When harvesting herbs for immediate use there are a few rules to keep in mind. For single stemmed herb plants such as basil and savory, only pick the center tip. This encourages bushy growth. Use the tops and flower buds of chervil, thyme, and mint. Use the outside leaves and stalks of your parsley plant and leave the center alone.
A major harvest requires a bit of work, but the rewards throughout the year are well worth the effort. You can get 2-3 major cuts from both annual and perennial herbs before the end of the season. The last harvest should be in early fall in order to give the new growth a chance to harden off before the first frost.
We grow so many herb plants - culinary herbs, medicinal herbs, aromatic herbs .....
Choose a bright, sunny morning just after the dew has evaporated but before the sun gets hot enough to affect the oil content in the leaves and flowers. Take care in picking and use only healthy plants. Perennial herbs can be cut back by a third, while annuals can be cut to within three inches of the soil surface.
Rinse the fresh-cut herbs in cool water and use towels to absorb excess moisture. Tie the stems together (dental floss works well) in bundles of five or six and hang in a dry, well-ventilated spot, away from direct sun and moisture. The temperature should be no more than 85 degrees. Since herbs should not be stored until they are completely dry it is important to test them by placing a stem in an airtight container overnight. If condensation forms, more drying is needed.
Once the plants are dry, store them in clean, airtight containers (glass containers are best) and keep away from direct sunlight. Herbs lose their potency over time, so we suggest keeping them for a maximum period of one year.