Herb Harvesting

Here are some things to remember:

1. Herbs are at their best when they're fresh-picked.

2. For daily use, pick just what you need. Wrap herbs in a damp paper towel and put them in a tightly-closed plastic bag in the refrigerator.

3. Long-stemmed herbs (thyme, rosemary, oregano, savory, dill, fennel) can be kept on the kitchen counter for a few days. Strip lower leaves for immediate use and put the stems in a narrow-necked vase filled with water, out of the sun.

4. Herbs produce their most intense oil concentration and flavor after the flower buds appear but before they open. Harvest at this time for most uses. Blooming plants such as basil and oregano may still be suitable for vinegars, however.

5. Harvest annual herbs until frost, making as many successive harvests as possible without damaging the plant. Don't cut too near the ground, for lower foliage is necessary for strong, continuing growth. At the end of the season, harvest the entire plant.

6. Harvest perennial herbs until about one month before the frost date. Late pruning encourages tender growth that may be killed by the frost, and plants need the regrowth to see them through the winter.

7. Harvest tarragon or lavender flowers in early summer, then cut the plants to half their height to encourage fall flowering.

8. Harvest herb seeds (mustard, fennel) as the seed pods darken and dry, but before they burst. Secure a paper bag over the seed head to complete ripening, then cut the stem and hang the bag for further drying.

9. Harvest in the morning, after the dew dries but before the temperature climbs, to ensure that you've caught the plant when its essential oils are strongest.

10. You can begin harvesting your herbs for daily use when the plant has enough foliage to ensure continued growth. Successive harvests throughout the season encourage bushy plants with stronger leaf growth, so plan to cut back your plants and preserve your harvest frequently.