Herb gardening is an easy way to grow ingredients you can use often. Basil, chives, and cilantro are three good starting points because each has a distinct flavor and teaches a slightly different growing habit.
Start with herbs you already cook with, give them enough light and drainage, and harvest regularly rather than letting plants sit untouched for weeks.
Basil
Basil is a warm-season herb that prefers full sun, warm soil, and even moisture. Pinch stems just above a pair of leaves to encourage branching and remove flower spikes when leaf production is the priority. Sweet Italian basil is a classic culinary variety for pesto, sauces, and tomato dishes.
Chives
Chives are perennial in many climates and grow in clumps of narrow onion-flavored leaves. Give them sun and well-drained soil, cut leaves as needed, and divide crowded clumps every few years to keep plants vigorous.
Cilantro
Cilantro prefers cooler weather and often bolts quickly as temperatures rise. Sow small batches every few weeks during favorable weather if you want a steadier supply of leaves. Once plants flower and set seed, those seeds are the spice known as coriander.
University of Minnesota Extension’s herb-growing guide covers light, soil, harvesting, and culture for many common culinary herbs.
Grow Herbs in Containers or Indoors
Herbs adapt well to containers when pots have drainage and enough root space. If outdoor space is limited, our indoor herb gardening guide explains light, watering, and container care for windowsills and grow lights.
Harvest for Better Growth
Frequent light harvesting keeps many herbs productive. Use clean scissors, avoid stripping too much foliage at once, and adjust watering to each herb rather than treating every pot the same.
Build a Larger Culinary Herb Garden
Once these basics are working well, you can add oregano, parsley, rosemary, sage, and thyme. Our Italian herb garden guide offers ideas for combining several useful kitchen herbs.