Harvesting Herbs For Maximum Potency

Harvesting herbs for maximum flavor and potency requires harvesting when the oils are at their peak. The peak season is different depending on the types of herbs you are harvesting. Leafy herbs should be picked in the mid morning once the oils have had a chance to move into the leaves but before the sun has affected the oils.

When harvesting herbs, it is important to remember to cut so as not to damage the plant so it can continue to produce. Cut off a whole stem just above a node and seperaate the individual leaves later. If you leave the leaves whole, the herb will retain more of it's potency. Remember to leave at least 25% of the plant after the harvest.

Once a plant flowers, leaf production decreases and the taste of the leaves can be affected. Harvesting herbs before the flowering is recommended. Harvesting the flowers, such as chamomile, should be done just before they open fully.

If you live in a cold climate, stop harvesting herbs in August to allow them to harden up to protect themselves against harsh winter weather. Pruning or clipping too late in the season will cause tender new growth that may not be able to survive a winter.

Harvesting herbs that are used for their roots, like ginseng, should be done in the fall once the foliage is fading. Be careful when digging roots so that you do not break them - some are rather brittle.

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