Spring is one of the most exciting times in the garden, and for herb lovers, it marks the beginning of a fragrant, flavourful new season. As the soil begins to warm and the days lengthen, March and April offer the perfect window to get your herb garden underway. Here’s everything you need to know to make the most of the season.
When to Start
In the UK, the last frost date varies by region — typically late March in the South and as late as mid-May in parts of Scotland and Northern England. A good rule of thumb is to wait until the soil temperature reaches at least 7–10°C before direct sowing outdoors. In the meantime, starting seeds on a warm windowsill or in a cold frame gives you a valuable head start.
The Best Herbs to Plant in Spring
Hardy herbs can go outside earlier and tolerate a late frost with ease:
- Chives — One of the first to emerge, chives are almost indestructible and thrive in pots or borders.
- Mint — Best grown in containers to contain its enthusiastic spread.
- Thyme — Loves a sunny, well-drained spot and is perfectly at home in a rockery or raised bed.
- Rosemary — Plant in a sheltered, sunny position; established plants will reward you for years.
Half-hardy herbs should wait until after your last frost date or be started indoors:
- Basil — Needs warmth above all else; sow indoors in April and transplant in late May.
- Coriander — Sow directly outside from mid-April onwards for best results.
- Dill — Direct sow in a sunny spot; it dislikes being transplanted.
Top Tips for Success
- Prepare your soil by digging in some well-rotted compost or grit for drainage — most Mediterranean herbs despise waterlogged roots.
- Harden off any seedlings started indoors by placing them outside for a few hours each day for a week before planting out.
- Water consistently but don’t overdo it — many herbs prefer to dry out slightly between waterings.
Spring herb gardening is deeply rewarding. A few pots on a sunny patio or a dedicated bed in the kitchen garden can supply you with fresh flavours right through until autumn. Get your seeds in now, and by June you’ll be harvesting your own homegrown goodness.
