Fresh herbs earn premium prices. They grow fast, use little space, and sell year-round indoors. This guide covers which herbs to grow, how to package them, where to sell, and how to price for profit.

Why Herbs Are Profitable

Herbs earn $15–30 per square foot in many markets. Basil, cilantro, and dill sell for $2.50–4 per bunch. A few square feet can produce dozens of bunches per season. Add indoor growing and you sell in winter when supply is low. See best crops for small backyards for the full ranking.

Best Herbs to Grow for Profit

Herb	Price per Bunch	Days to Harvest	Yield per Plant	Best Market
Basil	$2.50–4	60	15–25 bunches	Farmers market, restaurants
Cilantro	$2–3	40–50	3–5 cuts	Ethnic markets, chefs
Dill	$2.50–3.50	40–60	5–10 bunches	Pickle makers, fish markets
Parsley	$2–3	70–90	10–15 bunches	CSA, restaurants
Mint	$2.50–4	60	15+ bunches	Cocktails, tea, chefs
Chives	$2–3	60	8–12 bunches	Farmers market
Oregano	$2.50–3.50	80	8–12 bunches	Restaurants, dried

Start with basil, cilantro, and dill. They sell fast and grow quickly. Add parsley and mint once you have steady demand.

Growing Herbs for Sale

Herbs need good drainage and full sun. Use companion planting to fit them among vegetables. Basil pairs well with tomatoes. Use succession planting so you harvest every 2–3 weeks. Plant cilantro every 2 weeks for continuous supply; it bolts fast in heat.

Indoor herbs extend your season. A simple grow light setup in a basement or garage lets you sell basil in January. See our microgreens guide for indoor growing basics.

Packaging for Profit

Bunches should look fresh and uniform. Rubber band stems. Trim ends. Mist or dip in water before packing. Options:

• Plastic clamshell: Protects delicate herbs. Costs more. Good for premium markets.
• Paper sleeve: Eco-friendly. Cheap. Works for hardy herbs.
• Bare bunch with band: Simple. Low cost. Display in water at market.

Keep stems in water until sale. Wilted herbs do not sell. A small bucket or vase at your booth helps.

Where to Sell Herbs

Farmers markets move volume. Restaurants buy in bulk. CSA boxes include herbs weekly. Ethnic grocers often pay premium for cilantro and culantro. Match your herb mix to your channel. Direct-to-consumer sales to chefs can yield higher margins than retail.

Pricing Herbs

Check local farmers market and grocery prices. Fresh local herbs often sell for $2.50–4 per bunch. Use our pricing guide. Factor in seeds ($2–5 per packet), soil, water, and packaging. A basil plant that yields 20 bunches at $3 each earns $60. Cost per plant is often $3–5. Margins are strong.

Scaling Your Herb Business

Start with 20–30 plants across 3–4 herbs. Add varieties as demand grows. Indoor production in winter fills the gap. Partner with a chef for steady orders. Add herb plants (potted) for spring sales. See how much you can make from a backyard farm.

Frequently Asked Questions

Which herb earns the most per square foot?

Basil typically earns the most. It yields heavily, sells at premium prices, and has strong demand from consumers and restaurants.

Can I grow herbs indoors for year-round sales?

Yes. Grow lights and containers let you produce basil, cilantro, and other herbs indoors. Winter supply is limited, so prices stay high.

How do I find restaurant customers for herbs?

Visit restaurants with samples. Offer consistent weekly delivery. Start with 2–3 accounts. Build a farm brand so chefs remember you.

Should I grow organic herbs?

If your market values organic, yes. Certification costs money. Many buyers accept "pesticide-free" or "naturally grown" without certification. Check local demand.