High summer is when some plants thrive and others fade away. Certain herbs like cilantro and dill tend to bolt and turn bitter as temperatures rise, but others actually reach their culinary peak in the relentless heat of late summer. It's an interesting phenomenon – heat stress triggers certain herbs to produce higher concentrations of essential oils as a natural defense against moisture loss. The plant stays healthy, yes, but it also inadvertently makes itself extra tasty!

You'll see a lot of what we call "Mediterranean herbs" on this list. That makes sense – the Mediterranean climate is hot and dry, meaning its native herbs are naturally good at making those moisture-locking oils. As such, you'll notice that they're especially common in cuisine from Italy, Greece, North Africa... all those delicious foods from the Mediterranean region.

Let's take a look at the parts of the herb garden that taste the best under the sizzling August sun, and get ready to harvest! (I find harvesting delicate herbs works best with a small pair of Fiskars snips I got on Amazon).

1. Sweet Basil (Ocimum basilicum)

Basil is the king of the summer herbs. It's not just frost-tender – it'll sulk around until daytime temperatures start consistently hitting the 80s (26-32 C). Then it explodes upward and outward with large, glossy leaves that taste like nothing else on earth. It will try to flower on you, but don't let it. Pinch back flower heads or, to do one better, cut it back several nodes down to encourage bushier, healthier growth.

I find I can harvest basil in early July, cutting plants way down so just a few lower leaves remain. If the summer's warm and bright, they'll bounce back fuller than ever and be ready for a second, more flavorful harvest in August. It's great in pesto, as a garnish or, as I've recently discovered, replacing the "L" in a classic BLT sandwich.

2. Rosemary (Salvia rosmarinus)

Native to the dry, sun-drenched coast of the Mediterranean, rosemary is built to withstand extreme heat and drought. It does this by producing highly-concentrated oils that contain pinene and camphor – two things that are responsible for rosemary's unmistakable piney, woodsy scent. This means sprigs harvested in late summer will be way more intensely flavored that those harvested from the same plant in winter.

To get the best flavor, harvest entire sprigs in the late morning after the dew has dried but before the afternoon heat fully sets in. Add it to focaccia, grilled meats, oil for bread dipping or, a favorite of mine, rosemary shortbread cookies.

3. Thyme (Thymus vulgaris)

Thyme may look delicate with its tiny little leaves, but it's one of the toughest heat-seekers out there. In cooler weather it might taste mild, but in high summer it ramps up production of thymol, the compound that gives it its unique, almost medicinal bite.

When harvesting, snip off the top few inches where the leaves are the most packed with oil. A few sprigs go well on almost anything – roast vegetables, tomato sauces, or (this one's my favorite) roasted with cherry tomatoes and a block of feta cheese.

4. Lemon Verbena (Aloysia citrodora)

If you want the brightest, purest citrus flavor imaginable but don't have a lemon on hand, you're going to want lemon verbena. It thrives in high heat, when its leaves are bursting with citral oil. In the spring its foliage can taste a bit grassy, but late-summer plants have an almost perfume-like intensity to their citrus notes.

Harvest whole leafy stems during hot spells to infuse ice teas, cocktails, and simple syrups. Or just give it a squeeze when you walk past – your hands will carry that fresh, bright scent for a long time.

5. Greek Oregano (Origanum vulgare hirtum)

True Greek oregano is a subspecies of common oregano that's much richer in carvacrol, the compound that gives it its punch. That means it has a much more intense flavor. If your Greek oregano still tastes bland in early summer, just wait (and stop watering!) It responds beautifully to dry, harsh summers.

For maximum flavor, harvest oregano just as the tiny white flower buds begin to form at the tips of the stems. It's great fresh, but it also keeps its flavor remarkably well when dried, which means you can savor that sharp bite all winter long.

6. Summer Savory (Satureja hortensis)

Summer savory is the least-known plant on this list – it's much less famous than its cousin winter savory, and if we're being honest that one's not winning any popularity contests. It still deserves a spot here, though. It's a quick-growing annual that really comes into its own in the hottest stretch of summer, when its leaves are packed with thymol and carvacrol. If you've been reading closely, you'll recognize those as the major compounds in thyme and Greek oregano. Summer savory's flavor palette has echoes of both of those, but it stands up as its own unique taste.

For some reason it's become inextricably tied with bean dishes, but it also goes great with grilled vegetables and chicken.