In this guide
Quick answer
Start with the herbs you actually cook with. Basil, parsley, chives, thyme and oregano are easy from seed started indoors 6-10 weeks before your last frost. Cilantro, dill and arugula grow best sown straight outside in cool weather. Give everything 6+ hours of sun, plant near the kitchen door, and harvest a little often.
Growing herbs from seed costs a fraction of buying plants, and you get varieties garden centers rarely carry, like lemon basil, Dukat dill or summer savory. Herbs also suit beginners: most are small, forgiving, and ready to harvest within weeks.
Pick your herbs by how you cook
| If you cook... | Grow these |
|---|---|
| Italian | Genovese or Large Leaf Italian basil, flat-leaf parsley, oregano, rosemary, sage |
| Mexican and Latin | Cilantro, oregano, chives, bunching onions, cumin (long season) |
| Thai and Southeast Asian | Thai basil, lemon basil, cilantro |
| French | Chervil, chives, flat-leaf parsley, thyme |
| Pickles, fish, potatoes | Dill, parsley, chives |
| Salads | Arugula, chives, dill, chervil, basil |
Start indoors or sow outside?
| Herb | Method | Indoors: weeks before last frost | Notes |
|---|---|---|---|
| Basil | Indoors | 6-8 | Needs warmth; plant out when nights stay above 50°F |
| Parsley | Either | 8-10 | Slow to sprout (2-4 weeks); soak seed overnight |
| Chives | Either | 6-8 | Perennial; comes back every year |
| Thyme | Indoors | 8-10 | Tiny seed; barely cover |
| Oregano | Indoors | 6-8 | Surface sow; needs light to sprout |
| Sage | Indoors | 6-8 | Perennial in most zones |
| Rosemary | Indoors | 10-12 | Slow and patchy to sprout; sow extra |
| Cilantro | Sow outside | Not needed | Cool weather; sow every 2-3 weeks |
| Dill | Sow outside | Not needed | Long taproot; doesn't like moving |
| Arugula | Sow outside | Not needed | 3-4 weeks before last frost; ready in about 4 weeks |
| Chervil | Sow outside | Not needed | Cool, partly shaded spot; doesn't transplant well |
| Summer savory | Either | 4-6 | Annual; needs light to sprout |
A simple layout
In a 4 x 4 foot bed near the kitchen:
- Back row: dill and parsley (dill gets tall)
- Middle: 2-3 basil plants, cilantro patch, sage
- Front: chives, thyme, oregano, summer savory
In pots: one herb per pot works best, because herbs need different watering. Group the Mediterranean herbs (rosemary, thyme, oregano, sage) together in a hot spot and let them dry between waterings. Keep basil, parsley, chives and cilantro in a slightly cooler spot with more water.
Plant mint in its own pot. It spreads by runners and takes over any bed it touches. The same goes for lemon balm to a lesser degree.
Sowing indoors
- Fill cells or small pots with fresh seed-starting mix and water it first.
- Sow 3-4 seeds per cell. Cover large seeds (basil, parsley) about 1/8-1/4 inch; press tiny seeds (thyme, oregano, savory) onto the surface.
- Keep the mix damp and warm (70°F is ideal for most herbs; basil likes 75°F).
- Once sprouted, set them 2-4 inches under a light for 14-16 hours a day. Thin to the strongest 1-2 seedlings per cell.
- Harden off for a week before planting outside after your last frost.
Harvesting so plants keep producing
- Basil: pinch the top pair of leaves above a leaf node once the plant has 3-4 pairs. Keep pinching flower buds. One plant pinched weekly beats three left to flower.
- Parsley and cilantro: cut the outer stems at the base and let the center keep growing.
- Chives: cut a handful to an inch above the soil. They regrow in 2-3 weeks.
- Thyme, oregano, sage, rosemary: snip sprigs, never more than a third of the plant at once.
- Dill: snip the feathery leaves; let a few plants flower for seed heads.
Why cilantro bolts (and what to do)
Cilantro runs to flower ("bolts") when days get long and hot. Sow it in early spring and again in late summer, give it afternoon shade, and choose slow-bolting varieties like Long Standing or Leisure. Sow a short row every 2-3 weeks for a steady supply. When it does bolt, let it go: the seeds are coriander.
Frequently asked questions
What are the easiest herbs to grow from seed? Basil, chives, dill, cilantro and arugula. Parsley is easy once it sprouts but takes up to a month to come up.
Can I grow herbs from seed indoors all year? Yes, with a grow light. Without one, choose herbs that handle lower light, such as chives, parsley, mint and chervil. See our guide to windowsill herbs in winter.
Which herbs come back every year? Chives, thyme, oregano, sage, mint, lemon balm and winter thyme are perennial in most of the US. Rosemary survives winters only in mild climates; elsewhere bring it indoors. Basil, cilantro, dill and summer savory are annuals.
