What summer herbs to plant and how to keep them thriving

Herbs are the go-to for almost every gardener — they’re kind of ubiquitous in our green spaces, expected even. We grow them almost automatically as "low maintenance", often without giving them the same attention we give other plants.

Our plonk-'em-in-and-watch-'em-grow mentality mostly works, but summer can be a test of timing and care. That’s when herbs reveal their unique personalities. Basil adores the warmth but wilts in direct afternoon sun. Coriander bolts at the first hint of heat. Mint takes over if left unchecked.

Still, with a bit of understanding and love — and a few well-made tools — herbs can thrive right through the Australian summer, rewarding even small efforts with fresh growth and plenty of flavour.

Choosing herbs that love the heat

The most reliable performers for an Australian summer are rosemary, thyme, lemongrass, oregano and basil. They love warmth and plenty of light (morning sun) but still benefit from a little protection. If you haven't got these in yet, now is the perfect time. 

Mint enjoys the warmth but with moist soil and partial shade. To stop it taking over your garden bed, keep it in its nursery pot when planting in the ground. The roots will still find their way out, but the pot will help contain its spreading habit.

When choosing combinations, group herbs with similar needs together. It makes watering easier and helps keep your patch or pot balanced:

• Dry and sunny: rosemary, thyme, oregano, sage
• Moist and part-shade: mint, parsley, chives, coriander
• Warm but protected: basil, lemongrass

Labelling each group makes a big difference, especially if you’re growing in mixed planters or pots. 

Setting up for success

Herbs are only as healthy as the soil they grow in. They prefer soil that drains well yet holds a little moisture. Heavy clay or compacted garden beds can suffocate roots and make herbs prone to rot, especially during humid spells.

Use a free-draining mix enriched with compost or organic matter. For pots, a high-quality potting mix designed for herbs and vegetables works best.

Once planted, feed them lightly every few weeks with an organic liquid fertiliser such as seaweed concentrate or worm tea. These gentle tonics keep roots strong, boost resilience through heat stress and encourage steady, leafy growth without overwhelming the plant.

If you’re working in containers, choose breathable materials like terracotta or ceramic, which help regulate moisture and temperature through summer.

Protecting your plants

Herbs might look hardy, but their leaves are exactly what snails and slugs are built for — tender, full of moisture and packed with scent. Most culinary herbs have soft, high-water-content foliage, which makes them ideal food for these nocturnal grazers.

Some herbs they avoid altogether. Rosemary, thyme and sage have tougher, aromatic leaves that act as a natural deterrent. These are good “border” plants around softer herbs like basil or parsley.

Adding a wire cloche as a shield is a simple, beautiful way to keep herbs safe without the use of any baits. They allow air and sunlight to flow while armouring tender leaves from damage. They’re particularly helpful for basil, parsley and mint — herbs that are both delicious and defenceless.

If you’re planting directly into garden beds, an extendable cloche will protect new seedlings from their start right up until they are fully established. 

Watering, harvesting & storing herbs

Water your herbs deeply in the morning so plants can take up moisture before the sun peaks. Avoid evening watering, which can leave leaves damp overnight and invite mildew.

Herbs also love to be picked. Regular harvesting keeps them compact and encourages new growth. For leafy herbs like basil, mint and lemon balm, pinch out the growing tips or flower buds as they appear. This redirects the plant’s energy back into producing fresh leaves rather than blooms, keeping the flavour at its peak.

Trim stems just above a set of leaves to promote branching. For small herbs or woody stems, sharp tools like sharp snips and shears make the job quick and clean. Harvest bags and herb trays make herbs easy to collect, sort and prepare without bruising the leaves.

Once harvested, treat herbs gently. Shake off any excess water, pat them dry and store them loosely in a cool spot or fridge. Soft herbs like basil and mint keep best in a glass of water on the bench — much like cut flowers.

For woody herbs, use a herb stripper to remove leaves neatly from stems. If you’re drying or tying herbs in bunches, a breathable bag or tray helps air circulate so they don’t spoil.

Summer herbs for teas and cocktails

Whether you prefer a cooling iced tea or something a little stronger, these varieties thrive through the Australian summer and look as good as they taste in a drink. 

Lemongrass – Tall, hardy and heat-loving. Perfect for herbal tea or muddled into a citrus spritz. Harvest the outer stalks and let the new ones push through.

Mint – The classic. Loves consistent moisture and light shade. Ideal for fresh tea, mojitos or muddled with berries.

Sage – Earthy, drought-tolerant and striking in the garden. Sage adds depth to teas and pairs beautifully with gin or citrus-based drinks.

Lemon balm – Sweetly aromatic and gentle. Likes part shade and regular watering. Its bright flavour lifts iced teas or balances gin- or vodka-based cocktails.

Rosella (Hibiscus sabdariffa) – A tropical stunner that adores heat. Its ruby-red calyces make a tart, vibrant tea or syrup for cocktails.

Bringing it all together

Herbs might be the most versatile plants in the garden — equally at home in a courtyard pot, a raised bed or tucked among natives. They’re the ones we reach for without thinking, yet each has its own set of preferences.

When we understand those differences, especially in summer, they reward us many times over. Fresh growth, stronger flavour and a longer season.