Getting Started: The 5 Easiest Herbs for Beginner Gardeners

Tired of buying herbs only to watch them wilt on your windowsill? Stop stressing; I’ve compiled a list of the five easiest, most resilient herbs that are practically impossible to kill.

Welcome to the wonderful, fragrant world of herb gardening! If you're feeling nervous about starting—maybe you've accidentally killed a houseplant or two—don't worry. This is the perfect place to begin your green-thumb journey.

Herbs are arguably the most forgiving, rewarding, and fastest-growing plants you can start with. They don't need fancy equipment, and they bounce back quickly from mistakes.

Our mission today is simple: we're going to introduce you to the "Unkillables"—the five herbs that practically guarantee success. By focusing on these tough, versatile varieties, you'll be cooking with your own homegrown ingredients in no time!

Mint (The Survivor)

Mint is the definition of resilient. Even if you're a sporadic waterer or tend to forget about your plants for a few days, Mint will likely forgive you. It’s tough, it’s fragrant, and it grows like wildfire, producing a constant supply of fresh leaves.

Why it's easy: It's incredibly vigorous and resilient, adapting to many different light levels (full sun to partial shade). It even forgives the occasional underwatering, though it prefers consistent moisture.

Ideal Spot: Tolerates full sun to partial shade (4-6 hours of sun is plenty). It will even tolerate shadier spots, though the growth will be less dense.

The Crucial Beginner Tip: Always plant Mint in its own container! Mint sends out fast-moving underground runners (roots) that spread aggressively. If you plant it directly in the ground or in a pot with other herbs, it will quickly take over and crowd out its neighbors. Give it its own dedicated, non-porous pot to keep it happy and contained.

Try it Tonight: Brew a simple Mint Tea by steeping a few fresh sprigs in hot water, or muddle some leaves for a refreshing iced beverage or cocktail.

Basil (The Sun Lover)

Basil is the workhorse of the summer garden. It grows incredibly fast, and the more you harvest it, the bushier and healthier it becomes. It thrives on attention, giving you constant feedback (it droops dramatically when thirsty!), making its care very intuitive.

Why it's easy: Extremely fast growth rate; a high-yield herb that rewards continuous harvesting. As long as it's warm, it will thrive.

Ideal Spot: Requires at least 6–8 hours of direct, full sun and needs to stay warm. Do not expose Basil to temperatures below 50°F (10°C) or it will quickly turn black and die.

The Crucial Beginner Tip: Pinch from the top! To prevent your Basil from becoming tall and "leggy" (spindly), use your fingers or scissors to snip the central stem right above a pair of smaller leaves (it will look like a V). This cut forces the plant to sprout two new stems from the lower nodes, doubling your yield and creating a dense, healthy, and high-yielding plant.

Try it Tonight: Make an easy Caprese salad with mozzarella, tomatoes, and a handful of your fresh Basil leaves, or blend it into a quick, homemade Pesto.

Thyme (The Drought Fighter)

For the gardener who might forget to water occasionally, Thyme is your best friend. This herb is native to rocky, Mediterranean regions, meaning it’s incredibly hardy, drought-tolerant, and prefers conditions that many other plants would hate.

Why it's easy: It’s tough, requires minimal nutrients, and practically thrives on neglect. It’s perfect if your instinct is to overwater, because it handles dry conditions perfectly.

Ideal Spot: Needs plenty of sun (6+ hours) and excellent drainage. It does not need rich soil—a standard, well-draining potting mix is ideal.

The Crucial Beginner Tip: Let it dry out completely. Thyme’s biggest enemy is consistently wet soil, which leads to root rot (a common cause of brown, dying stems). Always wait until the soil in the pot feels bone-dry an inch or two down before giving it a thorough watering. If you’re ever in doubt, wait one more day—Thyme is far more likely to survive being dry than being soggy.

Try it Tonight: Sprinkle a tablespoon of fresh Thyme sprigs over roasted potatoes or chicken before baking—its woody stems and robust flavor hold up beautifully under high heat.

Chives (The Onion Hero)

Chives are related to onions, and they are incredibly simple to grow. They tolerate a wide variety of conditions and are perennial, meaning if you plant them outside, they will often come back year after year with very little maintenance.

Why it's easy: They are almost impossible to kill and tolerate cooler weather and shadier spots. They are also highly resistant to most common pests.

Ideal Spot: Tolerates partial shade better than most herbs; grows well in full sun, too. While they are slow to start from seed, a purchased starter plant will last you for years.

The Crucial Beginner Tip: Cut close to the soil. To harvest, don't just snip the top tips; use sharp scissors to cut the hollow, grass-like stalks about 1/2 inch from the base. This encourages strong, fresh regrowth from the bulb. Bonus: The purple pom-pom flowers that bloom in late spring are also edible and add a mild onion flavor to salads!

Try it Tonight: Snip some fresh Chives over a baked potato, stir them into cottage cheese, or fold them into your scrambled eggs for a bright, mild onion-y flavor boost.

Parsley (The Quick Grower)

Parsley (especially the flat-leaf Italian variety) is a reliable workhorse that provides a massive yield. It's an excellent, reliable leafy green that adds freshness to almost any savory dish.

Why it's easy: Grows quickly and offers a huge amount of usable green leaves. While technically a biennial (it lasts two growing seasons before flowering and dying back), it’s treated as an annual and provides steady growth all season long.
Ideal Spot: Prefers partial sun/afternoon shade; enjoys rich, consistently moist soil. Unlike Thyme, Parsley does not like to dry out.
The Crucial Beginner Tip: Harvest the outer stalks first. Always look for the tallest, largest stalks (these are the oldest) that grow outward from the center. Cut these outermost stalks near the base of the plant. This redirects the plant’s energy to the newer, smaller inner leaves, encouraging continuous growth and preventing the plant from "bolting" (going to seed) too early.
Try it Tonight: Use a large handful of chopped Parsley to freshen up a hearty bowl of soup, stew, or chili, or mix it with chopped tomato and bulgur for a fresh, vibrant Tabouli salad.

Your Next Step: Let's Get Dirty!

Congratulations! You now have a solid list of successful candidates for your first herb garden. Remember, Mint, Basil, Thyme, Chives, and Parsley are resilient, high-reward plants designed to make you feel like a gardening pro right away. You’ve got this!

The biggest secret to success isn't luck or magic; it’s choosing the right location and providing a great foundation. A healthy herb starts with healthy roots, and that all comes down to the dirt. Now that you know what to plant, we need to talk about where to put it and what to put it in.

Check out My Favorite Soil Recipe, where I will provide you with the perfect soil for giving your starters the best shot in life!