Harvesting and Preserving Herbs from Your Garden

1. Summer Cuts

Snip regularly to encourage branching. Cut no more than ⅓ of stem length. Exceptions: chives and lavender—harvest flowering stems at ground level when blooming. Use fresh in cooking, bouquets, teas, or herbal baths.

2. Harvest Handfuls

Gather early morning after dew dries but before sun bakes essential oils. For leaves, cut at peak when flowers start forming. For flowers, harvest when fully open. For seeds, wait until heads mature and turn brown.

3. Strip Leaves

For cooking, strip leaves by sliding thumb and forefinger down the stem. Snip thicker leaves (parsley, bay, tansy) that don’t strip easily. If removing herbs before serving, use whole stems tied together.

4. Herb Bunches for Drying

Traditional method: gather 10–15 stems, bind with rubber band or twine, hang upside down in warm, airy, dark place (attic/basement). Dry 1–3 weeks. Strip crisp leaves, store in airtight jars. For seeds, place paper bag over heads, tie shut, label. Seeds drop into bag as they dry.

5. Proper Storage

Store dried herbs in airtight glass/ceramic containers away from light and heat (never near stove). Keep leaves whole until use—crushing releases flavor. Use within one year.