How to tell it is ready

Leaves are ready once the plant is well established and roughly a foot tall, with full-sized, fragrant foliage. Flower spikes are at their best for flavor and for feeding pollinators when they are about half to two-thirds open, before the whole spike has faded.

How to harvest

Snip leafy sprigs from the upper part of the stems with clean scissors or pruners, taking no more than about a third of the plant at one time. For flowers, cut the spikes down to a leaf node, which also encourages the plant to branch and rebloom.

Timing

Harvest runs from early summer into fall, with leaves available first and flowers following through the warmer months. Pick in the morning after the dew has dried for the best aroma, and expect to make multiple passes as the plant regrows. Flowering typically begins about 85 to 100 days from seed in the first year, while leaves can be gathered sooner from established plants.

After the harvest

Bring cut sprigs indoors out of the sun promptly and rinse them gently only if needed, then shake or pat them dry. Use fresh sprigs soon, or hang small bundles in a warm, airy, shaded spot to cure and dry for storage.

Tips

Cutting stems back through the summer keeps growth tender and delays the plant going fully to seed. Leave some flower spikes standing at the end of the season, since they feed late pollinators and the seed heads offer winter interest and food for birds.

General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.