With the Dog Days of summer behind us and Labor Day on the horizon, there’s still plenty of time to both enjoy your garden’s beauty and bounty as well as finish harvesting aromatic herbs for culinary use. Even a small pot or planting of basil, thyme, rosemary and the like can supply a fair amount of flavor to your favorite dishes.
Methods of harvesting vary from fresh use to frozen to dried depending on your preferences. Regardless of how you intend to prepare them, follow these few suggestions for harvesting. Start with clean hands, clean scissors or clippers and a clean container to place your herbs in. Make sure your scissors or clippers are sharp to make clean cuts.
Most herbs can be harvested throughout the summer. Annual herbs can be picked until they start looking ragged or get hit by the frost. Typically, late August through early September is the last time to clip perennial herbs as the tender new growth that is encouraged by harvesting could be damaged by the frost if plants are harvested too late in the season.
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Also, as a general rule of thumb, herbs grown for their aromatic leaves are most pungent when harvested before flowering. This may leave some pollinator friendly gardeners with a dilemma as the flowers of many herb plants, like oregano and thyme, are especially attractive to pollinating bees and others. One way to deal with this if plants are of good size is to harvest half to two-thirds of the plants earlier in the season before they flower and later, cut the spent flowering stems back. Usually that gives you a second harvest about now.
Always harvest herbs in the morning, shortly after the dew dries but before the heat of day sets in. The essential oils are highest before the heat causes them to evaporate. When harvesting herbs for their flowers, like chamomile, borage and calendula, pick the blossoms just before fully opened. Seed heads of dill, fennel or coriander can be cut right into paper bags so as not to lose any seeds. Leave a few heads if you want these plants to self-seed. I had not had to purchase dill seeds for over 20 years in my old garden as they just reseeded themselves.
How much of a herb plant’s foliage can you remove? Anywhere from 30 to 70 percent depending on the plant. Quick growing plants such as oregano, mints, parsley and basil can generally have more of their foliage removed than slower growing potted rosemary and, in my yard, tarragon. Collect handfuls of leafy stems and bring inside to inspect before processing.
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Plants can be rinsed if they have dust or dirt on them but if harvested after a rain or from a mulched bed, often they are clean enough not to need washing. Pick through them for any insects, damaged leaves or debris. If plants need to be rinsed, shake them and then spread them out on cloth or paper towels to dry. Generally, herbs that are not used fresh are either frozen or more typically dried.
Freezing herbs is quite easy. Simply chop them in small enough pieces to add to your water filled ice cube tray and freeze. Once frozen, the cubes can be popped out and stored in freezer bags or containers. Use for flavoring in soups, stews and other culinary dishes.
Herbs can be dried in little bundles, on screens, in a microwave, oven or dehydrator depending on your preferences. If you have a dry, airy, dimly lit area, you might want to make small bundles of herbs to hang upside down to dry. Seed heads, such as dill, can be bundled together and placed upside down in a paper bag. Punch a few holes in the bag, gather it at the top and hang to dry. Seeds will fall into the bottom of the bag. Leafy herbs could be spread out and placed on drying screens. Air drying works best when we have periods of low humidity.
Since this is often not the case in August, many opt to dry herbs in a microwave or dehydrator. Old gas stoves with an always on pilot light in the oven make ideal drying places. Except for the dill seeds which I bag, the microwave works best for me. Not only is it a quick way to dry herbs but they keep their nice green color. The key to successful microwave drying is to just dry small batches of herbs at one time and experiment with the timing. Herbs should be placed on a plate between 2 paper towels and then start your microwave from 30 to 60 seconds and see how that works. In between bursts, the herbs can be stirred and the bottom paper towel replaced if it gets too wet. Continue in short bursts until you come up with a good routine for your microwave. I have not used a dehydrator so if using, follow the directions that come with the unit.
Dried herbs are flavorful for at least one year. After drying, crumble them slightly and store in well-sealed glass or plastic jars. I repurpose ones that originally held herbs and spices. Take some time now to preserve some of summer’s best flavors. Come cooler days, you’ll be glad you did.
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The UConn Home Garden Education Office at the George Leigh Minor Plant and Soil Health Center supports UConn Extension’s mission by providing answers you can trust with research-based information and resources. For gardening questions, contact us toll-free at (877) 486-6271, visit our website at homegarden.cahnr.uconn.edu, or reach out to your local UConn Extension center at extension.uconn.edu/locations.
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