1 of 3
Texas tarragon
The cheery, yellow-orange flowers of Texas tarragon bloom in fall atop dense foliage, attracting bees and butterflies. This tough herb thrives in hot, humid Southern gardens.
Photo by Amy L. Dabbs
2 of 3
Georgia savory
Growing bushy and full in this backyard garden, Georgia savory is covered in blooms in early fall, and its leaves release a sweet, peppermint scent when touched.
Photo by Amy L. Dabbs
3 of 3
Anise hyssop
This tough, native herb rewards gardeners with light purple flowers in July.
Photo by Amy L. Dabbs
As beautiful as they are useful, herbs don’t have to be relegated to a backyard vegetable patch or patio pots. Their colorful blooms and fragrant foliage can be seamlessly integrated into your landscape.
Great places to plant herbs are any parts of the yard you pass by often, such as near the front door, under the mailbox or around the patio. Herbs release aromatic essential oils when the foliage is brushed or crushed, so reach out and touch them as you go by. Planted near outdoor dining spaces, flowering herbs attract nectar-sipping hummingbirds, butterflies and bees to provide a dinnertime show.
Here are my top picks for large, showy herbs to add color, fragrance and lively pollinator activity to your garden.
Georgia savory, also known as Georgia wild basil (Clinopodium georgianum), is a wildly underused herb, in my opinion. This woody, semi-evergreen sub-shrub grows up to 2 feet tall and features small, glossy leaves that release a sweet, peppermint scent when touched. It’s easy to grow and tolerates a wide range of soil conditions, growing well in full sun or partial shade. Even in dry, sunny sites, supplemental irrigation is unnecessary.
Georgia savory’s big moment comes in early fall, when the entire plant is covered in flowers. Bees and other pollinating insects flock to the masses of tiny, pink-to-purple blooms. Native to the coastal plains and piedmont regions of the southeastern U.S., it’s rare in the wild, even endangered in some states, but it survives through the nursery trade.
Plant Georgia savory in the perennial border, in rock gardens, cottage gardens or pollinator gardens. To keep it looking tidy, simply cut it back after the flowers fade.
Anise hyssop (Agastache foeniculum) is an old-fashioned herb-garden favorite. Easy to grow in full sun or partial shade, this perennial prefers well-drained soil and good air circulation. Light-purple flowers make a welcome appearance in July, when the rest of the garden is flagging from heat. Growing 2 to 4 feet tall, Anise hyssop is perfect for perennial borders, meadow gardens or butterfly gardens. Start from seed or transplants in spring or fall.
Don’t be fooled by its sweet scent and delicate flowers. This tough, native herb is a real workhorse in the garden, providing flowers and fragrance for gardeners and nectar and pollen for hummingbirds and honeybees. Use its aromatic foliage to add sweet licorice flavor to herbal teas, potpourri, jams and jellies. Seeds can be used for making baked goods. Freshly cut or dried, the flower spikes look lovely in arrangements. Even the flowers are edible and are often used to garnish fresh fruit.
Texas tarragon (Tagetes lucida) is a Southwestern native plant also known as Mexican mint marigold. It’s related to the familiar French and African marigolds but blooms in fall, sporting small, yellow-orange flowers atop upright, compact foliage. Bees and butterflies flock to the cheery blooms.
This tough herb thrives in hot, humid Southern gardens where traditional French or Russian tarragons wane. Texas tarragon prefers full sun and well-drained soil, but it’s not fussy about soil type and does not need additional fertilizer or water.
A half-hardy perennial in most parts of South Carolina, Texas tarragon has so much to offer, it’s worth replanting each year as an annual. With its compact habit, fragrant foliage and height around 3 feet, Texas tarragon works beautifully in perennial beds or beside sidewalks and patios.
Chop the serrated leaves into chicken salad, fish and vegetable dishes to add a sweet, licorice-like flavor with a faint hint of pine and citrus. The leaves can also be used in brewing flavorful teas.
AMY L. DABBS is an area horticulture agent for Clemson Extension based in Charleston County. Contact her at adabbs@clemson.edu.