11 Must-Grow Herbs for Your Summer Edible Garden

Enhance your recipes, skip grocery trips, and connect with nature by growing your own herbs. Whether you have a sprawling landscape or a sunny windowsill, these 11 herbs are essential for any gardener this summer.

Basil (Ocimum spp.)

Bright, showy leaves and intensely sweet aroma define summer gardens. Many varieties ensure you’ll never tire of its flavor. Dry or freeze in fall for year-round use. Grows easily from seed or seedlings.

Common Sage (Salvia officinalis)

Velvety gray leaves and soft mounding habit soften garden edges. Drought-tolerant once established, produces all season in full sun (partial shade in intense heat). Leaves dry well for storage. Note: not all Salvia are edible. Grows better from seedlings than seed.

Thyme (Thymus vulgaris)

One of the most commonly used and easiest herbs to grow. Plant in containers or as a ground cover. Needs sun, good drainage, and minimal water. Low-maintenance and perennial. Check species for edibility. Grows from seed or seedlings.

Lavender (Lavandula spp.)

Prized for ornamental value, resilience, drought tolerance, and attracting bees. Sun-loving Mediterranean native. Great in containers or ground. Bonus: fantastic in cocktails.

Dill (Anethum graveolens)

Best grown from seed. Sow through summer in full sun. Tolerates rocky soil but needs good drainage and room for its taproot. Annual but self-seeds readily. To control volunteers, cut flower heads and collect seeds.

Oregano/Marjoram (Origanum spp.)

Unfussy herbs. Plant in full sun with good drainage. Harvest leaves just as flower buds form. Grow well from seedlings.

Mint (Mentha spp.)

Fresh mint elevates dressings, salads, drinks, desserts. Grows best in full sun to partial shade with regular water. Invasive—contain in pots. Grow from seedlings.

Rosemary (Rosmarinus officinalis)

Tough perennial, edible and ornamental. Cascades over rocks or thrives in pots on sunny patios. In freezing climates, grow in containers and bring indoors. Earthy aroma evokes the Mediterranean. Best from small plants, not seed.

Lemongrass (Cymbopogon citratus)

Exotic flavor for soups, teas. Strappy plant thrives in full sun to partial shade with regular water. Dies back in winter, revives in spring. Best in mild climates or containers for indoor overwintering. Plant cuttings or divisions.

Parsley (Petroselinum crispum)

New varieties add pizzazz. Summer crop in cold climates; year-round in warm regions. Needs sheltered afternoons to avoid scorching. Grow from seeds or seedlings.

Tarragon (Artemisia dracunculus ‘Sativa’)

French cuisine staple. French tarragon prized for anise/licorice flavor but fussier—prefers afternoon shade and regular water. Russian or Mexican tarragon are easier but less flavorful. French tarragon must be grown from cuttings or seedlings.

Tell us: What herbs are you growing this summer? Share photos in the comments!