===== PAGE 1 ===== # 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.
Image
All SeasonBefore FloweringDuring Flowering
BorageAnise, leavesCatnip
Caraway, leavesBasilChamomile
ChivesBetonySaffron
ClaryChervil
Dill, fresh leavesCilantro
Lemon Balm, freshDill, leaves for drying
LemongrassFennel, leaves
Lemon VerbenaHyssop
Lovage, freshLemon Balm, for dryingAs Seed
Marjoram, freshLovage, for dryingAnise
MintMarjoram, for dryingCoriander
Oregano, freshOregano, for dryingCaraway
RosemaryParsleyDill
Sage, freshRueFennel
Summer Savory, freshSage, for drying
ThymeSummer Savory, for drying
TarragonThyme
## 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.
Image