Herb Garden Basics

Where should I put an herb garden?

Choose a spot with plenty of sun and well-drained soil, close to the kitchen door if possible. Herbs you can reach in a few steps get used more. Most culinary herbs want at least half a day of direct sun. A south-facing spot near a wall can be warm and helpful for Mediterranean herbs, while leafy herbs may prefer a little afternoon shade where summers are hot.

If your soil drains poorly, use raised beds or containers. Damp roots are a common cause of herb failure.

Think about how you cook. If you use herbs fresh, plant what you use weekly and a small amount of the rest. Many gardeners grow too many kinds and waste space on herbs they seldom cook with.

• Sun at least half the day
• Well-drained soil or containers
• Close to the kitchen
• Herbs grouped by water needs

Which herbs are annual, biennial or perennial?

Annuals such as basil and dill complete their life in one season. Biennials such as parsley need two years. Perennials such as thyme, sage, oregano and chives return in many climates.

Hardiness varies by zone. USDA zones describe winter minimum temperatures, not planting dates. Ask your extension office which perennials survive your winters.

Divide perennial herbs every few years when plants get woody or crowded. Replant the vigorous pieces and share extras with neighbors. Older woody plants of thyme and sage often decline and are best replaced.

• Annual: basil, dill, cilantro
• Biennial: parsley
• Perennial: thyme, sage, chives, oregano
• Mint: spreads and is best in a pot

What soil and water do herbs need?

Many Mediterranean herbs prefer lean, well-drained soil and dislike heavy feeding or wet feet. Leafy herbs such as basil and parsley like richer soil and more water.

Group herbs with similar needs together so watering suits everyone. A soil test shows pH and fertility, and too much fertilizer reduces flavor in many herbs.

Overwintering varies by region. Mulch perennial herbs lightly after the ground cools, protect marginal plants from wind, and bring pots to a protected spot. Ask your extension office which herbs are reliably hardy where you live.

Should I grow herbs in containers?

Containers work well, especially for mint, which spreads aggressively in the ground. Use pots with drainage holes and a quality potting mix. Pots dry fast in summer and need regular watering.

Move tender herbs indoors or to a sheltered place before frost. Perennials in pots may need extra winter protection since roots are exposed to cold.

Do not eat any plant you cannot identify with certainty. Some garden plants and wild lookalikes are toxic, so label herbs clearly, especially if children help in the garden, and ask an expert to confirm identification when in doubt.

How do I start herbs, from seed or plants?

Basil, dill and cilantro grow readily from seed sown after frost. Slow herbs such as thyme and rosemary are easier from small plants. Harden off any plant before moving outdoors.

Cilantro bolts quickly in heat, so sow small amounts often. Avoid planting dill near fennel, since the two can cross.

Basil is sensitive to cold and does poorly in cool soil. Wait until nights are reliably warm to plant it outdoors, and pinch regularly so plants stay bushy instead of flowering early.

How do I harvest and dry herbs?

Pick leaves regularly to encourage bushy growth, and harvest in the morning after dew dries. Pinch basil above a pair of leaves and remove flower buds to extend harvest. Cut stems cleanly with scissors, leaving enough growth for the plant to recover, and never take more than about a third at one time from perennial herbs.

Herbs can be dried by hanging in a dry, airy place. Home drying is a food preservation method, so use a current tested method from the National Center for Home Food Preservation or your extension office. Do not preserve herbs in oil at home without tested guidance, since botulism is a risk.

What problems affect herbs?

Aphids, spider mites, root rot and mildew are common. Good spacing and airflow prevent many problems, and overwatering is the usual cause of loss. Slugs and snails like moist, shaded basil and parsley, so check the base of plants in the evening and keep mulch from piling against stems.

Herbs used for food should not be treated with any product that is not labeled for edible plants. Follow every label and ask your extension office before spraying anything.

Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.