Please make sure to follow the harvesting guidelines referenced below. You can also view Ember’s video here to see her instructions. The following plants are now open to harvest and enjoy:

In the front garden by the greenhouse:

Savory – The winter variety is less sweet and has a more earthy flavor than its summer counterpart. Fresh or dried savory is used in cooking to flavor vinegar, butter, beans, salad, soup and tea. It can also help relieve indigestion and other digestive upsets.

Mint (also open in Penelope’s Garden) – This herb can be used in a variety of dishes, including salads and sauces. It also makes delicious beverages like hot and iced teas. Mint has been used to help relieve respiratory issues, aid in digestion and provide relief to sore muscles. And chewing a few leaves makes your breath minty fresh!

Yarrow – This is a sweet “volunteer” plant at the edge of the thyme that is flourishing and we love to make it available to harvest and experiment with!

Great for wounds and to stop bleeding, yarrow is also an antimicrobial and antiseptic. This plant is great for colds and influenza symptoms, urinary symptoms and digestion. The leaves and flowers can be used when making tea but it can be helpful to mix with other herbs, as its flavor is quite strong.

Purple basil – Use as you would any basil, this one has a nice flavor, a little different than the standard basil. Pinch the very top cluster at this time to help the plants become more bushy.

In the back garden:

Some Edible Flowers – Johnny jump ups and nasturtium to start– add a pop of gorgeous colors and unexpected flavors to summers salads. When you pick edible flowers, cut the stem along with the flower. Once you get home, bathe them gently in a bath of salt water to remove any dirt or grit, then perk up the petals by dropping them in a bowl of ice water for 30-60 seconds and drain on a paper towel. Store the flowers with stems whole in a glass of water in the refrigerator until you use them. They do not keep long.

Parsley & Cilantro & Dill – These familiar treasures speak for them selves and use them all as you would food and enjoy their medicinal benefits as well.

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.

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’.

Basil: “pinch” the top cluster with scissors so that you are cutting right above where more leaves are coming out. This will encourage the plant to get more bushy so that we can pick for a longer time through the season.

Mint: Cut one or two sprigs at a time, carefully cutting about 2/3 of the way down.

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.

If you ever need assistance or are unsure about how to pick a herb, please ask a farm staff member for help. If you ever have questions or comments about the herbs or would like to help out in the garden, feel free to get in touch with Sara at