Plant These Perennial Herbs Once and Enjoy Them For Years

Part of my lazy gardening philosophy revolves around growing as many perennials as I can in my food garden. I mean, if I can maximize output (and enjoyment) while putting in less work, why not?

And that’s what perennials are all about. You plant them once, and you get to enjoy them year after year!

Perennial herbs, in particular, are a favorite in my garden because they’re easy to care for and can fit in small spaces, making it possible to grow them on window sills, in container gardens, or squeezed in between other plants.

The best thing about mint is that, in most cases, you don’t even really have to try. This herb is highly vigorous; so much so, in fact, that it’s sometimes considered a bit of a weed.

Mint (Mentha sp.)

Anise hyssop is very decorative, with purple bottlebrush flowers. That’s not all, though: it also makes a great tea and can be used in a range of other recipes.

Anise hyssop (Agastache foeniculum)

It’s perfect for all sorts of recipes: Pair it with grapefruit in my delicious grapefruit-rosemary bread (to accompany a mug of tea) or grapefruit-rosemary jelly, or try it in a refreshing summer rosemary lemonade.

Rosemary (Salvia rosmarinus)

Use sage leaves in all sorts of recipes, from traditional sage brown butter sauce to gnocchi or pasta dishes and, especially, grilled pork. It’s also an essential ingredient in many poultry stuffings.

Sage (Salvia officinalis)

This is an herb that’s easy to grow and a breeze to harvest, and you can even dry oregano in the oven at home for year-round use in all kinds of dishes

Oregano (Origanum vulgare)

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