KSU EXTENSION FACTSHEET

A Factsheet from the Cooperative Extension Program at Kentucky State University

Harvesting and Using Herbs

By Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture

Most herbs can be used fresh in a variety of cooking dishes. The best time to harvest herbs depends on the type and planned use (please see table). Leaves harvested in the morning are best. Generally, cut no more than one-third of the stem's length during the summer. To prevent flowering, pinch off buds as they appear. Fresh herbs can be left on their stems for cooking if they will be removed before serving. Otherwise, remove leaves from stems before cooking.

All Season Before Flowering During Flowering

Borage Anise, leaves Catnip

Caraway, leaves Basil Chamomile

Chives Betony Saffron

Clary Chervil

Dill, fresh leaves Cilantro

Lemon Balm, fresh Dill, leaves for drying

Lemongrass Fennel, leaves

Lemon Verbena Hyssop

Lovage, fresh Lemon Balm, for drying As Seed

Marjoram, fresh Lovage, for drying Anise

Mint Marjoram, for drying Coriander

Oregano, fresh Oregano, for drying Caraway

Rosemary Parsley Dill

Sage, fresh Rue Fennel

Summer Savory, fresh Sage, for drying

Thyme Summer Savory, for drying

Tarragon Thyme

Drying Herbs

• Tie 10 to 15 stems together in bunches and hang them in a warm, airy place to dry for up to three weeks.
• Leaves should feel crisp and crackly to the touch when dry.
• Dry leaves should be stored whole in air tight glass or ceramic containers.
• Dried herbs are best if used within the first year after harvesting.