Have you ever been tempted by an article or blog post, or maybe a seed collection, suggesting that you grow a salsa garden? Tomatoes, peppers, onions, garlic, and cilantro are the usual recommendations for growing and making your own salsa. But the timing for this type of garden can be tricky. Tomatoes and peppers mature in the summertime. Onions planted in the early spring are ready about the same time, or can be stored for use. Garlic should have been planted the previous fall, but if you got that done you’re all set. But cilantro—that’s where salsa gardeners get frustrated.
Cilantro is a cool-weather herb; in summer’s heat, it bolts and goes to flower, and then produces seeds (which we call coriander). By the time your tomatoes are ripe, cilantro planted in spring is done. You can get around this to some extent by choosing a slow-bolting variety of cilantro and planting it every few weeks, but those summer-planted succession crops have spotty germination and bolt really fast.
Or you could try another herb with a similar flavor that likes growing in heat. I suggest papalo.