Herbs

What Makes an Herb

For garden planning purposes, herbs are plants grown primarily for culinary use of their leaves, seeds, or flowers rather than a fruit or root. The category spans annuals that need replanting each year (basil, cilantro, dill), biennials that flower in their second year (parsley), and perennials that return reliably season after season (chives, oregano, thyme, sage, mint).

That distinction — annual versus perennial — matters more for planning than any botanical classification. Perennial herbs are best given a dedicated, permanent spot rather than rotated through beds. Annual herbs integrate easily into vegetable beds and can fill gaps between larger crops.

Why We Grow Them

Herbs are efficient. They produce a usable harvest from a small amount of space, and most require less attention than vegetable crops once established. A few square feet of well-placed herbs pays dividends all season in the kitchen.

Beyond the kitchen, herbs earn their place in a productive garden as companions. Dill and fennel attract beneficial wasps that prey on aphids and caterpillars. Basil planted near tomatoes is a classic pairing for pest deterrence, though the evidence is mixed — the more reliable benefit is having fresh basil next to your tomatoes. Chives deter aphids when planted near roses and other susceptible plants.

Mint is worth a specific mention: it spreads aggressively by underground runners and will take over a bed if planted directly in the ground. Grow it in containers or in a bed where spread is acceptable and manageable.

Rotation Notes

Annual herbs rotate easily with other crops — treat them like any other annual vegetable in your rotation plan. Perennial herbs sit outside the rotation by definition; they stay put. Give them a permanent bed or border position where they won’t disrupt your vegetable rotation planning.

Because most herbs are light feeders, they don’t significantly deplete soil. They work well as gap fillers between heavier-feeding crops or as border plantings around beds.

A Note on Varieties

Most culinary herbs have varieties that differ primarily in flavor intensity, leaf size, or growth habit rather than cultural requirements. Italian large-leaf basil and Thai basil grow the same way but taste completely different. Flat-leaf and curly parsley are interchangeable in the garden, less so in the kitchen. The variety decision for herbs is almost entirely a culinary one — grow what you’ll actually use.

The one exception is cilantro: bolt resistance matters significantly. Standard cilantro goes to seed quickly in warm weather. Slow-bolt varieties extend the harvest window meaningfully in spring and fall plantings.