Perennial Herbs for Your Garden: Plant Once, Harvest for Years

Perennial herbs return season after season from a single planting—ideal for low-maintenance herb gardens. Choose varieties matched to your sunlight, climate, and soil.

Common Perennial Herbs

• Aloe, Angelica, Bay Leaf, Basil, Chives, Dill, Fennel, Ginkgo, Ginger, Ginseng, Hyssop, Horehound, Lavender, Lemon Balm, Lemongrass, Marjoram, Mint, Oregano, Rosemary, Sage, Savory, St. John's Wort, Tansy, Thyme, Tarragon, Uva Ursi, Valerian, Yarrow.

Top Picks for Home Gardens

Chives

Onion/garlic relatives; 12 inches tall, dark green hollow stems. Plant clusters of 4–6 seedlings, 8–12 inches apart. Harvest at 6+ inches. Mild onion flavor for soups, stews, meat/poultry.

Marjoram

12 inches tall, small oval leaves. Full sun only; frost-intolerant. Pungent-sweet flavor for Mediterranean soups, sauces, stews.

Thyme

7–15 inches, tiny narrow leaves (English, orange, lemon varieties). Temperate climate. Culinary + thyme oil/medicinal products.

Sage

2 feet tall, gray-green narrow leaves, woody stems. Warm peppery flavor for meat/poultry. Also for sage-infused oil.

Hardy perennials add grace, flavor, and years of harvest with minimal replanting effort.