5 Herb Starter Collection

This collection of five easy-to-grow kitchen classics is perfect for container gardens, raised beds, or in-ground planting. Each herb provides fresh flavor for everyday cooking while being simple to start from seed.

Basil – Warm-season annual. Start indoors 4–6 weeks before last frost or sow outdoors after soil warms. Prefers full sun and well-drained soil. Harvest leaves regularly to encourage new growth.

Parsley – Biennial grown as an annual. Sow directly outdoors in early spring or late summer. Slow to germinate; keep soil evenly moist. Tolerates partial shade.

Cilantro – Cool-season annual. Sow directly outdoors in early spring or fall. Bolt-resistant with cooler temps; prefers full sun to part shade. Harvest leaves young for best flavor.

Chives – Hardy perennial. Direct sow in spring or fall, or start indoors for transplants. Thrives in full sun. Cut leaves close to the base; plants will regrow for multiple harvests.

Dill – Annual. Direct sow after last frost; does not transplant well. Prefers full sun and loose, well-drained soil. Harvest leaves before flowering for best flavor.