Cilantro
Adds the fresh flavor to tacos, salsa, spring rolls, and many other Latin American and Asian dishes. One of the very best companion plants, the flowers (which are great in salad) attract pest-killing insects. The seeds--called coriander--are an essential flavoring in Indian, Chinese, Southeast Asian, Persian, North African and Latin American cooking. Unripe green seeds are a flavor burst that is becoming very popular with chefs and home cooks, too. Accentuates soups, salsas and bean dishes like no other herb. Its good to start a few every couple of weeks from spring to late fall. In fact, even though it is used in dishes from hot climates, cilantro likes to sprout in cool soil, so start some in spring, and start your summer succession crops on the east or north side of some tomatoes, corn, or other shady tall plant. The seeds need dark to sprout--make sure they are covered well.