With summer in full swing, water conservation is top of mind in areas such as California. In addition to including native plants in your landscaping, waterwise herbs are a great option - and helpful in the kitchen too! Herbs are plants with fragrant or aromatic properties. Herbs can be used to flavor food, included in fragrances, and even a part of natural medicines.

Once established, these easy to grow perennials require little watering to maintain. They prefer well-drained soil and do not require fertilizer. Not only do they provide us with food, they are attractive to pollinators when they bloom! SBPC planted an herb garden at the First Redondo Beach Community Garden. Some of our favorites are below.

Image of sage — Sage

*Salvia officinalis*

Culinary Sage has relatively large green gray leaves that feel soft and furry. The leaves can be used fresh or dried and stored for later use. Sage is often used to season poultry. It has a peppery and earthy flavor. There are many varieties, including tricolor, purple and yellow. Can be planted in Fall or Spring.

Rosemary is a fragrant, woody plant that grows as a rounded evergreen shrub. It can be pruned to maintain a specific size and shape. Plant in Spring to avoid frost damage and permit them to become established prior to the onset of hot, dry summer months.They can be cut and added to floral arrangements for additional fragrance, color and texture. When chopped fine the leaves add complex flavors and aromas to breads, cookies and oils.

image of thyme — Thyme

*Thymus vulgaris*

Thyme is a compact plant with tiny dark green leaves and produces clusters of white to lavender flowers in late Spring. Fresh thyme has a more dynamic, complex flavor than dried thyme. This Mediterranean herb works well when cooking with other regional friends, such as garlic and olives. Thyme can be planted during most of the year (avoid the hottest months to give it time to become established). Varieties include lemon and creeping thyme.

Waterwise Herbs