Herb leaves

Cutting above a leaf joint makes the plant branch and produce more leaf. Harvesting before flowering keeps the flavour strong, because flowering turns leaves bitter and slows leaf production.

When

Late spring to early autumn during active growth. Pick soft herbs such as basil, parsley, coriander, mint and chives through the season, and harvest for drying just before flowering when the oils are strongest. Best in early morning once the dew has dried.

How

1. Snip leafy stem tips with clean scissors, taking no more than a third of the plant at once. 2. Cut just above a pair of leaves to encourage bushy regrowth. 3. Pinch out flower buds on basil and coriander to keep the leaf coming. 4. Pick little and often. 5. Use fresh, or hang small bundles in a warm airy place to dry, or freeze chopped leaves in oil.

Notes

Basil, parsley, coriander, mint, chives, oregano, thyme, sage, rosemary. Regular light picking keeps annual herbs from bolting. Woody herbs like rosemary and thyme can be picked year round but grow slowly in winter.