The warming trend is shifting plant ranges northward and upslope, so herbs that once grew only in the Mediterranean are now showing up in cooler regions. Rising CO₂ can boost photosynthesis, but higher temperatures often speed up phenology—plants flower earlier and sometimes miss the optimal window for maximum flavor compounds. For example, basil grown in warmer climates tends to have higher sugar content but lower essential oil, making it sweeter but less aromatic. Tomatoes grown under elevated CO₂ can show higher total sugars yet lower acidity, altering their taste profile. If you’re exploring new flavors, keep an eye on the local phenological shifts; harvesting near the peak of the bloom usually gives the richest flavor, but that window is shrinking in many areas.