Harvesting Rosemary

Rosemary is a woody herb that can be harvested year-round once established. Regular trimming encourages bushy growth and keeps the plant healthy and productive.

Care instructions

1. Harvest once established.
   Begin harvesting only after the plant is well rooted and has produced several strong stems. Avoid heavy pruning during the first growing season.

2. Cut soft, flexible stems.
   Use scissors or pruners to cut young, green stems. Avoid cutting deep into thick, woody parts, as they regenerate slowly.

3. Trim above leaf nodes.
   Cut just above a set of leaves to encourage branching and fuller growth.

4. Don’t remove too much at once.
   Avoid harvesting more than one-third of the plant at a time to prevent stress.

5. Harvest before flowering for best flavor.
   Leaves have the strongest aroma before the plant blooms, though rosemary can still be used after flowering.

6. Harvest during dry conditions.
   Pick rosemary in the morning after dew has dried for the highest essential oil content.

7. Store or dry properly.
   Use fresh, refrigerate wrapped loosely in a paper towel, or hang small bundles upside down in a warm, dry, well-ventilated space to dry.