This is how you proceed correctly and gently

When is the harvest?

The time of harvest depends on the species and the climatic conditions of the region in which you live. The aroma of most aromatic plants is most intense just before flowering. Harvest on a sunny morning, because then herbs have the highest flavoring power.

Edible flowers, for example from chamomile, borage or Marigold, are plucked when they are fully open.

On the other hand, rainy, damp days are unsuitable for harvesting. Wetness noticeably reduces the quality, which you can clearly smell when you break off a shoot.

How is the right harvest?

Separate the plant parts with a clean, sharp garden or kitchen knife. About half of the leaves should remain on the plant so that it regenerates quickly.

Dry herbs

Drying can be used to preserve aromatic and medicinal herbs such as sage, rosemary, thyme or peppermint together with their valuable ingredients.

• In the case of large-leaved species such as bay laurel, pluck the leaves and then spread them out on a kiln. Wooden frames covered with gauze are suitable for this.
• The stems of small-leaved aromatic plants are tied together and hung upside down in an airy and dark place. As soon as the herbs feel completely dry, strip them off the stems.

Put the dried leaves in brown screw-top jars that are tightly sealed.

Preservation by freezing or soaking

It is better to freeze basil, parsley, dill, chervil, chives and other herbs that have very soft leaves. After washing and gently patting dry, the herbs are finely chopped up. Then fill them into the compartments of an ice cube maker and pour some water on them.

To use it, you can remove one cube at a time and give it directly to the food. Sensitive herbs can be preserved in this way for months.

A well-tried method is soaking in salt. To ensure that the growth of food-spoiling microorganisms is effectively prevented, the following applies: a lot of salt and few herbs. Cut the herbs into small pieces, mix them with the salt and fill the herbal salt into tightly fitting jars.