Harvesting large amounts of herbs requires a different approach than picking small amounts throughout the growing season. Whatever you do, always harvest thoughtfully, without stripping a plant bare. As a general rule, never harvest more than abut 1/3 of a plant at any one time. Vigorous herbs such as mint or comfrey can be cut back to ground level 2 to 3 times as season without harming the plants.

Knowing when to harvest- Allow perennial herbs to become established before harvesting them. This will usually be in or after the 2nd year of growth. Never harvest a plant that looks weak or is struggling to grow.

The majority of leafy herbs reach their maximum flavor just before the flowers open. After that point the texture and flavor change as the plants put their energy into flower and seed production. Removing flowers from plant will extend the production of tender leaves, unless you are growing the herbs for flowers or seed.

Herbs harvested for drying need to be collected with as little moisture on them as possible. The ideal time is after the overnight moisture has dissipated but before the strong sunlight has caused volatile oils to evaporate. The day should be dry and warm but not sunny. Typically this is around mid morning, depending on the climate and weather conditions.

Always use sharp pruners or scissors to harvest the herb in order to avoid damaging the plant unduly. Collect your plant material quickly, and then bring indoors immediately to minimize any deteriortation..