Herb gardening can be really enjoyable, whether you’re growing them for their medicinal benefits, culinary uses, or simply because they look and smell great. Knowing when to plant and how to take care of your herbs is key, but understanding how to properly harvest them is just as important. Here are some valuable tips to help you make the most of your herb garden.
1. The One Third Rule
For most herbs, it’s best not to harvest more than one third of the plant at a time to ensure it can regrow. However, some herbs like chives grow back faster if you cut all the leaves down to about an inch from the ground. Herbs in the mint family, such as catnip and lemon balm, also benefit from harvesting all the stems at once, cutting just above the first or second set of leaves from the base.
2. When to Begin Harvesting
The right time to start harvesting depends on the herb:
– Basil: When the plant is 6-8 inches tall.
– Chives: When the leaves are thick enough to use.
– Cilantro: When stems are 6-12 inches long.
– Lavender: Anytime once the stems have flowered.
– Lemon Balm: Anytime during the growing season.
– Oregano: When the plant is 3-4 inches tall, best in mid-summer.
– Parsley: After mature leaves appear.
– Peppermint: Anytime during the growing season, best before blooms.
– Rosemary: Anytime.
– Sage: Lightly in the first year, anytime year-round after that.
– Tarragon: Anytime after new growth starts in spring.
– Thyme: Anytime, best before blooms.
3. How to Harvest
Different herbs require different harvesting methods. Leafy annuals like basil should be pinched off at the tips, close to a leaf-pair to encourage regrowth. Herbs with long stems, such as cilantro, parsley, lavender, and rosemary, should be cut near the base, about an inch from the ground. Leafy perennials like oregano, thyme, sage, and tarragon can be harvested by the stem or sprig.
4. Flower, Seed, or Leaf?
Some herbs can be harvested for different purposes. For example, cilantro has a short life span and quickly goes from seedling to flower and seed. If you want the leaves, you need to harvest before it bolts. For coriander seeds, wait until the flowers form seed pods, then trim the stems and let them dry in a paper bag. Herbs like lavender and echinacea should be harvested just before the blooms fully open for the best aroma. Basil and fern-leaf dill are encouraged to produce more leaves by removing flower stalks as they appear. Oregano, thyme, and mint are most flavorful just before they bloom.
5. Harvesting Clippings
Some herbs, like basil, rosemary, and mint, can be regrown from clippings. For basil, cut long stems, remove all but two to three leaf-pairs, and place the stems in water to root. Rosemary and mint clippings should be taken from fresh growth, trimmed of extra leaves, and planted in damp soil.
6. Knowing When to Stop
Some perennial herbs can be harvested year-round, like thyme and rosemary. Others need a rest period before the first frost. For herbs like sage and mint, do your last big harvest about two months before the first expected frost, then harvest lightly unless you plan to bring them indoors for the winter.
7. Drying Herbs
Drying is a popular way to preserve herbs like rosemary, oregano, and lavender. Cut long stems, bundle them, and hang them to dry. Make sure they are free of dew to prevent mold. You can also use a food dehydrator to quickly preserve your herbs.
8. Oil and Butter
Preserve herbs by adding them to olive oil or making herb-flavored butters. This method helps retain flavors and prevents wilting. Ensure the herbs are dry before adding them to oil to avoid bacterial contamination.
9. Preserve With Vinegar
Herbs can also be preserved in vinegar. Add fresh herbs like rosemary, tarragon, or basil to clean glass bottles and fill with vinegar. Use mild white vinegar for delicate herbs and full-bodied vinegar like apple cider vinegar for stronger herbs.
10. Freezing Herbs
Freezing preserves the flavors of tender leafy herbs like basil and mint better than drying. You can:
– Paint leaves with oil and store them in a resealable freezer bag.
– Chop herbs with a bit of oil to form a paste, wrap in wax paper, and freeze.
– Chop herbs and freeze them in ice cube trays filled with water.
11. Salt and Sugar
Use salt to preserve herbs like rosemary, tarragon, marjoram, and oregano by layering them with salt in a jar. For sweet herbs like mint, use sugar instead for a tasty treat.
