June hits, temps climb, and your herb garden either shrivels or shines. Let’s make it shine. These heat-loving herbs don’t just survive summer—they turn it into their peak season. We’re talking bold flavors, easy care, and harvests that keep on giving. Ready to grow a kitchen garden that laughs at heat waves?
1. Basil Bonanza: Sweet, Spicy, And Sun-Soaked
Basil loves summer like bees love flowers. Give it heat, sun, and regular drinks, and it’ll turn into a leafy jungle you can snip all season. From Genovese to Thai basil, you’ll taste the difference in every salad, sauce, and drink.
Top Varieties To Try
- Genovese: Classic pesto king with big, tender leaves
- Thai Basil: Spicy-anise kick for curries and stir-fries
- Lemon Basil: Bright, citrusy, perfect for fish and iced tea
- Purple Basil: Gorgeous color, slightly spicier flavor
Plant basil in rich, well-drained soil and water deeply when the top inch dries. Pinch flowers early to keep the leaves sweet and bushy—flowers make it bitter. FYI: Morning sun plus afternoon shade in super-hot zones keeps leaves from scorching.
Quick Tips
- Space plants 10–12 inches apart for airflow
- Mulch lightly to lock in moisture
- Harvest from the top sets to encourage branching
Use basil fresh for caprese, blitz into pesto, or muddle in lemonades. You’ll never buy store basil again, trust me.
2. Mint Madness: Keep It Cool, Keep It Contained
Mint thrives in heat as long as you don’t let it dry out. It explodes with fragrant new growth in June, which is amazing for mojitos and tabbouleh—less amazing for your tidy garden beds. Solution: pot it up and let it go wild where it can’t escape.
Grower’s Notes
- Spearmint: Classic, sweet, not too bold—great all-rounder
- Peppermint: Strong menthol vibes—killer for tea and desserts
- Chocolate Mint: Subtle cocoa aroma—fun for baking
Plant mint in a wide container with rich soil. Keep it consistently moist and give it morning sun, afternoon shade if your summer scorches. Snip often and it rewards you with denser growth.
Mint Management
- Cut back by one-third if it gets leggy
- Fertilize lightly—overfeeding dulls flavor
- Divide clumps every year to keep them vigorous
Use it for iced teas, fruit salads, yogurt sauces, and cocktails. Summer feels fancier with fresh mint on hand.
3. Thyme To Thrive: Tough, Tiny, And Flavor-Packed
Thyme loves full sun and doesn’t mind heat one bit. It stays compact, shrugs off drought, and pumps out savory flavor in every twig. If you forget to water sometimes—same—it forgives you.
Best Picks
- English Thyme: Classic year-round kitchen staple
- Lemon Thyme: Citrusy notes perfect for chicken and seafood
- Creeping Thyme: Gorgeous groundcover that’s still edible
Plant in gritty, well-drained soil—think cactus mix blended with potting soil if you’re container-growing. Trim lightly after flowering to keep it neat and encourage new growth. Avoid soggy soil; thyme hates wet feet, like… passionately.
Maintenance Musts
- Full sun (6–8 hours) for best flavor
- Water when soil is dry 1–2 inches down
- Harvest small sprigs; strip leaves before cooking
Thyme shines in marinades, roasted veggies, compound butter, and grilled meats. It’s the understated hero you’ll reach for daily.
4. Rosemary Heatwave: The Woody Wonder That Loves Dry Summers
Rosemary thrives where others wilt. Sun? Yes. Heat? Double yes. It becomes a fragrant, evergreen shrub that turns simple meals into chef moments with one sprig.
Varieties And Growth Habits
- Tuscan Blue: Upright, dramatic, great for hedging
- Arp: Cold-tolerant, hardy, lemony undertones
- Prostratus: Trailing variety for hanging baskets and walls
Use a terracotta pot or a raised bed with excellent drainage. Water deeply, then let the soil dry out almost completely before watering again. Skip heavy fertilizer—rosemary likes lean soil for concentrated flavor.
Pro Moves
- Prune lightly after blooms to keep shape
- Avoid overhead watering to prevent mildew
- Root semi-hardwood cuttings to propagate dozens of plants
Perfect for grilled chicken, focaccia, roasted potatoes, and infused oils. As a bonus, it looks architectural and smells like a Mediterranean vacation.
5. Sun-Loving All-Stars: The Rest Of The Heatproof Dream Team
Some herbs don’t just tolerate summer—they peak in it. Mix these into your garden for unbeatable flavor and a steady harvest. They handle sun, shrug off stress, and earn their keep in the kitchen.
Oregano: The Pizza Secret
Oregano craves sun and drains fast. The more heat it gets, the more its essential oils concentrate, which equals epic flavor. Harvest often to keep it dense.
- Greek Oregano: Bold and peppery—best for sauces and marinades
- Plant in sandy soil; cut back by one-third after flowering
- Use in tomato dishes, grilled veggies, and vinaigrettes
Sage: Savory And Surprisingly Tough
Sage grows best in dry heat with plenty of light. It loves a breeze and hates soggy roots. It’s perennial in many climates and looks gorgeous with fuzzy, gray-green leaves.
- Common Sage for cooking; Purple/Tricolor for flair
- Water sparingly; prune in spring for a bushier shape
- Use in brown butter pasta, pork, and crispy leaf garnishes
Chives: Heat-Tolerant With A Mild Onion Kick
Chives handle summer well if you keep them watered. They regrow fast after cuts and toss edible purple flowers in late spring to early summer.
- Plant clumps in rich soil; keep moist but not swampy
- Shear to 2 inches if they flop or flower out
- Use on eggs, potatoes, dips, and salads for a fresh pop
Taragon (French): Elegant Anise Notes
French tarragon brings a delicate, refined flavor to summer dishes. It prefers morning sun and afternoon shade in very hot zones but still loves warmth.
- Plant from cuttings or divisions (seed often equals Russian tarragon—meh flavor)
- Keep evenly moist; avoid waterlogging
- Use in chicken salad, béarnaise, and herb butter
Marjoram: Oregano’s Softer, Sweeter Cousin
Marjoram adores sunshine but tastes gentler than oregano. It thrives in containers and pairs well with delicate summer veggies.
- Well-drained soil and moderate water
- Pinch tips to encourage bushiness
- Use in zucchini sautés, dressings, and fish dishes
Lemongrass: Tropical Vibes, Minimal Drama
Lemongrass loves heat and full sun, and it forms clumps fast. The thick stalks bring bright citrus flavor without acidity.
- Plant in a large pot with rich soil; water consistently
- Harvest by cutting outer stalks at soil level
- Use in curries, teas, and marinades; also repels some pests
Culinary Cilantro Workaround: Grow Coriander And Vietnamese Coriander
Cilantro bolts instantly in summer, but you have options. Let it bolt on purpose for coriander seeds, or grow Vietnamese coriander (Persicaria odorata), which handles heat better.
- For coriander: allow flowers, then collect seeds as they tan
- Vietnamese coriander prefers part shade and steady moisture
- Use fresh in salsas and noodle bowls; use coriander seeds in rubs
Dill: Fast Grower With Big Payoff
Dill loves warmth but bolts fast—no biggie. Succession plant every 2–3 weeks and enjoy soft fronds all summer.
- Full sun, light soil, steady water
- Stake taller varieties to prevent flopping
- Use in pickles, yogurt sauces, and salmon
Chili Herb Adjacent: Shiso (Perilla) For Bold Salads
Shiso isn’t a traditional herb for everyone, but in summer it shines. It brings a mint-basil-anise mash-up that’s insanely good in salads and sushi.
- Full sun to part shade; keep soil evenly moist
- Pinch tips for bushy growth
- Use red shiso for pickling and drinks; green for wraps and salads
Watering And Heat Management For All-Stars
- Deep, infrequent watering builds stronger roots than daily sips
- Mulch with straw or shredded leaves to keep soil cool
- Harvest mornings for peak oils and best flavor
- Fertilize lightly—too much nitrogen = bland herbs
These herbs cover everything from pizza nights to grill feasts. Mix textures, colors, and aromas for a garden that’s as beautiful as it is delicious.
Ready to plant smarter, not harder? These heat-loving herbs deliver flavor, fragrance, and zero drama—even when the forecast screams 95 and sunny. Grab a few pots, snag a sunny spot, and build your June herb garden like a pro—seriously, your dinners won’t know what hit them.