Connecticut’s variable weather allows successful cultivation of parsley, sage, and summer savory. But if you’re gardening in Colorado, you face a different set of challenges—high altitude, intense sun, dry air, and unpredictable temperature swings. Finding the best herbs to grow in colorado means picking plants that thrive in these tough conditions. This guide walks you through the top choices, planting tips, and care routines to ensure a bountiful herb garden at 5,000 feet or higher.
Colorado’s climate is unique. You get over 300 days of sunshine a year, but also frost risks well into May and again in September. The soil is often alkaline and rocky. Water evaporates quickly. Yet many herbs actually prefer these conditions—they come from Mediterranean regions with similar dry, sunny environments. The key is selecting varieties that handle cold nights and low humidity.
Let’s start with the absolute winners. These herbs are proven performers across Colorado’s diverse growing zones, from the Front Range to the Western Slope.
Best Herbs To Grow In Colorado
This list focuses on perennials and annuals that consistently produce well in Colorado’s short growing season. They resist common issues like powdery mildew and root rot, which plague herbs in more humid states.
Lavender
Lavender is practically made for Colorado. It loves lean, well-drained soil and full sun. The dry air prevents the fungal diseases that kill lavender in wetter climates. English lavender (Lavandula angustifolia) is the hardiest variety for our winters. Plant it in spring after the last frost, spacing plants 18 inches apart. Water deeply but infrequently once established. Lavender does not like wet feet.
- Best varieties: Munstead, Hidcote, and Phenomenal
- Hardiness: Zones 5-8, most of Colorado is Zone 5 or 6
- Harvest: Cut flower spikes just as the lower buds open
Sage
Common sage (Salvia officinalis) is another Mediterranean native that thrives here. It tolerates cold winters, poor soil, and drought. The fuzzy leaves help it retain moisture in dry air. Plant sage in a spot with good drainage—raised beds work well. It can become woody after a few years, so take cuttings to propagate new plants.
- Best varieties: Common sage, purple sage, tricolor sage
- Care: Prune back in early spring to encourage new growth
- Use: Fresh or dried for poultry, pork, and stuffings
Thyme
Thyme is a low-growing perennial that forms a dense mat. It handles foot traffic, making it great for pathways or between stepping stones. It needs full sun and minimal water. Thyme actually produces more essential oils when stressed by dry conditions, so don’t overwater. It survives Colorado winters with ease, often staying green under snow.
- Best varieties: English thyme, lemon thyme, creeping thyme
- Planting: Set out transplants after frost, or sow seeds indoors 8 weeks before last frost
- Harvest: Snip sprigs anytime, but flavor peaks just before flowering
Oregano
Greek oregano (Origanum vulgare hirtum) is the most flavorful type for cooking. It’s a tough perennial that spreads quickly. In Colorado, it may die back to the ground in winter but returns in spring. It prefers poor soil—too much fertilizer reduces flavor. Oregano is also excellent for attracting pollinators like bees and butterflies.
- Best varieties: Greek oregano, Italian oregano, hot and spicy oregano
- Spacing: 12-18 inches apart; it will fill in quickly
- Harvest: Cut stems before flowers open for strongest flavor
Chives
Chives are one of the easiest herbs for beginners. They are cold-hardy perennials that grow in clumps. The onion-flavored leaves are great in salads, soups, and dips. Chives also produce edible purple flowers in late spring. They tolerate partial shade but prefer full sun. Divide clumps every 2-3 years to keep them vigorous.
- Best varieties: Common chives, garlic chives
- Planting: Direct sow seeds or plant divisions in spring
- Care: Cut back after flowering to encourage new leaves
Mint
Mint is invasive in most gardens, but that’s actually a benefit in Colorado’s dry climate. It spreads aggressively, so plant it in a container or a confined bed. Peppermint and spearmint are the most common types. Mint prefers slightly more moisture than other herbs, so water it regularly. It can handle some afternoon shade, which helps prevent leaf scorch.
- Best varieties: Peppermint, spearmint, chocolate mint
- Warning: Never plant mint directly in the ground unless you want it everywhere
- Harvest: Pick leaves as needed; cut plants back to 4 inches in midsummer
Rosemary
Rosemary is tricky in Colorado because it is not reliably hardy below Zone 7. Most of the state is Zone 5 or 6. However, you can grow it as an annual or overwinter it indoors. Choose a cold-tolerant variety like ‘Arp’ or ‘Madeline Hill’. Plant in a pot so you can move it inside when temperatures drop below 20°F. Rosemary needs full sun and excellent drainage.
- Best varieties: Arp, Salem, Tuscan Blue
- Indoor care: Place in a south-facing window, water sparingly in winter
- Outdoor: Plant after last frost, harvest before first hard freeze
Dill
Dill is an annual that grows quickly from seed. It does not transplant well, so direct sow it in the garden after the soil warms. Dill attracts swallowtail butterflies and other beneficial insects. It self-seeds readily, so you may get volunteer plants next year. The feathery leaves and seeds are both used in cooking.
- Best varieties: Bouquet, Fernleaf, Mammoth
- Planting: Sow seeds every 2-3 weeks for continuous harvest
- Care: Stake tall varieties if they flop over
Cilantro/Coriander
Cilantro (the leaves) and coriander (the seeds) come from the same plant. It is a cool-season annual that bolts quickly in heat. In Colorado, plant it in early spring or late summer for a fall harvest. Succession planting every 2 weeks ensures a steady supply. Cilantro does best in partial shade to delay bolting.
- Best varieties: Santo, Calypso, Leisure
- Planting: Direct sow seeds 1/4 inch deep
- Harvest: Cut leaves when plants are 6 inches tall; let some go to seed for coriander
Parsley
Parsley is a biennial often grown as an annual. It is slow to germinate, so soak seeds overnight before planting. It prefers rich, moist soil and partial shade in hot areas. Flat-leaf (Italian) parsley has more flavor than curly parsley. It is a host plant for black swallowtail caterpillars, so expect some leaf damage.
- Best varieties: Italian flat-leaf, Moss Curled, Hamburg root
- Planting: Start seeds indoors 8-10 weeks before last frost, or buy transplants
- Care: Water consistently; mulch to keep soil cool
Tarragon
French tarragon is the culinary standard, but it must be grown from cuttings or divisions—seeds are usually Russian tarragon, which is less flavorful. It is a perennial that dies back in winter and returns in spring. Tarragon needs well-drained soil and full sun. It pairs well with chicken, fish, and eggs.
- Best varieties: French tarragon (Artemisia dracunculus sativa)
- Planting: Buy plants from a nursery; divide clumps every 3 years
- Harvest: Cut stems in early summer before flowering
Summer Savory
Summer savory is an annual with a peppery, thyme-like flavor. It is easy to grow from seed and tolerates poor soil. It is often used in bean dishes and sausages. Plant it in full sun after frost danger passes. It grows quickly and can be harvested continuously.
- Best varieties: Summer savory (Satureja hortensis)
- Planting: Direct sow seeds 1/4 inch deep, thin to 6 inches apart
- Harvest: Cut stems before flowers open for best flavor
Lemon Balm
Lemon balm is a member of the mint family and shares its vigorous growth. It has a pleasant lemon scent and is used in teas and salads. It prefers partial shade in hot climates. Lemon balm is a perennial that dies back in winter. It can become invasive, so consider planting it in a container.
- Best varieties: Common lemon balm, citronella lemon balm
- Planting: Start from seed or transplants; space 18 inches apart
- Care: Prune regularly to prevent flowering and keep plants bushy
Fennel
Fennel is a tall perennial that produces feathery leaves and licorice-flavored seeds. It is not the same as the bulb fennel sold in stores. Florence fennel (bulb type) is more challenging in Colorado’s short season. Common fennel (Foeniculum vulgare) is easier. It self-seeds freely and can become weedy.
- Best varieties: Bronze fennel, green fennel
- Planting: Direct sow seeds in spring; thin to 12 inches apart
- Harvest: Collect seeds when they turn brown; leaves can be used fresh
Site Preparation And Soil
Colorado soil is often alkaline and low in organic matter. Most herbs prefer a pH between 6.0 and 7.0. Test your soil before planting. You can amend with compost or peat moss to lower pH if needed. Raised beds are ideal because they warm up faster in spring and drain well.
- Choose a location with at least 6-8 hours of direct sun
- Improve drainage by adding coarse sand or perlite to heavy clay soils
- Work in 2-3 inches of compost before planting
- Consider drip irrigation to conserve water and avoid wetting foliage
Watering Strategies
Colorado’s low humidity means water evaporates quickly. Herbs need consistent moisture until established, then they become more drought-tolerant. Water deeply but infrequently to encourage deep root growth. Morning watering is best to reduce evaporation and prevent disease.
- New plantings: Water every 2-3 days for the first 2 weeks
- Established plants: Water once a week, more in hot weather
- Use mulch (straw, wood chips) to retain moisture and cool roots
- Avoid overhead watering; use soaker hoses or drip lines
Frost Protection
Colorado’s last frost date can vary by weeks from year to year. Average last frost is around May 15 for Denver, but higher elevations may be later. First frost typically arrives in late September or early October. Be prepared to cover tender herbs like basil and rosemary when frost threatens.
- Use row covers, old sheets, or frost blankets
- Water the soil before a frost—moist soil holds heat better
- Plant in microclimates near south-facing walls for extra warmth
- Harvest tender herbs before the first hard freeze
Pest And Disease Management
Colorado’s dry climate reduces many fungal diseases, but pests like aphids, spider mites, and grasshoppers can still be problems. Use insecticidal soap for aphids and mites. Encourage beneficial insects like ladybugs and lacewings. Grasshoppers are harder to control; row covers can protect young plants.
- Inspect plants regularly for signs of pests
- Remove diseased leaves promptly to prevent spread
- Avoid overhead watering to reduce powdery mildew risk
- Companion plant with marigolds or nasturtiums to repel pests
Harvesting And Storage
Harvest herbs in the morning after dew dries but before the heat of the day. This is when essential oils are most concentrated. Use sharp scissors or pruners to avoid damaging plants. Never harvest more than one-third of the plant at a time.
- For leafy herbs: Cut stems just above a leaf node to encourage bushiness
- For seeds: Allow seed heads to dry on the plant, then collect in paper bags
- Drying: Hang small bundles upside down in a dark, well-ventilated area
- Freezing: Chop herbs and freeze in ice cube trays with water or oil
Frequently Asked Questions
What are the easiest herbs to grow in Colorado?
Chives, thyme, oregano, and sage are the easiest. They require minimal care, tolerate cold, and thrive in poor soil. Mint is also easy but needs containment.
Can I grow basil in Colorado?
Yes, but basil is very frost-sensitive. Plant it after all danger of frost has passed, usually late May or early June. Choose compact varieties like ‘Genovese’ or ‘Spicy Globe’ that mature quickly. Basil needs consistent water and full sun.
Do herbs need fertilizer in Colorado?
Most herbs prefer lean soil. Too much fertilizer reduces flavor. A light application of compost in spring is usually sufficient. Avoid high-nitrogen fertilizers, which promote leaf growth at the expense of essential oils.
How do I overwinter herbs in Colorado?
Perennial herbs like sage, thyme, and oregano can stay in the ground with a layer of mulch. Rosemary and tender perennials should be moved indoors to a sunny window. Water sparingly during winter dormancy.
What herbs grow well in shade in Colorado?
Mint, lemon balm, and chives tolerate partial shade. Parsley and cilantro also do well with some afternoon shade, especially in hot summers. Most other herbs need full sun for best growth.
Growing the best herbs to grow in colorado is rewarding once you understand the local conditions. Start with a few easy perennials like sage and thyme. Add annuals like dill and cilantro for variety. With proper site preparation, watering, and frost protection, you can enjoy fresh herbs from spring through fall. The dry mountain air actually enhances flavor, so your homegrown herbs will taste better than anything from the store. Get started this season and see the difference fresh herbs make in your cooking.