Herb Garden Guide
From basil to lavender — growing, harvesting, preserving, and using fresh herbs at home.
Basil
Difficulty: beginner | Sun: Full sun (6-8+ hrs) | Soil pH: 6.0-7.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Pinch leaves from top down. Always pinch above a leaf pair to encourage branching. Pinch flower buds immediately to prolong leaf production.
Culinary Uses: Pesto, caprese, Thai curries, pasta sauces, salads. Add at end of cooking for best flavor.
Preservation: Freeze in olive oil ice cubes (best). Drying loses much flavor. Make pesto and freeze.
Extremely cold-sensitive — dies at first frost. Sweet basil, Thai basil, lemon basil, purple basil are different varieties. Start new plants from cuttings in water. Companion plant with tomatoes.
Cilantro / Coriander
Difficulty: beginner | Sun: Partial shade to full sun | Soil pH: 6.2-6.8
Indoor: Yes | Outdoor: Yes
Harvest Method: Cut outer stems at base. Harvest leaves before flowering. Let some plants bolt for coriander seeds.
Culinary Uses: Salsas, guacamole, curries, Thai dishes, garnish. Coriander seeds for Indian/Middle Eastern cuisine.
Preservation: Freeze chopped in water or oil. Drying works poorly for leaves. Dry seeds on stems.
Bolts quickly in heat (genetic trait — some people taste "soap" due to gene OR6A2). Slow-bolt varieties: Calypso, Santo. Succession plant every 3 weeks. Self-seeds readily.
Parsley
Difficulty: beginner | Sun: Full sun to partial shade | Soil pH: 6.0-7.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Cut outer stems at base. Leave inner growth to continue. Harvest before flowering (biennial, flowers year 2).
Culinary Uses: Tabbouleh, chimichurri, garnish, soups, sauces, stocks. Flat-leaf (Italian) has stronger flavor than curly.
Preservation: Freeze chopped in ice cube trays. Dries well and retains decent flavor.
Biennial — grows leaves year 1, flowers year 2. Very slow to germinate (2-4 weeks). Soak seeds overnight. Host plant for swallowtail butterflies. Extremely nutritious (vitamin C, K, iron).
Mint
Difficulty: beginner | Sun: Partial shade to full sun | Soil pH: 6.0-7.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Cut stems above a leaf pair. Harvest frequently to encourage bushy growth.
Culinary Uses: Mojitos, mint tea, lamb, tabbouleh, chutney, ice cream, chocolate desserts.
Preservation: Freeze in ice cubes. Dry by hanging bunches. Makes excellent extract in vodka.
EXTREMELY INVASIVE — always grow in containers or isolated beds with buried barriers. Spreads by underground runners. Varieties: spearmint, peppermint, chocolate mint, apple mint, mojito mint. Cross-pollinates readily.
Rosemary
Difficulty: intermediate | Sun: Full sun (6-8+ hrs) | Soil pH: 6.0-7.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Snip sprigs anytime. Never remove more than 1/3 of plant at once. Woody stems are good for skewers.
Culinary Uses: Roasted meats, potatoes, bread, olive oil infusions, focaccia. Pairs with lamb, chicken, pork.
Preservation: Dries exceptionally well (retains flavor). Freeze sprigs. Infuse in oil or vinegar.
Perennial in zones 8+. Bring indoors in cold climates (needs bright window). Overwatering kills it. Needs excellent drainage. Woody shrub that can live for decades in mild climates. Prostrate varieties work as ground cover.
Thyme
Difficulty: beginner | Sun: Full sun (6+ hrs) | Soil pH: 6.0-8.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Strip leaves from stems. Harvest before flowering for strongest flavor. Cut whole sprigs.
Culinary Uses: Soups, stews, roasts, bouquet garni, poultry, stuffing. Lemon thyme excellent with fish and chicken.
Preservation: Dries extremely well. Freeze sprigs in bags. Retains flavor better than most herbs when dried.
Hardy perennial (zones 5-9). Low-growing, makes excellent ground cover. Many varieties: common, lemon, creeping, woolly. Very low maintenance. Attracts bees. Replace plants every 3-4 years when they get woody.
Oregano
Difficulty: beginner | Sun: Full sun (6+ hrs) | Soil pH: 6.0-8.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Cut stems just above a leaf node. Best flavor just before flowers open. Harvest frequently.
Culinary Uses: Pizza, pasta sauces, Greek dishes, Mexican cuisine. One of few herbs that's better dried than fresh.
Preservation: Dries very well (flavor concentrates). Hang bunches or use dehydrator. Freeze in oil.
Hardy perennial (zones 5-10). Greek oregano has the strongest flavor. Mexican oregano is a different plant (Lippia graveolens). Spreads moderately. Cut back hard in spring for fresh growth.
Sage
Difficulty: beginner | Sun: Full sun (6+ hrs) | Soil pH: 6.0-7.0
Indoor: No | Outdoor: Yes
Harvest Method: Pick individual leaves or cut sprigs. Best before flowering. Don't harvest hard in first year.
Culinary Uses: Thanksgiving stuffing, brown butter sage pasta, sausage, pork, poultry. Strong flavor — use sparingly.
Preservation: Dries well. Freeze individual leaves. Makes excellent compound butter.
Hardy perennial (zones 4-8). Beautiful ornamental — purple and tricolor varieties. Gets woody over time; replace every 4-5 years. Deer and rabbit resistant. Do not overwater.
Dill
Difficulty: beginner | Sun: Full sun (6+ hrs) | Soil pH: 5.5-6.5
Indoor: No | Outdoor: Yes
Harvest Method: Cut fronds anytime. Harvest seed heads when seeds turn brown. Entire flower heads used for pickling.
Culinary Uses: Pickles, salmon, potato salad, tzatziki, Scandinavian cuisine, egg dishes.
Preservation: Freeze fronds (better than drying). Dry seed heads. Dill vinegar is excellent.
Annual that self-seeds prolifically. Bolts quickly in heat. Fernleaf variety is compact and slower to bolt. Attracts beneficial insects. Host plant for swallowtail butterflies. Don't plant near fennel (cross-pollinate).
Chives
Difficulty: beginner | Sun: Full sun to partial shade | Soil pH: 6.0-7.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Cut leaves 2 inches above ground with scissors. Use flowers as garnish (they're edible!).
Culinary Uses: Baked potatoes, cream cheese, eggs, soups, salads. Garlic chives for Asian dishes.
Preservation: Freeze chopped (preferred). Drying works but loses flavor. Chive blossom vinegar is delightful.
Hardy perennial (zones 3-9). Beautiful purple flowers attract pollinators. Divide clumps every 3-4 years. Garlic chives (Allium tuberosum) have flat leaves and white flowers. Easy container herb.
Lavender
Difficulty: intermediate | Sun: Full sun (6-8+ hrs) | Soil pH: 6.5-7.5
Indoor: No | Outdoor: Yes
Harvest Method: Cut flower spikes when 1/2 to 2/3 of flowers have opened. Cut stems long for drying.
Culinary Uses: Herbes de Provence, baked goods, lemonade, honey, ice cream. Use sparingly — can be soapy.
Preservation: Hang dry in bunches (very easy). Stores dried for 1-2 years. Sachets, potpourri, essential oil.
Needs excellent drainage — amend clay soil heavily or use raised beds. English lavender (L. angustifolia) is hardiest (zones 5-8). French/Spanish lavender is tender. Don't mulch against stems. Prune 1/3 in spring, never into old wood.
Lemongrass
Difficulty: intermediate | Sun: Full sun (6-8+ hrs) | Soil pH: 6.0-7.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Cut stalks at ground level when 12+ inches tall and 1/2 inch thick at base. Use bottom 4-6 inches.
Culinary Uses: Thai curries, soups (Tom Kha), stir-fries, tea. Bruise stalks to release flavor.
Preservation: Freeze whole stalks. Dry sliced rings for tea. Wrap tightly and refrigerate 2-3 weeks.
Tropical grass — grow as annual in cold climates or bring containers inside. Can grow from grocery store stalks (place in water to root). Gets 3-5 feet tall. Mosquito repellent properties. Needs rich soil and heat.
Bay Laurel
Difficulty: intermediate | Sun: Full sun to partial shade | Soil pH: 6.0-7.0
Indoor: Yes | Outdoor: Yes
Harvest Method: Pick individual leaves anytime. Older leaves have more flavor. Use fresh or dried.
Culinary Uses: Soups, stews, sauces, rice, beans, bouquet garni. Remove before serving. Toast dried leaves first.
Preservation: Press and dry between paper towels. Dried bay leaves are more potent than fresh. Store in airtight container.
Evergreen tree that can be kept as container plant. Hardy zones 8-10 (bring inside in cold climates). Slow growing. NOT the same as California bay laurel (much stronger/harsher). Can be trained as topiary. Scale insects are main pest.
Tarragon
Difficulty: intermediate | Sun: Full sun to partial shade | Soil pH: 6.0-7.5
Indoor: No | Outdoor: Yes
Harvest Method: Snip leaves and stems anytime during growing season. Best flavor before flowering.
Culinary Uses: Béarnaise sauce, French cuisine, chicken, fish, eggs, vinegar, fines herbes.
Preservation: Freeze in oil or vinegar (drying loses most flavor). Tarragon vinegar is classic.
MUST be French tarragon (Artemisia dracunculus var. sativa) — Russian tarragon has almost no flavor. French tarragon doesn't produce viable seed; buy plants only. Goes dormant in winter. Divide every 3-4 years. Zones 4-8.
Chamomile
Difficulty: beginner | Sun: Full sun to partial shade | Soil pH: 5.6-7.5
Indoor: No | Outdoor: Yes
Harvest Method: Pick flowers when petals are fully open and flat or slightly reflexed. Harvest in morning after dew dries.
Culinary Uses: Tea (relaxing/sleep aid), infused honey, baked goods, cocktails.
Preservation: Dry flowers on screens in warm, dark place. Store in airtight jars. Keeps 1 year.
German chamomile is annual (best for tea). Roman chamomile is perennial ground cover. Self-seeds readily. Apple-scented flowers. Traditionally known as "plant doctor" — said to improve health of nearby plants. Very few pest problems.