Overview

The following plants are low water, culinary perennials, often herbs of the Mint family. Unless stated otherwise, in hot, dry climates they need morning sun with afternoon shade, or part shade most of the day, very well drained, poor soil, no organic mulch, and once established for two years, water once or twice a month in high temperatures. Some plants perform better with gravel as mulch to shield the soil from the sun. Many do best in raised garden beds which provide improved drainage. Most attract butterflies and bees and have ornamental cultivars. Edible plants, of course, must NOT be treated with pesticides.

Low Water Culinary Plants

Bronze Fennel - Foeniculum vulgare 'Purpureum' or 'Nigra'
Fennel is a short-lived perennial herb related to Celery. Having yellow flowers and feathery leaves, Fennel can grow to 6' tall. Bronze Fennel is often considered a decorative version of Fennel, but has the same flavor and is more drought tolerant. The yellow flowers are placed in salads and salad dressings. The leaves and stems are consumed as cooked vegetables and provide additional flavor. The seeds are treated as spice.
Fennel is also a food plant for the Black Swallowtail and Anise Swallowtail butterfly caterpillars.
Avoid planting near Dill, because they cross easily with poor results. This plant does better in slightly acidic, sandy, dry soil. USDA hardiness zone: 3-10.

Caper Bush - Capparis spinosa
An evergreen shrub and member of the Caper family. The pickled flower buds and fruit are used as seasoning.

Crimson Bottlebrush - Melaleuca citrina
An evergreen shrub related to Myrtle. The leaves are used to flavor teas and stews.

Cuban Oregano - Plectranthus amboinicus
A perennial herb and a Mint. The leaves add flavor to foods.

Elephant Bush - Portulacaria afra
A succulent perennial shrub and member of the Porkbush family. The succulent leaves, high in vitamin C, appear in salads and soups.

Garlic Chives / Chinese Chives - Allium tuberosum
A perennial herb with a bulb growing from a rhizome. It has solid, flat leaves, with a triangular base, rather than the hollow leaves of most of its Onion relatives. The leaves can be cooked, or eaten raw, imparting a mild flavor resembling garlic with a hint of chives. They are often a filler in dumplings, and provide flavor to seafood and other dishes. The unopened flowers are edible, raw or cooked, and become a green onion substitute. The fibrous bulbs, while edible, are rarely used. An oil is extracted from the seeds. Once established, it can be cut to ground for harvesting and regrows quickly. It is invasive in moist conditions, so locate away from anything needing moist soil and do not mulch. It does better in slightly acidic to neutral soil. USDA hardiness zone: 4-9, depending on cultivar.

Lavender - Lavandula intermedia 'Grosso'
One of the perennial Mint herbs, this hybrid Lavender with dark blue flowers is adapted to hot, dry climates. It blooms in summer and may repeat bloom with rain. The aromatic leaves add fragrance to a garden. The stems of spent flowers can be burnt as incense. English Lavender – Lavandula latifolia – is preferred for culinary use, but the leaves, petals and flowering tips of this plant can be evaluated for flavor. The flowers can be boiled for tea.
Lavender does best in neutral to alkaline soil in a raised garden bed. It needs watering several times a week to get established. Once established, it may need water every 2-4 weeks in high temperatures. Yellow leaves indicate overwatering. USDA hardiness zone: 6-10 for this hybrid.

Licorice Mint Hyssop - Agastache rupestris
A perennial Mint subshrub. The flowers are placed in salads and the leaves flavor teas.

Mexican Oregano - Lippia origanoides
A deciduous shrub related to Verbena. The leaves have a lemon-oregano flavor.

Mexican Tarragon - Tagetes lucida
A perennial herb and member of the Aster family. The leaves add flavor to foods and the flowers are placed in salads.

Myrtle - Myrtus communis
An evergreen shrub and member of the Myrtle family. The flowers are placed in salads. The berries are used to flavor sauces and syrups.

Oregano - Origanum vulgare
A perennial Mint herb, Oregano does better in neutral to alkaline soil. USDA hardiness zone: 5-9.