Top 15 Easiest Herbs to Grow in Pots for a Beginner's Kitchen Garden
There’s a special kind of magic in snipping fresh herbs straight from a plant you’ve grown yourself. The aroma that fills the air, the vibrant burst of flavor it adds to your meal—it’s a simple luxury that can transform your cooking from routine to remarkable. But if you’re new to gardening, the idea of cultivating your own food might seem daunting, especially if you’re short on space.
You might picture sprawling garden beds and complicated tools, but I’m here to tell you a secret: all you need is a sunny windowsill, a few pots, and a little bit of enthusiasm. A container herb garden is the perfect gateway into the world of growing your own food. It’s low-cost, low-maintenance, and incredibly rewarding. You get to enjoy the freshest ingredients right at your fingertips, saving money and reducing waste in the process.
Here on the Goh Ling Yong blog, we believe that everyone can develop a green thumb. To get you started on this exciting journey, we’ve compiled a list of the 15 easiest herbs to grow in pots. These resilient, forgiving plants are perfect for building your confidence and bringing your beginner’s kitchen garden to life.
1. Mint (Mentha)
If you can only grow one herb, make it mint. This stuff is practically indestructible. Famous for its vigorous growth, mint is actually a plant you want to keep contained in a pot. In a garden bed, its runners will spread relentlessly and take over everything in their path. In a container, it becomes the perfect, well-behaved resident.
For care, mint is wonderfully unfussy. It prefers consistently moist soil and can tolerate a range of light conditions, from full sun to partial shade, making it ideal for less-than-perfectly-lit balconies or windowsills. There are countless varieties to explore, from classic spearmint and peppermint (perfect for teas and mojitos) to more exotic types like chocolate mint or apple mint.
Pro Tip: To keep your mint plant bushy and prevent it from getting leggy, pinch off the top leaves regularly. The more you harvest, the more it will grow! Don't be shy; this plant loves a good haircut.
2. Basil (Ocimum basilicum)
The undisputed king of summer herbs, fresh basil can elevate a simple pasta dish, caprese salad, or homemade pizza to gourmet status. This fragrant annual loves warmth and sunshine, so find the sunniest spot you have—at least six hours of direct sunlight is ideal. Basil is a thirsty plant, so check the soil daily and water it whenever the top inch feels dry.
The key to a long-lasting basil plant is regular harvesting. Once the plant has a few sets of leaves, start pinching off the tops, right above a leaf node (where two leaves sprout from the stem). This encourages the plant to grow bushier and more productive. It also prevents the plant from "bolting," or producing flowers, which can turn the leaves bitter.
Pro Tip: If you see flower buds starting to form, pinch them off immediately to prolong the life of your plant and keep the leaves tender and flavorful.
3. Chives (Allium schoenoprasum)
Chives are the perfect "cut-and-come-again" herb. A member of the onion family, they provide a delicate, mild oniony flavor that’s fantastic sprinkled over baked potatoes, eggs, soups, and salads. They grow in grass-like clumps and are incredibly low-maintenance, making them a must-have for any beginner's kitchen garden.
These hardy perennials will happily grow in a pot with at least four to six hours of sunlight per day. They appreciate consistent moisture but are fairly forgiving if you forget to water them occasionally. To harvest, simply use a pair of scissors to snip the green stalks about an inch from the base. They’ll regrow quickly, providing you with a continuous supply.
Pro Tip: The pretty purple pom-pom flowers are edible too! They have a slightly stronger onion flavor and look beautiful tossed in salads or used as a garnish.
4. Parsley (Petroselinum crispum)
Far more than just a forgotten garnish on the side of a plate, parsley is a culinary workhorse. Its fresh, bright, and slightly peppery flavor enhances almost any savory dish. There are two main types: flat-leaf (Italian), which has a more robust flavor and is preferred for cooking, and curly-leaf, which is milder and often used for decoration.
Parsley is a biennial, meaning it has a two-year life cycle, but it’s usually grown as an annual. It’s quite adaptable and can thrive in full sun or partial shade, making it a great choice for spots that don't get sun all day long. Keep the soil consistently moist, and harvest the outer leaves first to encourage new growth from the center.
Pro Tip: To get a continuous harvest, plant two or three parsley pots and rotate which one you harvest from, giving each plant time to recover and produce new leaves.
5. Rosemary (Salvia rosmarinus)
Transport yourself to the Mediterranean with the woody, pine-like aroma of fresh rosemary. This perennial shrub is a fantastic companion for roasted chicken, potatoes, lamb, and even baked into breads. It’s a sun-worshipper and thrives on neglect, making it perfect for the forgetful gardener.
The golden rule for rosemary is this: provide full sun and excellent drainage. It absolutely detests "wet feet" and is highly susceptible to root rot if overwatered. Use a sandy, well-draining potting mix (like a cactus mix) and let the soil dry out completely between waterings. A terracotta pot is an excellent choice as it helps wick away excess moisture.
Pro Tip: In colder climates, bring your potted rosemary indoors for the winter and place it in a sunny, south-facing window. It can be a bit tricky to overwinter, but the reward of year-round fresh rosemary is worth the effort.
6. Thyme (Thymus vulgaris)
Like rosemary, thyme is a drought-tolerant Mediterranean herb that loves basking in the sun. Its tiny, fragrant leaves pack a powerful earthy, slightly minty punch. It's an essential ingredient in stocks, stews, and savory meat dishes. Its low, creeping growth habit also makes it a beautiful "spiller" in mixed herb containers.
Thyme demands well-draining soil and a sunny location. It's incredibly drought-tolerant once established, so be careful not to overwater it. Let the soil dry out before giving it another drink. To harvest, just snip off a few of the top inches of a sprig. Regular trimming will encourage the plant to become bushier and more productive.
Pro Tip: There are many varieties beyond common thyme. Try lemon thyme for a citrusy twist in fish dishes and marinades, or orange-scented thyme for a unique flavor in teas.
7. Oregano (Origanum vulgare)
If you love making your own pizza or pasta sauce, growing oregano is a no-brainer. This pungent, peppery herb is a staple in Italian, Greek, and Mexican cuisines. It’s a hardy perennial that grows like a weed in the right conditions, which, fortunately for us, are easy to replicate in a pot.
Give your oregano a pot with plenty of drainage holes and place it in the sunniest spot you can find. It’s another Mediterranean native that prefers its soil on the drier side. In fact, many gardeners find that the flavor of oregano intensifies when the plant is slightly stressed from sun and dry conditions. Harvest the leaves often to promote new growth.
Pro Tip: The flavor of fresh oregano is more pungent than dried. When substituting fresh for dried in a recipe, use about three times the amount (e.g., 1 tablespoon of fresh for 1 teaspoon of dried).
8. Sage (Salvia officinalis)
Known for its soft, velvety, grayish-green leaves, sage has a distinct earthy, slightly peppery flavor that pairs beautifully with poultry, pork, and rich, savory dishes like Thanksgiving stuffing. It’s a hardy perennial that grows into a small, attractive shrub over time.
Sage needs full sun and, like its Mediterranean cousins, excellent drainage. It's fairly drought-tolerant and doesn't like to be overwatered. It’s best to harvest leaves before the plant flowers for the most potent flavor. Simply pinch off individual leaves or snip small sprigs as needed.
Pro Tip: Don't throw away your woody sage stems! You can toss a whole sprig onto the coals of your barbecue to infuse your grilled food with a wonderful, smoky aroma.
9. Lemon Balm (Melissa officinalis)
A member of the mint family, lemon balm is a ridiculously easy herb to grow and shares mint’s aggressive growth habit, so it’s another one that is best confined to a pot. Its crinkly green leaves release a delightful, fresh lemon scent when bruised. It’s wonderful for making calming herbal teas, flavoring water, or adding a citrusy note to fruit salads.
Lemon balm isn't picky about its conditions. It will grow in full sun or partial shade and prefers moist but well-drained soil. Regular harvesting will keep the plant compact and prevent it from getting too leggy. Snip leaves and stems as you need them throughout the growing season.
Pro Tip: In late summer, the plant can look a bit tired. Don't be afraid to cut it back by about two-thirds. This will encourage a fresh flush of tender new growth.
10. Cilantro / Coriander (Coriandrum sativum)
Cilantro is a fast-growing annual that people either love or hate. If you're in the "love it" camp, its bright, citrusy leaves are essential for salsa, guacamole, and many Asian and Latin American dishes. The plant is a two-for-one deal: its leaves are known as cilantro, while its seeds are the spice we call coriander.
The trick with cilantro is that it "bolts" (sends up a flower stalk) very quickly in hot weather, which stops leaf production. To get a longer harvest, plant it in a spot that gets morning sun and afternoon shade. Keep the soil moist and harvest the outer leaves frequently. A tip I learned from Goh Ling Yong is to practice succession planting: sow a new batch of seeds every 2-3 weeks for a continuous supply.
Pro Tip: Once your plant does bolt, let it go to seed! You can harvest the small, round seeds once they turn brown and dry them to use as whole or ground coriander in your cooking.
11. Dill (Anethum graveolens)
With its feathery, fern-like leaves, dill is as beautiful as it is delicious. It has a unique, slightly anise-like flavor that is a classic pairing for salmon, potatoes, and yogurt-based sauces. It’s also the key ingredient for making homemade pickles.
Dill can grow quite tall and develop a long taproot, so choose a deeper pot than you might for other herbs. It loves full sun and well-drained soil. It can be a bit sensitive to transplanting, so it's often best to sow seeds directly into the pot where it will live.
Pro Tip: Both the leaves (called dill weed) and the seeds are used in cooking. Harvest the leaves anytime during the growing season. If you want dill seed, wait for the flower heads to form and turn brown before collecting them.
12. Tarragon (Artemisia dracunculus)
A cornerstone of French cuisine, tarragon has a sophisticated, bittersweet flavor with notes of anise or licorice. It's the star ingredient in béarnaise sauce and is wonderful with chicken, fish, and egg dishes. When buying a plant, make sure you get "French Tarragon," as "Russian Tarragon" is much less flavorful.
Tarragon needs a sunny spot and very well-draining, sandy soil. It dislikes humidity and wet soil, so be very careful not to overwater it. It will go dormant in the winter, but if you live in a mild climate, the perennial roots will send up new shoots in the spring.
Pro Tip: French tarragon rarely produces viable seeds, so it must be propagated from cuttings or root division. This makes buying a starter plant the easiest way to get going.
13. Marjoram (Origanum majorana)
Often confused with its cousin oregano, sweet marjoram has a similar but more delicate, sweeter, and floral flavor profile. Its subtlety makes it a wonderful addition to lighter dishes, salad dressings, and vegetable recipes where oregano might be too overpowering.
Marjoram enjoys full sun and well-drained soil. It’s a tender perennial, often grown as an annual in colder climates. It’s a compact plant, making it perfect for smaller pots. Harvest the leaves before the plant flowers for the best flavor by snipping the sprigs in the morning after the dew has dried.
Pro Tip: Add marjoram toward the end of the cooking process. Its delicate flavor can be lost if it's cooked for too long.
14. Lavender (Lavandula)
While often thought of for its calming scent and beautiful purple flowers, lavender is also a fantastic culinary herb. It imparts a floral, slightly sweet flavor to baked goods, syrups, and even savory dishes like roasted lamb. English lavender varieties (like 'Munstead' and 'Hidcote') are generally considered the best for cooking.
Lavender is another sun-loving, drought-tolerant plant from the Mediterranean. The key to success is giving it full, blazing sun and gritty, well-draining soil. It absolutely hates wet roots. Terracotta pots are ideal. Water deeply but infrequently, allowing the soil to dry out completely in between.
Pro Tip: A little culinary lavender goes a long way. Start with a small amount, as too much can make food taste soapy. The flower buds contain the most concentrated flavor and aroma.
15. Catnip (Nepeta cataria)
Last but not least, here’s one for your feline friends! Catnip is a member of the mint family and is just as easy to grow. If you have a cat, growing a small pot of this is a surefire way to become their favorite person. They'll love rolling in it and nibbling on the fresh leaves.
Grow catnip in a sunny spot and provide it with well-drained soil. It's very low-maintenance and drought-tolerant once established. Be warned: if you plant it in an accessible outdoor pot, you may attract all the neighborhood cats! For humans, the leaves can also be brewed into a calming, minty tea that is said to help with relaxation and sleep.
Pro Tip: To prevent your cat from completely destroying the plant in one go, place a small wire cloche or cage over the pot. This allows them to nibble the leaves that poke through without flattening the entire plant.
Starting your own kitchen garden doesn't have to be complicated. By choosing a few of these easy-to-grow herbs, you can build your skills and confidence while enjoying the incredible flavors of homegrown food. The simple act of watering a plant on your windowsill and watching it grow can be a wonderfully grounding and rewarding experience.
Don't be afraid to start small. Pick two or three herbs from this list that you know you'll use in your cooking. Grab some pots, a bag of potting mix, and get your hands dirty. You’ll be amazed at how simple and satisfying it is.
Now it's your turn. Which of these herbs are you most excited to try growing? Do you have any other easy favorites that didn't make the list? Share your thoughts and plans in the comments below—we’d love to hear from you
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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