12 Perennial Herbs to Plant Once and Enjoy Year after Year

Fresh herbs add a burst of flavor and fragrance to any dish. But buying them repeatedly at the store is expensive (the prices of those clam-shell herbs — yikes!). By planting perennial herbs, you can have a steady supply of homegrown goodness right outside your door. Perennial herbs come back year after year, saving you money, time, and effort. Let’s explore my very favorite perennial herbs — plus 2 bonus annual re-seeders that behave as perennials — to add to your garden!

As a busy vegetable gardener, I can’t tell you how much I appreciate the hands-off effort of growing perennial herbs. Plant them once, and they come back on their own, year after year, like clockwork. I could not be more grateful for Nature’s help in the garden!

I’m also an avid cook, so herbs — both perennials and annuals (like sweet basil and cilantro) — are an essential part of my edible gardens each year. But as we all know, some of our favorite vegetables are a little more high-maintenance (looking at you, tomatoes); plants that have to be supported and staked and tied and defended against flying/crawling/microbial antagonists as they grow.

Perennial herbs, on the other hand, are like stubborn teenagers: give them space to do their thing with some nourishment and guidance now and then and, boom, watch them go.

Although there are dozens of perennial herbs to enjoy, my focus is mostly on edibles, and this list represents what I grow every year without fail. It includes official perennials, plus two annual herbs that are such prolific self-seeders that they basically behave as perennials.

Why Grow Perennial Herbs?

Perennial herbs offer so many benefits for us gardeners who crave fresh flavor combined with low-maintenance beauty in their container gardens and garden plots. Here are a few reasons why perennial herbs should be your go-to choice for a thriving herb garden:

Long-lasting Flavor: Unlike annual herbs that need to be replanted every year, perennials come back season after season. This means you’ll have a steady supply of your favorite herbs for years to come, saving you money and trips to the store.

Low Maintenance: Perennials establish strong root systems over time, making them generally more tolerant of drought and less demanding of fertilizer than annual herbs. They also generally require minimal care once established. Regular watering, especially in the first year, and occasional pruning are often all they need to thrive. This frees up your time to focus on other aspects of your garden (like tomatoes!).

Season Extenders: Many perennial herbs, like chives, tarragon, oregano, thyme, and parsley, emerge early in spring and keep producing well into fall. This extends your harvesting season, allowing you to enjoy fresh herbs along with your homegrown vegetables.

Beautiful and Functional: Many perennial herbs, like lavender, oregano, tarragon, and thyme, offer not just delightful flavors but also attractive flowers and foliage. This adds beauty and fragrance to your garden in addition to utility for cooking.

Pollinator Partners: Perennial herbs often attract butterflies, bees, and other beneficial insects. This not only helps with pollination in your garden but creates a more vibrant and ecologically friendly space. Bees love oregano, lavender, and thyme flowers, while butterflies are drawn to parsley and dill, where they’ll lay their eggs, and the plant’s leaves will nourish the young caterpillars until they cocoon.

With so many advantages, perennial herbs are a fantastic choice for any gardener who wants to enhance their cooking while enjoying a low-maintenance and beautiful herb garden.

Perennial Herbs

1. Tarragon (Artemisia dracunculus)

This unique herb boasts a fresh, sweet, licorice-like flavor that complements poultry, fish, and egg dishes. Tarragon is a low-maintenance herb that thrives in full sun and well-drained soil. It can be slow to germinate from seed, so starting with transplants is recommended. Harvest tarragon leaves throughout the growing season. Be sure to buy French tarragon rather than Russian, which is much more flavorful.

USDA Zones: 4-9
Growing Tips: Thrives in well-drained soil and full sun. Tarragon prefers a little neglect, so water sparingly. It will resprout each spring and grow into a substantial mini-bush. Cut back to ground level at the end of the season.
Usage: Its anise-like flavor makes it perfect for French cuisine, especially in sauces and with chicken. It’s absolutely delightful in summer salad dressings!

2. Chives (Allium schoenoprasum)

These attractive, grass-like plants produce flavorful oniony needle-like leaves that add a wonderful touch to eggs, salads, soups, and dips. Chives are prolific growers and tolerate a wide range of soil conditions. They prefer full sun but can handle some afternoon shade. Enjoy fresh chive leaves throughout the season, and allow some flowers to bloom to attract pollinators.

USDA Zones: 3-9
Growing Tips: Chives love full sun but will tolerate partial shade. Keep the soil moist and trim flowers to promote more leaf growth. Chives propagate both by seeds and their robust underground root system. Plant the first plant in a space that has room to spread, and you’ll be rewarded with a large chive garden by year 2 or 3.
Usage: Use their mild onion flavor in salads, soups, and egg dishes. Note that their beautiful lavender/pink flowers are edible, too, with a light garlic flavor. Sprinkle the petals over salads and pasta.

3. Oregano (Origanum vulgare)

A staple in Italian cuisine, oregano brings its robust, slightly minty flavor to pizzas, pastas, and tomato sauces. Oregano is a sun-loving perennial that prefers well-drained soil. While oregano can grow quite large, regular pruning keeps it compact and encourages bushier growth (although, I love my 5-foot-diameter oregano garden — and so do the bees when it all blooms in mid-summer). Harvest oregano leaves as needed throughout the summer.

USDA Zones: 5-10
Growing Tips: Prefers full sun and well-drained soil. Trim plants back to encourage bushy growth and prevent them from becoming woody. Oregano will spread year after year, so plant in a roomy space. Oregano will die back in the autumn and resprout the following spring.
Usage: Essential in Italian, Mexican, and Mediterranean cooking. It’s a key element in Italian herb blends. Oregano is easily dried — cut large branches, tied them together, and hang in a cool, dry place until the leaves are brittle. Store in an airtight container.

4. Sage (Salvia officinalis)

Sage’s earthy, peppery flavor beautifully complements poultry, stuffing, and roasted vegetables. This evergreen herb prefers full sun and well-drained soil. Prune sage regularly to maintain a bushy shape and encourage new growth. Harvest sage leaves throughout the growing season.

USDA Zones: 5-9
Growing Tips: Plant in well-drained, slightly acidic soil and full sun. Sage is drought-tolerant once established. The plants will die back at the end of the season and resprout the following spring.
Usage: Its earthy flavor is perfect for stuffing, meats, and savory dishes.

5. Thyme (Thymus vulgaris)

This versatile herb offers a range of flavors depending on the variety, from lemon to peppery. Thyme is a low-growing herb that thrives in full sun and well-drained soil. Thyme is a great candidate for edging garden beds or planting in containers. Harvest thyme sprigs throughout the growing season.

USDA Zones: 5-9
Growing Tips: Thyme needs well-drained soil and plenty of sun. It’s very drought-tolerant, so water sparingly. As an evergreen, it’s also very cold tolerant so leave the plant be and harvest sprigs throughout winter for soups.
Usage: Versatile in cooking, thyme adds depth to soups, stews, and roasted dishes.

6. Lavender (Lavandula)

Lavender is not only beautiful but also boasts a wonderful floral fragrance and culinary uses. Its flavor pairs well with chicken, fish, and desserts. Lavender thrives in full sun and well-drained soil. Prune lavender flowers after they fade to encourage bushier growth. Harvest lavender flowers throughout the summer for culinary uses or drying for sachets.

Lavender is a great addition to any garden, but I’ll be honest: I grow it for the bees. Bumblebees absolutely adore lavender, and the long-blooming stems attract pollinators throughout the summer.

And whenever you need cheering up or soothing, just run your hand over the tops of the blooms to release their gentle fragrance into the air.

USDA Zones: 5-9
Growing Tips: Requires full sun and well-drained, alkaline soil. Avoid overwatering to prevent root rot.
Usage: Used in desserts, teas, and as a fragrance in sachets and soaps.

7. Mint (Mentha)

Mint’s refreshing flavor is a welcome addition to beverages (iced water with mint, lime, and cucumber!), desserts, and savory dishes. However, mint is an aggressive grower, so plant it in a container to prevent it from taking over your garden.

There are many varieties of mint, boasting lovely flavors and aromas, including spearmint, peppermint, orange mint, lemon mint, chocolate mint, and more. They all thrive in containers. Harvest mint leaves throughout the growing season.

USDA Zones: 3-8
Growing Tips: Plant in a container to prevent it from taking over your garden. Prefers moist soil and partial shade to full sun. Mint is one of the first plants to sprout in the spring, and will bloom mid-summer, attracting pollinators. (Learn all about growing mint.)
Usage: Perfect for teas, cocktails, and adding a fresh flavor to dishes. I absolutely love chopped mint in green salads. Don’t worry, it’s fresh and herbal (not toothpastey!).

8. Salad Burnet (Sanguisorba minor)

The leaves of this lesser-known herb have a cool, cucumber flavor that complements salads, dips, and sandwiches. Salad burnet is a low-growing perennial that thrives in full sun and well-drained soil. Its leaves have beautiful, scallop-edged leaves that delicately unfurl. Harvest salad burnet leaves throughout the growing season.

USDA Zones: 4-8
Growing Tips: Enjoys full sun to partial shade and well-drained soil. Water regularly. Salad Burnet will flower and seed late in the season. (Learn all about growing Salad Burnet.)
Usage: Adds a cucumber-like flavor to salads and drinks. Lovely in ice water!

9. Lemon Balm (Melissa officinalis)

This easy-to-grow herb features a bold and refreshing lemon scent and flavor. Lemon balm is a wonderful addition to teas, lemonade, and desserts. It prefers full sun or partial shade and moist soil. Do note that Lemon Balm is very invasive, just like its cousin Mint, so plant it in a container to prevent it from taking over your garden until the end of time (seriously! I removed lemon balm from a small garden and I’m STILL battling it 5 years later — see photo above, lol). Harvest lemon balm leaves throughout the growing season.

USDA Zones: 4-9
Growing Tips: Prefers well-drained soil and partial sun to full shade. Prune regularly to encourage new growth.
Usage: Use in teas, desserts, and to add a fresh, lemony scent to your garden.

10. Bay Laurel Tree (Laurus nobilis)

Bay laurel is a small evergreen tree that’s perfect for warmer climates. Its dried leaves have a distinctive, complex flavor that enhances soups, stews, and sauces. Grow it in full sun and well-drained soil. Bay laurel can also be grown in a container in cooler zones and brought indoors for the winter, which is what I do. Harvest the fragrant leaves throughout the year and dry for storage.

USDA Zones: 8-10
Growing Tips: Grow in a pot in colder zones and bring indoors to a warm room with good natural light in the winter. Requires well-drained soil and full to partial sun.
Usage: Bay leaves add a savory, herbal depth to soups, stews, and sauces.

The Bonus Herbs

The following herbs are not perennials but instead are annuals that reliably bloom and produce a prolific amount of seeds, many of which fall to the ground when the plant is jostled by touch or wind. The seeds take hold in the soil and sprout the following spring.

11. Flat-Leaf Parsley (Petroselinum crispum var. neapolitanum)

Also known as Italian parsley, this herb offers bolder flavor and better texture than its curly-leaf cousin. Flat-leaf parsley is a staple in many cuisines, adding vibrant flavor to sauces, salads, and more. It prefers full sun and well-drained soil.

Parsley is actually a biennial, which means it has a two-year lifecycle: A plant produces edible leaves in year one and then flowers and seeds in year two. I suggest that the first year you grow parsley, allow a section of the plants to grow untouched and then naturally die back, leaving the soil undisturbed. The next year, they’ll resprout, flower, and produce seeds. Let the seeds drop to the ground.

In that second year, plant new first-year starter plants in a separate section and allow those plants to follow the same pattern, so that you’ll have edible leaves from one section or the other every year. In my current garden, in the photo above showing first-year plants, my second-year plants are off to the left. As a cook, I go through a lot of parsley, so I commit a lot of garden space to it.

USDA Zones: 5-9 (it’s actually a biennial, but is often treated as an annual in cooler climates.)
Growing Tips: Prefers rich, moist soil and full sun to partial shade. Ensure good drainage and regular watering without letting the soil dry out completely. Parsley can take a while to germinate, so patience is key.
Usage: Flat-leaf parsley has a robust, herbal flavor, making it a favorite in Mediterranean, Middle Eastern, and European cuisine. Use it fresh to garnish dishes, in soups, stews, pastas, and salads for a burst of fresh flavor.

12. Dill (Anethum graveolens)

Dill’s feathery leaves and delicate seeds are a must-have in the herb garden! The leaves add a bright, grassy, almost citrusy flavor to fish, salads, and dips. Dill seeds flavor pickles, soups, and bread. Harvest both leaves and seed heads throughout the season.

Dill is actually an annual that prolifically flowers and self-seeds. Grow extra plants and leave a few untouched, allowing them to flower and then produce and drop their seeds. If the ground is left undisturbed, the seeds will easily germinate the following spring. Dill loves full sun and well-drained soil.

USDA Zones: Annual (but self-seeds reliably)
Growing Tips: Needs full sun and well-drained soil. Water regularly. Allow some plants to go to seed to encourage self-seeding.
Usage: Essential in pickling and adds a fresh, tangy flavor to salads and fish dishes. There’s nothing like cream cheese with loads of dill and lox on a bagel!

I hope you’ve discovered some interesting perennial herbs to grow in your garden this year. Or learned that herbs you already grow as annuals don’t need to be replanted every year! Happy gardening!