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 for the range.
The full version of this guide is on seedschoice.com.
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Updated on: 05/10/2026
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