How to Grow Herbs in the UK

Grow herbs successfully by grouping plants with similar needs. Sun-loving woody herbs need free drainage, while leafy herbs need more consistent moisture.

The RHS herb-growing guide separates annual basil, coriander and dill from perennial mint, sage, oregano and thyme. It recommends repeat sowings for quick-flowering herbs and larger pots for strong growers.

This guide covers outdoor beds, containers, seed sowing, harvest and storage. It focuses on practical UK timings rather than treating every herb alike. For growing herbs alongside vegetables, see our companion planting guide.

The best herbs for UK gardens

Rosemary

An evergreen shrub for full sun and well-drained soil. Established rosemary tolerates dry conditions and coastal exposure. Prune lightly after flowering to keep leafy growth within reach, but avoid cutting back into leafless old wood. Harvest leafy sprigs from the branch tips. Rosemary keeps much of its flavour when dried: hang small bunches in a warm, airy room, then store the dry leaves away from light. Use with lamb, roast potatoes, bread and Mediterranean dishes.

Thyme

Low-growing and evergreen. Plant in a sunny spot with sharp drainage, thyme hates wet roots. Common thyme (Thymus vulgaris) has the strongest cooking flavour. Lemon thyme adds citrus notes. Both attract pollinators heavily when flowering in June and July. Take cuttings in summer if an older thyme plant becomes woody or sparse. A rooted replacement is more reliable than cutting hard into bare stems.

Basil

The one herb in this group that needs consistent warmth. Basil is a tender annual for a sunny windowsill, greenhouse or sheltered outdoor pot after frost risk has passed. Sow seed indoors in spring in small pots of moist compost. Pinch out the growing tips regularly to encourage bushy growth. Remove flower buds as they appear, once basil flowers, the leaves lose flavour. Harvest individual leaves or cut whole stems back to the second pair of leaves. Basil is the classic partner for tomatoes in both the garden and the kitchen.

Mint

Mint spreads through underground runners, so grow it in its own container when space is limited. A sunken pot can slow the spread, but roots may escape through drainage holes. Use a broad pot filled with peat-free multipurpose compost and keep it evenly moist. Cut old stems back after growth dies down. Apple mint, spearmint and peppermint offer distinct flavours for drinks and cooking.

Parsley

A biennial often treated as an annual. Flat-leaf and curly varieties both suit cooking. Sow directly outdoors from spring into summer, or start small batches in modules indoors. Keep the compost moist because parsley can be slow and uneven to emerge. Parsley tolerates light shade, making it useful in gardens without full sun. It grows well alongside salad leaves and carrots in a raised bed or container. Mediterranean herbs grouped together in a sunny, well-drained border. These herbs thrive on neglect, too much water and rich soil reduces their flavour.

Chives

Chives produce clumps of mild onion-flavoured leaves and edible purple flowers that attract pollinators. Cut leaves near the base as needed, leaving enough growth for the clump to recover. Divide an established clump in spring or autumn when it becomes crowded. Replant healthy outer sections and add the older centre to the compost heap.

Coriander

Coriander bolts quickly in hot weather, running to seed within weeks. Sow every 2-3 weeks from March to September for a continuous supply. Choose slow-bolt varieties like Calypso or Confetti. Grow in partial shade in summer, full sun accelerates bolting. Coriander seed (the dried fruit) is a useful spice in its own right. Let a few plants flower and set seed, then harvest and dry the seeds.

Sage

A woody perennial with soft, grey-green leaves. Common sage is the most versatile cooking variety, while purple and tricolour sage add ornamental interest. Plant in full sun in well-drained soil. Prune leafy growth in spring, but avoid cutting into bare old wood. Use sage fresh or dried with pork, poultry and stuffings. Harvesting shoot tips regularly also encourages the plant to branch.

Bay

Bay is an evergreen tree that responds well to clipping and makes a useful container specimen. Give the roots drainage and protect a pot during severe frost because container roots are more exposed than roots in open ground. Pick clean leaves as needed and air-dry spares before using them in soups, stews and sauces. Store fully dry leaves in a labelled airtight jar.

Growing herbs in containers

Containers are the ideal way to grow herbs. They allow perfect drainage control, make harvesting easy, and keep invasive herbs contained.

Choosing containers

Choose containers that give each root ball room to expand. Terracotta dries faster than plastic, so adjust watering to the material. Drainage holes are essential; stand pots on feet if water collects beneath them.

Compost

Open peat-free multipurpose compost with horticultural grit or perlite for Mediterranean herbs. Use moisture-retentive multipurpose compost for parsley, chives, coriander and mint, then water according to the plant rather than on a fixed schedule.

Grouping herbs

Group herbs by their water needs. Mediterranean herbs (rosemary, thyme, sage, oregano, lavender) share a pot well, they all want sun and sharp drainage. Moisture-loving herbs (parsley, chives, coriander, mint) suit a separate container with richer compost. A wide container can hold rosemary, thyme, sage and oregano if each plant has room. Keep mint and moisture-loving herbs in separate pots. See our container vegetable gardening guide for more on growing edibles in pots. Herbs grouped in containers by water needs. Mediterranean herbs in gritty compost, leafy herbs in richer, moister mix.

Growing herbs from seed

Growing herbs from seed gives you more variety than most garden-centre displays. Sow small batches so quick-growing herbs do not mature at once.

Indoor sowing

Sow basil, parsley and coriander in small pots or modules filled with peat-free seed compost. Follow the packet depth and temperature for each species. Move crowded seedlings into separate pots once they are large enough to handle without damaging the stem.

Direct sowing

Sow chives, dill, coriander and parsley directly outdoors once the soil has warmed. Rake a fine seed bed, follow the packet depth, water with a fine rose and thin seedlings to the recommended spacing.

Buying plants

Garden-centre herb plants provide an instant start. Harden off indoor-grown plants gradually before planting outside, bringing them back under cover if cold weather returns. Supermarket herb pots can be divided into smaller groups and repotted with fresh compost. See our guide to starting a vegetable garden for more on getting started with edible growing.

Inspect bought plants before placing them beside an established herb collection. Check leaf undersides, growing tips and the compost surface for pests, webbing or mould. Keep a suspect plant separate until the cause is clear. Remove decorative pot sleeves before watering because trapped water can leave the root ball saturated.

Label new sowings with the herb, variety and sowing date. This matters when several seedlings look alike and helps you judge whether an old sowing has genuinely failed. Repeat small sowings of quick-flowering coriander and dill instead of emptying the whole packet at once. You will get a steadier sequence of young leaves and avoid thinning a large crowded batch.

Harvesting herbs correctly

Harvest shoot tips in dry weather and use or preserve them promptly.

How you harvest determines how well the plant grows back. Soft herbs (basil, parsley, coriander, mint): Cut whole stems back to a leaf pair rather than picking individual leaves. This encourages branching and produces a bushier, more productive plant. Woody herbs (rosemary, thyme, sage): Snip leafy tips during active growth. Avoid cutting into old bare wood because regrowth from leafless stems is unreliable. Chives: Cut leaves near the base with clean scissors and allow the clump to regrow before taking another large harvest. General rule: Harvest clean, healthy leaves in dry weather and preserve any surplus promptly.

Preserving herbs for winter

Many soft herbs slow down or die back in winter. Preserving a summer surplus can extend the useful harvest.

Freezing

A practical method for soft herbs. Chop basil, parsley, mint, chives and coriander, pack them into ice-cube trays, top up with water or oil and freeze. Label the container with the herb and freezing date.

Drying

Drying suits woody herbs. Tie rosemary, thyme, sage and oregano in small bunches and hang them in a warm, dry, well-ventilated room. Strip the leaves only when they are completely dry, then store them in airtight labelled jars away from light.

Growing indoors over winter

Parsley, chives and mint may produce some winter leaves on a bright, cool windowsill, although growth slows in weak light. Basil needs more warmth and light, so a fresh spring sowing is often simpler. Parsley, basil and chives on a bright kitchen windowsill, with each herb in its own drained pot.

Common problems

Leggy growth

Caused by insufficient light or infrequent harvesting. Move plants to a sunnier position. Cut back hard to encourage fresh bushy growth.

Yellowing leaves

Usually overwatering. Mediterranean herbs rot quickly in wet compost. Reduce watering and improve drainage by adding grit to the compost. Yellowing can also indicate the plant needs repotting into fresh compost.

Bolting

Coriander and basil bolt (run to flower and seed) in hot weather. Sow bolt-resistant varieties. Provide afternoon shade in midsummer. Remove flower stalks as they appear to extend the leaf harvest.

Rust on mint

Orange spots on mint leaves indicate rust fungus. Cut all affected stems to ground level and dispose of them (not on the compost heap). Fresh growth is usually clean. If rust persists, replace the plant and the compost.

Month-by-month herb calendar

Frequently asked questions

What herbs grow well together in a pot?

Group herbs that need the same moisture level. Rosemary, thyme, sage and oregano suit free-draining compost, while parsley and chives prefer steadier moisture.

Can I grow herbs indoors all year?

Some herbs grow indoors if the light is strong enough. Basil and parsley suit a bright windowsill, while woody herbs usually perform better outside.

When should I plant herbs in the UK?

Plant hardy herbs in spring as the soil warms. Sow coriander and dill outdoors from March, and keep basil protected until frost risk passes.

How do I stop herbs from going leggy?

Harvest shoot tips regularly to encourage branching. Give plants enough light, avoid excess nitrogen and remove flower stems when leaf production matters.

How do I preserve herbs for winter?

Dry woody herbs and freeze soft herbs. Store dried leaves in labelled airtight jars, away from heat, moisture and direct light.

Browse the Garden UK growing guides for seasonal crop advice. Next, choose a long-lived kitchen herb with our UK rosemary growing guide.