Herbs are great plants for growing at home, especially given that many will thrive on a windowsill with plenty of sunlight and water. Rosemary is loved for its delicious flavour and it’s a staple with roasted lamb, baked breads, and vegetable dishes. According to gardening experts, rosemary thrives in UK gardens with very little effort and can be enjoyed all year round with the right care.
However, they have urged gardeners to limit picking to certain times of the year to secure the most flavoursome leaves. The Royal Horticultural Society notes that while rosemary is evergreen and can be harvested all year round, “the soft new growth in summer has the best flavour.”
The woody stems produce thick, glossy leaves that can be used to flavour all kinds of dishes, from stews to fish and meat, as well as olive oil, pasta and bread.
When to pick rosemary
A healthy rosemary plant generally yields more flavorful leaves, but according to Nancy Trautz-Awot, horticulturist at Burpee, another way to guarantee maximum strength is to limit picking to “late morning.”
She told Martha Stewart that it’s best done “in the late morning after the dew has dried but before the heat of the day”.
As a general rule, rosemary flavour is “strongest” just before the plant flowers.
You will know rosemary is ready to be picked when the stems are woody at the base and tender green at the tips.
How to pick rosemary
It is important not to damage the plant when plucking the fragrant leaves from the stems. For this reason, you should pay special attention to which parts of the plant you’re harvesting from.
Look for healthy, mature stems that are at least six inches long and focus your efforts on picking here. Never pick more than one-third of the rosemary plant if you want it to continue to thrive.
Use secateurs to cut the stems just above the leaf node, or where the stem meets the main branch.
Transfer the cut stems to a basket, ensuring they are not crushed or damaged.
Give the harvested stems a once-over for pests or damaged leaves and remove these accordingly.
With the right storage method, which involves a paper towel, harvested rosemary will stay fresh for a fortnight.
Take a sheet of kitchen roll and dampen it slightly with water. Then wrap the rosemary sprigs inside and store in a plastic bag or airtight container.
Store the rosemary tub in the fridge for up to two weeks.
Alternatively, keep the sprigs in a glass or jar of fresh water, changing the water every few days to retain freshness. This should keep the sprigs flavoursome and tender for as long as the fridge method.