August is the height of the herb harvest. So relish the abundance of herbs in your containers or your garden! Of course, harvesting frequently all summer can encourage plants to produce new growth. It’s okay to prune a perennial to about half its height. You can cut back an annual even more — to just a few inches. Many culinary herbs, including chives, basil, mint, parsley, and oregano grow back quickly and benefit from the constant pruning.
As a general rule, herbs grown for their leaves should be harvested before they flower. After they flower, most herbs tend to become bitter. Pick the leaves when they are tender and contain the highest amount of oil, which supplies taste and fragrance. For most herbs, the best time to pick is early in the morning just as the dew evaporates, but before the heat of the day. Do not wash the leaves or aromatic oils will be lost.
Options for Drying Herbs:
-Bundle herbs together and hang with garden twine to air dry in a dark, well-ventilated area for 2-3 weeks.
-Dry herbs in a microwave
-Heat dry herbs in a car during the summer. The higher temperatures will speed up the drying temperatures. Place herbs on a tray in the car window.
Freezing Herbs:
-Freeze individual leaves in airtight containers or bags
-Freeze leaves in ice cubes using either water or oil — flavored ice cubes can make cocktails even more festive!
Other Food Uses:
-Make pestos or other sauces, with basil, parsley, or oregano, or even mint
-Add fresh herbs to olive oil, butters or soft cheese
-Preserve herbs in vinegars
-Preserve herbs in jars layered with salt or sugar