Herbs are some of the most rewarding plants to grow in a garden. Maximum reward for minimal effort. They’re versatile in the kitchen (and the garden), easy to care for, and the payoff when you’re cooking is unbeatable.
But just because these plants are forgiving, it doesn’t mean you can handle and care for them however you like. In fact, how and when you harvest can have a big impact on the quality and (more importantly) longevity of your plants.
Before you pick your herbs for dinner, make sure you’re not making one of these common harvesting mistakes.
Not Harvesting Enough
One of the most common mistakes gardeners make might sound like a weird one: not harvesting their herbs often enough. I know it seems counterintuitive. After all, isn’t the goal to keep your plants growing strong? But herbaceous plants thrive when they’re regularly harvested, and leaving them untouched can actually stunt their growth.
Regular harvesting encourages bushier growth, leading to even more leaves in the long run. Frequent harvesting also prevents the plant from going to seed too early, which can lead to bitter leaves and a decline in overall flavor.
To keep your crops productive and flavorful, make it a habit to harvest often, even if you don’t need the leaves right away. You can always dry or freeze the excess for later use, depending on what plants you’re dealing with.
Harvesting Too Much At One Time
On the other hand, harvesting too much at once can be just as problematic. I learned this the hard way after making a batch of pesto that ended up needing far more foliage than I expected. I just kept trimming and it took weeks for the plant to bounce back.
The trick is to harvest a little at a time, particularly if you’re planning to use them as fresh ingredients or garnishes. I like to remove only what I need when I’m about to use it, as this makes them taste better, too. But if you’re picking a lot, a good rule of thumb is to take no more than one-third of the plant at a time. This gives the plant enough leaves to maintain growth and for survival.
If you do find yourself needing a larger quantity, consider harvesting from multiple plants instead of stripping one. This way, you’ll have plenty of leaves without risking the health of one plant.
Harvesting At The Wrong Time of Day
As with most things in life, timing is key when it comes to harvesting herbs, yet it is still a common mistake. Picking at the wrong time can affect both flavor and the herb’s ability to keep growing.
The best time to harvest is in the early morning before the sun is too strong. This is when the essential oils for flavor and aroma are at their peak. Harvesting in the heat of the day can cause these oils to evaporate, leaving your herbs less flavorful. Lack of moisture and high heat can also impact growth and recovery after trimming.
If mornings aren’t convenient for you, late afternoon is the next best option. Just avoid harvesting during the hottest part of the day to ensure you’re getting the most out of your herbaceous seasonings.
Damaging Stems
It may be quickest to snap off a few bunches with your hands when harvesting, but you need to be careful not to damage the stems.
Crops like basil and mint grow from the stems, so cutting them incorrectly can harm the plant and slow down its growth. The best way to harvest is to cut just above a leaf node (the spot where a leaf meets the stem). This encourages new growth from the cut point, helping the plant stay healthy and productive.
Avoid tearing or pulling the stems, as this can damage the plant’s structure. A clean cut with sharp scissors or pruning shears is the best way to go. Your herbs (and your future harvests) will thank you.
Speaking of clean cuts, using the wrong tools can also be a mistake. Dull tools (or using your hands) can crush the stems, leading to damage and possible disease.
Invest in a good pair of herb scissors or sharp pruning shears if you harvest regularly. These tools are designed to make clean cuts that minimize damage to stems. They’re especially useful for delicate species like cilantro, where a rough cut can quickly cause wilting and browning.
Using the right tools also makes the harvesting process quicker and more efficient, which is always a plus when you’re in the middle of meal prep. Plus, it helps ensure your herb bed stays in good shape for as long as possible.
Another mistake I’ve made (and I’m sure I’m not alone) is not cleaning my tools between uses. It’s easy to forget or ignore, especially when you’re in a rush. But dirty tools can easily spread disease from one plant to another, potentially ruining your entire herb garden.
Diseases can survive on garden tools for anywhere from a few days to a few years, depending on the pathogen. Without regular cleaning, you could unknowingly spread the problem to the rest of your garden.
To avoid this, make it a habit to clean your scissors or shears after each use. A quick wipe with rubbing alcohol or a dip in a solution of water and bleach will work. It’s a small step that can save you a lot of trouble in the long run.
Pulling The Entire Plant
Herbs are generally meant to be harvested incrementally, not all at once, yet it is a common mistake to rip out the roots and all. Pulling up the entire plant ends your supply prematurely and kills the plant, preventing it from producing more in the future.
Instead, harvest the leaves and stems you need, leaving the rest intact to continue growing.
If you find yourself needing to harvest the entire plant for a recipe, consider replanting immediately, so you can keep your herb supply going. Many species grow quickly and can provide multiple harvests throughout the season.
Leaving Flowers
It’s easy to let leafy species go to flower, especially if you’re not looking at it often or harvesting regularly. However, allowing your herbs to bloom is a mistake if you’re looking for the best flavor while harvesting.
When herbs flower, their energy shifts from producing leaves to producing seeds, which often results in a decline in leaf quality. To keep your herbaceous favorites at their best, pinch off any flowers as soon as they appear. This will redirect the plant’s energy back into producing lush, flavorful foliage.
Some species, like cilantro and basil, are prone to flowering in the summer heat. Regular harvesting and vigilant flower removal with some temporary shade will help keep your plants producing fresh leaves all season long.
Storing Incorrectly
Finally, all your hard work can be undone if you store your harvested herbs incorrectly. Proper storage is crucial to maintaining the freshness and flavor, and preserves your hard work.
For most species, the best way to store them is in a glass of water, like a bouquet of flowers. Simply trim the stems, place them in a glass with an inch or two of water, and cover them loosely with a plastic bag. Store them in the fridge, and they can last up to a week this way.
For woody species like rosemary or thyme, wrapping them in a damp paper towel and placing them in a plastic bag in the fridge works well. And if you have an abundance of herbs, consider drying or freezing them to preserve their flavor for months to come.
