Now is the perfect time to cut and save the season’s herb crop for cooler months ahead. Whether it’s tea blends, tinctures, soaps, culinary garnishes, or flavored honey, there are endless uses for all the fresh plants ripe and ready in the Culinary Herb Garden.

Please look for the yellow square next to the sign. If you do not see the yellow square, that means the herb is not yet ready for picking. Be assured that every herb will get its chance!

Sages – These rows are side by side and 2 different varieties of sage. Try some of each and see what you like in different ways. Look for the longest stems and cut 1/3 of the way down with scissors only or pinch back the top cluster of leaves. For the shorter sage, use the pinch/cut with scissors top cluster approach. Sage helps relieve coughs, sore throats and digestive issues. It also makes a calming tonic to relieve muscle tension. You can even add sage leaves in a hot bath to feel its soothing and relaxing effects.

Tarragon: This plant is typically used in French cooking. It can be added fresh or dried to season vegetables, chicken, fish, and vinegar. Tarragon is high in vitamins, potassium, antioxidants, and other nutrients. It can also be used as an appetite stimulant and digestive aid and has been applied traditionally to provide relief from toothaches.  Try a sprig or 2, cutting leaving 1/3 of the sprig to continue growing.

Yarrow: This is a sweet “volunteer” plant at the edge of some rows 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.