When you're ready to start an herb garden, it's important to consider a site with optimal growing conditions. While most herbs prefer full sun—at least 6 hours of sunlight daily—to produce the most lush growth, there are herbs that will tolerate partial shade—4 to 6 hours of sun. Here's a list together of 14 herbs that can be grown in partial shade. Try a Container Consider growing herbs in containers that can be moved to "follow the sun" throughout the day if you don't have a garden plot with ideal light. 01 of 14 Bay Laurel (Laurus nobilis) Bay laurel is a tender perennial, evergreen shrub whose leaves can be used either fresh or dried, and tolerates partial shade. Often grown in a container because it is not winter hardy; however, older, established plants can take temperatures down to around 0°F. Want more gardening tips? Sign up for our free gardening newsletter for our best growing tips, troubleshooting hacks, and more! 02 of 14 Catnip (Nepeta cataria) Catnip is a vigorous perennial with gray-green leaves that prefers light shade and well-draining soil. While growing to three feet tall, its minty-scented leaves will attract cats who may roll on and crush the plants. Catnip is resistant to drought, dry soil, and air pollution, but is somewhat intolerant of heat and humidity. It produces small purple flowers and its trailing quality makes it suitable for hanging baskets. 03 of 14 Chamomile (Matricaria recutita) German chamomile is an easy-to-grow cool-season annual that grows to about 18 inches tall in sun or part shade in well-draining soil. It is easy to grow from direct seeding in the spring and produces abundant small white and yellow flowers that can be dried for chamomile tea. 04 of 14 Chervil (Anthriscus cerefolium) Chervil is an herb native to the Middle East and Russia generally grown as an annual in herb gardens. The leaves and flowers are used to season poultry, seafood, and vegetables and have an herbal, parsley, faint licorice flavor. Chervil is a great companion plant for radishes and lettuce, and its leaves can be harvester throughout the summer and fall. Seeds are directly sown in the ground in the early spring because chervil does not transplant well. The plants thrive in full sun to partial shade. 05 of 14 Chives (Allium schoenoprasum) Chives are an onion's cousin and a bulbous perennial herb. Its edible flower and leaves are used for flavoring egg dishes, soups, salads, and spreads. Plant chives in average well-draining soil in full sun to partial shade. Harvest the leaves by clipping them off at the base to maintain the attractiveness of the plant. Chives can be divided easily in the spring or fall and they self-seed easily in the garden. 06 of 14 Cilantro/Coriander (Coriandrum sativum) Cilantro is a short-lived annual, cool-season herb that enjoys shade when temperatures begin to rise. The upper leaves are simple and fernlike and the lower leaves are broadly lobed and resemble parsley. Once temperatures reach the 70s Fahrenheit, the plant responds by bolting or flowering and going to seed; these seeds, dried, are the commonly known spice coriander. 07 of 14 Comfrey (Symphytum officinale) Comfrey has a long history of use as a medicinal herb for topical and internal injuries, though it is no longer deemed safe for consumption.1 Today it is grown for the beautiful blue blooms. Comfrey grows best in full sun to part shade and well-drained, moist, rich soil. It is deer-resistant and tolerant to drought and clay soil. 08 of 14 Costmary (Tanacetum balsamita) Costmary, also known as Bible leaf, is an aromatic perennial herb with a history of medicinal and culinary use. The fresh leaves have a minty, balsam scent and may be used to make tea or add flavor to salads. Costmary prefers full sun to partial shade. The plant will produce mostly leaves and no flowers if it is grown in deep shade. The plant may become aggressive and crowd out other herbs. 09 of 14 Curly-leafed Parsley (Petroselinum crispum) Parsley can be curly or flat-leaved (Petroselinum neapolitanum). Both can be grown from seeds sown in early spring in consistently moist, well-drained rich soil in full sun or light shade. Because the seed is slow to germinate, transplants are a better choice for hot, humid areas where parsley tends to wilt. Parsley is a biennial, producing leaves the first year and flowers that attract butterflies the next. 10 of 14 Lemon balm (Melissa officinalis) Lemon balm is a hardy perennial shrub grown for its lemon-scented leaves that can be grown in USDA hardiness zones 3a to 7b. It prefers well-drained soils in sun or partial shade. The plant will self-seed and spread aggressively by rhizomes, so growing in a container is recommended. New leaves are more flavorful than mature ones for teas. 11 of 14 Mint (Mentha spp.) There is a hardy perennial mint plant for every taste. They are vigorous growers that can become invasive in the garden. They prefer rich, moist soil and partial shade. You can harvest tender leaves often for drinks or allow the plants to produce small white or purple flowers that attract pollinators. 12 of 14 Sweet Cicely (Myrrhis odorata) Sweet cicely, also known as sweet chervil, has delicate fern-like foliage and seedheads that are anise or licorice-scented. Native to Europe, the leaves can be cooked like spinach, the long tap root can be eaten raw, in salads, or boiled and eaten like parsnips, and the seed pods are collected to use as a dried herb. It is best grown in organically-enriched soils in light shade to full shade. 13 of 14 Sweet Woodruff (Galium odoratum) Sweet woodruff, a creeping, mat-forming perennial with dainty flowers perfect for shady areas. It grows well in mild temperatures and most soil types, though it prefers acidic soil. The leaves smell like freshly mown hay when crushed and dried and are often used in potpourri or sachets. The white flowers are showy, fragrant, and edible with a sweet, nutty, vanilla flavor. 14 of 14 Tarragon (Artemisia dracunculus 'Sativa') If you enjoy the taste of licorice, you should include the culinary cultivar of tarragon A. dracunculus 'Sativa' in your herb garden. Often called French Tarragon, this perennial prefers some shade because it suffers in the summer heat. Because this plant rarely flowers, it must be started from a purchased seedling or rooted from a cutting. Tips for Growing Herbs in Shade Read the seed packet or care tag of herb plants to see if the plant will thrive in shade. Avoid herbs that require full sun. Provide well-draining soil to help prevent root rot. Growing herbs in shade often produces leggy, unruly plants. Prune and shape the herbs often to maintain a neat appearance.

Winter may feel more like a month of hibernation, but it's perfectly possible to enjoy gardening and see a few green shoots well before spring rolls around. One of the best ways to do this is by propagating and growing herbs indoors. Whether you're interested in growing basil for your favorite dishes or would like the calming fragrance of lavender in your home, we spoke with two gardening experts to get their best advice on propagating herbs during winter. Meet the Expert Ren Elizabeth is the steward of a 5-acre homestead, and the author of the educational blog ecofriendlyhomestead.com, where she shares information on environmentally sustainable ways to grow food. Kim Butler is a master gardener based in Central Florida who educates others about all things urban homesteading and growing her own food and herbs. Use Softwood Cuttings First, you're going to need cuttings to get your indoor herb garden started. "For herbs like basil, thyme and oregano, I would recommend to use softwood cuttings, not hard, so that one can actually succeed at getting those plants started," says master gardener Kim Butler. The same can be said for lavender and rosemary. If you don't already have cuttings, it's better to wait for spring. "They don't propagate well from hardwood cuttings, which is usually all that's available in the winter months," says gardening expert Ren Elizabeth. Want more gardening tips? Sign up for our free gardening newsletter for our best growing tips, troubleshooting hacks, and more! Keep Your Cuttings Warm You're not the only one who appreciates a cozy home during winter—your herb cuttings will love and thrive in this kind of environment, too. "Herbs develop roots a lot faster if they are kept around 70ºF," Elizabeth says. To maintain this temperature, she suggests using a heat mat, or putting them near your radiator or wood stove. Not only does this give your plants a better chance of survival but it cuts down on the possibility of rotting, too. Be a Mindful Propagator Some herbs are easier to grow than others, and practice makes perfect, as does knowing certain plant behaviors. Even the simplest herbs to grow can have their fair share of challenges—like mint. While you may want to move these herbs outside come springtime, Elizabeth warns against putting mint to raised beds or directly into the ground. "It really will take over and it is really difficult to stop its spread," Elizabeth says. The best way to keep herbs in check is to do your research. Invest in a Grow Light Because winter is darker and colder than spring and summer, having a little supplementary light can help support your cuttings. Propagated herbs need the energy from a light source in order to grow and thrive, just as newly planted seeds might. In order to support your plants, you can invest in true grow lights, or get creative like Elizabeth does. "I use LED shop lights that I have mounted on a metal shelving unit," she explains. "While shop lights don't emit a focused light spectrum like grow lights do, they are very affordable to buy and are energy efficient." Opt for Water Propagation There are a few different ways you can propagate plants, but Butler recommends using a water propagation method by "placing the cuttings in a clear jar at room temperature with the leaves above the water." It's a relatively simple way to get your herbs going and doesn't require any soil from the get-go. However, Elizabeth says to keep an eye out for algae growth. She's found that her water-bound cuttings are often prone to algae. "In order to keep this at a minimum, I change the water a few times a week," Elizabeth says. Add Some Honey Part of propagating and growing herbs indoors is waiting. It takes some time to see growth and get your herbs to a point where they can be planted and harvested. "I sometimes add honey to stimulate the process," Butler says. But she also adds that you shouldn't "use nutrients until they have properly established roots." Stimulate Growth with Kitchen Items Outside of store-bought rooting hormones, you can also try using aloe, cinnamon, or apple cider vinegar to stimulate growth in your plants. Keep a System Going Year-Round Winter propagation is totally doable, but it's smart to have a system and routine in place all year long to keep your plants healthy and keep an abundance of herbs coming in. "[I] regularly prune them, rotate my pots, and sometimes move them outdoors for some air, and use those cuttings to start new plants," Butler says. Elizabeth also encourages taking more cuttings than you usually would—especially for this colder season. "By giving yourself an extra cutting or two, you're countering some of the decline in rooting rate that you'll normally experience in the winter," she says. Know Specific Plants' Needs While there are some general herb care guidelines, each plant has its own needs. It's smart to read up on the specific herbs you want to propagate and grow so you know how to best care for them. For example, Elizabeth notes that oregano is hardy and "does well being propagated by division nearly year-round." Thyme, on the other hand, does best when it's layered under dirt in the soil. Knowing what different herbs like will lead to far more success when creating your own herb garden this winter.

Whether you have a full bed of rosemary, oregano, and mint or are growing a mini edible herb garden in pots, there' a specific methodology in retaining flavor and freshness that comes down to the time of day you harvest. We spoke with two experts to understand the worst time of day to harvest herbs, and how to set your harvesting schedule up for success when it comes to timing. Meet the Expert Sara Rubens is a certified garden coach and founder of Seed to Sanctuary, a company that supports people in becoming proficient gardeners. Edwin Dysinger is an expert gardener and the co-founder of the garden planning app Seedtime. The Worst Time to Harvest Herbs The worst time to harvest herbs is in the afternoon, especially during the summer when the day hits its hottest point. "This is when the sun is strongest and the plants are under the most stress," says gardening coach Sara Rubens. "During this time, essential oils—which are responsible for the herb’s aroma and flavor—tend to dissipate due to the heat." In doing so, you potentially lose out on a lot of their unique taste and won't be able to experience the plant at its best. However, there is a single exception to the rule. "If your goal is longer shelf life, rather than greater potency and flavor, it is ideal to harvest from mid-day to afternoon," says expert gardener Edwin Dysinger. "This is because during the day, as the herbs photosynthesize, they manufacture carbohydrates (sugars) as a byproduct. Higher carbohydrate levels in the leaves result in better post-harvest storage." On extremely hot summer days, you may still need to adjust your harvesting time to earlier. Even if you're planning for storage as opposed to using right away, the sun can scorch or wilt the leaves. Best Time to Harvest Herbs The best time to harvest your herbs is in the morning, just after the dew has dried and before the sun gets too hot. While your culinary and DIY endeavors will benefit from the exceptional flavor, there are a few other reasons for this. "In addition to having higher levels of essential oils in the morning, levels of vitamins, antioxidants, and polyphenols are also higher and decrease as the day progresses with prolonged exposure to the sun," says Dysinger. How to Harvest Herbs for Maximum Flavor Now that you have the time of day down, there are a few other factors to consider for an optimal harvest. Dysinger notes that for leafy herbs that eventually flower, it's best to harvest before those blooms appear. Not only will it impact the taste if they flower, but leave production will decrease, too. "Regular picking of leaves will help to prolong the time before flowering," he says. "If you want to do a larger harvest for preservation and storage, leave between one-half and two-thirds of the plant intact. This will enable it to have the strength to regrow quickly for more harvests." Well-timed plucking and harvesting are imperative, as is giving your herbs the best possible growing conditions. Ruben notes that well-draining soil, ample sunlight, and the right levels of water are key—and so is pruning. "Regular pruning encourages bushier growth and more tender leaves," she says. If you have cooler patches around your garden, consider bringing in some herbs that grow in shade, like cilantro or sweet cicely. Don't forget to take a look at herb companion plants for successful growth and to overwinter your plants so you can keep the cycle going next season. 5 Tips for Flavorful Herbs Here are a few expert-approved tips for keeping your herbs full of flavor: Harvest in the morning. Do so after the dew dries and before the sun reaches its peak. This will retain flavor, antioxidants, and oils. Watch the fertilizer. Ruben notes that too much fertilizer can dilute the flavor of herbs too. "Growing herbs in nutrient-rich but not overly fertile soil, and harvesting them at the right time, will help ensure they’re flavorful and aromatic," she says. Understand your herbs' needs. Make sure that they're receiving the right amount of light or shade, water, and nutrients; even herbs that love the sun might need shade on extremely hot days. Prevent bolting. Don't allow certain herbs (like basil) to flower if you intend to harvest—this can put a damper on the taste. Know your herb. Learn which parts are edible for each herb type you have. You'll be able to make the most of every bit of flavor this way.