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 Snip a few leaves or leaf-covered stems as needed.
For the same intensity of flavor, you generally need two to three
times more fresh herbs than dried except for Rosemary which has an
equally strong flavor fresh or dried. Continue harvesting herbs as
needed throughout the growing season. And don’t worry about harming
the plant because regular harvesting encourages new growth which
means more for you to harvest. Just be sure to leave enough foliage
to maintain plant growth.
You can remove as much as fifty percent of the foliage from annual
herb plants. This is about when the plants near their final height.
You can remove up to one third from established perennial plants
that have been in the garden for several months or more. Harvest
when the plant has formed buds, but before they open into flowers
for the greatest concentration of flavor. This is the perfect time
to harvest herbs you plan to preserve.
Use a pair of garden scissors or pruners for faster and easier
harvesting. Make your cuts above a set of healthy leaves to keep the
plants looking good. Then preserve the flavor and zest of herbs with
proper storage and preservation.
Store thin leafy herbs like parsley and cilantro for up to a week in
the refrigerator. Place in a jar of water, like a flower
arrangement, and loosely cover with a plastic bag. Keep basil out of
the fridge to avoid discoloration and others on the counter for
quick and frequent use.
Wrap dry thicker-leafed herbs like sage and thyme in a paper towel,
set inside a plastic bag and place in a warmer section of the
refrigerator. [to top of second
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Freeze sprigs, whole leaves or chopped clean herbs on a cookie
sheet. Or pack clean diced herbs in ice cube trays and fill the
empty spaces with water. These are great for use in soups and stews.
Store the frozen herbs and ice cubes in an airtight container or
baggie in the freezer.
Or bundle several stems together, secure with a rubber band and use
a spring type clothespin to hang them in a warm dry place to dry.
Make your own drying rack from an old embroidery hoop, string and S
hooks. Visit Bonnie Plants do-it-yourself Herb Drying Rack project (bonnieplants.com)
for detailed instructions.
Get creative and use some of your herbs to make a fragrant edible
wreath. Use fresh herbs that are flexible and easier to shape into a
wreath. They will dry in place and can be harvested as needed.
Speed up the drying process in the microwave. Place herbs on a paper
towel-covered paper plate. Start with one to two minutes on high.
Repeat for 30 seconds as needed until the herbs are brittle.
Store dried herbs in an airtight plastic or glass jar.
Keep enjoying these fresh-from-the-garden flavors throughout the
remainder of the season. And consider preserving a few for you, your
family and friends to enjoy throughout the winter.
[Photo by Bonnie Plants]
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