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# Growing herbs from seed

Herbs from seed is the cheapest way to keep your kitchen in fresh flavour. One packet gives far more plants than a supermarket pot, which is used up in a fortnight anyway.

## Annual or perennial?

| Type | Character | Examples |
| ---- | ---- | ---- |
| Annual | One season, sow fresh each year | Basil, dill, coriander |
| Perennial | Returns for years | Rosemary, thyme, sage, mint, chives |

A few perennial herbs give you a low-maintenance herb patch for years. Sow the annuals alongside for quick flavour.

## Sowing

Annual herbs — basil (*Ocimum basilicum*), dill (*Anethum graveolens*) and coriander (*Coriandrum sativum*) — are sown indoors from March at 18–22 °C, or direct outdoors after the last frost. Hardy perennials such as thyme (*Thymus vulgaris*) and sage (*Salvia officinalis*) can be started earlier under cover.

Germination usually takes 7 to 21 days. Sow thinly and cover no deeper than the seed is wide; very fine seed needs only a dusting.

## Easy to begin with

- **Basil** — loves sun and warmth, perfect on a windowsill
- **Parsley** — reliable and slow to bolt; happy in pots
- **Chives** — an almost foolproof perennial
- **Mint** — vigorous; keep it in a pot so it does not take over
- **Coriander and dill** — quick and easy from a direct sowing

## Where

On a sunny windowsill, compact herbs such as basil, parsley, chives and mint thrive almost year-round. In pots on a balcony or patio, nearly anything works. In a garden bed, rosemary, thyme and sage form lasting, fragrant clumps.

Give them a bright, sheltered spot with free-draining soil.

## Care

| Factor | What to do |
| ---- | ---- |
| Light | six hours of sun or more; a bright sill |
| Water | when the surface dries; never soggy |
| Pinch | pinch out the growing tips regularly |
| Harvest | little and often |

Pinching is the secret. Take out the growing tips regularly and the plant stays full and bushy instead of long and bare. With annual herbs, pinch out flower buds too: once a basil plant starts to flower, the leaves turn hard and bitter.

## Harvesting

Snip what you need just above a leaf pair and the plant will branch there. Little and often works better than one big cut — regular picking actually encourages fresh growth.

At the end of summer you can dry or freeze a surplus. Bring tender perennials under cover before the first hard frost.

## Common mistakes

- Sowing too deep. Most herb seeds want only a fine covering.
- Overwatering. Soggy compost rots seedlings.
- Too little light. Pale, leggy seedlings are asking for a brighter spot.
- Sowing tender herbs too early. Wait for warmth, or start them indoors.

See *Sowing calendar: flowers, herbs and fruit* for the month table, and [all herb seeds](https://seedschoice.com/collections/herbs) for the range.

The full version of this guide is on [seedschoice.com](https://seedschoice.com/blogs/news/growing-herbs-from-seed).
## Ready to sow? Shop herb seeds
* [Herbs you can sow this month](https://seedschoice.com/collections/herbs-sow-now)
* [Kitchen herbs](https://seedschoice.com/collections/culinary-herbs)
* [Herbs for pots and windowsills](https://seedschoice.com/collections/container-friendly-herbs)
* [Organic herb seeds](https://seedschoice.com/collections/organic-herbs)
* [All herb seeds A–Z](https://seedschoice.com/collections/herbs)
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