Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 290+ of our top selling titles.
plus Unlimited access to 25000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $13.99 per month, unless cancelled.
Upgrade Now for $13.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


July is the key month for harvesting, preserving and propagating your herbs and there are plenty of options, says Gaby Bartai



Of the top 20 culinary herbs, only six or so can be harvested through the winter. Up to a point that isn’t a problem; herbs, like all crops, have their season, and evergreen stalwarts like rosemary, sage and bay step up as summer salads give way to winter roasts and casseroles. But the preserved flavours of summer can light up a winter’s day – and preserving season starts early for herbs, which are mostly at their peak in July.


The optimum time to harvest herbs for storage is mid-morning – I’ve seen sources which pin it down to 10.30am – on a dry, still day in early summer. There’s logic behind this prescriptiveness: wet plant material won’t dry well, and will stick together if you freeze it, so you need to wait until the dew has dried. By late morning, however, the heat of the sun will be burning off the volatile oils that give the leaves their flavour.

Leaf herbs should be harvested before they flower – once they do, the leaves become tougher and have less flavour – and flowers should be harvested just before the buds open fully. Seeds are ready to harvest just as they are about to fall; tap the seed-head and if the first seeds fall loose, it’s time to cut the seed-heads or pods and get them indoors.

Purchase options below
Find the complete article and many more in this issue of Kitchen Garden Magazine - July 2017
If you own the issue, Login to read the full article now.
Single Issue - July 2017
Or 549 points
Annual Digital Subscription
Only $ 3.92 per issue
6 back issues free!
Was $46.99
Now $46.99
6 Month Digital Subscription
Only $ 4.16 per issue
Or 2499 points

View Issues

About Kitchen Garden Magazine

Kitchen Garden is Britain's best guide to growing your own. It offers advice from the finest minds in gardening to make sure you get the tastiest produce from your plot.