Eight Herbs for Your Perennial Herb Garden

Updated on March 31, 2016
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Nicki Goff: Teacher, gardener, author, painter – following my heart and expanding my awareness.

Like all plants, herbs can be either annuals, biennials or perennials. Perennial herbs are among the most popular herbs for herb gardeners, since they grow for several years, giving you a continuous harvest for your kitchen.

Many can be dried or frozen for winter use, when the plants have either died back for the season, or are covered with snow, awaiting spring's warmth to once again bring them to life.

Plant your perennial herbs in their own garden space near the back door where they are in easy reach for cooking. You'll also love their aroma on a hot summer day when their fragrant oils disperse.

It is possible to grow them in containers, but most perennial herbs prefer a permanent position in the garden. Judge how you plant them by checking their hardiness. Thyme and sage are very hardy, for example, while your rosemary bush just won't tolerate much cold weather.

Growing and Using Herbs

Which Herbs Will I Choose?

Perennial herb gardens will give you an inexpensive and fresh supply of many herbs.

Just think, you'll have mint for your teas all year long, either fresh or dried.

You can add freshly chopped oregano to your tomato sauce, and fresh sprigs of thyme to give zest to your chicken soup.

Imagine stepping out the kitchen door for a few sprigs of rosemary and thyme, and stuffing them into the cavity of your Sunday roast chicken. Heavenly smells!

Eight of my favorite culinary perennial herbs just outside my kitchen door are mint, Greek oregano, thyme, chives, winter savoury, rosemary, sage and French tarragon.


Mint can be an invasive plant, but if you plant it in a bucket or bottomless container sunk in the ground, you can contain it somewhat. It has pretty purple flower on a small spike, and exudes a fresh smell. Its strong flavor complements lamb, peas, fish sauces, chocolate and vegetables. The leaves, harvested fresh, make a refreshing tea, or you can cut the stalks and hang them to dry for winter use.

I've set my mint plant into its own bed, and it has become a three foot wide monster this year. Several bundles are hung to dry in my pantry, and each day I brew a fragrant and delicious tea - still from the fresh leaves. However, the dried leaves are equally fragrant and delicious.


Greek Oregano

Oregano may not overwinter well in cold climates, but if you cut it back in fall and shelter it with straw, it will usually rejuvenate in spring.I find here in the Pacific Northwest, my oregano is green all year, and I can often use it fresh in winter months. However, it does not continue growing in cold weather, so I dry bundles every summer, and have the harvest to use over winter.

It's strong sage-like flavor is used in much Mediterranean cooking, and it goes well with tomato dishes. Oregano requires regular pruning, as it tends to sprawl, with the stems rooting where they touch soil. Snip fresh sprigs all summer for immediate use, and preserve it for winter by cutting long stems just before flowering and hanging bunches to dry. I find dried oregano retains its flavor very well.

Greek Oregano



Thyme has to be my favorite herb. It's small, aromatic, and flavorful. It takes virtually no care, and will grow almost anywhere. The plants will grow for years, and are very easy to propagate from cuttings.

Culinary thyme is a small shrub with tiny aromatic and flavorful leaves and small spikes of purple flowers. I use it widely with most meats, in soups and sauces, stews, stuffings, and even in breads. It likes a sunny spot, and needs clipping back in spring to encourage fresh new growth.

With its attractive flowers, even culinary thyme can be a good addition to a path border. For cooking, use it fresh or cut the sprigs before flowering, and hang them to dry. Rub the dry leaves from the stems and store them in a cool, dry, airtight container.


Chives are part of the onion family, and the green hollow spears add a mild onion flavor to salads, eggs, sauces, vegetables and dips. Just snip off the the leaves as needed. Add the flowers to your salads for both color and a mild onion flavor.

Chives are easily started from seed, and will soon expand to a clump of bulbs and tops. Thin the clumps every three years for best growth. The clump will die down in late fall, and in spring, the new green shoots are often the first green in the garden. Chives do not dry well, but it is easy to pot up a small clump for indoors over winter.


Winter Savory

Winter savory is a bushy hardy perennial with a peppery flavor. It can be used to flavor teas, herb butters and herb vinegars as well as other dishes.

This herb does best in drier medium soil, since that is its natural habitat. As the shrub ages, the leaves become sparser, so take cuttings and start new plants every three years or so. This herb has been used for hundreds of years, and has some medicinal qualities as well.

Winter Savory


Rosemary can grow into a lovely shrub, with its pine needle-like leaves and tiny blue flowers.The bees love it, so it will attract them to your garden. This plant can be used also as an ornamental, and if you're in the right area, a few rosemary shrubs will make a pretty hedge. The needles release a wonderfully pungent aroma when crushed or cut, and a few sprigs tossed in the bath make a refreshing soak for tired muscles after a hard day.

It is hardy only in zones 8 - 10, but can easily be grown in a container and overwintered in a cool sunny greenhouse or enclosed porch. With its pungent scent and flavor, rosemary can easily overpower a dish. Use it with roast chicken and meats, and in stews. Finely chopped leaves make a nice addition to breads and biscuits. It can be dried for winter use, or small twigs can be put in freezer bags and stored in the freezer.



Sage has a strong bitter flavor, and is generally used in stuffings, stews, sausages and herb breads. You'll find a little sage goes a long way in cooking.

It comes in many colorful varieties, with soft leaves in variegated colors of green, or in dark greens. It sports a very pretty flower spike, so as a small shrub, sage can be planted around the garden as an attractive filler plant. It will grow in most climates, and if cut back severely in fall, will come back well next spring. It also can be dried, and the dried herb retains its full strong flavor.


French Tarragon

French Tarragon has slender green leaves with a licorice aroma and a loose shrubby growth. It cannot be grown from seed, but you can take cuttings from the new growth in fall to start new plants. Its heavy licorice flavor makes it a useful herb in vinegars, fish dishes, poultry and vegetables. Freshly cut foliage will last for several weeks in the refrigerator if wrapped in paper towels. It can be grown indoors for fresh taste all years round.

When buying a tarragon plant, make sure you have the true French tarragon, as other varieties do not have the same flavor, and are of no use in cooking.


Growing Culinary Herbs

Growing Culinary Herbs:: Discover How to Grow Your Own Fresh Herbs and  Use them to Create Delicious Dishes
Growing Culinary Herbs:: Discover How to Grow Your Own Fresh Herbs and Use them to Create Delicious Dishes

"Growing Culinary Herbs" will inspire you to start your own herb garden, regardless of where you live. Find out exactly how easy it is to grow herbs suited to your local conditions and climate, how to design your space for maximum results, and the right plants to grow in your gardens or containers.This handy book will show you a multitude of methods to grow and to use these healthy, aromatic and flavorful herbs that earn you rave reviews at mealtime.


Before You Plant

Before you plan your perennial garden, research each herb to familiarize yourself with the best growing conditions and soil type.

Decide which ones you will use in cooking, teas or herbal preparations. Having these fresh herbs growing in your perennial herb garden will supply you with both fresh and dried herbs for your home use throughout the year.

© 2009 Nicolette Goff


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    • profile image

      Nicole 20 months ago

      Rosemary is hardier than you think. We live in a mountain community. While we are not snowed in all winter, most of our winter nights are below 40 with many below freezing, and we usually get S vetal good snows every year. I have had a rosemary bush growing in my front pksntet for 5 years and it does great. If it is buried in snow, the tips of a few branches might get a little freezer burned, but I just clip them off and we are good to go. As soon as it warms up in spring it grows like crazy and bees cover all the lovely flowers.

    • profile image

      Vivienne Gray 21 months ago

      Very good information lovely clear pictures I grow many herbs found your list most helpful Thank You

    • profile image

      Stella Ann 2 years ago

      What a wonderful hub! Outstanding information and beautiful pictures! You answered all of my questions plus giving me a storehouse of ideas and options to consider! Thank you so much!

    • profile image

      lama ani pelma 2 years ago

      When I was growing up my grandmother brought fresh herbs from the market every Saturday. I also enjoy just walking out my door while cooking to snip pieces of herbs. It is so much more flavorful that dried herbs.

    • Hendrika profile image

      Hendrika 3 years ago from Pretoria, South Africa

      I love growing my own herbs, but since we moved to a place with less space I haven't started growing them again. It is spring here now I you have inspired me to start again.

    • Nolimits Nana profile image

      Nicolette Goff 3 years ago from British Columbia

      I'm on Canada's west coast, Dolores, in zone 8, and still lost my rosemary during one cold snap. It does grow quickly, though. Now I have it in a pot, and can bring it in during any colder weather.

    • Dolores Monet profile image

      Dolores Monet 3 years ago from East Coast, United States

      Well it's spring and time to work on the garden. I've been thinking about adding some more herbs so this hub came in real handy. I live in US Zone 6 and had a real nice rosemary going for about 5 years. It had beautiful flowers. Sadly, this cold winter killed it, but I'll try it again!

    • twig22bend profile image

      twig22bend 4 years ago

      All of these herbs are my favorites. Thanks for sharing.

    • Nolimits Nana profile image

      Nicolette Goff 5 years ago from British Columbia

      I'd try that - but why not take a clipping and root it just to make sure?

    • profile image

      Marina 5 years ago

      Just found this through pinterest. I'm a recent transplant to the PNW from Florida where I could grow Tarragon into a huge shrub. I'm very sad by the state of my tarragon here. Are you saying that I can keep it alive indoors over the winter and then put it back out in the spring? I love to use it in cooking and would love to have it year round. Thanks!

    • toomuchmint profile image

      toomuchmint 5 years ago

      Rosemary is my favorite shrub! I love old houses with massive rosemary bushes near the sidewalk. Brushing past them releases a burst of scent that just makes my day.

      Great hub!

    • Nolimits Nana profile image

      Nicolette Goff 7 years ago from British Columbia

      K - Most every herb will bloom but some have less conspicuous blossoms than others. There are some beautiful sages - some with purplish black leaves or deep green leaves - that make a nice small shrub. Try also some of the artemisias - lovely feathery foliage. You can trim them back annually, and the ones I have grow to around 80 cm.

    • Dave Pinkney profile image

      Dave Pinkney 7 years ago from United Kingdom

      Great info - my favourite herb has to be basil - but I just love the smell of nearly all the fragrant ones anyway.

    • profile image

      7 years ago

      hey, may i know some auspicious herb other than mint for the entrance which is about 40cm - 80cm tall, without flowers, without yellow or orange leaves.

    • Nolimits Nana profile image

      Nicolette Goff 7 years ago from British Columbia

      Thanks, Marty

      I've a large patch of mint (getting larger every year!), and I dry some for mint tea each year. Love it! But my favorite herb would have to be thyme... or is it rosemary... or oregano. Love using them all!

      JamaGenee - you can grow some of these indoors, if you have good light.

    • Marty1 profile image

      Marty1 7 years ago from New South Wales Australia

      Some lovely herbs and really great content here.

      I would have to say Mint is my favourite, i just love the flavour and smell.

      Happy Gardening


    • JamaGenee profile image

      Joanna McKenna 7 years ago from Central Oklahoma

      Marvelous information, but alas, the lack of a balcony where I can have a container herb garden is one downside of living in a third-floor flat. Great hub!

    • Moulik Mistry profile image

      Moulik Mistry 7 years ago from Burdwan, West Bengal, India

      Though not much of a gardener, I got a few good lessons...

    • Nolimits Nana profile image

      Nicolette Goff 8 years ago from British Columbia

      Thanks Trudy. I'm not sure how I'd cook without my herb garden!

    • TrudyVan profile image

      TrudyVan Curre 8 years ago from South Africa

      Fantastic information thank you so much for sharing. bookmarked this hub and rated you.