LYCOS RETRIEVER 
Herbs
built 640 days ago
Herbs should be harvested when the oils responsible for flavor and aroma are at their peak. Proper timing depends on the plant part you are harvesting and the intended use. Herbs grown for their foliage should be harvested before they flower. While chives are quite attractive in bloom, flowering can cause the foliage to develop an off-flavor. Harvest herbs grown for seeds as the seed pods change in color from green to brown to gray but before they shatter (open). Collect herb flowers, such as borage and chamomile, just before full flower.
Source:
Herbs are good candidates for container growing. If there isn't a sunny location in the yard, herbs can be grown in containers placed on a sunny porch, terrace or patio. Herbs ... can be used in window boxes. Those easily grown in containers include thymes, mints, parsley, basil, sage, marjoram and oregano.
Source:
Herbs grow in TEMPERATE regions, and spices come from TROPICAL regions. Generally herbs are fresh or dried leaves, while spices involve seeds, roots, fruits, flowers and bark. Herbs are green and have a milder flavor. Spices tend to be brown, black and red, with a stronger, pungent flavor. However, the terms herb and spice are artificial categories and not of major concern.
Source:
Herbs are sufficiently dry when they are brittle and crumble easily. When the leaves are dry, separate them from their stems and package the leaves in rigid containers with tight fitting lids. Glass or hard plastic are best, although heavy-duty zip-lock plastic bags can be used. To preserve full flavor, avoid crushing the leaves until you are ready to use them. Store dried herbs in a cool, dry place away from sunlight, moisture, and heat. Many herbs can be keep for a year if stored properly.
Source:
Herbs may be harvested for fresh markets or dried in bulk and marketed as crude-dried bulk herbs. Crude-dried bulk herbs are dried and baled into small square bales. Herbs harvested for the fresh markets are extremely perishable. Harvest and postharvest handling of fresh herbs is much more labor intensive than crude-dried herbs. Because of the relatively high labor requirements, producing fresh herbs is usually done on a small scale. While producing and marketing fresh herbs may present unique opportunities for some individuals, this publication concentrates on herbs that may be harvested and marketed in bulk.
Source:
Herbs should be harvested when the fragrance oils are at their peak. Harvest early in the morning, after the dew dries, but before the heat of the day. Herbs grown for their foliage should be harvested before they flower. Harvest herbs grown for seeds as the seed pods change in color from green to brown to gray but before they shatter. Collect herb flowers just before full flower. Harvest herb roots in the fall after the foliage fades.
Source:
MORE ABOUT
Herbs