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May is the time when many gardeners start to see an abundance of fresh herbs. These herbs, including basil, chives, parsley, and cilantro, are perfect for harvesting and preserving for later use. Proper storage ensures you can enjoy their flavors long after the growing season ends.
Why Harvest Herbs in May?
Harvesting herbs in May allows you to take advantage of their peak freshness. This is when herbs are most flavorful and aromatic, making them ideal for drying, freezing, or preserving in oils. Regular harvesting also encourages the plants to grow fuller and healthier.
Best Herbs to Harvest in May
- Basil: Best harvested in the morning before the sun is too hot.
- Chives: Cut back to about 2 inches above the soil.
- Parsley: Pick outer leaves for continuous growth.
- Cilantro: Harvest before flowering for the best flavor.
Methods of Storing Fresh Herbs
Drying
Hang herbs upside down in a warm, dry, and well-ventilated area. Once fully dried, crumble the leaves and store them in airtight containers away from light.
Freezing
Wash and pat herbs dry. Chop them if desired, then place in ice cube trays with a bit of water or olive oil. Freeze and transfer to sealed bags for easy use in cooking.
Herb Oils and Butters
Blend herbs with olive oil or soften butter and mix in chopped herbs. Store in small jars or molds and refrigerate or freeze for later use.
Tips for Successful Herb Harvesting and Storage
- Harvest herbs early in the day for maximum flavor.
- Use clean, sharp scissors or knives to avoid damaging plants.
- Label stored herbs with the date and type for easy identification.
- Regularly check stored herbs for signs of spoilage or moisture.
Conclusion
May is an excellent month for harvesting fresh herbs that can be preserved for later use. Whether drying, freezing, or making herb-infused oils, proper techniques help retain their flavor and aroma. With these methods, you can enjoy the bounty of your garden all year round.