“What is the best practice to ensure a window-sill cilantro plant will thrive? I have a green thumb and can grow or rehab practically any plant/flower/herb/garden. However, each time I’ve purchased a cilantro plant, it wilts after a few months. I only water when dry. Thank you!” Question from Ann of Raleigh, North Carolina
Answer: Cilantro (Coriandrum sativum) is a short-lived annual herb that grows best in full sun and cooler temperatures between 65–70°F. That’s why it dies away after a few months after flowering. It’s just what annuals do. My recommendation is to start it from seed in pots along a sunny windowsill and keep replanting as needed.
Growing Cilantro from Seed
Cilantro seeds germinate well in Black Gold Natural & Organic Potting Mix. Sow the seeds, cover them lightly with 1/8 of an inch of soil, and water them thoroughly. Then keep the seeds lightly moist by spritzing them with water. Expect them to sprout in a week to ten days. Then keep the soil just moist by watering from the bottom. It also helps to apply an application of water-soluble fertilizer weekly after they begin to grow. Typically, you can start trimming the leaves for cooking after a few more weeks. Microgreens can be harvested earlier.
Cilantro remains leafy for only a couple of months before it starts to send up stems of white, lacy flowers. If you let it flower and set seed, you can harvest and dry the coriander seeds for pickling and cooking. If you prefer cilantro, then pull the plants as they flower, and plant seeds anew. You might even maintain a couple of pots and plant them several weeks apart to ensure you have a constant flow of cilantro.
Some cilantro varieties stay leafy longer than others. ‘Calypso‘ is one of these. It is generally ready to harvest 50 days after planting.
Stylish and serviceable herb gardens are a delight through the growing season when they appeal to the eye and senses and provide fresh herbs. In winter, stores of dried and frozen herbs make cooking a pleasure. If you don’t already have a culinary herb garden, you are missing out. And, there’s no reason not to grow one. Essential culinary herbs are the easiest plants in a food gardener’s repertoire.
The first chives of spring are so bright and welcome when added to fresh vegetables and salads, as are the tender leaves of parsley when they begin to unfurl and are at their sweetest. Fine cilantro and dill–both cool-season annuals–are two other spring herbs no garden should be without. In late spring, count on chamomile to produces its sweet daisies that are harvested and dried to make delicious, soothing tea to enjoy year-round. These are the spring herb essentials.
Chives (Allium schoenoprasum, USDA Hardiness Zones 4-8): Chives put forth tidy clusters of oniony, grassy foliage in spring. Pompons of edible mauve flowers bloom in mid-spring, rising above the upright foliage. Harvest them fresh, when they are most flavorful. In summer, chives wane in the heat but will often perk back up in fall.
Chamomile (Matricaria retutica, Zones 2-8) is a winter annual or short-lived perennial to sow in fall. It will overwinter as a ferny green rosette and then bloom in full glory with a flurry of small white daisies in spring. Harvest the flowers for drying when they just begin to open. Allow some plants to set seed to encourage new fall seedlings.
Cilantro (Coriandrum sativum) is a leafy annual that likes it cool and starts producing stems of white flowers and seeds as the weather heats up. But, that’s a good thing because its seedheads, which dry by summer, are crushed to make the spice coriander. Harvest the leaves while you can for guacamole, salads, and salsas. Also, consider cilantro a fall herb to seed in no later than early September.
Dill (Anethum graveolens) is a true spring annual herb that you only need plant once. Harvest the ferny green leaves to flavor salads, spreads, and pickles, and
let the yellow-green umbel flowerheads dry for flavorful dill seed. Let some seed fall to the ground and sprout for a second dill harvest in fall.
Parsley (Petroselinum crispum) comes in curly and flat-leaved forms and lends fresh flavor to sauces, salads, and meats. Lush clumps of parsley leaves flourish in the cool spring weather and give way to flowering in the heat of summer, after which the plants die. If you replant parsley in fall, it will often survive through winter.
Essential Herbs of Summer
Sweet basil tastes like summer–whether used to flavor sauce, pesto or added to a citrusy summer drink. Mints of all kinds grow rampantly and need containment, but every gardener should have at least one pot of good mint. Thymes, especially lemon thyme, is a summer staple at my home that lends itself well to chicken, fish, salads, and vegetables. Oregano and piney rosemary are necessities for grilled meats and vegetables. These are the summer herb essentials.
Basil (Ocimum basilicum) is a warm-season herb that’s grown as an annual. The key to keeping it sweet and flavorful is to clip off the flower heads off as they appear. Grow it in the garden or containers. (See the video below to learn how to care for container-grown basil.), and clip the leaves all summer to keep plants tidy and flavorful. (Click here to learn how to grow basil indoors in winter.)
Mint (Mentha spp.) leaves flavor summer mojitos, tabouli, and fresh mint tea. The plant is so easy to grow you can plunk a stem in a glass of water, and it will root in a week. Its aggressive nature is a mint’s only downfall. One seemingly harmless plant can take over a garden in no time, so plant it in a big pot filled with Black Gold Natural & Organic Potting Soil to keep its roots from roaming. When it starts to
outgrow the pot, divide it, and give the spare to a friend (with fair warning).
Oregano (Origanumvulgare, Zones 4-10) has rooting stems that tend to spread, so be sure to give it space to grow. You can also contain oregano in a pot. Clusters of edible purple flowers bloom in midsummer, which attracts bees. Use the leaves to flavor meats, vegetables, and sauces in summer. In fall, dry or freeze the leaves for winter cooking.
Rosemary (Rosmarinus officinalis, Zones 8-10) is a drought-tolerant, shrubby, evergreen herb with resinous needle-like leaves that taste great on meats and in sauces. Bees are attracted to its violet-blue flowers that bloom in late spring. The cold-tolerant variety ‘Arp’ (Zones 6-10) is a hardier option for northern gardeners. Dry the leaves for winter use.
Thyme (Thymus spp., Zones 5-9) has small, aromatic leaves that are evergreen. In late spring, the low, spreading, shrubby herb bears small clusters of flowers for bees that may be pink, purplish, or white. Plant it along a patio edge where it can spill across the pavement or in a pot. Harvest the leafy stems any time of year to add to many dishes or dry the leaves for herbal mixes.
Essential Herbs of Fall and Winter
Sage tastes of turkey stuffing and pairs well with pumpkin. And bean soups never taste quite as good without the complement of winter savory. A big pot of bay leaf should be a winter houseplant for every gardener that cooks. Just be sure to take the pot outdoors in summer to let the Mediterranean tree to enjoy the sunshine. Spicy ginger is another indoor/outdoor tropical herb that will grow well in a sunny window. These are the essential herbs of winter.
Bayleaf (Laurusnobilis, Zones 8-10) will grow as a 20-30 foot evergreen tree where it is hardy, but if kept pruned in a pot, it will stay compact. Harvest the leaves for soups, sauces, and meats, but keep in mind that new leaves will not be produced until spring, so be sure not to strip the plant of all greenery and kill it. Pot-grown specimens thrive in OMRI Listed®Black Gold Natural & Organic Potting Mix. (Click here to learn more about growing bay leaf.)
Ginger (Zingiber officinale) grows very well as a potted house plant in a brightly lit spot with good humidity. Its roots can be harvested as the plants grow and used to make sweet and savory dishes. As with bay leaf, bring your potted ginger outdoors in summer to allow it to grow to its fullest. (Click here to learn more about growing ginger.)
Sage (Salvia officinalis, Zones 4-8) has felted, gray-green, evergreen leaves with a pungent flavor. The hardy shrubby perennial bears pretty lavender-blue flowers in summer, which are also edible and attract bees. It is best to harvest and dry leaves in fall for winter cooking, but if you run out, you can always pick off a winter leaf or two without harming the plant.
Winter Savory (Saturejamontana, Zones 6-8) The low, semi-evergreen winter savory looks attractive through much of the season. Its peppery leaves add flavor to green beans, soups, and stews. In summer, it has clusters of white or pinkish flowers that attract bees. Plant it along the edge of an herbal border.
To make it easy, all of these essential culinary herbs grow best in full sun and fertile soil with good drainage. Most are not too demanding when it comes to fertilizer, but a little all-purpose plant food at the beginning of season never hurts. Spring is the best time to plant them, aside from tender indoor/outdoor herbs. Before planting, amend your garden soil with good compost, such as OMRI Listed®Black Gold Garden Compost Blend, to encourage good rooting and drainage.
When planning an herb garden, it’s smart to keep your annual and perennial herbs apart. Perennial herb borders are attractive and have permanence. They look right at home in raised beds or even pretty herbal rockeries. Just remember to reserve mints for big patio pots. Annual herbs are nice to plant among complementary vegetables. Dill is right at home planted alongside cucumbers, and almost everybody plants their sweet basil around garden tomatoes. Chamomile looks pretty when planted in a row beside spring greens or cabbages. Then keep your herbs harvested and well-tended to make the most of them all year round. (Click here to learn how to harvest and store herbs.)
Fajitas may seem like they have lots of ingredients, but they are so easy to make. It’s especially convenient (and more delicious) when half of the ingredients are from your garden. Making your own fajita marinade from scratch makes the recipe that much better. Most of the time is spent with the prep and fresh marinade. Cooking time is quick!
2 large, butterflied chicken breasts
1 green pepper, seeded and sliced
1 yellow pepper, seeded and sliced
1 red pepper, seeded and sliced
1 large Spanish onion, sliced
2 tablespoons vegetable oil
Salt and pepper, to taste
8 warm flour tortillas
1 fresh avocado, sliced
Purée the marinade ingredients together, then pour them in a resealable plastic bag, and add the butterflied chicken. Seal the meat in the refrigerator for at least 8 hours before cooking.
Place a large skillet on the stove and set to medium-high heat. Once the pan is hot, add 1 tablespoon of vegetable oil. Add your sliced veggies to the skillet and cook them for 4-5 minutes, until almost al dente. Remove veggies from the skillet, and place them aside on a plate.
Add the second tablespoon of vegetable oil to the skillet and add the marinaded chicken. Cook the butterflied chicken for at least 5-6 minutes per side. (Cut the chicken in the center to make sure it is fully cooked before removing from the pan.) Cover the chicken breasts with foil and allow them to rest for 5 minutes before slicing.
Return the vegetables to the hot pan and flash cook them for another 3 to 4 minutes. Slice the chicken breasts and place them on a plate with the hot veggies. (If you have a cast-iron fajita plate to serve them on, even better!)
Roll the fajitas into a warm flour tortilla dressed with sliced avocado, salsa, and sour cream, and enjoy!
Fresh-from-the-container culinary herbs turn a New York loft, a Chicago studio, or a Los Angeles condo into flavor central. Nothing is quite like fresh mint in your mojito, just-picked basil on a mozzarella sandwich, or cilantro in your salsa. No store-bought herb carries this intense flavor, because once cut, the essential oils immediately begin to lose pungency. Cut and eat immediately, and you’ll find intense herbal resonance in every dish you make.
In a single good sized pot or any other repurposed vintage container, it’s possible to plant a garden of culinary herbs today and start tasting in just a matter of weeks.
Choosing the Right Herbs
Blending the right herbs that share similar preferences makes care and watering a snap. Most herbs need direct sun, so choose a bright planting spot, such as a fire escape, a window box, a terrace, or balcony. Just beware of direct exposure to the heat of intense afternoon sun, and be sure to water heavily on a daily basis at the height of summer.
In cities like Chicago, winds whip through downtown creating challenges for rooftop gardens and other plants exposed to such conditions. As we approach summer, the wind combines with the hot sun, causing herb garden to struggle for moisture. It dries herb’s tender, oil-rich leaves if moisture is inadequate.
Choosing Potting Soil
Thanks to the amazing ability of Black Gold Moisture Supreme Container Mix, contained herbs will stand up to the rigors of urban life without fail. This amazing moisture-holding potting soil ensures that when your pot heats up, your plants don’t suffer wind damage due to the strengthening effects of RESiLIENCE®. Despite its absorptive qualities, this potting soil also provides adequate drainage to ensure there’s plenty of oxygen in the root zone.
An annual herb garden typically features two popular summer plants: cilantro and basil. Both are annuals grown fresh from seed each year and mature into large plants. These blend perfectly with chives for a triad of often used and delicious foliage. If perennially nipped and cut, they remain small for a time, but with rising heat and extended days, they will stretch out to flower and their flavor will become stronger and less palatable.
The second group is the smaller, long-lived perennial herbs sized for a grand herb pot. In-ground gardeners treat these as landscape plants, enjoying new growth and harvest each year without replanting, though overwintered plants may lose verve and require some replacement in the future. Key to success is growing the right herbs that won’t become too large over the season. Start with those you use most often and organize them in pots by form with spreaders around the edges and upright herbs toward the center.
Thyme is one of the best cascading herbs that will spill over the edge of the pot, buying room for more upright plants in the center. Oregano is spreading too, but since this herb is so often used in the kitchen, it manages to retain a modest size from frequent pinching. Sage is very slow growing and loves the sun, so place this fuzzy-leaved fellow on the hot side of the box. The same is true for creeping groundcover rosemary that spills off the face of the box. Plant purple fennel in the center for an incredible bronze-colored haze that yields lots of anise-flavored cuttings for cooking and baking.
Everyone can dive into herb gardening no matter where they live by selecting a large, well-drained container, and using high-quality potting soil to reduce watering demands. Once planted, begin dreaming of all sorts of herbal dishes, then snip your way to fresh and easy all summer long.