Growing herbs at home is one of the simplest and most satisfying ways to elevate your cooking.
Fresh herbs pack more flavor than their dried counterparts, and most require little space or effort to cultivate, especially in Iowa. Bonus–they don’t take a lot of space. You can even grow them in pots!
All the herbs here need full sun, that is, 6 to 8 hours of full, unfiltered sun a day.
Note that cilantro is not on this list. It will grow in Iowa, but needs long periods of cool, even temperatures and in Iowa, our weather is so variable that it will quickly bolt during a hot spell. You’d have to replant often. And besides, it’s cheap and plentiful in at the store.
Neither is oregano. It’s a perennial that grows beautifully here, but in my experience, our rich soil and ample rainfall makes it tend to be extremely bland. It prefers the dry, rocky, poorer soils of its native Mediterranean climate.
1. Basil
Annual. Basil thrives in warm, sunny environments and is a staple in many cuisines. Sweet basil is the variety most often used in Italian dishes. It’s perfect for caprese salad, tossed fresh into pasta, or blitzed into a classic pesto with garlic, pine nuts, Parmesan, and olive oil. Thai basil, with its spicier, anise-like flavor, is a star in Southeast Asian curries and stir-fries.
2. Rosemary
Perennial, but in Iowa you need to bring it indoors in winter. Plant it in a large pot and then sink the pot into the ground. In fall, after the first frost, pull out the pot and overwinter a sunny, south-facing window indoors. Replant outdoors in spring.
This hardy, drought-tolerant herb is best grown in well-draining soil with plenty of sun. Its strong, piney flavor pairs beautifully with roasted meats, particularly lamb and chicken, and is also excellent on potatoes or in homemade bread like focaccia. Strip the leaves from the woody stem before chopping or use whole sprigs to infuse soups and stews.
3. Thyme
Perennial. Thyme’s earthy, slightly minty flavor makes it a versatile favorite in the kitchen. It works in nearly any dish, especially Mediterranean dishes. But it has so many purposes my mantra is “thyme for everything!?” Use it in everything from roasted vegetables to sauces, marinades, and slow-cooked dishes like stews and braises. It grows well in containers and benefits from regular trimming.
4. Parsley
Technically a biennial but in Iowa, treat as an annual. Often underestimated, parsley is more than just a garnish. Flat-leaf (Italian) parsley has a bolder flavor than curly varieties and is preferred for cooking. It’s a classic in Italian dishes. Add it fresh to salads and soups or cream sauces that you want to give a French twist. Parsley prefers cooler weather and consistent watering.
5. Mint
Perennial. Mint spreads quickly, so it’s best grown in containers to prevent it from overtaking your garden. It adds brightness to both savory and sweet dishes. Use it in teas, cocktails like mojitos, or to elevate fruit salads and desserts. In savory cooking, it’s a natural companion to many Middle Eastern and Mediterranean dishes, including lamb, peas, and yogurt-based sauces like tzatziki.
6. Tarragon
Perennial. Tarragon is a slightly sweet, licorice-scented herb that thrives in full sun and well-drained soil. French tarragon, the preferred culinary variety, is prized for its subtle complexity and pairs especially well with chicken, eggs, and fish. It’s great to snip into salads of all sorts, including potato and green salads. It’s a cornerstone of classic French cuisine—used in béarnaise sauce, vinaigrettes, and herb butters. Add it to cream-based soups or fold into scrambled eggs for a delicate, aromatic lift. Because its flavor can become bitter when cooked too long, it’s best added at the end of cooking.
7. Chives
Chives are easy to grow and return year after year in most climates. They are pretty plants, with lavender pompon-like flowers in spring, so feel free to include them in your flower beds. Their mild onion flavor makes them ideal for topping baked potatoes, omelets, creamy soups, and dips. Snip them with scissors and add them fresh at the end of cooking to preserve their delicate taste and bright green color.
Tips for Success
Most herbs thrive in sunny locations with well-draining soil. Regular harvesting encourages growth, so don’t be shy about snipping what you need. Water consistently but avoid overwatering, especially with Mediterranean herbs like rosemary and oregano.
Growing your own herbs not only saves money but also adds freshness and vibrancy to your cooking. With just a few pots and a little care, you’ll have a kitchen garden that delivers flavor all season long.
— Veronica Lorson Fowler