Growing Herbs From Seed: Basil, Parsley, Chives and More

Fresh herbs are one of the most rewarding things you can grow. A single packet of seeds costs less than one bunch at the grocery store and can keep your kitchen supplied all summer. Here is how to grow the most popular herbs from seed.

Basil

Basil loves heat. Start it indoors 4–6 weeks before your last frost, or sow directly once nights stay above 55°F (13°C). Seeds germinate in 5–10 days in warm soil. Pinch off the top set of leaves once plants have three or four pairs — this makes them branch and become bushy. Remove flower buds to keep leaves tender.

Parsley

Parsley is famously slow to germinate, sometimes taking three weeks. Speed it up by soaking seeds in warm water overnight before sowing. It tolerates cool weather and partial shade, and a few plants will produce all season. Harvest outer stems first so the center keeps growing.

Chives

Chives are perennial and nearly indestructible. Sow seeds thickly in a pot or bed in early spring; they look like grass at first. Once established, cut them down to two inches and they regrow within weeks. The purple flowers are edible too.

Cilantro

Cilantro dislikes transplanting and hot weather, so sow it directly in the garden in spring and again in late summer. Sow a small row every three weeks for a continuous supply. When it bolts, let some plants set seed — that is coriander.

Dill, oregano and thyme

• Dill — sow directly; it attracts beneficial insects and swallowtail caterpillars.
• Oregano — tiny seeds that need light; press onto the surface without covering.
• Thyme — slow to start, but drought tolerant and long-lived once established.

General tips

• Most herbs need at least 6 hours of sun for the best flavor.
• Avoid rich, heavily fertilized soil — it produces leafy but less aromatic plants.
• Harvest regularly. Frequent cutting keeps herbs productive.
• Containers work beautifully for herbs; keep them close to the kitchen door.

Find your next favorite in our herb seed collection.