The optimum time to harvest herbs is in the morning, after the dew has evaporated, prior to the sun warming their leaves. Handle the herbs gently without bruising or injuring the leaves and stems. The distinctive oils that give herbs their aromas and flavors are volatile and can be destroyed if injured. Select just enough herbs to be used, dried or frozen, the same day. Herbs should look healthy, fresh and clean, with out any type of discoloring.
Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers. Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.
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