June is an exciting month for gardeners, as it marks the beginning of the harvest season for many herbs. These versatile plants not only add flavor to your dishes but also bring a delightful aroma to your garden. Best of all, many herbs can be harvested in June and will continue to produce fresh leaves all the way until fall. This extended harvest period allows you to enjoy homegrown herbs throughout the growing season.
In this article, I’ll share some of my favorite herbs that are ready to be harvested in June. These herbs are easy to grow, rewarding to harvest, and will keep providing fresh leaves for months. Let’s explore these fantastic plants and how you can make the most of them in your garden and kitchen!
Basil
Basil is one of the most popular herbs, and for good reason! It’s easy to grow, and once it starts producing, you’ll have an abundance of aromatic leaves to enjoy. By June, basil plants are typically mature enough for their first harvest. The key to keeping basil productive until fall is regular harvesting. Pinch off the top leaves to encourage bushier growth and prevent the plant from flowering too soon.
I love using fresh basil in everything from salads to pasta dishes. Its sweet, slightly peppery flavor is a staple in Italian cuisine. One of my favorite summer treats is homemade pesto, which freezes well, allowing you to enjoy the taste of summer even in the winter months. Just remember to water your basil consistently and provide plenty of sunlight for the best results.
Mint
Mint is a robust herb that can be harvested from June all the way to the first frost. Known for its refreshing aroma and flavor, mint is incredibly versatile in the kitchen. It’s perfect for teas, desserts, and even savory dishes. Mint spreads quickly, so it’s best grown in containers to prevent it from taking over your garden.
One of the joys of growing mint is its resilience. Even if you harvest it heavily, mint will continue to produce new growth. I love adding fresh mint to my summer drinks; it’s perfect for iced tea, mojitos, or simply infused in water for a refreshing twist. To keep your mint plants healthy, make sure they’re in well-drained soil and get plenty of water, especially during hot, dry spells.
Thyme
Thyme is a hardy perennial herb that’s ready to harvest in June and will keep producing until fall. It has a subtle, earthy flavor that complements a wide variety of dishes, from roasted vegetables to marinades and soups. Thyme thrives in well-drained soil and full sun, making it a low-maintenance addition to your herb garden.
One of my favorite things about thyme is how easy it is to harvest. Simply snip off a few sprigs as needed, and the plant will continue to grow and produce more leaves. Thyme also dries well, so you can preserve its flavor for use in the winter months. I love adding dried thyme to my homemade spice blends and rubs, keeping the taste of my summer garden alive year-round.
Oregano
Oregano is a robust herb that can be harvested starting in June and will keep producing throughout the growing season. It’s a staple in Mediterranean cuisine, known for its pungent, slightly bitter flavor that adds depth to sauces, pizzas, and grilled meats. Oregano thrives in well-drained soil and full sun, making it a perfect herb for sunny garden spots.
I love how prolific oregano is. Regular harvesting not only provides a constant supply of fresh leaves but also encourages the plant to grow even more vigorously. Oregano also dries exceptionally well, retaining its strong flavor, which makes it ideal for preserving. One of my favorite uses for dried oregano is in homemade herb blends, which I use to season everything from roasted vegetables to soups.
Chives
Chives are one of the easiest herbs to grow and can be harvested as early as June. These hardy perennials have a mild onion flavor that’s perfect for salads, soups, and garnishes. Chives are incredibly resilient and will continue to produce fresh shoots all season long, especially if you trim them regularly.
One of my favorite things about chives is their versatility. The entire plant is edible, including the beautiful purple flowers, which add a lovely decorative touch to dishes. Chives grow well in both garden beds and containers, making them ideal for any gardening space. To keep your chives productive, ensure they’re in well-drained soil and receive plenty of sunlight.
Parsley
Parsley is another fantastic herb ready for harvest in June that will keep producing until fall. This biennial herb is rich in vitamins and minerals and is a staple in many cuisines. Whether you prefer the curly or flat-leaf variety, parsley’s fresh, slightly peppery taste enhances soups, salads, and sauces.
I love growing parsley because it’s so prolific and easy to care for. Regular harvesting encourages new growth, ensuring a continuous supply of fresh leaves. Parsley also freezes well, so you can preserve its fresh flavor for use throughout the year. One of my favorite summer dishes is tabbouleh, which uses a generous amount of fresh parsley for a burst of flavor.
Cilantro
Cilantro is a quick-growing herb that’s ready to harvest by June and can continue producing through the fall with proper care. It’s known for its bright, citrusy flavor that’s essential in many Mexican, Indian, and Middle Eastern dishes. Cilantro prefers cooler weather, so regular harvesting helps extend its growing season.
One of the reasons I love cilantro is its dual-purpose nature; you can harvest the fresh leaves as cilantro and allow some plants to go to seed to produce coriander. This way, you get two spices from one plant! To keep cilantro producing, make sure to water it consistently and provide partial shade during the hottest part of the day to prevent it from bolting too quickly.
Rosemary
Rosemary is a hardy perennial herb that can be harvested in June and continues to thrive well into fall. Its robust, piney flavor pairs wonderfully with roasted meats, potatoes, and breads. Rosemary prefers well-drained soil and plenty of sunlight, making it a great choice for sunny spots in your garden.
I adore rosemary for its resilience and aromatic qualities. Even with regular harvesting, rosemary plants continue to grow vigorously. The woody stems and needle-like leaves also make great skewers for grilling, adding an extra layer of flavor to your dishes. To keep your rosemary plants healthy, prune them regularly to encourage new growth and prevent them from becoming too woody.
Sage
Sage is another hardy perennial herb ready for harvest in June. Its earthy, slightly peppery flavor makes it a favorite for seasoning meats, soups, and stuffing. Sage thrives in well-drained soil and full sun, and with regular harvesting, it will continue to produce fresh leaves until the first frost.
One of my favorite uses for fresh sage is in brown butter sauce, which pairs beautifully with pasta and roasted squash. Sage leaves can also be dried easily, retaining their flavor for use throughout the year. To keep your sage plants productive, prune them regularly and avoid overwatering, as sage prefers dry conditions.
Dill
Dill is a fast-growing herb that’s ready to harvest by June and can continue producing until fall. It’s known for its feathery leaves and distinctive flavor that’s perfect for pickling, salads, and fish dishes. Dill prefers full sun and well-drained soil, making it an easy addition to any garden.
I love using fresh dill in my summer cooking, especially for making homemade pickles. Its delicate flavor also adds a fresh touch to potato salads and dips. To keep dill producing, regularly trim the leaves and remove any flower heads to prevent it from going to seed too quickly. Dill also attracts beneficial insects, making it a valuable plant for your garden ecosystem.
Tarragon
Tarragon is a perennial herb that’s ready to harvest in June and will keep providing fresh leaves until fall. Known for its anise-like flavor, tarragon is a staple in French cuisine, adding a unique taste to sauces, chicken, and fish dishes. Tarragon thrives in well-drained soil and full sun to partial shade.
One of my favorite ways to use tarragon is in homemade vinaigrettes and marinades. Its distinctive flavor brightens up salads and enhances the taste of grilled meats. Tarragon is relatively easy to grow, but it benefits from regular harvesting to promote new growth. Just snip the stems as needed and enjoy this aromatic herb all season long.
Harvesting fresh herbs from your garden is one of the joys of summer gardening. By choosing herbs like basil, mint, thyme, and dill, you can enjoy continuous harvests from June all the way until fall. These herbs not only enhance your culinary creations but also bring delightful fragrances and beauty to your garden.
