Did you know that over 42% of first-time gardeners give up within the first month? I was almost part of that statistic until I discovered the world of easy-to-grow herbs! Whether you’re working with a tiny apartment balcony or a spacious backyard, growing your own herbs is one of the most rewarding ways to start your gardening journey. Not only will you have fresh flavors at your fingertips, but you’ll also save money and reduce waste from store-bought herbs. In this guide, I’ll share the top 10 absolute easiest herbs to grow for beginners, along with practical tips I’ve learned (sometimes the hard way!) to help you succeed where many novices fail.
1. Basil: The Perfect Starter Herb
I still remember my first attempt at growing basil – I practically drowned the poor thing! But trust me, basil is incredibly forgiving and perfect for beginners. I’ve been growing it for years now, and it’s become my go-to recommendation for anyone starting their herb journey.
Basil thrives in warm conditions with plenty of sunlight, making it perfect for a sunny windowsill or patio. I’ve found that sweet basil is the most forgiving variety – it’ll tell you when it needs water by drooping a bit, but perks right back up after a drink. No gardening expertise required!
One mistake I made early on was not harvesting regularly. Turns out, the more you pinch off those top leaves, the bushier your plant gets! I now pinch just above where two sets of leaves meet, and my plants get super full instead of tall and leggy.
If you’re anything like me and cook Italian food every chance you get, sweet basil is your best friend. But don’t sleep on Thai basil either – it’s equally easy to grow and adds amazing flavor to Asian dishes. My Thai basil actually survived longer than my sweet basil last year, which was a surprise!
KEY TAKEAWAY: “Basil: The more you pinch off the top leaves, the bushier your plant becomes.”
Water your basil when the top inch of soil feels dry, and watch out for yellowing leaves – that’s usually a sign of overwatering (my constant newbie mistake). With minimal effort, you’ll have enough fresh basil to make pesto all summer long!
2. Mint: The Unstoppable Herb
Let me tell ya about mint – this herb taught me the meaning of “too much of a good thing”! When I first started gardening, I planted mint directly in my garden bed. Big mistake. HUGE. Three years later, I’m still finding mint popping up in random places!
Mint is practically indestructible, which makes it perfect for beginners. It grows like crazy in almost any condition – sun, partial shade, poor soil – it doesn’t care! I accidentally left my potted mint without water for two weeks during vacation, and came back to find it thriving. How is that even possible?!
The secret with mint is containment. Trust someone who learned the hard way – always, ALWAYS grow mint in a container. I use a 12-inch pot with drainage holes, and it’s been perfect. Some people even use bottomless containers buried in the ground to keep it from spreading.
There are so many fun varieties to try! I’ve got spearmint, peppermint, and chocolate mint going right now. My chocolate mint smells amazing but doesn’t taste quite like chocolate (disappointing my kids every time). Peppermint is my fave for tea – just grab a handful of leaves, steep for 5 minutes, and you’ve got the perfect digestive remedy.
KEY TAKEAWAY: “Always grow mint in a container to prevent uncontrollable spreading.”
When your mint gets too big, just hack it back – seriously, it’s impossible to kill. Mine grows back fuller every time!
3. Rosemary: The Low-Maintenance Perennial
Rosemary was my third herb, and honestly, it might be the easiest one I’ve ever grown. This Mediterranean beauty thrives on neglect, which perfectly matches my occasional forgetful watering schedule!
I started with a small plant from the garden center (growing from seed takes FOREVER), and three years later, it’s a gorgeous bush that provides herbs year-round. The woody stems and needle-like leaves don’t just look pretty – they smell incredible when you brush against them.
What makes rosemary so beginner-friendly is its drought tolerance. It evolved in the hot, dry Mediterranean climate, so it actually prefers to dry out between waterings. I killed my first plant by showing it too much love (read: overwatering). Now I follow what I call the “forget about it” method – water deeply once the soil is completely dry, then leave it alone.
KEY TAKEAWAY: “Rosemary is drought tolerant. Water deeply once the soil is completely dry, then leave it alone.”
During winter in colder zones, rosemary needs some protection. I bring my container plant indoors and place it in my brightest window. It doesn’t love being inside, but it survives. Just be careful not to overwater during winter – that’s when most people lose their plants.
When harvesting, I cut stems about 3-4 inches long, which encourages the plant to branch out. Nothing beats the smell of fresh rosemary roasting with potatoes. Seriously, you’ll feel like a culinary genius even if you just throw it on some chicken!
4. Thyme: The Tiny-Leaved Powerhouse
Thyme might look delicate with its tiny leaves, but don’t be fooled – this herb is tough as nails! I started growing thyme in the crack between my patio stones where nothing else would grow, and it’s been thriving there for years with zero attention.
If you’re working with limited space, thyme is your new best friend. It stays relatively compact and works beautifully in containers, window boxes, or as a border plant in gardens. I’ve got mine growing in a strawberry pot with other herbs, and it cascades down the sides looking all fancy and professional-like.
There are lots of varieties to choose from, but I recommend common thyme (Thymus vulgaris) for beginners. Lemon thyme is another favorite of mine – it adds the most amazing citrusy note to chicken dishes! The variegated types with gold or silver edges are pretty too, but slightly less hardy in my experience.
Thyme loves sunshine and well-draining soil. I mix extra perlite or sand into my potting soil to make sure it doesn’t stay soggy. The biggest mistake I made when I started was planting it in regular garden soil that held too much moisture.
KEY TAKEAWAY: “If you’re working with limited space, thyme is your new best friend.”
One of the coolest things about thyme is how easy it is to propagate. I’ve literally just pulled off a stem, stripped the lower leaves, stuck it in soil, and boom – new plant! It’s like getting free herbs forever.
5. Chives: The Comeback Kid
Chives taught me an important lesson: sometimes, neglect is the best approach! These grass-like perennials are nearly impossible to kill and will return year after year with virtually no effort on your part.
What makes chives so beginner-friendly is their resilience. You can harvest them almost to the ground, and within a couple weeks, they’re back like nothing happened! I sometimes forget mine even exists until I need some for a recipe, then I go out and chop a bunch off, and they always forgive me.
Growing chives from seed is pretty easy, but it does take patience. I started mine that way about five years ago, and now I just divide the clumps every couple years when they get too crowded. Seriously, one plant can turn into many – I’ve given away countless chive divisions to friends!
The purple pom-pom flowers aren’t just pretty – they’re edible too! I sprinkle them on salads for a mild oniony flavor and gorgeous color. Just be warned, if you don’t deadhead the flowers, chives will self-seed EVERYWHERE. I didn’t know this my first year and now find baby chives popping up in random places.
KEY TAKEAWAY: “Sometimes, neglect is the best approach! Chives are nearly impossible to kill.”
Chives grow happily indoors too if you’ve got a sunny windowsill. I keep a pot in my kitchen during winter, and while they don’t grow as vigorously as outdoors, they provide enough fresh snips for cooking when I need them.
6. Parsley: The Biennial Wonder
Parsley was a bit of a head-scratcher for me at first. I’d planted it expecting a perennial like most of my other herbs, only to have it die after flowering in the second year. Turns out, that’s completely normal! Parsley is biennial, meaning it completes its lifecycle over two years.
There are two main types of parsley – flat-leaf (Italian) and curly. I grow both, but if you’re just starting out, I’d recommend flat-leaf. It’s more flavorful and easier to clean. My curly parsley tends to trap dirt in all those frilly leaves, which is annoying when you’re in a hurry to cook dinner.
When I first started growing parsley, I’d harvest the outer stems and leave the center to grow. Big mistake! I’ve learned to cut stems from the base of the plant instead. This encourages more growth from the center and gives you a fuller plant. Who knew?!
Parsley likes consistent moisture, unlike some of the Mediterranean herbs that prefer to dry out. I water mine whenever the top inch of soil feels dry. It also appreciates a bit of shade during the hottest part of summer – I learned this after watching mine wilt dramatically every afternoon in July.
KEY TAKEAWAY: “Parsley is biennial, meaning it completes its lifecycle over two years.”
The nutritional punch of parsley is seriously underrated. It’s packed with vitamins A, C, and K. I add it to smoothies, use it as a garnish, and make chimichurri sauce when I have a bumper crop. My kids call it the “green breath freshener” because I’m always chewing on sprigs after meals!
7. Cilantro: The Quick Harvest Herb
Oh, cilantro – you beautiful, frustrating herb! I’ve had a love-hate relationship with growing cilantro because it has a tendency to bolt (go to seed) faster than I can use it. But after some trial and error, I’ve figured out the secrets to keeping it happy.
The biggest game-changer for my cilantro success was planting it in partial shade. While most herbs love full sun, cilantro appreciates some afternoon protection, especially in hot climates. My north-facing balcony, which gets morning sun but afternoon shade, turned out to be the perfect spot!
I also discovered that succession planting is key with cilantro. Instead of planting all my seeds at once, I now plant a small batch every 2-3 weeks. This gives me a continuous harvest throughout the growing season. Such a simple tip, but it completely changed my cilantro game!
Another trick I’ve learned is to harvest cilantro correctly. I take the outer stems first, cutting them close to the base. This encourages more growth from the center of the plant and delays bolting. When it does eventually bolt, don’t panic! Those white flowers attract beneficial insects, and the seeds are coriander, so it’s a win-win.
KEY TAKEAWAY: “While most herbs love full sun, it is better to plant cilantro in partial shade.”
If you’re like me and use cilantro in almost everything from tacos to curries, growing your own will save you so much money. Those sad, slimy packages from the grocery store just can’t compare to freshly snipped stems from your garden. Plus, homegrown cilantro seems to have a more vibrant flavor – probably because it hasn’t spent days in transit!
8. Oregano: The Heat-Loving Mediterranean Herb
Oregano might be my favorite “set it and forget it” herb. This Mediterranean native absolutely thrives in conditions that would kill other plants – hot sun, poor soil, and minimal water. Perfect for my occasionally neglectful gardening style!
When I first started growing oregano, I put it in rich, amended soil and watered it regularly. It grew, but it was kinda bland. Then I transferred some to a rocky, terrible soil area that I rarely watered, and suddenly it was bursting with flavor! Turns out, oregano develops more essential oils (read: more flavor) when it’s slightly stressed. Who knew?
I’ve grown oregano both in containers and directly in the garden. Container oregano stays more manageable, but in-ground plants become these gorgeous spreading mounds that suppress weeds and fill empty spaces. Just be warned – it can spread pretty aggressively if you let it. I’ve had to hack mine back several times when it tried to take over my thyme.
Pruning is super important with oregano. If you don’t trim it regularly, it gets woody and less productive. I give mine a severe haircut (cutting back by about two-thirds) in early spring, and then harvest regularly throughout the season. This keeps it bushy and productive instead of leggy.
KEY TAKEAWAY: “Oregano develops more flavor when it’s slightly stressed.”
Drying oregano is ridiculously easy – I just hang small bundles upside down in my kitchen. After a week or so, I crumble the leaves into a jar, and they retain their flavor way better than store-bought dried oregano. I haven’t bought dried oregano in years, and my homegrown stuff makes pizza taste like it came straight from an Italian restaurant!
9. Sage: The Drought-Resistant Beauty
Sage was one of those herbs I planted on a whim, not realizing what a stunning addition it would make to my garden. With its soft, silvery-green leaves and pretty purple flowers, sage is as ornamental as it is useful in cooking.
Like many Mediterranean herbs, sage is extremely drought-tolerant once established. I water mine deeply but infrequently, letting the soil dry out completely between waterings. My first plant actually died because I babied it too much! Now I follow the “tough love” approach, and my sage plants are thriving.
What makes sage so beginner-friendly is its resilience. It shrugs off poor soil, neglect, and even cold temperatures like a champ. Mine survived a surprise late frost that killed several other plants in my garden. I was sure it was a goner, but two weeks later it was putting out new growth like nothing happened!
One thing I’ve learned about sage is that it gets woody after a few years. The first time this happened, I thought I’d done something wrong, but it’s totally normal. I now prune mine back by about half in early spring, which keeps it compact and encourages fresh, tender growth.
KEY TAKEAWAY: “Sage is extremely drought-tolerant once established.”
The culinary uses for sage go way beyond Thanksgiving stuffing! I love it fried in butter as a garnish for pasta, mixed into sausages, and even steeped as a sore throat tea during cold season. And the bees absolutely LOVE the flowers, so I always let some branches bloom for my pollinator friends.
10. Dill: The Self-Seeding Annual
Dill was never on my radar until I started growing cucumbers. Now I can’t imagine my garden without its feathery foliage and distinctive aroma! As an annual herb, dill lives fast and dies young – but not before dropping enough seeds to ensure you’ll have volunteer plants popping up for years to come.
The speed of dill’s growth cycle amazes me every time. From seed to harvest in just about 45 days! I remember being shocked when the tiny seeds I’d planted transformed into 3-foot-tall plants seemingly overnight. For impatient gardeners like me, this quick gratification is incredibly satisfying.
One mistake I made early on was waiting too long to harvest. Dill leaves (the feathery parts) taste best before the plant flowers, while the seeds are harvested after flowering. Now I plant several batches a few weeks apart so I can harvest both leaves and seeds at their prime.
Dill makes an excellent companion plant in the vegetable garden. I’ve noticed fewer pest problems on my cucumbers and cabbage when dill grows nearby. The flowers attract beneficial insects like ladybugs and predatory wasps that help control aphids and other garden pests. Nature’s pest control – no chemicals needed!
KEY TAKEAWAY: “Dill leaves taste best before the plant flowers, while the seeds are harvested after flowering.”
The entire dill plant is usable – leaves, stems, flowers, and seeds. I use the tender leaves in salads and with fish, the flowers to flavor pickle brines, and the seeds in bread and pickling spice blends. My favorite way to preserve dill is to make dill butter – just mix chopped dill into softened butter, roll into a log, and freeze. Then I can slice off coins of herbed butter whenever I need an instant flavor boost!
Starting Your Beginner Herb Garden
Now that I’ve shared my experiences with these ten incredibly forgiving herbs, I hope you’re feeling inspired to start your own herb garden! Trust me, if I can keep these plants alive (despite my early gardening blunders), you absolutely can too.
The beauty of starting with herbs is that you don’t need much to get going. A basic starter kit is super simple: a few containers with drainage holes, quality potting mix (I mix extra perlite in for better drainage), and a sunny spot. That’s literally it! You can use almost anything as containers – I started with yogurt containers with holes poked in the bottom before upgrading to proper pots.
If you’re feeling overwhelmed, just start with one or two herbs. Basil and chives were my gateway herbs, and they’re still among my favorites years later. Once you taste that first homegrown basil leaf or sprinkle fresh chives on your morning eggs, you’ll be hooked!
Remember that even experienced gardeners kill plants sometimes. The difference is that they know it’s just part of the learning process. Each herb you grow teaches you something new about gardening, cooking, and working with nature’s rhythms.
So what are you waiting for? Grab some seeds or small starter plants this weekend and join the wonderful world of herb gardening!