Herbs are some of the most rewarding plants to grow in a garden. Maximum reward for minimum effort. They are versatile in the kitchen (and in the garden), easy to care for and their cooking performance is unbeatable.
But just because these plants are forgiving doesn’t mean you can manipulate and care for them however you want. In fact, how and when you harvest can have a big impact on the quality and (more importantly) the longevity of your plants.
Before picking herbs for dinner, make sure you don’t prepare any of these common harvesting mistakes.
Not harvesting enough
One of the most common mistakes gardeners make may seem strange: not harvesting your herbs often enough. I know it seems contradictory. After all, isn’t the goal for your plants to grow strong? But herbaceous plants thrive when harvested regularly and leaving them untouched can It actually slows down your growth..
Regular harvesting encourages bushier growthwhich will cause even more leaves in the long run. Frequent harvesting also prevents the plant from setting seed too early, which can lead to bitter leaves and a decrease in overall flavor.
To keep your crops productive and tasty, get into the habit of harvesting frequently, even if you don’t need the leaves right away. you can always dry or freeze excess for later usedepending on the plants you are dealing with.
Harvest too much at once
On the other hand, harvest too much at once can be just as problematic. I learned this the hard way after making a batch of pesto that ended up needing a lot more foliage than I expected. I continued pruning and it took weeks for the plant to recover.
The trick is to harvest a little at a time, especially if you plan to use them as fresh ingredients or garnishes. I like to only remove what I need when I’m about to use it, as this also makes them taste better. But if you choose a lot, a good rule of thumb is do not take more than a third of the plant at a time. This gives the plant enough leaves to maintain growth and survive.
If you need a larger quantity, consider harvesting from several plants instead of peeling one. This way, you will have many leaves without putting the health of a plant at risk.
Harvest at the wrong time of day
As with most things in life, timing is key when it comes to harvesting herbs, but it’s still a common mistake. Picking at the wrong time can affect both the flavor and the herb’s ability to continue growing.
The best time to harvest is in the early in the morning before the sun is too strong. This is when Essential oils for flavor and aroma are at their peak.. Harvesting during the heat of the day can cause these oils to evaporate, leaving the herbs with less flavor. Lack of humidity and high temperatures can also affect growth and recovery after pruning.
If mornings don’t suit you, Late afternoon is the next best option.. Just avoid harvesting during the hottest part of the day to ensure you get the most out of your herbaceous seasonings.
Harmful stems
It may be quicker to pluck a few bunches with your hands when harvesting, but care must be taken not to damage the stems.
Crops like basil and mint grow from the stems, so cutting them incorrectly It can damage the plant and slow its growth. The best way to harvest is to cut just above the leaf node (the place where the leaf attaches to the stem). This encourages new growth from the cutting point, which helps the plant stay healthy and productive.
Avoid tearing or pulling the stems, as this can damage the structure of the plant. A clean cut with sharp scissors either pruning shears It is the best way to go. Your herbs (and your future crops) will thank you.
Speaking of clean cuts, using the wrong tools can also be a mistake. Dull tools (or using your hands) can crush the stems, causing damage and possible diseases.
Invest in a good pair of herb scissors or sharp pruning shears if you harvest regularly. These tools are designed to make clean cuts that minimize damage to the stems. They are especially useful for delicate species like cilantro, where a rough cut can cause it to wilt and darken quickly.
Using the right tools also makes the picking process faster and more efficient, which is always a plus when you’re preparing food. Plus, it helps ensure that your herb bed stays in good shape for as long as possible.
Another mistake I’ve made (and I’m sure I’m not the only one) is not cleaning my tools between uses. It’s easy to forget or ignore, especially when you’re in a hurry. But dirty tools can easily spread diseases from one plant to another, which could ruin your entire herb garden.
Diseases can survive on garden tools from a few days to a few years, depending on the pathogen. Without regular cleaning, you could unknowingly spread the problem to the rest of your garden.
To avoid this, make it a habit to clean your scissors or scissors after each use. A quick clean with isopropyl alcohol or soaking it in a water and bleach solution will work. It’s a small step that can save you a lot of trouble in the long run.
Pulling the entire plant
Herbs should generally be harvested gradually, not all at once, but it is a common mistake to pull out the roots and all. Pulling up the entire plant ends the supply prematurely and kills the plant, preventing it from producing more in the future.
Instead, harvest the leaves and stems you need, leaving the rest intact to continue growing.
If you need to harvest the entire plant for a recipe, consider replanting immediatelyso you can maintain your herb supply. Many species grow quickly and can provide multiple harvests throughout the season.
leaving flowers
It’s easy to let leafy species flower, especially if you don’t look at them often or harvest them regularly. However, allowing herbs to flower is a mistake if you are looking for the best flavor during harvest.
When herbs flower, their energy shifts from producing leaves to producing seeds, often resulting in a decrease in leaf quality. To keep your favorite herbs at their best, pinch the flowers as soon as they appear. This will redirect the plant’s energy to produce lush, flavorful foliage.
Some species, such as cilantro and basil, are prone to blooming in the heat of summer. Regular harvesting and careful removal of flowers with some temporary shade will help your plants continue to produce fresh leaves all season long.
Store incorrectly
Finally, all your hard work can be ruined if you store harvested herbs incorrectly. Proper storage is crucial to maintaining freshness and flavor, and preserves your hard work.
For most species, the best way to store them is in a glass of waterlike a bouquet of flowers. Simply trim the stems, place them in a glass with an inch or two of water, and cover loosely with a plastic bag. Store them in the refrigerator and they will last up to a week.
For woody species such as rosemary or thyme, wrap them in a wet paper towel and placing them in a plastic bag in the refrigerator works well. And if you have a lot of herbs, consider dry or freeze to preserve its flavor for the next few months.
