Grow herbs
that thrive where you live.
Enter your zip code and get a year-round planting calendar tuned to your USDA zone and frost dates — plus a curated herb list for your climate, from Mediterranean classics to heat-loving Asian varieties.
Tuned for your zip
A year in the herb garden.
Herbs that will actually thrive.
Seeds, ready to sow.
Curated for the herbs in your calendar above. Heirloom and organic varieties. Each pack contains enough seed for a 4×8 raised bed.
The Austin Starter Kit
Eight zone 8b–9 essentials: Thai basil, holy basil, lemongrass, Vietnamese coriander, shiso, garlic chives, cilantro, and dill.
Buy bundle →A raised bed built for herbs.
Pick the spot
Six-plus hours of direct sun. South-facing is ideal. Avoid low spots that pool water — herbs hate wet feet.
Build the box
4×4 ft or 4×8 ft, at least 12 inches deep. Cedar or untreated pine. Skip pressure-treated lumber for anything edible.
Layer the fill
Cardboard on the bottom to smother grass. Then a lasagna of compost, topsoil, and coarse sand — herbs want lean, fast-draining soil, not rich vegetable-bed mix.
Zone the bed
Group by water needs. Mediterranean herbs (rosemary, thyme, oregano) on the dry side; basils, mints, and Asian herbs where you can water more often.
Contain the spreaders
Mint, lemon balm, and garlic chives will take over. Plant them in sunken pots inside the bed, or give them their own container.
Mulch and water deeply
One inch of fine bark or pea gravel keeps soil cool and weeds down. Water deep and infrequent — train the roots to go down.