Culinary Herbs You Should Grow in Your Garden

Bunches of fresh herbs ready for drying and freezing

I've noticed growing culinary cooking herbs is one of the most satisfying of gardening projects. Have you ever admired folks with kitchen gardens full of culinary herbs like thyme, parsley and sage? Many of the tastiest herbs around are also easy to grow, propagate, prepare and use, so setting up a kitchen garden isn't as difficult as it looks. Unlike strictly decorative landscape plants, these little beauties have a purpose in life.

Common culinary herbs also provide some nice variety in terms of size and leaf shape, so they're pretty, too, especially if you're into the subtlety of shading and texture. Annuals like chives and dill typically self-seed readily, and the perennials are robust and downright feisty. Many of the perennials are winter hardy, and those that aren't, like rosemary, may boast some newer cultivars that have better frost tolerance. Although there are some exceptions, as a group, herbs are easy to care for and pest and disease resistant.

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.

This 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 come back year after year. Sure, some, like mint and comfrey, 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 a few 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, like in a pico de gallo (fresh salsa).

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. See instructions below.

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 culinary chives:

• Botanical Name: Allium schoenoprasum
• Life Cycle: Perennial
• Hardiness Zones: 3-9 (USDA) (Louisville, Kentucky falls in zone 6b)
• 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

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 seeds indoors 6 to 8 weeks before the last frost. 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: 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 for 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.

Growing Rosemary
Rosemary Tree Maintenance
Growing Rosemary in a Cold Climate

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: 9-10 (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 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
• 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, 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 isn't difficult to grow. It likes shade, heat and moisture. The second year growing a new plant, you can harvest your fill of chubby ginger roots and still have enough left for future seasons. Ginger isn't winter hardy, but it can be cultivated 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.)

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)

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.

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, ready in the garden whenever you need it.

Parsley (Petroselinum crispum)

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 can be grown in a pot on your deck.

Dill (Anethum graveolens)

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.

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

• Botanical Name: Anethum graveolens
• 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.

*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