Best Herbs for Zone 3
21 varieties that thrive in USDA Hardiness Zone 3. Compare planting dates, growing difficulty, and find the best picks for your garden.
Varieties
21
for Zone 3
Beginner
17
easy to grow
Heirloom
18
heritage varieties
Container
21
pot-friendly
Zone 3 Coverage
Planting Timeline — All Varieties
Growing Herbs in Zone 3
Zone 3 presents unique opportunities and challenges for herb gardeners. While the short growing season and late spring frosts can be limiting, the intense summer sun and cool nights actually concentrate essential oils in many herbs, giving you incredibly flavorful harvests. The key is choosing varieties that can either handle light frosts or produce quickly enough to give you multiple harvests before September's first freeze.
When selecting herbs for Zone 3, prioritize cold-hardy perennials like English Lavender, Common Thyme, and Garden Sage that can overwinter with protection, along with fast-maturing annuals like Cilantro and Dill that can be succession planted throughout the season. Basil varieties, while frost-sensitive, grow vigorously in Zone 3's warm summers if you time plantings correctly and provide protection during cool snaps.
The herb varieties listed here have been specifically chosen for their ability to thrive in Zone 3's climate. From hardy perennials that return year after year to quick-growing annuals perfect for succession planting, these selections will give you a continuous supply of fresh herbs from late spring through early fall.
Variety Comparison
| Variety ↑ | Days | Difficulty |
|---|---|---|
| Bouquet Dill | 40-60 | Easy |
| Chocolate Basil | 65-75 | Easy |
| Chocolate Mint | 65-75 | Easy |
| Cilantro | 50-55 | Easy |
| Curly Parsley | 70-90 | Easy |
| Fernleaf Dill | 40-50 | Easy |
| Flat-Leaf Parsley | 70-90 | Easy |
| French Tarragon | 60-90 | Moderate |
| Garland Chrysanthemum | 30-50 | Easy |
| Garlic Chives | 80-90 | Easy |
| German Chamomile | 60-75 | Easy |
| Gourmet Gold Dill | 40-50 | Easy |
| Holy Basil | 90-100 | Easy |
| Lemon Balm | 70 | Very easy |
| Lemon Thyme | 65 | Moderate |
| Mammoth Dill | 90 | Easy |
| Orange Mint | 85-95 | Easy |
| Peppermint | 60-90 | Easy |
| Petroselinum crispum 'Forest Green' | 70-85 | Easy |
| Russian Tarragon | 60-90 | Very easy |
| Summer Savory | 60-70 | Easy |
Variety Details
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.
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.
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.
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.
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.
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.
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.
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.
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.
Zone 3 Growing Tips
Start tender herbs like basil, French Tarragon, and Chocolate Mint indoors 6-8 weeks before your last frost date (typically early to mid-March for a mid-May transplant). Hardy herbs like Cilantro, Dill, and Parsley can be direct seeded 2-3 weeks before the last frost, as they actually prefer cooler soil temperatures for germination. Wait until nighttime temperatures consistently stay above 50°F before transplanting warm-season herbs outdoors—usually late May to early June in Zone 3.
Season extension is crucial for maximizing your herb harvest. Use row covers, cold frames, or even simple plastic milk jugs as mini greenhouses to protect plants from unexpected late spring or early fall frosts. Many Zone 3 gardeners get an extra 2-4 weeks of growing time this way. For continuous harvests, succession plant fast-growing herbs like Cilantro and Dill every 2-3 weeks from late April through mid-August.
The biggest challenge in Zone 3 is the temperature swings—80°F days followed by 40°F nights aren't uncommon in late May and early September. Basil is particularly sensitive to these fluctuations, so consider growing it in containers that can be moved to protection, or invest in quality row covers for your herb garden.
Season Overview
With an average last frost around May 15 and first frost by September 15, Zone 3 gardeners work with approximately 120 growing days. This compressed season actually works in your favor for herb production, as most herbs prefer to grow quickly rather than slowly. Plan to have all tender herbs transplanted by June 1st to take full advantage of the growing season. Cool-season herbs like Cilantro and Dill can often be planted again in late July for a fall harvest that may extend into October with protection. The key is thinking of your Zone 3 herb garden in three phases: the cool spring season (May-early June) for hardy herbs, the warm summer season (June-August) for heat-lovers like basil and oregano, and the cool fall season (September-October) for second plantings of cilantro, dill, and parsley.