Our Varieties:

Herbs are integrated into almost all of our gardens - they’re easy to grow and easy to use. Perennial herbs are a great way to add beneficial pollinator supporting perennials into gardens.

Common herbs you’ll find in our gardens include cilantro, parsley, chives, basil, dill, sage, fennel, rosemary, thyme, or mint.

Harvest:

• Cut chives, parsley, and cilantro by the bunch from the base of the plant. Harvest young leaves for the best flavor but avoid cutting from the center “rosette” of the plant - this is where new growth appears.

• Cut new growth tips off of thyme, rosemary, and sage. The stem should be flexible and green rather than tough and woody. Do not pick off individual leaves or strip stalks of leaves - this will stress the plant out.

• Pinch off the tips of basil and mint stalks. You want to pinch right above the node where leaves meet the stem. This encourages new growth at these nodes - your plant will split and grow bigger and stronger. Do not pick off individual leaves - this will stress the plant out.

• Harvest often to promote growth and slow bolting, but never take more than one third of the foliage at a time. Wait to harvest until your plant is established and strong.

End of the harvest:

Herbs will produce all season long. Eventually they will bolt (flower). Often, herb flowers are edible and can be used. In some cases, the herb seeds produced after flowering can also be used (fennel seeds, coriander (cilantro) seeds). Some herbs are annuals in our climate. These will die at the end of their season and will need to be replanted next year - they include basil, parsley, cilantro, and fennel. Others are perennials. They will die back in the Winter but will return year after year. These include chives, sage, rosemary, thyme, and mint.

Storage and handling:

• Brush off soil, do not wash herbs until you are ready to use.

• Store herbs in a sealed ziplock bag with a paper towel or piece of fabric to soak up excess moisture. Alternatively, stand herb stalks up in a glass of water like cut flowers - store in the fridge. Herbs may last up to a week. Woodier herbs (rosemary, sages, thyme) may last longer.

• For longer term storage, check out our blog post on freezing and drying herbs!