Herb Harvesting 101

If there’s one thing that can instantly elevate homemade meals, it’s fresh herbs. Whether it’s basil for pasta or rosemary for a fall roast, harvesting your herbs well can make all the difference.

Over the years, I’ve learned how and when you harvest determines your yield, and even how long your plants live. Let’s go through the basics of herb harvesting so you can enjoy flavorful leaves from spring all the way through fall.

Timing is Crucial 

Herbs taste best when harvested at their peak. For garden herbs like cilantro, basil, and mint, that’s right before they start flowering—when their energy is focused on growing leaves and not seeds. Pinch off any flower buds if you see them forming, to maintain fresh flavors and keep the harvest going.

The flavor of woody herbs like rosemary, thyme, and sage is strong year-round, but the oils are most intense just before blooming. Try a quick morning herb harvest before the midday sun, this will give you the most fragrant and fresh cuts.

Snip the Right Way 

Always use sharp and clean scissors or pruners to cut your herbs, as this helps prevent crushed stems or the spread of disease. For annual herbs like basil, cut just above a set of leaves to encourage branching and doubling of your harvest. For perennials like oregano, you can cut back by about one-third of the plant and let it grow back.

I remember when I first started growing basil and made the mistake of just plucking leaves—instead of cutting the stems properly. The result was a skinny plant with hardly any leaves. Once I started cutting above leaf nodes, my basil regained its vibrancy and turned into a leafy little bush.

Harvest and Preserve

Having fresh herbs from your backyard is fantastic, while preserving them lets you enjoy the taste of your garden long after the end of the growing season. For tender herbs like basil and cilantro, freezing helps preserve both color and flavor; while drying works well for hardy herbs like rosemary, oregano, and thyme.

One of my favorite ways to preserve the harvest is to make herb butter—just mix chopped fresh herbs into softened butter, roll it up, and freeze. Come spring, you’ll be glad you did when you slice off a pat to melt over roasted veggies or bread.

Fall Harvesting 

Your herb harvest doesn’t have to stop just because the days are getting cooler. In fact, fall harvests can be some of the best of the year. Herb varieties like parsley, cilantro, chives, and mint actually thrive in cold weather, producing more tender and flavorful growth than in summer heat.

If frost is on the horizon, harvest what you can and preserve it. Hang your rosemary and thyme to dry in the kitchen, or chop parsley and basil to freeze in olive oil cubes—perfect for soups and stews to enjoy throughout winter.