Harvesting is the reward for growing herbs, and it is also a form of care — a herb that is picked regularly stays bushy, leafy and productive, while a herb that is left alone grows tall, flowers, and turns woody. The difference between a herb garden that feeds you all summer and one that gives you a single picking is often just the habit of harvesting little and often, at the right time of day, in the right way.
This guide covers when to pick each herb, how to cut so the plant regrows, and how to preserve the harvest by drying and freezing, so the summer's herbs last into winter. Use our herb drying calculator to work out drying times, and check your local extension service for advice on preserving herbs safely in your area.
When to harvest herbs
Pick herbs in the morning, after the dew has dried but before the heat of the day. That is when the essential oils that give herbs their flavour are at their most concentrated, and the leaves are at their best. Leaves picked in the heat of the afternoon have already lost some of their oils to the sun, and leaves picked when wet are harder to dry and more likely to go mouldy. For most herbs, the best time to pick is just before the plant flowers, when the leaves are at their most flavourful — once a plant flowers, its energy goes into seed and the leaves lose flavour.
Pick leafy herbs such as basil, mint and parsley through the whole growing season, as soon as the plant has enough leaves to spare. Pick woody herbs such as rosemary, thyme and sage all year, even in winter, though they grow slowly in cold weather. Pick flowers such as lavender and chamomile just as they open, when their scent is strongest. And pick seed herbs such as dill and cilantro when the seeds are dry and brown on the plant, cutting the whole head and finishing the drying indoors.
How to cut herbs so they regrow
The rule is to cut just above a pair of leaves, or just above a leaf joint, so the plant branches from that point. For basil, pinch or cut the tip just above a pair of leaves, and two new shoots will grow — pinch every week or two and a single plant becomes a bush. For mint, cut stems back to a few centimetres above the soil when the plant gets leggy, and it will regrow vigorously. For parsley, cut the outer stems at the base, which encourages new growth from the centre. For chives, cut with scissors, leaving a few centimetres of growth, and they will regrow within weeks.
Never take more than a third of a plant at once, and let it recover before you pick again. Never strip a woody herb bare: for rosemary and thyme, cut only the soft green growth, never the bare wood, because old wood does not sprout again. Use clean, sharp scissors or secateurs — a clean cut heals fast, while a torn stem invites disease. And do not harvest a plant that has just been sprayed, or one that is stressed by drought or disease — wait until it is healthy and the harvest interval on any product label has passed.
Harvesting each herb: a quick guide
Basil is picked through summer: pinch the tips regularly, pick before it flowers, and use the leaves fresh — basil loses much of its flavour when dried, so freeze it instead, or make it into pesto. Mint is picked through summer: cut stems as you need them, dry the leaves for tea, or use them fresh. Parsley is picked from spring to autumn: take the outer leaves first, and freeze the leaves rather than drying them, because dried parsley has little flavour. Rosemary and thyme are picked all year: cut sprigs as you need them, and dry them — both keep their flavour well when dried.
Chives are cut from spring to autumn: snip the leaves with scissors and use them fresh, because they lose flavour when dried. Dill leaves are picked young and used fresh, and the seeds are harvested when dry for pickling. Sage is picked through the season and dries well. Oregano is best picked just before it flowers, when its flavour is strongest, and it dries excellently. Lavender flowers are cut just as they open and dried for scenting and cooking. Chamomile flowers are picked as they open and dried for tea, and lemongrass stems are cut at the base and used fresh.
Drying herbs
Drying suits woody and low-moisture herbs best: rosemary, thyme, sage, oregano, lavender and mint all dry well and keep their flavour. Tie small bunches with string, hang them upside down in a warm, airy, dark place — light fades the colour and the flavour — and leave them until the leaves are crisp and crumble easily, usually one to two weeks. Strip the leaves from the stems, store them whole in airtight jars in a dark cupboard, and crush them only when you use them, because whole leaves keep their flavour longer than crushed ones. Our herb drying calculator can help you work out drying times for each herb.
Soft herbs such as basil, parsley and cilantro dry poorly and lose much of their flavour, so freeze them instead. A microwave or a low oven can dry herbs faster, but it is easy to scorch them — use the lowest setting, check often, and stop as soon as the leaves are crisp. Do not dry herbs in a damp place, and do not pack them into jars until they are completely dry, or they will go mouldy in storage. Label every jar with the herb and the date, and use dried herbs within a year, because they lose flavour with time.
Freezing and other ways to store herbs
Freezing is the best way to keep soft herbs. Chop basil, parsley, cilantro and chives, pack them into ice-cube trays, cover with water or olive oil, and freeze — the cubes can be dropped straight into cooking. Or blend basil with a little oil into pesto and freeze it in small pots. Mint freezes well as whole leaves in a bag, and dill freezes well chopped. Frozen herbs are best used in cooking, not as a garnish, because they go soft when thawed.
Other methods suit particular herbs. Rosemary and thyme can be stored in oil or vinegar, which takes on their flavour. Lavender and chamomile flowers can be stored dry in jars for tea and scenting. Lemongrass stems freeze well whole, and can be used from frozen. Whatever the method, store herbs in airtight containers, away from light and heat, label them with the date, and use them within a year. If a stored herb smells of little, it has lost its flavour and is best replaced with a fresh batch.
Common mistakes
The most common harvesting mistake is taking too much at once — stripping a plant bare so it cannot recover. The second is picking in the heat of the afternoon, when the oils have already faded. The third is letting basil and cilantro flower, which ends useful leaf production. The fourth is drying soft herbs such as basil and parsley, which lose their flavour when dried — freeze them instead. And the fifth is packing herbs into jars before they are completely dry, so they go mouldy in storage. Harvest little and often, pick in the morning, dry the herbs that dry well, freeze the ones that do not, and label everything.
| Herb | Best harvest time | How to cut | Best way to store |
|---|---|---|---|
| Basil | Through summer, before flowering | Pinch tips above a leaf pair | Freeze; or make pesto |
| Mint | Through summer | Cut stems; regrows vigorously | Dry or freeze |
| Parsley | Spring to autumn | Cut outer stems at the base | Freeze |
| Rosemary, thyme | All year | Cut soft green growth only | Dry |
| Sage, oregano | Through season; oregano before flowering | Cut sprigs | Dry |
| Chives | Spring to autumn | Snip with scissors, leave a few cm | Freeze; use fresh |
| Lavender, chamomile | Flowers just opening | Cut flower stems | Dry |
| Dill, cilantro | Leaves young; seeds when dry | Pick leaves; cut seed heads | Freeze leaves; dry seeds |
Frequently asked questions
When is the best time of day to pick herbs?
In the morning, after the dew has dried but before the heat of the day — that is when the essential oils that give herbs their flavour are at their most concentrated. Pick just before the plant flowers for the best flavour.
How much of a herb plant can I pick at once?
Take no more than a third of the plant at once, and let it recover before you pick again. Cut just above a pair of leaves so the plant branches, and never strip a woody herb such as rosemary back to bare wood.
Which herbs dry well and which should be frozen?
Rosemary, thyme, sage, oregano, lavender and mint dry well and keep their flavour. Basil, parsley, cilantro and chives dry poorly and lose flavour — freeze them instead, chopped into ice-cube trays with water or oil.
How do I dry herbs?
Tie small bunches, hang them upside down in a warm, airy, dark place for one to two weeks until crisp, strip the leaves, and store them whole in airtight jars in a dark cupboard. Do not pack them until they are completely dry, or they will go mouldy.
How long do dried herbs keep?
About a year if they are stored whole in airtight jars away from light and heat. Crush the leaves only when you use them, because whole leaves keep their flavour longer. If a dried herb smells of little, it has lost its flavour and should be replaced.