Herb seeds worth planting now: culantro, sawtooth coriander, and smart picks for flavorful gardens

Intent: choose herb seeds that deliver real flavor and reliable harvests. Benefit: clear sowing steps, microclimate tricks, and low-effort care so your containers and beds stay productive.

Why these herbs make sense

Modern kitchens want bold flavor without fussy plants. The herbs below handle heat, bounce back after harvesting, and keep aroma in the pan. Start with culantro (often called sawtooth coriander) for a cilantro-like note that survives cooking, then add a few companions to round out sauces, stews, and salads.

Seed list: top picks and how to start them

Culantro / sawtooth coriander (Eryngium foetidum)

• Why grow: deeper cilantro-like flavor that holds up in soups, rice, and stews.
• Sow: surface-sow or barely cover in fine mix; keep evenly moist under a vented dome. Germination is slow.
• Grow: bright shade, steady moisture, and a thin mulch. Space rosettes a generous hand’s width apart.
• Harvest: clip outer leaves; snip flower spikes early to delay bolting.

Thai basil (Ocimum basilicum var. thyrsiflora)

• Why grow: anise-lifted basil that keeps fragrance in hot dishes.
• Sow: warm germination; cover lightly; thin early for airflow.
• Grow: full sun, frequent pinching to delay bloom.

Shiso / perilla (Perilla frutescens)

• Why grow: citrus-basil-mint profile for pickles, salads, and rice bowls.
• Sow: press onto surface or dust lightly; keep evenly damp.
• Grow: bright light, consistent thinning; harvest tops to keep plants compact.

Garlic chives (Allium tuberosum)

• Why grow: gentle garlic flavor with edible flowers for garnish.
• Sow: broadcast densely, then thin to small clumps.
• Grow: sun to light shade; divide clumps as they thicken.

Vietnamese coriander (Persicaria odorata)

• Why grow: peppery, citrusy leaves for salads and noodle bowls.
• Sow/propagate: often easier from cuttings than seed.
• Grow: warm, humid conditions with afternoon shade and even moisture.

Anise hyssop (Agastache foeniculum)

• Why grow: licorice-mint note, pollinator magnet.
• Sow: surface-sow; light aids germination.
• Grow: well-drained soil, steady sun, and light deadheading.

Salad burnet (Sanguisorba minor)

• Why grow: cucumber-bright leaves for dressings and drinks.
• Sow: direct-sow; thin for airflow.
• Grow: sun to part shade; trim often for tender regrowth.

Container layouts that just work

• Shade box: culantro centered; chives and mint on the flanks. Keep mint in its own inner pot. Morning sun, afternoon shade.
• Stir-fry trio: culantro, Thai basil, and lemongrass. Use self-watering planters to keep moisture steady.
• Cut-and-come rail: culantro plus baby-leaf greens. Shear greens weekly; clip culantro outer leaves.

From seed to first harvest: the simple workflow

1. Start clean: fresh, sterile mix in pots with drainage; pre-moisten so it holds together without dripping.
2. Sow right: tiny seeds like culantro, shiso, and hyssop prefer a surface press or dusting of mix.
3. Humidity, not soggy: a vented dome keeps moisture even while preventing damping-off.
4. Harden off: a few cool, shaded hours outdoors each day for several days; increase gradually.
5. Plant with space: give rosettes and bushy herbs room so air can move.

Microclimate tricks that pay off

• Portable shade: clip-on shade cloth during hot afternoons to reduce bolting and bitterness.
• Fine mulch: shredded leaves or coco coir to buffer heat and evaporation in containers.
• Morning watering: supports turgor, reduces foliar disease pressure, and keeps flavors bright.

Troubleshooting (fast fixes)

• Seedlings stall: surface dried out; re-moisten gently and re-cover with a vented dome.
• Bolting: heat or drought stress; add shade and water on schedule; snip spikes early.
• Leaf spotting: splashy overhead watering; water at the base and improve airflow.
• Bitter leaves: sun scorch or irregular watering; give afternoon shade and keep soil evenly moist.

Methods / assumptions / limits

• Methods: sterile seed-starting, bottom-watering, partial shade for heat-sensitive herbs, and cut-and-come harvests.
• Assumptions: clean pots with drainage holes, access to light mulch and shade cloth, and potable water.
• Limits: culantro germinates slowly; compacted or waterlogged media increase disease risk; some herbs prefer cuttings over seed in humid climates.

Conclusion

Pick seeds that match your space and heat, then make small moves that matter: surface-sow the tiny ones, shade the divas, water in the morning, and harvest little and often. Culantro anchors the set with big, heat-proof flavor; the companions keep your cooking fresh all season.

Sources

• University of Florida IFAS — Culantro growing notes
• University of Wisconsin Extension — Growing herbs in containers
• Royal Horticultural Society — Herb growing guidance
• Missouri Botanical Garden — Eryngium foetidum profile

Further reading: The Rike: top herb seeds and culantro tips