Flavor and Nutrition
In my experience, people either love or hate cilantro. Lovers (myself included) describe it as tangy and citrus-y, while haters may call it soapy or metallic. Like many other green herbs, cilantro contains vitamins A, C and K for healthy blood and bones — and with just a pinch added here or there to dishes, it adds negligible calories and loads of flavor.

Growing Cilantro
Herb gardeners, listen up: Cilantro, an annual herb, grows quickly and with minimal maintenance so it’s perfect for a home garden or window container. Once the plant has finished growing for the season, keep the small round seeds it produces. If you dry them, you’ve got your own coriander seed (yep, coriander and cilantro are the same thing — both members of the parsley family). Pop the seeds in a spice grinder for a grounded powder. It has a deep flavor that’s a wonderful seasoning for dry rubs, fajitas, chili or Indian dishes.

Savoring Cilantro
Like I said, cilantro is popular in Mexican and Latin cuisine, but this little herb gets around. You’ll also find it in Indian, Mediterranean and Chinese and South Asian recipes.

Chopped, fresh cilantro is perfect in pasta salad, salsa or classic guacamole, but cook it in soups and rice, too. I often add it to softened butter to make a compound butter for fish or steamed vegetables. Create your own finishing salt by tossing a handful of cilantro in the food processor with sea salt. And if you find yourself with a bunch leftover, mix the cilantro leaves with other leafy greens for a salad blend — that polishes them off easily.

Recipes to try:
• Arugula, Avocado and Fennel Salad
• Cilantro Rice
• Thai-Style Halibut with Coconut-Curry Broth
• Cilantro Salt
• Grilled Sweet Potatoes with Lime Cilantro Vinaigrette
• Pan-Seared Chicken with Cilantro Pesto

Getting Started
Have you heard? The Obamas are planting a vegetable garden at the White House — the first since World War II. Best of all, they’re hoping the home garden will help teach kids about where our food comes from. Take inspiration from them and do the same with your family.

If this is your first time, take it slow getting started. Don’t feel like you have to grow a million things. Start with plants that you know you’ll use — beans, garlic, tomatoes or other produce you usually buy at the market. Growing even a bit of your own food is a great way to save money — we grow enough herbs and tomatoes to feed us for months!

To get started, gather a few pots, seeds, simple garden tools and a patch of soil (or a few bags of potting soil for a container garden) — be sure to find a sunny spot, too. Seeds and small starter plants are available from mail-order catalogs, websites and garden centers. If you’re not comfortable starting with seeds, starter plants are the best way to go.

No Yard? No Problem!
At my house, we grow the majority of our plants in large barrels and pots on our deck. Window boxes or a small patch of grass also work. Get your landscaping to do double duty.

When it comes to things like garden placement, types of soil and composting, check out these quick tips from Gardenguides.com. Our sister site, DIYnetwork.com, also has dozens of videos, guides and other how-tos for growing common fruits and veggies. And HGTV.com has some good info for when to start planting your garden.

Fresh Herbs
Herbs are easy to grow in a small garden, window box or on a patio or deck. Plus, when temperatures dip, you can take perennial herbs (sage, thyme and rosemary) inside for year-round enjoyment. Parsley (a must-have in my garden) is also a perennial, but it doesn’t do too well over the winter indoors. I usually re-plant it every year with my annual herbs such as cilantro, basil and dill.

Tomatoes
This fruit is a classic for the home gardener. Get a large barrel and some wooden stakes (or tomato cages) for stability, and you can grow a boatload — cherry, roma, beefsteak whatever your pleasure. We grow a few kinds, including sweet tangerine and super sweet 100s. They’re better than any tomato I’ve ever bought at a grocery store. Grow bunches of fresh basil around your tomato plants, and you’ve got a one-stop shop for fresh summer salads.

Cucumbers
We just started experimenting with cucumbers last year and were pleasantly surprised. Though they never grew quite as long and thick as my farmers’ market cukes, they were still fresh, crunchy and delicious. Cucumber plants like to cascade and wrap around something, so place a pot on a shelf or table or plant in the ground near a fence. Thinly sliced cucumber with red onion, parsley, rice vinegar, salt and pepper makes a perfect fresh side, too.

Peppers
Small bell peppers and chili peppers grow well in small pots. They reach maturity in a little over a month — so you won’t have to wait too long to enjoy them. I like to combine diced jalapenos, tomatoes, cilantro and lime juice for a fresh picnic salsa.

Strawberries
A petite strawberry plant will give you small jewel-like strawberries in the early summer and again in the fall (depending on the variety). A small patch in the ground or potted plant may not give you strawberries by the pound, but a few will ripen each day — perfect for a sweet snack. Gather and drop them into your morning cereal or yogurt or dip into melted chocolate.

TELL US: What do you grow in your home garden?

Fresh or Dried?
First things first: should you opt for fresh or dried? Both complement different recipes in various ways. Fresh herbs work best in salads, salsas, lightly cooked sauces and dips. Use dried herbs for spice rubs, marinades and hearty soups or stews. You can substitute dried for fresh in some recipes — just use less because the dried versions are more potent. If you do go for fresh, keep them in a plastic bag in the refrigerator for about a week. Dried herbs will keep in your pantry or spice rack for about one year. Try to store them away from direct heat, too.

1) Parsley
If I had to choose one fresh herb to use, it would be flat leaf parsley. You may see it garnishing restaurant plates, but are you adding it to dishes? It has a fresh, mild flavor that can brighten up most meals. I add it chicken or fish or to chopped lettuce to boost a salad mix. Try parsley in a basic pesto to toss with pasta. Combine with lemon zest and garlic to make a gremolata, which you can mix with roasted potatoes right out of the oven. Speaking of garlic, chewing on parsley can help naturally freshen your breath.

2) Tarragon
I used to be a bit intimidated by tarragon because of its anise flavor. Once I started experimenting, I realized you can add a small amount to chicken, fish and vegetable dishes and nothing tastes like licorice! I love adding fresh or dried tarragon to chicken salad. Dried tarragon is the secret ingredient to my vegetarian chili, and tarragon-flavored vinegar works wonders in a homemade vinaigrette; look for it in specialty food stores.

3) Chervil
Never heard of this one? Chervil, a close relative to parsley, is milder and has a hint of anise and a more feathery texture. I sometimes have trouble finding it at the grocery store and usually turn to my farmers’ market. I also like to grow my own in a kitchen garden. Add handfuls of torn leaves to salads, or try chopped chervil in deviled eggs for perfect summer party snack. Chervil also goes well with sautéed carrots or on top of a warm bowl of risotto.

4) Basil
I don’t know many people who don’t love basil. Dubbed the “royal herb” by ancient Greeks, this member of the mint family is common in Mediterranean and Thai cuisines – especially Italian dishes. Basil is mild enough to serve with lighter fare such as eggs, fish and pork but also stands up well to a tomato sauce or savory hummus.

There are several varieties of basil, too – experiment with lemon basil, purple basil or cinnamon basil. They have subtle flavor differences that can really liven up your salads, pesto and pizzas.

5) Oregano
Dried oregano is a pantry staple for most folks. Its earthy, spicy flavor is perfect in lasagna and stuffed peppers, but what about the fresh stuff? Fresh oregano has the same spicy bite but a stronger flavor. Since it’s such a sturdy herb, I like to cook it a bit instead of eating it raw. Toss some into a skillet and sauté with olive oil garlic and sliced zucchini; then add a little salt and pepper and you’ve got an simple, summertime side dish. Oregano also goes well with tomatoes. Try making Broiled Tomatoes with Feta and Fresh Oregano or a flavorful quick marinara sauce.

Recipes to try:
• Gremolata
• Pasta with Parsley Walnut Pesto
• Tarragon Chicken Salad
• Curried Chervil Eggs
• Honey Glazed Carrots with Fresh Chervil
• Green Herb Hummus
• Pesto Potato Salad
• Pizza with Fresh Tomatoes and Basil
• Greek-Style Stuffed Peppers
• Broiled Tomatoes with Feta and Fresh Oregano
• Quick Marinara Sauce

READ MORE:
• Our Top 5 Spices for Healthy Cooking »

TELL US: What are your favorite herbs and how do you like to use them?

Last week we talked about why we love regular tea; this week we’re on to herbal teas. These teas have many health benefits. Here are five of the most popular varieties and how they can help you.

Chamomile
The use of Chamomile dates back to the ancient Egyptians and is believed to promote calmness and decrease anxiety. Chamomile has a pleasing apple flavor and is caffeine free (as are most herbal teas).

Ginger Root
Ginger tea has a pungent, sweet-and-spicy flavor. Have a bellyache? It’s well-known for helping relieve stomach pains and nausea.

Hibiscus
Steeping dried hibiscus flowers creates a vibrant red tea with an intoxicating floral aroma and flavor. Hibiscus is high in vitamin C and may also help lower blood pressure. Pour chilled tea over ice with lemon and touch of honey – it’s a delicious treat.

Peppermint
Next time you are feeling under the weather, reach for peppermint. Peppermint leaves make for a smooth and fresh flavor that aids digestion. It naturally contains menthol, which helps clear sinuses and feels warm and soothing on a scratchy throat.

Rooibos
Also known as red tea, Rooibos (pronounced “roy-boss”) is native to South Africa. It has a mildly sweet yet nutty flavor and is extremely high in antioxidants, including aspalathin, which is unique to only the Rooibos plant.

I personally love Trader Joe’s Raspberry Fruit Infusion; it has dried raspberry, hibiscus, dried apple and rosehips, which brew into a tangy, subtly sweet dark pink liquid.

A Note Before Brewing:
Consume some herbal teas with caution. Herbs such as St. Johns Wart, Saw Palmetto and Valerian may aggravate medical conditions or interact with some medications. A great resource to learn more about herbs is the National Institute of Health website.