and will add complexity to your summer meals and cocktails. They’re also high in vitamins and antioxidants. Even better, several popular perennial herbs are known to attract pollinators like butterflies to your garden. If you're new to growing herbs at home, use this guide to start your garden and keep it going year after year.

How to Start an Herb Garden

Before you pick out herbs seeds or seedlings to plant, consider what foods and drinks you like to have on a regular basis and what herbs you'll actually use, says Sue Costello, a master garden volunteer with the University of Minnesota Extension. The Extension’s website is a great resource for home gardeners, including tips on planting and caring for herbs.

Costello explains that common advice for beginners is “What you want is what you should plant.” If you know you like the flavors of basil and mint, that’s what you should go with. There are several varieties of both of those herbs, so you can branch out and plant a few different types to experience new flavors that are harder to find at the grocery store.

The argument for perennial herbs is that you can plant them once and reap the benefits year after year with the right care. “They’re really fun to grow, and at the end of the season, you can air-dry them (or use a dehydrator) for storage in a glass jar,” Costello says.

It’s easy to get overly enthusiastic when planting herbs in the spring and later feel overwhelmed when they all bloom and other summer activities capture your attention. If you’re new to this, follow Costello’s advice: “Plant small and have fun.”

What You Need to Grow Herbs at Home

You don’t need a garden plot to grow herbs. They will thrive in window boxes, pots, and other planter boxes, which will give you control over their location, the soil, and prevent them from competing with other plants.

You can start herbs from seeds indoors, where it’s easier to control the environment. But if you’re new to gardening or want to avoid the transplant process, you can buy seedlings from most garden centers.

Since many herbs are Mediterranean in origin, they need the right mix of sun exposure and moist soil. Most herbs are easy to grow when they get full sun and soil temperatures are above 70 degrees, Costello says.

Herbs can be grown indoors or outdoors.

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What’s the Best Soil for Planting Herbs?

Most herbs will grow best in soil with a pH of 6.3 to 6.8. You can test your soil before planting, or use a bag of vegetable potting soil, which typically ranges in pH from 6.0 to 7.0.

There are cooler-season herbs like cilantro, dill, and parsley that should be planted in the spring or fall and given shade in the summer.

If you’re planting herbs in a garden, it’s always a good idea to get that soil tested. This information will inform what you can grow successfully and which nutrients or fertilizers the soil may need.

“Organic mulches will protect the soil to retain moisture and keep the weeds down,” Costello says.

How to Grow Herbs at Home

Once you have an herb garden planted, your main care will be to keep it moist but not wet. In summer’s hottest stretches, you may need to lightly water herbs every day. When is the best time to do that? Costello says it’s best to water herbs in the early morning, since water evaporates too rapidly by late afternoon.

Costello recommends keeping a planter by your door for easy access while cooking. It makes it easy to go and add a fresh sprig of basil or rosemary. Proximity also helps you remember to water them.

As perennials, herbs will try to bloom and go to seed. Some, like lavender and basil, will get a woody stem as they prepare for winter. You can prevent this by harvesting leaves and trimming any flowers before they can grow. If you want to save seeds for next year, you can let a plant bloom and go to seed.

If you can’t keep up with the yields, try drying out and freezing herbs for later use in cooking. Costello recommends using an ice cube tray to freeze dried-out herbs with a little olive oil. Once frozen, you can store them in (labeled) bags and use one or two cubes of herbs as needed.

12 Popular Perennial Herbs to Grow at Home

Basil

One herb that provides a lot of bang for the buck is basil. “It really tastes great fresh compared to the dry stuff. And there are so many types, so have fun with it,” Costello says.

Basil can be seeded directly into the ground. This herb also grows well in containers, so you can grow it indoors year-round.

Oregano

Like basil, fresh oregano provides a bigger punch when fresh. Several varieties will add unique flavors to dishes. If you like Italian oregano, consider planting Greek and Syrian versions, too.

It’s hardy and should re-emerge each spring in most regions. You’ll want to trim it back in spring and continually harvest leaves before they flower in summer. Before winter, let the woody stems take hold as it goes to seed and then becomes dormant.

Mint

You’ve probably had spearmint as an ingredient or garnish with iced tea or a cocktail. It’s always a go-to for livening up drinks and even salads, or sprinkled on watermelon. There are plenty of other mints with a similar menthol taste, including peppermint. Specialized varieties like Cuban mint and Kentucky Colonel are tailored for use in a mojito or a mint julep, respectively.

Other varieties express different flavors, usually fruity. These include apple mint, pineapple mint, and chocolate mint, and can be used in salads or atop desserts.

One caveat is that mint grows like a weed in warmer climates and can start taking over sections of a yard fast. Mint spreads by runners, and Costello suggests growing it in a container is an easy way to keep it from overtaking other plants.

Lemon Balm

Costello loves lemon balm for its unique flavor and ease of growing. Lemon balm is also a mint and is commonly used in teas, cocktails, and even added to vinegars. Experiment with adding it raw to salads, or adding it to fish or poultry while cooking. Lemon balm is also a popular aromatic for livening your home, and it will repel some pests from your herb garden.

Rosemary

A woody herb that likes hot weather, rosemary will grow year-round in Southern regions. Sometimes too well. You can finely chop the needles to release their oils and add to dishes like potatoes, or use entire sprigs of it alongside meats in a hot skillet or slow-roast meats in a pan.

Sage

Like rosemary, sage does well in hot weather with infrequent watering. You’re best off starting from nursery plantings in loose soil. Let it dry out between waterings.

Sage has a pronounced flavor that’s savory yet minty. That complexity holds up in heavier dishes and pairs well with sausage. Whole leaves can add flavor to simmered dishes, and you’re probably familiar with them chopped up in Thanksgiving stuffing.

Thyme

Thyme grows best in well-drained soil with plenty of sun. Sprigs of thyme will enrich savory dishes like braised meats or baked potatoes. You can also chop it finely to release oils, mash it into butter, and spread it on fresh bread. Like rosemary, dried and chopped thyme is a popular ingredient in spice blends.

The Carrot Family

Dill, parsley, fennel, and cilantro are all herb relatives in the carrot family and share similar traits—like attracting Swallowtail butterflies. Despite the family name, you should plant these herbs away from carrots because they can attract pests or cross–pollinate. These herbs make beneficial neighbors for broccoli and other brassica vegetables.

Dill

Dill can be hard to transplant, so start with a planting directly in loose soil where it gets a lot of sun. Dill is tangy with some anise notes. While it is best known for its use in pickling, it can also be used fresh to make dips like tzatziki, and to flavor fish, potatoes, or even eggs.

Parsley

Another fast-growing herb, parsley has a peppery taste that makes it a fundamental ingredient in sauces like chimichurri and pesto. You can also add it to Mediterranean salads or as a savory addition to marinades and stews.

Fennel

Fennel has a sweet, anise-like flavor. Its bulb can be sliced atop dishes and pairs well with fish, pork, and chicken, whether you're roasting, braising, or grilling. Fennel fronds can be used as a garnish for salads, pasta, or fish dishes, or even mixed into stews or soups.

Cilantro

Cilantro is a love-hate ingredient, but if you’re a fan, you’ll enjoy having fresh cilantro on hand for salsas or sprinkled on tacos. Note that it is actually a cool-season herb, so Costello recommends growing it in the spring and fall seasons for the best results.

Lavender

Lavender is popular for its scent and beautiful blooms, even if it doesn’t last as a perennial in colder climates. It’s not much of a culinary herb, but it’s always a popular choice due to its versatility. Lavender can be added to tea, pressed for its oil, and dried for aromatics. Note that lavender prefers a pH closer to neutral, with a range of 6.5 to 7.0, similar to roses.