Harvesting and Using Herbs by Dr

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2018 KSU EXTENSION FACTSHEET A Factsheet from the Cooperative Extension Program at Kentucky State University Harvesting and Using Herbs By Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture Most herbs can be used fresh in a variety of cooking dishes. The best time to harvest herbs depends on the type and planned use (please see table). Leaves harvested in the morning are best. Generally, cut no more than one-third of the stem’s length during the summer. To prevent flowering, pinch off buds as they appear. Fresh herbs can be left on their stems for cooking if they will be removed before serving. Otherwise, remove leaves from stems before cooking. All Season Before Flowering During Flowering Borage Anise, leaves Catnip Caraway, leaves Basil Chamomile Chives Betony Saffron Clary Chervil Dill, fresh leaves Cilantro Lemon Balm, fresh Dill, leaves for drying Lemongrass Fennel, leaves Lemon Verbena Hyssop Lovage, fresh Lemon Balm, for drying As Seed Marjoram, fresh Lovage, for drying Anise Mint Marjoram, for drying Coriander Oregano, fresh Oregano, for drying Caraway Rosemary Parsley Dill Sage, fresh Rue Fennel Summer Savory, fresh Sage, for drying Thyme Summer Savory, for drying Tarragon Thyme Drying Herbs • Tie 10 to 15 stems together in bunches and hang them in a warm, airy place to dry for up to three weeks. • Leaves should feel crisp and crackly to the touch when dry. • Dry leaves should be stored whole in air tight glass or ceramic containers. • Dried herbs are best if used within the first year after harvesting..

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