Tarragon and parsley are now ready to pick in the culinary herb garden, while peppermint and spearmint are ready to harvest in Penelope’s Garden. Please pick only from rows flagged with red strings, use scissors and observe harvesting instructions. Below, learn more about harvesting and using this week’s herbs:
Tarragon
Tarragon is typically used in French cooking. Use it fresh or dried to season vegetables, chicken, fish and vinegar. Tarragon is high in vitamins, potassium, antioxidants, and other nutrients. Medicinally, it can be used as an appetite stimulant and digestive aid, as well as for toothache relief.
Harvest tarragon by cutting a stem 1/3 of the way down the plant, using scissors.
Parsley
Parsley is commonly used in French, Italian and other Mediterranean cuisines.
To harvest parsley, cut the outer leaves at the bottom of the plant. Make sure to always leave at least 1/3 of the plant to sustain its growth
Peppermint
Peppermint makes wonderful beverages, including tea. It can also be used in a wide variety of dishes to impart a refreshing and distinct flavor. Medicinally, peppermint can be used as a pain reliever, and it can have a relaxing effect on smooth muscle tissue. Peppermint leaf contains vitamin A and C, iron, potassium, and fiber. Some people chew peppermint leaves as a means to naturally freshen their breath.
To harvest peppermint, cut stems 1/3 of the way down the plant, using scissors.
Spearmint
Spearmint is similar to peppermint, but it has its own distinct flavor and nuance. It can be used to in a variety of culinary dishes. It contains an array of vitamins and minerals. Spearmint can be used medicinally to aid respiratory health and digestion.
Harvest spearmint as you would peppermint, by cutting stems 1/3 of the way down the plan, using scissors.
