The easiest herbs for beginners are mint, chives, parsley, thyme, oregano, sage, rosemary, lemon balm, basil and dill, followed by bay, tarragon, fennel, nasturtium and calendula. Most need only sun, well-drained soil and occasional watering. Perennials like chives, thyme and sage come back year after year, giving you the best return on effort.
Key takeaways
- Start with hardy perennials – chives, mint, thyme, sage, oregano – that return each year.
- Most herbs need 6+ hours of sun and well-drained soil.
- Mint is the easiest of all but should be grown in a pot to stop it spreading.
- Fast annuals like basil, dill and coriander are best sown in succession.
- Edible flowers like nasturtium and calendula add colour and attract pollinators.
Quick-reference growing chart
| Herb | Type | Sun | Hardiness (USDA) | Best for |
|---|---|---|---|---|
| Mint | Perennial | Sun/part shade | 3–8 | Tea, mojitos, sauces |
| Chives | Perennial | Sun/part shade | 3–9 | Eggs, potatoes, garnish |
| Parsley | Biennial | Sun/part shade | 5–9 | Tabbouleh, sauces |
| Thyme | Perennial | Full sun | 5–9 | Roasts, stews |
| Oregano | Perennial | Full sun | 4–9 | Pizza, Greek dishes |
| Sage | Perennial | Full sun | 5–8 | Stuffing, butter sauces |
| Rosemary | Perennial | Full sun | 7–10 | Lamb, potatoes |
| Lemon balm | Perennial | Sun/part shade | 4–9 | Tea, desserts |
| Basil | Annual | Full sun, warm | Annual | Pesto, tomatoes |
| Dill | Annual | Full sun | Annual | Fish, pickles |
| Bay | Evergreen shrub | Sun | 8–10 | Stocks, stews |
| French tarragon | Perennial | Full sun | 4–8 | Chicken, béarnaise |
| Fennel | Perennial | Full sun | 4–9 | Fish, salads |
| Nasturtium | Annual | Sun | Annual | Peppery leaves and flowers |
| Calendula | Annual | Sun | Annual | Edible petals, skin balms |
1. Mint
Practically unkillable. Grow it in a container – even when planted in the ground, sink the pot into the soil – because it spreads aggressively by underground runners. See how to grow mint.
2. Chives
Clumps of grassy leaves with a mild onion flavour and pretty purple pompom flowers that bees adore. Cut to 5 cm above the ground and they regrow within weeks. Divide every three years.
3. Parsley
Flat-leaf (Italian) parsley has more flavour; curly is more decorative. Seeds are slow to germinate (up to four weeks) – soak overnight first. It is a biennial, so it flowers and sets seed in its second year.
4. Thyme
A low, woody Mediterranean herb that thrives on neglect. Give it full sun and sharp drainage – it is perfect for gravel gardens, rockeries and the edges of pots. Trim after flowering.
5. Oregano
Spreading, tough and loved by pollinators. Flavour is most intense in hot, dry conditions. Golden oregano makes an attractive ground cover.
6. Sage
Silvery, velvety leaves with a robust savoury flavour. Replace plants every four to five years when they become woody. Purple and tricolour sages are as ornamental as they are useful.
7. Rosemary
Needs a sunny, sheltered spot and well-drained soil. Upright and trailing forms are available. More in our rosemary profile.
8. Lemon balm
A bushy, lemon-scented perennial that grows almost anywhere. Cut back after flowering to stop self-seeding. See lemon balm.
9. Basil
Needs warmth – do not plant outside until night temperatures stay above 10 °C (50 °F). Pinch out tips regularly to keep it bushy and remove flower buds.
10. Dill
Feathery and fast-growing. Sow directly where it will grow, as it dislikes transplanting, and sow every few weeks for a continuous supply. Keep it away from fennel to avoid cross-pollination.
11. Bay
A slow-growing evergreen tree that clips well into topiary in pots. Protect in very cold winters. Dried bay leaves are more aromatic than fresh.
12. French tarragon
Buy plants rather than seed – seeds are usually the flavourless Russian tarragon. Give it a sunny, well-drained spot and mulch over winter.
13. Fennel
Tall, architectural and loved by swallowtail butterflies (in the US) and hoverflies. Bronze fennel looks stunning in borders. Seeds, leaves and pollen are all edible.
14. Nasturtium
Sow seeds straight into poor soil and stand back. Leaves and flowers have a peppery, watercress-like flavour, and the plants act as a sacrificial crop for aphids and caterpillars.
15. Calendula (pot marigold)
Cheerful orange and yellow flowers with edible petals that add colour to salads. Calendula petals are used in soothing skin balms. It self-seeds gently.
Beginner tips for success
- Start small: five or six herbs you actually cook with.
- Group by needs: keep Mediterranean herbs (thyme, sage, rosemary, oregano) together in sunny, dry spots; put mint, parsley and chives where soil stays moister.
- Harvest regularly – it is the best way to keep plants productive.
- Avoid rich soil for Mediterranean herbs; it makes them leggy and less flavourful.
Pair them well with our companion planting guide, and if you only have a windowsill, see how to grow herbs indoors.
Frequently asked questions
What is the easiest herb to grow?
Mint is usually considered the easiest herb to grow, followed closely by chives. Both are hardy perennials that thrive with minimal care.
Which herbs come back every year?
Perennial herbs including chives, mint, thyme, oregano, sage, rosemary, lemon balm, tarragon and fennel come back every year in most UK and US climates.
Which herbs can be grown together in one pot?
Mediterranean herbs with similar needs, such as thyme, oregano, sage and rosemary, grow well together. Keep mint in its own pot.
When should I plant herbs?
Plant hardy herbs in spring or early autumn. Wait until after the last frost to plant tender herbs such as basil.
Do herbs need a lot of water?
Most Mediterranean herbs prefer to dry out between waterings. Leafy herbs like basil, parsley and mint need more consistent moisture.
