How to Prune, Harvest, and Dry Herbs

One of the keys to successful herb growth is plenty of sunlight, as herbs require full sun and lots of water to flourish. Culinary herbs can be planted in an indoor or outdoor garden space, or in a planter box on a sunny window sill. You can opt to plants seeds, which will go through a longer germination process, or to re-pot herbs that have already begun to grow.

Growing a robust garden requires routine maintenance. Mastering the proper pruning techniques for your home garden can help keep your plants healthy and developing. Pruning plants is essential care for every garden, but it’s equally important to know both when and how to do it in order to maximize the growth and quality of your plants.

Pruning can be a time-consuming process, but it is beneficial for plant growth and air circulation.

1. 1. New growth. Regular pruning is essential for promoting health and new growth in your herb garden, which prolongs the timeline before flowering for maximum use.
2. 2. Good air circulation. Dense, overgrown vegetation demands careful pruning to open things up so that sunlight and fresh air can circulate. This can prevent disease and rot, as well as allowing more room for neighboring herbs.
3. 3. Controlling spread. Some sprawling herbs, like mint, oregano, and rosemary, will take over an entire herb bed if not contained. To avoid sprawling, plant these types of herbs in separate pots. Careful pruning (and occasional uprooting of runners) can also keep the size of the plant under control.

Annual herbs like basil, cilantro, tarragon, and lemon balm benefit from constant, light pruning throughout their growing season, which runs from early spring to early fall.

Evergreen perennial herbs like rosemary, chives, oregano, thyme, and sage can survive year-round. These herbs require occasional hard pruning about once a year, usually in the spring, at the beginning of a growing season. Pruning herbs helps keep their size and spread in check and encourage fresh, flavorful shoots instead of overly woody stems and muted flavor.

1. 1. Control upward growth. By pinching off flower buds whenever you spot them, the plant’s energy is redirected towards new growth, allowing it to grow fuller and bushier on the sides. An herb’s flavor is usually dulled after it flowers, so keep the buds in check for quality and taste.
2. 2. Remove dead or dying stems. Using a pair of shears, remove any unruly or sickly looking branches down to ground level whenever you spot them. The same goes for yellowing or browning leaves. This is especially important for perennial, woody herbs, which continue to grow through the winter. In the spring, old branches can be cut back by a third, before a round of new growth begins.
   
3. 3. Make calculated cuts. Tipping is a pruning method in which small shears or scissors are used to snip a couple of inches from the top of the center stem to encourage the growth of new branches. This method works best for annual herbs that require light pruning.

Pruning and harvesting can feel very similar: Both must be done gently and with great attention paid to new buds or leaves forming elsewhere on the plant. Harvesting by plucking individual leaves, or breaking off stems at random will interrupt growth patterns that the plant may not be able to recover. Instead, harvest herbs by pinching or tipping at the nodes along a stem, leaving new growth to flourish for the next round.

While pruning’s main objective is the health and sustainability of the plant, harvesting takes peak flavor into account. Harvesting herbs can be done on an as-needed basis, but aim to cut first thing in the morning when essential oils are at their peak.

There are two general rules for harvesting herbs: harvest herbs before they flower to preserve their flavor and oils, and avoid harvesting more than a third of the plant at a time so the herb has the energy to continue to grow.

• Leafy annuals: Harvest leafy annual herbs (like basil and cilantro) when the leaves are tender and contain the most essential oils. You can pick leaves from leafy annuals once the plant has at least six sets of leaves. To harvest annuals, pinch off the stem directly above a set of leaves. Pinching off the stem encourages branches to grow in its place.
• Leafy perennials: Harvest leafy perennial herbs (like rosemary and thyme) throughout the summer for best results. Perennial herbs can be harvested by removing a sprig or stem. To harvest perennial herbs with long stems, cut a few inches from the base of the stem.
• Blossoms: Harvest herbs that grow in single blossoms (like chamomile) are ready for harvest once the flower is nearly at full bloom. To harvest, place your forefinger and thumb to on the stalk beneath the flower head then gently pinch the head off the stalk.
• Seeds: To harvest seed heads (like coriander seeds from cilantro flowers, dill, or fennel), allow the seed pods of annual herbs to fully flower at the end of the season before cutting. Allow the seeds to dry out completely in a paper bag. When dried and brittle, the seeds will fall right out of the bag when shaken. These seeds can be used in cooking, or for new starter plants the next year.

Preserving fresh herbs gives home cooks year-round access to the aromatic plants. Here are two techniques for preserving fresh herbs:

1. 1. Dried: Drying is the best preservation technique for hardy, aromatic perennials like rosemary, oregano, bay, lemon balm, and thyme. Drying allows these types of herbs to retain their flavor. Dry herbs whole in a food dehydrator, or air dry them by laying them in a single layer on a drying rack (a window screen works well for this) in a warm spot.
2. 2. Frozen: Freezing is one of the most convenient ways of preserving delicate annual herbs (many of which lose their pungency when dried) for use in the off-season. You can also freeze individual herbs on a flat sheet pan, then store them in a labeled plastic bag in the freezer for future use.
3. 3. In oil: Preserving herbs in oil is one of the easiest ways to preserve hardy herbs like rosemary and thyme. To use this method, you’ll need an ice cube tray and olive oil. First, remove the stems from the herbs then chop finely using a knife or a food processor. Fill each well of the ice cube tray about halfway with herbs then top off with olive oil. Place plastic wrap over the tray then freeze overnight. Store ice cubes in an airtight container for up to 90 days.

Grow your own food with Ron Finley, the self-described "Gangster Gardener." Get the MasterClass Annual Membership and learn how to cultivate fresh herbs and vegetables, keep your house plants alive, and use compost to make your community - and the world - a better place.