Harvesting Herbs

BBUGS Gardening

General Guidelines for harvesting herbs

​

1. Use a clean pair of pruners/scissors

• Prevents transferring disease or fungus to plants

2. Harvest when leaves are dry

• Prevents herb cuttings from getting mold/mildew and increases how perishable they are

3. Take no more than 1/3 from the total herb plant in a given week

Chives

• Wait until the chives are established before harvesting—typically, you can start harvesting once the plants are about 6-8 inches tall, which usually takes a few weeks after planting or when they first sprout in early spring.
• When harvesting, cut the outermost stems at ground level, leaving the inner stems intact. This allows the plant to continue growing and producing new leaves from the center.
• Avoid cutting more than one-third of the plant at a time, so it can continue to grow and thrive.

Basil

• The best time to harvest basil is before it begins flowering, as the leaves tend to lose their flavor once the plant starts to bloom. You can begin harvesting once the plant has a few sets of leaves, typically around 6-8 inches tall.
• For the best harvest, pinch or cut off the top 3-4 inches of the basil plant. This will encourage the plant to become bushier and produce more leaves.
• When cutting a stem, always cut just above a pair of leaves (called nodes). This will promote new growth from that node and encourage the plant to grow more stems, rather than allowing it to become tall and leggy.
• Avoid cutting all the stems from one area of the plant—this helps the plant stay balanced and productive.

Cilantro

• Cilantro leaves are best harvested before the plant bolts (starts to flower) and becomes bitter. This is typically when the plant reaches 6-8 inches tall, which usually takes 3-4 weeks after planting.
• Pick Outer Leaves First: Start by picking the outer, mature leaves first. These are the largest and easiest to harvest. Leave the inner, younger leaves and growing tips to continue producing new growth.
• Snip or Pinch Leaves: Use clean, sharp scissors, garden shears, or your fingers to cut or pinch off leaves. Always cut the leaves from the stem, leaving some of the stem intact so the plant can continue growing.
• Do Not Harvest Too Much at Once: Avoid cutting off more than one-third of the plant at a time. This helps ensure that the cilantro plant has enough leaves left to continue growing and producing more leaves.

​

Parsley

You can begin harvesting parsley when the plant has grown enough to produce several sets of leaves, usually when it reaches about 6-8 inches tall.

Pick Outer Leaves First: Always start by harvesting the outer, mature leaves first. These leaves are the largest and most developed, while the inner, younger leaves should be left to continue growing.

Snip with Scissors or Pruning Shears: Use clean, sharp scissors or pruning shears to cut the leaves. Snip the stems close to the base, leaving the smaller, younger leaves at the center of the plant so it can continue growing.

Avoid Harvesting Too Much at Once: Only cut about one-third of the plant at a time. Over-harvesting can weaken the plant and reduce future growth.

​

Sage

Sage leaves are ready to be harvested when the plant is established and has a good number of leaves, typically after 2-3 months of growth. Ideally, harvest leaves once the plant is about 6-8 inches tall.

Pick Outer Leaves First: Start by harvesting the outer leaves, which are the largest and most mature. Leave the inner, younger leaves at the center of the plant so it can continue growing.

Snip with Sharp Scissors or Pruning Shears: Use clean, sharp scissors or pruning shears to make clean cuts. Snip leaves at their base, just above the woody stems. Cutting leaves cleanly will help prevent damage to the plant and encourage further growth.

Don’t Harvest Too Much: Avoid removing more than one-third of the plant at a time. Harvesting too much at once can weaken the plant and reduce its ability to regrow.

​

Thyme

Thyme is ready for harvest once the plant is well-established, typically after about 8-12 weeks of growth, depending on your climate and growing conditions. It’s best to wait until the plant is at least 6-8 inches tall.

Pick Outer Sprigs First: Start by harvesting the outer sprigs or stems, which are the most mature. Leave the inner, younger growth intact to allow the plant to continue growing.

Snip with Scissors or Pruning Shears: Use clean, sharp scissors, pruning shears, or garden shears to snip off sprigs. Cut just above the woody base of the stem to encourage new growth from the nodes.

Harvest a Few Sprigs at a Time: Avoid cutting all the stems from one section of the plant. Only harvest a few sprigs at a time, and leave enough of the plant behind to continue producing.

​

Oregano

Oregano is typically ready for harvest once the plant is well-established and has plenty of leaves, usually about 8-12 weeks after planting. It’s best to wait until the plant is about 6-8 inches tall.

Pick the Top Leaves First: Start by harvesting the top leaves of the oregano plant. These leaves are the most tender and flavorful. Focus on the outer, more mature leaves and leave the younger, inner leaves to continue growing.

Use Scissors or Pruning Shears: Use clean, sharp scissors or pruning shears to snip off leaves or sprigs. Cut the leaves from the stem, ensuring you leave a few inches of stem behind to encourage new growth.

Don’t Harvest Too Much: Avoid harvesting more than one-third of the plant at a time to avoid stressing it. This allows the plant to continue producing new growth and ensures it remains healthy.

​

Rosemary

Rosemary is ready for harvesting when it has grown well and is established, typically after 3-6 months of growth. You can start harvesting once the plant is at least 6-8 inches tall.

Pick the Tips First: When harvesting rosemary, it’s best to focus on the tender, fresh tips of the stems, which have the most flavor and aroma. You can remove individual leaves, or harvest entire sprigs.

Use Scissors or Pruning Shears: Use clean, sharp scissors or pruning shears to snip sprigs. Make clean cuts to avoid damaging the plant. Cut the sprig just above a pair of leaves or a branching point to encourage new growth.

Take a Few Sprigs at a Time: Avoid cutting too much from one section of the plant. Limit yourself to harvesting no more than one-third of the plant at a time to ensure it remains healthy and continues to grow.

​

Dill

Dill leaves are most flavorful before the plant starts to flower, so it’s best to harvest dill leaves when the plant is still in its vegetative stage. Ideally, harvest leaves once the plant is 6-8 inches tall, which usually occurs about 6-8 weeks after planting.

Pick Outer Leaves First: Start by harvesting the outer leaves, which are the most mature. Leave the younger, inner leaves intact to continue growing.

Use Scissors or Shears: Use clean, sharp scissors, garden shears, or pruning shears to snip off the leaves. Cut the leaves from the stem, leaving some growth behind to allow the plant to keep producing new leaves.

Don’t Harvest Too Much: Avoid harvesting more than one-third of the plant at a time, as removing too much foliage can stress the plant and reduce future growth.

​

Mint

Mint is ready for harvesting when the plant has become well-established and has plenty of healthy leaves. Generally, it’s ready to harvest around 6-8 weeks after planting, once the plant has reached 6-8 inches in height.

Pick the Top Leaves First: Start by harvesting the top leaves of the plant, which are the most tender and flavorful. Pinch or snip individual leaves from the tips of the stems, or cut whole sprigs if needed.

Use Scissors or Pruning Shears: Use clean, sharp scissors, garden shears, or pruning shears to snip sprigs. Cut the sprigs just above a set of leaves or branching point to encourage the plant to produce more growth.

Take a Few Sprigs at a Time: Avoid harvesting more than one-third of the plant at once. This helps ensure the plant continues to grow and thrive.

​

​

Tarragon

Tarragon is typically ready for harvesting once it has become well-established and the plant is about 6-8 inches tall. This usually happens around 6-8 weeks after planting.

Pick the Tender Tips First: Start by harvesting the tender, fresh tips of the tarragon plant. The younger leaves at the top of the stems are the most flavorful.

Use Scissors or Pruning Shears: Use clean, sharp scissors, garden shears, or pruning shears to snip off the top leaves or sprigs. Make sure to leave enough of the plant behind to encourage further growth.

Harvest No More Than One-Third: Avoid harvesting more than one-third of the plant at a time to allow it to continue growing and producing new leaves.

​

Lavender

Lavender is typically harvested when it’s in full bloom, as this is when it has the highest concentration of essential oils. For most varieties, this occurs in late spring to early summer.

Leaves Can Be Harvested: Lavender leaves can be harvested as well, either for culinary use or for making herbal teas, oils, or potpourri.

Cut Carefully: For the leaves, use scissors or shears to cut off sprigs of the foliage. The leaves can be harvested any time during the growing season, but be sure to leave enough on the plant to allow it to continue growing.

Prune Lightly: Regularly prune back the plant after flowering to encourage healthy growth and to maintain its shape.

​

​

Lemongrass

Lemongrass is ready for harvesting when the stalks have reached a height of about 12–18 inches (30–45 cm). The plant should be well-established and have enough healthy stalks before you begin harvesting.

Cut at the Base: Use clean, sharp scissors, garden shears, or a sharp knife to cut individual stalks. Harvest the outer, larger, and thicker stalks first, as they are more mature and easier to cut. Cut them at or just above the base of the plant, near the ground, to allow for regrowth.

Leave Some Stalks: When harvesting, make sure to leave some of the inner, younger stalks untouched so the plant can continue to grow and regenerate.

Don’t Remove Too Many Stalks: It’s best to avoid removing more than one-third of the plant at once. This ensures that the plant can continue to thrive and produce more stalks.

​