Summer savory

An Old World cottage-garden annual grown for daisy- to chrysanthemum-like flowerheads (3 to 4 inches across) in bright yellow through deep orange, often with a contrasting darker center disk. In cool climates it blooms over a long summer-to-fall window; in hot summers it tends to languish and may need a midseason cutback to rebloom. The somewhat bitter flowers and lance-shaped aromatic leaves are edible, and the petals lend color to soups, rice, and baked goods.

A low woody herb for sunny edges, between pavers, and herb-garden borders with pollinator-friendly summer flowers.

A low, drought-loving Mediterranean herb grown for its woolly silver-grey rosettes of soft, felted leaves and its stiff summer spikes of small, soft-yellow flowers cupped in densely woolly bracts - the plant known as Greek mountain tea or ironwort. It is a tough alpine and rock-garden subject that wants hot, dry, very sharply drained ground and full sun, and rots in wet or rich soil; it is only borderline hardy. POWO (Kew) records Sideritis syriaca as native to the eastern Mediterranean - Crete, the Levant, and Türkiye. The dried leaves and flower spikes make the traditional caffeine-free Greek herbal infusion long valued as a folk remedy for colds and coughs, so it is parts-edible as a tea but is grown as a herb rather than a food crop. The soft-yellow summer spikes are a good bee plant.

Society garlic (Tulbaghia violacea) is a clump-forming perennial herb from South Africa grown for its long season of small, star-shaped lilac-pink flowers, carried in airy umbels on slender stems well above narrow, grassy, grey-green leaves from late spring into autumn. The foliage is garlic-scented, and the leaves and flowers are edible, used like garlic chives in South African cooking - the friendly name comes from its milder, more sociable garlic breath. It is an easy, drought-tolerant, long-flowering choice for sunny borders, edging, and containers, and a reliable bee and butterfly plant. Native to the Cape provinces and KwaZulu-Natal, it is reasonably hardy (to about USDA zone 7 with sharp drainage) but can be cut back or lost in a hard winter, and the garlic scent is reputed to deter some insect pests and even moles. RHS gives Tulbaghia violacea (and the cultivar 'Silver Lace') its Award of Garden Merit and rates it half-hardy (H3).

A tender Mediterranean culinary herb - a bushy little sub-shrub with reddish square stems and rounded, gray-green aromatic leaves that grows in an upright mound to 12 to 24 inches. Tiny white-to-pale-pink flowers open from knot-like bud clusters in summer, the trait behind the alternate name "knotted marjoram." Hardy only in USDA zones 9-10; everywhere colder it is grown as a warm-season annual or a pot herb brought in before frost.

French tarragon is the culinary clone of Artemisia dracunculus, grown for the pungent anise-like flavor and aroma of its narrow, glossy green leaves - the defining herb of béarnaise sauce and classic French fines herbes. It is a shrubby, rhizome-spreading perennial that rarely flowers and sets effectively sterile seed, so it is propagated only by cuttings or division rather than from seed. Unlike its wild parent species and the inferior Russian tarragon, this 'Sativa' selection holds the true tarragon flavor.