20 Perennial Herbs That Are Perfect for Any Garden Bed

Perennial herbs return year after year, providing flavor and fragrance without replanting. They work perfectly in nearly any garden, whether you want fresh herbs for cooking, medicinal herbs for teas, or fragrant herbs to attract pollinators.

We will cover a variety of perennial herbs ranging from the classics like thyme, oregano, and chives to more unique options like lemon balm, bee balm, and hyssop. Each herb entry will include information about the herb’s taste, uses, growing requirements, and tips for successful cultivation so you can pick the perennial herbs that best match your needs and garden conditions.

Best Perennial Herbs To Fill Your Garden Beds

1. Thyme

Thyme is a hardy perennial herb with an intense savory flavor. The small oval leaves and creeping stems make thyme an attractive groundcover plant in the garden. Thyme works well in containers or scattered between pavers and stone paths.

The strong fragrance and flavor of thyme come from thymol and carvacrol oils in the leaves, making it a popular herb for seasoning meats, soups, and stews.

2. Oregano

Oregano is an aromatic perennial herb widely used in Greek and Italian cooking. The woody stems spread along the ground, forming an herbaceous mat. Leaves are dark green and covered in resin glands, creating a distinctive oregano flavor and aroma.

The flavor comes from carvacrol, thymol, and cymene oils that season foods and have potential health benefits. Oregano pairs well with tomatoes, beans, and pepper-based dishes and makes soothing herbal tea.

3. Chives

Chives are an indispensable culinary herb with a mild onion flavor from the allyl sulfur compounds in the leaves. The botanical name allium schoenoprasum refers to the grass-like hollow leaves that grow in clumps from underground bulbs.

Chives prefer cooler temperatures and partial shade. Snip chives with scissors to enjoy the fresh flavor. The floppy purple flowers that bloom in spring and summer are also edible and make a lovely garnish. Chives pair wonderfully with eggs, potatoes, salad dressings, and butter.

4. Sage

Sage is a hardy perennial herb known for its grayish-green aromatic leaves and culinary or medicinal uses. The tough woody stems spread along the ground, with fragrant leaves that feature prominently in stuffing and sausage recipes during the holidays.

Sage leaves have a bitter yet earthy flavor from volatile oils, complementing fatty meats, soups, herb butter, and dressings. Besides adding flavor to dishes, sage has medicinal properties and has traditionally been used to support memory skills.

5. Rosemary

Rosemary is an iconic perennial herb with woody stems and fragrant needle-like leaves. The botanical Latin “Rosmarinus” means “dew of the sea,” referring to its native Mediterranean habitat. Rosemary plants thrive in hot, dry conditions and full sun. The leathery evergreen leaves release an intense pine and camphor aroma when crushed.

Rosemary finds extensive use as a seasoning for meats, potatoes, soups, and stews because of its powerful flavor profile. It is also commonly used to flavor olive oil and vinegar. The medicinal benefits of rosemary oil include support for memory and focus.

6. Lavender

Lavender is a famous and fragrant perennial herb native to the Mediterranean. The grayish-green aromatic foliage grows on woody stems that spread to form a bushy plant. Lavender begins flowering in early summer, producing spikes of pale purple flowers that attract beneficial insects.

The fragrant flowers and leaves of lavender are valued for their calming and soothing effects. Lavender essential oil is distilled from these flowers and used in aromatherapy, perfumes, soaps, and sachets. The herbs can flavor honey, jams, simple syrups, and baked goods.

7. Lemon Balm

Lemon balm is a perennial herb found in the mint family valued for its culinary and medicinal uses. The lush green leaves release a lemony aroma when crushed. Lemon balm grows vigorously from spreading underground rhizomes and needs partial shade.

The strongly lemon-scented leaves can be added to teas, utilized as pesto, or minced and sprinkled on salads and pasta dishes. Lemon balm has traditionally been used to relieve anxiety and promote relaxation, mood balance, and focus. Studies suggest lemon balm may have positive effects on a person’s cognitive function and mood.

8. Catnip

Catnip is a perennial herb found in the mint family that cats find irresistible. The square stems and serrated green leaves have a distinctive citronella-like scent produced by nepetalactone, an oil that attracts cats.

Plant catnip where it can freely spread via its creeping rhizomes. Along with attracting cats, the strongly lemon-scented leaves can make herbal teas and flavor salads, soups, and dressings. Catnip also offers potential health benefits as an antioxidant, digestive aid, and mild sedative when consumed as a tea by humans.

9. Mint

Mint is a well-known perennial herb from the Lamiaceae family, including lavender, rosemary, and thyme. Mints spread rapidly via creeping underground stems called rhizomes, so it’s wise to plant them in containers. There are many species of mint with differing flavors ranging from peppermint to spearmint to chocolate mint.

The fresh leaves can be used to make mint teas and mojitos or minced and added to salads, sauces, desserts, and jelly. Mint species like peppermint and spearmint contain menthol, which offers health benefits such as relief from stomach aches, nausea, and headaches.

10. Hyssop

Hyssop is an upright perennial herb from the mint family that features aromatic foliage and decorative blue flowers. The woody stems can grow two to three feet tall, bearing narrow lance-shaped green leaves and spikes of blue flowers in summer. Hyssop prefers hot, dry conditions and well-draining soil with full sun exposure.

The strongly aromatic leaves and flowering tops have a bitter, spicy-mint flavor and release essential oils when crushed. Hyssop has historically been used as a spice to flavor soup, meats, and sausages, as well as an herbal remedy due to its antiseptic and expectorant properties.

11. Bee Balm

Bee balm is a showy perennial herb in the mint family known for its tubular red, pink, or white flowers that attract hummingbirds, butterflies, and bees. The soft hairy stems carry oval, toothed leaves that release a lemony aroma when crushed.

Depending on the species, bee balm can reach heights from one to five feet tall. Bee balm prefers rich, consistently moist soil and partial shade. The delicately flavored leaves can make herbal teas or add a lemony flavor to salads, marinades, and vinaigrettes. Traditionally, the flowers and leaves of bee balm have been used to soothe sore throats and minor irritations.

12. Lemon Verbena

Lemon verbena is an aromatic perennial herb prized for its intensely lemon-scented foliage. The soft narrow leaves emerge from woody stems that can reach heights up to eight feet tall. Lemon verbena prefers warm climates and requires consistently moist, rich soil with full sun exposure.

The delicious lemon leaves are commonly used to season fruits and desserts, teas, cocktails, and culinary dishes from salads to roasted meats. Lemon verbena is also traditionally used as an herbal remedy to promote relaxation and relief from digestive problems, headaches, and anxiety due to its antispasmodic and mild sedative properties.

13. Tarragon

Tarragon is a perennial herb that has a distinctive anise-like flavor. The soft green leaves grow on upright woody stems that can reach three feet tall. There are two major types of tarragon — French tarragon has a stronger anise flavor, while Russian tarragon has a milder flavor.

Tarragon prefers warm, sunny, and dry conditions with well-draining soil. The leaves are commonly used to enhance the flavor of vinegar, mustards, butter, and egg dishes and complement chicken, seafood, and bean recipes. Tarragon also offers potential health benefits due to compounds with antioxidant, anti-inflammatory, and digestive soothing properties.

14. Marjoram

Marjoram is an aromatic perennial herb related to oregano and mint. The soft, grayish-green leaves grow on woody stems that spread to form a bushy plant. Marjoram may be evergreen in warmer climates, but it often dies back in colder zones. Marjoram prefers dry, well-draining soil and full sun exposure.

The sweet herbaceous flavor of marjoram comes from terpenoid and phenol compounds in the leaves. The leaves and flowering tops are commonly used dried as an herb to season meat, poultry, stuffing, and stew recipes. Sweet marjoram delivers distinct savory notes that pair well with the richness of tomato sauces and cheese dishes.

15. Chervil

Chervil is an aromatic herb in the parsley family known for its subtle anise-like flavor. The lacy soft leaves grow on delicate stems, reaching one to two feet tall. Chervil prefers cooler temperatures, partial shade, and consistently moist soil rich in organic matter.

The sweet flavor of chervil comes from the essential oil anethole, the same compound that gives anise and fennel their distinctive taste. Chervil leaves are commonly sprinkled on light dishes like salads, soups, and egg dishes to flavor and garnish delicately. Chervil has less flavor when dried, so it’s best used fresh as an herb.

16. Lovage

Lovage is an underutilized perennial herb in the celery family valued for its strong celery and parsley-flavored leaves. The erect stems can grow up to six feet tall, bearing compound, fernlike leaves. Lovage prefers consistently moist, rich soil with partial shade. The stem and leaves have a high concentration of volatile oils that deliver an intense celery flavor.

Lovage leaves and stems can be used fresh or dried as an herb in stews, soups, and casseroles. The strongly flavored roots can also be steeped to make a celery-flavored tea. Lovage leaves have traditionally been utilized for their medicinal properties to aid digestion and soothe digestive issues.

17. Basil

Basil is a popular culinary herb widely used in Italian and Southeast Asian cooking. The aromatic green leaves grow on square stems that range from bushy compact varieties to upright types that reach three feet tall. There are many kinds of basil with flavors ranging from the classic sweet Genovese to the spicier Thai and holy basil.

Basil prefers warm weather, rich soil that is consistently moist, and full sun exposure. The flavorful leaves are commonly used fresh or dried to season pasta dishes, bruschetta, pesto, and tomato sauces. Compounds in basil, like eugenol and linalool, offer potential benefits, including relief from gastrointestinal issues, pain, and inflammation.

18. Ginger

Ginger is a fascinating herbaceous perennial known for its aromatic rhizomes used widely in cuisine and medicine. In gardens, ginger adds exotic flavor and tropical flair with its lance-shaped foliage and ornamental yellow flower spikes.

For optimal growth, ginger requires rich, moist, well-drained soil and partial shade. Simply digging up and dividing mature clumps every few years ensures continued production of the potent and zesty rhizomes. By giving ginger what it needs, your garden can enjoy this distinctive global flavor ambassador for many seasons.

19. Cilantro

Cilantro is a cooling herb that adds a bright flavor kick to many cuisines. The feathery leaves provide a distinct tanginess that enhances salsas, curries, and chilled soups. For a lush and thriving cilantro patch, provide full sun, constantly moist but well-drained soil, and ample fertilizer.

Cilantro grows vigorously during the spring and summer but then transitions to its seed form called coriander. Before the plants bolt and set seed, harvest as much of the delicious foliage as desired. By pinching stems regularly, the remaining plants may produce an extra flush of usable leaves.

20. Garlic

Garlic is a culinary and medicinal superstar, imparting a savory flavor in the kitchen while also boosting the immune system. The mound-forming herb reliably returns year after year, producing clusters of garlic cloves in its second season. For best results, plant garlic in the fall in full sun with well-draining soil, adding compost or organic fertilizer at planting.

Garlic leaves, which are long, thin, and grasslike, provide ornamental texture and interest throughout the growing season. Come late summer, simply pull up the entire plant and allow the attached garlic cloves to cure for several weeks before enjoying their pungent flavor in cooking.

Conclusion

Perennial herbs add beauty, flavor, and function to any garden, and having the right choices of perennial herbs can provide you with fresh ingredients for years with minimum maintenance.

• Basil prefers warm weather, rich soil that is consistently moist, and full sun exposure. They continue spreading and multiplying on their own, requiring little effort.
• Mint leaves can be utilized to make mint teas and mojitos or minced and added to salads, sauces, desserts, and jelly.
• Oregano pairs well with tomatoes, beans, and pepper-based dishes and makes soothing herbal tea.
• Catnip offers potential health benefits as an antioxidant, digestive aid, and mild sedative when consumed as a tea by humans.

The abundance of joy, flavor, and health perennial herbs can provide is waiting to be discovered in your garden. Start small with a few of your favorite herbs and watch your collection grow (literally) over the years. The more you harvest, the more your perennial herbs will reward you with delicious gifts.

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