In a suitable climate, as defined by USDA Hardiness Zones, perennial herbs will overwinter in your garden, so you only need to plant them once to enjoy them for years. If your winters are too cold, consider planting them in containers and overwintering them indoors.
These frequently used culinary herbs are easy to grow and will spice up your garden and your meals with flavor, color, and fragrance.
01 of 08
Mint
Flavor sweet and savory dishes as well as your favorite mint julep with the fragrant leaves of mint (Mentha spp.). This cold-hardy perennial is easy to grow and comes in numerous varieties, including spearmint, peppermint, chocolate mint, apple mint, pineapple mint, and more. If you don’t harvest mint sprigs frequently, small pale purple or white flowers will form on the plant and attract pollinators. The foliage dies back in the fall but reappears in spring when the soil temperatures warm up. Dry mint for use in the winter or, for a fresh supply of mint leaves year-round, overwinter mint indoors. Mint is a vigorous spreader; to keep it contained, plant it in a container and bury it in the ground.
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Growing conditions: Full sun; well-drained soil
Size: Up to 2 feet tall and 2 feet wide
Zones: 3–9
02 of 08
Oregano
The aromatic leaves of oregano (Origanum vulgare) punch up the flavor of your tomato sauce and pizza. This woody-branched perennial grows on square stems and has tiny pinkish-purple or white flowers that rise above its foliage in summer. Harvest oregano before the plant blooms to experience this herb’s best flavor. This drought-tolerant herb is sensitive to overwatering, so only water the plant when its soil starts to dry out.
Growing Conditions: Full sun; well-drained soil
Size: Up to 9 inches tall and 18 inches wide
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Zones: 4–8
03 of 08
Thyme
Count on the highly aromatic gray-green leaves of thyme (Thymus vulgaris) to season soups, stews, sauces, meats, and fish. The herb’s lilac flowers are also edible and add an extra visual appeal when used fresh. For your cooking needs, harvest a couple of sprigs at any point during the growing season by clipping away a few branches. This perennial can live for many years. However, if you are located below Zone 5, you need to bring this herb indoors at the end of the growing season and grow it as an aromatic houseplant or as an annual that you replace each spring.
Growing Conditions: Full sun; well-drained soil
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Size: Up to 1 foot tall and 1 foot wide
Zones: 5–9
Tips
To dry thyme or any other herb, cut and hang the stems upside down in small bunches. Let it dry fully in a cool, dry, and well-ventilated area. Then store it in an airtight container in a dark, cool place.
04 of 08
Sage
Season biscuits, pork dishes, and poultry stuffings with the gray-green leaves of sage (Salvia officinalis). The beautiful foliage and edible lavender-blue flowers also enhance the beauty of garden beds and containers. Not all types of perennial sage are equally hardy, so verify the sage you want to plant is hardy in your location before selecting it to grow as a perennial. Harvest sage by snipping one leaf at a time with scissors or cutting off an entire stem just above a node.
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Growing Conditions: Full sun; well-drained soil
Size: Up to 3 feet tall and 3 feet wide
Zones: 4–8
05 of 08
Chives
The slender, bright, green leaves and purple pom-pom blooms of chives (Allium schoenoprasum) look beautiful in an herb garden, perennial bed, or along walkways. Chives are low-maintenance and one of the easiest herbs to grow. This cool-season herb produces its best harvest in the spring and fall. To harvest a few chives for cooking, use scissors to trim the plant’s older, outer leaves when it’s about 6 inches tall. Add its mild onion flavor to salads, soups, vegetables, and sauces.
Growing Conditions: Full sun to part shade; well-drained soil
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Size: Up to 18 inches tall and 18 inches wide
Zones: 4–8
06 of 08
Rosemary
The gray-green, needle-like leaves of rosemary (Salvia rosmarinus) are aromatic with a strong flavor and are often added to stews, breads, stuffings, herbal butters, and vinegars. Rosemary can survive winter conditions in mild climates with some protection. If you live in USDA Zone 7 or colder, plant rosemary in a pot and keep it outdoors until the fall, then overwinter it indoors. To harvest rosemary for eating, prune the most tender stems. Grow rosemary as a companion plant in your garden to control pests like carrot flies and bean beetles.
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Growing Conditions: Full sun; well-drained soil
Size: Up to 6 feet tall and 4 feet wide
Zones: 8–10
Tips
Pulverize dry rosemary leaves before adding them to dishes, herb blends, or sauces so the aromatic oils are released and they’re easier to chew.
07 of 08
Lavender
For culinary uses, English lavender (Lavandula angustifolia) is the best lavender to grow. Even if you live in an area with freezing winter temperatures, it’s possible to grow lavender all year long by planting it in containers and then overwintering the plant indoors when the weather turns colder.
Growing Conditions: Full sun; well-drained soil
Size: Up to 3 feet tall and 4 feet wide
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Zones: 5–8
Tips
Harvest lavender for cooking just before its purple flowers open, and dry the buds before you use them. Disregard the plant’s narrow, gray-green leaves because they have a somewhat medicinal fragrance and are not recommended for cooking.
08 of 08
Lemon Balm
Use the lemon-scented, mint-like leaves of lemon balm (Melissa officinalis) to flavor teas, salads, soups, sauces, and vegetables with a tart flavor. Its wrinkled, green leaves that appear in pairs on square stems are easily recognizable, and bees love its white flowers in the summer. Prune this plant frequently to encourage the growth of highly fragrant leaves and minimize self-seeding.
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Growing Conditions: Full sun to part shade; well-drained soil
Size: Up to 2 feet tall and 3 feet wide
Zones: 3–7
Read the original article on Better Homes & Gardens
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