Redneck Flower Garden

Harvesting and pruning herbs is a great way to make use of herbs but it also benefits the plant.

Many herbs can be harvested on a regular basis though the strongest flavor is just before the plant flowers. This is the plant's volatile oils which gives the plants its aroma and taste, and what should be preserved.

The best time of day to harvest herbs is in the morning just after the dew has dried and there is no moisture on the leaves. The volatile oils will also be at their peak at this time. The plants can be hosed down the day before to spray away any dirt on the leaves.

When harvesting perennial plants, don't take any more than 1/3 of the plant so there is plenty left for re-growth. With annual herbs, up to half of the plant can be harvested by snipping the stem four inches from the ground.

Use sharp shears to harvest and always snip at an intersecting branch as this encourages new growth.

Herbs in the mint family like peppermint mint and lemon balm should be sheared right to the ground at the end of the season in late fall. This will encourage fresh new growth in the spring and keep the plant tidy.

Hardy culinary perennials like oregano, thyme and rosemary should be pruned before flowering and can also be pruned as needed for use. Prune the new growth leaving a few inches above the woody stems. Pruning it into a compact ball will keep the plant tidy and encourage new growth in the spring.

Some herbs like oregano can become leggy and untidy so these types always benefit from a good pruning. Herbs like catnip and catmint also develop a sprawling habit and benefit from more regular pruning to keep the plant tidy.

Check herbs to snip and remove all dead wood and leaves and trim unhealthy parts of the plant. This encourages the plant to put its energy into new growth.

Herbs grown in milder climates may produce a second growth into the fall that can also be harvested. Some herbs like parsley, thyme and rosemary can be harvested minimally throughout the winter if the climate is mild.

Once the herbs are harvested, they can be dried hung upside down in small bunches gathered together with an elastic band. The herbs should be hung away from heat and light as this will affect the volatile oils.

Once the herbs are dry and brittle to the touch, strip the leaves from the stems and store in airtight containers, away from a heat and light source.

The leaves do not need to be crumbled until just before use, as this retains more of the volatile oils.

Harvested herbs can also be preserved by freezing them in ice cube trays tightly packed in with water. When the cube are frozen, pop them out and store in freezer bags. Thaw as needed. Another method is to blend the fresh leaves with water or oil and freeze in ice cube trays. Store in freezer bags and use as needed.

This is a great way to enjoy the fresh flavours of fresh that don't dry well, such as basil and parsley.

A final method for preserving is to make herbal vinegars as this provides a way to enjoy the fresh flavor of herbs year round.

Marilyn Zink operates the Herbal Collective, an online magazine, and its companion site, Herbguide, an online herbal community with in depth information on using herbs in daily life for growing, cooking, health, aromatherapy, crafts and herbal education.

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