The first herbs of the season are ready to pick: marjoram and savory in the culinary herb garden, and lemon balm (also called lime balm) in Penelope’s Garden. Here’s how to harvest your herbs while ensuring the plants remain strong and keep growing through the entire season:
- Look for the red string. Harvest herbs only from beds that have a red string attached to their sign. These herbs are ready to pick. Others need more time to grow.
- Use scissors. Though we try to make scissors available, we advise bringing your own to be sure you have them to use.
- Cut carefully. Snip individual stems no more than 1/3 of the way toward the bottom of the plant so the plants continue to grow all season.
- Take only what you need right now. Harvest what you need this week or until your next pickup. Doing so will ensure enough herbs are available for all sharers who want them.
The culinary herb garden is located behind the greenhouse as you look toward the fields from the pickup tent. Looking in the same direction, Penelope’s Garden is to the left of the Children’s Garden.
How to use your herbs
Marjoram’s scent and flavor are similar to oregano and can be used as a milder substitute. Marjoram aids digestion. It can also help protect against common illnesses, reduce inflammation and relieve stress. Try it fresh or dried in soups, sauces, salads and stews.
Fresh or dried savory can be used in cooking and for medicinal purposes (it relieves indigestion and other digestive upsets). Use it to flavor vinegar, butter, beans, salad, soup and tea. Include dried savory leaves in potpurri.
Use lemon balm in tea, either its own or mixed with other herbs. It can also be used to flavor salads, salsas, chicken or fish with a hint of lemon. This herb also has medicinal uses.