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Most Pennsylvania gardeners grow far fewer herbs than they should. The short list — basil, maybe parsley — leaves a lot of productive plants off the table. PA’s climate, with its cool springs and warm summers, is genuinely suited to a wide range of herbs, from Mediterranean varieties that love our summer heat to cold-hardy perennials that show up every April without any help from you.
This guide breaks down the best herbs for Pennsylvania by type: what comes back each year, what you replant, and what surprises most gardeners by surviving our winters. Zone-specific performance notes are included for zones 5a through 7a.
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🌿 Herb Growing Season — Pennsylvania
Soil prep
Planting window
Active growth
Harvest
🌿 Herbs Quick Reference — Pennsylvania
Perennial Herbs That Come Back Every Year
Perennial herbs are the foundation of any PA herb garden. Plant them once and they return every spring — often for decades. The best performers across all Pennsylvania zones are chives, thyme, oregano, mint, and sage.
Chives are the easiest perennial herb in PA. They push up in March before most other plants show any life, tolerate late frosts without complaint, and produce edible flowers through May. Division every 3–4 years keeps clumps vigorous.
Thyme handles Pennsylvania winters well in zones 6a and warmer. In Zone 5a, a light mulch layer in November extends its life considerably. ‘English thyme’ and ‘lemon thyme’ are the most cold-hardy varieties — avoid the ornamental wooly types in northern PA, as they’re less frost-tolerant.
Oregano spreads aggressively in good conditions, so give it its own space or a container. Greek oregano (‘Origanum vulgare subsp. hirtum’) has the strongest flavor and survives Zone 5b winters with minimal protection. It goes dormant in winter but comes back reliably from the roots.
Mint deserves a separate container unless you want it everywhere. It’s invasive in garden beds — runners spread underground and can colonize a 4×4 area in a single season. The upside: it’s essentially indestructible in PA, and a single potted plant produces more than most households can use. Spearmint and peppermint are both fully hardy here.
Plant mint in a 5-gallon bucket sunk into your garden bed (with the bottom cut out for drainage). This channels the roots downward rather than outward and keeps it contained without looking like a container garden.
Sage is a reliable perennial in zones 6a and warmer. It handles dry, hot summers better than most herbs and rarely needs supplemental water once established. In Zone 5a–5b, sage can die back to the ground in hard winters — mulch heavily and it usually recovers. The standard ‘Salvia officinalis’ is hardier than the ornamental purple and tricolor varieties.
Annual Herbs Worth Replanting Each Season
Some of the most-used culinary herbs are annuals — they complete their lifecycle in one season and must be replanted. Basil, cilantro, and dill are the three that appear in most PA kitchen gardens, and each has a distinct seasonal niche.
Basil is PA’s most popular annual herb and the one most gardeners get wrong. It wants heat — night temperatures below 50°F cause blackening and stalled growth. In Philadelphia and Lancaster (Zone 7a), you can transplant basil outdoors by mid-May. Pittsburgh and central PA gardeners should wait until Memorial Day weekend. Northern PA: early June is safer.
For variety, ‘Genovese’ is the standard large-leaf type for pesto and cooking. ‘Siam Queen’ handles PA humidity better than most Italian types and resists downy mildew — a fungal disease that’s become a serious problem in eastern PA. If you’ve had basil collapse in late July from mildew, switch to a resistant variety like ‘Amazel’ or ‘Devotion’.
Downy mildew (Peronospora belbahrii) has spread throughout PA and can wipe out susceptible basil plantings in July–August. Yellowing on top of leaves with gray fuzz underneath is the tell. Use resistant varieties and avoid overhead watering.
Cilantro is a cool-season annual that bolts quickly in summer heat. In PA, you get two good windows: April–May and again in August–September. Successive plantings every 3 weeks extend your harvest through both windows. The variety ‘Slow-bolt’ or ‘Santo’ delays bolting by a week or two — worth using. Once it flowers and sets seed (coriander), harvest shifts from leaves to seeds.
Dill is easier than most gardeners expect. It direct-sows well, tolerates light frost, and self-seeds prolifically once established — meaning it often acts like a perennial even though it’s technically an annual. ‘Bouquet’ dill grows 3 feet tall and is ideal for pickling. ‘Fernleaf’ dill stays compact at 18 inches and fits well in smaller beds.
Parsley is technically a biennial (two-year cycle) but behaves like an annual in most PA gardens since it bolts to seed in its second year. Both flat-leaf (‘Italian’) and curly parsley are cold-tolerant — you can transplant them outdoors 4–6 weeks before your last frost, which means late March in southeastern PA and late April in the north.
Mediterranean Herbs: What Survives Pennsylvania Winters
Mediterranean herbs — rosemary, lavender, tarragon — are where PA zone differences matter most. What grows year-round in Philadelphia may die to the ground in Pittsburgh and need to be replaced annually in Erie.
Rosemary is technically hardy to Zone 7 (−0°F), which means it can survive winters in Philadelphia, Lancaster, and York with reasonable success. In Zone 6 (Pittsburgh, Reading, Harrisburg) it’s borderline — a sheltered south-facing location and some frost cloth can tip it toward survival, but plan to lose it in harsh winters. In Zone 5a–5b, treat rosemary as an annual or bring containers indoors.
The most cold-hardy rosemary varieties for PA are ‘Arp’ (hardy to −10°F in some trials) and ‘Madeline Hill’. Both tolerate Zone 6 reliably and have survived Zone 5b winters in protected spots, though that’s pushing the limit.
Lavender thrives in Zones 5–8 when given excellent drainage. Poor drainage in PA clay soils kills lavender faster than cold does — it rots over winter in wet conditions. Raised beds or amended sandy loam are essential. ‘Munstead’ and ‘Hidcote’ are the most reliably hardy varieties for PA; both tolerate Zone 5 with good drainage. French lavender (Lavandula stoechas) is only hardy to Zone 7 — fine for Philadelphia, risky farther north.
French tarragon is a perennial hardy through Zone 4, making it one of the easier Mediterranean herbs for all of PA. It dies back completely each winter and re-emerges in spring. Important note: only French tarragon (Artemisia dracunculus var. sativa) has culinary value — Russian tarragon is widely sold but virtually flavorless. French tarragon doesn’t produce viable seed, so it must be purchased as a plant or division.
Cool-Season Herbs for Spring and Fall
PA’s shoulder seasons — April–May and September–October — are ideal for herbs that bolt or struggle in summer heat. These herbs give you a productive window when basil isn’t in the picture yet.
Chervil is underused in PA and deserves more attention. It has a mild anise flavor, grows in partial shade (making it one of the few herbs that tolerates lower light), and thrives in cool conditions. Direct sow in early April or late August for fall harvest. It bolts quickly in summer, so treat it as a spring/fall crop only.
Lemon balm is a cold-hardy perennial in all PA zones that produces early spring growth. It spreads aggressively by seed if you let it flower — deadhead regularly to keep it contained. The flavor is pleasant in teas and salads.
Plant a small row every 2–3 weeks starting in April. By the time the first planting bolts, the second is at peak harvest. Stop planting by late June, then restart in August for fall crops that finish before frost.
Zone Performance Notes by PA Region
Select your region to highlight the relevant notes in the table below.
| Region | Zone | Rosemary | Lavender | Basil Start | Winter Hardy Perennials |
|---|---|---|---|---|---|
| Western PA (Pittsburgh) | 6a | Borderline — ‘Arp’ or ‘Madeline Hill’ in sheltered spot | Yes with excellent drainage | Memorial Day weekend | Chives, thyme, oregano, mint, sage, tarragon |
| Central PA (State College, Harrisburg) | 6a–6b | 6b zones: most years; 6a: use cold-hardy varieties | Yes with raised bed or sandy loam | Mid-to-late May | Chives, thyme, oregano, mint, sage, tarragon |
| Eastern PA (Philadelphia, Lancaster) | 6b–7a | Yes — most varieties overwinter reliably | Yes — French lavender possible in 7a | May 10–15 | All listed perennials; rosemary included |
| Northern PA (Erie, Poconos) | 5a–5b | No — treat as annual or bring indoors | Only with perfect drainage and mulching | Early June | Chives, mint, oregano, thyme with mulch; sage variable |
Full Herb Variety Reference Table
| Herb | Type | PA Hardy Zones | Best Varieties for PA | Key Notes |
|---|---|---|---|---|
| Basil | Annual | All (warm season) | Genovese, Siam Queen, Amazel (mildew-resistant) | Plant after last frost; avoid cold nights |
| Chives | Perennial | 3–9 (all PA zones) | Standard chives; garlic chives | Earliest spring herb; divide every 3–4 years |
| Cilantro | Annual (cool) | All (spring/fall) | Santo, Slow-bolt, Calypso | Bolts in heat; plant April and August |
| Dill | Annual | All | Bouquet (tall), Fernleaf (compact) | Self-seeds readily; direct sow preferred |
| French Tarragon | Perennial | 4–8 (all PA zones) | Only buy as plant/division — no seed | Russian tarragon is flavorless; specify French |
| Lavender | Perennial | 5–8 with drainage | Munstead, Hidcote, Phenomenal | Drainage is critical — clay soil kills it |
| Lemon Balm | Perennial | 4–9 (all PA zones) | Standard species | Spreads aggressively; deadhead before seed set |
| Mint | Perennial | 3–9 (all PA zones) | Spearmint, Peppermint, Chocolate mint | Contains in pot; spreads uncontrollably in beds |
| Oregano | Perennial | 5–9 (all PA zones) | Greek oregano (Origanum vulgare hirtum) | Strongest flavor; common ornamental types are mild |
| Parsley | Biennial (annual) | All | Italian flat-leaf, Curly | Cold-tolerant; transplant 4–6 wks before last frost |
| Rosemary | Perennial | 7a reliably; 6 marginal | Arp, Madeline Hill (hardiest) | Annual or container in Zone 5a–5b |
| Sage | Perennial | 5–8 (all PA zones) | Salvia officinalis (standard); avoid ornamentals in Zone 5 | Drought-tolerant once established |
| Thyme | Perennial | 5–9 (all PA zones) | English thyme, Lemon thyme | Mulch in Zone 5 for reliable overwintering |
Season planning: Check our month-by-month Pennsylvania planting guide to keep your garden producing all year. Browse all Pennsylvania vegetable guides for companion planting ideas.
Frequently Asked Questions About Herbs in Pennsylvania
Will rosemary survive winter in Pennsylvania?
It depends on your zone. In Zone 7a (Philadelphia, Lancaster, York), most rosemary varieties overwinter reliably with minimal protection. In Zone 6a–6b (Pittsburgh, Harrisburg, Reading), the cold-hardy varieties ‘Arp’ and ‘Madeline Hill’ can survive most winters in a sheltered spot, but expect losses in harsh years. In Zone 5a–5b (Erie, northern PA), treat rosemary as an annual or grow it in a container you bring indoors before the first hard frost.
Why does my basil turn black in Pennsylvania?
Blackening on basil leaves is almost always caused by cold temperatures — either transplanting too early when nights are still dropping below 50°F, or an unexpected late-spring frost. Basil is extremely cold-sensitive. Wait until night temperatures are consistently above 50°F before planting outdoors: mid-May in eastern PA, Memorial Day in western and central PA, early June in northern PA. Blackening can also result from downy mildew, a fungal disease — look for gray fuzz under the leaves as the tell-tale sign.
What is the easiest herb to grow in Pennsylvania?
Chives and mint are the two most forgiving herbs in PA. Chives emerge early in spring, tolerate frost, need minimal care, and produce edible flowers as a bonus. Mint is essentially indestructible but must be contained in a pot or it will take over your garden bed within a season. For annual herbs, parsley is the easiest — it tolerates cold, doesn’t bolt as aggressively as cilantro, and produces for a long season.
Can I grow lavender in Pennsylvania clay soil?
Lavender will almost certainly die in heavy PA clay soil, not from cold but from root rot caused by poor winter drainage. Lavender needs excellent drainage year-round, and clay soil stays too wet in winter. Grow it in a raised bed filled with a sandy, well-draining mix, or amend your existing soil heavily with coarse sand and perlite. ‘Phenomenal’ lavender is the most tolerant variety for difficult PA soils and is the best bet if you’re determined to grow it in-ground.
When should I plant cilantro in Pennsylvania?
Plant cilantro in early-to-mid April (direct sow) for a spring crop, and again in mid-August for a fall crop. Cilantro bolts and goes to flower quickly in summer heat — you’ll get a short harvest window before June in spring, and then a second window in September–October. Successive plantings every 2–3 weeks during those windows extend your harvest considerably.
Is French tarragon available at Pennsylvania garden centers?
French tarragon (the one with real flavor) cannot be grown from seed and must be purchased as a plant. It’s less commonly stocked than basil or parsley, but most independent nurseries carry it in spring. Avoid plants labeled simply “tarragon” without specifying “French” — Russian tarragon is widely sold, looks similar, and is nearly flavorless. When in doubt, pinch a leaf and taste it. French tarragon has a distinct anise flavor; Russian tarragon tastes like grass.
Continue Reading: Growing Herbs in Pennsylvania
- When to Plant Herbs in Pennsylvania — exact planting windows by zone, from Pittsburgh to Philadelphia
- How to Grow Herbs in Pennsylvania — soil, watering, pruning, and overwintering the complete care guide
- Growing Herbs in Pennsylvania — hub page with all cluster guides
