Grow It, Use It: Edible Plants That Thrive in Texas

We’ve been spending a lot of time in the garden lately, not just growing plants, but actually using them.

With the café and bodega opening soon, a lot of what we’re growing is starting to show up in our kitchen too. The same herbs, peppers, and ingredients you see in the garden are the ones we’re using in our drinks and sandwiches.

Bring It Into Your Own Space

You don’t need a full garden to start using fresh ingredients at home.

A few herbs near your kitchen, something you can grab while you’re cooking, maybe a pepper plant or two. It’s less about having everything and more about having what you’ll actually use.

Start small and build from there.

What We Have In-Store Right Now

We’re pretty stocked on edible plants right now, especially herbs.

You’ll find rosemary, lavender, thyme, oregano, chocolate mint, and Mexican mint marigold, along with tomatoes like San Marzano, Cherokee Carbon, and Celebrity, plus peppers like cayenne, bell, chile pequin, and more!

Start With What You’ll Use

If you’re building an edible garden, don’t overthink it.

Start with the things you already cook with. Herbs are usually the easiest win (and you can use them for cocktails). They grow well in containers, don’t take up much space, and you’ll actually use them.

From there, you can layer in peppers, tomatoes, or anything else that fits into your routine.

The key to making this work is choosing plants that can actually handle Texas conditions.

Most of what we carry is adapted to the climate, which means less guesswork, less maintenance, and better results once everything gets established.

We’ll be sharing more on our social soon, including how we’re using some of these in the kitchen as we get ready for the café and bodega. Same plants, just different ways to use them. Follow us at @nativotx and @nativo.cafe.bodega!