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Using Herbs from a Home Herb Garden

dried herbs in a glass bowl Using herbs you have sown and planted requires a little bit of know how. In order to make the best use of the herbs, you will need to harvest them.

Timing the harvest is the key factor. Harvesting does not mean to cut down the whole plants: you should leave 2/3 of the plant to allow it to re grow properly. The best time is a calm and dry morning during midsummer, just after the dew has dried and before the flowers open for the day.


Beware of the wind and the heat as these factors can disperse the essential oils of the herbs. You should avoid harvesting on a damp or rainy day as fewer oils are produced on these days. You should also inspect the plant for insects and damaged leaves before you harvest it.

You do not need to use the herbs immediately.

There are three main ways to preserve the herbs for a later use. You can dry the herbs or freeze them. You can also preserve them in a medium like salt or vinegar.

If you want to dry herbs, the most efficient way is to bundle a few stems together with a string and remove any foliage near the base of the stem. The bundle should be hung in a cool location away from sunlight. Individual leaves can be placed on a rack if you want to dry some herbs one by one. And don’t forget to turn them often so that they dry properly. You can also try dehydrators, ovens or microwaves to dry herbs as well although these ways have proven less satisfactory.

Dried Herbs

Dried Herbs

Freezing herbs is rather easy if you know what you are doing. It is best to cut the herbs into ¼ inch pieces and place on a baking sheet lined with wax paper. When the herbs are frozen, you can place them together in a bag and store them in the freezer until you need to use them.

Finally, you can preserve herbs through a medium. For instance, you can cover some types of herbs with vinegar and it will be preserved for several months. Or you can make a flavored salt to preserve herbs by alternating layers of fresh herbs between salt. When completely dry separate the brown herb from the flavored salt and store it in an airtight container. Be sure to keep the salt, it can than be used when cooking and will leave a nice aroma to the dish.

You can also use herbs fresh right out of the garden. Take care cleaning the herbs before they are placed fresh in recipes: place the herbs in a bowl filled with cool water, or use the sink. Put about two tablespoons of salt in the water. This will drive away insects and do no harm to the plant. After a few minutes, remove the herbs from the bowl and dry them in a salad spinner.

Different types of herbs are used for many different uses. Each different type of herb has their own list of instructions on how to use, harvest, and chop them. Make sure to research the specific type of herb you are using to use it correctly.

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