How to Harvest Herbs

Harvest: Wait to start taking off basil leaves until the plant is about 6 inches tall. Either pinch or cut top as needed, always leaving 6 inches of stem. Harvesting leaves from the top part of the plant encourages new growth, while harvesting from the bottom will cause the plant to grow upwards and go to seed.  

Storing in the fridge:  wrap leaves in a damp towel and store them in a plastic bag. 

Long-term storage: freeze 

Harvest:   Pinch or cut stems once they are 4 inches tall.  The stems of cilantro are edible and can be used in recipes the same as the leaves.  

Storing in the fridge: place cut ends in a glass of water and loosely wrap herbs and glass in a plastic bag. Change the water every few days. 

Long-term storage: does not dry or freeze well 

Harvest: Dill leaves, sometimes also called fronds, are what are commonly used in cooking. To collect dill leaves, wait until your plant has at least 5 leaves. Cut or pinch the oldest leaves first, leaving the younger leaves for another day.  

Storing in the fridge: place cut ends in a glass of water and loosely wrap herbs and glass in a plastic bag. Change the water every few days.  

Long-term storage: freeze after air drying on paper towels for 1 day 

Harvest: Dill heads and seeds are often used in cooking and pickling. Cut the dill heads from the stock while the stem is still slightly green and the seeds have just begun to turn brown. If they are too dry, the dill head will shatter. Cut off the entire head.  

Long-term storage: air dry 

Harvest: Start to harvest when the plant is at least 4 inches tall.  Oregano is sweetest just before the flowers go to bloom.  Cut whole leaf stems, always leaving 2 inches of stem on the plant.  

Storing in the fridge: wrap with a damp towel and store in a plastic bag 

Long-term storage: dry or freeze 

Harvest: Start to harvest once the leaf stems have three segments. Crop from the outside of the plant inward as parsley grows from the center outwards: cut or pinch from the stems' base. The stems of parsley are edible and can be used in recipes the same as the leaves.  

Not sure about the difference between different parsleys? Take a look at our How-to: Parsley page. 

Storing in the fridge: place cut ends in a glass of water and loosely wrap herbs and glass in a plastic bag. Change the water every few days. 

Long-term storage: freeze 

Harvest: Harvest rosemary leaves by cutting the stem of the plant. When the plant is about 8 inches long, cut no more than 2 inches from each stem at a time.  

Storing in the fridge: wrap with a damp towel and store in a plastic bag. 

Long-term storage: air dry 

Harvest: Limit how often you harvest sage in the first year it has been planted. Once the plant is fully established, and flowers begin to open, cut to within 6 inches of the base. 

Storing in the fridge: wrap with a damp towel and store in a plastic bag. 

Long-term storage:  can be air-dried but will keep more flavour when frozen.

Harvest:  Start to harvest when flowers are just starting to open, and the plant is about 10 inches tall. When harvesting, cut to within 5 inches from the base of the plant.  

Storing in the fridge: wrap with a damp towel and stored in a plastic bag. 

Long-term storage: air dry or freeze