I have always been an avid gardener, and my first gardens began with herbs (shocking, I know). Over the years, I have learned a lot about gardening and working with herbs in the garden. As many of them are perennial in my area, it is a very different ball game than planting vegetables; a lot more thought needs to go into where you plant them and how much space you give them all.

Sage

I love sage for so many reasons, not least of all the sheer beauty of the plant. If pruned properly for your area, they can keep much of their color and vibrance even through the winter. They add elegance to the garden and can even be used ornamentally in flower gardens. Not to mention, it can be used for digestive health, can improve memory, soothes sore throats and mouth ulcers, is antibacterial and antiviral, and reduces inflammation.

Growing Facts: Perennial, Zones 4-8, full sun, well-drained soil, can grow to nearly three feet wide and high.

Growing Tips: Learn how to prune properly for your area. In zone 5, where I am, it has to be pruned back more drastically than in warmer locations, but it will maintain a beautifully bushy look if done well.

Basil

My favorite part about basil is the smell, and Caprese. When it is growing well, you will find me adding fresh basil to literally everything, including lemonade. There are several kinds of basil, including culinary varieties and medicinal varieties such as tulsi or holy basil, and they all smell amazing. Basil is fairly easy to grow from seed and will produce more leaves over the season if pruned. In the garden, it’s a great help with pest control and a perfect companion for growing tomatoes.

Medicinally, its uses vary based on the type, but generally, it benefits digestion and the cardiovascular system and can combat stress, anxiety, and inflammation. Tulsi specifically is both an adaptogen and a nervine tonic, making it perfect to soothe stress and anxiety.

Growing Facts: Perennial, Zones 2-11, full sun, well-drained soil. They don’t like it too wet.

Growing Tips: These plants love sun, and thrive when you prune them just above the y in the leaves. They will branch out and make new stems and more leaves, do it early and do it often.

Thyme

One of my favorite cooking herbs, I grow this in several varieties, but English and Lemon Thyme are my favorites. It’s a low-growing plant that makes a great ground cover or can climb low trellises. I like to plant it between spaces in a rock wall or on the edges of the fence in the garden. If you prune it, I can become more of a bush, but I like the crawling, vining types best. It is also good for repelling certain bugs and pests from the garden and your yard (ticks, cabbage worms, and tomato Hornworm, for example).

Thyme is also a medicinal powerhouse. It's great for respiratory, digestive, and immune health. It is anti-inflammatory, antimicrobial, can soothe coughs (especially the wet mucous-y kind) and sore throats, and open up airways when congested. It’s also generally calming and wound-healing.

Growing Facts: Perennial, Zones 5- 9, full sun, well-drained soil, can grow to nearly three feet wide and high.

Growing Tips: Label your varieties because sometimes it’s hard to tell them apart. Also, prune in the fall if your area gets cold. The woody stems won’t produce leaves again, so it will get to look scraggly over time without lots of pruning.

Oregano

Probably the second most used herb in my household, and that’s mostly in tomato sauce. It’s been used for hundreds of years for its antimicrobial abilities and its ability to treat infections. It’s also useful for the Immune, respiratory, and digestive systems, inflammatory issues like arthritis and strains, as well as skin repair.

Growing Facts: Perennial, Zones 2-11, full sun, well-drained soil, but honestly, I’ve gotten the stuff to grow basically anywhere

Growing Tips: Do not put it near other plants. Oregano can grow profusely and take over, very similar to mint. It will quickly choke out other plants. I like to plant it along the house/deck and fence where it can go wild, and I don’t care if it gets mowed over because there is so much of it.

Thyme

Growing Facts: Perennial, Zones 5- 9, full sun, well-drained soil, can grow to nearly three feet wide and high.

Growing Tips: Label your varieties because sometimes it’s hard to tell them apart. Also, prune in the fall if your area gets cold. The woody stems won’t produce leaves again, so it will get to look scraggly over time without lots of pruning.

Chives

My most commonly used kitchen herbs in spring. It comes up super early in the season and allows me to add greenery and flavor to meals before most of the garden is even thinking about coming up.

Growing Facts: Perennial, Zones 4-8, partial shade, moist soil to well-drained soil

Growing Tips: These thrive in partial shade and with lots of water. If they don’t get enough water, they will get woody/dry leaves that aren’t any good for cooking with. They will self-seed as well, but are super easy to weed out if there are too many.

Mint

One of the most commonly used and well-loved herbs worldwide. It has been used throughout history to help with digestive issues, like nausea, indigestion, gas, heartburn, and more. Additionally, it is a smooth muscle relaxer and can help the muscles recover from strenuous activity when used topically, as well as for headache relief.

Growing Facts: Perennial, Zones 5-9, partial shade, moist soil

Growing Tips: Just like Oregano, do not put it near other plants. It can grow profusely and will quickly choke out other plants. Also, I suggest labeling the type of mint you are growing because with so many varieties, it’s easy to forget which one grows where.

Lemon Balm

Parsley

I love the peppery addition that parsley adds to nearly any dish. With coverage, it will continue to produce well into the winter, even in my area (zone 5), which is awesome because it’s one of the best herbs for soups. Medicinally, it’s great for flushing excess fluids, cleaning the blood, boosting immune health, and is high in vitamins and minerals.

Growing Facts: Annual, Zones 4-9, sunny, cold-weather crops

Growing Tips: If parsley is covered, it will last well into the winter. Trim (and use) the leaves often to encourage more growth.

Dill

Dill is the perfect herb for those who love pickles, ranch, or tzatziki, of which I love all three. It’s great for immune support, inflammation, bone health, urinary tract issues, and more.

Growing Facts: Annual, Zones 2-11, Sunny, damp soil

Growing Tips: I like to grow dill near my brassicas because it attracts beneficial bugs for those plants, while also deterring some pests, plus they often taste good together.

Lavendar

Lavender is often thought of for its scent, and while it’s great to use in potpourri or sachets around the house, it is also a wonderful medicinal. It’s a bitter that can be used to help with digestive issues. It's also great for reducing anxiety, improving sleep, and more. Topically, it is great for skin health, including anti-aging, wound healing, anti-inflammatory, and anti-microbial properties.

Growing Facts: Perennial, Zones 5-9, sunny, well-drained soil

Growing Tips: My biggest tip for lavender is to make sure you are pruning it annually, especially in colder areas. Trimming back the whole plant and mulching it over the winter will help produce a strong, lush plant.

Now it’s your turn: what tips do you have for beginning gardeners?

Herbs for Your Garden

Sage

Basil

Thyme

Oregano

Thyme

Chives

Mint

Lemon Balm

Parsley

Dill

Lavendar

Tulsi Lemonade