Best Herbs to Grow in North Dakota
North Dakota sits in USDA Hardiness Zone 4. These 32 herb varieties are suited to North Dakota's 135-day growing season with last frost around May 10 and first frost around September 25.
Varieties
32
for North Dakota
USDA Zone
4
135-day season
Beginner
25
easy to grow
Heirloom
24
heritage varieties
North Dakota in USDA Zone 4
North Dakota is primarily in Zone 4. Varieties that thrive in this zone will typically grow well across the state, though local microclimates vary.
When to Plant Herbs in North Dakota
Growing Herbs in North Dakota
Zone 4 herb gardening requires choosing varieties that can handle the reality of a short but often intense growing season. With your last frost typically arriving around May 10th and the first fall frost coming as early as September 25th, you're working with roughly 135 days of frost-free growing time. This compressed season actually works in favor of many herbs, which tend to develop more concentrated flavors when they grow quickly in warm conditions without the stress of extreme heat that zones further south experience.
The key to success in Zone 4 is selecting herbs that either mature quickly, handle cool weather well, or both. Cold-hardy perennials like thyme, oregano, and chives will return year after year, giving you the best value for your garden space. Fast-growing annuals like basil varieties, cilantro, and dill can produce multiple harvests if you succession plant every 2-3 weeks. The herbs we've selected here have all proven themselves in Zone 4 conditions, offering reliable harvests and the ability to withstand the occasional unexpected cool snap that catches gardeners off guard.
Your shorter season also means you'll want to focus on herbs that give you the biggest flavor impact per plant. Varieties like Genovese Basil for classic pesto, French Tarragon for its unique anise notes, and Gourmet Gold Dill for both foliage and seed production will maximize your harvest potential. Many of these herbs actually prefer the moderate summer temperatures typical of Zone 4, avoiding the heat stress that can make basil bolt prematurely or turn mint bitter in hotter climates.
Variety Comparison
| Variety ↑ | Days | Difficulty |
|---|---|---|
| Allium schoenoprasum 'Purly' | 60-75 | Easy |
| Anise Hyssop | 75-80 | Easy |
| Bouquet Dill | 40-60 | Easy |
| Chocolate Basil | 65-75 | Easy |
| Chocolate Mint | 65-75 | Easy |
| Cilantro | 50-55 | Easy |
| Common Chives | 75-85 | Very easy |
| Curly Parsley | 70-90 | Easy |
| Fennel Bronze | 90-115 | Easy |
| Fernleaf Dill | 40-50 | Easy |
| Flat-Leaf Parsley | 70-90 | Easy |
| French Tarragon | 60-90 | Moderate |
| Garden Sage | 80-90 | Easy |
| Garland Chrysanthemum | 30-50 | Easy |
| Garlic Chives | 80-90 | Easy |
| German Chamomile | 60-75 | Easy |
| Gourmet Gold Dill | 40-50 | Easy |
| Gourmet Gold Oregano | 80-90 | Easy |
| Holy Basil | 90-100 | Easy |
| Lemon Balm | 70 | Very easy |
| Lemon Thyme | 65 | Moderate |
| Mammoth Dill | 90 | Easy |
| Moroccan Mint | 60-90 | Easy |
| Orange Mint | 85-95 | Easy |
| Origanum vulgare 'Hot & Spicy' | 60-80 | Easy |
| Peppermint | 60-90 | Easy |
| Petroselinum crispum 'Forest Green' | 70-85 | Easy |
| Purple Ruffles Oregano | 60-70 | Easy |
| Russian Tarragon | 60-90 | Very easy |
| Spearmint | 60-90 | Very Easy |
| Summer Savory | 60-70 | Easy |
| Variegated Sage | 75-90 | Easy to moderate |
Variety Details
Allium schoenoprasum 'Purly'
A stunning ornamental chive variety that produces vibrant purple-pink flower globes above slender, hollow green stems throughout the growing season. Unlike common chives, Purly offers exceptional flower production and color intensity, making it perfect for edible landscaping, cut flower arrangements, and pollinator gardens. The edible flowers and mild onion-flavored leaves provide both culinary value and garden beauty in one reliable perennial package.
Anise Hyssop
Very aromatic with a sweet, licorice-mint flavor. Vigorous plants produce abundant blooms, attracting bees and other pollinators. Anise hyssop is also known as giant hyssop, blue giant hyssop, fennel giant hyssop, and fragrant giant hyssop.Edible Flowers: Leaves and flowers can be used fresh or dried to flavor drinks, salads, soups, pasta, and desserts.USDA Certified Organic.
Bouquet Dill
Early flowering plants produce large blooms, seed umbels, and foliage on long stems, making Bouquet the preferred dill for cut-flower use and pickling. Also an economical, fast-growing choice for baby-leaf production. Edible seeds, flowers, and greens flavor many foods. Popular addition to sauces, salads, and soup. Foliage known as dill weed. Edible Flowers: The flowers are used to garnish potato salad, green salads, and pickles. When broken into florets, they can be mixed into a cheese spread or omelet.Also available in organic seed.
Chocolate Basil
Flowers measure 4-6" across and are a rich brown on the tops of the petals and a lovely, striped yellow on the undersides. Great in bouquets and garden borders. Stem length is 10-24". Bears pollen; good for bee forage.
Chocolate Mint
Flowers measure 4-6" across and are a rich brown on the tops of the petals and a lovely, striped yellow on the undersides. Great in bouquets and garden borders. Stem length is 10-24". Bears pollen; good for bee forage.
Cilantro
Santo is a slow-bolting selection grown for its leaves. Like the leaves and seeds, the flowers are also edible. NOTE: We test all our cilantro/coriander lots for the presence of Pseudomonas. Attracts Beneficial Insects: if allowed to flower, provides pollen and nectar for beneficial insects such as, bees, hoverflies, and tachinid flies.Edible Flowers: Use them raw because the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, chicken, and spicy Southwestern dishes. Flavor is of mild cilantro.
Common Chives
Compared to Staro, Purly has a more upright plant habit with a slightly straighter leaf. Edible Flowers: Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza. Great as an addition to potato salad. Flavor is of mild, sweet onion.
Curly Parsley
The quintessential garnish herb with tightly curled, emerald green leaves that add both visual appeal and fresh flavor to countless dishes. This biennial herb is incredibly hardy and productive, offering continuous harvests from spring through fall and even surviving light frosts. Its dense, ruffled foliage makes an attractive edging plant while providing a reliable source of vitamin-rich fresh herbs.
Fennel Bronze
A stunning ornamental herb that combines feathery bronze-colored foliage with the distinctive anise flavor that makes fennel a culinary treasure. This dramatic variety serves double duty as both an eye-catching garden focal point and a source of flavorful leaves, seeds, and flowers for cooking. Bronze fennel's graceful, thread-like foliage creates beautiful texture in herb gardens while attracting beneficial insects like swallowtail butterflies.
Fernleaf Dill
Abundant dark blue-green foliage. Great in containers or in small spaces. AAS Winner. Ht. 6-8".
Flat-Leaf Parsley
Also known as Italian parsley, this variety offers superior flavor compared to curly parsley with its clean, bright taste that doesn't overpower dishes. The flat, deeply-cut leaves are easier to chop and provide a fresh, grassy flavor that's essential in Mediterranean cooking. This hardy biennial is incredibly productive and continues growing through light frosts, making it a kitchen garden staple.
French Tarragon
The aristocrat of culinary herbs, true French tarragon is essential for classic French cuisine with its distinctive anise-like flavor and sophisticated aroma. Unlike Russian tarragon, this sterile variety must be grown from cuttings and offers incomparably superior flavor. A must-have for serious cooks who want to create authentic béarnaise sauce and fine herb blends.
Garden Sage
High essential oil content of 1.5-2.0%. Robust, uniform plant. Also known as garden sage. Edible flowers: Use as garnish, or as an ingredient in rice, egg, or cheese dishes.
Garland Chrysanthemum
Cut greens when about 4-8" tall for a flavorful addition to salads, vegetables, pickles, and sushi. Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants. This is the preferred "fine" or "small" leaf strain.
Garlic Chives
Wide, flat leaves are attractive and easy to harvest. Mild garlic flavor. USDA Certified Organic.
German Chamomile
The classic tea herb beloved for its apple-scented flowers and gentle, soothing properties that have been treasured for centuries. This delicate annual produces masses of small, daisy-like flowers with white petals and bright yellow centers that can be harvested continuously throughout the growing season. Easy to grow and self-seeds readily, creating a charming cottage garden atmosphere while providing homegrown herbal tea.
Gourmet Gold Dill
A stunning ornamental dill variety with bright golden-yellow foliage that adds both culinary value and visual drama to herb gardens. The vibrant color intensifies in cool weather while maintaining the classic dill flavor profile. Perfect for gardeners who want their herb garden to double as landscape decoration.
Gourmet Gold Oregano
A beautiful golden-leaved oregano variety that brings both ornamental beauty and culinary excellence to the herb garden. The bright chartreuse foliage provides stunning color contrast while delivering the classic oregano flavor that's essential for Mediterranean cooking, making it both a feast for the eyes and the palate.
Holy Basil
1 1/2" long green leaves, with purple stems. Known for its use in Hindu culture and Ayurveda. Also known as Tulsi. A common ingredient in Thai cuisine and in teas. Used medicinally for digestion and immune system support. Ht. 16-22".
Lemon Balm
Fresh leaves for teas, cold drinks, and salads. During the summer, small white flowers full of nectar appear which attract bees. Easy to grow. Mulch can aid winter survival in areas where winter temperatures typically reach below 0°F (-18°C).
Lemon Thyme
Pick at 1½-2½" diameter. This versatile cucumber is sweet and flavorful, and doesn't have much of the chemical that makes other cucumbers bitter and hard to digest. Though often served raw, Lemon is also a good pickling cucumber. Specialty market salad item. NOTE: Very late to begin bearing. USDA Certified Organic.
Mammoth Dill
Large 2" blossoms in bright, clear colors of red, purple, mauve, pink, blue, and white. Blooms over a long period with exceptional fragrance. Can be spelled either as sweet pea or sweetpea. Attracts hummingbirds.
Moroccan Mint
The traditional mint of North African tea culture, prized for its intensely sweet flavor and exceptional fragrance. This spearmint variety produces vibrant green leaves with a refreshing, clean taste that's less aggressive than peppermint. Perfect for the classic Moroccan mint tea and a beautiful, aromatic addition to any herb garden.
Orange Mint
This big sister to Sonja has larger flowers and thicker, sturdier stems. Branches are 35-48" and sport 4-6" blooms. May yield as many as 20-25 stems/plant. First sunflower to win an All-America Selections award. Also suitable for year-round greenhouse production. Day-length neutral. Minimal pollen. Branching. AAS Winner.
Origanum vulgare 'Hot & Spicy'
An intensely flavorful oregano variety that delivers exceptional heat and pungency, perfect for pizza sauces, Mediterranean dishes, and spicy cuisine. This vigorous perennial produces abundant small leaves packed with essential oils that far exceed common oregano in both flavor intensity and aromatic qualities. The compact, spreading habit makes it ideal for containers and herb garden borders where its potent fragrance can be easily accessed.
Peppermint
Vivid pink-on-white striping on the petiole. Glossy dark green leaves make for a striking contrast with the brilliant white veins. Deep leaf savoy for higher leaf volume. Long, strong petioles and upright habit make for quick and easy harvesting and bunching. Selected for strong disease tolerance and high bolt resistance. Peppermint is more than a novelty item; its strong agronomic qualities make it an outstanding performer in the field, and its beautiful color grabs attention at market. The ace of our field trials year after year.
Petroselinum crispum 'Forest Green'
The ultimate curly parsley variety featuring exceptionally dark green, tightly curled leaves that maintain their vibrant color and crisp texture longer than standard varieties. This uniform, compact plant produces abundant harvests of premium-quality leaves perfect for garnishing and cooking, with superior bolt resistance extending the harvest season. Forest Green's attractive appearance and reliable performance make it a favorite among both home gardeners and commercial growers.
Purple Ruffles Oregano
A stunning ornamental oregano that doubles as a culinary herb with its deeply ruffled purple-bronze leaves and cascading habit. The dramatic foliage color intensifies in cool weather, making it a standout in both herb gardens and decorative containers. While milder than Greek oregano, it still provides good flavor for cooking along with exceptional beauty.
Russian Tarragon
A hardy perennial herb that thrives in cold climates where French Tarragon struggles, though with a milder anise flavor. Russian Tarragon is incredibly easy to grow from seed and forms robust clumps that return year after year, making it perfect for beginning herb gardeners seeking a reliable tarragon experience.
Spearmint
The classic mint variety beloved for its bright, refreshing flavor and vigorous spreading habit that makes it perfect for beginning gardeners. Unlike peppermint, spearmint has a sweeter, less intense flavor that's perfect for teas, cocktails, and Middle Eastern cuisine. This hardy perennial spreads rapidly through underground runners, making it ideal for contained growing or naturalizing in moist areas.
Summer Savory
Pepper flavor adds spice to dishes. For flavoring fresh and dry beans, cabbage, and sauerkraut. Long internodes create a tall, somewhat lanky plant.
Variegated Sage
A stunning ornamental sage variety featuring leaves splashed with cream, green, and purple-pink variegation that creates a beautiful tapestry effect in the garden. This compact, slower-growing sage maintains all the culinary qualities of common sage while adding exceptional visual appeal to herb gardens and containers. The colorful foliage is especially vibrant in cooler weather.
Zone 4 Growing Tips for North Dakota
Start your warm-season herbs like basil varieties indoors 6-8 weeks before your last frost date, which means getting seeds started in mid-March. These tender herbs need soil temperatures consistently above 60°F, so don't rush to transplant them outside until at least a week after your average last frost. I've learned that waiting until Memorial Day weekend gives you much better survival rates, even if it feels late. Cold-hardy herbs like parsley, chives, and thyme can go out 2-3 weeks before the last frost, and cilantro actually prefers these cooler conditions for germination.
Season extension becomes crucial for maximizing your Zone 4 herb harvest. Simple protection like row covers, Wall O' Water plant protectors, or even overturned milk jugs can buy you 2-3 extra weeks on both ends of the season. For herbs like basil that you want to keep producing until hard frost, having these protection methods ready can mean the difference between a September harvest and pushing into late October. Consider succession planting cool-weather herbs like cilantro and dill every two weeks from early May through mid-July to ensure continuous harvests.
The biggest challenge Zone 4 gardeners face with herbs is balancing the urge to plant early with the reality of surprise late frosts. I always keep backup seedlings of basil and other tender herbs indoors until June, because losing your main planting to a Memorial Day frost is heartbreaking. Also, focus on harvesting heavily before your first fall frost rather than trying to keep plants alive – most annual herbs will give you their best flavor when harvested just before they face cold stress.