What’s The Best Way To Harvest Herbs For Preservation?

“I’ve been growing herbs in my small garden, and this year I want to try preserving them for use throughout the winter. However, I’m not sure when to harvest them for the best flavor, or if I should handle soft herbs like basil differently than woody ones like rosemary. Any advice on how and when to harvest for long-term storage? Thanks for your help!” — Pat, Hamilton, New Zealand.

Understanding the Importance of Timing for Harvesting Herbs

Hey Pat! I love that you’re making the most of your herb garden and looking to preserve what you grow! You’ll find the trick to flavorful preserved herbs is harvesting them at the right time. Believe me, nothing feels worse than drying or freezing herbs that just don’t have their peak flavor because they were picked too late or too early. Timing is everything. Herbs are at their most potent when the oils—the compounds that give them their flavor and aroma—are at their highest. So let’s break down some key tips on when and how to harvest herbs for preservation.

When’s the Best Time to Harvest Herbs?

There’s a bit of intuition involved when it comes to harvesting herbs at their best. You want to gather them when the oils are most concentrated. As a general rule of thumb:

• Harvest in the morning: Right after the morning dew has dried but before the sun gets too hot. At this time, the oils are locked in, and you get the most flavor.
• Before flowering: Herbs like basil, oregano, and thyme put all their energy into their leaves before they flower. The leaves will be more flavorful and aromatic before they start diverting energy into producing blooms.
• Regular clippings: For many herbs, like basil and mint, the more you harvest, the more they’ll grow. You can clip them several times during the growing season without harm — I call it “a little, often.”

So Pat, if your basil is starting to send up little flower buds, go ahead and trim it back now for peak flavor and more growth! For woody herbs like rosemary, they grow slower, but you’re still better off harvesting them during active growth, just before flowering.

How to Harvest Soft Stem Herbs

Let’s talk about those delicate guys—think basil, parsley, cilantro, and mint. These herbs have soft, green stems that require a bit more care when harvesting. If you treat them well during harvest, they’ll reward you with better flavor and continued growth throughout the season.

Steps for Harvesting Soft Herbs

• Snip with scissors or pruning shears: Don’t just tear at them with your fingers (I was guilty of this early on—it didn’t end well!). Use a pair of clean, sharp scissors or garden shears to cut the stems. This clean cut helps prevent bruising, which can make herbs bitter.
• Trim right above a leaf node: Soft herbs will usually grow back faster if you cut them just above where leaves sprout from the stem. Not only does this give you more usable leaves, but it’ll also encourage branching and a bushier plant.
• Don’t strip the plant bare: Leave about one-third to one-half of the plant, so it can continue to thrive. I’ve learned the hard way that if you cut your herbs back too aggressively, it can really stunt their growth!

Examples of Soft Herbs

• Basil: Pinch off individual leaves or snip whole stems if needed, but make sure to nip it just above a set of leaves to help promote bushier growth.
• Mint: This one is hard to mess up—mint grows like a weed, especially when it’s happy. Just don’t let it flower, as its flavor will wane.
• Cilantro: Harvest frequently! This guy bolts (goes to flower) way faster than I’d like, especially once it’s warm. Snip whole stems when they are around 6-8 inches high for the best flavor.

Pat, soft herbs can be finicky if you let them get too leggy or if they flower too soon, so keep an eye on them, especially basil—it can change SO quickly!

Harvesting Woody Stem Herbs (Like a Pro!)

Woody herbs like rosemary, thyme, and sage are a bit more forgiving than soft herbs. You don’t have to be quite as delicate, but some things still matter. Woody herbs can actually improve in flavor after flowering, but most are best harvested in the early stages of growth, just like their softer cousins.

Steps for Harvesting Woody Herbs

• Use pruning shears: Since woody herbs have thicker, more rigid stems, don’t try to use your kitchen scissors on them. A good pair of pruning shears will make your life easier and keep your plant from unnecessary stress.
• Cut back outer shoots: Trim off the younger, newer growth near the tops and outer edges of the plant. The older, woody stems are often less flavorful and can be left to continue growing.
• Prune regularly but don’t overdo it: With woody herbs, I usually try not to remove more than a third of the plant at once—this allows it to thrive and stay energized. Trust me, patience pays off here.

Examples of Woody Herbs

• Rosemary: Snip from the tips of the stems where the newer, more flavorful growth is. Rosemary can get fiercely rigid, so make sure to use decent snips!
• Thyme: Go for the tender tops, as the older lower parts of the stems tend to get tough and bitter. Don’t worry—thyme is really hardy and will bounce back.
• Sage: Cut early leaves from the top of the plant; just be cautious not to trim too far into the older stalks. Sage is relatively slow-growing, so it needs some space to rejuvenate.

Pat, since you mentioned rosemary, you’ll find that it’s way more tolerant of pruning than soft herbs. Plus, it’s drought-resistant and won’t mind a bit of tough love if you trim it often!

The Big Three: Drying, Freezing, or Using Fresh?

Now that you’ve harvested your herbs at the right time and taken care while clipping them, it’s time to decide whether you want to dry, freeze, or use them fresh. Each method has its perks, but some herbs respond better to certain techniques.

Drying Herbs

Drying is probably the most traditional way to preserve herbs. It’s great for woody herbs like rosemary, thyme, and oregano because they hold onto their flavor well.

Here’s my simple process:

• Bunch and tie: After harvesting, remove any brown or damaged leaves, and tie your herbs into small bunches with string or twine. You don’t want the bunches too thick—otherwise, mold can set in while drying.
• Hang them upside down in a dark, dry place: A dry cupboard, pantry, or even a ceiling hook works well. I just hang mine in the kitchen, but out of direct sunlight.
• Wait 1-2 weeks: Depending on the humidity where you live, drying takes about a week or two. Once they’re crispy, strip the leaves and store in an airtight container.

Pat, drying herbs in Hamilton’s potentially moist climate might take a bit longer—so just give them some extra time if needed.

Freezing Herbs

Freezing herbs is a no-brainer for soft, leafy ones like basil, parsley, and cilantro. It helps preserve that bright, fresh flavor that drying just can’t keep.

Here’s a quick way to do it:

• Chop into small pieces: The key when freezing herbs is to chop them up finely beforehand.
• Use olive oil or water: To freeze, I love to pack the chopped herbs into ice cube trays, covering them with olive oil or water before freezing. This makes perfectly portioned herb cubes ready to toss into soups, sauces, or stews!
• Store in freezer bags: Once the cubes are frozen, pop them out of the trays and store in an airtight freezer bag.

Cilantro, in particular, freezes well since its leaves wilt and dry poorly. If you’re hoping to store it, freezing is likely your best bet!

Troubleshooting Common Harvesting Issues

Sometimes even with our best efforts, things don’t go exactly as planned. Here are a couple of common issues you might encounter during herb harvesting:

Herbs Bolting Before You Can Harvest

This tends to happen with herbs like cilantro and basil, especially in hot weather. Once they send up flowers, the taste can turn bitter. You can delay this by consistently pruning back flower buds as soon as they form. Once the weather cools a bit, these herbs usually recover for another round of harvesting.

Leaf Discoloration or Drying

If your herb leaves start turning yellow or dry out before harvest, it could indicate a variety of issues like underwatering, poor sunlight, or lack of nutrients. For soft herbs like basil, regular watering helps (but don’t drown them). Woody herbs tend to prefer drier conditions.

Final Thoughts…

Pat, thanks so much for your awesome question! Harvesting herbs for preservation is such a rewarding part of the gardening experience, and you’ll have your kitchen stocked with flavorful goodies all winter long. Just remember—timing is everything! Harvest early in the day, grab those leaves before flower buds take over, and don’t be afraid to experiment with drying or freezing. I’m sure your herbs will turn out fabulous!