Mexican Spice Plants

Cilantro

• If you’ve ever had salsa, then you’ve had cilantro. Also known as coriander when in seed form, this spicy herb is in the same family as parsley. Cilantro is a spring herb in the garden that grows to a height of 4 to 6 inches. For the best harvest, plant cilantro in full sunlight and amend the soil with 4 inches of organic matter before planting.

Mexican Oregano

• Mexican oregano thrives in USDA plant hardiness zones 4 through 9 and can be planted in early spring. The best leaves are those harvested before and during flowering, so be alert to this plant’s life cycle. Oregano dries well and is used in many Mexican dishes including soups and sauces.

Common Thyme

• Common thyme is a perennial that will thrive and produce excellent-flavored leaves for 3 to 4 years. This showy plant produces small pink flowers that attract bees and butterflies. As with most herbs, this one must be planted in full sun and should be harvested only once the growing season is fully under way.

Mexican Safflower

• Few Mexican dishes are complete without a sprinkling of Mexican safflower. Also known as false saffron, this plant’s seeds taste nearly identical to those of the Indian saffron tree. In the Southwest, Mexican safflower can be planted in early winter and will produce well into spring. For the best flavor, wait to harvest the seeds until the entire plant is dead and dry.