Top 19 'Cut-and-Come-Again' Herbs to start on a Balcony for an Endless Supply of Flavor - Goh Ling Yong
Picture this: You’re in the middle of cooking a delicious pasta sauce, and it just needs that final touch. Instead of rummaging through a drawer of dried, flavorless flakes, you step out onto your balcony, snip a few fragrant basil leaves, and toss them into the pot. The aroma is immediate, the flavor is vibrant, and the satisfaction is immense. This isn't a scene from a fancy cooking show; it can be your everyday reality, even with limited space.
The secret lies in a wonderfully sustainable gardening method known as 'cut-and-come-again'. It’s a simple yet revolutionary concept: you harvest a portion of the plant, and instead of dying, it regrows, offering you a continuous, seemingly endless supply. This approach transforms your balcony from a simple outdoor space into a living, breathing pantry that saves you money, reduces food waste, and dramatically elevates your culinary creations.
Here at the Goh Ling Yong blog, we are passionate about making gardening accessible and rewarding for everyone, regardless of space. A few well-chosen pots can yield a surprising abundance. Ready to turn your balcony into a flavor factory? Let's dive into the top 19 cut-and-come-again herbs that are perfect for getting started.
1. Basil
The undisputed king of summer herbs, basil’s sweet, peppery flavor is essential in everything from pesto to Caprese salads. It absolutely adores sunshine and thrives in containers, making it a perfect balcony companion.
The key to an endless supply of basil is to harvest correctly. Never just pluck individual leaves. Instead, locate a stem and follow it down to a point where two small leaves are sprouting out on either side. Snip the stem just above this pair of leaves. This encourages the plant to branch out from that point, creating a bushier, more productive plant instead of a tall, leggy one. Also, be sure to pinch off any flower buds that appear to keep the plant's energy focused on producing flavorful leaves.
Pro-Tip: For a fun variation, try growing different types. Genovese is your classic Italian basil, but Thai basil offers a spicy, anise-like kick, while lemon basil brings a bright, citrusy note to fish and chicken dishes.
2. Mint
If there’s one herb that embodies the cut-and-come-again spirit, it’s mint. This vigorous grower is so prolific that your main challenge will be containing it! It's perfect for mojitos, fresh teas, and adding a cool burst of flavor to fruit salads and lamb dishes.
Always, and I mean always, plant mint in its own dedicated container. Its runners will quickly take over any shared space, strangling other plants. To harvest, you can either pick individual leaves as needed or cut entire stems back to just above a leaf node. Regular harvesting is actually good for the plant, encouraging it to produce more lush, tender growth.
Pro-Tip: If your mint plant starts to look a bit tired and leggy mid-season, give it a serious "haircut" by cutting all the stems back to about an inch above the soil. Water it well, and you'll be rewarded with a fresh flush of new growth.
3. Parsley
Don't relegate this workhorse herb to a mere garnish! Fresh parsley, whether the peppery flat-leaf variety or the milder curly type, adds a clean, bright flavor to sauces, salads, and marinades. It’s packed with vitamins and is incredibly easy to grow in a pot.
To ensure your parsley plant keeps producing, harvest from the outside in. Snip the outermost stems at their base, leaving the inner, younger shoots to mature. This method allows the center of the plant to continue generating new growth all season long. Avoid taking more than a third of the plant at any one time.
Pro-Tip: Flat-leaf parsley (also known as Italian parsley) generally has a more robust flavor and is preferred for cooking, while curly parsley’s crisp texture makes it a fantastic addition to tabbouleh.
4. Cilantro (Coriander)
People either love or hate cilantro, but for those who love it, its zesty, citrusy flavor is indispensable in salsa, guacamole, and many Asian and Latin American dishes. The trick with cilantro is that it's prone to "bolting" (flowering) in hot weather, which can turn the leaves bitter.
Harvest cilantro like you would parsley—by snipping the outer leaves at the base. Regular harvesting can help delay bolting. The best strategy for a truly continuous supply, however, is succession planting. Plant a new small batch of seeds every 2-3 weeks, so as one batch begins to bolt, a new one is ready for harvesting.
Pro-Tip: Don't throw away a bolted plant! The flowers are edible and attract pollinators, and if you let them go to seed, you can harvest your own coriander seeds, which have a completely different warm, spicy flavor.
5. Chives
The mild, delicate onion flavor of chives is perfect for sprinkling over baked potatoes, eggs, and soups. They are one of the easiest and most forgiving herbs to grow, thriving in pots and requiring minimal care. Their slender, grass-like leaves also add a lovely vertical element to your balcony garden.
Harvesting chives is as simple as giving them a haircut. Using scissors, snip the leaves about an inch or two from the base. Always leave some of the green growth behind so the plant can continue to photosynthesize and regrow. Don't be shy; the more you cut them, the more they'll grow.
Pro-Tip: For a slightly different flavor profile, try garlic chives. They have flat, wider leaves and a distinct but delicate garlic taste. Their white, star-shaped flowers are also edible and beautiful.
6. Oregano
This Mediterranean staple is the soul of Italian-American cooking, essential for pizza and pasta sauces. It’s a hardy, drought-tolerant plant that loves the sun-drenched conditions a balcony can provide. Fresh oregano is more pungent and complex than its dried counterpart.
For a continuous harvest, regularly trim the sprigs. A light, frequent "haircut" will encourage the plant to become bushier. The best flavor is found in the leaves right before the plant flowers, so trim it back often to prevent blooming. You can snip sprigs as needed, cutting them back to a set of leaves.
Pro-Tip: Greek oregano is generally considered the most flavorful and is the variety you want for that classic Mediterranean taste.
7. Thyme
With its tiny leaves and earthy, slightly minty flavor, thyme is a versatile herb that pairs wonderfully with roasted chicken, vegetables, and hearty stews. It’s a low-growing, spreading herb that does beautifully in containers, even spilling elegantly over the sides.
Harvest thyme by snipping off the top two to three inches of a tender, green stem. Try to avoid cutting into the tough, woody parts of the plant, as this area won't regrow as readily. Regular pruning throughout the growing season will keep the plant compact and productive.
Pro-Tip: Lemon thyme is a fantastic variety that brings a delightful citrusy aroma and taste, making it an excellent choice for fish, teas, and desserts.
8. Rosemary
The wonderfully aromatic, pine-like scent of rosemary is unforgettable. This woody herb is sturdy and loves full sun, making it a great candidate for a balcony pot. It’s perfect for flavoring roasted meats, potatoes, and even infusing oils and vinegars.
To harvest, simply snip off a few sprigs, 2-4 inches in length. Regular trimming will help you shape the plant and prevent it from becoming too large and woody for its container. A well-pruned rosemary plant can be a beautiful, shrub-like centerpiece for your herb garden.
Pro-Tip: Use a woody rosemary stem as a skewer for grilling vegetables or meat. It will infuse them with incredible flavor from the inside out.
9. Sage
Known for its soft, velvety leaves and earthy, slightly peppery flavor, sage is a classic pairing for poultry, pork, and rich, buttery sauces. It's a hardy perennial that grows well in pots, provided it has good drainage.
You can harvest sage leaf by leaf or by snipping off an entire sprig. For the first year, harvest lightly to allow the plant to become well-established. In subsequent years, you can harvest more freely. Pruning the plant back in the spring encourages fresh, tender new growth.
Pro-Tip: Fry whole sage leaves in brown butter for a few seconds until they are crispy. Sprinkle them over pasta or risotto for a delicious, crunchy, and flavorful topping.
10. Lemon Balm
A member of the mint family, lemon balm shares its vigorous growth habit but offers a wonderful, bright lemon scent and flavor. It’s fantastic for making soothing herbal teas, adding to fruit salads, or flavoring chicken and fish dishes.
Like mint, it's best to keep lemon balm in its own pot to control its spread. Harvest by snipping off stems or individual leaves. Regular harvesting will keep the plant lush and prevent it from getting leggy and flowering, which can diminish the leaves' flavor.
Pro-Tip: Crush a few leaves between your fingers and rub them on your skin for a natural mosquito repellent when you're enjoying an evening on the balcony.
11. Tarragon
A cornerstone of French cuisine, tarragon has a unique, sophisticated flavor with notes of sweet anise or licorice. It's the key ingredient in béarnaise sauce and is wonderful with chicken, fish, and egg dishes.
The best variety for culinary use is French tarragon. Snip the top few inches of the tender, new stems regularly. This frequent harvesting promotes branching and a fuller plant. The flavor is best before the plant flowers, so keep it well-trimmed.
Pro-Tip: Tarragon doesn't dry well, losing much of its signature flavor. The best way to preserve it is by infusing it in white wine vinegar or freezing the fresh leaves in ice cube trays with a bit of water.
12. Dill
With its feathery fronds and a tangy flavor that sings of pickles and potato salad, dill is a delightful herb to have on hand. It's a wonderful partner for salmon, yogurt-based dips, and borscht.
Harvest the fern-like leaves (called fronds) by snipping them off the main stem. You can start harvesting as soon as the plant has a few inches of growth. Like cilantro, dill is prone to bolting in the heat, so consider succession planting for a season-long supply.
Pro--Tip: Let some of your dill plants flower and go to seed. You can harvest the dill seeds for use in pickling or for grinding into a spice.
13. Marjoram
Often mistaken for oregano, sweet marjoram is its gentler, sweeter cousin. It has a more delicate, floral, and slightly citrusy flavor, making it a beautiful addition to poultry seasonings, vegetable dishes, and salad dressings without overpowering them.
Harvest marjoram by snipping sprigs just before the flower buds open for the most intense flavor. Cutting the plant back by about half its height in mid-summer will rejuvenate it and encourage a second flush of dense, flavorful growth.
Pro-Tip: Add fresh marjoram leaves near the end of the cooking process to preserve their delicate flavor, which can be lost with prolonged heat.
14. Stevia
Looking to cut back on sugar? Grow your own! Stevia is a fascinating plant whose leaves contain natural compounds that are intensely sweet. A single fresh leaf is often sweet enough for a cup of tea or coffee.
Harvest the leaves as you need them by simply pinching them off the stem. For a larger harvest, you can cut stems back, leaving a few inches of growth at the base. The plant will regrow from the remaining stem. The sweetness is most concentrated in the leaves right before the plant begins to flower.
Pro-Tip: To make a simple stevia extract, steep a handful of fresh leaves in a cup of hot water for 10-15 minutes, then strain. You can store this sweet liquid in the fridge for a few days.
15. Lovage
This is a lesser-known but incredibly useful herb that deserves a spot in your balcony garden. It tastes and smells intensely like celery, but it’s a perennial that’s much easier to grow. A little goes a long way in soups, stews, and salads.
Lovage can grow quite large, so give it a deep pot. Harvest the outer leaves and stalks, similar to how you would harvest parsley. This allows the inner part of the plant to keep producing. You can use the leaves, stalks, and even the seeds.
Pro-Tip: The hollow stalks of lovage make fantastic, flavorful, and biodegradable straws for sipping a Bloody Mary or a cold tomato soup.
16. Sorrel
If you enjoy a tangy, lemony flavor, you must try sorrel. Its bright, sour taste comes from oxalic acid and is amazing in salads, sauces (especially for fish), and soups. French sorrel is the most common variety and has a milder flavor than wild sorrel.
Harvest the tender, young outer leaves by snipping them at the base. Avoid harvesting the older, larger leaves as they can be tougher and more bitter. Regular harvesting will encourage a continuous supply of fresh, zesty leaves throughout the season.
Pro-Tip: Because of its acidity, avoid cooking sorrel in aluminum or cast-iron pans, as it can react with the metal and take on a metallic taste.
17. Chervil
This delicate herb is one of the traditional French "fines herbes." It has a subtle flavor reminiscent of parsley with a hint of anise. It’s too delicate for long cooking and is best used fresh, sprinkled over eggs, salads, fish, and light soups.
Chervil prefers cooler weather and partial shade, making it a great choice for a balcony that doesn't get scorching all-day sun. Harvest its fern-like outer leaves regularly to encourage new growth from the center.
Pro-Tip: Chervil loses its flavor quickly when heated, so always add it at the very last minute before serving a hot dish.
18. Summer Savory
With a peppery flavor that falls somewhere between thyme and mint, summer savory is traditionally used with beans and lentils, as it is thought to aid in their digestion. It’s an annual herb that grows quickly and easily in a container.
Begin harvesting the tender leaves and stems as soon as the plant is about six inches tall. Frequent, light snipping will encourage the plant to become bushier and more productive.
Pro-Tip: Don't confuse it with winter savory, which is a perennial with a more pungent, pine-like flavor. Summer savory is the more common and milder choice for cooking.
19. Salad Burnet
A delightful and often overlooked herb, salad burnet has leaves that taste remarkably like fresh, cool cucumber. It’s a wonderful, refreshing addition to salads, sandwiches, cold drinks, and yogurt dips. It grows in a rosette and is quite hardy.
Harvest the young leaves by snipping the entire compound leaf stem near the base of the plant. The youngest leaves from the center have the best flavor and texture. Regularly removing the flower stalks will keep the plant's energy focused on producing tasty leaves.
Pro-Tip: Muddle a few sprigs of salad burnet in your gin and tonic or a glass of Pimm’s for a refreshing, cucumber-like twist.
Your Balcony, Your Oasis
There you have it—19 incredible herbs that will keep on giving, transforming your balcony into a lush, aromatic, and delicious garden. The beauty of the cut-and-come-again method, a principle Goh Ling Yong often highlights, is that it rewards your attention. The more you use your herbs, the more they produce.
Don't feel overwhelmed by the list. Start with two or three of your absolute favorites. Perhaps a pot of basil for your pasta, some mint for your tea, and a container of chives for your morning eggs. Once you experience the simple joy of snipping your own fresh herbs, you’ll be hooked.
What are your go-to herbs for container gardening? Do you have a favorite from this list or one we missed? Share your thoughts and your balcony garden photos in the comments below. We’d love to see your personal herb oasis take shape
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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