Prepare for flavorful herbs in your garden while it’s still cold outside. We recommend planting cilantro, parsley, and chives.
Transplants of cilantro, parsley, and chives are at their best in late winter months, both in containers and in the garden.
Plant them in a shallow box, as pictured, and use them as an outdoor centerpiece.
Keep these tips in mind:
This musky-flavored herb resembles parsley. If you get them confused, plant cilantro in a separate container. Use it copiously
during spring; it doesn’t dry or freeze well for later use.
Once evenings warm and days become hot, the herb will succumb.
Flat-leaf parsley produces the best flavor for cooking. The curly selection’s slightly bitter taste makes it an excellent
garnish or a decorative addition to the garden. (It’s perfect with pansies.)
Once hot weather hits, move the herb into the garden to a spot with similar light conditions and well-drained soil.
All parts of this herb are edible. An established plant sends up new leaves in early spring and blooms before summer’s onset.
After flowering, cut the plant back. Water regularly for new growth.
Like parsley, you can transplant the herb to the garden when weather grows hot; just make sure to maintain the light conditions and ensure the soil drains.