If your herb garden begins and ends with basil, parsley, and maybe some mint — you’re missing out. There’s a whole world of less common herbs that are just as easy to grow and surprisingly useful in your kitchen, tea mug, medicine cabinet, and even cleaning routine.
This guide dives into 11 underrated herbs that are beautiful, beginner-friendly, and full of purpose. Whether you have a big backyard or just a windowsill, these unusual picks will freshen up your garden — and your everyday routine.
🌿 1. Lemon Balm (Melissa officinalis)
A member of the mint family, lemon balm has a light citrus scent that bees adore and people love in tea. It’s known for its calming properties and can even help with digestion and sleep.
- Use fresh in teas, salad dressings, or to infuse water.
- Dry the leaves for herbal sleep blends.
- Rub fresh leaves on skin as a natural mosquito repellent.
How to grow: Thrives in full sun to part shade. Will spread quickly like mint — so grow it in containers if space is tight.
🪴 2. Borage (Borago officinalis)
Borage has fuzzy leaves and bright star-shaped blue flowers that taste faintly of cucumber. Bees love it, and it’s often grown as a companion plant to tomatoes and squash.
- Add edible flowers to salads or freeze in ice cubes.
- Steep leaves in tea for adrenal and anti-inflammatory support.
- Chop fresh leaves into cold soups or yogurt dips.
How to grow: Full sun, self-seeds readily. Tolerates poor soil and looks stunning in cottage gardens.
🌱 3. Shiso (Perilla frutescens)
Popular in Japanese and Korean cooking, shiso (also called perilla) has large ruffled leaves with an herbal-citrus-basil flavor. There are green and purple varieties — both edible.
- Use like lettuce for wraps and sushi rolls.
- Pickle it for a tangy garnish.
- Add to rice bowls, stir-fries, or even lemonade.
How to grow: Needs warm temps and moist soil. Can grow up to 3 feet tall. Start indoors in cooler climates.
🌼 4. Anise Hyssop (Agastache foeniculum)
This North American native is both ornamental and functional. Its lavender flower spikes smell of licorice and attract loads of bees, butterflies, and hummingbirds.
- Use leaves and flowers in tea for respiratory support.
- Crumble dried flowers into shortbread dough or granola.
- Steep in honey or vinegar for a flavored infusion.
How to grow: Prefers full sun and well-drained soil. Very drought-tolerant once established.
🍃 5. Vietnamese Coriander (Persicaria odorata)
Also known as rau răm, this tropical herb tastes like a spicy version of cilantro — without the soapiness some people dislike.
- Add fresh to pho, salads, or summer rolls.
- Use in place of cilantro in salsas or chutneys.
- Infuse into oils or broths for added depth.
How to grow: Loves heat, humidity, and wet soil. Great for pots or raised beds with consistent watering.
🌾 6. Lovage (Levisticum officinale)
Imagine a plant that tastes like super-concentrated celery with a hint of parsley — that’s lovage. Its tall, bushy form makes it a striking perennial herb for the back of borders.
- Use young leaves in soups and potato dishes.
- Chop stems like celery in savory stocks or broths.
- Dry seeds and use like celery seed in spice blends.
How to grow: Full sun to part shade. Cold-hardy and low-maintenance once established.
🌸 7. Tulsi / Holy Basil (Ocimum sanctum)
Highly revered in Ayurvedic medicine, tulsi is a fragrant, slightly spicy basil that’s used more in teas than in pesto. It supports immunity and reduces stress.
- Steep fresh or dried leaves for calming tea.
- Add a sprig to lemonade or fruit water.
- Use in facial steam blends or herbal baths.
How to grow: Treat like regular basil — warm temps, full sun, pinch often for bushier growth.
🪻 8. Pineapple Sage (Salvia elegans)
This fuzzy-leaved herb smells just like ripe pineapple and produces stunning red flowers that hummingbirds can’t resist. A sweet-smelling showstopper!
- Infuse in iced tea, lemonade, or sangria.
- Chop into fruit salads or salsas.
- Use flowers as edible garnish on cakes or desserts.
How to grow: Full sun, well-drained soil. Can get large — up to 3–4 feet tall and wide.
🍋 9. Salad Burnet (Sanguisorba minor)
Don’t let the name fool you — this old-fashioned herb deserves a comeback. Its frilly, fern-like leaves taste mildly like cucumber and are great in summer dishes.
- Add to green salads, sandwiches, and potato salad.
- Mix into herbed butter or cream cheese spreads.
- Float leaves in chilled soup or herb-infused oils.
How to grow: Likes sun to part shade, cool weather, and well-drained soil. May reseed itself.
🍃 10. Epazote (Dysphania ambrosioides)
A staple in traditional Mexican cooking, epazote has a strong, earthy scent and flavor — and a special purpose. It helps reduce the digestive effects of beans (if you know, you know).
- Add a sprig to beans, soups, or quesadillas while cooking.
- Use sparingly — flavor is potent!
- Also used in natural cleaning sprays for its pungent aroma.
How to grow: Fast-growing annual that prefers hot, dry conditions. Can become invasive — best in containers.
🌼 11. Calendula (Calendula officinalis)
Though often grown as a flower, calendula is technically an herb — and one with powerful skin-soothing properties. The petals are edible and can also be infused into oil.
- Use petals in salads or teas (peppery but mild).
- Infuse into olive oil for salves, balms, or lotion bars.
- Dry petals and add to bath salts or scrubs.
How to grow: Easy from seed, blooms heavily, and self-sows in friendly conditions. Loves sun.
🌿 Final Thoughts: Spice Up Your Herb Game
Herbs don’t have to be boring. These unusual varieties bring fragrance, color, function, and fun to your growing space — and they’re all surprisingly easy to use in everyday life.
You don’t have to plant them all. Try adding one or two to your existing garden, or keep a little pot near your kitchen window. You might just find a new favorite herb you never knew you needed.
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