Growing Cilantro In Your Container Herb Garden

Growing cilantro in your herb garden is easy…but in order to have a continuous crop, cilantro seeds should be sowed every two weeks. It’s a fast growing herb and can be harvest quickly.

Cilantro looks like parsley. In fact, it’s called Chinese Parsley. If you purchase a bunch at the store, smell it first and make sure it’s not regular parsley… the strong citrus like fragrance will let you know right away whether you’ve picked up the right plant.

The herb, cilantro, dates back to at least 1,500 B.C. It’s mention in historic Sanskrit writing.

Cilantro and the herb coriander come from the same plant. Coriander seed come from the blooms of the cilantro plant… it’s a two-in-one herb

Container gardening is ideal for a year round cilantro crop.

1. Find a container that is at least 28 to 20 inches wide and about 10 inches deep. Make sure it has good drainage.

2. Fill the container with good potting soil. I like to use soil that already has the fertilizer in it. I’ve found that Miracle grow works well. Moisten the soil before you sow the cilantro seeds.

3. The seeds are very fine, so sprinkle the seeds over the top of the soil. Cover the cilantro seeds lightly with soil. Spray the soil to moisten the top layer. The seeds will germinate in 7 to 10 days if the container is kept in a sunny spot. Keep the soil moist.

4. Harvest the cilantro by cutting it near the base of the plant… leaving about 2 inches of stems remaining in the container. If you harvest the cilantro herb on a weekly basis, new leaves will being to appear. You can usually get 4 cuttings.

5. When your 4 cuttings are complete… pull up plants and resow the area.

Cilantro is not only used in Mexican food, but it’s an herb frequently used in Chinese food as well.

Till Later

Kathy Griffiths

Insightful Nana

P.S. My recipe… Fresh Mex Fiesta Salsa calls for fresh cilantro. Check it out and sign up for a free printable copy.


New Potato Recipe: Fresh Parsley Potatoes

This parsley potato recipe, using new potatoes, is easy and delicious. Using fresh parsley from your garden is so much better than the dried parsley we’re forced to use in the winter time.

The ingredients are simple: new potatoes, seasoning salt, butter, and parsley. Easy does it!

Harvest your parsley. Wash.. and place the parsley in a narrow bottom cup and snip away with your scissors. I like regular scissors over kitchen shears because the narrow blades fit nicely into the cup. Yes… I washed my scissors. Now snip, snip, snip until the parsley is cut fine. You’ll need a good 1/8 cup.

Wash and slice from 12 to 15 new potatoes…. (potatoes are about 2 1/2 inches in diameter)

Slip the sliced potatoes in a plastic bag… add about 1/8 Cup of water… and tie up the bag. Cook in the microwave for about 6 minutes. Don’t over cook… the potatoes need to be a little firm.

Melt about 1/2 cube of butter (or more…I love butter) in a large pan. You can use a large fry pan… but I use a flat bottom wok that fits nicely on my stove.

Add the potatoes in the pan with the butter. (not for calorie counters for sure) Toss the potatoes… coating them with the butter. Sprinkle on the season salt to your taste. I like lots of it…. don’t be afraid to over do. Toss them again.

Now if your potatoes are a little too firm for you… place a lid on the pan. Check frequently, toss until they’re cooked to your liking.

Near the end of the cooking cycle… add your chopped parsley. Now I have to tell you a secret here. I added a few cut chives. I just couldn’t help it. I looked at my container herb garden and the garlic chives were just begging to be cut… so I obeyed. I used about 1 Tablespoon.

Cook for a bit longer, tossing the potatoes so they’re cooked evenly.

Then serve… Great with BQ chicken. A nice alternative to summer potato salad.

Fill in the little box below and get your printed recipe for Fresh Parsley Potatoes. The recipe fits into a 5X7 Photo Album. Pioneer Mini Ledger Le’ Memo Bound Photo Album, Random Solid Color Covers with Gold Accents, Holds 50 5″ x 7″ Photos, 1 Per Page.Start your Insightful Nana recipe book now… Once your on the list… I’ll send you all future recipes automatically.


Till later

Kathy Griffiths

Insightful Nana

P.S. New potatoes are nice because they hold their firm texture when cooked. Russet potatoes have a soft texture which is best for mashed potatoes.

P.SS. Want to know more about growing and cooking with parsley? Check out my post on the matter.