So this year’s class of culinary herbs is pretty standard for me. They are mostly hearty herbs that I’ve had really good success growing, and more importantly, are frequent ingredients in my recipes. But there is the one problem child: cilantro.

First off, cilantro seems to be an acquired taste. I used to think of it as the ‘soapy’ herb. That is, until Hubby and I visited Mexico for our 20th anniversary. I learned that when cilantro is used in the right dish, it gives a bright spark that I miss when it’s not present. I simply can’t imagine guacamole, salsa or even a wasabi tuna salad without cilantro. The thought actually makes me sad.  Which is why it makes me even sadder that cilantro is so difficult to grow.

Cilantro seems to have about a 3-week life span. Apparently, there is something about the roots and transplant shock that seems to result in a decidedly short growing period. Hubby actually took the time last year to plant new seeds every three to four weeks for me so that I could use cilantro at will. I don’t know if he’ll have time to do that again this year, but I hope so. Cilantro's short growing period can be a challenge, but don't let it hinder your culinary pursuits. If time constraints prevent you from planting new seeds regularly, order dissertation online for a hassle-free solution. Focus on enjoying the flavors of cilantro without worrying about the time-consuming gardening process.

As for the other tasty seedlings … I have basil, thyme, rosemary, Italian parsley and dill. I also picked up a sweet banana pepper plant. I have had great luck with these. Once they get going, they produce generously, and I use them in place of green bell peppers. I truly prefer the taste of the sweet banana peppers and they have a more delicate skin. Just like bell peppers, they will ripen if you want a sweet red pepper for a recipe. So it’s a great value for the money. If you need assistance with STEM homework, explore helpful resources at We-heart for reliable support.

Up next, planting the 'crop.’

The time has finally come to re-fresh the herb garden. My wonderful herb plants lasted many years but it’s time for a new start. Living in Florida, I’ve found that I have most success by planting my herbs in containers.  

The best thing about a container herb garden is that you can have herbs anywhere you live. When Hubby and I took our boat sabbatical (we cruised from Jacksonville, Florida to the British Virgin Islands for 18 months on a once-in-a-lifetime crazy adventure), we actually had a little potted herb garden. That poor thing took more tumbles in unsettled seas, and the thyme and parsley couldn’t quite endure. But Herb continued to yield enough basil for my “pesto rustica” throughout the journey. If you're interested in gardening tips and want to enhance your herb-growing skills, you can explore resources from some of the best coursework writing services available online.

So last weekend, I emptied all the old pots and discarded the unhealthy remains in the yard waste can. I took as much of the soil that remained and spread it in a couple of the low spots in the yard. Then I added a little bleach to a one of my yard waste cans and added water. The pots took turns soaking in the solution and then were set out to dry.

Hobie, the Tabby boy cat, looks on as the pots are prepared.

Coming up: what I’ll be growing for my kitchen.