10 Tips For Harvesting Herbs

Make the most of your herb harvesting all year round with these fundamental tips.

1. Harvest early

Like many gardening tasks, harvesting is best done early in the day before the heat of the day sets in. The oils in the herbs are at their peak concentration in the morning, making them the most flavourful when harvested at this time.

As a general rule, it’s best to harvest herbs when they are young and tender, as the leaves will be tastier.

There are some exceptions, like woody herbs (rosemary and thyme) which can actually develop more flavour as they mature. For cold-sensitive plants, make sure you harvest before temperatures drop too low to avoid losing your plants to frost.

2. Don’t wait for flowering (in most cases)

Herbs are most flavourful before they start to flower. Once the plant starts to flower, its energy is focused on reproduction rather than leaf growth. This can result in less flavourful leaves. This obviously doesn’t apply to herbs that are grown for their flowers, such as chamomile.

Harvesting herbs before they flower also helps to promote bushier growth and extends the season. This is especially important for fussy herbs like basil, which can become leggy and unproductive if not harvested regularly.

Harvesting before flowering also reduces the risk of pests and diseases. Many pests are attracted to the flowers of herbs, and harvesting before flowering can help to reduce their numbers.

Keep an eye on the plant and look for signs that it is about to flower. This can vary depending on the herb, but generally, you will see small buds starting to form on the top of the plant. At this stage, it’s best to harvest the herb as soon as possible to ensure that you get the best flavour and aroma.

3. Sharpen your tools before harvesting

Although few of us enjoy gardening chores, sharpening your tools is one of those jobs you can’t ignore. This is especially important when it comes to harvesting. Using dull tools will damage the plant, making it more susceptible to pest or disease problems.

Clean your tools after each use and keep them sharp with a sharpening stone or tool sharpener. When harvesting your herbs, use your scissors or secateurs to make clean cuts at a 45-degree angle to promote new and healthy growth.

4. Avoid harvesting after rainfall

Herbs can quickly spoil if they are harvested when they are wet, making them far less useful in the kitchen. Damp herbs are also more difficult to handle, which can result in bruising or crushing of the leaves that negatively impacts flavour. Wait until the herbs have had time to dry out. You can either wait for the sun to dry them naturally or wipe them down gently with a clean, dry cloth.

If you do need to harvest herbs after rainfall, take extra care when handling them. Use a pair of sharp scissors or a knife to cut the herbs rather than pulling them off the plant. This is to minimise the damage done. Shake off any excess water from the leaves and avoid harvesting any herbs that look damaged or discoloured.

5. Harvest often

Regular harvesting promotes healthy growth and prevents the plant from becoming leggy or woody. When you cut back your herbs, signals are sent to the plant to produce more foliage. This light trim is an effective way to keep your herbs healthy and productive. It also provides you with more produce to use in the kitchen.

Be careful not to remove too much of the plant at once. This can stress the plant and lead to stunted growth or even death. Aim to prune your herbs by about one-third of their height every four to six weeks during the growing season. This differs slightly depending on what you are growing and where you’re growing it. For example, herbs grown in pots may require more frequent pruning because they have limited space to grow.

6. Storage solutions

Herbs can be stored in the fridge for a few days, but they’re best used fresh. To store herbs for longer periods, you can try drying or freezing them.

Drying is best for herbs with low moisture content, such as rosemary or thyme. Freezing is better for herbs with high moisture content, such as basil or parsley. Before storing your herbs, take the time to remove any leaves that have started to wilt or turn yellow. This will help prevent the spread of mould and rot.

Herbs should be stored in a cool, dark place, away from direct sunlight and heat sources and in an airtight container. If you have an abundance of herbs and want to preserve them for a longer period of time, you can freeze them. Simply chop the herbs and pack them into airtight containers or freezer bags, then freeze.

7. Cut back in the right spot

When harvesting herbs, the goal is not to strip the plant of all its foliage. You want to encourage it to continue growing. By snipping just the tops, you will stimulate the growth of new shoots and leaves rather than removing potential points of growth completely.

Simply use a pair of sharp scissors to make a clean cut just above a node (the point where a leaf or branch meets the stem). This will encourage the plant to bush out and produce more foliage.

Keep in mind, not all herbs respond well to this type of pruning. Some herbs can become woody and unproductive if they are pruned too aggressively. Over pruning is a risk, so don’t be too heavy with the scissors.

8. Don’t skip the rinse

Washing herbs before using them in the kitchen is an essential step to remove any dirt, debris, or pests that may have attached themselves to the leaves or stems. However, it’s essential to wash them gently to avoid damaging the delicate leaves and to keep them from wilting.

Start by removing any dead or yellow leaves, as well as any stems that appear damaged or bruised. Then, fill a bowl or sink with cool water and gently wash the herbs in the water for a few seconds, being careful not to crush the leaves. Then, lift the herbs out of the water and shake off any excess moisture.

Store them in the fridge in a plastic bag or container lined with a damp paper towel to keep them fresh as long as possible. Try to wash them just before using or storing them, as excess moisture can cause them to wilt and lose flavour.

9. Be extra organised when harvesting

After harvesting your herbs, it can be challenging to tell them apart, especially if you have different types growing in the same garden or container. If you’re storing dried herbs, be sure to label and date them so you know when they were harvested. This will help you keep track of which herbs are freshest and when it’s time to replace them.

Different herbs have different lifespans, and some may last longer than others, but generally, you should try to use them within a week of harvesting.

Dried herbs can last up to a year,. However, it’s best to use them within six months to ensure maximum freshness and flavour. Labelling and dating your herbs may seem like an extra step, but it can save you time and ensure that you get the most out of your harvest.

10. Don’t forget to enjoy

Finally, don’t forget to use your herbs! Experiment with new recipes and try different combinations of herbs to find your favourite flavour profiles. The more you use your herbs, the more you’ll appreciate the hard work that went into growing and harvesting them.