Harvesting Culinary Herbs *adapted from University of Rhode Island GreenShare Factsheets

Basil:
Basil grown for dried leaves or essential oil is cut just prior to the appearance of flowers. The foliage should be cut at least four to six leaves above the ground to allow for regrowth and a subsequent crop.

Harvest:
- Harvest individual leaves at any time, tastiest when young
- Use scissors when harvesting as clean cuts do least damage
- Entire upper stem & leaves can be harvested, but leave at least 4 sets of leaves (5”) or plant may die
- To ensure freshness re-cut stems & put them in a jug of water in a cool location
- Blanch leaves and then freeze in ice cubes
- Freezing is best way to preserve basil’s flavour
- To dry strip the leaves and dry in a dark airy location
- Store dried basil leaves whole in an airtight container

Chives:
To harvest chives, cut leaves 2 inches above the ground.

Dill:
Fresh leaves should be harvested before flowering begins. Harvest seeds as soon as seed heads are brown and dry.

French Tarragon:
Harvest six to eight weeks after planting and until leaves turn yellow in the fall.

Mints:
Mint can be harvested almost as soon as it comes up in the spring. Young, tender leaves and stems are the best

Oregano:
Sprigs of oregano can be cut off when the plant is at least 6 inches high. In June, vigorously grown plants can be cut back to the lowest set of leaves. Plants will generally leaf out after two weeks and can be cut back again in August

Rosemary:
Cut 4-inch pieces from the tips of the branches, never removing more than 20% of the growth at one time.

Thyme:
Harvest the entire plant by cutting it back to 2 inches above ground in midsummer and again at the end of the season