How to tell it is ready

Begin harvesting once the plant is established and has put on enough growth, usually when stems reach about 8 to 12 inches tall with fully expanded leaves. Flavor peaks in early to midsummer just before flowering, so watch for and pinch off flower buds to keep the leaves aromatic. In the first year, take only light cuttings so the young plant can build a strong crown.

How to harvest

Snip the top 4 to 6 inches of a stem, or pinch individual sprigs, cutting just above a leaf node to encourage branching. Use clean scissors or pruners and avoid removing more than about a third of the plant at any one time. Harvesting the tips regularly keeps the plant bushy and productive.

Timing

Harvest from spring through fall, with the strongest flavor from early to midsummer before bloom. Pick in the morning after the dew has dried, when the leaves are most fragrant, and make several passes across the season rather than one big cut. A newly set transplant is usually ready for its first meaningful harvest in roughly 60 to 90 days.

After the harvest

Rinse cut sprigs gently in cool water only if needed, then pat or spin them dry, since excess moisture speeds spoilage. Use them fresh right away, refrigerate promptly, or freeze them the same day for the best flavor. Ease off hard cutting about 4 to 6 weeks before your first fall frost so the plant can harden for winter.

Tips

Keep the plant lightly and frequently trimmed to encourage a steady supply of soft new leaves. Freeze any surplus at peak season, and remember that the fresh sprigs bruise easily, so handle them gently.

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