End-of-Summer Herb Harvest - Don't Let That Basil Go To Waste
- Melisa Johnson
- Aug 21
- 1 min read
As summer wraps up, your basil, oregano, mint, and thyme are probably at their peak—and now’s the time to harvest before cooler weather slows them down.
How to Harvest Summer Herbs
Snip basil just above a pair of healthy leaves to encourage a final burst of growth.
Cut back oregano, mint, and thyme to keep plants neat and productive.
Harvest in the morning when the leaves are freshest and most flavorful.
3 Easy Ways to Save Your Herbs
1. Dry Them
Tie herbs in small bundles and hang upside down in a dry, shaded space with good airflow. Once crispy, crumble and store in jars.
2. Freeze Them
Chop herbs and freeze them in ice cube trays with a little water or olive oil—perfect for soups, sauces, and stews.
3. Dehydrate Them
Use a food dehydrator to preserve herbs quickly and evenly. Store in airtight jars away from light and heat.
Make a Batch of Basil Pesto
If your basil is overflowing, turn it into pesto! Blend:
2 cups fresh basil leaves
½ cup olive oil
¼ cup pine nuts or walnuts
2–3 garlic cloves
Salt to taste
Optional: Parmesan cheese
Spoon into small jars or ice cube trays and freeze for a fresh hit of summer flavor anytime you need it.
Your herbs worked hard this season—preserve them now so you can enjoy every last bit of flavor, even after the garden slows down.
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