Twenty herb species were exposed to root-knot nematode under greenhouse conditions. The root systems were examined for root gall development and nematode reproduction as an indication of host suitability. The herbs evaluated were balm (Melissa officinalis L.), basil (Ocimum basilicum L.), catnip (Nepeta cataria L.), chamomile (Matricaria recutita L.), coriander (Coriandrum sativium L.), dill (Anethum graveolens L.), fennel (Foeniculum vulgare Mill.), hyssop (Hyssopus officinalis L.), lavender (Lavandula augustifolia Mill.), oregano (Origanum vulgare L.), peppermint (Mentha ×piperita L.), rocket-salad (Erurca vesicaria L.), rosemary (Rosmarinus officinalis L.), rue (Ruta graveolens L.), sage (Salvia officinalis L.), savory (Satureja hortensis L.), sweet marjoram (Origanum majorana L.), tansy (Tanacetum vulgare L.), thyme (Thymus vulgaris L.), and wormwood (Artemisia absinthium L.). Peppermint, oregano, and marjoram consistently were free of root galls after exposure to initial nematode populations of two or 15 eggs/cm3 of soil medium and were considered resistant. All other herb species developed root galls with accompanying egg masses, classifying them as susceptible or hypersusceptible to root-knot nematode. The highest initial nematode egg density (15 eggs/cm3) significantly decreased dry weights of 14 species. The dry weights of other species were unaffected at these infestation densities after 32- to 42-day exposure.