# Why Grow Perennial Herbs by the Kitchen Door?

- Link: https://lifeandwork.blog/why-grow-perennial-herbs-by-the-kitchen-door/
- Published: 2026-10-24T02:14:47-05:00
- Author: Bert Swope

Herbs thrive in sunnier areas with well-draining soil. Most perennial herbs will
go dormant during the winter, only reviving again in spring. To learn more, check
each herb page.

Lavande and tarragon belong to the classic French “fines herbes” used in salads,
sauces, and fish dishes – they can survive up to zone 4.

## Chives

Chives are perennial cool-season herbs that add mild oniony flavors to soups and
salads. Chives can be grown either in the ground or containers and make an attractive
addition to garden beds, raised beds and herb spirals. Once established they require
only minimal attention; underground bulbs should be divided annually using a hori
hori or small shovel; additionally their rapid growth makes chives an excellent 
way of filling gaps between other ornamentals or low-growing vegetables in your 
garden beds or spirals.

Most herbs thrive best in full sun; however, evergreen varieties like rosemary, 
thyme and oregano may tolerate partial shade. All plants require well-drained soil
with organic matter amended for friability in order to support proper root development;
herbs have coarse roots that need oxygen; too dense of an environment prevents them
from getting it. If your herbs are growing in pots, move them once the weather warms
to brighter locations once temperatures increase.

If you prefer growing herbs in the ground, a three-foot by three-foot area will 
easily accommodate 8 to 10 perennial herb plants. Aim for rich, loamy or sandy soil
that drains well for best results; amending it first may help improve quality while
decreasing watering needs; group herbs together that have similar requirements to
simplify maintenance.

Many herbs can attract pollinators while simultaneously repelling insects from your
garden. Chives, fennel and lavender attract bees, hummingbirds and butterflies while
thyme, sage, lemon balm and anise hyssop can deter mosquitoes, ants and other pests
from coming close.

## Lovage

Like its relatives celery and parsley, lovage (Levisticum officinale) is a finely-
branched umbelifer capable of reaching 2m (6ft). However, unlike them it does not
spread via vigorous runners but instead forms large clumps which can easily be managed
and weeded out.

Leaves of Lovage can be harvested during spring and summer for use in soups, stews,
salads and potato dishes for their mildly aromatic flavor. They can also be dried
out although this does not replicate their fresh counterpart. Flowers can also be
eaten or used medicinally to numb toothache pain as a mouthwash and make a soothing
tea to ease throat issues; and seeds can even be roasted and ground into powder 
for use as flavoring cocktails or make Lovage vodka!

Lovage thrives in light shade to partial sun conditions and requires rich, free-
draining soil that has been amended with compost or manure at planting time. Water
should be applied regularly throughout its first season of growth to encourage root
establishment and leaf production; drought-tolerant but preferring consistent moisture
supply is preferred for optimal performance. Seeds or nursery starts can be planted
directly; harvest before flowering occurs to ensure sweet leaves!

Gardeners frequently include lovage among cabbage, broccoli and cauliflower crops
as its height provides shade-loving herbs like chervil. Lovage’s deep taproot mines
subsoil nutrients before cycling them upward, providing benefits to shallow-rooted
neighbors. Lovage also has an offensive scent which deters cabbage moths while its
umbel flowers attract parasitic wasps that help regulate insect populations in a
vegetable patch.

Loveage, unlike most herbs, can withstand frost without needing much maintenance
once established. A regular application of compost or manure will keep its health
at its optimal levels; regular division and removal of spent flowers will extend
its life and prevent congestion.

## Good-King-Henry

Good King Henry (Chenopodium bonus-henricus), commonly referred to as Lincolnshire
spinach, is a perennial plant from the same family as quinoa and lamb’s quarters.
Harvested during spring harvest season and cooked like regular spinach leaves as
well as raw, this plant acts like an efficient dynamic accumulator by drawing nutrients
up through deep underground roots before flowering with edible red-orange berries
in autumn which produce edible blooms.

Josh: Another benefit of perennial herbs is their versatility as medicinal and culinary
plants; these versatile perennials can aid with respiratory or digestive conditions
as well as skin conditions. Easy to grow, perennial herbs add to a balanced food
supply if it is impossible for you to keep a vegetable garden.

Garden plots are also an effective way to engage newcomers to gardening, particularly
younger generations. Nothing beats the thrill of going out into their yard and picking
fruits grown right outside their own house year after year – almost like having 
access to your own pharmacy!

Shallots, those mild mini onions we use in vinaigrettes, can actually be grown as
perennials in Zones 3-9. Although part of the allium family, which must be treated
as annuals by many home gardeners, shallots can thrive with just some additional
protection in winter.

Sweet potatoes, tropical delectable vegetables often considered annuals, can also
be grown as perennials in Zones 8 to 10. As harvest from your perennial plants continues,
their productivity will increase – so be sure to regularly thin out clumps for optimal
productivity!

## Sweet Cicely

Sweet Cicely (Myrrhis odorata) was once widely grown as an ornamental and medicinal
plant in herb gardens for its anise flavor and medicinal properties. Its ferny leaves
feature distinct whitish flecks or blotches, while its compacted 2-inch compound
umbel flowers produce small seeds reminiscent of licorice in taste; their compacted
umbel flowers produce seeds similar to licorice as the plants mature, adding decorative
value to borders or woodland gardens as their ornamental fruits turn brown and grow
to approximately 1-inch length; its natural sweetness also makes this perennial 
herb perfect for kitchen gardens or allotments due to its potential reduction of
sugar requirements within stews or omelets dishes!

Keep the herbs you use most close to the kitchen door so they can easily be reached
when garnishing or chopping food. Ideally, this approach works best if the herbs
have been well established for at least two years – that way they’re more likely
to survive your climate and grow strong and vigorously.

Herbs thrive almost anywhere, though ideal conditions would include rich, fertile
soil that drains quickly. Their coarse root systems should be amended with plenty
of compost before planting to ensure optimal performance.

As another tip for cultivating herbs, remember to water when the soil feels dry 
to touch rather than overwatering them. A good rule of thumb for doing so is sticking
your finger into the soil about an inch down and feeling it; if dampness exists 
then watering should begin.

When starting herbs from seed, full sun exposure is ideal as most perennial varieties
require the extra lighting. Planting them in shaded locations could result in lower
production or even death; once an herb flowers it becomes difficult to return it
back to leafy growth.

## Lavender

Lavender (Lavandula angustifolia) is an aromatic perennial flowering herb that adds
color and fragrance to herb gardens. There are 39 species and cultivars within the
Lavandula genus; their fragrant blooms come from oil glands embedded in star-shaped
plant hairs called trichomes that cover flowers, leaves and stems; it also makes
an excellent culinary and medicinal plant, drawing bees into bloom! Lavender boasts
both culinary and medicinal uses; bees especially enjoy its scent!

The University of Tennessee Gardens Knoxville features lavender in their Herb Spiral
display along with other herbs, berries and vegetables. Lavender thrives in sunny
environments and containers can also be used to grow this aromatic perennial.

Lavender makes a perfect companion plant in any garden, protecting tomatoes, peppers,
strawberries and other fruit and veggies from insects that damage them as well as
drawing bees and pollinators to your flowers and vegetables. Furthermore, lavender
makes an attractive border or container plant.

Water retention and fertilization requirements vary for different herbs; adding 
sand or gravel as top dressing will aid the water-retaining ability. As for fertilization
needs, naturally rich soil usually only requires minimal amendment; compost or leaves
added directly into planting beds are an effective way to enrich it further, often
eliminating any additional fertilizers altogether due to microorganisms and insects
helping break down organic material into the ground.

To save seeds, wait until blooms have faded before hanging stems upside down in 
a dark cool location until their seeds have fully dried and can be shaken off and
stored in an airtight glass jar.

Lavender plants should be fertilized annually with organic liquid fertilizer in 
spring, and regularly pruned for neat and tidy results. Once dry, lavender can also
be dried for use in sachets or potpourri. Lavender can become susceptible to pests
like aphids, spider mites and whiteflies and should be monitored closely – an occasional
spray with organic insecticidal soap or neem oil can keep these pests under control.

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