As soon as weather conditions permit, plant container-grown herbs in prepared ground or in pots. Newly planted herbs should be watered and fed on planting; delay until late spring for established plants. Sow seeds of perennial herbs such as chives, and sow a succession of regularly used annuals and biennials such as dill and parsley.

Cut back herbaceous plants before growth starts, and repot or top-dress plants in containers. Shrubby herbs such as lavender and thyme should be hard pruned to encourage new sideshoots. Shrubby herbs may also be mound layered to produce new shoots for propagation.