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Harvesting Herbs: Tips to Get the Most Yield From Your Herbs, Yummy Herb Butter Recipes

Jean SmithMy soul belongs in the garden… it seems the only place that I can truly find the peace that I’m longing for is there in the rich, soothing soil. All my cares seem to fade away as I stroll through and become absorbed with the beauty that surrounds me.

The colors. The patterns. The shapes. The intricacies. No human could recreate these miracles that His mighty hand has designed. Perfection.

The sound of bees buzzing in the Potager… a low hummmmmmm. They’re busily doing their work, faithfully pollinating the blossoms that will all too soon be peppers, tomatoes, eggplants that we’ll finally feast on after a long winter… we’ll again eat of the bounty our gardens provide from our tender nurturing.

The aromas… those of musk and sweetness mingled together in a moment inhaled that only a rose can exude. The herbs. My legs gently brush their delicate leaves. The intense licorice of basil… Lemon grass’ eloquent citrus scent… Chives don’t want to be forgotten; her oniony promise while we wait for the real thing. Parsley, marjoram, ohhh and thyme… I love to stop and strip a few of her leaves off, roll them between my fingers feeling the precious oils soften my fingertips… then bringing the bruised herb up to my noes… inhale. Richness. The wise men of old knew the value of these garden treasures.

Perfectness… It’s a feast for the senses. My garden, my faithful friend...

I was relaxing in the patio today reading a new garden memoir and there and behold a tiny tree frog nestled on the patio chair across from me. Some of you may be thinking, “ewhhhh”, but not me… I named him Norman and greeted my fellow garden friend and went on reading. Before long he hopped down over beside my leg… well, I had to get my camera- it’s not usually too far from my grasp, but I for some reason left it in the house. So I dashed in and grabbed it. Norman was waiting. I picked him up… to his dismay, yet he patiently let me take his photo.

The birds are so chattery right now…and I am loving this moment… Peace. In my gardens.

I’m passionate about herbs as most of my dragonfly readers know. Recently I posted info on preserving them… well today lets discuss harvesting your herbs.

Here’s a few tips to help you in your harvesting!

*The leaves of herbs are most flavorful when harvested before the plant begins to flower. If you aren’t able to get to your herbs and you notice they are beginning to form flower buds, simply cut the buds back. This will provide you with a bit more time to get them harvested.

*You can pick individual leaves or whole stems or branches. Small leafed herbs are easier to pick by the stem or branch such as thyme, marjoram, tarragon, fennel, rosemary and oregano. Basil, cilantro, dill, parsley and sage are larger leafed, but can be done in stems as well. I personally harvest all by cutting branches.

*Chives should be cut as close to the ground as possible.

*Pick most herbs, with the exception of basil, in the morning after the morning dew has dried. Basil, seems to keep longer and fresher when picked in the late afternoon.

*Harvest annual herbs right until they are killed by frost or bolt (flower and set seed). To prevent bolting, keep them trimmed back.

*Stop heavy harvesting of perennial herbs about six weeks before your fall frost date. This will allow the plants a chance to harden up before the cold weather sets in. Mulching them will help protect more tender perennials in cold climate areas.

Herb butters add a lovely finishing touch to cooked veggies, fish or chicken and are so easy to make!  All you need to do is beat your favorite fresh or dried herbs into some softened butter, cover with some plastic wrap and chill until you’re ready to serve it up!
Here are some yummy Herb Butter Recipes to try this year!

Lemon & Fennel Butter ~ the flavor of fennel goes very well with fish or grilled corn on the cob!
1 Stick salted butter, softened
2 tbsp. chopped fennel fronds
zest of half lemon, grated
1/8 tsp. pepper
Mix all ingredients together in a bowl until thoroughly blended; pat into a roll about the size of a tangerine, cover with plastic wrap and chill.  When ready to serve, cut into chunks~ very cute!


Cilantro & Scallion Butter ~ Use this on some new potatoes and enjoy the sweet savor of scallions blended with the pungency of cilantro!
1 Stick salted butter, softened
2 tbsp. chopped fresh cilantro or 1 1/2 tsp. dried
1 scallion (green onion) finely chopped.
Follow prep method above.

Chive Pepper Butter ~ So yummy on grilled chicken or roasted cod fillets!
1 stick salted butter, softened
2 tbsp. chopped fresh chives or 1 1/2 tsp. dried
1 tbsp. mixed peppercorns, lighted crushed
Follow prep method above.

To see all the great photo's that go along with this post follow this link http://fordragonfliesandme.wordpress.com/2013/06/24/harvesting-herbs-tips-to-get-the-most-yield-from-your-herbs-yummy-herb-butter-recipes/

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Happy Day,
Jean