![]() ![]() You may also hear it called winter thyme, because it is one of the most cold hardy of all the different thymes. This tiny-leaved thyme is among the most aromatic, more so than larger-leafed varieties. Use it to elevate the flavor of good ole' beef stew, too. Highly aromatic, it enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. Thyme is an easy and practical herb to grow. ![]() Some gardeners also let the seeds drop to make new plants.Fall is a great time to grow cilantro in mild climates, as the plants are frost tolerant and love the cool weather in fall, winter, and early spring.Organic varieties are only available at retailers. You can grind the seeds or use them whole. After it blooms, harvest the seeds-they are what you buy in spice jars as coriander, another common ingredient in Asian cooking. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. It is a fast-growing annual except in milder climates where it will overwinter. Young leaves have the best flavor, so be sure to harvest often. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.Cilantro looks like flat leaf Italian parsley, but the leaves are thinner. The leaves have an instantly recognizable fragrance that fills a room when you cut them. If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro. Start seeds indoors 8-10 weeks before the average last frost date. The early jumpstart indoors is important. As such, it is not recommended to start from seed outdoors except in the warmest climates. * Celery is one of the most challenging vegetables to grow. ![]()
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