Spring is the best season for herbs. The hardy herbs that overwintered — parsley, chives, mint, rosemary and thyme — start growing again, the tender herbs — basil, coriander, dill — are sown now for the summer, and a herb garden planted in spring gives months of picking with very little work. Herbs ask for less than almost any other garden plant: most want sun, free-draining soil and not too much water or food. The mistakes are usually the opposite of what people expect — too much water, too much fertiliser, and soil that is too rich. This guide explains how to care for herbs in spring.
Hardy herbs: waking up and pruning
Hardy herbs that survived the winter need a spring tidy-up. Cut back dead growth, remove any leaves damaged by frost, and prune woody herbs such as rosemary, thyme, sage and lavender lightly in spring, cutting back to fresh green growth but never into old wood that has no leaves, because it will not regrow. Mint and oregano can be cut back hard in spring, and they will regrow vigorously. Chives can be cut back to a few inches above the ground in early spring, and they will produce fresh, tender leaves within weeks.
Divide crowded clumps of chives, mint and oregano in spring, replanting the healthiest pieces and discarding the woody centres. Mint should always be grown in a pot or a contained bed, because it spreads aggressively and takes over a bed within a season. Check your local extension service if you are unsure how to prune a particular herb. Feed hardy herbs very lightly, if at all — most herbs produce their best flavour in soil that is not too rich, and overfeeding produces lush, flavourless growth.
Sowing and planting herbs in spring
Tender herbs are sown in spring for the summer. Basil is the classic spring herb: sow it indoors in mid-spring, harden it off, and plant it out after the last frost, because it is killed by cold and grows poorly in cool soil. Our growing guide for growing basil explains the details, and the zone page zone 5 basil gives the timing for your zone. Coriander, dill and parsley can be sown directly outdoors in spring, and they do best sown in succession — a small row every few weeks — because coriander in particular bolts quickly in warm weather.
Plant herbs in a sunny spot with free-draining soil. Most herbs hate wet soil, and a herb bed that holds water in spring will lose plants to root rot. If your soil is heavy, grow herbs in raised beds or containers, where the drainage is better. Space herbs generously, because they grow fast in spring and a crowded herb bed becomes a tangle that is hard to pick from. A herb garden near the kitchen door is the most useful place for it, because you will pick from it every day.
Watering, feeding and soil for herbs
Herbs need less water than vegetables. Water newly planted herbs until they establish, then water only when the soil is dry — Mediterranean herbs such as rosemary, thyme, sage and lavender prefer to dry out between waterings, and overwatering is the most common cause of herb failure. Basil and parsley like a little more moisture, but even they should not sit in wet soil. Our spring watering guide explains how to judge watering, and the watering calculator helps you work out a routine.
Do not feed herbs heavily. A light dressing of compost in spring is enough for most herbs, and a liquid feed at half strength every few weeks suits basil and other fast-growing annual herbs. Woody Mediterranean herbs need almost no feeding at all, and a rich soil makes them grow soft and flavourless. If your herbs are pale and slow, a light feed will help, but if they are growing lush and green with little flavour, the problem is usually too much food and water, not too little. Check your local extension service if your herbs are struggling and you cannot see why.
Harvesting herbs in spring
Pick herbs in the morning, after the dew has dried, when the oils that give them their flavour are at their strongest. Take no more than a third of a plant at once, and cut just above a leaf joint, so the plant branches and produces more growth. Pinch out the growing tips of basil regularly, which keeps it bushy and delays flowering — a basil plant that flowers stops producing good leaves. Cut chives and parsley from the outside, leaving the centre to keep growing.
Use herbs fresh where you can, because that is when they are at their best. Herbs can also be dried or frozen: the herb drying calculator helps you work out drying times, and most herbs dry well hung in small bunches in a warm, airy place out of direct sun. Do not wash herbs until you are ready to use them, because washing and storing them wet makes them rot. If you have more herbs than you can use, dry them or give them away — a herb plant that is picked regularly produces more than one that is left alone.
Herbs in containers and indoors
Herbs grow well in containers, which suit small gardens, balconies and kitchen windowsills. Use a pot with drainage holes and a free-draining mix — see our houseplants soil preparation guide for the principles — and do not overwater. A container herb garden needs watering more often than a bed, because pots dry out fast in spring sun, so check containers daily in warm weather. Move tender herbs such as basil indoors on cold nights in early spring, and harden them off before they go out permanently — see our spring transplanting guide.
Indoors, herbs need the brightest windowsill you have, and they will grow leggy in a dim spot — our houseplants sunlight requirements guide explains how to judge light. Turn pots weekly so growth stays even, and pick regularly to keep the plants bushy. A windowsill herb garden of basil, parsley and chives is one of the most useful things in a kitchen, and it needs only a sunny sill, a little water and regular picking.
Frequently asked questions
What herbs should I plant in spring?
Hardy herbs such as parsley, chives and mint can be planted early; tender herbs such as basil must wait until after the last frost. Sow coriander and dill directly outdoors in succession.
How do I prune rosemary and lavender in spring?
Cut back lightly to fresh green growth, never into old wood with no leaves, because it will not regrow. Mint and oregano can be cut back hard.
How often should I water herbs?
Less than vegetables. Water new plantings until established, then water only when the soil is dry. Mediterranean herbs prefer to dry out between waterings.
Should I feed herbs?
Lightly, if at all. A little compost in spring is enough for most herbs. Overfeeding produces lush, flavourless growth.
When should I harvest herbs?
In the morning, after the dew has dried, taking no more than a third of the plant at once. If you are unsure, check your local extension service for advice.