High temperatures and humidity will be the norm for the next four months. Herbs that do not like our hot, wet summers include thyme, chives, sage, parsley, lavender and scented geraniums.
French tarragon, feverfew and chamomile rarely even survive the summer. These herbs tend to languish in the heat and should be planted in the fall.
Fortunately, there are herbs we can plant now that tolerate, or even prefer, the torrid weather of a south Louisiana summer.
Basil
Basil is the star of the summer herb garden. Most basils are varieties of Ocimum basilicum. The smooth-leafed types that grow 2 to 3 feet tall are the best known for culinary use, but there are many varieties. These are typically called sweet basil.
Basil is a warm-season annual that thrives during our summers and asks for nothing more in the garden than full to part sun and average soil that drains well. Transplants may be planted in the garden through September.
Bay tree
Laurus nobilis goes by a variety of names in our area, including bay tree, bay leaf, true bay and French bay. An evergreen shrub or small tree that may grow to be 10 feet tall, bay is one of the indispensable herbs of Louisiana cuisine. Plant in pots or well-drained sunny areas. I like to harvest a small branch and hang it in the kitchen, so I have a supply of dried leaves handy for cooking.
Lemon grass
Lemon grass (Cymbopogon citratus) is grown for its rich, lemon-flavored stems and is commonly used in Asian cuisine. It forms a large clump over time, about 3 feet tall and wide. Plant in a sunny location. Lemon grass may freeze back in winter, but it is reliably root hardy.
Lemon balm
Another lemon-scented herb is lemon balm (Melissa officinalis). It is related to and resembles the mints, but the foliage has an intense lemony aroma. It is easy to grow and reliable in full sun to part shade locations.
I like to plant clumps of lemon balm here and there in my gardens. When mosquitoes bother me, rubbing lemon balm on my arms and legs keeps them away.
Mexican tarragon
I like to cook with French tarragon, but it is very difficult to grow here in the summer. Mexican tarragon (Tagetes lucida) is native to Mexico and Guatemala and loves heat and humidity. It provides abundant leaves for cooking all season long.
The flavor is remarkably similar to French tarragon but more intense. This reliable perennial grows in sunny spots and goes dormant when winter freezes arrive.
Mexican tarragon is also called Mexican mint marigold. Although not related to mint, it is in the same genus as marigolds. This becomes apparent in late summer and fall when these plants burst into bloom with clusters of bright gold flowers.
Mexican oregano
Oregano (Origanum vulgare var. hirtum) doesn’t mind the heat so much. It can be planted now and will produce during the summer. But Mexican oregano (Poliomentha longiflora) has an intense oregano flavor and is so attractive that I like to grow it anyway. This herb makes a small woody shrub with bright green leaves. In early summer, it is covered with a profusion of tubular flowers in shades of pale lilac and lavender.
This plant is native to Texas and apparently is indispensable for authentic Texas-style chili. I often use it in Italian dishes. Transplants should be planted into well-drained sunny locations. It looks great in containers.
Garlic chives
Chives (Allium schoenoprasum) grow little during the summer, preferring to hunker down and sulk until the weather cools. Garlic chives (Allium tuberosum), on the other hand, don’t mind the heat at all.
Larger and more robust than chives, the flavor is somewhat milder but will do in a pinch. Garlic chives produce stalks with round clusters of white flowers that are attractive and edible. Remove faded flowers and prevent seed formation, as this plant self-seeds freely. This evergreen perennial herb is attractive year-round, easy to grow and a great addition to your herb garden.
A few more summer herbs
Sesame (Sesamum indicum) is easily grown from seeds on upright plants that reach about 3 feet. This warm-season annual is best planted in May or early June.
Perilla (Perilla crispum) produces a plant with purple, ruffled leaves in its most common form, similar to purple leaf basil. Easily grown from seeds or transplants in part shade to full sun, the flavor of the foliage is unique and used in Asian dishes and teas. It’s so attractive, I plant it every year in my flowerbeds.
Sweet Annie (Artemisia annua) is grown for its wonderfully fragrant foliage. The aroma is retained for an amazingly long time after the foliage is cut and dried. Not used in cooking, this aromatic herb is used for crafts such as potpourris, sachets and wreaths. Start seeds of this annual herb now.
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