Cutting herbs is an essential gardening task that promotes healthy growth, encourages new shoots, and yields a bountiful harvest. Regular pruning is key to keeping your herbs healthy, compact, and aromatic. However, the timing and method of cutting depend on the growth habits of each plant. Below, we’ve compiled the most important tips for cutting herbs and provided guidance on how to harvest them effectively.
1. Cut Herbs According to Their Growth Form
Herbs can be categorized into three main groups:
- Annual and Biennial Herbs: These plants live for one or two seasons and die after producing seeds.
- Perennials: These herbs regrow each year from their roots.
- Shrubs and Semi-Shrubs: These plants continue to branch and grow year after year.
Each type requires a different approach to pruning, but all benefit from occasional cutting to maintain their shape, prevent woodiness, and promote new, flavorful growth.
For pruning, always use a sharp and clean pair of garden shears. This minimizes damage and reduces the risk of disease.
2. Pruning Perennial Herbs
Perennial herbs like chives, lemon balm, and horseradish should be trimmed throughout the year by removing dead or damaged leaves. In late fall, these herbs can be cut back to the ground to encourage new shoots. For herbs like mint and lemon balm, trim back during their budding phase in spring to promote healthy growth.
3. Pruning Shrubby Herbs
Semi-shrubby herbs, including lavender, rosemary, sage, and oregano, can become woody and leggy at the base. To prevent this, prune these herbs annually to maintain their structure. In late spring (April-May), trim back the woody stems by one to two-thirds. Make sure to leave enough young, leafy growth to support the plant.
4. Pruning Woody Herbs
Woody herbs like thyme and sage can also become leggy if not properly maintained. For these, prune about one-third of the plant’s growth in spring, and sometimes again in summer if needed. Cutting back herbs like lemon verbena in spring to just above the new shoots can help them develop more compact and attractive growth.
5. Can You Revive Older Herbs?
Radical pruning can rejuvenate older, leggy herbs. Many kitchen herbs, such as hyssop, respond well to a heavy cut. The best time to perform a drastic cut is early spring. Even herbs like lavender can be pruned later in the summer, particularly in June or July. Cutting back diseased plants like mint affected by mint rust can often encourage them to regrow stronger and healthier.
6. Harvesting Herbs
The best time to harvest herbs is when they have reached peak aroma and flavor. For annuals like basil, parsley, or coriander, you can harvest leaves just before they start to flower. For perennials like thyme, sage, lavender, and oregano, the flavor is strongest just before they bloom. Aim to harvest herbs on a dry, sunny day, ideally late morning after the dew has dried, to ensure optimal flavor.
By cutting herbs correctly, you’ll not only keep them healthy and thriving, but you’ll also encourage more robust growth and enjoy a rich harvest throughout the season. Regular pruning, combined with timely harvesting, ensures that your kitchen herbs remain a bountiful and fragrant resource in your garden.