Harvesting herbs is an easy process, but those who are new to growing their own might wonder where to start. Herbs are often a cut and re-grow type of crop, perfect for beginners as they grow back effortlessly.
Luckily, growing and harvesting herbs is fairly straight-forward. However, different herbs might need different harvesting techniques.
When cutting Parsley, it’s best to cut from the bottom of the stalk. Make a cut on the stalk where it joins the base and try to avoid cutting more than you’d need.
To store your freshly cut Parsley, put each sprig between two damp pieces of kitchen paper, pop into a zip-lock bag and keep in the fridge. This way they won’t wilt and become stale.
Chives are a culinary favourite that grow relentlessly throughout spring and summer. An easy one to harvest – simply trim at the base as and when you need them.
To store after cutting, place the ends in water and keep in the fridge for up to 3 days. You can also freeze chives by placing them in freezer bags!
Harvesting basil is slightly more complex. To avoid withering of the stem and affecting further growth, trim the stem so that a couple of leaves are left behind.
To store, trim the ends, put in a glass jar filled with water and cover with a plastic bag. This should keep the herb fresh for up to a week.
Regularly cutting Rosemary prevents the stem going woody and prevents a healthy growth. Similar to harvesting herbs of any kind, try not to cut the stem too far down that it affects the growth later in the season.