Harvesting & Pruning Culinary Herbs: Basil, Thyme, Sage, Oregano, Cilantro, Rosemary

Universal Pruning Rule

When spring growth reaches 6–12″, cut back ⅓ every 3 weeks. Never skip >3 weeks. This applies to basil, thyme, sage, oregano, rosemary.

Herb-Specific Tips

• Basil: Pinch flowers relentlessly. Cut 3 leaf pairs below bud to delay bolting.
• Thyme/Sage/Oregano: Shear lightly after flowering to shape. Harvest sprigs anytime.
• Rosemary: Prune after bloom. Cut ⅓ of new growth every 3 weeks. Use flowers in cooking.
• Cilantro: Cut regularly to delay seeding. Best varieties: 'Santo', 'Slo-Bolt'. Prefers morning sun, evening shade, dislikes excess water/humidity.

Harvesting for Best Flavor

• Morning after dew dries, before heat.
• Annuals: cut stems ⅓ down.
• Perennials: snip tips or individual leaves.
• Never strip more than ⅓ of plant at once.

Preservation

• Freeze: Chop, pack in ice cube trays with water/oil.
• Dry: Hang small bunches in dark, airy spot; store in jars.
• Herb butter/oil/vinegar: Blend fresh herbs; freeze in portions.

Cilantro Emergency

At 2–3 ft in 4–5 weeks, it's bolting hard. Cut hard now, use leaves, sow new seeds in shade.