Herbs are harvested to be used fresh or to be dried and preserved for future uses’ such as culinary, in teas, for aromatherapy or natural soaps and scrubs and as decorations for the home. For people living in temperate climates the preserving of herbs might not be of much interest; they can have fresh herbs pretty much throughout the year. While fresh herbs are always the best choice, for us in Wisconsin this is only possible for perhaps one-third of the year. For the balance of the year, we could either do without herbs (an unacceptable option) or rely on dried herbs.

Harvesting herbs properly is very important; to ensure minimum trauma to the plant and to make sure the plant regenerates quickly for future harvests. For perennial herbs such as lavender, lemon balm, mint, oregano, rosemary, sage, tarragon and thyme, the best way to harvest the plants is to snip off approximately 1/3 of the stem using a very sharp pair of scissors or a cutter specifically designed for such pruning. (See photo) If you are harvesting from a first year plant, take a little less; perhaps ¼ of the plant at each cutting. For herbs such as oregano or tarragon, snip the stem at a node above a leaf cluster. Parsley grows in stem groups of three, so harvest only the center stalk. Chives should be cut to within 1 inch of the ground. Annuals, such as basil or dill or other tender perennial herbs like fennel can have ½ of the plant harvested at any one time.

• Harvest each herb at it’s peak of growth
• Harvest small amounts at any one time
• Process (dry) them quickly after cutting
• Do not crush or bruise the stems after cutting; they are very tender
• Do not mix herbs when drying; keep each separate

An excellent way of preserving herbs is by drying. Traditionally herbs were air dried by hanging them from the beams in the kitchen area. While this works and is a very earthy experience, it is subject to climatic variations, takes a relatively long time and allows the herbs to be exposed to dust and other debris. Today the fastest and best approach is to use a food dehydrator. (See photo) A dehydrator can dry herbs in 8-24 hours using circulated warm air in an enclosed chamber. For proper drying of herbs it is important to have good air circulation, even temperature, dry rather than humid air and a dark environment if possible.

Garden Spirit’s Herbal Harvest natural soap, scented with essential oil of clary sage and lemongrass and infused with tiny bits of yellow and gold calendula petals, clary sage and lemon balm leaves was inspired by this harvest time of year. Like all our soaps, Herbal Harvest has an abundance of natural, moisturizing oils to enhance and rejuvenate your skin. The small bits of herb leaves in our Herbal Harvest are not only beautiful in appearance; they also provide additional nutrients for your skin.