“Fresh herbs really belong anywhere you put them.” — Alex Guarnaschelli
Truly, fresh herbs, go with anything and everything. And this is not simply in reference to culinary endeavours, but extending to the world of gardening as well. We often note that a small herb container garden can be the perfect start to a gardening journey. But they should also be an essential section in any plot. Herbs are versatile, easy to care and to tend and to work with after harvest. And as we explore their cultivation, we can additionally touch upon herb harvesting, and how to perfect the practise for the maximum impact.
Timing and Technique
Harvesting many vegetables in your garden [will link to other post] relies heavily on ripeness–an at times difficult concept to master. Herb harvesting is much simpler. Typically defined as the leaves and green parts of non-woody plants, herbs can often be harvested over long periods of time, in many cases throughout an entire growing season. Generally, two rules are abided by to ensure a successful growing season and harvest. The first is that we look to mornings for harvesting. Both flavour and oil contents are at their highests at this time. Secondly, herbs should be diligently attended to at the earliest sign of flower formation. Unless specifically grown for their flowers (like in the case of lavender), floral development requires an excess amount of energy and results in bitter tasting herbs.
As a rule of thumb, we never harvest more than 1/3 of any herb per week. This tends to be the best way to ensure you have a plentiful harvest for a prolonged period of time. The season’s end however, is another story. We often look to dry and store any excess we have to enjoy throughout our cold winters.
Herbs we Love
While the above are standard recommendations, here’s a deeper dive into some of our favourites:
- Basil: a short-lived herb which means new seeds should be planted every 2-4 weeks for a continuous supply. Begin harvesting when your plant is at least 8 inches tall by simply pinching just above a leaf node. This will encourage bushier growth. Do not let basil flower.
- Chives: considered a perennial in zones 3-9 are best harvested before flowering. These are cut-and-come again herbs which means you can cut them all the way to the ground and they’ll return quite quickly. The whole plant, flowers included are beautiful edimentals with many culinary uses.
- Parsley: harvest from outside going in by cutting all the way down to the ground. Often you’ll use only the leaves, but the stems can be added to a myriad of dishes and should be included due to also being nutritious and flavourful.
- Oregano: we like to let our aromatic oregano grow until it is at least 4 inches tall before beginning any harvesting. Oregano does well with being cut just above leaf nodes, like in basil, to grow bushier. This is another herb who you’ll want to prevent flowering at any cost.
- Rosemary: the most versatile herb on our list, regardless of its size, rosemary stays consistent with flavour and taste. Here however, we recommend only cutting about 20% of a sprig at a time. Frequent smaller pinching is what will help the plant grow with vigour.
Julie notes: I utilize two tools when harvesting my herbs. First a pair of clean and sharp shears and second, and more frequently, my fingers. Don’t be afraid to utilize a pinching technique. It’s a beautiful connection to your garden and often the best method for herb harvesting.
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