Answer: Your method of harvest will depend upon the herbs themselves. Individual leaves from chives can be cut at ground level. Don't cut more than about a third of them off the clump or the roots could die. The chives plant will continue to produce new leaves all season long. Oregano, peppermint, dill, thyme, rosemary, parsley and basil can all be cut the same way; take a few of the leaves, cutting the stems down to ground level. New stems and leaves will appear in a week or two. Again, don't remove more than about a third of the plant at any one time or you could affect its ability to produce more leaves. I just snip off what I need each day and my herb plants continue to produce all summer long. At the end of the growing season, before the first frost, cut all of the leaves from each plant. Lay them out to dry (or pop them in the freezer) and you'll have herbs in your kitchen all winter long. enjoy!
Q&A Library Searching Tips