This veteran herb gardener warns against fertilizing herbs because of the rapid growth fertilizing promotes. Fast growth diminishes the intensity of their flavors. You can harvest your herbs throughout the season. Experts advise that herbs should be constantly pinched, an aromatic task that should find ready volunteers. Once harvested, culinary herbs can be used fresh or readied for use in a variety of ways.
Fresh herb sprigs make nice accents straight from the garden.
Garnishes act as a flavor and an appearance enhancement. Herbs can also be dried in the microwave or in the oven at a very low temperature. Some people prefer to dry bunches of herbs in a cool, dark place. Dried herbs have a longer shelf life. Freeze harvested herbs in ice cube trays filled with water and you have an easy and tasty addition for soups, stews and sauces to last you until the next growing season.