9 Fresh Herbs for Crowd-Pleasing Thanksgiving Dishes

contemporary landscape by Carolina Katz + Paula Nuñez

If your recipe calls for dried herbs, you can replace them with fresh at a substitution ratio of 3:1. For example, if a recipe calls for 1 teaspoon of dried parsley, substitute 3 teaspoons of fresh.

by Carolina Katz + Paula Nuñez

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If your climate has mild winters, you can keep pots outside. If not, bring herbs indoors for the fall and winter. Most herbs require six hours of sunlight, so keep them in a sunny spot, preferably one with direct southern or eastern exposure.

Get the basics for growing herbs in containers

Once the containers are prepped and ready, choose which herbs to plant based on your favorite recipes. I’ve grouped suggested herbs by their soil and light requirements in case you choose to place them in the same pot.

by Bonfigli Design

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Sun-Loving, Low-Water Herbs

If I had to pick only one herb to be used for the Thanksgiving meal, it would be sage. This potent herb works for poultry, stuffing and roasted vegetables. There’s little difference in flavors between the varieties, so why not choose ones that are pretty to look at — like a purple or variegated variety?

Sage
(Salvia officinalis)
USDA zones: 4 to 8 (find your zone)
Water requirement: Medium to dry, well-drained soil
Light requirement: Full sun
Mature size: 2 to 2 1/2 feet tall and wide

by Jocelyn H. Chilvers

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Rosemary is another herb common in Thanksgiving dishes. It grows easily in pots, either upright or as a trailer. It makes a good companion to sage in a pot.

Rosemary
(Rosmarinus officinalis)
USDA zones: 8 to 10
Water requirement: Medium to dry, well-drained soil
Light requirement: Full sun
Mature size: Where winter is hardy, it may reach 3 to 6 feet tall and 3 to 4 feet wide

by Kim Gamel

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Thyme seasons meats, soups and vegetables wonderfully. While there are many varieties, lemon thyme, with its strong citrus notes, is a personal favorite.

Thyme
(Thymus vulgaris)
USDA zones: 5 to 9
Water requirement Medium to dry, well-drained soil
Light requirement: Full sun
Mature size: 6 inches to 1 foot tall and wide

by Kim Gamel

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Similar to oregano, marjoram tastes slightly sweeter and is less pungent. It’s commonly found in the dried herb mixture herbes de Provence and frequently used in sauces, salad dressings and soups.

Marjoram
(Origanum majorana)
USDA zones: N/A; treat as an annual
Water requirement: Medium to dry, well-drained soil
Light requirement: Full sun
Mature size: 1 foot to 2 feet tall and wide

by Kim Gamel

contemporary landscape by Matthew Cunningham Landscape Design LLC

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Not just for topping potato skins, chives are a very versatile and easy-growing herb. As a perennial in most areas of North America, it will come back each year, spreading into a larger clump. For this reason you may want to keep it in its own pot so it doesn’t crowd out other plants.

Chives
(Allium schoenoprasum)
USDA zones: 4 to 8
Water requirement Medium moisture, well-drained soil
Light requirement: Full sun to partial shade
Mature size: 1 foot to 1 1/2 feet tall and wide

by Matthew Cunningham Landscape Design LLC

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Tarragon's strong anise-like flavor is the main flavor associated with Béarnaise sauce. Its uses are nearly limitless — it works well with fish, meats, vegetables, eggs, salads, sauces and vinegars.

Tarragon
(Artemisia dracunculus 'Sativa')
USDA zones: 5 to 8
Water requirement: Medium to dry, well-drained soil
Light requirement: Full sun
Mature size: 1 1/2 to 3 feet tall and wide

by Kim Gamel

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Moisture-Loving, Partial-Sun Herbs

Parsley isn’t just for garnishing your plate. It's rich in vitamins A and C and adds a nice mild flavor to dishes. It finishes dishes nicely when it's chopped finely and sprinkled over the top.

Italian (flat-leaf) parsley
(Petroselinum crispum)
USDA zones: N/A; treat as an annual
Water requirement Medium to moist, well-drained soil
Light requirement: Full sun to partial shade
Mature size: 9 inches to 1 foot tall and wide

by Kim Gamel

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Basil, though found mostly in Italian food, works in many dishes. Its leaves are the primary ingredient in pesto. You can also add the leaves directly to salads for a fresh, spicy note. And, like sage, it comes in a number of ornamental varieties, so it’s both useful and attractive. (Basil needs warm weather to grow, so plants may be harder to find in fall.)

Basil
(Ocimum basilicum)
USDA zones: N/A; treat as an annual
Water requirement: Medium to moist, well-drained soil
Light requirement: Full sun to partial shade
Mature size: 1 1/2 to 2 feet tall and wide

by Kim Gamel

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Because mint can be invasive, it’s ideally suited for pot planting. Mint is very versatile in that it can flavor fruit and dessert dishes as well as savory dishes, like lamb chops.

Mint
(Mentha)
USDA zones: 5 to 9
Water requirement: Medium to moist, well-drained soil
Light requirement: Full sun to partial shade
Mature size: 1 foot to 2 feet tall and wide

Tell us: What herbs do you keep indoors in fall and winter?

by Kim Gamel

Comments

irondoors4u WOW. What a good idea! You inspired me. A delicious Thanksgiving dinner I can see. Thanks for sharing.

8 months ago · Like ·

bluesodium Hi. where are those herb wall plant pot holders from?

7 months ago · Like ·

Kim Gamel The photo of the wall herbs was posted on Houzz by someone else originally. To get information on the wall pots, your best bet is to click on the photo and then pose your question to the person who posted it. I hope this helps!

7 months ago · Like

cnyambani Great article and photos. Wish my herbs looked as healthy as these do. Mint tea is one of my favourite ways of using mint.

7 months ago · Like ·

bonita572 Great article. I am a stay at home mom and a gardener. Always nice to read such good articles on the subject. www.my2girlsgarden.com

7 months ago · Like ·

Anne Kaelber The first tip, about substituting fresh herbs for dry ones is not correct. You'd more likely want to substitute 1 teaspoon of fresh herbs for 3 teaspoons of dried herbs. Also, for fresh herbs, put them in later due to their power.

7 months ago · Like

Kim Gamel I'm sorry but I will have to disagree with "Anne" on the substitution amounts being wrong. Dried herbs are more intense than fresh as the flavors concentrate upon drying. Dried herbs can lose their intensity with age, so it's always a good idea to taste as you go. Good luck!

7 months ago · Like