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| Photo Credit: © Pennystone Gardens |
| Pinching herbs above the leaf node (the joint of two or more leaves) allows the plant to branch better. |
Finally, it’s time for what herbs are all about – the harvest! But knowing when and how to pluck the bounty from different herbs can make the difference between ordinary roast beef and a savory, aromatic meal – or between a nice dried wreath and one that’s a delight to admire season after season thanks to its long-lasting beauty. Here’s a little guide to help you get the most from your herbs.
First things first: You need to know which parts of your herbs to harvest. Some herbs are prized for only one part – their seeds, flowers or leaves, for example. Others, like dill, win awards for all three. Here’s a list of some common culinary herbs and what to harvest: Dill: leaves, flowers, seeds
Caraway: leaves, seeds, roots
Chives: leaves, flowers
Cilantro: leaves and seeds (the seeds are called coriander)
Fennel: leaves, seeds, roots
Lovage: leaves, seeds, roots
Mustard: leaves, seeds
Nasturtium: seeds, flowers | Add Photo to Journal |  | | Photo Credit: Johnny’s Selected Seeds | | The proper tools, like this handmade chamomile rake from Johnny’s Selected Seeds, can make harvesting a breeze. |
Many other herbs are only grown for their leaves. Think chervil, lemon balm, lemon verbena, oregano, parsley, rosemary, sage, savory, sweet marjoram, tarragon and thyme. The aroma and flavor these herbs can add to a dish is more than enough reason to grow them! Don’t forget to harvest the edible flowers of herbs like bee balm, borage, calendula, chamomile, chives, lavender and mint. And digging the flavorful roots of herbs like horseradish, ginger and Hamburg parsley is an absolute must!
Harvesting herbs is rather simple: Just pinch or snip off the leaves or flowers as you need them. To make sure they taste their freshly best, use them within 24 hours of picking. If you’re harvesting for future use, take your cuttings early in the day before the sun strikes. Not only will you beat the heat, it’s the best time to capture the herb’s most concentrated essential oils – which are what give it aroma and flavor. (Another tip: Oils are also most concentrated when the herb is beginning to bud.)
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| Warnings |
- Don’t dig up roots from plants in the wild. Not only can this practice be illegal without proper permission, these plants can quickly become endangered if dug before they have a chance to reseed. When buying herbs, look for information that states the plants were cultivated or harvested in an ethical manner.
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| Facts |
- Caraway is a biennial that likes full sun and warmth, but it’s said to taste better in cooler climates. It seeds in early spring to early summer depending on where it’s grown, so search early for seeds to dry.
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| Tips |
- Parsley should be harvested by cutting the large outer leaves, while basil leaves should be chosen from the top of the plant to promote growth.
- Feeling adventurous? Try growing herbs from seed. Check the information on the seed packet for advised germination temps. If conditions in your house are warm enough, cover seeds lightly with potting soil, then cover the container with a piece of plastic wrap, securing it with a large rubber band. Use a mister (daily, if need be) to keep seeds moist.
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