The Best Herbs to Plant in May for a Flavorful Kitchen Garden

May is an exciting time for herb gardeners. The threat of frost has passed, soil temperatures are rising, and it’s time to get planting! Choosing the right herbs to sow now will ensure you have a continual harvest of flavorsome leaves, seeds, and roots all season long.

When deciding what to grow consider which herbs you love to cook with most. Plant perennial culinary favorites like thyme sage, and chives for years of enjoyment. You can also sow fast-growing annuals like basil, cilantro, and dill for intense warm-weather flavors. Here are some of the top herbs to get in the ground this month

Basil

Known for its aromatic and flavorful taste basil is one of the most popular herbs planted during the spring months. This fast-growing annual thrives in warm weather and quickly yields harvestable leaves for pesto, tomato sauces salads, and more. Start basil from seed indoors 4-6 weeks before your last expected frost date. Harden off the seedlings and transplant them into beds and containers after all danger of frost is gone. Choose from classic Genovese sweet basil or try spicy Thai, lemon, or purple basil varieties. Pinch off flower buds to keep the plants producing flavorful foliage all season long.

Mint

Cool, menthol-flavored mint is a must for any herb garden. Though perennial mints will often reseed themselves each year, you can sow seeds now for quick harvests. Mint thrives planted in moist soil in partial shade. Contain its spreading roots by planting in pots or maintain it through frequent division. Common mints like peppermint and spearmint add refreshing flavor to summer beverages, desserts, fruit salads, and more.

Thyme

Plant this Mediterranean perennial herb in a sunny spot with well-drained soil. Both common and lemon thyme produce clusters of tiny fragrant leaves on woody stems. Thyme maintains its flavor well when dried, so grow plenty to harvest throughout summer for seasoning roasted meats, stews, and marinades over winter. Cut back thymes after flowering to promote new growth. Mulch plants for winter protection.

Rosemary

With its pine-like scent and flavor, rosemary is a seasoning staple in many cuisines. This woody perennial can be planted from nursery starts now and grows into a bushy shrub over time. Choose upright or creeping varieties to train as hedges, topiaries, or groundcovers. Harvest young stems and needles to flavor roasted potatoes, breads, and meat dishes. Bring potted rosemary indoors as temps drop to overwinter in a sunny window.

Cilantro

Cool weather brings out the best in fast-growing cilantro. Direct sow seeds in prepared soil every 2-3 weeks for continual harvests of fresh leaves and seeds. Cilantro bolts quickly when summer heats up, so plan for successional plantings. Use the aromatic foliage as a flavorful garnish in salsas, curries, salads, and more. Let some plants bolt so you can collect coriander seeds for recipes later in the season.

Chives

Both chive leaves and purple flower heads offer mild oniony flavor. Plant chive bulbs or divisions in clusters. Harvest a few leaves from each clump without cutting the whole plant down to promote steady regrowth. Add chopped chives to omelets, baked potatoes, salads, and more. Let some flowers bloom to attract pollinators before cutting them for a pop of color and onion zing in dips, butters, and vinegars. Chives thrive for years with minimal care required.

Dill

Dill is another good choice for what to plant in May. Grow dill from seeds sown directly in prepared soil in full sun. Use the feathery foliage fresh or dried to flavor pickles, salad dressings, soups, and more. Harvest dill when the plants are young, before they bolt in summer heat. The flower umbels that form later attract beneficial insects. Stagger sowing every 2-3 weeks for extended harvests.

Oregano

Plant oregano seeds or nursery starts in a sunny spot with well-drained soil. This aromatic Mediterranean herb grows well in hot, dry conditions. Trailing plants can be grown in containers or trained as groundcovers. Upright varieties thrive when pinched back to produce bushy, compact growth. Oregano maintains its robust flavor perfectly when dried or frozen, so grow lots for preserving. Use it generously on pizzas, in pasta sauce, with roasted veggies, and wherever a touch of zesty Mediterranean flavor is welcome.

Parsley

A must for any kitchen garden, parsley can be grown as either a biennial or annual crop. Soak seeds overnight before direct sowing in prepared soil every 3-4 weeks for a continual supply of fresh leaves. Curly and flat leaf varieties offer different textures but both provide a hit of bright, grassy flavor. Use parsley raw or cooked in a wide range of savory dishes, salads, marinades, and more. Dig up first year roots and pot up in fall to overwinter indoors for second year harvests.

Follow these growing guidelines tailored to our region and you’ll be harvesting homegrown herbs all season long. Consult planting calendars to see when to start seeds or set out nursery transplants. Group herbs appropriately in beds and containers based on their cultural needs. With the right care, many of these flavorful plants will continue producing for years to come. Get gardening now and your kitchen creations will be infused with the garden-fresh tastes of summer in no time!