Growing Herbs: Indoor and Outdoor Herb Garden Guide
A well-maintained herb garden is one of the highest-value plantings per square foot, providing fresh flavor at a fraction of grocery store herb prices. A single basil plant produces $20 to $40 worth of fresh basil over a season. Herbs are also among the easiest crops to grow, tolerating a wider range of conditions than most vegetables. This guide covers the most popular culinary herbs with specific growing advice for each.
The Essential Culinary Herbs
Basil is the most popular culinary herb. It thrives in warm weather (above 60 degrees F), full sun, and rich soil. Pinch off flower buds as they appear to keep the plant producing leaves. Plant successively every 3 weeks for continuous supply. One plant produces enough for a family if harvested regularly.
Cilantro bolts quickly in heat, so plant in spring and fall for best results. Succession planting every 2 weeks ensures continuous supply. Let some plants bolt and flower to produce coriander seeds and attract beneficial insects. Parsley (flat-leaf Italian or curly) is biennial, producing leaves the first year and flowers the second. It tolerates partial shade and cool weather better than basil.
- Basil: warm weather, full sun, pinch flowers, $3-$5 per plant
- Cilantro: cool weather, bolts in heat, succession plant every 2 weeks
- Parsley: biennial, tolerates partial shade, slow to germinate (14-21 days)
- Rosemary: perennial in zones 7+, full sun, well-drained soil
- Thyme: perennial, low-growing, drought-tolerant once established
- Mint: perennial, aggressive spreader, grow in containers to contain
Growing Herbs Indoors
Indoor herb growing requires adequate light above all else. A south-facing window provides the 6 or more hours of sunlight most herbs need. If natural light is insufficient, a grow light provides consistent results. LED grow lights for herbs cost $20 to $60 and should run 12 to 16 hours daily positioned 6 to 12 inches above the plants.
Use containers with drainage holes and a well-draining potting mix. Herbs prefer slightly drier conditions than most houseplants, so allow the top inch of soil to dry between waterings. Overwatering is the leading cause of indoor herb death. Basil, parsley, cilantro, and chives are the easiest indoor herbs. Rosemary is the hardest because it needs high light, cool temperatures, and good air circulation.
Harvesting for Maximum Production
The way you harvest herbs determines how much they produce. For leafy herbs like basil, cilantro, and parsley, harvest from the top by cutting just above a leaf node (where leaves emerge from the stem). This encourages the plant to branch at that node, producing two stems where there was one.
Never remove more than one-third of a plant at a single harvest. Regular light harvesting produces more total yield than occasional heavy harvesting because the plant stays in active growth mode. For woody herbs like rosemary, thyme, and oregano, trim stem tips to harvest and shape the plant. Avoid cutting into old woody growth, which may not regrow.
Preserving Your Harvest
Freezing is the easiest preservation method for most herbs. Chop herbs, pack into ice cube trays, cover with olive oil or water, and freeze. Pop out the cubes and store in freezer bags. Frozen herb cubes last 6 months and drop directly into soups, sauces, and stir-fries.
Drying works best for herbs with low moisture content: rosemary, thyme, oregano, and sage. Bundle stems and hang upside down in a dry, warm location for 1 to 2 weeks. Basil and cilantro do not dry well because they lose much of their flavor. For these, freezing or making pesto and freezing it in portions preserves more flavor.
- Freeze: best for basil, cilantro, parsley, chives, dill
- Dry: best for rosemary, thyme, oregano, sage
- Herb butter: blend herbs into softened butter, freeze in logs
- Pesto: blend basil with oil and nuts, freeze in portions
- Herb-infused oil or vinegar: store in the refrigerator
Designing an Herb Garden Layout
A productive herb garden can be as small as a few containers on a patio or as large as a dedicated garden bed. A 4x4-foot raised bed holds 8 to 12 different herbs and produces enough for most families. Place tall herbs (dill, fennel) at the back or north side, medium herbs (basil, cilantro, parsley) in the middle, and low-growing herbs (thyme, oregano, chives) at the edges.
Plant perennial herbs (rosemary, thyme, oregano, sage, chives, mint) separately from annual herbs (basil, cilantro, dill). Perennials stay in place for years while annuals need replanting each season. This separation makes bed preparation and replanting easier and prevents perennials from being disturbed.
Frequently Asked Questions
What are the easiest herbs to grow?
Basil, chives, mint, and parsley are the easiest herbs for beginners. They tolerate a range of conditions and produce abundantly. Mint is virtually unkillable (grow in a container to prevent spreading). Basil is the most rewarding in terms of volume produced per plant.
Can I grow herbs indoors year-round?
Yes, with adequate light. A south-facing window or a grow light running 12 to 16 hours daily provides enough light for most herbs. Basil, parsley, cilantro, and chives are the easiest indoor herbs. Rosemary is challenging indoors because it needs cool temperatures and high light intensity.
How do I keep basil from flowering?
Pinch off flower buds as soon as they appear at the tip of each stem. This redirects energy to leaf production. If you harvest regularly from the tops of the plant, you naturally remove flower buds before they develop. Once basil flowers, the leaves become bitter, so consistent pinching is key.
When should I harvest herbs?
Harvest in the morning after the dew dries but before the sun is hot. This is when essential oil concentration (flavor) is highest. For basil, harvest once the plant has at least 3 sets of leaves. For most herbs, begin harvesting when the plant is well established, typically 3 to 4 weeks after transplanting.