12 Culinary Herbs You Can Grow from Seed
Nothing beats the flavor of herbs you've grown yourself, picked fresh from your own garden. Start your own chef-worthy herb garden from seed by planting any of these 12 culinary herbs.
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There is something so satisfying about stepping into your garden (or even just leaning over a windowsill) and snipping off a few herb leaves as you’re cooking, ready to toss into your dish. It’s even more exciting when you’re following a recipe and seem to be missing an ingredient, only to remember it’s already growing right in your backyard.
With the right seeds and a little know-how, growing your own herbs for harvesting is super simple. Even if you’re a beginner gardener, you won’t struggle to grow these quick-growing varieties from scratch.
Below are 12 culinary favorites you can grow from seed, no matter the size of your garden. Pick a few you love, or try them all if you feel like experimenting in the kitchen.
Basil
If you’re a beginner gardener, basil is the first herb you should reach for. Not only is it incredibly easy to grow from seed, but there are also many interesting varieties to choose from that you won’t find in your local grocery store. Its compact shape is perfect for containers, growing indoors or out.
My favorite use for basil is in a classic pesto paired with olive oil, nuts, and a little salt and pepper. But it has a long list of uses—pizzas, garnishing salads and soups, or flavoring delicious pasta sauces. Frequent harvesting encourages bushier growth, so don’t be shy when you’re picking.
Start seeds indoors about 4 to 6 weeks before your last frost. Harden off and transplant them outside once nighttime temperatures are above 50°F. Try planting a few different types for variety in color and flavor, like ‘Purple Petra’ or ‘Lemon’ basil.
Cilantro
Cilantro is a divisive herb, but there’s no doubt it’s a great addition to a herb garden. If you’re one of the people who loves cilantro and can’t get enough, ensure you have a consistent supply by growing your own.
This herb is the perfect complement to spicy dishes. I often pair it with chopped mint to add flavor to fresh salads. At the end of the season, you can also let the flowers go to seed to collect for new plantings or use in the kitchen.
Since cilantro bolts in heat, it’s best sown in the cooler parts of the year. Direct sow seeds in early spring as soon as you can work the soil, or sow into a container indoors and move the pot outdoors when temperatures rise. Transplanting is not recommended.
Parsley
Parsley’s long history includes years and years of culinary and medicinal use, and it’s easy to see why. If you only think of it as an insignificant green garnish, growing your own will definitely change your mind.
In the kitchen, parsley adds a mild but noticeable earthy flavor to many dishes. If you want the parsley flavor to be the hero, chop up a few handfuls and fry with garlic and olive oil to make a fresh pasta dish. Otherwise, add it to soups, blend it into sauces, or sprinkle it on roasted vegetables. In the garden, parsley attracts beneficial insects, helping the rest of your plants too.
Direct sow 4 to 6 weeks before last frost when the soil temperature is 50º–85ºF. They can be slow to sprout, so a bit of patience is needed. Curled parsley is milder in flavor than flat leaf parsley.
Mint
Mint is one of the most versatile herbs you can grow in the garden. Like parsley, it has a long history of cultivation and remains a staple in herbal remedies and kitchens. It also tolerates a wide range of conditions, so much so that it can spread aggressively in the garden if not controlled.
Mint works in almost any dish, sweet or savory. Or you can harvest the leaves to make fresh herbal teas. When growing from seed, you’ll never run out of leaves to harvest or ways to use those leaves in the kitchen.
Sow seeds indoors 6 to 8 weeks before your last frost date. Transplant into a spot with partial shade and provide regular water to keep the leaves tender and flavorful.
Thyme
Thyme has a somewhat subtle flavor, but when used efficiently, it makes a big impact. It’s useful in the garden for its compact size and adorable flowers. It’s easy to find a gap for thyme, whether in a pot or at the edge of a sunny bed, allowing the stems to cascade down.
Add a few sprigs of freshly harvested thyme to a roasting pan or toss some leaves into a stew. It pairs well with citrus (especially lemon) in sauces too. It’s also drought-tolerant and wonderfully low maintenance.
Give thyme a head start by sowing seeds indoors 6 to 8 weeks before your last frost. Transplant after the soil warms, choosing a spot with good drainage and plenty of sun.
Rosemary
Like lavender, rosemary has an impressive ability to transport you to the Mediterranean coast, no matter where your garden is. This herb is well known in cooking, but it’s a great shrub in the garden for adding structure and fragrance. If you’re feeling adventurous, it makes a good low-maintenance hedge in coastal gardens.
Just one sprig of rosemary is enough to flavor grilled meats or homemade breads. It may take a while for them to become bushy when growing from seed, but once established, you’ll be harvesting frequently year after year.
Because rosemary germinates slowly, start seeds indoors 10 to 12 weeks before your last frost and provide consistent warmth. After the danger of frost has passed, move seedlings outside.
Oregano
Also native to the Mediterranean, oregano has small leaves packed with flavor. Its growth habit suits low-growing paths and raised beds, or you can grow in containers on a sunny windowsill indoors.
Oregano has no doubt earned its place in classic tomato sauces, salads, and grilled dishes. Paired with other fresh herbs like basil, it’s perfect on pizzas or to mimic pizza flavor in other dishes.
Start seeds indoors about 6 to 8 weeks before frost, as the optimal soil temperature for germination is 70°–78°F. Harvest often, pinching stems to keep plants compact and encourage more growth.
Marjoram
At a glance, marjoram might look much like oregano. But when it comes to flavor, it’s lighter, sweeter, and generally more subtle. Ancient Greeks associated it with happiness, and it’s easy to see why—its soft green leaves and mild fragrance are wonderful no matter where they are planted.
Marjoram’s mild taste is a perfect match for homemade salad dressings or light sauces. It pairs well with acidic veggies like tomatoes. Add to that its pollinator-friendly blooms, and marjoram becomes impossible not to love.
Like oregano, sow seeds indoors 6 to 8 weeks before your last frost. The seeds are very small, so be careful when you’re opening the seed packet. Sprinkle lightly over the soil surface and press down gently, thinning as the seedlings grow.
Savory
Savory, both summer and winter types, are often overlooked in the garden and the kitchen. But once you start using them, it’s hard to stop. Summer savory has a peppery taste befitting the hot season, while winter savory has a mild but intricate flavor perfect for soups and stews.
If you’ve never used savory before, you’ll be pleased to know it works well in almost any dish. A pinch of summer savory adds a peppery touch and earthy flavor—a subtle complexity that’s hard to replicate. It’s often used with beans. Winter savory is described as similar to marjoram and thyme.
Sow both types 8 to 10 weeks before your average last frost date. The ideal soil temperature for germination is 65°–70°F.
Chervil
Like savory, chervil may not top everyone’s must-have herbs list. But once you use it, you’ll see why it’s treasured for its delicate leaves and anise flavor. It’s popular in French cuisine, which is why you’ll find it in fines herbes blends. This herb thrives in partial shade and is great for filling gaps under taller plants in your veggie garden.
Use chervil leaves fresh to enhance salads or egg dishes. Chopped up finely, they are also tasty in homemade sauces. Because it’s mild, it never dominates the flavors, complementing other herbs well.
Direct sow chervil seeds in early spring 4 to 6 weeks before last frost, or wait until late summer for a fall crop. This herb thrives in cooler weather.
Sage
Sage’s soft gray-green leaves add wonderful ornamental value to the garden—and that’s just where the benefits begin. This historical herb has been used in remedies and rituals for many years. And it’s delicious in pasta and roast dishes, too.
Sage’s flavor is quite bold and not for everyone. But if you do love it, it’s perfect for poultry dishes or mixing with roast vegetables (particularly sweet ones like butternut). In mild climates, a sage plant can provide leaves for seasons on end.
For best results, start seeds indoors 6 to 8 weeks before your last frost. Once established in full sun and well-draining soil, sage requires little maintenance or watering.
Chives
No need to wait months for your onion harvest if you’re growing chives. These alliums also return year after year, giving you plenty of green growth to harvest. They produce pretty purple flower heads that also happen to be edible.
In your cooking, chives are gentler than onions or garlic but still have that distinctive allium flavor. They’re wonderful sprinkled over baked potatoes or folded into omelets. Try eating the blooms fresh or tossing them in batter for a tasty fried snack.
Direct sow seeds outdoors a few weeks before your final frost, or start indoors 6 to 8 weeks early. Harvest leaves from the outside, letting the center continue to grow for a steady supply.
