Five Herbs I Would Grow Again In Texas Heat
August 8, 2026
I judge an herb by more than whether I can keep it alive. I want to know whether we actually use it, whether it earns its space, and whether its care fits the reality of a Texas summer.
These five have a place in our kitchen as well as the garden.
1. Basil
Basil is number one because we use it constantly, especially on pizza. It needs more water than rosemary, but it enjoys heat and sun when its needs are met. Regular harvesting keeps it useful and gives me a reason to walk outside with the kitchen in mind.
2. Oregano
Oregano goes into the Mexican food we make at home. Established Mediterranean oregano prefers well-drained soil and is more drought-tolerant than basil, although good drainage matters in both beds and containers. Its strong flavor means a little harvest can change an ordinary dinner.
3. Chives
Chives belong with potatoes, eggs, and simple summer meals. In our hottest weather, they are more comfortable with consistent moisture and some protection from the harshest afternoon sun. They may slow down or look tired in August, so I watch them more closely rather than expecting them to behave like rosemary.
4. Rosemary
Rosemary asks the least of me once it is established in well-drained soil. It handles heat and dry spells so readily in the Hill Country that it can feel almost wild, but it does not appreciate roots sitting in wet soil. I use it with chicken, roasted vegetables, and anything that benefits from its woodsy flavor.
5. Thyme
Thyme is one of the quiet foundations of soup. It may not be the showiest herb in the bed, but usefulness is one of the best reasons to grow something.
Not every herb needs identical water, light, or protection, and August makes those differences plain. My rule is simple: grow what fits the climate, grow what you genuinely cook with, and pay attention to what each plant is telling you.
With love and intention,
Jennifer
