Fresh aroma and flavor from your garden
Herb Seeds form the backbone of any kitchen garden, bringing fragrance, texture, and an elegant flowering display alongside everyday culinary use. From basil seeds, parsley seeds, and cilantro seeds to thyme seeds, oregano seeds, and dill seeds, this range spans tender annuals and resilient perennials. Many varieties carry nectar-rich blooms valued by pollinating insects, supporting biodiversity around beds and borders. With aromatic herb seeds and garden herb seeds, harvests of fresh leaves, soft stems, and seed heads can enrich sauces, salads, breads, and teas, while compact forms sit neatly among ornamentals without overwhelming a mixed planting.
Easy-growing habits make Herb Seeds suitable for container gardening and windowsills as well as larger borders; potted herb seeds thrive in patio pots and balcony boxes, and many drought tolerant herbs settle well once established. For best results, position in Full sun to partial sun and start indoors in early spring or direct sow after the last frost; in mild climates autumn sowing may be possible. A balanced collection—from chives seeds, rosemary seeds, and sage seeds to mint seeds, marjoram seeds, and lemon balm seeds—extends the harvest window, while late-season blossoms keep bee friendly herbs active into cooler evenings.
This parent category gathers kitchen herb seeds, herb seeds for cooking, and Culinary herb seeds alongside medicinal herb seeds for diverse tastes and garden styles. Whether edging paths in a cottage herb garden, filling a modern planter, or supporting companion planting around vegetables, Herb Seeds offer foliage scent, culinary aromatics, and a refined look. Many selections are equally at home in containers or mixed borders, with oregano, savory seeds, and tarragon seeds pairing well with vegetables, and woody evergreen types lending structure through the year. Herb Seeds also bring a gentle rhythm to sowing plans, with annual herb seeds providing swift returns and perennial herb seeds offering continuity season after season.
Culinary herb seeds
This range covers aromatic plants used in cooking and teas, from tender annuals to hardy perennials for beds, borders, and containers. Collections include individual favorites and broader groupings by growth habit. For best results, start indoors in cool weather or sow after the last frost; in mild climates some can be sown in autumn. Regular harvesting encourages fresh, leafy growth.
Culinary herb seeds
Give most herbs full sun to partial sun and grow in well-drained, moderately fertile soil. Start basil seeds, parsley seeds, cilantro/coriander seeds and other culinary aromatics indoors in early spring, or direct sow after the last frost; in mild climates, autumn sowing may be possible. Keep evenly moist while germinating, then water deeply but allow the topsoil to dry slightly between waterings, especially for drought‑tolerant Mediterranean types like thyme, oregano, rosemary and sage. For mint and lemon balm, richer moisture is acceptable. Sow fine seed shallowly, barely covered; press dill and chervil seed lightly into the surface. Suitable for a herb garden, kitchen garden, container gardening, windowsill herbs, and companion planting.
- Container suitable: Use pots 15–30 cm deep with free-draining mix; ensure firm drainage and avoid waterlogging.
- Pollinator friendly: Let some thyme, oregano, chives and dill flower to support bees and other beneficial insects.
- Edible: Harvest regularly from outer stems; pinch tips to encourage bushiness and fuller flavor without excessive nitrogen.
- Ornamental: Combine varied leaf textures and colors (e.g., purple basil, variegated mint); trim spent spikes to keep plants tidy.
Which herb seeds are best for beginners?
For first-time growers, basil seeds, chives seeds, parsley seeds, cilantro/coriander seeds, and dill seeds tend to germinate readily and offer quick, rewarding harvests. These annual culinary aromatics suit small spaces and respond well to frequent picking. Thyme seeds and oregano seeds can succeed with patience, as they sprout finer and grow more slowly. Mint seeds are possible but many prefer divisions to maintain flavor consistency. Rosemary and sage from seed may be slow to start; fresh Herb Seeds, warmth, and bright light improve results.
How do you grow herbs from seed indoors?
Begin with fresh Herb Seeds and a sterile, fine-textured seed-starting mix. Sow shallowly, keep the medium evenly moist (not waterlogged), and provide bright light or grow lights positioned close to seedlings. Good airflow reduces damping-off. Many herbs can be started indoors in early spring, then potted on as roots develop. Harden plants off gradually before moving outside after the last frost. Outdoors, aim for full sun to partial sun and well-drained, moderately fertile soil. Early pinching encourages branching and a compact habit.
When should herb seeds be sown relative to the last frost?
As a general guide, start indoors in early spring or direct sow after the last frost; in mild climates autumn sowing may be possible for certain cool-tolerant herbs. Fast growers like basil prefer warm soils and are usually sown outdoors once frost risk has passed. Parsley and cilantro can be started earlier and will tolerate cooler conditions, though seedlings still benefit from protection. Labeling by sowing time helps stagger harvests and avoids gluts, especially with quick crops like dill and coriander.
Which herbs grow well in containers and on windowsills?
Many compact herbs adapt well to container gardening and windowsill herbs. Basil, chives, parsley, cilantro, and dill suit smaller pots, while thyme, oregano, marjoram, and lemon balm remain neat with occasional trimming. Grow mint in its own container to control spread. Choose pots with drainage holes and a quality, free-draining mix; containers tend to dry faster, so check moisture regularly. Place pots where they receive full sun to partial sun, rotate for even growth, and lightly feed as vigor requires.
Which herbs grown from seed attract pollinators?
Bee friendly herbs provide nectar and pollen when allowed to bloom. From seed, dill, coriander/cilantro, chives, thyme, oregano, marjoram, sage, and savory are commonly visited by bees and other beneficial insects. Leaving a portion of plants to flower, while harvesting the rest, balances kitchen use with habitat value. Succession sowing extends the flowering period. Avoid pesticide use near blooms, and situate flowering clumps in sunny, sheltered spots to make foraging easier across the growing season.
What’s the difference between perennial vs annual herbs from seed?
Annual herbs such as basil, dill, and cilantro are typically fast growing, reaching harvest in weeks and benefiting from staggered sowings for a steady supply. Perennial herbs—including thyme, oregano, sage, rosemary, mint, and lemon balm—often germinate more slowly and may take longer to establish. Some, like rosemary, can be challenging from seed. Grow perennials in well-drained, moderately fertile soil and harvest lightly in the first season to encourage strong roots. Expect certain perennials to be short-lived and re-sow or divide as needed.
Products are sourced from trusted growers and supplied with appropriate traceability and plant health documentation, meeting applicable seed, plant health, and labeling requirements. Germination and purity are tested to industry norms; any treatments or coatings, and organic or GMO-free status, are stated on the product page. Guidance provided is general and may vary with microclimate, soil, hardiness zone, and hemisphere. Specific instructions for sowing, handling, and compliance details are provided on each product page.
Fresh aroma and flavor from your garden
Herb seeds offer a straightforward way to cultivate fresh aromatics suited to kitchens and pollinator-friendly spaces. From fast-growing basil and cilantro to hardy rosemary and thyme, varieties differ in growth habit, fragrance, and harvest windows. Start indoors under light 6–8 weeks before transplanting, or direct-sow after the last frost in warming soil; in mild climates, autumn sowing may be possible for cool-tolerant types. Provide free-draining soil, consistent moisture, and at least six hours of sun. Pinch young tips to encourage branching and delay flowering in tender annuals, while perennial herbs benefit from light, regular harvests. Group herbs with similar watering needs, and consider container cultivation for compact spaces. Many species attract beneficial insects and can serve as companion plants. For continuous flavor, succession-sow quick growers every few weeks. Harvest in the morning once leaves are dry, and avoid heavy cuts during extreme heat or cold. Proper spacing, airflow, and clean tools help keep plants vigorous throughout the season.
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