Top Varieties:

‘Spearmint’ – Standard kitchen mint.

‘Peppermint’ – High menthol, intense cooling effect.

‘Apple Mint’ – Fruity fragrance, low bitterness.

Pro Tip: Prevent staining by lining the bucket with coarse compost under the soil mix.

20.3 Cilantro (Coriandrum sativum)
History & Origin: Used since 5,000 BC, found in Egyptian tombs. Both leaves (cilantro) and seeds (coriander) are staples in Latin, Indian, and Middle Eastern cuisines.

Culinary Uses:

Key in salsa, guacamole, chutneys, and curries.

Coriander seeds are toasted for spice blends like garam masala.

Medicinal Properties: Acts as a natural heavy metal detoxifier and has antimicrobial benefits.

Top Varieties:

‘Calypso’ – Bolt-resistant.

‘Leisure’ – Compact, great for containers.

‘Santo’ – Strong, pungent flavor.

20.4 Parsley (Petroselinum crispum)
History & Origin: Native to the Mediterranean, used by Greeks and Romans for medicine and breath freshening.

Culinary Uses:

Essential in tabbouleh, chimichurri, and garnishes.

Flat-leaf has stronger flavor; curly is decorative.

Medicinal Properties: Rich in vitamins A, C, and K, supports bone health and acts as a diuretic.

Top Varieties:

‘Flat-Leaf (Italian)’ – Preferred by chefs.

‘Curly’ – Slower to bolt, great for plating.

20.5 Thyme (Thymus vulgaris)
History & Origin: Native to the Mediterranean, revered by Egyptians and Greeks for antiseptic properties.

Culinary Uses:

Classic in roasted meats, stews, and herbes de Provence.

Lemon thyme enhances fish and herb butters.

Medicinal Properties: Contains thymol, aiding respiratory health and immunity.

Top Varieties:

‘Common (English)’ – Robust flavor.

‘Lemon’ – Citrusy, great for seafood.

‘Creeping’ – Ornamental groundcover.

Pro Tip: Trim back by one-third after flowering and feed with seaweed solution every 6–8 weeks.

20.6 Rosemary (Salvia rosmarinus)
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