← Medicinal and culinary herbs H16-02 · Module 2 of 7 · Pages: 20 · Worksheets: 6

Culinary herbs: growing and harvesting

Sixteen kitchen herbs, card by card: how to recognise them, grow them, when to pick them and how to keep them fresh, dried and frozen

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Culinary herbs: growing and harvesting

In short

  • Pick leaves before flowering, in the morning once the dew has dried, and never more than a third of the plant at once.
  • Chives, parsley, dill and basil keep better frozen than dried.
  • Oregano, thyme, savory, sage and rosemary smell stronger dried than fresh.
  • Fresh herbs and garlic in oil keep only in the fridge for up to 4 days or in the freezer, because of botulism.
  • Parsley, dill, caraway and coriander belong to the carrot family: never pick them in the wild, as they look like deadly hemlock.

What's inside

Chapters

  1. Fresh, dried or frozen
  2. Mediterranean culinary herbs
  3. Moisture-loving culinary herbs
  4. Annual and biennial culinary herbs
  5. Propagating culinary herbs
  6. Picking rules for the kitchen
  7. Keeping herbs fresh
  8. Herbs in oil, vinegar and salt
  9. How much a family needs
  10. Herbs in pots and on a balcony
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Herb bed or balcony plan
  • Herb stock calculator
  • Sowing and harvest calendar
  • Harvest and storage log
  • Herb card
  • Labels for herb jars

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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