Tired of spending money on fresh herbs every week? The good news is you don’t have to! Many popular herbs are incredibly easy to grow at home and will keep producing year after year with the right care.
These easy herbs thrive anywhere—garden, pot, or windowsill. Grow one and taste the difference while saving money.
Chives
Chives are a low-maintenance perennial that return stronger each year. They’re perfect for adding a mild onion flavor to dishes, and they thrive in both garden beds and pots. Snip what you need, and they’ll keep growing back.
Mint
Mint is almost impossible to kill and will spread rapidly if not contained. It grows well in containers and can be used in teas, desserts, and savory dishes. Once planted, you’ll have a lifelong supply.
Oregano
Oregano is a woody perennial herb that gets better with age. It thrives in dry, sunny spots and will return each spring without much effort. Just trim it back occasionally to keep it bushy and full.
Thyme
Thyme is drought-tolerant and easy to grow in rocky or sandy soil. It spreads over time, offering you a constant source for soups, meats, and vegetable dishes. Harvest a little at a time to encourage more growth.
Rosemary
Rosemary can live for years in warm climates or overwinter indoors in pots. This fragrant herb is great for meats, potatoes, and breads. Keep it pruned and it will grow into a small, aromatic shrub.
Sage
Sage is a hardy perennial that does well in sunny spots with well-drained soil. Its soft, silvery leaves are flavorful and pair well with poultry and winter dishes. It returns year after year with little fuss.
Parsley
Although technically a biennial, parsley often reseeds itself for a continuous supply. It grows quickly from seed and is great for garnishing or enhancing savory flavors. Let a few plants flower for self-reseeding.
Basil (with care)
Basil is an annual but can be grown year-round indoors or propagated easily from cuttings. Snip stems and place in water to root, then replant for an endless basil supply. It’s perfect for pesto, pizza, and pasta.
Lemon Balm
A cousin of mint, lemon balm has a refreshing citrus scent and grows vigorously. It’s perfect for teas and calming remedies. Plant once and expect it to come back stronger every year.
Tarragon
French tarragon is a perennial in warmer climates and can be overwintered indoors in colder areas. It has a subtle anise flavor that elevates chicken, eggs, and sauces. A little goes a long way.
Lovage
Lovage tastes like celery and is a perennial that can grow into a tall, leafy plant. Use it in soups, stews, and stocks. It returns each year and adds a unique depth of flavor to recipes.
Bay Laurel
Bay laurel is a slow-growing evergreen shrub whose leaves are used dried in soups and sauces. In mild climates, it can grow outdoors; otherwise, it does well in pots indoors. Just one plant can supply you for years.
Dill (self-seeding)
Dill is technically an annual, but it self-seeds easily if you let a few flower. You’ll get new plants year after year without replanting. It’s great with fish, pickles, and creamy dips.
Cilantro (self-seeding)
Cilantro grows quickly and bolts easily, but when allowed to go to seed, it will plant itself again. Harvest the leaves or wait for coriander seeds—either way, it’s a win. Give it partial sun and regular water.
Marjoram
Often confused with oregano, marjoram is a slightly sweeter herb that thrives in warm weather. It can survive as a perennial in warmer zones or be brought indoors during winter. A little trimming keeps it coming back.
With just a little effort, these herbs can reward you with fresh flavor for years to come. Whether you’re growing them in pots or garden beds, you’ll save money and enjoy better-tasting meals. Plant once, harvest often, and never look back!
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