06/05/2026
Weekly Word, harvesting and cooking with herbs.
Fresh herbs have a vibrant flavor and aroma, making dishes shine, often used uncooked or at the end of cooking to maintain flavor. Fresh herbs don't stay at their peak flavor for long. If you cut them too soon they lack the oils that give the most flavor and nutrition, wait too late and leaves turn bitter. Knowing how and when to harvest lets you get the most out of the herbs and encourage new growth (if the plant is made to keep producing as a few are not). Most herbs taste best just before they bloom, when the leaves contain the most concentrated oils.
WHEN.
Harvest early in the morning after the dew has dried and before the heat dissipates the essential oils that give them their flavor.
Thyme and rosemary needs to be at least 6 inches tall before trimming. Cut dill and chives as needed but when preserving them, harvest when the flower buds form, but before fully opened.
Some herbs lose their flavor when: leaves turn yellow or develop dry brown tips, growth stops or crushing the leaves produces no scent.
HOW TO HARVEST.
Clean cuts help herbs recover better and quicker.
Cut just above a set of leaves. Remove no more than 1/3 of the plant at a time. Start with outer stems. Hold the stem with one hand and cut with the other for least damage. These are general guidelines, each herb has a preferred way to be harvested but this method will work. Cilantro, dill and parsley will not regrow after harvesting.
STORING HERBS.
Once picked, herbs lose flavor but you can extend the flavor by storing them right, depending on how long before you use them.
Use in the next few days and you can stand the stems in water, cover loosely with a plastic bag in the fridge. Need them to last a couple weeks: wrap herbs in a damp paper towel and put in a container then in the refrigerator crisper drawer. Long storage: many herbs like to be air-dried. Basil and parsley lose flavor when dried so freezing is best for them. When air drying, tie in smaller bundles and hang upside down out of sunlight with good airflow. Check in 1-2 weeks for dry, crisp leaves. Strip the stems of the leaves and store in a clean container out of the light/heat.
KEEP THE HERBS GROWING.
Routine trimming keeps the plants flavorful and from going to seed. Remove flower buds as soon as they appear.
Feed monthly with fertilizer. Cut herbs once or twice a week to encourage new stems. If the plant turns leggy or starts to brown, trim it back halfway and give it time to grow, you will usually get another crop.
COOKING.
Basil shines with pasta dishes, salads and pesto. Thyme is great with meats, soups and stews. Cilantro is ideal for salsa's, dressings, and as a garnish. Rosemary has a bold flavor for roasted dishes and marinades- especially potatoes and chicken.
MEDICINAL HERBS.
Peppermint soothes digestive issues and adds flavor to drinks.
Chamomile is known for its calming properties and is used often in teas. Lavender is used for relaxation in teas and desserts. Echinacea boosts immunity and can be made into tea.
USES.
Try to make a compound butter by adding herbs you like, maybe chives, rosemary, parsley and garlic. It's great on meat, vegetables and corn on the cob. Deep fry basil or sage for about 10 seconds until translucent and crisp. Use as crunchy topping for soups, meats, pastas or roasted meats. Mix finely chopped thyme (or others) with breadcrumbs, lemon zest and chopped pistachios for a flavorful crust on fish. Chives are delicious in scrambled eggs, mixed in whipped cream cheese or cottage cheese, and really good in homemade biscuits with cheese. Sage is good thrown in at the end of sauteing mushrooms; some make tea with it and others infuse olive oil with it to make a flavored oil. Be careful, a little goes a long way. Take rosemary stems and use as skewers for meat, it will infuse some flavor into the meat. People also put 4-6 sprigs of rosemary in a small pot of water with sliced lemons and vanilla to make a fresh smelling home deodorizer.
Health Educator, Michelle Chrisman
