I love the herbs in our ornamental garden, many of which are low-water plants. Letting an herb such as sage flower can add color and lots of bees to your landscape or patio.
Herbs typically begin to lose flavor as they flower, however, so if you want to eat herbs from your kitchen garden, it’s best to harvest often and enjoy the fresh flavors from plants you grow on your own. Harvesting herbs usually invigorates the plant, much like pruning or deadheading ornamentals. The best of both worlds? Having space to let one sage or thyme go to flower while you harvest from another sage or thyme in the same season.
The choices for herb gardens are endless, and it makes most sense to choose the plants you like based on your zone/growing location and favorite flavors or most useful purposes (such as medicinal). I grow mine for the color, scent and flavor and to sell at the farmers’ market. That presents its own set of challenges, mostly transporting herbs and keeping them fresh when it’s hot. Way too hot.
With nearly all herbs, you’re better off harvesting in the morning and using a sharp pair of scissors or trimmers. It’s also best not to wash herbs before short-term storage, but instead wait until just before preparing them. Here’s a list of simple harvesting and storage tips for several herbs you can grow year-round or as annuals, along with a link at the end for a previous post on drying herbs.
Basil. Pesto anyone? Basil is easy to grow, but a little tricky to keep fresh after cutting. You would think that rinsing the leaves and keeping them chilled in the refrigerator would keep them fresh for days. But you would be mistaken. First, harvest basil in early morning. I’ve written in the past about how to cut basil, along with an easy pesto recipe in the same post. Of course, you can always harvest a few leaves only and use them right away. If you want to keep basil leaves fresh, the best approach is to avoid washing the basil after harvesting and placing stems (no leaves) immediately into a jar of cool water. They do best stored at 50° F, but who keeps their house or refrigerator at that temperature? If you have a spot, great. If not, keep the glass in a cool, lightly sunny spot and change the water often. It can keep for weeks in the right circumstances.
Cilantro. Cut off no more than one-third of your cilantro plant leaves after the plant reaches at least 6 inches tall. The best way to store cilantro leaves is to place the stems only in some fresh water and put the entire jar in your refrigerator. You also might want to loosely cover the aromatic leaves with a plastic bag.
Dill. Dill leaves, or weed, also are best stored with the stems only in water. Alternatively, you can wrap the entire stem with the leaves in a damp paper towel and place the herb in a warmer spot of the refrigerator, which usually means the door. Don’t be surprised if the herb’s quality goes down soon after storing. The freshest dill is harvested as cooks need it. Dill tastes best when harvested just as the plant’s flowers begin to open. If you want to preserve dill seed, wait for the flowers to turn into seed heads and dry up on the plant. Remove the seed head when it turns pale brown.
Lavender. More people likely grow lavender for its beauty and as a pollinator than for eating. There are varieties of lavender that are more suitable to culinary use (see a recipe here or check out our Lovin’ Lavender Pinterest board. If harvesting lavender for a recipe, it’s best to cut desired stems early in the day after they dry from morning dew. Even when fresh, you can harvest buds easily by rubbing the flowers between your hands or fingers. This is even easier to do when the herb has dried somewhat. When cutting branches for arrangements, cut all the way down to the main plant, being sure not to cut into the woody branches. Depending on where you live, weather conditions for the year and when you harvest, it’s often possible to get a second bloom from lavender each summer.
Rosemary. Harvest rosemary any time of day or during its growth. We’ve harvested fresh rosemary in fall and even winter. As with lavender, avoid cutting into the woody branches of rosemary when trimming or harvesting. Select a few sprigs and either use the leaves right away or store unwashed, loosely wrapped in plastic in the refrigerator drawer.
Sage. Fewer people use fresh sage leaves in the kitchen; many recipes require ground or rubbed versions of the herb. But there is plenty of value in the herb’s leaves, including medicinal uses and smudge sticks. I love to place fresh or dried leaves into the cavity or under the skin of chicken. For short-term storage, sage can be wrapped lightly in plastic and placed in a refrigerator door. It’s best bundled for drying, however. Just in time for fall dishes!
Thyme. Thyme also should not be washed until used and harvested before flowering (for culinary use) when possible. Keeping thyme trimmed and enjoying flowers on other forms of thyme, including ground covers, gives you flowers and flavor. If planning to dry the herb, you can wash it gently and let the leaves dry before bundling to hang a bunch. I’ve picked a bunch and placed it in a decorative bowl near the dining area, just so I can get a whiff of the herb while inside. Thyme retains flavor quite well after drying.
For drying thyme and other fresh herbs, see this previous post.