This is what survived our summer with the barest minimum supplemental water: two kinds of Rosemary, three kinds of Thyme (had five, but it was too brutal for some), Parsley, two kinds of Basil (Sweet and Cinnamon), three Lavenders, two kinds of Oregano, and Chives. Rarely use any of them, just like the way they look mixed in with the flowers; the way they smell, especially after watering; and the way they (mostly) tolerate our heat.
Plan to try Dill this coming year, and Cilantro which I WILL use--love Cilantro. Also been told there is a Texas native Monarda that doesn't require as much water as the commonly used ones do. Looking for that. Thinking about Salad Burnet. Had a friend who used to grow it and it is good eating just off the plant. Thinking, too, about trying Stevia. All is going to depend on what kind of rains we get through Spring, if any. Doesn't make sense to put out anything new if we have to go to Stage 4 restrictions (means no watering at all.)
Photos are from today.
Our library has The Flavor Bible, so I'm going to check it out. Thank you for the information.
