Which Herbs Grow Best in East Texas?

Cilantro

• Its feathery, aromatic leaves are a mainstay in salsa and Mexican dishes that are popular throughout Texas but cilantro is not fond of the state's heat. Its culinary demand makes it not only one of the most mass-cultivated herbs in East Texas, as calculated by Texas A&M University, it commands twice as much acreage as the second most grown herb in the state's Lower Valley. An annual that grows easily, cilantro should be planted in the fall. It needs full sun but prefers cooler temperatures. It grows all winter --- as high as 36 inches --- and will survive an ice storm. Once the cilantro plant dies with the warmer temperatures in late spring, its seeds can be dried and ground to make coriander.

Dill

• Like cilantro, dill dislikes the heat; but it can survive an East Texas summer. Dill plants can easily grow from seeds that should be planted where there is sun, either in spring or fall. During both seasons, the dill plant provides material for the kitchen table. With spring, its crisp dark green leaves unfold under umbrella-shaped crowns of yellow flowers that can grow as tall as 36 inches. Those leaves, often called dill weed, bring out the taste of fish and potatoes. After the dill plant's flowers fade, the fall brings seeds that can be used in bread and sauces. Mature seeds should be harvested before the drop. If they do, the dill plant will return the following year. One of the most harvested herbs in East Texas, dill commands the second-best acreage in the state. Dill also attracts green caterpillars that turn into Swallowtail Butterflies.

Mint

• Mint plants thrive so easily and spread so quickly, these perennials should be contained so they do not take over whatever bed they grow in. One method of preventing these bush-like plants from spreading out is to plant them within a buried bottomless container. It can take root and draw from the soil but without multiplying. The container will not stunt its height, which can range from 18 to 36 inches. The numerous varieties of mint make it one of East Texas' most and the state's third-most prevalent herbs. Mint plants' green leaves can be harvested early in the season or when they mature for soups, sauces, jelly and tea.