The qual­ity of your herbs will de­ter­mine the end re­sult

Herbs & Superfoods - - Culinary Herbs In The Kitchen -

Herbs should be har­vested when the oils re­spon­si­ble for flavour and aroma are at their peak. This de­pends on the plant part you are har­vest­ing. Leaves are typ­i­cally har­vested just be­fore flow­er­ing or as flow­ers just open; if you har­vested chives af­ter flow­er­ing, for ex­am­ple, the leaves may be bit­ter. Flow­ers are har­vested just be­fore they are fully open. If you wish to har­vest flow­ers for craft pur­poses, har­vest them when fully open. Roots are typ­i­cally har­vested in au­tumn af­ter the fo­liage dies back. You can har­vest up to 75 per cent of the cur­rent sea­son's growth at one time. An­nual herbs can be har­vested right up to frosts. Stop har­vest­ing peren­nial herbs about a month be­fore the first ex­pected frost date.

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