Harvesting Herbs
How to Harvest Herbs
Harvest herbs regularly during the growing season once the plant has enough foliage to maintain continued growth. Cut sprigs of herbs just above a leaf cluster or, in the case of parsley and chives, at the bottom of the stem. Remove dead or damaged leaves and wipe off dirt that may be present.
Just because an herb is an annual plant doesn't mean you have to take the entire herb to harvest the leaves. You should never remove an entire healthy plant until the final harvest, pinching or snipping stems and leaves will stimulate the growth of more stems and leaves.
Regular pruning promotes general health while preventing plants from getting leggy and unattractive. Whether you are growing herbs outside in the ground or in pots, or inside on a windowsill, you need to trim them regularly.
Pruning your Herbs
Always cut herbs with sharp, clean scissors or pruners. This prevents plant damage and promotes growth.
Snip leaves from annual herbs such basil, cilantro and dill* as soon as the plant is 6-8 inches tall.
Harvest flowering herbs like basil, sage and thyme before they flower. Once they bloom, the leaves lose their flavor.
Cut certain plants like parsley and chive stems close to the base, about an inch from the soil. New growth should appear in about a week.
Pinch off the top 2 inches of new growth from perennial herbs like rosemary, sage and tarragon every week during the summer.
With dill any you haven't used keep it growing for the seeds for reuse, let it flower and the greens will start to die back, then you can collect the seeds.