By July, a Middle Georgia herb garden is in full swing. Basil is bushy, rosemary is fragrant and the mint is trying, as always, to escape its pot. It is also the month when herbs feel the most strain. Long, hot days, heavy humidity and sudden downpours followed by dry spells can leave even sturdy plants looking tired. A little attention now keeps your herbs productive and lovely through the rest of the summer.
Water wisely
Watering is the most important summer task, and timing matters.
- Water early in the morning, when less water is lost to evaporation and leaves have time to dry before evening.
- Aim at the soil, not the leaves. Wet foliage in humid weather can invite problems.
- Check containers daily. Pots, especially small and terracotta ones, can dry out in a single hot afternoon.
- Water deeply and less often for herbs in the ground, so roots grow down rather than staying near the surface.
Not all herbs want the same amount. Mediterranean herbs such as rosemary, thyme, oregano and sage prefer to dry out between waterings. Basil, mint and parsley like more consistent moisture. Push a finger into the soil an inch or so deep; if it is dry, it is time to water.
Shade and shelter
Some herbs welcome a break from the afternoon sun in a Georgia July. Parsley, mint, chives and lemon balm often look better with morning sun and afternoon shade. Container herbs can be moved to a spot out of the hottest hours, and grouping pots together helps them hold moisture. A light layer of mulch around in-ground plants conserves water, but keep it pulled back from the stems of Mediterranean herbs, which like dry crowns.
Harvest often
Regular harvesting is good for most herbs, and July is a time of plenty.
- Pick in the morning, after the dew dries but before the heat sets in, when leaves are most fragrant.
- Pinch basil just above a pair of leaves, and remove flower buds to keep it producing leaves longer.
- Take no more than about a third of a plant at one time, so it can recover.
- Use, share or preserve the extra. Fresh herbs are wonderful in summer meals, infused water and simple bouquets.
Let some herbs bolt
Cool-season herbs such as cilantro, dill and parsley often bolt in the heat, sending up flower stalks and slowing their leaf production. Rather than fighting it, consider letting a few plants bloom. Their flowers feed bees and other pollinators, and cilantro gives you coriander seeds. Dill and parsley may also host swallowtail caterpillars. Plan to sow fresh cilantro and dill again when cooler weather returns in the fall.
Herbs that handle the heat
If your garden struggles every July, consider adding herbs that truly love hot weather: basil in its many forms, including Thai basil, along with lemongrass, rosemary, oregano, thyme and Mexican mint marigold, a sunny herb with a tarragon-like flavor that often handles Southern summers better than French tarragon. For local advice on varieties and timing, University of Georgia Cooperative Extension is an excellent resource.
And remember to care for the gardener. Work in the cooler hours, wear a hat, keep water nearby and take breaks in the shade. Ten quiet minutes among the herbs in the early morning can be one of the most peaceful parts of a summer day.
