March 1, 2026

When to Plant Herbs Outdoors

Herbs fall into two camps: cold-hardy types that can go in the ground early, and warm-season types that need to wait until after your last frost. Mixing up which is which is one of the quickest ways to lose plants in spring.

Here's a straightforward guide to getting your herbs in the ground at the right time.

Herb planting timeline by category

Cold-hardy herbs: plant these first

Cilantro, parsley, chives, and mint can all go in the ground well before your last frost date. These plants actually prefer cool weather and will bolt (go to seed) quickly once summer heat arrives.

Cilantro is the most time-sensitive. It bolts as soon as temperatures hit 80°F consistently, so plant it early and enjoy it while you can. Succession plant every 2-3 weeks for a longer harvest. Once it bolts, let it go to seed and you'll have coriander (the seeds) plus volunteer cilantro plants later.

Parsley is slow to germinate (2-3 weeks) so plant early or buy transplants. It handles frost like a champ and will often survive mild winters to produce again the second year before going to seed.

Chives are practically indestructible. They come back year after year, survive neglect, and spread via clumping. Plant them once and you'll have chives forever. They also produce edible purple flowers that look great in salads.

Warm-season herbs: wait for warm soil

Basil is the most popular warm-season herb and the most frost-sensitive. Even temperatures below 50°F stunt its growth. Wait until nighttime temps are reliably above 50°F before planting. In most zones, that's 1-2 weeks after the last frost date.

Dill germinates easily from direct sowing after the last frost. Plant seeds 1/4 inch deep and thin to 12 inches apart. Dill grows fast and produces seed heads within 60 days, so succession plant for continuous leaf harvest.

Rosemary is a Mediterranean plant that loves heat, sun, and well-drained soil. In zones 7 and warmer, it's a perennial shrub that can live for years. In zones 6 and colder, grow it in a pot and bring it inside for winter, or treat it as an annual.

Perennial herbs: one planting, years of harvest

Thyme, oregano, sage, chives, and mint are all perennials that come back year after year in zones 4-9. Plant them once in a permanent spot and they'll keep producing.

A few tips for perennial herbs:

• Mint spreads aggressively. Plant it in a container or a bed with buried barriers, otherwise it will take over your garden within a season or two.
• Thyme and oregano need excellent drainage. They rot in wet soil. Sandy or gravelly soil is ideal, or plant in raised beds.
• Sage gets woody after 3-4 years. Replace plants or take cuttings to start fresh ones.
• Cut perennial herbs back in early spring before new growth starts. Remove dead wood and shape the plants. This keeps them productive and prevents them from getting leggy.

Starting from seed vs. buying transplants

Some herbs are easy from seed. Others are painfully slow or have low germination rates. Here's the breakdown:

Easy from seed (direct sow): basil, cilantro, dill, parsley, chives

Buy transplants instead: rosemary, thyme, oregano, sage, lavender

Rosemary seeds can take 2-4 weeks to germinate with a success rate under 50%. Buying a $4 transplant saves you six weeks of frustration. Same goes for thyme and oregano, which grow very slowly from seed.

Container herb gardens

Almost all herbs grow well in containers. This is a great option if you have limited space, poor garden soil, or want herbs close to the kitchen. A few guidelines:

• Use pots at least 8 inches deep with drainage holes
• Use quality potting mix (not garden soil)
• Group herbs with similar water needs (rosemary + thyme together; basil + parsley together)
• Feed container herbs monthly with liquid fertilizer since nutrients wash out with watering

Many herbs make excellent companion plants for vegetables, helping with pest control and pollination.

Related: What to Plant in April | Spring Garden Planting Schedule