Storing and preserving herbs

Whenever possible, organically grown herbs should be eaten fresh from the garden, with minimum processing. This helps to ensure that beneficial nutrients get delivered to the body without degradation or unnecessary contamination. The basic rule for storing and preserving herbs is to start with the finest quality seasonal produce available. By establishing healthy soils and promoting a natural diversity of species, the experienced organic gardener has a significant capacity to influence the quality of their herbal produce.

When purchasing herbs for storage, try to obtain them directly from certified organic growers or local wholesalers who support the organic food industry. Preference vendors who replenish their stocks regularly, and avoid those who depend heavily on refrigeration or out of season lines. Discerning consumers will be interested in obtaining herbs rich in nutrients and the complex plant oils which provide their distinctive culinary flavours and aroma. As a general guide for selecting fresh herbs, search for those which appear darker in colour and those with smaller leaves. With the exception of basil and coriander, it is worthwhile avoiding specimens with bright and luxurious foliage. The most visually appealing herbs are often those which have been grown hydroponically or in fertiliser enriched soils. In both cases, the plants tend to develop high water content but seem to lack any significant concentration of the valuable plant oils.

After harvesting or purchase, try to handle the herbs as infrequently as possible. If they are to be stored for a short period, avoid washing, scrubbing, or separating bunches. Root herbs such as garlic, ginger, turmeric, and sarsaparilla need to be stored in a dark, cool, and dry location. If they are thoroughly dry, leafy herbs can be wrapped in paper and stored in the lower compartment of the fridge. Alternatively, cut the ends off their stalks then float small bunches in quarter filled jars of water. When placed inside the fridge, floating herbs should stay fresh for several days. Once the foliage begins to curl replace the water and discard any damp stems.

Tough herbs like rosemary and thyme last better than delicate ones like coriander, dill, and basil. A useful method for storing soft leaved herbs is to freeze them. They can be stored whole in labelled freezer bags or finely chopped in a blender then filled into ice cube trays. Once frozen, the cubes are a convenient substitute for many dishes which require the intense flavours of fresh herbs. With experienced chefs, it is common practice to create rich herbal stocks before reducing these to approximately one third volume then freezing in ice cube trays.

This approach enables the creation of blends which will provide the structure of both traditional and innovative dishes.  On separate trays, petals from edible flowers such as rose and nasturtium can also be combined with fresh mint leaves to provide a decorative and flavoursome garnish for summer drinks.

In earlier times, a considerable amount of creativity and effort was devoted to food preservation techniques. Country and suburban pantries were well stocked with a range of oils, vinegars, and preserves. Many of these were enriched by the flavours and nutritional qualities of organically grown herbs. White and red wine vinegars can be infused with aromatic herbs such as organically cultivated thyme, basil, fennel, and dill. Simply place a few leafy stalks into a sterilised vacuum jar then fill completely with vinegar before securing the lid. Allow the jar to stand and settle on a warm windowsill for several days. If desired, the vinegar can be filtered to remove sediment; otherwise the herbs should be left to release their flavours gradually to the vinegar solution. After seven days of warmth, transfer the vinegar to a cool and dark location where it should keep without spoiling for up to twelve months.

Many herb varieties are suitable for infusion within cold pressed organic vegetable oils. These can be chosen for their individual qualities or combined to create subtle and harmonious blends. Because high quality oils contribute their own distinctive flavours and consistency, it is important to maintain and enhance these by avoiding sharp contrasts or competing flavours in a herbal infusion.

One of the easiest infusions for the beginner to master requires fresh flowering herbs such as chamomile, chives, nasturtium, or thyme. Use a mortar and pestle to grind approximately one hundred grams of flowers and foliage from one of these species. Pack the processed material into a sterilised one litre jar then fill completely with a cold pressed olive or grapeseed oil. Once the jar has been carefully sealed, place it in a warm shed or drying cupboard. Shake occasionally but leave in the shed for approximately one month before straining and transferring to small jars or bottles. These can then be used immediately in cooking or carefully stored in a cool and dark location for up to twelve months.

Another method for capturing the flavour of dried herbs is to combine them with crystals of raw organic sugar or sea salt. Both substances absorb the natural oils and culinary flavours of many popular herbs. Mix the salt or sugar crystals with an equal volume of dried herb and mix well. The salt and herb mixtures should be baked on low heat for fifteen minutes on an oven tray. The traditional favourite is garlic salt, although chives, oregano, thyme, parsley and rosemary are all suitable. Sugar and herb mixtures need to be left in a sealed jar for several days before sifting to remove unwanted herb particles.

To add a subtle but memorable flavour to cakes, drinks, and desserts, try using a raw organic sugar flavoured with lavender blossoms, aniseed, mint, marigold or rose petals. Freshly picked and dried herbs can also be added in significant quantities to home made sauces, preserves, and salad dressings. A crab apple jelly with lots of fresh mint makes a delicious accompaniment to roast pork while cranberry sauce has additional depth when flavoured with organic sweet basil instead of sugar.

One of the most popular methods for preserving organic herbs is slow drying. When executed correctly, dried herbs do not lose their flavour, and in some instances it is said to improve. The stems of freshly picked herbs are first gathered together then secured tightly with twine to create small bundles. Traditionally, they are suspended upside down from rafters inside a well ventilated shed. The key requirement is a sufficient airflow to enable the herbs to dry thoroughly and evenly.

It is not good practice to dry herbs in direct sunlight or locations where the temperature exceeds thirty degrees Celsius. Under such conditions, a percentage of the volatile oils will evaporate into the atmosphere, compromising the potency and flavour of the dried product. Due to their humidity and heat, working kitchens are rarely suitable for drying purposes.

Depending upon their situation, airing cupboards, attics, and basements may be appropriate. The leave will be sufficiently dried in approximately two weeks, when they should feel crisp to touch. Remove carefully from the stems and gather into airtight containers. Hopefully the dried leaves will reveal green tones, a reliable indication that most of the plant oils have been retained. The airtight containers should be stored in a dark cupboard or pantry shelf where they should last for at least twelve months. 

Growing herbs organically

The term herb is used to describe those plants which are commonly selected for their culinary, therapeutic, cleansing, and devotional properties. Throughout history, herbs have been associated with the cultural and religious practices of many influential civilisations. In ancient Greece, bay leaves were fashioned into garlands and presented as praise offerings to triumphant athletes of the original Olympiad events. In a similar manner, fresh and dried leaves were included as part of the ritual and sacred offerings to the ancient deities.

Aside from these ceremonial applications, the Greeks appreciated the therapeutic and culinary aspects of this richly aromatic plant. For example, fresh bay leaves were steeped in jars of olive oil which were then massaged into tired muscles for improving circulation and alleviating the symptoms of arthritis and rheumatism. During festivals, mixtures of dried bay leaves and other herbs were added to enrich the warm flavours of wine, and to savour meat dishes, particularly lamb, and goat.

It is interesting to note that herbs have always played a significant role in the formal exchanges, exploration and trading ventures which have initiated contact and dialogue across previously separate cultures. Persian traders exchanged aromatic oils, herbs and spices for the delicate silks and tapestries of the Far East. Spanish, Portuguese and Dutch sailors extended the boundaries of the known world in the search for new and exotic flavours which were desperately sought by Europeans. In the increasingly connected world of today, this process continues as individuals explore the benefits of garden herbs which are both readily available and gathered from all corners of the globe.

Unlike some categories of plant which can be difficult to obtain and grow, most of the useful herbs are naturally common and resilient plants which can be gathered from their wild state or cultivated with minimal preparation and effort. Organically grown herbs are suitable for planting in  many environments including ordinary garden beds, raised beds, open ground and surrounds, potted gardens,  balconies, windowsills, indoor herbariums, and roof gardens.
 
In discreet and subtle ways, raising a humble organic herb garden can smooth the sometimes difficult transition away from biologically unsustainable consumerism. Despite strategically packaged advertising campaigns, much of the so called individualism within contemporary society is simply masking an underlying conformity and the lack of creative vision.

Contemporary societies are now increasingly dependent on chemically based agriculture and other industrial processes which damage the environment and increase global energy consumption toward dangerously high levels. A trend toward increased work commitments and the associated constraints imposed upon leisure and recreational time have encouraged an over supply of low quality convenience and takeaway foods. Many of us have responded by adopting healthier, more sustainable lifestyles. While a thoughtful approach to nutrition, exercise, and stress reduction, is widely recommended, there remain some hidden opportunities for assuming greater control of health and wellbeing amidst the routine activities of life.

Over the last century, supermarkets, pharmacies and bathroom cabinets have replaced fields and gardens as the initial source of relief and treatment for minor cuts, burns, colds, indigestion and similar everyday ailments. On a worldwide scale, sales of non prescription medications amount to billions of dollars every year. From both the therapeutic and environmental perspectives, many of the old fashioned herbal remedies offer an excellent alternative. For example, the pain of minor burns or skin irritation can be reduced with the gel like sap of organically grown Aloe vera. When applied directly to the affected site, a natural ingredient known as barbaloin provides cooling, antiseptic, and moisturising properties which alleviate discomfort and promote healing.

Organically grown herbs are also suitable for reducing our dependence on chemical based household products. Today’s leading brand insect repellents and knockdown sprays are safer than those distributed several decades ago, however, they still remain a potentially dangerous product for babies, young children, and individuals coping with food intolerance, allergies, or compromised immune function. There are a number of herbs which naturally discourage flies, mosquitoes, and similar nuisance insects.

Common mint, basil, rosemary, and lavender are all highly recommended for planting around patios, barbecues, and other outdoor entertainment areas. External clothing can be lightly sprayed with a cold infusion of these herbs combined with a few drops of citronella, or clove oil. Fresh garden herbs can also be used to supplement the growing range of organic skincare and personal hygiene products. For example, a cold rinse of nettle leaves will strengthen and condition hair. Chamomile is used to lighten and condition fair hair, while a rinse containing ground ginger root can be used to treat problem dandruff without the side effects of harsh chemical based preparations. Nasturtium leaves can be soaked in water overnight then used as a mild facial cleanser and toner.

Despite their adaptability and tolerance under most growing conditions, it is worthwhile ensuring that garden herbs are cultivated according to sound organic principles. To an expert, high quality herbs can be identified by their colour, texture, aroma, and in the case of therapeutic varieties, for the strength of their healing properties. In many instances, their quality can be objectively evaluated, by measuring the actual concentrations of the pharmacologically active constituents. This has been demonstrated in common garlic which is widely recognised for its ability to control infection by inhibiting the growth of harmful bacteria. When garlic is planted in nutrient deprived soils there will be significantly lower concentrations of the active ingredient known as allicin. Garlic possessing low allicin concentrations will not provide the range of therapeutic effects which are available from higher quality bulbs. In a similar manner, the quantity and potency of the aromatic oils obtained from basil, thyme, and rosemary are significantly reduced in plants raised with chemical fertilisers.

Organic cultivation ensures that garden herbs contain fewer contaminants than conventionally grown varieties. Increased purity and biological safety are relevant for ensuring the optimum nutritional benefits of fresh and dried herbs. Adding herbs to salads, soups, drinks, vegetarian, and meat dishes is an easy way to increase the daily supplies of antioxidant compounds. When included as part of a balanced nutrient intake, organically raised herbs assist the body to improve its natural resistance against disease and to repair cellular damage associated with stress, illness, ageing, and environmental factors such as poor air quality.

Many herbs have strong effects on the body, and several are potentially dangerous, so it is wise to proceed cautiously and always seek advice from a naturopath or similar professional when considering therapeutic applications.  

With a small amount of planning, most herbs will contribute to the natural efficiency and beauty of the organic approach to gardening. Many herbs make excellent companion plants, improving soil chemistry and other conditions to assist the growth of another species. For example, in dry climates basil is traditionally grown alongside tomatoes to improve their flavour and reduce the incidence of aphid and whitefly infestation. In both the carefully designed or casual garden, many species of herb provide excellent ground covers to protect precious topsoil from wind and water erosion.

Instead of the conventional hybrid grasses, plant chamomile to create a lawn which releases an exotic spiced apple scent across the entire garden every time it is trodden upon. All herbs are suitable for inclusion in compost, and many can be treated as green manures or processed into rich liquid supplements. Nettle, clover, mustard, and comfrey are all particularly good for reinvigorating tired soils. While certain herbs are known to repel troublesome insects, many others are capable of attracting beneficial insects and predators. For example flowering lavender, thyme, and oregano will attract pollinating bees while their foliage can provide refuge for helpful predators like lacewing, beetles, ladybird, small garden spiders, and lizards.

Growing herbs in containers

A collection of pots, plant boxes, small barrels, and other portable containers will provide a degree of control and versatility that is not often possible when herbs are planted directly to the garden. Most herbs are reasonably adaptable to a range of soil and climatic conditions. However, like any species there is usually a preferred range that will promote healthy, vigorous growth along with increased flavour, nutrient profiles, and therapeutic potencies. For example, basil flourishes in rich, moist soils with a slight acidity, whereas oregano, thyme, and sage all prefer soils which are lean, with a neutral or alkaline pH.

In each instance, organic growers must exploit the preferred range to reduce the risk of their plants developing the type of problems which are normally treated with chemical compounds. Many of the popular culinary herbs enjoy full sunlight and relatively warm soil temperatures while some cosmetic and therapeutic herbs like soapwort and pipsissewa require partial sunlight and cool soils. By making use of the different micro climates within each growing region, dedicated organic practitioners may introduce a wider range of herb species into their gardens. Many of these plants will be susceptible to extreme conditions and may need to be sheltered against sudden cold, heat, strong winds, frost and dryness. Whenever these exotics are housed in portable containers, the task of rearranging locations to accommodate prevailing garden conditions becomes much easier.

There are several species of herb which are notorious for their ability to spread widely, and, when provided with suitable growing conditions they can dominate an entire garden and risk choking or out competing rival plants. Examples of these are the common mint varieties, Vietnamese mint, and horseradish. Once herbs lose their cultivated status, they are likely to be considered common weeds, particularly where they invade surrounding properties. This can be particularly damaging when uncontrolled growth occurs within pockets of native or restored vegetation.

Due to the pressures of urban consolidation, many of these areas support ecosystems which are increasingly fragile and vulnerable. The introduction of exotic species can disrupt patterns of native vegetation and will in turn upset the balance of other organisms which compete for limited amounts of light, food, and space. For this reason alone, it can be tremendously advantageous to restrict the growth of certain herbs by keeping them secured in planting pots or containers of some description. This practice is particularly well supported by organic growers and others who depend upon the integrity of their surrounding environment.

Larger pots will support a decent crop of herbs and the supply can be maintained or increased as required. Maintenance requires a well drained potting mixture, and the occasional application of liquid fertiliser such as an organic seaweed or nettle extract.

The majority of herbs are perennials which will attempt to seed or reproduce by division prior to the conclusion of their growing season. The horizontally spreading herbs like Vietnamese mint can be divided and repotted during the spring or summer. Do this by splitting the crown of the plant into several pieces then replant using an organically certified potting mixture. Any additional runners attempting to escape over the sides can be trimmed then repotted. Regular harvesting will limit the plants ability to spread. To prevent unwanted regrowth, excess foliage and cuttings must be incinerated or finely shredded before composting in a biologically active heap.

Beautiful and creative cooking requires the combination of many technical skills and an imaginative inspiration. With dedication, the technical skills will eventually be mastered, but the imaginative qualities must arise effortlessly from the surrounding environment. Whether these emerge through the influence of personal relationships, fine art, music, literature, or nature itself, the experienced will appreciate the importance of making enough space for the imagination. For the suburban or inner city apartment with limited room, a well considered collection of potted herbs can help to create a compact and inspiring oasis, perfect for calming the mind at the beginning and end of each day.

Perhaps the only space available for growing herbs is the enclosed courtyard, or a small balcony or windowsill. In addition to cacti and miniature citrus trees, herbs represent an excellent choice for a balcony or windowsill planting. However, depending on their orientation, both these sites can be notoriously exposed to drying heat and wind. Most of the fragrant or culinary herbs from Mediterranean and North African climates will survive these conditions with few if any concerns. Try rosemary, thyme, marjoram, lavender, sage, parsley, garlic, and cardamon. Larger containers are preferred since they are less likely to topple over and will require less frequent watering to ensure a moist and well drained potting mixture. The best herbs for growing in full sunlight are sweet basil, chives, dill, and coriander. Individually and combined, these herbs will contribute to the enjoyment of many culinary dishes. Even the scented leaves of lavender may be added to salads, exotic jams, and jellies, or dried in tea to provide a fragrantly warming drink with a mild sedatory effect.

Ideally, the choice of individual herbs and their arrangement should reflect some aspect of the gardener’s interests and personality. An artistic arrangement based on subtle harmonies of texture and colour might well include small and medium size pots containing lemongrass, orris, tarragon, and aloe vera. On account of their aromatic and volatile constituents, freshly cut, dried, and living herbs can be used to influence the emotions.

From their reputation and documentation throughout history, several herbs are clearly associated with religious and spiritual practice. Establishing potted herbs like bergamot, chamomile, and sage near a doorway or sheltered balcony can help to promote a calm state of contemplative awareness. Herbs which possess energetic and invigorating properties include basil, coriander, ginger, mustard, and turmeric. Individuals with a passion for craft may enjoy experimenting with scented mixtures of dried herbs. When bunches of dried lavender are sewn within miniature pillows, they can be decorated and used to freshen any enclosed space. When taken to bed, lavender scented pillows help to promote relaxation and sleep.

A few organic growers continue to avoid raising herbs in pots, usually because they require additional mineral supplements and feeding several times each year. While there is less opportunity to incorporate large quantities of organic material, the basic principles of soil improvement still apply to container gardening. There is no reason why a garden of potted herbs should not be integrated into the wider environment.

Thoughtful recycling is an important component of the organic philosophy and its practical approach to gardening. Rather than wastefully discarding herb clippings and other organic scraps from the kitchen, these can be converted into a valuable organic supplement which is used to enrich soils and promote productivity. A worm farm can be started from scratch or purchased as a kit from an organic nursery, hardware store, or council depot. Worms require a moist and cool environment and small amounts of food offered frequently. Unless there is a problem, active worm farms are relatively odourless. If an unpleasant smell occurs, the worms have probably been overfed, causing their undigested food scraps to decay. This process is accelerated in warm conditions, so ensure there is sufficient shade to protect the worms and discourage unwanted decay. The complete kits contain detailed information about bedding and feeding worms along with instructions on gathering the vermicast and liquid compost.

Raising new plants

Basic plant breeding should be mastered by everyone interested in organic gardening. On account of being raised from hybrid stock, many of the commonly available fruit and vegetable varieties are too challenging for beginners to engage with. Alternatively, herbs are the easiest of plants to propagate using time established techniques which provide an excellent learning foundation. Herbs can be propagated by seed, cutting, or by division.  Once mastered, these techniques will provide the dedicated organic gardener with increased control over the quality and essential characteristics of their favourite herb varieties. It also encourages sharing of plants between friends, neighbours, and fellow gardening enthusiasts. Consider giving a beautiful living bouquet of organically grown herbs as a housewarming gift for a close friend. What about a flourishing lemon balm for a neighbour with the flu, or a juvenile aloe plant for relatives with active or accident prone children?

Raising herbs from collected seed can be a satisfying and cost effective means of stocking the organic garden. At present, there are minimal incentives for horticultural and biotechnology firms to develop new varieties of herb. As a consequence, the vast majority of herbs are genetically robust and widely regarded as excellent to obtain seed from. Before running to seed, ensure that candidate plants are in good health and exercise care to exclude sterile cross breeds and others which cannot reproduce true to type. For tiny seeds such as parsley, it is important to allow the heads to dry out without waiting until shedding commences. Remove seeding stalks and secure paper bags over each head before hanging these upside down, allowing the seeds to fall inside the bags with the assistance of gravity. For larger seeds, careful hand picking over a flat, covered surface is recommended. 

To prevent structural damage and disease, all seeds need to be thoroughly dried before storing. Professional dehumidifiers are available from nurseries and organic supply shops, although effective results can also be obtained from a laundry airing cupboard. Once dried, seeds can be packaged in carefully labelled envelopes, and sealed in a darkened, airtight container. The preferred storage environment must be dry, dark, and cool, and some gardeners even like to include sachets of silica gel crystals to absorb any additional moisture which might otherwise decrease storage longevity. When these steps are followed, there is no reason why seeds should not remain viable for several years.

There are several delicately rooted herbs which must be sown directly to soil since they cannot easily tolerate transplanting. The main examples are caraway, anise, and parsley although others including nettle, nasturtium, dill, chervil, and borage will benefit from sowing directly to soil. The seed bed needs to be prepared several weeks prior to sowing in early spring. Herbs like parsley require a reasonable soil temperature to germinate properly so it is probably better to delay sowing for a week or two if garden conditions dictate. Rake over the soil to remove weeds, rocks, and other debris which can disrupt seedling emergence and growth.

Many organic growers like to cover their prepared beds with a sheet of clear perspex. This will increase midday soil temperatures and encourages rapid germination and growth of any weeds present in the soil. These can then be removed by hand prior to sowing the herb seed. In dry weather, it can be helpful to soak the herb seed in warm water for several days prior to planting.

Seeds should be planted in rows of trenches which have a depth of approximately twice the seed thickness. Remember, from an organic perspective, it is considered good practice to interplant herb varieties among vegetables and other plant species. This helps to control pest infestation and can also encourage mutually beneficial soil and nutrient utilisation. Use a soft spray to water the seeds twice a day until the new seedlings emerge. After several weeks the seedlings should be thinned out by cutting the stems of unwanted plants. An alternative to direct sowing is the use of plug trays or peat pots which enable seedlings to become established before transplanting them into the garden site with minimal root disturbance. 

Permanent seed trays or individual punnets allow organic growers to raise seedlings under controlled conditions. Indoor and glasshouse sowing will enable annual herbs to commence and become established earlier than external conditions might otherwise permit. Compared with open ground sowing, there is a lower risk of losing seedlings to poor weather, pest infestation, and disease. In some environments, the foraging activities of birds and native mammals can make it almost impossible for seedlings to survive in the open. Annual herbs should be sown to punnets around six to eight weeks before planting out while perennials typically require twice this preparation.

Punnets and planting trays can be purchased from most nurseries and organic suppliers however plastic yoghurt tubs and cardboard milk cartons can be recycled for this purpose. Ensure they are first sterilised with boiling water or disinfectant and that adequate drainage holes have been drilled into each base. Permanent seed trays can also be constructed in a suitably sunny and sheltered location. By using insulating and protective materials such as brick, shade cloth, and perspex, it should be possible to maintain a fairly constant temperature.

Leaf mulch makes an excellent foundation for an organic seedling medium. This should be mixed with equal parts of sandy soil and loam to facilitate drainage and aeration. As the seedlings mature the richness of the medium can be increased by including small quantities of liquid worm compost, seaweed, and garden compost. Sow small quantities of herb seed to a depth around twice their thickness. Carefully label each seed container with the herb variety and sowing date. After sowing, trays can be covered with sheets of safety glass or perspex. This will increase soil temperature and encourage an even distribution of moisture. Once the seedlings have emerged, these covers should be removed to discourage root and leaf fungi. Seedlings are thinned by chopping the stems of unwanted specimens. Once seedlings are forty millimetres high with four or more leaves, they can be transferred directly to the garden or into individual pots. The decision must be based on the natural resilience of each species combined with an evaluation of local conditions. Vulnerable seedlings require additional acclimatisation before planting out, and all seedlings must be protected against frost.

Many herbs can be propagated by separating and cultivating a chosen section of parent stock. The relevant techniques include root division, plant division, bulb separation, layering, and cutting propagation. Also known as reproduction by division, these methods create new plants with the genetic profile of the parent stock. This has the advantage of predictability, providing that the parent stock is organically certified, strong and healthy.

In many instances, this form of reproduction will be easier on the parent plant, since there is no requirement to produce seed. Fennel, elderberry, feverfew, ginger, horseradish, hyssop, lemongrass, rosemary, catmint, and lemon balm are herbs capable of producing rhizomes, or underground runners. When buds attached to these rhizomes begin to emerge in early spring or autumn, a knife or pair of secateurs can be used to remove a forty millimetre section, ensuring that the living bud is included. The root section can be temporarily stored in a glass of water by a windowsill or replanted immediately to a pot or different area of the garden.

Bergamot is an example of an herb with above ground runners. In a similar fashion to rhizomes, each runner with a viable bud can be separated from the parent and replanted to pots or open ground. Naturally spreading herbs like mint, sage, lavender, and thyme can be dug out then divided into multiples, each with their own foliage and root network. Chives and garlic are both propagated by bulb separation. Any healthy growth of chives can be divided into multiples so long as each one is supported by several of the rooting bulbs. Fresh garlic is often commenced in spring from the outer cloves of a dried bulb. Individual cloves must be planted two hundred millimetres apart, at a depth of thirty millimetres with the root end facing down.

Tarragon, rosemary, thyme, and sage, are all herbs which can be reproduced through layering. This involves selection of flexible stems from the parent stock and burying each stem approximately twenty millimetres deep without cutting or separation from the parent. After three or four weeks there should be some root development around the buried stems. These should be dug out after several months and replanted to pots or open ground.

Nearly every gardener has grown a plant from a cutting offered by a neighbour or friend. It is one of the easiest methods to apply in spring or autumn, particularly for resilient herbs like lavender, thyme, oregano, and bay. To increase the likelihood of success, cuttings should be taken as hundred millimetre stems of fresh green growth containing two or more pair of leaf nodes. The lower leaves are then removed and the stem is floated in a jar containing water and a small quantity of organic material such as liquid worm compost. Ensure that the stripped nodes lie beneath the liquid and the stem receives a reasonable amount of sunlight throughout the day. After a month or so, successful cuttings will exhibit root development around the stripped nodes. These cuttings should be removed from the liquid and stored in shade for several days before planting to pots or open ground. For individuals belonging to organic gardening clubs or horticultural societies, cuttings appropriated through fellow members will help to establish an impressive herb garden at minimal expense.

Routine care in the herb garden

The majority of herbs are easy to grow organically, requiring only a modest amount of maintenance to keep them healthy and disease free. Much of the effort associated with common herbs is expended to ensure they remain confined within a reasonable space and do not spread uncontrolled like weeds. Mint, nettle, nasturtium and others will quickly dominate the garden, choking out rival plants when unattended. Containment strategies must address the method of reproduction. Herbs like nasturtium and nettle multiply rapidly through seed scattering unless the heads are removed early enough to prevent this. A single specimen of Vietnamese mint is capable of releasing multiple root runners every season. Once these runners extend past the plants designated boundaries, they will need to be extracted like difficult weeds. Mulching may help control their numbers although a better alternative is to grow these varieties in pots where their tendency to distribute root runners can be continually checked. Horseradish is another species capable of disrupting a garden. The golden rule insists that horseradish must be completely removed from the garden every second year before being replanted on a smaller scale.

Unless picked regularly, fast growing herbs like marjoram, mint, and lemon balm must be cut back and shaped to maintain fresh green growth and avoid coarseness. An occasional pruning keeps plants compact, improves their appearance, and prevents unwanted seeding. Pruning also provides an opportunity to deal with the weeds and grasses which grow naturally amidst spreading herbs. When it is too difficult to tackle these with a trowel or handfork, perennial weeds can be cut back to ground level. Shears are suitable for trimming small flowering plants like chives, and chamomile, while secateurs are the best tool for trimming thicker stems of rosemary, bay, and lavender. By removing their flower buds, several of the culinary herbs will concentrate additional oils and flavour in their stems and leaves. This applies to thyme, chicory, oregano, rosemary, and sage.

Unless pruned low at the beginning of spring, fennel and hyssop are likely to become extremely coarse in stem and leaf. When necessary, herbs can be encouraged to grow compact and bushy by progressively pinching out their central growing tips.  Other tall growing species, like marshmallow, are selectively pruned by removing leaves spreading around their base. Very tall and slender specimens may also require the additional support of a wall or trellis. From an organic perspective, clippings from healthy plants can always be put to good use by recycling them as compost. Valuable culinary herbs can be dried or blended in sauces and preserves. Lavender flowers can also be dried or included as an ingredient in home made organic soap, perfume, and hair products.  

In general, organically grown herbs are less likely to suffer pest and disease problems than other cultivated plants. Some of their resilience is attributed to the natural aromatic properties and oils which appear to discourage harmful microbes and insects. This depends upon the provision of suitable growing conditions since even the toughest varieties of herb can weaken when planted in the wrong soils, or exposed to unaccustomed climates.

With a few exceptions, herbs prefer lean, well drained soils with a neutral or slightly alkaline pH. The varieties originating from Asian, African, and Mediterranean regions tend to require a lot of sunlight while Northern European herbs often prefer indirect sun and shade. It is good practice to routinely inspect herbs, ensuring optimum garden conditions and to identify early signs of problems, should they occur. Look for signs of stunted growth, damaged or irregular growth shoots, and yellowing or off colour foliage. In most cases, minor fungal outbreaks should be treated by removing the affected foliage and improving soil drainage by the inclusion of leaf mould or similar organic materials.

Aphids will occasionally infest mint, hops, nasturtium, and arnica. These can be controlled by rinsing each plant with a mild, biodegradable soap solution and encouraging beneficial predators like ladybird and lacewing. Scale or mite infestation should be wiped away with a sponge or cloth soaked in methylated or surgical spirits. Caterpillars, snails, and slugs are often attracted to herb seedlings, particularly mustard, cress, and sage. These can be removed by hand or captured in funnel traps.
 
While mulching is not often associated with organic herb cultivation, there are several advantages which should be considered. Water is an increasingly valuable commodity which must be conserved wherever possible. According to data included in the Denniford report on organic viticulture, mulching decreases total water requirements by approximately forty percent in temperate climates, rising to nearly sixty percent for dry and semi-arid regions. Compared to vegetable and vine crops, most herbs have modest water requirements, although overall volumes and savings will be significant for intensive organic operations, particularly those spread over large areas.

Mulching is also used to control grass and weeds which can become a seasonal problem for both hobbyists and commercial organic producers. It only makes sense to use high quality mulches such as organic pea straw, compost, untreated sawdust, and finely chopped twigs, leaves, and bark. All of these materials can be mixed together however it is better to avoid the use of plastic polythene sheets since these trap water and compromise efficient air circulation around the roots.

With the exception of a few tropical and sub-tropical varieties like basil, ginger, lemongrass and coriander, most herbs prefer lean, slightly alkaline soils. Fertilisers and liquid plant foods can have a dramatic impact on delicate culinary herbs like tarragon, oregano, and marjoram. Frequent or heavy applications tend to encourage rapid flourishing of bright new growth which, according to connoisseurs, coincides with a marked decrease in aromatic potency and flavour. A better option is to use recycled organic materials such as garden compost, leaf mould, and seaweed. These can be incorporated lightly into the soil or applied more generously as surface mulch.

In addition to the tropical and sub-tropical herbs mentioned earlier, garlic, chives, mint, bay, and hops will benefit from this approach while aloe, anise, rosemary, thyme, and sage will not. With the exception of hops and mint, these herbs will slow their growth during winter. In cooler climates, the outdoor growing season for basil and coriander can be extended into autumn with the use of insulated cloches.

Where to grow herbs

Most herbs are adaptable and will accommodate a variety of growing conditions and locations. A successful organic garden depends, however, on a certain amount of planning and the selection of compatible varieties for each growing location within the garden. For example, dry climate herbs do not appreciate fertiliser applications or excessive watering. It therefore makes better sense to use these as ornamental borders, rather than attempting to grow them in mixed garden beds along with vegetables, fruit, or flowers. Exception can be made for any herbs which contribute to the overall sustainability goals of organic production. It is often recommended that comfrey be closely planted with tomatoes, potatoes, capsicum, and currant bushes.

Comfrey is a deep rooted herb, high in protein, and one of the best natural sources of potassium and other essential minerals. Tomatoes, in particular, are susceptible to potassium deficiency which is identified by weak stems and yellowing leaves. Because they grow quickly, comfrey plants can be cropped back with scissors every month. Loose clippings should be left in the sun a few days before digging them into the soil around tomato plants. From an organic perspective, this routine is considerably safer than applying chemical fertilisers such as potassium chloride.

Because chervil and garlic are able to thrive in moist soils with lots of organic matter, they are suitable for inclusion in vegetable gardens. It is often said that sulfur compounds in garlic will prevent soil disease and protect surrounding plants. There are several herbs which are particularly useful for their ability to discourage insect pests from fruit and vegetable crops. A combination of mint, oregano, and horseradish can be used to deter a wide variety of destructive insects, including caterpillars, fruit fly, white fly, and aphids.

Dill should be planted a considerable distance from leafy vegetables. Its scent attracts cabbage moths and helps ensure that most larvae hatch at a sufficient distance to protect the vegetables. Large scale organic orchards benefit from herbs interplanted among fruit trees. These will encourage beneficial pollinators like honey bees, bumble bees, hummingbirds, and the graceful monarch butterflies. Lemon balm, lavender, marshmallow, and hyssop will help to attract these beneficial creatures into the orchard or garden.

A carefully chosen selection of decorative and fragrant herbs will enhance the beauty and serenity of a well stocked organic flower garden. When senses are repeatedly assaulted with the noise and visual disturbances of modern communication, it is important to slow down occasionally and reconnect with nature. With long working hours and hectic schedules, it is a fact that many individuals cannot undertake the experience of an organic flower garden by daylight. The solution, it would appear, is to design a fragrant garden which can be enjoyed well into the evening. Herbs are wonderful for refining the senses, particularly after dark when their fragrance, texture, and shapes become increasingly subtle and complex. A short period of quiet relaxation in a night garden calms the active mind and prepares the body for restful sleep.

The best herbs to use in a flower garden and for the surrounding borders are lavender, chamomile, sassafras, angelica, rosemary, thyme, caraway, fragrant mint varieties, and lemon balm. These and other organically grown herbs can be combined with flowering annuals, perennials, and shrubs. Chamomile is considered an excellent border species as it increases the essential oil content in surrounding plants, bringing forth their fragrance. Other border favourites include lemon balm which releases its fragrance when brushed against, rosemary, and lavender which are both wonderful companions beside a path. Flowering cottage gardens require lots of contrasting colour and energetic shapes.

Consider contrasting French marigold with sunflowers and purple flowered chives. Chervil has vibrant green foliage while aloe and thyme both provide a decisive textural contrast against bedding annuals. An additional benefit with most herbs is their capacity to attract songbirds in the morning and early evening. It is also worthwhile planting native shrubs and herbs, since these encourage natural insect predators such as small lizards, spiders, and beetles.

On account of the inconsistent rainfall and temperature patterns associated with global warming, plants which cope with seasonal shifts and inconsistent weather conditions have become increasingly popular. Throughout history, plants which excelled in their ability to adapt to changes in temperature, soil quality, and other environmental conditions were inevitably preferred against those with narrow requirements. Basil, for example, originated in India where it grows throughout the year in rich but well drained tropical soils. In the latter portion of the eighteenth century, basil was exported to England where it was successfully grown as an exotic ornamental. The colder, wetter conditions kept the plants smaller and restricted their growing season; however they maintained their popularity and were soon cultivated in many regions throughout Europe. Despite the prevalence of lean and parched soils, basil now flourishes in coastal Mediterranean regions to such an extent that it has become permanently associated with Italian cuisine. While basil is one of relatively few semi tropical plants fully acclimatised to dry conditions, there are many hot and dry climate plants which have successfully adapted to temperate and cooler weather regions. Included among these are lavender, rosemary, aloe, thyme, and bay.

Most plants increase their tolerance of dry conditions once they mature and develop a strong root network. To encourage this, it is best to avoid frequent watering and the use of chemical fertilisers. By restricting watering to once or twice each week, dry climate herbs can survive well in marginal conditions, even flourishing in the rocky, sandy soils, around salt flats and disused river beds. While semi tropical plants like basil and coriander are extremely adaptable, they do prefer aerated, well drained soils with an abundance of rich organic material.

Culinary uses for fresh and dried organic herbs

Fresh and dried herbs have been used extensively in cooking and food preparation since the earliest periods of human history. Over the previous hundred years, it appears that many culinary herbs have been eliminated and in some instances replaced by natural and artificial chemicals which provide flavour without any significant nutritional benefits. The most salient example is common salt, or sodium chloride. This chemical is abundant in nature and plays an essential role in human physiology. A daily sodium intake of several hundred milligrams is sufficient for maintaining a healthy body. Such an amount can be easily obtained from fresh whole foods such as organically grown fruit, vegetables, grains, and seafood.

When consumed in excessive amounts, salt is clearly associated with a wide range of negative health consequences. These include elevated blood pressure, increased risk of heart disease, kidney disease, abnormal fluid retention, and nervous complaints. Salt also inhibits the secretion of enzymes which enable the body to efficiently digest protein foods. Among developed world nations, average sodium intake dramatically exceeds the recommendations published by medical councils and the world health organisation. Approximately seventy percent of daily intake is contributed by processed and convenience foods, where large quantities of salt are routinely added as a preservative and flavour enhancer.

Most of the salt contained in processed foods is synthetically produced, refined and bleached. Unlike natural organic salt which is sourced from the ocean, synthetic salt contains few, if any of the trace minerals which are essential for health and wellbeing. With their natural flavour and valuable nutrient content, organically grown herbs are an excellent replacement for salt. Over time, it is possible to eliminate the excess salt present in common food items such as bread, butter, sauces, and snacks.

Low salt butter can be flavoured with a mixture of finely chopped dill, lemon juice, and freshly milled pepper. Tarragon leaves, parsley, or crushed garlic can all be substituted for dill. Instead of eating standard, highly salted loaves, why not locate a baker who enjoys working with quality ingredients such as herb flavoured oils, and organic wholemeal flours? Encourage a group of friends to order a traditional low salt sourdough. Most boutique bakeries will develop new products providing there is local demand or an agreement to purchase a set amount each month.

With imagination, the natural and subtle qualities of herbs can also be applied to replace the chemical based flavour enhancers, and synthetic colourings which are frequently used to make foods appear attractive. Since many chemical additives have been linked to allergies and hyperactivity, parents and caregivers have a strong incentive to limit their children’s exposure. A simple and effective approach is to commence with quality organic herbs during the initial presentation of solid foods during infancy. This is commonly practiced in South East Asian cultures where infants are encouraged to eat foods flavoured with coriander, dill, mint, and other herbs. Herbs like coriander are a good source of antioxidant vitamins and essential oils while dill has mild antiflatulent and sedative effects which help to reduce the symptoms of infant colic and bloating.

In later childhood, birthday parties with their emphasis on brightly coloured foods can create difficult challenges for health conscious parents. Why not create a bright and healthy cake using organic ingredients and a decorative layer of frosted herb flowers, petals, and leaves? With these natural materials it is possible to create an energetic mosaic of any scene. Young children are naturally imaginative and will be delighted with a cake shaped like a house, with carefully arranged petals for roof tiles, windows, and pathways. If a golden palace is preferred, a tiny pinch of saffron will create a vivid yellow icing as will crushed nasturtium flowers.

Edible flowers include clover, hop, rose, nasturtium, daisy, and lavender. These can be frosted by brushing them lightly with egg yolk, dusting with icing sugar then baking at very low heat on paper covered trays for an hour or until completely dry. Store them carefully, in airtight containers with layers of paper between each row.

With a ready availability of garden fresh herbs, the art of preparing delicious and wholesome food becomes simpler and altogether more enjoyable. Instead of struggling against nature, follow through on the organic principle of enjoying whatever is locally in season. This ensures the freshest produce and protects the environment by conserving energy which is otherwise spent on distribution, storage, and marketing. Look at recipes for inspiration and fresh ideas but learn to relax and trust your taste buds. Consider using both traditional and innovative herb combinations with meat, seafood, and vegetarian dishes.

Fresh organic herbs are the perfect ingredient to transport a dish across the boundaries of time and place. Visualise, for example, the pungent citrus flavours of coriander and lemongrass combined with the warmth of fresh ginger and chillies. When prepared as a marinade or accompaniment for chicken, tofu, of fish, the dish is unmistakably characterised by the expansive influences of South East Asian cuisine. Replace these herbs with simple combinations of sweet bay, tarragon, and parsley to imitate the harmonious and intimate pleasures of provincial French cuisine.

When carefully dried, organically grown herbs taste sensational baked into loaves of wholemeal bread. Herbs like rosemary, basil, and oregano contribute something special in rich meat stuffing, terrines, and pate. Instead of using a conventional grill-plate, arrange the green stalks of dill, rosemary, or thyme in a grid beneath fillets of red meat or pork. As the meat roasts, the herbs release their oils to infuse the meat with a mouth watering flavour. Tough stalks of rosemary make excellent skewers for lamb or goat kebabs.

Dill and fennel are traditionally associated with seafood dishes. Dill and chives are combined with cubes of fetta, sliced tomatoes, and lemon juice to marinade fresh gemfish fillets. Once baked, the fish can be served on a plate of organically certified wild rice, or potato wedges sprinkled with fresh or dried parsley.

Vegetarian dishes based around legumes, nuts, tofu, and complex grains can be enlivened with a wide range of fresh and dried herbs. Even the simplest balcony garden containing a few pots of organic basil, marjoram, sage, and chives will enhance many vegetarian dishes. Don’t forget to use fresh herbs in salads. These can never be dreary or boring when peppered with leaves of fresh basil, rocket, chervil, sorrel shoots, and fennel. To reinforce such spicy and complex flavours, add a dressing containing cracked peppercorns, cold pressed olive oil, balsamic vinegar, and a tiny pinch of organic sea salt. Garnish this superb creation with bright marigold and nasturtium flowers. Enjoy!    

Medicinal herbs and their uses

Throughout history, the medicinal use of herbs has been consistently linked with systems of traditional knowledge. The health philosophies of eastern, western, and indigenous cultures can be understood as integral components of unique world views which are progressively shaped by environmental factors, empirical knowledge, and religious practices. For example, eastern approaches to health and wellbeing must be addressed in the context of the Ayurvedic systems of ancient and contemporary India, along with the Buddhist and Taoist systems which have influenced important regions within Asia.

The Western European approach to health was initially shaped by the religious influences of Judaism, Christianity, and Islam. For example, herbal tonics and remedies were intensively researched and developed in the monasteries and convents of Europe. Since the Italian renaissance of the sixteenth century, western approaches to health have been increasingly dominated by the influence of empirical sciences. Indigenous philosophies of health incorporate similar factors. A common theme among many of these is the complex integration of physical and emotional wellbeing, spirituality, and tribal connections with ancestors and the natural environment. Across a diversity of cultures, knowledge relating to herbal remedies, healing, and medicine is protected by well established prohibitions and laws. This encourages certain skills to be distributed narrowly across selected members of a society. In many instances, knowledge of herbal remedies was considered potentially dangerous and was therefore compiled by the most experienced elders who commanded significant respect within their communities. 

Contemporary herbal and naturopathic remedies are frequently based on combinations of traditional knowledge and scientific investigation. At present, there is considerable interest in the revival of traditional and ancient herbal remedies along with their associated philosophies of health and wellbeing. This can be attributed, in part, to increased awareness of the limitations of conventional medicine.

Last century, antibiotics were widely acclaimed as a wonder drug, they revolutionised medical treatment with their ability to control a wide range of minor and serious infections. Today, the outlook is less optimistic because many bacterial strains have developed a resistance to the conventional treatments. Similarly, despite a global investment in medical and pharmaceutical research, the primary infection and opportunistic illnesses associated with HIV are less than adequately managed.

While there is presently no evidence to indicate that herbal or naturopathic remedies can be more effective in these difficult areas, the healing potential of many natural compounds remains an exciting prospect. The resources allocated to studying the natural healing and immune strengthening properties of herbs and other plants is only a fraction of those dedicated to developing conventional pharmaceuticals. Unfortunately, the reputation of alternative health therapies has occasionally suffered from a lack of regulation and the exaggerated claims of a few practitioners. By focusing on these negative aspects, the mainstream media tends to promote an atmosphere of apprehension and prejudice which can discourage some individuals from seeking an alternative approach. In order to fully protect themselves, consumers of herbal and similar alternative remedies should research the options then proceed with caution. When incorrectly prescribed or applied, herbal remedies can be harmful. For this reason, it is extremely important to obtain the services of a qualified and registered practitioner.

An average of six years tertiary study must be completed to qualify as a naturopath or herbalist. In most states, the registration and insurance of practitioners is facilitated through an industry association. When the regulating authority reports to a relevant sector of the health department, there is a minimum of two levels of practitioner monitoring. This is the best model for supporting and strengthening fundamental clinical skills while protecting the consumer. Many of the popular remedies have advanced considerably over the previous few decades.

Premium grade herbal supplements now contain certified organic ingredients and are manufactured in a standardised form which enables them be scientifically evaluated. Before prescribing standardised herbal remedies, a good practitioner will be prepared to describe their potential benefits with reference to the most recent scientific literature on treatment efficacy.

In most instances contemporary herbal remedies are prescribed to strengthen or improve the functioning of a specific organ or body system. When taken as food, fresh and dried herbs continue to provide therapeutic effects however these are frequently inconsistent and cannot be scientifically evaluated like a standardised dosage. The herbs with the strongest therapeutic effects are most likely those which can be freshly picked from healthy soils. Organic gardeners frequently select herbs which have a history of culinary and therapeutic applications. For example, thyme, bay, and basil, not only provide complex flavours to meat dishes, they also function as digestive tonics and release compounds which can assist the liver to break down fatty oils. Food scientists are now discovering that many of the commonest herbs and spices contain high levels of antioxidant and protective plant chemicals. Those which have been recently identified include turmeric, cloves, cinnamon, sage, rosemary, marjoram, oregano, and ginger.

In combination with a balanced supply of nutrient rich foods, organic herbs can boost the immune system and help to prevent or delay a wide range of degenerative and chronic disease conditions. Herbs like garlic, horseradish, and fenugreek can be taken with lemon juice in hot drinks to treat minor respiratory infections. Ginger is calming for the stomach and may be used to alleviate motion sickness. Ginko, chillies, and rosemary all contain compounds which improve circulation and may help to prevent certain types of memory impairment.

Herbs from the organic garden can also be used externally, to treat minor skin conditions. Juice from the aloe plant is gentle enough to apply directly to mild sunburn, eczema, and acne. Crushed lavender blossoms release a natural antiseptic which is also very gentle on the skin. The cold pressed oil is often mixed with beeswax and zinc oxide powder to make a healing ointment. When placed in a muslin bag and suspended from a hot water tap, lavender blossoms will release their oils into the bath or basin. This will not only create a fragrant and relaxing bath, but also one which helps to relieve and heal insect stings, nappy rash, and mild burns.

These preparations and similar home remedies should always be applied moderately and with caution, particularly when taken for the first time. Since herbal compounds can interact with certain medications, individuals with diagnosed health conditions must consult their regular physician beforehand. Pregnant and breast feeding women should always consult their medical caregiver before trying herbal remedies of any description.

Harvesting organically grown herbs

Throughout history, the harvesting of edible and medicinal herbs has been traditionally associated with celebratory festivals and various types of religious and spiritual practice. Since medieval times, convents and monasteries in Western and Eastern Europe were important repositories of knowledge regarding the prescription and application of herbal remedies. Various herbs were esteemed and respected for their abilities to influence physical, emotional, and spiritual states. Several were used as devotional tools and provided evidence for the manifestation of almighty creation. In this context, harvesting of medicinal herbs was dependent upon observing the appropriate customs and ritual. These specified the important parts of each plant, the quantities to be gathered, appropriate times of day, and the correct methods for handling and storing each species. Such skills were mastered slowly, under supervision of experienced elders.

In separate and far removed corners of the world, herbs were valued for similar reasons. Traditional Polynesian cultures, for example, protected culturally significant herbs by establishing a tapu or prohibition during certain times of the year. This restricted the overall quantity harvested and assisted the natural renewal of supply.  

To achieve commercial success, organic herb growers depend upon their ability to coordinate and execute an efficient and productive harvest. This often requires harvesting in large quantities to fill orders on a contractual or independent basis. Organically certified herbs are in demand throughout the year for the restaurant, catering, and fresh produce industries. Manufacturers of processed foods may prefer to use organic herbs in their premium quality products. Large quantities of organically certified herbs are also needed for essential oils, cosmetics, therapeutic products, and standardised herbal supplements.

Determining an appropriate time for harvesting herbs is a skill which can be developed through the combination of research and practical experience relating to both local growing conditions and each individual species under cultivation. When the growth habits of an individual herb species are documented for a particular region, it becomes much easier to plan a harvesting schedule. The best of these will establish seasonally dependent goals yet be sufficiently flexible to accommodate the uncertainty of shifting weather conditions, fluctuating markets, and limited resource availability.

Annual herbs like chervil, basil, and dill can be harvested lightly during early months of the growing season, then more vigorously towards its conclusion. The recommendation for early harvesting is to avoid removing more than ten percent growth in a single picking. Some well established herbs require additional harvesting sessions to enable portions of the plant to be separately processed. Leaves, flowers, fruit, and seeds can be gathered according to seasonal availability and market demand. To obtain maximum flavour and oil content, leafy herbs should be picked before flowering, from the head and upper stems of the plant. Providing the leaves are quite dry, early morning and late evening are the best times of day for harvesting. Each of these practices helps to extend the useful life of the plant although a complete and final harvest may be required on account of inclement weather, particularly the threatened arrival of early frost.

Depending on the physical characteristics and general health of each crop, stems can be chopped just above ground level to increase the quantity of harvested material. When cultivated organically, large scale plantings of perennial herbs require a substantial investment in time and resources. To make the undertaking worthwhile, crops are usually harvested several times each year, although it is preferable to harvest sparingly and only once during the initial year of established growth. Excessive pruning will weaken the most resilient perennial herbs like thyme and rosemary. This is particularly so in colder weather when many plants are less vigorous. Careful harvesting in warm conditions, followed by an adequate recovery rarely compromises healthy perennials; it usually encourages vigorous renewal of leaf growth within several weeks. 

Most organic herb growers harvest small quantities of their plants for everyday use. Under these conditions, it is important to nurture the integrated functionality of the organic garden. Since many herbs attract valuable pollinators into the garden, it is a good idea to encourage extensive growth and flowering, particularly on plants nearest the border of a woodland. Those acting as companion plants for other species, must be kept in premium condition and only harvested as a last resort. For ornamental and decorative gardens, it makes sense to harvest plants by pruning them into the desired forms. When this results in material additional to requirements, it can be composted or dried and stored for future use. Only harvest in fine weather once the morning dew has evaporated and the foliage is dry. Remove one stem at a time using a sharp pair of secateurs and a decisive action. To encourage fast recovery, cuts should be made directly above a set of leaf nodes. Blunt tools must be avoided since these are likely to crush sensitive plant tissue and create opportunities for bacterial or fungal disease. Once harvested, herbs should be handled sparingly and used as quickly as possible to ensure maximum flavour or therapeutic potency.

The demand for seeds, flowers and rhizomes, has encouraged many organic herb growers to specialise in one or more of these products. The recommended method of seed removal varies across individual species. Those with very fine seed such as parsley and coriander tend to scatter widely unless the head is contained. Some growers tie paper bags over their seed heads and carefully shake them loose. Another method involves manually agitating the heads with a fine sable brush and gathering the dropped seed onto a large sheet of dark paper. Plants with large seeds may require individual picking by hand.

Most herbal flowers are picked for their perfumed oils, although some will be processed as dry products which are suitable for a range of applications. Since oil extraction is facilitated through a combination of crushing and distillation, there is less emphasis on the size, shape or colour of individual flowers. Most of these are harvested slightly immature, before reaching their full bloom. When dried for decorative purposes, individual flowers are usually harvested with their stalks and all of the petals intact. After picking, these need to be manoeuvred carefully by their stems and rested on a firm flat surface where they are graded, pressed, then naturally or artificially dried.

Rhizomes such as ginger, Korean ginseng and turmeric are collected around the beginning of autumn once the leaves begin to change colour. In compact soils they are difficult to remove by hand without snapping and breaking them apart. A small hand fork is suitable for gently releasing each rhizome. After gently removing any loose soil with a brush, these delicacies can be eaten fresh, dried, or stored carefully as propagation material for the forthcoming season.