Harvesting Herbs

Herbs fall into two main categories, leafy or stemmed.

Leafy herbs have more slender, delicate stems, some of which are edible when young. These include Cilantro, Basil, Mint, Dill, and Parsley.

To harvest leafy herbs, identify and cut back leaves and stems from the outside-in, similar to harvesting leafy greens. Separate leaves from the stem if desired, then enjoy fresh or dried. For more detailed harvest methods, like harvesting above growth nodes for Basil, or entire leaves for Chives, check your plants' pages in the Plant Book. 

Stemmed herbs have thicker, woodier stems that are typically not edible. These include Rosemary, Thyme, Lavender, and Oregano.

To harvest stemmed herbs, remove the top half of one or more branches, then separate the leaves from the stem if desired. Enjoy these herbs fresh, cooked, or dried. Because stemmed herbs tend to be slower growing, it's typically best to wait until they're around 6-8 inches tall before harvesting so they can regrow without stunting. For more details, check your plants' pages in the Plant Book. 

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