A Quick Guide to Harvesting Basic Culinary Herbs
  1. In general, harvest herbs before flowering, when quality is at its best.
  2. It is desirable to harvest in the morning, just after the dew has dried off, and oil levels are at their highest.  However, this is not always possible, so try to choose any period when it has not been so hot and sunny that much of the oils have evaporated.  The hottest part of the day is least desirable.
  3. Try to process (hang to dry, chop to freeze, microwave, etc.) as soon as possible after harvest.
  4. Lightly rinse herbs, if you suspect any chemical residue, dust, or any type of contamination.  Dry between paper towels.
  5. The leaves are the usual part harvested for the basic culinary herbs.  If stems are tender, they can also be used.
  6. The flowers of arugula, chives, dill, garlic chives, and scented geraniums are used fresh for salads, garnish, etc.
  7. The seeds of dill, fennel, and coriander are also harvested for use.
  8. Hang small bunches (stems the size of a dime) secured with a rubber band in a dark, airy place to dry.  Drying should be completed within 3 - 4 days.  If not, find a warmer, airier place or provide a fan.  It is more difficult to dry during humid periods, of course, so try to avoid a large harvest when rainy days are ahead.
  9. Microwave drying is possible with many herbs (especially parsley).  Remove all large stems and replace the damp paper towels with each zap.  Remember, if you can really smel the herb during the microwaving process, the oils are being destroyed.  Use a lower setting or a shorter zap time.  If this cannot be achieved, then air dry.
  10. Dehydrators can be used to dry herbs, also, as long as a low temperature is used that does not destroy oils.  Experiment, as each one is slightly different, just like microwaves.
  11. Once the herb is dried, it should be stored in airtight jars (glass is best), and put in a dark cupboard away from heat.  Do not store above stove or oven where it is hot, or display in clear glass jars where light can destroy the flavors!
  12. Herbs not used should be replaced after 6 months to 1 year.
  13. Frozen herbs should be clearly labelled, and used within 6 months.  The two easiest methods are the dry freeze, especially for dill, where sprigs are simply put dry into a freezeable glass jar, sealed, and frozen.  The "cube" method consists of chopping herbs into ice cube trays, adding just enough water to hold them together.  Freeze, then remove from trays and place in labelled bags or containers.
  14. Herbs stored in oil (basil or tarragon) should be put in wide-mouth jars and refrigerated.  The oils must cover the herbs completely -- you may need to weight the herbs to keep them submerged.

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