Cool Season Herbs

Not all herbs grow year round. Cilantro is one of the cool weather herbs. It thrives in the fall and lasts into mid-summer. When the heat starts taking its toll on the rest of us, cilantro will start to bolt. This means it will put up a thicker stalk and form a flower or bloom. Allow your plant to follow its natural course, so it can form seeds. To save the seeds, you must allow them to dry. Remove the bloom and place in a zip lock plastic bag. Do not seal it up until the plant is completely dried. Once dry, close and shake until all seeds drop. You now have next year’s crop.

Cilantro is an acquired taste, some never acquire it, but others really like it. We see it used in Mexican and South American dishes. Cilantro and parsley are hard to tell apart by just looking. A smart produce man will not place them side by side. If in doubt, just taste. You will know the difference right away. Cilantro has a sharper flavor than parsley.

Curly Parsley

Parsley will grow year round in our climate, but will slow down in the heat of summer. If kept in the shade during the hot months, it will survive. Italian flat leaf parsley is better for its culinary attributes, but the curly style is usually chosen for appearance to use as a garnish. Both will work equally well. Grow in pots so you can move it around in the summer months. Or plant it in your flowerbeds as a boarder. Its bright, fresh green color adds a nice contrast to low-growing flowers.

Italian Flat Leaf Parsley

Basil does well in the cooler weather, but if planted in the right light shade will make it through most of the summer. It must be kept well-watered. I have a couple of friends who harvested basil all summer. Fresh basil is a great plant to have on hand at a moments notice, because it is very tender and wilts rapidly once picked. Store-bought basil is often limp and withered. When tomatoes are available this herb adds zest to any dish. If you are lucky enough to have a bumper crop just keep picking and allow to dry. Crumble in your hands and store in small jars. This will be much fresher than anything you can buy. Just sprinkle over any store-bought pizza to kick it up a notch (as Emeril would say). Any tomato dish welcomes basil as an additive but green beans also like basil. Just toss a little in at the end of the cooking time. 

When picking basil, cut just above the lowest leaf cluster. This will allow the plant to form two new shoots on ether side. Do not allow the stalks to grow too tall as the leaves will mature and become strong in taste. If small flowers start to form pinch them off. Or, pick the whole top whorl of leaves and flowers and use for a garnish.

Two herbs that are pretty much foolproof are rosemary and oregano. If you are new to trying herbs plant these and you will feel good about your first efforts. They grow year round in our climate -- East Texas up to zone eight. For other climates, check with your local agriculture agent. They should have all the information you need. There are several varieties of each herb, just go to a reputable dealer or grower. I like to find someone who specializes in herbs. These people usually have the best plants and lots of advice for your area.

Get out there and clean out some pots or a space in one of your beds. I am looking forward to using sage I have growing in my Thanksgiving dressing and trimming some of the dishes with other fresh herbs.

Let me hear what you are growing! E-mail me at PatsChat@livingston.net.