How to Plant a Kitchen Herb Garden

An herb garden is one of the most forgiving places to start if you're new to growing your own food. Herbs grow quickly, tolerate a little neglect, and reward you fast — most are ready to harvest from within weeks of planting.

Where and When to Plant

Once the danger of frost has passed in your area, herbs can go in the ground or in containers near your kitchen, so they're easy to grab while you're cooking. Sunlight needs depend on your climate: full sun works well if your area typically stays under 90°F, but if you're somewhere hotter, morning sun with afternoon shade will keep herbs from struggling in peak heat.

Herbs Worth Starting With

Nine reliable options for a first herb garden:

• Basil
• Thyme
• Oregano
• Rosemary
• Cilantro
• Dill
• Mint
• Chives
• Parsley

Rosemary, thyme, and oregano hold up well year-round in the right climate, while basil is a summer staple — and if you end up with more basil than you can use fresh, that's exactly what the pesto recipe below is for.

Preserving What You Grow

Once herbs are established, cut the plant low to the ground, bundle the stems with twine, and hang them upside down somewhere cool with good air circulation to dry. Dried cilantro seeds (coriander), oregano, and dill all work especially well in homemade pickling spice blends if you're preserving vegetables from the same garden.

Summer Pesto

• ¼ cup pine nuts
• 9 cloves garlic, chopped
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1½ cups olive oil
• 1 cup grated Parmesan

Blend all ingredients in a food processor until smooth. Use over fish, with bread or crackers, or as a sandwich spread — and freeze extra in ice cube trays so you have real summer basil on hand through the winter.

Salsa Fresca

• ¼ whole onion
• 1 garlic clove
• 1 lime
• ½ teaspoon salt
• 1–2 jalapeño peppers
• 4–6 plum tomatoes
• ½ bunch cilantro

Dice the onion, garlic, jalapeños, and tomatoes. Rough-chop the cilantro and combine everything, then squeeze the lime juice over the mixture and stir. Serve with chips, fish, or garlic-rubbed bread.

Once Your Herb Garden Is Growing

If you want more from what you grow, using freeze-dried herbs in cooking covers substitution ratios and a full pesto recipe of its own, and freeze-drying herbs covers how to stop a big harvest from going to waste. Pickling fruits and vegetables is a good next step if your garden includes more than just herbs.

Frequently Asked Questions

What herbs are easiest to grow for a beginner kitchen garden?
Basil, thyme, oregano, rosemary, cilantro, dill, mint, chives, and parsley are all reliable, low-maintenance starting points.

How much sun do herbs need?
Full sun works well in areas that stay under 90°F; in hotter climates, morning sun with afternoon shade helps herbs avoid stress from peak-day heat.

How do you dry herbs from your garden?
Cut the plant low to the ground, bundle the stems with twine, and hang them upside down somewhere cool with good airflow until fully dried.

What can you make with a big basil harvest?
Pesto is the classic answer — blend basil with pine nuts, garlic, olive oil, salt, pepper, and Parmesan, and freeze extra in ice cube trays to use through the winter.