May is the moment when the garden stops clearing its throat and finally begins to sing. Soil has warmed, the risk of frost is fading across most temperate zones, and suddenly the idea of stepping outside to snip herbs for supper feels not just possible, but inevitable. If you’re thinking about herbs to plant in May, this is your cue to choose varieties that will reward you quickly and generously all summer long.
The trick, as ever, is not to fall back on the usual suspects alone. Basil and parsley will always have their place, but a truly delicious summer, especially one built around outdoor cooking, benefits from a few more unusual, fragrant, and surprising additions. These are the herbs that turn grilled meat into something memorable, salads into something talked about, and even a humble tomato into a minor work of art.
