Every Saturday morning, Emily, a freelance illustrator living in Portland, starts her day by watering the small herb garden she keeps on her kitchen windowsill. Fresh basil, fragrant thyme, and bright green parsley thrive in those little pots. She loves snipping fresh leaves to sprinkle over her homemade pasta or add to a salad. What started as a simple effort to save money quickly turned into a rewarding hobby—and a flavorful upgrade to her cooking.
But here’s the question many home cooks ask: Is growing your own herbs actually cheaper than buying them at the store? The answer might surprise you—it’s not always black and white.
If you’re someone like Emily, who cooks regularly and enjoys experimenting in the kitchen, certain herbs are definitely worth growing yourself. Basil, cilantro, dill, and parsley are all annuals that can be easily grown from seed indoors or outside during the warmer months. A single packet of seeds, which usually costs just a few dollars, can yield dozens—even hundreds—of plants over time. Take parsley, for example. It’s a biennial herb, meaning it can provide two years’ worth of harvests if cared for properly. That’s a serious saving compared to buying fresh bunches week after week at the grocery store, where prices can quickly add up.
Then there are specialty herbs—like Thai basil, shiso, or epazote—that are often difficult to find in local markets. Growing these at home not only saves money but also opens up a world of unique flavors you might never try otherwise.
However, some herbs are more challenging to grow from seed or require more time and space to flourish. Perennial herbs like sage, thyme, lavender, and bay laurel are slower to establish, often taking months or even years to mature. For gardeners with limited space or time, buying starter plants or mature herbs from a nursery can be a smarter, more convenient choice.
Laura Matter, a program manager for Tilth Alliance’s Natural Yard Care program in Seattle, explains, “You need to consider whether you’re ready to invest the time and resources for these kinds of plants. Sometimes, it’s easier to buy a well-established herb than to start from seed, especially if you want to use it right away.” For example, growing a bay leaf tree to harvest a few leaves for holiday recipes might not be practical for most urban gardeners. These trees can grow quite large and take years to reach harvestable size.
Even if you prefer buying herbs, there are smart ways to stretch your dollar further. Many herb pots sold in supermarkets, especially those of mint, basil, parsley, and rosemary, contain multiple seedlings. Instead of planting the entire pot as-is, try carefully dividing the seedlings and repotting them individually. This can multiply one purchase into several thriving plants.
Alex, a Brooklyn-based food blogger, swears by this trick. After buying a single pot of mint, he separated the seedlings and planted them across several containers on his balcony. “Now I have fresh mint for my iced teas, mojitos, and even desserts all summer long,” he says. “It’s like having a mini herb farm at home.”
Propagation techniques such as taking cuttings from woody herbs like rosemary or lavender or layering creeping herbs like thyme and mint can further expand your herb collection without buying new plants. These simple methods allow gardeners to multiply plants at almost no cost.
Beyond cost, growing your own herbs offers unbeatable freshness and flavor. Herbs picked right before cooking have more vibrant aromas and tastes than store-bought bunches that may have been sitting on shelves for days. This freshness can elevate any dish, turning simple meals into memorable experiences.
Home gardeners also enjoy the freedom to choose organic and sustainable growing practices, ensuring their herbs are free from pesticides and chemicals. This control over cultivation is especially valuable for those committed to healthy eating and eco-friendly living.
Having a herb garden—whether on your windowsill, balcony, or backyard—means fresh herbs are always within arm’s reach. No more last-minute trips to the store or throwing out wilted bunches. Plus, many herbs, especially annuals, grow quickly and produce abundant harvests, allowing you to enjoy them all season long.
If you use herbs frequently in your cooking, the convenience alone can justify the effort and initial investment.
Ultimately, the best strategy combines growing and buying, tailored to your needs, space, and schedule. Grow herbs that you use regularly and are easy to cultivate, like basil, parsley, dill, and cilantro. These annuals are perfect for those who want a steady supply without complicated care. Buy mature perennial herbs, specialty plants, or those that require more time and effort—especially if you only use them occasionally or lack suitable growing conditions. This approach ensures you get the freshest flavors where it counts and saves time and money on the rest.
So, is growing your own herbs cheaper? Often, yes—but only if you pick the right herbs for your lifestyle and garden setup. It’s not just about saving money; it’s about bringing more life, color, and flavor into your kitchen—and your daily routine. As Emily puts it: “Some days I don’t even plan to cook. I just look at my little herb garden and feel grateful. It’s a small pleasure that makes a big difference.”
If you’re ready to start your own herb garden, remember: it’s about balance, patience, and a little bit of green-thumb love. Whether from seed or store-bought, fresh herbs are a delicious investment that pays off every time you cook.