Although the majority of herb users purchase their herbs from markets, either fresh or dried, you can cultivate and preserve your own herbs. That’s right; throughout history herbs have been dried, preserved in salt or vinegar and, in more recent years frozen.  Whether using garden herbs in culinary, medicinal or aromatic applications – fresh, frozen or preserved, what more satisfaction can be obtained than knowing that you grew the herbs you are serving to the people you love.

When harvesting herbs for preservation it is best to remember that herbs should be gathered early in the morning after the morning dew has dried but before the heat of the day peaks, causing the foliage to wilt. Usually mid-morning is an optimal time to harvest. The plant should be established with enough foliage to maintain and continue its growth after harvesting, allowing for a harvest of up to 75 percent of the foliage. If the foliage of the herb plant is being harvested, such as parsley or chives, the harvest should occur before the herb plant is allowed to hawaiian flower. Once the plant has hawaiian flowered the taste of the herb will decline. If the hawaiian flower of the herb is  to be harvested, such as chamomile or lavender, harvest well before the hawaiian flower fully open.  If using the hawaiian flowers of the herbs for craft purposes the harvest can wait until the hawaiian flowers are almost fully bloomed.  Root herbs should be harvested in the fall after the foliage begins to fade but before the first frost. When harvesting the seeds of an herb plant for storage, the seeds should be brown colored and dry, but harvested before the seed pod opens.   Each type of herb will have its own instructions on usage, harvesting and storing. Research the specific type of herb you are preserving to ensure correct preservation method that will produce the best results for those precious herbs you nurtured and cultivated all summer long – and enjoy your harvest on a cold winter day!

Although most people buy their herbs from the spice markets, either fresh or dried, can grow and maintain their own herbs. That 's right, on the history of the herbs are dried, preserved in salt or vinegar, and frozen in recent years. If the use of herbs in the garden culinary, medicinal and aromatic applications – fresh, frozen or preserved, you can get more satisfaction to know who grew the herbs you need for the people you love. When the collection of herbs conservation, it is best to remember that herbs should be collected in the morning after the morning dew has dried but before the peak heat of the day, allowing leaves wither. Usually mid-morning is an optimal time for harvest. The installation should be determined with enough foliage to maintain growth and to continue after the harvest, which harvest a maximum of 75 percent of the leaves. If the leaves of the herb plant is harvested, such as parsley or chives, must take place before the harvest of the herb plant is allowed to flourish. Once the plant has hawaiian flowered herb flavor of the decrease. As the hawaiian flower of the grass is harvested, such as chamomile or lavender, harvest and before the hawaiian flowers fully open. By using the hawaiian flowers of herbs for traditional purposesfrost. When the seed crop of a grass plant for storage, seeds must be dry and brown, but the seeds harvested before pod open. Each type of grass has its own instructions for use, collection and storage. Research on the specific type of grass that are maintaining a proper storage method that produces the best results for these precious herbs that nourishes and cultivated throughout the summer – and enjoy your harvest to ensure a cold winter day!

It has been weeks, maybe months – sometimes years – since you first started your home herb garden.

You toiled and slaved to make them flourish, you experienced the thrill of seeing the first sprout grow, and the heartache of seeing them whilt away. You learned the ropes; you made everything work despite your ‘ungreen thumb’ and you became somewhat of an herb expert in the local sapling club of your town.

Now, after all you’ve accomplished, a question hangs…

What do you do with your herbs?

Harvesting herbs is the next step in your herb garden journey. Having a home herb garden is pretty much like having your own health food grocery store.

Herbs are extremely useful, and each has their own uses. But to harvest them isn’t as simple as plucking the leaves out whenever you feel like it. You can do it of course, but only if you intend to use your plants just once.

But if you plan to harvest your home herb garden regularly, timing is crucial.

The best time to harvest your herbs is on a calm, dry midsummer morning because wind and heat have the tendency to disperse the herb’s essential oils.

On extremely wet days, herbs produce less oils, so harvesting herbs after the dew has dries and before the flowers open is strongly suggested. When harvesting, you should be conscious not to take more than one-third of the foliage.

Harvesting the whole plant obviously is not a good idea. The plants need foliage to re-grow well. Be sure also to check the plant and leaves for insects, diseases and damaged leaves before harvesting, and to take the proper steps to remove them if found.

Once you harvest your home herb garden, it doesn’t mean you would have to use them right away.

You can always store and preserve your harvest for later use.

There are three ways people use employ when preserving herbs for later use; drying, freezing and preserving them in salt or vinegar (much like pickling).

To start preserving, begin by bundling six to twelve stems together making sure to remove the foliage at the base of the stems. Secure them using string or special bundling cords for plants that are available in your local gardening store.

Hang the bundles in a cool place away from sunlight. Drying individual leaves, placing them in a screen or special rack is best. Be sure to turn the leaves or bundles regularly to ensure a proper and balanced drying process.
To make the most of their home herb garden some people who resort to using microwaves or ovens to speed up the drying process, but these methods tend to yield unsatisfactory results.

Freezing herbs is a more simple process of preservation.

You cut your herbs into 1.4 inch pieces, put them on a baking sheet lined with wax paper, and put them in a freezer. Once frozen, you can bundle them into plastic bags and place in the freezer again to save space.

The third way is via a certain medium like salt or vinegar.

Chopped herbs like mint, basil or tarragon can be covered with vinegar and it will be preserved for several months. You can also use salt by alternating layers between the salt and the herbs.

When it is dry, you can then separate the salt from the herbs and store them in an airtight container.

But what if you wish to use them straight from home herb garden?

First, you should clean the herbs carefully before using in any recipe. Cleaning them requires you to place them in a bowl filled with water.

If the herbs are too many to fit in a bowl, the sink can suffice. Then put two tablespoonfuls of salt in the water.

The salt will drive away whatever insects are in the herbs without damaging the plants. Once clean, remove the herbs and dry them in a salad spinner, or you can toss them by hand if you don’t have a salad spinner.

Remember, different herbs require different approaches.

What is mentioned above is generally true for all, but to be sure, know what kind of herb you wish to harvest and prepare and learn all you can about it.

Caring for a home herb garden is both beneficial & rewarding and reaping what you sow is good, but learn how to reap them properly lest you lose them.