Herbs are one of the most rewarding things you can grow at home. They fit into any space, thrive in containers, and add incredible freshness to your cooking. Over the years I have grown herbs in pots, planters, little corner patches, and even along my patio, but my best results have always come from dedicating an entire raised bed just for herbs. With more space, moisture, and nutrients than containers can offer, they flourish and grow into full, generous plants that I can harvest from all season long. My personal favorites are rosemary, thyme, cilantro, parsley, chive, and dill, and I love letting many of them flower because herb blossoms are not only adored by pollinators, they also make the most beautiful garnishes.
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Whether you are just getting started or looking to expand your herb garden, this guide covers everything you need to know, from understanding annual vs perennial herbs, to planting and growing instructions, to harvesting, preserving, and extending the life of fresh herbs.
Annual vs Perennial Herbs
Understanding the difference between annual and perennial herbs helps you plan what to replant each year and what will return on its own.
Annual Herbs
Annual herbs complete their life cycle in one growing season. They grow, bloom, set seed, and die within the same year. Most annual herbs are leafy, tender, and love warm weather.
Popular Annual Herbs
• Basil
• Cilantro
• Dill
• Parsley (technically biennial but grown as an annual)
• Chervil
• Summer Savory
Characteristics of Annual Herbs
• Thrive in warm temperatures
• Need frequent harvesting to stay leafy
• Must be replanted every year
• Many grow quickly from seed
Perennial Herbs
Perennial herbs come back year after year. They die back in winter and regrow each spring. Many are woody, hardy, and incredibly low maintenance once established.
Popular Perennial Herbs
• Rosemary
• Thyme
• Oregano
• Sage
• Mint
• Chives
• Lemon Balm
• Tarragon
Characteristics of Perennial Herbs
• Cold hardy and long lived
• Ideal for drying and preserving
• Excellent structural plants in a garden bed
• Return reliably each year
When to Plant and How to Grow Herbs
Over the years I have grown herbs in just about every possible way, but I always return to raised beds because the plants grow larger, healthier, and more productive. However, herbs are extremely versatile and will thrive almost anywhere with enough sunlight and well drained soil.
Starting Herbs from Seed Indoors
Annual herbs and tender herbs often benefit from an early indoor start.
Start Indoors 6 to 10 Weeks Before Last Frost
• Basil
• Cilantro
• Dill
• Parsley
• Chervil
• Chives
Indoor Growing Tips
• Use light, fluffy seed starting mix.
• Keep under grow lights or in a bright window.
• Water gently and avoid overwatering.
• Harden off before transplanting outdoors.
Direct Sowing Outdoors
Some herbs prefer to be sown directly into the garden.
Sow Outdoors After Last Frost
• Dill
• Cilantro
• Chervil
• Parsley
Planting Perennial Herbs Outdoors
Perennials thrive in permanent locations with sun and space to grow.
General Guidelines
• Plant in full sun (6 to 8 hours daily).
• Ensure soil drains well to prevent rot.
• Space plants according to their mature size.
• Mulch lightly to retain moisture.
• Water regularly during the first season to help them establish.
How to Preserve Herbs for Winter
I preserve herbs every fall because I want garden flavor in my kitchen year round. There are many ways to store herbs, and each method works best with specific types of herbs. Here are the most reliable preservation techniques along with full instructions.
1. Drying Herbs
Drying is perfect for woody perennial herbs like rosemary, thyme, oregano, sage, and mint.
Air Drying Method
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Lightly rinse herbs and pat completely dry.
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Tie stems into small bundles.
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Hang upside down in a warm, dry room with good airflow.
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Allow to dry for 1 to 3 weeks until crisp.
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Strip the leaves and store in airtight jars.
I’ve improvised a simple, upcycled herb-drying rack over my kitchen sink using a wire closet shelf that we no longer needed. It fits perfectly between the cupboards, creating a light, airy spot for drying herbs without taking up counter space. I clip bunches of herbs and edible flowers directly to the rungs with wooden clothespins, letting them hang naturally as they dry. It’s inexpensive, practical, sustainable, and one of my favourite little homegrown hacks for preserving the harvest.
Oven Drying Method
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Spread herbs on a baking sheet.
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Set oven to the lowest possible temperature.
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Dry for 1 to 2 hours with the door slightly open.
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Cool and store in jars.
Dehydrator Method
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Lay herbs in a single layer on trays.
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Dry at 95 to 115 degrees Fahrenheit.
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Store once leaves crumble easily.
2. Freezing Herbs
Freezing preserves the bright, fresh flavor of tender herbs like cilantro, parsley, dill, basil, and chives.
Freezing Whole Sprigs or Leaves
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Lay herbs on a baking sheet in a single layer.
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Freeze until firm.
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Transfer to freezer bags and label.
Freezing Chopped Herbs
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Chop finely.
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Spread on a tray and freeze.
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Break apart and store in small freezer bags.
3. Herb and Olive Oil Ice Cubes
A flavorful option for cooking, soups, and sautés.
How to Make Them
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Chop herbs and add to silicone ice cube trays.
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Cover with olive oil.
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Freeze until solid.
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Pop cubes into freezer bags for easy storage.
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Use in stews, sauces, and roasts.
4. Herb Butter
One of my favorite ways to preserve herbs for breads, pastas, and vegetables.
Instructions
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Soften unsalted butter at room temperature.
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Mix in chopped herbs, garlic, lemon zest, or salt.
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Spoon onto parchment and roll into a log.
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Freeze and slice as needed.
5. Herb Vinegar or Infused Oil
These add incredible flavor to salads and marinades.
Herb Vinegar
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Fill a sterilized jar with fresh herbs.
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Cover with vinegar.
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Steep for 2 to 4 weeks.
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Strain into a clean bottle.
Herb Oil
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Combine herbs with olive oil.
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Warm gently for 5 minutes.
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Cool and strain.
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Refrigerate and use within 2 weeks.
How to Keep Fresh Herbs Alive Indoors Longer
Whether you are harvesting from your garden or bringing herbs home from the store, there are simple ways to extend their life.
For Tender Herbs
(Basil, cilantro, dill, parsley)
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Trim stems.
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Place herbs in a jar of water like a bouquet.
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Cover loosely with a plastic bag.
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Store in the fridge, except basil which prefers room temperature.
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Change water every few days.
For Woody Herbs
(Rosemary, thyme, oregano, sage)
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Wrap herbs in a slightly damp paper towel.
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Place inside a sealed container or bag.
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Store in the crisper drawer.
Growing Herbs Indoors in Winter
You can grow herbs indoors year round with good light and airflow.
Indoor Growing Tips
• Choose a south or west facing window.
• Supplement with grow lights during darker months.
• Water lightly and avoid wet soil.
• Trim regularly to encourage new growth.
• Choose compact varieties when possible.
Final Thoughts
Herbs are one of my favorite things to grow because they are generous, forgiving, and endlessly useful in the garden and the kitchen. Whether you are growing them in raised beds like I do, tucking them into containers on your patio, or keeping a few pots on a windowsill, fresh herbs add convenience and flavor to everyday cooking. With a little planning, you can preserve the harvest and enjoy your garden’s flavors all year long.