Late May is the perfect time to sow or transplant a variety of herbs, as the soil has warmed and the risk of frost has passed in most regions. Five versatile and flavorful herbs—basil, dill, parsley, cilantro, and thyme—thrive when planted now, offering fresh flavors throughout the summer.

Basil, a sun-loving annual, thrives in well-drained soil and warm temperatures. Whether you’re growing Genovese for pesto or Thai basil for stir-fries, plant it in a sunny spot and pinch back the tips regularly to encourage bushy growth.

Dill, known for its feathery leaves and distinctive taste, grows quickly from seed. It prefers full sun and does best when direct-sown, as it doesn't transplant well. Dill attracts beneficial insects and also provides seeds and leaves for pickling and seasoning.

Parsley is a hardy biennial often grown as an annual. Sow seeds directly or transplant starts into fertile, moist soil. Flat-leaf parsley is ideal for cooking, while curly parsley makes an attractive garnish. It grows well in partial shade or full sun.

Cilantro, fast-growing and cool-weather tolerant, can still be sown in late May in many regions. However, it bolts quickly in heat, so keep it well-watered and consider successive sowings every few weeks to maintain a steady supply.

Thyme, a hardy perennial, is perfect for sunny, dry areas. It prefers well-drained soil and minimal watering once established. Whether you choose English, lemon, or creeping thyme, it’s a low-maintenance herb that adds a savory note to countless dishes.

Growing your own herbs not only enhances your cooking but also fills your garden with fragrance and beauty. With just a little attention, these five herbs will reward you all season long.