When I first started gardening, I did what most people do—I planted the classics. Basil, rosemary, mint, and thyme were my comfort zone. But over the years, I’ve fallen in love with the herbs that don’t always get the spotlight. The quiet ones. The unexpected ones. The ones that surprise you with their flavor, their beauty, and their benefits.
These are five of the underrated herbs I grow in my garden every season, and honestly, they’ve become some of the most rewarding plants I tend. Whether you’re looking to shake things up in the kitchen, support pollinators, or create soothing rituals in your daily life—these herbs deserve a place in your garden, too.
Lemon Balm
Flavor/Use: Mild, lemony, a little sweet, and soothing
Why I Love It:
Lemon balm was one of the first “non-mainstream” herbs I ever grew, and it was love at first sniff. I remember brushing past it in the garden and being instantly grounded by its bright, calming scent. These days, I reach for it when I need to slow down or decompress. It’s a favorite for evening teas and garden mocktails—and the bees go absolutely wild.
It spreads easily (hello, mint family!) and makes the garden feel alive with movement and scent. Make sure to plant this in a container! I head straight to my lemon balm patch when I want to feel centered.
How I Use It:
- Fresh tea after a long day
- Mixed into homemade mocktails with lemon and sparkling water
- Dried for little sleep sachets I keep on my nightstand
- Added to herbal bath blends for a calming soak
Sorrel
Flavor/Use: Bright, citrusy, almost sour (in a good way!)
Why I Love It:
I discovered sorrel in the most unexpected place—at a farm stand tucked along the Oregon coast. One bite and I knew I had to grow it. The flavor is like a lemon had a leafy green cousin, and it brings instant brightness to any dish. It’s one of the first things to come up in spring, and I love harvesting those early greens as winter fades away.
It adds zip to eggs, soups, and grain bowls. I’ve even blended it into pesto and gotten that “Wait…what is that flavor?” reaction (my favorite). It’s also rich in Vitamin C and a perennial in many zones—what’s not to love?
How I Use It:
- In salads for a lemony twist
- Stirred into a bowl of spring peas or grains
- Blended into bright green sauces
- Occasionally eaten straight from the garden like a tangy snack
Lemon Verbena
Flavor/Use: Intensely lemony and floral—like sunshine in a leaf
Why I Love It:
This is my ride-or-die herb for calming tea. I planted lemon verbena in a container on my back patio, and every time I water it, I rub the leaves between my fingers just for the scent therapy. It’s refreshing, uplifting, and so versatile.
I dry the leaves and keep them in a big mason jar for year-round tea. I’ve also infused it into oil for body care, and once, I even added it to a homemade sorbet—it was chef’s kiss. Just a heads up: it doesn’t always survive a harsh winter, but it thrives in warm climates or with a little extra care indoors. Mine has come back beautifully for a few years now each spring.
How I Use It:
- Tea blends with mint or chamomile
- Infused oil for DIY scrubs
- Lemon verbena & honey syrup for cocktails
- Added to sorbet or lemonade for next-level flavor
Hyssop
Flavor/Use: Minty-anise and slightly bitter, floral and earthy
Why I Love It:
Hyssop is the unsung hero of my pollinator garden. The purple spikes are absolutely stunning, and I always catch bees and butterflies dancing around it. Beyond its beauty, it’s known for its medicinal benefits, especially for respiratory support.
I’ve used it in steams and herbal teas when I feel a sore throat coming on. It’s one of those herbs that looks ornamental but has a long herbalist history. It’s slightly strong-tasting on its own, so I like to mix it with honey or milder herbs when I’m sipping it.
How I Use It:
- In tea blends (especially with lemon and honey)
- Infused in honey for sore throats
- Steamed with eucalyptus and mint when I’m congested
- Left to bloom wildly to support the pollinators
Thai Basil or Mexican Tarragon
Flavor/Use:
- Thai Basil: Spicy, anise-like, bold and peppery
- Mexican Tarragon: Sweet, slightly licorice-flavored with hints of anise and marigold
Why I Love Them:
These two herbs are regulars in my garden—not just because they’re delicious, but because they thrive in the Florida heat and give me that “wow” factor in both flavor and resilience. Thai basil is a must-grow for me every summer. Its purple stems and intense aroma add beauty and bite to everything from noodle bowls to mocktails. It’s one of those herbs I’ll pinch just for the smell as I walk by.
Mexican tarragon, on the other hand, was a happy discovery. It’s easier to grow here than French tarragon and handles our humidity like a champ. It adds a sweet herbal twist to vinaigrettes and butter sauces, and the yellow flowers are so cheerful in the late summer garden. I can’t recommend it enough if you’re in a warmer climate like mine.
How I Use Them:
- Thai basil: Tossed into curries, added to summer rolls, or muddled into mojitos
- Mexican tarragon: Stirred into herb butters, paired with citrus in dressings, or steeped into tea
- Both: Snipped fresh into dishes just before serving for a garden-to-plate burst of flavor
Why I Keep Growing These Herbs
They add variety to my garden, beauty to my beds, and unexpected depth to my food and wellness routines. Plus, there’s something so satisfying about introducing friends and family to a herb they’ve never tried before—and watching their eyes light up.
They may be underrated, but they’re stars in my garden.
If your herb garden feels a little predictable, I hope this inspires you to branch out. Growing these herbs has been a source of creativity, joy, and comfort. Whether you plant one or all five, your garden (and your meals) will thank you.
What Will You Try First?
Have you grown any of these? Or do you have another underrated favorite I should try? I’d love to hear what you’re planting this season. Drop a comment, send me a message, or tag me @cultivateandnavigate—let’s grow something extraordinary together.
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