Well, actually it's both. Cilantro refers to the leaves of the plant, and coriander references the seeds. Also known as Chinese parsley, this herb is indeed a member of the parsley family. This gentle little herb with lacy, fern-like leaves is a social creature, requiring other plants growing around it to aid in holding it up on its spindly stems that can reach 2+ feet in height. Excellent companion plants are caraway, anise and dill.

An annual, it is best first planted in cool weather, in a moderately rich, slightly alkaline, well-drained soil; this native of Asia and the Mediterranean regions prefers full to partial sun. In ideal conditions, cilantro (leaves) will last about 8 to 10 weeks before flowering. To ensure such conditions (this herb is not a friend of weeds), mulch to keep the roots cool and weed-free.

Once the herb flowers, producing a delicate white-to-lavender display, seeds will form; harvest them immediately when the leaves and flowers turn brown, but before the seeds disperse. To do this, cut the entire plant and hang it to dry upside down in paper bags. Occasionally shake the bags to thresh the seeds, but be certain that they have fully dried; coriander seeds can be bitter if only partially dry.

Once you have harvested the dried seeds, roast them in a frying pan over low to medium heat, frequently shaking the pan. Cool, then crush with a mortar and pestle just before use; this will release the flavor--and the trademark lemon-scented odor. The wise herb gardener will retain some of the seeds prior to drying for replanting every few weeks to guarantee a continuous supply.

When picking fresh cilantro, choose the small, young leaves (which are the tastiest) and cut with the stems on. Rinse well, and place the bunch, stem ends down, in a small glass of water as if you were displaying flowers. Cover with a plastic bag, securing with a rubber band, and refrigerate. Change the water daily, and your cilantro will last much longer.

The citrusy tang of cilantro has become a popular addition to Mexican cuisine, while Chinese, Thai, and Indonesian cuisines use both cilantro and coriander. Thai curries incorporate the chopped leaves of cilantro, while Indian curry powders owe their aromatic quality to ground coriander.

Coriander has been found in Egyptian tombs dating back 3,000 years. The ancient Hebrews used cilantro root as the maror, or bitter herb, during the symbolic Passover Seder meal. The Roman conquests of Europe and Asia introduced the use of cilantro as an aphrodisiac in China during the Han dynasty (207 BC – 200 AD); such usage is mentioned in The Tales of the Arabian Nights. But most notably, the visions of sugar-plums which danced in children's heads on the night before Christmas, originally referred to sugar-coated coriander.

The seeds, when chewed, freshen one's breath; the essential oil is considered an aid in improving memory; and because of cilantro's powerful scent, it has a reputation for attracting beneficial insects and deterring harmful ones.

Whether you call it cilantro or coriander, the distinctive characteristics of this tiny miracle herb make it a must-have for any herb garden.

Prized by gardeners for their beauty in the landscape and by flower collectors who proudly display their colorful blooms in elaborate crystal bowls, Camellia japonicas are enjoying renewed popularity across the world. Their classic-shaped flowers herald the spring, and each year new hybrid varieties are introduced to delight collectors everywhere.

Camellias were first introduced from Asia to the West in the early 18th century by a Jesuit priest named George Karl Kamel, from whose name camellia is derived. Since then, plant hunters have been searching for camellia species growing wild in China, Japan and throughout the Pacific Rim. Growers then take these new plants and use them to create new hybrids for the home landscape.

Because camellias are evergreen, they not only make for great focal points in the garden but also can decorate a deck or patio in containers. They are so versatile they can even be trained on a trellis as an alternative to a shade-tolerant vine. The classic flowers range in shape from loosely-petaled double blooms to peony-shaped and more layered formal blooms. The 3-5" blooms are found in colors including white, shades of coral, pink and red, along with many variegated colors. Some varieties are also fragrant.

Camellias require little fertilizer. We recommend waiting until the plants have finished blooming before giving them their first feeding of the year. After flowering, wait for new growth to appear at the ends of branches and then feed every two months with cottonseed meal or an organic acid food such as Gardner & Bloome Azalea and Camellia Fertilizer through the end of September.

It's the perfect time to see our camellias in all of their blooming glory. We promise you will enjoy their spectacular flowers. But be warned, growing camellias and enjoying their flowers can be addictive!

Considering redoing the landscape a bit? Find the old one a bit boring? Perhaps it's time to add the power of purple to your landscape. Purple-flowering plants add a special grace to a landscape. The strong, vibrant purple color goes well with white, blue, or pink and is stunning planted next to orange. It looks particularly striking mixed with green and white variegated foliage. Purple just has a way of bringing other colors out.

Because purple-flowering plants are native to so many parts of the world, we have many to choose from. You can use taller purple-flowering shrubs or perennials to create a backdrop for shorter plants. You can also use purple-flowering vines to hide a fence or climb a trellis.

In front of those plants, you can layer in some purple-flowering perennials. Finally, add some low growing spreaders to fill in the areas between.

Do you have shaded areas? No problem. There are purple-flowering shade-lovers too.

Don't just limit your planting to the ground. Many purple-flowering plants look great in containers for patios and decks or even in hanging baskets. You can even create a blend of annuals, perennials, and ornamental grasses to make any pot, urn, window box or decorative planter look fantastic all season long.

Many purple-flowering perennials such as echinacea, monarda, nepeta, penstemon, salvia, giant scabiosa, statice and veronica are also wonderful at attracting butterflies and birds--particularly hummingbirds. But most of all, they will spice up a garden and make it come alive with color.

We love herbs. During the summer their scent surrounds the outdoor deck, and in winter I incorporate the crop that I’ve harvested and frozen into my everyday cooking to make it...well, less everyday! Here I'm going to present five herbs that have multiple uses.

Lemon Verbena (Aloysia triphylla) was first brought to Europe by the Spanish. Named after Maria Louisa, Princess of Parma, it is close to being the Queen of lemon-scented herbs. In Gone With the Wind, Scarlett O'Hara's mother declared it to be her favorite plant. Perhaps she looked forward to a daily tea of lemon verbena blended with mint. Used to brighten fish, poultry, salad dressings, and jellies, when combined with rosemary and thyme it makes a memorable herb vinegar.

Many dried herb leaves tend to lose their scent, but not lemon verbena, thus making it perfect for long-lasting potpourris, sachets, and pillows. The oil is used in cologne, toilet water, perfume and soap. The infused oil, when blended with lavender and rosemary, is perfect for creams and lotions. Place a lemon verbena compress on your eyelids to reduce puffiness. Because of its relaxing, sedative effect, it is used for indigestion, as well as bronchial and sinus congestion.

A zone 9 plant, it can be taken indoors to winter, but expect it to lose its leaves. In mid-summer, cut the plant halfway back for your primary harvest, and then once more before bringing it inside. This is a plant that will bush out if you pinch the stem tips.

It's no secret that Lavender (Lavandula angustifolia) is an august addition to any garden, but did you know that this is the multi-tasker of herbs? For culinary purposes, the flowers add a saucy eye-appeal to salads; lavender butter or sugar is wonderful when spread on toast; lavender honey is a sweet reminder of past times; combine lavender cookies with lavender ice cream for a party favorite; top your morning bagel with lavender jelly for a great start to the day; and don't forget that lavender plays well with rosemary, basil, and lemon verbena.

As a natural antiseptic agent, lavender is used in soaps, shampoos, hand lotions, and bath oils and salts. Aromatherapy practitioners use lavender misting to "clear negative energy;" the essential oil is simply added to water and spritzed on the skin and hair. And if you spend numerous hours in one location, such as your cubicle at work or your home office, generously spray the air. It will not only smell wonderful, it it is also said to soothe your skin and nerves. The oils are a delightful additive to one's bath, and top all off with a scented night's sleep by adding a few drops to your pillow.

Flies dislike the scent of lavender, so if you're bothered whilst gardening, rub some of the lavender onto your skin, or display a sprig in your hat and you've created a pretty purple fly repellent.

It will draw your cat to its location, and was also said to attract benevolent fairies. The Victorians are somewhat cryptic as to lavender's use in the "floral language of love"; traditionally an urging for silence, it was believed that to dream of lavender was a prediction of a reunion. It is also, confusingly, said to act as an attractant for suitors, as an aphrodisiac, and as a protection for chastity.

I think that whenever not cooking with lavender, it's best to toss some lavender stems into the fireplace during the cold months for a scented reminder of the warm gardening season to come, light a lavender scented candle for added fragrance and glow, and sit in your favorite chair and weave lavender stems into wreaths.

I stumbled onto the marvels of mint (Mentha) last summer. I had planted some in my herb garden, thinking it was something else. I clipped off a sprig, garnished my Sunday brunch mimosa, and was dazzled by the aroma. I then took every opportunity to add it to whatever beverage I was drinking. Lemon sorbet with a mint garnish is probably the best summer dessert one can have without suffering guilt. Steep it for 10 minutes in hot water and you have terrific tea; combine some (zero calorie) orange flavored seltzer, about ¼ cup of cranberry juice, and a sprig of mint and I guarantee your face will carry a smile on it all day long; cook a few sprigs with peas and new potatoes for a side dish that will delight.

Medicinally, peppermint is the mint of choice. The menthol in it soothes the lining of the digestive tract, and stimulates production of bile, thus aiding in settling your stomach after a big meal. It is an excellent breath freshener; whilst gardening, pinch off a few leaves, rinse them under the hose, and chew on them. Any unexpected guest will thank you for it!

As there are numerous types of mint, we feel obligated to warn you about pennyroyal, which is toxic if taken internally. However, if you rub it on your skin, you have an effective insect repellent. Rubbing it on your dog's coat deters fleas, and planting it under roses helps to retain moisture, thus improving the overall health of your rose bushes. A perennial herb, mint is an invasive that will take over your herb garden; we recommend growing it in pots as a control, or sinking it into your garden in a container.

Perfect for potpourri, combine ½ cup of orris root and 1 Tbsp. of essential pennyroyal oil. Add 2 cups each of dried orange mint, dried spearmint, dried peppermint, plus 1 cup each of dried thyme and rosemary. Combine gently, trying to not crush leaves. Store in a covered jar until ready to place in a shallow dish, or sew into a sachet.

Shakespeare's Ophelia tells Hamlet, "There's rosemary, that's for remembrance, pray, love, remember." Rosemary (Rosmarinus officinalis) is reported by scientists at the University of Cincinnati to have a scent that is an effective memory stimulant. A potted plant for your desk at work, or where the kids do their homework might aid in the re-reading of the Bard's classic tragedy.

Its name is derived from the Latin "Ros marinus," loosely translated as "fond of the sea." It is an attractive evergreen shrub with pine needle-like leaves and pale blue flowers that often grows by the sea. Aside from its culinary treasure as an additive to just about any dish, rosemary has many other traditional uses. In Spain and Italy it is considered a safeguard from witches and evil influences; following that line of thought, it is the herb of remembrance and friendship. It is said that hanging a few sprigs of it on your porch and door will keep out thieves--and attract elves. It is also the emblem of fidelity for lovers.

Rosemary is an anti-bacterial, an antioxidant, an anti-fungal, an antiseptic, an antispasmodic, an astringent . . . whew! And those are just the "A's"! The herb, root, and oil (which is obtained from the flowering tops), are used for insomnia and nervous disorders, to stimulate the brain and nervous system and to cure migraines. It improves circulation, rids one of bad breath when used as a mouthwash, and has a calming effect on indigestion.

But aside from smiling each time I pass by the rosemary in my herb garden just because it smells so good, my favorite usage is to add it to some sautéed chicken along with lemon juice (freshly squeezed), 1 cup white wine, freshly pressed garlic and tarragon. Serve brown and wild rice with a lemon slice and a sprig of rosemary as garnish, sit back, and enjoy the magical qualities of this perfect plant.

Chervil ( Anthriscus cerefolium ) or "herb of joy" has a delicate anise flavor considered essential to French cooking. Closely related to parsley, this fragrant shade-tolerant herb thrives in the cooler weather of spring and fall, and does best in the shade of taller plants such as lemon balm and pennyroyal. An ingredient in French fine herbs along with tarragon, parsley and chives, it is best used fresh, added in the last few minutes of cooking; this will preserve the flavor. Added to soups, eggs, vegetables and salads, it also complements fish and chicken.

As this is an article on the multiple uses of these five herbs, we would be remiss to not point out that chervil has historically been used as an aid to sluggish digestion, as a soothing eye wash, a circulatory aid when ingested as a herbal tea, and most sybaritically, as a skin freshener when the leaves are infused in water.

So this season, if you haven't already embraced the joys of herb gardening, why not begin with just a few planted in pots or window boxes. I guarantee that by the end of summer you'll be plotting out where a full-sized herb garden will be created on your grounds. Herb gardening is an addiction that goes back to the ancients, and is immediately rewarding no matter how you choose to use the herbs.

With at-home vacations here to stay, enjoying a family barbecue around a water feature is a marvelous way to save money, strengthen family bonds, and find peace and tranquility with the soothing elements of a pond in your own backyard.

Ponds can be of any size; a swimming pond is only 20% of the cost of a swimming pool! But what we are seeing more and more of is a smaller, more manageable version--sometimes no larger than 3 to 4 feet in diameter--catering to birds, butterflies, frogs, fish--and your family, of course! And any sort of water feature adds not only to your inner felicity, but increases the value of your home. In return, there is maintenance to be done, the scope of which varies with the size and complexity of your pond.

Today we’re dealing with the re-awakening season of the year, spring, and the resultant maintenance needed for the re-opening of your pond. But a refresher course in fall/winter maintenance is prudent to review.

Even in more temperate zones, you should have removed any decorative features such as waterfalls or misters, which might suffer damage from freezing nights.
You should also have:
• cleaned out any leaves or debris;
• cut back plants;
• added mulch to border plants;
• and transferred the more frail plants indoors.

If you have decided to incorporate fish in your outdoor pond this year, be sure to carefully and extensively research which fish cohabit harmoniously. Adding fish means adding greatly to the maintenance that must be done on your pond, and to the amount of knowledge that must be obtained so that you do not suffer a high mortality rate. Also research your fishes' needs, and transfer applicable fish inside during winter if they cannot tolerate the colder season. Or, by adding a floating pond heater, you can ensure that the water temperatures never get lower than 55 degrees Fahrenheit.

A yearly spring cleanout will ensure a clean pond, healthy plants and happy fish. You may remove as little as 20% of the water if you were diligent in preparing your pond for winter, or up to 50% if the accumulation of dead leaves and debris is significant.

If you chose to not add fish, or decided to winter your fish indoors, why not completely empty the pond and give it a thorough cleaning? However much water you remove, the next step is to do the following:
• First, disconnect the plumbing, and then drain the pond, using this water as an excellent fertilizer for your garden plants.
• Remove all debris, and climb into your pond to wash off the muck. This is a great way to bond with, and repay, your water feature for all that it’s given you!
• Rinse numerous times until it is clean.
• Check the liner for any tears.
• Clean all of the filters and replace filter pads.
• Refill the pond, dechlorinate, and if you now wish to transfer your indoor guests to their outdoor home, gradually reintroduce the fish, ensuring an even acclimatization; it is essential that the new water is the same temperature, pH, and alkalinity.

And--this is the most important part of the pond re-opening process---pull up a chair, pick up a book, and sit back and relax to the soothing sounds of your own personal paradise.

How often should I feed my lawn?

Answer:
We recommend feeding lawns every two months during the growing season. You can start off by applying a lawn food in late winter to early spring that contains a pre-emergent herbicide to help prevent crabgrass and other weeds from germinating.

After that, switch to a complete lawn food.

If summer weeds become a problem, apply a weed and feed fertilizer.

Make sure to give your lawn a final feeding in fall, before it goes dormant, to keep it green through winter. If a lawn goes into the winter looking yellow, you won't be able to green it up until temperatures warm up again.