Harvesting Herbs For Cooking
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Question:
How do I harvest these herbs: mint, basil, parsley, rosemary, dill and chives? I do not know if I should just tear off leaves or cut off the stalks/stems. I want the basil etc for cooking but I want the plant to keep producing. They are on my patio in pots. Thanks ever so much.Pattie from Seattle, WA
Answer:
Hi Pattie,Here are some tips for harvesting your herbs:
- The best time of the day to harvest herbs is in the early morning on a dry day (daybreak is ideal) before the sun heats up the volatile oils.
- Leaves and stems (basil, parsley, rosemary, dill, and chives) are at their most fragrant and contain the highest amount of volatile oils before any of the flowers have opened.
- Gather only the best-shaped, greenest leaves and stems. Discard any that are withered or damaged by insects.
- Use a sharp knife or scissors to remove the leaves, stems, seed heads, and flowers. Pulling and tearing may cause damage to the plants, which can delay new growth or create wounds where insects and diseases can enter.
- Flowers (chives) should be harvested as soon as they have fully opened.
- Seeds (dill) are best captured as soon as they are ripe.
- For single-stemmed herbs like basil, harvesting the center tip will encourage bushier growth. For mint, you can use the tops and the flower buds. Take the outside leaves and stems from your parsley plant and leave the center intact. Harvest the leaves and flowers of chives as you need them.
- Are you growing your herbs like annuals? If so, never harvest more than the top half of the plant at one time and you'll be able to get several harvests each season.
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Ellen Brown is an environmental writer and photographer and the owner of Sustainable Media, an environmental media company that specializes in helping businesses and organizations promote eco-friendly products and services. Contact her on the web at http://www.sustainable-media.com
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