Harvest, store & preserve herbs from the garden

Thymus vulgaris, English Thyme

By Melinda Myers

Keep enjoying your homegrown herbs all year round. Harvest throughout the growing season and include them in garden-fresh meals. 

Then preserve a few for the winter ahead.

Snip a few leaves or leaf-covered stems as needed. For the same intensity of flavor, you generally need two to three times more fresh herbs than dried except for rosemary which has an equally strong flavor fresh or dried. 

So, if the recipe calls for one teaspoon of dried parsley use one tablespoon (3 teaspoons) of fresh parsley leaves.

Continue harvesting herbs as needed throughout the growing season. And don’t worry about harming the plant because regular harvesting encourages new growth, which means more for you to harvest. 

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