Plant Cool-Season Herbs

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:

• When planting in containers, be sure to use a lightweight potting soil. Containers must also have good drainage. Water before plants wilt, which can mean daily for small containers.
• These herbs require three to four hours of direct morning sun and consistent moisture. Filtered light in the afternoon prolongs their life and flavor.

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.