Herb Garden Yield Calculator

Yields vary significantly by species and growing conditions. Basil grown in a sunny spot yields approximately 30 to 60 g (1 to 2 oz) per harvest, 8 to 12 times per season. Mint yields 50 to 100 g per harvest and spreads prolifically. USDA Cooperative Extension data suggests that 1 square foot of basil yields approximately 0.5 to 1 lb of fresh herb per season from multiple harvests.

Cut-and-come-again harvesting works best: remove no more than one-third of the plant per harvest, and the plant regrows in 2 to 4 weeks. Basil should be harvested before it flowers to maintain leaf quality. Mint and chives are very resilient. Slower-growing herbs like rosemary and thyme benefit from a lighter cut (20% at a time) to avoid overstressing the plant.

Fresh herb retail prices reported by USDA AMS market news average $2 to $4 per 0.5 oz (14 g) package for cut herbs like basil, cilantro, and parsley. Growing your own can produce the equivalent of $5 to $15 per square foot per season in grocery value. Prolific herbs like mint and chives provide even higher returns per space occupied.

Basil, mint, chives, and parsley are among the most productive and highest-value herbs per square foot. Mint spreads aggressively and should be contained in a pot. Basil grows quickly in warm weather and is a cut-and-come-again crop. Chives regrow rapidly after cutting and are virtually maintenance-free in USDA zones 3 to 9.

Yes. Basil, chives, parsley, mint, and cilantro all grow well indoors under a grow light with 14 to 16 hours of light per day. A 4-inch pot under a full-spectrum LED provides enough light for one to two plants. Indoor herbs grow more slowly than outdoor herbs and need regular feeding with a dilute liquid fertiliser (half strength every 2 weeks).