Many popular herbs languish in the heat of summer, and some down right pitch a fit. Herbs that do not like our hot, wet summers include thyme, chives, sage, parsley, cilantro, French tarragon, lavender, feverfew and chamomile. Fortunately, a number of herbs tolerate, or even prefer, the torrid weather of a Louisiana summer. Some of them even make great substitutes for some of the less heat-tolerant herbs.
•Basil is the star of the summer herb garden. Most edible basils are cultivars of the species Ocimum basilicum. The smooth-leafed types that grow 2-3 feet tall are the best known for culinary use. These are typically called sweet basil.
There are also flavorful crinkle-leaved and ruffle-leaved types and some with purple-colored leaves – all of which make superb pesto and double as outstanding additions to the landscape. Seed racks, seed catalogs and nurseries offer numerous types of basil, such as sweet, cinnamon, lemon, Italian, Thai and Greek – each with a different flavor and growth habit. A gardener could plant an entire garden simply using different types of basil.
Basil is a warm-season annual that thrives during our hot, humid summers in full to part sun and average garden soil. Water during dry weather and keep beds mulched to conserve soil moisture and control weeds. Basil grows quickly from seed, which may be planted through July. Transplants may be planted in the garden through early September.
Allow newly planted basil plants to grow for a while before you start to harvest. Individual basil leaves may be harvested for use, but more typically the plant is pinched or cut back. Cut or pinch basil just above a pair of leaves, removing no more than a third of the plant at one time. This leaves plenty of foliage to keep the plant healthy and productive. When basil blooms, the young flower spikes can be chopped and used just like the leaves.
•Mexican tarragon is native to Mexico and Guatemala and loves the heat and humidity, providing abundant leaves for cooking all summer. The flavor is remarkably similar to French tarragon, but more intense, so you should use less in cooking.
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.
This reliable perennial grows in sunny spots and goes dormant when winter freezes arrive. New growth begins in March and continues all summer – culminating in a burst of edible flowers in fall. By then plants are generally about 3 feet tall, depending on how much you have harvested them.
•Mexican oregano has an intense oregano flavor and is so attractive I like to grow it anyway. This herb makes an attractive small woody shrub with small, 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 powder. I often use it in Italian dishes. Transplants are typically available and should be planted into well-drained, sunny locations. It looks great in containers.
•Garlic chives don’t mind the summer 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. Deadhead to remove the faded flowers and prevent seed formation because this plant self-seeds freely. This evergreen perennial herb is attractive year-round, easy to grow and a great addition to your herb garden.
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