How to Grow Herbs

I grow Herbs for flavor first, yield second. The plants cooperate if light, drainage, fertility, and timing line up.

Most Herbs need full sun for 6 to 8 hours, or a strong light setup indoors. I aim for 200 to 400 µmol m^-2 s^-1 PPFD for maintenance and 400 to 600 for compact, aromatic growth under LEDs.

South-facing glass works, yet I still rotate pots weekly and add a cheap clip fan for tighter internodes. Heat matters too, since many oils volatilize in hot spells over 90 F or 32 C.

Drainage beats everything. I use a mix of 2 parts high quality potting medium, 1 part perlite or horticultural grit, and 1 part compost for containers.

Most Herbs sit happy at pH 6.0 to 7.5, with Mediterranean types preferring leaner, sandier texture. I bottom-water containers, then pour off excess after 20 minutes.

Basil and parsley like steady moisture, while rosemary, thyme, and sage want the top 2 inches or 5 cm dry before I water again. Outdoor Herbs average 1 inch or 25 mm of water per week including rain, more in heat and wind.

I stop overhead watering after lunch. Wet leaves at night invite Botrytis and powdery mildew.

Excess nitrogen puffs growth and dulls aroma. I feed lightly with a slow-release or organic liquid at half strength every 2 to 3 weeks in active growth.

Mediterranean Herbs get a gravel mulch for extra drainage. Woodland Herbs like chives and mint enjoy leaf mold or fine compost as a thin topdress.

Basil germinates best at 70 to 75 F or 21 to 24 C in 5 to 10 days. Cilantro prefers cooler starts at 55 to 68 F or 13 to 20 C, and I sow it in rounds every 2 to 3 weeks to beat bolting.

Parsley seeds wake slowly, so I soak them 12 to 24 hours. Rosemary, thyme, oregano, and mint root from 3 to 5 inch or 8 to 12 cm softwood cuttings in a 1 to 1 perlite vermiculite blend with bottom heat near 70 F or 21 C.

I space basil 12 to 18 inches or 30 to 45 cm, thyme 8 to 12 inches or 20 to 30 cm, and rosemary 24 to 36 inches or 60 to 90 cm. Airflow matters, so I leave a corridor for my hands and the breeze.

Pinch basil above the second true node weekly for branching. I strip flower spikes on basil and pinch tips on mint to slow runners.

I bring bay and rosemary inside before nights hit 40 F or 4 C. They ride out winter in bright light at 45 to 55 F or 7 to 13 C with a fan on low.

Under LEDs I set a 12 to 14 hour photoperiod and water with half strength feed every third irrigation. No wet feet, ever.

I cut midmorning after dew dries, just before flowering for max oils. Sharp snips, never tearing.

For drying, I use 95 to 115 F or 35 to 46 C with light airflow, then jar whole leaves out of direct sun. For bright green flavor, I freeze chopped Herbs in ice cube trays with a splash of olive oil.

“Cut Herbs before flowering for peak essential oil concentration.” Royal Horticultural Society, Herbs advice profile

Garlic or Herbs stored in oil can support botulism if mishandled. I refrigerate and use within 7 days, or freeze for longer storage.

Aphids, spider mites, and whiteflies arrive with stress. I start with a hard water spray, follow with insecticidal soap, and only then reach for neem, with thorough leaf undersides coverage.

For fungi I prune for airflow, water early, and sanitize pruners with 70 percent isopropyl alcohol between plants. I cull any plant that keeps collapsing since life is short and benches are limited.

Cool lovers: cilantro, dill, chervil, parsley. Best growth lands between 50 and 70 F or 10 and 21 C.

Heat lovers: basil, Thai basil, lemongrass, oregano. They shine from 70 to 90 F or 21 to 32 C with steady moisture and sun.

Basil near tomatoes keeps the canopy drier when I prune and can distract thrips. Dill and cilantro umbel blooms pull in lacewings, hoverflies, and tiny parasitoid wasps that clean up aphids.

Flowering thyme and mint feed bees during midsummer lean weeks. I always leave a corner to bloom on purpose.

• Basil: 10 to 12 inch or 25 to 30 cm pot, steady moisture, weekly pinches for 3 to 6 oz or 85 to 170 g per week in peak summer.
• Chives: Clump former, cut to 2 inches or 5 cm and it rebounds fast. Mild onion scent signals freshness.
• Parsley: Deep pot, rich mix. I treat it as a biennial and replant yearly for leaf quality.
• Thyme: Shallow, gritty mix. Let it dry, then soak from below.
• Mint: Always in a pot. Cut runners with a knife and reset the clump every spring.
• Oregano: Full sun, dryish. Harvest hard for stronger flavor.
• Rosemary: Terracotta, high light. Skip water until the pot feels light.
• Sage: Short lived, so I renew from cuttings. Best leaves are the newest, preflower.
• Cilantro: Succession sow every 2 weeks. Partial afternoon shade keeps leaves longer.
• Dill: Tall but friendly with tomatoes. Stake early, harvest fronds young.
• Lemongrass: Big pot, heat, feed. I split crowns in spring with a spade.
• Bay laurel: Slow but steady. Prune to a cone for a tidy, aromatic standard.

• Seeds vs starts: I buy starts for woody Herbs and direct sow basil, cilantro, and dill. Choose stocky plants with firm stems and no circling roots.
• Containers: Terracotta breathes and keeps roots drier. Match herb to pot 8 to 12 inches or 20 to 30 cm wide with at least one open drain hole.
• Growing media: Peat-free or peat-reduced blends with bark fines and coir hold moisture without clogging. Add 20 to 40 percent perlite or grit for rosemary and thyme.
• Lights: Full spectrum 4000 to 6500 K LEDs. Target 200 to 400 µmol m^-2 s^-1 PPFD at canopy for maintenance and 400 to 600 for stocky growth.
• Fertilizer: Balanced liquid or slow release in the 3-1-2 neighborhood. Err light for flavor.
• Tools: Bypass snips, soft tie wire, a tray for bottom watering, and a simple pH EC meter if you like dialing in feed.

“Six hours of direct sun suits most Herbs.” Royal Horticultural Society

One 12 inch or 30 cm basil pot can throw 0.75 to 1.5 pounds or 340 to 680 g over a summer with steady pinching. That beats grocery clamshells on price by a mile and tastes alive.

Perennial Herbs compound the savings the second year. Trim smart and they feed both the cook and the pollinators.

I killed three rosemary plants before I learned to water by pot weight, not calendar. Since then, zero drama.

I also quit crowding mixed herb bowls. Single-plant pots let me dial water and feed for each diva.

“Dry Herbs at 95 F or 35 C for best color and flavor.” National Center for Home Food Preservation

“Store garlic-in-oil mixtures refrigerated and use within one week.” National Center for Home Food Preservation

• Royal Horticultural Society. Herbs advice profile and cultivation guidance.
• National Center for Home Food Preservation. Drying Herbs and garlic-in-oil safety.
• University extensions: UC IPM on herbs and soft pest controls, UMD Extension on herb culture and spacing.
• USDA Plant Hardiness Zone Map for outdoor planning.

Herbs bring flavor, fragrance, and a bit of wildness to any garden. With a handful of sunlight, decent soil, and regular care, you’ll have fresh parsley, basil, thyme, and more right outside your door. Remember, herbs thrive when picked often—snip what you need and let them keep producing. Watch for pests, water deeply but not too often, and don’t be afraid to experiment. Every season, your herbs will teach you something new about patience, taste, and the simple pleasure of growing your own. If you’re hungry for more ways to work with herbs, check out the category page at taim.io/tag.