Culinary Herbs You Should Grow in Your Garden

Fresh herbs from the garden

Fresh herbs add fragrant layers of flavor to recipes, and make A useful addition to the garden. But If you've never grown herbs before, where do you begin? This guide will equip you with the facts you need to grow a bountiful herb garden, even if you're a total beginner.

Choosing Your Herbs

Trust your culinary preferences

Make a list of the herbs you use most often in your recipes and crafts. How about basil for pasta sauce? Consider thyme for roasted vegetables. Save money growing parsley for garnishes. Choose varieties that suit your taste buds and other needs.

Start with easy-to-grow herbs

Basil, chives, dill, parsley and rosemary are all examples of delicious and easy to grow herbs for beginners. They are readily available and require little - or sometimes even no - maintenance.  Together they make an attractive little herb garden. They are some of the best herbs to grow in a pot on a deck or patio, and will even thrive indoors under bright light or in a hydroponic setup.  Like most herbs, they are naturally pest and disease resistant.

Planting Your Herb Garden

Seeds or seedlings?

Seeds are cheaper, but seedlings offer less fuss and a quicker timeline from planting to harvest. For first-timers, seedlings are an easier choice. If you enjoy herb gardening this season, harvest some of your herb seeds to grow next year, and discover how nice it is to watch those seeds quicken and sprout.

Sunshine or shade? 

Most herbs thrive in at least 6 hours of sunlight daily. Check the specific requirements for each herb variety as listed below. If you live in an area that experiences extreme heat during high summer, plant herbs where they'll get morning sun rather than late afternoon sun, or consider growing them in pots so  you can relocate them if you have to.

Potting mix or soil? Prefer a well-draining potting mix for container gardening. If planting directly in garden soil, supplement heavy clay soil with compost and other amendments that will improve drainage and add nutrients to supplement the soil in your location. Your local nursery will have insights about the best amendments to improve your soil.

Backyard herb garden

Common Questions and Answers for Beginner Herb Gardeners

What are the best watering practices for herb gardens?

Water regularly, but avoid soggy soil. Let the top inch of soil dry out between waterings.

What kind of fertilizer should I use? 

Most herbs don't require aggressive fertilizing. A balanced organic fertilizer diluted to half strength once a month during the growing season is plenty, and may not even be necessary if the soil has been prepared well and is rich in nutrients. 

How do I harvest herbs? 

Wait until plants are at least 6 to 8 inches high before you begin harvesting. Pinch off new growth at the stem tips. Avoid snipping more than one third if an herb at any one time, and wait for at least that much or more to grow back before harvesting again, at least until the plant is established. Snipping leaves encourages bushier growth. Subsequent harvests will be more generous as the season goes on. 

What do I need to know about growing herbs indoors for beginners?

Choose a sunny windowsill (an eastern exposure is ideal) and herbs that are considered easy to grow (like the ones on this list). Prefer dwarf cultivars or those designed for container gardens. They are typically smaller at maturity and easier to grow in the limited space of a pot. Choose pots with drainage holes (or self-watering pots if you're new to indoor gardening). Use a quality all purpose potting mix. For most herbs, let the soil dry out somewhat between watering sessions. 

What are some organic pest control measures for herb gardens? Inspect your plants regularly. Consider companion planting, the practice of using beneficial plants to repel  destructive insects and attract beneficial insects. Many herbs have strong scents that act as natural pest repellents.

Quick Tips

• Group herbs with similar watering needs together.
• Remove spent flowers. This encourages new growth and enhances leaf production.
• Pinch off leggy stems to maintain a compact shape. This will reduce the need for staking and keep the plant looking attractive.

Compact herb garden in a pot

Is an Herb Garden Worth the Work and Expense

Growing culinary cooking herbs can be one of the most satisfying gardening projects. Have you ever admired folks with kitchen gardens? Many of the tastiest herbs to use fresh are also easy to grow, propagate and prepare, so setting up a kitchen herb garden isn't as difficult as it looks. Unlike strictly decorative landscape plants, these little beauties have a purpose in life.

Starting an herb garden from scratch incurs costs, but a National Gardening Association study suggests growing herbs and vegetables can be cost effective. Annuals like chives and dill self-seed readily, and many of the perennials are winter hardy. Those that aren't, like rosemary, often have newer cultivars with better frost tolerance. This means once you've made an investment in soil prep and seeds or plants, your favorite herbs can become long-term residents in your garden. 

Growing Herbs for Cooking

If you've seen the price for fresh-cut herbs at the market, you probably think dried herbs -- on sale -- are just fine; thanks. Growing your own can be inexpensive and yield a large enough harvest for you and your friends. With an oven or freezer and an afternoon, you can prepare some of your fresh bounty for long-term storage and enjoy wholesome herbs all winter long.  Weeding and trimming other garden plants leads to a heap of dying vegetation for the compost pile or trash bin. Using the same space for herbs yields culinary and medicinal gold.   All in all, even if you don't have a back door in your kitchen with a nice plot of land just outside, carving out some space for a fresh culinary herb garden is a good idea.

Preparing Herbs for Long-term Storage

Cultivating herbs doesn't have to take all your time, either. Herbs are forgiving plants, and a surprising number of them can grow relatively care free.

Kitchen herbs drying on a rack

At harvest time, you can preserve herbs by hanging them upside down in your attic, drying them in your microwave or oven (on low, low, low), or in a dedicated dehydrator you can purchase for the cost of a lunch at a mid-range, chain restaurant. It's even possible to dry herbs in an air fryer. 

For delicate herbs that you may want to add to soups, sauces and stews, chop and freeze their leaves in ice cubes for use later. Once frozen, place the ice cubes in a freezer bag and include them in your recipes hassle-free.

The labor you invest in the first year pays dividends, too. Once you've invited herbs into your garden, they can come back year after year. Sure, some like mint can be invasive, but others, like chives, marjoram and thyme, are useful little plants that ask very little from the gardener.

Let's take a look at some culinary herbs that deserve a spot in your garden, your fridge and your spice cabinet. They help make home cooking something to look forward to. Think of it as an adventure.

Chives (Allium schoenoprasum) 

Chives in bloom

This onion relative has a mild oniony flavor. You probably already know it's a great garnish on a stuffed baked potato, but chives can also make an omelette or casserole look dressed and ready for company. A good rule of thumb is that it'll pair well with any savory dish that includes sour cream, heavy cream or strong cheese. I often use chives instead of parsley as a topper. Chives are also a good stand in for recipes that call for scallions, especially when you want the onion to take a back seat to other ingredients.

This littlest onion variety is easy to grow, and humans have been cultivating it for 5,000 years, or so the food historians believe. It's a perennial that self-seeds abundantly, and it's hardy from Zones 3 through 9. Just give this perky herb partial shade if you experience scorching summer heat, and mulch it before temps soar in summer and again in fall. Plant chives in well-draining soil and fertilize plants once, early in the season. If you experience drought conditions, water chives occasionally in dry weather. Chives grow to around 12 inches in height (30.48 cm) and tend to flop a bit as they mature. A patch of chives can look like an unruly head of hair. When harvesting, only remove a third of the plant at a time and wait for regrowth before harvesting again.

Lavender hued chive flowers are the main ingredient in a popular flavored vinegar you'll enjoy trying with your first or second crop.

Garlic Chives (Allium tuberosum)
Besides common chives, there is also a more garlicky chive variety you might want to experiment with. Garlic or Chinese chives are used extensively in Asian cooking. This chive species is also a perennial. Its leaves are flattish rather than tubular, and it produces white flowers. It has become naturalized in many parts of the world and is sometimes considered an invasive weed.

Here's a quick summary for growing chives:

• Botanical Name: Allium schoenoprasum
• Life Cycle: Perennial
• Hardiness Zones: 3-9 (USDA)
• Sowing Recommendations:  Sow seeds directly outdoors in early spring as soon as the soil is workable. Alternatively, sow seeds indoors 6 to 8 weeks before the last frost for transplanting later.
• Sow seeds shallowly (no more than 1/4 inch deep) and keep the soil moist until germination.
• Days to Germination: 14 to 21 days
• Soil Requirements: Well-drained, fertile soil with a slightly acidic to neutral pH (6.0 to 7.0). It is beneficial to amend the soil with compost before planting.
• Moisture and Humidity Needs: Moderate moisture. Avoid overwatering, but don't let the soil dry out completely. Does well in average humidity.
• Light Requirements: Full sun to partial shade. Prefers at least 6 hours of direct sunlight daily.
• Spacing: 4 to 6 inches between plants
• Days to Maturity: 60 to 75 days (for harvesting leaves)
• Height at Maturity: 12 inches
• Pests and Diseases: Few pest or disease problems. Occasional aphid infestations may occur.
• Uses and Benefits: Chives are a culinary herb with a mild onion flavor. They are used in a variety of dishes, including soups, salads, dips, and sauces. Chives are also a good source of vitamins A and C.
• Other Factors: Chives are easy to grow and require little maintenance. They readily self-seed. You can harvest chive leaves throughout the growing season. To promote lush growth, cut back flower stalks after they bloom. Dividing chive "clumps" every 3 to 4 years can help maintain healthy and productive plants.

Chives at Your Fingertips
How to Make Chive Vinegar

Thyme (Thymus vulgaris)

Common thyme is easy to grow

Thyme is the herb that can. It has been used for centuries as an ingredient in stews, soups and sauces, helping to bring out the native flavors of meats and aromatic vegetables like onions, carrots, celery and turnips. It's also a key ingredient in some popular spice blends you may recognize like: Jamaican jerk, Cajun rub, Bouquet Garni and Herbs De Provence.

There are a number of thyme varieties, including groundcovers (creepers), silver cultivars and thymes with special fragrances like lemon, lime or caraway. It's a good idea to stick with classic thyme for kitchen duty, though.

This little perennial likes good sun and rich but somewhat alkaline soil. A determined survivor, thyme can thrive under somewhat adverse conditions. It will do well in a windy spot or one that receives occasional foot traffic or tends to get hose burn from the garden hose. Thyme does require soil the drains well, though.

Here's a quick summary for growing thyme:

Botanical Name: Thymus vulgaris

Life Cycle: Perennial

Hardiness Zones: 5-9 (USDA)

Sowing Recommendations

Direct Sowing: Sow seeds outdoors in early spring after the danger of frost has passed. Thyme seeds are tiny, so mix them with sand for easier sowing. Scatter the mixture lightly on the surface of the soil and press them in gently. This will help keep them in place if it gets windy. Keep the soil moist until germination.

Indoor Seeding (colder climates): Not absolutely necessary, but in cold climates where the growing season starts late, indoor seeding can be done 6-8 weeks before the last frost date. Sow seeds in a well-draining potting mix and provide light. Transplant outdoors after all  danger of frost has passed.

Days to Germination: 10 to 14 days

Soil Requirements: Well-drained, sandy loam soil with a neutral to slightly alkaline pH (6.5-7.5). Thyme thrives in drier conditions.

Moisture and Humidity Needs: Moderate moisture. Avoid overwatering, especially during the winter months. Prefers drier conditions once established.

Light Requirements: Full sun (at least 6 hours of direct sunlight daily)

Spacing: 6 to 12 inches between plants

Days to Maturity: 60 to 70 days from seed when harvesting leaves, Longer if harvesting seed.

Height at Maturity: 6 to 12 inches

Pests and Diseases: Relatively pest and disease resistant. Watch for slugs and fungal diseases in poorly drained soil.

Uses and Benefits

Culinary: Thyme is a widely used herb with a warm, herbaceous flavor. It is a staple in many cuisines and is used in various dishes, from soups and stews to roasted vegetables and meat.

Medicinal Uses: Thyme may have antiseptic and cough-suppressant properties. More research is needed to confirm these effects.

Clustered blue/purple blossoms of rosemary

Rosemary (Rosmarinus officinalis)

Rosemary roasted potatoes are one simple dish that makes for a delicious side. If you're getting tired of choosing between fries and baked potatoes, give it a try. Rosemary is also delicious with lamb and pork. I strip the leaves from plant stems in fall, dry the leaves and use the stems as kabob skewers with lamb, squash and cherry tomatoes. So good. If we're smoking sausage, I add some rosemary to the wood for extra smoky goodness. All this is easy to do if you have rosemary growing in your backyard.

Rosemary looks like an evergreen shrub, but it's actually a woody, perennial herb. If you live in a temperate climate where you don't have to worry about frost and snow, you've probably seen it growing as a decorative hedge or as a low-maintenance groundcover. Growing it in a four-season location is a little more challenging, though. Newer cultivars like Madalene Hill and Arp are frost-hardy, sometimes to Zone 5. There may even be hardier varieties.

If you want to grow standard rosemary but worry about winter temperatures, consider bringing plants indoors in fall. I call these commuter plants. Although you may have had problems growing ornamental rosemary Christmas trees indoors in the past, maintaining a more mature plant from your garden over the winter is somewhat easier. If you have a sunny window away from drafts, it's pretty straightforward. For more information, visit:

Here's a quick summary for growing rosemary:

• Botanical Name: Rosmarinus officinalis
• Life Cycle: Perennial evergreen shrub
• Hardiness Zone: 8-10 (can be grown as an annual in colder climates, and some newer cultivars can be winter hardy to zone 5)
• Sowing Recommendations: Can be direct sown outdoors in early spring in warm climates. Sow seeds 1/4-inch deep and keep the soil moist until germination. You can also start rosemary seeds indoors 6 to 8 weeks before the last frost date. Special note: Propagation from cuttings is more popular because rosemary is very slow to germinate and can be finicky when grown from seed.
• Days to Germination: 4 to 6 weeks (seeds)
• Soil Requirements: Rosemary prefers well-drained soil with a slightly alkaline pH. Does not tolerate soggy clay soil without the addition of lightning amendments like sand.
• Moisture and Humidity: Needs moderate moisture, but tolerates drought once established. Prefers low humidity.
• Light Requirements: Full sun (at least 8 hours of direct sunlight)
• Spacing: 2 to 3 feet apart
• Days to Maturity: 2 to 3 years to reach mature size
• Height at Maturity: 2 to 6 feet tall
• Pests and Diseases: Rarely bothered by pests or diseases.
• Uses and Benefits: The leaves are used for culinary and medicinal purposes. Rosemary oil is also used in aromatherapy.
• Other Factors: Prune rosemary regularly to maintain desired size and shape. Rosemary is drought-tolerant but will benefit from occasional watering during dry spells. Multiple plants can be trained into hedges and topiary arrangements.

Growing Rosemary
Rosemary Tree Maintenance
Growing Rosemary in a Cold Climate

Oregano (Origanum vulgare)

Fresh oregano adds zest to spaghetti sauce

Oregano is a popular herb in both Italian and Greek cooking. It has a strong flavor that's an excellent counterpoint to the bright, acidic bite of tomatoes. It adds zip to sauces and works well with meats like lamb and pork.

A perennial, oregano is hardy from Zones 5 to 9, and it's another candidate for rich but slightly alkaline soil. Although it likes bright light, heat can sometimes be a problem. In warm climate locations, offer oregano a little afternoon shade if possible. There are a number of oregano varieties, but Origanum vulgare hirtum, is widely considered the most flavorful for culinary applications.

I like to add oregano to prepared fare, like jarred spaghetti sauce, stewed tomatoes and pizza sauce. It's a good flavoring agent for vegetable dishes that include squash, eggplant, bell pepper or green beans. It's an essential herb for tasty minestrone. I simply strip young leaves from their stems, mince them and add them during the last half-hour of simmering time. 

Unlike some herbs, oregano tends to have a more resinous and intense flavor when fresh, so it's one candidate for a "less is more" approach when switching from dried to fresh in recipes. A two-to-one ratio is a good start until you know how this herb will behave for you.

Here's a quick summary for growing and using oregano:

Oregano (Origanum vulgare)

Botanical Name: Origanum vulgare

Life Cycle: Perennial (but often treated as an annual in colder climates)

Hardiness Zones: 5-9 (USDA)

Sowing Recommendations:

Direct Sowing: Sow oregano seeds outdoors in early spring after the danger of frost has passed and soil temperatures have warmed. Scatter seeds lightly on the soil surface and press them in gently. Keep the soil moist until germination.

Indoor Seeding (colder climates): Start seeds indoors 6 to 8 weeks before the last frost date. Sow seeds in a well-draining potting mix and provide light but keep them covered until germination. Once seedlings emerge, provide them with plenty of sunlight. Transplant outdoors after danger of frost has passed and soil temperatures have warmed.

Days to Germination: 10 to 14 days

Soil Requirements: Well-drained, sandy loam soil with a neutral to slightly alkaline pH (6.6-7.8). Oregano thrives in drier conditions.

Moisture and Humidity Needs: Moderate moisture. Avoid overwatering oregano, especially during the winter months. It prefers drier conditions once established.

Light Requirements: Full sun (at least 6 hours of direct sunlight daily)

Spacing: 12 to 18 inches between plants

Days to Maturity: 60 to 70 days from seed for harvesting leaves, longer for harvesting seed.

Height at Maturity: 18 to 24 inches

Pests and Diseases: Relatively pest and disease resistant. Watch for slugs and fun gas issues in poorly drained soil.

Uses and Benefits

Culinary: Oregano is a widely used herb with a strong, aromatic flavor and a peppery kick. It is a staple in Mediterranean cuisine and is used in various dishes, from pizzas and pastas to sauces and marinades

Medicinal Uses: Oregano may have antiseptic and anti-inflammatory properties, but more research is necessary to confirm these effects.

History: Oregano is native to the Mediterranean region and has been cultivated for centuries for both its culinary and medicinal uses.

Propagation Methods

Seeds: The most common method, though germination can be slow.

Stem Cuttings: Can be taken in spring or early summer.

Division: Established plants can be divided in spring or fall.

Common Names: Wild Marjoram, Pot Marjoram

Seed Longevity: 2-3 years when stored properly in a cool, dry place.

Nutritional Value: Oregano is a good source of vitamins A, C, and K, as well as some essential minerals.

Companion Planting Options: Oregano can be a good companion plant for other herbs like rosemary, thyme, and basil. It may help deter aphids.

Marjoram (Origanum majorana) 

This tender perennial in the same family of plants as oregano but doesn't really get the respect it deserves. It's a useful herb for casseroles, stews and soups that contain pork, lamb or chicken. It works particularly well with tomato dishes and other hot dishes that feature: eggs, strong cheeses, eggplant, beans, barley, lentils or squash. Marjoram gives foods a more complex flavor without adding the strong, distinctively pungent taste associated with oregano. It plays well with other herbs and spices, too. You'll find it in a number of classic herb blends.

Marjoram is as easy to grow as oregano, with the same bushy habit. It isn't winter hardy (grow it outdoors in Zones 8 - 10), but it makes a good commuter plant. A tender perennial, marjoram grows to a height of about 20 inches (50.8cm) and can produce a mound 20 inches (51cm) across. It creates a nice cascade when added to a hanging basket, and it's a good addition to a planter featuring herbs like basil, parsley and chives.

Marjoram likes good light (dappled afternoon light is a wise choice in very hot locations). Provide it with occasional deep watering during drought conditions. This plant can go for a while without water, but deep watering will encourage its roots to travel deeper into the soil where they'll have better protection and increased access to moisture.

Here's a quick summary for growing marjoram for cooking:

• Botanical Name: Origanum majorana
• Life Cycle: Perennial (often grown as an annual in colder climates)
• Hardiness Zones: 8-10 (USDA) 
• Sowing Recommendations:
• Direct sow seeds outdoors 6 to 8 weeks before the last frost date in warmer climates (zones 9-10).
• For colder climates, start seeds indoors 6 to 8 weeks before the last frost and transplant outdoors after danger of frost has passed and soil temperatures have warmed.
• Sow seeds lightly and keep the soil moist until germination.
• Days to Germination: 7 to 14 days
• Soil Requirements: Well-drained, sandy loam soil with a slightly acidic to neutral pH (6.5 to 7.5)
• Moisture and Humidity Needs: Moderate moisture. Avoid overwatering, which can lead to root rot. Thrives in drier conditions compared to many other common herbs.
• Light Requirements:  Bright light. Prefers at least 6 hours of direct sunlight daily.
• Spacing: 8 to 12 inches between plants
• Days to Maturity: 70 to 90 days from seed for lraves, longer for seed
• Height at Maturity: 12 to 24 inches
• Pests and Diseases: Aphids, spider mites, powdery mildew
• Uses and Benefits: Marjoram is a culinary herb with a sweet, mild oregano-like flavor.
• Other Factors: Marjoram can attract beneficial insects like bees and butterflies. 
• Special note:  To encourage lush growth, pinch off early flower buds.  Marjoram leaves can be harvested throughout the growing season.

Growing Marjoram
Make Your Own Herbs de Provence
Make Your Own Bouquet Garni

Ginger (Zingiber officinale)

If you like teriyaki, stir fry or sushi, you probably appreciate the heat and sweet ginger can give a recipe. One of my favorite ways to use ginger is to crystalize it with sugar. It makes an effective digestive aid that will help settle an upset stomach the gentle way. (Crystalized ginger and mint tea are my two favorites for this.) Kids love it, too.

If you get air sick, take a little crystalized ginger on your next plane trip. If you're a fan of ocean cruises, you're probably already familiar with the stomach settling properties of crystalized ginger as it's a staple at most shipboard meals.

This tuberous rhizome (fleshy root crop) isn't difficult to grow. It likes shade, heat and moisture. The second year growing a new plant, you can harvest chubby ginger roots and still have enough left for future seasons. Ginger isn't winter hardy, but it can be cultivated In a pot as a commuter plant or even as a houseplant.

For large yields, place clean ginger root into Sherry filled jars. Ginger will keep in the fridge this way indefinitely. Slice what you need for a recipe, and place the rest back in the jar. It's convenient and less wasteful that buying ginger at the market only to have most of it shrivel up inside the dank confines of your veggie drawer.

In fact, you can grow grocery store ginger root into a garden plant or houseplant. Follow the link for instructions. (Special note: Check with your doctor before using ginger medicinally in large quantities.

Fresh crystalized ginger is easy to make

Here's a quick summary for growing ginger:

• Botanical Name: Zingiber officinale
• Life Cycle: Perennial (typically grown as an annual in temperate climates)
• Hardiness Zones: Not frost-tolerant (typically grown as an annual in all zones)
• Sowing Recommendations: Ginger is not typically grown from seed due to poor germination rates. It is typically propagated from pieces of the ginger rhizome (the "root"). Plant rhizome pieces with "eyes" pointing up, about 1 to 2 inches deep in pots filled with well-draining potting mix.
• Days to Germination: N/A
• Soil Requirements: Well-drained, fertile potting mix with a slightly acidic to neutral pH (6.0 to 7.0).
• Moisture and Humidity: Consistent moisture, but avoid overwatering. Prefers warm and humid conditions.
• Light Requirements: Partial shade to filtered sunlight. Avoid direct afternoon sun.
• Spacing: Plant rhizome pieces 4 to 6 inches apart in pots.
• Days to Maturity: 8 to 10 months for mature rhizomes, though you can harvest younger ginger for a milder flavor.
• Height at Maturity: 2 to 4 feet tall
• Pests and Diseases: Not prone to pests or disease, but may suffer from fungal issues in soggy soil.
• Uses and Benefits: Ginger is used in a wide variety of dishes. It is a particular favorite in Asian cuisine. Ginger has also been known for centuries as an aid to digestion, and for its ability to help reduce nausea and relieve inflammation.
• Other Factors: Ginger can be grown outdoors in frost-free climates, but in most areas, it's best grown in containers that can be brought indoors during cold weather.
• Special Note: Did you know that ginger and turmeric are related? Both can be effective at treating inflammation.

Growing and Harvesting Ginger
Preserving Ginger
Ginger Shampoo Recipe

Basil (Ocimum basilicum)

Garden fresh basil makes the best pesto

If you're a pesto lover, basil is the herb for you. Young, tender basil leaves, olive oil, Parmesan cheese and pine nuts (or walnuts) make an elegant blended sauce over your favorite pasta, meat or steamed vegetable. Even better, the best pesto comes from home grown basil. This Mediterranean herb has a slight licorice aroma (and flavor), bright green coloration and large, ovulate leaves.

Basil is an annual that likes plenty of light, moisture and rich, well-drained soil. This popular herb will *bolt if not watched carefully. Snip buds before they flower to maximize leaf production (which is what you want for perfect pesto). In late summer, allow buds to flower and harvest the seeds for next year. Basil is easy to grow in a pot, so it's a good patio or deck plant, too. It's also easy to start from seed or reproduce from stem cuttings. The seeds are large and store well over multiple seasons.

What else can you do with basil? It's one of the **three main ingredients in classic a Caprese salad -- and all the other dishes based on Caprese salad. It's also a nice addition to most tomato based sauces, stews and soups, including favorites like spaghetti sauce, pizza sauce and minestrone. Just add a couple of teaspoons of minced basil during the last five minutes of cooking time.

Caprese salad

Here's a quick summary for growing basil for pesto and other Italian dishes:

• Botanical Name: Ocimum basilicum
• Life Cycle: Annual
• Hardiness Zones: Not frost-tolerant (typically grown as an annual in all zones)
• Sowing Recommendations:
• Direct sow seeds outdoors 2 to 4 weeks after the last frost date when soil temperatures have warmed.
• Alternatively, start seeds indoors 6 to 8 weeks before the last frost and transplant them outdoors after the danger of frost has passed. Sow seeds shallowly and keep the soil moist until germination.
• Days to Germination: 5 to 10 days
• Soil Requirements: Well-drained, fertile soil with a neutral pH (6.5 to 7.0). Amending the soil with compost before planting is beneficial.
• Moisture and Humidity: Consistent moisture, but avoid overwatering. Thrives in warm and humid conditions.
• Light Requirements: Full sun (at least 6 hours of direct sunlight daily)
• Spacing: 12 to 18 inches between plants
• Days to Maturity: 50 to 60 days (for harvesting leaves)
• Height at Maturity: 12 to 24 inches
• Pests and Diseases: Aphids, slugs, downy mildew
• Uses and Benefits: Basil is a culinary herb with a distinctive sweet and peppery flavor. There are many varieties available, each with slightly different tastes and aromas. Basil is used in a wide variety of dishes, particularly Italian cuisine.
• Other Factors: Basil loves the heat. Regularly pinching off flower buds encourages bushy growth and lots of leaves.
• Special note: Did you realize basil was one of the main three ingredients in the first pizza, the Margherita pizza, originally invented in Naples, Italy. The other two ingredients were tomatoes and mozzarella cheese.

Growing Basil
Tips for Harvesting Basil 
 Basil Seed   
Basic Basil Pesto

Parsley (Petroselinum crispum)

Parsley, ready in the garden whenever you need it.

If you have a bunch of parsley in your crisper drawer right now, you're not alone. Parsley is one of the most popular herbs sold in grocery stores and farmer's markets.  It has a fresh, peppery taste and a bright green color. Parsley makes an excellent garnish for just about any dish but dessert. Parsley is a biennial. That means it produces lush leaves and growth the first year, sets seed the second year and then dies off. Most gardeners cultivate it as an annual. Back in the 1950s, parsley was often included as a garnish on restaurant dishes in part because chewing a bit of parsley after a meal was considered a thoughtful breath freshener.

Here's a quick summary for growing parsley to use fresh, dry or freeze:

• Botanical Name: Petroselinum crispum
• Life Cycle: Biennial (often grown as an annual)
• Hardiness Zones: 5-11 (USDA)
• Sowing Recommendations: Direct sow seeds outdoors 2 to 4 weeks before the last frost date. Sow seeds shallowly and keep the soil moist until germination. Alternatively, start seeds indoors 6-8 weeks before the last frost for transplanting later.
• Days to Germination: 14 to 21 days
• Soil Requirements: Well-drained, fertile soil with a neutral pH (6.5 to 7.0). Amending the soil with compost before planting is a good idea.
• Moisture and Humidity Needs: Prefers consistent moisture, but avoid overwatering. Does well in moderate humidity.
• Light Requirements: Full sun to partial shade. Aim for at least 6 hours of direct sunlight daily.
• Spacing: 6 to 8 inches between plants
• Days to Maturity: 50 to 60 days (for harvesting leaves)
• Height at Maturity: 12 to 18 inches
• Pests and Diseases: Aphids, caterpillars, leaf miners, powdery mildew
• Uses and Benefits: Parsley is used in a wide variety of dishes, including soups, salads, and sauces. It is also a good source of vitamins A, C, and K.
• Other Factors: Parsley may bolt (go to seed) prematurely in hot weather. To extend it's useful life in the garden, sow seeds every few weeks during the growing season. 
• Special note: Parsley is a good companion plant for tomatoes, carrots, and asparagus.

Save Leftover Parsley by Drying or Freezing

Dill (Anethum graveolens)

Dill can be grown in a pot on your deck.

Dill has a distinctive flavor that's a pleasant blend of celery and fennel. Both its foliage and seeds are used as seasoning. Dill is a common ingredient in pickling and salads as well as soups, condiments, and potato dishes. Its feathery Leaves are attractive in the garden, but tend to droop as they grow longer and bolt in the heat of early summer.

There are a number of different dill cultivars popular for their flavor, size and resistance to early bolting.

Here's a quick summary for growing dill. It's flavor is brightest when used fresh:

• Botanical Name: Anethum graveolens (common dill)
• Life Cycle: Annual
• Hardiness Zones: 2-11 (USDA) 
• Sowing Recommendations: Direct sow seeds outdoors in early spring after the danger of frost has passed. Sow seeds shallowly 1/4-inch deep) and keep the soil moist until germination. Alternatively, start seeds indoors 4 to 6 weeks before the last frost for transplanting later.
• Days to Germination: 7 to 14 days
• Soil Requirements: Well-drained, fertile soil with a slightly acidic to neutral pH (6.5 to 7.0). Amending the soil with compost before planting is beneficial.
• Moisture and Humidity Needs: Consistent moisture, but avoid overwatering. Prefers cool weather.
• Light Requirements: Full sun (at least 6 hours of direct sunlight daily)
• Spacing: 12 to 18 inches between plants
• Days to Maturity: 50 to 60 days (for harvesting leaves)
• Height at Maturity: 3 to 5 feet tall
• Pests and Diseases: Aphids, caterpillars, powdery mildew
• Uses and Benefits: Dill attracts beneficial insects. It readily self-seeds year after year.

Tarragon (Artemisia dracunculus sativa) 

Tarragon growing in a pot On a deck

Tarragon is the little herb that proves cousins can have less in common than you might think. There are two popular types of tarragon, French (Artemisia dracunculus), which is fragrant and tasty, and Russian (Artemisia dracunculoides pursch), which is kinda bland. Beware of sellers who advertise "Tarragon" without specifying what they're really offering. It might well be the Russian variety because Russian tarragon is somewhat more robust and easier to cultivate. Refer to the Latin names whenever possible. This is a good habit to get into whatever the plants you're interested in.

Tarragon has a flavor somewhat reminiscent of licorice but in a different way from both bail and fennel. It is quite mild, and for want of a better word -- smooth. It tastes particularly effective with fowl and is quite refreshing in cold dishes like chicken and pasta salad. I've said before that if you're not using tarragon now, it can revitalize your recipes, giving them a more grown up, subtle flavor. That's pretty good value from an herb that's easy to grow.

Although it's somewhat less well known, there's also a Mexican tarragon variety that has the characteristic anise flavor associated with tarragon, but shares more with Russian tarragon than the true and tasty French friend we've come to know and love.

The word "tarragon" actually comes from the French, meaning "small dragon." Beyond that, the origins of the name are unclear, but some herb historians believe it relates to the fact that tarragon was once used to treat snakebite.

Artemisia dracunculus sativa (French tarragon) is a perennial that likes rich, well-drained soil and good sun. Hardy from Zones 3 through 9, it grows to about 20 inches in height. Special note: If you experience hot summers, choose a spot for tarragon that gets some dappled light or afternoon shade.

Here's a quick summary for growing tarragon:

Tarragon (Artemisia dracunculus)

Botanical Name: Artemisia dracunculus

Life Cycle: Perennial (but often treated as an annual in colder climates)

Hardiness Zones: 3-8 (USDA)

Sowing Recommendations:

Direct Sowing: Sow seeds outdoors in early spring after the danger of frost has passed and soil temperatures have warmed. Sow seeds lightly on the surface of the soil and press them in gently. Keep the soil moist until germination.

Indoor Seeding (colder climates): Start seeds indoors 6 to 8 weeks before the last frost date. Sow seeds in a well-draining potting mix and provide light but keep them covered until germination. Once seedlings emerge, provide them with plenty of sunlight. Transplant outdoors after danger of frost has passed and soil temperatures have warmed.

Days to Germination: 10 to14 days

Soil Requirements: Well-drained, sandy loam soil with a neutral to slightly alkaline pH (7.0-7.8). Tarragon prefers drier conditions.

Moisture and Humidity Needs: Moderate moisture. Avoid overwatering, especially during the winter months. Prefers drier conditions once established.

Light Requirements: Full sun (at least 6 hours of direct sunlight daily)

Spacing: 12 to 18 inches between plants

Days to Maturity: 60 to 70 days from seed (for harvesting leaves)

Height at Maturity: 12 to 24 inches

Pests and Diseases: Relatively pest and disease resistant. Watch for slugs and powdery mildew in poorly drained soil.

Tarragon Uses and Benefits:

Culinary: Tarragon is a valued herb with a mild licorice-like flavor. It's used in French cuisine, particularly in dishes like béarnaise sauce, chicken tarragon, and potato salad.

Tarragon Medicinal Uses: Tarragon may have digestive and anti-inflammatory properties. However, more research is needed to confirm these effects.

History: Tarragon is native to western Asia and eastern Europe. It has been cultivated for centuries for its culinary and medicinal uses.

Propagation Methods:

Seeds: The most common method, though germination can be slow.

Division: Established plants can be divided in spring or fall.

Root Cuttings: Can be taken in spring or early summer. Less common than division.

Common Names: French Tarragon, Russian Tarragon

Seed Longevity: 2-3 years when stored properly in a cool, dry place.

Nutritional Value: Tarragon contains vitamins A and C, as well as some essential minerals. However, it is not typically consumed in large enough quantities to be a significant source of nutrients.

Companion Planting Options:  Tarragon can be a good companion plant for other herbs like rosemary, thyme, and oregano. It may help deter some pests like aphids.

Cilantro (Coriandrum sativum)

Cilantro in a raised garden bed

Love it or hate it, cilantro is still a popular herb used in many classic Latin America dishes like Pico de Gallo, and also an Asian cuisine. It's easy to grow, but tends to bolt quickly when the weather warms up.  

Does cilantro taste soapy or bitter to you? That may be the result of genetics. Cilantro contains chemical compounds called aldehydes. For people with a specific variation in their olfactory receptor genes, these aldehydes are intensely interpreted, and this heightened perception translates to cilantro having a soapy or unpleasant taste.

If you use cilantro in cooking and would like to grow it, the good news is that it sprouts quickly and requires very little care. 

Here's a quick summary for growing cilantro:

Botanical Name: Coriandrum sativum

Life Cycle: Annual

Hardiness Zones: All zones (but prefers cooler weather)

Sowing Recommendations:

Direct Sowing: Sow seeds outdoors in early spring as soon as the soil can be worked. Cilantro dislikes hot weather, so aim for cooler periods. You can also sow successive plantings every few weeks throughout the spring and early summer for a continuous harvest. Scatter seeds lightly on the soil surface and press them in gently. Keep the soil moist until germination.

Days to Germination: 10 to 14 days

Soil Requirements: Well-drained, fertile soil with a neutral pH (6.5-7.5). Cilantro prefers cooler soil temperatures.

Moisture and Humidity Needs: Consistent moisture. Water regularly, especially during hot weather, to prevent bolting (going to seed prematurely).

Light Requirements: Full sun to partial shade. In hot climates, partial shade is preferable to prevent bolting.

Spacing: 6 to 8 inches between plants

Days to Maturity: 4 to 6 weeks from seed (for harvesting leaves)

Height at Maturity: 12 to 18 inches

Pests and Diseases: Relatively pest and disease resistant. Watch for aphids and powdery mildew in humid conditions.

Uses and Benefits:

Culinary: Cilantro is a widely used herb with a fresh, citrusy flavor. The leaves and seeds (known as coriander) are used in various cuisines, particularly in Latin American and Asian dishes.

Nutritional Value: Cilantro is a good source of vitamins A, C, and K, as well as some essential minerals.

History: Cilantro is native to the Mediterranean region and Southwest Asia. It has been cultivated for centuries for its culinary and medicinal uses.

Propagation Methods - Seeds: Cilantro does not transplant well, so direct sowing is recommended

*Flower and set seed quickly in late spring or summer.
**The three ingredients are: tomatoes, fresh mozzarella and basil.
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 Photo Credits

Intro Photo - Herbs By tannaz from los angeles (herbs for sabzi polo) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons http://upload.wikimedia.org/wikipedia/commons/3/34/Herbs_for_sabzi_polo.jpg http://commons.wikimedia.org/wiki/File%3AHerbs_for_sabzi_polo.jpg

Photo1 Chives - By Captain-tucker (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons http://upload.wikimedia.org/wikipedia/commons/2/29/Allium_schoenoprasum_in_NH_01.jpg http://commons.wikimedia.org/wiki/File%3AAllium_schoenoprasum_in_NH_01.jpg

Photo 2 Rosemary - By THOR (Flowering Rosemary) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons http://upload.wikimedia.org/wikipedia/commons/5/5f/Rosmarinus_officinalis133095382.jpg http://commons.wikimedia.org/wiki/File%3ARosmarinus_officinalis133095382.jpg

Photo 3 Marjoram By Dobromila (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0-2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons http://upload.wikimedia.org/wikipedia/commons/c/ce/Majeranek2.jpg http://commons.wikimedia.org/wiki/File%3AMajeranek2.jpg

Photo 4 Ginger By Venkatx5 (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons http://upload.wikimedia.org/wikipedia/commons/c/c1/Ginger_Plant_vs.jpg http://commons.wikimedia.org/wiki/File%3AGinger_Plant_vs.jpg

Photo 5 Basil By Castielli (Own work) [CC-BY-SA-3.0-2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons http://upload.wikimedia.org/wikipedia/commons/9/90/Basil-Basilico-Ocimum_basilicum-albahaca.jpg http://commons.wikimedia.org/wiki/File%3ABasil-Basilico-Ocimum_basilicum-albahaca.jpg