Gardening in July might seem like it’s too late to start new plants, but it’s actually a perfect time to plant many fast-growing herbs. These herbs can mature quickly, allowing you to enjoy fresh, flavorful additions to your meals before winter sets in. I love growing herbs, and I’m excited to share some of my favorite herbs that can be planted in July and harvested before the cold weather arrives.
In this article, I’ll introduce you to twelve herbs that thrive when planted in midsummer. I’ll provide details on their native regions, growth habits, and harvesting tips to ensure you get the most out of your herb garden. Let’s dive in and discover these versatile and quick-growing herbs that will enhance your garden and kitchen in no time!
Basil
Basil is a summer favorite that thrives in warm weather, making it perfect for planting in July. Native to tropical regions from Central Africa to Southeast Asia, basil grows rapidly in full sun and well-drained soil. You can start harvesting basil leaves within 3-4 weeks of planting, ensuring you have plenty of fresh herbs before winter.
To harvest basil, pinch off the leaves just above a pair of leaves, which encourages the plant to become bushier and produce more foliage. Regular harvesting keeps the plant producing throughout the summer. Use basil fresh in a variety of dishes, or preserve it by drying or freezing to enjoy its flavor year-round.
Cilantro
Cilantro is another herb that grows quickly and can be planted in July for a fall harvest. Native to regions spanning from Southern Europe to Western Asia, cilantro prefers cooler temperatures but can still thrive in the late summer heat if given some shade. It typically takes about 3-4 weeks to reach a harvestable size.
Harvest cilantro by cutting the outer leaves at the base of the plant, allowing the inner leaves to continue growing. This cut-and-come-again method ensures a continuous supply of fresh cilantro. Use it to add a burst of flavor to salsas, salads, and many other dishes. If the weather stays warm, you can keep harvesting cilantro until the first frost.
Dill
Dill is a fast-growing herb that can be planted in July and harvested in about 4-6 weeks. Native to the Mediterranean and Western Asia, dill prefers full sun and well-drained soil. It’s a versatile herb that can be used fresh or dried, and its leaves, seeds, and flowers are all edible.
Harvest dill leaves when the plant reaches about 8 inches in height by snipping off the fronds as needed. Dill tends to bolt in hot weather, but you can still use the flowers and seeds for pickling or cooking. Regular harvesting encourages bushier growth, ensuring you have plenty of dill to use in your favorite recipes.
Parsley
Parsley is a biennial herb that grows quickly and can be planted in July for a fall harvest. Native to the central Mediterranean region, parsley thrives in full sun to partial shade and well-drained soil. You can start harvesting parsley leaves about 6-8 weeks after planting.
To harvest parsley, cut the outer leaves from the base of the plant, allowing the inner leaves to grow. This method promotes continuous growth and ensures a steady supply of fresh parsley. Use parsley to add flavor and garnish to a variety of dishes, or dry it for long-term storage.
Chervil
Chervil is a delicate herb that grows quickly and is well-suited for planting in July. Native to the Caucasus region, chervil prefers partial shade and well-drained, moist soil. It typically takes about 6-8 weeks to reach a harvestable size.
Harvest chervil by cutting the outer leaves at the base of the plant, similar to parsley. Chervil has a mild anise-like flavor and is best used fresh in salads, soups, and sauces. Regular harvesting encourages more growth, ensuring you have a continuous supply of this flavorful herb.
Chives
Chives are a hardy, perennial herb that can be planted in July and harvested within about 8 weeks. Native to Europe, Asia, and North America, chives prefer full sun and well-drained soil. They are incredibly versatile and can be used in a variety of dishes, adding a mild onion flavor.
Harvest chives by snipping the leaves about 1-2 inches above the soil level. Regular harvesting encourages new growth and keeps the plants productive. You can use chives fresh or dried, and their beautiful purple flowers are also edible, making them a lovely addition to salads and garnishes.
Summer Savory
Summer savory is a fast-growing annual herb that can be planted in July and harvested within 6-8 weeks. Native to the Mediterranean region, summer savory prefers full sun and well-drained soil. It has a peppery flavor that complements many dishes, especially beans and meats.
Harvest summer savory by cutting the stems just before the plant flowers, which helps maintain its flavor. Regular harvesting encourages bushier growth and more foliage. Use summer savory fresh or dry it for later use in your cooking. Its fast growth and versatile flavor make it a great addition to any herb garden.
Tarragon
Tarragon is a perennial herb that can be planted in July and harvested within 8 weeks. Native to Eurasia and North America, tarragon prefers full sun to partial shade and well-drained soil. French tarragon, in particular, is prized for its anise-like flavor.
Harvest tarragon by cutting the stems back to about half their height, which encourages new growth. You can use tarragon fresh or dry it for later use. It’s excellent in sauces, salads, and as a seasoning for meats and vegetables. Tarragon’s rapid growth and unique flavor make it an excellent choice for late summer planting.
Oregano
Oregano is a hardy perennial herb that can be planted in July and harvested within 6-8 weeks. Native to the Mediterranean region, oregano thrives in full sun and well-drained soil. It’s a staple in Mediterranean cuisine, adding a robust, earthy flavor to dishes.
Harvest oregano by cutting the stems when the plant is about 4-5 inches tall, just before it flowers for the best flavor. Regular harvesting encourages bushier growth and more leaves. You can use oregano fresh or dry it for long-term storage, ensuring you have this flavorful herb on hand year-round.
Marjoram
Marjoram is a perennial herb that can be planted in July and harvested within 8 weeks. Native to the Mediterranean, marjoram prefers full sun and well-drained soil. It has a sweet, mild flavor that is similar to oregano but less pungent.
Harvest marjoram by cutting the stems just before the plant flowers, which maintains its delicate flavor. Regular harvesting encourages new growth and ensures a continuous supply of fresh herbs. Marjoram can be used fresh or dried and is perfect for seasoning meats, soups, and stews.
Sage
Sage is a hardy perennial herb that can be planted in July and harvested within 6-8 weeks. Native to the Mediterranean region, sage prefers full sun and well-drained soil. It has a strong, earthy flavor that is commonly used in stuffing, sausages, and roasted meats.
Harvest sage by cutting the leaves as needed, being careful not to remove more than a third of the plant at a time. Regular harvesting encourages bushier growth and more foliage. Sage can be used fresh or dried for long-term storage, making it a versatile addition to any herb garden.
Mint
Mint is a fast-growing perennial herb that can be planted in July and harvested within 6-8 weeks. Native to Europe and Asia, mint thrives in partial shade and moist, well-drained soil. It has a refreshing flavor that is perfect for teas, desserts, and savory dishes.
Harvest mint by cutting the stems back to about one inch above the soil, which encourages new growth. Mint can spread aggressively, so it’s best to plant it in containers or designated garden areas. Use mint fresh or dry it for later use, ensuring you have this versatile herb on hand year-round.
