Harvesting and drying herbs

Aug 23, 2012

by Margaret Inwood, Lanark County Master Gardeners

Timing is everything in life, especially when it comes to harvesting herbs for pre-serving and storing. Whether you intend to use the herbs medicinally or for cooking, it is important to gather them at that point in their growing cycle when their volatile oils are most concentrated, and at the time of day when there is no unnecessary moisture on them. To obtain maximum benefit from herbs, treat them with great care, preserve them without delay, and store them away from bright light.

Leaves are at their most fragrant, and their oil levels highest, before any flowers have fully opened.

Seeds should be captured as soon as they are ripe, while roots should be left in the ground until the end of the growing season, when they will have the greatest concentra-tion of stored nutrients. Leaves, flowers, seeds and stems should be harvested early on a dry day, as soon as the dew has dried. By noon, the sun will have baked away the volatile oils. Use sharp scissors to cut stems, pick off damaged or discoloured leaves and shake gently to dis-lodge any insects. Seeds should be collected each day as they ripen. Try tying a small cloth bag over the seed heads to catch any seeds as they fall.

All your gardening questions can be sub-mitted and answered on our website at www.lanarkmastergardeners.mgoi.ca