When harvesting herbs, I reuse those moisture retaining capsules found in some medication bottles. I save the little capsules throughout the year and repurpose them after drying my summer harvest.
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Hardiness Zone: 8a
Becky from Charlotte, NC
It depends on what you're growing. I'm not sure if you're talking about harvesting the leaves, stems and seeds, or bringing the entire plant in for the winter. Some herbs, like basil for example, tend to taste bitter if harvested after the plant sets seeds. The same is true for most herbs that are harvested for their foliage. Once they bolt (set seed) their flavor is altered. As a general rule, herbs that will be used for their foliage should be harvested before they bolt. Herbs grown for seed should be harvested as their seedpods change from green to brown, but before the seeds drop or shatter.
Ellen
If they have gone to seed, there might be a bitter taste.
Likely. If drying for storage the best time to harvest is when leaves are large and green, not dry. Wrap a medium bundle in large twist tie and hang upside
The residue is usually the seeds in the bottom of the sack, mixed with remnant leaf/stem particles. If possible, separate them by sifting in a flour sifter or finer sifter.
Store seeds in old envelopes, seal, lable and
date, writing any special instructions, descriptions you might not remember.
If all you got is seed and tiny dried up leaves, just use them anyway, being extra careful to remove all stems, and learn for the next year's use.
Store seed in a cool,dry place, not plastic bag. Beware of bugs attracted and able to eat into the paper.
My experience is mostly with Tarragon, Basil,
Good luck and God's blessings to you.
I harvest my herbs all through the season for drying. I also cut off the flowering stem to promote more leaf growth, however I do leave some of the flowers so the butterflies and bees have something to feed on.
