We hope you are enjoying the Culinary Herb Garden so far! Please be mindful that herbs are only open if you see a yellow circle next to the labeled sign. All our herbs will have a chance and we ask for your patience. Please cut flowers from the herbs as well, as they are also good to eat! Here is what is now open:

Small Sage – *new
Savory – * new
Lovage – pretty much done for the season, though help yourself!
Mint – * new
Cilantro – * new
Dill – * new
Parsley – * new                          

When harvesting, pay close attention to how your harvest your herbs. Here is a guideline for those herbs already open. PLEASE READ CAREFULLY!

How To Harvest Herbs So They Last All Season

If you pick herbs each week, and dry them on your kitchen counter or band together and dry upside down, you will have enough dry herbs for the year! However, harvesting each herb takes some care and attention. Here are essential tips to make sure the herb plants thrive and remain available to all sharers throughout the season:

Harvest the plants evenly: People tend to harvest only from the front of each row, resulting in a few plants becoming over harvested. Walk a few steps further, to the middle or end of each row, and snip your share from the larger plants.

Include the flowers: The flowers on herb plants are always edible and we encourage you to harvest these along with the leaves.

Always use scissors: Using scissors will ensure that the plants are not damaged.

Follow directions 

If there are no special directions listed on the chalkboard, use the following guidelines. Harvest only from beds marked with a yellow circle.

  • Marjoram, oregano, savory, thyme, cilantro, and dill: cut stems one third of the way from the top of the plant. You can gather a handful of the herbs, and cut a third of the way down, as though giving the herbs a ‘haircut’.
  •  Mint: Cut one or two sprigs at a time, carefully cutting about 2/3 of the way down.
  • Sage: Cut just the top leaf cluster, you will see underneath it that small leaves are growing which will now grow and branch out, making the plant bushy.
  • Parsley: Take a close look at the plant from which you are harvesting to ensure it is a good size to harvest from. Harvest the outer leaves only and always ensure that at least half the plant is left.

Children and the Herb Gardens

Children must be supervised at all times. Please engage your children to participate with you in cutting the herbs carefully and thoughtfully. You will be offering them a precious education! By following these guidelines, we’ll ensure that everyone is able to enjoy our herbs all season long.