Which herbs should you grow?
Some herbs are perennials, others annuals, and they differ in light, water and climate needs. Basil dislikes cold, while many Mediterranean herbs dislike wet feet and some mints spread aggressively. Pick herbs that suit your site and are in demand locally.
Talk to cooks, restaurants, farmers market managers and shop owners before planting. What they actually buy matters more than what you enjoy growing.
Keep a trial list. Grow small plots of several herbs in your first season, note how each performs and sells, and drop the ones that disappoint. A little experimentation costs far less than a field of herbs nobody wants. Check the plant's habit before planting. Mint and some other herbs spread by runners and can take over a bed, so many growers keep them in containers or barriers.
What markets exist for herbs?
Fresh bunches, potted plants, dried herbs, teas and herb products each have different buyers and rules. Fresh herbs need fast, cool handling, while dried herbs need drying space and good storage.
Start with one or two outlets and learn what they want in quantity, quality and packaging. Reliable supply builds trust. Packaging and presentation matter for fresh herbs, so ask buyers what size bunch they prefer and how they want it delivered. A restaurant chef and a market shopper want quite different things, and learning that early prevents waste.
- Farmers markets and CSA boxes
- Restaurants and local shops
- Dried or value-added products
What soil and growing conditions do herbs need?
Most herbs like sun and well-drained soil, though some prefer moisture and partial shade. Heavy, wet soil causes root rot in many species. Raised beds can help if drainage is poor.
Test your soil and ask your extension office about fertility. Rich soil can lower the intensity of flavor in some herbs, so more fertilizer is not always better.
Water management is especially important in pots and raised beds, which dry out faster than ground soil. Many herbs also benefit from regular harvest, since cutting encourages bushier growth.
How do you harvest and dry herbs?
Harvest timing affects flavor and regrowth. Most herbs are best cut before flowering, and many are picked in the morning once dew has dried. Cut cleanly and avoid taking too much from perennial plants at once.
Drying needs air flow, low humidity and clean, shaded space. Moisture left in dried herbs can lead to mold, so make sure they are fully dry before packing. Extension and food preservation resources describe safe methods.
Label dried herbs with the date and variety, store them in clean airtight containers away from light and heat, and discard any that smell musty or show signs of mold. Quality drops over time, so sell older stock first.
Are there food safety or labeling rules?
If you sell herbs, especially dried, packaged or blended products, your state may have food safety, labeling and licensing rules. These vary by state and sometimes by county, and can differ depending on whether you sell direct or wholesale.
Ask your state department of agriculture and county health office before you sell. Also avoid making health claims about herbs, since claims about treating illness raise legal questions and could mislead buyers. Ask your extension office whether your state has any rules about labeling ingredients or naming a product, since even a simple tea blend may count as a food product with its own requirements.
- Check state rules before selling products
- Label accurately
- Avoid medical claims
How do you control weeds, pests and disease?
Weeds crowd small herb plants, so mulch and timely cultivation matter. Herbs often have fewer pest problems than other crops, but aphids, mildew and root diseases occur. Good spacing and drainage help.
Since herbs are eaten, check that any product you use is labeled for the herb in question and follow label directions. Your extension office can advise.
Keep tools and bunching surfaces clean, and wash your hands before handling herbs for sale. Use clean water and clean containers, and ask your county health office or extension service about safe handling practices for produce you sell.
How should you start?
Begin with a small bed and a few herbs you can sell reliably. Track your time, losses and sales for a season. Many people find the real constraint is labor for harvesting, washing, bunching and drying rather than growing.
Once you understand the cost and market, expand slowly. SBA and extension business resources can help you think through budgets. Be honest about the time you will spend, because herb work is detailed and repetitive. Cutting, sorting, washing, bunching and drying take far longer than most beginners expect, and your price has to account for that labor.
Key takeaways
- Find a buyer before you plant a large bed.
- Most herbs need sun and good drainage.
- Dry herbs completely and store them clean.
- Check food safety and labeling rules and avoid health claims.
Sources and further reading
Last reviewed: November 12, 2026. Written by the Rural Farm Life Editorial Team. See our editorial policy.