Summer is going away and as fall gets afoot, it is time to mull over about harvesting the home herb garden. At this point, proper handling will be as important to the success of your herb harvest as the good maintenance that you have given these plants all summer long.

The ideal time to harvest the plants and retain the highest degree of flavor is just before the plants flower. You will need a reference for the drying operation to use with specific plants to be sure of optimum retention ot flavour, oils and such. Cut off the herbs early on in the morning just after the dew has dried. Cut annuals off at ground stage, and perennials about one-third down the main stem, including the side branches.

Wash herbs, with the leaves on the stems, lightly in cold running water to withdraw any soil, dust, bugs, or other foreign material. Drain attentively on absorbent towels or hang plants upside down in the sun until the water evaporates. Strip leaves off the stalks once plants have drained and dried, leaving only the top 6 inches. Remove all blossoms.

Before storing the herbs make sure that they are completely dry. Herbs such as mint and basil call for rapid drying or they will mold for these herbs have high moisture capacity, Dry herbs in the dark by dangling the plants upside down in bunches inside of paper bags. This method helps maintain some green leaf coloring once the leaves have entirely dried up. Hanging leaves down allow essential oils to flow from stems to leaves.

There are other methods that may be employed that will conserve the full caliber of the herb for a long period of time as discussed in more detail on the website. Group whole stems in small bunches by tying them tightly together. Individual stems will wither and finally fall. Hang in a dark, well-ventilated and dust-free area. Ideal temperature run from 70 to 80 degrees F 21 to 26 degrees C).

Leaves are all set when they feel dried up and crumbly in about 1 to 2 weeks.You can expect seeds to take a longer period of time to dry than leaves, larger seeds could take up to 2 weeks.

Place seed heads on cloth or paper.When the seeds are partially dry, rub them gently between palms to remove dirt and other useless particles.Spread clean seeds in slender layers on cloth or paper until thoroughly dry. You also can dry herb seeds by hanging the whole plant upside down within a paper bag. An advantage of having the plants inside of a bag is that the seeds will fall inside the bag.

The leaves may be screened to a powder or stored whole in airtight containers once they are totally dry.. Seeds should be stored whole and ground as needed. When stored, leaves are crushed just before use, they will sustain their oil and full flavor.

It is extremely vital to keep an eye on the jars in which you have stored dried herbs for a few days. If you catch sight of any moisture in the jars, take out the herbs and replicate the drying process. Herbs will mold in no time in closed jars if not wholly dry.

When sure that the herbs are completely dry, place them in airtight containers and store them in a cool, dry and dark place. Never use paper or cardboard containers for storage as they will imbibe the herbs aromatic oils.

This covers the basics of harvesting the home herb garden. There are other methods of drying and conserving herbs that are explained on the website at the link below.